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Chelsea Clinton's Gluten-Free Wedding


Photo: CC/Mickael Casol

Celiac.com 07/31/2010 - Chelsea Clinton is set to wed Marc Mezvinsky today in what can only be described as the most high-profile gluten-free wedding ever! Until now, all-alternative banquet menus have been rare, but with Ms. Clinton blazing the trail for others, the gluten-free trend is sure to continue.

Many people may not realize that Chelsea Clinton has been a vegan since she was a teenager, meaning she doesn't eat meat, dairy, eggs, or any animal products. Chelsea is also said to have a gluten allergy, meaning she cannot eat wheat, rye or barley either; which is why her wedding cake will be gluten-free and vegan, along with most of the other food that she will be serving to her guests on Saturday.

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A Gluten-free diet can be very restrictive, and vegan diets can be limiting too. Which is why  gluten-free vegan's must be extremely careful with what they put in their body. While Chelsea probably chose her wedding menu due to her own personal health needs, it is likely to also have a trickle down effect on the general public. Grace Clerihew, of Table Tales, a New York Catering Firm responded to Chelsea's wedding menu saying, “This will empower people to make these requests. Prior to this, they might have thought it was not mainstream enough to even talk about, but now that they see it being done by such a public persona it becomes acceptable.”

While gluten-free and vegan diets are often met with  a great deal of scrutiny from mainstream consumers, chefs and caterers that understand  specific dietary restrictions  make delicious dishes that often have even the most extreme critics of the diet going back for seconds. Says Paula LeDuc of Paula LeDuc Fine Catering in San Francisco, “We've gotten very savvy about creating wonderful things with alternative ingredients.” According to LeDuc, she always makes extra vegan dishes because many times guests will want to trade in their meat plate when they see the scrumptious vegan options that others are enjoying. In fact, LeDuc says that gluten-free requests have increased from about one per month last year, to one per week this year.  LeDuc goes on to say, “Three or four years ago, gluten-free wasn't even part of the conversation.”

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8 Responses:

 
Millie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Aug 2010 6:05:35 AM PDT
Good for Mrs. Clinton the word is getting out. I've had Celiac for over 30 years I lived on rice crackers . What we have today is wonderful with all the new products and restaurants that have gluten-free menus .

 
Jbnybound
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said this on
09 Aug 2010 7:30:06 AM PDT
This is just the kind of publicity celiac's need. Thanks Chelsea!

 
Annette Bentley
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said this on
09 Aug 2010 4:39:32 PM PDT
It is great that finally this information is made public. On behalf of all individual with gluten intolerance and milk intolerance I wish to say thanks to Chelsea and her family.

 
Donna
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Aug 2010 4:57:02 PM PDT
Very interesting .This made good reading . Would loved to have been there to share.

 
Jose A Collazo
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said this on
10 Aug 2010 10:31:09 AM PDT
It's sad that only when the rich and notorious are involved is when we are taken into consideration. However it is great because many people need to be aware of the condition.

 
Sarah
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said this on
10 Aug 2010 4:30:30 PM PDT
As a Celiac, I had a 100% gluten free wedding. Everything that came out of the hotel kitchen was safe for me to eat, and I didn't have to worry about cross-contamination, at least on the part of the kitchen staff. Special cake and chocolate fountain as well. This was in 2007. It can be done, and it's easier than you think. People actually had no idea the cake was gluten-free, and said it was some of the best they had ever tasted!

 
Andrea
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said this on
14 Aug 2010 7:36:07 AM PDT
I really liked reading about the wedding menu. Went to a wedding just the other day, couldn't really eat anything because I have to be gluten-free. Hopefully, more people will think about it when planning a party menu.

 
A. Sommer
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Aug 2010 9:37:42 AM PDT
I live in Tuckahoe, NY, thanks to Chelsea, I now know of Lulu's Bakery which is close by in Scarsdale, NY.




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Thanks Barry. It's just up the road from me and it's a place I know very well. Some of my family were there last week for a gig, it's a frightening thought. You are most definitely not alone and you've found a good site. There are a lot of accounts on here which helped me join the dots and work out what was happening with my own reaction to gluten. The move to a new job may not be coincidental btw, additional stress is linked to changes in celiac presentation. In women pregnancy can bring it about. It makes it easy to dismiss it as stress related. If you've found the answer now you can look forward to healing and hopefully some unexpected health dividends if it's affecting you in multiple ways. I stopped eating gluten and found near immediate relief from brain fog and a lightening of depression. What I didn't count on was the disappearance of chronic back pain that I'd had off an on for many years. There were a lot more examples like that as my time on the gluten-free diet progressed. The rheumatoid pain in my hand went too. I put together an faq for the diagnostic side awhile back which may be of some additional help. or at least offer some good links to further reputable info:

Microwave potatoes are filling. 6 minutes on 50% power then turn and another 6 minutes . For large sweet potatoes increase the to 8 each side. Canned gluten-free salmon, tuna etc with minute rice ready microwaveable. Libbys makes peas and green beans gluten-free naturals canned. Arrowhead Mills makes instant breakfast rice and shine as well as quinoa rice and shine, just add water and microwave. Instructions say stove top but 1/4 cup with 3/4 water microwave 4 minutes, with paper towel over top to catch water overflow. Eggs are great scrambled in microwave too. Stir up 2 eggs. Put in ceramic mug. Cover microwave 2 minutes. Look for gluten free rice crackers too. Fresh fruit or gluten-free dried fruit. gluten-free nuts and seeds. Survival tip, eggs need no refrigeration if you coat them with mineral oil when raw. Can last month's this way, Google it.

Saturday was the symptoms I have been feeling amplified big time: Terrible nausea, head ache, dizziness, stomach gurgling, fatigue. And the constipation/strange BMs. Wasn't prepared for that one. I sort of took Sunday off and felt a bit better, now the dizziness is ramping up again. I'm planning on taking a break once a week. Hopefully that's ok. I do have an appointment with a GI for June 7th. There were no openings until mid July when I called and while I was speaking to the nurse someone must have cancelled and so I grabbed the early June appointment. But this is all like deja vu. This is exactly how I would feel growing up and most of my life. Headache, dizzy, nausea. And the sores on the roof of my mouth! Ugh.

Also, can I buy the udi's and keep them in the fridge, or do they need to be frozen?

Ennis_TX Thanks so much for your reply. I am just not prepared to go through the medical procedures required to confirm I have it. I will just have to be satisfied in knowing that I feel better avoiding gluten. My wife recently began working with a gal that does have full blown, and did have the biopsy and everything, and now she is passing lots of advice to me through my wife. Your experiances do seem to be similar to mine. I have the mental stuff and the tingly fingers too! AS you know, there are just SO many side effects, it easy to confuse it with any number of other diseases/food intolerances. Thanks again and keep up the good work!