In this video, Dr. Osborne discusses the benefits of the gluten-free diet as well as the Paleo diet in an interview with FOX News.
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January 30th, 2013 by Natalie Pronio
January 29th, 2013 by Teri Gruss, MS
Our gluten-free macho nacho makes a hefty appetizer for a crowd or a crunchy good entree for smaller gatherings.
Loaded with 3 layers of gluten-free corn tortilla chips, gluten-free seasoned ground beef, lots of veggies, cheese, fresh cilantro and spicy jalapeno this dish is always a half-time hit.
January 25th, 2013 by Laura Hanley
Do I really need to go out and buy a new toaster? Will I really get sick from crumbs?
The above questions are asked at the same time that the overwhelming feeling of what has my life become? starts to set in.
Do you have a dedicated gluten-free toaster? I do. I went out and got one the day I went gluten-free. If I was going to do this whole change my lifestyle thing, I was going to do it right. That’s just the kind of person I am though. I don’t half-*** anything, so I definitely wasn’t going to cut any corners as I got myself healthy. No way, no how.
But, not everyone feels the way I feel. Maybe they don’t get the same symptoms from gluten that I do, and see this all as a bunch (more…)
January 24th, 2013 by NFCA Staff
Recent Court Settlement Sets Strong Precedent for Gluten- and Allergen-Free Accommodations; NFCA Urges Colleges and Universities to Take Action.
Ambler, Pa. (Jan. 15, 2013) – Students choose their college or university based on a number of factors. Their ability to find a meal on campus shouldn’t be one of them.
According to the National Foundation for Celiac Awareness (NFCA), an estimated 1 in 131 Americans is affected by celiac disease. These individuals require a strict, lifelong gluten-free diet – including when they’re at college.
“Students are coming home on break to find they have elevated blood levels or have lost significant weight because they’re not getting the gluten-free nutrition they need,” explains Alice Bast, founder and president of NFCA. “It’s a serious threat to their health, and it’s time the schools paid attention.”
January 23rd, 2013 by Natalie Pronio
Approximately 1,572 pounds of The King’s Delight Co.’s Applegate Naturals frozen, gluten-free chicken nuggets have been recalled because they contain wheat.
The presence of wheat is not declared on the label of the 8 oz. cartons.
Here are the details of this recall if you have purchased this product: (more…)
January 22nd, 2013 by Amy Fothergill
This recipe is a combination of two recipes/techniques. It’s broken down into 4 steps:
1. Marinate the meat and prep the sauce.
2. Cut the veggies.
3. Cook the veggies.
4. Cook the meat.
5. Put it all together and enjoy.
I grabbed some of the veggies (cabbage, mushrooms and scallions) from the salad bar for easy prep and used cooked green beans from the fridge along with shredded carrots. When I cook, I usually prep as I go to save time but forgot that the flat snap peas take some time to take off the string in the center. Note to self: prep the veggies first!. Once you start cooking, it all comes together very quickly.
The meat is delicious on its own so you can use this part of the recipe to make Asian beef anytime. The orange rind is added at the end so (more…)
January 21st, 2013 by Jennifer Harris
GlutenFreeTravelSite.com launched the Dine Gluten Free iPhone app and Android app, which enables users to access the site’s dining and travel reviews when they are away from home. All of the reviews on the site (from the U.S. and around the world) are written by its users and include reviews of restaurants, bakeries, markets, hotels, resorts, etc.
Karen Broussard, Founder of GlutenFreeTravelSite said, “Whether you’re looking for a new restaurant to try in your area, a safe place to eat on a family vacation, or a venue for dining when traveling on business, you’ll have convenient access to detailed accounts of other people’s gluten free dining experiences. The reliable peer reviews found within the Dine Gluten Free app — complete with tips on how to make your meals as safe and enjoyable as possible — help steer you toward the most accommodating places to stay, dine, and shop. You’ll never again feel limited or deprived when eating out.”
Features of the app include:
January 18th, 2013 by Laura Hanley
Being that I am a creature of habit, I am 100% serious when I say that I eat a slice of Rudi’s multi-grain bread every day.
So, when I started seeing promotions for Rudi’s new ‘soft & fluffy’ recipe, I was very intrigued and excited for my daily routine to get THAT much better.
Don’t get me wrong, I enjoyed Rudi’s old formula, and loved nothing more than (more…)
January 17th, 2013 by Jennifer Harris
Earth Balance, one of my favorite companies when it comes to butter replacement, has just announced their expansion into the snack category with the creation of four grab-and-go snacks: Vegan Buttery Flavor Popcorn, Vegan Aged White Cheddar Flavor Popcorn, Vegan Aged White Cheddar Flavor Puffs and P.B. Popps, a sweet and salty popcorn treat.
Enter to win them by visiting their blog and answering the question ‘what are your favorite straight-out-of-the-bag snacks’ and be the first to try their new offerings. Each comment counts as one entry, and you can enter as many times as you like from now until Sunday, January 20.
According to the company, the four new Earth Balance® snack items will launch (more…)
January 16th, 2013 by Teri Gruss, MS
If you have ever enjoyed the experience of eating “pot stickers” before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They’re fun to make too!
Traditionally pot sticker wrappers – similar to wonton wrappers, are made with wheat flour. While I’ve thought about attempting to make a gluten-free wonton for some time, it wasn’t until I bought Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen that I actually went for it.
Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe. (more…)