NCPTGIG meeting scheduled for April 16 has been postponed

Update from Grace Johnston on the rescheduling of the next NCPTGIG meeting:

Dr. Ivor Hill has a conflict with April 16. Our advisory committee voted last night to reschedule. Dr. Hill will bring Dr. Marcie K. Drury Brown, a pediatric endocrinologist who has celiac disease, to our next meeting. We are amending the topic to include recommended follow-up care for celiac disease and wheat sensitivity and other autoimmune issues, symptoms, to be aware of. Once their July schedules are posted we will set a date. This will be worth waiting for.
Continue to compile your tips for navigating the gluten-free diet, how you deal with the social and psychological issues following the diet. Within our group is a wealth of information, the correct information, and yes, the material for the next addendum. Please continue to share your talent.

Look forward also to great gluten-free potlucks!
Also, (1) cooking demonstrations with our kids
         (2) fun family exercises and games
         (3)samples from gluten-free vendors
         (4) 28 day gluten-free menu for our kids
         (5) a gluten-free dining event at New Town Bistro
          (6) program meeting with Dr. Jillian Teta

I am particularly concerned that we continue to be available to those newly diagnosed. I thank you for the outreach effort you are making and I encourage everyone to continue to communicate by asking questions and sharing information.

The celiac's version of restaurant roulette: How do we really know our order is actually gluten-free?

Chef Admits Lying to Gluten Free Diners

I'm sure everyone has heard the news about the so-called "chef" who bragged on his Facebook page about intentionally giving his unsuspecting gluten-free patrons a heaping dose of wheat with their meals.

The full story can be found on Foodista. The WebMD blog site has covered this story as well and has started a comment log for your trials and tribulations while dining out gluten free.

When eating out locally these past few months, I've had several instances where I had to ask the staff to remake my order because it contained gluten (croutons, bread, pasta, etc.). I understand that it is difficult for any restaurant to fully comprehend the challenges of the gluten-free diet and, for the most part, they are very accommodating. However, I do wonder if they sometimes think we're just being self-indulgent and picky. I certainly hope our local chefs are of higher moral fiber and sensibly abstain from intentionally abusing their gluten-free guests.

As always, feel free to post your comments here. I'd like to know what others think about this!