• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
ncdave

Need Help, Should I Go To Doctor

Rate this topic

Recommended Posts

self dianosed, been trying to be gluten free for 8 months now with many mistakes. I went to the doc to get antibotics for broncitus, he wants me to see a gi for weight lose an possible celiac. Like a lot of people on here i do not trust docs anymore!! I try an be gluten free, take my vitamins, take flaxseed an grapeseed oil daily. My question is should i go an what can a doc do to to help me? I feel like i"m in this all alone, i mean only i have control over being gluten free.

We buy wild bird food by the 50 lbs bag. I put it in a six pack cooler to fill the feeders. Watch out for wild bird seed dust some of it contains wheat!!!!!!!!!!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


You would need to go back on gluten to be tested for celiac. Being gluten free or gluten light will cause a false negative. Did you have any celiac testing done before you went gluten free 8 months ago? You also say you are trying to be gluten free with a lot of mistakes. What are you typically eating? Are you taking precautions about cross contamination?

If you have other things besides celiac going on the GI doctor would be able to help with those but testing for celiac will likely require a challenge.

Share this post


Link to post
Share on other sites

I eat baked chicken, baked potatoes, garden peas, bananas,baked fish,butter,cooked apples in small amounts, enjoy life brand choclate with no problems. Only thing i can drink is water. I also can"t have dairy cause it bloats my stomach. I was digonased with irritable bowel syndrom after my colonscopy. on my follow up visit i took a paper with my symptoms writen down, the doc didn"t even read past the first line an told my this was in my head an i need to take up yoga. I got so sick i spent 6 months in bed only got up to eat an go to the restroom. I cant eat anything in a package that says gluten free except enjoy life baking chocklate chips. I have trouble eating any meat except chciken. It"s a pretty limited diet so usually after 5-6 days i will try to add something else but it doesen"t work so i stay sick for 4-6 days after. I would say i"m extremly gluten senstive an reactions after being glutened are pretty severe. I don"t need any test to tell me i can"t eat bread or gluten!!! I have no problems with cc anymore house is gluten free. I fed them birds for 7 months an never relized i was inhaling wheat dust every 3-4 days.

Share this post


Link to post
Share on other sites

Hi Dave,

I'll watch out for the bird food. I usually get the sunflower seeds and millet type. Still have some of it left from last year as I mostly put it out when there is snow on the ground, and we didn't get much snow this past winter.

I wonder if you can do sweet potatoes? Regular potatoes are nightshades and some of us have reactions to them. Nightshades are tomato, potato, pepper and eggplant.

It could be you have a chronic issue going on in your gut also. H.Pylori bacteria or parasites could cause ongoing symptoms. H.Pylori is very common though, something like 50% of people have it.

How about avocados? Can you eat them? Is corn ok?

Share this post


Link to post
Share on other sites

Hello again GFINDC, i"m sure glad you found this thread. Your the one that told to get rid of dairy 8 months ago an it sure worked, no more bloating. I still cant have dairy :( I did leave out a few food items i can eat, so add sweet potatoes, turkey, small amounts of mayo (on my bananas) and guess what else, fried pork skins don"t seem to bother me. That"s all thats on my list..... Never had a avocado in my life, i"ll have to give one a try. I did good with watermelon :) I been wanting to try corn but haven"t in a while now. I love frito"s but found more than 6 chips an i didn"t do good. Looks like a trip to the doc to check for h.Pylori

Share this post


Link to post
Share on other sites
Ads by Google:


Okay, for avocados, if they are hard to the touch in the store, let them sit out on the counter several days to finish ripening. Once they are soft, they are ready to eat.

You can make chocolate "pudding" out of mashed avocado and melted chocolate chips. :)

Can you do coconut ? Coconut milk (canned) is good, you could make a sort of "horchata" type drink out of that, water, and some form of sweetener, if there are any you could tolerate, such as honey or stevia. Mix up a small amount in warm water and then dilute with regular water and ice. Coconut milk can also be mixed with canned pumpkin for "pudding," or mixed with canned pumpkin, sweetener, and egg, and baked as a pumpkin pie type custard.

If you are going to try corn, try fresh corn, first, that you peel the husks off of and then cook, or slice the kernels off of and then cook, (you can also put this through a blender to make a sort of corn slurry and grind it up) so you can see if it is the corn itself that is bothering you, or how it was processed.

I react poorly to flax, I think I'm the only person I know that does that, but flax oil and seeds, even ground up, really do a number on me, if you want to skip the flax oil a day or two and see what happens.

Share this post


Link to post
Share on other sites

I react poorly to flax, I think I'm the only person I know that does that, but flax oil and seeds, even ground up, really do a number on me, if you want to skip the flax oil a day or two and see what happens.

Your not the only one. Flax doesn't like me either. Good suggestion.

Share this post


Link to post
Share on other sites

I can't tolerate flax either. I third that suggestion.

Share this post


Link to post
Share on other sites

Hello again GFINDC, i"m sure glad you found this thread. Your the one that told to get rid of dairy 8 months ago an it sure worked, no more bloating. I still cant have dairy :( I did leave out a few food items i can eat, so add sweet potatoes, turkey, small amounts of mayo (on my bananas) and guess what else, fried pork skins don"t seem to bother me. That"s all thats on my list..... Never had a avocado in my life, i"ll have to give one a try. I did good with watermelon :) I been wanting to try corn but haven"t in a while now. I love frito"s but found more than 6 chips an i didn"t do good. Looks like a trip to the doc to check for h.Pylori

Well, I'm glad to help Dave, we all have similar problems so it is nice in a way because we can share and learn from each other. Dairy has both lactose and casein, and they can both be a problem or just one of them. Hard cheeses are mostly casein so that is one way to test if you want to explore. Milk has lots of lactose and casein, unless you get the lactaid kind that has the lactose pre-digested. But you can try lactaid pills also. I can do a little dairy once in a while now but don't do it more than once every few months at best.

Avocadoes are great for making guacamole. They have a lot of good protein inthem. Take a large knife and push it into the center lengthwise on the avocado. Turn the avocado and hold the knife still. This cuts the avocado all the way to the center seed. Then just twist the avocado halves to separate. Whack the seed with the knife so it sticks in and twist sideways to remove. Then you can get the avocado out with a large spoon. Guacamole is just avacado, lemon juice, salt pepper, and anything else you want to mix in,like mayo. Salmon is a nice addition to raise the protein and tastes good too.

I don't don't well with Fritos myself, not sure why but they don't sit well, so I quit eating them years ago. Food Should Taste Good brand sweet potato chips or olive chips seem fine though.

I don't know about corn on the cob. I can't digest the skins on the corn and many people can't. They are very tough to digest. But I can do corn torillas ok, like Mission brand or others.

I don't do much sweet stuff, once in a while but generally avoid it. I eat chicken, beef, fish etc. peas, brussell sprouts, ,bananas, corn (taco shells or tortillas), peanuts and peanut butter, other nuts but not Brazil nuts, almond or hemp milk, Chex cereals but only the corn or rice versions. Sweet potatoes, kale, black beans, onions, cantalope, carob, (not chocolate), pumpkin, eggs. Probably some more things I am not thinking of. One of my local health food stores has a grinder to grind your own peanut butter which is cheaper than the regular brands. Pretty neat.

I found out a few months ago that grapes were causing me problems and stopped all forms of them. Made a big difference for me. I also stopped all alcohol as it is hard on the digestive tract from what I've read.

I did try some Against the Grain muffins recently and the were ok for me. They are made with tapioca flour instead of potato flour Kind of pricey though. I'll use the corn taco shells or tortillas instead.

I hope you feel better soon Dave and find some more foods that work for you. Choolate avcaoe soudns wierd to me but I haven't tried it so maybe I should. Carob avoacado might be ok. :)

Share this post


Link to post
Share on other sites

I can't tolerate flax either. I third that suggestion.

I think I may be allergic to flax as well...I thought I was the only one. I've had very bad experiences with KIND bars which are supposed to be gluten-free but contain flax, so I'm thinking that is the problem besides gluten. Last time I had a bite of the granola bar I had to throw up and felt like I would faint and a very bad and strong pain in my lower back. It is truly scary since I haven't been diagnosed with celiac yet but I know I cannot tolerate it. What other symptoms do you feel when you eat flax? It would truly help to know them in order to see if I am intolerant to flax.

THANKS

Share this post


Link to post
Share on other sites


Ads by Google:


A lot of great food ideas an some info i did not know. I do thank you all. I think right now i need to stick to whats on my list an get well, i been sick to long lately (couple weeks) I know it"s my own fault for trying new stuff. I tried gluten-free soda an did ok for 7-8 days but all of a sudden it hit me an super bloated. It went away after a few days but it has my hiatal hernia really messed up right now. Soon as i get over the citric acid an (dairy free gluten free ice cream) i will try the coconut milk, maby mix in a banana. I been drinking nothing but water for a long time now. Something to drink would be so wonderful to look forward to, even if it"s only 12 oz a day!!! After the coconut milk test i"ll try the avacoada. I"m going to pass on the corn for a while longer. I feel like if i don"t get well an stay well i"m never going to get healed up. I also gave the oils a break. The oil mixture really did help my leg muscles from hurting.

Share this post


Link to post
Share on other sites

Well i tried the avocado, i want my dollar back! I didn"t trust all the ingredints in the can coconut milk, i found this stuff called organic cream coconut. Only ingredient is organic coconut. It just looks like very fine ground cocconut, you mix 1 tablespoon coconut with 2 tbl. hot water. looks just like milk. Even if you fill the glass half full of water is still white like milk. I used 1/4 glass c milk, 1 banana, 1 tbl honey. fill the blender with ice till it got to 2 cups. OH it is so delicious. I"ve been doin really good, except when i ate to much enjoy life chocklate mega chips, they didn"t make me feel bad, but i sure had a terrable migrain the next day. Almost can"t wait till tommorow so i can have another coconut banana drink! TAKALA thanks for the drink receip, GFINDC feel free to pm me for where to send my dollar!!!!

Share this post


Link to post
Share on other sites

Well i tried the avocado, i want my dollar back! I didn"t trust all the ingredints in the can coconut milk, i found this stuff called organic cream coconut. Only ingredient is organic coconut. It just looks like very fine ground cocconut, you mix 1 tablespoon coconut with 2 tbl. hot water. looks just like milk. Even if you fill the glass half full of water is still white like milk. I used 1/4 glass c milk, 1 banana, 1 tbl honey. fill the blender with ice till it got to 2 cups. OH it is so delicious. I"ve been doin really good, except when i ate to much enjoy life chocklate mega chips, they didn"t make me feel bad, but i sure had a terrable migrain the next day. Almost can"t wait till tommorow so i can have another coconut banana drink! TAKALA thanks for the drink receip, GFINDC feel free to pm me for where to send my dollar!!!!

Wow Dave, I am sorry you didn't like the avocado. Did you get a bad one? They should be brown skin and green inner layer and yellow inside. Sometimes the stores leave them too long and they turn brown inside. They have enzymes in them that break them down pretty quickly . That's why they put lemon juice in the guacamole to retard the browning. I sometimes make gaucamole and add canned salmon to it for extra protein. It's great with the Food Should Taste Good chips.

I am glad you are feeling better! The smoothie you made sounds real good. An avocado would probably make it even better. :)

Well, snail mail is too slow for this situation, so here is your dollar back. Plus I saved a stamp and wear and tear on the mail people.

640px-United_States_one_dollar_bill%2C_obverse.jpg

I feel really bad about the avocado so here are a couple more dollars to make up for it. Don't all you other cilly heads go getting ideas though, I am not made of money! :(

640px-United_States_one_dollar_bill%2C_obverse.jpg

640px-United_States_one_dollar_bill%2C_obverse.jpg

Share this post


Link to post
Share on other sites

Well since you sent a couple extra bucks, i"ll try again. Maby i let mine get a little to ripe, it was pretty soft an didn"t look to good inside. ( didn"t taste to good either). You should try the drink it"s really great, Did you know the greener bananas taste much sweeter than the ripe ones!

Share this post


Link to post
Share on other sites

Hi Dave,

Nope, I always avoided the green bananas and let them sit until they get properly ripe. But I'll try one now that you suggested it. I'll have to pass on the coconut drink since coconut and I don't get along well anymore. Maybe I'll try it sometime just to see what happens.

My sister got some bad avocados at a store once and we took them back. They were all brown inside, already gone.

Share this post


Link to post
Share on other sites

Oh i see i"m not the only one that wanted there dollar back!!!

I"m not talking reel green just a little green. Seems like when i eat chocolate i wake up very dizzy the next morning, is there a connection between the sugar an dizzyness or vertigo?

One more thing what can i do to gain some weight back, i"ve lost 35lbs in the last 9 months, i didn"t need to lose any! I try an eat small portions every couple hours, I have not lost any weight in the last month but I have not gained any either. I need a natural food thats very fatning, the coconut is 190 calories per tablespoon. I"m hoping that helps. I also need something so i don"t have to take miralax daily!

Share this post


Link to post
Share on other sites

I guess you didn't notice the rubber band attached to those dollars I refunded eh? :)

Yeah, coconut is something I'd like to be able to eat but it doesn't agree with that idea. I don't know if I'd take the Miralax, it seems to me psyillium husks would be a more natural remedy than PEG. Not much easier to spell but at least it's shorter.

Polyethylene Glycol 3350

I used psyillium husks for a while, I put a little in everything I ate. Works ok.

Share this post


Link to post
Share on other sites

Well since you sent a couple extra bucks, i"ll try again. Maby i let mine get a little to ripe, it was pretty soft an didn"t look to good inside. ( didn"t taste to good either). You should try the drink it"s really great, Did you know the greener bananas taste much sweeter than the ripe ones!

Hey Dave! I hate avocado's too! But I make myself eat one every day because they are so darn good for you. the trick is to find exactly the ripeness you like them. I like mine just barely ripe...soft enough for the pit to pop out but not to the mush stage...yuck. And if there is any brown...I cut it off...it can't be good for you I figure...but I know others who eat it even if it is brown. Anyway, the firmly ripe not mush ripe is the way to go. I like slightly green banana's too and I never eat them ripe! We must have the same taste bud genes... :D

Share this post


Link to post
Share on other sites

I"ll try an get off the miralax, sounds like i need to eat more peas, an stop peeling the potatoes. I was hoping for someone to recommend trying prunes or something.

Last couple of days have been tough to say the least ! I know i have not ate anything wrong. After reading 3 pages from back in 06 about paper plates an paper towels i pretty much ruled those out.

Sometimes i sleep in while my girl friend is getting ready for work. I read the lable on the back of a paul mitchell hair spray can. In bold black letters it says Hydrolyzed wheat protein breathing hair spray may not be in my best interest.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   13 Members, 2 Anonymous, 1,230 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.