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Showing results for tags 'controversy'.
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Joy Behar's Gluten-Free Lasagna Refusal Sparks Controversy
Jefferson Adams posted an article in Additional Concerns
Celiac.com 04/02/2024 - In a recent revelation on Bravo's "Watch What Happens Live," Susie Essman, best known for her role in "Curb Your Enthusiasm," shared an unexpected insight into her friendship with "View" co-host Joy Behar. Despite being gluten-free for 25 years, Essman disclosed that Behar refuses to adapt her iconic lasagna recipe to accommodate her dietary needs. Essman's disclosure shed light on an issue that many individuals with celiac disease or gluten sensitivities face – the challenge of navigating social situations where traditional foods may pose a risk to their health. While Essman praised Behar's culinary skills, she expressed disappointment that her best friend wouldn't consider making a gluten-free version of her famous lasagna. During the interview, Essman humorously remarked on Behar's reluctance, stating, "I'm gluten-free, and she refuses to try to make a gluten-free one. I think it's a problem." The revelation prompted laughter from the audience and fellow guest Cheryl Hines, also a cast member of "Curb Your Enthusiasm," who jokingly questioned Behar's friendship credentials. While Behar's refusal to adapt her lasagna recipe may seem trivial to some, it underscores a broader issue of understanding and accommodating dietary restrictions. For individuals with celiac disease, consuming gluten can have serious health consequences, including gastrointestinal discomfort and long-term complications. Essman clarified that Behar is capable of using gluten-free pasta, but chooses not to on principle. The revelation sparked a conversation about the importance of supporting friends with dietary restrictions and being inclusive in social settings, especially when it comes to shared meals. As news of Behar's lasagna refusal circulates, it serves as a reminder of the challenges individuals with celiac disease face in navigating social gatherings and dining out. While adapting recipes or accommodating dietary needs may require extra effort, it can make a significant difference in ensuring everyone feels welcome and included. As the story unfolds, it prompts reflection on the role of friends and allies in supporting individuals with celiac disease and other dietary restrictions. While Behar's stance may be rooted in personal preferences, it highlights the need for greater awareness and sensitivity to the diverse dietary needs of others. In response to inquiries about Behar's stance, representatives for Behar have yet to comment. Nonetheless, the conversation sparked by Essman's revelation serves as an opportunity to promote understanding and empathy toward individuals living with celiac disease and gluten sensitivities. What's your view? Should Joy Behar relent, and share the joy of her lasagna in a gluten-free version? Or should we all just keep calm and carry on. Read more at EW.com- 4 comments
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Celiac.com 01/18/2024 - Celiac disease, a condition where the immune system reacts to gluten, a protein found in wheat, barley, and rye, is a daily reality for many. An episode, on ITV's This Morning show, sparked controversy and concern within the gluten-free community, leading to a call for an apology on behalf of those living with celiac disease. The episode in question featured a viewer seeking advice for a gluten-free Christmas dinner, due to a family member with celiac disease. The ensuing discussion raised eyebrows within the gluten-free community, as the advice provided was perceived as ill-informed and dismissive by Coeliac UK, a prominent gluten-free charity. The viewer expressed concern about a teenage family member who, labeled as a "fussy eater," might not partake in the gluten-free Christmas dinner. Vanessa Feltz, offering advice on the show, questioned the idea of accommodating the entire group with a gluten-free menu, likening celiac disease to a potentially fatal peanut allergy. Feltz argued against the need for complete gluten-free surroundings, emphasizing that those with celiac disease could avoid cross-contamination. Post-broadcast, Coeliac UK promptly addressed ITV, highlighting their concerns about the advice given during the segment. The charity underscored the need for accurate information, especially considering the potential health risks associated with celiac disease. The call for an on-air apology and engagement with Coeliac UK aims to rectify the perceived misinformation and promote a better understanding of the challenges faced by individuals with celiac disease. Living with celiac disease involves meticulous attention to dietary choices to prevent adverse health effects. The immune response triggered by gluten ingestion can lead to various symptoms, from digestive issues to fatigue and malnutrition. Cross-contamination, even in minute amounts, can pose serious risks to those with celiac disease, necessitating vigilance in food preparation and consumption. The call for an apology is not just about rectifying a specific instance but an opportunity to raise awareness about the intricacies of celiac disease. It's a chance to foster empathy and understanding, encouraging a broader conversation about accommodating diverse dietary needs within social settings. As discussions unfold, it's crucial to recognize that celiac disease is not a matter of preference but a medical condition that requires diligence, understanding, and support. By addressing misconceptions and seeking accurate information, we can collectively create an environment that is more inclusive and considerate of the unique challenges faced by the gluten-free community. Read more at Yahoo Life UK, which has contacted ITV for comment.
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Celiac.com 11/23/2023 - In a scenario that is stoking numerous opinions, a mother has faced criticism from her husband for opting to have their daughter's first birthday cake be gluten-free. The mother suffers from gluten intolerance due to celiac disease, and ordered a gluten-free cake so she could enjoy it with her daughter, and be part of the celebration. In a post on Mumsnet, she expressed her frustration as her husband labeled this decision as "selfish," arguing that gluten-free cakes don't taste as good, and a regular cake she should have made a regular cake for her daughter. The mother emphasized that celebrating her daughter's first birthday was a significant event, and having a slice of the cake held sentimental value for her. Despite explaining her perspective, the husband couldn't provide a substantial reason for his objection, leaving the woman feeling perplexed and hurt. The response from people was divided. Some strongly supported the mother, labeling the husband's stance as unreasonable and even suggesting that gluten-free cakes, when made by a skilled baker, can be just as delightful. Some proposed a compromise, suggesting the possibility of having two cakes–one gluten-free and another regular–to cater to both preferences. Others defended the husband's perspective, suggesting that having two cakes could be a fair solution to satisfy everyone. The debate reflects the challenges individuals with food intolerances face, particularly during significant celebrations. It also underscores the importance of understanding and support within familial relationships, especially when it comes to accommodating dietary needs. The incident highlights differing opinions on the taste of gluten-free alternatives and how such choices can become points of contention within families. Ultimately, it raises questions about the balance between individual preferences and shared experiences in family celebrations. What do you think? Is it okay for mom to make a gluten-free cake for her non-gluten-free daughter? Is she being selfish? Should she make two cakes instead? Share your thought in the comment section below. Read more in the Mirror.uk.co.
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Celiac.com 08/09/2010 - Modern scientists agree that scientific evidence connects celiac disease with Type 1 Diabetes. What scientists fail to agree on is what to do about the connection between the two autoimmune diseases. Some scientists promote celiac screening for all patients with type 1 Diabetes, while other scientists disagree. Celiac disease and Type 1 Diabetes are similar in that they are both autoimmune disorders resulting from a combination of genetic predisposition and environmental factors. The occurrence of celiac disease in patients with Type 1 Diabetes is documented to have a ratio 5-7 times higher than the general public. Also noted is an increased prevalence rate within ethnic groups. Classic celiac disease symptoms can be seen in Type 1 Diabetes patients, although most celiac and Type 1 diabetics are found to have mild or no symptoms. In fact, a study at a North American celiac clinic examined children that had celiac and Type 1 Diabetes and showed that 71.4% of the subjects claimed to have no gastrointestinal symptoms at the time of their positive diagnosis. Another similar study in the United Kingdom reported that 76.4% of their patients studied exhibited at least one gastrointestinal symptom. In fact, the study goes on to state that when they further examined the Type 1 diabetics, 86% initially showed no symptoms but at the time of biopsy the percentage dropped to 22%. Serological testing has not only improved screening methods for celiac diagnosis, but also let to an increase in celiac diagnosis rates. In Canada for example, celiac disease prevalence has shown a threefold increase since 1996. Consensus-based celiac testing guidelines have been developed by many organizations, however, all of these organizations have a different idea of what to recommend to Type 1 diabetics when it comes to celiac screening and treatments. The North American Society for Pediatric Gastroenterology and Hepatology (NASPGHAN) suggests screening all Type 1 Diabetes patients for celiac disease and they encourage a gluten-free diet for asymptomatic children with other associated conditions. However HASPGHAN also recognizes that there isn't a lot of evidence supporting short-term improvements for diabetics on a gluten-free diet. The International Society for Pediatric and Adolescent Diabetes (ISPAD) agrees that there is limited data to support a gluten-free diet for diabetics. As such ISPAD refers children to a pediatric dietician if they test positive for celiac disease and Type 1 Diabetes. The National Institutes of Health promotes celiac screening for symptomatic Type 1 Diabetes patients, and they recommend treating patients that exhibit biopsy proven celiac disease. The American Diabetic Association (ADA) advocates screening all Type 1 Diabetes patients for celiac. They also urge patients with a confirmed celiac diagnosis to maintain a gluten-free diet. The Canadian Diabetes Association (CDA) promotes screening Type 1 Diabetes patients for celiac but they emphasize that treatment of asymptomatic celiac disease combined with Type 1 Diabetes is controversial. These conflicting instructions for screening and treating celiac are partly to blame the fact that most physicians are unclear about proper protocol for celiac diagnosis and treatment. With so many authorities offering conflicting advice, it's no wonder that many celiacs remain misdiagnosed or undiagnosed. It is also further evidence that a mandated approach to detecting and treating celiac disease is critical in order to avoid long term ramifications. Source: Int J Pediatr Endocrinol. 2010;2010:161285. Epub 2010 Jun 23.
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Celiac.com 05/23/2012 - In April 2012, the National Foundation for Celiac Awareness debuted its Tiered Credentialing system, whereby restaurants can be awarded varying levels of a gluten-free designation. The system has spawned much controversy, as many sufferers of celiac disease argue that there should be no flexibility with the gluten-free term. Many argue that a food either contains gluten, or it does not: leading people to believe gluten-contaminated products are gluten-free could be harmful to celiacs. The issue came to a head when the NFCA awarded Domino's 'gluten-free pizza with an 'amber' gluten-free designation. The controversy is in the preparation: while Domino's may use gluten-free ingredients to make the crust, no extra effort is put forth to avoid contamination (hence, their 'amber' credential rather than 'green', which would be awarded to restaurants who take more care to avoid gluten contamination). Such contamination is almost assured given the volume of gluten flour present in a typical pizza restaurant kitchen, so many have argued that an 'amber' designation is really only useful to people who are gluten-conscious, but do not suffer from any form of gluten sensitivity. A number of celiac disease experts have come forth to denounce Domino's crust and the NFCA's endorsement of it. The NASSCD has even gone so far as to accuse Domino's of “exploitation”, given the gluten-free diet's recent surge in popularity. Domino's or the NFCA might argue that their crust was never intended for those with celiac disease, and that the 'amber' designation indicates that, but as Dr. Steven Guanalini, president of NASSCD argues,“there should be no need for disclaimers. The threshold has to be set at the same level for everybody for the term gluten-free to be meaninful.” In what may be viewed as something of a victory for the celiac community, the NFCA announced that in response to overwhelming public pressure, it is suspending use of its “amber” credential. According to their press release, they will "conduct a review to determine the most effective and clearest way to warn the community of the risk of cross-contamination and the use of the phrase 'Gluten Free'". It is still unclear what this means for Domino's. Sources: http://nrn.com/article/dominos-under-fire-labeling-crust-gluten-free?page=0,0 http://www.celiaccentral.org/nfca-statement-7937/
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