http://planetgreen.discovery.com/tv/emeril-green/emeril-episode-gluten-style.htm\
l
Emeril Episode: Gluten Free NO Style
with Alyson Weinberg and expert Lee Tobin
Wed Oct 01 12:30:00 EDT 2008
additional dates
The GF episode will be replayed:
10/7 8:30pm, 11:30pm
10/8 4:30am, 7:30am, 12:30pm, 3:30pm
Planet Green
READ MORE ABOUT:
Episode Guides | Green Home | Poultry | Vegetables
Many of the dishes that made New Orleans a culinary landmark are based
on roux, a mixture of flour and oil cooked to enrich and flavor a dish.
Well, what happens when you love the flavors of New Orleans, but are
allergic to the ingredients that make it famous? Alyson and her two
daughters have celiac disease and must eat gluten free meals, but is
homesick and misses flavors of New Orleans.
Alyson will learn how to make Chicken Etouffee with a Rice Flour Roux, a
tasty Skillet Cornbread, a traditional Stewed Tomatoes And Okra and the
best Southern dessert...New Orleans Style Pecan Pie With Gluten-Free Crust.
TIPS:
Ninety-seven percent of the nearly one percent of U.S. residents with
celiac disease are undiagnosed.
Eat plenty of fresh vegetables. They can provide the fiber that a person
with celiac disease needs and may miss.
Grains such as Quinoa, Amaranth, as well as brown rice and wild rice are
high in antioxidants and b-vitamins, which can be deficient in people
with celiac disease.
Recipes featured on this episode:
Emeril's Chicken Etouffee with a Rice Flour Roux
Emeril's Skillet Cornbread
Emeril's Stewed Tomatoes And Okra
Emeril's New Orleans Style Pecan Pie With Gluten Free Crust
Emeril Green Recipe Archive
Simplest way is to add egg/s amd or like over-ripe bananna
--- On Sat, 9/27/08, donna brown <ddbrown48@...> wrote:
From: donna brown <ddbrown48@...> Subject: [glutenfreeinwny] ciabatta bread To: glutenfreeinwny@yahoogroups.com Date: Saturday, September 27, 2008, 7:38 AM
Hello I've made a ciabatta bread recipe that is very good, except that it falls after it is done baking. Any suggestions? thanks, Donna
oster: suegldstn@...
Subject: Gluten-Free Traveling Bears - a program for kids
-------------------------------------------------------------------------------
<<Disclaimer: Verify this information before applying it to your
situation.>>
The Westchester Celiac Sprue Support Group has initiated a Gluten-Free
Traveling Bears program for celiac children.
By request, one of the special Gluten-Free Traveling Bears can visit a
child with celiac disease for a few days. The children may take the
bears with them to school and local events. The bears, all named after
safe gluten-free grain alternatives, are a fun way for the child to
explain celiac disease and the gluten-free diet.
A bear is sent to each child along with a backpack to carry it in, a
disposable camera and games. Also included is basic information about
celiac disease and the gluten-free diet. There is information about,
and recipes using, that bear's special grain alternative.
The idea is to have something fun come from having celiac disease, to
let the children know they are not alone, and to help educate the
children and their communities about celiac disease.
Look for the bears' special section of www.westchesterceliacs.org. The
site tracks the bears' travels and posts some of the letters and photos
that children send.
A $25 donation allows one of the Gluten-Free Traveling Bears to visit a
child and their family for a three-day visit. Funds raised by the
Gluten-Free Traveling Bears program are used for the continuation of the
program, and for our local restaurant awareness program. For more
information, please contact Karen Miller: gfrapkaren@...
http://celiac-disease.com/gluten-free-items-costs-242-higher-than-regular-foods/
Gluten Free Items Costs 242% Higher Than Regular Foods
By Kyle Eslick <http://celiac-disease.com> on September 20th, 2008 |
Filed Under Studies
<http://celiac-disease.com/category/celiac-news/studies/>
Tag(s): Gluten Free <http://celiac-disease.com/tag/gluten-free/>, Gluten
Free News <http://celiac-disease.com/tag/gluten-free-news/>, Products
<http://celiac-disease.com/tag/gluten-free-foods/>, Products
<http://celiac-disease.com/tag/gluten-free-products/>
Due to the smaller market of potential buyers, gluten free products have
always been extremely expensive. Celiacs over course pay this higher
price because they have to.
According to a recent cost analysis over
<http://www.ncbi.nlm.nih.gov/pubmed/18783640?ordinalpos=3&itool=EntrezSystem2.PE\
ntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum>
at the Canadian Journal of Dietetic Practice and Research, it looks like
they’ve finally managed to place a percentage on how much more expensive
gluten free foods are:
*Purpose: *The treatment of celiac disease is a strict gluten-free
diet for life. This diet is assumed to be more expensive, although
no studies confirm this assumption. In the current study, the prices
of gluten-free foods and regular (gluten-containing) foods were
compared to determine if and to what extent gluten-free products are
more expensive. Methods: Prices were compared for all food products
labeled “gluten-free” and comparable gluten-containing food items in
the same group available at two large-chain general grocery stores.
The unit cost of each food, calculated as the price in dollars per
100 grams of each product, was calculated for purposes of comparison.
*Results: *All 56 gluten-free products were more expensive than
regular products. The mean (+/- standard deviation) unit price for
gluten-free products was $1.71 (+/- 0.93) compared with $0.61 (+/-
0.38) for regular products (p<0.0001). On average, gluten-free
products were *242%* more expensive than regular products (+/- 212;
range, 5% to 1,000%).
*Conclusions: *All the commercially available products labeled
gluten-free were significantly more expensive than comparable
products. This information will be useful to dietitians who counsel
individuals and families with celiac disease, and to celiac advocacy
groups for lobbying the government about financial compensation.
-----Original Message-----
From: Paula McGirr <pimcgirr@...>
To: glutenfreeinwny@yahoogroups.com
Sent: Mon, 8 Sep 2008 11:40 pm
Subject: Re: [glutenfreeinwny] warrning for Vodka
Zyr vodka is distilled 5 times!!! It is also filtered anumber of times. You can be assured that, as is the case with distilled alcohol products that do not have added ingredients after the distillation, it is gluten free.
--- On Mon, 9/8/08, Kao999@... <Kao999@...> wrote:
> From: Kao999@... <Kao999@...>
> Subject: [glutenfreeinwny] warrning for Vodka
> To: glutenfreeinwny@yahoogroups.com
> Date: Monday, September 8, 2008, 11:22 PM
> Hello,
> Last week end we had a party. A guest brought a bottle of a
> brand new vodka called 'Zyr'.? It is in a tall thin,
> lt blue glass bottle.? WARRNING- It is made of "a
> special blend of wheat and barley" according to the
> label. This is not typical for a vodka.? I do not know if
> the distillation process destroys the gluten but I am
> guessing it does not.
> > > Just a heads up for those Celiac Vodka drinkers.
> > Kathy
------------------------------------
***Always check product labels as ingredients change often.*** More info at http://www.glutenfreeinwny.comhttp://www.GLUTENFREETSHIRTS.com Quality Shirts, Colorful Images, Fun to Wear.
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Zyr vodka is distilled 5 times!!! It is also filtered anumber of times. You can
be assured that, as is the case with distilled alcohol products that do not have
added ingredients after the distillation, it is gluten free.
--- On Mon, 9/8/08, Kao999@... <Kao999@...> wrote:
> From: Kao999@... <Kao999@...>
> Subject: [glutenfreeinwny] warrning for Vodka
> To: glutenfreeinwny@yahoogroups.com
> Date: Monday, September 8, 2008, 11:22 PM
> Hello,
> Last week end we had a party. A guest brought a bottle of a
> brand new vodka called 'Zyr'.? It is in a tall thin,
> lt blue glass bottle.? WARRNING- It is made of "a
> special blend of wheat and barley" according to the
> label. This is not typical for a vodka.? I do not know if
> the distillation process destroys the gluten but I am
> guessing it does not.
>
>
> Just a heads up for those Celiac Vodka drinkers.
>
> Kathy
Hello,
Last week end we had a party. A guest brought a bottle of a brand new vodka called 'Zyr'. It is in a tall thin, lt blue glass bottle. WARRNING- It is made of "a special blend of wheat and barley" according to the label. This is not typical for a vodka. I do not know if the distillation process destroys the gluten but I am guessing it does not.
I found this list thought it might be helpful.
Mike
http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFcandies.htm
Gluten-free candy lists -– and lists of lists
<http://specialchildren.about.com/od/allergysaferecipes/qt/gfcandy.htm>
-- can be found all over the Web. But these are best used only as
starting points, because manufacturers often change their ingredients
and their processing methods. Always double-check with the company
directly by calling their customer service number. You can find the
manufacturer’s customer service number on the product label, or by
searching on the Web. (By the way, companies will often send you coupons
for free products when you call their consumer service lines with
questions!)
Here are some links to candy manufacturers that publish lists of their
gluten-free candy, as of September 2008. (The manufacturers do not
always specify whether these products are made on dedicated equipment.)
*Nestle USA Products <http://www.nestleusa.com/>*
800-225-2270
The following products are gluten-free, although Nestle cautions that
"due to formula changes and new product introductions, consumers should
always read the ingredient statement on the wrapper for the most current
information."
Baby Ruth®, Nips® (Regular and Sugar Free), Bit-O-Honey®, Treasures®
(including Treasures Bars), Butterfinger® (/but NOT Butterfinger Crisp
and NOT Butterfinger Stixx/), Spree®, Oh Henry!®, Raisinets®, Sno-Caps®,
Goobers®, Wonka® Bottlecaps®, Wonka Pixy Stix®, Wonka Gobstoppers®
(Chewy and Original), Wonka Runts® (Chewy and Original), Wonka Laffy
Taffy® (Laffy Taffy Rope and Fruitarts Chews), Wonka Shockers®, Wonka
Lik-M-Aid® Fun Dip™, Wonka Sweetarts®, Wonka Mix-Ups®, Wonka Nerds®
(Nerds Rope and Nerds Gumballs).
*Wrigley <http://www.wrigley.com/wrigley/products/products_faqs.asp#q6>*
1-800-WRIGLEY
The Wrigley FAQ page lists the following U.S. Wrigley products that are
free of any wheat, oat, rye or barley gluten:
Wrigley's Spearmint® gum, Freedent® gum, Doublemint® gum, Extra® gum,
Big Red® gum, Eclipse® gum, Juicy Fruit® gum, Winterfresh® gum, Orbit®
gum, Orbit® White gum, Hubba Bubba® gum, Altoids® Sours, Altoids® Mints,
Altoids® Gum, Lifesavers® and Cremesavers®.
*Jelly Belly <http://www.jellybelly.com/Default.aspx>*
1-800-JB-BEANS
The Jelly Belly website FAQ page states, "Jelly Belly jelly beans and
Jelly Belly Confections Pectin, Mellocreme and Gelatin candies are
gluten-free and considered safe for the celiac-sprue patient to consume."
*Necco <http://www.necco.com/FAQs/Default.asp>*
781-485-4500
Necco’s FAQ page says the following products do not contain gluten:
Necco Wafers, Mary Janes, Mary Jane Peanut Butter Kisses, Sweethearts
Conversation Hearts (Valentines only), Canada Mint & Wintergreen
Lozenges, Haviland Thin Mints and Candy Stix, Clark Bars, Skybars,
Haviland Peppermint & Wintergreen Patties, Necco Candy Eggs (Easter),
Talking Pumpkins (Halloween), Squirrel Nut Caramels and Squirrel Nut
Zippers, Banana Split and Mint Julep Chews, and ULTRAMINTS.
*Fannie May Chocolates
<http://www.fanniemay.com/index.asp?keycode=10005&refcode=performics>*
1-800-999-3629
According to a list
<http://www.fanniemay.com/healthandchocolate/gluten.asp> on the Fannie
May website, the following items are gluten-free: all candy bars,
English Toffee, all solid chocolate novelties, Hostess Mints, Apricot
Bon Bons, Apricot Cream, Assorted Nuts, Cashews, Chocolate & Pastel
Meltaways, Chocolate Toffee, Chocolate Wafers, Citrus Peel, Dark Filbert
Clusters, Irish Toffee, Ivory & Chocolate Bark, Milk & Dark Almond
Clusters, Milk & Dark Walnut Clusters, Milk Peanut Butter Crunch Bar,
Pastel Toffee, Pastel Wafers, Peanut Clusters.
*Let's Do Organic... Gummy Bears
<http://edwardandsons.com/ingred/ingredients_let%27s_do_organic_gummies.html>*
805-684-8500
Let's Do Organic...Gummy Bears are available in Whole Foods stores and
from various vendors online. These candies are gluten-free and vegan.
http://glutenfreeinsd.com/candy.html
www.tootsie.com <http://www.tootsie.com/>
Tootsie Roll, Charms, Cella's Confections, Cambridge Brands Jr. Mints,
Dots Sugar Babies, Dubble Bubble, Andes Mints
"At this time, all of our confections are gluten free. We do not use
wheat, barley, rye, oats, triticale, spelt or any of their components
and that includes our dusting on our conveyor belts. We do use corn and
soy products in the manufacturing of our products." www.tootsie.com
<http://www.tootsie.com/>
Altoids 4/08 Wrigley's lists their gluten-free products in the FAQ
section of their website, which includes Altoids. www.wrigley.com
<http://www.wrigley.com/wrigley/products/products_faqs.asp#q6>
Strangely, I never had the white cheese in my tacos the two other times I've eaten there, that is why this was such a surprise. Must have been a coincidence that they either forgot both times or understood that I wanted alternate cheese, not additional cheese. Anyway, I'll be more specific from now on.
-----Original Message----- From: glutenfreeinwny@yahoogroups.com [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of Kao999@... Sent: Sunday, September 07, 2008 12:09 AM To: glutenfreeinwny@yahoogroups.com Subject: Re: [glutenfreeinwny] Mighty Taco
That white slice cheese is NOT GF. Always ask for shreaded cheader only. The white slice comes on all tasco's and burritos unless you say you do not want it
That white slice cheese is NOT GF. Always ask for shreaded cheader only. The white slice comes on all tasco's and burritos unless you say you do not want it
As of a few years ago, the white cheese did have gluten. I have not rechecked that because I prefer the cheddar cheese, so you may want to verify for yourself.
If someone knows different, please share!
I was told by an employee (when I was first diagnosed over 4 years ago) to get your taco properly order:
mighty taco
hard shell
cheddar cheese instead of the white (they have to enter "no cheese" - the white cheese, then add the cheddar cheese, which of course costs extra)
then whatever sauce
This has always worked for me and I typically always get my tacos made correctly.
~Michelle
--- On Sat, 9/6/08, Rachel Hyzy <rlhyzy@...> wrote:
From: Rachel Hyzy <rlhyzy@...> Subject: Re: [glutenfreeinwny] Mighty Taco To: glutenfreeinwny@yahoogroups.com Date: Saturday, September 6, 2008, 7:48 PM
Mighty Taco has always put a slice of white in the hard shell taco. It's nothing new, they've been doing it for years. I had some today, ordering them the same as I always do, and had no reaction to it. -Rachel
----- Original Message ---- From: Tetan Brannen <misstigerlili@ roadrunner. com> To: Gluten Free Support Chat <glutenfreeinwny@ yahoogroups. com> Sent: Saturday, September 6, 2008 6:53:39 PM Subject: [glutenfreeinwny] Mighty Taco
Just wanted to alert you to something. I ordered some hard shell tacos with cheddar on them and was given tacos with some kind of white slice cheese lining the shell with cheddar in addition. I don't know what kind of cheese it was or if it was safe. I also don't know if this was a unique experience or if this is a new practice to keep the hard shell from getting soggy, but just make sure you specify cheddar only.
Mighty Taco has always put a slice of white in the hard shell taco. It's nothing new, they've been doing it for years. I had some today, ordering them the same as I always do, and had no reaction to it. -Rachel
----- Original Message ---- From: Tetan Brannen <misstigerlili@...> To: Gluten Free Support Chat <glutenfreeinwny@yahoogroups.com> Sent: Saturday, September 6, 2008 6:53:39 PM Subject: [glutenfreeinwny] Mighty Taco
Just wanted to alert you to something. I ordered some hard shell tacos with
cheddar on them and was given tacos with some kind of white slice cheese
lining the shell with cheddar in addition. I don't know what kind of cheese
it was or if it was safe. I also don't know if this was a unique experience
or if this is a new practice to keep the hard shell from getting soggy, but
just make sure you specify cheddar only.
Just wanted to alert you to something. I ordered some hard shell tacos with
cheddar on them and was given tacos with some kind of white slice cheese
lining the shell with cheddar in addition. I don't know what kind of cheese
it was or if it was safe. I also don't know if this was a unique experience
or if this is a new practice to keep the hard shell from getting soggy, but
just make sure you specify cheddar only.
Hi there,
I wanted everyone to be aware of this potential issue that just
recently surfaced with all Outback restaurants and possibly any
restaurant serving brown sugar. In order to keep the brown sugar
from getting hard as a rock they have been placing a loaf of bread
on top of the sugar during storage. This issue has already been
addressed with Outback's corporate officials. However you should be
aware that this may still be the practice at your local Outback and
other restaurants serving brown sugar. Therefore, you should ask
that a new bag of sugar be opened for you to prevent cross
contamination. My husband worked at both the Outback at Amherst and
Hamburger and states that this was the practice there. At the next
visit ask to talk to the proprietor to please make changes to this
custom.
Take Care,
Natalie Romero
Letter from Cynthia Kupper, RD, Executive Director
of
Gluten Intolerance Group of North America
Gluten-Free Diners,
Gluten-Free Restaurant Awareness Program (GFRAP) and Gluten
Intolerance
Group of NA (GIG) would like to advise you what we have been doing to
resolve the issue about bread being used in some brown sugar
containers
at various Outback Steakhouse locations to prevent hardening of the
brown sugar.
This issue came up a few months ago. As soon as we heard about it, we
immediately contacted Outback Corporate offices and followed the
chain
of emails showing the corrective actions taken at that time.
Recently this issue has come up again. I sent the notices posted by
Connie Sarros to Outback and again very promptly, they responded (on
a
Sunday - no less). I have continued to send every post on the subject
and am addressing the issue at the top levels of Outback, all the way
down to the local restaurant.
Since it has come to Outback's attention that this was not an
isolated
case, they are in communication with all restaurants to change this
practice at a number of levels, including adding information into
their
regular communication and training channels. As with all things in
large
corporations, it takes time to see the change fully implemented - but
they are working on it.
It is important that the local restaurants not only understand the
potential dangers of this practice, but also follow the corporate
policies set in place. GFRAP has a strong relationship with Outback
regarding their menus and training. We communicate with them on a
weekly
basis. Rest assured this issue will be resolved.
GFRAP and the GFRAP participating restaurants appreciate feedback
about
your dining experiences and the program. Please feel free to send
comments to: www.glutenfreerestaurants.org/feedback.php.
Cynthia Kupper, RD, Executive
Director
Gluten Intolerance Group of North America
31214 - 124 Ave SE, Auburn WA 98092
P: 253-833-6655, ext. 104; F: 253-833-6675
www.GLUTEN.net; www.GFCO.org; www.GlutenFreeRestaurants.org
Tg6 Antibody Plays a Key Role in Celiac-Related Neurological Disorders
Celiac.com 09/02/2008 - Thanks to a team of researchers based in Great Britain, doctors may soon have a powerful new diagnostic tool to help them in their efforts to combat the damage caused by celiac disease. Their new discovery concerns people with celiac disease who may also develop neurological disorders.
The research team was made up of Marios Hadjivassiliou, MD, Pascale Aeschlimann, BSc, Alexander Strigun, MSc, David Sanders, MD, Nicola Woodroofe, PhD, and Daniel Aeschlimann, PhD. The team recently investigated the nature of gluten sensitivity by isolating a unique neuronal transglutaminaseenzyme and examining whether it is the focus of the immune response in celiac patients with neurological dysfunction.
About one in ten people with celiac disease also suffer from associated neurological disorders, mainly from a condition involving the cerebellum called gluten ataxia, and another involving the peripheral nerves called gluten neuropathy. For many people celiacs with gluten ataxia, their neurological problems are their sole symptom. Only about 1 out of 3 people with gluten ataxia and celiac disease will show classic intestinal damage when given a biopsy. This can make proper diagnosis difficult for them. Also, there’s presently no reliable way to predict which people with gluten intolerance might develop neurological problems.
Most people familiar with celiac disease know that gastrointestinal discomfort is one of the most common symptoms. The antibody most commonly associated with such discomfort is called anti-transglutaminase 2 IgA. This is one of the main antibodies that doctors commonly look for when evaluating possible cases of celiac disease. Anti-TG2 antibodies are pretty much exclusive to people with celiac disease, and are associated with both untreated clinically symptomatic celiac disease, and with the latent form of the disease. This makes the presence of anti-TG2 antibodies an excellent diagnostic indicator of celiac disease.
Anti-TG2, however, may not be the best indicator in every case of celiac disease. One example is in cases of dermatitis herpetiformis, which is an external skin reaction to gluten. Most people with dermatitis herpetiformis have a persistent itchy skin rash, and while the majority of cases show intestinal damage with a biopsy, patients rarely experience intestinal discomfort associated with classic celiac disease.1 There is also reliable data that point to a role that anti-TG3 plays in cases of dermatitis herpetiformis.2 This indicates that the nature of a given individual’s immune response may determine how celiac disease manifests itself within that individual.
That hypothesis seems to be born out by the research team’s discovery that another antibody, called anti-transglutaminase 6 IgG and IgA response is widespread in gluten ataxia, completely outside of any intestinal symptoms. These antibodies are not found in healthy control patients or in patients with neurological conditions that had clear genetic causes. Both groups showed no anti-TG6 in their blood samples.
The research team took blood samples from 20 patients with newly diagnosed CD before the patients began a gluten-free diet. The team confirmed the presence of celiac disease with duodenal biopsy and made sure the patients had no patients had no evidence of neurological problems.
The team then took blood samples from 34 patients with Gluten Ataxia, which they defined as otherwise sporadic idiopathic ataxia with positive IgG and/or IgA anti-gliadin antibodies.
The also took samples from another17 patients with peripheral idiopathic neuropathy (PN) who tested positive for anti-gliadin antibodies. These 17 patients tested negative for anti-MAG and anti-GM1 and had no evidence of intestinal damage on biopsy.
The team used three separate control groups. The first was a group with genetic ataxia, which included 18 patients with ataxia that was genetic in nature, or with a clear family history of autosomal dominant ataxia. The second control group of 14 patients included cases of diseases that were immune-mediated, but not tied to gluten-sensitivity (such as vasculitis, viral cerebellitis, paraneoplastic ataxia, GAD ataxia). Lastly, the team used blood samples from 19 healthy individuals as another control group.
The research team used recombinant human transglutaminases to develop ELISA and inhibition assays with which they measured blood samples of patients with gluten sensitive gastrointestinal and neurological disorders, along with several control groups that included unrelated inherited or immune conditions, for the presence and specificity of autoantibodies.
The team found that the blood samples of patients with celiac disease and gluten ataxia contain IgA and IgG class antibodies to TG6 that are not present in the healthy control patients or in patients with neurological conditions that had clear genetic causes.
At present, doctors test for celiac disease by checking the HLA type, and looking for the presence of anti-gliadin and anti-transglutaminase 2 antibodies. The results of this study indicate that the presence of anti-transglutaminase 6 can help to pinpoint patients with gluten sensitivity that may be at risk of developing neurological disease.
Forthcoming: Annals of Neurology
Footnotes: 1. Marks J, Shuster S, Watson AJ. Small bowel changes in dermatitis herpetiformis. Lancet 1966; 2:1280-1282.
2. Sárdy M, Kárpáti S, Merkl B, Paulsson M, and Smyth N. epidermal transglutaminase (TGase3) is the autoantigen of Dermatitis Herpetiformis. J Exp Med 2002; 195:747-757.
--- On Sat, 8/30/08, Kate Gillick <kategillick@...> wrote:
From: Kate Gillick <kategillick@...> Subject: [glutenfreeinwny] Sahlen's Hot Dogs To: glutenfreeinwny@yahoogroups.com Date: Saturday, August 30, 2008, 6:22 PM
Hello!
Does anyone know if Sahlen's hot dogs are gluten free? Or Wardynski's? I've been looking for local hot dogs/sausages, but can't find any info on them.
Thanks, Kate
Talk to your Yahoo! Friends via Windows Live Messenger. Find Out How
I have just gotten back from my honeymoon to Sandals Whitehouse in Jamaica, and had to tell everyone in this group about it. We had chosen a sandals resort, because I had seen blogs of people mentioning that Sandals caters to those with food allergies very well, so I looked more into it. I contacted the company asking if gluten-free food would be available, and they messaged me back asking if I was a celiac, and saying that they have celiac guests constantly. We booked the trip from there.
We contacted them a few times before going, to make sure how much I would need to have gluten-free food. The night we arrived, we met with the resort's head chef, Steve. He sat down with us, and went through the menu of the restaurant we were at (there are 4 that he controls and can make gluten-free food at, the others are grills and such that he could not guarantee the safety of) and catered a meal for me and my husband. For breakfast we had fresh tropical fruits and yogurt everyday.
Lunch everday of our trip was prepared by the same chef named Eric. My husband wanted to try local foods that other people from the resort wouldn't necessarily get, as they had to order off a menu, and we did not. Eric was the greatest! Each day we had a different gluten-free local meal prepared for us, ranging from jerk chicken, to ox tail, a dish no one else got on the resort. The food was fantastic.
The personal touch did not end at lunch, at dinner every night, we didn't always get the same chef, but they knew us from the other chefs, or the wait staff. Regardless, every night they came to the table and went over the menu with us, adjusting recipes or suggesting something not necessarily on the menu. We got to go to different restaurants, Jamaican, International, Italian, and Asian. We even got a private dinner by candlelight on the beach. 20 meals, all prepared by the staff at Whitehouse Jamaica, no attacks, no illness, just the feeling of being extremely full and satisfied.
If you get the opportunity to visit a Sandal's Resort, GO. I cannot explain enough what a relief it was to be able to go away for a week and not get sick, especially when traveling to a different country. The food was better than I could have ever imagined, and I didn't feel like someone with a disease, I felt more like a VIP guest, having personally made meals. For the first time I was excited to have Celiac Disease.
AIRPORTS are horrible, I ate peanuts and potato chips the whole time while traveling. Pack a lunch.
If you have any questions please ask me. -Rachel Please update my e-mail address for this yahoo group, my new e-mail is rlhyzy@yahoo.com. Thanks!
Hello Everyone!
I have just gotten back from my honeymoon to Sandals Whitehouse in
Jamaica, and had to tell everyone in this group about it. We had
chosen a sandals resort, because I had seen blogs of people mentioning
that Sandals caters to those with food allergies very well, so I
looked more into it. I contacted the company asking if gluten-free
food would be available, and they messaged me back asking if I was a
celiac, and saying that they have celiac guests constantly. We booked
the trip from there.
We contacted them a few times before going, to make sure how much I
would need to have gluten-free food. The night we arrived, we met with
the resort's head chef, Steve. He sat down with us, and went through
the menu of the restaurant we were at (there are 4 that he controls
and can make gluten-free food at, the others are grills and such that
he could not guarantee the safety of) and catered a meal for me and my
husband. For breakfast we had fresh tropical fruits and yogurt everyday.
Lunch everday of our trip was prepared by the same chef named Eric. My
husband wanted to try local foods that other people from the resort
wouldn't necessarily get, as they had to order off a menu, and we did
not. Eric was the greatest! Each day we had a different gluten-free
local meal prepared for us, ranging from jerk chicken, to ox tail, a
dish no one else got on the resort. The food was fantastic.
The personal touch did not end at lunch, at dinner every night, we
didn't always get the same chef, but they knew us from the other
chefs, or the wait staff. Regardless, every night they came to the
table and went over the menu with us, adjusting recipes or suggesting
something not necessarily on the menu. We got to go to different
restaurants, Jamaican, International, Italian, and Asian. We even got
a private dinner by candlelight on the beach. 20 meals, all prepared
by the staff at Whitehouse Jamaica, no attacks, no illness, just the
feeling of being extremely full and satisfied.
If you get the opportunity to visit a Sandal's Resort, GO. I cannot
explain enough what a relief it was to be able to go away for a week
and not get sick, especially when traveling to a different country.
The food was better than I could have ever imagined, and I didn't feel
like someone with a disease, I felt more like a VIP guest, having
personally made meals. For the first time I was excited to have Celiac
Disease.
AIRPORTS are horrible, I ate peanuts and potato chips the whole time
while traveling. Pack a lunch.
If you have any questions please ask me.
-Rachel
Please update my e-mail address for this yahoo group, my new e-mail is
rlhyzy@.... Thanks!
-----Original Message----- From: Lea [mailto:lea@...] Sent: Wednesday, August 20, 2008 11:35 AM To: misstigerlili@... Subject: Bobs Red Mill
Hi Tetan,
Thanks for your email.
Unfortunately our Gluten Free oats are temporarily on hold.Our supplier is having problems supplying us with GF Oats due to a processing problem with their machinery.The problem affects the stabilization of the oats, and with out that they go rancid very quickly.
Please be aware that our reason for the hold is directly related to the stabilization and has nothing to do with our gluten free designation.It is taking a bit longer than anticipated so I would check back in about 4-6 weeks, and once they are available we will put them back on our website.Atthat time the distributors can order them as well to stock the grocery stores through out the US.Thank you for your understanding!
http://www.celiaccentral.org/Newsletter/August_2008/508/#s2
BEYOND RICE CAKES
Gluten-Free Food Labeling: The Whole World is Watching & Listening
By Vanessa Maltin
NFCA Director of Programming & Communications
Diagnosis of celiac disease is increasing at a rapid pace. According to new
research presented at Digestive Disease Week 2008, there have been about
50,000 new celiac cases recorded in the United States in the four years
since the NIH Consensus Conference on Celiac Disease.
Overall, 1 in 133 Americans-about 3 million people-have celiac disease,
meaning that gluten-free diets are no longer just a trend but a lifestyle
adopted by millions of Americans to treat a medical condition.
As most of you already know, the only treatment is a 100% gluten-free diet.
For those of us with celiac disease, the gluten-free diet can prevent the
onset of cancer, osteoporosis, pregnancy complications and other autoimmune
diseases. A simple change in diet can save our lives!
Additionally, Autism Spectrum Disorders affect roughly 1 in 150 children in
the United States. A gluten-free casein-free diet has led to dramatic
improvement in cognitive abilities amongst some autistic children. And,
people with other diseases such as multiple sclerosis and lupus have seen
improvement in their symptoms by eliminating wheat, rye and barley from
their diets.
What does this mean? More patients being diagnosed translates into greater
demand for gluten-free food. In fact, sales from gluten-free products topped
$1.3 billion in 2007 - a 20% increase over previous years. Sales are
expected to reach $1.7 billion by 2010.
Mainstream companies such as General Mills, Anheuser Busch, Giant, Stop &
Shop, and event Wal-Mart are expanding into gluten-free markets. Today there
are roughly 1,000 gluten-free products on Wal-Mart store shelves.
To highlight the growth even further, in the 52 weeks ending on February 12,
2008, there were 726 NEW UPC-coded packages with gluten-free claims,
compared with only 442 during the same time period in 2005. The total number
of gluten-free UPC codes was 3,209 in 2008, up from 1,709 in 2005.
However, with growth in industry production, comes the need for regulations
to ensure that everyone with celiac disease is safe when they purchase food
that is labeled gluten-free. The good news is that the entire world is
listening and taking action to ensure patient safety.
World Health Organization Rulings-1st in 25 Years
On July 1, 2008, the Codex Alimentarius Commission, a joint body of the
World Health Organization, set a new benchmark for gluten-free, dictating
that food labeled as gluten-free may not contain more than 20 milligrams per
kilogram (20 parts per million) of wheat, rye, barley or oats.
Former guidelines passed in 1983 stated 500 milligrams per kilogram, but new
advancements in technology for testing food products allowed the dramatic
shift to 20 milligrams per kilogram.
The ruling will serve as a global reference for consumers, manufacturers,
food processors, national food control agencies and international food
traders. Although the standard is non-binding, it will be used and enforced
by the 176 member countries and the European Union as they establish
globally accepted food safety policies. Consumers with celiac disease will
be protected by the standards as countries work the new rule into their
national legislation.
How is the United States Going to Adopt the WHO Guidelines?
Before we get to what might happen in the United States, lets take a look at
the history. The Food Allergy Labeling & Consumer Protection Act of 2004
(FALCPA) required labeling of the eight most common food allergens including
milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts and
soybeans. All eight must be listed by their common name on the labels of
packaged foods. This was a monumental event for everyone in the USA with
food allergies and a huge help to people with celiac disease since at least
wheat was included on the list. However, the absence of "gluten" on the list
has still left celiac patients having to do extensive research to determine
if packaged foods are indeed safe.
Although gluten was not included in FALCPA, a statute within the law
directed the Secretary of Health and Human Service to propose and then make
a final rule that defines and permits use of the term "gluten- free" for
voluntary use on packaged foods.
To comply with the statute and follow recent acts by the WHO, the FDA is
soon expected to define gluten- free for voluntary use in the labeling of
foods to mean:
Food bearing a "gluten-free" claim in its labeling does not contain any one
of the following:
a.. An ingredient that is a prohibited grain (All species of wheat, rye
barley and any crossbred hybrids).
b.. An ingredient that is derived from a prohibited grain and that has not
been processed to remove gluten.
c.. An ingredient that is derived from a prohibited grain and that has
been processed to remove gluten, if the use of that ingredient results in
the presence of 20 parts per million (ppm) or more gluten in the food.
d.. 20 ppm or more gluten.
**It is important to note that this is still only a proposal. To date, the
FDA has not approved a standard.
Why 20ppm??
There has been great debate over what the standard for gluten-free should
be. The 20ppm level is based on currently available analytic methods. Data
from peer-reviewed scientific literature demonstrates that current analytic
technology can reliably and consistently detect gluten in wheat, rye, and
barley at levels of 20 ppm in a variety of food structures.
Why are Oats Excluded from the FDA Proposal?
Oats have caused a huge controversy for the celiac community. Oats in their
natural form do not contain the gluten protein. However, most mills that
produce and store oats also manufacture wheat, making the chances of cross
contamination inevitable. In addition, current research shows that
approximately 1%- 5% of celiac patients react to oats in their pure form.
Although the cause for this reaction is unknown, some literature suggests
that a protein in oats can trigger a similar response to gluten. However,
for the rest of us, oats in their natural form that are produced in a
gluten-free facility are safe and can be enjoyed!
Bob's Red Mill, for example, has gone to great lengths to ensure that their
Whole Grain Rolled Oats are prepared and kept safe from contamination. Their
oats are grown, transported and processed in entirely gluten-free
environments and tested a number of different ways for gluten. With this
level of care given to avoiding gluten contamination, most people with
celiac disease should be able to safely eat these oats. The back label of
the product explains how the oats are prepared and protected from
contamination. The folks at Bob's Red Mill even took the time to explain on
their label that some celiacs may not be able to tolerate them.
The FDA is not expected to include oats as a prohibited grain for several
reasons:
a.. Lack of consensus amongst nutrition experts on exclusion of oats from
the diet for celiac patients.
b.. Research suggests that most celiac patients can tolerate oats that are
manufactured in a gluten-free environment.
c.. Oats are good! They add texture, taste, fiber and nutrients to meals.
d.. Adding a gluten-free label to SAFE oats will help consumers identify
which brands are acceptable to purchase.
e.. Potential incentive for manufacturers to produce gluten-free oats.
Enforcement of Gluten-Free Standard:
Although the FDA has not actually passed a standard yet, they have proposed
a few ways to enforce the regulations once they go into effect. To enforce
the new rules, the FDA has proposed conducting label reviews, on-site
inspections of food manufacturers and analysis of food samples.
Benefits of the Regulations:
Once the regulations are enforced, people with celiac disease and those who
maintain a gluten-free diet for other health conditions will be able to rest
assured that products labeled "gluten-free" are in fact safe and held to a
clear standard that is enforced by the FDA. Manufacturers will have a clear
definition of the term "gluten-free" and be able to eliminate any confusion
on how to label their products.
The best part in my opinion is that the United States is catching up! U.S.
food producers will be on equal playing field with manufactures around the
world. There will be no more confusion about what is considered gluten-free
in the U.S. compared with other countries.
NFCA Partners with Bob's Red Mill for Gluten-Free Educational Webinar
To showcase how the world is responding to the growth and need for
regulations, the National Foundation for Celiac Awareness partnered with
Bob's Red Mill on a fabulous webinar project. On August 5th, we hosted the
webinar to educate lifestyle and news media about celiac disease, the
gluten-free diet and the future of food labeling laws both domestically and
internationally.
The panelists for the event included Dr. Aline Charabaty of Georgetown
University Medical Center, Chef Edgar Steele of Cafe Atlantico, Matt Cox
from Bob's Red Mill, and yours truly! I spoke about the recent gluten-free
labeling standards passed by Codex, a joint body of the WHO. I also spoke
about how the U.S. FDA is expected to handle gluten-free labeling in the
future. The panel was moderated by NFCA Executive Director Alice Bast.
The webinar was a HUGE success and you can watch the entire thing by from
the Bob's Red Mill Website. And, below are the photos from my trip to the
Bob's Red Mill facility, which is located right outside of Portland, Oregon.
I've always known that Bob's Red Mill is a top-notch company, but after
visiting the mill, I'm even more convinced that they are the cream of the
crop! They truly take the business of providing gluten-free food seriously
and it is 100% evident as you tour their facility.
Watch the entire webinar at the following web address:
www.bobsredmill.com/GF_Webinar