“Most distilled white vinegar is made from corn, a safe* ingredient. The single word “vinegar” on a food label indicates apple cider vinegar. Distillation, one of the oldest scientific processes on earth, successfully removes gluten from the final product. The only place in the world where vinegar was questioned was the US.” (In the context of this quotation, safe = gluten free).
People who live gluten free are always concerned about how their food is prepared, even when it is cooked on an outdoor grill. They need to be concerned about the food itself and also about how that food is prepared. The charcoal used in grilling can have an important effect.
Be wary of charcoal in which all the pieces have the same shape. This occurs when tiny chunks of charcoal are bonded together to improve their appearance and their ability to burn. The glue that bonds these tiny pieces together may be toxic to people who have gluten issues.
Using gluten free charcoal is the simplest way to avoid possible contamination. If that is not feasible, use charcoal that does not include any possibly-toxic ingredients.
Food shopping on-line can be expensive, but it will probably save your time, and is certainly hassle free. How wonderful to shop in your living room or computer nook with shopping lists and reference books at your fingertips!!!!!! There are no delivery charges if you follow a few basic rules.
Living gluten free does not require that you give up eating oats. Here is a way that The Celiac Disease Center at the University of Chicago explains the matter: “Oats can be part of the gluten free diet provided that they are selected from sources that guarantee a lack of contamination by wheat, rye, or barley….symptoms that occur are probably due to increased fiber.” The FDA’s policy on the use of the term ‘gluten free’ never mentions oats. The only requirement is that the food in question contains less than 20 parts per million gluten.
The new labeling rules have made it easier and “safer” to purchase gluten free food in the grocery store. Finding a gluten free restaurant meal is much more difficult. The survey below describes five situations that may cause concern when you are studying a restaurant menu. Continue Reading
During the upcoming holiday season, I will come into contact with many people who are unaware of celiac disease, my commitment to the gluten free diet. I need an elevator speech, a carefully prepared speech explaining my gluten free diet, my commitment to it, and what I expect from them. I need an “elevator speech”, I need to provide the information they need in 30 seconds or less in a carefully written and rehearsed statement. Continue Reading
As we begin to plan our holiday meals it is time to remember the distinction between “stuffing” and “dressing”. Both have the same recipes, the difference is how they are cooked: stuffing is cooked inside “the bird” and dressing is cooked beside it. If the stuffing is gluten toxic, the turkey will be contaminated, and I will go home hungry. Sorry about that!
If you have gone shopping, picked up a magazine or read a blog recently, you are likely to have seen “gluten-free” promoted for weight loss, improved health or enhanced performance. Gluten-free has become the newest diet trend and gluten-free food sales are booming with a threefold increase in the past five years. The burning question is: Will gluten-free help you lose weight?” Continue Reading
Families with children-who-live-gluten free need answers to these questions:
“Parents of gluten free children will have to pack at least 175 lunches (per child) this school year. Our goal is to make lunches that are envied (or at least not scorned) by other wheat-eating classmates and will be eaten (not traded or thrown away) by the child. Continue Reading
There are millions (don’t try to count them) gluten free ways to beat the summer heat. My personal favorite involves one or more frozen bananas which are ground up to be the basic ice cream plus dozens of ideas for flavoring the dessert. Continue Reading
As you probably know, Safeway and Albertsons super market chains have merged. You ‘ll see the same store names, but your local store may change its name and be operated by a different company. To complicate things even more, Continue Reading
Try these quizzes to test your knowledge of the gluten free diet. They’re especially helpful because in both cases you will receive, in addition to your score, a clear explanation of what is right and wrong about each possible answer. Click here to take the second quiz. Continue Reading
Meals can’t be guaranteed gluten free if they are prepared in a kitchen that also prepares gluten-containing food. That’s true, but it is also a cop-out: thousands of gluten free meals are prepared in kitchens that serve everyone. It takes knowledge, careful and competent planning, and a well-trained staff. Menus that include this disclaimer are simply making excuses that people-who-live-gluten free will accept. The simple truth is that no restaurant can promise that its food is totally gluten free any more than that it can guarantee that salmonella is not present. Mistakes happen! The goal is to improve our chances.
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No one should suffer the experience of being simultaneously intoxicated and glutened! Continue Reading
A freshman who lives gluten free might use ‘elevator speech’ like this to introduce himself and make his new friends aware of his situation: Continue Reading
Thousands of high school seniors who live gluten free will be entering college this fall. Up until this point, parents have had some control over their eating habits, their adherence to the gluten free diet, their snacking, their expenditures for food, and their restaurant choices. All this changes abruptly in September.
A “dedicated fryer” is a cooker that is used only for one type of food, thus miking cross-contamination impossible. That’s the theory at least! Continue Reading
October is Celiac Awareness Month. I became aware of celiac disease in 1999,when my doctor gave me my test results, referred me to a physician who who “knew more than he did” about that malady, and gave me a pamphlet on the subject. I left the office confused and afraid to eat dinner.
In the beginning, my major Celiac Awareness issue was that no one had the slightest idea what I was talking about. Today, things are much more complicated. For example, people need to know that the gluten free diet
~~~> was designed to deal with symptoms of Celiac Disease. It has nothing to do with weight loss efforts or anything else.
~~~> was designed to be a lifelong commitment.
~~~> is an elimination diet. We are not trying to cut down on gluten: our goal is eliminate it from our diet.
~~~> must not be initiated until after a person has been tested for Celiac Disease. Otherwise, test results are useless.
~~~> has generated a market for gluten free food. Manufacturers and restaurateurs are thriving. We are eating better as a result of their efforts.
What else needs to added? What can I (and other internet journalists) do to improve our nation’s Celiac Awareness?
People who live gluten free have different opinions on the importance of an “official” diagnosis of celiac disease. Continue Reading
People can enjoy a hot breakfast that is gluten free, low in sodium, or even sodium free. Continue Reading
This list enables me to make low sodium choices when I am enjoying breakfast. It exists because I need to choose early-morning options that are both gluten free and low in sodium. I need to make these choices all day and every day, of course, and I could not find a convenient way to do this on-line. Continue Reading
Yes, a screening for celiac disease is an important first step. Here’s why: Continue Reading