Muffin Man
Our Leader
Sunday, November 8, 2009
When you are gluten intolerant, you have to do your own research or verify what you read or hear. Don't assume you know what a word or term means without actually looking it up. Wheat is the perfect example. Wheat likes to go incognito in food. The new labeling laws have helped, but they don't cover every situation. And if you travel out of the country, the USA labeling laws don't apply.Just because something says it's wheat-free doesn't mean it has no gluten proteins. That's a misconception some people have and it's a dangerous one. For example, Kamut is a wheat family member. It has low gluten levels, but it does contain gluten, and Celiacs should not eat it. You look at the word Kamut and there's no way to know it's wheat unless you have learned the definition.Another word for wheat is Spelt. Spelt is wheat - period. You should never eat anything with Spelt in it. But once again, you can't look at the word and know its wheat. It's a trick!There are other words you should know because they're safe ingredients as long as they're not mixed with anything containing gluten. For example, Amaranth is an ancient grain and is usually eaten as a breakfast cereal. Another tricky word that uses "wheat" is Buckwheat. Just to make matters completely confusing, Buckwheat is not wheat. Buckwheat is a fruit. How's that for tricky? You can eat Buckwheat as long as it hasn't been contaminated with wheat gluten in any way. You can also eat Quinoa, Mochi, Teff and Tempeh. If you now feel as if we've just traveled the world through language - you're right. Quinoa is an Incan word. Mochi is Japanese sticky rice. Teff is used in Ethiopian bread and Tempeh --- well Tempeh is used around the world.So take the time to learn your gluten and wheat terminology. You will find a little word power goes a long way in staying healthy.
Sunday, September 20, 2009
Article from SCIENCE & NUTRITION MAGAZINE
Slashing sodium could save $18bn in health care costs, says study
By Caroline Scott-Thomas, 14-Sep-2009
Related topics: Science & Nutrition
Reducing US sodium consumption to recommended levels could prevent 11 million cases of high blood pressure and save as much as $18bn a year in health care costs, according to a new study from RAND Health.
Americans currently consume an average of 4000mg of sodium a day, far more than the 2,300mg recommended by the Institute of Medicine. Even less is advised for at-risk groups, such as older adults, blacks, and those who already have high blood pressure. The health effects of excessive sodium consumption have been well-researched, including its contribution to high blood pressure – the treatment of which costs around $55bn a year – as well as cardiovascular disease and stroke.
This new study, published in the latest issue of the American Journal of Health Promotion, claims that $18bn of this cost could be slashed if sodium consumption were in line with dietary guidelines, while extending the lives of thousands of people every year.
Lead author Kartika Palar said: “Our results are driven by the fact that nearly 30 percent of the nation's population has hypertension. One of the reasons that hypertension is so pervasive is that sodium consumption is so high…These findings make a strong case that there's value in pursuing a population-based approach to reducing sodium intake among Americans."
Food industry moves
Studies have shown that 70 to 80 percent of sodium comes from processed foods, rather than salt added at the table, and food manufacturers, largely on the back of consumer demand, have been making efforts to cut sodium content. However, the challenge for manufacturers in reducing sodium is often twofold: While salt plays a role in consumer acceptance of a product’s taste, it is also functional for many foods, acting as a preservative or as an inhibitor for leavening agents.
The researchers wrote: “Population-based strategies that have been discussed include redesigning food labeling information to better highlight sodium levels, having manufacturers voluntarily lower sodium levels and adopting regulations that would require food processors to lower sodium.”
Method
The researchers used data from the National Health and Nutrition Examination Survey (NHANES), which uses a combination of interviews and medical examinations in order to assess the health and nutritional status of US adults. Based on this, they estimated medical costs for treating hypertension, although they did not calculate costs that would be avoided by resultant lower rates of cardiovascular disease.
According to market research organization Mintel, the low-sodium drive is gaining momentum. Its Global New Products Database shows that introductions of food products making a low, no or reduced sodium claim increased 115 percent from 2005 to 2008.
Source: American Journal of Health Promotion
Sept/Oct 2009, Vol. 24, I1, 49.
By Caroline Scott-Thomas, 14-Sep-2009
Related topics: Science & Nutrition
Reducing US sodium consumption to recommended levels could prevent 11 million cases of high blood pressure and save as much as $18bn a year in health care costs, according to a new study from RAND Health.
Americans currently consume an average of 4000mg of sodium a day, far more than the 2,300mg recommended by the Institute of Medicine. Even less is advised for at-risk groups, such as older adults, blacks, and those who already have high blood pressure. The health effects of excessive sodium consumption have been well-researched, including its contribution to high blood pressure – the treatment of which costs around $55bn a year – as well as cardiovascular disease and stroke.
This new study, published in the latest issue of the American Journal of Health Promotion, claims that $18bn of this cost could be slashed if sodium consumption were in line with dietary guidelines, while extending the lives of thousands of people every year.
Lead author Kartika Palar said: “Our results are driven by the fact that nearly 30 percent of the nation's population has hypertension. One of the reasons that hypertension is so pervasive is that sodium consumption is so high…These findings make a strong case that there's value in pursuing a population-based approach to reducing sodium intake among Americans."
Food industry moves
Studies have shown that 70 to 80 percent of sodium comes from processed foods, rather than salt added at the table, and food manufacturers, largely on the back of consumer demand, have been making efforts to cut sodium content. However, the challenge for manufacturers in reducing sodium is often twofold: While salt plays a role in consumer acceptance of a product’s taste, it is also functional for many foods, acting as a preservative or as an inhibitor for leavening agents.
The researchers wrote: “Population-based strategies that have been discussed include redesigning food labeling information to better highlight sodium levels, having manufacturers voluntarily lower sodium levels and adopting regulations that would require food processors to lower sodium.”
Method
The researchers used data from the National Health and Nutrition Examination Survey (NHANES), which uses a combination of interviews and medical examinations in order to assess the health and nutritional status of US adults. Based on this, they estimated medical costs for treating hypertension, although they did not calculate costs that would be avoided by resultant lower rates of cardiovascular disease.
According to market research organization Mintel, the low-sodium drive is gaining momentum. Its Global New Products Database shows that introductions of food products making a low, no or reduced sodium claim increased 115 percent from 2005 to 2008.
Source: American Journal of Health Promotion
Sept/Oct 2009, Vol. 24, I1, 49.
Sunday, July 26, 2009
Celiac: The Mystery Disease Many Doctors MissOne of the most common responses to the patient with a set of complaints that do not fall into a well-known medical syndrome pattern is to assume that the person is suffering from “mental problems.” Time and time again I have heard stories from patients recounting years of personal suffering from a mystery disease or a chronic illness. They describe in bitter detail either being ignored by doctors or being shunted from doctor to doctor with no help provided.
Celiac is one of these mystery diseases. Contrary to popular belief, it is not a rare disease but is, in fact, one of the most common autoimmune diseases. Some estimates put it at 1 out of every 100 people. For information on celiac as well as other puzzling diseases, Like many such diseases, celiac results from an inherited weakness. The bad gene responsible doesn’t cause problems unless the person is exposed to a protein called “gluten.”
Gluten can be found in certain grains such as wheat, rye, and barley. When people with this genetic weakness eat foods containing gluten (and one of its proteins called gliadin), the toxic protein gets trapped under cells lining the gastrointestinal tract. The immune system tries valiantly to remove this trapped protein. The ensuing immune attack in the wall of the intestine results in a blazing fire of inflammation that smolders for very long periods of time. Because each meal contains this same protein, the attack can continue for a lifetime.
You naturally would think that the major symptoms of such a disorder would be related to the gastrointestinal tract, and you would be right. But only 1 in 6 people diagnosed actually exhibits these symptoms, which include:
• Intestinal cramping
• Bloating
• Recurrent diarrhea
• Weight loss from impaired nutrient absorption
Most victims of celiac disease have symptoms completely unrelated to the gastrointestinal tract or have no observable symptoms at all. Victims of undiagnosed celiac disease can experience a long list of symptoms, including the following:
• Sudden hair loss
• Severe hypothyroidism or even hyperthyroidism (Graves disease)
• Dementia
• Loss of balance (ataxia)
• Seizures
• Recurrent pneumonia or meningitis from a loss of adrenal gland function (Addison’s disease)
• Various deadly cancers
Celiac is multi-system, meaning it affects many organs and a number of conditions may be the presenting feature of the disease. For example, the first symptom may be a seizure, or infertility, or even a migraine headache. This is why doctors often fail to make the link.
One of the most devastating effects of celiac disease is the malabsorption of nutrients from foods. Various food components, such as calcium, vitamins, and iron are absorbed from special segments of the gastrointestinal tract. A common misdiagnosis is irritable bowel syndrome (IBS). It is estimated that 36 percent of celiac disease patients were first diagnosed as having IBS.
Studies show that 97 percent of people with celiac disease go undiagnosed for much of their lives. The average time of diagnosis for even moderately severe cases is nine years.
Making the diagnosis of celiac requires a high index of suspicion — if you suspect you may have this disorder, discuss it with your doctor. If necessary, seek a specialist who treats celiac disease. Gastroenterologists consider an intestinal biopsy as the definitive test, which can be done rather simply as an outpatient procedure.
Presented to You by; www.endlessmountaqinsGLUTENFREE.com
Celiac is one of these mystery diseases. Contrary to popular belief, it is not a rare disease but is, in fact, one of the most common autoimmune diseases. Some estimates put it at 1 out of every 100 people. For information on celiac as well as other puzzling diseases, Like many such diseases, celiac results from an inherited weakness. The bad gene responsible doesn’t cause problems unless the person is exposed to a protein called “gluten.”
Gluten can be found in certain grains such as wheat, rye, and barley. When people with this genetic weakness eat foods containing gluten (and one of its proteins called gliadin), the toxic protein gets trapped under cells lining the gastrointestinal tract. The immune system tries valiantly to remove this trapped protein. The ensuing immune attack in the wall of the intestine results in a blazing fire of inflammation that smolders for very long periods of time. Because each meal contains this same protein, the attack can continue for a lifetime.
You naturally would think that the major symptoms of such a disorder would be related to the gastrointestinal tract, and you would be right. But only 1 in 6 people diagnosed actually exhibits these symptoms, which include:
• Intestinal cramping
• Bloating
• Recurrent diarrhea
• Weight loss from impaired nutrient absorption
Most victims of celiac disease have symptoms completely unrelated to the gastrointestinal tract or have no observable symptoms at all. Victims of undiagnosed celiac disease can experience a long list of symptoms, including the following:
• Sudden hair loss
• Severe hypothyroidism or even hyperthyroidism (Graves disease)
• Dementia
• Loss of balance (ataxia)
• Seizures
• Recurrent pneumonia or meningitis from a loss of adrenal gland function (Addison’s disease)
• Various deadly cancers
Celiac is multi-system, meaning it affects many organs and a number of conditions may be the presenting feature of the disease. For example, the first symptom may be a seizure, or infertility, or even a migraine headache. This is why doctors often fail to make the link.
One of the most devastating effects of celiac disease is the malabsorption of nutrients from foods. Various food components, such as calcium, vitamins, and iron are absorbed from special segments of the gastrointestinal tract. A common misdiagnosis is irritable bowel syndrome (IBS). It is estimated that 36 percent of celiac disease patients were first diagnosed as having IBS.
Studies show that 97 percent of people with celiac disease go undiagnosed for much of their lives. The average time of diagnosis for even moderately severe cases is nine years.
Making the diagnosis of celiac requires a high index of suspicion — if you suspect you may have this disorder, discuss it with your doctor. If necessary, seek a specialist who treats celiac disease. Gastroenterologists consider an intestinal biopsy as the definitive test, which can be done rather simply as an outpatient procedure.
Presented to You by; www.endlessmountaqinsGLUTENFREE.com
Thursday, July 23, 2009
THE GREAT TROY PENNSYLVANIA FAIR
Next week we will be exhibit and selling our wares [Gluten Free baking Mixes] at the fair in Troy, PA. This event starts on Monday and ends Saturday evening [July 27- August 1]. I believe the Troy Fair is one of the oldest continuing fairs in the Eastern United States, if not the whole country.
When I was a boy there were always sulky [sp] races with Troy being an important stop on the Harness Racing Circuit. Back then it was the Troy Free Fair and was the last free fair in Pennsylvania.
The fair will have all the usual animal exhibits and competition as well as local food and produce all held together with lots of country music. This is part of a long tradition of old fashioned country fairs that regretably is slowly disappearing. SO................. if you are free this next week and want to enjoy a great part of Americana, come see us at the fair! We will be located in the Lower Meadows area. Now when was the last time you heard reference to a meadow? See what I mean?
Come to the fair. I'd love to meet you in person and discuss Gluten Free Bakery Mixes and Gluten Free Flour. Why not check out our web-site/on-line store for your Gluten Free needs. www.endlessmountainsGLUTENFREE.com.
Have a great Day! Yours truly, The Endless Mountain Muffin Man
When I was a boy there were always sulky [sp] races with Troy being an important stop on the Harness Racing Circuit. Back then it was the Troy Free Fair and was the last free fair in Pennsylvania.
The fair will have all the usual animal exhibits and competition as well as local food and produce all held together with lots of country music. This is part of a long tradition of old fashioned country fairs that regretably is slowly disappearing. SO................. if you are free this next week and want to enjoy a great part of Americana, come see us at the fair! We will be located in the Lower Meadows area. Now when was the last time you heard reference to a meadow? See what I mean?
Come to the fair. I'd love to meet you in person and discuss Gluten Free Bakery Mixes and Gluten Free Flour. Why not check out our web-site/on-line store for your Gluten Free needs. www.endlessmountainsGLUTENFREE.com.
Have a great Day! Yours truly, The Endless Mountain Muffin Man
Sunday, May 24, 2009
Check our Website Store!
After many requests from the Celiac market, and those suffering from Gluten Intolerance, we have launched our On-line Store. You can now order Gluten Free Flour and Gluten Free Bakery Mixes direct from us. The website is; www.endlessmountainsglutenfree.com This is possibly the longest web address in existence, but the easiest to remember. We are in the ENDLESS MOUNTAINS [of Pennsylvania] and our products are GLUTEN FREE. Therefore; www.endlessmountainsglutenfree.com works!
The full listing of our mixes is on the site as well as their prices. We ship by Priority Mail since the other carriers do not deliver to post office boxes or rural box addresses. We experience this problem at our home in the Endless Mountains, especially in the Winter. Apparently the drivers are afraid of the road up the mountain to our office.
Please check out our site and get to know more about us and our company. If you are in the Endless Mountains of Pennsylvania during the last week of July you can meet us in person at the Troy Fair. We hope to see you there.
If you are looking for an interesting and profitable business venture, with minimal up-front cost, contact us at jack@jwicorp.com to learn about our program for vendors at Farmer's Markets and Flea Markets. There is no franchise fee to you, only an agreement to respect our quality and price commitments coupled with the opportunity to make immediate cash and build a long term business. This could also be a seasonal business if your area is busiest during the Summer. Grocery Stores and Bulk Food Stores can also increase their sales and customer counts by adding our line of Gluten Free Mixes and Gluten Free Flour. Remember, Gluten Free is not a fad, but is a lifestyle and necessary diet concern which lasts throughout a Celiac sufferers lifetime. You have the opportunity to provide wholesome, good for you, products at a fair price to people who will appreciate your efforts and benefit from your concern.
We all look forward to hearing from you!
Successfully,
The Endless Mountain Muffin Man
The full listing of our mixes is on the site as well as their prices. We ship by Priority Mail since the other carriers do not deliver to post office boxes or rural box addresses. We experience this problem at our home in the Endless Mountains, especially in the Winter. Apparently the drivers are afraid of the road up the mountain to our office.
Please check out our site and get to know more about us and our company. If you are in the Endless Mountains of Pennsylvania during the last week of July you can meet us in person at the Troy Fair. We hope to see you there.
If you are looking for an interesting and profitable business venture, with minimal up-front cost, contact us at jack@jwicorp.com to learn about our program for vendors at Farmer's Markets and Flea Markets. There is no franchise fee to you, only an agreement to respect our quality and price commitments coupled with the opportunity to make immediate cash and build a long term business. This could also be a seasonal business if your area is busiest during the Summer. Grocery Stores and Bulk Food Stores can also increase their sales and customer counts by adding our line of Gluten Free Mixes and Gluten Free Flour. Remember, Gluten Free is not a fad, but is a lifestyle and necessary diet concern which lasts throughout a Celiac sufferers lifetime. You have the opportunity to provide wholesome, good for you, products at a fair price to people who will appreciate your efforts and benefit from your concern.
We all look forward to hearing from you!
Successfully,
The Endless Mountain Muffin Man
Friday, August 1, 2008
Gluten Free Bakery Mixes; FANTASTIC!
We have had an overwhelming response to our range of GLUTEN FREE BAKERY MIXES from The ENDLESS MOUNTAIN MUFFIN MAN. People all over the Endless Mountains of Bradford County, Pennsylvania have discovered how delicious these mixes are, and how good the are for them.
Just today we were delivering a fresh batch of GLUTEN FREE BAKERY MIXES to BARNSTEADS PANTRY in Troy Pennsylvania, when a lady approached to share her experience. This woman was recently diagnosed as being GLUTEN INTOLERANT and found that our mixes satisfy her sweet tooth and her metabolism. The owner of Barnsteads told me that her son was recently diagnosed as GLUTEN INTOLERANT and LOVES the Brownies made with our mix. In fact she was a little hurt because he prefers our Brownies to her home-made from scratch variety.
One Grandma in Canton, Pennsylvania has been buying our WHITE CAKE MIX on a regular basis. She has a grandson who is GLUTEN INTOLERANT as well as being allergic to Chocolate. The GLUTEN FREE WHITE CAKE MIX allows her to make her grandson an endless array of cakes and cupcakes and to be the sort of grandma we all dream about having.
We plan on presenting our line of GLUTEN FREE BAKERY MIXES to some of the national health food stores beginning this Fall. Maybe people outside the Endless Mountains of Pennsylvania can begin to enjoy the good tasting and good for you GLUTEN FREE BAKERY MIXES that those of us in these very mountains find so pleasant and satisfying. Watch for information on our GLUTEN FREE BREAD FLOUR which is due out in September. You might want to arrange an order to be one of the first to enjoy this versatile flour.
For more information or to share a possible store that might stock these GLUTEN FREE BAKERY MIXES, [and soon GLUTEN FREE BREAD FLOUR] please E-mail me at, jack@jwicorp.com.
Just today we were delivering a fresh batch of GLUTEN FREE BAKERY MIXES to BARNSTEADS PANTRY in Troy Pennsylvania, when a lady approached to share her experience. This woman was recently diagnosed as being GLUTEN INTOLERANT and found that our mixes satisfy her sweet tooth and her metabolism. The owner of Barnsteads told me that her son was recently diagnosed as GLUTEN INTOLERANT and LOVES the Brownies made with our mix. In fact she was a little hurt because he prefers our Brownies to her home-made from scratch variety.
One Grandma in Canton, Pennsylvania has been buying our WHITE CAKE MIX on a regular basis. She has a grandson who is GLUTEN INTOLERANT as well as being allergic to Chocolate. The GLUTEN FREE WHITE CAKE MIX allows her to make her grandson an endless array of cakes and cupcakes and to be the sort of grandma we all dream about having.
We plan on presenting our line of GLUTEN FREE BAKERY MIXES to some of the national health food stores beginning this Fall. Maybe people outside the Endless Mountains of Pennsylvania can begin to enjoy the good tasting and good for you GLUTEN FREE BAKERY MIXES that those of us in these very mountains find so pleasant and satisfying. Watch for information on our GLUTEN FREE BREAD FLOUR which is due out in September. You might want to arrange an order to be one of the first to enjoy this versatile flour.
For more information or to share a possible store that might stock these GLUTEN FREE BAKERY MIXES, [and soon GLUTEN FREE BREAD FLOUR] please E-mail me at, jack@jwicorp.com.
Sunday, July 13, 2008
Gluten Free has arrived!
In an earlier blog I had mentioned that we are in the business of helping fledgling companies get off the ground and move their products to market. Recently we were contacted by a couple who are selling a Gluten Free Flour on-line. They want to take their product to main-stream America and so contacted us. The Gluten Free Flour concept works and is a necessary part of the life and diet of over 1% of the population. The medical world estimates that 1% of the population is gluten intolerant and that up to 30% of the population experiences some discomfort when they have consumed foods containing gluten.
We met in Philadelphia with the folks with the Gluten Free Flour and discussed how best to go to market. VERY long story short; we need to be compensated for our time and expenses and they felt this expertise should be free. Consequently we are pursuing the Gluten Free concept as part of our other existing business and wish them well. The "Secret" recipe for Gluten Free Flour [in several variations] is readily available on line with a little searching. However, combining the Gluten Free Flour with other ingredients to produce Bakery Mixes requires a certain expertise which we are blessed to enjoy.
During the earlier part of this month [July 2008] we made our Gluten Free Bakery Mixes available to the world through 3 avenues;
911 Earth, A quality Health Food Store located in Athens, PA. 570-888-3297
Cafe Too, Our Bakery cafe located in Sayre, PA 570-888-2828
On-line at www.JWICorp.com, or by contacting jack@jwicorp.com to place an order.
We are actively seeking other venues for sales and distribution of our Gluten Free Bakery Mixes. Please tell your local Health Food Store about us, or contact us as noted above. The varieties available are;
MUFFIN MIX, BROWNIE MIX, BISCUIT MIX, WHITE CAKE MIX, CHOCOLATE CAKE MIX. All are available to be sent to you by US Postal Service Surface Mail. This is actually the least expensive and most sure way of getting mix to you. We find that the Postal Service delivers, "one way or the other" while the courier services can't always make it to your location due to, "Rain or Sleet, or Dead of Night", or your geographic location [high on a mountain or on a remote island].
We pride ourselves on our GREEN/biodegradable packaging. Our Gluten Free Bakery Mixes are packaged in a light-weight degradable poly bag which is then inserted into a small brown Kraft bag. All of this is rolled and taped and labeled with our product label [printed on 30% recycled paper] which doubles as a recipe booklet. We bet our package wouldn't last 6 months in a compost pile.
It is our intention to help everyone reduce their Carbon Footprint and yet still have Gluten Free Bakery Mixes available to them. When one considers the cost of gasoline to drive to a health food store, buying a 4-color package that will endure for 100 years in a landfill, and making the return trip home, the cost of Bakery Mix in the mail becomes a real bargain AND you help the environment!
Contact us soon and place your order so you can start enjoying these tasty treats. I'll be looking for your E-mail or listening for your phone call. We hope to hear from you soon! Have a great day!
We met in Philadelphia with the folks with the Gluten Free Flour and discussed how best to go to market. VERY long story short; we need to be compensated for our time and expenses and they felt this expertise should be free. Consequently we are pursuing the Gluten Free concept as part of our other existing business and wish them well. The "Secret" recipe for Gluten Free Flour [in several variations] is readily available on line with a little searching. However, combining the Gluten Free Flour with other ingredients to produce Bakery Mixes requires a certain expertise which we are blessed to enjoy.
During the earlier part of this month [July 2008] we made our Gluten Free Bakery Mixes available to the world through 3 avenues;
911 Earth, A quality Health Food Store located in Athens, PA. 570-888-3297
Cafe Too, Our Bakery cafe located in Sayre, PA 570-888-2828
On-line at www.JWICorp.com, or by contacting jack@jwicorp.com to place an order.
We are actively seeking other venues for sales and distribution of our Gluten Free Bakery Mixes. Please tell your local Health Food Store about us, or contact us as noted above. The varieties available are;
MUFFIN MIX, BROWNIE MIX, BISCUIT MIX, WHITE CAKE MIX, CHOCOLATE CAKE MIX. All are available to be sent to you by US Postal Service Surface Mail. This is actually the least expensive and most sure way of getting mix to you. We find that the Postal Service delivers, "one way or the other" while the courier services can't always make it to your location due to, "Rain or Sleet, or Dead of Night", or your geographic location [high on a mountain or on a remote island].
We pride ourselves on our GREEN/biodegradable packaging. Our Gluten Free Bakery Mixes are packaged in a light-weight degradable poly bag which is then inserted into a small brown Kraft bag. All of this is rolled and taped and labeled with our product label [printed on 30% recycled paper] which doubles as a recipe booklet. We bet our package wouldn't last 6 months in a compost pile.
It is our intention to help everyone reduce their Carbon Footprint and yet still have Gluten Free Bakery Mixes available to them. When one considers the cost of gasoline to drive to a health food store, buying a 4-color package that will endure for 100 years in a landfill, and making the return trip home, the cost of Bakery Mix in the mail becomes a real bargain AND you help the environment!
Contact us soon and place your order so you can start enjoying these tasty treats. I'll be looking for your E-mail or listening for your phone call. We hope to hear from you soon! Have a great day!
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