Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Delight gluten-free Magazine Alert!

mamaw

By mamaw
in Publications & Publicity

Recommended Posts

mamaw Community Regular
mamaw
Posted

I just wanted to alert everyone of a mistake in the Texas Bean Soup Recipe In A Jar. Do NOT put barley pearls in the jar! Barley of course is NOT gluten-free

The owner of the magazine has been notified & action is being taken & the person who added this recipe has been fired.

Please spread the word to all about this mistake. I'm sure seasoned celiac people would know not to add barley but for newbies this could prove to be a diaster....

thanks

mamaw

This magazine has great potential but we all must understand it is in its first year & has some growing pains to iron out.......

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


FMcGee Explorer
FMcGee
Posted

Yikes, good catch. I just got mine and haven't had a chance to read it yet. I actually wrote to Delight after their last issue, because from cover to cover, including the front cover, there were grammatical errors on every page. It was distracting to me, and I implored them to pay more attention to the grammar, because what they're saying is good. It's the same thing I tell my students: good grammar ensures that good ideas come through, but bad grammar makes it look like you don't care. I'm eager to see if the copy editor stepped it up this time, because I like this magazine and want to see it do well.

cruelshoes Enthusiast
cruelshoes
Posted

There are some grammatical errors in this issue, but I wouldn't say they are on every page. I always notice those too.

It's pretty scary about the barley inclusion. It's good to see they are stepping up and addressing the issue. It's a beautiful magazine. I really hope they can make a go if it.

FMcGee Explorer
FMcGee
Posted
There are some grammatical errors in this issue, but I wouldn't say they are on every page. I always notice those too.

It's pretty scary about the barley inclusion. It's good to see they are stepping up and addressing the issue. It's a beautiful magazine. I really hope they can make a go if it.

The last issue was really bad. They were on every page that didn't have an advertisement. Even the small things, like "alright" (incorrect) instead of "all right" (correct) still count as errors. That's what having been an editor once and a professor now will do to you, I suppose. But I'm a fan of the magazine, it's probably my favorite one, and I'm not going to unsubscribe over something like that. Their content is good, and I'm hoping they just needed to be gently nudged in the direction of Garner's "Modern American Usage" to tighten up the editing a little. (No, I didn't actually suggest a book. I'm not THAT cranky!)

Gemini Experienced
Gemini
Posted
I just wanted to alert everyone of a mistake in the Texas Bean Soup Recipe In A Jar. Do NOT put barley pearls in the jar! Barley of course is NOT gluten-free

The owner of the magazine has been notified & action is being taken & the person who added this recipe has been fired.

Please spread the word to all about this mistake. I'm sure seasoned celiac people would know not to add barley but for newbies this could prove to be a diaster....

thanks

mamaw

This magazine has great potential but we all must understand it is in its first year & has some growing pains to iron out.......

I have never heard of this magazine but was struck by the fact that the person responsible was supposedly fired? :huh: I could see if they made more than a couple of errors at their job but if this was a one time incident, I don't think it warrants being fired from your job. The worst that will happen is a Celiac is going to get sick for a couple of days and that is truly regrettable but most Celiacs are going to get sick from time to time, unless they live in a glass bubble and never leave their homes. I wouldn't call it a disaster. The very few times I have been accidentally glutened, I got sick but it doesn't last and life goes on.

I also think that most intelligent newbies would pick up on that. After all, it's in big letters everywhere in regards to celiac that it's wheat, barley and rye that you cannot have.

cruelshoes Enthusiast
cruelshoes
Posted

When this came up on Delphi yesterday (the post has since been deleted, but I happened to make a copy of it), someone that works for the magazine stated that:

it happened because a designer added in her own recipe after the article content had gone through proofing. She has been terminated from the Delight Staff.

I don't know much about magazine publication, but that sounds like a failure in the process. If I were the one publishing the magazine, I don't think I would have kept her around either. I think they did the right thing. Having been a newbie once upon a time, I think I might have been confused about what I could and could not eat if I saw barley as an ingredient in a recipe printed in a gluten-free magazine.

I think the magazine is great, and I will continue to support them.

Gemini Experienced
Gemini
Posted
When this came up on Delphi yesterday (the post has since been deleted, but I happened to make a copy of it), someone that works for the magazine stated that:

I don't know much about magazine publication, but that sounds like a failure in the process. If I were the one publishing the magazine, I don't think I would have kept her around either. I think they did the right thing. Having been a newbie once upon a time, I think I might have been confused about what I could and could not eat if I saw barley as an ingredient in a recipe printed in a gluten-free magazine.

I think the magazine is great, and I will continue to support them.

If the employee had actually done that, added a recipe in after everything had gone through proofing, that's a different matter entirely. That's a no-no, for sure.

I would agree with the firing then......it was warranted. That would be comparable to changing info on a drug script, after a doctor had signed off on it. :o

As for being a newbie and the resulting confusion, my rule of thumb is to not doubt myself. If I saw barley listed as an ingredient, I would definitely question the publication with the right people before ever cooking or eating anything like that. It shouldn't matter what the recipe calls for, if there is a questionable ingredient

in there, do the research before eating. Wheat, barley and rye are pretty straight forward. I would think the more obscure ingredients that may contain a gluten component would be the ones to trip people up. Those can be downright annoying.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,900
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.