Celiac.com 11/19/2013 - There's an interesting take on the precedent-setting ruling issued early in 2013 by the U.S. Justice Department, which found that celiac disease and other serious food allergies and sensitivities can be considered disabilities under the Americans with Disabilities Act.

The ruling arises from a settlement between the Justice Department and Lesley University in Cambridge, Massachusetts that came after Justice investigated the university in response to a student complaint that the school’s mandatory meal plan did not provide sufficient gluten-free food alternatives, and that the school did not accommodate the needs of those on gluten-free diets by excusing their participation in the meal plan or providing a reasonable alternative.

The ruling has led a number of colleges and universities with student meal programs to make efforts to offer suitable options for students with celiac disease and other serious food allergies.

However, Janet Raasch, points out in a blog entry on lawyers.com that the ruling applies more broadly to schools and restaurants at large. Raasch says that "…schools, restaurants and other places that serve food can be exposed to legal challenges if they fail to honor requests for accommodations by people with celiac disease."

It's important to remember that Ms. Raasch is not a lawyer. So, while she has an interesting take, and it remains to be seen if gluten-free options become more numerous partly out of a push for restaurants and other food service establishments to follow in the footsteps of colleges and universities with student meal programs.

What do you think will be the impact if schools, restaurants and food purveyors treat celiac and other food allergies as an ADA disability? Will it mean more gluten-free options? Better standards? Share your comments below.

Source:

• Open Original Shared Link

Celiac.com 11/15/2013 - With the recent FDA ruling on gluten-free labeling standards, the popularity of gluten-free foods continues unabated. The North American market currently accounts for 59% of a global gluten-free market that shows no signs of slowing down, and which is projected to hit $6.2 billion by 2018.

As major force driving that market growth, according to recent research from Mintel, the influence of people with gluten intolerance or gluten-sensitivity is being vastly eclipsed by the influence of ordinary people who are turning to gluten-free products in an effort to lose weight.

Indeed, 65% of consumers who eat or used to eat gluten-free foods do so because they think they are healthier, and 27% eat them because they feel they aid in their weight loss efforts.

In fact, 36% of Americans say they eat gluten-free foods for reasons other than sensitivity. Meanwhile, 7% say they eat them for inflammation and 4% say they purchase them to combat depression.

The view that gluten-free foods are healthier than their gluten-containing counterparts is one of the main drivers for the market, says Mintel food analyst, Amanda Topper.

"It's really interesting to see that consumers think gluten-free foods are healthier and can help them lose weight," Topper adds, "because there's been no research affirming these beliefs."

Source:

• Open Original Shared Link

When peptides from either gluten or casein react with opiate receptors in the brain, they produce effects similar to opiate drugs, such as heroin and morphine, albeit on a much more subtle level.

These receptors influence the part of the brain involved with speech and auditory integration, which means this part of the brain can cause addiction to foods, spacing out or having foggy brain, migraines/headaches, sleepiness, chronic fatigue, aggressive behavior, moodiness, anxiety, depression, and high tolerance to pain.

Little research exists on the potentially addictive qualities of gluten and dairy. However, there is plenty of research to back up how a gluten-free and casein-free diet can help improve those who suffer from ADHD, depression, anxiety, OCD, schizophrenia and Autism Spectrum Disorders.

Many people first beginning a gluten-free and casein-free diet experience withdrawal symptoms, many experience powerful cravings. People can get cranky and irritable, and even pick fights and throw tantrums.

How do you know if you might be sensitive to gluten or casein?

Signs that you might be having a reaction to gluten or casein include abnormal bowel movements, either constipated or poorly formed; headaches; aggressive behavior, such as biting, hitting, pushing; inability to focus at school; erratic sleep or rising early -- before 6 a.m.

Also, if your diet is heavily wheat and dairy based, as many are, it can take up to three weeks to fully be rid of gluten and casein with no reactions.

If you think you or your child might have an allergy to gluten or casein, you should consider visiting a doctor for an IgG food allergy blood panel to see if that really is the problem. Blood tests are not 100 percent conclusive, but still a good measure.
If you're still not sure, then ditch all the gluten and dairy in the house, and try a 30-day elimination diet should help return to normal.

Source:

• Open Original Shared Link

Celiac.com 10/31/2013 - I recently made a post on Instagram that gained a significant amount of attention. A before and after photo with a caption that read “dairy and coffee free” had viewers confused. The attention was not due to my physique but instead to the concern of eliminating coffee as part of a wellness regimen. When over 1000 “likes” and 30 comments were made, I realized that little is acknowledged about the matter. There are certainly far worse things for your health than coffee and caffeine yet I’m compelled to share its undesirable effects. I do not claim that drinking coffee ruins your health and take into consideration that every individual has unique dietary needs and intolerances. Years following my celiac diagnosis, eliminating coffee (and dairy) changed my life. I hope it will do the same for you.

Concerns:

•     Chronic Fatigue
•     Suppressed Immunity
•     Increased Inflammation
•     Deflated Mood & Cognition
•     Acidic Content
•     IBS Symptoms
•     Weight Retention

Fatigue & Immunity
There are few things more frustrating than the lack of energy to perform normal tasks. Fatigue is one the most common and difficult symptoms to treat with celiac disease.  When speaking to individuals about coffee consumption typical responses are, "I need the energy, I MUST have my coffee. I can’t go without it.” The irony is that caffeine is a major cause of fatigue. Most of us are familiar with the 2pm crash that comes with the workday. “Well no worries, I’ll have another cup of coffee” you might say. – This is where trouble begins. When it comes to caffeine, fatigue is determined by the amount of milligrams consumed. Studies have shown that fatigue heightened in individuals who had three cups of coffee and was the highest in those who had five cups.

Continuous coffee and caffeine consumption places the body into a chronic state of stress or emergency. Caffeine signals the adrenal glands to produce stress hormones that are responsible for the “fight or flight” response. While useful for outrunning grizzly bears, it’s not intended for constant and sedentary use. The perked attention after drinking coffee is the body’s response to the unnecessary secretion of stress hormones. The energy felt after drinking coffee is actually your body battling the stimulated fight or flight response.

Studies have shown that constant stress impairs the immune system to respond to normal hormonal ques.  The excessive amount of stress hormones deters communication within the immune system posing for additional complications with auto-immunity conditions. Once in this state of emergency the body seeks out reserves and depletes vitamins and minerals the immune system rely on. With celiac disease, inadequate absorption of vital nutrients and immune deficiency already pose as threats absent of caffeine consumption.  Not to mention, B-vitamins are also depleted which aids in utilizing food for energy, thus exasperating symptoms of fatigue.

Deflated Mood and Cognition
Coming down from the caffeine high (you’ll have to eventually) may cause exhaustion, hindered cognition, and moodiness.

“Wait, moodiness? But caffeine elevates your mood and helps you concentrate.”

There are claims that coffee aids in treating depression and moodiness and here’s why; within minutes of drinking coffee, the central nervous system is firing neurons, sending signals to the brain, and pumps out adrenalin. The perked attention for someone exhibiting depressive symptoms would certainly feel beneficial. Unfortunately, this is short lived, fails to treat the underlying cause of depression/moodiness, depletes vitamins that aid in brain functioning, and slows oxygen to the brain.  Have you ever heard an athlete use the term adrenalin dump? If adrenalin becomes too high before an event, the athlete will crash too early during their performance. It’s the same idea with coffee; after the alertness dissipates, the individual is left to crash and potentially in a worse mood.

Although mild in comparison, caffeine manipulates the same neurochemical activity as amphetamines, cocaine, and morphine. (I’m NOT implying that coffee is equivalent to the previous examples but simply presenting the connection). Although different drug types, each stimulate the central nervous system to a degree causing temporary feelings of elation, pain relief, attentiveness, and suppressed appetite. These sound like great things but most of us understand the potential danger and addictive nature of these stimulants.

IBS & Acidic Content
“It sounds like caffeine is the culprit not coffee. So I’ll have decaf more often.”

That’s a good start, but first: Cutting back is useful in combatting issues associated with caffeine but the acidic make-up of coffee must also be considered.

It’s commonly understood that coffee is a trigger for IBS.  Even in modest amounts, coffee produces a laxative effect within minutes after drinking. This applies to decaffeinated coffee as well and provides that caffeine is not the only culprit for IBS symptoms. Decaffeinated coffee is found to contain higher amounts of acid than regular coffee and stimulates acid production in the body. Excessive acid damages the intestines, resulting in absorption, immunity, and over-all health issues. There are numerous drinks containing a higher acid content than coffee. Sports drinks for instance, contain nearly double the amount of acid as coffee. Having sports drinks in effort to rehydrate from a cup of coffee enhances potential complications from acid damage.

“I don’t have IBS. I like coffee because it keeps me regular”

Achieving regularity by means of coffee consumption may indicate the need for dietary changes. Using pro-biotics and eating adequate amounts of fiber achieve regularity and are conducive towards overall health.  Even if the constant need for the bathroom is not an issue, consider caffeine’s diuretic effects such as dehydration, impaired digestion, and constipation.

Weight Retention
“I like coffee because it curves my appetite.”

Adrenaline stimulation releases and emits stored blood sugar. Insulin releases and blood sugar drops below normal. You’ll be hungrier than before in no time.

Keep in mind that excess insulin is known to:

•     Promote the storage of fat = weight gain
•     Retain sodium = holds water weight and causes high blood pressure
•     Increase amounts of inflammatory compounds in your blood! Inflammation is a killer and especially dangerous in increasing symptoms for those with celiac disease.

I believe that individuals suffering from gastrointestinal disorders could greatly improve their life by eliminating coffee. I also understand that making such claims are “fighting words” for those who love their daily brew. Although uncomfortable and challenging to give up, consider the potential hindrance coffee and caffeine poses for healing. It may be your answer and missing ingredient to feeling better.  

Best of luck.

Sources:

• Active Wellness By Gayle Reichler MS RD CDN, page 12
• Disease Prevention And Treatment by Life Extension Foundation, page 739
• Textbook of Natural Medicine Volumes 1-2 by Joseph E Pizzorno and Michael T Murray, page 433
• Caffeine Blues By Stephen Cherniske MS, page 10 Lane, J.D. 1994.
• Neuroendrocine Responses to Caffeine in the Work Environment. Psychosomatic Medicine. 546:267-70. Rao, S.S., Welcher, K., Zimmermn, B. and Stumbo 1998. Is coffee a colonic stimulant?

Celiac.com 10/28/2013 - Meticulously picking apart menu items is not fun or convenient while enjoying a meal. At times, sticking to a gluten-free diet tends to result in unappetizing dishes and an unsatisfying experience. With a few alterations sushi is an excellent option for gluten-free dieting. Rice, fish, and vegetables contain simple, natural ingredients, and are gluten-free.

Consider the following list of safe and unsafe items for gluten-free consumption as a guide when ordering sushi. Treat the rolls listed as examples in identifying unsafe ingredients and how to alter them. Remember, gluten is sneaky and hidden among unsuspicious ingredients and food items.

Before Ordering
Always notify your server of dietary restrictions before ordering. Do not be afraid to speak up or feel like you’re being a nuisance. Servers prefer taking an order once, no matter how precise, as opposed to having their customer fall ill.

Unsafe Items Commonly Found in Sushi

• Soy sauce: Be wary of all sauces but soy sauce undoubtedly contains wheat ingredients and is not safe to eat.  Gluten-free soy sauce has increasingly become more available in restaurants. Ask your server if there is gluten-free soy sauce in the back.
• Tempera: Fish or vegetable that has been battered and deep-fried.
• Imitation Crab: This is not crab at all! It’s processed fish parts that have been dyed orange, combined with food starch and flavorings, then frozen. Some restaurants are starting to indicate which items contain imitation crab. RA Sushi in Palm Beach Gardens, Florida has a disclaimer listed at the bottom of their menu.
• Eel Sauce: home-made and traditional eel sauce is made from sugar, rice wine, and soy. Each restaurant varies with added ingredients in their sauces and extra precaution should be taken before eating them.  Ask the manager to find out if the sauce is safe.
• Imitation Crab: This is essentially fish slush that has been processed, frozen, and dyed. It is not gluten-free.
• Teriyaki: Another unsafe wheat-containing sauce.
• Ponzu Sauce: contains soy sauce and is not gluten-free.
• Spicy: spicy tuna or any fish mix usually contains mayonnaise, which is not always gluten-free. Most contain unsafe sauces.
• Wasabi: In its original form is a root taken from a rare plant primarily grown in Japan. The wasabi served in restaurants is most always horseradish, mustard, and coloring, and it can be mixed with corn starch or wheat flour.  Mustard is not always gluten-free and neither is “coloring.”

Unsafe key words:
Crab, sauce, spicy, mayo, tempura, mixed, marinated, creamy, soy, dressing, crispy, wasabi.

Safe Ingredients Commonly Found in Sushi

• Lobok: A Chinese radish that is used when a recipe calls for Daikon radish. Unless fried or cooked in sauce, this is a safe item.
• Masago/Tobiko: These are the little eggs on top of the sushi. Masago is the inexpensive rendition of tobiko. Masago is usually dyed to give a more appealing appearance and should be used as a garnish rather than the main ingredient of the roll. Some versions of this can contain soy sauce, so avoid it if you are not sure.
• Sushi Rice is gluten-free. It is up to the discretion of the individual with the intolerance whether or not to consume grains. Some feel fine after eating white rice while others do not.
• Fish: that has NOT been covered in sauce or has been fried is safe.
• King Crab: NOT imitation crab.
• Nori: Another name for seaweed paper and is gluten-free.
• Vegetables: sushi is usually prepared with avocados, cucumbers, carrots, and other vegetables. Be certain no contamination has occurred from unsafe sauces.

Sample Rolls
The Rainbow and California Rolls are tasty go-to options. A rainbow Roll is a California roll with sashimi (raw fish) on top. These traditional rolls are gluten-free with a few modifications:
A selection of fish, usually halibut, tuna, salmon, and yellowtail are placed on top of the roll. The inside of the roll contains imitation crab, which needs to be replaced. Ask your server to swap the crab out for avocado. For a California roll, swap the crab out for a piece of fish to your liking.

RA Sushi lists a “King Crab Roll” on their menu. It contains: king crab mix, cucumber, avocado rolled and topped with king crab; served with an Asian Pesto sauce. The king crab mix needs to be removed. Ask the server if the mix could be replaced with plain king crab- not imitation and not mixed with any mayonnaise, sauce, etc. The king crab on top needs to be confirmed that it is whole king crab. Replace the Asian pesto sauce with a bit of gluten-free soy sauce. If none is available, squeeze a bit of lemon on the roll for flavor.

Also, stick with simple rolls such as the tuna and vegetarian rolls. Always double check to make sure there are no added ingredients! For instance, RA sushi added wasabi in their tuna roll. Ask the server to add tuna to your vegetable roll for some extra sustenance.

Get Creative
Order some kiwi on the side and place it on top of your roll. This adds sweetness and texture and is completely safe. There is no end to the alterations you can make with sushi. Learn how to make sushi and create renditions of your favorite recipes at home as well!

Sources:

• Open Original Shared Link
• RA Sushi

Celiac.com 10/04/2013 - As part of a nationwide change on the part of colleges and universities to address food allergies and sensitivities, more and more campuses are offering gluten-free foods to their students. Here is a list of some of the most notable so far, in alphabetical order:

BARD COLLEGE
Bard College is currently renovating one of their main dining halls to include a new gluten-free section.

BAYLOR UNIVERSITY
At Baylor University, students can find a wide range of gluten-free menu options through the school’s dining services. Information on gluten-free meals, dining halls and menu items will meet their needs through the menus posted online each week.

CARLETON COLLEGE
At Carleton College, each dining hallo offers a dedicated gluten free station with the same options as non-gluten-free students and are offered one naturally gluten-free entrée at every meal, along with dessert.

Annual staff training on proper handling of gluten-free food at the dedicated gluten free station in each dining hall.

CLARK UNIVERSITY
Clark University, every meal served in the campus dining hall is made from scratch and most recipes are modified to be gluten free. In fact, Clark only serves meals that have a gluten-free equivalent.

The dining hall also offers is also a separate “My Zone” area for students to access gluten free pasta and pizza, as well as cooking utensils and small appliances.

To keep sharp on safe allergy food handling, food staff at Clark University train every morning as new meals go on the menu.

COLUMBIA UNIVERSITY
The dietitian at Columbia goes the extra mile for gluten free students: orientating them around nearby markets, introducing the chef, and even teaching them how to read nutrition labels!

Columbia's chef prepares two 100% gluten free meals every day, and takes special requests.

EMORY UNIVERSITY
A gluten-free station in the main dining hall includes hot meals, gluten free staples, and desserts. Everything on the salad bar and all salad dressing are gluten free.

Emory kitchen staff is trained through the National Foundation for Celiac Awareness’s GREAT Kitchens Program.

GEORGETOWN UNIVERSITY
Students have access to a gluten free designated station where they can find similar gluten free staples. Everything is labeled with a unique gluten free logo to ensure safety and to avoid cross contamination.

Dining hall staff is trained repeatedly throughout each semester to understand dietary restrictions and how they can best accommodate each different food sensitivity.

The registered dietitian on campus also works hand-in-hand with the Gluten-Free Foodies student organization to make sure students’ needs are being reached and ideas are being shared.

IOWA STATE UNIVERSITY
Gluten free dining is available at all campus locations at Iowa State University in order to ensure that all students are receiving a proper diet.

Dining staff is trained specifically to each dietary need and managers keep a close tab on all operations.

Students have access to a designated area with its own refrigerator, freezer, dry storage, cooking utensils and small appliances. Besides the full service area, students are also able to request individually made meals or sign up for a gluten-free meal schedule.

ITHACA COLLEGE
Gluten free meals are available within all dining halls on campus at Ithaca College, as well as at all campus-wide events.

The main dining hall in the student center offers daily gluten-free menus for both lunch and dinner. Students can pre-order gluten-free meals at the campus' other two dining halls through the dining hall management.

The campus also offers a Gluten-Free Pantry, which provides gluten-free breads, pastas, and equipment like microwaves and toasters.

Special labeling on all products ensures safety and security of gluten-free food.

There is also a Food Allergy Awareness Club on campus to support all students with dietary restrictions.

OREGON STATE UNIVERSITY
Oregon State offers students a list of all of the gluten-free options served in each on-campus dining hall or cafe. At some locations, these options may be limited, but at larger dining halls, gluten-intolerant students will find a wide range of safe, healthy and tasty gluten-free food.

A registered dietician is on hand to make sure that dietary considerations are met.

SOUTHERN METHODIST UNIVERSITY
Southern Methodist recently created a dining hall called Healthy on the Hilltop which serves vegan and gluten-free food.

SMU offers students a registered dietician who can help to design a healthy eating program and provide gluten-free options and equipment to students.

SUNY POTSDAM
Gluten-free students at SUNY Potsdam have plenty of options to choose from. The school’s deli offers a variety of gluten-free breads, and the schools dining halls offer separate stations in the dining halls for gluten-free eaters.

TEXAS A&M, CORPUS CHRISTI
Students at Texas A&M in Corpus Christi will find dining halls with products like rice cereal, gluten-free pizza, soups, snacks, and desserts, and many veggies.

They can also get help from the school’s registered dietician in finding healthy and safe meal options.

TUFTS UNIVERSITY
Tuft issues lists all gluten-free foods served at dining halls across campus.

Students can work with Tuft's dietician, but can also find information on all menu items through “food fact cards.”

Tufts also issues educational pamphlets that describe gluten-free dining options and preparation methods.

UNIVERSITY OF ARIZONA
To ensure safety of gluten-free meal, each gluten-free order is prepared and served by a dedicated service member with special colored gloves.

Also, the UA features a very active Gluten Free Club..

UNIVERSITY OF CONNECTICUT
UCONN offers a wide variety of gluten-free foods, including bread, pasta, and desserts (which are baked off-site to prevent cross contamination).

UCONN offers at least one gluten free meal option on the menu each day. UCONN students always have access to a gluten free designated area with several additional options, including dedicated, gluten-free-only toasters in all facilities, and with a dietitian who checks up on students with special diets several times a year.

UNIVERSITY OF COLORADO: BOULDER
At University of Colorado at Boulder, all school menus list the presence of any of the top eight food allergens (fish, eggs, dairy, shellfish, tree nuts, peanuts, soy, wheat AND gluten) for all items.

They have also cracked down on creating stricter cooking environments to ensure that a food marked as gluten free is truly 100% gluten free- an easy detail that many universities let slip by!

UNIVERSITY OF NEW HAMPSHIRE
University of New Hampshire students can access gluten-free products in each of the three dining halls on campus,

Students can find a gluten-free zone with restricted microwaves, toasters, and refrigerators, as well as a selection of prepackaged gluten-free items like cereal, bread, granola bars, waffles, desserts, and condiments.

Students can also choose to pre-order meals or cook their own stir fry or omelets in separate gluten-restricted stations.

UNIVERSITY OF NOTRE DAME
Gluten-free eaters at Notre Dame have their own private dining area located within the main dining center. Once students meet with the school’s registered dietitian, they have access to gluten free items at all dining locations, convenience stores, and on-campus restaurants.

Notre Dame has listed all the menu items they serve on campus that are free of gluten. Students can search by dining hall for entrées, sides, and snacks that are gluten-free.

All ND dining staff are trained and understand the severity of food allergies, and everything is carefully labeled on recipes, ingredient containers, menus, and online databases.

UNIVERSITY OF TENNESSEE
Students with gluten intolerance can take advantage of gluten-free options both in residential dining halls and in campus stores.

A professional campus nutrition coordinator can help students eat healthy meals and avoid potentially harmful gluten.

For students who still can’t find what they need, the school offers the option of making special gluten-free meal orders ahead of time.

UNIVERSITY OF WISCONSIN
In addition to a thriving student club on campus advocating for gluten-free options, UW Madison provides daily gluten-free options, including Thai noodles with tofu, tostadas, and enchiladas.

Weekly online menus list gluten-free options.

YALE UNIVERSITY
Yale's website says that Yale can specially order gluten free breads, cereals, pastas, and more. They will also take extra measures to follow gluten free preparation requirements for any student who asks.

People with celiac disease and gluten-intolerance will be glad to know that these colleges are not alone. They are part of a nationwide effort on the part of colleges and universities to address food allergies. As such, more changes are coming soon to campuses near you, so stay tuned. Meantime, let us know what you think of this trend by colleges to provide gluten-free food for students.

Resources: Open Original Shared Link, and Open Original Shared Link.

For more information, read the Open Original Shared Link

“No one talks about the sex part in celiac disease,” Zimbardo says, no one tells people that celiac disease can destroy their sex drive and challenge "their very manhood." This and other of Zimbardo's views on celiac disease and its impact on sexual health can be found in an excellent Open Original Shared Link.

For Zimbardo, life before his celiac diagnosis was a dark place. As his body suffered the effects of celiac disease, Zimbardo grew so depressed that he lost all interest in sex and intimacy. This, in turn, had a negative impact upon Zimbardo's marriage.

This negative impact of celiac disease on sexual health is not unique to men. Many woman with celiac disease see their own sex lives suffer.

In the case of Alice Bast, founder and president of the National Foundation for Celiac Awareness (NFCA), celiac disease had a number of adverse effects on her health and well-being.

Bast acknowledges to Fetterman that symptoms of undiagnosed celiac disease pushed sex far from her mind, and that her libido did not make a miraculous return upon diagnosis and going gluten-free. Even after she was diagnosed, her physical recovery was slow, due to chronic malnourishment that contributed to multiple miscarriages and a stillbirth. In fact, when it came to sex, Bast says that the return of her sexual health came slowly, almost imperceptibly, until she realized that she was enjoying intimacy again after years of avoiding it.

Echoing Bast's experience, Zimbardo points out that, "as a psychologist, I’m always analyzing behavior and I just couldn’t understand what has happening to me until I was diagnosed.”

Once he was diagnosed, however, Zimbardo cut gluten from his diet and started taking anti-inflammatories and probiotics to regrow his gut flora. It took a full year for his gut to heal and for his full health and vigor to return, but now he is healthy, both physically and sexually.

For Zimbardo, and many others, giving up the gluten is the key to returning to good health, and healthy sexual activity. Giving up gluten was "nothing short of transformative.” Now, he says he "can’t wait to be 80."

There is a great deal of anecdotal information to suggest that celiac disease can have adverse impacts on sexual health, yet very little actual data exists. It will be interesting to see if and when researchers begin to look for answers. 

Prisoner Simon Benson, who is Jewish, and who was serving a sentence for stabbing a man to death, had been receiving given kosher food since his transfer to the town centre jail two months ago. However, he insisted his meals should also be gluten-free.

The prison has refused to comment on reports claiming that officials denied Benson's request because he had no medical documentation to justify receiving gluten-free meals.

Guards found Benson suspended in his room at around 7.30am last Wednesday.
Emergency personnel rushed him to Maidstone Hospital, where he was placed on life support until around 9.10 pm, when doctors decided with his family to remove him from the life support machine.

A Prison Service spokesman said: "As with all deaths in custody, the Independent Prisons and Probation Ombudsman will conduct an investigation."

On Monday, officials opened an inquest into Benson's death, which they then adjourned. The medical cause of death was given as suspension.

A prison spokesman would not comment on reports Benson had been on hunger strike, or that he had a history of self-harm.

As to any role that the denial of gluten-free food might have played in the incident, stay tuned for updates on the inquiry.

Source:

• Open Original Shared Link

That fact, and some of the challenging realities faced by people with limited incomes living with diabetes or celiac disease have been driven home in a new poverty survey by Women's Network PEI.

Over the last few weeks, Women's Network has surveyed people with limited incomes living with diabetes or celiac disease. That survey has turned up stories about people facing difficult decisions about what food they can eat.

Mike MacDonald, manager of Charlottetown's Upper Room Food Bank, says his staff are seeing more people with celiac and diabetes, and that, while staff try to accommodate people with health conditions, it's difficult for them to meet the increasing demand.

MacDonald relates the story of one woman with celiac who said she knows that she's risking her health by eating food that she should not eat. For people like her, it's often a choice between food that's not very good for them and no food at all.

"It's just more and more people coming through our doors with these restrictions," said MacDonald. Ten years ago, there were far fewer such requests, so it was easier meet gluten-free diet demands. Today there are more and more people making such requests, and there looks to be no end to the rising demand.

The good news is that, based on this poverty survey, the Women's Network will make recommendations to government and local businesses. This will, hopefully, initiate some work toward a solution. Meantime, maybe check in with your local food bank and see what you can do to help.

Source:

• Open Original Shared Link

Celiac.com 07/15/2013 - For gluten-free Americans who love donuts, life just got a little bit better. That's because Dunkin’ Donuts has announced plans to offer gluten-free donuts and muffins in all its US stores by the end of the 2013.

The Canton-based company field tested gluten-free products in a handful of locations around Boston and Miami, news of which generated considerable social media buzz.

This news is certainly much heralded by many gluten-free eaters, so it will be interesting to see what the response is like, and how Dunkin' Donuts fares.

Certainly, the timing is right, with the market for gluten-free goods continuing to see double digit growth, and predicted to top $6.6 billion by 2017.

Moreover, a recent survey by market research firm The NPD Group, Inc. found about one in three American adults say they want to reduce or eliminate gluten from their diets. For many people,

Dunkin’s wheat-free cinnamon sugar doughnut clocks in at 320 calories, compared to 260 calories in a regular glazed doughnut. The gluten-free blueberry muffin is 400 calories -- 60 calories less than the standard version. The company said the pastries will be packaged separately to avoid cross-contamination.

Those who must eat gluten-free, and might want to grab a donut now and then, will be pleased to learn that Dunkin' Donuts says that each donut will be individually wrapped to prevent contamination.

Celiac.com 06/20/2013 - A restaurant owned by celebrity chef Jamie Oliver has been fined over $12,000 after a customer with celiac disease was sickened by eating regular pasta, instead of gluten-free pasta she was supposed to receive.

The fine resolves a complaint brought by 38-year-old Kristy Richardson, who dined in 2011 at Jamie's Italian in Porstmouth, U.K. Richardson suffers from celiac disease.

According to reports in Open Original Shared Link, Richardson asked three different staff members to make sure she received gluten-free pasta, but she somehow received regular pasta. As a result, she became "violently ill," with nausea and vomiting that lasted for days and which left her weak for months, according to news reports.

This in itself might be bad enough for most people, but, at the time, Richardson was on a waiting list for a heart and lung transplant. According to reports in Open Original Shared Link, her gluten-triggered illness was so severe that her doctors temporarily removed her from that list; potentially depriving her of a transplant opportunity.

Richardson complained, authorities became involved, charges were filed, and the restaurant eventually pleaded guilty to "selling food not of the nature, substance or quality demanded by a purchaser," according to the Telegraph.

The fine is in addition to the nearly $4,000 previously awarded to Richardson in a civil case over the matter. What do you think? Should restaurants be fined if their gluten-free food contains gluten. Does it matter whether it makes people sick?

Celiac.com 05/29/2013 - Television's the Disney Channel has always been known to be kid friendly and parents approved, but a recent airing has parents viewing this network in a new light.

"Jessie," a fairly new sitcom, premiered on September 30, 2011. It follows the life of an eighteen year old who nannies for a high profile family of four children. Seemingly harmless, right? In a recent episode titled “Quitting Cold Koala,” Stuart, a gluten-free child, is victimized. Several jokes were made in reference to the character's diet such as, "You call me sweetie again, and you'll be eating some gluten-free knuckles." In another part of the episode another child throws pancakes at Stuart as he screams "gluten!" and wipes his face.

Those who are diagnosed with celiac disease must live a completely gluten-free life. Gluten is a very common protein which is found in foods made with wheat, rye, and barely. When ingested their immune system literally starts destroying them from the inside out.

Amy Raslevich, was outraged by the episode in question when she watched it with her two gluten-free children. She was quoted in the Pittsburgh Post-Gazette saying, "There were tears in my daughter's eyes, and my son's fist was clenched.” She started her own petition on Change.org asking the Disney Channel to no longer air this episode.

Disney has made the decision to pull this episode for now, and is currently re-evaluating whether it will be shown again.

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