Study title and authors
Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21224837
The aim of the study was to determine the effects of gluten ingestion in people with irritable bowel syndrome who did not have celiac disease. The subjects were divided into 2 groups. One group had gluten in their diet, the other groups diet was gluten free.
The study found:
(a) 32% of the group eating gluten said their symptoms of irritable bowel syndrome were adequately controlled.
(b) 60% of the group eating gluten-free said their symptoms of irritable bowel syndrome were adequately controlled.
(c) The group eating gluten were significantly worse within 1 week for overall symptoms of pain, bloating, satisfaction with stool consistency, and tiredness.
To conclude: Eliminating gluten from the diet may relieve the symptons of irritable bowel syndrome in non celiacs.
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Recipe of the day
Cuban Pork Tenderloin
◦1/2 lb. thinly sliced deli ham
◦1/2 c. dill pickles, sliced into long strips
|Food Mall: Pork Tenderloin|
Get your oven to 450ºF. To prepare your pork, watch this video: http://youtu.be/2eCpL6cj7Rw
Please notice right around the 1:40 mark of the video he shows the front side of the pork. Here you can see, on the left side of the pork, what is called the “silver skin” …it should be removed with your knife. Don’t worry about all the fat, that will cook away, but DO DO DO remove the silver skin. Salt and pepper both sides of the pork.
Mix together the honey and mustard in a small bowl.
This is the easy part, in whatever fashion you’d like, layer the ham, cheese and honey mustard into the pork loin. When you’ve gotten about half way through, add the pickle slices (going long ways). Make sure to put the pickles long ways so when you slice the meat, you get a little bit in every bite. I suggest putting the pickles in half way through the stuffing process because otherwise it’s likely to cause the pork loin to be over stuffed and not roll up properly. Once you’re finished, roll the pork up. Using about 4 pieces of butcher’s twine, tie the pork together–don’t worry about the ends.
Sear the pork loin over medium high heat (in an oven safe pan) in a bit of fat, until you see a nice brown crust on both sides. Stick the pan in the oven and cook until the center of the pork loin measures 140ºF– about 25 minutes. Let it rest for around 10 minutes, then slice and serve. You may want to make another batch of honey mustard to serve as a dipping sauce.