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Theory about rise in gluten sensitivity/celiac?
- rockandroller1 Mar 9, 2012 08:46 AM
I went to a foodie type talk last night and the chef on the panel was talking a lot about grains, and passionately exploring getting back to real grains, like the corn the Indians grew (and sold to Italy, which is why their polenta is better than ours, because we don't have the same kind of corn anymore). During Q&A someone asked about whether or not he had a theory about the rise in gluten intolerance and Celiac and he theorized that it's because of the introduction of something called "dwarf wheat," which is a shorter and sturdier wheat that was developed by 1 guy and is now basically ALL the wheat in the country. It doesn't get too tall so it doesn't fall over and die and kill the wheat crops. But it also has like 20x the gluten than real wheat. He said that perhaps over a long, long period of time, our bodies could have adapted to this, but not in the 20 or 30 years since this has become the only type available, and that this is why so many people have a problem. Not science by any means, just his personal theory.
Do any of my fellow hounds have more information about this type of wheat or any theories as to whether or not this could indeed be a major contributing factor? Just curious what you all think. I found it intriguing, and no, I do not have a gluten problem. OTOH I don't eat a lot of bread, though i do eat pasta regularly.
Wheat and corn are two unrelated plants. Gluten sensitivity is only a wheat issue.
The corn the Italians prefer is a flint corn, akin to that grown on the northern American coast. The American south has preferred dent corn. While they have different cooking qualities, I have not read of any significant nutritional differences. In fact, when poor Italians started to subsist on corn (polenta) they developed pellegra, due to a deficiency of niacin. American Indians did not have this problem with their corn based diet because they processed their corn with an alkali, which freed the niacin (e.g. Mexican corn tortillas). That process was also used in the American south to produce hominy.
I doubt if there has been a significant change in the protein (gluten) content of wheat in recent decades. Bakers and pasta makers are keenly aware of the protein level of their flour. Italian durum wheat is particularly good for pasta because it is high in gluten, and has been for centuries. Moderately high protein flour is good for bread, but a lower protein flour is better for cakes, biscuits, and most pastries.
Common wheat is higher in protein than most related grains, such as spelt, farro, rye, barley, etc. But that's been the case for centuries. That claim of a 20x increase in the last couple of decades is clearly suspect.
re: rockandroller1
I don't see the parallels. What do you have in mind when you say 'what has happened to our corn'?
What am I supposed to learn about dwarf wheat? A change in stalk length does not necessarily mean a change in protein content of the grain.
re: paulj
It's not just a shorter growing wheat. It's a more intense product. Concentrated, if you will.
Sorry I'm not being clear about the corn. Corn has nothing to do with this post except to say that the speaker in his talk said that we no longer grow the variety of corn that the indians did, called 8 row corn, which did not have the germ (and select nutrients) removed. he got ahold of some and grew it himself and ground it for polenta and it was like being transported to italy and unlike all the the other corn we have here, which is all the same and not 8-row. That 8 row is what they grow in italy and is why their polenta is so much better than ours.
The parallel is that (he alleges) we have been bastardizing our grains for several decades now and are losing out for it - sometimes in taste and nutrition, but sometimes with a punishment like increased celiac. He also said the same thing has happened to rice.
re: rockandroller1
The presence, or not, of the germ has nothing to do with the variety of corn, but with the milling method. All corn has a germ.
re: paulj
Ok, like this:
re: rockandroller1
The focus of the drcranton article is the milling method, not the varieties of wheat, new or old.
re: EWSflash
sprue is an old term for chronic nutrient malabsorption, and that's one of the major symptoms/effects of Celiac.
re: paulj
Interesting, I may look for that. It's apparently at least a 2 man band at this point, as the speaker last night was not Mr. Davis, and he was going to meet with a wheat breeder who also has the same belief and is now doing his own wheat that is the kind that predates dwarf wheat. Thanks for answering my post!
re: FoodPopulist
I think this theory has a lot of merit.
There were many undiagnosed illnesses back in the day that seem to have similar symptoms to celiac. "Irritable bowel syndrome" for one.
My wife is celiac but before she was diagnosed in 1993 she almost died of malnutrition because the villi in her stomach had flattened out and she wasn't absorbing any nutrients, even though eating 4,000 - 5,000 calories per day. She went through several doctors before a Mayo Clinic GI doc figured it out.
Easy to see how someone with similar symptoms could have simply wasted away 30 years earlier when much less was known about the allergy.
re: willyum
Old thread, I know, but I wonder if that general term regarding diarrhea was not just a severe form of some food intolerance that led to horrible bowel problems and ultimately wasting away. I wonder if it was just "misdiagnosed" and labeled something else that today we know as Celiac Disease.
re: gardencook
The Wiki article cites various old references that sound like Celiac. But the link to gluten was only made around WW2 by a Dutch physician who noticed a decrease in symptoms in some patients and attributed it to shortages of things like bread.
The chef's pronouncement on wheat is pure hooey; American farmers have grown the same 3 types of wheat for generations.
Junk theory. Component content profile per unit of volume has not changed that much. Not anything like that.
Rise in incidence of celiac disease - invention of a blood test leads to more testing leads to increased awareness in people and clinicians leads to more dx.
Rise in incidence of gluten sensitivity (different disease process) - more press about it makes people look at it in their own diet and decide how their bodies handle it. It is a dx of exclusion, not inclusion in the mainstream medical world, meaning after you exclude celiac or other causes of GI distress, etc. etc.
I have Celiac - had it for at least 15 years before being dxed. My docs had no idea how prevalent it was despite the fact I had down the list classic symptoms. Like many others I went to so many doctors who all had different theories, but nobody thought about the rare "Celiac disease" I was dxed after my son. At 2 years old, all I had to do was take him to a pediatrician, describe symptoms and the red flag went off for the (young) doc. Blood test, dx..done. (not everyone is so lucky).
Point being I am not sure we can really say there is an increase, may just be better diagnostics.
re: jsaimd
Exactly. I, too, have celiac disease and strongly believe that awareness is far greater than even a year ago. It is mandatory in Italy, for example, to be tested by the age of either 5 or 6 because it is extremely prevalent there.
re: rockandroller1
It never hurts to explore such topics! :-)
re: rockandroller1
I know this is an older thread, but I thank you anyway. I read an article about this as well, that in the '70s this dwarf strain was created (modified? whatever) and now its dominant. That it also has way more gluten and spikes blood sugar faster (which, seems odd, if it has more gluten would it have less sugar? anyway...) I find it interesting as well, but it is definitely hard to explore the topic without people who obviously have it ALL figured out dismissing it all as quackery. Something has caused the spike in allergies, obesity, etc. and I definitely believe genetic modification could be a cause. For my purposes, simply finding bread without "wheat gluten" as a separate added ingredient has been a challenge -- I have no issues with gluten, but when it is added separately, that means it was extracted with sulfites and I do have a huge problem with those. same thing with corn starch and other starches.
Keep asking good questions!
re: dairygodmother
"which, seems odd, if it has more gluten would it have less sugar? anyway..." - shouldn't that be a good enough reason to doubt that article?
I outlined a theory that the certain alergenic proteins in wheat may be more widespread, due to global nature of the modern wheat supply. Gluten isn't a uniform substance, but a mix of different proteins, a mix that can vary from strain to strain.
re: dairygodmother
Well, it is common (even for home bakers) for breads that are not made entirely with white flour - generally breads that include whole wheat flour or non-wheaten flours - to have wheat gluten added to compensate for the lower gluten level in the other flours: if the gluten were not added, the bread would not rise as well and would be denser. That's fine for classic German whole grain pumpernickel breads, but not for breads designed for sandwiches and what not....
The best bread to avoid added gluten would be things like classic baguettes, Vienna breads, etc: all white flour.
Maybe there's something to it. There was a study of frozen blood samples from men of a Minnesota town who enlisted in WW II that compared samples from men in that same town today, and the incidence of celiac was much higher in the recent sample. I've wondered if wheat grown today hasn't been bred to the point where it has too much of the gluten protein?
re: Suzlynnj
How do you define 'too much'? As I noted in my first post, gluten protein affects the quality for pasta and baked goods made from the wheat. If there was a change in the flour protein, wouldn't we see that in recipes?
But if a change in protein, say from 10 to 12% is critical, may be we should blame it on the increased availability of good quality Italian pasta. That's where the highest protein flour gets used. In Italy, is there are higher incidence of celiac in the south where durum wheat originated, than in the north? How about the difference in gluten content between southern AP flour (e.g. White Lily) and 'northern' (general mills or esp King Arthur)? Is that seen in regional differences in gluten sensitivity?
re: Suzlynnj
I read the same article recently (and tried to find it again without success). My question about the increase in cases is since this is a genetic disease, how could it suddenly become more widespread? Genetic diseases generally don't work that way without some trigger, I don't believe.
It makes me wonder if the modern-day processing of wheat products, like Chorleywood bread in the UK, has anything to do with it. The timing is about right.
re: RelishPDX
Notice the repeated reference to ' low protein British wheat'. Just the opposite to what is being proposed in this thread.
I'm not sure if there is a real rise in gluten intolerance/celiac disease or if there is a rise in diagnosis of gluten intolerance/celiac disease. A case of diagnosis/categorization vs a rise in the actual disease can skew the numbers, per se.
I think another issue is that I would be interested in the number of "true" celiacs vs the number of self diagnosed people who believe that they are gluten intolerant. I'm not in any way minimizing the issue of celiac disease/gluten intolerance. I'm just speaking from my personal experience with a number of people who self-identify as gluten/wheat intolerant without having had any of the serious symptoms around it (I see them at the yoga studio all the time, and they tend to follow the dietary zeitgeist of the moment, and have in past years varied from various diet schemes to follow a gluten free/wheat free diet at the moment).
Interesting to think about....
re: freia
Here is the study I was refering to: http://www.mayoclinic.org/news2009-rs...
I run into the self-diagnosed people all the time. I have mixed feelings about them, now I have more gluten-free food available to me, but I worry that people will think my diagnosed celiac diet is just a fad and it won't be taken seriously. But maybe they do really feel better without eating gluten. That's not for me to say. I just wish they'd find a cure so I could eat all those wonderful foods again!
re: Suzlynnj
Yes, I totally agree. It is a difficult situation all the way around, and it's difficult when the diagnosed cases merge with the self diagnosed/trendy cases (my yoga studio owner is one), because the whole kit and caboodle gets all mixed up in one trendy mess and kind of devalues your experience. xoxoxox
re: Suzlynnj
Same here. In certain situations I find myself explaining my celiac diagnosis to others as it seems more credible somehow, almost having to defend it. Believe me - I definitely did not choose celiac as food is one of my obsessions. If I could I would go back to eating gluten in a second. Having said that, it has become far easier to manage since my diagnosis a year ago. :-) I am aware of several self-diagnosed people who have grown so frustrated with their doctors' inability to diagnose properly (i.e. bloodwork and biopsies have a high false negative rate) that they decide to do it on their own. I cannot question the fact that it helps them feel much better; for example, they are able to absorb nutrients again. They no longer have severe debilitating diarrhea and their other auto-immune disease symptoms are reduced. My problem is with those who eat gluten "lite" - one day they are gluten free but the next they cannot be bothered and give in to their pizza craving. Some eliminate gluten to lose weight. Dumb idea. They unfortunately give those who legitimately have celiac disease a bad name at times.
re: Suzlynnj
Do they actually say they have celiac? Or just, "I eat gluten-free" or something like that...
Given how serious celiac can be, I'd be pretty offended if people were self-diagnosing it, as opposed to just secretly rolling my eyes at trend-based gluten-free eating. But I'm not even sure most of the self-diagnosed gluten-avoiders know what celiac is or its seriousness.
re: julesrules
I know this was for Suzly, but just to say from my POV, it definitely is "I have gluten intolerance" not "I eat gluten free". To me, the former kind of suggests a medical incompatibility with gluten, and the latter is a dietary preference. I have no issue with the latter, but it does kind of bug me when, like chefathome says, I have dinner with one of the self identifiers who will say..."ok, just one slice of chocolate cake, I can't resist" and eats it happily without consequence before we go to a doubleheader movie.
I will happily host and bake and cook gluten-free, be it choice or medical necessity, but it creates alot of anxiety in me to do so (just as those with nut allergies do). If it is a preference, I am much more relaxed because I know that if I goof up unintentionally, I won't be causing anyone physical harm. Now, I do my best not to goof up, but still...
re: julesrules
Those who are serious about it and get dreadfully sick say they are gluten intolerant. If they were to ingest a crumb, as would you or I, they would get sick for several days. Those who are gluten-lite say they are intolerant. Yet there are those who have been diagnosed who still do not adhere - there seem to be many categories and issues.
re: Suzlynnj
I just re-read what I posted above, and I need to clarify what I meant, "self-diagnosed" was the wrong choice of words. I realize that I was very lucky to get a diagnosis, that I just happened to be referred to a specialist who was knowledgeable about celiac. That doesn't happen with most people, celiac is under-diagnosed, and once someone goes gluten free and finds that they feel much better not eating gluten, they need to undergo a "gluten challenge" and let themselves get sick again in order to obtain a medical diagnosis. My apologies to those who had to figure out on their own what was making them so sick!
The "rise," as others have pointed out, is from the Internet-self-diagnosed, people who already have food issues and are looking for a medical reason to eat a low-carbohydrate diet -- whether they realize that's what they're doing or not. And there are lots of snake-oil salesmen enabling them with gluten-free versions of the "poisonous" foods they then start to obsess over.
This does a huge disservice to the actual sufferers of this real disease, who get lumped in with the nutjobs.
On the upside, the actual sufferers have a lot more gluten-free products on the market right now. Unfortunately, many of those things will have disappeared five years from now when the Internet has moved past gluten-free/paleo and is on to the next imaginary "perfect" diet:
I really feel for those who end up projecting this junk onto their kids -- much like my militant vegan friends with their own made-up "rules" and magical beliefs. I was vegetarian for a really long time, and I noticed too many of my fellow-travelers had an unhealthy fixation on food, which often consumed their lives.
A note on self-diagnosis of gluten intolerance...
I am one of the people who has been diagnosed by exclusion by a gastroenterologist. Years of unexplained digestive and other health issues went away on the GF diet after extensive testing and medication failure. And as much as it pains me to follow this diet (I was a fabulous baker and lover of breads; my social dining has been seriously impaired) I can't argue with what it has done for me.
I have never followed a 'diet' of any kind in my life, and I am far from trendy. I see the point of celiacs who don't want to have the seriousness of their disease minimized, but I think people like me who are also made ill by gluten deserve the same respect. I would hope that people with CD would be the first to empathize.
There is an emerging body of scientific evidence on non-celiac gluten intolerance-- we don't yet know what causes this, but the GF diet is being shown to work for a variety of gastro problems, including IBS.
re: piselli
I'm gluten sensitive and self-diagnosed. I saw multiple GI docs and none could figure out why I had debilitating heartburn. Through trial and error, I figured out it was gluten.
I've sought verification through medical testing but for that to work I need to start eating gluten again because the antibodies for which they test are present only when your body reacts to gluten. So, in order for the medical community to definitively know what I already know for myself, I need to intentionally make myself sick.
No thanks.
As for the rise in prevalance of this disease/allergy, I can't help but wonder if it has to do with genetically modified crops. I suppose one could argue that this theory could be ruled out by eating organic wheat and seeing if the known reaction occurs, but for that to work you need to be 100% sure the crops haven't been contaminated with GMO wheat. I'm not sure that's possible.
Better diagnostics might be part of it, but it's not all of it. I ate gluten with no problem whatsoever for the first 30 years of my life. Then, one day, for no apparent reason, I became highly sensitive to it. I wasn't born with this allergy; it spontaneously developed. I would love to know why.
re: NotJuliaChild
Hi NJC-- i hear you on the problem of the gluten challenge and understand why you would not want to go there. To clarify your comments, the tests will only confirm celiac disease or wheat allergy; there is no test for gluten sensitivity/intolerance. So even if you went through the pain of going back on gluten you might not get a definitive diagnosis.
My exclusion diagnosis is confirmed every time I am inadvertently exposed to gluten and get sick. I imagine it is the same for you. It would be great to know why this happens, and why it can come on suddenly in a person who has not had gluten problems in the past. My gastroenterologist speculates (although I have not seen any science on this) that heavy antibiotic or NSAID use might bring on the condition.
re: piselli
All doctors are guessing. There is no known medical reason for what causes Celiac or gluten sensitivity They know only that it is more prevalent in certain segments of the population.
Eventually, enough people will be diagnosed with this condition that we will reach the tipping point at which point it makes financial sense for pharmaceutical companies to research and develop a drug that solves the underlying cause.
I hope we're not far off from that point.
re: piselli
"...there is no test for gluten sensitivity/intolerance"
According to "The Gluten Connection" book THERE ARE TESTS--stool and salivary.
"...79 percent of family members of patients with CD have a positive stool test, 77 percent of patients with any type of autimmune disease test positive, and 57 percent of people with IBS and similar symptoms test positive." p.99
"... a gluten-free diet was therapeutic for a host of illnesses and that an individual could respond to a gluten-free diet for an illness when there were no intestinal symptoms." p.100
re: piselli
I agree with you completely. There are many who are legitimately gluten intolerant who must adhere to the gluten-free diet although they have not been diagnosed, such as yourself. There are so many stories of people struggling with illnesses for years and years to finally get relief from the diet so it is only wise to adhere to it. The only reason I was diagnosed is my doctor pushed it - I did NOT want to have celiac because I felt at the time I would have to give up so much. Serious denial. But it could have saved my life.
I'm not coeliac (the test result tells me so), my liver is OK (amazing, but hurrah!) as are my kidneys, blood count, bacterial whatever etc etc... next week I get told if I have cancer following a few biopsies.
The answer being 'no' (which I rashly assume will happen) will tell me that I am sensitive to something or other. So I will go on a self-medicated exclusion diet to see what ails me.
Let's just hope it isn't coffee or alcohol, or there will be hell to pay (I will be the one paying).
But we do have to face (as a species) that we ingest much that we have, as yet, not evolved to ingest.
Such is 21st century human life.
re: Peg
There is such a high incidence of false negatives, even on biopsies. Did you know that only about 40% of biopsies done in the US and Canada (unsure of the UK where it seems as though you are from) are done correctly? So many doctors only take 2-3 biopsies and miss it so often. I know a GI doctor who has seen this so often that she exclusively is a celiac doctor now and does further biopsies on those who supposedly did not have celiac and has found they do! So very sad. There is a lady in our local celiac group who was diagnosed with celiac 7 years ago but was not told until this year. It was somehow missed and now this poor woman has refractory celiac which has led to celiac-related cancer. It most likely would have been prevented if this error were not made. (But that, of course, is a different topic. Poor woman.)
re: chefathome
Refractory Celiac? That is VERY scarey. Our daughter has had stomach problems for a VERY long time. Longer than 7 years. She has seen regular doctors, a Homeopathic, and a Naturopathic MD. She didn't have a high temp. and wasn't throwing up and doesn't have stool problems therefore her diagnosis was Malaise. Lots of blood tests which showed nothing.
She has had stomach problems, but then she got really bad and didn't want to eat at all. She is in early 20s. The NMD we began going to gave her some drops so she would want to eat something. Our daughter wished she could eat intravenously. She was doing ok until a year later. She is worse.
We kept looking on the internet to match symptoms until finally a couple of weeks ago I searched google about the bumps on her fingers. BINGO! Then she looked at the symptoms and agreed all matched. YES! Thank God for the internet!
But now I'm concerned. We dumped all gluten products and she is sticking to her diet but it doesn't seem to be helping. It's only been a couple of weeks but her problem may have gone too far. She won't go to a doctor. She doesn't trust them.
re: gfnewbie
Bumps on fingers and mouth sores are common symptoms of MANY autoimmune diseases. Anyone with those symptoms need to see a rheumatologist. Diet may not help and I speak as one from a family with a history of autoimmune problems.
re: mojoeater
That wasn't the only symptom. But googling that symptom is what finally sent us to CD and then matching up all the other symptoms.
I have googled the bumps before but must not have put in the correct wording. We have looked at many lists of symptoms.
She didn't always have bumps, but she always had stomach problems.
She did show the bumps to doctors. They weren't impressed.
"Our modern strains of wheat have more proteins that cause celiac-associated problems for people, even for those who do not have celiac disease. Up to 40 percent of the population has genes that pre-dispose them to gluten sensitivity. These people are not celiac, but can still improve their health (and lose weight) by avoiding wheat. (This means that 40% of the population is better off being gluten free)."
http://tinyurl.com/7qt2a53 Why Gluten (Wheat) May be Bad for You, KU Medical Bulletin
I cannot find a more authoritative confirmation of the increased gluten content in modern or dwarf wheat. However there are numerous references to it in health food and sites dealing with celiac disease.
In an article about Norman Borlaug in Wikipedia, the dwarf wheat is mentioned as being grown in Mexico and other countries, but not the U.S.
re: sueatmo
And that reference is merely an assertion (actually, a string of assertions), in an unsigned essay on the website of an alternative medicine group at the university medical center. Caveat lector.
re: Karl S
One of the assertions in the essay I can vouch for. Wheat (or gluten) does break down and work on the brain like opiates. On medical advice, I've gone gluten-free three times in the past decade or so, and just had to break the news to another GI doctor that he could write AMA all over my chart if he wished, I wasn't going to take up the GF diet on his recommendation. After six weeks I become suicidal and have to stop the diet (and I'm not prone to suicidal thoughts normally). I'd rather stop my narcotic back pain meds cold turkey than eliminate gluten.
I kid you not, for me to go gluten-free, I'd have to be put in a rehab center for a couple of months. I don't receive one iota of positive change while on the GF diet, and this is with gluten antibodies registering in the low 200 range.
It's funny in a way, all that money that my parents apparently tossed down the drain buying expensive "wholesome food" at health food stores while I was growing up was actually doing more harm than good. I even have to stand at arm's length with tofu, can't eat it except in very limited amounts, otherwise it'll wreck havoc with my thyroid meds.
re: RelishPDX
yet another testament to just how tricky and individualized these things can be. like you, soy really screws with my thyroid meds so i avoid it at all costs...but after i got my Celiac diagnosis and went gluten-free, my mental and emotional status *improved* - brain fog & depression lifted.
re: Karl S
It is under the aegis of University of Kansas Medical School. I agree it is unsigned, but that is typical of these sorts of articles. Not sure why you would automatically dismiss it.
More concerning is the lack of other authoritative documentation, at least to me.
re: sueatmo
Unsigned just adds to the problem: it's not very different a group of kids who file a report cobbled together indifferently from facts, assumptions and beliefs. It's worth zip on its face in this form. Mind you, I am quite open to paths other than modern Western allopathic medicine, but a great deal of alternative medical writing available on the Web is nothing more than tidied up Luddite quackery (in the sense that it's not subject to testing and falsifiability, et cet.).
re: Karl S
Have you read the actual article in question?
re: sueatmo
re: sueatmo
Even though that is a university source, I find its reliability suspect, at least on the matter in question - why. It's an 'integrative medicine' group, "Nourishing the whole person -- body, mind and spirit".. And the references don't help much. Two are about the low-gluten beer study. The third is 'Wheat belly', which I referenced in the first reply.
re: paulj
As I posted earlier, it is concerning that I couldn't find any other authoritative sources. Of course I didn't dig around too much. But if there is something out there, it should have come up under one of the several searches I did.
I'm not sure that dwarf wheat is grown in the U.S. Does anyone have knowledge of this?
re: sueatmo
But even if dwarf wheat is grown in the USA, does it matter?
USDA wheat background info (list of varieties grown in USA
interesting reading on the consumption of wheat in the USA over time. Note that current per capita consumption, while above a low in 1970, is still well below a high in the late 19th c.
re: sueatmo
here you go:
it's not a matter of *total* gluten content, the issue is increased genetic diversity in wheat crops thanks to modern breeding techniques. different strains of wheat have different amino acid sequences (and different ratios of them) within the gluten strands, and some are more toxic to Celiac and gluten-sensitive people.
re: goodhealthgourmet
That first one is interesting reading.
A minor point, the rise in consumption that they mention in the intro is, in the big picture, a blip, not a long term trend.
If the disease is linked to specific proteins that occur unevenly in various wheat varieties, then it is possible that in the past, the distribution of the disease was uneven due to the localize pattern of growing and consuming wheat, and not linked to wheat. According to the Wiki article, the link to gluten wasn't suggested until a Dutch doctor noted a reduced mortality during WW2 shortages. A reduction in diversity of wheat strains might be a factor in more people being exposed to the problem proteins, but so might the wider distribution of flour and wheat products. For example I have French roles and Indian Naan in my freezer, and crackers and cookies from all parts of the world. Same for pastas and noodles.
This thesis seems to have more promise than that proposed in the OP, though it still needs more research. And their idea of developing wheat strains that can be tolerated is likely to come to fruition before anyone pins down the triggers.
re: goodhealthgourmet
I've got to come back and read this. Thanks for digging this up. By the way, does anyone ever eat einkorn or emmer wheat? Are these strains forever lost to us, or has some intrepid foodie found them and marketed them? I'd love to know.
re: sueatmo
You might find them labeled as 'farro', the Italian name. However, there are some naming variations, as shown in this Wiki article
Another variable is whether the grain is polished (pearled or peeled). As with rice and barley, pearling removes some or all of the bran, making it easier to cook.
In the USA grains like this are mainly grown by small organic farms like
re: paulj
Thanks for this link. I didn't know that farro was emmer. Have you by chance eaten emmer in any form? It might be nice as a sub for whole wheat flour, I am thinking.
I notice that they describe their emmer wheat products as being low in gluten. But they don't give carb counts or other nutrition info.
I am one of those "self diagnosed" gluten sensitive people.
I started noticing quite a bit of gastrointestinal discomfort after eating wheat heavy meals like pizza or pasta, which was a new development for me. I cut it out, I feel fine. I re-introduce it, I get sick, and started noticing a rash on my inner forarms about 12 hours after eating it. I also just feel generally crappy if I eat it. I've been playing with this for about 3 years. I go gluten free and feel great, then I get a craving for something like chocolate cake and in a moment of weakness I eat it. Then I'm not too bad, so I'll try something else with a little gluten the next day and before you know it, I'm feeling like crap.
I don't want to bother with going to get tested because it seems fairly obvious. If I eat it, I feel sick. Avoid gluten, I feel fine. I am a big fan of listening to my body. I am really careful though to never say I am celiac... All I say is I try to avoid gluten cause I've noticed it doesn't agree with me.
I suspect genetic modification of wheat to be a large part of the increasing sensitivities to wheat. Some of the genetic markers they splice into their wheat have no business there at all, it's no wonder more people are reacting to it.
re: upsidedownorchid
Don't know where you're getting your info, but there is no GMO wheat being grown in the U.S.
re: pikawicca
not completely true and if you trust monsanto, you have bigger problems...
so while i agree that technically there is no gmo wheat being grown in the us:
"Genetic modification," in the slippery terminology of genetics, means that a gene or partial gene sequence was inserted or deleted using gene-splicing technology. While current research efforts continue to work on genetically-modified wheat, e.g., herbicide-resistance and reduction of celiac disease-provoking sequences, such GM-wheat is not currently on the market, consider this:
Modern wheat has been hybridized (crossing different strains to generate new characteristics; 5% of proteins generated in the offspring, for instance, are not present in either parent), backcrossed (repeated crossing to winnow out a specific trait, e.g., short stature), and hybridized with non-wheat plants (to introduce entirely unique genes). There are also chemical-, gamma-, and x-ray mutagenesis, i.e., the use of obnoxious stimuli to induce mutations that can then be propagated in offpspring. This is how BASF's Clearfield wheat was created, for example, by exposing the seeds and embryos to the industrial chemical, sodium azide, that is highly toxic to humans.
My take on this is that we are GLUTEN GLUTTONS--we eat WAY TOO MANY gluten products.
HOT out of the oven, French or Italian Bread BREAD--available EVERY DAY
HALF-priced baked goods rack with lots of PIES and SCONES, etc.
Quick MUFFIN mixes and CAKE mixes and quick TOLL HOUSE COOKIES
Frozen PIZZA and WAFFLES
Coffee shops will all kinds of GLUTEN goodies
DONUT shops and BAGEL restaurants
Sandwich--BREAD or TORTILLA or PITA
Hamburger and Hot Dog BUN
When our daughter was getting sick from Gluten, and no DOC would utter the G word, she was eating more and more gluten foods, thinking that the other food (without gluten) was making her sick.
Think about all the stuff you eat made with flour. ARE YOU A GLUTEN GLUTTON?
re: gfnewbie
Think of all the gluten products our ancestors used to eat, especially before Europeans adopted the potato and corn. Wheat and related grains were the staff of life. It was either bread, ale (from fermented grains), meat, or over cooked pot herbs.
re: paulj
The earliest known record of this disease was when the Greek physician, Aretaeus of Cappadocia, wrote about 'the coeliac affection' in the second century A.D. He described the condition as, "If the stomach be irretentive of the food and if it pass through undigested and crude, and nothing ascends into the body, we call such persons coeliacs".
You can also find info about gluten sensitivity in "The Gluten Connection" by Lieberman.
re: gfnewbie
But apparently no one made the connection to gluten until WW2, when wheat shortages in Holland produced noticeable improvements in some sufferers.
Gluten Sensitivity/celiac has been around since the beginning of wheat.
But how many doctors knew what to do about it.
Doctors in Europe seem to care more about your diet than US doctors.
US doctors rely on MEDS, or if the part doth offend thee, cut it off.
Here is a disease where many people who have this disease are gluten sensitive. Look at the treatment options.
I understood that people with celiac cannot have ANY gluten--which those who have it know can make cooking and eating outside the some very, very difficult. For those who have chosen to eliminate gluten from their diet because they feel much better, will you also become horribly ill if you have even a crumb? If not, then at least you have the option of eating in places where celiacs could not.
re: escondido123
It's true - we celiacs can have ZERO gluten. The equivalent of 1/70th of one peanut is enough to cause our body to attack itself which can lead to triggers to other things such as diabetes and so on. And yes, it is impossible to eat in others' homes unless you take the food yourself. I cannot eat any food others have prepared in their homes unless they have celiac because cross contamination is rife (i.e. it lingers on can openers, in colanders, lids of pots...).
I think to try to blame just one thing is silly since I doubt the type of wheat is the direct cause.I'm in agreement that the number of celiac diagnoses is on the rise because of it being better known. As for the cause, I can't say we can blame it all on wheat, and an increase in gluten in products. After all gluten has been around for centuries. What hasn't been around for centuries are a lot of the chemicals and chemical additives we eat and use in our daily lives. Perhaps some of the increase is a reaction our bodies are having with not only gluton but other additives in our diets. After all our bodies are sustained through chemical reactions, this reacts with this which causes this. Perhaps people have been more sensitive to gluton because of another pesticide or additive or pollution in general. But I don't think the type of wheat grown is the whole cause.
The OP wrote - <Do any of my fellow hounds have more information about this type of wheat or any theories as to whether or not this could indeed be a major contributing factor?>
Theories about whether dwarf wheat increases gluten sensitivity has been well-debated on this thread, by folks with a lot more knowledge than me, but to answer the first part of your question -
Dwarf wheat was developed by Norman Borlaug, an agronomist, in response to world-wide wheat shortages and famine. He won the Nobel Prize for his work and it's been estimated upwards of a billion people were saved by the introduction of dwarf wheat.
If dwarf wheat is responsible for my gluten intolerance, it's a price I'm happy to pay. A billion people? That's not nothing!
Honestly, I'd guess more awareness, and more tolerance of people who are sickly is what has led to the rise of more celiac and gluten-intolerance. I have celiac and gluten-intolerance on both sides of the family. The generations just before were physics teachers, actuaries, doctors, and teachers. They're not people who could really do manual labor, but their smarts meant that they had lots of celiac and gluten-intolerant kids, who are now web designers, lawyers, science writers, physician's assistants, nurses, code monkeys and book designers. Hundreds of years ago, we wouldn't be here, because starvation would have killed us off.


text:
- Address:
17 W. Church St.
Orlando, FL 32801Neighborhood:
Downtown Orlando
- Cuisine:
SteakhousePrice: $31 to $50
- Dining Style: Casual Elegant
- Website: http://www.kreschophouse.com/
- Phone: (407) 447-7950
- Hours of Operation:
Lunch: Monday - Friday: 11:30am - 5:00pm Dinner: Monday - Saturday: 5:00pm - 12:00am
- Payment Options: AMEX,Diners Club,Discover,JCB,MasterCard,Visa
- Cuisine: Seafood, Steakhouse
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Entertainment, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Wheelchair Access, Wine
- Private Party Facilities: Private dining accommodates up to 40 guests for a sit down dinner. For reception style including cocktails and appetizers, our private dining room accommodates up to 50 guests. The upper level dining area, including the private dining room accommodates 75 guests for a sit down dinner or 100 guests for a cocktail reception. Kres Chophouse is also available for private events for approximately 250 guests.
- Private Party Contact: Billy Ray Deans 4074477950x
- Entertainment: Feature entertainment on select evenings, please call for details.
Getting there
- Cross Street: Orange Avenue
- Public Transit: Downtown Orlando has a complimentary bus system that loops the downtown area and is available on late nights when there are special events happening at the Bob Carr Performing Arts Center, Amway Arena, etc. The "LYMO" bus system stops on the corner of Church Street and Orange Avenue adjacent to Kres Chophouse.
- Parking: Valet
- Parking Details: Valet parking available after 6:00pm directly in front of the restaurant. Parking garage available for self parking across the street from the restaurant in the SunTrust Parking Garage or at the 55 West Pine Street Garage.
A word from KRES CHOPHOUSE
The present and past pair beautifully at Kres Chophouse, a classic, top tier Steakhouse with a modern eclectic flair. This premier Steakhouse embodies the heart of Orlando's historic district, featuring chic and elegant décor within the striking architecture of a 1930's landmark. A thoughtful layout with luxurious banquettes and private dining options create an intimate dining atmosphere.Continued
Kres Chophouse specializes in house aged, hand cut prime steaks and the freshest seafood, sourcing quality ingredients that emphasize authenticity over pretension. The full bar boasts a diversified and well-curated wine list as original as the art on the walls, with a weeknight happy hour featuring half priced appetizers at the bar.
Easy valet parking and the bustling nightlife of Orlando's legendary Church Street create an extraordinary dining experience for a night on the town!
Kres Chophouse specializes in house aged, hand cut prime steaks and the freshest seafood, sourcing quality ingredients that emphasize authenticity over pretension. The full bar boasts a diversified and well-curated wine list as original as the art on the walls, with a weeknight happy hour featuring half priced appetizers at the bar.
Easy valet parking and the bustling nightlife of Orlando's legendary Church Street create an extraordinary dining experience for a night on the town!
Foodspotting photosSee all photos
KRES CHOPHOUSE reviews from OpenTable diners
83 reviews since July 31, 2014
- Food4.6Service4.5
- Ambiance4.5Noise LevelModerate
special occasion (51)romantic (48)fit for foodies (36)notable wine list (32)good for groups (23)neighborhood gem (22)hot spot (18)late-night find (13)great for lunch (10)vibrant bar scene (9)great for outdoor dining (2)scenic view (1)Show More
- Fabulous Evening!Cheric222Dined on 11/22/2014The food and service were both exceptional. The calamari and the new seafood misto were absolutely delicious. We enjoyed our dinner so much we came back for dessert after the ballet performance. We shared different ones and could not decide which was the best! Valet parking was so convenient. We just walked to the Dr Philips Center for the show, came back to Kres for dessert. Made for a perfect evening!Special Features:I would recommend this to a friend.
- Nothing to write home aboutDGPayne02VIPDined on 11/14/2014Kres, with it's uncomfortable seating, left my wife and I feeling full but unimpressed. The Filet Wellington and sampler platter consisting of lamb, filet, shrimp and scallops had good flavor but weren't extraordinary as you would expect as you're eating at $100 meal. By the time we finished eating and left we concluded the food wasn't bad, it just wasn't worth a return visit to spend that kind of money again.Special Features:
- Outstanding food, perfectly aged steaksILoveGreatFoodDined on 11/13/2014The Filet Mignon was perfectly aged and tasted great. It was so good I ordered one to go.Special Features:I would recommend this to a friend.
- Delectable DessertOpenTable Diner Since 2014Dined on 10/28/2014The white chocolate banana bread pudding was absolutely amazing! I would return just for the dessert.Special Features:
- Anniversary DinneranthonyvDined on 10/25/2014I went here with my girlfriend to celebrate our anniversary. Note that we went relatively early (6:30 pm) for dinner, so the place was not very busy at the time. The first thing we noticed was the unique decor. Lots of red and a darker lighting gives a classy, romantic mood to the restaurant. We were seated quickly and the server was very polite and helpful. We ordered an 8 oz sirloin and an 8 oz elk steak (the elk was our server's recommendation). Both were cooked perfectly (both were medium rare). We also got a free order of bread pudding since it was our anniversary (we weren't expecting it for free which was a very nice surprise). The bread pudding is to die for, and a must try if you are opting for dessert. Overall, a perfect dinner.Special Features:I would recommend this to a friend.
- Excellent!OpenTable Diner Since 2014Dined on 10/24/2014Our server, Roland, was very attentive but not hovering. The food was excellent. We came for a staff birthday and the bread pudding was amazing. All in all, a wonderful experience.Special Features:
- Kres is worth a visitVerngzrDined on 10/18/2014I wanted a nice evening out with my date and a friend suggested Kres. I made reservations through OpenTable and upon arrival was led directly to a table in a nice spot. The waiter was attentive if a bit aloof. The wine was very good though I don't recall the name. My date had steak Diane and it was fantastic. Excellent cuts of beef, perfectly prepared, nicely presented and it tasted great. I had salmon which was a bit dry but tasty. In all, it was a top notch experience.Special Features:I would recommend this to a friend.
- A Great ExperiencescardwellDined on 10/15/2014I was in Orlando for a trade show. Booking a reservation at Kres using Open Table was easy and flawless. Sometimes booking a restaurant when entertaining customers you need luck. From the time the hostess greeted us until we left the restaurant, we were all impressed. The food was great and the service we received from Jennifer was unmatched in my 24 years of travel and entertaining. Jennifer had wine recommendations and food suggestions that were spot on. All of us enjoyed the complete experience.Special Features:I would recommend this to a friend.
- Great food!8675309jennyjennyDined on 10/11/2014The food here is very good. We went on a Saturday night. But was surprised at the low number of people there to eat. Love that valet parking is right outside the door, so no need to find parking. I would recommend this place for good food and great service.Special Features:I would recommend this to a friend.
- MediocreDiningDuoDined on 10/11/2014The food was just average and the service surprisingly poor.Special Features:
- OpenTable Diner Since 2012VIPDined on 10/11/2014Service was pretty poor being that this was a fancier establishmentSpecial Features:
- Fantastic DinnerMattKDined on 10/8/2014Kres Chophouse was a great experience. There were 3 of us. We were greeted immediately and sat at the table right after, no waiting. The staff was knowledgeable and friendly all through dinner. The decor was excellent, definitely 5 star and modern. I originally saw the Bison Ribeye on their website menu, but it was no longer on their actual menu unfortunately. We ordered the Colorado Lamb Ribs and Escargot for appetizers, both were amazing. For entrees, we had the NY Prime Sixteen, Filet 8oz, and Duo of Duck. All three were top tier. The sides were Baked Potato and Shrimp and Bacon Mac n Cheese. Baked Potato was good, but the Mac n Cheese was disappointing. Dessert was creme brulee and the molten cake, both were delicious. Fantastic dinner!Special Features:I would recommend this to a friend.
- excellent food and serviceOpenTable Diner Since 2014Dined on 10/6/2014We went here for our anniversary and had a wonderful dining experience. Steaks were outstanding. John our waiter was very knowledgeable and friendly and provided outstanding service. He made excellent suggestions and was right on target with my wife's filet with crab meat sauce and my rib eye. Calamari was outstanding as was the cheese cake which was complimentary for.our anniversary with a special note in chocolateSpecial Features:I would recommend this to a friend.
- Low quality steak, High quality SvcGlobalGioVIPDined on 9/27/2014Both of us received sub-par Choice (definitely not Prime) Steak. If you're going to charge $47.00 for a NY Strip Steak - it should not be full of Grizzle, Tendons, and outside slab of fat (fat should be marbelized, not a thick piece outside of the steak). Service was really thorough and consistent!
- Would Not RecommendDineoutoftenDined on 9/26/2014For a high priced steakhouse, food was okay, but service was severely lacking. We had to find our server to refill our water, clear dirty plates, and refill our wine. Table maintenance was lacking and seemed disinterested in offering dessert. We did order dessert, a bread pudding which was like a big dough ball, and when the server asked, we said it wasn't good, and he said 'huh!'. 'HUH!' is that a priceless reaction!
- Great choiceWillDined on 9/23/2014The food here is always very good. I like the atmosphere. It is a good business venue....moderate noise level and professional service. The bartenders....Cinnamon, Heather, and Robin are outstanding.Special Features:
- The food was so goodKreslovelysteakhouse340Dined on 9/20/2014The food there was so good...steak melted...it was my first time and definitely not my last...customer service is a ten...I will definitely be returning.Special Features:
- Loved It!labbe147Dined on 9/20/2014My wife and I had dinner for our anniversary, great location right around the corner from the Amway Center where we had just enjoyed a show, the food was great, a very interesting menu and everything we ordered was done to perfection.Special Features:I would recommend this to a friend.
- on convention timeonalarkVIPDined on 9/13/2014Heard some recommendations and made a reservation. You will not be disappointed. Food is excellent. Would place the beef on par with Tampa's great steakhouse. Service was very attentive and, important, informative and honest!. Plan on returning on my next visit. The prices maybe a little high, but it is a good value for the expense.Special Features:
- Excellent food, excellent serviceMinorliveDined on 9/5/2014My girlfriend and I sought to be adventurous one night so we decided to dine at Kres for the first time, and it surely will not be the last. Our waiter was very well educated on the menu, and eager to answer any questions we had. He was also very friendly, but not annoying. Overall, our experience at Kres was one of, if not, the best dinner I have ever had. We will definitely be back soon.Special Features:I would recommend this to a friend.
- Excellent!!OpenTable Diner Since 2014Dined on 9/5/2014No other way to describe dinner but Excellent! Thank you Rob for the service.Special Features:I would recommend this to a friend.
- A Great ExperienceSaraDined on 9/4/2014Highly recommend this neighborhood gem! The service was great, and the food was even better! We actually went back the second day for the escargot and drinks with great friends.Special Features:
- Great Restaurant and ServiceOrlandoflyboyDined on 9/2/2014The services at the restaurant bar is fabulous. (Thank you ladies!) The wine by the glass and great bottle selection are reasonably priced. Try the Merrillville Cabernet. The steak and duck dishes were incredible. The chef at Kres Chophouse has to be one of the top three chefs in Orlando. Normans and the Citrus Club has nothing on this menu selection and quality! I have eaten here a dozens times. Never ever a bad experience with anything. Enjoy!Special Features:
- fantasticChristoDined on 8/27/2014Love the food very delicious and service at its best Robert was our server very Profesional.Special Features:I would recommend this to a friend.
- Great SteakDiningZorroDined on 8/27/2014I had the steak medallions they were tender and tasty.Special Features:I would recommend this to a friend.
- The best in townthefavDined on 8/23/2014This place never disappoints! If you want a great meal with terrific service and a laid back atmosphere, look no further. My wife and I eat here at least once a month and it never gets old. I like the fact that it's an upscale place with a laid back feel. Ruth's, Morton's and DelFrisco's are just a little bit too "stuffy" to me. I like being able to relax and have a casual conversation with the staff, rather than have them coming around and acting like I'm a dignitary. Also, wear what you want. I usually just wear jeans and a button down and wear dress shoes or maybe even some flip flops. They don't care:) During basketball season keep an eye out for some of the local and visiting NBA players.Special Features:
- Great food, great atmosphereSrn863Dined on 8/22/2014Fun place to spend with our family for our daughter"s birthday. Food was excellent and Our server Joshua was especially friendly and attentive.Special Features:I would recommend this to a friend.
- Front window seatingBeatriceVIPDined on 8/15/2014Always a vibrant and energetic scene at Kres; especially on a Friday evening seated front window table for 8. The dinner began with a cocktail at the bar and no rush was made to make us take our seats as we sauntered over to our table. Enjoyed having several apps I.e. The carpaccio and shrimp apps were yummy, then on to salads and an array of everything on the menu. I stepped outside the box this evening and had the duck over risotto- tasty.Special Features:I would recommend this to a friend.
- Kres-tastic!!ThemoDDined on 8/7/2014We ate @ Kres on Thursday evening, prior to a concert. Everything was outstanding... The food was excellent and the attention given to us by Billy and our server, Chris goes beyond the usual/or expected. When Billy asked our plans, he informed us of the free bus service and actually walked us down the block to the bus stop!! Chris was attentive, friendly and polite. The apps/meals were timed perfectly. The bread pudding was absolutely sinful. We will DEFINITELY be back! Thanks for a great evening.Special Features:I would recommend this to a friend.
- Nailed itMattDined on 8/2/2014Made a reservation at Kres to celebrate a special occasion based on a recommendation from a friend and they nailed it. Our server, Chris, was awesome. The food was amazing (try the elk, trust me) and we left with an unforgettable night in the books. We will be back for sure.Special Features:I would recommend this to a friend.
- Date Night DragJMarie89Dined on 8/2/2014My boyfriend and I like to try different places when we go out to eat. We don't normally got to places like Kres but wanted to try something different. We were immediatly out of our element. The food was pricey but very good. We felt like our waitress thought we were "beneath" her. We realize we aren't the type of people that would normally attend a very fancy resturant or order off the wine menu, but we did. She got a decent tip from the bill alone so some more assistance and more attention would have been appreciated. The couple that sat down 30 minutes after us got their food before we did. It was an experience and something different but I don't think we would go back.Special Features:
- Outstanding!!!SassyEpicuriousDined on 8/2/2014It was my first time dining here and it did not disappoint ...Everything was delicious ... The escargot was superb!!! The drinks were made with care... We will return :)Special Features:I would recommend this to a friend.
- The following 541 reviews are from the KRES CHOPHOUSE reviews archive.
- Great FoodGoodFindsDined on 7/26/2014I took my husband for our Anniversary since he loves Steak. We were very satisfied with our Meals. He had the Wellington and I had the Steak Diane. But the best thing was the white chocolate pudding.Special Features:I would recommend this to a friend.
- Dinner for 7OpenTable Diner Since 2012Dined on 7/18/2014Excellent! We had a great square table in the back to accommodate our party which was reduced from 8 to 7.... The service was excellent and on target from start to finish. There was a noisy bachelor party dinner going on next to us which got quite noisy but we were ending our dinner when they arrived....Special Features:I would recommend this to a friend.
- Always goodWillDined on 7/14/2014Kres is one of the best restaurants in the downtown area. The food and service are always consistently good and the ladies tending bar are the absolute best. I highly recommend this venue.Special Features:I would recommend this to a friend.
- Great PlacePCA22Dined on 7/9/2014In town for a family emergency and looked up on OT places to eat, so pleased we went! Food was great service was OUTSTANDING. Comparable to most top rated restaurants in NYC. Would definitely go back.Special Features:I would recommend this to a friend.
- LOVE THIS RESTAURANT!!!!FoodieDivaDined on 7/9/2014I've eaten here for both lunch and special occasion dinner, and both times the food was AMAZING!!! The bread pudding was the BEST I've ever eaten!!!Special Features:
- GREAT a Surprise in dtn OrlandoOpenTable Diner Since 2012Dined on 7/5/2014I have eaten at Kres several times and have always had a great meal! Everything on the menu is properly prepared, beautifully plated and a delight for the palate! Not only do I love this food as a local (I live just a few blocks a way), it has become my go to spot for dining with out of town guests or entertaining business and professional associates.Special Features:
- Kres dininglove2eatDined on 7/3/2014Very nice decor. The lighting for the wine bottles was amazing.Special Features:I would recommend this to a friend.
- Perfect for a romantic date nightOpenTable Diner Since 2011Dined on 7/3/2014We live in Tampa and decided to celebrate our birthdays in Orlando. Thanks to great reviews, I decided to take my boyfriend here. We loved it!! Our server happened to over hear that it was his birthday, and sent out a delicious birthday dessert - on the house. It was a Thursday night and there were several groups having a good time as well. Thanks so much!!Special Features:I would recommend this to a friend.

subset: commoncrawl


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Does Taking A Break Affect Your Weight Loss Journey?
A weight loss plateau is not unheard of; it is inevitable in any weight loss journey when you realize that you are not losing weight any more in spite of following a diet. When you are extremely obese, a diet can help you lose a dramatic amount of weight initially. However, as the body weight changes, your body slowly begins to adapt to it. When weight falls, you need less energy to carry out regular bodily functions and this automatically may lead you to burn fewer calories than before. Similarly, when you perform the same set of exercises every day, your muscles slowly adapt and end up burning fewer calories. This is why fitness experts recommend changing the mode and resistance levels of your strength training to enjoy better results.
How can a break affect your weight loss efforts?
To lose weight, you know you have to follow a healthy well balanced diet and exercise on a regular basis. This is why a holiday or break from your work may sabotage your weight loss efforts, unless you are careful. You go on vacations with friends and family to enjoy yourself uninhibitedly. You will rarely come across people who are adamant about following a diet when they are holidaying or taking a break. At the same time, when you are on a break, it is quite common for dieters to eat everything they set their eyes on. Besides food, you also end up drinking high calorie beverages. Some people laze around more than what is good for them. You can ensure your weight loss efforts are not hampered by following some easy tips:
Plan for meals and outdoor activities: You can plan your meals ahead and stop binging on fast foods. You can include fun-filled activities like bike rides or walks on beaches or snorkeling trips to make sure you are not lazing all the while. You can also try short workouts to keep yourself feeling fit and energized without cutting into the leisure time.
Moderation: Even when you are indulging in drinks, you can make sure you are having those which are low in calories. For foods too, you can make healthier choices even while eating out. There is no reason for you not to enjoy high calorie foods once a day, provided you keep the other meals light and healthy.
How can you get back in shape?
Gaining a little weight may actually help you stay motivated and get back on the diet track once you are back from the break. Incidentally, when you eat meals without fear of gaining weight, you are more likely to digest them better. Since you are relaxed, you chew your food better and do not rush through meal times. When you are mindful about what you are eating, you are less likely to overeat.
You can also consider joining reputable weight loss programs that offer safe weight loss to get back in shape. For instance, Nutrisystem claims to offer 2 lbs of weight loss per week. They usually supply nutritionally balanced meals that involve low calorific, low fat and low sodium ingredients. You can get your diet meals delivered home. They also have short term weight loss plans which fetch you result faster if adhered to properly.
Regular routines at work and home can over work your hormones; so, when you take a break, you basically get to slow down. You can feel more rejuvenated and less stressed. If you can give your body some time for it to recover and rest, it will only make it stronger. So a break does not necessarily put your diet efforts on hold; it allows your body to prepare itself for a routine life once again. When you are far away from stress-inducing situations, your mind is more relaxed and less anxious.
How do you recover after taking a break on your weight loss journey?
Essential Oils
5 Gifts for Cooks Living a Healthy Lifestyle
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Lemon essential oils are great for cleaning your home. You can use lemon essential oil to remove gum, oil crayon and grease stains. Watch the video below to learn how. What's the best way to have the cleaning and deodorizing power of lemon without the mess? The easiest way to get the many benefits of […]
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Healthy Weight Loss
Does Taking A Break Affect Your Weight Loss Journey?
A weight loss plateau is not unheard of; it is inevitable in any weight loss journey when you realize that you are not losing weight any more in spite of following a diet. When you are extremely obese, a diet can help you lose a dramatic amount of weight initially. However, as the body weight […]
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Homemade Marinara Sauce Recipe
Baby girl participated in her first 5k run today so for dinner we wanted something that was tasty. We bought spices from our local Organic Market and hubby cooked up this yummy homemade marinara sauce recipe to go with our spinach and sausage ravioli. Print Homemade Marinara Sauce Recipe Ingredients1 28oz can of crushed tomatoes […]
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Yes, Rupert Everett occasionally says some silly things--like his remarks about gay parenting, which exploded just the other day--but as I noted before, he's usually witty and quite observant. In his new memoir, Rupert talks about appearing in the Broadway revival of Blithe Spirit with Angela Lansb ... More >>
Oy. I usually like Rupert Everett. He's a fine actor, and when he speaks as himself, he's usually frank and witty and says things that go against the grain, which you have to admire the sheer chutzpah of. But he's done a baddie this time. Rupert told London's Sunday Times magazine: "I can't thi ... More >>
A breathless call came in from a friend the other day. "I saw Kristen Stewart and Robert Pattinson on TV," she said, panting, "and I realized something: They're gay! They're bearding for each other! They come off completely 'that way'!" Yikes! Could it be true? Two actors in a movie actually ... More >>
Let's analyze, people: He's perennially persnickety, yet more than a trifle out of shape. He's eager to snap his proverbial fingers, yet he's not always so enamored of a showtune. He's sort of gay, but sort of British too. Hell, I'm gonna go with "just British" on this one. But stay tuned for " ... More >>
Hottie Angela Lansbury is back on Broadway
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Burbank Home
Sales Tax
Sales Tax
Paul Clinton
Empire Center
Burbank bucks regional tax slump
November 13, 2002
Jackson Bell Sales-tax revenues in this year's second quarter are much higher than projected, which officials largely attribute to the success of the Empire Shopping Center. With a 6.9% increase from the same time last year, Burbank made $5 million in revenues in the second quarter, according to studies by Hinderliter, de Llamas and Associates. Last year, the city drew $4.7 million. "It's not just doing better than expected," City Manager Bud Ovrom said.
Empire Center auto sales shift into reverse
March 25, 2000
Paul Clinton CIVIC CENTER -- Plans to include an auto dealership in the Burbank Empire Center development have collapsed, leaving city officials frustrated by the latest failure to bring car-and-truck sales to Burbank. Empire Center developer Zelman Development Companies continues to negotiate with CAG Investments to bring a Chrysler-Dodge-Jeep dealership to the $200-million retail center, city officials said. But the prospects of securing the deal look bleak.
Mayor praises city's financial health
By Alene Tchekmedyian,
November 1, 2013
Burbank Mayor Emily Gabel-Luddy touted the city's strong financial health during the annual State of the City address Wednesday, pointing to the city's hundreds of new businesses, balanced budget projections for the next five years and several infrastructure improvement projects in the pipeline. Hosted by the Burbank Chamber of Commerce , the event drew hundreds to the Marriott Burbank Airport Hotel. The city - which underwent a full leadership turnover in the last year with a new city manager, fire chief and the appointment of a permanent police chief - has seen sales tax revenues rebound since the recession, though revenues dipped slightly last fiscal year.
Selling out residents for tax revenue
May 18, 2012
When Walmart spokeswoman Rachel Wall claims those who are opposed to a Walmart in Burbank as being associated with special interests, she's right on the mark. How else would you refer to the dozens of multi-generational, family-owned businesses in Burbank? Before I so much as step foot in a Home Depot, you can bet I've already checked with Mark over at Burbank Paint and Hardware to make sure they don't carry the product and can't order it, because there's something to be said about the men and women who have held on to a family dream for decades without ever compromising a commitment to their customers or employees.
Lockheed protects city on massive development
February 19, 2000
Paul Clinton CIVIC CENTER -- Lockheed Martin Corp. will protect Burbank from potential environmental law suits stemming from the development of one portion of the aerospace firm's former Plant "B-1" property. Los Angeles-based Zelman Development Companies purchased the land from Lockheed last year and intends to use the 103-acre former aircraft assembly property for a $200-million development with two hotels, retail stores, office space and an auto dealership.
Gauging the impact of Walmart
September 23, 2011
Critics may call it an unnecessary bureaucratic roadblock for business, while proponents say it's a vital safeguard for the community. An economic impact report can be beastly, expensive and incredibly nuanced, but nevertheless it is the most comprehensive and scientific gauge the public has. In the case of Walmart, such a report studying the potential impacts on everything from child care and traffic to sales tax revenues and existing businesses would...
Editorial: Big stores equal good signs
August 28, 2010
Word this week that Ashley Furniture and Burlington Coat Factory would be filling the voids left behind where Circuit City and Mervyn's once stood has brought a welcome sense of relief that we wouldn't have to once again see prime retail space taken over by a seasonal Halloween costume store — the tell-tale sign of economic blight. That this change over is occurring at a time when the economic outlook remains weak at best is also a testament to Burbank's viability and the overtures no doubt made by city development officials.
Walmart is a win-win for Burbank
March 3, 2012
I am pleased that the Burbank City Council stood up to outside special interests and continued to support Walmart moving into the vacant Great Indoors store (" Walmart protest precedes council meeting ," Feb. 22). Walmart has followed all city requirements and will fill a large vacant retail building. This is a good decision that will benefit economic development and is a win-win situation for Burbank. The proposed Walmart store will help transform a fallow building into a thriving economic center.
Leader Editorial: The lights go up on a new stage
March 14, 2014
Burbank's previous claim to fame as home of "The Tonight Show" will shift by 2016 to the "Home of the Most Gigantic IKEA in the United States," following the unanimous decision this week of the City Council to approve the Swedish retailer's plans to build a new 470,000-square-foot store on San Fernando Boulevard. Overall, the new IKEA will no doubt be a welcome boost to the local economy. Unfortunately, several businesses will be forced to move to allow for construction of the megastore.
Walmart is better than an empty building
September 10, 2013
Stopping the new Walmart from coming to the Empire Center is a defeat dealt to the economic development of our community. There is already a retail center with an empty building just waiting for a tenant. An empty building is doing nothing for our city or our sales tax revenue. The 300 jobs Walmart will bring to the community - in addition to the tax revenue - make this a great economic opportunity for Burbank residents. I currently leave Burbank to do my Walmart shopping, which is inconvenient for me and causes my tax money to go to another city.
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Save to My Recipes
Persimmon Bread
Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.
Published: January 2012 Servings: 8 prep: 25 minutes total: 3 hours
- 1/2 cup (1 stick) unsalted butter plus more for pan
- 3/4 cup all-purpose flour plus more for pan
- 1/2 cup raisins
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 4 large, very ripe Hachiya persimmons
- 1/3 cup buttermilk
- 2 tablespoons finely grated orange zest
- 1 cup sugar
- 2 large eggs
Nutritional Information
One serving contains:
- Calories (kcal) 360.9
- %Calories from Fat 31.9
- Fat (g) 12.8
- Saturated Fat (g) 7.5
- Cholesterol (mg) 77.0
- Carbohydrates (g) 58.4
- Dietary Fiber (g) 3.7
- Total Sugars (g) 38.7
- Net Carbs (g) 54.6
- Protein (g) 5.1
- Sodium (mg) 405.0
PREPARATIONView Step-by-Step Directions
Preheat oven to 350°. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
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Advice from the Bon Appétit Test Kitchen
Take the Adventure Path
Camping and picnic food don't need to consist of dried-out potatoes and store-bought macaroni salad. Make dining al fresco fresh again
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Cranberry-Walnut Pumpkin Bread
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Old-Fashioned Gingerbread with Molasses Whipped Cream
Julia's Best Banana BreadThis simple, moist banana bread can also be baked in three small (5¾x3¼") loaf pans, which is how you'll find them at Julia's stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.
Mini Star-Anise Scones
Nutmeg-Scented Scones


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Tech Helproom
It's free to register, to post a question or to start / join a discussion
Exrtact pictures from a CD or DVD
Likes # 0
Posted June 5, 2012 at 11:14AM
Is it possible to extract pictures from a Cd or DVD i have a CD/DVD that have family pics on them but i cant manage to extract any on to my hard drive to view all i can do is to view them as a slide show Regards to all
Likes # 0
Posted June 5, 2012 at 11:29AM
Could you give a bit more detail? What Operating system? Are the pictures in .jpeg format? When you put the DVD in, is there an option to "view files"? If so in windows explorer you should be able to see the files in the drive that represents the DVD drive. Then you could copy and paste to your chosen location on the HD.
Likes # 0
Posted June 5, 2012 at 11:33AM
Put CD/DVD into the drive, click on My Computer and then click on the drive containing the CD/DVD. Open it up to view contents and then do as john suggests, just drag the required picture files to your chosen location. Assuning the files are in .jpeg format.
Likes # 0
Posted June 5, 2012 at 2:11PM
My guess is that someone else made the cd (or is it a dvd?) and they made it in the form of a slideshow that plays when you insert it.
If that is the case we need to know what program the slideshow was made with and what programs you have on your pc.
When you insert the cd/dvd hold down the 'Shift' key and keep it held down until no cd/dvd drive activity and then you will be able to explore the files on the cd/dvd.
as an example to extract from a Powerpoint slideshow:
export the Powerpoint Presentation as an HTML web page. Choose File -> Save As and select .html from the File Format drop down.
PowerPoint will automatically extract every picture embedded in the PPT file and save it to the local folder. The same technique is also used to extract sound from presentations.
Alternatively, you may choose File -> Save As and choose an image format like JPG or PNG - this will save the entire presentation slides as numbered images.
Reply to this topic
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Crews for the popular show, 'Say Yes to the Dress,' filmed blissful bride Edwina McCormick as she shopped for the perfect wedding gown at Kleinfeld in New York City.
She will be featured on Friday night's episode of TLC's hit show.
"I'm just going to hope I don't have spinach in my teeth, or my forehead isn't shiny, I haven't seen the episode so I don't know what's going to be on it," Edwina said.
And though she hasn't seen it yet, FOX23 News got a sneak peak!
"It's three months until my wedding, so it's crunch time," Edwina said in one of the opening scenes of Friday's episode.
The show captured last minute brides under deadline.
Show producers chose Edwina to be filmed last June, just three months before her September wedding.
Also featured on Friday's episode is Edwina's entourage.
"Who do we have with us?" asked the dress consultant on the show.
Edwina answered, "My mom, my sister, my other sister, and my Maid of Honor."
Looking back on the experience, Edwina said, "I will always remember that day, what it was like to drive in, everyone was so excited."
She says her sister may have been the most excited of the bunch, and even lost her words when she finally met the show's star – Randy.
"She is obsessed with him, she couldn't believe she was meeting him, she was on the verge of tears, you would have thought she was getting married," Edwina said laughing.
Edwina says aside from the lights, cameras, and production crew, her appointment at Kleinfeld was a true shopping experience - thanks in large part, to Randy.
"He did pull me aside and say, 'I know there are a lot of cameras around but this is your wedding, so pick the dress you feel comfortable with,'" Edwina recalled.
As Edwina and her husband, James, watched the commercials for Friday's episode, they're trying to figure out just how it feels to see themselves on national television.
"It is crazy," James said smiling.
"I think it will be interesting to just sit back an watch what was going on at that time and really ask myself why I waited until three months out to buy a dress," Edwina laughed. "But you know what? It all worked out and I wouldn't change anything for the world, it was amazing."
Edwina's episode will air Friday, June 29th, at 9 p.m.
Here are the most recent story comments.View All
The views expressed here do not necessarily represent those of FOX23 News.


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Southern City Hotel
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... 12354;と ;で、にしӓ 6;やに行き| 14;した。た 367;さん険し 2356;顔があり 12414;す。あと& #12391;高知に行 って、晩ご ;飯を食べӗ 0;、ねまし{ 83;。


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Family Prayer
My husband, my three children and I watched a movie called Pandorum, a science fiction thriller film. I have a lot of tasks due but I stopped working and so as my husband (from playing). We watched the movie as … Continue reading
Posted in Marriage Miracles 4 Comments


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Barrichello wins the Italian Grand Prix
Rubens Barrichello won Sunday's Formula One Italian Grand Prix at Monza, Italy, beating Brawn GP teammate Jenson Button by 2.866 seconds.
Barrichello, 37, is the circuit's oldest active driver and Sunday's victory helped him gained ground in the overall F1 standings with four races left in the 2009 season.
(The victory) felt great and I have no big words for that, the Brazilian said after winning at Monza for the third time in his career.
The team has done a fantastic job. The strategy was great.
In the updated standings, Barrichello, who drove for Ferrari when he won the race in 2002 and '04, trimmed Button's lead from 16 to 14 points.
Kimi Raikkonen was third, Adrian Sutil fourth, and Fernando Alonso fifth.
Button, Barrichello, Sebastian Vettel and Mark Webber are the only drivers left in the championship race.


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There are 4 drawers with plenty of room for their clothes or bedding, along with space for toys and a few cuddly animals. The metal runners ensure they have a smooth open and close motion, while the bun feet add to the solid design.
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*For an additional charge per item we'll put your furniture together in your home. Simply place this item in your basket, then go to item 369XK and add that to your basket as well.
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Find records of Sharon Arpiainen
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Sharon D Arpiainen (1942 - 2003) was born on July 6, 1942. She was born into the Arpiainen family.
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