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    South Park Hits Comedy Gold with Gluten-free Ebola!


    Jefferson Adams
    South Park Hits Comedy Gold with Gluten-free Ebola!
    Image Caption: Photo: Wikimedia Commons

    Celiac.com 10/07/2014 - Never far from the intersection of irreverential humor, current events and controversy, Comedy Central's South Park is running the gluten-free gauntlet in its most recent episode, provocatively titled: Gluten-free Ebola.

    Photo: Wikimedia CommonsIn addition to fever dreams of Aunt Jeminah and an upside-down food pyramid, the episode features confident riffs on second-hand gluten, a gluten-fueled Jekyll and Hyde, and gluten-burning townies fearing a gluten-free apocalypse caught up in battles between the FDA, the USDA.

    To mix metaphors, the episode manages to milk just about every facet of their gluten-free diamond for all it’s worth. When Mr. Mackey goes gluten free, he annoys everyone by preaching about how great he feels. But, when the citizens see the damage gluten can do to the human body, SOUTH PARK becomes the first town in America to go gluten free.

    Check out South Park’s Gluten-free Ebola on Comedy Central:
    http://www.cc.com/full-episodes/7lho6r/south-park-gluten-free-ebola-season-18-ep-1802

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    Guest Dick L

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    The episode was scattershot, and there were some factual errors or debatable stuff (in addition to the obvious comedy affliction affecting males-- that was a gem). But overall, it was funny, which is important for something on the comedy channel.

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    Is it the best South Park episode? No. But what I found remarkable is they didn't offend me with the gluten-free centered episode! They strive to be provocative and make fun of everyone and everything - it's part of the South Park credo. What I loved is they didn't put down gluten-free. They didn't say it was fake or stupid or any sort of negative slant that has been popping up in media lately. For South Park it was almost respectful! This was certainly surprising and made me feel a little better about all the trash talking gluten free has been on the receiving end of recently. As a diagnosed celiac it made me feel a little less alone. Funny to be reassured of acceptance through South Park.

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    The video is not accessible for broadcast TV viewers

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    I love South Park and I loved this episode! My 6 year old daughter and I have celiac disease. I was undiagnosed for a long time and developed serious complications. I teach classes on celiac disease and the gluten free diet. I have always loved this show and listened as everyone (including celebrities) carry on when it's their turn to be picked on. I always wondered if perhaps I was wrong, and I would take it differently when it was personal. Now I know my answer...Nope. It was just perfect. I love these guys so much.

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    It was hilarious, and I didn't feel offended! I work with the US government office that produces My Plate and the Food Pyramid. Loved how they ultimately went pseudo Paleo in the end. Must be Hollywood's diet trends making gluten-free ok.

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    It was hilarious, and I didn't feel offended! I work with the US government office that produces My Plate and the Food Pyramid. Loved how they ultimately went pseudo Paleo in the end. Must be Hollywood's diet trends making gluten-free ok.

    I hope you are seriously disappointed in your position as an advocate for generalized health policy in a facet of society-- food- in which is it entirely inappropriate to conceive of anything but individualized care based on science (which the US Dietary Guidelines are not). Furthermore, the office you work for is responsible for the sickness of millions of Americans, as well as the swelling of the wallets of large soy and grain companies and pharmaceutical companies which profit off of their sickness.

    This South Park episode was an observation on the incredibly faulty and contradictory status of the USDA, including problems in management.

    (On another note, I recommend you look over your definitions of certain dietary trends again, as you seem to be using incorrect nomenclature in your comment.)

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

  • Related Articles

    Scott Adams
    Ernesto Guifaldes, M.D. of the Pontificia Unicersidad Catolica de Chile has sent me much information, is particularly knowledgeable in this area. If you have any questions about this subject, please contact Ernesto at: eguirald@lascar.puc.cl
    The following is a letter dated March 10, 1996, and was sent to the Presidents of the Episcopal Conferences from the Vatican. It represents the official position of the Catholic Church with regard to gluten and the Eucharist.
    Your Eminence/Excellency:
    In recent years, this Dicastery has followed closely the development of the question of the use of low-gluten altar breads and mustum as matter for the celebration of the Eucharist.
    After careful study, conducted in collaboration with a number of concerned Episcopal Conferences, this Congregation in its ordinary session of June 22, 1994 has approved the following norms, which I am pleased to communicate:
    I. Concerning permission to use low-gluten altar breads: A. This may be granted by Ordinaries to priests and lay persons affected by celiac disease, after presentation of a medical certificate. Conditions for the validity of the matter: 1) Special hosts quibus glutinum ablatum est are invalid matter for the celebration of the Eucharist; 2) Low-gluten hosts are valid matter, provided that they contain the amount of gluten sufficient to obtain the confection of bread, that there is no addition of foreign materials, and that the procedure for making such hosts is not such as to alter the nature of the substance of the bread. II. Concerning permission to use mustum: A. The preferred solution continues to be Communion per intinctionem, or in concelebration under the species of bread alone. B. Nevertheless, the permission to use mustum can be granted by Ordinaries to priests affected by alcoholism or other conditions which prevent the ingestion of even the smallest quantity of alcohol, after the presentation of a medical certificate. C. By mustum is understood fresh juice from grapes, or juice preserved by suspending its fermentation (by means of freezing of other methods which do not alter its nature). D. In general, those who have received permission to use the mustum are prohibited from presiding at concelebrated Masses. There may be some exceptions however: in the case of a Bishop or Superior General; or, with prior approval of the Ordinary, at the celebration of the anniversary of priestly ordination or other similar occasions. In these cases, the one who presides is to communicate under both the species of bread and that of the mustum, while for the other concelebrants a chalice shall be provided in which normal wine is to be consecrated. E. In the very rare instances of lay persons requesting this permission, recourse must be made to the Holy See. III. Common Norms: A. The Ordinary must ascertain that the matter used conforms to the above requirements. B. Permissions are to be given only for as long as the situation continues which motivated the request. C. Scandal is to be avoided. D. Given the centrality of the celebration of the Eucharist in the life of the priest, candidates for the priesthood who are affected by celiac disease of suffer from alcoholism of similar conditions may not be admitted to Holy Orders. E. Since the doctrinal questions in this area have now been decided, disciplinary competence is entrusted to the Congregation for Divine Worship and the Discipline of the Sacraments. F. Concerned Episcopal Conferences shall report to the Congregation for Divine Worship and the Discipline of the Sacraments every two years regarding the application of these norms. With warm regards and best wishes, I am Sincerely yours in Christ.

    The leader of the fight for Celiacs in the Catholic Church has recently died. Archbishop Derek Worlock of Liverpool was diagnosed in the 1980s with celiac disease and presented a strong case in Rome for celiac sufferers to be allowed to receive special hosts at Communion, which was reluctantly granted. He died of lung cancer on February 8, 1996.

    Jefferson Adams
    Celiac.com 09/22/2011 - Serbian Tennis star Novak Djokovic has gone on a major victory streak since going gluten-free late last year, winning 62 matches, including the Wimbledon championship, and losing just two in 2011.
    Most recently, Djokovic earned his first-ever U.S. Open tennis championship with a grueling  6-2, 6-4, 6-7 (3), 6-1 victory over Rafael Nadal that took 4 hours and 10 minutes to complete.
    Djokovic, who had been hovering near the top of the men's world tennis rankings for several years, credits his most recent break through to a gluten-free diet. Djokovic adopted the gluten-free diet after testing by his nutritionist showed him to be gluten intolerant.
    Because Djokovic cannot process the carbohydrates that were his most common fuel source, and he was forced to find alternative foods to provide the energy and stamina needed to prevail in long matches.
    With just two losses this year coming to Roger Federer in the Semifinals of the French Open, and to Andy Murray in the finals in Cincinnati, Djokovic is having the best year of his career. He credits this change to his gluten-free diet.
    "I have lost some weight but it's only helped me because my movement is much sharper now and I feel great physically," said an energized Djokovic, who has now beaten Rafael Nadal in five finals this year.
    This shows that, while it is possible for people with gluten intolerance to excel in life, even while not getting proper nutrition, getting diagnosed and adopting a gluten-free diet can have clear and obvious benefits, and can, in some cases be the crucial difference in success.
    The gluten-free community should keep their eyes on Novak Djokovic to see how a focused gluten-free diet can make a major difference for people who are gluten intolerant.


    Jefferson Adams
    Celiac.com 01/11/2013 - In case you were wondering just how big gluten-free pizza has become, the answer is: Big. Very big. World-record big.
    Consider the recent news from Italy, where five chefs joined forces to craft the world's largest pizza, a pizza which also happens to be gluten-free.
    The pie shattered the previous world record for largest pizza ever baked, and set a new record for world's largest gluten-free pizza.
    To make the pizza, the chefs used 19,800 pounds of Schar gluten-free flour, 2,480 gallons of water, 10,000 pounds of tomato sauce, 8,800 pounds of mozzarella cheese, 1,488 pounds of margarine, 551 pounds of rock salt, 275 pounds of parmesan cheese, 220 pounds of lettuce and 55 pounds of vinegar, and 298 gallons of yeast.
    The final product required two full days of cooking to complete. It was 131-feet across, and topped the scales at a whopping 51,257 pounds.
    According to the Guinness World Records, the previous record for the largest circular pizza ever baked belonged to a pie made in Norwood, South Africa by Norwood Hypermarket on December 8, 1990. That pizza weighed 26,883 pounds. It measured 122 feet, 8 inches in diameter, weighed 26,883 pounds, and contained 9,920 pounds of flour, 3,960 pounds of cheese, 1,763 pounds of mushrooms, 1,984 pounds of tomato puree, and 1,984 pounds of chopped tomatoes.
    The Italian cooking team was headed by Dovilio Nardi, who had previously helped to create an Italian pizza chain that catered toward people with celiac disease. The event was organized by Dr. Schar, a company that produces gluten-free food.
    Source:
    Business Wire

    Jefferson Adams
    Celiac.com 12/19/2013 - There's a bit of controversy following an interim ruling by the Alcohol and Tobacco Tax and Trade Bureau (TTB) that has permitted a number of companies to advertise certain products as 'gluten-free.'
    Blue Ice vodka’s American Potato Vodka became the first spirit to receive gluten-free labeling in May 2013. The 'gluten-free' label, says Thomas Gibson, the chief operating officer for 21st Century Spirits, Blue Ice’s parent company, assures American Potato Vodka consumers that it is 100-percent gluten free.
    So are vodkas and other distilled spirits labeled as 'gluten-free' just using the term as a marketing gimmick?
    The reality is that, unless gluten is added afterward, all pure distilled vodkas and spirits are, in fact, gluten-free, even those fermented with wheat or wheat-based ingredients.
    Because of the distillation process, the resulting alcohol does not contain detectable gluten residues or gluten peptide residues, says Steve Taylor, co-director of the University of Nebraska–Lincoln’s Food Allergy Research and Resource Program, and one of the country’s leading gluten testers.
    Taylor calls gluten-free vodka a “silly thing. … All vodka is gluten-free unless there is some flavored vodka out there where someone adds a gluten-containing ingredient."
    The Academy of Nutrition and Dietetics maintains that all distilled spirits are gluten-free unless gluten is added after distillation.
    So, I guess the good news is that people with celiac disease or gluten-sensitivity can choose vodka that is gluten-free but not labeled 'gluten-free,' or vodka that is gluten-free and which is also labeled 'gluten-free.'
    Doubtless, many people with celiac disease and gluten-sensitivity will still choose potato and other non-wheat based vodkas. Taylor agrees, noting that many people with celiac disease are extra-cautious, but that their concerns are "not science-based" when it comes to vodka.
    Source:
    Scientific American.

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