An interview with Krystyn, about her celiac dog!

Harley Jade

I met Krystyn in High School and we have remained friends (thanks Facebook!). She told me about her dog, Harley Jade, that cannot eat gluten. I had heard of celiacs in dogs but never met anyone going through it.

Gluten Free Gluttony: What is the name and breed of your gluten free pet?

 Krystyn: Harley Jade, she is a Golden Retriever

GFG:How did you realize he was gluten intolerant?

K: We found out when she was about 6 months old, her skin was really flakey and her coat was very rough and she wouldn't stop scratching, she even started to eat the fur off her tail and chew her tail until it was raw :( We went through the vet recommend rice and boiled chicken diet but that didn't seem to help. The allergy test finally came back through after almost a year of trial and error with many hard food products.

GFG:Was it hard to find GF pet food?

K: Surprisingly no, I guess this condition is becoming more frequent in animals because of the stuff their great grandparents had is no longer being tolerated by many breeds, I think that's why we are seeing so many more grain free  free food on the market. But our biggest issue was finding a food with zero chicken by products-which pretty much every food has for some reason.

GFG:Does your dog have any other allergies?

K: Yes,to chicken as well.

GFG:Has having an animal with celiacs impacted your life in any way?

K: I guess its let us know what is out there and that its not just a human condition. We would do anything for her so the price is not a big deal, she is our fur kid :) I think the hardest part was not figuring out what was wrong for so long.

GFG: What would you say to anyone trying to figure out if their pet has a gluten sensitivity?

K: With recommendation from your vet, try a rice and some sort of game meat that isn't chicken or beef or pork since those are the most common proteins. If they get better after a month you have found your solution. And if you are a new animal owner go strait to the grain free stuff then you wont have to go though many of the issues we had too. Yes, it may be more expensive in the short term but it will save you and your wallet with the vet and allergy tests its worth it. Much of it has to do with the corn that is the GMO corn causing all of these issues just make sure and read your labels and know what you are feeding your pet. The big brands wont disclose many of their ingredients so be careful.

A huge thank you to Krystyn for taking the time to share about life with her celiac dog, Harley Jade.

I am Fine...Are you?

I mentioned on my Q&A post about an upcoming beauty product I wanted to introduce my readers to,  well this is it!

 I was introduced to I Am Fine Pure Skin Products at the GFXCon by Anne Marie Fine. Anne Marie is the CEO and the Founder.  She created the line because she wanted to revolutionize skin care one face at a time, with pure ingredients. Her products are gluten free and amazing. Her credentials are impressive and she has been featured in Martha Stewart twice!

I have been using the Youth Serum since the expo and I have been loving it. It makes my face softer than ever and I cannot think of one negative thing to say. I was worried because it looked oily when you first rub it in and I have very sensitive skin, but I did not break out, my skin remained blemish free. I even received compliments from a friend telling me that I had a glow about me.

I was given the opportunity to interview Anne Marie! Here are her insights on beauty and exciting new news on  her skin care line:

What made you decide to invent your skin care line?

As a environmental medicine doctor, I decided to formulate my skin care line to address the skin stressors resulting from a broad range of environmental toxins, nutrient deficiencies, and UV exposure from the skin- the main contributors to skin aging! As a national and international lecturer on toxins in personal care products, I have done the research to know what is really in those skin creams and lotions out there, and concluded that most skin creams are actually aging your skin due to their poor quality ingredients. My line is focused on being a solution to the problem of both premature aging and the role of toxicity in skin care products.


 I have been using your product for a couple weeks, how long does a bottle of the Youth Serum last?
A bottle of Youth Serum lasts approximately one month.



Do you prefer the Youth Serum or the Purifying Mask?
I like and use them both! The Purifying Mask has been called The 15 Minute Facelift! It lifts, tones, and draws out the toxins while exfoliating and reducing pores. It is a special kind of clay that pulls out environmental toxins and leaves the skin impossibly soft, fresh, and youthful. And the Youth Serum works to deeply hydrate and nourish skin, revealing younger looking skin very quickly. They are best used together!


Are you planning on developing more beauty products to your line?

I am right now formulating more products to be added to the line.



 At what age do you think a person needs to worry about anti-aging products?



I think the question of what age to begin an anti-aging program would be better viewed as when should someone start taking care of their skin. Good skin habits and pure products that aren’t irritating and inflaming the skin are appropriate at any age.



Aside from I Am Fine, what are your top five beauty tips?

1. Use organic, pure products for the face and body.


2. Use sunscreen on your face every day to prevent sun damage which is very aging
3. Detox your face at least once a week.

4. Avoid an inflammatory diet- it will show on your skin!
5. Make sure to include sources of Omega-3 essential fatty acids in your diet to moisturize from within

 What are your top five health tips?
1. Detoxify, detoxify, detoxify- this is the missing link in health.

2. Adequate pure clean water
3. Adequate sleep- at least 7 hours per night.
4. Move your body everyday
5. Keep stress under control

Is there anything that you see people doing to their skin that it totally damaging? What are the best ways to reverse it?

The most damaging thing people do to their skin today is slather on chemically laden creams and lotions that create inflammation and free radicals- both processes lead to premature aging of the skin.




Thank you so much for the interview and for sharing your words of wisdom with the readers of Gluten Free Gluttony.

INTERVIEW & BOOK REVIEW! The Food Allery Cookbook: A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals- By Carmel Nelson and Amra Ibrisimovic

I must be honest, I was pretty concerned when this book reached my hands...

It is challenging enough at times to make delicious foods that are free of gluten and this cookbook takes it to the next level; it eliminates all allergens.  However, Amra and Carmel have found the perfect harmony of flavors without needing to sacrifice our health.

My favorite dishes in The Food Allergy Cookbook are:  Roasted potatoes, Risotto, Barbecue Chicken Legs, Barbecued Sloppy Joes( I used Udi's Buns and ground turkey as a substitution) and the chocolate mousse.  I am dying to make the Coconut Creme Brulee and the Forgotten Cookies.

I love how  Carmel and Amara write about kitchen tips (something I have written about), traveling, and I also really like the holiday menus.

If you have Celiacs or multiple food allergies, I highly recommend this book.

Also, I am really excited to share with you  my interview with the authors, Carmel Nelson & Amra Ibrisimovic!

• Amra, did you find it difficult to make Bosnian food allergy free? What Bosnian dish was the most difficult to replicate?


  It is very hard to make Bosnian food allergy free, because most of the dishes are made with fillo dough type of pastry. That is hard to replicate with gluten free flour mixes.



• Carmel, since you discovered your plethora of food allergies later on in life, what childhood food do you miss the most? Have you been able to replace that in an allergy friendly way?

I’ve always had a sweet tooth and I miss the decadent desserts from restaurants. Now I just try to make them to suit my allergies. They may not be as fancy, but my sweet tooth is still happy.

• What are your favorite dishes in the cookbook?

Carmel:I eat a lot of salmon as it’s readily available in Alaska in the summer. I can go to a local creek and haul it in, make a fire, and cook it right there creek-side! I also eat a lot of fresh fruit, salads, and an occasional burger. I love trying new meats, particularly local game, like moose, caribou, bear, or reindeer (all part of living in Alaska). What I often do is cook the meats in typical American fashion but with the allergy-free spin, e.g. roasted moose stew.

• Which dishes took the longest to perfect?

By far, the dish that took me the longest to perfect was the cinnamon rolls. I’m a huge fan of cinnamon rolls and I was converting the recipe from a yeast based wheat recipe to a quick bread gluten free recipe. I had tons of failures on that! It took about 6 months to perfect the cinnamon rolls, but I wanted to ensure they were ooey-gooey and cinnamony good!

• I found your “Traveling with Food Allergies” chapter to be most helpful; do you have any travel horror stories to share with my blog reader to help them prevent any glutening mishaps while they travel?

For me, the biggest issue with traveling has been the accidental exposure to dairy, which causes me the most sickness. Gluten is usually easier to identify, but dairy tends to be more hidden in foods, particularly in airport restaurants using pre-packaged foods and staff not knowing the ingredients. Getting sick on an airplane at 10,000 feet on a 6 hour flight is no fun!

• I had such a great time reading your cookbook and cooking from it. The way that the menus were spaced was very helpful. Was it difficult to select what went into the cookbook? How many recipes did you have to pick from?


We were actually creating recipes up until publication date (and have continued to do so, working on book number 2 right now). I have no idea how many recipes total we had to pick from as we tossed some away since they contained some allergens like nuts (which both of us can eat).

Thank you both for the opportunity to interview you and your book is really helpful and insightful.

Interview with Arnel McAtee, Creator of Arnel's Originals!

 

 

 At the AZ Gluten Free Expo, I met a lot of Vendors. As I mentioned, a few stuck out as being amazing and one did not. One of the amazing Vendors was Arnel. She was kind, bubbly and really put herself in her product. She lived the gluten free lifestyle 110% and she was excited to share this with every single person at the expo. I didn't just want to do a shout out and say, "Hey, buy her bread, it is tasty!", I wanted you to get a feel for Arnel like I did.

 

Michelle: I remember you telling me that it took you eight years to come up with your final recipe for your bread mix, do you remember how many recipes you came up with before you found the right one?

Arnel:I couldn't even guess how many loafs of bread we consumed over the years that were less than exciting. Since 1996, my only purpose as I baked was to feed and nourish my gluten intolerant family. Creating the business called Arnel's Originals: Good and Gluten Free was only born two years ago, after both our daughters went off to college.  If I recall, right from the git-go I was able to bake a nice and soft loaf with a great flavor using only wholesome ingredients. Later on, I worked on the integrity of the bread structure, (so it wouldn't fall apart after 4 or 5 days,) and moisture retention (so it wouldn't dry out.)

Michelle: What makes your breads and mixes stand out from the others?

Arnel:Besides using mostly organic grains and making sure the bread is also free from dairy, soy, and corn products,  the bread can be toasted and eaten for a sandwich many hours later. It's that texture, combined with a great taste and heightened nutrition, that sets my bread apart from the rest. The first ingredient in the bread is Organic Buckwheat, which is amazingly nutritious. Buckwheat is actually a seed which contains the eight essential amino acids. I would never use it, however, if the flavor weren't just divine. I know of no other gluten free bread that tastes, behaves, and nourishes the body so well.

Michelle: You were so cheerful at the Expo! How many Expo's do you average a year and what is your advice on a cheerful disposition?

Arnel:Many of my passions are rolled up in what I do for the gluten free world and my "cheerful disposition" as you call it, is just the joy I feel for what I do. I've always enjoyed cooking and creating but its being of service to others that feeds my soul. I get to do that weekly when I greet customers at the weekly Farmer's Market in Ojai, California and of course when I attend gluten free or health food conferences a few times a year. 

Michelle: You went gluten free after your daughters did, are there any gluten products that you miss sometimes? 

Arnel:I can honestly say that I don't miss anything made of gluten. I always loved eating bagels but not any more; they make me feel awful. Occasionally, I come across a food item that I recall with fond memories. When that happens, I saunter over to that food, lean down, and inhale slowly. That wonderful aroma fills me with contentment and I am good to go. Because I get a central nervous system reaction  (anxiety for one) along with digestive and arthritic discomforts, I am never tempted to eat gluten.  

Michelle: What advice would you give to someone new to the gluten free lifestyle? 

Arnel: If eating gluten wrecks havoc with your body, it won't go away, and as you age, it will become harder and harder for your body to bounce back. Sometimes gluten causes permanent damage to your intestines.  If you are feeling overwhelmed, deprived, and perhaps angry about needing to be on a gluten free diet, remember that those feelings are temporary; they will dissipate.  Here's the advice, "Don't let your feelings guide your actions,"  use your logic.  With so many choices now a days, eating gluten free is no big deal. I would say that it is a "little deal" and at best a minor inconvenience, which a small price to pay for good health. I was diagnosed at age 43 and in the last 15 years of living without gluten, I have never felt better or been happier. Take care of yourself; you're worth it!

Gluten free mixes (Bread, All Purpose Flour/Pie Crust, and Pancake/ Breading ) are available through  web site or can be obtained without shipping costs at the GF Country Store in Gilbert AZ and 20 other stores in California.Fresh bread can only be purchased at the Ojai Farmer's Market on Sunday mornings. I would like to thank Arnel for taking the time to be interviewed.