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Wednesday, August 31, 2011
From Care to Cure
Have you seen this video from the University of Chicago Celiac Disease Center yet? I really like the way they incorporate graphics, symptoms, and statistics all together into one video about celiac disease. Please share with others!


The University of Chicago Celiac Disease Center is one of the nation's premier institutions dedicated to celiac disease diagnosis, treatment, and support. Its programs serve celiac patients, facilitate clinician training and enhanced diagnosis, and drive cutting-edge research. "From Care To Cure" is a short video highlighting the center's mission and activities.

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Tuesday, August 30, 2011
End Your Summer with Gluten-Free S'moreables Giveaway
DUE TO AN OVERWHELMING RESPONSE TO THIS GIVEAWAY, IT IS CLOSED AS OF TODAY (9/1/11).


When I went to sleepaway camp, s'mores were a camp favorite. Unfortunately, I was always the one camper awkwardly trying to make a s'more with only chocolate and marshmallows. This is not an easy task as the marshmallows and chocolate start melting all over the place. If I only had these S'moreables Graham Style Crackers back in the day, I would have been all set with my gluten-free s'mores!

As soon as I got my samples last week, I dug right in to the box of S'moreables. These did not disappoint. I ate about four of these crackers before I had to force myself to put away the box. If only I had a campfire, some marshmallows, and chocolate at my desk at work. ;-)

Kinnikinnick Foods, North America’s largest manufacturer of gluten-free baked goods and snacks, offers S’moreables Graham Style Crackers, perfect for summertime camping and making irresistibly gooey s’mores.

The perfect gluten-free accompaniment to melted chocolate and roasted marshmallow, Kinnikinnick’s S'moreables are available online and at select health food and traditional grocery stores in both the United States and Canada for an SRP of $4.59.

Although camp days are over and kids are heading back to school, it is still warm enough to light up a camp fire (or turn on your stove!) and make some good old S'mores.

GIVEAWAY

Want to win your very own box of Kinnikinnick treats including S’moreables, Chocolate KinniTOOS, Original KinniKritters, and Montana’s Chocolate Chip cookies? Here's how to enter:

1. Like Kinnikinnick on Facebook and leave them a comment saying "Erin at Gluten-Free Fun sent me!"
2. Like my Gluten-Free Fun page on Facebook and tell me you left a comment on Kinnikinnick's page.

If you don't have a Facebook account, leave a comment below with your email address and you will be entered for the Kinnikinnick giveaway.

I will choose one winner using Random.org on Friday, September 2nd. Enter today!


DUE TO AN OVERWHELMING RESPONSE TO THIS GIVEAWAY, IT IS CLOSED AS OF TODAY (9/1/11).

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Monday, August 29, 2011
Peanut Free Day with the LI Ducks
While I am still hoping for a gluten-free night with the Long Island Ducks next summer, I like to announce local allergen-aware events such as this one. Tickets are now on sale for only $9 each plus fees. Please see the flyer below for more information.


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Friday, August 26, 2011
Gluten-Free in Five Minutes
Even though I love to cook, I am a busy New Yorker who seems to always be on the run and I can't always find the time. Sundays are usually my big cooking day with a couple of hours in the kitchen preparing meals for the week. My weekdays are hectic and leave me looking for quick meals or defrosting something from Sunday When it comes to baking, I rarely have the time.

Enter a new cookbook...

Over the summer, I received a copy of Gluten-Free in Five Minutes, by Roben Ryberg. "This cookbook offers a delicious, gluten-free solution, for those hectic days when you don’t have much time to spend in the kitchen. Using just a few ordinary ingredients, a single flour, and a microwave, baking expert Roben Ryberg shows you how to make fast and fabulous breads, rolls, cakes, pizza crusts, tortillas, and more."

Many people don't feel comfortable "baking" in the microwave but for those that don't mind it, this cookbook is an interesting compilation of breads, desserts, and even muffins that can all be prepared using the microwave instead of the oven. This is a unique cookbook that those of us on the go might like to try. Additionally, the recipes make small batches of baked goods instead of a whole dozen. I think this is especially useful for those of us in small kitchens with little storage space or for those that only want one or two rolls with dinner instead of a full dozen.

Recipes include:
· Cinnamon Raisin Bread
· Peach Cobbler
· Apple Crisp
· Marble Cake
· Crispy Rice Treats
· Rice Pudding
· Hot Dog Rolls
· English Muffins

Although I haven't tried any recipes yet because I don't keep a lot of the flours at home, I do plan on picking up some supplies and checking out some of these recipes.

For further information about the book and its author, please visit: www.RobenRyberg.com and www.DaCapoPressCookbooks.com.

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Thursday, August 25, 2011
Gluten-Free in College: Part 5
As 14 million college students prepare to go back to school this month, many are worrying about class schedules and new roommates. But students with food allergies and intolerances have additional concerns about where they'll be able to safely dine out. AllergyEats, a free website, provides valuable peer-based feedback about how well (or poorly) restaurants accommodate food-allergic guests.

AllergyEats Helps College Students Find Allergy-Friendly Restaurants Near Campus
Send Your College Student Off to School with This Valuable (Free) Resource

BOSTON, MA (August 24, 2011) – More than 14 million college students are going back to school this month, with nearly 3 million freshmen attending college for the first time. These students are worried about their workload, class schedules and new roommates, but students with food allergies and intolerances have additional concerns about where they’ll be able to safely dine out. AllergyEats (www.allergyeats.com), the biggest and fastest growing source for finding allergy-friendly restaurants, offers a solution.

AllergyEats, a free, user-friendly website, provides valuable peer-based feedback about how well (or poorly) restaurants accommodate the needs of food-allergic customers. The peer ratings and feedback allow food-allergic and gluten-intolerant diners to quickly and easily find restaurants that will accommodate their specific dietary requirements – and avoid the ones that won’t.

“For people with food allergies, dining out can be a stressful experience. And for college students, who may be out on their own for the first time this fall, that anxiety is multiplied, especially if they’re in an unfamiliar town. Now, they can depend on AllergyEats to find (and rate) allergy-friendly restaurants on – or near – campus,” said Paul Antico, founder of AllergyEats, food allergy advocate and father of three food allergic children.

AllergyEats lists more than 600,000 restaurants nationwide, which food-allergic diners can rate. The site also offers information on restaurants’ menus (including gluten-free menus), allergen lists, nutrition information, certifications, web links, directions and more.

AllergyEats is different than ‘typical’ restaurant review sites, which rate restaurants based on food, ambiance and service. AllergyEats is singularly focused on food allergies, with peer reviews spotlighting where people with food allergies or intolerances have more comfortably eaten.

“A huge, important component to the college experience is the social element, as college students strive to make friends, fit in and not seem different or high maintenance. Teens may feel embarrassed about explaining their food restrictions at restaurants, especially to a server who doesn’t understand food allergy preparations or protocols. By using AllergyEats to find allergy-friendly restaurants in advance, these students can feel more comfortable – and in control – when dining out,” Antico explained.

“And, obviously, there’s the bigger issue of avoiding an allergic reaction, which can be life-threatening for people with severe allergies,” Antico continued. “This can be a tremendous fear for food-allergic college students who are away from their parents and their familiar routines, sometimes for the first time.”

AllergyEats has experienced steady growth since its February 2010 launch, and now has more than 15,000 monthly users and 5,000+ food allergic fans regularly sharing ideas through the AllergyEats Blog and associated social media sites.

AllergyEats has been endorsed by highly-respected food, health and allergy organizations and individuals, including the Asthma and Allergy Foundation of America, Gluten Intolerance Group, Massachusetts Restaurant Association, Chef Ming Tsai and more.

For more information, please visit www.allergyeats.com

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Wednesday, August 24, 2011
Has Consumer Perception of GF Food Safety Changed Over Time?
The Gluten Intolerance Group & The University of Chicago Celiac Disease Center



GIG New Logo

The University of Chicago Celiac Disease Center has partnered with the Gluten Intolerance Group on an exciting initiative to further their understanding of consumer perception of gluten free food safety. If you have 20 minutes to participate and have been diagnosed with celiac disease or gluten intolerance/gluten sensitivity, please complete this food safety survey. They hope to gain valuable information from this study that will identify education and purchasing behaviors within the gluten-free community that would be useful in advancing gluten-free products and dining; and identify education, training, and communication needs between and within the consumers and food manufacturing and food service industries.

To complete the survey, please visit this link and click to accept participation on the first page: http://survey.constantcontact.com/survey/a07e4m0yyolgrdqh65j/start

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Tuesday, August 23, 2011
Kettle Reduced Fat Potato Chips
I've had Kettle Brand chips before, but I was excited to learn about their new reduced fat chip at Food Fete earlier this summer. I love potato chips; their crunch, their saltiness, their (usually) gluten-freeness! I try to buy unsalted chips or low-fat, but sometimes low-fat usually means low-flavor. This is not the case with the new Kettle Brand reduced fat line. These are some crunchy and flavorful chips! They are also gluten-free which makes them the perfect go-to snack for us on the gluten-free diet. I opened the Sea Salt &  Vinegar Krinkle Cut immediately. The first thing I realized was that these were the first krinkle cut kettle chips I ever ate. Somehow I think the krinkle adds to the signature kettle crunch which is fine by me. The second thing I realized is that I didn't get that overpowering weird feeling in my jaw from the vinegar flavoring. There was just enough flavor to make these good but not too much vinegar. I would definitely buy these chips, especially if I saw the smaller bags at the deli or local bodega. All of the new reduced fat kettle chips are gluten-free so pick some up today!

Here is some more information from the company:

These surprisingly indulgent potato chips are made with all natural ingredients, sunflower and safflower oils, and have only 130 calories per serving. But don’t fret – these chips have all the flavor and crunch you expect from Kettle Brand with 40% less fat. The new line is launching with the following flavors:
  • Sea Salt (on store shelves now)
  • Salt & Fresh Ground Pepper (in stores in August)
  • Sea Salt & Vinegar Krinkle Cut (in stores in August)
Like all Kettle Brand® snacks, the new Reduced Fat potato chips are made with only the best, all natural ingredients – no trans fats, no artificial colors or flavors, no preservatives.

KETTLE BRAND® LAUNCHES ALL NATURAL REDUCED FAT POTATO CHIP LINE

SALEM, Ore. – Kettle Brand, a pioneer in the batch-cooked, all natural potato chip category, is bringing its most popular flavors to a new reduced fat potato chip that delivers signature bold flavor and hearty crunch, with 40 percent less fat. Surprisingly indulgent at only 130 calories per serving, the new line extends the brand’s unwavering commitment to innovation and natural ingredients to one of the fastest growing snack categories.

The first flavor in the Reduced Fat line-up, original Sea Salt, is already making its way onto store shelves. Sea Salt & Vinegar and Salt & Fresh Ground Pepper, two of the brand’s most popular flavors, will be added later this summer. Sea Salt & Vinegar Reduced Fat will debut on a Krinkle Cut™, answering consumer requests to pair the robust flavor with a hearty, ridge-style chip. It will be the only all natural, reduced fat, thick ridge-style chip on the market. Salt & Fresh Ground Pepper, already a best seller on a Krinkle Cut™ chip, will be offered for the first time as a reduced fat option in the traditional style chip.

“We may have reduced the fat, but the flavor is as indulgent as ever,” said Julie Dunmire, Kettle Brand Marketing Director. “We’re excited to offer consumers a choice of chip styles in traditional flavor favorites. Now when someone is seeking a healthier snacking choice, they can experience the same crunch, texture and great tasting, all natural flavor they crave. You truly cannot tell they are reduced fat without looking at the bag.”

Like all Kettle Brand snacks, the reduced fat potato chips are made with the finest, all natural, non-GMO ingredients – no trans fat, no preservatives, no artificial colors or flavors, and no MSG. Only the same all natural sunflower and safflower oils found in the original line are used in making Kettle Brand Reduced Fat potato chips. However, a proprietary cooking technique results in chips which provide a satisfying crunch and flavor, while delivering a lower fat profile. By offering its most popular signature flavors in three different lines, Original, Baked and now Reduced Fat, Kettle Brand provides retailers and consumers with their favorite varieties of potato chips cooked their way.

“The tang of the vinegar, the spice of the pepper and the crunch of the potato are there in full force,” said Carolyn Richards, Kettle Brand Chief Flavor Architect. “We worked hard to ensure the experience of our new Reduced Fat potato chip line lives up to the Kettle Brand standard.”

Kettle Brand® Reduced Fat Sea Salt potato chips are available in 8-oz. bags nationwide with a SRP of $3.49. Salt & Fresh Ground Pepper and Sea Salt & Vinegar Krinkle Cut™ flavors will arrive on store shelves in August.

About Kettle Brand®
Kettle Brand is one of the leaders in the premium potato chip category. With manufacturing sites in Salem, Ore., Beloit, Wis. and Norwich, U.K., Kettle Brand is distributed throughout North America, the United Kingdom, Japan, Guam, South Korea and Western Europe. Kettle Brand products include more than 20 flavors and four varieties of potato chips as well as tortilla chips, nut butters and trail mixes.

Kettle Brand is part of Diamond Foods, which is based in San Francisco. Diamond Foods is an innovative packaged food company focused on building, acquiring and energizing brands, including Kettle Brand® Potato Chips, Emerald® snack nuts, Pop Secret® popcorn, and Diamond of California® culinary and snack nuts. The company’s products are distributed in a wide range of stores where snacks and culinary nuts are sold.

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Monday, August 22, 2011
Gluten-Free in College: Part 4
In the beginning of 2011, the North Texas Gluten Intolerance Group (NTGIG) newsletter featured a wonderful article by Rebecca Panzer, M.A., R.D., L.D called Navigating the Gluten Free Diet in College. This article was written in educational collaboration with the Celiac Center at Beth Israel Deaconess Medical Center. When I asked Rebecca if I could share this article with my readers, she happily obliged. I am so excited to include this in my Gluten-Free in College series. It has tips for living both on and off-campus, ideas of how to discuss your gluten-free diet with your new college friends, and even key questions to ask your university's administration and dining services staff. This is a must read for all college students!
Navigating the Gluten Free Diet in College
College is an exciting time-it’s a chance to assert your independence and show the world who’s boss. However, while you’re independent in many ways, meals and housing are usually governed by the college. This can be a challenge but with a little preparation and foresight, it’s a piece of cake (gluten free of course!) 
This guide was created based on the insight provided by young adults living with celiac disease across the United States. It has three sections. “First Steps” outlines people to talk to before attending college. “Living on and off Campus” discusses the logistics of living and eating in tight quarters with other people. Finally “New Friends” outlines some of the social challenges students experience in the college environment. There are two tools. The first is a series of questions to make the dining hall experience a little easier. The second tool is a foldable business card that outlines the gluten free diet for restaurants and friends looking to create a gluten free meal.

To read the report in its entirity, you can find it on the NFCA website here: http://www.celiaccentral.org/SiteData/docs/NFCAGluten/d026a20f21d46641/NFCA_Gluten_Free_Guide_to_College.pdf

You can learn more about Ms. Panzer on her website http://www.nutritionconsultma.com or by emailing her directly at rpanzer[AT]nutritionconsultma.com

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Friday, August 19, 2011
Gluten-Free in College: Part 3
There are so many great articles published in the past few weeks about being gluten-free in college. Here is a round up of some of great articles.

Walking in your Shoes: Welcome Freshmen!
by Rudi's Gluten-Free

Resources and Tips for Gluten-Free College Students
by Celiacs in the House

The Ultimate Gluten Free Guide to College: 10 Tips to a Seamless and Successful Gluten Free College Experience
by CeliAct

Confessions of a Campus Celiac: Guest Post
by Julie Bourne, The Campus Celiac

College Bound and Gluten-Free
by Joyce Hendley

Dorms, Tailgating, & Cafeterias: Gluten-Free College Advice
by Betsy Metcalf

Living Gluten-Free in the College World
by Lucy Glaize

If you have written a blog posting or article about being gluten-free in college, please send me your link and I will update this page.

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Thursday, August 18, 2011
Gluten-Free in College: Part 2
I don't think there is anything better than getting gluten-free college tips than from a college student herself. Since I am out of college for a while now, my advice is somewhat dated. No fear, my blogger friend Candice put out a great post just this week. Candice, of Embrace G-Free, is an amazing gluten-free blogger that I first met online at the end of 2010 when she won a contest on my website. In the beginning of 2011, Candice started blogging at Embrace G-Free and she has been balancing college and blogging with ease ever since! I've only met Candice in person 1.5 times (half being at the Mets game when we only waved to each other) but I think her positive attitude and friendly personality really come through in her blog.

Candice is heading back to college next week so she put together a great list of ten things to think about as a gluten-free college student. Below are some highlights from her post. You can read her entire post here.

  • Get yourself a Mini Refrigerator/ Freezer!
  • Stock Up
  • Always have a safe snack on hand.
  • Talk to your friends.
  • If you are on a meal plan, get in contact with your dining hall. (My biggest mistake in college was NOT doing this!)
  • If you cook for yourself, prepping is key!
  • Don't let your gluten intolerance hold you back, but do what makes you comfortable.
  • Bring your own toaster.
  • Do your homework, research local restaurants that are accommodating and stores that carry GF foods.
  • Most importantly, have fun and enjoy every moment of your college experience.

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Wednesday, August 17, 2011
Gluten-Free in College: Part 1
At this time of year, I always get really nostalgic for college. I met my best friends for life and got an amazing education at Marist College so I have very fond memories of those four years of my life. Unfortunately, the not so fond memories came to eating in college. I wasn't careful, I ate and drank a lot of things I shouldn't have, and I did a lot of gluten-filled things I am not proud of during those four years of college. In retrospect, I should have been much more careful. I should have spoken directly with the cafeteria staff during freshman orientation and checked with the staff regularly about the food I was eating but I did none of these things. I was sick for much of the first two years of school while eating in the dining hall and this was all as a diagnosed Celiac. I can't go back and change anything, but I can share tips with my readers about how to make college life much easier for those going away with Celiac Disease or gluten intolerances. It seems that college campuses are friendlier than ever to those on a gluten-free diet, so I want to help ease your back-to-school worries.

Seriously, could my college campus get any more beautiful!?

This is the first of a multi-part series about going back to school and going away to college and how to navigate a gluten-free diet.


Is Your College Gluten-Free Friendly?

The GlutenFreeTravelSite added a feature that enables gluten-free college students to review colleges and universities for their degree of "gluten-free friendliness." Reviewers simply follow the steps for Submitting a Review as they would for a restaurant, store, hotel, or resort, but they choose "college" when prompted for the type of establishment they're reviewing.

By adding colleges as a choice of venues to be reviewed, GlutenFreeTravelsite gives college students a way to share their feedback -- both positive and negative -- with current and prospective students who follow gluten-free diets.


Read more from the GlutenFreeTravelSite press release below:

GlutenFreeTravelSite today announces the addition of a feature on its site that enables the gluten-free community to review colleges and universities for their degree of “gluten-free friendliness.”

GlutenFreeTravelSite is a website that helps people following gluten-free diets find “safe” places to eat, whether they are looking for a restaurant in their town or searching for suitable places to eat or stay when traveling. The site contains a database of thousands of reviews of restaurants, hotels/resorts, cruises, and grocery stores throughout the world -- submitted by people following gluten-free diets.

By adding colleges and universities as a choice of “venues” being reviewed, college students now have a way to share their feedback – both positive and negative – with current and prospective students who follow gluten-free diets. To search for college reviews, users of the site simply do a geographic search, entering the town or zip code where the particular college is located. GlutenFreeTravelSite will also regularly share information about the college reviews it receives via Twitter, Facebook, and their free monthly email.

Max Librach, a 2009 Georgetown University graduate with Celiac Disease, explained the challenge for gluten-free teens evaluating colleges. “It’s crucial to get feedback on the gluten-free policies of colleges and the options that are available on campuses, because college students need to know if they’ll be able to get safe meals every day while attending school.”
Mr. Librach, who is also co-founder of Eagle Therapeutics, makers of CeliAct, the first nutritional supplement designed specifically for people with Celiac Disease, continued, “Students with Celiac are completely dependent on the commitment and safe practices of the school they choose. Now that there will be a place for aspiring college students to go to find out about a certain university’s ‘gluten-free friendliness,’ it will help make those tough decisions so much easier.”

“There has been a fair amount of press recently about universities that either do or don’t cater to the gluten-free community,” added Karen Broussard, founder and president of GlutenFreeTravelSite. “We felt people should have a place to go to search the schools they’re considering – or share feedback about the schools they attend. Users of our site already have the ability to search or submit dining and travel reviews of ‘gluten-free friendly’ restaurants, stores, hotels/resorts, and cruises. Why not also give them the ability to review colleges and universities?”

Most people who follow gluten-free diets do so because of Celiac Disease, an autoimmune disease in which the body is unable to digest gluten, a protein found in wheat, rye, and barley. Celiac Disease affects 1 in 133 people in the United States, and rates are even higher in some other countries. People with “gluten intolerance,” autism, and other health concerns have found that a gluten-free diet can also help reduce their symptoms.

About GlutenFreeTravelSite
GlutenFreeTravelSite was launched in April 2008 to help users quickly and easily access peer-written reviews of restaurants, hotels/resorts, cruise ships, and grocery stores around the world that cater to the gluten-free community. Between the database of reviews and the dozens of national and regional restaurant chains with gluten free menus listed on their Gluten Free Restaurant Menus page, visitors to the site can find thousands of safe dining options. For more information or to learn about advertising opportunities, visit GlutenFreeTravelSite or e-mail kbroussard(at)glutenfreetravelsite(dot)com.

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Monday, August 15, 2011
I Love You, Julia Child
The more I read about Julia Child, the more I love her. Her gregarious personality, her devotion and love for her husband Paul, and her enthusiastic passion for food is so inspiring. I read My Life in France last month and felt like I was with her in France. I now have As Always, Julia on my late summer reading list. I now want to read all things Julia that I can get my hands on. Julia was truly a pioneer in the food world and I am sure many of our TV shows, food blogs, and specialty cookbooks would not be around today if it weren't for Julia Child paving the way for us all.

In honor of  what would have been Julia's 99th birthday, I share this image I found on the new PBS Food website.

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Wednesday, August 10, 2011
California Salted Butter Milkshake Shooters
When I was at Food Fete in July, I stopped by the California Milk Advisory Board's gorgeous table. Luckily, I do not have a problem with dairy so I was happy to taste some of their amazing recipes. One of my favorite samples of the entire night was the Salted Butter Milkshake Shooter. The recipe is simple and the flavor is delicious. This would be a great beverage to server either with appetizers or as a really rich shake. This is a perfect summertime treat. Enjoy!


Salted Butter Milkshake Shooter
Prep time: 15 minutes

1/4 cup Real California butter
1/4 cup caramel sauce
4 cups Real California vanilla ice cream, softened

Melt butter in a medium skillet over medium heat. When butter begins to foam, swirl skillet several times. Cook and swirl until butter starts to brown; remove from heat. Let cool slightly, then whisk in caramel sauce. Slowly whisk in butter mixture. Serve as shooters in shot glasses or as shakes in large glasses.

Makes about 3 to 3 1/2 cups.

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Tuesday, August 9, 2011
Jump Start Your Gluten-Free Diet!
Check out this free e-book from The University of Chicago Celiac Disease Center. I first read about it on Facebook. I plan on reading it while on vacation this week. This book is available on your iPhone, iPad, or iPod touch with iBooks and on your computer with iTunes.

Here's more about the book:

The University of Chicago Celiac Disease Center is dedicated to raising awareness, increasing diagnosis rates and meeting the needs of people affected by celiac disease nationwide through education, research and advocacy.

Celiac disease, spelled Coeliac outside of North America, is an autoimmune disorder, which means the body “attacks itself”, rather than attacking a foreign substance as in an allergy. The medical treatment for celiac disease consists of strict adherence to a gluten-free diet.

With this guide you will understand the differences between celiac disease, intolerances and allergies. You will learn about the 300-plus signs and symptoms associated with celiac disease, genetic and antibody blood testing, diagnosis and required follow-up testing.

In this guide you will learn what gluten is, where gluten is found and how to avoid gluten. You will also become knowledgeable on how to make healthy food choices while grocery shopping and preparing foods inside your home to manage your gluten free diet.

You will be able to identify gluten free grains, meal options and snacks for safe eating anytime. You will also be able cook gluten free for your family and friends with easy to follow recipes excerpted from the book - Simple, Delicious Solutions for Gluten-Free & Dairy Free Cooking by Sueson Vess from Special Eats.

You will become aware of how to eat gluten free outside your home at social gatherings and school. You will also empower yourself to safely eat in restaurants and while traveling with checklists and recommendations excerpted from the books, ebooks & apps - Let’s Eat Out with Celiac / Coeliac and Food Allergies! by Kim Koeller from GlutenFree Passport. You will also discover the pioneering research initiatives, programs and services offered by the University of Chicago Celiac Disease Center.

Here is the link to iTunes.

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Monday, August 8, 2011
Webinar: The Importance of School Nurse Education & How-To Strategies for Parents of Gluten-Free Kids
“The Importance of School Nurse Education & How-To Strategies for Parents of Gluten-Free Kids”

Thursday, August 25 at 9pm ET/6pm PT

Join NFCA as Nina Spitzer, President of the Celiac Disease Foundation's Greater Phoenix Chapter, leads this valuable hour-long session about your child's gluten-free needs in and out of the classroom.

Nina will:

  • Explain the 504 Plan and its impact on the child's rights in the school environment.
  • Advise why school nurses should be educated on celiac disease and the gluten-free diet, including a review of their role in the classroom setting.
  • Provide a list of school support staff and their appropriate roles in accommodating a celiac child's needs.
  • Share strategies on how parents can maneuver the school year with their gluten-free child.
  • Offer tips and suggestions on how parents can create a safe and healthy gluten-free school environment, including recipes and common challenges in the classroom's social setting, such as lunch and snack time, birthday parties and field trips.

Sponsored by Rudi’s Gluten-Free Bakery, this webinar is free of charge and the only requirement is a working Internet connection!

Register Now
Watch and Win!

  • Three webinar participants will be randomly selected to win a prize pack from Rudi’s Gluten-Free Bakery. Each winner will receive
  • 100% organic cotton t-shirt
  • Large canvas bag ready for your next grocery trip
  • Kitchen items, including a refrigerator magnet, a sticky note set to track your grocery list, and a clip to keep your Rudi’s Gluten-Free Bakery bread fresh
  • 1$ off coupon for your next Rudi’s Gluten-Free Bakery purchase

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Thursday, August 4, 2011
Caveman Cookies

This weekend, I was excited to share with my nieces the samples of Caveman Cookies that I received last week. My twin nieces are gluten-free, dairy-free, soy-free, and almost 100% grain-free. I knew they would be the perfect testers of these new cookies since it met all of their dietary restrictions.

Caveman Cookies are…
  • Made with nuts, honey and berries!
  • Certified Gluten-Free
  • Dairy-Free
  • A good source of protein
  • Kosher Certified
  • Just 65-75 calories per cookie (depending on the variety)
  • Consistent with the principles of the Paleolithic Diet (aka the “Caveman Diet”).
  • Satisfying due to the protein, dietary fiber, and good fats that they contain!

The girls each gobbled up one of the cookies. Although they were smaller than I expected, they were the perfect size for a four-year-old's snack. I only got a small bite of the Tropical Caveman Cookie because sharing is something my nieces are still working on. From what I tasted, the cookies had a nice flavor and interesting consistency. These cookies were moist but not really a cookie consistency. They were more the consistency of a fruit/nut bar such as Larabar. It wasn't a turn-off, it was just not what I expected. The girls liked the cookies and fought over the third sample. I tried to save it for their little brother but I am sure one of them snatched it up when I wasn't looking.

At $9.95 per 12 pack of cookies, I think these cookies are a bit expensive. If the cookies were larger, I could maybe justify buying a package of these cookies at that price. I do think Caveman Cookies have the advantage of being one of the only paleo cookies on the market. Next to the gluten-free diet, going paleo seems to be very popular at the moment.

Here are the nutritional labels of the cookies:

Learn more about Caveman Cookies at the Caveman Bakery website. http://www.cavemancookies.com

You can also find them on Twitter and Facebook.

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Tuesday, August 2, 2011
A Glimpse at 'Gluten-Free' Food Labeling from the FDA
From the FDA website: A Glimpse at 'Gluten-Free' Food Labeling

Whether in muffins, rolls, or loaves, wheat bread is found in most households. But few consumers may appreciate the substance that helps the dough rise, keeps the bread from falling apart, makes it chewy, and adds to its flavor.

That substance is gluten. Breads, cakes, cereals, pastas, and many other foods are made with wheat or added wheat gluten to improve their baking quality and texture.

Technically, gluten represents specific proteins that occur naturally in wheat. However, the term “gluten” is commonly used to refer to certain proteins that occur naturally not only in wheat, but also in rye, barley, and crossbreeds of these grains and that can harm people who have celiac disease. The only treatment for this disorder is a life-long gluten-free diet.

Eating gluten doesn’t bother most consumers, but some people with celiac disease have health-threatening reactions, says Stefano Luccioli, M.D., a Food and Drug Administration (FDA) allergist and immunologist. They need to know whether a food contains gluten.

From the FDA website: Read the rest of the article here.



FDA NEWS RELEASE

For Immediate Release: Aug. 2, 2011
Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov
Trade Inquiries: Stephen King, 240-402-1407, stephen.king@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA reopens comment period on proposed ‘gluten-free’ food labeling rule
Rule would help by creating a uniform and enforceable definition

The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to “gluten-free” labeling standards used by many other countries.

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Celiac disease damages the small intestine and interferes with absorption of nutrients from food. About 1 percent of the United States population is estimated to have the disease.

“Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance,” said Michael Taylor, deputy commissioner for foods. “We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods.”

The proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as “gluten-free” not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

The FDA encourages members of the food industry, state and local governments, consumers, and other interested parties to offer comments and suggestions about gluten-free labeling in docket number FDA-2005-N-0404 at www.regulations.gov. The docket will officially open for comments after noon on Aug 3, 2011 and will remain open for 60 days.

To submit your comments electronically to the docket go to www.regulations.gov
1. Choose “Submit a Comment” from the top task bar
2. Enter the docket number FDA-2005-N-0404 in the “Keyword” space
3. Select “Search”

To submit your comments to the docket by mail, use the following address:

The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

Include docket number FDA-2005-N-0404 on each page of your written comments.

For more information:

Federal Register Notice (scroll to FDA--temporary link will update when document publishes on Aug. 3):
http://www.ofr.gov/inspection.aspx?AspxAutoDetectCookieSupport=1

Gluten-Free Portal (scroll to Gluten-Free):
http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/default.htm#gluten

FDA’s Proposed Rule on the Gluten-Free Labeling of Foods: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm077926.htm

Questions and Answers on the Gluten-Free Labeling Proposed Rule:
http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/ucm265309.htm

Consumer Update on the Gluten-Free Labeling Proposed Rule:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm265212.htm

The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

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FDA to Make Announcement TODAY Regarding Gluten-Free Food Labeling
I first saw this on the Celiac Sprue Association's Facebook page and then read it in a Delight Gluten-Free email blast this morning. Who's calling in?

FDA to Make Announcement TODAY Regarding Gluten-Free Food Labeling

WHAT: A stakeholder teleconference regarding FDA's proposed rule on gluten-free labeling of foods

WHO:
-- Michael R. Taylor, J.D., Deputy Commissioner for Foods, FDA
-- Michael M. Landa, J.D., Acting Director, Center for Food Safety and Applied Nutrition, FDA

WHEN: Tuesday, August 2, 2011 at 4:00 p.m. ET

HOW: The teleconference will be held Tuesday, August 2, 2011 from 4:00 to 5:00 p.m. ET. The toll-free number is 800-369-1976 (inside the United States) and 312-470-7298 (international). The password is CFSAN.

A replay will be available one hour after the teleconference ends until September 2, 2011. To hear the replay, callers can dial 866-415-8391. International callers will need to dial 203-369-0700.

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Monday, August 1, 2011
Dishcrawl Loves Gluten-Free

Back in June, I started following a company called Dishcrawl on Twitter. They were organizing social dining events in cities across the United States and Canada and I was intrigued. Dishcrawl is "a national foodie start-up founded on the premise that communities can be brought together through good food and good company, four restaurants in one night. Rapidly expanding into new markets, dishcrawlers can currently join monthly progressive food adventures in San Francisco, New York, Montreal, Ottawa, San Jose, the Tri-Valley Area, and the Penninsula. Dishcrawl is currently headquartered in the Silicon Valley."

I usually shy away from foodie events that are not specifically gluten-free with the fear of spending a lot of money for something where I can't eat anything. After seeing more and more cool events posted to the Dishcrawl calendar, I decided to reach out to the Dishcrawl team to see if they would consider hosting a gluten-free Dishcrawl in New York City. The Dischcrawl team got back to me in less than three minutes! No joke. Founder Tracy Lee was so excited to hear from me and learn about the NYC Celiac Disease Meetup group and our gluten-free members. She mentioned that she had lots of gluten-free friends and quickly connected me with the Dishcrawl NY team, Evie and Rachel.

After many emails over the past few weeks, the Dishcrawl NY started their gluten-free restaurant research and Evie posted up the first gluten-free Dishcrawl to their calendar last week. I was beyond excited and quickly announced the event to our NYC Celiac Disease Meetup group. In less than three days, more than 25 tickets were sold! The enthusiasm for this event was so great that Dishcrawl NY even added 25 additional tickets. The event is on September 7th and as of today tickets are still available. More details below.

The Dischcrawl NY Gluten-Free event is open to anyone who wants to buy tickets and enjoy a night of gluten-free dining around NYC.


Dishcrawl Loves Gluten-Free
Come join Dishcrawlers for an adventure through Manhattan that is completely Gluten free! Dishcrawl is partnering with NYC Celiac Disease Meetup group to make this an amazing night!

Wednesday, September 7th, 2011
7:30 p.m.

We will take you through four culinary destinations and maybe a surprise detour or two all in one night!

To reserve your seats, please register quickly. Tickets tend to sell out. Buy your tickets here: http://dishcrawl.com/dishcrawl/74

For those of you lucky to get in, see you soon!

**TO NOTE***

The meeting location will be revealed 2 days before the event via email. We're sorry, but cancellations are only taken if done 48 hours in advance. Thanks for understanding! Email ny@ dishcrawl.com with questions.

Tickets are $26.00 + $1.79 processing fee.

The ticket price includes food for the entire evening except for drinks. Drinks will have to be purchased individually by each patron.




What is Dishcrawl?

Dishcrawl is a national foodie start-up founded on the premise that communities can be brought together through good food and good company, four restaurants in one night. Rapidly expanding into new markets, dishcrawlers can currently join monthly progressive food adventures in San Francisco, New York, Montreal, Ottawa, San Jose, the Tri-Valley Area, and the Penninsula. Dishcrawl is currently headquartered in the Silicon Valley.

Dishcrawl is the best way to discover your food neighborhood!

Our City Dishcrawls are a social dining experience through 4 restaurants in 1 night with a group of awesome food lovers. Try a taste of everything while meeting your neighbors and local chefs & owners. And trust us, pacing yourself is everything. :)

Dishcrawl: Building communities around food.


http://dishcrawl.com/

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