How to Eat Your Water and Stay Hydrated

No matter what time of the year it is, staying hydrated is important. Remember, the human body is composed of about 70% of water weight! This means that water plays a major role in maintaining our bodily functions, including removing waste and toxins, maintaining body temperature, and preventing dehydration.

During the summer months however, the heat makes it all the more important for you to stay hydrated. Whether or not you’re physically active, you lose water everyday. This occurs through urination, bowel movements, and sweating. To prevent dehydration, supply your body with water throughout the day. The current recommended total daily intake of fluids is 13 cups for men and 9 cups for women.

Look out for the signs of dehydration:

  • Thirst!
  • Dry/Sticky mouth
  • Confusion/Dizziness
  • Headache
  • Nausea
  • Low or no urine output; urine looks dark yellow

Good News: H20 Isn’t the Only Way to Stay Hydrated

When you’re thirsty, water can be one of your best bets. If that doesn’t quench your thirst, it turns out that many of the foods we eat contain water but in various amounts. In fact, according to The Institute of Medicine, the average individual’s water intake from food is about 20%. To help meet your daily fluid requirements, try incorporating foods with high water content into meals or as snacks. High water content foods like vegetables and fruits not only help you stay hydrated, but these key foods contain nutritients, minerals, fiber and antioxidants.

If you’re concerned about your H20 intake, here’s a list of our favorite top hydrating foods:

  • Watermelon 
  • Cantaloupe
  • Citrus fruits
  • Tomatoes
  • Pineapples
  • Strawberries
  • Watermelon
  • Lettuce
  • Broccoli
  • Cucumbers 
  • Celery
  • Spinach
  • Apples
  • Greek yogurt or Kefir
  • Bananas
  • Grapes

Olive Oil, Extra Virgin, or Cold-Pressed…What’s the Difference?

Have you ever looked closely at the label of an olive oil bottle? Strewn across the grocery store aisles, you’ll find bottles labeled with “first cold-pressed,” “extra-virgin,” or “product of Italy.” With so many labels, distinguishing the difference between these terms can be confusing. If you’ve ever wondered what these terms mean or how to choose a high quality olive oil, we’re here to clarify the confusion.

Extra virgin olive oil is made using a process called “first cold-pressed.” In simpler terms, the word “first” refers to the olives being pressed on the first round of extraction. “Cold” refers to the olives being kept no higher than 81.9 °F, and “pressed” refers to the method of extraction. This method indicates that no heat or chemical additives were used to extract the oil from the olives, which can alter and destroy the flavors and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value. Virgin olive oil has a slightly more acidic level and does not meet the same requirements . Regular olive oil is a blend of slightly defective or low quality olives. For consumption, these olives are refined and tend to have a colorless and flavorless profile. Light olive oil has undergone a similar process but is lighter in color and flavor, not calories!

So, was the olive oil actually “Made in Italy?

When an olive oil bottle is labeled with “Made in Italy,” this does not necessarily mean that it is a high quality product.  For example, you can have a bottle of olive oil produced from several different olives, from several different regions. When olives are blended together, the mixing of olives produce off-flavors.  This term only indicates that the olives came from Italy but does not guarantee the consumer that the oil was produced and packaged in Italy. The highest quality olive oils are made from one type of olive and preferably from the same region.

Are there ways to know the olive oil is actually made in Italy?

Yes, an example of this would be DOP certified, which stands for Denominazione di Origine Protetta (English translation: Protected Destination of Origin). This mark is a guarantee for the consumer that from its raw state to the finalized product, the olive oil has gone through an extensive and quality process. By law, the olives have been pressed, bottled and shipped out of Italy.   

Is it true that the greener the oil, the better?

Many people think that the color of the oil is a reflection of its quality. However, this is a myth. Many producers know that consumers believe this and will add olive leaves to the olive press to release the chlorophyll content, so that the oil looks greener. The color has no bearing on the quality but is more of an indication of when the olives were harvested. Olives harvested earlier in the season tend to be greener, whereas olives harvested later may be more golden. Keep in mind that different olives also exhibit different colors.

Do high quality olive oils have higher amounts of antioxidants?

It may be difficult to think of oil as having anti-inflammatory properties but olive oil does provide many health benefits. One reason is that olive oil is a fruit fat. It is not made but found within the olive, in its finished form, and extracted.

The higher the level of antioxidants in an olive oil, the healthier it is for you. One can actually assess the level of antioxidants in olive oil by the peppery “burn” on the back of the throat. Thus, the more pepper-like burn the olive oil has, the higher its antioxidant content.  In terms of culinary applications however, there are some dishes were you may not want a pair a high antioxidant olive oil (more peppery), with a light dish.

There are hundreds and hundreds of different types of olives across the world. You may not be able to tell, but every olive has a very different flavor profile that ultimately translates to your food. Some are delicate and some are strong. In many countries, olive oil is the ultimate sauce. If you drizzle olive oil over any dish, depending on the quality of the oil, it can either lower the taste or heighten the flavor. In countries where olive oil is the back-bone of the food culture, olive oil is viewed as one of the most precious items. Not only is it harvested once a year, it is also used in every single meal. So, what should one look for when searching for a high quality olive oil? 

When searching for a high quality olive oil, look for a DOP certification and these specifications: 

  1. Harvest Date – You want your oil as fresh as possible!
  2. Region – If you don’t know what olives are in it, you have no idea what it might taste like! Knowing the region of the olive oil is very important. Not knowing the region is like buying a bottle of wine and it just says “red wine” – it could be from anywhere! When looking for a high quality olive oil, look for olives that have come from the same region, made entirely from one type of olive.
  3. Type of Container – Try to look for an olive oil in a dark or tinted glass bottle, rather than a plastic or clear glass. Any light that enters the bottle can cause the oil to photo-oxidize and taste rancid or bitter. In general, heat, air and light are the enemies of oil. To prevent olive oil from going rancid, store it in a cool, dry area, away from the stove or other hot appliances.


Super Foods Super Expensive

Are “Super foods” worth the money? This answer depends on which food one is referring to. The Willis Report recently asked me if consumers who are being bombarded with trendy super foods like quinoa, goji berries, acai berries, and spirulina getting the most for their money? Well these foods are indeed packed with nutrition especially vitamins, antioxidants and phytochemicals but they are not necessarily better than other more main stream supper foods like blueberries or salmon. See our post “Are Super Foods So Super?

While “super foods” like raw pumpkin super chips or oats with goigi berries are extremely nutritious, they don’t always live up to their cost. They could possibly be even less super than a local or frozen food as they may be less fresh if they are exotic, processed, or have added ingredients. Keep in mind there is no formal qualification defining super foods. Rather this term is used loosely implying this specific food has as much or a greater amount of nutrition than another food.  

When comparing prices of foods marketed as ‘super foods’ and sold in specialty health boutiques, I found that pumpkin chips were five times the costs of just purchasing pure pumpkin seeds and flax seeds. Oat based cereal sold, as a super food was twice as expensive as purchasing stone ground oats with fresh blueberries and a chocolate bar from Africa that was only 44% cocoa was sixty-six percent more expensive then a USA dark chocolate bar like Sweet Riot with 70% coca.

The message here is when opting for value, go with the foods that are most wholesome and unaltered like nuts, wild salmon and organic blueberries. See here for more natural super foods:

To find foods that have positive affects on your health without paying top price go with non-packaged fruits, vegetables, grains, legumes and nuts. Stroll the bulk section of your health food store and buy foods sold by the pound rather than by the package.

  • “If it is in a package, it is probably processed!
  • If it is has been processed, it’s probably not super.
  • If it is has sugar as the first ingredient, and
  • If it is marketed as super it’s probably not so super.
  • Real whole foods are the super foods that are a super deal.”

Keep in mind, if you are buying juices or super chips with agave, these products have added sugar since agave is sugar. Local fresh and or frozen are usually the best foods to buy for greater nutrition, sustainable efforts and economical value.


Healthy in the Mind and the Body

You want to be healthy in the mind as well as the body, right? So do you think a gym is a place of healthy attitudes and positive role models? Unfortunately, it’s not always the best place for our mind or bodies especially when we are moving for the wrong reasons. Many times, I encourage my clients to move but fear they will get caught up in over-working their bodies, or triggered when their trainer or instructor give unsolicited diet advice or encourages more than one spin class a day. Well my colleague had the brilliant idea to create a training program to educate fitness specialists/trainers at the gym how to work with health seekers in a way that honors both the mind and body. This amazing training helps the gym employees to identify individuals with eating disorders and gives them tools to work with clients in a healthy way rather than encouraging the disorder. Read on to learn about Jodi’s Destructively Fit and perhaps think about whether or not your health club needs a little bit of Jodi’s energy.

By Guest Blogger, Jodi Rubin

Eating disorders have always been my passion. They have been my specialty since I began my LCSW private practice more than a decade ago. Over the years, I’ve directed a program for eating disorders, currently teach a curriculum I created on eating disorders at NYU’s Graduate School of Social Work, and have done a few other things. Yet, I have not found a way to connect my love of healthy fitness and honoring one’s body with my passion for helping those struggling with eating disorders.

The issue of eating disorders within fitness centers is a ubiquitous one. I’ve seen people spending hours on the treadmill, heard countless patients recounting their obsessiveness with the gym, and others seeming as though their self-esteem became immediately deflated if they couldn’t work out hard enough, fast enough or long enough. The research I have done has revealed that the presence of eating disorders within fitness centers is “sticky” and “complicated” and gets very little attention. Through no fault of anyone in particular, if people aren’t given the education and tools, then how can anyone feel knowledgable and confident enough to address this sensitive issue?

I went directly to fitness professionals to see what they thought about eating disorders within the fitness industry. As I suspected, it was clear that there was not a lack of interest in this issue. Quite the contrary. Most, if not all, of those with whom I spoke were eager and excited to finally have a forum in which they could learn about eating disorders and how to approach the issue. That’s when DESTRUCTIVELY FIT™: demystifying eating disorders for fitness professionals™ was born. I created this 3-hour training with the goal of educating those within the fitness industry about what eating disorders are and what to do if they notice that someone may be struggling. It has since been endorsed for continuing education by both the National Academy of Sports Medicine (NASM) and The American Council on Exercise (ACE) and has sparked the interest of variety of fitness clubs. Check out Destructively Fit™ in the news here!

Some stats for you…
• 25 million American women are struggling with eating disorders
• 7 million American men are struggling with eating disorders
• 81% of 10 year old girls are afraid of being fat
• 51% of 9-10 year old girls feel better about themselves when they are dieting
• 45% of boys are unhappy with their bodies
• 67% of women 15-64 withdraw from life-engaging activities, like giving an opinion and going to the doctor, because they feel badly about their looks
• An estimated 90-95% of those diagnosed with eating disorders are members of fitness centers


Read more about Destructively Fit™ on You can also follow Destructively Fit™ on Facebook and Twitter. Help spread the word and be a part of affecting change!

Genetically Modified Foods

By Laura Iu, Nutrition Student and Assistant to Laura Cipullo

Are Genetically Modified Foods Safe?

The debate over whether genetically modified foods are harmless or harmful to both our health and our food system has been ongoing. With so many vital technological advances in this field, why haven’t we been able to find a definitive answer? To date, there are very few human studies detailing the impact of genetically modified foods on human health. Although there have been some limited animal studies showing the consequences of consuming genetically modified foods, the results are still inconclusive.

What are GMOs?

Genetically modified organisms (crops) are plants whose DNA has been altered. Often, the DNA has been transformed so that it is more resistant to herbicides and bugs. These altered plants can destroy weeds and defend themselves from insects by producing their own poisons. When genetically modified foods were first produced, they had been created with the intention of withstanding weather fluctuations and lessening crop failure, thus increasing yield while reducing costs.

According to the World Health Organization, developing a crop resistant to insects is achieved by inserting a gene that produces toxins in an insect’s gut if it ingests that specific crop. This toxin is known as Bacillus Thuringiensis (BT). Cultivating a crop resistant to viruses is accomplished through the insertion of a gene that causes a disease in plants.

One of the main concerns about the consumption of genetically engineered foods is that they may generate allergic responses. For example, if a person is not typically allergic to corn, transferring different genes to the corn could potentially cause the crop to become an allergen. Thus, foods that commonly cause allergies are normally not genetically modified. 

Are Genetically Modified Foods Harmless?

The answer to this question depends largely on whom you ask. Many big corporations and investors may argue that they offer a safe and efficient way to feed a huge population. On the other hand, critics may argue that we do not know enough about GM foods to label them as safe.

Genetically engineered foods are overseen by three federal agencies—the

U.S. Department of Agriculture (USDA), the Environmental Protection Agency (EPA), and the Food and Drug Administration (FDA). The agencies review GM foods for allergens, toxicity and nutrient levels. The problem here? The data must be voluntarily submitted by companies. Yes, this means that no additional testing for GM foods is required. The government then employs a policy they call “substantial equivalence”—if a GM food is not “substantially equivalent” to the original/conventional food item, the GM food must be further tested. 

The bottom line is that more extensive research should (must) be done to determine whether GM foods are actually safe. In the meantime, it is up to you, the consumer, to decide whether you wish to include such foods in your diet.

How to Avoid Genetically Modified Foods?

If you live in the United States, it’s very difficult to distinguish the difference between GM foods and non-GM foods. On the surface, GM foods don’t look different than non-GM foods. Even more troubling, there is no United States law requiring foods containing GMOs to be labeled as such. Thus, it’s a challenging process to find foods that don’t contain at least some ingredient that has been genetically modified.

If you are concerned about the impact of GM foods on your health, here’s what you can do on an immediate basis:

  1. Buy organic food only; look for the label clearly stating “100% Organic.” In the United States, only foods with 100% organic ingredients may carry this label. If a food is simply labeled “organic,” the product is allowed to contain up to 30% of GMOs.
  2. Be savvy about which foods are likely to have been genetically modified.
  3. Buy 100% grass-fed meat.
  4. Shop at your local farmers’ markets.
  5. Look for labels that say “Non-GMO” or “GMO-Free.”


Camelback Giveaway

We all know how important adequate water intake is and CamelBak has just made things a lot easier!  Their new Groove water bottle provides great-tasting filtered water that follows you wherever you go!  The plant-based filter lasts three months, which means that it replaces 375 disposable plastic water bottles.  The bottle is BPA free and contains a spill-proof bite valve so it helps you take on the day regardless of what comes your way! GIVEAWAY DETAILS: Two lucky winners will receive a CamelBak! Enter by one of the following ways. You can submit more than one entry by doing any of the following. Just be sure to leave an additional comment letting us know you did! Good luck!

  • Leave a comment here and  “Like us” on our Facebook page
  • Follow @MomDishesItOut and tweet @MomDishesItOut is having a @CamelBak #Giveaway We’d love to hear what you like about CamelBak. Giveaway ends on Sunday, April 14th at 6:00 PM EST.

Spring Training… Let’s head to the races!

By Guest Blogger, Anita Mirchandani, M.S, R.D, C.D.N

By now, you’ve probably been exposed to the plentiful mud race or sporting race phenomenon. It seems like wherever you turn, someone is crawling in mud, jumping hurdles, diving in ice or lifting buckets of sand. Don’t you want in on the fun?

The best way to wrap your head around these races is to eliminate fear. How do you say goodbye to the worries of getting dirty, suffering a bruise from running into a hurdle or finding sand in your pants? …. The answer is to train for it! Strong is the new skinny. Strength is irreplaceable. The ability to push yourself to limits you never thought of before has profound effects on your confidence, emotional stability, and physical stamina.

Here are my training tips:

1. Find a race that is manageable based on your strengths. For example, are you a runner? Do you like to do short intervals of exercises? Based on this, you could pick a race that is longer in length (~10 miles) vs shorter (~5 miles).

2. Focus on weekly training routines and map them out. Put them on your calendar as though they are a commitment and stick to them. You may be required to run 3 miles twice weekly or focus on strength elements for 30 minutes once weekly. Whatever it is, plan it and do it.

3. Figure out your nutrition. What goes in does matter! Plan ahead. Buy healthy snacks such as protein options including greek yogurt, unsalted nuts, nut butter with celery, or even string cheese.

4. Find a friend who can challenge you and motivate you. Buddy system works! If you know someone is waiting for you at 9am to run hill springs, trust me you will go. No one likes an angry friend.

5. Consider races that benefit a greater cause—especially one that is close to you. Have a sense of connection towards a charitable cause has an effect on one’s commitment!

6. Consider a training program. If you’re in NYC, a good one I suggest is As One. They focus on movement, agility and strength training in order to prep you for obstacle courses and endurance. If you are interested in training with them, sign-up at or download our mobile app and use promotion code ‘ASONE’. You will receive a discount code of 10% off a package via email when you sign-up.

Good luck!!


Bio: Anita Mirchandani, M.S, R.D, C.D.N received a B.A. from NYU and a M.S. in Clinical Nutrition from NYU. After finishing her studies and completing a dietetic internship at New York-Presbyterian hospital in 2011, Anita is now a practicing Registered Dietitian. Recently, Anita co-founded FitMapped, a GPS for fitness concept to help users find fitness easily. When she isn’t evaluating pitfalls of the latest diet fad, she is putting together the ultimate workout playlist.



Enter to Win KIND Bars

A few weeks ago, we shared with you some of our favorite energy bars for hiking and on-the-go. KIND bars are generally made with about 10 rather simple ingredients, many which include nuts, honey, puffed rice and dried fruits. The use of whole, not ground nuts, contribute to the texture and “homemade” feel. They recently released a new line of flavors, Nuts & Spices, which contain spices like cinnamon, ginger and vanilla. Made with ingredients you can pronounce, they make a pretty good option before a run, or as a midday snack. Whether you’re already a KIND bar fan or have yet to try one, here’s your chance to enter our KIND bar giveaway! 


Ingredients : Mixed nuts (peanuts, almonds, pecans, cashews), chicory root fiber, honey, palm kernel oil, sugar, non GMO glucose, crisp rice, cocoa powder, cinnamon, soy lecithin, milk powder, salt, vanilla extract.


Ingredients : Cashews, almonds, peanuts, chicory root fiber, honey, non GMO glucose, crisp rice, ginger, sugar, spices, soy lecithin.



One lucky winner will receive a Kind Nuts & Spices Mixed Case!

Enter by one of the following ways. You can submit more than one entry by doing any of the following. Just be sure to leave an additional comment letting us know you did! Good luck!

  • Leave a comment here and  “Like us” on our Facebook page
  • Follow @MomDishesItOut and tweet @MomDishesItOut is having a @KINDSnacks #Giveaway.
    We’d love to hear what you like about KIND bars! Giveaway ends on Friday, April 5th at 12:00 PM EST.  

Calcium and Vitamin D


You’ve probably heard it time and time again, “Calcium helps build strong bones and teeth!” —and it’s true! But what is calcium and why is it so important?

In addition to macronutrients like carbohydrates, fats and protein, the body needs several minerals. Calcium is an essential mineral that supports bone development and maintenance, blood clotting, and muscle contractions. It’s important to know that while you may be consuming foods high in calcium, this mineral requires a source of vitamin D to help the body absorb it. There is a limit to the amount of calcium we can store in our bones but building proper stores of this mineral can prevent osteoporosis later. We can only store calcium up to a certain age, therefore consuming enough calcium and vitamin D earlier on in life is crucial. Although you store calcium in your bones, peak bone density is reached between ages 18-30 and remains stable until 40-50 years old in women and 60 years old in men. As an essential mineral, it is highly regulated. This means that if you don’t consume enough of this nutrient and your body is in need of calcium, calcium can leach from your bone stores so that the body can use it (remember, calcium is involved with muscle contractions and your heart is one of the major muscles that need calcium to contract and function properly!) However, when calcium leaches from the bones, it weakens them and can lead to osteoporosis.  The goal is to consume adequate calcium and vitamin D to build bone mass so that even if you can no longer build bone mass, you can decrease further bone loss and maintain the stores you’ve built. 

As you can see, calcium is not only vital for bone health but it also helps our heart, and muscles function properly.  Inadequate calcium intake cannot only lead to osteoporosis but also an increased risk of bone fractures later in life.  It is recommended that women and men between the ages of 19-70 get between 1000-1200 mg per day of calcium.  While that may seem like a lot, it is easier than it looks! Weight bearing exercise can also help build bone mass.

While 3-4 servings of milk or yogurt a day will help you reach that goal, for those of us who are either lactose intolerant or follow a vegetarian and vegan lifestyle; that might not be an option, so here are a few great dairy-free alternatives.

  • ½ cup of tofu has 261mg of calcium
  • 6oz of fortified with calcium orange juice has 200-260mg
  • 1 cup of soymilk or rice milk have between 100-500 mg of calcium
  • 1 Tablespoon of Sesame Seeds contain 88mg of Calcium
  • ½ cup of almonds contain 175mg of calcium
  • 1 cup of raw leafy greens such as turnip, collards and kale provide 103mg calcium
  • 1 cup of cooked spinach contains 123mg of calcium
  • Dried herbs also provide an extra calcium boost in your diet, so make sure to add them to your favorite sauces and soups!

In addition to this, a lot of products such as oatmeal, cereals, and juices are now fortified with calcium to help insure you get the appropriate amount as well!


  1. “Calcium and Vitamin D: Important at Every Age.” Calcium and Vitamin D: Important at Every Age. National Institute of Health, Jan. 2012. Web. 8 Mar. 2013.
  2. “Top 10 Foods Highest in Calcium.” Top 10 Foods Highest in Calcium. N.p., Sept. 2011. Web. 8 Mar. 2013.


All About Gluten: Your Questions Answered

Over the past few years, gluten-free diets have become extremely popular, but do you know what the benefits and purpose of following a gluten-free lifestyle are?

What is the purpose of a gluten-free diet?

A gluten-free diet is used to treat celiac disease and gluten intolerance. Gluten causes inflammation in the small intestines of people with celiac disease. Following a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.  Some of the most common symptoms of Celiac Disease and gluten intolerance are weight loss or weight gain, nutritional deficiencies, fat in stools, cramps and numbness, gastro-intestinal problems, and overall decline in dental health.

What does it mean to be gluten-free?

The diet must exclude all gluten proteins.  One of the easiest ways to keep this in mind is to think of B-R-O-W when reading labels.  If the product contains barley, rye, oats or wheat, it contains gluten.  This also means avoiding a majority of processed foods in the market as well since most include binding agents containing gluten as well.

While it may seem challenging and frustrating at first, with a little patience and creativity, you can help remake your favorite meals into gluten-free versions that everyone can enjoy!

What can you eat if you follow a gluten-free diet?

The great news is that a lot of foods are naturally gluten-free.  Fruits, vegetables, beans and legumes, most dairy products and meats are gluten-free.  In addition to this cornmeal, quinoa, tapioca, rice, soy, and flax are also gluten-free.  There are a variety of gluten-free flours available and it simply depends on preference, so don’t be afraid to try out a few before you find one you like!  There are also a lot of gluten-free mixes and products in the supermarket, just make sure to look for the gluten-free label.

Are there any health concerns of following a gluten-free diet?

Since a majority of the pastas and flours on the shelves are enriched with essential vitamins and minerals, it is important to make sure that you are getting adequate amounts of iron, Niacin, Thiamin, and Folate in your diet.

Will a gluten-free diet help you lose weight?

Recent research studies published in the September 2012 issue of the Journal of the Academy of Nutrition and Dietetics report that there is no evidence to support a gluten-free diet will promote weight loss in a healthy individual.  In normal individuals who do not have Celiac Disease or gluten intolerance, consuming products containing gluten in moderation actually help support heart, intestinal, and immune system functions.  A majority of the gluten-free products on the shelves actually contain more fats and sugars than the original gluten versions, so those individuals who rely on a gluten-free diet without any exercise, actually end up gaining weight as a result.

What is the difference between gluten intolerance, wheat allergy and Celiac Disease?

Gluten intolerance is less severe than Celiac Disease as it is not immune mediated.  The symptoms are not as severe and do not cause permanent damage like those in Celiac patients do.  Abdominal pain, distress, and diarrhea are common.  Wheat allergies are one of the top 8 allergies in the country at the moment.  Like any other food allergy, traditional symptoms are swelling and inflammation of the skin, lungs, and mouth.  Celiac disease is an autoimmune condition in which the body starts attacking its own tissue as a response to consuming gluten.  Celiac patients are at a higher risk for malnutrition due to this and usually have a more intensive treatment than those who suffer from wheat allergy or gluten intolerance.  Unlike wheat allergy or gluten intolerance, Celiac Disease is inherited.

Does Gluten Have An Impact On Children?

As mentioned earlier, gluten is beneficial to those who are healthy and do not suffer from a gluten allergy or Celiac Disease.  Unfortunately, the only way to know if your child has developed an allergy or has Celiac Disease is to give them gluten products and pay close attention to how their body reacts after.  Since gluten is known to be a hormone disruptor, recent studies have now linked gluten sensitivity to abnormalities in the endocrine system, especially the thyroid.  The growth hormone is essential to help assist in the development and growth in children.  Studies have shown that once children adopted a gluten-free diet, their growth started to progress normally again.  One of the latest research efforts is in relation to the impact a gluten-free diet has on children with Autism.  A new study has shown that the lack of nutrient absorption from Celiac Disease can have a significant impact on the symptoms of Autism.  Their malabsorption syndrome, which is associated with central nervous system dysfunction, has suggested that in some contexts, nutritional deficiency may be a determinant of developmental delay. It is recommended that all children with neurodevelopmental problems be checked for nutritional deficiencies and malabsorption syndromes.

Where Can I Learn More About Gluten-Free Living?

The Ultimate Guide to Gluten-Free Living is an amazing resource that provides more in depth information on all of the topics we discussed.

Adams Gluten Free Surprise: Helping Others Understand Gluten Free by Debbie Simpson is a great book that helps share information about Gluten-Free living from a child’s perspective to help them better understand.

The National Foundation for Celiac Awareness is a comprehensive site that not only discusses the latest developments and research pertaining to gluten, but it also has an abundance of recipes and cooking tips as well as a message board to help others suffering from a gluten allergy or Celiac Disease so that they can share their stories.

Cooking for Isaiah is a great Gluten-Free cookbook created by a mother whose son was diagnosed with gluten and dairy intolerances.  The recipes are not only delicious but also easy to make!

Gloriously Gluten-Free is a cookbook that takes you around the world, so if you are looking for a gluten free guide to all cuisines from Asian, Italian, and Spanish, then this is the cookbook for you!

  1. Staff, Mayo Clinic. “Gluten-free Diet: What’s Allowed, What’s Not.” Mayo Clinic. Mayo Foundation for Medical Education and Research, 20 Dec. 2011. Web. 8 Mar. 2013.
  2. Journal of the Academy of Nutrition and Dietetics. Volume 112, Issue 9 , Pages 1330-1333, September 2012
  3. “What Is Celiac Disease?” American Celiac Disease Alliance Celiac Disease Comments. N.p., n.d. Web. 18 Mar. 2013.
  4. Clin Med Res. 2006 Sep;4(3):180-3.
  5. J Pediatr Gastroenterol Nutr. 2010 Oct;51(4):418-24.