Celiac.com Sponsors:


Categories

No categories found.

Celiac.com Sponsors:


No popular authors found.
No popular articles found.

Blogs

(Page 4 of 15)   « Prev  2  3  
4
  5  6  Next »
Every month I bring Celiac.com information to a podcast format that will keep you up to date with the world of celiac disease and gluten-free living.

My goal is to keep the show lively, the topics significant, and the technical info easy on the ears.

So, subscribe and stay tuned for regular updates!  I hope you like how the show is going. 

Need me to crank the music up?  Down?  Got a topic to suggest or a question to ask? 

Be sure to write me for show requests and feedback! 

If you're in the Forum, my "handle" is Glutenoid.

See you there!
Winn-Dixie Stores, Inc., (NASDAQ: WINN) is voluntarily recalling “Winn-Dixie Choco Charm Chocolate Drink” from its in-store dairy departments because the product may be mislabeled and may contain the undeclared allergen of wheat. Individuals sensitive to wheat protein can suffer a moderate-acute allergic reaction.

Sold in the dairy department of Winn-Dixie and SaveRite stores, the “Winn-Dixie Choco Charm Chocolate Drink” features a 128 oz. (one gallon) clear plastic bottle with a yellow bottle cap and is marked with the UPC code 21140-29830.

The product affected by this recall was sold in Florida, Georgia, Alabama, Mississippi and Louisiana. The recall was initiated out of an abundance of caution for consumer safety, though the Company has received no reports of illnesses associated with consumption of this product. “We encourage guests with any concerns to return the product for a full refund, no questions asked,” said Mary Kellmanson, Winn-Dixie’s group vice president of marketing.

Winn-Dixie is working in cooperation with the Food and Drug Administration, the Florida Department of Agriculture and Consumer Services, and the Food Allergy & Anaphylaxis Network.

Consumers with questions or any doubt are encouraged to return the product to their neighborhood Winn-Dixie or SaveRite store for a full refund or exchange. Consumers with questions about the recalled product may also contact Winn-Dixie Guest Services toll free at 1-866-WINN-DIXIE.
Source:

So Unfair

Our lives revolve around food. The selection of ingredients, the preparation, the clean up, these activities take up a large portion of our everyday lives. Our very survival depends on our food intake. For those of us with food allergies, thoughts of food become almost compulsive.

We can't eat this, can't eat that, can't eat there! See this, want that, can't have it. So we obsess and plan and hoard our gluten free products with rabid looks in our eyes.

Luckily, we live in a world where, for most of us food is plentiful. Imagine what it was like before restaurants, before ovens, before microwaves, refrigerators, even ice! Imagine what it is still like for those who don't have money for food, or a home to eat it in. When put in that context, our challenges become easier to swallow, pun intended.

We don't have to dress warmly in order to endure the bitter cold, as we try to hunt and gather to feed our families, unless you count the subzero temperatures of the grocery store, which sometimes I do! It's cold in there!

In looking for inspiration for this blog, I stumbled across a fabulous site that has a food timeline, telling us when certain food items came into the world. Here it is ----> www.foodtimeline.org. On that site I happened to see fried coca cola. Yes, fried coke! How I ask you? I know we live in a day of decadence, we really do. I have heard of fried twinkies, oreos, pickles, etc. None of which we glutenators can have, which can only be a blessing as we may as well stuff it in an artery as to eat it!

But, fried coke? How do they do this? And why do I want it so bad? It must be gross, it HAS to be, and yet, I want it! I will call it my precious, and my precious it shall be!  How would they do this? Inject the cola into a fried dough ball perhaps? I had to look, and because of my insatiable curiousity, I felt the need to share what I found with you. Here ---> http://en.wikipedia.org/wiki/fried_coke

I am convinced this delicacy must be scrumptious. It was sent to temp me into insensibility until I succumb to it's wiles! I will stand firm!  I will remind myself of the poor cavemen and so forth I mentioned above. Hunter and gatherers, yep, that's what I will think of instead of the wonders of fried, doughy, devil sent tantalizations.

Why do we as a nation feel the need to fry everything? I have never been a  fanatic of the fricasee, but I do love fried zucchini, and those green beans they fry up and serve with wasabi sauce? OH the unfairness! I tried to make fried zucchini at home using rice flour, and it smelled like baby formula. Not appetizing at all. I WILL figure it out though, and when I do I will share it with you.

Be strong fellow glutenators, we CAN do this! We WILL do this, and we will do it well! We are tough!


Positivity

Being positive in a negative situation is difficult. It's hard to find the glass half full, the silver lining, or the clown that isn't scary! However, it is necessary when dealing with gluten allergies.

We all have those days where we feel down and wonder "why me?", but we can't let those days beat us down.  In order to be healthy all we have to do is not eat foods with gluten. Too simple? Maybe, because it IS hard to do. Especially when we are accidently glutened.

We can however pull ourselves out of the why me funk, and realize that it could be worse. Here are some examples how:
  1. We could have horrific chainsaw accidents that leave us with no arms, and we wouldn't be able to feed ourselves at all! (Gee Kelly, you're so graphic!) But, it's true! that would be awful.
  2. Badgers could sneak in and steal ALL of our food! (Badgers? really? YES badgers!, sneaky little buggers.)
  3. Paris Hilton could come to your work tomorrow and sing to you all day! (How much would that hurt? That would be painful! Imagine if when she finally left the song she was singing got stuck in your head all night! {shudder})
  4. You start to believe your family pets are plotting your demise. (Ok, this isn't a good one because I really do think my cat is trying to kill me, but that's another story)
  5. Your best friend could start a new hobby where she/he sits in front of you slowly eating cupcakes and giggling maniacally. (she/he wouldn't be your best friend for long I tell you that!)
The moral of the story is to just be happy. Life is too short for negativity, and if those around you are negative set them straight or move along. None of us need negative influences in our lives, our lives are hard enough. Find the funny in everyday life. Seek out happiness. Enjoy the sunshine, sniff the flowers, they at least are gluten free! Yes, I know you are allergic to flowers too! Well suck it up little glutenators! Take a Zyrtec, and keep on keepin' on!

Vacation Bliss

Nestled in the rolling hills and mountains of Vermont lies literally the sweetest little factory imaginable. It is the Ben & Jerry's Factory, and my family and I were lucky enough to be able to go there this weekend.

Never one to pass up an opportunity to eat ice cream, especially Ben & Jerry's, I was ecstatic. After a short tour of the facility, and an education on how their delicacies are made, patrons are then given a sample of their glorious ice cream. The best part? There was a listing on the counter of the ingredients in the sample for those of us with food allergies.

How fabulous is that? To be able to effectively monitor what you are ingesting while on a tour, I thought was an amazing thing. Instead of crossing your fingers while standing on one leg, hoping in our little allergic souls that we don't get sick from the wonders we are about to partake of, someone has taken care of the worrying for you.

As all of us know, being on vacation can cause havoc in our systems, so this moment of mine was a scoop of heaven and was very much enjoyed and appreciated. Enjoy your summers fellow glutenators!
The Christie Cookie Company issues allergy alert on undeclared eggs, Soy Lecithin, wheat and milk on the labels of the following gift tins:

Item # 1035 DoubleTree 6 (13.5 oz) Cookie Gift Tin.
Item # 10352 DoubleTree Anniversary Special containing two 6 Cookie Gift Tins (27 oz.).
Item # 1037 DoubleTree 12 (27 oz.) Cookie Gift Tin.
Item # 1038 DoubleTree 15 (33.75 oz.) Cookie Gift Tin.
Item # 1039 DoubleTree 24 (54 oz.) Cookie Gift Tin.

The Christie Cookie Company of Nashville, TN is recalling the cookie gift tins listed above, because they contain eggs, soy lecithin, wheat and milk which are not declared on the label.

People who have an allergy or severe sensitivity to eggs, soy lecithin, wheat or milk run the risk of serious or lifethreatening allergic reaction if they consume these products.

“The Cookie by DoubleTree” gift tins were distributed throughout the United States via direct mail and sold directly to consumers at DoubleTree hotels.

The cookie gift tins were in a variety of metal containers containing 6-24 cookies under the product name ”The Cookie by DoubleTree.”

No illnesses have been reported to date.

The recall was initiated after it was discovered that product containing eggs, soy lecithin, wheat and milk was distributed in packaging that did not reveal the presence of eggs, soy lecithin, wheat or milk on the outside of the cookie gift tin.

If you are allergic or think you might be allergic to eggs, milk wheat or soy, do not eat this product. For more information about this recall, please contact Bob Turner at (615) 242-3817 between the hours of 7:00 a.m.- 4:00 p.m. central time.

Source:

Gluten Addictive?

Did you know that Gluten can affect the receptors in the brain the same way Opium does? I didn't. It makes sense however, who of us hasn't sat down to a fabulously crafted pizza, or a bowl of pasta and felt that lethargy come on? It also explains why gluten / wheat products can be addictive in their own right, making it difficult for those of us who absolutely know, we KNOW we can't eat them, and yet we just can't help ourselves sometimes.

After the last time I made the mistake of thinking one sandwich won't hurt me, I hope to never fall down that slippery slope again.

On a recent trip to New Hampshire, we went to Weir's beach and they have fried dough there. Think of those words... fried...dough. I am proud and happy to tell you I did not succumb to the deliciousness. It was a glorious piece of work much like funnel cake, but larger and covered in powdered sugar. It would have exploded in my mouth with "fabulousness," and in my gut like dynamite.

My skin would have "rashed out," I would have gotten puffy, and "headachy," nauseous, on and on the symptoms would have hit, and yet I wanted one! So bad! Now, as we are planning a return trip to New Hampshire, I know I will be faced yet again with those fried dough plates of gorgeousness and pain.

But I hope to resist them again, and wish all of you the luck to do the same my fellow glutenators, when faced with your gluten filled temptations.
Winn-Dixie Stores, Inc., (NASDAQ: WINN) is voluntarily recalling “Winn-Dixie Choco Charm Chocolate Drink” from its in-store dairy departments because the product may be mislabeled and may contain the undeclared allergen of wheat. Individuals sensitive to wheat protein can suffer a moderate-acute allergic reaction.

Sold in the dairy department of Winn-Dixie and SaveRite stores, the “Winn-Dixie Choco Charm Chocolate Drink” features a 128 oz. (one gallon) clear plastic bottle with a yellow bottle cap and is marked with the UPC code 21140-29830.

The product affected by this recall was sold in Florida, Georgia, Alabama, Mississippi and Louisiana. The recall was initiated out of an abundance of caution for consumer safety, though the Company has received no reports of illnesses associated with consumption of this product. “We encourage guests with any concerns to return the product for a full refund, no questions asked,” said Mary Kellmanson, Winn-Dixie’s group vice president of marketing.

Winn-Dixie is working in cooperation with the Food and Drug Administration, the Florida Department of Agriculture and Consumer Services, and the Food Allergy & Anaphylaxis Network.

Consumers with questions or any doubt are encouraged to return the product to their neighborhood Winn-Dixie or SaveRite store for a full refund or exchange. Consumers with questions about the recalled product may also contact Winn-Dixie Guest Services toll free at 1-866-WINN-DIXIE.

Source:
I see a lot of stories about Gluten allergies, but none tell the real story. What it's really like on a daily basis to have a gluten allergy. Most people think, Oh well, if you don't eat it you must feel fine.

Not so! We may feel better, but it's a constant battle. We have to be ever vigilant against the threat of cross contamination, of wheat being in our cosmetics, (cosmetics! How insane is that?) of slipping up and having "just a little", of bloating, diarrhea, constipation, or nausea, of skin rashes, puffiness, headaches, joint aches, memory loss.

It's a daily mission to find clothes that somehow hide our bloated bellies, without making it look worse, or without making us look pregnant when we certainly aren't!

The guy at the kabob place that looks at you weird when you tell him not to put the bread in there, that feels great! Not to mention your poor long suffering friends and family!

My grandma had celiac sprue, she was sicker that a cat with a 5 pound hairball! But, it never seemed as if it was a bad thing, she made delicious food, grew her own herbs, made her own dressing. It all seemed delicious and fresh and fabulous! Oh How I wish I had paid more attention then!

She made it all seem so effortless, now I know better. But, you never think you are going to have it too. So, how do you prepare? Now it's all about finding a happy balance, and taking care of yourself. So here are some tips! Yay!! Tips!

1. Always know where bathrooms are. Seriously, as soon as you walk in somewhere, be it someone's home, a restaurant, the grocery store, ask where the restroom is. You will be glad you did! I don't mean barge in someone's home and blurt our "Where's the John? I may need to drop a bomb on it!" But, being proactive is the name of the Gluten free game!

2. Do not cheat. DON'T! It's not worth it. That little slice of birthday cake, or delicious, delicious pizza hates you. It wants to make you sick. Hate it right back. If people look at you funny for glaring at food tell them you are a spy, and you think there's a microphone in there! People love spies.

3. Even though it's tempting to hoard your glorious gluten free snacks like a happy little miser, screaming "My Precious" over and over, be nice! It's no one's fault that the snacks cost so much, or are hard to find, and are one of the few things you enjoy. ...On second thought, hoard away little glutenators! That's your nom nom, and they should back off of it!

4. Don't be a Debbie Downer. No one wants to hear about how one time you ate at this restaurant before and got violently ill, and had to spend three days at home curled up by the toilet. Especially if the persons(s) you are talking to happens to enjoy dining at that restaurant. Don't say things like.."I wish I could have fried ice cream", while ravenously watching them as they enjoy their dessert. No one will be your friend anymore.

5. Don't be bitter. Even though finding the words 20ppm or less on the side of the box means that the product you have been stuffing down your gullet, while dancing around your living room  singing "I'm eating crackers!", may or may not have trace amounts of wheat in it, and you may or may not be curled up in a ball later, doesn't mean that you get to be bitter! You get to be proud that you didn't hop in the car, and race over to the FDA demanding restitution and throwing things dramatically. Good Job!

Be Careful!

I am astounded by the amount of foods and products that either have gluten, or wheat flour added to them. Even the delicious salads from restaurants, you know the ones, with the adorable little bags of nuts they give you to sprinkle on top gleefully? Those nuts are coated in wheat flour. Why? What could they possibly add to make nuts better?  The answer is that they sweeten the nuts with a nasty little mixture of honey, and sugar and other chemicals designed to "enhance the flavor' and the flour binds it all to the nuts. 

Anyone with a gluten sensitivity, allergy, or full blown celiac knows that salads are our friends. What would we do without salad? But make sure to carefully read any of the ingredients that are listed on any packet that comes with these salads, including the dressing. 

Careful is now my middle name. I check everything. Especially after getting sick twice after eating at my favorite sushi restaurant, I found out that not only is wheat in the soy sauce but also in the artificial crab meat! Who knew? This girl does now, and will happily check every label, google every item, and research, research, research!

Good Luck my fellow Glutenators!
   

Whole Foods Market announces that it is recalling two beer-flavored marinades sold in Kentucky, Maryland, Ohio, Pennsylvania, Virginia, Princeton and Marlton, New Jersey and Washington, D.C. because of undeclared wheat and soy allergens on the label. The recalled marinades are Whole Foods Market Stout Beer Marinade, UPC code 000000305716, and Whole Foods Market Lager Beer Marinade UPC code 000000305723, both made in Landover, Maryland. The products come in 15-ounce, plastic bottles and were sold between July 3 and August 3, 2011.

No allergic reactions have been reported. People who have an allergy or severe sensitivity to soy or wheat run the risk of serious or life threatening allergic reactions if they consume these products.  Signage is posted in Whole Foods Market stores to notify customers of this recall.

Consumers who have purchased Whole Foods Market Stout Beer Marinade and Whole Foods Market Lager Beer Marinade may return the product to the store for a full refund. Consumers with questions may contact Whole Foods Market at 301-683-0060 weekdays between 8:00am and 5:00pm eastern standard time.

Source:
http://www.fda.gov/Safety/Recalls/ucm267934.htm
Winn-Dixie Stores, Inc., is voluntarily recalling from its in-store bakeries the following items because the products may be mislabeled:
  •     “Winn-Dixie Lemon Bar” cakes
  •     “Winn-Dixie Chocolate Cherry Bar” cakes
  •     “Winn-Dixie Bakery Iced Cinnamon Rolls - 6 Pack”
The mislabeled products may contain undeclared egg and/or wheat. Individuals with an allergy or severe sensitivity to eggs run the risk of a serious or life-threatening allergic reaction. Individuals sensitive to wheat protein can suffer a moderate-acute allergic reaction. Gluten intolerance in adults can manifest as malabsorption, diarrhea, weight loss, anemia, or osteomalacia.

Sold in the bakery department of Winn-Dixie stores, both cakes feature a Winn-Dixie bakery label affixed to a clam-shell package. “Winn-Dixie Lemon Bar” cake package labels identify the product as “Bar Cake Lemon” and are marked with a UPC code that begins with 209983. “Winn-Dixie Chocolate Cherry Bar” cake package labels identify the product as “Bar Cake Choc Cherry” and are marked with a UPC code that begins with 209831. “Winn-Dixie Bakery Iced Cinnamon Rolls - 6 Pack” are marked with a UPC code that begins with 209806. Products affected by this recall were sold in Florida, Georgia, Alabama, Mississippi and Louisiana.

“Given this serious issue, we decided to pull the products from our stores and encourage customers with any concerns to return the product for a full refund, no questions asked,” said Mary Kellmanson, Winn-Dixie’s group vice president of marketing. “We are now conducting a thorough investigation to determine how the breakdown occurred so that we can prevent it from happening in the future. Protecting the health of our guests is our top priority.”

Winn-Dixie is working in cooperation with the Food and Drug Administration, the Florida Department of Agriculture and Consumer Services, and the Food Allergy & Anaphylaxis Network. The recall was initiated as a result of an internal investigation after receipt of a customer complaint.

Consumers with questions or any doubt are encouraged to return the cakes to their neighborhood Winn-Dixie store for a full refund or exchange. Consumers with questions about the recalled cakes may also contact Winn-Dixie Guest Services toll free at 1-866-WINN-DIXIE.

About Winn-Dixie
Winn-Dixie Stores, Inc., is one of the nation’s largest food retailers. Founded in 1925, the Company is headquartered in Jacksonville, Fla. The Company currently operates 484 retail grocery locations, including 379 in-store pharmacies, in Florida, Alabama, Louisiana, Georgia and Mississippi. For more information, please visit www.winn-dixie.com.

Source:
Expected Four Years Ago, the Standards for Gluten-Free Labeling on Foods have Still Not Been Released

Washington, D.C. – After more than four years of inaction by the Food and Drug Administration on their statutory requirement to finalize standards for gluten-free labeling on foods, U.S. Senators Ron Wyden (D-Ore.) and Patrick Leahy (D-Vt.) have sent a letter to FDA Commissioner Dr. Margaret A. Hamburg seeking answers for the extreme delay and an update on when the FDA will propose a final rule.

Included as part of the Food Allergen Labeling and Consumer Protection Act of 2004, the FDA was tasked with proposing rules for gluten labeling within two years of enactment and finalizing rules within four. In January of 2007, the FDA issued its proposed rule but no final rule has been promulgated or issued since then. In the letter, Wyden and Leahy raised concern that the lack of federal standards for what could be counted as “gluten-free” has caused confusion for consumers and agricultural producers leaving outside groups free to create their own standards.

“The regulatory uncertainty surrounding FDA’s inaction has led to a proliferation of ‘gluten free’ standards and labels provided by 3rd party groups,” the senators wrote. “This creates confusion for consumers, and hesitancy amongst producers on what their requirements will be. We ask that you provide us with an update on when FDA will promulgate a final rule, why FDA has taken so long to issue this rule, and if there are any legal or regulatory hurdles that have prevented the timely implementation of this legislation.”

For many, gluten-free products are a dietary alternative to bread-based products but for sufferers of Celiac disease – a painful disorder stemming from the inability to properly digest the gluten found in breads – having accurate and standard labeling for these products is essential.

Click here to read the letter.

Source:

Learning which ingredients are gluten-free and which are not,  takes some time and patience. Within the first few months you learn a lot of what you need to know to live gluten-free.  But there are a few lingering ingredients that it took me a while to digest, remember and even accept they are gluten-free.

Here is a quick list of items that really are gluten-free even though there might be something out there that makes you think they aren’t.

Vinegar

Two times since Emma as been diagnosed, a gluten-related dietary restriction has changed for us. This was the first.

Emma was diagnosed in June of 2000.  At that time I was trying to figure out what to feed Emma that didn’t have vinegar.   By the end of that year, the American Dietetic Association officially determined distilled vinegar is safe for people on the gluten-free diet. Boy did that make life easier.  The only vinegar that’s not safe is malt vinegar.

You may still find outdated information online about vinegar.  The best  info I have seen on this comes from Gluten Free Living Magazine’s article “The Last Word on Vinegar:  It’s Safe”. Please refer to this article for additional information.

Oats

Oats was the second gluten-related dietary restriction that changed for us.  Celiac.com wrote about this in March of 2003. That’s the approximate time the American Dietetic Association again made a change.  It said uncontaminated oats are safe for celiacs.   However additional articles in the last 8 years by celiac.com followed up on some celiacs who still cannot tolerate oats,  and additional studies saying they are for the most part still safe.

Bottom line, if you’re going to try to incorporate oats into your diet, DON’T buy Quaker or your local generic brand.  You must look for guaranteed gluten-free oats, like  the ones made from Bob’s Red Mill.

Glutinous Rice Flour

Yeah, don’t let the name confuse you.  Glutinous Rice Flour and Sweet Rice Flour are the same thing.

“Sweet rice flour is ground from short-grain glutinous rice, aka ‘sticky rice.’ Don’t worry, though; the fact that it’s called glutinous rice does not mean that it contains gluten. Rather, this rice has a much higher starch content than other kinds of rice, making it an extremely efficient thickening agent for sauces or binder for things like mochi and noodles.” TheKitchn.com

I use sweet rice flour in my Holiday cookies.  I buy it at Asian Food Markets, although some larger grocery stores might be carrying it.

Whey

At first glance it may look like wheat, or a derivative of it.  But in actuality, according to dictionary.com, Whey is “a milk serum, separating as liquid from the curd after coagulation, as in cheese making.”  So if you’re dairy free, you should worry about whey, but not if you’re gluten-free.

Monosodium Glutamate (MSG)

Again, because of the word glutamate, which sort of sounds like gluten, people think it has gluten in it.   It is on celiac.com’s safe ingredient list. Tricia Thompson, the Gluten Free Dietitian, says “There may be other reasons to avoid MSG but gluten is not one of them.”  Her article on MSG and gluten free explains how MSG is made from “sugar cane, beet sugar, corn starch and tapioca starch”.   Some people do have an issue with MSG, but it is celiac safe.

Buckwheat

Despite the name that could freak out any gluten sensitive person, buckwheat is safe to eat — as long as you’re buying pure buckwheat.

According to Clan Thompson’s Celiac Site, “Buckwheat: Gluten free: Yes. Vegetarian: Yes. Comments: Despite its name, this is a member of the asparagus family, NOT the wheat family. It is gluten free, but should be checked since it’s often sold as a blend of buckwheat and wheat.”

Artificial Flavorings

I shied away from this one for a long time.  Clan Thompson’s Celiac Site was again, very helpful in answering this question:

“Artificial Flavor: Gluten free: Yes. Vegetarian: Yes. Comment: The FDA states that artificial flavorings may not be derived from meat – fish – poultry – eggs – dairy products -fermentation products – fruits – vegetables – edible yeasts – herbs or plant material”

In summary, it is possible there are certain ingredients on this list that don’t agree with you personally.  But from the research listed here, for gluten-free individuals, these are safe ingredients.

It’s hard to imagine. In six years my celiac daughter, Emma, will go to college — living a gluten free life away from her sheltered little gluten free cocoon we’ve put together for her.  Yes, someday I will need to stop being the go-to gluten-free food encyclopedia and trust that she can keep herself healthy.

Six years may seem like forever away, but before I know it, it will be here.  And what will we have taught her?

Top 10 Tips to Empower a Gluten Free Child

These are in no particular order– some may be big picture, some may be very specific, but I hope by the time “we’re done with her” she’ll be ready to face the world as a strong gluten-free woman.

1. Speak up when something’s not right. This goes for many things in life actually, but when it comes to celiac disease, not speaking up could make you sick.  So far, this has been a challenge, Emma isn’t even correcting her teachers who are mispronouncing her last name (it’s Lezh-AY, not LEG-ger, LEE-ger, or LEDG-er).  But we continue to work on it.

2. Know your ingredients. This goes for gluten free and gluteny ingredients.  She needs to be able to look at a label and based on that, decide of she can have it.  She did this for the first time with a “Fudgesicley” ice cream treat on Tuesday– with success.  She’s 12, so I am happy to see signs of her taking control.

3. Don’t let another adult try and tell you differently. I find even adults my age, younger and older try to explain gluten free to me  and they sell it like they have experience, when in actuality, they only know a small amount or nothing at all. These could be sales people, friends’ parents, or even a restaurant server. Don’t let these people steer you away from what you know.  If in doubt, don’t eat it.

4. Learn how to tactfully turn people down when they offer food. You can go with the truth, “I can’t eat it if it’s not gluten free” (this can be turned into an educational opportunity).  Or perhaps a white lie, “I already ate, thanks for offering”.

5. Learn how to manage that dreaded pizza party. How many times in high school or college did YOU order pizza after a basketball game or on a Friday night with a group of friends?  Exactly. It’s a whole new challenge for gluten-free kids– one we haven’t had to deal with yet.

Sure, Emma’s gone to birthday parties where there is pizza, but when you’re younger, I (still) call the mom, find out what they’re eating, I bring something for Emma that she likes better than pizza and we’re all good.  But when she’s 17 or 21 and everyone’s going out for pizza, she will have to make the decision to speak up (see #1) or just let it go and not eat or even worse, eat the gluteny pizza and get sick?   If she speaks up, what does she say?  “I can’t eat there, let’s go to another place with gluten free pizza”?  Or does she say, “Let’s just go to my house and find something there”?  Since that is one we still have to conquer…feel free to leave comments/tips below with your suggestions on what you or your child has done.

6. Be grateful to people who try to accommodate your gluten-free needs. There are times where people will go out and buy gluten-free food for you or even try making something.  How do you respond?  We’ve been working on this for a few years with Emma.  If you deem it safe, eat it.  I don’t care if it’s something you wouldn’t normally eat– try it and be very verbal in your thank yous.   It takes a lot for people to accommodate gluten-free diets.  If you deem it unsafe, then that’s tricky.  Be grateful that they tried and tell them thank you.  But find a way not to eat it.  If you can explain to the host why you can’t eat it (without insulting them of course), that is the best way to go.

7. Plan and work through a weekend (or weeklong) trip with a friend’s family. Kids get invited to go to cabins, vacation homes, weekend trips with their friend’s families all of the time.  So how will the gluten free child handle organizing it with the friend’s family?  Well that can be tough.  Emma already has some friends whose parents have learned how to feed her.  Some always have certain treats on hand that they know Emma can have.  Which is awesome!  Others may not know much about gluten-free diets, cross contamination and how sick she can get.

I think the best way here (if I or my husband isn’t getting involved), is to talk with your friend about your concerns and then two of you go and talk to the parents together about accommodating the gluten-free diet (see what they’re bringing, volunteer to bring supplements you can eat, find out if there will be any dining out).  If the parents you talk to aren’t getting it….that’s when I would hope the child (in our case, Emma) would choose not to go.

8. Learn how to shop with gluten-free smarts. I am only in the early stages of this Emma.  It is cheaper and healthier to choose fruits, vegetables, and fresh meats at the grocery store..they’re naturally gluten-free!  But what about those breads and fun gluten-free treats like cookies and cake?  Well it’s least expensive to buy the ingredients and make it.  Plus you have control over the ingredients — you can make it healthier and better tasting with some great whole grain gluten free flours that are available.  If that’s not possible, buying several items at one time (ie through Amazon or other online retailers) is a good way to save money  on gluten-free foods.

9. Get COOKING! My daughter doesn’t have an interest here, plus I am a control freak.  So this is a challenge for me.  But she MUST learn how to cook for herself.  Buying those processed foods are so bad for all of us.  This needs to be a priority.

10. Have Fun; Enjoy Being Healthy! We know it is tough managing a diet at the age of 12 or 17 or even 23!  Especially when you see all your friends eating whatever they want.  My suggestions to my daughter would be: always have a stash of your favorite gluten free foods (hers would be popcorn and cereal),  learn ways to make your cooking taste like the best thing ever, and …uh…don’t kiss a boy who just ate gluten… :)   Just had to add that in there…..

Good luck in preparing your celiac child for life.  If you have some real-life examples we can learn from please comment below.

The manufacturer of Publix Caesar Salad Dressing, Ken's Foods, Inc. is recalling a limited number of 16oz Publix Caesar Salad Dressing bottles because it may contain undeclared fish, gluten and soy allergens. People who have an allergy or severe sensitivity to fish, soy and gluten run the risk of serious or life-threatening allergic reaction if they consume these products.

The dressing is 16oz. Publix Caesar Salad Dressing with an expiration date of 31MAR12 A. Bottles labeled correctly will have a UPC#4141500730. The product may have the incorrect ingredient statement for “Buttermilk Ranch” dressing. This dressing was distributed to Publix stores in Florida, Georgia, Tennessee, Alabama and South Carolina.

The recall was initiated after it was discovered a portion of the run contains an incorrect back panel label. This label does not list the presence of fish, gluten and soy.

As of this date, there have been no adverse reaction complaints reported relating to this recall.

As part of Publix commitment to food safety, they are asking customers to return the product to the place where it was purchased for a full refund or replacement. Consumers with questions may contact Publix at 1-800-242-1227, Monday through Friday 8:00am – 5:00pm EST.

Source:
http://www.fda.gov/Safety/Recalls/ucm259674.htm
Kim Son Food Co., an Oakland, Calif., establishment is recalling approximately 84,000 pounds of cooked beef and pork meatball products because of misbranding and an undeclared allergen. The products contain a known allergen, wheat, which is not declared on the label.

The products subject to recall include:
  • 12-oz. and 5-lb packages of “KIM SO’N COOKED BEEF MEAT BALLS WITH CHICKEN & ANCHOVY FLAVORED FISH SAUCE ADDED”
  •  12-oz. and 5-lb packages of “KIM SO’N COOKED PORK MEAT BALLS ANCHOVY FLAVORED FISH SAUCE ADDED”
  • 12-oz. and 5-lb packages of “KIM SO’N COOKED BEEF & TENDON MEAT BALLS WITH CHICKEN & ANCHOVY FLAVORED FISH SAUCE ADDED.”
Each package bears the establishment number “EST. 18862” inside the USDA mark of inspection, and also bears a sticker with the package code 34311-16012.

The products were produced on December 9, 2010 through June 9, 2011, and shipped to retail establishments, including restaurants, in California’s San Francisco Bay as well as Pennsylvania, Texas, Virginia, and Washington.

The problem was discovered by FSIS inspection personnel during a routine label review and occurred because of a change in ingredients as a result of the establishment changing suppliers. FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks (including at restaurants) to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall should contact Joanna Hua, Kim Son Food Co. Manager, at (510) 535-6888.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Source:
http://origin-www.fsis.usda.gov/News_&_Events/Recall_041_2011_Release/index.asp
On May 4th, members of the national celiac and gluten intolerance community met in Washington, D.C., to urge the Food and Drug Administration to finalize gluten-free labeling rules, and to ask Congress to encourage and track FDA's progress. Our national community was remarkably successful in using its grass roots strength to organize together and participate in the democratic process as policy advocates.

The May 4th event was led by a broad-based coalition, including nonprofit organizations, celiac disease centers and gluten-free food manufacturers. Jules Shepard, a gluten-free cookbook author and baker, and John Forberger, a gluten-free athlete and blogger, met through Twitter, came up with the idea for the event and created the website www.1in133.org.

Andrea Levario, Executive Director of the American Celiac Disease Alliance (ACDA), simultaneously crafted a successful political strategy in conjunction with ACDA President Beth Hillson, who is also food editor of Living Without magazine. ACDA has been a key proponent of gluten-free food labeling since 2003. I was the national liaison to the summit for the Celiac Disease Foundation, a founding member of ACDA. Here's part of our group, on the way to one of a dozen Congressional meetings on May 4th. From left:  Susan Walters-Flood (NuWorld Amaranth), Andrea Levario (ACDA), Jeremy Reich, Beth Hillson (ACDA).
Here's part of our group, walking the halls of Congress

Members of Congress were very receptive. Representative Betty McCollum (D-MN) and Representative Nita Lowey (D-NY), are particularly committed to tracking FDA's progress and seeing this through. They both attended the evening reception at the Embassy Suites Washington D.C.

Just a few of the many others present that evening and supporting the event: Dr. Alessio Fasano of the University of Maryland Center for Celiac Research; the University of Chicago Celiac Disease Center; King Arthur Flour Company; Nu-World Amaranth; Glutino/Gluten-Free Pantry; Celiac Disease Foundation; Gluten Intolerance Group; National Foundation for Celiac Awareness; Lee Tobin of Whole Foods Gluten-Free Bakehouse; and support groups from around the region.

Something that week also triggered a response by the FDA.  Was it the Washington Post article critical of the FDA's delay, 10,000 letters to the FDA by members of the public, or perhaps the world's tallest gluten-free cake (11 ft. 2 in.!) at the evening reception?  Mike Taylor, the FDA's deputy commissioner for foods, attended the reception and seemed impressed that the coalition is so broad-based and includes prominent members of the gluten-free food industry.

Pictured below at the reception, from the left: FDA Deputy Commissioner Mike Taylor, Living Without magazine editor Alicia Woodward, Representative Betty McCollum (D-MN), American Celiac Disease Alliance executive director Andrea Levario.
Here's a picture from the reception
Deputy Commissioner Taylor told ABC news "I want people to understand that the FDA gets it. We're on this. We'll get this moving," He also spoke before the assembled crowd in the hotel lobby and promised to get the job done. He said the long-awaited safety assessment to determine a safe level for gluten in food would be out within a few weeks, open for a public comment period, and the final rule would follow.

Let's see, that was three weeks ago...FDA, we are watching and waiting.

So who is Monty? The Celiac Disease Foundation support group I lead in Northern California, North Bay Celiacs, had a new mascot for our fundraiser this May during Celiac Disease Awareness Month. He is pictured below with our fundraising director, Molly Dillon. O.K., we must admit that he is not really a gluten-sniffing dog, but he is helping keep an eye on the FDA for us. He supports the FDA's proposed rule of allowing food to be labeled gluten-free if it contains less than 20 parts per million of gluten.
Monty the gluten-sniffing dog

We'll keep everyone posted on developments.

May is recognized as the National Celiac Disease Awareness Month - Horray for May!!   For a disease that affects about 1 in133 Americans that are commonly misdiagnosed, it only makes sense to have national awareness day.  I have been diagnosed for about 10 years now and I have been so thrilled with how much the awareness of celiac disease has grown and how manufacturers, restaurants and schools are becoming aware of the need for a gluten free diet.  I used to dread going out to social events or dining out because I didn't want to appear that I was being disrespectful, high maintenance, but most importantly I didn't want to risk getting sick.  Thankfully, in the past couple of years, I have found a number of gluten free restaurants that make for a quick meal or for a nice date night out.  I am very grateful for everyone who did their part to help raise awareness of this disease as well as the need for a gluten free diet, for whatever the reason.  Let's continue to do our part to make life easier for those in need of a gluten free diet.

Health Coaching

If you have food allergies you probably have been to allergists, general practitioners, gastrointestinal physicians, and the list of traditional doctors can be endless. Well, if you want to go holistic then, the individuals to see are acupuncturists, naturopathic doctors, or even a health coach.

A health coach has studied nutrition, diet, and usually health science. This knowledge can benefit any client who needs assistants with celiac disease, gluten intolerance, one of the top eight food allergens, corn allergy, and candida intolerance.

A health coach can assist you in building your own personal food pyramid. With this type of one on one consultation, trust me you'll benefit.

Some individuals feel completely lost when they are first diagnosed with a food allergen, but there is much more help today then, there was even a decade ago. So look into health coaching, do some of your own research and you'll find that you are on the road to recovery.
(Page 4 of 15)   « Prev  2  3  
4
  5  6  Next »
No blogs found.
Celiac.com Sponsor: