Nuchia Foods Corporation

Celiac Slide Show

How much gluten is needed to set of abnormal reaction in people with Celiac. A study from the University of Chicago address this issue. They also provide some interesting information on the use of oats for people with abnormal reaction to wheat. According to the University, people with Celiac disease can consume modest amounts of oaks if they “pure uncontaminated oaks”. When we checked the internet, we could not find a reliable source for “Pure Uncontaminated Oaks”.  Normally oaks are contaminated with gluten and pose a danger to anyone that may have an allergic reaction to Gluten.

The University said, “Adherence to a strict gluten free diet remains the only treatment for celiac disease.  While options are increasing it can still be very challenging to find gluten free prepared foods.  When struggling to decipher what is or isn’t gluten free, remember that five of the six fresh food groups are gluten free!

Anything made from or with wheat, barley or rye, contains gluten and must be avoided.  This includes everything from the obvious like breads and pastas to the not so apparent, like lip balms and lotions.  Ingestion of gluten in any form can trigger celiac disease to become active. As little as 1/8 of a teaspoon of flour is enough to set off this abnormal response”.

This is really GREEN, low carbon foot print. i heard about it on the news today and checked it out a new way to move around the city. At first glance it does not look safe. How ever it has to be better that those little scooters. See what you thank of the Segway General Motors electric two wheeler.

2-Wheeler.

Food and Nutrition

March 26, 2009

www.twitter.com/Chia_man

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Gluten Free: Nuchia Foods Corporation

Release Recipe for Ultimate Chocolate Chip Cookie

Orlando, Florida, - Nuchia Foods Corporation has a recipe for a gluten free chocolate chip cookie made from its alternative flour.  Their Original Chia Seed Flour is an all purpose baking flour that does not require any additives plus it is loaded with omega-3, protein and insoluble fiber.  Original Chia Seed Flour bakes and taste remarkably similar to whole wheat. It can be substituted 1 for 1 for highly processed wheat flour.

Nuchia Foods Original Chia Seed flour is the only flour of its kind. It is not just ground up Chia Seeds offered by other companies, it is an all purpose alternative flour made from a special process.

Nuchia is releasing a full line of Gluten Free Snacks in April and has released the recipe for its Ultimate Gluten Free Chocolate Chip Cookie. You can wait and find it in your stores or try it for yourself.

Cookie Recipe

Ultimate Gluten Free Chocolate Chip Cookie

Ingredients:

1 1/2 cup Butter

3 1/2 Cup Organic Brown Sugar

5 1/4 cup Nuchia Original Chia Flour

2 each Eggs

2 tsp Vanilla

1/2 cup water

1 tsp sea salt (a little less)

4 tsp baking power

2 tbs Baking cocoa

2 cup Dark Chocolate (chucks or chips)

Instructions:

Place soften (not melted) butter, sugar, water, eggs and vanilla in mixing bowl.  With a mixer, mix together until creamy.  2.  Mix dry ingredients and dark chocolate chips together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.

We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.

Contact: Nuchia Foods Corporation, 407- 857-2320 ext 101

This study is must reading for anyone serious about studies on the manifold benefits of Chia Seeds to world health. It is possibly the most in dept study to date. Salba use this study to back up many of their claims. But if you read the complete text, you may come to the concussion that their claims are not completely backed up buy the available data. Even so this is still the most objective and complete study.

It points to the fact that a lot of additional study is needed. It is time to get our butts in gear. Let’s demand that our universities research departments get more involved in this. Who would be better to lead the charge than our fine universities. I will be contacting the land grant university in my area, which is the University of Central Florida. Each of you should do the same in your area. Without a push it want happen. It’s time for those of us who believe in Chia and want to get it in the market, to the people who can literally live better an healthier lives by eating this simple product, to become more aggressive.

The EFSA Journal (2005) 278,

Opinion of the Scientific Panel on Dietetic Products,
Nutrition and Allergies on a request from the
Commission related to the safety of chia (Salvia hispanica L.)
seed and ground whole chia seed as a novel
food ingredient intended for use in bread

(Request N° EFSA-Q-2005-059)

(adopted on 5 October 2005)

SUMMARY

This Opinion refers to an application for placing on theEuropean Union market of chia (Salvia hispanica L.)seed and ground whole chia seed as a novel food (NF)ingredient intended for use in bread.

The Panel has been requested to consider whetherthe authorisation of chia as a food ingredient for bread islikely to have an effect on public health and to focus on the concerns of a scientific nature raised by various MembersStates (MS). In particular, the Panel has been asked toaddress the question of whether the safety of chia maybe established without additional toxicological studies.

The compositional data on chia seeds provided by the applicant are not sufficient to perform a full nutritional assessment. From the data provided by the applicant there is no evidence of adverse effects of whole Chia Seed and whole ground chia seeds. There are uncertainties with regard to the potential allergenicity of chia. The presence in the
intended NF ingredient of constituents which might exert anti-nutritional or toxic effects cannot be excluded. Adequate toxicological information on chia seed is not available and the human data provided to the Panel are limited. Therefore the safety of chia cannot be established from the available information and additional studies are required.

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Diabetes Care 25:1869-1875, 2002

© 2002 by the American Diabetes Association, Inc.

Hi, just so that you don’t get lost in this study you can find Whitham et al. (1654-P) and her discussions on Chia Seeds in about paragraph 15, Whitham speaks on Chia/fiber/salvia hispanica l and its effects on diabetes. This is really good stuff. All the other information is great as well. This is a good all around study. Good reading. Homer L. Hartage, www.nuchiafoods.com

Diabetes and Nutrition

Zachary T. Bloomgarden, MD

Abbreviations:ADA, American Diabetes Association • CHD, coronary heart disease • CHO, carbohydrate • CVD, cardiovascular disease • DPP, Diabetes Prevention Project • UKPDS, U.K. Prospective Diabetes Study

This is the first in a series of articles covering the 2002American Diabetes Association Annual Meeting, which was held San Francisco, 14–18 June 2002.

Nutrition recommendations

Marion Franz (Minneapolis, MN) discussed the process used for the “evidence basing” approach for current American Diabetes Association (ADA) nutrition recommendations (1). “We have made some progress,” she pointed out, comparing the starvation treatment used in 1917 (composed of whiskey mixed with black coffee) with our current approaches. “There are many ways of approaching medical nutrition therapy” for persons with diabetes, she stated, which requires assessment of the individual’s goals and her/his ability to comply with a given recommendation. “The gold standard of research in nutrition has generally been a study in which food is provided to the subjects so that you can know what is being consumed,” she stated, but such studies are necessarily short in duration, and therefore may not be completely applicable to the “real world,” and must be extended by studies implemented in free-living subjects. Also, many questions have not been addressed in persons with diabetes and must be extrapolated from studies in persons with other conditions.

Franz referred to the studies on fiber as examples. Early studies showed a great deal of benefit, but “there are many variables. People lost weight, they changed the percentage of macronutrients, medications were changed, and yet all the benefit was ascribed to fiber.” More recent studies of high-fiber load approaches show only equivocal evidence, with benefit at fiber levels exceeding 50 g daily, far above the level of 20 g daily that can be attained in realistic circumstances, that has not been shown to be associated with improvement in lipids, glycemia, or insulin resistance. With newly diagnosed type 2 diabetes, she stated, lifestyle change leads to a fall in HbA_1c of 2%, and with existing type2 diabetes, falls of 1% can be expected. These changes can be seen over 6–12 weeks, a realistic timeframe for intervention. As Franz pointed out, “At three months, if an individuals had made all the changes that they were willing or able to make [and had not a shown fall in glycemia], then, obviously, medicationswould need to be changed.” She recommended this approach ratherthan using one “ADA diet,” since “handing out these diet sheets to people is rarely effective”; more individualized medical nutrition therapy should be undertaken. Furthermore, althoughweight loss is the ideal, we should not consider this essential, and we should realize that changes in eating habits and exercise without weight loss may be beneficial. Additionally, even small amounts of weight loss, by 5–7%, can improve metabolic parameters in the short term, and “we don’t know what happens in the long term.” It appears that the “total quantity of carbohydrate [CHO] is more important than the source of the CHO,” and that sugars are not less desirable than starches. “Adding protein does not slow the rate of absorption,” she stated, and protein also does not prevent late hypoglycemia, so that this common recommendation is no longer accepted. Micronutrient supplementation is now considered “unlikely to be beneficial,” with the exceptions of calcium and folic acid. One should not consider a patient to “fail” with diet and exercise, but simply that at a given point medications need to be added or changed. Finally, nutrition therapy is now reimbursed by most health insurers, and this should not be seen as a barrier to nutrition counseling for patients.

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