A recent trip to San Juan, PR exposed a new world of gluten free eating. We realized during this trip that warm, sunny San Juan eats a staple of corn, rice, beans, plantains, and assorted meats (lots of meats & sea-foods!)
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The National Foundation for Celiac Awareness have organized a free webinar on Oct 7 titled: Veggies & beyond: Why Celiacs need a nutritionally-dense diet. Sign up for it on the NFCA website.
Excuse me for drooling, but I am sure you would too, if you walked down Flushing Main Street in Queens, New York City. For those of you not familiar with Flushing, it is a rich, vibrant area of Queens borough that is chock-full of immigrant communities. So the other day, my family & I planned a trip to the Queens Botanical Garden; as one walks down Main Street, one is met with local supermarkets with fruit displays outside the store- huge piles of ripe, golden fruits of the types I have seen, & some I have never seen.
Celiac Disease is truly an international disease. Cases are emerging from assorted countries around the world. If you would like to contact a resource in your country, check out this list of celiac organizations:
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In this media-saturated world, everything under the sun is put into a strait-jacket & presented to the world for their consumption. So if you are a celiac, well, there is a plethora of gluten-free goods out there, more & more restaurants are offering GF menus, so there…buy gluten-free, dine at GF places, & you are good.
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A quick-start guide for the newly diagnosed celiac.
As you may know, diet plays a key role in your celiac condition. That means that you will need to be aware of everything you eat, going forward. Reading food labels is key to eating safe. The US Food & Drug Administration requires that all food products be clearly labeled if they contain any of the 8 common allergens: tree nuts (such as almonds, cashews, walnuts), peanuts, eggs, fish, shellfish, wheat, milk, & soy.
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Celiac disease is an inflammatory condition of the small intestine triggered by the consumption of gluten, a dietary protein found in wheat, rye, and barley. About 85% of the people in the U.S. with celiac disease remain undiagnosed. To help us understand this disease, experts from UCSDs Celiac Center discuss everything from diagnosis, impact on adults and children, and helpful diet tips. Experts include: Martin Kagnoff MD, Kimberly Newton MD, and Susan Algert PhD, RD.
Read this fascinating article in the NY Times by Michael Pollan title ‘Out of the Kitchen, onto the couch‘. It is a hilarious look at the growing trend in America ( I would argue this is becoming a world-wide phenomenon, though) of watching other people cook, on TV, without lifting a finger to cook for oneself. Pollan argues that the proliferation of cooking shows on TV in no way implies that cooking is taking off in homes across the country; rather it simply points to the attraction food holds for us; in Pollan’s words, cooking has turned into a “spectator sport”. Thus audiences watch these cookery shows with keen interest & then promptly order a take-out or pull out a frozen dinner from the microwave.
Photo credit: NYTimes.com
Vanessa Maltin does a gluten-free cooking demonstration on CNN.
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Did you know that gluten-free does not mean zero gluten? Or that the federal legal definition of gluten-free is vague at best?
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FDA Product Recalls
