Free Guide to Gluten Free Living

I got this email last night and I was excited to share the link with my readers. This guide is so great. Be sure to download and save today! 

Celebrate National Celiac Awareness month with your free interactive Guide to Gluten-Free Living.   Click here:  http://deliciousliving.com/gluten-free/guide-gluten-free-living-0. GIG created this Guide in partnership with Delicious Livingto provide terrific recipes, kitchen wisdom, health information and shopping tips. All designed to make gluten-free living more healthy and delicious than ever.

Save Your Favorite Gluten-Free Foods at Costco

I read this in yesterday's GIG newsletter. Although I don't shop at Costco, I know many people that day. Save your favorite gluten-free products. Make your voice heard!

Do you enjoy being able to purchase gluten-free foods at your local Costco store? We have received word that Costco is threatening to pull these food items from their inventory due to slow sales and a general lack of interest. If you want to continue to see gluten-free foods at Costco, please take a moment to fill out a comment card at your local Costco requesting these types of foods be sold there. With your help, we can show Costco that there is a definite interest in keeping these products on their shelves.

Chef to Plate Campaign 2011

I am excited to be participating in my third year of the Chef-to-Plate Campaign organized by the Gluten Intolerance Group. The Gluten Intolerance Group reached over 3.9 million people last year and will expand even further this year. I would like to think my contacts at 6 restaurants in New York City are making a difference in this campaign!

This is a grass-roots campaign to help spread awareness of celiac disease and gluten intolerance throughout the nation and into Canada and even Turkey this year, using restaurants that already have a gluten-free menu and have a solid working understanding of how to treat gluten-free menu orders. This campaign was a big success in 2010. The Gluten Intolerance Group reached more than 3.9 million people! Through GIG's partnership with several organizations, they were able to help spread gluten-free awareness throughout the gluten-free community. Participating restaurants were posted on several websites. More than 400 restaurants, including several chains such as The Melting Pot and Godfather’s Pizza participated, as did individual restaurants all over the United States and Canada.

Help support this campaign by dining out at one of the participating restaurants. Be sure to tell the restaurant staff you support them for supporting you!

Click here to see if there is a participating restaurant in your area.

Here is the official press release from GIG:


Chef to Plate interNational Awareness Campaign Kicks Off in May – Celiac Awareness Month


Restaurants in Washington and across America help spread awareness of gluten intolerances by participating in the Chef to Plate Awareness Campaign in May as part of Celiac Awareness Month.


Dining out is a part of American culture.  The average American eats out 3-5 times per week.  People with Celiac Disease and Gluten Intolerance must adhere to a strict gluten-free diet – meaning no wheat, barley or rye and no cross-contamination from any of these gluten-containing grains.  Imagine not being able to join friends or a date at a local restaurant, or missing out on a get-together because of not being able to eat the food. Restaurants all over this region are starting to develop gluten-free safe foods/menus to cater to those with Gluten Sensitivity or Celiac Disease.


In the US, over 15 million people suffer from gluten intolerances and rely on restaurants with gluten-free menus to be able to dine out safely. Restaurants across America, Canada and Turkey will participate in the Chef to Plate Awareness Campaign to help spread awareness of celiac disease and other forms of gluten intolerances during May – Celiac Awareness Month.


May is celebrated worldwide as celiac awareness month. 1 in 100 people suffer from celiac disease, an autoimmune disease that damages the intestine when proteins from wheat, rye or barley (gluten) are eaten.

Chef to Plate is a national awareness campaign of the Gluten Intolerance Group of North American (GIG).  To learn more about the Chef to Plate Gluten-Free Awareness Campaign visit www.gluten.net.

 About Gluten Intolerance Group of North American:

GIG is a national nonprofit organization who has been providing consumer and food industry support and education for 35 years. Cynthia Kupper, RD, executive director is a respected authority in gluten intolerances, food industry programs and the gluten-free diet. For more information contact Ms Kupper at 253-833-6655 or visit www.GLUTEN.net.

Contact:
Rebecca Powell, GIG Campaign Manager

Email: rebecca.powell@gluten.net

Cynthia Kupper, Executive Director
Gluten Intolerance Group of North America

253-833-6655
http://www.gluten.net

2nd Annual National Gluten Free Challenge Kicks Off in April

Pamela's Products, the award-winning dedicated gluten-free food company, will again partner with the non-profit Gluten Intolerance Group (GIG) for the 2nd Annual Gluten-Free Challenge taking place over the weekend of May 21-22, 2011, during Celiac Awareness Month. Pamela's Products and the GIG believe that everyone can enjoy a delicious and satisfying gluten-free meal together whether it be a regular meal or a holiday event. With a mission to raise awareness about Gluten Intolerance (a digestive disorder, often including Celiac Diease, that can lead to malnutrition if not treated), the Gluten-Free Challenge brings families and friends back to the dinner table... together. More than 1500 people signed up for the 2010 Challenge to eat entirely gluten-free for one weekend, with continued sign-ups since the end of the Challenge in anticipation of the 2011 event.

With 1 in 100 Americans affected by Celiac Disease, and many more who are gluten-intolerant, the Gluten-Free Challenge invites the public to try one gluten-free dish, treat or meal a day for a month prior to the Gluten-Free Challenge weekend. The Challenge empowers people to learn more about this easily treatable disease and brings awareness to the choices faced by those who adhere to a gluten-free diet.

Sign-ups for the Gluten-Free Challenge are ongoing with the official launch beginning April 21, 2011, when participants who opt-in will start to receive 30 days of tips and recipes--one per day--in preparation for the Challenge Weekend. There will also be coupons, weekly giveaways and more.

This year, the Challenge website, www.goGFchallenge.com, will also feature weekly inspiring guest posts written by the Grand Prize winner and two Runners Up of the recently held Gluten-free Challenge Blogger Contest. Check the site regularly for the announcement of the winning bloggers, and for their posts beginning the week of April 25th.

To coincide with the national Challenge, Pamela Giusto-Sorrells, Founder of Pamela's Products, ties her 2011 "Be More" campaign to the event, designating May as the "Challenge More" month, challenging everyone to find quick, easy and delicious recipes to bring friends and loved ones to the table, together. "Food is so much more than sustenance. It's family. It's friends. It's holidays, birthdays and special events. If you have a gluten intolerance, you often find yourself isolated from the social experience of food, relegated to bringing your own food or eating separately from everyone else. I believe that you can have food that everyone will enjoy together. The Gluten-Free Challenge helps educate the public about gluten intolerance and demonstrates that family meals can be easy to put back on the menu," states Giusto-Sorrells.

To "Challenge More" this May, start with these tips and treats:

• Sign up--and invite your friends/family to sign up--for May's Gluten-free Challenge and start receiving now bi-monthly tips! (www.GoGFchallenge.com or www.Facebook.com/GFchallenge)
• Go to www.goGFchallenge.com and check out the archived tips & recipes under "Recipes" from April 2010 through to the most current postings, and also learn how others experienced the Challenge in the Blog posts!
• Expand your knowledge of what's going into your body! Seek out ingredient listings that you can pronounce and that are of high quality (Hint: Pamela's Products).
• Sign up for newsletters from both the GIG and Pamela's Products.

According to the 2010 post-Gluten-Free Challenge survey, 80% of respondents found that the Challenge helped them gain a better understanding of living gluten-free, and 86% of respondents found the tips and recipes most helpful in meeting the Challenge. 66% of respondents already live a gluten-free life, and 34% are either a family member or a friend of someone who lives gluten-free. Participant comments from Facebook and the post-survey are attached (why they participated, what they got out of it).

Cynthia Kupper, RD, Executive Director of the Gluten Intolerance Group of North America states, "Studies show that following a gluten-free diet can be difficult, especially without the support and understanding of family and friends. Learning about living gluten-free can increase compliance of your loved one. I hope that everyone takes this challenge and are a positive support for loved ones."

Pamela Giusto-Sorrells, founder of Pamela's Products has appeared on NBC & ABC affiliates nationally, KRON and KTVK. Pamela's Products have been featured on the Today Show, The Doctors, in Gourmet Magazine, Woman's Day, Real Simple and many other outlets.

For additional information on Pamela's Products, please visit www.pamelasproducts.com. Media inquiries, please contact Agnes Gomes-Koizumi (agnes@agkmedia.com) or Julie Du Brow (julie@dubroworks.com) at 323-937-5488 or 310-821-2463.

What is Celiac Disease:
GSE (Gluten Sensitive Enteropathy) includes celiac disease (CD) and dermatitis herpetiformis (DH). In these hereditary immune system disorders, protein fractions in wheat, rye and barley set off a chain of events that lead to tissue damage. Celiac disease involves destruction of the lining of the small intestine. Dermatitis herpetiformis involves destruction of the lining of the small intestine and includes a skin disorder where antibody deposits trigger itchy, blistering skin eruptions. Celiac disease is called the great masquerader.

Celiac disease is no longer considered just a gastrointestinal disorder. It is a multi-system, multi-symptom disorder, often without gastrointestinal (GI) symptoms. The prevalence of CD in the United States is 1 in 100 persons. The overall prevalence of gluten sensitive disorders is unknown but is possibly 2 to 3 times as high as that of CD. Very little information is available about gluten intolerance, which is not necessarily triggered by the immune system and is therefore not Celiac Disease.

ABOUT PAMELA'S PRODUCTS
Pamela's Products (www.pamelasproducts.com) offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies, Baking Mixes and Ready-to-Eat cakes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.

Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.

ABOUT THE GLUTEN INTOLERANCE GROUP (GIG)
The Gluten Intolerance Group® (www.gluten.net), also known as GIG®, is a 501(c)(3) non-profit organization funded by private donations. Since 1974, the Gluten Intolerance Group of North America® has had a mission to provide support to persons with gluten intolerances, including celiac disease, dermatitis herpetiformis, and other gluten sensitivities, in order to live healthy lives.

Local Chefs Present First Taste of Gluten-Free Event in the US

Southlake, Texas, (August 30, 2010)- The North Texas Gluten Intolerance Group (NTGIG) and Gaylord Texan proudly announce the first ever “Taste of Gluten-Free” dining experience coming Sunday, September 19th, to the Dallas/Fort Worth area. The Gluten-Free Makeover: a Healthier You showcases 20 DFW restaurants that offer gluten-free dining options, over 25 food samples from gluten free manufacturers and advice from experts about the gluten-free lifestyle.

Gluten-free dining has been acknowledged by the National Restaurant Association as a top ten menu trend for 2010, and this event will showcase local establishments that are at the forefront of the gluten-free dining movement including: The Gaylord Texan, The Grill on the Alley, PF Chang’s, Carino’s, Italianni’s, Fresco’s, Blue Mesa Grill, Fish City Grill, Kozy Kitchen, Wildwood Grill, Garliq, Thai Papaya Garden, Taste of Spain Texas Paella, Chadra Mezza, Asian Mint, Palios Pizza Café and Wholesome Food Bakery. According to the Gluten Intolerance Group, 15 to 25 percent of consumers seek gluten-free options, both at grocery stores (such as Whole Foods Markets, Central Market and Sprouts) and when dining out.

PF Chang’s has offered a gluten-free menu since 2003. This year they introduced five new beef dishes which have been well received by the gluten-free community. “We have 28 choices on our Gluten Free menu and our guests have a lot of heart for all of the dishes,” states Laura Lasseter of PF Chang’s. “Our Gluten Free Chang’s Spicy Chicken and Mongolian Beef are two of the most popular and our gluten-free Mini Triple Chocolate Mousse dessert is a must try!”

Chef Daniel Winans, at the Dallas location for The Grill on the Alley, asserts that the Grilled Lime Chicken Salad is the most popular gluten-free item. Their gluten-free clientele is small but growing as are fans for his Flourless Chocolate Cake. At the Gaylord’s Glass Cactus Nightclub, Chef Mike Sammons notices an overall increase in requests from guests with food allergies. “We also see a lot of peanut, egg, soy, dairy and shellfish allergies. About a year ago we came up with what we call our allergen matrix. This allows us to capture the allergies of our guests, and with the use of a special program, print a menu for the guest that shows them exactly what they can safely order off our menu. This service has been extremely comforting to our guests with allergies.”

The field of culinary arts is just beginning to address this market demand as consumers continue to seek full flavor, satisfying menu options that meet specific dietary needs. This trend is good news to the three million Americans currently diagnosed with celiac disease, as well as an additional 30 million who have non-celiac gluten intolerance or wheat allergies and rely on gluten-free foods. While awareness of celiac disease is rising, an estimated 97 percent of those who have it remain undiagnosed.

“Celiac disease is an inherited autoimmune intolerance to gluten, the protein in wheat, rye and barley that causes damage to the small intestine villi. Non-celiac gluten intolerance is also an immune-mediated reaction to gluten but without intestinal villi damage. The symptoms for either type of gluten intolerance can vary significantly from person to person and affect every system in the body,” states Dr. Claudia Pillow, author of The Gluten-Free Good Health Cookbook and Director of the event. “The monies raised will help support awareness, educational programs, and medical research so that persons with gluten-intolerance can lead healthy lives”

The Gluten-Free Makeover: a Healthier You is Sunday September 19, 2010 from 4 to 8pm at the Glass Cactus Nightclub, Gaylord Texan, Grapevine, Texas. Tickets are $25 preordered and $30 at the door; children 12 and under are $10. For more information and advance ticket purchases go to http://www.northtexasgig.com or email manager@northtexasgig.com.

North Texas GIG is a branch of The Gluten Intolerance Group, also known as GIG, and is a 501(c) (3) non-profit organization.

'Gluten-free' foods may be contaminated

I read this Reuters Health article today and found it to be quite interesting. I have heard from many of my gluten-free friends and colleagues that even after being gluten-free for months, they still feel sick. This article might help explain why. It also should act as a huge push to get the FDA to do more testing and regulation of gluten-free foods.

'Gluten-free' foods may be contaminated

NEW YORK (Reuters Health) - People with celiac disease and others who avoid gluten should beware that foods that are supposed to be naturally gluten-free are often contaminated, warns a new study.

Gluten is a kind of protein found in wheat, barley, and rye. In people with celiac disease - a condition that affects up to about 1 percent of the U.S. population - gluten triggers an immune reaction that causes damage to the small intestine and keeps the body from absorbing nutrients.

Grains such as oats, millet, and rice don't have this protein. But in a new survey of grains, seeds, and flours that should be gluten-free, researchers found that some of these products had picked up traces of gluten - probably from being grown or processed near grains that do naturally contain gluten.

"There was some general assumption (among people with celiac disease) that those naturally gluten-free grains and flours weren't contaminated," Tricia Thompson, a nutrition consultant on celiac disease and the lead author on the study, told Reuters Health.

Thompson and her colleagues analyzed 22 naturally gluten-free grains, seeds, and flours off supermarket shelves, only looking at products that weren't specifically advertised as being gluten-free. They tested the amount of gluten in those products against a proposed Food and Drug Administration limit for any product labeled gluten-free, 20 parts contaminant per million parts product.

Seven of the 22 products wouldn't pass the FDA's gluten-free test - and one product, a type of soy flour, had a gluten content of almost 3,000 parts per million, the authors found. Other products from the sample that weren't truly gluten-free included millet flour and grain, buckwheat flour, and sorghum flour.

The study was too small to give consumers a good idea of how common it is for these products to be contaminated or what products should make people with celiac disease especially wary, Thompson said.

But "it is a red flag," Cynthia Kupper, the executive director of the Gluten Intolerance Group of North America, who was not involved with the research, told Reuters Health.

Even companies that do explicitly label their products as gluten-free, she said, might not always test products they assume won't contain any gluten. The study "is a wake-up call to the food industry," said Kupper. Companies "need to make sure (their products) are truly gluten-free."

Without an FDA regulation in place, there is still no hard-and-fast government definition of what gluten-free means, Thompson said.

http://www.msnbc.msn.com/id/38278668/ns/health-diet_and_nutrition/

Savor the Flavor of a Healthy Gluten-Free Life

GIG Annual Education Conference is Here!

Savor the Flavor of a Healthy Gluten-Free Life

Gluten-Free Expo
1-4 pm Fri, June 4 and 10-3:30 Sat, June 5

Minneapolis Airport Marriott
2020 American Blvd E
Minneapolis, MN 55425

$5 per person admission*
$15 family and friends (4 persons maximum)
(vendor expo admission only)
60 gluten-free companies; sample and buy products

*Admission fees from Gluten-Free Expo support the education and awareness programs of the Gluten Intolerance Group of North America®, a 501c3 national non-profit organization, supporting all persons with gluten intolerances, celiac disease and dermatitis herpetiformis, in order to live healthy lives.

Gluten-Free Expo is a part of the Gluten Intolerance Group of North America Annual Education Conference, June 4-5th (

Registration to conference includes lectures, meals and Gluten-Free Expo). Register today!

**Registrations being accepted in person at the registration table during the conference

Gluten-Free Challenge: Are You Ready?

Do you know someone with celiac disease or gluten intolerance and wonder about their diet?

Does your family or friends have the impression that a gluten-free diet tastes bad?

Do you want to be supportive of someone following a gluten-free diet?

You are invited to take the Gluten-Free Challenge.

Gluten-Free meals can taste great! Sign up for the Gluten-Free Challenge (www.GoGFChallenge.com) to learn more! Starting April 21st, you will receive a “Recipe of the Day” and “Tip of the Day” for a month. Use these tasty recipes and tips to learn about gluten-free eating. On the weekend of May 22, we challenge you to eat gluten-free for the weekend. Dine with a gluten-free family member or friend to show your support and awareness of celiac disease, gluten intolerances and being gluten-free.

Bring everyone to the table to enjoy the same food.

Sign up for the Gluten-Free Challenge (www.GoGFChallenge.com) now! Win prizes while you learn and support people living a gluten-free lifestyle!

The Gluten-Free Challenge is a joint awareness project of the Gluten Intolerance Group of North America and Pamela’s Products.

* * * * * *

Are you ready for the challenge? Here are some FAQ from the Gluten-Free Challenge website.

Living gluten-free or living with someone who is gluten-free can be confusing. We hope these Frequently Asked Questions (and the Gluten-Free Challenge) will change that. For more information visit the Gluten Intolerance Group.

What is gluten?
The quick and easy answer is that gluten is a protein found in wheat, rye, barley and (sometimes) oats. (Oats need to be certified gluten-free to ensure that they are, in fact, gluten-free).

Why is avoiding gluten important?
For some, gluten can be toxic. There are many conditions such as Celiac Disease, Gluten Intolerance and other illnesses that render gluten toxic to the body. Although some people have chosen to avoid gluten simply because they feel better, it is generally a medical condition that needs attention. If you believe that gluten is making you sick please check the Gluten Intolerance Group's website for more information.

What is the treatment for Celiac Disease or Gluten Intolerance?
A lifelong adherence to a gluten-free diet.

If I need to follow a gluten-free diet, or one of my friends or loved ones does, what food can we eat?
There are amazing options for living gluten-free and enjoying the food. Gone are the days of dry, crumbly cookies and bread that tasted like the packaging it came in. There are companies such as Pamela's Products that have devoted themselves to delicious gluten-free food, and you can create your own wonderful dishes. The following grains & starches are allowed (taken from the Gluten Intolerance Group's website): Rice, Corn, Soy, Potato, Tapioca, Beans, Garfava, Sorghum, Quinoa, Millet, Buckwheat, Arrowroot, Amaranth, Tef, Montina®, Nut Flours.

The following grains contain gluten and are not allowed: Wheat (durum, semolina, kamut, spelt), Rye, Barley, Triticale. For a more complete list visit the Gluten Intolerance Group's website.

Where can I find more recipes?
Visit the Pamela's Products website and click on Recipes. Also, check back to our "How's It Going" blog for other participant's comments. You can also search online for gluten-free recipes or visit your local bookstore and pick up a gluten-free cookbook.

What if I'm the only gluten-free person in my family?
GREAT! Invite the other members of your family to join you in the challenge. We don't want to make them live gluten-free forever, just for one weekend. Our hope is that they'll gain a better understanding for what you face everyday.

Just $20 for $40 towards delicious (and conscientious) food and drinks at GustOrganics

BuyWithMe - Just $20 for $40 towards delicious (and conscientious) food and drinks at GustOrganics

Gustorganics is one of my favorite restaurants in NYC. They are part of the Gluten-Free Restaurant Awareness Program (GFRAP) and participated in last year's GIG Chef-To-Late event. In addition, they have graciously hosted two NYC Celiac Disease Meetups in 2009. AND last year, they helped me celebrate my birthday last year with a delicious gluten-free meal. I never really buy deals like this, but this is one I cannot pass up!

Chef to Plate Campaign is Looking for Campaign Leaders

I participated in this campaign last year and it was a great success. I am looking forward to working with NYC restaurants again during the Chef to Plate Campaign


YOU ARE INVITED: Become a Campaign Leader for the Gluten Intolerance Group of NA in the “Chef to Plate ‐ Celebrating Restaurants Serving Up Gluten‐Free Awareness” international awareness campaign.

* Anyone can be a Campaign Leader
* You do not need to be part of a support group
* All materials will be provided

THE PURPOSE: The purpose of this campaign is to spread awareness of celiac disease and gluten intolerances through the restaurants that currently provide gluten‐free offerings. It is not about the promotion of any specific restaurant program.

OUR SUCCESS IN 2009: This awareness campaign was a big success in 2009. Through our partnership with several organizations, we were able to help spread gluten‐free awareness throughout the gluten intolerant community. Our lists of restaurants with gluten free menus were posted on several websites. We sent out over 5000 pieces of literature to 196 restaurants, including several chains, all over the United States and into Canada. We estimate that we reached more than 1.625 million people!

WHAT RESTAURANTS: Any restaurant that offers a gluten‐free menu can get involved. This program is not about getting new restaurants involved in serving gluten‐free meals, but about working with those that already offer gluten‐free meals and bringing awareness of gluten intolerances to the community through these restaurants.

GET INVOLVED: As a Campaign Leader you will:
Get restaurants to agree to display information (provided) about gluten intolerances during May.
Share the news about this gluten‐free dining opportunity in your community! Your friends, family, acquaintances and the public. Press release templates will be supplied
We hope that you are as excited about this campaign as so many others are, and that you will want to be part of its success.

Sincerely,
Chef to Plate Campaign Coordinators:
Rebecca Powell, Campaign Manager
Channon Quinn, Director of Industry Programs
Cynthia Kupper, Executive Director


WANT MORE INFORMATION???? CLICK HERE: http://gluten.net/events.php

Chef-to-Plate Gluten-Free in the Tri-State Area

Here are some of the tri-state area restaurants participating in Chef to Plate during the month of May. Stay tuned for a special event in conjunction with the NYC Celiac Disease Meetup Group and one of the restaurants below on Sunday, May 3rd.

New York City
Bistango Restaurant
415 3rd Ave
New York, NY 10016
917-238-9888

Friedmans Lunch
75 Ninth Ave
New York, NY 10011
212-929-7100

GustOrganics
519 6th Ave
New York, NY 10011

Nizza
630 9th Ave
New York, NY 10036
212-956-1800

Opus Restaurant
1572 2nd Ave
New York, NY 10028
212-772-2220

Peter’s Gourmet Diner
1606 1st Ave
New York, NY 10028
917-254-0778

Sambuca
20 W 72nd St
New York, NY 10023

Tuttoriso Ristorante e Café
36 Richmand Terrace
Staten Island, NY 10301
718-273-7644


Long Island
Oysterman’s Restaurant & Pub
45 Foster Ave
Sayville, NY 11782
631-589-7775

Smokin’ Sloe’s
847 Fort Salonga Rd
Northport, NY 11768
631-651-8812

Upstate New York

Cheeseburger in Paradise
340 Rte 211 East
Middletown, NY 10940
845-343-9252

Maud’s Tavern
149 Southside Ave
Hastings on Hudson, NY 10706
914-478-2326

Near & Natural
1 Court Rd
Bedford, NY 10506
914-205-3545

Season’s American Bistro & Lounge
289 Rte 100
Somers, NY 10589
914-276-2152

Soul Dog
107 Main Street
Poughkeepsie, NY 12601
914-204-3768

Three Dogs Gluten-Free Bakery
510 North State Rd
Briarcliff Manor, NY 10510
914-762-2121

Connecticut
Frascati Restaurant & Pizza
581 Newfield Ave
Stamford, CT 06905
203-353-8900

New Jersey
Carlo’s Gourmet Pizzeria & Restaurant
326 Rte 9
Englishtown, NJ 07720
732-536-6070

Cheeseburger in Paradise
344 Rte 46 East
Wayne, NJ 07470
973-237-9091

Cheeseburger in Paradise
625 South US Hwy 1
Iselin, NJ 08830
732-636-3767

Cheeseburger in Paradise
700 Plaza Dr
Secaucus, NJ 07094
201-392-0500

Gaetano’s Restaurant
10 Wallace St
Red Bank, NJ 07701
732-741-1321

Janice a bistro
23 Sheridan Ave
Hohokus, NJ 07423
201-445-2666

Mama’s Restaurant Café Baci
260 Mountain Ave
Hackettstown, NJ 07840
908-852-2820

Uno Chicago Grill
West Belt Plaza, Rte 23 S
Wayne, NJ 07470
973-256-0700

Uno Chicago Grill
286 Washington St Plaza, 4A
Jersey City, NJ 07302
201-395-9500

Uno Chicago Grill
426 Rte 3 W
Livingston, NJ 07014
973-992-8496

Chef to Plate National Awareness Campaign Kicks Off in May

Chef to Plate National Awareness Campaign Kicks Off in May - Celiac Awareness Month

Restaurants across America help spread awareness of gluten intolerances by participating in the Chef to Plate Awareness Campaign in May as part of Celiac Awareness Month. Dining out can be difficult for persons with celiac disease and other forms of gluten intolerances. Restaurants offering gluten-free meal options are being proactive in helping 15 million Americans dine out without fear. Chef to Plate celebrates these restaurants during Celiac Awareness Month.

Auburn, WA (PRWEB) April 7, 2009 -- In the US, over 15 million people suffer from gluten intolerances and rely on restaurants with gluten-free menus to be able to dine out safely. Restaurants across America will participate in the Chef to Plate Awareness Campaign (www.gluten.net/events.php) to help spread awareness of celiac disease and other forms of gluten intolerances during May - Celiac Awareness Month.

Restaurants both large and small are eager to participate in the Chef to Plate Campaign. Many restaurants find the gluten-free menu has brought them a loyal group of customers who return over and over. Gluten-free consumers rely on these restaurants to dine out without getting sick. Studies show that as many as 64% of persons with celiac disease do not eat away from home, adding to their feelings of having a low quality of life. Restaurants like Sambuca's in NY are realizing increased revenue at 14% or more by offering gluten-free options.

May is celebrated worldwide as celiac awareness month. 1 in 133 people suffer from celiac disease, an autoimmune disease that damages the intestine when proteins from wheat, rye or barley (gluten) are eaten. Celiac disease is most commonly associated with early bone disease, anemia, infertility and aggressive cancers, but can include many symptoms in every body system. For another 15 million people in the US, gluten intolerance doesn't damage the intestines but causes symptoms that interfere with their ability to feel healthy. Although limited, research suggests that a gluten-free diet may be helpful in a number of health conditions.

Wheat is found in many foods, making it difficult to eliminate gluten. Offering gluten free menu choices can be as easy as omitting foods or making creative substitutions to existing menu items. "Cheeseburger in Paradise is committed to providing delicious menu items for our guests with gluten-free diets", says Casey Barile, Marketing Manager . The Cheeseburger in Paradise gluten-free menu ranges from appetizers and salads, to trademark island specialties. Some favorites include the bunless Caribbean Chicken Sandwich--a jerk-season chicken breast topped with melted Swiss cheese, roasted red and yellow bell peppers, and a creamy red pepper aioli; a unique Island Chef Salad featuring roasted chicken breast, pineapple, coconut, candied almonds, and golden raisins in a fresh mix of greens, all tossed with Cheeseburger in Paradise's own Coconut Curry dressing; and non-alcoholic Tropical Paradise drink, a concoction sure to put anyone in an island state of mind, says Watson. Patrons agree.

Chef to Plate is a national awareness campaign of the Gluten Intolerance Group of North American (GIG) and is endorsed by GlutenFree Passport; Gluten-Free on the Go; The Celiac Scene; and Trisha Thompson, the Gluten-Free Dietitian. To learn more about the Chef to Plate: Celebrating Restaurants Serving Up Gluten-Free Awareness Campaign, participating restaurants, celiac disease, GIG or the campaign endorsers visit http://www.gluten.net/events.php.

About Gluten Intolerance Group of North American:
GIG is a national nonprofit organization who has been providing consumer and food industry support and education for 35 years. Cynthia Kupper, RD, executive director is a respected authority in gluten intolerances, food industry programs and the gluten-free diet. For more information contact Ms Kupper at 253-833-6655 or visit www.GLUTEN.net.

About Chef to Plate Endorsers:
GlutenFree Passport provides food services education and consulting services that empower consumers in their ability to eat away from home safely. For more information contact visit www.glutenfreepassport.com.

Gluten-Free on the Go is an internet celiac-friendly guide to restaurants, cafes and hotels worldwide. For more information contact visit www.gluten-free-onthego.com.

The Celiac Scene is a guide to finding gluten-free products and services. For more information visit www.theceliacscene.com.

Trisha Thompson, the Gluten-Free Dietitian an author and leading expert in celiac disease and the gluten-free lifestyle. For more information visit www.glutenfreedietitian.com.

Contact:
Cynthia Kupper, executive director
Gluten Intolerance Group of North America
253-833-6655
http://www.Gluten.net

###

Chef to Plate National Awareness Campaign

April 2009 update: Here is a list of participating restaurants

Celebrating Restaurants Serving Up Gluten-Free Awareness
May 3, 2009

Endorsed by:
GlutenFree Passport: www.glutenfreepassport.com
Gluten-Free on the Go: www.gluten-free-onthego.com

Gluten Intolerance Group (GIG) launches a national awareness campaign for gluten-free living, through the restaurants that support persons living with gluten intolerances.

Why: To provide support of those restaurants with gluten-free menus and spread awareness of celiac disease and other forms of gluten intolerances, the Gluten Intolerance Group of North America celebrate those restaurants and spread awareness of gluten-free living through the national awareness program “Chef to Plate – Celebrating Restaurants Serving Up Gluten-Free Awareness”

“Helping Hands to Provide Peace of Mind” is a grass roots effort to support persons living with gluten intolerances through GIG’s various programs and activities. Grassroots efforts to spread awareness can accomplish a lot with minimal financial resources.

Campaign Goals:

* Spread national awareness of celiac disease and gluten intolerance conditions during May, Celiac Awareness Month
* Spread recognition and awareness of restaurants with gluten-free menu options
* Bring Peace of Mind to persons with gluten intolerances when dining out
* Joining of restaurants across the country in a day of awareness

Who: Restaurants with gluten-free menus will be able to participate.

How: For information on how to participate as a restaurant or a campaign leader, contact GFRAP@gluten.net.

Gluten Free Certification Organization: Follow Up

A recent thread on the NYC Celiac Disease Meetup message board prompted quite a discussion about the Gluten Free Certification Organization (GFCO). GFCO is a program of the Gluten Intolerance Group of North America (GIG). Cynthia Kupper, the Executive Director of GIG, took the time to address our thread and thoroughly answer many of our outstanding questions. Please see her Q&A below.

"I can only address the GFCO program and FDA. My knowledge of the CSA Seal of Recognition program is limited to the information made public through comments provided by CSA to the FDA."

Q: Do you know if GFCO plans to work with other programs, i.e. NFCA's G.R.E.A.T. program, to do trainings and establish standard protocols throughout the collective food industries?

A: GIG and GFCO do work in partnership with various members of the food industry already. Many agencies are working within and with the food industries to provide education and training related to gluten intolerances. Some of us are working together in this effort.

Q: Is it true that only people who work for the Orthodox Union and have no business conflicts are eligible to be trained to be GFCO inspectors?

A: GFCO contracts with third-party auditors, including the Food Services Inc, a part of the OU and other independent auditors who have expertise in manufacturing processes.

C: Right now smaller food companies don't have any easy route to certification from anyone.

R: GFCO's ultimate target is the raw materials suppliers, supplying ingredients to the companies making GF foods. Our goal is to make the food safe from the beginning of the food chain as well as the end product. GFCO works with companies of all sizes and has a small business package. GFCO works with small businesses and new companies to find a way to provide consumer confidence and assurance in their products.

Q: What is the GFCO Process for Certification?

A: Companies who certify with GFCO must complete an application. A risk assessment, independent audit and report are completed. If a company qualifies to be certified, a contract which includes: requirements for onsite testing, random testing from a point of sale; and unannounced plant inspections is signed. GFCO also maintains the right to take action to protect the consumer from fraudulent GFCO claims or Standards violations.

Q: If the FDA comes out with a definition of gluten-free being < 20 ppm, would we then be able to trust any product that declares itself gluten-free even if it is free of a certification label?

A: Yes. Any product labeled GF after the FDA regulation goes into affect will have to meet the standards set by the FDA. 20 ppm is a very safe level for celiacs and it is virtually impossible to consume that level of gluten, based on eating GF products.

Q: Would there still be a purpose to having certification by GFCO or CSA?

A: Yes. Certification is voluntary, as is labeling a product GF. Companies who certify their products believe in meeting higher standards and welcome third party oversight. External oversight is healthy and provides a higher level of accountability for manufacturers. Let?s face it, the FDA is understaffed and will not be able to provide adequate oversight for all companies.

C: The two companies out there CSA and GFCO do not make it convenient, easy, or cost-effective for small companies and almost impossible for non-dedicated facilities.

R: GFCO does work with small companies to make certification cost-effective. The challenge is to also make the program cover its own expenses. Companies who understand the value of third-party certification for organic or kosher also understand the value of GF certification. The overall cost of certification is pennies on the dollar. Unfortunately, certification may be out of the reach of small companies just getting started?but call GFCO?you may be surprised what can be done.

It is possible to certify non-dedicated facilities! There are a number of factors that go into certifying products in non-dedicated facilities, but it is do-able. GFCO audits and consults with co-packers on a regular basis. Many GF products are safely produced in non-dedicated facilities at no detectible gluten in their products.

Q: What about testing methods?

A: the Haven Flow-through is just one testing method available. Some are based on Skarrett and others on r-5 sandwich Elisa methodology. It is the r-5 that is being supported by CODEX. At this time we do not know what the FDA will use. There is on-going debate in the analytical community about the need for using both methods rather than just one. Each has its strengths and weaknesses when seeing specific gluten proteins. GFCO uses both methods.

Gluten Free Certification Organization

A member of my NYC Celiac Disease Meetup Group recently posted this information so I thought I would share it with my readers.

The Gluten Free Certification Organization (gfco.org) is a program of the Gluten Intolerance Group (GIG - gluten.net, you also know GIG as the administrator of the Gluten Free Restaurant Awareness Program). It was founded with the mission of giving the gf community the complete assurance that products are indeed gluten-free and safe for consumption. Long before the FDA established a standard for gluten-free (currently at 20 parts per million), the GFCO has been testing to, and requiring that companies meet, a standard of 10 ppm.

Many large, international food companies are expressing interest in the GFCO -- this is driven by both the FDA's decision and the increased awareness for Celiac Disease and gluten intolerance driven by media and also people like you and me.

So how can you help the GFCO to continue its important work and have an impact?

1. Check out the company's that are certified and write them an email to let them know you appreciate their dedication to the GFCO and the GF community.
2. Call or email your favorite companies that are NOT currently certified. Let them know that they can easily contact the GFCO for more information.
3. Finally, consider becoming a member of GIG to show your support for the GFCO, the Gluten Free Restaurant Awareness Program, and all the programs that help us all lead our lives successfully.