Eating out can be a challenge for people with celiac disease, but some state fairs are beginning to notice this problem. They are making changes to include vendors who offer gluten-free food. You may still have to miss out on a deep-fried Twinkie at the fair, but the number of options is increasing.
A blueberry lemon-flavored muffin topped with refreshing lavender sugar sits on the table, a perfect companion for the cup of coffee steaming nearby. Upon taking a bite of the muffin, it proves to be not only an acceptable breakfast, but an exceptional one. It is shocking to discover that this moist, flavorful delight does not contain any corn, soy, genetically modified organisms (GMO), preservatives, xanthan gum, or gluten and still manages to taste like a delicious muffin. A gift from a loving daughter to her ailing mother, Debbie Davis and her son, Kyle Davis, recently concocted Flour Sucks muffins, which are baked at Mineola’s award-winning LaWaffalata restaurant with genuine concern for the health and quality of life of others.
As a pasta-loving Italian, eliminating gluten from my diet at the recommendation of my doctor seemed to leave me with extremely limited food options. However, compelled by my compounding fatigue and stomachaches, I waved the white (and red and green) flag, and embarked on my gluten-free adventure, eager for more energy and less pain.
I didn’t realize that the benefits of a gluten-free diet would contribute to the improvement of other aspects of my life.
Writer and photographer Erin Scott has just published her first book, titled Yummy Supper, which offers 100 “fresh, luscious and honest recipes from a (gluten-free) omnivore.” The book grew from Scott’s popular blog of the same name. We asked the Berkeley resident to spill the beans on her inspirations, what the deal is with gluten free, and where she likes to source her food locally.
If you spot a food package label that says gluten free, you can now be pretty well assured that the label means what it says.
As of Aug. 5, all food manufacturers must be in compliance with a set by the Food and Drug Administration.
The rule states that foods may be labeled “gluten free” only if there’s less than 20 parts per million of the protein.
Two grass-roots organizations, Pierce’s Pantry in Massachusetts and the National Gluten-Free Food Bank Movement in Denver, are working to help those people who are trapped between celiac disease and hunger. They’re reaching out to food pantries to help them better serve their gluten-free clients by supplying more options and teaching pantries to identify and sort the gluten-free donations that they already have.
A few weeks ago this topic came across my desk. Research on something called nanojuice and its link to celiac. I had never heard of this before.
The news release was not as quick to link nanojuice as a new way to diagnose celiac disease, it sort of floated the possibility out there. A follow up article in Nature World News clearly stated the link however. So I decided to look into it a bit.
“We’re seeing more and more people come to us going gluten-free not because they have been diagnosed with celiac but they are presenting with other medical conditions like joint pain, eczema, unexplained pain,” Dr. Amanda S. Holiday, registered dietitian at the University of North Carolina at Chapel Hill, said.
But in the meantime gluten-free doesn’t necessarily mean eliminating favorite foods. Pizza is still game, and one recipe we found is made from potato tapioca millet and cornstarch.
A typical day for Alessio Fasano, M.D., a world-renowned expert on celiac disease and gluten sensitivity, doesn’t seem to exist. This isn’t surprising given his many roles, or hats as he describes them, at Mass General Hospital for Children and in the gluten-free world at large.
Alessio Fasano juggles administrative work with research and patient care
As director of the Center for Celiac Research, chief of the division of pediatric gastroenterology and nutrition and associate chief of the department of pediatrics research, Fasano spends his days overseeing research, working with physicians, seeing patients and handling numerous administrative duties.
Healthy snacks should be a part of our daily meal plan, but that doesn’t always happen. Life happens. We get busy and often forget to prepare for meals and snacks which can result in poor choices. KIND Snacks help simplify snacking with their Healthy Grains Clusters and now there are three brand new varieties to choose from.