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Celiac.com 07/30/2024 - Andrew Bloodworth, a father diagnosed with celiac disease, faced a heartbreaking choice: to either afford food for his children or maintain his gluten-free diet. His story highlights the financial strain celiac disease imposes on individuals and families and explores the findings of a recent report by Coeliac UK. The Cost of a Gluten-Free Diet Andrew Bloodworth discovered he had celiac disease shortly after his 40th birthday, following a sudden collapse that required hospitalization. Celiac disease is a serious autoimmune condition triggered by consuming gluten, a protein found in wheat, barley, and rye. For those with celiac disease, adhering to a strict gluten-free diet is essential to avoid severe health complications. However, the cost of gluten-free products is significantly higher than their gluten-containing counterparts. A recent study by Coeliac UK revealed that people with celiac disease spend up to 35 percent more on their weekly food shopping. This financial burden led Andrew to make the difficult decision to consume gluten despite knowing it would harm his health. As a father of seven, including three children living at home, Andrew prioritized his children's needs over his dietary restrictions. Personal Sacrifice for Family Andrew explained the financial dilemma he faced: "I just couldn’t justify spending £3 on a loaf of gluten-free bread for me when I needed a loaf for my children which cost 95p. I could effectively get three of their loaves for the price of one of mine." This stark price difference forced him to eat gluten-containing foods, causing him severe physical discomfort and long-term health risks. His eight-year-old son has autism and special dietary needs, adding another layer of complexity to their food budget. Andrew's decision to consume gluten was driven by his responsibility as a parent: "In the past, I always prioritized my children and made sure there was food on their plate before justifying the extra spend on gluten-free food." The Impact of Gluten Consumption Eating gluten for someone with celiac disease is not just uncomfortable but dangerous. Andrew experienced severe nausea, diarrhea, and intense stomach pain. Beyond these immediate symptoms, consuming gluten poses long-term health risks, including osteoporosis and an increased risk of certain cancers. "With celiac disease, if you are consuming gluten, it is forcing your intestines to react to that and the more they react, the more chance of them mutating into things like cancer," Andrew said. Support and Solutions After his diagnosis, Andrew received little guidance on managing his condition. He only learned about the availability of gluten-free prescriptions a year later, which he found life-changing. These prescriptions allow him to receive gluten-free bread, pizza bases, and pasta, significantly easing his financial burden. However, the availability of these prescriptions varies across England, creating a postcode lottery for those with celiac disease. Tristan Humphreys, head of advocacy at Coeliac UK, emphasized the necessity of gluten-free products for those with celiac disease: "People with celiac disease don’t choose to eat gluten-free food – it’s the only treatment for their condition." He urged the government and food industry to address the affordability and accessibility of gluten-free products. Conclusion: Why This Matters Andrew Bloodworth's story underscores the harsh realities faced by individuals with celiac disease, especially those with limited financial resources. The significant cost difference between gluten-free and gluten-containing products forces many to make impossible choices. The findings from Coeliac UK's study highlight the urgent need for better support systems, including more consistent access to gluten-free prescriptions and affordable gluten-free products. For those with celiac disease, these issues are not just about convenience but about health and quality of life. Advocacy and policy changes are essential to ensure that people with celiac disease can manage their condition without sacrificing their well-being or that of their families. Read more at: inews.co.uk

Celiac.com 04/13/2024 - In recent legal proceedings, a Biden-appointed judge made a significant decision that could impact the way prisoners receive medical care, particularly concerning dietary needs. The case in question, Phoenix v Amonette, shed light on the challenges faced by prisoners with specific medical conditions, such as celiac disease. Judge Toby Heytens, nominated to the Fourth Circuit court of appeals, rendered a decision that overturned a lower court ruling, providing prisoners with an opportunity to prove their claims of constitutional and statutory rights violations. The Phoenix case centers around Daniel Phoenix, a Virginia prisoner suffering from celiac disease, an autoimmune disorder triggered by gluten consumption that can lead to severe digestive issues and other health complications. Despite being diagnosed with celiac disease and receiving medical advice to adhere to a gluten-free diet, Phoenix's condition worsened while in prison. He experienced sharp abdominal pain and even vomited blood, necessitating hospitalization. Following hospital discharge, Phoenix was instructed to follow a strict gluten-free diet. Prison Doctor Discontinued Phoenix's Gluten-Free Diet However, complications arose when the prison doctor discontinued the diet order, citing reports that Phoenix had consumed gluten-containing food from the commissary. This decision persisted despite further medical tests confirming Phoenix's celiac disease diagnosis. Feeling neglected and facing deteriorating health, Phoenix resorted to legal action, accusing the prison and the doctor of disregarding his serious medical needs in violation of constitutional rights. Initially, the lower court ruled against Phoenix, citing missed deadlines and the absence of expert testimony. However, Judge Heytens' recent decision overturned this ruling, emphasizing the need to consider disputed factual issues and the doctor's potential indifference to Phoenix's medical condition. Importantly, Heytens highlighted that expert testimony might not be necessary to contest summary judgment, opening the door for Phoenix to present his case without additional expert witness reports. Lack of Gluten-Free Diets in Prisons is a Worldwide Issue While the legal battle in Phoenix v Amonette unfolds, it raises broader questions about medical care access for prisoners worldwide, especially those with specific dietary requirements like gluten-free diets. The lack of availability or acknowledgment of such specialized diets in prison settings can lead to severe health consequences for affected individuals. This issue is not unique to the United States but extends to prisons globally, highlighting the need for comprehensive policies and practices that prioritize prisoners' medical rights and accommodations. As discussions around prisoner rights and medical care continue, it's crucial to address the challenges faced by individuals like Daniel Phoenix and advocate for systems that ensure equitable access to necessary medical treatments, including specialized diets like gluten-free options. By recognizing and addressing these issues, we can work towards a more just and inclusive approach to healthcare within carceral environments. Read more at: pfaw.org

Celiac.com 06/01/2024 - In the realm of gluten-free cuisine, there’s a comforting allure to savoring traditional dishes without compromising on flavor or texture. One such timeless delight that perfectly encapsulates this essence is the beloved schnitzel—a culinary gem that has captured hearts and palates across generations. In this comprehensive guide, we embark on a journey to master the art of gluten-free schnitzel, exploring its rich history, essential ingredients, and step-by-step techniques to create a dish that is crispy, golden, and entirely gluten-free. This dish is a hit with families and gatherings, offering a satisfying and flavorful main course that appeals to both kids and adults alike. You can create a schnitzel station with various toppings and sauces for a fun DIY meal experience. Understanding Gluten-Free Schnitzel Before diving into the culinary intricacies of preparing gluten-free schnitzel, it’s essential to understand what makes this dish gluten-free and the key ingredients that contribute to its deliciousness. Unlike traditional schnitzel recipes that rely on breadcrumbs made from wheat or other gluten-containing grains, gluten-free schnitzel utilizes specially curated gluten-free breadcrumbs or alternative coatings to achieve that signature crunch without compromising on dietary requirements. The primary focus of creating gluten-free schnitzel lies in the selection of appropriate ingredients that not only adhere to gluten-free standards but also enhance the overall taste and texture of the dish. From choosing the right meat cuts to exploring gluten-free coating options, every step plays a crucial role in crafting a delectable gluten-free schnitzel that satisfies cravings and dietary needs alike. Selecting the Meat Before delving into the preparation process, it’s crucial to choose the right meat for your gluten-free schnitzel. Opt for thinly sliced cuts of chicken or pork, ensuring they are of uniform thickness for even cooking. Trim any excess fat and gently pound the meat to tenderize and achieve an ideal thickness, typically about a quarter-inch. Gluten-Free Schnitzel Recipe Ingredients: 4 thinly sliced chicken breast cutlets or pork loin cutlets 1 cup gluten-free breadcrumbs or crushed gluten-free cornflakes ½ cup gluten-free all-purpose flour 2 large eggs 2 tablespoons milk or water Salt and pepper to taste 1 teaspoon paprika (optional) Vegetable oil or clarified butter for frying Lemon wedges for serving Instructions: 1) Prepare the Meat: If using chicken breast cutlets or pork loin cutlets, ensure they are thinly sliced to about a quarter-inch thickness. You can gently pound the meat to achieve an even thickness. Season the meat slices with salt, pepper, and paprika if desired. Set aside. 2) Set Up Your Dredging Station: In a shallow dish, combine the gluten-free all-purpose flour with a pinch of salt and pepper. In another dish, beat the eggs with milk or water to create an egg wash. In a third dish, spread out the gluten-free breadcrumbs or crushed cornflakes. 3) Coat the Meat: Dredge each meat slice in the seasoned gluten-free flour, shaking off any excess. Dip the floured meat into the egg wash, ensuring it is coated evenly. Transfer the meat to the dish with the gluten-free breadcrumbs or cornflakes, pressing gently to coat both sides thoroughly. Repeat with the remaining meat slices. 4) Heat the Oil: In a large skillet, heat enough vegetable oil or clarified butter over medium-high heat to cover the bottom of the pan generously. The oil should be hot but not smoking. 5) Fry the Schnitzel: Carefully place the coated meat slices in the hot oil, working in batches to avoid overcrowding the pan. Cook each schnitzel for about 3-4 minutes on each side or until golden brown and crispy. Use a spatula to carefully flip the schnitzel halfway through cooking to ensure even browning. 6) Drain and Serve: As each batch of schnitzel cooks to perfection, transfer it to a plate lined with paper towels to drain excess oil. Serve the gluten-free schnitzel immediately while hot, garnished with lemon wedges for squeezing over the top. Pair the schnitzel with your favorite sides such as potato salad, roasted vegetables, or a fresh green salad. Serving, Pairing & Side Dishes Garnish your plated gluten-free schnitzel with a sprig of fresh parsley or chopped chives for a pop of color and added freshness. Serve the schnitzel on a warm platter or individual plates, and encourage diners to squeeze fresh lemon juice over the schnitzel just before eating to enhance its flavors. Gluten-free schnitzel is a versatile dish that pairs well with various side dishes. Consider serving it with classic German sides like Kartoffelsalad (potato salad), spaetzle (gluten-free version), sauerkraut, or warm German-style potato pancakes (Kartoffelpuffer). For a lighter option, you can serve the schnitzel with a fresh mixed green salad dressed with a light vinaigrette or a side of steamed vegetables. Enhance the flavor of your Gluten-Free Schnitzel by serving it with traditional condiments such as lemon wedges for a citrusy kick, lingonberry sauce for a sweet-tart contrast, or a creamy mushroom sauce made with gluten-free ingredients. You can also offer mustard or horseradish sauce on the side for those who enjoy a bit of tanginess or heat with their schnitzel. For a wine or beer pairing, look for a gluten-free pilsner or a dry German Riesling with crisp apple, pear, and citrus notes. The acidity of Riesling cuts through the richness of the schnitzel and enhances its flavors. By following these steps diligently, you’ll master the art of preparing gluten-free schnitzel—a delightful dish that celebrates the classic flavors of traditional cuisine while catering to gluten-sensitive individuals with its deliciously crispy coating and tender meat.

Celiac.com 05/01/2024 - For Brigham Young University students with gluten allergies or celiac disease, finding safe and delicious meal options on campus just got easier. The Cannon Center, at BYU, recently introduced a new "allergen-friendly station" to cater to students with dietary restrictions like gluten intolerance or dairy allergies. Kirk Rich, the general manager at the Cannon Center, shared that the initiative was launched on February 1st to address concerns raised by students like Teija Bresler, a sophomore at BYU who is allergic to gluten and dairy. Bresler emphasized the challenges of transitioning to a restricted diet but encouraged others to explore and discover enjoyable food options. Allergen-Friendly Area Aims to Prevent Cross-Contamination Rich explained that the allergen-friendly area aims to prevent cross-contamination between gluten-containing and gluten-free foods. This dedicated space provides students with peace of mind, knowing that their meals are prepared safely without the risk of gluten exposure. Alfredo Nada, the dining hall supervisor, highlighted the center's commitment to providing a variety of options for students with different dietary needs, including gluten-free and vegetarian choices. Nada emphasized the staff's willingness to assist students and address any questions or concerns they may have about their meals. For students seeking more information about allergens and nutrition, the Cannon Center's website offers valuable resources to ensure they can make informed choices about their meals. With the introduction of the allergen-friendly station at the Cannon Center, students with gluten allergies can now enjoy convenient access to safe and delicious meals on campus, fostering a supportive and inclusive dining environment for all. More allergen and nutrition information can be found on the center’s website.

Celiac.com 04/30/2024 - Inmate Daniel Phoenix filed a lawsuit against Virginia prison officials, including Dr. Paul Ohai and Dr. Mark Amonette, alleging deliberate indifference to his celiac disease. Initially, the district court denied summary judgment to Ohai and Amonette on Phoenix's Eighth Amendment claim. Around the same time that the case was set for mediation, it was transferred to a different district court judge. After mediation failed, the new judge set a date for a jury trial. Before trial, however, the district court excluded Phoenix’s experts because Phoenix did not timely submit expert reports. It then granted summary judgment to Ohai, concluding Phoenix could not prove his claim without an expert to testify about the “threshold standard of care or on the presence of an injury caused by” Ohai. The court granted summary judgment to Amonette because Phoenix’s inability to prove that Ohai violated his constitutional rights meant there was “no basis on which to award injunctive relief” against Amonette. The district court made an error in requiring an inmate to provide a medical expert for his Eighth Amendment claim against two doctors accused of neglecting his celiac disease. The ruling clarifies that there is no automatic requirement for expert testimony in such cases. Instead, it depends on whether the plaintiff presents enough evidence to dispute each essential element. Daniel Phoenix Sued Virginia State Officials for Neglecting his Celiac Disease Daniel Phoenix, an inmate in Virginia, sued state officials for neglecting his celiac disease. Two claims remained: an Eighth Amendment claim against Dr. Paul Ohai and a related claim for injunctive relief against Dr. Mark Amonette, the Chief Medical Director of the Virginia Department of Corrections. Initially, the district court denied summary judgment to Ohai and Amonette. Later, after mediation failed and the case was transferred to a different judge, the court excluded Phoenix's experts due to untimely reports. Subsequently, it granted summary judgment to Ohai, citing Phoenix's inability to prove his claim without expert testimony. Summary judgment was also granted to Amonette. Summary Judgment Phoenix argued procedural error in the district court's reconsideration. The appellate court found no abuse of discretion, as the exclusion of Phoenix's experts altered the evidentiary landscape. Expert Testimony The court disagreed with Ohai's defense suggesting a universal need for expert testimony. It clarified that expert testimony isn't mandatory, but rather depends on the evidence presented in each case. Merits A successful Eighth Amendment claim requires showing objective and subjective components. Phoenix demonstrated a genuine dispute on the objective component, providing ample evidence of his celiac disease and its treatment needs. Regarding the subjective component, evidence showed Ohai's knowledge of Phoenix's condition and his instructions to avoid gluten. The court rejected the district court's view that expert testimony was necessary to prove injury, as it conflated Phoenix's ability to succeed with his ability to prove damages. Consequently, the district court's judgment was vacated and remanded for further proceedings. Concurring/Dissenting Opinion While agreeing on certain aspects, Judge Wilkinson dissented from the majority's decision on the merits of the case, writing, in part: "I readily concur that the district court did not abuse its discretion in reconsidering the earlier summary judgment ruling. I also agree that the fact that experts may be helpful to a prison inmate’s claim of inadequate medical care does not mean that experts are required in every case. I disagree, however, with the majority’s decision to reject the defendants’ position on the merits in this appeal." This ruling underscores the importance of evaluating each case individually and considering the evidence presented, rather than imposing a blanket requirement for expert testimony. Read more in Virginia Lawyers Weekly//April 16, 2024

Celiac.com 04/04/2024 - Jon and Lexi Bari, co-founders of Celiac Journey, have penned an open letter to the editors of the Food and Drug Law Journal about their FDA citizen petition to require the labeling of gluten on all packaged foods. Here's the rundown. In a heartfelt plea for greater safety and transparency in the food industry, Jon and Lexi Bari, co-founders of Celiac Journey, have taken a significant step towards advocating for the rights of individuals living with Celiac Disease. Their impassioned open letter, featured in the Food and Drug Law Journal, sheds light on their FDA citizen petition aimed at ensuring the labeling of gluten on all packaged foods sold in the United States. Celiac Disease, a severe autoimmune condition triggered by the ingestion of gluten, poses significant challenges to those afflicted and their families. For the Bari family, the journey began in 2018 when their five-year-old son, Jax, was diagnosed with this life-altering condition. The sudden realization of the dietary restrictions and safety concerns associated with Celiac Disease thrust the Baris into a world of uncertainty and fear. Despite the enactment of the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), significant gaps remain in the labeling requirements for gluten-containing grains such as barley, rye, and oats. This discrepancy exposes millions of Americans, including Jax, to the constant risk of accidental gluten ingestion due to incomplete and confusing food labels. The Baris' petition to the FDA aims to rectify this critical issue by advocating for the mandatory labeling of gluten on all packaged foods, aligning with international standards and the recommendations of leading health authorities. Their efforts have garnered support from esteemed institutions and organizations, further underscoring the urgency of their cause. With one crumb of gluten posing a serious threat to Jax's health and well-being, the Baris emphasize the imperative of preventive measures over remediation. Their courageous advocacy serves as a beacon of hope for the 3.3 million Americans living with Celiac Disease, urging policymakers to prioritize consumer safety and quality of life. As the Baris eloquently state, until a cure for Celiac Disease is found, the simple act of requiring gluten labeling has the potential to make a profound difference in the lives of those affected. In the spirit of compassion and accountability, they call upon health leaders to heed their plea and enact meaningful change for the Celiac community. In the pursuit of a safer, more inclusive food landscape, the Baris' citizen petition stands as a testament to the power of advocacy and the unwavering resilience of those impacted by Celiac Disease. Read more at FDLI.org

Celiac.com 04/05/2023 - Over the past few years, the gluten-free food market has grown significantly. However, it is important to question whether these products are actually contributing to balanced diets. A recent study aimed to investigate the nutritional composition of various gluten-free products produced nine years apart. The study also compared the nutritional compositions of 104 gluten-free products currently marketed in Spain with their gluten-containing counterparts. The Researchers The study team included Claudia Mármol-Soler, Silvia Matias, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Itziar Churruca, Olaia Martínez, and Edurne Simón. They are variously affiliated with the Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; the GLUTEN3S Research Group, Department of Nutrition and Food Science, University of the Basque Country, 01006 Vitoria-Gasteiz, Spain, the Bioaraba, Nutrición y Seguridad Alimentaria, 01006 Vitoria-Gasteiz, Spain; and the Centro Integral de Atención a Mayores San Prudencio, 01006 Vitoria-Gasteiz, Spain. The Methods Three descriptive and comparative studies were done on gluten-free products. The first study compared the nutritional information panel (NIP) of 104 gluten-free products from 11 specific brands in 2013 against the same products currently available in 2022. The second study made a nutritional comparison between 104 currently available gluten-free products and their analogs with gluten. Both studies recorded NIP data and analyzed nutrient composition. The third study aimed to highlight the impact on nutritional value of a possible gluten-free product inclusion in a celiac diet by comparing a diet that includes gluten-free products and the same diet with gluten foodstuffs. The Findings Their research showed nutritional differences between gluten-free products produced in 2013 and 2022, particularly in the areas of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. Additionally, the pasta group had significant decreases in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. When comparing gluten-free and similar gluten-containing products in 2022, the major differences were found in protein and salt. This indicates that gluten-free products lead to a diet lower in protein and higher in salt and carbohydrates. Although there have been some improvements in the formulation of gluten-free products, the macronutrient profile still varies greatly, and gluten-free products cannot be considered nutritionally equivalent, let alone superior, to their gluten-containing counterparts. Basically, in many cases, the nutritional value of gluten-free products has gone down over the years. Because of this, celiacs need to update our knowledge, and learn more about the nutritional composition of the foods we eat, especially gluten-free products. This will help us to make better choices, and and to better manage our condition. As always, stay informed, choose carefully, and trust your gut. Read more in Foods 2022.

Celiac.com 03/07/2024 - A recent study of mice has shed light on the potential effects of chronic oral exposure to silicon dioxide (fg-SiO2), a common food additive, on food sensitivities and immune responses. This research is particularly relevant to individuals with celiac disease and other food sensitivities. Silicon dioxide, a versatile additive, plays a vital role in maintaining the quality and integrity of numerous dry and powdered food products. It can be found in ingredients of more than 2,600 processed foods worldwide, from savory soups to aromatic spices, and even infant formula. Its presence ensures that food items remain free-flowing and devoid of unsightly lumps, and it isn't always included on ingredient lists. The study, led by a team of researchers, aimed to understand how exposure to silicon dioxide, in the form of food-grade silicon dioxide (fg-SiO2), might influence the immune system's response to food antigens. Using mouse models, the researchers investigated the effects of silicon dioxide on oral tolerance (OT) induction and gluten immunopathology. The research team included Bruno Lamas, Natalia Martins Breyner,, Yann Malaisé, Mark Wulczynski, Heather J. Galipeau, Eric Gaultier, Christel Cartier, Elena F. Verdu, and Eric Houdeau. They are variously affiliated with the Toxalim (Research Centre in Food Toxicology), Team Endocrinology and Toxicology of Intestinal Barrier, INRAE/ENVT/Paul Sabatier University, Toulouse, France; and the Farncombe Family Digestive Health Research Institute, Department of Medicine, McMaster University, Hamilton, Ontario, Canada. Their findings revealed that exposure to silicon dioxide led to changes in immune cell function and cytokine production in the intestines. Specifically, cells from the mesenteric lymph nodes (MLNs) showed decreased proliferation and reduced secretion of key regulatory cytokines involved in OT, such as interleukin 10 (IL-10) and transforming growth factor beta (TGF-β). Furthermore, mice exposed to silicon dioxide exhibited signs of intestinal inflammation, including increased levels of fecal lipocalin-2 (Lcn-2) and interferon gamma (IFN-γ). This inflammation was associated with a breakdown of oral tolerance and alterations in immune cell populations in the intestines. Chronic Oral Exposure to Silicon Dioxide May Worsen Food Sensitivities In a mouse model of gluten-induced immunopathology, chronic exposure to silicon dioxide exacerbated intestinal damage and inflammation. These effects were observed through changes in villus-to-crypt ratio and increased infiltration of inflammatory T cells. Overall, the study suggests that chronic oral exposure to silicon dioxide may disrupt oral tolerance induction and worsen food sensitivities, particularly in individuals predisposed to conditions like celiac disease. While the study was conducted in mice, its findings underscore the need for further research to explore the potential link between silicon dioxide exposure and food sensitivities in humans. In conclusion, people with celiac disease and other food sensitivities may benefit from understanding the potential impact of food additives like silicon dioxide on their immune responses. Further investigation into this area could provide valuable insights into strategies for managing and mitigating food sensitivities in affected individuals. Read more at Environmental Health Perspectives Journal

Celiac.com 02/13/2024 - For those living with celiac disease, the gluten-free lifestyle isn't just a choice; it's a medical necessity. However, a recent analysis by Coeliac UK has shed light on a concerning trend — the soaring cost of gluten-free alternatives is leaving many celiac sufferers in a difficult position, risking their health due to financial constraints. According to the analysis, gluten-free versions of everyday staples can be up to six times more expensive than their gluten-containing counterparts. The economic strain is pushing 27% of people with celiac disease to buy food that might contain gluten, as revealed in a Coeliac UK survey. Shockingly, 4% admitted to purchasing food that definitely contained gluten, despite the health risks. The financial challenge is evident across various staples. The cheapest available gluten-containing loaf of bread costs just 5.6p per 100g, while its gluten-free alternative is priced at 35.5p per 100g. Gluten-free pasta is twice as expensive as regular pasta, and plain flour and cereals come with a doubled or even more price tag. The impact of these costs is deeply worrying, with individuals compromising their health due to financial constraints. Symptoms of consuming gluten for those with celiac disease range from short-term discomforts like diarrhea, stomach cramps, and constipation to potential long-term complications such as osteoporosis, iron deficiency, and vitamin B12 deficiency. Tristan Humphreys, head of advocacy at Coeliac UK, expressed concern over the findings, emphasizing that any barrier to adhering to a gluten-free diet is a serious concern. Celiac disease, an autoimmune condition triggered by gluten consumption, can lead to severe consequences if dietary restrictions are not followed. Risks include damage to the lining of the gut, nutrient absorption issues, and potential long-term complications like infertility and, in rare cases, bowel cancer. Historically, gluten-free staples were available on prescription in the NHS, recognizing the additional costs for those with celiac disease. However, in England, non-bread and non-flour products were removed from the prescribable products list in 2017, leading to a reduction in areas offering gluten-free prescriptions. The financial challenge is further exacerbated by the lack of financial support for people with this lifelong autoimmune condition where prescriptions have been withdrawn. Approximately 55% of people in England live in areas where gluten-free prescriptions are routinely available, leaving the rest facing a postcode lottery. The government acknowledges the challenges households face with rising costs and pledges to engage with supermarkets for the best ways to support consumers. However, the financial strain on those with celiac disease remains a significant concern, prompting calls for increased accessibility to gluten-free prescriptions and support for a community that views a gluten-free diet not as a luxury but as a dietary necessity for health. Read more at inews.co.uk

Celiac.com 01/10/2024 - For those with celiac disease, the commitment to a gluten-free lifestyle isn't just a choice; it's a vital necessity. However, a recent incident on a KLM flight has spotlighted the potential pitfalls of airline travel for those with dietary restrictions. On a flight from San Francisco to Amsterdam, Lauren Riethoff, a 32-year-old Dutch woman with celiac disease, faced a distressing ordeal when she was served a gluten-containing wrap despite having pre-ordered gluten-free meals. The consequences were severe — intense vomiting, abdominal pain, and sweating, culminating in her being stretchered off the plane upon arrival. Celiac disease, an autoimmune condition triggered by gluten, affects more than 1 in 100 people. For those with the condition, the repercussions of gluten consumption are not just discomfort; they can be severe health reactions. Lauren's plea for support from KLM post-incident was met with what she describes as a distant response. Instead of empathy, she received a €30 voucher, leaving her disheartened and seeking acknowledgment rather than financial compensation. KLM, in response, expressed deep regret for Lauren's distress, but highlighted the challenge of definitively establishing a direct link between her reaction and the in-flight meal. The airline emphasized its commitment to passenger safety and explained that, despite strict protocols, it cannot guarantee the complete absence of gluten in special meals for gluten intolerance. Lauren's call for a more robust review of processes and an assurance of preventive measures is a critical one. The incident serves as a poignant reminder that the potential severity of allergic reactions, especially in the confined space of an aircraft, necessitates unwavering diligence. As KLM pledges to conduct a thorough investigation and assures Lauren of ongoing communication, the incident sparks a broader conversation about the complexities of accommodating dietary restrictions in the aviation industry. For individuals like Lauren, the gluten-free journey extends far beyond daily choices — it becomes a matter of navigating a world where even the skies can pose unexpected challenges. Read more at aviation24.be

Celiac.com 10/09/2023 - Eleanor McGinn, a resident of a retirement community in Maryland, has filed a lawsuit alleging that the facility, Broadmead, repeatedly served her food containing gluten despite knowing about her celiac disease. The lawsuit, filed in Maryland District Court, claims that Broadmead violated the Americans with Disabilities Act by discriminating against McGinn based on her disability. The claim also includes allegations of breach of contract, negligence in food preparation, and negligent misrepresentation. These claims stem from McGinn's reliance on Broadmead's assurances that she would receive gluten-free food and the facility's promotion of a gluten-free dietary program. Before moving to Broadmead in 2017, McGinn had met with the facility's dining director to discuss the severity of her celiac disease. She was assured that the kitchen staff understood the condition, and that Broadmead's gluten-free options were both abundant and safe. However, within the first six months of her stay, McGinn fell ill six times due to gluten exposure. The lawsuit contends that this repeated gluten exposure has had a compounding toxic effect on McGinn, leading to increasingly severe gluten reactions over time. As a result, her condition now substantially limits her major life activities, including eating and the major functions of her immune, digestive, bowel, and neurological systems. Additionally, the complaint alleges that McGinn was socially isolated, because she often had to wait for her gluten-free food while others had already finished eating. Eventually, she says she stopped going to the dining hall altogether. Andrew Rozynski, counsel for McGinn, hopes that this lawsuit will raise awareness about the needs of individuals with celiac disease. He emphasizes the importance of communities honoring their commitments to provide gluten-free options, as advertised. Celiac disease is considered a disability under the Americans with Disabilities Act because individuals with the condition have varying needs at different times in their lives, according to the Celiac Disease Foundation. This case is not the first of its kind; in 2019, the U.S. Court of Appeals for the 4th Circuit ruled against a restaurant in Colonial Williamsburg that refused to let a child with a severe gluten allergy eat his own food. In that case, the court found that either the restaurant or the child could prevail in a potential lawsuit, ultimately vacating the district court's judgment. In 2020, a University of Maryland student sued the university for violating the Americans with Disabilities Act by serving her gluten-containing food, and the case was settled out of court. Stay tuned for more on this and related stories. Read more at thedailyrecord.com

Celiac.com 09/19/2023 - Disney has long been celebrated for their wide range of park dining options catering to gluten-free guests. However, recent reports suggest a decline in gluten-free offerings, leaving some Disney fans concerned, especially those with conditions like celiac disease, who need to eat a gluten-free diet. For individuals with celiac disease and gluten sensitivity, finding safe dining options can be challenging, but Disney has had a history of commitment to accommodating these dietary needs. They have not only offered gluten-free menu items but have also provided gluten-free versions of popular dishes like Mickey-shaped waffles. This dedication has made Disney a go-to destination for families with members who require gluten-free diets. However, recent feedback in Disney Dining, from guests visiting Disneyland Park and Disney California Adventure Park, has raised concerns about the diminishing availability of gluten-free options. One recent guest with celiac disease expressed disappointment in the reduced gluten-free choices and increased difficulty in ordering through the Disney app. They reported that some locations had no gluten-free options at all, leaving them with limited choices for meals. The guest's feedback has sparked a discussion among Disney enthusiasts, with some expressing similar concerns about the decline in gluten-free offerings. While opinions vary, this criticism potentially tarnishes Disney's reputation for accommodating dietary restrictions. Disney's response to this feedback will be closely watched by fans and the public. Maintaining a reputation for catering to diverse dietary needs, including gluten-free diets, has been a point of pride for the company. Addressing these concerns promptly and effectively is essential for ensuring that Disney remains an inclusive and welcoming destination for all visitors, regardless of their dietary requirements. What do you think? Have you been to a Disney park lately? How was your experience with gluten-free food access and options? Share your story below. Read more in Disney Dining.

Celiac.com 08/28/2023 - Living with celiac disease comes with its unique set of challenges, and one of the most intricate aspects is managing your dietary needs in social situations. Whether it's dining out at a restaurant, attending parties, or simply joining friends or colleagues for a meal, navigating celiac disease in these scenarios requires a blend of awareness, communication, and preparedness. In this article, we will delve into practical strategies that individuals with celiac disease can employ to effectively manage their dietary requirements while still enjoying the social aspects of eating with others. The Etiquette of Bringing and Serving Gluten-Free Food In many social gatherings, it's not uncommon for attendees to contribute dishes to the meal. For individuals with celiac disease, bringing and serving gluten-free food is not only a way to ensure their dietary safety, but also an opportunity to educate and engage others in understanding their needs. Here are some etiquette considerations to keep in mind: Communicate Ahead of Time: If you're attending an event where you know food will be served, consider reaching out to the host in advance to discuss your dietary requirements. This gives them a chance to accommodate your needs and helps avoid awkward situations. Bring a Dish to Share: Prepare a delicious gluten-free dish that you can bring to the gathering. Not only will this ensure you have safe options to eat, but it also introduces others to the idea that gluten-free cooking can be good, and it can spark positive conversations about the gluten-free diet and celiac disease. Label Clearly: If you're contributing a gluten-free dish, label it clearly to prevent cross-contamination. Use a bold marker or tape to clearly indicate that the dish is gluten-free, and include a separate serving utensil that is also labelled. Identify Danger: If you are at a gathering that offers different foods on a shared table, be sure to look over everything closely before eating anything. Could the potato chips have cookie crumbs on them? Notice how things are laid out, how people are taking food from the various dishes, and avoid anything that might be contaminated. Does every dish have its own serving utensil? If you are at a BBQ, hopefully you can speak with the cook and be sure that your burger wasn't cooked where he might be heating up wheat buns. Pay attention to the details, and if things look sketchy, sometimes it's best to avoid eating at all (but hopefully you brought a safe dish or backup snack). How to Not Embarrass Others When Declining Unsafe Food Politely declining food that doesn't meet your dietary needs can sometimes be a delicate task, especially when you don't want to offend the host or others. Here are strategies to handle this situation with grace: Express Gratitude: Start by thanking the host for their thoughtful gesture in offering you food. Emphasize your appreciation for their effort while gently mentioning your dietary restrictions. Educate Politely: Politely explain that you have celiac disease, which means you can't consume foods containing gluten. You might mention that even small amounts of gluten can cause health issues for you. Suggest Alternatives: If possible, suggest alternatives that would be safe for you to eat. This not only showcases your positive approach but also eases the host's concern about accommodating your needs. The Best Strategies for Dining at Restaurants Safely Dining out at restaurants requires an extra level of vigilance to ensure your meal is truly gluten-free. Here are effective strategies to consider: Research Ahead: Before choosing a restaurant, research their gluten-free options online or call ahead to inquire about their practices for avoiding cross-contamination. If you've been invited to a restaurant by others, find their online menu to see if they have gluten-free offerings, or call the restaurant directly during non-busy hours to see if they offer safe dishes. Be Specific with Servers: When you arrive at the restaurant, communicate your dietary needs to the server clearly and confidently. Ask about menu items, ingredients, and preparation methods. Emphasize Cross-Contamination: Stress the importance of avoiding cross-contamination to the server. Ask if they can take extra precautions, such as using separate utensils and cooking surfaces. If they offer gluten-free pasta, be sure that it is cooked in a separate pot from regular pastas. Avoid Risky Dishes: Opt for naturally gluten-free dishes or items that require minimal modifications. Steer clear of foods that are more likely to be contaminated, such as fried items or dishes with complex sauces. Other Considerations for Social Situations Carry Gluten-Free Snacks: Keep a stash of gluten-free snacks in your bag or car. This ensures you have a safe option in case the available food is not suitable for you. Educate Friends and Family: Take the time to educate your close friends and family about celiac disease. This creates a support network that understands your needs and can advocate for you in social situations. Develop Go-To Dishes: Master a few gluten-free recipes that you can confidently prepare and bring to gatherings. This guarantees you have a delicious option and encourages others to enjoy gluten-free food. Likewise, understand how different dishes are prepared so you can ask the right questions when eating in a restaurant or someone else's home. Navigating celiac disease in social situations requires a blend of proactive planning, effective communication, and an understanding of your own needs. By employing the strategies outlined in this article, you can confidently participate in social gatherings, enjoy meals at restaurants, and foster an environment of awareness and inclusion. Remember, your health and well-being are of paramount importance, and with the right approach, you can savor every social occasion while staying true to your dietary requirements.

Celiac.com 08/21/2023 - Researchers from the University of Kentucky's Martin-Gatton College of Agriculture, Food, and Environment have developed a new and highly effective method for detecting and measuring wheat flour contamination in gluten-free food. Their improved testing methods could significantly improve gluten-free food safety. Gluten-free diets are crucial for individuals with coeliac disease and other conditions that require avoiding gluten. In the UK, approximately 10% of consumers opt for gluten-free products. However, ensuring the absence of gluten in these foods is challenging due to possible cross-contamination in the supply chain. Fourier-transform Infrared Spectroscopy and Machine Learning to Detect Wheat The research team focused on detecting wheat (gluten) flour contamination in gluten-free cornbread using Fourier-transform infrared (FTIR) spectroscopy and machine learning. FTIR employs infrared light absorption to identify a sample's organic and inorganic compounds. Akinbode Adedeji, the principal investigator and an associate professor in biosystems and agricultural engineering, highlighted the prevalence of allergen contamination in the food industry and the need for a rapid method to identify gluten contamination, especially given the sensitivity of individuals with gluten intolerance. To develop the method, the team prepared 13 different cornbread samples with varying levels of wheat flour contamination using corn flour and wheat flour. They analyzed the samples using FTIR with a 'special diamond accessory.' Before using machine learning, they pre-processed the spectra to reduce noise in the raw data and isolate key spectral features, simplifying the machine learning process. A Game-changer for Gluten-Free Food Safety This new testing method could be a game-changer for gluten-free food safety, as it offers manufacturers a reliable and efficient way to ensure their products are truly gluten-free, and safe for individuals with gluten-related conditions. By implementing this technique, the food industry can improve the accuracy of gluten-free labeling and increase consumer confidence in gluten-free products. Read more at foodmanufacturer.co.uk

Celiac.com 06/23/2023 - We've run our share of stories on the occasional horrors of gluten-free travel. In the most recent episode Chloë Chapdelaine, a popular TikTok star, experienced a distressing incident on a 15-hour flight from Dubai to Los Angeles. As she suffers from celiac disease, she carefully selected gluten-free meal options before boarding the Emirates aircraft. However, she was informed halfway through eating a plain croissant that it was a regular one that contained gluten, which she had avoided for nine years. This revelation caused her to become emotional, and she tearfully documented her experience in a viral TikTok video from the plane's bathroom. Chapdelaine believes that celiac disease is not always taken as seriously as other food allergies, and she feels that people with food allergies or sensitivities deserve to be treated with respect and understanding. The video garnered over 1.4 million views and included footage of the croissant that caused the incident. The Canadian TikToker, who is highly sensitive to gluten, immediately felt the effects of consuming it. She took measures to expel the substance from her system by inducing vomiting, spending about an hour in the bathroom. Severe Celiac Disease Symptoms Despite her efforts, she experienced symptoms such as stomach cramps, diarrhea, nausea, and itching skin. Chapdelaine stated that it will take her approximately two weeks to recover from the mental repercussions caused by this incident, including brain fog and depression. She has filed a formal complaint with Emirates, although she acknowledged that the flight attendants were understanding of her situation. This incident highlights the challenges faced by individuals with celiac disease and the need for greater awareness and understanding of food allergies and sensitivities. Have any stories to share about the good, the bad and the ugly of gluten-free air travel? Share them in the comments below Read more in nypost.com

Celiac.com 05/19/2023 - Living with celiac disease can be a challenge, and one of the biggest hurdles is the cost of gluten-free foods. Gluten-free products are notoriously expensive to begin with, and with grocery prices soaring in recent times, it's becoming increasingly difficult for those with celiac disease to keep up with the costs. Celiac disease is an autoimmune disorder that affects approximately one percent of the Canadian population. It is triggered by gluten, a protein found in wheat, rye, and barley grains, which can cause inflammation of the gut lining and various symptoms such as diarrhea, constipation, vomiting, bloating, tiredness, and headaches. For those with celiac disease, eating even a small amount of gluten can lead to long-term complications such as nutrient deficiencies, a higher risk of viral infections and pneumonia, increased risk of broken bones, and a higher risk of bowel cancer. That's why it's essential for people with celiac disease to stick to a gluten-free diet, which is medically indicated and not a personal choice. However, gluten-free products are often priced at double or triple the price of their regular gluten-containing equivalents. The recent pandemic has caused the prices of gluten-free food to rise even more. According to Celiac Canada, gluten-free products can cost between 150 and 500 per cent more than their regular gluten-containing equivalents. For many Canadians who have celiac disease, this has been a significant financial burden. A survey conducted by Celiac Canada showed that 93 per cent of respondents felt the cost of gluten-free food was more expensive than before the pandemic. Over a third of those respondents had to adjust their finances to buy the groceries they need, and one per cent had to turn to food banks. In a recent survey conducted by Celiac Canada, almost 93 percent of 7,400 Canadians, who must eat gluten-free because of their disorder, said they feel the cost of gluten-free food was more expensive than before the pandemic. Of those respondents, more than a third said they have had to adjust their finances to be able to buy the groceries they need, and one percent have had to turn to food banks. The Canadian government has announced a one-time grocery rebate for "low- and modest-income Canadians" to provide relief for Canadians as prices soar. However, Celiac Canada is calling for an increased rebate specifically for people with celiac disease in that income bracket. The association is asking for a celiac rebate of up to $230 per adult and $122.50 per child, with an extra $122.50 for people who are single. It's also worth noting that people with celiac disease can claim "the incremental costs associated with buying gluten-free food products as a medical expense" with the Canada Revenue Agency. However, doing so is an onerous task with little payout at the end, and the system is "just unworkable for the average Canadian," according to Melissa Secord, executive director of Celiac Canada. Living with celiac disease is already expensive, and the skyrocketing cost of gluten-free products only adds to the burden. In the short-term, there may be no relief in sight. However, it's important to stay informed about available resources and seek support from organizations like Celiac Canada. With ongoing advocacy and support, we can work towards making gluten-free living more accessible and affordable for all. Learn more at CTVNews.ca

01/05/2022 - Gluten-free shoppers in numerous countries have struggled to keep their favorite products on the table, and even successful shopping has meant higher prices over the past six months, according to new research. Nearly ninety percent of almost two-thousand gluten-free shoppers surveyed by Coeliac UK reported fewer gluten-free foods available in the past six months. Even more of those respondents reported price increases on on the majority of gluten-free products. There are several reasons for this, including stockpiling, inflation, labor shortages, and supply chain disruptions. Helen North, director of fundraising and commercial services for Coeliac UK, called on supermarket chains “to ensure they keep prioritizing product ranges and aisle space for what is a sustainably growing market”. Citing labor costs as a major driver of rising prices, Nurture Brands MD Adam Draper said, “The whole supply chain and manufacturing process require much greater supervision, and this means it is generally more expensive. So, where labor costs are increasing, allergen-free products suffer a higher degree of inflation.” Indeed, analysis by The Grocer earlier this year found prices for free-from ambient bakery, for instance, rose nearly five percent per kilo in the year ending 18 April, with average prices for branded products up nearly 6 percent, according to Kantar. Meanwhile, Brits spent nearly an extra £500 million in the free-from aisle over the past year, as they stockpiled staples such as pasta, according to data by Kantar. Just one small are where gluten-free brands are facing commodity pressure is in the form of rising prices for rice flour, which climbed sharply due to supply difficulties this year, according to Mintec. With higher prices and greater scarcity on the horizon, many grocers and celiac advocates are asking people without celiac disease to please hold off buying gluten-free products so that people with celiac disease can get the food they need to treat their medical condition. Have you experienced higher prices and/or scarcities when shopping for gluten-free products? Share your experience below. Read more in The Grocer

Celiac.com 04/24/2023 - In 2016 New Mexico prison inmate Jennifer Harris Hopkins died while in state custody at the New Mexico Women’s Correctional Facility in Grants, New Mexico, allegedly after being denied proper medical care for her celiac disease condition, an autoimmune disorder that requires a lifelong gluten-free diet. Staff at the prison allegedly ignored or disregarded her pleas for help, where Ms. Hopkins was serving a four-year prison sentence for motor vehicle theft. Wrongful Death Lawsuit - "A Number of Concerning Symptoms" According to a wrongful death lawsuit filed by her estate, Ms. Hopkins exhibited "a number of concerning symptoms" shortly after being taken into custody, and was even taken to Cibola General Hospital for emergency medical treatment, but was discharged on the same day. Ms. Hopkins filed a formal request for medication to treat her disease about a week later, and filed an additional request to medical staff later that month, reporting symptoms such as nausea, diarrhea, anal bleeding, vomiting, double vision, and "intense pain" in her stomach. However, a nurse who saw her in April allegedly dismissed her claim of having celiac disease. Ms Hopkins’ health reportedly deteriorated over the next few months, and her abdominal area swelled to the size of a woman who was "30 to 40 weeks pregnant." In July, she filed a formal grievance with the state Corrections Department, pleading for help and writing, "I am malnutritioned and vitamin deficient. The items above can kill me. HELP ME!" She was taken to Cibola General Hospital again for emergency medical care, but was discharged back to the women's prison after three days where the attending physician entered in his medical report “it is possible that this lady does suffer from celiac disease and that she might be better served by the attention of a gastroenterologist in the future.” However, Harris Hopkins’ condition reportedly continued to decline, and she lost at least 34 pounds while in custody. On September 7, 2016, her condition became critical, but she was allegedly not taken to the hospital, and was instead transferred to the Central New Mexico Correctional Facility in Los Lunas. Her condition was reportedly dire by the time she arrived there, and correctional staff finally took her to the University of New Mexico Hospital to get proper medical care. However, Ms. Hopkins ultimately died on September 16, 2016. The wrongful death lawsuit filed by Ms. Hopkins’ estate alleged that the New Mexico Corrections Department and others, including Corizon Health, Inc., Centurion Correctional Healthcare of New Mexico, LLC, and Cibola General Hospital Corp., failed to provide her with the care she needed. The state of New Mexico settled the lawsuit for $200,000, but denied liability. A spokeswoman for the Corrections Department stated that the situation began under the administration of former Gov. Susana Martinez. Inadequate Medical Care in US Prisons The case highlights the ongoing issue of inadequate medical care in US prisons and jails, particularly for inmates with chronic conditions. According to a 2020 report by the National Commission on Correctional Health Care, people in prisons and jails are more likely to have chronic health conditions than the general population, and often do not receive adequate care. The report also found that “many jails and prisons fail to have the necessary infrastructure, staffing and policies to effectively manage chronic illness, leading to worse health outcomes, higher health care costs and more deaths in custody.” Read more at santafenewmexican.com

Celiac.com 10/13/2021 - Los Angeles is enormous. It's also home to a thriving food and eating culture that checks just about every box imaginable. As such, a full guide to eating will be an endlessly updating and refreshing journey. This guide should provide enough good tips, though, to get you a little further down that gluten-free road. Our guide includes lists of 100% gluten-free establishments, other eateries that feature a gluten-free menu, and some stores and markets where you can buy gluten-free food. Because LA is so huge, and there is so much going on, it's certain we've just begun to scratch the surface with this guide. If we've missed a great spot you know about, please share it below, and we'll be sure to add it to the list! Gluten Free Restaurants in Los Angeles The restaurants in this section are either 100% gluten free, or else they offer a gluten-free menu. Still, always double check to make sure the restaurant can get you what you need. Azla Ethiopian Azla Ethiopian offers tasty, 100% gluten free and vegan Ethiopian. Their injera, the teff flatbread, is also 100% gluten-free. Bulletproof Cafe Bulletproof Cafe offers delicious food that is completely free of sugar, gluten, grains, and dairy (except for butter & ghee). Bulletproof offers high-quality food, and easily handles most dietary restrictions. Califlower Pizza Califlower Pizza offers 100% gluten free pizza place for pick-up or delivery. Crust is made with cauliflower, chia seed, and a gluten free flour blend as a base. Their pizzas are gluten free, soy free, and nut free. Honey Hi Honey Hi is a 100% gluten free restaurant in Echo Park “serving food that promotes personal, public & planetary well-being.” Kyes Kyes offers healthy gluten-free and wheat-free wraps from its Santa Monica location. The Kyes menu marks items as gluten-free and wheat-free. The wheat-free items contain ingredients that might have cross-contamination, so anyone with celiac disease will do best to stick with gluten-free items. Moon Bowls Moon Bowls offers “Korean-inspired” bowls that are 100% gluten free for pick-up or delivery. Moon Bowls makes everything from scratch, including sauces. Pikunico Pikunico offers a Gluten Free Menu, Dedicated Fryer, Fried Chicken, and more. Powerplant Superfood Cafe All food at the Powerplant Superfood Cafe is 100% gluten free and vegan, yes, even the double decker pesto burger. Rice MB Rice in Manhattan Beach offers 100% gluten-free sushi. That’s right! Everything is 100% gluten-free, including sauces, ramen, and even the tempura! You're welcome. Sweetfin Sweetfin is a 100% gluten free poke chain, with numerous locations across LA. Think of it as gluten-free sushi in a bowl. Wild Living Foods Wild Living Foods serves 100% gluten-free, plant-based food, with everything cooked below 118 degrees to keep the nutrients and enzymes intact. Gluten-Free Bakeries in LA Breakaway Breakaway offers gluten-free everything. From cookies to bagels, all of their products are made in a dedicated gluten free kitchen and are free of: dairy, casein, peanuts, soy, nuts, and gums. Ecco Un Poco Ecco un Poco offers a great spin on authentic Italian gelato shops. And everything at Ecco un Poco is gluten free. The cones, the cookies, the gelato. Everything. Knock yourself out. West 3rd street close to the Grove and Melrose Place. Erin Mckenna’s Bakery Erin Mckenna’s has two dedicated gluten-free bakery locations in L.A. – one in Larchmont Village, and one on Montana Ave near Santa Monica. All Mckenna's products are vegan, and free from gluten, refined sugar, dairy, and egg. Mckenna's uses gluten-free oats in some products, but not in its donuts or biscuits. Fatamorgana Gelato Fatamorgana offers another great gluten-free spin on the traditional Roman gelato shop. Cones and gelato are all gluten free, all natural ingredients, and myriad flavors. Just off South Beverly Drive in Beverly Hills, and in Studio City. Fonuts Fonuts offers 100% gluten free donuts and only gluten-free donuts from shops at West 3rd Street near the Grove and Melrose Place, and another in Studio City. Note: Fonuts donuts are made with almond flour, so beware anyone with almond allergy or sensitivity. Karma Baker Karma Baker is a bakery in Westlake Village that offers delicious, moist, gluten-free cakes, rolls, cupcakes and donuts. Note: Some of Karma Baker's products, including the donuts, use gluten free oat flour. Ask about any oat ingredients, if you have an oat sensitivity. Kirari West Bakery Kirari West is a gluten-free bakery that started in Japan using rice flour instead of wheat. In 2014, they opened their first U.S. location in Redondo Beach. Twice Baked Baking Company Don't let the strip mall fool you. Twice Baked in Long Beach offers incredible gluten-free products, from breads and pizza crusts to our favorites, the bear claws and apple turnovers. Wow Bakes (Delivery or Pickup Only) Wow Bakes is a one person operation, run by a woman named Sharon, who bakes delicious sourdough goods herself in Santa Monica. Wow Bakes offers properly boiled gluten-free bagels that are firm outside and chewy inside like a bagel is supposed to be. They also make a mean gluten-free pop-tart. Wow Bakes ships delicious bread and bagels across the country. Some products are made with oat ingredients, but not bagels, pizza crust, or pop tarts. LA Gluten-Free Grocery Guide Bobs Market bobsmkt.com (424) 322-7797 1650 Ocean Park Blvd Santa Monica, CA 90405 Grocery Stores, Caterers, Food Delivery Service Eddie & Peter Super Market Eddie and Peter Supermarket offers great deals on seasonal produce, excellent service, and plenty that is naturally gluten-free. (323) 667-0311 4920 Santa Monica Blvd Los Angeles, CA 90029 Erewhon Markets Since 1968, Erewhon Natural Foods Market has offered organically grown produce, groceries and macrobiotic staples. (323) 937-0777 7660 Beverly Blvd Los Angeles, CA 90036 Natural Sunshine Natural Sunshine offers health foods, supplements, and more. 357 S Broadway, Los Angeles, CA Sara's Market Sarah's Market is a much loved, well-stocked East LA business for many decades. (323) 268-6809 3455 City Terrace Dr Los Angeles, CA 90063 Sprout's Farmers Market Sprout's offers fresh seasonal produce, high quality meats and seafood, plus loads of fresh fruits and vegetables, barrels of wholesome grains, nuts and sweets, along with a full-service deli. (310) 500-1192 1751 Westwood Blvd Los Angeles, CA 90024 Super King Markets There are multiple Super King Market locations in the LA area. (323) 225-0044 2716 N San Fernando Rd Los Angeles, CA 90065 The Original Los Angeles Farmers Market The Farmers Market of Los Angeles is the original, and some argue, the best. Take a stroll past myriad stands offering seasonal fresh fruits and vegetables, and plenty of gluten-free things to eat. (323) 933-9211 6333 W 3rd St Los Angeles, CA 90036 Grocery Stores, Fruit & Vegetable Markets, Supermarkets & Super Stores Trader Joe's Trader Joe's offers tons of gluten-free options and has 11 Los Angeles locations. Whole Foods Market There are numerous Whole Foods Markets around Los Angeles. They offer numerous gluten-free items, and offer delivery via Amazon Prime. (323) 964-6800 6350 W 3rd St Los Angeles, CA 90036

Celiac.com 01/17/2023 - Supply chain shortages and rising prices have hit everyone, but people with dietary restrictions are getting hit extra hard, with extra high prices associated with a shortage of specialty health food products and ingredients. Higher prices for basic ingredients means higher prices for products that use those ingredients. Jennifer Kinkade, the owner of Dedicated gluten free bakery and coffee shop in Tucson, Arizona, says that she's seeing the highest prices ever for specialty ingredients, especially for gluten-free flour ingredients and starches. For example, Kinkade says her price has tripled for ingredients like tapioca starch. “The flours are one of the hardest things right now...gluten free [was] always expensive, but I think it’s even more expensive now,” she said. The supply chain shortages are caused, in part, by labor shortages in the wake of Covid-19. Labor shortages mean farmers must now carefully choose which crops to grow, which they can easily harvest and get to market in the face of labor challenges. The overall effect of the shortage has meant scarcity of products and ingredients, higher prices, and even changes to product ingredients that mean they are no longer gluten-free. In many cases, companies can't get the gluten-free ingredients necessary to make their products. In some cases, that means they're using non-gluten-free ingredients, so some products are no longer gluten-free and safe for people with celiac disease. The short takeaway is that things won't likely improve until the labor shortage improves. Until then, high prices and scarcity of gluten-free products will likely be the norm. Have you experienced scarcity of gluten-free products, sky-high prices, or a change in gluten-free status of a product? Share your story in the comments below. See more at kold.com

Celiac.com 12/21/2022 - In many places in the world, access to gluten-free foods is not a sure thing. The challenges for people with celiac disease who live in Nigeria are similar to those who live in many areas: finding good quality, reliable products. Being able to buy locally sourced products made with local ingredients might also be a nice benefit. An upstart African chef is looking to change that. Using Cassava Root, Plantain and Fonio Flours to Make Pasta Finding reliable, good quality gluten-free products in many places, can be challenging, including in Lagos, Nigeria, where Renee Chuks, a trained chef, started experimenting with making pasta from cassava during the coronavirus pandemic. Cassava is a a root vegetable rich in minerals and Vitamin C, and plentiful in Nigeria. As part of her journey to create a viable gluten-free pasta product, she said, "We looked inward to like, what kind of products we have that we eat every day. Cassava is one of our major, major products...so we figured let's start with that," Chuks told reporters She ended up perfecting a hand-made pasta that also uses plantain and fonio, a small grain crop grown in West Africa, which she infuses with local herbs and vegetables, giving some of her pasta a green or pinkish tint. Launching "Aldente Africa" Chuks now sells her products via her company, Aldente Africa, which is among the first companies to make gluten-free pasta in Nigeria, she says. Her Aldente products feature upscale packaging and retail at US$2-$5 per package, which targets a fairly affluent local consumer for the time being. As the global market and the local appetites for gluten-free food continue to grow, look for local entrepreneurs like Renee Chuks to bring their passion, creativity and knowledge to new products for local markets. Read more at Reuters.com

Celiac.com 11/17/2022 - Welcome to Celiac.com's biggest and most comprehensive gluten-free Thanksgiving holiday guide yet! This year, in addition to dozens of new recipes for great gluten-free desserts, and more than a dozen gluten-free holiday cocktails and eggnogs, our Gluten-Free Thanksgiving for 2022 also includes tips for planning and dining in a non-gluten-free home, along with: New Recipes for Gluten-free Appetizers A Dozen New Recipes for Great Gluten-Free Desserts New Recipes for Gluten-free Side Dishes New Recipes for Gluten-free Main Dishes New Tips on Dining at a Non-Gluten-Free Home A List of Nearly Sixty GFCO Certified Thanksgiving Foods Here are the seven steps to a perfect gluten-free Thanksgiving: Step One - Buy a Gluten-Free Holiday Turkey Step Two - Make Great Gluten-free Stuffing Step Three - Make Great Gluten-Free Appetizers Step Four - Make the Best Gluten-free Holiday Gravy Step Five - Make Great Gluten-Free Mashed Potatoes and Side Dishes Step Six - Serve Great Gluten-free Pumpkin Pie or Other Holiday Desserts Step Seven - Serve Great Gluten-Free Holiday Cocktails, Coffee Drinks, Eggnogs & More Step One - Know Which Holiday Turkey is Gluten-Free Always make sure you buy a 100% gluten-free turkey for your holiday dinner. Don't assume your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and to make sure there is no hidden gluten in any of the ingredients. Be especially cautious of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you’re not sure, check the ingredients and use our Gluten-Free Ingredient Lists to help you shop. If you’re wondering which brands of turkey are gluten-free, here’s a helpful list of gluten-free turkey brands. There are probably many other gluten-free brands, but be sure to check with your local store and read labels to be sure. Step Two - Here are Nine of Our Best Recipes for Great Gluten-free Stuffing Brown and Wild Rice Savory Mushroom Stuffing Best Gluten-free Holiday Stuffing Recipe Whole Foods Market Classic Gluten-free Stuffing Food Network Classic Gluten-free Stuffing Step Three - Serve Great Gluten-free Appetizers Bacon Wrapped Dates with Goat Cheese Baked Brie with Cranberry Raspberry Sauce Baked Brie with Fig Jam Prosciutto Wrapped Pears with Manchego Roasted Red Pepper Dip Step Four - Serve Our Best Gluten-free Holiday Gravy This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people. Ingredients: 1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (¼-ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Directions: While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir. Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper. Step Five - Make Great Gluten-Free Mashed Potatoes and Side Dishes Make these roasted garlic and chive mashed potatoes, and/or make easy, tasty gluten-free side dishes using Celiac.com's extensive listing of gluten-free recipes. Roasted Garlic Chive Mashed Potatoes Ingredients: 5 large russet potatoes (about 4½ pounds), peeled and cut into chunks 1 head of garlic (8-10 cloves), roasted 1 cup fresh cream, warmed ¾ cup (1½ sticks) butter, room temperature 1 teaspoon finely chopped fresh thyme 1 tablespoon finely chopped chives Salt and freshly ground black pepper Directions: Use a knife to cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Drizzle lightly with olive oil, and wrap in foil. Place in oven at 400 degrees F, and roast for about 30 minutes, until cloves are soft. While garlic is roasting, wash and peel potatoes and cut into 6 chunks each. Add 1 teaspoon of salt to a large pot of water, add potatoes and boil until the potatoes are soft (about 25-30 minutes). When garlic is soft, remove from oven and allow to cool slightly. Once cool, place garlic on a plate and use a wooden spoon to squeeze roasted garlic out of the clove. When potatoes are done, strain them into a colander and let stand for 5 minutes to allow them to steam dry over the pot they were cooked in. Mash the potatoes. Stir in the cream, butter, roasted garlic, thyme and chives, and season to taste with salt and pepper. Serve immediately. More Gluten-Free Side Dishes If you're looking for some tasteofhome.com has fifty recipes for great gluten-free side dishes for Thanksgiving. Here are five of our favorite gluten-free side dishes: Roasted Brussels Sprouts with Pears Ingredients: 1-½ pounds Brussels sprouts, halved 3 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon pepper 1 large pear, cut into ½-inch-thick slices ½ cup chopped walnuts 3/4 cup balsamic vinegar 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed Directions: Heat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway through. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes. Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes. In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine. Gluten-Free Biscuits Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. Ingredients: 2-¼ cups gluten-free all-purpose baking flour 2-½ teaspoons baking powder 2 teaspoons sugar ½ teaspoon baking soda ½ teaspoon salt ½ cup cold butter, cubed 1 cup buttermilk Directions: Preheat oven to 425°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-½-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm. How do you make buttermilk? To make a cup of buttermilk, place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough milk to measure 1 cup. Stir; let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. Cider Baked Squash Ingredients: 2 medium acorn squash, cut into 1-inch slices, seeds removed ½ cup apple cider or juice ¼ cup packed brown sugar ½ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon ground mace Directions: Heat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes. Winter Fruit Salad Ingredients: ⅓ cup pomegranate juice ¼ cup sugar 1 teaspoon grated tangerine zest 4 tangerines, peeled and sectioned 2 medium kiwifruit, peeled, halved and sliced 1 medium apple, cut into ½-inch slices 1 large ripe banana, sliced 1 large pear, cut into ½-inch slices 1-½ cups cubed fresh pineapple ½ cup pomegranate seeds Directions: In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature. In a large bowl, combine the remaining ingredients. Drizzle pomegranate mixture over fruit. Serve immediately with a slotted spoon. Brown Sugar Apple Glazed Carrots Ingredients: 2 pounds medium carrots, cut into 1-inch pieces ½ cup unsweetened apple juice ½ cup packed brown sugar ¼ cup butter, cubed ¼ teaspoon salt ¼ cup chopped pecans or walnuts, toasted, optional Directions: In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours. Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans. Step Six - Serve One of Our Most Loved Gluten-free Holiday Dessert Recipes Scroll down and follow the Pumpkin Pie recipe below, or follow the links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Gluten-Free Dessert Breads Banana Nut Bread #3 Gingerbread Gingerbread #2 Holiday Pumpkin Bread Orange Walnut Bread Gluten-Free Holiday Cookies Decadent Gluten-Free Triple Chocolate Chunk Cookies Frosted Pumpkin Bars Lebkuchen Molasses Spice Cookies Quick Cranberry Coconut Cookies Pumpkin Chocolate Chip Cookies Snickerdoodles Soft Sugar Cookies Sugar & Spice Madeleines Gluten-Free Pies, Pastries & Desserts Apple Crisp Apple Crisp #2 Danish Pumpkin Pie Tasty Apple Crisp Three Ingredient Gluten-Free Pie Crust Traditional Apple Pie Gluten-Free Cheesecakes Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Gluten-Free Candy Candied Orange Peels Thanksgiving Gluten-free Pumpkin Pie Prepare winning gluten-free desserts, such as Celiac.com’s Best Ever Gluten-free Pumpkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe) Ingredients: ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into gluten-free pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. For more great gluten-free sides, desserts, and more, be sure to consult Celiac.com’s Gluten-free Recipes list. Step Seven - Serve Great Gluten-Free Booze, Wine and Beer Thanksgiving and Holiday Cocktails and Drinks News that the FDA has declared that all distilled alcohols are gluten-free has many people with celiac disease lifting a glass of their favorite tipple. To celebrate, we've added a number of new recipes to our list of gluten-free holiday drinks. Six Great Eggnog Recipes Rum, Brandy, and Bourbon, oh my! Here are six great gluten-free eggnog recipes to properly kick off the festivities. Holiday Cocktails with Bailey's Irish Cream Kahlúa Cocktails Six Great Rum Cocktails for the Holidays Serve booze freely, as all distilled spirits are now considered gluten-free but the FDA and the TTB, unless any gluten-ingredients are added afterward. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers, and wine is gluten-free. Tips for Planning Ahead Plan your menu at least a couple weeks in advance. Shop early for shelf-stable ingredients, and any gluten-free options. Get your vegetables and other fresh items several days in advance. Simplify the cooking by doing prep work days in advance. Chop vegetables, cut up bread for stuffing, portion out ingredients into individual containers with labels. Make and prepare as much in advance as possible. Many things, such as cranberry sauces can be made days in advance. Pies and other desserts can be baked a a couple of days ahead. Feeling anxious about eating Thanksgiving or holiday dinner as a gluten-free guest at someone else’s home? Tips for Dining at a Non-Gluten-Free Home Remember, it's all about your safety, so assert yourself, and communicate clearly. Call your host well in advance to let them know about your dietary needs. Offer to help with the planning and the food prep work. Offer to bring gluten-free side dishes and desserts with plenty to share for other guests. Most dinner hosts are happy to accommodate guests with special food needs. Preparing early, and communicating with your hosts, will help ease any concerns about eating gluten-free. Bring Gluten-Free labels or table cards so safe food can be easily recognized. Bring or borrow separate serving utensils to prevent cross-contamination.