The Tender Foodie

Follow Your Gut (Part 2): Going Through a Celiac Biopsy

2012-05-24T23:13:00Z

Knowing For Certain

In Part 1 of this 2 part article, my friend Emily wrestled with the decision to have her young daughter undergo an upper GI endoscopy and biopsy to determine if she had celiac disease. The risks of anesthesia were daunting, but the need for reassurance of “knowing for sure if we needed to avoid cross contamination or food temptations” prompted Emily and her husband to schedule the procedure. First, their little girl, Nicky, had to endure a “gluten challenge” or 8 weeks of eating gluten on a daily basis to ensure that the biopsy results would be accurate.

Endure? Endure doughnuts and cookies and pasta? Yes, because Nicky’s primary symptoms of gluten intolerance were painful stomach aches and ADD-like symptoms, and thus, the daily barrage of gluten on her tender tummy soon proved to be almost too much for the little girl to bear.

Gluten Changed Her Daughter's Behavior - A Lot

Prior to the gluten challenge, Nicky’s diet was filled with “lots of fruits and veggies and only minimally processed foods” and almost no gluten in order to keep her difficulties with attention, impulsivity and other symptoms of gluten sensitivity in check. She had always been an excellent student and a well-behaved child, as long as she stayed away from the gluten-monster. Alarm bells began to go off shortly after ingesting gluten on a regular basis. During the first month of the challenge, Nicky’s teacher expressed her concern. Nicky’s behavior had become disruptive in the classroom and she had periods of “explosive rage.” Her mother expounded, “Nicky was not coping…not managing…and having a really hard time letting things go. She was no longer in control of herself.”

While the endoscopy and anesthesia loomed in the near future, Emily found it almost unbearable to watch her sweet daughter’s personality change as the flood of gluten invaded her body. “She would space-out…something like getting dressed in the morning was exceptionally challenging.” Emily explained how Nicky couldn’t sequence the steps and how she ‘got lost” in the process. “Twenty minutes later, I’d find her half-dressed and completely off-task and have to redirect her to finish getting on her outfit for school.”

The Day of the Endoscopy

Finally, the day of the endoscopy arrived. The ease of the entire process was a complete surprise to Emily and so much more informal than she had anticipated. Because she had chosen pediatric specialists, the complete procedure was family and child-centered. The pediatric anesthesiologist called Emily the night before (a Sunday!) to introduce himself and see if she or her husband had any questions. The next morning, Nicky had the procedure done in her “street clothes” and her parents were encouraged to go back to the procedure room with her. They stayed there till she fell asleep, gave her a kiss and 15 minutes later met her in the recovery area, where she had a Popsicle™. “I had pictured it in my own mind so differently! If I had known it was that easy , I would have been less worried. Knowledge is key. ”

The Results Are In

Two weeks later, the biopsy results were revealed with two precious words: no celiac. According to the University of Maryland's Center for Celiac Research, 4 out of 5 distinct markers would necessitate a positive diagnosis (see a list of these markers here). However, this little one had 3 out of 5. This was good news.

When I asked Emily what her first thoughts were after hearing those precious two words, she expressed a sigh of relief. “NOW we know. Now we know that a little gluten here and there won't have serious, unseen side effects. We will continue to respect her gluten sensitivity, but, thankfully, being a sensitivity, it allows us a little freedom. She has chosen in the past to be gluten-free because of her stomach aches, and now we can continue to allow her a little independence in that choice. But, I continue to be frustrated at some medical professional's dismissal of how significant gluten sensitivity can be for some people. From what I’ve read online, there seems to be a definite identification of gluten sensitivity. I guess it just needs more research to be more widely accepted. I feel like so many people just think I'm crazy when I say how gluten affects her behavior. “

I admire my friend Emily. She listened to her most powerful resource, her mother’s intuition. She followed her gut and learned what was eating at her sweet daughter’s stomach. “What’s the best part of once again going gluten-free?” I asked Emily. “I’m excited for her attention and mood to improve. I’m excited to watch her heal.” I smiled: “Be gone gluten-monster! Be gone!”

About Melanie

Melanie Potock, MA, CCC-SLPMelanie is speech language pathologist who specializes in feeding. Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”. At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning. Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

Truffle Fudge Brownies from Crave Bake Shop (GF, DF)

2012-05-22T21:19:00Z

Recipe Back Story

Copyright 2011 and published with permission from Kyra Bussanich, Crave Bake Shop

When I could still eat gluten, I often made scratch brownies for potlucks and parties. Since I prefer a fudgy, not cakey brownie, I always underbaked the recipe just slightly so the center would be very moist and fudgy. This recipe makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won’t come out clean, like with most cakes. If the toothpick does come out clean, chances are high that you have overbaked the brownies!)

I’ve successfully converted these to be Paleo as well (see recipe here). This recipe is also fantastic made with coffee in place of the water. It bumps up the dark chocolate flavor without giving a discernable coffee taste.

Ingredients

1 cup unsweetened cocoa powder
1/4 cup potato starch (not potato flour)
1/4 cup tapioca flour
1 teaspoon salt
1 3/4 cups granulated sugar
2 eggs
1/3 cup vegetable oil
1/4 cup water
1 tablespoon vanilla extract

Yields 12 super-rich brownies

Put it All Together

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

About Kyra

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars". Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free. Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

Truffle Fudge Brownies from Crave Bake Shop (Paleo Version)

2012-05-22T21:11:00Z

Paleo Version

Copyright 2011 and published with permission from Kyra Bussanich, Crave Bake Shop

This is the Paleo Version of the gluten-free and dairy-free truffle brownie. Like the other recipe this makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won’t come out clean, like with most cakes. If the toothpick does come out clean, chances are high that you have overbaked the brownies!)

I actually like to put ginger and cinnamon and cardamom and chili pepper and make it chai spiced!

This recipe is also fantastic made with coffee in place of the water. It bumps up the dark chocolate flavor without giving a discernable coffee taste.

Ingredients

1 cup unsweetened cocoa powder
1/4 cup GF coconut flour
1/4 cup GF almond flour
1 teaspoon salt
1 1/2 cups agave syrup
4 eggs
1/3 cup vegetable oil
1/4 cup water
1 tablespoon vanilla extract

Yields 12 super-rich brownies

Put it All Together

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 35 to 40 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

About Kyra

Kyra's Baking Class: Replacing Common Ingredients

2012-05-18T21:41:39Z

Welcome to New guest blogger, Kyra Bussanich! Kyra is the first gluten-free winner EVER of the Food Network's Cupcakes Wars and owner of Crave Bake Shop in Portland Oregon. Once a month will be helping us with tips and tricks to allergen-free baking -- how lucky are we! Plus, she will be sharing some of her wonderful recipes. Thank you for jumping on the blog, Kyra, and for becoming part of the Tender Foodie community.

~ Elisabeth Veltman

The Three Legs of Baking

There are three legs to fantastic baking: gluten, eggs, and sugar.

Each contributes something to the texture and structure of the final product, and when you have already replaced one of the legs of the stool, it makes it more difficult to successfully swap out the remaining two legs without adversely affecting flavor or texture (or both). This is why gluten-free and egg-free baking present such a challenge.

So in this first post, I'm going to offer an overview of replacements for some of the common allergens in baking, offer my opinions on them, and help you understand how they react together. This kind of understanding is a first step in making some baking magic in the kitchen.

Egg Replacements

I personally am not a fan of egg-replacers in bread, or most baked goods that need structure. Sandwich bread, for instance, needs a lot of structure. That said, you can swap out things like ground flaxmeal for the eggs, but it WILL affect the flavor and the texture. That's not to say it can't be delicious; but it WILL be different.

Yeast Replacements (for Rising)

To replace yeast, I use mechanical leavening in the form of baking powder or baking soda.

If you use baking soda, there should be some sort of acid to enact the baking soda (vinegar, apple cider viegar, lemon juice). The trick is to get the bread to rise without tasting too tangy from the baking soda and acid.

My Favorite Gluten-Free Flours

I adore millet flour, sorghum, teff, quinoa (which is spendy) and sweet white rice flour (mochiko)! I prefer teff flour over buckwheat for that dark, almost nutty taste and texture!

Difference in Gluten-Free Flours

When formulating our products at Crave, I really went back to basics and studied the protein content of the different "gluteny" flours and how that affected the texture of the baked goods.

For instance:

Pastry flour: has a relatively low protein content of around 9% which helps make very light, flaky crusts and cookies.

Bagels: are made with "high-gluten" flour which has a protein content of 14% to make the bagels dense and chewy.

These differences in protein may not seem like much, but when you think about the finished product (like pie crust versus bagels) you see that the protein content of the flours results in completely different textures. I'm simplifying a lot here, but the point I'm making is that instead of using a one-stop "all purpose" mix for everything, I tailor each recipe according to the texture I want the finished product to have, and I select various gluten-free flours and starches based on their protein content.

So, when I'm making bagels, I want them to have a higher protein content than our cakes, so I use sorghum and millet flour (and sometimes teff), instead of starchier components. I realize this doesn't adequately answer this question, so let me retrace my steps...

The Protein Differences in Gluten-free Flours

Because gluten-free flours tend overall to be very refined and starchier than wheat flours, and because they are missing that vital protein for structure and elasticity, it is imperative to add extra protein or binders into gluten-free bread recipes.

Sometimes I simply add additional egg whites; sometimes I use xanthan gum, and sometimes I use psyllium seeds. I've heard of other places also using gelatin for stretch, but I don't prefer to go that route.

Xanthan Gum -- How it works & What to Replace it With

Xanthan gum is a binder, acting much in the way of gluten in terms of holding everything together. And just like gluten, the more you work it, the stronger it acts (so don't overmix your dough)! With xanthan gum, as with gluten, baked goods will shrink up after they're baked if you've played with the dough too long or too vigorously.

Other binding agents: guar gum, ground psyllium seeds, gelatin, agar agar...the list goes on!

Dairy Replacements

Rice milk, or almond milk, if you can tolerate nuts. Coconut milk if you're making a sweeter bread or for dinner rolls. Or, you could just use eggs and no milk at all, if you can tolerate the eggs!

No "One Size Fits All" Replacement Method

I find that there is no all-purpose formula for replacements (I know you don't like this answer!). A lot of it depends on the ratio of flours to hydration, what you're using to hydrate, and then the other ingredients that are present in the recipe. I'm sorry I can't be more help, but sometimes I find that I might need 1 tablespoon of xanthan per cup of flour or starch and other times that's just way too much and 1/4 teaspoon will do. See what I mean?

Hopefully this answers some of your "why's" and "wherefore's" of how allergen-free baking is different. I'll see you next month with more tips. If you have any questions, post them here! Or give the Tender Foodie an E-Jingle. I'll do my best to include answers to them in upcoming posts whenever possible!

About Kyra

Kyra Bussanich is the owner of Crave Bakery, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars". Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free. Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

Love & Belonging Through Bread & Tea

2012-05-14T01:15:00Z

My maternal grandmother

Making Someone's Presence Valuable

My maternal grandmother was a baker. She had passed away when I was around 12 years old at the beautifully ripe age of 92. I only knew her for a short time, yet her presence in my life was large and loving. There was a wisdom, a naughtiness, and the knowledge that she could (and would) take on any life circumstance and make it right. Navigating the bizarre and the trivial, she charted the world to her course and no one else's. I remember invading her world often, and whenever I did, she always found a way to make my presence valuable.

It's no wonder then, that when I find myself tossed about by life or the fickleness of friends, I think of her. She was a faithful spirit who suffered no fools.

Many years ago when she lived in her house on Leonard street, she would regularly invite us over for tea. My mom, my sisters, and I would dress properly then walk up the steps to her home. It was rather formal and mysterious, this "going to Grandma's house". I couldn't quite wrap my mind around the simple fact that my mother had a mother, and that this woman lived by herself. I thought it strange that she was "old", and did not understand what "old" really meant. I just knew that my sisters were "much" older than me (and they never let me forget it), and that my mom was much older than my sisters, which meant that Grandma must be very, very old, indeed.

Grandma receives a teapot from my sisters, before I was born.

Grandma gave birth to her last, my mother, when she was 49. Her first child, my aunt, was 22 years my mother's senior. She had 7 more children in between. These numbers were incomprehesible, and my mom has always looked freakishly young for her age which confused things even more. Today I watch in utter bemusement, as the faces of my nieces and nephews consider this puzzle between their moms, grandmas and aunties. A puzzle that adults can only pretend to have deciphered. Grandma was a mystery. Age was a mystery. It still is.

An Unlikely Tradition

Besides bearing a freakishly young-looking youngest, my Grandmother also made freakishly amazing Dutch pastries. The tea... well...I've never tasted orange pekoe tea like Grandma's. That spicy, slightly flowery scent and the forbidden-grown-up taste became part of my DNA, its detail brewed into my memory. Grandma gave us each our own cup, my sisters and I. We were a part of her house, and as we grew up, our tea cups grew up, too. My first was the tiniest tea cup I had ever seen. But with Grandma, I never, ever felt small. Even that tiny teacup made me feel like I belonged. It was my size, after all.

My first "tea" cup

As a food allergic adult, I have never felt that I could transform the flakiness of her Banket (almond roll), or the doughy goodness of her Olie Bollen (Dutch Fritters/Donuts) into a gluten-, yeast-, and dairy-free version that would do her justice. My grandmother was a true talent and became a resourceful single mother when my mom was but seven. She milked her own cow (Bessy) and was also no stranger to food allergies. When my mom had an allergic reaction to Bessy's milk, she bought a bunch of goats. She used this "new", alternative ingredient without missing a beat.

My mom and her goat, Molly

After I grew up and moved away, I would fly back into Grand Rapids to visit, and sometimes would find my mom and Grandma's oatmeal chocolate chip cookies in the kitchen. These cookies were my favorite. When I couldn't eat them anymore, I thought, "No big deal. It's just cookies." In a sense this is very true. Then one day I saw my mother's furrowed brow mulling over "gluten-free" boxes of this and "dairy-free" bags of that and I had a moment of profound realization. It wasn't just about cookies. I thought that I had to actually surrender my grandmother into the abyss of my allergen-free world. I was secretly mourning the loss of, not cookies, but precious memories and with them some sense of real belonging. But by transforming a favorite, traditional recipe into one that her daughter could eat, my mother was honoring a sacred food tradition. Food traditions have a spiritual importance, even if carried on in an unlikely way.

I haven't yet been able to alternatively duplicate many of my Grandma's toughest recipes, but I've been able to adapt this Dutch Cinnamon Bread that my mom used to make. When the cinnamon wafts through the house, it brings me back to my mom's kitchen and always, for some reason, reminds me of my grandmother. I offer this recipe to you as I carry a family food tradition into my world of alternative ingredients. I hope that Grandma would feel loved and be proud.

My Mom, about the same age as my Grandmother in her portrait at top

So on this Mother's Day, I appreciate my smart and generous Mom. She taught me how important our ancestors are to us and kept us connected to her brothers, sisters and mother for as long as she could. I also remember my Grandmother. I never wanted to leave her table. Thank you for teaching me that love and belonging can come through something as simple as bread and tea. Even in a memory. Even if it's gluten-free.

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

Dutch Cinnamon Bread (GF, DF, Soy-free)

2012-05-13T02:10:00Z

This is a great recipe to make on special occasions or to bring to a brunch. It's a flavorful, sweet and sensuous dessert bread. Even though it isn't my Grandmother's recipe, it always reminds me of her, and how I never wanted to leave her table.

Ingredients

Bread

1 egg

1 cup sugar

1/4 cup sunflower, safflower or similar oil (a neutral oil is best, although coconut oil would work and lend a little coconut flavor)

1 cup GF teff flour

1 cup GF buckwheat flour

1/2 tsp. salt

1 tsp baking soda

1 can Thai Kitchen Coconut Milk (you need the can to include the coconut fat)

Topping / Swirling Ingredients

1/2 cup sugar

1 T. cinnamon

(in a prep bowl, mix these together and set aside)

Put it Together

BREAD - post swirling

Pre-heat oven to 350 degrees

Grease a 9x5x3 loaf pan (use the same oil you are baking with).

In a food processor or mixer, beat the egg, sugar and oil together until creamy. In a separate bowl, sift together the flour, salt and soda. Remove the coconut milk from the can into a bowl, and beat the fat into the rest of the milk. Add the flour mixture to the egg/sugar mixture alternatively with the coconut milk until blended. Pour 1/2 of the batter into the loaf pan. Sprinkle the top with 1/2 of the cinnamon sugar mixture. Add the rest of the batter to the pan, then sprinkle the remaining cinnamon sugar over the top. Using a knife, swirl the sugar into the bread in a figure eight type pattern.

Bake 1 hour. Cool for at least 30 min. then remove from the pan. Slice and serve. This bread freezes really well.

Follow Your Gut: What's eating my daughter's stomach? (Part 1)

2012-05-08T19:56:22Z

A Mother's Intuition

Ever heard of “mother’s intuition?” It is that tiny voice in a mom’s head that says “hmm…something is not quite as it seems.” That voice was what drove my friend Emily to forgo her pediatrician’s relaxed approach to her young daughter’s stomach pains and embark on journey directed by her mother’s intuition. Over coffee at our local java stop, Emily described the events of the past two years to me.

Emily’s daughter, Nicky, who is now 6, began having constipation and separate periods of stomach pain at age 4. She was also having difficulty maintaining attention for age appropriate tasks, causing her parents to discuss attention deficit disorder with their pediatrician. While the physician leaned more toward treating the symptoms of the gastrointestinal (GI) issues, Emily asked herself why her daughter was in such agony. What was causing this? Because Nicky’s paternal grandmother had a history of stomach ailments and found relief via a gluten-free diet, Nicky’s parents suspected a gluten intolerance. They took her off gluten in January 2011, and within 2 week the stomach aches and constipation went away. Interestingly, so did her difficulties with attention and her tendency to be impulsive, which is a hallmark for children with ADD.

Over time, Emily did not worry about cross contamination or the occasional gluten-filled cookie. Her daughter typically preferred to eat gluten-free foods, eating “lots of fruits and veggies, minimally processed foods” and only rarely, a food with gluten. By August 2011, Nicky had returned to daily tummy pains and the discomfort of chronic constipation. Kindergarten had started, and at first, Emily suspected the culprit to be the stress that such a big transition can cause for a child. But, by the start of 2012, mother’s intuition was shouting “Do something about this!”

Time to Act

First stop: allergy testing. A blood test for celiac, not always foolproof, came back negative. Additional blood tests and scratch tests for food allergies were negative, but further testing revealed that Nicky had the permissive gene marker for celiac. Consequently, Emily’s next step was to take Nicky to a pediatric gastroenterologist, who ordered a series of tests to rule out a multitude of causes for Nicky’s pain, including stool testing for parasites, an ultrasound of her liver and pancreas and tests for gastroesophageal reflux disease (GERD). Again, all tests came back negative, leading Emily and her husband to consider taking one more step: an upper GI endoscopy involving anesthesia and a small bowel biopsy.

“What went through your mind when you considered this next step?” I asked my friend. Emily gazed into her coffee, taking herself back to that moment. “The risks of anesthesia. I had the choice to do it or not to do it and that felt very heavy. Ultimately, we decided to do it because it was important that we knew for sure if we needed to avoid cross contamination or food temptations.” Emily’s anguish over Nicky being 100% gluten free for life was clear. “Mel, I mourned the loss of gluten. I truly mourned it.”

Join us for Part 2 of “Follow Your Gut.”

In Part 2 of this article, Emily is instructed to do a “gluten challenge”, feeding Nicky plenty of gluten for the next 8 weeks prior to the endoscopy to ensure that the biopsy results would be accurate. While she mourned the loss of gluten, the flood of gluten over the next 2 months proved to be the most challenging aspect of this journey, as little Nicky’s symptoms became almost unbearable for a mother to watch.

For more information visit: How to Get Tested for Celiac Disease.

About Melanie

REVIEW: Make Me Over Gluten-Free! (Mineral Fusion Make Up)

2012-05-02T02:52:54Z

As seen in Women's Lifestyle Magazine's May, 2012 edition. Photographs by Daniel E. Johnson of Wealthy Street Photography.

Believe it or not, I'm quite camera shy (really). In this snap happy world of social media, and with my obligations as a blogger for The Tender Palate and writer for Women’s Lifestyle Magazine, my graciousness in front of the camera leaves a lot to be desired. It’s rather unsettling to emerge from my somewhat secluded life and “let” perfect strangers document my secrets as they emerge on the map of my face, the turn of my posture, and through the self-conscious gates of my eyes. Internally, I’m very comfortable with who I am. But when the vacant lens of modern technology curves ominously toward me, I become the awkward stranger who can’t do anything right.

So for this article, I decided to buck up, accept my insecurities and flaws, and just get over it – right in front of you.

Thanks to photographer, Daniel Johnson (of Wealthy Street Photography), and makeup artist and Women’s Lifestyle Magazine beauty columnist, Marianne Bockheim, I was able to repair my relationship with that dreaded device called “the camera” and get some tips on how to look better in front of it. They both helped me feel incredibly comfortable. Marianne worked her magic on my face with gluten-free makeover using Mineral Fusion ™, “Minerals on a Mission ™” make up. She also offered some great advice on how to use these wonderful products.

Mineral Fusion Makeup. Photo by Daniel E. Johnson, Wealthy Street Photography

I Chose Mineral Fusion™ for Three Reasons:

1. It’s gluten-free status.

“...all of our products are gluten free. However, no, our facilities are not certified as gluten free. We know our products are gluten free because we perform testing on our finished products. Those results have always resulted in undetectable levels of gluten, which indicates there is no cross-contamination occurring at our facility. Moreover, our equipment is thoroughly cleaned between product runs, as required by the US FDA.”
~Tim Schaeffer, Mineral Fusion’s SVP of Marketing

Please visit www.mineralfusion.com for specific ingredient and processing information.

2. Mineral Fusion has a low toxicity rating in the Skin Deep database from the Environmental Working Group (www.ewg.org/skindeep).

3. The products work. They work well and are locally available.

FACE PRIMER & CONCEALER DUO

COLOR: NEUTRAL

Primer & ConcealeMarianne began with my naked face and applied the Face Primer. This clear gel creates a smooth canvas for the foundation. Use the lighter half of the Concealer Duo to cover up any discoloration, and the darker Concealer in the center of under eye puffiness to help “flatten” the puffy curve. Use a thin application of the Concealer on the eyelid from lash to brow to prepare for the eye color.

PRESSED POWDER FOUNDATION & BLUSH

COLORS: NEUTRAL 2 FOUNDATION; "TRACE" BLUSH

FoundatioUsing a chubby brush swirl the Pressed Powder Foundation over the entire face. This evens out your skin, and sets the Concealer.

Then, with a brush, sweep the blush along the cheekbones from ear to apple to define. Since the apples of most cheeks already contain color, you may not need to apply much blush (or any) to this area.

EYE PENCIL

COLOR: COAL

Before using the liner, apply the lightest neutral eye shadow from lash to brow. Apply the liner to the top lid starting from the outside corner of your eye. Move inward with short, choppy strokes along the lash line. This makes it easier to control how thick or thin your eyeliner is. Buff the line with a brush to soften. Use the same choppy eyeliner strokes (outside to inside) on the bottom lid, too, stopping about 1/3 of the way across the lid. Using a brush, add a little copper eye shadow over the eyeliner to create a softer, different look.

EYE SHADOW

COLOR TRIOS: “DIVERSITY” & “ STUNNING”

Marianne used two medium toned eye colors directly on the lid (pink on the inside and copper on the highest point of the lid). She swirled the darker brown around the outside “V” of the eyelid itself. With a good brush you don’t need to work too hard at blending. It just happens.

LENGTHENING MASCARA

COLOR: GRAPHITE

Take one swipe on top of the lashes (root to tips). Then place the brush under the lashes, push at the lash base, and then wiggle the brush through the lash tips. This is a great way to reinforce the eyeliner, or even give you the illusion of eyeliner if you choose not to wear it.

LIPSTICK & GLOSS

COLOR: GEM

Outline the lips with a lip pencil or with a brush using the lipstick itself. Then fill in your lips with the lipstick. We used a little lanolin (my personal trick) to the lips to add a lasting shine.

HOW DID WE LIKE THE MINERAL FUSION?

Review first seen in Women's Lifestyle Magazine, May 2012, p. 30I wore the makeup for several hours after our session (I worked into the wee hours of the night) and it has some serious staying power. The only thing that smudged subtly was the mascara, and it wiped right off without disturbing the rest of my face. The colors are beautiful, and I am incredibly happy with how my skin looks and feels while wearing it. It feels good and natural. Just the way I like it.

Here’s what the expert had to say:

“I really love the pigment and blendability of the Mineral Fusions make up. Traditionally, mineral makeup wasn’t known for holding color. But advances in technology have helped change that. Mineral Fusion has a wonderful intensity of color and I love it’s luster. The colors are really user friendly, it isn’t difficult to figure out how to apply it. You have a great deal of control. Even the most challenged of skin can wear this make up well. “

~Marianne Bockheim, www.intelligentbeautysolutions.com

THE IMPORTANCE OF GLUTEN-FREE MAKEUP

According to a recent study (published in October, 2011), gluten (derived from wheat, barley and other grains) in cosmetics, shampoos and skincare products can pose a threat to people with wheat allergies and celiac disease. Gluten particles are thought too big to be absorbed through the skin, but people may accidentally ingest small quantities of lotion, lipstick, or other products if they have the product on their hands or use it around their mouth. People with celiac disease and wheat allergies (IgE reactions in particular) can also react to topical application, and ingredients can be hidden. Vitamin E, for instance is often derived from wheat. The study cited one woman who started using a new lotion, then developed an itchy, blistering rash on her arms, as well as abdominal bloating and diarrhea - all of which disappeared once she stopped using the lotion.

I was excited to find Mineral Fusion Cosmetics and hope you will be, too!

ABOUT ELISABETH VELTMAN

Pictured with Makeup Artist, Marianne Bockheim (left)Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com. (Pictured with Marianne Bockheim)

A MOTHER'S STORY (PART I): The Subtle Signs of Autism & the Long Road Ahead

2012-05-01T02:49:56Z

The Long Road AheadAs we close April, Autism Awareness Month, I thought it appropriate to end it with a beginning. This is the first in the series of articles written by Kari, a mother of two boys, including a 10 year old son who was diagnosed with Autism. When Kari approached me with her compelling story, I asked if she would be willing to disclose it so that other parents could potentially learn from the path that she has taken. The Mt Sinai Children's Health & Environment Center, has recently published a List of the Top 10 Chemicals Suspected to Cause Autism and Learning Disablilities. The CDC has reported a 78% increase in reported cases of Autism Spectrum Disorder since 2002. This rapid increase not only indicates that many more lives are touched by this disorder, but that there is more than genetics involved -- like the environment and perhaps how food is manufactured.

I thank Kari for her willingness to let us into her life, and take us through her journey from discovery to what has helped her son thrive.

-elisabeth veltman

KARI'S STORY - In her own words

Proud.

If I had to choose one word today to describe my feelings about my oldest child, it would be "proud". My son will be turning ten in just a few short months, and six years ago, a few months before his fourth birthday, he was diagnosed with autism.

Like most mothers, I sit here in amazement as I think about how quickly the time has passed. Unlike most mothers, however, the words to describe my feelings about my son and his condition throughout most of his childhood would be drastically different than theirs would be. Now, I choose, "Proud", because I've seen what he has accomplished. But for many years, "Worried", "Frustrated", "Angry", "Defeated", "Determined", and "Confident" would have been much more accurate words.

I feel that our story is unique. A lot of things fell into place for us. It's a story I've been wanting to share for years, but never knew how. I always thought that my son should be the one to tell his story someday, if he chose to. At this point, he knows about his diagnosis, and recovery, but he isn't ready. Because I feel like his story could help others, I have decided to tell it. I promised him that I would respect his privacy, so for that reason, I won't be using his real name.

SUBTLE WARNING SIGNS

It wasn't until the time Caden was about two years old that I started to worry. Before then, I had plenty of excuses for why he wasn't talking. He was incredibly agile and I remember being told that kids put a lot of their focus into one area of development at a time. From the time Caden started walking at 9 months, he was as steady as they come. I don't ever remember bandaging a skinned knee. I can clearly remember him running down the hill in our neighborhood to go trick-or-treating at 15 months. He was always on the go, and I guess I just assumed that he was too busy to talk. There were warning signs, but his pediatrician didn't seem concerned at all. At his one year well check-up, I was asked if Caden was pointing. I told the doctor that he wasn't, and he just shrugged it off and said, “Well, you need to work on that”. Did he think I hadn't been pointing and trying to teach Caden all along? I guess not. He didn't seem worried, though, so neither was I.

By the time Caden was two, words were starting to come. I can't remember how many he had, but there were just a few. He was, however, developing some other skills that made it clear to us that he was very smart. He loved to spend time in our driveway having me write the alphabet repeatedly. He would say “A” and I knew what to do. I was in my third trimester of my second pregnancy and I swear I spent that entire summer bent over drawing with sidewalk chalk. If I wasn't writing the alphabet, I was drawing shapes. I would draw everything I could think of and then shout one out to him and he would happily run to it. My driveway was a colorful mess and my neighbors were so entertained by Caden's abilities. I was still perfectly content with my little guy's development.

RED FLAGS

It was also around this time, during my second pregnancy, that I started to worry about Caden's behavior. It was clear that he couldn't understand most of what we were saying, so there was no explaining anything to him. He couldn't follow directions and he couldn't be reasoned with at all. We spent a lot of time that summer and fall playing outside with the other neighborhood children. Well, when I say “playing with” I really mean “playing near”. Caden rarely acknowledged the other children. He was much more content to lay on their driveway, rolling cars and trucks back and forth. It was a great neighborhood with tons of kids. Caden was the youngest so I didn't realize at the time that this lack of interest in other children should have been a red flag. What I did realize, however, was that the kid was getting to be a real handful. Every single time that it was time to go home, he threw tantrums so violent that one of the neighborhood dads had to carry him home for me. He was so big and strong for his age and too much for me to restrain at the end of my pregnancy. I was growing more and more concerned about how I was going to handle Caden AND his new brother who would be arriving very soon.

Caden was 27 months old when Nolan arrived nearly a month early. Aside from the expected chaos of a house with a toddler and a newborn, the transition went fairly well for Caden. There were no signs of jealousy or anything out of the ordinary. He just went about his business as usual for the most part. I remember that he would get a bit irritated when Nolan would cry, but luckily, Nolan was a pretty easy baby in those early days. We were lucky to have family come stay with us to help for a few weeks. By the time we were on our own, it was nearing the end of fall, so we pretty much just stayed cozy inside. This was fine by me because I wasn't sure how I would handle the “time to go home tantrum” that had become all too familiar. It was rare for me to venture out with both kids by myself. I would often wait until my husband was home in the evenings before heading out to the store or to do much of anything. I was also incapable of getting Caden to nap. He still needed a nap, but he just couldn't calm himself and I didn't have the time to lay down with him and help him relax and drift to sleep. My husband was a real savior during that phase and would drive home from work during his lunch break to help me with this.

My confidence as a mother was starting to suffer and I was starting to question why my day-to-day life seemed so much harder than the lives of the other mothers I talked to.

THE REALIZATION

One day stands out in my mind as being a turning point for me. I had taken the boys to the pediatrician where Nolan, who was about five months old, was diagnosed with an ear infection. I decided to stop at Wal-Mart on the way home to pick up his prescription, instead of waiting for my husband to pick it up on his way home from work. What a mistake! We had to wait about 20 minutes for the prescription to be prepared, so we picked up a few groceries. During this time, Nolan started to get extremely fussy. The kid was absolutely screeching! He was screaming and crying in agony and that prescription couldn't get ready fast enough. I regretted my attempt to multitask as I looked at the check-out lines, but decided not to abandon my half full cart and make a run for it. As we stood in line, I picked up the baby in an attempt to comfort him and it was at that very moment, possibly sensing my inability to do anything about it, that Caden started picking up my groceries and angrily hurling them. Produce on the floor. Canned goods at people's heads. It was pure chaos and I must have looked like a deer in the headlights. I fought to get Nolan back into the cart quickly, while simultaneously trying to shield him from Caden AND pay for my groceries. It was at that moment that an older couple approached me and insisted on helping. I'm not one to accept help from strangers, but at that moment, my life was falling apart and I was desperate. My child was out of control and there was absolutely nothing I could do about it. They took over for me. They pushed my cart full of groceries and crying infant to my car as I wrestled Caden through the parking lot. By that point I was sobbing. I somehow managed to get both boys into the car, drove out of the parking lot, but had to pull off the road. I was shaking, frantic and scared. I called my husband and told him that I needed help.

Not just his help in that moment, but I needed help with Caden.

This couldn't be right.

Part II of Kari's story will be posted next week. Please stay tuned.

Why Children with Autism are Often “Picky Eaters.”

2012-04-09T17:35:00Z

Warm welcome to guest blogger, Melanie Potock, MA, CCC-SLP. Melanie works with many autistic children with food allergies in her feeding therapy practice.

One in 88 Children

April is National Autism Awareness Month. “1 in 88 children has been identified with an autism spectrum disorder (ASD)” according to estimates from CDC's Autism and Developmental Disabilities Monitoring (ADDM) Network, which goes on to report that “ASDs are almost 5 times more common among boys (1 in 54) than among girls (1 in 252).”

Startling statistics, but it corresponds perfectly with my therapy practice as a feeding specialist.

While my private practice is devoted to helping all children learn the joy of food, currently 25% of my caseload are precious boys who have autism spectrum disorder (ASD). I’ve come to know this group of children quite well and their unique challenges when it comes to trying new foods. (For the reader’s ease, please allow me to use the pronoun “him” in this article, while keeping in mind the wonderful girls who also have ASD.)

Central Features of ASD

What distinctive characteristics of ASD hinder these kiddos from trying new foods? Let’s look very briefly at some of the central features of ASD, while keeping in mind that this a spectrum disorder, with symptoms ranging from mild to severe, this list does not encompass all of the elements of a diagnosis.

Some of the central features that kids with ASD have difficulty with are:

Social interaction, often including social reciprocity or that back and forth communication exchange known as conversation
Spoken language
Restricted behaviors often marked by rigid behavior patterns or an inability to be flexible with change
While not a criteria for diagnosis, kids with ASD commonly have sensory processing difficulties that hinder their ability to tolerate different tastes, temperature and/or textures of food and deal with change in general

The Hailstorm

In therapy, I assess and treat a child’s ability to allocate specific cognitive resources in the brain in order to manage day-to-day life.

EXAMPLE: here is a common event where, as an adult, you have to utilize many different parts of their brain.

You are driving the minivan full of kids to soccer practice, radio blaring, kids chattering. Your brain is operating relatively smoothly, filtering auditory, visual, tactile and other sensations, while remembering to use your turn signal, maintain the speed limit, etc. Suddenly, the weather changes and it starts to hail. What’s the first thing you do? Turn off the radio and tell the kids “Shush…Mommy needs to concentrate on the road.” Perhaps you even slow down so that you can focus on the sudden change in driving conditions. You have eliminated as much sensory input as possible so that you can concentrate on the task at hand – driving safely. Funny how you were driving perfectly fine until one thing changed in your environment.

Life is Sticking to Sameness. Therapy is Adapting to Change.

Consider the child with autism as he attempts to engage in mealtimes. The reality is that daily life changes as easily as the daily weather report and some days are just like driving through a hailstorm. This child is already challenged by poor sensory processing; he has limited ability to take in information through all of the senses, process it and filter out the unimportant info, and then act upon only the important information.

Now, bring that child to the family dinner table, which is all about social interaction and conversation. Put a plate of food in front of him which looks and smells completely different from the last meal he was served. Then, tell him to try that steamed broccoli for the very first time. He doesn’t get to turn down the sensory input bombarding him at the table and focus just on the broccoli. Because he has autism, he can’t filter out which stimuli might be inconsequential and it feels so much safer to follow rigid behavior patterns and never try anything new.

Life for a child with autism is all about sticking to sameness. Therapy for a child with autism is all about learning to deal with change.

Autism, Food Allergies & Learning

Contemplate the fact that many children with ASD have the additional challenge of food allergies and/or intolerances, making choices limited when learning to try new foods. For the older child heading to school, therapy will include teaching a child about his allergies and which foods are safe, so that he can be make safe choices independently ... while dealing with the ever-changing school environment, too.

In my feeding therapy practice, the very first sessions are conducted in a child’s home. Learning about new foods begins away from a family mealtime, where I can control the amount of sensory input a child has to process in order to keep his body organized and stable for small changes, such as a new food presented as we sit at the kitchen counter. Once a child has learned to enjoy approximately 25 foods at home, the next step may be a restaurant or the school cafeteria.

Keep in mind that this is more than just a change in venue. Now, the visual input is different and it changes constantly, the inconsistent auditory input can be overwhelming, the fluctuating smells may be interpreted as noxious, etc. Every input to every sense has changed. Once again, he is encountering a hailstorm and has to learn to tune out the distractions and focus on the task at hand – in this case, eating a nutritious meal away from home.

Reach Out

Perhaps you are a parent of a child with ASD. Perhaps you have observed a child whom you suspect may be dealing with the daily trials of autism. Thank you for considering what mealtimes feel like for him and his family. It does get better, but it is a journey that requires patience from family, friends and the community.

Please share this article with a friend so that we can continue to raise awareness of Autism Spectrum Disorder and if you know someone who loves a child with ASD, do something special for them this month in honor of National Autism Awareness Month – thank you!

About Melanie

Melanie Potock, MA, CCC-SLPMelanie is speech language pathologist who specializes in feeding. Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”. At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning. Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

The Tender Foodie

Follow Your Gut (Part 2): Going Through a Celiac Biopsy

Knowing For Certain

Gluten Changed Her Daughter's Behavior - A Lot

The Day of the Endoscopy

The Results Are In

About Melanie

More Posts from Melanie

Truffle Fudge Brownies from Crave Bake Shop (GF, DF)

Recipe Back Story

Ingredients

Put it All Together

About Kyra

More Posts from Kyra

Truffle Fudge Brownies from Crave Bake Shop (Paleo Version)

Paleo Version

Ingredients

Put it All Together

About Kyra

More Posts from Kyra

Kyra's Baking Class: Replacing Common Ingredients

The Three Legs of Baking

There are three legs to fantastic baking: gluten, eggs, and sugar.

Egg Replacements

Yeast Replacements (for Rising)

My Favorite Gluten-Free Flours

Difference in Gluten-Free Flours

The Protein Differences in Gluten-free Flours

Xanthan Gum -- How it works & What to Replace it With

Dairy Replacements

No "One Size Fits All" Replacement Method

About Kyra

Love & Belonging Through Bread & Tea

Making Someone's Presence Valuable

An Unlikely Tradition

About Elisabeth

Dutch Cinnamon Bread (GF, DF, Soy-free)

Ingredients

Put it Together

Follow Your Gut: What's eating my daughter's stomach? (Part 1)

A Mother's Intuition

Time to Act

Join us for Part 2 of “Follow Your Gut.”

About Melanie

More Posts from Melanie

REVIEW: Make Me Over Gluten-Free! (Mineral Fusion Make Up)

I Chose Mineral Fusion™ for Three Reasons:

FACE PRIMER & CONCEALER DUO

COLOR: NEUTRAL

PRESSED POWDER FOUNDATION & BLUSH

COLORS: NEUTRAL 2 FOUNDATION; "TRACE" BLUSH

EYE PENCIL

COLOR: COAL

EYE SHADOW

COLOR TRIOS: “DIVERSITY” & “ STUNNING”

LENGTHENING MASCARA

COLOR: GRAPHITE

LIPSTICK & GLOSS

COLOR: GEM

HOW DID WE LIKE THE MINERAL FUSION?

THE IMPORTANCE OF GLUTEN-FREE MAKEUP

ABOUT ELISABETH VELTMAN

A MOTHER'S STORY (PART I): The Subtle Signs of Autism & the Long Road Ahead

KARI'S STORY - In her own words

SUBTLE WARNING SIGNS

RED FLAGS

THE REALIZATION

OTHER LINKS ABOUT AUTISM

Why Children with Autism are Often “Picky Eaters.”

One in 88 Children

Central Features of ASD

The Hailstorm

EXAMPLE: here is a common event where, as an adult, you have to utilize many different parts of their brain.

Life is Sticking to Sameness. Therapy is Adapting to Change.

Autism, Food Allergies & Learning

Reach Out

About Melanie

More Posts from Melanie