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Celiac.com 04/24/2023 - In 2016 New Mexico prison inmate Jennifer Harris Hopkins died while in state custody at the New Mexico Women’s Correctional Facility in Grants, New Mexico, allegedly after being denied proper medical care for her celiac disease condition, an autoimmune disorder that requires a lifelong gluten-free diet. Staff at the prison allegedly ignored or disregarded her pleas for help, where Ms. Hopkins was serving a four-year prison sentence for motor vehicle theft. Wrongful Death Lawsuit - "A Number of Concerning Symptoms" According to a wrongful death lawsuit filed by her estate, Ms. Hopkins exhibited "a number of concerning symptoms" shortly after being taken into custody, and was even taken to Cibola General Hospital for emergency medical treatment, but was discharged on the same day. Ms. Hopkins filed a formal request for medication to treat her disease about a week later, and filed an additional request to medical staff later that month, reporting symptoms such as nausea, diarrhea, anal bleeding, vomiting, double vision, and "intense pain" in her stomach. However, a nurse who saw her in April allegedly dismissed her claim of having celiac disease. Ms Hopkins’ health reportedly deteriorated over the next few months, and her abdominal area swelled to the size of a woman who was "30 to 40 weeks pregnant." In July, she filed a formal grievance with the state Corrections Department, pleading for help and writing, "I am malnutritioned and vitamin deficient. The items above can kill me. HELP ME!" She was taken to Cibola General Hospital again for emergency medical care, but was discharged back to the women's prison after three days where the attending physician entered in his medical report “it is possible that this lady does suffer from celiac disease and that she might be better served by the attention of a gastroenterologist in the future.” However, Harris Hopkins’ condition reportedly continued to decline, and she lost at least 34 pounds while in custody. On September 7, 2016, her condition became critical, but she was allegedly not taken to the hospital, and was instead transferred to the Central New Mexico Correctional Facility in Los Lunas. Her condition was reportedly dire by the time she arrived there, and correctional staff finally took her to the University of New Mexico Hospital to get proper medical care. However, Ms. Hopkins ultimately died on September 16, 2016. The wrongful death lawsuit filed by Ms. Hopkins’ estate alleged that the New Mexico Corrections Department and others, including Corizon Health, Inc., Centurion Correctional Healthcare of New Mexico, LLC, and Cibola General Hospital Corp., failed to provide her with the care she needed. The state of New Mexico settled the lawsuit for $200,000, but denied liability. A spokeswoman for the Corrections Department stated that the situation began under the administration of former Gov. Susana Martinez. Inadequate Medical Care in US Prisons The case highlights the ongoing issue of inadequate medical care in US prisons and jails, particularly for inmates with chronic conditions. According to a 2020 report by the National Commission on Correctional Health Care, people in prisons and jails are more likely to have chronic health conditions than the general population, and often do not receive adequate care. The report also found that “many jails and prisons fail to have the necessary infrastructure, staffing and policies to effectively manage chronic illness, leading to worse health outcomes, higher health care costs and more deaths in custody.” Read more at santafenewmexican.com

Celiac.com 03/29/2023 - We get a lot of questions from people about celiac disease, and celiac-related issues. One question we've seen a lot lately is: Is celiac disease is a disability? The short answer is yes. Celiac disease is considered a disability under the Americans with Disabilities Act (ADA), but the longer answer is more complex. Here's the rundown. ADA Became Law in 1990 The Americans with Disabilities Act is a law that aims to prevent discrimination against people with disabilities. The act was passed in 1990 and has since been expanded to cover a variety of disabilities, including those that are not immediately apparent to others. The ADA contains four main provisions that make it easier for people with disabilities to participate fully in society: The ADA prohibits employment discrimination on the basis of disability. The ADA prohibits discrimination against those with disabilities at the local or state government level. The ADA prohibits discrimination based on disability from businesses that offer goods, services, facilities, or accommodations to the public. The ADA requires telecommunications companies to take steps to make sure they can offer "functionally equivalent services" to individuals with disabilities. ADA Expanded in 2008 In 2008, the ADA was expanded to include "major life activities" such as eating, which means that individuals with celiac disease and gluten sensitivity are covered under the ADA. However, it is not always clear what accommodations are required under the law. The law requires public places and companies to provide access to people with disabilities, and prohibits employment discrimination based on disability. The ADA covers people with celiac disease and gluten sensitivity, and in theory, guarantees access to safe food. For example, in situations where safe food is not readily available, such as in jail or on a cruise, the ADA should require that accommodations be made for individuals with celiac disease or gluten sensitivity. Additionally, if an employer requires employees to attend a lunch meeting where the only food available is provided by the employer, the employer may be required to provide a gluten-free meal. In theory, public schools should also have to offer gluten-free lunches to students with celiac disease, although this is clearly not yet happening in most public schools. Many colleges now offer gluten-free menu options, and hopefully this will also spread to public elementary and high schools as well. Celiacs Often Have to Fight for Protection However, the reality is that people with celiac disease may still have to fight for accommodations, like gluten-free food, even if they are covered by the ADA. People with celiac disease or gluten sensitivity may need to advocate for themselves to receive accommodations under the ADA. They may need to provide extensive guidance to those preparing their food and potentially fight to force the institution in question to meet their needs. The ADA can help people with celiac disease or gluten sensitivity in certain situations, like requiring safe food in an emergency shelter or in prison, and allowing people to bring their own gluten-free food to places where safe food won't be available. However, it cannot force a private restaurant to provide gluten-free food. While it may not always be clear what accommodations are required under the law, it is important for individuals with disabilities to do their best to understand their rights, and to advocate for themselves as necessary. Read more at verywellhealth.com

Celiac.com 03/01/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. Lately, we've seen a lot of questions about fast food establishments. Specifically, Sonic. So, is Sonic gluten-free and safe for people with celiac disease? The short answer is no. Here's the rundown. As you might expect from a drive-in burger joint, gluten-free items are few and far between. Moreover, the kitchen will not be dedicated gluten-free, and fried items may be cooked in shared fryers. These are just a few of the hurdles. A glance at the Sonic menu shows that they are heavy on traditional American burger joint food, so lots of familiar favorites with a few spins, but also plenty of gluten. The downside is that nothing appears to be labeled gluten-free, they do not have a gluten-free menu. The best choices look to be non-food options, like sodas and coffee, which are naturally gluten-free, and likely safe. However, there's nothing in the way of food that looks like a safe bet for people with celiac disease. For this reason, we consider Sonic to be not gluten-free or gluten-friendly. If you have celiac disease, and you're looking for at Sonic's Drive-In for food, it's best to hit the brakes and make a detour for more celiac-friendly foods. If fast food is the only option, here's some info about which fast food restaurants offer the best gluten-free options.

Celiac.com 02/05/2022 - Since my diagnosis of celiac disease a year ago, I have found it very difficult to dine out or travel without significant anxiety. All things considered, going anywhere had become an ordeal involving planning all meals in advance. Whether calling restaurants ahead of time to talk with a manager about a diet restriction that he hasn’t even heard of, or bringing any and all food that I plan to eat in a day—it is time consuming and demanding. As you can imagine, when it came time to plan a vacation there was some debate over a safe location. Where would I possibly eat for five days? Without question, I am glad that I chose Walt Disney World. The first step was booking the hotel and flight reservations, and purchasing Disney theme park tickets. Then, I sat down and planned out the order we would visit parks to narrow the list of restaurants for each day. By signing up for the Disney dining plan ($35 per day for a counter service lunch with a dessert and a 3 course sit down dinner), I had a pre-selected restaurant list and was on my way to doing some research. The Unofficial Disney Guide had ratings for each restaurant on the list and some examples of meals on the menu which proved to be very helpful. Next, I planned out what restaurant I was going to eat at each day for lunch and dinner. I called 407-WDW DINE about a month before I was scheduled to leave. Through Disney’s central dining hub, I was able to make reservations with my gluten intolerance noted in their database for each restaurant that I chose. The person whom I spoke with gave me the phone numbers for the head chefs of each restaurant. It was also suggested that I call each restaurant about a week ahead of time to ensure that they could accommodate my dietary restrictions. I assumed that the sit-down restaurants would be able to assist me, but I was a little more concerned with the counter service restaurants. I anticipated lunch being a busy time and wondered if it would be possible for everything to be prepared without any contamination. In addition to calling the establishments ahead of time, I made sure to bring some cereal, bread, my own toaster (I was told that the hotel would be unable to provide an unopened one), and lots of gluten-free rice bars. Once I arrived at Disney World and set out to eat my first meal, I was pleasantly surprised. Not only were the chefs able to assure me that there would be no risk of contamination, but the counter service managers were also able to promise the same. They only asked that I tried to arrive either before noon or after 2 PM to avoid their busiest times. For counter service restaurants, I would recommend the Tusker House in the Animal Kingdom, although every establishment that I went to for lunch was exceptional. The managers made my food themselves to ensure there would be no contamination and even baked the French fries in the oven rather than deep frying them. At each restaurant that I went to for dinner, the head chef came out to speak with me prior to my ordering. I could ask them directly any questions about the food and they were able to alleviate any of my concerns. In the Magic Kingdom I was able to have a character breakfast at the Crystal Palace with gluten-free pancakes, and dinner at Tony’s Town Square with gluten-free rolls. Spoodles in Disney’s Boardwalk was also delicious with a Mediterranean twist to a great chicken dish. The only location that I was disappointed with was Les Chefs du France in Epcot. Despite calling ahead of time, the chef did not return my call. Once I was there and spoke with the waiter about my dietary restrictions, he informed me that there were no gluten-free starches for me to pick from. Needless to say, I left Epcot fairly hungry. I set out planning for this vacation with a lot of reservations and apprehension. This was the first time I was going to put myself into a situation where I had to dine out for every meal since my diagnosis with celiac disease. I am proud to say that I not only left Disney World with mouse ears on my head, but a huge smile of my face. Actually, this was one of the best vacations that I have ever taken. The employees at Disney World are truly there to make your stay unforgettable. To them, it may have been any other week of their lives. To me, it was a milestone. This trip proved that I can continue to live a normal and happy life without always worrying about food. Disney World truly is the happiest place on Earth!

Celiac.com 09/21/2018 - The English as a Second Language (ESL) pie is so large in countries such as South Korea that there seem to be enough helpings for anyone interested. However, these generous slices may be off limits to individuals with severe food allergies or intolerances, including those with celiac disease. If you have diet restrictions and are thinking of heading to South Korea or another Asian country, the following information will help you decide whether or not this move is a good idea. One might think that Asia, the land of rice-based meals, would be a celiac’s paradise. As one naïve dietician told me before I moved to Seoul, “You couldn’t be going to a better place.” This assumption could not be further from the truth. If cooked with traditional ingredients, many local dishes are gluten-free. However, in Korea, wheat flour is now cheaper than other kinds of flour, despite the fact that it has to be imported. Wheat flour and barley are currently the two most common ingredients in Korean food products. In Korea, eleven major food allergens must be included on product labels: poultry eggs, milk, buckwheat, peanuts, soybean, wheat, mackerel, crab, pork, peaches, and tomatoes. As for anything else, the Korean Food and Drug Administration states that only the five major ingredients in a product have to be labeled. Furthermore, a label need only include intentional ingredients, not things accidentally mixed into a product through cross-contamination. So you can say goodbye to warnings like: “this product may contain traces of peanuts.” Stricter labeling regulations will be put into effect in September 2006. However, these laws will remain less stringent than those in North America and Europe. According to a source at the KFDA, labeling restrictions are similar in Japan and more lax in China and South East Asia. One can easily learn Korean for “I’m allergic to ____” in any phrasebook or from a Korean coworker, friend, or even the guy in the next seat on your Korean Air flight. Yet it is the cultural barrier, not the language barrier, which poses the most difficulties for a celiac. Korean culture revolves around the sharing of food due to food shortages during the Japanese occupation; Koreans do not ask, “How are you?” but, “Have you had your meal?” Co-workers, friends, and even the occasional stranger will offer to share food. The politest way to refuse is by saying, “Thank you, but I can’t. I’m allergic.” Also, rather than saying you are allergic to something in Korean—allerugi—it is much more effective to say you cannot have it. (see the list of useful phrases). Unfortunately, even these statements are unlikely to be fully effective when eating Korean food. Many Koreans are completely unaware that frequently-used ingredients such as tashida soup flavouring and soybean powder contain wheat. Most Koreans I spoke with were shocked to hear that, as a celiac, I could not eat food which had so much as touched gluten. Generally, they assume that people with food allergies are still able to consume a product with a 1-2% trace of the allergen. Food allergies, celiac disease, vegetarianism, and other kinds of diet restrictions are rare in this country and are not taken very seriously. Furthermore, according to gastroenterologist Dr. Kim of Severance Hospital in Seoul, only two people were ever diagnosed with celiac disease in Korea. The world of North American restaurants, where servers cater to those with food allergies, food sensitivities, and plain old picky eaters, is very far away. Koreans generally order what is on the menu without making any special requests. Even Westerners who learn enough of the Korean language to explain their diets often end up being served something they asked specifically not to have. Furthermore, Korean food is not served on personal plates: everyone at the table reaches his or her chopsticks into the various communal dishes, causing cross-contamination. I was at a restaurant with some Korean friends and was trying to explain my gluten-intolerance to them, when one young man told me he was so sensitive to peaches that he could not so much as touch a peach without breaking out into a rash. Five minutes later I saw him eat a dish containing peach slices. This is the attitude of Koreans to food allergies—both theirs and yours. The gluten-free meal which is safest and easiest to find in Korea is samgyupsal. This dish features fatty, thick slices of pork cooked over a clean grill right at your table. Just make sure that all sauces are kept off the grill. Bibimbop is a rice, vegetable, and egg dish usually served with kochujang, a red pepper paste which unfortunately contains wheat. Bibimbop can be ordered, however, with the kochujang on the side. Most foreigners are in Korea to work rather than visit, and having an apartment provides the extra advantage of having one’s own cooking space. There are a few of us who have managed the gluten-free diet in Korea. However, it has not been easy. If you have celiac disease or food allergies and are thinking of moving to this part of the world, I can guarantee you that it will be a monumental challenge. Useful Korean phrases: Thank you, but I can’t. I’m allergic: kamsa hamnida man, allerugi issoyo. I cannot have barley, rye, or wheat: chonun pori hago homil hago mil motmuhgeyo. Barley: pori Wheat: mil Rye: homil Bibimbop with the red pepper paste on the side: bibimbop kochujang garu Grilled Pork: samgyupsal

Celiac.com 06/29/2020 - Coronavirus Disease 2019 (Covid-19) has killed nearly a half a million people globally, and over 120,000 here in the United States. People with celiac disease have to eat gluten-free in order to avoid negative health consequences. The pandemic fallout has included home lockdowns, food shortages, and disruptions. How concerned and/or anxious are people with celiac disease about the lockdowns and the possible shortages of gluten-free food? A team of researchers recently set out to to evaluate the perception of this in celiac disease patients who require a lifelong gluten-free diet as a therapy. The research team included Monica Siniscalchi, Fabiana Zingone, Edoardo Vincenzo Savarino, Anna D'Odorico, and Carolina Ciaccia. They are variously affiliated with the Celiac Center at Department of Medicine, Surgery, Dentistry of the Scuola Medica Salernitana at the University of Salerno in Salerno, Italy, and the Gastroenterology Unit of the Department of Surgery, Oncology and Gastroenterology at University of Padua in Padua, Italy. To get a picture of the concerns people with celiac disease are having during the pandemic, the team created an e-mail COVID-19 survey for adult patients from the University of Salerno in Campania, in the south of Italy, and the University of Padua in Venice, in northern Italy. After emailing 651 surveys to adult celiac patients, the team received 276 replies, for a response rate of just over 42%. Nearly 60% of celiacs said that they were not concerned about being more susceptible to Covid-19 just because they had celiac disease. Nearly 50% said that they were not concerned "at all" about the possible gluten-free food shortages during the pandemic. Of patients who were concerned about exposure and food shortages, most were older, female, and suffered from other comorbidities. Finally, celiac patients said that they were happy with remote consultations and explicitly asked to have them. The researchers point out that COVID-19 offers clinicians a chance to practice large-scale remote consultation for providing healthcare for people with celiac disease. According to the researchers, telemedicine is popular with celiacs, and should be integrated into the celiac healthcare regimen. The COVID-19 pandemic has affected numerous celiac patients, especially women, elderly patients, and those with comorbidities. Read more in Dig Liver Dis. 2020 May 16

Celiac.com 11/13/2020 - Whether you're looking for gluten-free groceries, baked goods, take-out or dine-in, finding gluten-free food near you is easier than ever. Best of all, there's an app for that, literally. In fact, there are several. This list of resources will give you the best way to find gluten-free food near you, and to help you to better navigate your gluten-free world. From Google searches, to apps for gluten-free restaurants, groceries, or even emergency rooms and celiac disease and food allergy resources, this is a list you'll want to keep handy. Search Google for Gluten-Free Food Near Me Never underestimate the power of a simple Google search for "gluten-free food near me." Make sure your geo-location is turned on, and be more specific as needed. These days, with geo-targeting Google searches can give you a great deal of information on the fly. Gluten-Free Restaurant, Fast Food and Grocery Apps One of the best, easiest ways to find gluten-free food near you is to use a gluten-free restaurant or fast food app. If you need to find gluten-free food at the grocery store, there's also an app, or several, for that. Some apps are free, others require a purchase beyond any trial period. Gluten-Free Restaurant and Fast Food Apps Include: AllergyEats Mobile App The popular Allergy Eats website is available as a free app for iOS or Android smartphones. The AllergyEats mobile app allows anyone with a food sensitivity or food allergy to use a "find near me" search for restaurants and returns a list ranked by peer-based ratings that show how well restaurants accommodate the needs of guests with food-allergies and food-intolerances. Find Me Gluten-Free Find Me Gluten-Free is a free app for both iPhone and Android that allows millions of gluten-free eaters to rate businesses, check reviews, and see gluten-free menus from local and chain restaurants. Use the app to search based on current location to search, or input any town or city and get local information. Available for iPhone and Android. Now Find Gluten Free One thing about the app that was immediately noticeable was its simple, user-friendly interface. From the home page one can browse “All Products,” or browse by “Brands” or “Categories,” and there are even “Fresh Goods” and “Coupons” areas so you can quickly find fresh items and get great deals on many items...read the rest of Celiac.com's review. Gluten-Free Restaurant Cards For anyone with celiac disease or gluten intolerance who plans on traveling abroad, this free iPhone and iPad app includes images of restaurant cards in more than forty languages. Compiled with information from CeliacTravel.com, Gluten-Free Restaurant Travel Cards for celiacs can be shown to a server, chef, or manager to help ensure a safe gluten-free meal. It's easy to use and handy to have when traveling abroad. iEatOut Gluten & Allergen Free The iEatOut Gluten & Allergy Free app gluten-free from Allergy Free Passport allows users to select different allergens (dairy, eggs, fish, shellfish, peanuts, soy, tree nuts or gluten) then look through ingredient lists from various sample ethnic and international restaurant menus tohelp find suitable options. iEatOut Gluten & Allergen Free does not include actual restaurant menus with allergen information. That means you still need to talk to the chef or the manager to double-check ingredients and to make sure the restaurant can serve a gluten-free meal. iEatOut Gluten & Allergen Free, which sells for $2.99, covers Chinese, French, Indian, Italian, Mexican, Steak & Seafood and Thai restaurants. iCanEat Gluten-Free Fast Food iCanEat Gluten-Free Fast Food is another app from Allergy Free Passport. It lists gluten-free items from 45 major fast-food chains in the U.S., including larger chains like McDonald's and Domino's and also smaller chains such as Five Guys and Corner Bakery Cafe. iCanEat Gluten-Free Fast Food allows users to choose multiple major allergens to exclude in addition to wheat and gluten. The app is $2.99 and is available for iPhone and iPad. Gluten-Free Grocery Apps Include: ContentChecked ContentChecked makes a number of mobile apps that help people avoid certain allergens or ingredients. The company's original ContentChecked app scans product barcodes for any allergens or ingredients the user wants to avoid. ContentChecked also makes SugarChecked, which scans for added sugar, artificial sweeteners, and sugar alcohol, and MigraineChecked, which looks for ingredients, additives and chemical compounds known to trigger migraines. The apps are available for iPhone and Android devices. ContentChecked costs $2.99. Cook It Allergy Free App Cook It Allergy Free a popular tool for busy moms and home cooks. The app allows users to access 100s of gluten-free recipes which can be personalized to meet your gluten-free needs. With this app, you can swap out ingredients that contain allergens for much safer substitutes. Currently available only for the iPhone at $4.99. Eat! Gluten Free The Eat! Gluten Free app was developed by the Celiac Disease Foundation. You can check for brands and stores that sell gluten-free products and use filters to search for particular items. You'll also find recipes and other cooking and preparation tips. The app is available for both Android and iOS. Fooducate Fooducate allows users to use their smartphones as scanning devices for checking product barcodes. Consumers can get instant information on whether their product contains gluten and other allergens such as lactose, soy, fish, peanuts, tree nuts, shellfish, milk, and eggs. Moreover, it comes equipped with a “One Click” option that can be used to contact the manufacturer directly for extra information about a particular product. Available for both Android and Apple for just $4.99 a month. Gluten Free Scanner Gluten Free Scanner allows users to scan the barcodes of over 500,000 different products in the grocery store and see if they are gluten-free or not. The information is based on ingredients, not on manufacturers' gluten-free labeling or disclosure of potential gluten cross-contamination risks. Gluten Free Scanner is available for iOS devices only. Users can try a free version before purchasing the full version for $3.99. MyFoodFacts MyFoodFacts is another app that allows users to scan products' barcodes to check for allergens—12 different potential allergens in all. You enter your family's list of allergens into the app, and once it scans a bar code, it provides you with an easy-to-read list of ingredients (in a large font, unlike most ingredients lists), plus pop-up allergy warnings. The app also can tell you whether products include a particular ingredient. MyFoodFacts is available for iPhone and costs $1.19. Is That Gluten Free? Is That Gluten Free? delivers verified gluten free product information at your fingertips. App allows users to search over 36,000 manufacturer verified gluten free products from over 1,500 brands. Searches by category, brand, or product name, with filters to help identify safe, unsafe, and potentially unsafe ingredients. No internet connection required. One-touch manufacturer phone links to more detailed information. Pricing: $7.99 (offers in-app purchases) Shopwell Use your smartphone to snap photos of a food barcode and then find out how it aligns with your personalized profile set up in the app. Those who eat a gluten-free diet can find out if a particular food contains gluten and also get recommendations regarding better choices. The Shopwell app is available for iOS and Android. Sift Sift is a free, easy-to-use, app that lets you scan the barcode of any food product with your phone and get instant information from a database of over 400,000 products. Sift translates the ingredients into simple terms and can flag ingredients that pose health risks. Sift can be used by those on a gluten-free diet, but also by those following other types of diets or simply setting food or nutrition goals. The app is available on iOS and Android. Gluten-Free Celiac Disease and Food Allergy Resources and Apps Include: Celiac Disease Diet Tips & Gluten Free Foods Help This free Android app provides general information about celiac disease, gluten sensitivity, and wheat allergy along with food lists and common foods that contain gluten. You can also choose to contact a dietitian by tapping a contact button within the app. In-app purchases require additional fees ranging from $2.49 to $22.99 per item. Track Celiac Triggers and Symptoms Whether you eat out or at home, mySymptoms Food Diary helps people with food allergies or sensitivities to identify triggers by tracking what they eat, along with any symptoms, in a diary format. Currently available for iOS devices, but soon to be available for Android. EMNet FindER EMNet FindER is a free app developed by Massachusetts General Hospital that allows users to find the closest emergency room from a comprehensive nationwide list. The app shows map locations of nearby hospitals, with a footer that reads: "The closest ER is __ miles away. Tap here for directions." The app also provides up to date address and phone numbers. Potentially helpful for anyone traveling with food allergies. EMNet FindER is available for iPhone.

Celiac.com 03/30/2020 - Panic buying ahead of shelter in place orders for the coronavirus pandemic are taking a toll on people with celiac disease and food allergies, who are finding shelves empty, leaving them with few or no grocery alternatives. Gluten-free, allergen-free, and other special diet foods had not been spared from the carnage, with many celiacs claiming that purchasers of these foods often do not have any food allergies. Empty Gluten-Free Shelves in UK Gluten-free shoppers in the UK, looking for their regular staples, are faced with more and more bare shelves. One UK mom, Debbie Carey from Nuneaton, has been unable to find gluten free pasta for her teenage daughter with celiac disease. Carey says she's been to every store she can find, but none of them have any gluten free pasta...I have been looking for over a week," she said. "The country has gone mad, people are just grabbing what they can not really realizing what they are taking, it is selfish, this is a life-threatening condition, I only have enough pasta left for one more meal now." Gluten-Free Food for Celiacs Only One UK charity, Allergy UK, is urging people to refrain from buying free-from foods, such as gluten-free, unless they have a genuine food sensitivity. With alternative products oat milk and gluten-free bread disappearing from store shelves, Allergy UK is calling on shoppers to be leave these products for people with food allergies. With one in five in the UK suffering from at least one food allergy, purchases of specialty free-from foods by non-sensitive people can shortchange those with special diet needs. That means leaving gluten-free products for people with celiac disease or other medical sensitivities to wheat. Experts Urge Restraint for Non-Celiacs In Australia, Associate Professor Jason Tye-Din, the Head of the Celiac Research Laboratory at the Walter and Eliza Hall Institute, said that numerous worried patients and parents had expressed concerns over the impact of panic-buying on the availability of gluten-free food. "Many have said that the shelves in the gluten-free section are completely empty," said Professor Tye-Din, who also reminded the public that a gluten-free diet is the only medical treatment for people with celiac disease. Gluten is harmful to people with celiac disease, and negatively affects their health. Tye-Din reminds us that people with celiac disease "can suffer symptoms similar to acute food poisoning, but there are also troubling long-term effects like osteoporosis, infertility, liver disease and even some forms of cancer, such as lymphoma." Like many health professionals who treat people with celiac disease, Professor Tye-Din reminds the public to be sensitive to the needs of people with celiac disease and other food allergies. Order Gluten-Free Food Delivery During Covid-19 Glutenfreemall.com Follow COVID-19 on Celiac and Gluten-Free Forum See what people are saying about gluten-free food product shortage during the COVID-19 outbreak in our forum. Have a story about bare shelves and scarce gluten-free products? Share it below in our comment section.

Celiac.com 03/20/2020 - Food hardly ever entered my mind. In the past, I practiced intuitive eating. If I was hungry for a burger, I had a burger. Pasta, then I had pasta. I felt what I wanted and I got it. Simple as that, without stress or worry. Most people are accustom to eating this way, but things changed dramatically this past week, with rapid rise of COVID-19 cases. Intense emotions are swirling around buying food. Shelves are empty and people fear they won’t be able to buy the essentials, let alone their favorites. Please stop worrying, I have you covered. You see, I am a celiac. Life changes with the onset of disease. Celiac disease was my game changer because it thrust me into a life of food preoccupation. Celiac disease is an autoimmune disease triggered when people eat gluten (a protein found in wheat, rye and barley). Ingestion of gluten causes an immune response. In essence, the body begins an attack on its small intestine and prevents nutrients from being absorbed. If left untreated, the symptoms are terrible, but if a gluten-free diet is strictly followed, those same awful symptoms go away. Notice the word strictly. Without strict adherence, the symptoms come right back. It is the strictness of the gluten-free diet in the life of a celiac that makes food so central in our lives. Running errands and grabbing quick fast food is out of the question. Grocery shopping requires an hour reading every label because gluten hides in everything. With celiac disease, food goes from a thoughtless pleasure to a chronic worry. When you leave your home, there might not be food available that you can eat. Herein lies the overlap with COVID-19. You have to think strategically about food rather than relying on it being available. People with celiac cannot assume restaurants or dinner parties will have food free of gluten, nor should we. It is our responsibility to feed ourselves in a way that does not harm our bodies. I regularly bring my own food to the mall or to a potluck. Popping my own popcorn and smuggling it into the movie theater is my move. All of this gluten-free preparation takes time and necessitates the sacrifice of other activities. Sundays involve hours of food prep for the week. I think about my upcoming plans and I strategize. On the go means tuna pouches, dried fruit and protein bars. Time at home allows for fresh fruit and vegetables. I think about where I am, what I have, and how to eat in the healthiest way given the combination of the two. The point is, I think about it. What I have learned as a celiac is that food is not easy and it certainly is not automatic. There are even times when it is unavailable. To cope, I am flexible and make adjustments within the confines of my dietary requirements. It seems hard at first. It is normal to be angry or despairing when what you want to eat is no longer an option. But the mind’s greatest achievement is to accept what cannot be changed. It seems we are destined to live under these strange circumstances for the foreseeable future. In this new world, restaurants might close and the grocery store might not be stocked. It’s okay. Embrace the world of canned and frozen goods, experiment with sauces and spices, and spend time thinking about how your food can be different and healthy. It’s a challenge flung your way. Treat it as such and you will learn to be grateful for what you have rather than sad about what you have lost. I coped with the loss of gluten in my delicious Chicago-style pizzas but discovered the joy of avocado on just about anything. You too will cope with what you are losing now, but maybe you will remember the deliciousness of canned peaches.

Celiac.com 10/25/2018 - The surging demand for gluten-free, allergen-free, vegetarian and other food options is changing the way many companies do business. However, food and beverage manufacturers are not the only businesses working to keep up with plant-based and gluten-free demands from consumers. The latest effects of that demand are shaking up food offerings in the airline industry. Major airlines are among the numerous businesses that are shifting gears to cater to the growing demand for gluten-free, allergen-free, vegan, and other options from customers. Gone are the bagged peanuts of days past. The new kid on the block avoids gluten, and wants ample vegetarian and other options. To meet those changing demands, airlines are hiring celebrity chefs to devise new menus. According to Alaska airlines, their data show that about 50 percent of people want to eat gluten-free or vegetarian. Customers also want better, tastier, and more appealing choices. That means that the days of “chicken,” “beef,” or “pasta” are fast disappearing, as airlines jazz up or change those once ubiquitous pasta options. United Airlines has been developing dishes using quinoa, and chia seeds. Delta Airlines is now offering on-board gluten-free snack selections, and American Airlines has been trying out zucchini balls and stuffed mushrooms. Air New Zealand is kicking it up a notch for its business class passengers flying from Los Angeles to Auckland, who can now enjoy the increasingly popular "Impossible Burger." Travelers will likely see more gluten-free and plant-based options on airlines as they work to make flying less stressful, and more appetizing. Traveled by air lately? Tell us about your food experience in the comments section below.

Celiac.com 07/27/2019 - I used to love road trips. As a kid in the back of my dad's station wagon, fighting with my brother, feeling the wind whip my hair, stopping at all those dumb roadside attractions. When I didn't have to pee every five minutes and didn't have to worry about what I ate. Ah, the good old days! Those days are a distant memory. Since Mr. gallbladder went "kablooie" I have spent my life making sure I know where every bathroom is within a 20-mile radius. Adding gluten and dairy intolerance to the mix gives a whole new meaning to gotta go, gotta go, gotta go right now! Any time we would go visit my in-laws at their fabulous river house in Virginia, as soon as my hubby would say, "we are getting in the HOV lanes", my heart would drop with a sickening splash into my stomach. I would make sure to eat a light lunch. Something I thought wouldn't upset my delicate tummy. Scrambled eggs maybe, or dairy-free yogurt. Nothing to drink but a few sips of water. Then, praying to the saints of traffic and digestion, off we would go. Meanwhile, the little gremlin who resides in my stomach-you know, the one with the pitch fork would inevitably start dancing and chanting, "road trip, road trip, she's on a road trip" as he cackled with glee. As traffic came to a complete standstill, it would begin. The rumbling, churning, and and that uh-oh feeling of impending doom. So far my luck has held out. But I still dread HOV lanes. Like most people with gluten intolerance, I am most comfortable in my own kitchen where I have total control over what I am cooking. I always do some checking ahead on restaurants that are gluten-free. Ah, but add dairy free to that and your options quickly dwindle. I make sure I bring a variety of gluten-free snacks with me just in case I have to " break glass in case of emergency". It’s always easier when you are traveling on an interstate. But if you are taking the “scenic route”, it becomes a bit more of a challenge to find a safe place to eat. The best website for finding a gluten-free restaurant state by state is Find Me Gluten Free. Here are some tips that can help you to have a safe and pleasant road trip: Bring a cooler for sandwiches, fruit and possibly a road-trip home-made dinner. I use one that plugs into the 12V outlet in my car. Most newer cars still have this option, even though they no longer have a cigarette lighter. Book a room with a kitchenette, or at least a microwave. You can cook safe meals or bring a home-cooked meal to heat up. Homewood Suites is a great option. Make hotel reservations ahead of time to make sure you are not staying in the middle of nowhere where there are no dining options. Call or email restaurants ahead of time to get allergen information. Email is better because you can print the allergen information to take with you. Some have this information available online. But when you have more than one food intolerance, you need to be a rocket scientist to find something that is safe. Follow the KISS rule whenever possible. I would suggest that fast food be completely avoided. There are too many additives and too much possibility of cross-contamination. If you are visiting relatives, bring your own food if you can. It’s really complicated for those who don’t have gluten intolerance to “get” what it entails. Enjoy Life has wonderful snacks free of the top 8 allergens. Even with all of these challenges you can have a great, gluten-free road trip. All it takes is a bit of planning and lots and lots of luck. I can feel that wind in my hair now!

Celiac.com 12/18/2018 - Prescriptions for gluten-free food will no longer be part of the UK’s vaunted national health care program in all places, due in part to the widespread availability of gluten-free foods at regular markets, and the high costs of maintaining the program. Starting Monday, December 3rd, 2018, gluten-free food will no longer be routinely available on prescription from any GP practice in the "Greater Nottingham" region for patients with celiac disease or dermatitis herpetiformis: a skin condition linked to celiac disease. Patients with such prescriptions, including children, will be notified by mail of the pending changes, and will receive information, help and support for managing their gluten-free diets. Coming at a time of "severe financial pressures", the decision ostensibly concerns patients in Nottingham, Rushcliffe, Gedling, Broxtowe and Hucknall, where patients were eligible for a mix of bread and flour each month. In the city, patients could get a range of products like bread, pasta, mix and cereal. Explaining the decision, Dr Hugh Porter, chair of the Nottingham City Clinical Commissioning Group, said "The cost to the NHS of a loaf of gluten-free bread is much higher than those bought in a supermarket.” Dr. Porter also adds that the Commissioning Group is planning a detailed evaluation process “to assess the effects of these changes over the coming year."

Celiac.com 11/14/2018 - You don’t have to be a researcher to figure out that, for all the improvements in gluten-free food products in the last few years, gluten-free foods are still expensive and largely inferior in terms of quality and nutrition compared to their non-gluten-free counterparts. Most of the locally available gluten-free flour products are developed by large U.S. and European companies with global distribution. This can mean high local prices. Higher prices mean that some gluten-free products can remain out of reach for people who need them. Researchers in Kazakhstan may have figured out a way to change that reality by creating high quality gluten-free products at low prices. The Kazakh Research Institute of Agricultural Products Processing have developed a method for producing local, affordable gluten-free products, according to the press service of Astana city administration. According to the results of the survey, in Kazakhstan, more than two-thirds of patients with celiac disease are children under 11, while 15 percent are children aged 11-12 and 17 percent are people aged 21-35. “Gluten-free products cost ten times higher than gluten-containing products. Not every family can afford this. We are very interested in producing local products that are not inferior in quality to foreign ones,” said Chief Specialist of the Crop Production Research Laboratory Olga Polubotko. The institute is researching flour confectionery mixes and cereals. They have identified corn, rice, buckwheat, millet and flax grown in various regions of the country as naturally gluten-free raw materials. According to the researchers, imported products contain a large amount of starch and artificial additives. They intend to develop domestic products with less starch and additives using mainly ingredients from the region. Academic Secretary of the Kazakh Research Institute Darigash Shaimerdenova says that a Finnish group is interested in working with Kazakhstan to develop gluten-free pasta. The institute also conducts research to produce other varieties of foods including lactose-free lactic acid, pectin-containing, fat-free products without trans-isomers based on leguminous crops. Look for more news regarding the development of better, more nutritious, more delicious gluten-free food as stories unfold.

Celiac.com 11/08/2018 - With the popularity and sales growth of gluten-free and other "free from" product categories outpacing their traditional counterparts, more major food manufacturers are moving to provide products for those customers. In the food and beverage sector "free from" products are growing faster than their standard counterparts, according Nielsen data. Antibiotic-free products enjoyed growth rates of nearly 20 per cent last year, followed by soy-free with 19 per cent, and hormone and antibiotic-free at 15 per cent. That means major manufacturers are looking to meet the increasing demand for foods that are "free from" gluten, antibiotics, pesticides or genetic modification, among other things. Consider cereal giant General Mills Inc., which makes the popular breakfast cereal Cheerios from naturally gluten-free oats. In theory, oats are gluten-free, but commercial oats also typically contain small amounts of wheat, barley or rye that can find their way into the oats via shared processing channels. To ensure that every final box of Cheerios was gluten-free when it left the factory, General Mills worked on finding a reliable way to sort through the one billion pounds of oats it uses each year. That solution took five years and involved teams of engineers, and the retooling of numerous machines, along with the construction of a specially-built eight-story sorting facility. "We knew if we wanted to take our Cheerios gluten free, we needed to create our own system," said General Mills spokesperson Mike Siemienas. Other examples of companies looking to adapt to new customer demands are McDonald’s Corp., which plans to source more than 20 million of its Canadian Angus burgers over the next year from sustainable sources. Meanwhile, Tyson Foods Inc., is looking to make inroads into to the organic market with its recent purchase of organic chicken producer Tecumseh Poultry. Major U.S. wheat miller Ardent Mills has created “The Annex,” a unit devoted to the future of specialty grains and plant-based ingredients. As the market continues to grow, look for more manufacturers to offer gluten-free and other specialty foods at markets near you. Read more at: TheStar.com

Celiac.com 07/31/2018 - Using funds from the Canadian Institutes of Health Research Canada Research Chairs Program, researcher Charlene Elliott, PhD, of the Department of Communication, Media, and Film, University of Calgary recently set out to assess the nutritional quality of gluten-free products specifically marketed for children. For her assessment, Elliott bought child-targeted gluten-free food products from two major supermarket chains in Calgary, Alberta, Canada. Elliott used the Pan American Health Organization Nutrient Profile Model to compare the nutritional quality of products labeled gluten-free with those not so labeled. A secondary analysis compared the nutritional profile of child-targeted gluten-free products to their non-gluten-free “equivalents.” Elliott’s analysis showed that child-targeted gluten-free products generally had lower amounts of sodium, total fat, and saturated fat, However, those same foods also had less protein and about the same amount of calories from sugar as child-targeted products without a gluten-free claim. According to the Pan American Health Organization criteria, both gluten-free products and "regular" products designed for children can be classified as having poor nutritional quality (88% vs 97%). Compared to their non-gluten-free equivalents, products with a gluten-free claim had similarly high sugar levels, (79% vs 81%). So, the big picture is that gluten-free supermarket foods targeted at children are generally less nutritious than their non-gluten-free counterparts, and both types have alarmingly high sugar content. A gluten-free label is no guarantee of healthier, more nutritious food for kids, and it’s a mistake for parents to buy gluten-free products believing they are healthier than their non-gluten-free equals. The evidence shows that is simply not true. The takeaway here seems to be that, gluten-free or not, supermarket foods aimed at children are generally poor in nutrition and loaded with sugar, and parents should choose wisely when buying food for their children. Source: Pediatrics, July 2018

Celiac.com 07/10/2018 - As part of its 50th Anniversary activities, Celiac UK has launched a research fund and accompanying fundraising appeal to support new research and development. The fund has already received an injection of £500k from Innovate UK, in addition to £250k from the charity. Together, Coeliac UK and Innovate UK have opened applications for grants from the £750,000. Researchers and businesses can apply for a grants ranging from £50k to £250k for healthcare diagnostics, digital self-care tools and better gluten free food production. Food businesses can receive grants by developing more nutritious and affordable gluten free food, by using new ingredients, improving nutritional value, flavor and/or texture, and creating better methods of preservation. The three main goals of the program are: To improve celiac disease diagnostics; to improve the quality of gluten-free foods, and to promote digitally supported self-care for people with celiac disease. The matching industry funds will bring spending for new research on the growing global gluten-free foods market to nearly £1m. Ultimately, Coeliac UK is looking to raise £5 million to improve understanding and treatment of celiac disease and gluten related autoimmune conditions. Sarah Sleet, Chief Executive of Coeliac UK said: “With the global diagnosis for coeliac disease increasing year on year, this is a chance for UK business and researchers to get ahead and develop competitive advantages in innovation which will be of benefit to a badly underserved patient group. Read more at: NewFoodMagazine.com

Celiac.com 06/04/2018 - Rates of contamination in commercial food advertised as gluten-free are improving, but nearly one in ten still show unacceptable levels of gluten. As part of a government mandated food sampling program, the city of Melbourne, Australia recently conducted a survey of 127 food businesses advertising gluten-free options. For the tests, government officers conduct unannounced site visits and take a sample of at least one food item declared to be gluten-free. Ridascreen Gliadin R5 ELISA analysis showed that 14 of 158 samples (9%) contained detectable gluten in excess of the official Food Standards Australia New Zealand (FSANZ) definition of gluten-free. Nine of the 14 samples (6% overall) registered gluten above 20 parts per million, which exceeds the official threshold for foods labeled gluten-free in Europe and the United States. At one business, food labeled gluten-free registered above 80 ppm, even though they were asked directly for a gluten-free sample. These findings confirm the lack of understanding reported by many people with celiac disease. The good news is that rates of gluten non-compliance has improved over earlier audits, from 20% of samples in 2014 to 15% of samples in 2015. The survey team notes that one-third of the businesses in this study had previously been audited) and education seems to be paying off. In one burger chain alone, four of five venues which were non-compliant in 2014, were fully compliant in 2015 and 2016. The survey results showed that businesses that provided gluten-free training for staff showed 75% better odds of compliance. The overall good news here is that gluten-free compliance in commercial food businesses has improved steadily since the first surveys in 2014. One in ten odds of getting gluten contamination from food labeled gluten-free is still to high, but even though there is room for improvement more and more businesses are providing gluten-free training for their staff, and those that do are reaping benefits. Look for this trend to continue as more businesses offer training, gluten-free and celiac disease awareness increases, and more consumers demand safe gluten-free foods. Read more at: The Medical Journal of Australia

Celiac.com 04/27/2018 - The latest market research shows that the gluten-free food boom is being driven by people looking to improve their diets with healthier, more nutritious food, rather than concerns about gluten intolerance or celiac disease. A recent survey showed that gluten-free items were the top bakery choice for consumers. That news led DuPont Nutrition & Health to begin trials in its bakery center in an effort to improve their product offerings. The company said in a news release that the trend was driven by people looking to improve their diets with healthier food, rather than concerns about gluten intolerance or celiac disease. Additionally, consumers are looking for better quality and wider availability in their favorite specialty foods. Even though just under 1% of the population avoids gluten due to celiac disease, more than 10% of people in Italy and the U.K. choose gluten-free products, while in France and Spain, about 8% of consumers choose gluten-free. Obviously, these numbers greatly exceed the number of people with celiac disease, and that is part of the power driving the rapid expansion of gluten-free products. According to DuPont’s reading of the Mintel study data shows “untapped potential for bakers to develop more and better-quality products with extra nutritional benefits,” including products that are high in fiber, devoid of added preservatives, and low in saturated fats, carbohydrates and calories. These numbers help to dispel the idea that the gluten-free food explosion is simply a passing fad. In any case, building an association between good nutrition and gluten-free bakery products can only help food makers with global consumers who are actively seeking one. Read more at: fooddive.com