This is the time of year when parents are planning their summer activities and for those kids on the gluten-free diet those plans include attending a gluten-free camp. There are a number of gluten-free camps out there who are in need of volunteers to perform a variety of tasks.
They camps lists below are looking for volunteers to work six hour shifts in the kitchen. If you are interested in helping make this a
The phone rings…it’s my friend calling to see if I would like to come over to dinner. Little does she know that I have just been diagnosed with Celiac disease and I’m now nervous about eating at other people’s homes…
I’m still learning what to eat and how to read labels. I feel my heart beat increase, and my palms start to sweat. “What is this weird feeling,” I ask myself. I feel like I’m going to panic…and all over a social invitation. “What’s wrong with me, this shouldn’t be a big deal. It never was before, I’ve always just done what I wanted.” Oh yeah, I remind myself, it’s because I don’t know if I will be able to eat if I go over. Maybe I just shouldn’t
The Celiac Disease Resource, Inc., (TCDRI) is a non-profit organization founded in 1995 and incorporated in 1999. Our organization is dedicated to providing educational information to the general public by regular meetings, special events, printed…
PRESS RELEASE: Gluten Free Living Now, LLC.
Gluten Free Living Expo
October 7-9, 2011
10 am to 5 pm daily
Location:
The Fountains
502 Carmel Drive
Carmel, Indiana
Featuring:
Alessio Fasano, M.D., Center for Celiac Research
World’s most well known expert on Celiac Disease
Additional experts will be speaking about the Gluten Free Lifestyle throughout this event.
“Real Food” can be defined as natural, unprocessed, traditional and nourishing foods that human have always eaten. This includes things like whole fruit, vegetables, nuts, seeds, herbs and spices, fish and seafood, and animal protein. These lie in stark contrast to our modern foods which have been grown with the use of pesticides, herbicides, insecticides, have very often been genetically modified, and had chemicals and flavorings (synthetics and other highly-addictive allergens) added.
For those living a gluten-free lifestyle, supporting “real food”, or “pro food” as it’s sometimes called, with our purchases is important because it reduces the risk of being exposed to and ingesting gluten. Processed foods — both conventional and
We are a group from St. Mary’s County, Maryland. We meet at St Mary’s Hospital in Leonardtown, MD. Our leader is Teresa A. Andrasik, RNC and we meet on the first Thursday of each month…
Adults that have been diagnosed with Celiac Disease are being sought to participate in a study to identify factors associated with the development of Celiac Disease. The goal of the study is to find the genes that may predispose individuals to develop this autoimmune disease. Adults eligible to participate in this study must have been diagnosed with Celiac Disease through a small intestinal biopsy. Spouses may also be eligible to participate.
Participants will be asked to provide a blood sample, complete a questionnaire, and provide medical records regarding their diagnosis. There is no cost to
Prime Choice Foods, maker of Garden of Eatin’ Chips, announced a voluntary recall of certain lots of tortilla chips. The chips contain undeclared wheat and soy. Wheat & soy are 2 of the top 8 allergens and may cause severe, life threatening reactions to those who are allergic to them. The following lots are included:
Currently we have a proposed government definition of the term “gluten-free” for food labeling purposes but no final rule. Under the proposed rule, a labeled gluten-free food has to contain less than 20 parts per million of gluten. When the final rule is released this number could stay the same, go up, or go down—a little or a lot.
The amount of gluten a labeled gluten-free food is allowed to contain is only part of the story. Another part is testing. The FDA stated in its proposed rule that it is tentatively considering using the standard sandwich R5 ELISA and the Morinaga wheat protein ELISA to test food products for gluten when necessary to assess misbranding. In contrast, FDA did not include the omega-gliadin (Skerritt) ELISA among the methods it was considering. One of the limitations discussed in the scientific literature regarding this ELISA is its underestimation of barley protein.
At the present time the R5 ELISA (Ridascreen Gliadin R7001) is widely regarded as the best available validated ELISA for assessing final food product for gluten. In my opinion, all labeled gluten-free foods should be periodically tested using
We have been asked about the safety of using agave syrup as low glycemic substitute for cane sugar. Here is some useful information.
Of the several hundreds species of agave, commercial agave syrup is produced from Agave Americana, a desert succulent plant. The syrup, or nectar, is obtained from the sap. The sweet sticky sap is extracted from the base of the plant then boiled to produce the “syrup.” Cooking converts the sap’s natural