- By Scott Adams
- Published 01/22/2011
Hello to all in the national celiac and gluten-free community, I eat gluten-free and I VOTE!
The Food and Drug Administration is over two years late publishing the gluten-free labeling rules mandated by Congress in the Food Allergen Labeling and Consumer Protection of 2004 (FALCPA). The rules were due by August 2008. Congress needs to press the FDA to act, and the FDA needs to get the job done.
We are tired of wondering if the food we buy is safe and tired of waiting quietly for the FDA to get around to doing its job. The FDA has had over SIX YEARS to study this issue. Enough!
The American Celiac Disease Alliance is urging everyone to act now. It takes just a couple of minutes to use their website to automatically send emails to the Food and Drug Administration and Health and Human Services (both run by women!), and your Senators and Representative in Congress.
Beth Hillson, President of the American Celiac Disease Alliance, writes, "Let's show our strength by shouting out how important this is to us. Tell the FDA to finish the GF Labeling regulations. Tell them that people with celiac disease require safe, gluten-free foods. Tell them to finish the FALCPA Labeling Rules NOW."
Go to http://www.capwiz.com/celiac/home/ to send emails or letters today. You can use their letters or write your own.
Forward and post this link on every celiac and gluten-free blog, list and group. FDA, GET THE JOB DONE!
I would like to thank the American Celiac Disease Alliance (http://americanceliac.org/) for organizing this effort and providing this service for free, and encourage everyone to support ACDA with a donation.
- By Scott Adams
- Published 01/17/2011
Raymond-Hadley Corporation is now certified to provide gluten free ingredients and production and packaging services for clients requiring gluten free products.
Food companies and food production plants face a multitude of challenges in not only acquiring gluten-free ingredients but in the process of gluten-free food production itself, which is why the recent certification of the Raymond-Hadley Corporation is exciting and welcome news for the industry.
The services Raymond-Hadley has to offer the gluten-free food producer are many. Their gluten free ingredient stock is extensive and includes both commodity, such as beans and flours, and more unusual ingredients, such as ethnic spices. The company also provides gluten free certified production services including formulation and blending of dry mixes and packaging procedures.
Currently the Raymond-Hadley customer client base includes United States and Central and South American companies. Certification by the Gluten Intolerance Group®, the reigning force behind the national standard for safe gluten levels in food products, has provided the company a valuable niche in the food manufacturing industry.
To learn more about the Raymond-Hadley Corporation
Gluten Free Living For Seniors Retirement Living Innovators First in the Nation to Become Gluten Free Food Service Accredited (GFFS)
- By Scott Adams
- Published 01/17/2011
GenCare Lifestyle is on a mission: to inspire senior residents to make healthier choices so they can simply enjoy living. Expanding upon its award winning Whole Life Living Culinary Program GenCare recognized that nearly 25 million people follow a gluten-free diet and over 60% of persons with celiac disease fear dining out. The Whole Food, Whole Life initiative is one element of the Seattle-based organization's Whole Life Living wellness program. The program promotes health and wellness by providing healthy lifestyle choices rather than solely managing illness. Leon Grundstein, founder and CEO, shares that you can't live forever but you can live well, by making simple changes in your lifestyle.
It is a "staggering" challenge for retirement and assisted-living communities to feed large numbers of residents something delicious every day and keep them both healthy and satisfied, Grundstein observes. Yet "food is the foundation," he says. "It fuels the engines of your heart and mind." GenCare's professionally trained chefs prepare "tasty, nourishing meals for residents made from fresh, whole and organic natural foods," according to Grundstein. With this focus on whole life dining, the culinary initiative "supports older adults who want to be well and eat well," he explains.
Until now, mature adults living gluten-free had no options for retirement facilities where they felt the facility could provide safe meals. Many times mature adults have been turned away because retirement communities didn't know how to meet their nutritional needs. GenCare's devotion to providing gluten-free as part of the Whole Life initiative is wonderful news to those wishing to live healthy with age, according to Cynthia Kupper, RD; Executive Director Gluten Intolerance Group of North America (GIG).
- By Scott Adams
- Published 01/4/2011
All Subway gluten-free rolls and brownies being used during the test come prepackaged and individually wrapped. Sandwich Artists are instructed through a tutorial video to cut the roll with a pre-wrapped knife and only use once. The same sandwich artist will prepare the order from beginning to end, so only one set of hands will touch the sandwich, eliminating cross contamination. The process is very thorough to ensure a 100% gluten-free product. Extra measures are taken to ensure gluten does not contaminate other foodstuff such as meat, cheese, and vegetables.
We look forward to seeing Dallas-Fort Worth and East Texas residents take advantage of this new menu item during this testing period. Our hope is to offer gluten-free products nationwide.
For more information about the Subway chain, visit www.subway.com.
Beginning in January, Post Fruity and Cocoa Pebbles cereals will have a lower sugar content of 9 grams per serving. In addition to lowered sugar levels, all Pebbles varieties are also Cholesterol Free, an Excellent Source of Vitamin D, Low Fat and provide 10 Essential Vitamins and Minerals.
Fruity and Cocoa Pebbles, rice-based cereals, will also be certified as Gluten Free, a relatively unique distinction in the cereal category. In response to increased concerns over celiac disease and products containing wheat gluten, the brand went through a rigorous process to achieve Gluten Free status on both Fruity and Cocoa Pebbles products.
“Post Foods is dedicated to providing both nutritious and delicious cereals for people of all ages, and we’re pleased to announce improvements to the Pebbles brand that will assist in our ongoing efforts to improve kids’ nutrition,” said Bart Adlam, President of Post Foods. “By lowering our sugar content and providing Gluten Free certification, we hope moms feel confident serving a cereal that combines the fun and heritage of Bedrock with great taste that kids love. “
Additionally, Post Foods is working as part of the Children’s Food & Beverage Advertising Initiative (CFBAI), a program launched by the Council of Better Business Bureaus to help tackle the issue of childhood obesity by changing the mix of advertising messages directed to children under 12 to include healthier choices. A report released Dec. 15th by the CFBAI shows Post Foods is demonstrating compliance with our pledge to advertise healthier foods to kids under 12.
“This is a wonderful holiday present for consumers - iconic cereals with the same great taste but lower sugar content,” said Elaine Kolish, Vice President and Director of the CFBAI. “We commend Post Foods for its commitment to making and advertising healthier choices for kids. This is one more great example of how the commitment to self regulation and responding to consumer needs is making a difference in children’s advertising.”
- By Scott Adams
- Published 12/10/2010
- 11-ounce packages of "KIM LOAN GIÃ’ SÃ”NG PORK PASTE FISH SAUCE ADDED," bearing a lot number between"10-022" and "10-3351."
- 14-ounce chubs of "KIM LOAN CHÃ CHIÃŠN FRIED PORK LOAF FISH SAUCE ADDED," bearing a lot number between "10-270" and "10-335."
- By Scott Adams
- Published 12/6/2010
I predicted this outcome some time ago, and am happy that Elisabeth won. Some people believe that any publicity for celiac disease is good publicity, but in this case I disagree.
Hopefully Elisabeth still has the desire to continue publicizing her book and celiac disease to the public, as there is really nobody else that I can think of who can command the kind of media attention as she can.
Original Blog Post:
I just got this bit of bad news today. Unfortunately I've received some warnings from celiacs who have found that M&M's may no longer be gluten-free. A call to their customer service line still indicates that all M&M's are gluten-free (except for the new Pretzel M&M's), however, when you actually speak to a real person they will indicate that all M&M's are made on shared lines and may be cross-contaminated due to the fact that the pretzel M&M's are made on those lines.
I certainly hope that this is not the case, but early indications lead me to believe that this may be so.
I urge everyone to share your disappointment with this by calling them directly at: 800-627-7852.
- By Wendy Cohan
- Published 12/1/2010
- By Scott Adams
- Published 11/24/2010
I've been writing about the gluten-brain connection for many years on this site, and you can find more information on this topic in this category:
The Gluten Syndrome - Is Wheat Causing You Harm?
Last, I include much about this topic in a book that I co-authored with Dr. Ron Hoggan called Cereal Killers:
I am very glad to see that these ideas are finally becoming more mainstream!
- By Scott Adams
- Published 11/5/2010
Let's all contact the company and let them know what a bad choice this ingredient change is!
- By Amy Leger
- Published 11/5/2010
Well whether we like it or not, the holidays really are upon us. Many of us are already thinking about Thanksgiving dinner — some may be contently planning knowing they’ll be cooking their own gluten-free dinner, while others may be “white knuckling” it until Thanksgiving, worried they’ll get glutened by a well-meaning friend, family member or co-worker. I, myself do not have celiac disease, although my daughter and brother do, and my dad eats gluten -free, and when I attended the General Mills blogger summit this week, I was really struck by a common word people were using: fear. Fearful to get glutened, fearful (in some cases) to allow others to cook for them, fearful (in some cases) about being impolite and speaking up if they can’t eat something. It’s one thing to avoid a food because you’re on a diet for weight loss, it’s another thing to be scared of eating anything from a spread that could have a hidden “landmine” of gluten.
This post is for the people who want to cook for celiacs and the celiacs who want to drop them a casual hint
I have complied a list of things for these well-meaning family and friends to consider when offering to cook gluten-free for a person who has celiac disease or gluten sensitivity.
1. If you don’t understand it, please don’t do it. We are okay with it!
It took many of us months and years to understand the gluten-free diet, cooking strategies and ways to prevent cross contamination before we really felt comfortable with it. We don’t expect anyone to be an expert in a day. And as a result that makes us fearful that any gluten-free food you make will actually contain gluten. This is something some folks will never say to you for fear of being impolite.
Gluten-free means no wheat, barley, rye, oats (that aren’t guaranteed gluten free –hint if the ingredient label only says “oats” or “oat flour’ — it’s not guaranteed gluten free), spelt, durum, brown flour, malt, and more as reported by the Celiac Sprue Association. Corn, potatoes and rice are okay (unless the person is particularly sensitive to that as well).
2. If it’s baked and found in a mainstream grocery store, it’s probably not gluten-free
Yes, our grocery stores have come a long way when it comes to carrying gluten-free products. But the only actual grocery store chain that is baking its own gluten-free bread is Whole Foods. Any other grocery store is bringing in gluten-free bread or baked goods.
IF they have gluten-free bread, you usually will find it in the health food section freezer –not the bakery and not the bread section. Pita bread, English Muffins, pizza crust, Italian bread, baguettes, bagels, cakes, pies (crusts have gluten), cupcakes all have gluten. Bottom line: unless you’re going to a specialty gluten-free bakery, you will likely not find any fresh-baked gluten-free goods at a mainstream grocery store. And if you ask bakery people about it you’ll likely get a confused look or a quick no that they don’t have that available.
3. How do you know your ingredients and utensils in your home aren’t already cross-contaminated with gluten?
Please honestly think about your cooking practices when I pose these questions: Do you regularly double dip when cooking or baking? In other words, do you use the measuring cup in your all-purpose flour and then just dip it into the sugar? If you’re double dipping, the sugar is contaminated and no longer gluten free. You can say the same for Crisco, butter, peanut butter, mayonnaise and anything you’re reaching in and scooping out. You may want to make divinity (which is inherently gluten free — eggs, sugar and corn syrup are the main ingredients I believe), but if your sugar is cross contaminated — a gluten-free person will get sick (or have damage in their gut) if they eat it.
What about while you’re cooking? Do you use one utensil to stir up the gluteny turkey stuffing and then use the same spoon to scoop the sweet potatoes?
Your wooden or plastic cutting boards and your colanders are also off limits to people who eat gluten free– they harbor gluten in the nooks and crannies, that even when cleaned in the dishwasher, they aren’t “clean” for us.
4. I just won’t make stuffing and I’ll get an ice cream cake!
Whoa, you’re still going to have to look at your ingredients for cross contamination. Plus you’re going to have to check to make sure you turkey or ham is gluten free (they can be injected with broths that contain gluten), and gravy is an issue. Most premade gravy has gluten and anyone who makes it from home usually uses their flour as a thickener. Corn starch is a viable option to make gluten-free gravy with turkey drippings, but just a forewarning — it’s clear and gelatinous– basically tastes fine, looks funky.
And if you’re doing an ice cream cake, you better make sure it’s gluten free. Dairy Queen’s ice cream cake has crumbles in the middle which contain gluten. Have those removed and double check the other fudgy stuff in the center to make sure it’s gluten free and you’re set. Other places may have cookies or something inside their ice cream cakes too.
5. Let’s barbecue some ribs!
Again you must check the gluten contamination factor of your grill. Do you put gluten on there? In other words, do you put hamburger on there that has bread crumbs in it or grill your hamburger buns, or put steak on with a gluteny marinade? If you don’t know– the only way to use the grill in this case is to put the gluten-free item on aluminum foil. But also look for a gluten-free barbecue sauce. We use Sweet Baby Ray’s. Please keep in mind not all BBQ sauces are gluten-free.
6. Don’t assume
Read labels. Example: Tostitos are gluten free— the label mostly talks about corn, oil and salt, but if you grab the one kind of Tostitos made form flour tortillas– that’s a problem. Double check the label. That one will say wheat in it.
Potatoes aren’t always just potatoes. You’d think they should be, but if you’re getting something out of the frozen section, check ingredients! Wheat will be listed if it’s in there — but gluten is NOT required to be put on a label if it is in a product. Some frozen potatoes are just that, potatoes, go for the simple ones and stay away from the fancy flavored stuff.
Rice Krispies cereal seems simple enough, but in actuality it has malt. Gluten-free folks cannot eat this.
So what can you have around the house for a gathering?
Wine, coffee, Blue Diamond Nut Thins, cheese, or veggies with Wishbone Ranch dressing as the dip. Check out Trader Joe’s for some goodies: They have a great list here which includes some sweets too!
None of us actually wants to think that our cooking would make someone sick. But it is possible in this case — even to the cooks with the best of intentions. Please be open to talking with your gluten-free family member or friend to see what they can do to help you make this as great experience as possible.
- By Scott Adams
- Published 11/4/2010
- By Dr. Vikki Petersen D.C, C.C.N
- Published 10/5/2010
Our speakers are four national and international experts in the field of gluten sensitivity and celiac disease.
A new breakthrough in gluten laboratory testing will be presented by Dr Tom O’Bryan. The new tests will provide higher sensitivity as well as a window into which systems of the body are being affected by gluten.
Dr Rodney Ford, pediatric gastroenterologist and prolific author from New Zealand will be joining us to share his most recent research and insights. Dr Ford will be presenting some startling information on the true nature of gluten and whether, in fact, it should be consumed by anyone.
Cynthia Kupper, registered dietician and founder of the nationally known Gluten Intolerance Group, will be providing valuable information on how best eat a nutrition-filled and healthy gluten-free diet.
Yours truly will also be speaking and I am excited to share some of the latest research about how gluten affects hormonal balance and predisposes us to various chronic degenerative diseases, plus what exactly can be done about it.
We have a larger venue this year as we were filled to capacity last year, but I would encourage that you reserve your seats early. Tickets are $40 in advance, $50 at the door – you can reserve them at www.healthnowmedical.com. There is a discount for small groups so please call us at 408-733-0400 for more information.
This Forum is only presented annually so don’t miss it! We hope you will be able to join us.
- By Scott Adams
- Published 09/28/2010
Tell Congress to pass S. 3307, the Healthy, Hunger-Free Kids Act TODAY!
- By Amy Leger
- Published 09/6/2010
You may not be enjoying the gluten-free food to it’s fullest at Target Field. The brand new home for the Minnesota Twins is complete with a gluten-free concession menu, but I’ve tracked down additional, more kid-friendly items that are gluten-free and — so far — aren’t on the list.
This list posted on my website has been about 5 months in the making. I actually started drafting this post with a different title and all back before the first pitch of the season, but when I saw the special concessions list on the Twins website, I had so many questions that it has taken this long to get most of my questions answered.
If you go to the Twins website, you’ll find this page with gluten-free and vegetarian food items listed. It is a very healthy list –with everything from fresh fruit to shrimp skewers and turkey legs. Great! It’s fantastic I am so glad there is something like this out there. But I had some questions. What about the junk? What about the fun? What about kid food? I sent an email off to Pia McDonough, Operations Manager of Delaware North Companies, the company that runs the concessions. I wrote in my email, that I was inquiring about
“kid-friendlier items — which are pretty important to parents trying to feed their kid gluten-free food — Mom and Dad probably like Shrimp Skewers but my 11-year-old celiac child would skip it.”
Here are my questions– with the answers:
Additional Gluten-Free Foods at Target Field
- Are the nacho chips and cheese sauce gluten-free? Yes. The chips are Old Dutch and the cheese sauce is gluten free as well. It is made by Gehls.
- Cracker Jacks are gluten-free. They should be on your list. And I gave her the FritoLay web address.
- Would it be possible to find one stand that can serve gluten-free french fries? A stand that doesn’t deep fry anything except for plain old fries? The answer on that one — NO. So the fries are NOT GLUTEN FREE. Hey — I gave it a shot!!
- What about your ice cream novelties, have those been investigated for their gluten-free status? A lot of ice cream is gluten-free if it doesn’t have cookies, malt or a cone. Confirmed the Push Up Fruit Bars and Premium Bars (vanilla ice cream on the inside, chocolate on the outside) are indeed gluten free. — DO NOT get any novelties on a cone or cookie sandwich.
- Kettle chips? Yes — they are gluten-free. Brand is Rachel’s
- North Shore Creamery, is that a company I should go through separately to ask about ice cream? Answer from McDonough: “The North shore creamery is a branded name for our ice cream stands. They sell Land O Lakes soft serve which is gluten free.”
- What about regular popcorn and cotton candy? (My popcorn-eater wouldn’t want Angie’s Kettle Corn). These two things she is still getting back to me on.
McDonough also confirmed the hot dogs are gluten-free without the bun, but THE HAMBURGER PATTIES ARE NOT GLUTEN FREE! I write that in caps because I often think that is so basic it should be gluten free, but McDonough says the ingredient label says “less than 2% wheat flour”.
As soon as I hear more about the popcorn and cotton candy I will update this post. I really hope I hear soon.
The Gluten-Free Baseball Trend
The Gluten-Free food accommodations at ballparks is growing. This spring the Sports Business Journal talked about the need to accommodate gluten-free diets at the Nation’s ballparks. The high-profile gluten-free menus at Coors Field in Denver, Citi Field (home of the NY Mets), are done by the Aramark food service company. You can see more about this company’s effort to make gluten free accommodations here. Aramark even includes gluten-free buns with their gf hot dogs! Now that’s nice.
Delaware North Companies doesn’t appear to tout its gluten-free concessions as much. I’ve had to go to each team’s individual website to learn more. And there wasn’t much out there. While I didn’t ask McDonough about anything other than Target Field, I did do a separate email to Delaware North back in the spring and never heard back about the company’s gluten-free reach in other ballparks.
The gluten-free trend at ballparks and other major event venues is fantastic. My only suggestion– When you’re researching and publishing your list, look more closely at things like popcorn, Cracker Jacks and other treats. They may be easier than you think to confirm as gluten-free.*Keep in mind these gluten-free food items in the above list could change. If in doubt contact to the Twins or Delaware North. Be sure you allow enough time for a response.
- By Scott Adams
- Published 08/24/2010
Scott Adams and Ron Hoggan will once again be on the live radio program "Love By Intuition Show" with host Deborah Beauvais (Dreamvisions 7 Radio Network) this Saturday (8/28/2010) at 8AM Pacific. The focus of this show will be our new book "Cereal Killers: Celiac Disease and Gluten-Free A to Z," and especially the areas that cover the psychiatric effects of gluten, and the obesity and gluten sensitivity connection.
To listen to the show live via the Internet go to:
http://dreamvisions7radio.com/hosts.htm - Saturday (8/28/2010) at 8AM Pacific
The show is broadcast live from Boston, MA on 1510 AM Revolution Boston, a progressive 50,000-watt station reaching 5 states locally, and on Energy Talk Radio in San Francisco, and it reaches over 1,000,000 listeners. The show will be re-broadcast several times and will hopefully reach many more listeners.
Dreamvisions 7 Radio Network is holistic healing radio network with an eclectic group of radio hosts all with the common goal to help humankind by offering different modalities or programs combined with tools to bring awareness, joy and love to their listeners. Their vision is to continue to syndicate the Network of shows by having additional affiliates both terrestrial and Internet.
More information about them can be found on their Web sites:
Bay Valley Foods Issues Allergy Alert on Undeclared Egg and Wheat in Cans of Mislabeled Chef's Cupboard Chicken with Rice Soup
Hill & Knowlton, Inc.
FOR IMMEDIATE RELEASE - July 28, 2010 - Westchester, Ill. - Bay Valley Foods is voluntarily recalling 10.5 oz cans of Chef's Cupboard Chicken with Rice Soup because some cans are mislabeled and may contain Vegetarian Vegetable Soup. The mislabeled product contains undeclared egg and wheat. People who have an allergy or severe sensitivity to eggs or wheat run the risk of serious or life-threatening allergic reaction if they consume this product.
No adverse reactions have been reported to date. In addition to working in cooperation with the FDA, Bay Valley Foods is issuing an alert through the Food Allergy & Anaphylaxis Network. The recall was initiated after receipt of a consumer complaint.
The recalled product labeled as Chef's Cupboard Chicken with Rice Soup is marked with "BEST BY 01 05 12" that can be found on the bottom of the can. Product affected by this recall may have been distributed to Aldi stores nationwide. No other products or brands are affected by this recall.
Consumers who have purchased the recalled Chef's Cupboard Chicken with Rice Soup can return it to an Aldi store for a full refund. Consumers with questions may contact Bay Valley Foods Consumer Response Department at (1-800-236-1119) between the hours 9:00 am and 5:00 p.m. (EDT).