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!
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 Recall For Marinades in Six Mid-Atlantic States and Washington, D.C. Because of Undeclared Wheat
- By Scott Adams
- Published 08/15/2011
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.
Winn-Dixie Issues Voluntary Recall On Specific In-Store Bakery Items Due To Mislabeling And Undeclared Wheat
- By Scott Adams
- Published 08/9/2011
- “Winn-Dixie Lemon Bar” cakes
- “Winn-Dixie Chocolate Cherry Bar” cakes
- “Winn-Dixie Bakery Iced Cinnamon Rolls - 6 Pack”
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.
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.
- By Scott Adams
- Published 07/26/2011
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.
- By Amy Leger
- Published 07/25/2011
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.
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 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.
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.
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.”
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.
- By Amy Leger
- Published 06/30/2011
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.
- By Scott Adams
- Published 06/19/2011
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.
- By Scott Adams
- Published 06/14/2011
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.”
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.
- By Jennifer Iscol
- Published 05/25/2011
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).
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.
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.
We'll keep everyone posted on developments.
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.
We’ve all heard of Oprah’s Big Give show from a few years ago. I am suggesting during this Celiac Disease Awareness Month to do a “Gluten Free Give Back”, as we take time to give back to this disease that has changed our lives so significantly.
During this month I plan to do occasional postings on how we can give back to the gluten free community. This post is looking at food banks.
We all are likely VERY possessive of our gluten free food– it’s so expensive why would we just GIVE it to someone? I’ll be honest, that is one of my initial reactions, but it turns out in this bad economy there is a need for gluten-free food at your local food bank.
Needing Gluten Free Food at the Food Bank
Last week I set out to learn more about the need in my own community in Minnesota. I talked with Lisa Aune of Second Harvest Heartland and she said,
“We do occasionally receive requests from some of our food shelf partners about the availability of gluten free food for clients of theirs.” Can you imagine being caught in a place where you need to use the food shelf and you can’t even find food options that you can eat?
The gluten-free need has been noticed elsewhere too. In Massachusetts Pierce’s Pantry is a food shelf specifically for gluten free needs. You can find out how to donate or receive food at this helpful website.
Back in 2009 in Loveland, Colorado, they opened the country’s first gluten free food bank at the House of Neighborly Services. Organizer Dee Valdez of GlutenFreeDee.com told Tricia Thompson of GlutenFreeDietitian.com what prompted her to take action.
“I remember talking to a mother who had a sick 7 year old who had Celiac Disease. The exasperated mom said she had to choose between feeding her whole family or just feeding her sick daughter the very expensive gluten free food she could find. The distraught mother said, referring to her celiac daughter, “She’s just going to have to live with diarrhea.” — Dee Valdez, Gluten Free Food Bank Organizer and Gluten Free Advocate. Interview on www.glutenfreedietitian.com
That really is a heartbreaking story, but it lead to fabulous work by Valdez. She also played a role in the new Gluten Free Food Pantry for low-income celiacs in Pittsburgh. The National Foundation for Celiac Awareness profiled the food bank opening on its website recently. It just opened this spring.
How Can You Get Active?
So what if there is nothing like any of the aforementioned food banks in your area? Teri Gruss had some ideas in her about.com article. She recommends talking to your local food shelf and asking them to put a call out for gluten-free donations. But you could also organize a food drive in your community or with your support group.
Back in Minnesota with my contact at Second Harvest Heartland, she supported the idea of donating gluten-free food,
“…I would suggest that you ask your readers to make those donations to their local food shelf. That way they are keeping the donations in their own community, and I’m sure the food shelves would be thrilled to get it.” Lisa Aune of Second Harvest Heartland
Nadine Grzeskowiak, RN CEN of GlutenFreeRN.com had a great suggestion, to donate gluten free food to the Stamp Out Hunger food drive that happens on May 14th. She says, “…put non-perishable GLUTEN FREE food in a bag in your mailbox and your local mail carrier will pick it up and take it to the local food banks.”
I will be donating gluten free food to my area food bank soon and I will let you know how it goes!
- By Scott Adams
- Published 05/2/2011
But for 3 million Americans, going gluten-free should be more than a lifestyle choice. Celiac Disease affects 1 in 133 Americans, yet 95% don't know they have it.
May is National Celiac Disease Awareness Month and the Celiac Disease Foundation is celebrating 21 years of raising awareness.
Monday, May 9th from 11a.m-2p.m join the Celiac Disease Foundation and Pam Mac D's Gluten-Free Market, (3516 W. Magnolia Bl., Burbank) to kick off National Celiac Disease Awareness Month!
Attendees to this FREE event will enjoy yummy, sweet and savory samplings from several Gluten-Free Food vendors, Gluten-Free Grilled Cheese Sandwiches courtesy of Rudi's Gluten-Free Bread, and Gluten-Free Goodie Bags courtesy of PF Changs China Bistro.
Foundation members will be on hand to answer questions and provide informational flyers about Celiac Disease.
Please join us as we raise awareness about Celiac Disease: "The #1 disease you've never heard of"
The Celiac Disease Foundation's Annual Educational Conference and Food Faire will be held on May 14th at the Universal Hilton, Universal City
Registration is available on-line: www.celiac.org. , or by calling (818) 990-2354
Tri City Cheese and Meats Recalls Teriyaki Flavored Beef and Poultry Products Due to Undeclared Wheat
- By Scott Adams
- Published 04/28/2011
The products subject to recall include: [View Labels]
- 5-oz. and 1 lb. packages of "Troll Smokehouse, Kippered Turkey, Teriyaki Flavor"
- 5-oz. and 1 lb. packages of "Troll Smokehouse, Kippered Beef, Teriyaki Flavor"
The problem was discovered by an FSIS inspector during a routine label review at the establishment, and occurred because of a spice ingredient change at the establishment. 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.
- By Scott Adams
- Published 04/27/2011
The recalled Elsie Grace’s products were distributed in KS, NE, MO, NC, OH, IN, AR, KY, PA, OK, IL, SD, IA, WV, MI, to retail gift shops and food retailers.
Elsie Grace’s Dry Food Products are packaged as follows. Dip mixes are packed in clear, safety sealed, rectangular packs with the label stapled to it. They are not marked with any codes, UPC numbers, or dates. The ingredients are listed on the back. Dry soups are sealed in clear safety bags and then placed in a plastic lined craft paper bag. The ingredient labeling is attached to the back of the craft paper bag.
Any retailers still having any unsold products will be supplied with new corrected ingredient labels for all packages. Consumers will be able to return the product to retailers for full refund or package replacement. Replacement labeling will be identified with an asterisk (*) at the end of the ingredients.
No illnesses have been reported to date in connection with this problem.
This recall was initiated when it was discovered some of Elsie Grace’s Dry Food Products do not declare ingredients that are allergens. Subsequent investigation indicates the problem occurred in the company’s packaging process. Elsie Grace’s Dry Food Company has changed their labels to ensure customer safety.
Consumers who have purchased Elsie Grace’s Dry Food products are urged to return the product for full refund or replacement. Consumers with questions may contact the company at 1-785-292-4438 between the hours of 9am to 5pm CST Monday through Friday, or contact us at firstname.lastname@example.org.
Elsie Grace’s Zippy Bacon Dip Mix, net weight .12-oz., and Elsie Grace’s It’s Smokin’ Dip Mix, net weight .08-oz., use imitation bacon bits which contain soy and wheat ingredients. The beef base packets in the dip mixes contain milk and soy ingredients.
Elsie Grace’s Cheesy Onion Dip Mix, net weight .08-oz., contains packets of beef base which contain milk and soy ingredients.
Elsie Grace’s Hearty Potato Soup Mix, net weight 10.6-oz., contains milk, soy, and wheat ingredients.
Elsie Grace’s Spuds and Cheese Soup Mix, net weight 10.6-oz., contains milk and soy ingredients.
Elsie Grace’s Broccoli and Cheese Soup Mix, no net weight on packages, contains milk and soy ingredients.
Elsie Grace’s White Chili Soup Mix, net weight 9.9 oz., contains milk and soy ingredients.
Growing up, the Easter Bunny never brought a lot of candy he always seemed to bring the one thing we were “dying” to have, so when it came time for the Easter Bunny to start visiting my little girl, it only seemed right to have a little candy and toys to make up for the lack of candy. Kaia has been dairy free since she was 6 months old so Easter has always been a little bittersweet for her (me really). I have never found (at least one I can afford) a Kaia friendly chocolate Easter Bunny.
Kaia’s Easter Basket has always consisted of little toys, coloring books, latex free markers and crayons (Crayola is cross contaminated), socks, bubbles, summer play toys and whatever Kaia just couldn’t live without that year.
Fast forward to Easter 2011. This year I had to read for that one extra ingredient—wheat/gluten. As I started to head to my tried and true candies for her, they were quickly slipping away. Twizzler—the second ingredient is wheat flour!! Argh! Nope that jelly bean has gluten, that one two, oh that chocolate is gluten free, but no it has dairy, this went on and on. The more aggravated I got, it seemed the less candy she could have. It seemed all I could find that was Kaia friendly was dum dum suckers, Double Bubble, and Swedish Fish and Eggs. I had my old standby her Enjoy Life Candy bars, but I wanted something special.
The more I got read ingredients the madder I got, then it hit me---Kaia doesn’t miss what she has never had. The worst part of going gluten free was taking pop tarts away and she handled that like a trooper. I was getting upset, not because Kaia wouldn’t have an Easter Basket, I was getting upset because I was again hit in the face that my daughter is different, however she rarely notices she is different.
A couple minutes of self pity and I moved forward. Kaia had the Easter basket of her dreams with everything she wanted—and in the end I had a huge smile on my face—all because my beautiful little girl was happy--really happy.
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- By Sarah Curcio
- Published 04/12/2011
I recently saw a post on Facebook in the Celiac Global Guide group about "meat glue."
It told celiacs to beware if you are eating meat because you are most likely, directly digesting transglutaminase (meat glue.) It may be one way that harmful stuff is getting into your system and why you may not be recovering 100% even if you are being careful about gluten. Unfortunelty, the meat industry is protected. They do not need to list this as an ingredient. This enzyme has been approved for use in the United States, Japan and most European countries.
This white powder called "meat glue" makes scraps of beef, lamb, chicken, and fish stick together so closely that it looks like a solid piece of meat.
Everyone believes if you eat gluten free and have fresh meats, fruits, vegetables, and fish you will get healthier. Well, this new secret may be the exact reason why celiacs are not getting better. In fact, this may be a cause for celiacs developing colon cancer and other auto-immune diseases.
Going vegetarian or vegan if possible might be a safer bet if you can. If you continue to eat meat I personally would go organic, antibiotic and hormone free. And maybe even stick to chop meat. There is nothing to glue there to begin with.
Check out this exclusive for yourself here for more detailed information: