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.
The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. And then requesting that the baloney be sandwiched between two pieces of white bread. Served with a cookie for dessert.
David Klimas has a friend who recently went gluten-free, a development that the 46-year-old real estate sales manager greets with a slow eye roll. He thinks that the gluten-free thing is just a fad, promoted by food companies “as a way of making money.”
[Ed: This recipe is a big hit around our house!]
Bisquick Gluten-Free Mix is the champ that creates a tasty gluten-free version of a classic cinnamon and sugar cookie.
Gluten-Free Macaroni and Cheese
” It seems sometimes there are only two choices with macaroni and cheese: Make it from scratch with a roux and slow-simmered cheese sauce, or tear open a box and make it in minutes. It turns out you don’t have to choose between quality and convenience. This quick method uses goat cheese, aged white Cheddar and gluten-free pasta. Throw in some dark lacinato kale and you have a complete meal in about 25 minutes. ”
Gluten-Free Cooking and Baking
What home cooks should know about preparing gluten-free foods.
Maybe you’ve been advised to eliminate gluten from your diet to manage celiac disease. Or perhaps you have health problems, including fatigue and abdominal pain, caused by sensitivity to gluten and called gluten intolerance.
Whatever the reason for avoiding gluten, chances are you’ll need to learn your way around a gluten-free kitchen and develop simple strategies for preparing delicious and nutritious gluten-free meals and snacks.
Delicious Gluten-Free Pancakes
“Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.”