Contamination Reality

What's the latest in the world of gluten-free contamination?

Being gluten-free can be a bit lonely and at times you may feel socially separated. We've all felt that way and that's okay because we are different. It's important to understand and feel confident that you're not like everyone else because you can't eat gluten, a protein found in wheat, barley, rye, malts and more.

I was recently reading this article from Celiac.com about gluten-free students who are stepping up to the reality that they can't eat from their own university dining hall. They can't eat at restaurants either because of the high level of contamination. We've seen many restaurants around the globe create gluten-free menus, offer to come up with a unique dish for you, but is it safe enough?

Denver Food Fair & Rudi's Twitter Prize Giveaway!

Celiacs, today is a great day to be in the state of Colorado for Denver Metro Celiac Support Group's Sixth Annual - Incredible, Edible Gluten-Free Food Fair.

In Denver this morning gluten-free consumers, health advocates and eager gluten-free enthusiasts will be heading to Denver Merchandise Mart - 451 East 58th Avenue from 10am-4pm today. Expect around 100 local and national vendors such as Rudi's Gluten-Free Bakery who will be on hand to tempt you with delicious gluten-free cakes, cookies, breads, flour mixes and other product samples. It's an opportunity to speak with local restaurants, doctors, chiropractors and much more.

GlutenFreeG's 

Rudi's Tortillas Prize Give-Away:

Begins: Sunday, Aug 19th

Ends: Satuday, Aug 25th

PUBLIC SERVICE ANNOUNCEMENT

Dear Gluten-Free consumers and/or those who have ever heard of the Gluten-Free lifestyle movement,

The gluten-free movement has grown albeit entering near mainstream, is at a pivotal moment for improvement or destruction to our health. I need not scare you, but I challenge you to educate yourself more fully about gluten-free food ingredients and manufacturer preparation.

Gluten is the common name for the proteins in specific grains that are harmful to persons with Celiac Disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale and MUST be eliminated. Celiac Disease (CD) is a lifelong inherited autoimmune condition affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems.

Hurry Up, Kettle Cuisine GF Contest Gluten-Free Product Review

Gree tings All,  my good friends at Kettle Cuisine are hosting a really fun and east cotest for a chance to win a weekend getaway in Boston this Spring.

Learn more at their Facebook right away! They also created a short video to understand the contest even more on YouTube.

Rules: Take a pic of you with any of the Kettle Cuisine soup packages in a fun, interesting way and post it on their Facebook.  Get all of your friends and family to vote for you!

Hurry, contest ends by Jan 31! Hurry!

GF FDA Regulations Coming!

Gluten-Free in the mainstream for the right cause yesterday.  CBS reports that the FDA mentions they will push regulations to monitor Gluten-Free claims.

The issues, as shared many times before, are that companies are not held accountable for claiming gluten-free labeling, which has nearly no regulations to date. And to max out the trials and tribulations that those with Celiac Disease suffer vs those with are on the gluten free band wagon. 

Protect Celiacs w/ Gaining Gluten-Free Awareness!

My grandfather just sent me an article like this one but from Florida Sun Sentinel about the growing interest to the public about going gluten-free. Thanks Pop!

This is good news, right? maybe? not quite... This is a terribly concerning article for Celiacs...

THE TRAGEDY:

The major concern I have when I see articles like this (more are circulating about benefits to going gluten-free to the masses each week) is that people like myself who are diagnosed Celiacs, have to eat gluten-free (strictly 100% gluten-free) for medical reasons. Therefore if a company, restaurant or anyone else wants to join the band wagon to cater to make money on this growing market opportunity they must learn how to prepare gluten-free foods and guarantee food is safe for Celiacs, too not just the followers.  

"If a restaurant offers 'gluten-free' options on their menu and I can't eat it as a Celiac,  since I asked them detailed questions about their kitchen, well guess what, it's not gluten-free!" 

-Craig F (Colorado)