Gluten-Free Food Fair April 25, 2015 in Portland ORMarch 10th, 2015 by Dr Lisa Shaver
|Laura Russell, author, Gluten Freedom columnist at the Oregonian|
Online early ticket purchase options available soon.
|Petunia’s Pies and Pastries’ Lisa Clark|
Gluten-Free Food Fair May 18, 2013 in PortlandMarch 15th, 2013 by Dr Lisa Shaver
GLUTEN-FREE FOOD FAIR
Mittleman Jewish Community Center
6651 SW Capitol Hwy
(ID required for entry to the venue)
Enjoy samples of gluten-free foods and products from over 60 companies, all in one place!
Speakers on issues related to the gluten-free lifestyle.
This event is a fundraiser for the Gluten Intolerance Group of Portland, a 502c3 non-profit gluten-free support community. GIG of Portland helps those who live the gluten-free lifestyle – people with celiac disease, non-celiac gluten-sensitivity, dermititis herpetiformis, auto-immune disease, wheat allergy, malt allergy, and all others interested in being gluten-free.
For more info:
Questions: contact Lisa Shaver, branch manager of GIG of Portland 503-577-9339
Update on Food Poisoning (S. aureus)June 29th, 2012 by Dr Lisa Shaver
It’s summertime and that means picnics, barbeques and food potentially left out to spoil. Know how to protect yourself and your loved ones, so you can have a carefree and healthy fun summer.
Staphylococcus aureus is one of the oldest recognized sources of foodborne illness, and is the cause of what was once called “ptomaine poisoning.”
Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products. Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.
Staphylococci exist in air, dust, sewage, water, milk, and food or on food equipment, environmental surfaces, humans, and animals. Humans and animals are the primary reservoirs. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. This incidence is even higher for those who associate with or who come in contact with sick individuals and hospital environments.
Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with S. aureus. Human intoxication is caused by ingesting enterotoxins produced in food by some strains of S. aureus, usually because the food has not been kept hot enough (60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below).
Staphylococcus aureus food poisoning has been studied since 1894. In 1914, an investigator deliberately drank milk that had been contaminated with a culture of the microbe in order to confirm its effect. Staphylococcus aureus enterotoxin first was detected in food in 1930.
What is Staphylococcus aureus, and where is its natural habitat?
Staphylococcus aureus is a gram-positive spherical bacterium (coccus) that grows in grape-like clusters. It is a common inhabitant of the skin, the nostrils, and around the perineal area of humans and many domesticated animals.
How is Staphylococcus aureus transmitted? What is the incubation period of the illness?
Staphylococcus aureus produces a heat-stable toxin (enterotoxin) when given the opportunity to grow under certain conditions of moisture, temperature, pH, and oxygen levels. When a person eats food containing enterotoxin, he or she will develop symptoms within 1-6 hours, depending on the amount of toxin present and the susceptibility of the victim.
What are the symptoms of Staphylococcus aureus food poisoning?
Food poisoning symptoms caused by staphylococcal enterotoxin develop suddenly and typically consist of nausea, vomiting and stomach cramps. Diarrhea and fever can also occur, but are less common.
What is the prognosis of Staphylococcus aureus food poisoning?
Symptoms of staphylococcal food poisoning typically are self-limiting and last 24-48 hours.
What foods carry Staphylococcus aureus?
Many foods of animal origin, including dairy products, may contain low numbers of Staphylococcus aureus; however, this microbe is more often introduced into food by human carriers through lapses in hygiene. If a contaminated food is held at improper temperature, Staphylococcus aureus will multiply and may produce sufficient enterotoxin to cause symptoms.
How can people protect themselves from Staphylococcus aureus?
First, by paying attention to food recall announcements and immediately discarding any recalled food or returning it to the store. Secondly, by not allowing any food to stand for extended periods of time at room temperature. Food that is not to be eaten immediately should be refrigerated or frozen promptly. A frozen, cooked food should be thawed in the refrigerator, and not at room temperature.
Nutrition in canned beans?April 2nd, 2012 by Dr Lisa Shaver
Q: Sometimes I used canned beans, since I can’t always cook dried ones. I always drain the liquid from canned beans and rinse them under cold water in the hopes that I am lowering the sodium content. Am I also rinsing away some other nutrients?
A: Packed with protein, fiber, iron, potassium, and many other nutrients, beans are an essential ingredient in a plant-based diet. Studies have shown that people who eat beans four or more times per week have a 22% lower risk of coronary heart disease. Nearly half of all beans consumed in the Unites States are pinto beans.
Canned beans can be a great time saver. When you drain and rinse canned beans, you reduce the sodium content by about 40%. All of the other beneficial nutrients remain within the bean. Beans are relatively inexpensive and come in many different colors and sizes, so be sure to include all varieties in your diet.
by Alison Ozgur, Registered Dietitian specializing in health and fitness nutrition. - from NW Veg e-Thymes April 2012 vol 68
Gluten Intolerance Group of Portland – gluten-free support groupFebruary 19th, 2012 by Dr Lisa Shaver
Gluten Free Food Fair May 1, 2010 in NE PortlandApril 8th, 2010 by Dr Lisa Shaver
GLUTEN FREE FOOD FAIR
Gluten Free Food Fair in Portland, OR on May 1st 2010, in Laurelhurst neighborhood at All Saint’s Church on NE 39th and Glisan. From 11am to 2pm. Vendors with products from Portland and nationally, also local restaurants, professionals and organizations. Bring friends and family – those who are curious or need more info and understanding.
Raffles drawn at 12 noon, 1pm and 1:45pm – big baskets and gift certificates.
Questions? Contact Lisa Shaver firstname.lastname@example.org 503-577-9339 or Becky Crooke 503-949-3779
Hosted by Portland Metro GIG (Gluten Intolerance Group) of Portland, Salem (MidWillamette) and McMinville.
Pasta with Sautéed Kale, White Beans & AlmondsFebruary 24th, 2009 by Administrator
Pasta with Sautéed Kale, White Beans & Almonds
This warming wholesome dish can be a whole meal. It is easily made dairy and gluten free.
8 ounces whole wheat or rice pasta
1 bunch kale
2 tablespoons olive oil
1 small yellow onion, diced
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
3 cloves garlic, minced
1 tablespoon anchovy paste or chopped anchovies
15 oz. white beans fresh, canned, or jarred—rinsed and drained
1/2 cup sliced almonds
Fresh grated parmesan cheese
In a large pot of boiling water, cook pasta according to package directions. Drain pasta. Reserve one-half cup pasta-cooking water.
Separate kale leaves and stems. Shred leaves and thinly slice the tender part of the stems.
Heat a large skillet over medium-high heat. Add oil, onion, and kale stems. Sprinkle with salt and cayenne, and cook for two to three minutes until the onion is tender. Lower the heat and add anchovy paste and garlic. Cook until garlic is fragrant, stirring occasionally. Add kale leaves, cook, stirring occasionally for five minutes or until tender.
Add beans, almonds, and reserved pasta-cooking water and bring to a boil. Add pasta, toss until heated through, and serve topped with fresh parmesan.
Fresh Berry SmoothieJanuary 10th, 2009 by Administrator
Fresh Berry Smoothie. By Reba Akin, ND
Smoothies are one of my breakfast favorites. Smoothies are fast and easy to make as well as a nutritious way to start the day. Maybe you have heard that breakfast is the most important meal of the day. Breakfast is breaking a fast. Your body has just fasted anywhere from 8-12 hours and to really be effective it needs quality protein, fat, and fiber. Below is a basic smoothie recipe. Smoothies allow you to be creative. Mix up the fruits, use vegetables, or add a liquid multi vitamin.
½ cup fresh seasonal berries (strawberries, blueberries, raspberries, or blackberries)
1 cup milk (cows, rice, soy, almond, coconut)
1 tablespoon (or scoop) whey, rice, or hemp protein powder
½ cup organic yogurt (optional)
½ banana (optional)
1 teaspoon soy lecithin (optional—best when used with rice or hemp protein powder)
2 tablespoons ground flaxseed (optional—adds fiber)
Blend it all together and enjoy.
Be creative by adding different berries and fruits.
Avocado SalsaJanuary 10th, 2009 by Administrator
A great salsa to serve with tortilla chips or mix it up and serve it with salmon. by Reba Akin, ND
1 pound grape tomatoes, quartered,
2 avocados cut in chunks1 cup of fresh or frozen cooked corn (thawed)
2 tablespoons fresh, finely chopped cilantro
Juice of one lime
Salt to taste
Toss ingredients together in a bowl and serve with tortilla chips. This salsa is rich in fiber, vitamin C, and potassium. Left over salsa is a great addition to your morning eggs.
Easy Sunday Morning Gluten-Free PancakesOctober 24th, 2007 by Administrator
Dairy-free, sugar-free, egg-free
Yummy for the whole family! These are quick to make, light and fluffy, and a crowd pleaser.
1-1/3 cups Gluten Free All Purpose Baking Flour (Bob’s Red Mill – avail at health food stores)
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
2 Tbsp vegetable oil
1/2 to 2 Tbsp honey or maple syrup (to desired sweetness)
1/2 tsp vanilla
¼ to 1/3 cup organic applesauce
In a bowl combine the flour, powder, salt and soda. Sifting the dry ingredients yields a lighter pancake, but is not necessary.
In another bowl combine oil, sweetener, and vanilla.
Mix dry ingredients with wet ingredients – mix only until blended. Then gently fold in the applesauce. Do not over-mix, as this makes pancakes tough and chewy.
Ladle pancake batter onto a preheated and oiled pan, flip pancakes over when they begin to puff and become lightly browned on the edges.
Serve with maple syrup or your favorite fruit, and turkey breakfast sausage for a wholesome, balanced breakfast.
Note: these pancakes must be eaten warm; they do not reheat well.