Our recent survey indicated a positive feeling about the new rules and a hope (or is it an intention) that the program will be expanded. Continue Reading
In the days after Halloween, most families must decide what to do with an over-supply of candy. This candy may-or-may-not be gluten free — the problem is that there is simply too much of it. It makes sense to have a solution in mind before the crisis erupts. Here are some suggestions: Continue Reading
Cupcakes are a big part of almost any Halloween celebration! In order to provide them for a gluten free child’s Halloween celebration, you will need
~~~> a gluten free cupcake recipe, preferably one that your child has already tried..
~~~> decorations for the cupcakes. Most decorations are naturally gluten free but this is obviously an issue. Continue Reading
Here are four schemes for re-inventing Trick-or-Treat to include children who live gluten free. It is unreasonable to expect young goblins to ‘read every label every time’, most individually wrapped pieces of candy lack ingredients labels, and we can’t assume that the individual-sized candy bars are made with the same ingredients. Continue Reading
The traditional classroom’s Halloween party is the school year’s first major challenge for gluten free children and their parents. There are two pieces of good news: Continue Reading
Breyers Ice Cream recently announced that it is relabeling 36 flavor of ice cream to identify them as gluten free. Click here to read the complete list. The article stresses that these are not new products, they are simply new labels. Continue Reading
Hopefully, gluten free America made a step forward by implementing a standard definition for the term ‘gluten free’. Or did it? What difference has it made? To address these issues, please complete the three-question survey below. Continue Reading
“Unless people are very careful, a gluten free diet can lack vitamins, minerals, and fiber.” Continue Reading
Some people live gluten free as the result of a physician’s diagnose. For others, it is a personal choice. I belong to the first group, the people who have been formally diagnosed with celiac disease or gluten intolerance. I’ll call my group the traditionalists.
The human race was on a de-facto gluten free diet for 99.6% of its 2.5 million years on Earth. Food processing began about 10,000 years ago, and grains are pretty-much useless unless they are processed in some way. Click here and/or here to study the facts-and-figures supporting this statement, but I am more interested in the implication of these facts. Continue Reading
Let’s think about John, a hypothetical eighth grader, who was diagnosed with celiac disease this summer. He’s found things that he can eat, agrees that the diet is “not that bad”. But soon he will be entering high school, meeting literally hundreds of kids and — hopefully — making new friends and succeeding in high school. How can we support him? What does he need? Continue Reading
Jerry is an imaginary third grader with an altogether-too-real problem. He was diagnosed with celiac disease this spring. He’s enthusiastic about his new diet and feels better than at any time in his life. The problem is that his dad received a promotion this summer and the family moved across the country and now need to explain his situation to a new teacher and a new school and new set of potential friends. Continue Reading
I was diagnosed with celiac disease in 1999. “Going gluten free” produced spectacular life-changing results — I was ecstatically happy — it never occurred to me that things could be even better if I used gluten free vitamin and mineral supplements to improve my diet. Continue Reading
I’ve heard only one major objection to the new regulations adopted (after a seven year battle) by our Food and Drug Administration: some people would prefer to be held to a stricter standard. These three organizations test foods and will affix their symbol to products that meet these standards: Continue Reading
On August 5, a week ago today, new rules governing the use of the term ‘gluten free’ on food packaging became the law of the land. What has changed? What will or will not be changing? The <20 parts-per-million figure was being used by an estimated 95% of food manufacturers in 2013, the year this debate began in earnest in Washington. That number has not changed and almost certainly will not change.
Manufacturers who can demonstrate that their products contain significantly less than 20 ppm are welcome to advertise this fact, although there may be some limits on the exact terms they use.
Manufacturers are not required to test their products to demonstrate that they contain any specific amount of gluten. Of course, they may be challenged in court to do so.
Two things have changed:
~~~> There is now an official definition of ‘gluten free’. Without specific definitions, legal action is difficult and often impossible. Compare this to the situation involving ‘natural food‘ . The Food and Drug deals with this problem regularly, but admits that its work has not been specific enough to be called definitions. Adequate definitions are necessary for legal actions.
~~~> Anyone who has followed this seven year battle for a definition of ‘gluten free’ will notice that the sole focus has been on controlling celiac disease. People who see the gluten free diet as a way to lose weight or win basketball games have not even been mentioned. I hope that some of them get the message!
Americans who live gluten free now have an official definition of ‘gluten free’. After seven years discussion, the Food and Drug Administration has finally implemented its decision last Tuesday, August 5. Here are the highlights: Continue Reading
People who live gluten free shop successfully on-line as well in conventional supermarkets and grocery stores. I recently wrote about shopping on-line and today I will talk about patronizing local stores. The costs are roughly equal, and many people who live gluten free use both systems. Continue Reading
Shopping for gluten free food on-line in easy, inexpensive, makes thousands of safe products available, can be done anywhere in the country, and welcomes anyone with the computer skills needed to use this website. Continue Reading
Omission Beer, and similar products, must be labeled “Product fermented from grains containing gluten and crafted to remove gluten. The content of this product cannot be verified, and this product may contain gluten.” The Alcohol and Tobacco Tax and Trade Bureau is not committing itself. It is merely saying “we don’t know. Use your own judgment.” Continue Reading
The Food and Drug Administration (FDA) has decided that food containing less that 20 parts-per-million gluten may be labelled gluten free. This is a legal definition not a medical determination, of course, but the experts seem to agree that 20 parts-per-million is appropriate. We might call it “gluten free enough”: 20 ppm is equal to 20 inches in 16 miles or ten minutes in one year.
It’s possible to reduce your gluten consumption by concentrating on foods that are “naturally gluten free” or “inherently gluten free”. All unprocessed food falls into this category. Here are some examples:
Another way to reduce gluten consumption is to look for labels indicating that a product certified to contain less than 20 ppm gluten. Obviously, these stricter requirements reduce the number of foods that can be certified and limit their availability. I suggest that you read my recently-updated article on these certification organizations, learn to recognize their certification symbols, and jump at the opportunity to purchase food items certified to contain less than 10 ppm or even 5 ppm.
Today we have talked about the front of the package. Next Friday, I will talk about the ingredients list which useful information about whether a product belongs in your kitchen. Unfortunately, I can’t link you to that article until it is actually published.
The average American, both wheat-eaters and people who live gluten free, doesn’t have enough fiber in their diet. This issue is especially important to people who live gluten free because the five grains with the most fiber are unacceptable for people on the gluten free diet. Continue Reading
People who live gluten free are able to enjoy gluten free bread, toast, pancakes, and waffles. Products are available on-line and in at least one bakery chain, and there are recipes for cooking at home. Continue Reading
Is the ‘gluten free diet’ a highly effective treatment for a serious disease or is it simply the newest fad diet and a way for food industry gurus to make a fortune? YES! This term means different things to different people. The computer search engines can’t tell the difference. The difference might not be obvious in a casual conversation. A food server might be honestly confused about how a customer was using those words. Continue Reading
In 2008, I wrote a series of articles suggesting that it was probably OK to start a gluten free diet without the “blood test and biopsy process” that led to a diagnosis of celiac disease. Was it worth the trouble, expense, and effort? Few people had heard the term celiac disease. Gluten free food was terribly expensive,and tasted like cardboard. People who adopted the gluten free lifestyle did so for very compelling reasons!
Things have changed. People use talk about “going gluten free” and do not regard it as a diet — certainly not as a strict diet that requires a lifelong commitment.
The thoughts I expressed in 2008 were not complete. People need professional help support when they make any major changes in their diet or lifestyle. It is impossible to diagnose celiac disease in people who are already living gluten free. The symptoms that might lead a person to the gluten free diet have many possible explanations.
Food manufacturers and restaurateurs have made fortunes from the so-called “Gluten Free Craze”. We are right to question their motives. However, they have improved the quality of gluten free food, decreased its cost, and made it available nation-wide. They are successful entrepreneurs.
I suggest that you read my article “Is Gluten Free the New Black?“ Yes it is! But it is also a valid and appropriate lifestyle. We can have the best of both!
I’ll write more about this. I first heard the term ‘gluten free’ in 1999 when I first was diagnosed with celiac disease, so I don’t feel concerned about being the victim of any sort of a ‘craze’. However, the craze obviously exists, and bloggers are have a responsibility to help people understand the situation. Please link here to go to the second part of the article.
Finding the ideal restaurant is never an easy task, especially for celiacs and others who live gluten free. Like everyone else, we are looking for a great meal and a wonderful experience, but we are searching for a great meal prepared very specific way. My last article dealt with the judging a restaurant chain — now we must make the most important decision — are the individuals who will be preparing and serving our gluten free meal willing and able to their task? This varies from one location and from one group of restaurant employees to another. Continue Reading
Glutino Foods has recalled their “Rosemary and Olive Oil Snack Crackers” with a use by date of October 26, 2014 because they tested positive for Salmonella.
I have added a “widget” to our sidebar provided by the Food and Drug Administration. It gives constantly-updated information about food recalls. I was surprised to notice how often foods are recalled because food manufacturers fail to list wheat in their ingredients list. I plan to read this list regularly!
“If you are following the fad [by going gluten free]… you are a marketers dream come true…”. The gluten free food industry grew by 44% between 2011 and 2013 and is certainly profitable, but that is not proof that the people who have gone gluten free during that time were duped. Continue Reading
If a celiac’s only problem was avoiding gluten, our lives would be relatively simple. Like everyone else, we must consider calories, fiber, GMO’s, sodium, sugar, as well as whole-grains. I’ve posted information about all these subjects as they apply to people who live gluten free. Continue Reading
Gluten free cooks face the same issues as their wheat-using brothers and sisters. Every cook who respects his “clients’ waist-lines faces the same three issues:
~~~> Definition. Foods with 40 calories per serving or less are defined as low in calories.
~~~> Portion Control. The statement above assumes that you are consuming only one portion (also referred to as one serving). To assure that you are not eating more than you realize, use these charts.
~~~> Gluten Free low calorie recipes. The google search engine indexes more that five million recipes and recipe books as both “gluten free” and “low calorie”. Where should we start????
I have included Amazon’s list of cookbooks and products designated low calorie and gluten free. It is a useful shopping list for shopping at Amazon and/or for finding appropriate product locally.