Julie McGinnis M.S., R.D.

Enriching Gluten-Free Products Doesn’t Make Them “Healthy”

by Julie McGinnis M.S., R.D. December 20, 2011

The Standard American Diet, otherwise referred to as S.A.D., consists of low quality factory farmed meats, over-processed packaged foods with vitamins and minerals added back in, condiments, and a leaf of iceberg lettuce as the vegetable for the day—SAD indeed.

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Celiac Disease and Gluten Intolerance: Does Time Heal All Wounds?

by Julie McGinnis M.S., R.D. October 28, 2011

As the saying goes, “time heals all wounds.” But what if you have been suffering with celiac disease or gluten sensitivity (GS) for decades and just want to feel better today? Besides a gluten-free diet, is there anything else you can do to enhance the healing process?

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So What’s For Dinner?

by Julie McGinnis M.S., R.D. September 7, 2011

Whether for ecological purposes or healthy lifestyles, less is definitely more. Think about the simple water conservation changes you may have made recently, like turning off the spigot while brushing your teeth, or the healthy choices you’ve made like reducing your overall calorie intake. These same types of choices can also be made when it comes to choosing whether to eat meat or wheat for dinner.

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Celiac Disease and Gluten Intolerance Testing- Accurate or Misleading?

by Julie McGinnis M.S., R.D. August 5, 2011

Jane G. made an appointment to see me after being diagnosed with Hashimoto’s Thyroiditis (an autoimmune disease of the thyroid with links to celiac disease) and suffering from years of gastrointestinal issues. I reviewed Jane’s medical history and found that not only does she have Hashimoto’s and GI complaints, but she also suffers with inflammation in her joints and anemia (low iron). Suspecting that gluten intolerance was at the root of all these conditions, I suggested Jane adopt a gluten-free diet.

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Gluten Then and Now

by Julie McGinnis M.S., R.D. June 30, 2011

Over the past decade, the frequency of conversations about gluten intolerance (GI) and celiac disease (CD) in the United States has gone from almost unheard of to commonplace. Chances are your local supermarket sells dozens of items labeled “gluten free” where none existed five years ago. Restaurants and school lunch programs frequently offer gluten-free alternatives. What happened?

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