The Harvard Allston Education Portal on Thursday hosted a workshop examining the effects of gluten on health, with Jennifer Zartarian of Cambridge Health Associates answering questions and acting as a guide through the latest research.Zartarian started the workshop by asking if anyone in the group had celiac disease, a serious condition connected to gluten, a substance found in cereal grains, particularly wheat.Bibiane Baptiste, who works in Harvard Alumni Affairs and Development, was diagnosed with the disease in 1995. Baptiste said her digestive system was “always bad” for as long as she could remember. Dull pain in her stomach escalated when she ate fried or spicy foods. Her reactions were so severe her color changed, and she couldn’t walk. She also had problems with fibromyalgia. “I felt like I was dying,” she said, until finally she was diagnosed and adjusted her diet.“It’s easier now,” Baptiste said, because there are so many gluten-free options on the market. But, she said, living gluten-free can still be a challenge and “very expensive.”Baptiste’s story is a typical one, said Zartarian. Many people also experience fatigue, depression, and numbness, among other conditions, as a result of celiac or gluten sensitivity. In addition, research suggests celiac sufferers are at greater risk of developing lymphoma, she said.Gluten shows up in everything from bouillon cubes to “natural flavors,” besides being in many pastas and breads. According to Zartarian, “One percent of the population has celiac, and 6 percent has gluten sensitivity,” or some type of reaction to gluten.More awareness is helping, she said. The Food and Drug Administration recently ruled that to be labeled “gluten-free,” a food must contain less than 20 parts of gluten per million, because “any more than that risks irritating the gut lining.”Gluten-free grains include brown rice, quinoa, amaranth, wild rice (which is actually a grass), corn, and gluten-free oats. These can usually be found in the bulk section of health food stores, and make a nice addition to meals. Slow cooking or soaking grains overnight makes them easier to digest, Zartarian said.Gluten-free grains include brown rice, quinoa, amaranth, wild rice (which is actually a grass), corn, and gluten-free oats. These bags of wild rice were handed out to attendees. Jon Chase/Harvard Staff PhotographerShe also suggested adding nuts, or toasting grains in the pot prior to adding water to bring out their natural, nutty flavors. Turning to baking, she recommended combining rice flours with other gluten-free flours, such as garbanzo.Finally, Zartarian encouraged the group to experiment, and made sure everyone left with recipes.
First-half tries from Darren Cave and Ruan Pienaar were supplemented by scores in the second 40 minutes by Tommy Bowe, with skipper Rory Best delivering the bonus try. “We knew what we needed to get done and I’m very happy with that,” said Doak. Press Association “Credit to the guys, they stuck at it. When we played territory we put them under pressure and got the scores on the board. “We got the bonus point and it keeps us in the mix and if we can pick something up (over there) it means the last two games could be in better reach than the first two were. “A few boys aren’t looking good for next week and we’ll have to see how they come through over the next 48 hours,” the Ulster coach added regarding the injury enforced departures of Stuart Olding, Stuart McCloskey, Franco van der Merwe, Nick Williams and Wiehahn Herbst. “With the conditions, I thought it was going to be difficult but we had a couple of nice plays off set plays. “It was key we got the bonus and it gives us a fighting chance next time. “We talked about getting four wins to at least get us there or thereabouts.” Meanwhile, Scarlets coach Wayne Pivac was very disappointed after the defeat left them bottom of Pool Three ahead of Sunday week’s return clash with Ulster. He said: “We came here with a view to getting the points and a win and made too many mistakes in terms of our defence. “In penalty count it was probably 16-6 or 17-6 against us and that let us down. And two yellow cards with 14 points in the first one and that hurt obviously and the second one didn’t warrant a penalty let alone a yellow card.” Coach Neil Doak hailed Ulster’s efforts in a 24-9 bonus-point victory over the Scarlets which delivered a first European Rugby Champions Cup win and kept their campaign alive.