Tuesday, May 3, 2011

Please join the cause to support gluten free food labeling!

May is National Celiac Disease Awareness month! 




From 1in133.org:

In 2007, the Food Allergen Labeling and Consumer Protection Act (FALCPA) tasked the Food and Drug Administration (FDA) to finalize standards for gluten-free labeling. Four years later, the FDA has failed to fulfill that mandate. To the millions of Americans who eat gluten-free food, this inaction is a big deal.
To draw attention to the FDA's inaction, and to galvanize the burgeoning gluten-free community, leading members of this community will host Capitol Hill legislators, noted celiac disease researchers, gluten-free community leaders and food corporations to the first Gluten Free Food Labeling Summit, in Washington, D.C. on May 4th, 2011. Coinciding with the newly recognized National Celiac Awareness Month, the event will also feature the world's largest gluten-free cake – symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health.

Please join the efforts of 1in133.org and The American Celiac Disease Alliance to bring attention to the importance of gluten free food labeling. Visit 1in133.org today to sign the online petition, send a letter to the FDA, or contribute to the cause. In addition, everyone is urged to contact their congressional representatives to let them know how important proper food labeling is to everyone in the gluten free community. Let them know you want the FDA to finish the FALCPA labeling rules!

Thursday, April 7, 2011

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.

Friday, April 1, 2011

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!

Tuesday, March 22, 2011

NCPTGIG Spring Meeting and Potluck: April 16, 2011

April 16, 2011

NC Piedmont Triad Gluten Intolerance Group

Spring Potluck


10 AM 
Fitness with Suzanne York

11 AM 
Celiac Disease research update with Dr. Ivor Hill, Wake Forest University Medical School
And for the kids: 
Gluten-free play dough activity with Amy, Dana, and Maya Leander  
Cooking demonstration with Debbie and Drew Fisher
12PM 
Gluten-free Potluck


Call or email Grace Johnston with questions (336-945-5366).

Remember to RSVP: head counts help us plan fun activities!

If you would be willing to assist with setup or cleanup please contact Jan and Ken Butner.

Click the link below to view the unabridged meeting announcement.

Monday, March 21, 2011

TAGS: Teen Advocates with Gluten Sensitivities

The Gluten Intolerance Group has a site for teens with gluten sensitivities.

Visit the website for more information!



About TAGS:

Friday, March 18, 2011

Updated: Schedule for Charlotte Gluten/Allergen-Free Expo on April 30th

Don't forget to register for this exciting event!
 
This year we proudly announce that our event will feature top professionals and medical experts in the fields of celiac disease, gastroenterology and gluten free living.

Ballroom I

9:30 am - 10:30 am
Dr. Alessio Fasano
Director of the Celiac Disease Research Center
University of Maryland

11 am - 12 pm
Charlotte Gastroenterology & Hepatology

12:30 pm - 2:30 pm
Dr. Peter Osborne
Founder of Gluten Free Society &
Town Center Wellness
"Going Grain Free When Gluten Free Isn't Working"

Ballroom II

11:30 am - 12:30 pm
Chef Peter Reinhart
Chef on Assignment at Johnson & Wales University
Recipient of James Beard Award & author of cookbooks
"Gluten Free & Low Carb"

1:30 pm - 2:30 pm
Chef Pamela Roberts
Director of Culinary at CPCC
"Quick & Easy Gluten Free"

2:30 pm - 4:30 pm
Jules Shepard
Jules Gluten Free Flour and author of gluten free/allergen free cookbooks
Cooking class $40 fee

Thursday, March 17, 2011

WSJ article: "Clues to Gluten Sensitivity "

From WSJ: "Some people claim that eating gluten products can cause health problems like body aches and chronic fatigue -- and even some behavioral problems in children. WSJ's Melinda Beck talks with Kelsey Hubbard about a new study that sheds light on what may be going on."

See the video and associated text here.




















Figure from the March 15, 2011 Health Journal. Author Melinda Beck.

Sunday, February 27, 2011

Submit a restaurant rating on AllergyEats, win a cool T-shirt!


Submit a restaurant rating on AllergyEats.com for a chance to win a T-shirt that is guaranteed to draw attention to allergy awareness. Wear it to your local eateries! Ratings must be entered by midnight on Feb. 28.

Friday, February 25, 2011

Gluten-free products to be highlighted at Whole Foods store tour on March 1



Next Tuesday, March 1 @ 6 PM Whole Foods (41 Miller St., Winston Salem 27104) is offering a 45 minute store tour of gluten-free products, including several items recently added to the store's ever-expanding gluten-free product list.

Please contact Whole Foods (336-722-9233) if you would like to attend. The tour will be organized by Jarrett Oliveri, the public relations manager at Whole Foods. Samples will be on hand for everyone to try!

Members of the NC Piedmont Triad Gluten Intolerance Group (NCPTGIG) will be available both before (5:45pm in the dining area) and after the tour to answer questions about the gluten-free diet, where to find gluten-free products, cooking, dining out, and where to find support. Please contact Grace Johnston if you would like to meet with one of our veteran support group members.

Saturday, February 5, 2011

The Charlotte Gluten Free/Allergen Free Expo: April 30, 2011

Charlotte Gluten Free/Allergen Free Expo
April 30th, 2011!
at
The Blake Hotel in Uptown Charlotte
555 S. McDowell St.
Charlotte, N.C.


9 :30 a.m. - 3:30 p.m.


Schedule
9:45 – 10:30 am: Alessio Fasano, M.D., Director of the Center for Celiac Research (http://celiaccenter.org/), at the University of Maryland School of Medicine, will present the latest research on diagnosis and treatment of celiac disease.

10:30 am – 2:30 pm: Vendor Expo will be open.

2:30 – 3:30 pm: Jules Shepard from Jules Gluten Free and author of the new allergen free cookbook, “Free For All” will offer a cooking class at an additional ticket charge of $40.

Wednesday, January 26, 2011

The FDA has yet to publish the GF labeling rules mandated by the 2004 Food Allergen Labeling and Consumer Protection Act (FALCPA)

The American Celiac Disease Alliance has organized an effort to spur the Food and Drug Administration to finish the congress-mandated FALCPA  labeling rules that were due in 2008.

Excerpt from section 206 of the Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282, Title II): 
SEC. 206. GLUTEN LABELING. Not later than 2 years after the date of enactment of this Act, the Secretary of Health and Human Services, in consultation with appropriate experts and stakeholders, shall issue a proposed rule to define, and permit use of, the term ``gluten-free'' on the labeling of foods. Not later than 4 years after the date of enactment of this Act, the Secretary shall issue a final rule to define, and permit use of, the term ``gluten-free'' on the labeling of foods.

Food allergy labeling guidelines are of absolute necessity for those with celiac disease, gluten intolerance and other food allergies. The FDA's food allergy guidelines pertaining to gluten free labeling are now nearly three years overdue!

The American Celiac Disease Alliance urges everyone to contact the FDA and their congressional representatives to let them know how important proper food labeling is to everyone in the gluten free community. Visit the ACDA's Action Alert site today to contact your elected officials. Let them know you want the FDA to finish the FALCPA labeling rules!

Monday, January 17, 2011

From Gluten Free Durham: Evaulating your gluten free diet in the new year

Please see the post by Debbie Jongkind, RD, LDN from our sister site at Gluten Free Durham.

Gluten Free Durham: Evaluating Your Gluten Free Diet in the New Year

Special Medical Report on Celiac Disease Awareness from the College of American Pathologists (CAP)

Jan 17, 2011 09:00 ET  

Celiac Disease Awareness: "Is Gluten-Free for Me? Separating Food Facts From Fads"

CHICAGO, IL--(Marketwire - January 17, 2011) - Cari Aschauer is one of the ever-growing number of sufferers of Celiac disease -- an auto-immune reaction in the intestine to eating gluten.
This story introduces the basics of this particular disease, including its wide-range of symptoms, physician testing, and suggested treatment.
Viewers will not only learn about Cari's personal story of combating severe gastrointestinal complications and depression. They'll also hear from a board-certified pathologist, who can speak about:
  • who is affected by Celiac disease
  • what gluten is, and how it exacerbates symptoms
  • what to do if you are experiencing the symptoms
  • description of the simple blood test that can confirm diagnosis
  • how simple diet changes can help treatment
While Celiac disease is growing more and more common, pathologists agree that if you are tested early and can make the appropriate adjustments to your diet, the negative effects of Celiac disease can be off-set that much sooner, or in Cari's case, be completely avoided. Since going gluten-free with her diet, Cari's intestinal lining has repaired itself from the effects of Celiac disease.




Featuring Board-Certified Pathologist
David L. Booker, MD, FCAP
Trinity Hospital of Augusta
Augusta, Georgia


Video links



Sunday, January 16, 2011

How much are food-allergic/intolerant diners worth?

Press release from AllergyEats.com:

AllergyEats Founder Calculates the Power of the “Veto Vote”
BOSTON, MA (January 4, 2011) – For the past year, AllergyEats founder Paul Antico has encouraged restaurants to better accommodate food allergic and intolerant diners because it’s the right thing to do. Now, the financial expert is demonstrating another benefit to catering to the food allergy community: it can significantly increase restaurants’ profits.



Thursday, January 13, 2011

100 Delectable Recipes for Your Gluten-Free Kid (or Adult)

The folks at nursingschools.net want to announce that they have put together a list of 100 easy to make gluten-free recipes for kids, though many adults will appreciate these as well.  The recipes are grouped by meal type, which include snacks, desserts, classics, beverages, etc. in addition to the usual breakfast, lunch, main courses, and sides. Each recipe is linked to its original source, so you're likely to find several more recipes you'll want to try. The homemade gluten free pizza from GFmommy looks like a sure bet!

Enjoy!