Adventures in Living Gluten-Free

Guest Blog: New GF Products on the Market

2011-05-10T08:10:00.010-05:00

A couple months ago, B traveled to the West Coast to attend a food industry trade show to learn about new gluten-free and allergy-friendly products. Suffice it to say, I was a little jealous, but very glad he was willing to share his experience and insights so graciously here. His report follows. (My apologies for the delay in my getting it posted, which occurred on my end, not his.) You may already have seen some of the items discussed below, and if not, keep a look out for what will be appearing on store shelves soon.

Gluten-free Finds at Expo West 2011

We now interrupt the regularly scheduled programming for a report from the floors of the 2011 Natural Products Expo West at Anaheim Convention Center: Hi, it’s B. I’m guest-writing for L today to provide a glimpse at some of the new gluten-free products on display this year at Expo West, a trade show for natural products retailers and one of the best opportunities to see the newest gluten-free foods heading to the market.

On the positive side for gluten-free consumers, a number of new products were introduced at the show held over the March 11-13 weekend, but unfortunately, due to some of the convention center’s fairly peculiar sampling rules, I wasn’t able to taste all of these and tucked in to only a few. Perhaps the most-positive news came during a seminar with Dr. Lucy Gibney, founder of Dr. Lucy’s, probably best-known for its line of cookies found at a number of Starbucks around the country (a relationship which, sadly, will likely soon be coming to an end, Lucy informed me). During the seminar, Lucy stated, “The question is no longer if a store will get in on gluten-free; it’s how they will.”

The products those stores will be offering continue to grow in diversity and improve in quality. Gluten-free remains among the food industry’s fastest growing trends, as sales of gluten-free foods have doubled in the past two years (to $2.64 billion in 2010) and are projected to hit $5.5 billion by 2015, according to a report from Packaged Facts, a market research firm. Among the products at Expo West this year hoping to get their piece of the gluten-free pie (again, I can’t vouch for the taste of most of these and, as always, advise everyone to inspect ingredient labels of all products, as these have been known to change between show debut and product launch):

Glutenfreeda Foods Inc. – A frozen, single-serve Gluten-free Shredded Beef Burrito joins the company’s line. It’s described as an “anytime meal” with no trans fats, and basically, it’s Hot Pockets meet gluten-free. As for other major allergens, the ingredient list mentions cheese.

Glutenfreeda also featured a line of gluten-free cheesecake hand crafted and made with ingredients from local dairies and farms (“local” to where, the company doesn’t explain). The three-item line includes Strawberry Swirl, Chocolate Truffle and New York Style, all noting the presence of eggs and milk. They come frozen and, considering they’re promised to be all- natural, my guess would be the “local” is to the company’s Washington headquarters. www.glutenfreedafoods.com

Sam Mills USA – This European company featured Pasta d’oro 100% corn pasta, a gluten-free version of such pasta favorites as penne, rigati, fusilli and fettucine, to name only a few in this extensive line that is free from gluten, wheat, dairy, eggs, sugar, cholesterol, yeast, soy, sodium and nuts. Sam Mills also had its line of gluten-free sauces on display, with recipes including Olive Zingara Style, Tomato & Basil, Tuna and Olives, Tomato & Vegetable, and Rocotta Cheese & Vodka.

Andrew & Everett – This favorite around the L household for its range of gluten-free cheeses with no casein added announced a couple of introductions set to come to gluten-free refrigerated cases: a butter free of gluten, antibiotics and preservatives (no word on its casein content; it’s still in development), and a revamped version of its popular Mozzarella String Cheese, which will now be individually wrapped, 8-count packages. Oh, and I again put in a request for a gluten free/casein-free cream cheese.

Shabtai Gourmet Gluten Free Bakery – While this company has gluten-free in its name, its baked goods are also free of casein, peanuts, soy, corn, dairy and lactose. Its dedicated facility has now introduced its take on the iconic Hostess Ho Ho, as well as brownie bites. The products are handmade in the company’s New York bakery, and can be found in select freezer cases around the country.

These were quite good, and while they may be hard to find, they’re well worth bugging local retailers to stock in their frozen or in-store bakery cases. www.Shabtai-Gourmet.com

Enjoy Life Foods – The new Crunchy Vanilla Honey Graham Cookie joined Enjoy Life’s cookie range, which includes sugar cookies, a chocolate chip cookie and double-chocolate chip cookies.

Granola made its way into Enjoy Life’s portfolio, with Double Chocolate Crunch, Cinnamon Crunch, Very Berry Crunch and Cranapple Crunch, each of which may be eaten with rice milk or straight out of the bag. The company also introduced reformulated versions of its soft-baked cookies (in Snickerdoodle, Double Chocolate Brownie, Lively Lemon and Happy Apple varieties, to name only a few). Also retooled has been Enjoy Life’s Chewy On-the-Go Bars, with flavors such as Cocoa Loco, Caramel Apple and Sunbutter Crunch.

For bakers, Enjoy Life added Semi-sweet Chocolate Mega Chunks, and all of the company’s products are free of wheat, peanuts, eggs, fish, dairy, tree nuts, soy, shellfish, casein, potatoes, sesame and sulfites. Enjoy Life’s products are produced in a dedicated nut-free and dedicated and/or certified gluten-free facility, and so far, they have not disappointed in terms of quality or
allergen issues. www.enjoylifefoods.com

Annie’s Inc. – Annie’s Homegrown added two new varieties to its gluten-free Bunny Cookies, with SnickerDoodle and Ginger Snap joining the original Cocoa & Vanilla option.

Coffaro’s Baking Co. – A biscotti is now available without wheat or dairy. Coffaro’s Biscotti can be found in such flavors as Cranberry Almond, Chocolate Chip and Lemon Vanilla. www.Coffaros.com

Green Rabbit LLC – This company, probably best known for its MimicCreme non-dairy cream substitute, has now introduced Healthy Top Whipping Cream. Made from almonds and cashews, it’s free of lactose, gluten and caseinates, but as is fairly obvious, it does contain tree nuts. www.mimiccreme.com

Oat Solutions LLC – Ahhh, oats. I know oats are controversial, to say the least, in gluten-free circles; numerous studies have found oats contain gluten, but oat proponents contend those studies examined oats which had been contaminated with gluten during sorting and delivery. I leave it to each of you to opt for yourself whether to consume oats, but Oat Solutions LLC will be promoting its Simpli Oatmeal and Whole Oat Flour as gluten-free.

The same company also announced a “low-gluten alternative to sugary sodas, juice boxes and chocolate milk.” Each Oat Shake has no dairy or lactose, but there was no indication of exactly how much constitutes “low-gluten” in Oat Solutions’ eyes. www.livesimpli.com

XO Baking Co. – The tales of people discovering their Celiac Disease and having to adjust their entire dining life is easily relatable; the founder of this company was a baker and had to change her entire career direction. Lindsey Deitsch’s company now has an entire range of baking mixes, all promising to be gluten-free and made from a blend of whole-grain brown rice flour and coconut flours. Its mixes include Fudge Brownie, Gingerbread Cookie, Double Chocolate Chip Cookie, Banana Bread and Corn Bread, all free of wheat and dairy. www.xobaking.com

Daiya Foods – While Daiya’s range of shredded-cheese-like products are free of dairy, lactose, casein, gluten, peanuts and soy, the products still haven’t quite overcome the issues of melting and off-taste which have plagued them since last year’s launch. It doesn’t taste and perform exactly like cheese for a simple reason: it’s not cheese. It’s a vegan product made from tapioca and arrowroot flours, oils, pea protein and other ingredients. New to the range this year will be Pepperjack-style Shreds. Is it an ideal cheese replacer? No, but it’s a suitable substitute for the time being. www.daiyafoods.com

Verve Inc. – Better known by the name of its chewing gum, Glee Gum, Verve added a pair of sugar-free options. Lemon-Lime and Refresh-Mint Glee are free of corn, soy and gluten and, in place of sugar, are sweetened with xylitol. www.gleegum.com

Prima Provisions Co. – Otherwise known as Chebe and featuring a range of gluten-free baking mixes (including rolls, focaccia, pizza crust and cinnamon rolls) and frozen dough (ciabatta, breadsticks and cheese rolls, among others), the company was proudest of its planned brand overhaul in 2011, which will see it adopt a new brand identity -- Chebe: Delicious by Nature. www.chebe.com

Peanut Butter & Co. – Obviously not for nut-free consumers, Peanut Butter & Co.’s product launches this year included one product with an ingredient I haven’t seen. Its new Squeeze Packs are available in three flavors – Smooth Operator (a natural peanut butter), The Bee’s Knees (peanut butter blended with honey) and Dark Chocolate Dreams (peanut butter blended with dark chocolate). It’s the latter with the new-to-me ingredient. With soy off of L’s menu, I frequently find myself cursing chocolate products with lecithin, because it is usually derived from soy. The ingredients in Peanut Butter & Co.’s Dark Chocolate Dreams, however, list “lecithin (from sunflowers).” I’ll have to do some more research into this and may report later, if L has me back.

Oh, back to Peanut Butter & Co.’s launches. It also added Snack in the Box, a decidedly allergen-unfriendly product. Its ingredients include flour, wheat gluten, soy flour and soy lecithin in its crackers. My advice would be to check the package carefully and make sure even the Squeeze Boxes indicate they are manufactured in a dedicated gluten-free facility. www.ilovepeanutbutter.com

Morini Brands – There’s no escaping Natural Products Expo’s past; exhibitors and attendees alike proudly boast of its origins with what they affectionately refer to as “Birkenstock attendees” looking solely for the latest vegetarian products. As such, the show traditionally has any number of meat alternatives, and this year was no exception, with Morini Brands launching Bahama Rice Burger, Rice Sausage and Rice Meatballs, all free of soy, wheat and gluten. For those of you worried about adding Omega-3 fatty acids to your diet but with no desire to eat more fish or the seed-based options, these products claim to have between 1,000 milligrams and 2,000 milligrams of ALA Omega-3s per serving. www.BahamaRiceBurger.com

Ian’s Natural Foods – The company promises a “new great tasting recipe” for its Chicken Nuggets, Chicken Patties and Chicken Nuggets Kids Meal, all free of wheat, gluten, milk, casein, eggs, nuts and soy.

Maplegrove Gluten Free Foods Inc. – While Ian’s coined probably my favorite product name I saw on the show floor this year (that would be Ian’s Mac & No Cheese), Maplegrove Gluten Free added a convenient take on macaroni and cheese. Its Rice Mac & Cheese Meal is free of gluten and microwaveable in its package. It also promises to be free of soy, eggs and nuts.

Maplegrove also introduced a White Rice Macaroni & Yellow Cheddar Cheese. The all-natural pasta in Maplegrove’s line of macaroni and cheese (not the microwaveable bowl mentioned above) is made with only rice or potato flours and are produced in a dedicated gluten-free facility. Plus, the company assures the products are free of soy, eggs and nuts. www.maplegrovefoods.com

Turtle Mountain LLC – First, a caveat: Turtle Mountain’s Coconut Milk Non-dairy Frozen Desserts are essentially ice cream-like products free of dairy and gluten, with many of their products also free of soy. Probably. Its products don’t have gluten, dairy or soy, and they’re manufactured in a facility free of those allergens, according to their website. However, likely due to the complete lack of a gluten-free standard in the U.S., they don’t actually claim to be gluten-free.

So, with that out of the way, let me note the company has added So Delicious Greek Style Cultured Coconut Milk, a soy-free and dairy-free product in Blueberry, Chocolate, Plain, Raspberry, Strawberry and Vanilla flavors. No word on the gluten content, so again, my advice would be to check the package and the Turtle Mountain website – www.SoDeliciousDairyFree.com.

Turtle Mountain has also added a line of coconut milk beverages. These promise to be soy-free and dairy-free, but as for the gluten content, it’s almost anyone’s guess. The label has a “Certified Gluten-Free” tag (a damned unique sight on any Turtle Mountain product), but a company rep explained it’s produced by a co-packer: essentially, this company is producing the product, and Turtle Mountain puts its label on it. With no knowledge of the co-packer’s identity, it’s tough to confirm the product’s lack of gluten, but again, I’ll repeat the mantra: “Check the package labels carefully.” The tentative ingredient label does indicate “natural flavors,” which can contain gluten and/or soy. For what it’s worth, the chocolate version has an excellent flavor, and an Egg Nog variety was drawing raves.

Udi’s Gluten Free Foods – Udi’s burst on to the gluten-free scene last year with an excellent range of muffins, breads and pizza crust, with bagels arriving in select freezer cases later in the year. This year, Udi’s embraced buns, introducing Hot Dog and Hamburger Buns. I had the chance to sample the hamburger buns in a pulled pork sandwich, and while the texture was spot-on, it was a little chewy. Still, this was as close to a regular hamburger bun as I’ve had in a gluten-free product, and Udi’s entire range claims to be free of gluten, dairy and soy. www.udisglutenfree.com

Good Article on Going Gluten-free

2011-04-12T16:28:00.001-05:00

Check it out here.

One thing I like is that the article makes it quite clear that a gluten-free diet is a commitment, and clarifies that even trace amounts of gluten can trigger a response in someone with celiac disease. Moreover, it discusses that triggering that autoimmune response, particularly repeatedly, also can have adverse health effects, even if someone generally follows a gf diet.

It's important, and I'm glad accurate information is being disseminated. Many people seem to believe that a few crumbs from a product with gluten in it aren't a problem; not so. Mad props to the article's author for being thorough.

Subway Tests Gluten-free

2011-01-15T21:41:00.007-06:00

This week, Subway in a trial run began offering gluten-free bread and brownies in a couple of its Texas locations. Read more about its efforts. While, on one hand, I'm so excited that a major chain is actively looking for ways to accommodate its gluten-free customers, on the other, I'm not only skeptical but leery.

Subway is making some effort to counter cross-contamination by managing the knives that are used for gluten-free orders. That said, the preparation space and all the other ingredients will be contaminated with gluten unless the prep area is meticulously maintained and the ingredients used for the gluten-free customers are kept separate. Switching gloves won't help if the meats, cheeses and other sandwich components already have been handled with gloves that first came in contact with wheat bread. Then there's the issue of deli meats like ham and turkey that may or may not be gluten-free themselves either.

Again, it's great that Subway is taking the initiative. I'm sure there are some gf folks for whom just having the gluten-free bread available will be enough to encourage them to try it. However, under these conditions, I for one still wouldn't be able to eat there safely.

Article on Dining GF at Luxury Hotel

2011-01-10T22:06:00.003-06:00

The Fairmont Hotel chain now will be catering to its gluten-free guests. As most of us who are gluten-free know, traveling with a restricted diet can be difficult. What great news. I can only assume other hotels will follow suit. Click this link to read more.

A New Resolution

2011-01-09T10:15:00.001-06:00

Happy New Year! While I still haven't wrapped my head around the fact that it is indeed 2011 -- I keep writing 2010 -- I'm excited about the new year. It's always such an optimistic time for me -- I love all the possibilities the next 12 months hold; what new experiences I'll have, personal discoveries I'll make, new places I'll see, things I'll learn. It's also very much a time of assessment and renewal -- did I do what I set out to do in the past year; what do I want to accomplish over the course of the next year; where do I need to make progress?

I know a lot of people scoff at the notion of resolutions. I love them. I suppose it's because I approach them differently. If it were just a matter of saying "I want to lose weight," then going to the gym for six weeks and no more, the resolution quickly forgotten, I would think them pointless too. But I love the word "resolve" -- it's such a good, strong verb that connotes a staunch determination in action. Rather than delude myself that I'll do something starting Jan. 1 and will continue to do so for the next 364 days, instead I make a wide list of quantifiable things I plan to do over the next year -- a goal sheet really -- and I give myself all year to do them.

There's something to be said for the increased self-awareness that comes from thinking about how you want to improve your life and then writing down what you need to do to make it happen. Last year, for example, one of my resolutions was to read more. I had looked back over what I had read in 2009, and horrified at how few books I actually had read, I planned to read at least two new books a month in 2010 (rereading old favorites didn't count). I figured it was a manageable goal; well, as it turns out, I actually read 40 new books last year, including devouring the Twilight Saga five times (although of course each book only counted once). So this year, I plan to read at least 48 new books. Roughly a book a week -- or four per month -- is a reasonable goal for me, and yes, I do read fast.

How does all this apply to a gluten-free lifestyle? Well, in a couple ways. Another resolution for me is to do a better job of meal-planning, while, at the same time, saving more money.

I'm trying to get into using coupons when I go grocery shopping. I'm a pro on getting discounts at bookstores and craft stores and when buying almost anything else, my groceries though, not so much. I have gotten to the point where I wasn't considering the cost of things; I had just accepted that allergen-free food was more expensive, and it is -- my wanting to spend less isn't going to make it any less expensive. But I can be smarter in how I shop for my groceries.

I already do a decent job in this regard. As I mentioned a couple years ago, I try to shop where I can get a discount. (I'm a regular patron at Fruitful Yield, which sells gluten-free products at lower prices, and has a free frequent shopper program. Sign up and just make sure they swipe your card every time you shop. After you spend $200, you get a $5 coupon in the in the mail.)
But, there's still definitely room for improvement, as my grocery receipts would attest.

This fall, I came across a seminar at my local library on how to use coupons effectively. When I called to register, the librarian told me the seminar was full, but that there was a DVD I could check out -- Super-Couponing, by Jill Cataldo. I watched the program and learned a lot. It has made a difference in how I shop, particularly for household products. Truthfully, my diet is so restricted that many of the grocery coupons often available aren't suitable for me. That said, I'm much more aware of all the resources out there and how to get good buys on groceries I do buy.

Thanks to her seminar, I now actually go through the circulars that come in the mail, and look for the weekly deals. My goal this year is to combine couponing with better meal-planning -- with an emphasis on balancing nutrition, because it can be very easy to get into a rut going gluten-free. Once I find comfort foods, that's all I want to eat, on a limited rotating basis because it's easy and satisfying, but not exactly healthy. I may not be eating foods saturated with additives, but still I'm not eating the best balanced diet. Adding more variety to my meals and saving money to boot, now that's a win-win.

After watching the couponing DVD, I got curious and started looking around for deals more pertinent for my grocery-shopping. One thing I discovered is that Whole Foods offers in-store coupons, and frequently on brands I buy. Ka-ching. Visit the coupon section on the store's website to check out the current offers.

Eating out gluten-free also can add up. I just learned about a cool program at P.F. Chang's, which, if you didn't know, is a great restaurant for gf folks -- there's a sizable gluten-free menu; the staff generally is well informed; the gf dishes come out on round plates to distinguish them from non-gf counterparts. Called the Warrior Card program, it's free to sign up, and you'll receive a card in the mail that you present with your bill to get discounts -- currently 10% off your meal (not including tax and gratuity, of course).

Back to the coupons and meal-planning, it will take discipline to follow this resolution, and I'm still puzzling over the best way to quantify it so I know I've made measurable progress. I'll let you know how it goes.

Oh, (Pea)nuts

2010-12-09T21:37:00.016-06:00

Wow, it's been a long time since I've written. This summer saw additional health issues crop up for me -- heart troubles this time, an erratically irregular heartbeat. Fortunately, it's being managed, and in the scheme of things, not that bad. I could have done without all the testing: truly, after the last two years, I feel like a human pincushion -- I've gotten to the point where I inform the phlebotomist which arm and which vein to use -- and let me tell you, an echo stress test minus a bra when you're well endowed really is not fun. That said, I learned something new from my cardiologist -- people with celiac disease are at a higher risk for heart disease; it can just crop up. Good to know. Luckily for me, I don't have heart disease, high cholesterol or anything like that. It's just that my heart decided it didn't want to do the routine anymore. With having more than 10,000 irregular beats in a 24-hour period, I'm now on a medicine that regulates my heart activity. It's something I do have to manage, but it could be worse.

More recently, I had a couple health episodes that have me frankly freaked. Just about two years ago, I was diagnosed with idiopathic angioedema. I discussed it a little more in-depth in "Add One More Thing" in early 2009. The deal basically is that I'm allergic to something I touch that will cause me to swell all over and have difficulty breathing; the cause is unknown (how's that for a specific diagnosis?). I always carry Benadryl and an Epi-Pen. I also know that certain chemicals can cause that reaction, so for example with many household cleaners and gardening products, I wear gloves. Not convenient, perhaps, but manageable. I just have to be careful.

Well, Thanksgiving weekend, I had an angioedema attack. It was Friday, and I was cooking a big evening meal. Late afternoon, in the middle of making my sweet potato casserole, my right forefinger started swelling. Now I have a rule: If I'm allergic to it, I don't touch it; if I can't eat it, I don't make it. And the sweet potato casserole is a recipe of my own design, modified from B's grandmother's version (she's the sort who leaves out ingredients when giving you a recipe, but that's another story), so there's nothing in it that should be a problem for me. I racked my mind for what the problem might be. I wasn't entirely certain it was angioedema; I even wondered if I had burned or bruised my finger somehow without realizing it.

Not knowing what was going on, I didn't want to take Benadryl before bed for fear of a reaction with my heart medicine. My blood pressure is low already, lower still with the beta blocker, and Benadryl knocks me out. So I crashed, hoping I'd wake up feeling better. Bad decision.

The next morning, my right hand was completely swollen (I could barely bend my fingers), as was to a lesser extent my left, along with my eyelids, lips, tongue and groin. Crap. Yes, it was angioedema. I downed the antihistamine and crashed. There went the rest of the weekend.

I figured that perhaps, before I started cooking, when I had been taking care of my Christmas plants -- I have pots of amaryllis and paperwhites for the holidays -- I touched something that triggered a reaction. It wasn't a completely typical angioedema attack for me, so I wasn't sure what exactly was going on. I haven't had a reaction for at least a year and half or longer so I couldn't be sure.

But Sunday was more of the same. By this time, lymph nodes all over my body were inflamed and tender, and I ached all over, in addition to still being swollen. More Benadryl and rest. And so it went until Tuesday when I finally started feeling better.

Then the following Saturday afternoon, the same thing happened. My hand started swelling again. But I had touched nothing atypical.

When I have an angioedema episode, I replay events in my mind and analyze what possibly could be the cause. It's an absolutely miserable experience, not to mention potentially very dangerous, so I do my best to determine what triggered a reaction so as not to inadvertently invite it again.

Last Saturday afternoon, I'm laying down, Benadryl on-board, watching old movie reruns, napping off and on, trying to figure out what possibly was going on with me. I'm thinking about common threads, what was new or different, what had I touched or eaten. Then it struck me.

The one thing I had eaten on all those days when the reaction was so bad was peanut butter. I was hungry for a snack that Friday after Thanksgiving, and I needed something with protein. So I opted for half of a toasted English muffin with gf peanut butter and a lovely raspberry jelly. It tasted so great, I had the same thing for a snack the next day, and then the following weekend.

I haven't had peanut butter in almost a year. I'm trying to take off extra weight, and I'm avoiding unnecessary fats. The last time I had peanut butter was last Christmas, when I made peanut butter truffles for the holiday. I didn't have any problems then.

Peanuts! I don't know why it didn't occur to me sooner. I'm frustrated with myself for not making the connection sooner. Really, losing precious weekend time during the holidays is irritating and stressful, not to mention I really don't like feeling like crap for days. And I've never had problems with peanut butter in the past; when I was much younger, there was a time I had peanut butter every day! But I also think it may have taken me so long to figure it out because my mind shies away from the notion that I am developing new allergies.

Much like the heart problems, for me, a peanut allergy is manageable. Ideal? Certainly not. But I can live with it, if that's truly what's going on, primarily because I have alternatives, like almonds, pecans, walnuts. What is intolerable to me is continuing to develop new allergies. What if I do? Last year, sesame went off the list -- I can't breathe if I eat it. Now this year, peanuts? I did some research, and angioedema is a very common allergic reaction to peanuts. Great. What's next?

When I meet new people and they find out I'm gluten-free, frequently they still ask, what do you eat? It takes me a minute to remember that it is a challenge. Gluten-free has become so normal, so routine for me, I don't really think about it anymore. It isn't that it's necessarily easy, because it isn't, as my cousin who's learning to go gluten-free right now can attest, and it certainly wasn't for me. Now, casein-free was harder, because oh, how I loved my milk and butter and everything made with them. Soy was the hardest, not because I can't do without edamame, but primarily because so many gfcf things contain soy. (For those who say that soy lecithin has no effect on people with a soy allergy, I call bullshit. Trust me, I've tried it.) Avocado, salmon, sesame, even peanuts, really all of these I can live without. So I can't have guacamole, proper hummus or peanut butter; I'll survive. But I am concerned that at the rate I'm going, I'll run out of decent things to eat.

If you ask me, absolutely the hardest thing about having celiac disease is being one of those people for whom eliminating gluten isn't enough. That my system is so comprised by the disease I continue to develop auto-immune problems is far, far worse than having to go without whole-wheat bakery products or barley-based beer.

Two of my cousins have been diagnosed with extensive food allergies within the past six months or so. On the list for both of them: gluten, eggs, peanuts. Then their respective lists vary in length and type, but include common and uncommon allergens that range from tree nuts, soy and corn to blueberries and pumpkin.

I'm scared shitless that my list of allergies has grown longer, too. But I guess it's time to call my immunologist and make an appointment.

New Gluten-free Mexican Food on the Jersey Shore

2010-04-18T17:07:00.009-05:00

Starting this summer, visitors to the Ocean City, N.J., Boardwalk will have a new gluten-free option for meals. Pure Tacos is a new Mexican-fusion fast-casual restaurant – and one that provides diverse menu options for gluten-restricted diets.

Located at 1138 Boardwalk in Ocean City, Pure Tacos' menu features premium tacos and nachos, and offers more authentic Mexican options, as well as new takes on classic favorites. Achiote grilled steak and tomato-chipotle salsa are just a couple of the authentic ingredients incorporated into Pure Tacos’ dishes.

As someone with celiac disease, owner Ted Schroeder understands very well the challenges those on a restricted diet face when they travel: "Pure Tacos in Ocean City was born partly from the fact that I had very little I could eat on the Boardwalk. I follow a gluten-free diet, and pizza doesn't work for me. Our whole menu is geared to provide Ocean City with flavors and foods that are not currently offered, and as an added bonus, everything on the menu is naturally gluten-free."

Pure Tacos offers a Mexican-inspired menu that uses fresh, simple ingredients in fusion fashion. The menu's foundation is authentic Mexican cuisine and street food flavors. From homemade chorizo tacos to fusion-inspired cheeseburger tacos and chicken, bacon and ranch nachos, Pure Tacos’ menu should be accessible to anyone gluten-free since nothing on the menu is off-limits. Schroeder notes, "Our gluten-free customers can rest assured that their needs will be met, and their expectations surpassed.”

Something else that's sure to appeal to the gluten-free customer: Pure Tacos also aims to be economically accessible; its founders believe that quality doesn't need to be cost-prohibitive. Schroeder explains, "Because of the economy, people don't want to pay $25 for a great meal anymore. Pure Tacos gives the flavors and textures of that type of meal, but at a much more approachable cost."

The restaurant offers a breakfast menu, including a bacon and egg taco or a sausage and egg taco, until 11:00 a.m.; the full menu is available for the rest of the day. Nachos run from $6 for a regular plate to $9 for a large order, while tacos are priced at $6 for two to $9 for three. Freshly made tortilla chips accompany all taco orders.

Pure Tacos opens May 15, and will be open daily from 8 a.m. to 10 p.m. until Labor Day. For more information, including the full menu, visit www.puretacos.com.

Guest Blog: An IHOP Surprise

2010-03-19T20:48:00.005-05:00

B recently took a trip to Anaheim, and had a pleasant surprise when visiting a local IHOP. He shares his experience here.

Greetings from a roving/raving reporter just back from this year's Natural Products Expo West. Tons of new gluten- and assorted allergen-free items were on display, and I'll be providing a brief update on some of the highlights in the coming days. For the moment, I'll just say that gf options are about to get a lot more varied over the next few months.

First, though, I wanted to share an experience at dinner on the last night of the show. After a very long day strolling the expo floor, I just didn't feel like dealing with show crowds at the finer restaurants around, and not having any food allergies or intolerances, I settled on a quick dinner at IHOP, a place L and I never visit, simply because we presume it has little on the menu for both of us.

I go in, am seated and place my order, after which the waitress asks, "Do you have any food allergies that I should let the kitchen know about?"

I was more than a little taken aback. In all the years of dining out -- with and without L, this was something of a first, at least as far as I recall. (L, feel free to correct me, if I've forgotten.) It certainly hasn't happened much.

As IHOP was fairly busy (apparently a few other NPEW attendees had the same idea as I), I waited until checking out before pursuing the topic with the server. However, I did notice that she wasn't the only server asking the question after taking an order. A gentleman server likewise asked it of every table in his section.

As I was checking out, I asked the waitress more on the topic. She noted they have seen a sizable increase in gluten-free diners in recent years, to the point that this IHOP at least has a separate kitchen dedicated to allergen-friendly preparation -- complete with its own line tables, prep areas and even fryers. Brilliant!

She then made a comment that might well be welcome news for allergic diners: "Hey, we would rather you have a positive experience and come back to see us."

Such a radically simple yet relatively unique notion. I asked if this separate-kitchen policy was IHOP-wide, and she wasn't sure. I would be surprised if so. Still, it is nice to know that the awareness is spreading to such a degree. Also, I can't say how many truly gluten-free items were on the menu, though some could easily be modified to omit possible contaminants.

Now, I must note that this is the IHOP at the corner of Harbor and Katella in Anaheim -- essentially across the street from Disneyland, a company well known for its support of allergic consumers. Rumor has it that Disney properties go to great lengths to provide options for all of its guests. It would appear that such a mentality may be spreading.

Positive, if fairly shocking news. To be honest, I had thought my final booth visit at the show (our friends at Andrew & Everett) would be the last I would hear on the topic before I returned home. I'm glad to know that I couldn't have been more wrong.

Gluten-free Italian Restaurant

2010-03-19T19:29:00.006-05:00

Tonight after work, I stopped by Da Luciano's. It's a largely gluten-free restaurant located in River Grove, Ill. that offers both in-house service as well as take-out options. The restaurant has an extensive gluten-free menu, and can accommodate dairy-free palates, too. With celiac disease in their family, the proprietors completely understand the concerns of those on a gluten-free diet.

The restaurant has the most extensive gluten-free menu that I've seen yet. With everything from fried calamari and bruschetta, to pasta arrabiata and chicken cacciatore, to homemade cannoli, Italian food is once again a possibility for the gluten-free. And, gasp of delight, if you call a couple days ahead of time, they can do gnocchi, too. The frozen food to go menu includes items like sauces, breads, desserts and more.

I wasn't planning on dining in, so I bought a couple sauces to try, a tomato and a meat sauce, as well as a few different types of pasta. Da Luciano's sells Zazzeri Pienza pasta, a gf corn-based dry pasta from Italy. I got anellini and ditalini, both of which I'm looking forward to using in soups, and maccheroni, which I'll try with the meat sauce.

Be sure to check them out: www.dalucianos.com. I can't wait to go back soon and dine in!

Gumbo, at Last

2010-02-15T19:50:00.017-06:00

I tried my hand at gumbo last night for the first time in years.

I had learned how to make gumbo about 10 years ago, long before going gluten-free, from a friend who was a New Orleans native. I'd gone to Mardi Gras a couple times with her and a group of our friends. While we did consume our share of Hurricanes at Pat O'Brien's, we did Mardi Gras the way the locals do, with a circuit of parties and parades, and I fell in love with the food and culture of the Big Easy. I soon learned how to make fried okra and crawfish etouffee, gumbo and pralines, and so on. (I took a pass on grits -- biscuits were more to my liking.)

Fast forward several years, and I find myself in love with a Southern boy, who originally hails from Mobile, Al. Mobile has its own respected (and actually some older) Mardi Gras traditions, one of which is Joe Cain Day, a celebration that falls the Sunday before Fat Tuesday. So, in honor of Joe Cain Day and Mardi Gras, even though we are in the snow-laden North, I decided it was high time to resurrect some of those dishes and make them gluten-free. And, quite frankly, I have been hungry for gumbo with some good andouille sausage; we finally found one I could have.

I had roasted a chicken the night before, so we conserved the remaining meat and shredded it to put into the gumbo. (As an aside, I strongly believe in good pantry management, particularly when allergen-free groceries can be so cost-prohibitive. Thinking ahead and effective menu-planning really can help manage costs and cut down on waste.) B. had picked up some Wellshire Farms' andouille sausage, which is gluten-, dairy- and soy-free, and available at Whole Foods. He chopped up the sausage and the veggies Saturday night, so come Sunday afternoon, all I need to do was assemble the ingredients and make the roux.

The roux is what put me off to making gumbo for so long. It's the base of flavor and color for gumbo, and I mistakenly believed for a long time that I couldn't make a good one that was gluten-free. But I did some research, and all it takes is oil, rice flour and, as with any roux, patient attention. It couldn't be easier. The roux ready, into the pot went the veggies, then the chicken, andouille and stock, all which simmered away while I prepared the rice and cornbread.

I've had a taste for cornbread for weeks, and I thought it would make a nice accompaniment to the gumbo. I found a couple non-gluten-free recipes that looked good and modified them to my needs. I was pleased with the results. The cornbread came out flavorful with a nice consistency and good texture. Not too bad for the first try. And I have been informed in no uncertain terms that both the gumbo and cornbread recipes need to be repeated with no modifications to them; I'll take that as a success.

Here's hoping that the red beans and rice I'll be making later this week turn out as well. Now if I could just figure out how to do beignets like they do at Cafe Du Monde.

Changes

2010-01-18T22:20:00.007-06:00

There have been a couple notable changes lately that I thought deserved a mention.

I'm sad to report that Ina's has suspended its dinner service -- including the gluten-free fried chicken nights -- indefinitely. We truly enjoyed that special evening every month, and while I do understand that the economy has everyone rethinking how to best approach business, I certainly hope that Ina'a chooses to reinstate the gluten-free evening very, very soon. It will be missed.

Also I recently found out that Townhouse Cafe, my favorite lunch spot, has changed its soup base; the new stock is not gluten-free, and so the wonderful soups served there that I mentioned in an earlier entry are no longer suitable for those on a gluten-restricted diet.

On a positive note, the Canadian Transportation Agency (CTA) has ruled that Air Canada must supply a safe buffer zone for passengers with peanut and nut allergies. People seated within this zone would be asked to refrain from eating peanuts, nuts and any derivative products. The airline is to file a plan on how to implement the mandate, including a proposal for how large the buffer zone should be and how far in advance allergic passengers should give notice. While the buffer zone doesn't apply to other allergens, the fact that the decision was made at all is an indication that allergy awareness is growing, and I commend the CTA for recognizing the issue and doing something about it. It's a start.

Great Bakery

2010-01-02T23:57:00.005-06:00

I hope everyone enjoyed the holidays, and has a wonderful New Year! We have just returned from our holiday trip out west. I was fortunate to have two holiday trips in 2009 – one south for Thanksgiving, one west for Christmas – and I’m still unpacking and processing. 2010 is off to a good start; I’m very much looking forward to this year and all it will bring, including new discoveries.

One recent discovery is the Twisted Bakery, a gluten-free operation located in Dickinson, N.D. A family friend first made us aware of it and sent us some items. Are we glad she did!

I’ve sampled a couple of the bakery’s products now and wholeheartedly recommend it. The Gluten Free White Bread & Bun Mix literally is the best of any I have tried to date. The mix is easy to use, and the resulting bread not only has a good flavor and texture, it doesn’t need to be toasted. At all. I finally have enjoyed a good sandwich again.

Also, for those who are gluten-free and have missed family favorites like dumplings, wait no longer: The bakery offers a Gluten Free Noodle/Dumpling Mix. We used the mix to make dumplings for soup – they were excellent. When eating the soup, it was as if I had returned to my childhood.

There are a number of its other products I’m planning to try as well. The Twisted Bakery does ship, and also is stocked in some retailers. Be sure to check out its website for additional information.

Upcoming Meeting

2009-12-09T18:12:00.002-06:00

The Gluten Intolerance Group of Greater Chicago will be holding a meeting at The Free From Market in Orland Park, Ill., Monday, Dec. 14 at 6:00 p.m. A baking demo and a tour of the shop are planned; the discussion topic for the evening: Christmas for the gluten-free family.

Everyone is welcome. Visit www.chicagoglutenfree.com for more information.

Yummy New Snack

2009-12-08T17:56:00.001-06:00

It's been a bit since I last wrote. In short, we had a wonderful Thanksgiving. While I'm still organizing my thoughts about our road trip down South, which I'll post soon, I wanted to share a new discovery.

LaraBar has a relatively new addition to its line of snack bars -- Peanut Butter and Jelly. It's great. The bar is aptly named; I don't know how they do it, but it really does taste like peanut butter and jelly!

Like the other bars in its line, this one is gluten-, soy- and dairy-free, and it makes for a satisfying small meal. Although it does pack 210 calories, I happily have another addition to my stash of bars and snacks I have on hand for when I'm on the go.

Preparing for the Holiday

2009-11-18T18:08:00.004-06:00

When managing a gluten-free lifestyle, on holidays, for travel and particularly for both at the same time, advance planning goes a long way toward ensuring a good time is had by all. For the Thanksgiving holiday, B. and I will be heading south to spend the week with his family. We leave Saturday morning, which means that this week, I'm busy preparing.

Beside obviously getting clothing ready for the much warmer weather than we have here in the Midwest right now, I'm also compiling the various food items I'll need for the duration. Like most trips, I'll have my stash of bars and treats available for snacks and in case breakfast proves difficult. But because it is a holiday, and because we can't be certain of the availability of essential gluten-free items, we're taking quite a bit with us, too.

A partial list of those pantry items we're packing:

Ener-G breadcrumbs
Breads From Anna pumpkin bread mix
Tinkyada pasta shells
MimiCreme cream substitute
Namaste pizza crust

And so on ...

I'm looking forward to discovering new gluten-free resources there and along the way, but again, as I can't be certain of what we'll find, I'm going prepared.

We also have called ahead to the area Fresh Market and ordered fresh turkey, as well as made sure that the store will be carrying products we need, like Pacific Foods' chicken broth and perishable items that can't be brought with us like Andrew & Everett shredded cheese (it's casein-free!).

When we get down there, I'm going to be doing a lot of the cooking. Gluten-free is somewhat of an unchartered territory for B.'s family, so we'll be demonstrating what's involved. (I did have some initial reservations about taking over someone else's kitchen for a week, but I have been assured that it's more than OK with everyone. I like to cook; they don't. I have dietary restrictions; it's just easier for everybody this way.) In order to plan ahead, B. and I have had several conversations about the various menus, including Thanksgiving brunch and dinner, and Iron Bowl nosh, to suit all palates and dietary needs.

Actually, my preparations are not all that different than they would be if we were staying home; the only real difference is having it all organized before we leave -- just a little bit sooner than I might have otherwise.

Expectations are high during major holidays like Thanksgiving, particularly when it comes to the meal. It's almost as if gorging oneself is actually sanctioned. Yet, add certain allergen-free requirements to the mix, and it's a potential recipe for disaster. Holidays can be a challenge when living gluten-free -- more so at the beginning when you're still adjusting to the lifestyle change, although even after several years, the possibility for disappointment can remain high.

Making sure everyone can partake in the special meal is important. Because I'm the one with the restrictions, I tend to cook to ensure I'm happy with the outcome. But for families hosting gf(cf) members, here are some suggestions:

Processed frozen turkeys often have additives that render them not gluten-free, so fresh turkey is the best option for the gf menu.
Have a gluten-free bread available -- savory and/or sweet. I'm making pumpkin bread this year. I may also make an herb bread too, if inspiration strikes.
Stuffing is a traditional Thanksgiving menu item. You could say it doesn't seem like Thanksgiving without it. That said, in the past, I never really cared for stuffing -- I didn't like the texture, and it never sat well; now I know why. Instead of a bread-based side, now I typically make a gf wild rice version.
A word on dairy- or casein-free mashed potatoes: they're easy to do without any special products. Boil and mash the potatoes per usual, except when you would normally add milk and butter, conserve some of the cooking water and use that instead, along with some chicken broth, and salt and pepper. The result: flavorful, moist potatoes.
A gf dessert of some sort is a must. Only watching while everyone else indulges is not fun. It doesn't have to be pumpkin pie. Baked apples would be a good seasonal alternative that everyone could enjoy.

In short, if there's a tradition in your family when it comes to the meal, try to make it gluten-free if at all possible. Otherwise, the person who can't partake will feel excluded -- not a sentiment you want to evoke on what's supposed to be an inclusive celebration.

So, whether it's at home or 1,000 miles away, it helps to think ahead as to what you'll need in the kitchen to make it a gluten-free holiday -- and a happy one at that.

Lunch!

2009-11-15T13:32:00.003-06:00

While I make risotto regularly and frequently use the leftovers to create arancini , it didn't occur to me to try another format until I watched Barefoot Contessa's Ina Garten create risotto cakes. Inspired, I put my own gluten-free spin on them. They take much less time to make than arancini, and they fry up beautifully, making for a quick, hot, albeit hearty, meal.

On Being a Regular

2009-11-13T18:31:00.001-06:00

I love being a regular at restaurants and cafes. It makes your dining experience so much more personal. A good restaurant will make its patrons feel welcome on their first respective visit, but there's something to be said about being greeted very warmly on your 20th or 100th visit, when the staff knows you're a regular customer who appreciates their efforts.

Until the economy caused some strict belt-tightening, I used to go to a Starbucks near my office almost every day. The manager and baristas knew me by name, sight and drink -- sometimes my tall americano, no room, would be waiting for me by the time I parked my car and came inside. Now that's service.

Frequenting an establishment often also can make dining out much easier for those managing allergen concerns.

Finding a suitable place when you have dietary restrictions does involve some trial and error. Initially, you have to go through the process of asking questions about the menu, making sure your server understands your needs, then assuming you enjoy your food and suffer no ill effects after the first visit, you go back and repeat the process. But once you find a place that will accommodate you and your particular concerns -- and do it well -- it's wonderful to know you can rely on eating there safely. The staff gets to know you; you, them. And you build a relationship with a restaurant much like you do with any other -- it grows over time.

There are those places I've tried to which I won't return. If I've gotten sick from a restaurant's meal, it's clearly a no-go in the future. Less obviously off-limits are the places where I've been accommodated, but only very grudgingly. If, at any time during a restaurant visit, it's made apparent that meeting special dietary needs exceeds the kitchen's abilities, believe me, I'll be more than willing to take my business elsewhere next time. It isn't worth the hassle or discomfort, and I'd much rather patronize a place that is only too happy to meet my needs.

Fortunately, my go-to list is growing. Two of my favorites:

Very often for lunch or brunch I can be found at Townhouse Cafe (Out for Lunch), a charming place where I feel very comfortable and welcome.

Every second Wednesday of the month, you can be sure to find my posse and me at Ina's, enjoying the gluten-free fried chicken dinner there. I first wrote about Ina's more than a year ago (Fried Chicken Heaven), and save for twice during my health crisis this summer, we haven't missed one since she began hosting the event in mid-2008.

We have standing reservations at 7 p.m. at the large table in the front -- stop by and say hi! If you haven't had a chance to try the chicken dinner, do; you can look forward to a wonderful meal you can savor without worry. Gluten-free beer is stocked, and there's always a gf bread of some sort to partake before your meal arrives.

The regular gluten-free chicken is accompanied by cold slaw and mashed potatoes; the dairy-free version that I get comes with steamed vegetables and mashed sweet potatoes. The portions are so generous that you're likely to have leftovers, too.

It doesn't get much better than that.

A Partial Cooking History

2009-11-07T10:08:00.018-06:00

It's funny to me that I didn't start getting creative with cooking until after I had a number of dietary restrictions.

I was a decent cook before. I could follow a recipe, modify it slightly -- I could tell if the dish required tweaking: less salt, more breadcrumbs, that sort of thing -- and it would turn out well, but that was the extent of my culinary flexibility. I had always been more of a baker, and in baking, recipes many times need to be followed to the letter to come out properly.

It wasn't until my late-20s when someone told me he was surprised I relied on recipes (he didn't) that it occurred to me to attempt to cook without them. He didn't mean it as an insult -- I'm very creative in many ways, and it just seemed to him that I would be inventive in the kitchen. I didn't take offense, but I did take it as a challenge.

Playing in the kitchen without a guided approach was daunting, however. I remember one night in my teens, my mother quickly made a wonderful new chicken dish from scratch, with no recipe, only using what she had on hand. A girlfriend who had stayed for dinner and I both were amazed -- having that kind of knowledge or ability seemed unattainable. Although I was a more experienced cook by the time his offhand comment was made, I still had the notion that I needed a cookbook in front of me to be able to make anything appetizing. Yet the gauntlet had been thrown.

The few times I initially did try to make something of my own creation were disasters. My first attempt at a homemade marina on the fly was inedible; into the trash it went. Bruschetta came out soggy and sad. Pork chops were dry, bland and boring. And so it went. Failures simply reinforced the perceived need for someone else's established recipes.

Jump ahead a few years, and eliminate all products containing wheat, barley, oats, rye, casein and soy, as well as salmon and avocado. Relied-upon recipes were no longer viable options, and meals were humdrum. Plain burgers are not exciting, let me tell you, and having rice pasta day after day gets very old. Eating out was no better; if even I could get a meal safe to consume, I generally could make a better one at home that also was cheaper and less stressful to find.

Necessity truly is the mother of invention, I suppose. Unless I wanted to keep eating the same tired things, I had to revisit the way I looked at food and create my own dishes.

I challenged myself to get inventive. Dietary restrictions do not mean a person's palate is undeveloped; I appreciate good food now just as much as before, maybe more so. Even though I have to eat gluten-free, etc., I still want to have nice meals.

An eventual small success in the kitchen encouraged me to continue, and fortunately, I had started having more successes than not. I finally became comfortable with the process of trial and error in creating my own recipes. It has become fun to evaluate what works, what doesn't. Don't get me wrong: I still want every meal to be perfect. It's just that a bad meal now doesn't mean abject failure; it simply means there's room for improvement.

I subsequently have had pizza crust turn out like glue. I've served bland chicken. Risotto has been something approaching tasteless. But for all those kitchen catastrophes, I've also had soaring triumphs completely of my own making, which, I might add, also exponentially outnumber the disasters. Meanwhile, with each of those unsatisfactory meals, I've learned something. The bad pizza crust taught me about the difference in oils and oven temperatures. Boring chicken reminded me about building flavor profiles. The risotto deemed OK instead of Great! indicated just how much the wine and chicken broth used in the dish influence the final outcome. All good lessons learned.

I do find it ironic that I'm a better cook now, under far more limitations, than I was when I had any and all ingredients at my disposal. Perhaps without restrictions, though, I might not have felt the need to get creative.

I'm slowly building a collection of dishes. You could say last night's dinner represents where I am in my culinary journey. Shepherd's pie is a hearty comfort food, perfect for crisp fall evenings, and this one is entirely of my own making.

A Happy Halloween

2009-11-03T16:49:00.006-06:00

I didn't get huge numbers of trick-or-treaters this Halloween, but one in particular made it a memorable holiday for me anyway.

I don't have children yet, but I'm aware that when I do, it's possible that they may have celiac disease, too. So that possibility's got me thinking about how to ensure they have happy childhoods, how to create positive experiences when celebrating milestones typical in their younger years -- trick-or-treating, birthday parties, and so on. I also wonder about children with food allergies and how their parents handle those events. I don't think children who already must feel different should feel excluded or end up with bad memories of what should be happy times.

All this was in the back of my mind when I purchased Halloween candy to pass out. I always try to get "good candy" -- you know, the Halloween candy, generally chocolate, that you horded when you were little, not the kind that you were willing to trade or that was left over weeks later, uneaten and forgotten. Remember the disappointment felt if you got more "bad" candy than "good" candy? I do. So I give out "good" candy. Likewise, I wanted to be sure that, just in case, I had something good for those children who might not be able to eat most candy, much less the so-called "good" candy.

So, beside the bowl of regular candy was a smaller bowl with allergen-free treats. I didn't know if I would need it, but there it was, a statement, if only to me, that gluten-free or allergic kids deserve their share of fun, too.

Fast-forward to the witching hour on Halloween, aka trick-or-treating hours, which in my neighborhood run from about 3 p.m. until 7 p.m. The candy was out, the jack-o-lanterns lit, the witch costume donned; I was ready.

Late in the afternoon, a crew of about half a dozen children came to the door. "Trick or treat!" As I began putting handfuls of candy into the outstretched bags, seeing what was being given, one little boy exclaimed, "But I'm allergic to peanuts!"

"Well, I have something special just for you!"

"You do? What is it?"

And he got a handful of Glee Gum, which is, among other things, peanut-free. Was I happy I had it ready to go!

He was, too, I think. As I shut the door, through the window panes, I saw him showing his dad, who was waiting on the sidewalk, his bag of candy. The dad waved.

A happy Halloween, indeed.

Halloween and Food Allergy Safety

2009-10-27T16:55:00.005-05:00

While Halloween can be a fun holiday for children who trick-or-treat, it can be a frightening experience for any of the three million kids who suffer from food allergy. Experts estimate that food allergy occurs in six percent to eight percent of children four years of age or under, and in four percent of adults. In recent years, it was reported that an estimated 29,000 people go to U.S. emergency rooms each year as a result of allergic reactions to food.

Amal Assa'ad, M.D., director of the food allergy clinic at Cincinnati Children's Hospital Medical Center, advises that parents and adults who pass out candy on Halloween become very cautious about the types of snacks they give. "Every year, I see a few children who suffer from allergic reactions around Halloween time," says Dr. Assa'ad.

He notes that it is extremely important that parents are extra-cautious about inspecting their children's candy on Halloween, especially if one of their children has allergy problems and other children do not. "Usually, parents are more careful about watching what their kids eat around Halloween time, but sometimes kids who have allergy will get into their siblings' candy that hasn't been sorted out yet," he says.

Some safety precautions:

Don’t leave candy lying about where it’s easily accessible.
Check each label carefully.
Inspect the packaging to make sure it’s intact.
Kids should politely refuse any homemade items.
Have medication at the ready, in case a reaction does occur.
Adults who are concerned about allergy can pass out alternatives to candy, such as stickers, temporary tattoos and the like.

The good news is that there are some suitable edible options for allergic or gluten-free kids. A couple treat ideas:

I was shopping over the weekend and found the Mini Glee Variety Pack of gum. I saw it and thought, Perfect! There are 21 little boxes in three different flavors. I got a bag, and am planning on passing out gum on Halloween, in addition to other candy.

Another might be Orgran’s Mini Outback Animals. Available in chocolate or vanilla, they come in multipack versions, with eight packs per package.

While they may be purchased online from various venues, but not likely in time for the holiday, they also can be found at different retailers. I purchased both at Fruitful Yield (Availability can differ between stores; confirm ahead of time that the location near you carries these particular products).

Check out these treats to see if they would meet your needs. I bet gf and allergic trick-or-treaters will be glad you did.

Time for Brunch

2009-10-25T18:48:00.008-05:00

M.F.K. Fisher wrote, "There is a communion of more than our bodies when bread is broken and wine drunk." It's a beautiful thought, and one I believe wholeheartedly. Something amazing can happen when you sit down to share a meal with someone, particularly people who are special to you. Conversation occurs, connections are made or strengthened, souls are fed.

This morning, I had the opportunity to do a brunch for some dear friends. Today's menu:

A signature salad with orange dressing
Pumpkin bread
Crustless dill and onion quiche
Fruit salad
Brownie

For the baked goods, I admit I used mixes -- namely, Breads From Anna Pumpkin Bread and Namaste's brownie mix, both of which are go-to products for me. Each have passed the is-it-tasty-for-someone-who-isn't-gluten-free? test. I've gotten rave reviews for both, and until I create better recipes of my own, they remain staples on my pantry shelf. The others are creations of my own, and comfort foods all.

Best was spending several hours with cherished friends. Time very well spent.

New Game-day Favorite

2009-10-18T15:23:00.001-05:00

Football is something of an institution in my family, to put it mildly, and with the season in full swing, tailgate menus are on my mind. Brats, a one time weekend staple, now are off-limits for me -- finding a gluten-, casein- and soy-free bratwurst has proved difficult -- but happily, I have found a suitably satisfying substitute.

A new favorite for football Saturdays: my version of arancini, a southern Italian street food, that I make from leftover risotto. They fry up quickly, and then are gone nearly as fast.

Indulgent? Yes, but also equally fortifying on crisp fall days. Who wouldn't love such fried savory goodness? They serve as a buffer against crushing defeats or as a course for victorious celebration.

Can you believe these are celiac-friendly? I don't think they look gluten-free, and they certainly don't taste like it.

Protect Those Bones

2009-10-17T10:32:00.005-05:00

More reasons to adhere to a gf diet, but it may not be enough

One of the pitfalls of having an autoimmune disorder is the possibility of developing other related issues. Osteoporosis is a known complication of celiac disease, and two new studies reaffirm that people with celiac disease have an increased risk for bone loss problems. The good news: following a gluten-free diet can truly help, particularly children. The bad news: for adults with higher autoimmune responses, diet alone may not be sufficient to arrest the damage.

Reduced bone mineral density is often found in individuals with celiac disease. A new article in the journal Nutrition Reviews examines the literature on the topic and reveals that a gluten-free diet can affect children's recovery.

Metabolic bone disease remains a significant and common complication of celiac disease. Reduced bone mineral density can lead to the inability to develop optimal bone mass in children and the loss of bone in adults, both of which increase the risk of osteoporosis. There also exists an additional risk of fracture in people with celiac disease.

That said, evidence suggests that a gluten-free diet promotes a rapid increase in bone mineral density that leads to complete recovery of bone mineralization in children. A gf diet improves – although rarely normalizes – bone mineral density in adults. Children may attain normal peak bone mass if the diagnosis is made and treatment is given before puberty, thereby preventing osteoporosis in later life.

Also, nutritional supplements consisting of calcium and vitamin D seem to increase the bone mineral density of children and adolescents with celiac disease.

"Our findings reinforce the importance of a strict gluten-free diet, which remains the only scientific proven treatment for celiac disease to date," the authors conclude. "Early diagnosis and therapy are critical in preventing celiac disease complications, like reduced bone mineral density."

However, new links have been found between osteoporosis and celiac disease.

People with celiac disease also may develop osteoporosis because their immune system attacks their bone tissue, a new study has shown. According to this research published in the New England Journal of Medicine, it is the first time an autoimmune response has been shown to cause damage to bones directly.

Researchers from the University of Edinburgh studied a protein called osteoprotegerin (OPG) in people with celiac disease. In healthy people, OPG plays a crucial role in maintaining bone health by controlling the rate at which bone tissue is removed. The latest research shows that 20 percent of celiac patients produce antibodies that attack the OPG protein and stop it working properly, resulting in rapid bone destruction and severe osteoporosis.

It was previously thought that osteoporosis develops in celiac patients simply because they cannot properly absorb calcium and vitamin D. The team found that although this new form of osteoporosis did not respond to calcium and vitamin D supplements, it can be treated with drugs that prevent bone loss.

A Word to the Wise

2009-10-15T17:45:00.000-05:00

More and more, I'm hearing stories of people going gluten-free, celiac or not, diagnosed or not; people are claiming they feel better removing gluten from their diets, if only the macro items, like whole wheat breads. It must be quite the trend, given that the Grain Foods Foundation recently argued that only people with a medical need -- that is, celiac disease, gluten intolerance and wheat allergy -- should go gluten-free. I disagree. One example to the contrary: People with ADHD and autism spectrum disorders also respond quite well to following gluten- and casein-free diets; eliminating those proteins helps manage their symptoms. I suppose you could argue that those are medical needs, too, yet they were overlooked. Quite frankly, I don't think gluten is good for anyone, but I admit my bias. And while I absolutely commend those taking control of their diets and health by going gluten-free, I do have a word of caution.

For those of you who think you might have celiac disease but haven't been tested yet, removing gluten from your diets prior to getting diagnosed actually can make getting a conclusive diagnosis more difficult. Even if you have eliminated only obvious things like breads, cereals and beer without worrying about hidden glutens, you still may have a problem getting an accurate diagnosis. A blood test tends to be the first method used to diagnose sprue; if the results come back borderline, beware. An endoscopic biopsy may be the only way to determine whether or not you have it. A case in point: after my mom and brother were diagnosed, I began limiting the amount of gluten I consumed, but did not completely remove it from my diet until I was tested. Lo and behold, my blood test came back borderline, but the biopsy confirmed that yes, indeed, I had celiac disease.

It makes sense: People with celiac disease go and stay gluten-free to heal their guts, which do start repairing themselves a short while after gluten is eliminated from their systems. If you have stopped eating gluten because you're concerned you might be celiac, but have yet to be tested, at the very least, I strongly recommend you tell your doctor prior to undergoing the diagnosis process.

That said, if you stopped eating gluten-based foods simply because you think it's healthier, good for you. Just make sure your diet is balanced.

Season of Change

2009-10-03T10:43:00.014-05:00

Welcome, autumn! Summer was long -- an ordeal, in fact -- and I'm more than glad to see it go. I experienced a health crisis, which began just shortly after my last blog entry, and it took until mid-September for it to be resolved and for me to recover. It wasn't celiac- or allergy-related, so I won't devote much time to it here, but suffice it to say, I'm reminded yet again of how all-important health truly is and how difficult it can be to accomplish anything without it. It also helped bring certain things into greater perspective for me -- what's important, what isn't. When a hematologist tells you, essentially, that you were lucky you didn't die, it has a stilling effect -- you pause, you reflect, you move on, but not without some change in your thinking.

I work very hard to be healthy, and at times, it seems like health is something that eludes me, in spite of my best efforts. Something I don't understand is how people can repeatedly abuse their bodies, yet they don't appear to suffer any ill effects. The number of people who still smoke in complete disregard of all warning astonishes me. "Normal" people who cram their bodies full of junk, a mystery to me; I wonder what their internal organs look like. People who have celiac disease yet still consume gluten are completely baffling; they are destroying their guts and immune systems. What really gets me is that many of the aforementioned seem to function fine -- or better than fine, seemingly with plenty of energy and vigor.

I guess what frustrates me is that I have to work to be healthy, but others don't need to -- and don't suffer any apparent consequences. Perhaps it's because I don't have those options that I can't comprehend those choices. I've had asthma all my life; I know what it's like to struggle to breathe. I never had to be told I shouldn't smoke: why would I want to further impair my lungs? I don't "cheat" on my diet; I don't have that luxury. Perhaps if I just bloated a bit or got a little rash after eating gluten, maybe my approach would be different, but that's not remotely my experience. A bite of "real" cake or whatever isn't worth it to me ... and maybe that's the secret -- it's about what the individual values.

My ordeal over, I've come to realize with greater clarity what I need to do to be healthy, including focusing less on other people's options and more on mine, and that's the important thing for me.

With these things in mind, yes, I'm celebrating summer's end. Fall represents a much-needed transition, and regardless of the dying vegetation I see, it means new beginnings. I've breathed a sigh of relief. I'm rebuilding my stamina. I've bought pumpkins and flower bulbs, have brought out my sweaters, and have been making Christmas lists. I am thinking about heartier recipes, like chili, shepherd's pie and pumpkin bread, and planning winter projects. I'm enjoying the bounty of the harvest season, with sweet corn, crisp apples and the like. It's, indeed, a welcome change.

Happy fall!

Struggling ... and the Solution

2009-06-07T12:01:00.000-05:00

I've been struggling lately. To be honest, it's been a rough six months, particularly this last month. On top of dealing with professional concerns about my employer's solvency, I've been battling almost-constant migraines and fatigue for more than a month now. Talk about debilitating. And to make matters worse, I didn't know what was causing the headaches.

Migraines are one of my symptoms of a reaction to gluten, but they also can be caused by neck misalignment or other physiological issues. For almost six weeks or so, I've been trying figure out what possibly could be the problem.

I was almost positive it wasn't food. Just to be clear, I don't cheat on my diet. I know some celiacs who, when craving something with gluten, like a regular burger or pastry, will simply indulge and deal with the ensuing diarrhea or rash or whatever their particular symptom(s) for a couple days. I don't have that luxury. I shudder to think what would happen if I ate a full piece of something gluten-based; I get sick from trace amounts. I may see something yummy made out of wheat or something else I have a problem with -- pizza is especially tempting -- but I would no more eat it than I would eat poison. Seriously. As sick as I get, it is not remotely appealing to me. Suffice it to say, gluten shouldn't have been the cause of all these migraines.

My chiropractor checked my neck, and all is well. So that wasn't the cause.

I did understand what was causing my fatigue. I have a problem with iron-deficiency anemia. I try to eat an iron-rich diet because finding suitable supplements for me has proven to be a challenge (frustrations about which I blogged last July). People with compromised immune systems, like those of us with celiac disease, also need to be careful that they are getting all the vitamins and minerals they need. Because celiacs have a problem with the small intestine where a number of minerals, including iron, B12 and others, are absorbed into the body -- even after following a gluten-free diet -- mineral deficiencies still can be very common.

When I saw my doctor in February, blood tests confirmed I was anemic, and she suggested a six-month regime of double doses of iron. Easier said than done. But I was feeling so crummy that I set out to find an iron supplement that would work for me. Fast-forward a couple months, and I finally did find an iron I could take -- a NOW Foods iron supplement that is gluten-, dairy- and soy-free. And I could tolerate it!

About the same time, I resumed taking my B-complex supplement from another brand that according to its label, contained nothing but what was listed in the ingredient legend. Vitamin B is another vitamin that many people with chronic digestive diseases need in supplement form because their bodies don't get enough of it from food absorption. It's also supposed to provide energy and help in weight-loss efforts. Only good could come from taking it, right?

When I am introducing something new to my system, I do it gradually to avoid problems and also to be able to pinpoint the cause, should a problem occur. (Very much like the elimination diet process.) So, for about a week, I took the B-complex, with apparently no trouble. I then introduced the NOW iron supplement; again, no problems.

Shortly thereafter, though, the migraines began.

For a long time, it didn't occur to me that one of the supplements could be the cause because I'd been so careful introducing them. Over the course of the month, I did eliminate a couple of processed foods that were giving me trouble (I'd experience shortness of breath shortly after eating them), but still the headaches persisted. After several weeks of nearly constant migraines, something told me to stop the supplements and give my body a break. I stopped taking the vitamins, and wouldn't you know, the next day, my migraine was gone. When I reintroduced the vitamin B a few headache-free days later, that night, it came back with a vengeance -- and I had my answer.

Outside of not being able to function normally for more than a month -- for anyone who has never had a migraine, take it from me; you don't want one -- it's frustrating to realize that I brought them upon myself, just trying to get healthier. The irony of it still bites a bit -- I don't willingly consume anything with gluten, or any of my other allergens for that matter, but I still got sick. And why I didn't get an immediate migraine the first time around when testing the vitamin B, I'll never know.

Yes, it was a miserable several weeks, but the good news is that I was able to identify why I was feeling so crummy, and I've found a brand of supplements that I can take, which makes me very happy and, quite frankly, relieved. I'm taking the iron again and have added more NOW brand supplements, including B complex, all which are working for me. If you're looking for a new vitamin line, you may want to check out NOW Foods -- www.nowfoods.com. I'm glad I did.

My last thought on this experience is that even when processed foods are supposedly safe to eat -- whether they claim to be free of gluten, common allergens, etc. -- because of the current labeling laws, they may not be as safe as they say. I strongly believe that we all have to be our own biggest advocates: In short, if I don't feel good after eating something supposedly safe -- and if cross-contamination hasn't been a possibility -- I won't eat it again because it means it isn't safe for me. And doing so means my migraines stay away.

The Salami Lesson

2009-05-22T13:10:00.006-05:00

I stopped by Trader Joe's today. It's the start of a holiday weekend, and I'm in the mood to indulge, hungry for things like cured meats that I don't eat regularly. I went in search of Applegate Farms Genoa salami, which is both gluten- and casein-free. Unfortunately, the shop was out of the salami I was looking for. I did find another brand, though, Columbus, with a few different varieties that all were gluten-free according to the front labels. Great! I chose a couple types to try, wanting to see which I liked better. I checked out and continued running errands.

Much to my chagrin, however, when I got home, ready to sample the two types of salami, I checked the labels, and lo and behold, nonfat dry milk was the second ingredient listed on both packages. I suppose I ought to have taken my own advice. Family and friends can attest to my being, shall we say, adamant about checking labels. But I was in a hurry, saw the gluten-free note on the front, and away I went, packages in hand. Lesson re-learned. The good news is that I didn't eat any of salami; I just wish I hadn't bought it.

That said, for those who are gluten-free but not casein-free, there's another brand available to you, which always is a good thing. Unfortunately, I'm still hungry for salami. Oh, well.

Ice Cream, Finally

2009-05-16T10:59:00.014-05:00

Summer is quickly approaching, and something I still miss is going for ice cream on a warm day. For many, many years, family and friends have frequented a local ice-cream parlor; very popular, it is the place to go after an evening out, or the destination in itself for an afternoon outing. In traveling as well, it's been something of a family tradition to sample local creameries along the way to determine where in the world you can get the best chocolate ice cream. Suffice it to say, we all love ice cream, but it had become something that I simply didn't partake anymore.

I admit that I do own an ice-cream maker, bought with the best of intentions, that sadly still resides in its box. I have been concentrating so much more on cooking than on baking or dessert-making that creating sorbet recipes just hasn't been a priority.

One day recently, I was craving something cold and sweet. B. and I were at Whole Foods, so on a lark, we took a look at the novelties in the frozen food case. Much to our surprise, we found Turtle Mountain's Purely Decadent coconut-milk chocolate ice cream. We looked at each other, and read the label again -- it's gluten-, dairy- and soy-free. Of course, we had to try it.

We're always very careful to read labels and investigate to make sure products truly are safe for me. When B. checked online, he found this great allergen-identification chart on the company's Web site that outlines the allergens that are present in specific products. Click here to view it. I absolutely commend Turtle Mountain for making such a commitment to the allergen-aware community and providing dairy-free products. To read more about the company and its philosophy, follow this link.

Incidentally, the ice cream is excellent. The coconut flavor is subtle, the chocolate, rich. There's a pint in the freezer now. I guess my ice-cream maker can stay in its box a while longer.

Upcoming Gluten-Free Cooking Expo

2009-05-01T17:41:00.001-05:00

Mark your calendars for the Gluten Free Cooking Expo.

The two-day event is to be held Saturday and Sunday, Aug. 15-16, at the Wyndham Hotel, Lisle, Ill. In addition to the vendor fair, there will be cooking demonstrations that highlight gluten- and dairy-free recipes, as well as sessions to address lifestyle issues, such as cooking gluten-free on a budget.

Those who register for the expo before May 15 qualify for the early-bird discount. Click here to register, or for more information.

Gluten-free Goes Mainstream at Starbucks

2009-04-30T17:54:00.002-05:00

Good news for gf Starbucks lovers like me: When ordering your coffee or espresso, no longer will you have to stare longingly into the baked-good case and mentally pick out what you would have if you could have it. Starbucks is launching a new gluten-free bakery item -- Valencia Orange Cake. Apparently, the demand for gluten-free has been so high on the that the company decided to create the new gf pastry.

For more information, click here.

Valencia Orange Cake comes individually wrapped and retails for $2.25 apiece. Look for it starting May 5.

E tu, Sesame?

2009-04-29T18:50:00.002-05:00

Apparently, I have developed a sensitivity -- dare I say, allergy -- to sesame. Lately, I've discovered that when I eat something with sesame, shortly thereafter, I have a hard time breathing. Not good.

The killer is that I love sesame. Sesame seeds make such a great finishing element for appetizers, and tahini, or sesame paste, is a key component in hummus -- one of my absolute favorite foods.

But I guess that makes one more thing off-limits for my diet, and I won't be serving hummus-cucumber appetizers with black sesame seeds as a garnish anymore.

At the Expo

2009-04-24T14:16:00.072-05:00

B. and I recently attended the THRIVE Allergy Expo. Held at Chicago’s McCormick place, the event featured a number of allergy-friendly and gluten-free exhibits, as well as talks on a variety of applicable subjects.

We had only one afternoon at the show -- unfortunately, we had learned about the Expo just a couple days before the event and already had plans for the rest of the weekend. I wish we had had more time, but we did accomplish and learn a lot in the time we had.

Some of the great things about an expo like this are the opportunities to learn about new products, get lifestyle tips like gluten-free baking, and meet the people who produce allergy-friendly products that make life easier. I'm relatively well-informed about available gluten-free products and services, but I was quite pleased to find a number of companies new to me. It also was fun to visit booths of favorite companies and let them know how much I enjoy their products.

We truly enjoyed talking with Michele Fellows, owner of Sweet Alexis, a dairy-, egg- and nut-free (please note, not gluten- or soy-free) wholesale bakery. While I could not partake of samples she offered, B. assures me that they were excellent.

We were pleased to meet the mother-daughter team from 1-2-3 Gluten Free and hear how the company got its start. Like many gluten- or allergen-free food manufacturers, having family members affected by celiac disease ultimately prompted the creation of the family-run business. I'm very excited by 1-2-3's baking powder biscuit mix AND now there's a new devil’s food cake mix available –- I cannot wait to try it.

It also was great to meet the good folks of Edward & Sons. I am a huge fan of their plain Rice Snaps – these crackers have a great crispy texture and are a staple in my pantry. At their exhibit, I picked up an alfredo sauce mix from their Road's End Organics line -- it's gluten-, dairy-, and soy-free -- that I’m looking forward to trying.

Lisa Williams from Lisa Cooks Allergen Free also was present. She had worked with the food providers at McCormick Place to make sure there were allergy-friendly options at the Expo food court. Among the other opportunities at her booth was a raffle for an allergen-free dinner for six.

We stopped by the booth of Andrea's Fine Foods Gluten Free, a St. Louis-based bakery and store. The company creates gluten-free baked goods and other foodstuffs. The pumpkin muffin samples I tried were great! If you can't visit the bakery in person, ordering can be done from Andrea's Web site, where there is a helpful allergen information chart, indicating which products contain dairy, soy, tree nuts or corn. Everything is gluten- and peanut-free.

Perhaps the biggest personal surprise for me at the show was that I became a beer convert. It’s true. I had never been a beer lover before being diagnosed with celiac disease, so it wasn’t something I missed when I adjusted my diet. I always, however, have liked hard cider, so when I saw a booth with gluten-free cider, I thought I’d investigate further. Green’s Gluten-Free Beers was offering tastings at its exhibit. After I sampled the cider – mm, good – I decided to try the beer as well. There are three types of Green’s Gluten-Free Belgian ale, and I have to say, I enjoyed all of them. These truly are the best gluten-free beers – beer in general, actually -- that I’ve ever tried. Very drinkable. In fact, I even can see myself, on a hot Chicago summer day, reaching for one of these ales as a beverage of choice in lieu of my standard chilled white wine. If you are someone who is gluten-free and misses a good beer, I strongly suggest you try Green’s. If you are someone like me who never really cared for beer but wanted to, I suggest you give it a try, too. Green’s Gluten-Free Beers are available at Binny’s, Sam’s Wine and Spirits, and Whole Foods.

There were a couple gluten-free flours I discovered at the Expo:
Jules Gluten Free All Purpose Flour, a flour mix that creator Jules Shepard says can be used in gluten-free baking as a direct 1:1 substitute for regular wheat flour; and AgVantage Naturals Sorghum Flour, a sorghum-based gluten-, dairy-, soy- and nut-free flour produced in a dedicated facility. I'm excited about both. Maybe I'll start baking more from scratch again.

Another happy find was Toro, a gluten-free brand from Norway that's available in the United States through Tastes Like Real Food. Toro offers flour mixes for bread, waffles and the like. According to Jenny Bosking, president of Tastes Like Real Food, Toro has been producing gf products in Norway literally for decades. B., a non-celiac, noted that the samples were quite good, and I hope my local markets will start carrying the brand.

One of our last stops was at the booth of Sweet Margy, Confection Diva, a candy purveyor based in Chicago that produces gluten-free toffees. I have it on very good authority that the candy is exceptional. My family is big on toffee, and I've filed away a mental note about the confections for future gift ideas.

At the show, I was primarily interested in learning about gluten-free brands and products -- if they also were dairy- and soy-free, bonus! -- but the allergy-friendly aspect was well represented, too. The event organizers did a good job of balancing the interests of attendees. In addition to the range of exhibits, there was a complete slate of lectures and demonstrations both days. The sessions were categorized according to healthy living, marketplace or cooking themes, and they covered topics such as traveling and eating out safely with celiac disease and food allergies, getting diagnosed, quick gluten-free meals, allergen avoidance, gf bread baking, anaphylaxis and much, much more. So whether people attended because they were gluten-free or because they had food or environmental allergies, there was plenty by way of exhibits and demonstrations to satisfy curiosity for both groups.

One remarkable aspect of the expo was how willing attendees were to share their stories and swap recommendations with each other – strangers who, recognizing significant common ground, quickly became acquaintances. We struck up some very interesting conversations on the show floor as we toured the booths.

In short, we were so glad we attended.

The organizers of THRIVE Allergy Expo are planning their next event for February 2010 -- this time, in Atlanta, Ga. Stay tuned.

Wow, Add Another Reason to Avoid Gluten

2009-04-21T17:53:00.005-05:00

People diagnosed with celiac disease or gluten intolerance understand the importance of going gluten-free. Studies also have shown that eliminating gluten (and casein) from the diets of those with ADHD and autism spectrum disorders can significantly help manage symptoms and improve lifestyles. Now, researchers at the University of the Highlands and Islands in Scotland believe there may be links between eating gluten-based products and the onset of schizophrenia and diabetes in those genetically predisposed to the diseases.

To read an article discussing the two studies, click here.

While the research still is in its early stages, the implications are staggering if the hypotheses are proven true. Talk about additional reasons to advocate for gluten-free diets.

Holiday Orders, Redux

2009-04-18T09:46:00.004-05:00

Well, Easter has come and gone, and boy, did we enjoy some wonderful baked goods this holiday!

Our menu changed somewhat from what we had originally planned. When my sister-in-law went to place our order for bakery items at Mr. Ritts, she found that most of the products we had chosen were no longer available, and had to wing it. She did a great job, I have to say.

In lieu of the coffeecake, we got cinnamon biscotti -- the perfect breakfast treat, particularly for coffee lovers like me. There was no discernible difference in texture or flavor from regular (read: gluten) biscotti. Instead of the almond macaroons, the mock oatmeal raisin cookies made for a nice treat to snack on throughout the weekend -- even the non-celiacs thought they tasted good. We also got an apple torte of some sort, which, unfortunately, I couldn't have as it wasn't dairy-free, but which I understand was excellent.

The orange angel food cake served for dessert Saturday night (and then again at brunch Sunday morning) was an absolute hit. It truly was wonderful; we all loved it, and felt that it even was better than a traditional angel food. The slight citrus flavor was delicate, the cake itself was dense and moist. We certainly will be ordering this one again.

The crowning dessert for the weekend was the carrot cake. Mr. Ritts offers a dairy-free vanilla frosting, so the cake came beautifully decorated, as well as safe for all of us to eat. Again, we all enjoyed it. If you have an event and are looking for a dessert to make a sensation, I would put this cake at the top of the list. It's sure to be a crowd-pleaser, for both celiacs and non-celicacs alike.

To check out the current product list for Mr. Ritts Gluten-free Bakery, visit www.mrritts.com.

So, we ended up having to be flexible about what we wanted -- and that was more than fine. I think we all were happy with how the menus turned out. More and more, I'm finding that flexibility is a key component in handling a restricted diet. If you can be flexible with your expectations, generally, dealing with the restrictions is quite manageable. It may not always be easy -- in my case, to be gluten-free, casein-free and soy-free -- but it is manageable.

Allergy and Gluten-free Expo

2009-04-16T16:24:00.001-05:00

The THRIVE Allergy & Gluten-free Expo takes place this weekend, April 18-19, at McCormick Place in Chicago, Ill. Geared toward allergy sufferers and the celiac community, the expo is intended to provide consumers with applicable products, services and relevant information. A number of gluten-free and allergy-friendly manufacturers will be exhibiting, and there are a host of speakers scheduled for both days.

Tickets are $10 per person; children 12 and under will be admitted free, but must be accompanied by an adult. For more information, or to purchase tickets, visit www.thriveallergyexpo.com.

I hope to see you at the show!

Holiday Orders

2009-04-05T09:54:00.006-05:00

Easter is just around the corner, and I'm going to be heading to the East Coast to spend the holiday with my brother and his family. I'm so excited to see my beautiful goddaughter and spend time with loved ones. Because three people in our party have celiac disease, it is essential to plan the weekend's menu and do any necessary ordering ahead of time.

We will be having ham for our Easter dinner. Ham, like turkey, may contain hidden gluten, so it's very important to confirm that it is, in fact, gluten-free. We like Kirkland ham, which is safe for us.

At my sister-in-law's suggestion, we ordered our baked goods from Mr. Ritt's Gluten-Free Bakery. It is the same bakery from which she and my brother had gotten me a birthday cake a few years ago -- the one that helped me realize that I did have options when it came to my food. The completely gluten-free bakery does offer some dairy- and soy-free options, which makes it especially nice for me.

For this year's celebration, we will be having a cocoa-orange coffee cake as a part of our brunch Easter morning. A carrot cake will complete our Easter dinner as the primary dessert. We ordered it unfrosted -- you can get individual cake blanks -- as I'm the only casein-free person. That way, we can split it, and I can do a vanilla frosting for myself while they can do the traditional cream cheese concoction. A split cake may not make for the prettiest presentation, but it's sure to taste good. We also got almond macaroons to enjoy throughout the weekend.

Mr. Ritt's does offer savory as well as sweet items -- artisan breads, bagels and flour mixes to name a few. Allow 10 days for any orders, and visit www.mrritts.com to download a condensed menu and for contact information.

Interesting Information

2009-03-26T08:35:00.005-05:00

Yes, everyone agrees: Food allergies and intolerance are on the rise. Why, and how do you tell the difference between the two? Check out this article from Women's Health for a basic primer; click here. It proposes some interesting theories as to why diagnoses are increasing.

Completely Gluten-free Bakery

2009-03-21T13:47:00.000-05:00

Last weekend, B. and I made the trek to Evanston, Ill., to visit Rose's Wheat Free Bakery. It was a beautiful day, and we had a pleasant drive. Spending time together on a sunny day would have been enough, but what we discovered when we arrived more than justified the trip.

It's a friendly, charming place with an inviting atmosphere. Everything in the bakery is certified gluten-free; it's also a peanut-free establishment. A number of items are dairy-free; some are soy-free. Assorted coffee drinks and other beverages are available as an accompaniment to the variety of baked goods.

We talked to Rose about what the bakery can do. It truly is an allergy-friendly place, and the staff can accommodate custom orders, such as specially made cakes. A minimum of 48 hours advance notice is required for special requests.

Attached to the bakery is a cafe that offers a selection of items, including soups, quiches, pizza and the like. Everything is made from scratch, such as the chicken chili I tried, which was excellent. It was served with a crusty bread that had a nice texture and flavor, and made for a satisfying lunch. For dessert, there was a chocolate cupcake from the reserves in back. Rose whipped up a fresh batch of chocolate frosting and topped it with toasted almonds. I was practically dancing in my chair as I ate it, it was so good.

We left the shop that day armed with products to last us quite a while. The macaroons are to die for -- literally the best I've ever had -- and I have it on very good authority that the brownies (unfortunately, not soy-free) are outstanding. I'm looking forward to trying other products like the rolls and pizza crust the next time I visit.

Rose's Wheat Free Bakery is proof positive that gluten-free can be done, and done well. Do yourself a favor; if you live in the area, stop by and sample some fresh gluten-free baked goods. Arrive early to ensure that the bake case is full, as popular items sell out faster than they can be made. Rose also ships selected items that will travel well -- breads and so forth. You can peruse her menu at www.rosesbakery.com; you'll be glad you did.

Kudos to You, Allergen-free Food Manufacturer

2009-03-16T19:48:00.004-05:00

One of my frustrations in looking for new food items is to find a new gluten-free product, only to read the label and see that it contains soy or milk. More and more products are being formulated, which is great; no complaints there! It's just that sometimes I wish gluten-free manufacturers would take that extra step and eliminate the trace allergens.

Soy lecithin, for example, appears in a lot of products that otherwise would be safe for me -- and people like me -- but because it's included in the formulation, I can't eat it. Nonetheless, I appreciate that there are new gf items coming out every day; for those on just a gluten-restricted diet, these ingredients don't pose problems, and we're all just happy the industry is expanding.

Something with which I do have a real issue is how some products are produced. Products created in shared environments are a problem. A shared environment means that food containing some allergen(s) is prepared at the same facility as a supposedly allergen-free item. These products always are suspect, because there is a possibility of cross-contamination. For example, let's say a product's label claims it's gluten-free, but the label also indicates that products containing wheat are made in the same place -- a potentially problematic situation. Is the manufacturing line for the gluten-free product 200 feet away from the line with the wheat-based products, or 5 feet away? There's no easy way to tell if this supposedly gf product safe to eat, other than trying it very carefully and monitoring for any adverse reactions.

Much worse are the products that claim to be gluten-free, but are made on shared equipment, which renders the product completely unsafe (and not gluten-free, by the way). In that case, the formulation may be gluten-free, but the end product is not, and savvy consumers will not buy or consume it. As such, I recommend that persons on restricted diets always read labels carefully to know exactly what it is they're consuming. Labels themselves may not always spell out the whole truth, either, but that's a discussion I'll save for another day.

There is a cost in dedicating facilities and making them allergen-free, both for the producer and ultimately, the end-user, but for those of us on restricted diets due to allergy/intolerance, products coming out of dedicated facilities are much, much safer to consume. I am more than willing to pay the extra cost for a product I know is safe.

All that said, I absolutely commend the food manufacturers who truly understand the issues at hand and produce in dedicated, allergen-free environments. There are quite a few at the moment, and their numbers are growing. Thank you -- your efforts have not gone unnoticed.

More Bakery Goodness

2009-03-14T15:11:00.003-05:00

I am pleased to learn about the developments at Deerfields Bakery. A well-established bakery in the Chicagoland area, it has three locations, and recently dedicated a section of the Schaumburg facility as its gluten-free production area. No gluten flours are stored on site, there is an oven dedicated to gluten-free baking, and any already-made baked goods with gluten are kept in a separate area so cross-contamination is completely minimized.

Deerfield's offers a range of gluten-free items, including cookies, cakes and mixes, and will ship. As for me, I'm looking forward to trying the bakery's gluten-free, dairy-free bread products.

Indulge your sweet tooth -- check out www.DeerfieldsGlutenFree.com.

A Fun Night Out

2009-03-11T20:41:00.000-05:00

The inaugural Q&A Dinner, an allergen/gluten-free event hosted last Saturday evening by Lisa Cooks Allergen Free at the Cooking and Hospitality Institute of Chicago (CHIC), was a success. More than that, it truly was a fun and informative night out.

I took B. and my parents to the dinner. Despite the rainy and rather miserable weather, there was a good turnout; I would estimate that about 50 people attended. CHIC's cafe was set up for white tablecloth service, and several students and a couple chef instructors volunteered their time to cook and serve that evening. The kitchen had been thoroughly cleaned and sanitized prior to the meal preparation, and the recipes all were free of the eight major allergens, as well as gluten.

Menu cards awaited us at the table. Two hors d'oeuvres were offered, followed by a soup course, the entree and then a sampling of bite-sized desserts. While we enjoyed the entire meal, the chicken vesuvio entree was the favorite among our party of four. Speakers presented between courses, and at the end of the evening, everyone was sent home with a goody bag full of products.

Primarily, what made the evening such a pleasure for me was that everyone in attendance understood the challenges associated with food sensitivities. No explanations were necessary; we could rest assured that our needs would be met graciously. We also met some lovely people, and swapped stories, restaurant recommendations and so on. In general, we had a great time.

The next event will be held April 27 at Rose’s Wheatfree Bakery and Café in Evanston, Ill. To register, or for more information, visit www.lisacooksallergenfree.com.

A Rye I Can Eat

2009-03-10T16:51:00.002-05:00

I just learned about and tried Trader Joe's Rye-less Rye Bread. Wonderful! I haven't had a true rye bread in almost 6 years -- what a treat this is. It tastes like a proper rye, but in fact, is gluten-free. I did read the label -- twice, actually -- to make sure it was safe to eat. I'm happy to report the product is made in a gluten- and nut-free facility, so there are no concerns about the formulation or any cross-contamination. I toasted it up and had a rye sandwich for lunch.

Another happy find.

Gluten-free Convenience

2009-02-24T19:39:00.001-06:00

Yesterday evening, after work, I stopped by a local superstore to pick up some household necessities -- trash bags, dishwasher soap and the like. The store is part of a large, Midwestern chain and located near my house, which makes it convenient for quick trips to get odds and ends. Having found what I had needed, I was on my way to the check-out counter when I noticed a designated healthy-living section midway down one aisle and decided to see what items were stocked. To my surprise, there was a respectable selection of gluten- and allergen-free products.

The prices for the products were fairly high, although comparable with other stores in the general vicinity that offer similar goods. Much to my delight, however, this store carries some Schär products, which currently aren't available at other local retailers. I love Schär crackers and haven't had them since my favorite gluten-free market and bakery closed a few years ago. A happy find! There also were a few other Schär-brand items, new to me, that I'm looking forward to trying.

I won't be shopping there regularly for my gluten-free groceries, but it's nice to know that I have another option -- one that's conveniently located if I suddenly run out of something I must have, and importantly, one that has products I can't easily get anywhere else.

Add One More Thing ...

2009-02-21T10:36:00.001-06:00

Well, it turns out I have something called angioedema.

My trip to the new allergist went amazingly well. Quite frankly, it's how a visit to a doctor should go. During my appointment, I told Dr. A. about the recent problems I was having, swelling up and not being able to breathe after having come into contact with something (who knows what), as well as my history of asthma, allergy-testing, celiac disease and food allergies. And here's the amazing part: He actually listened.

So, after our conversation and a brief examination, Dr. A. explained that he believes I have a form of angioedema, either idiopathic or the rare hereditary type, and a blood test would help determine which one. He said that he didn't want to put me through more environmental allergy testing, as it probably would be inconclusive -- an approach that I very much appreciated.

Then we talked about preventative measures. First, I need to take an antihistamine for six to eight weeks to break the cycle, then wean myself off. I have to carry Benadryl and an EpiPen with me at all times, which is sort of a nuisance, but truly, I feel relieved. I have an explanation as to what I've been experiencing. It may not precise -- I still don't know what triggers these reactions -- but at least I know what to do when I have one. Importantly, I felt like someone heard and helped me.

After about a week, my blood test came back negative for acquired or hereditary angioedema, which is a good thing. With a diagnosis of idiopathic angioedema, it means that I won't necessarily know what causes the reactions I've been having, but at least I've been equipped to deal with the situation when something does happen. It's an answer of sorts and I'm OK with that.

Upcoming Q&A Dinner

2009-02-17T18:08:00.005-06:00

I was so excited when I learned about the premier Q&A Dinner to be held at the Cooking and Hospitality Institute of Chicago (CHIC). A collaborative effort between lisacooksallergenfree.com and the Cooking and Hospitality Institute, the evening will combine a culinary experience with information on living an allergen-free lifestyle. Touted as "a safe and sound night out for adults and children with food allergies," the event costs $50 per person and will take place from 6 p.m. to 8 p.m. on Sat., March 7, at CHIC's downtown Chicago location.

I've already got my tickets. Visit http://lisacooksallergenfree.com for more information or to register for the event.

Speaking Up

2009-02-12T17:30:00.006-06:00

Driving to the grocery store recently, I saw a bumper sticker that read, "Your Silence Will Not Protect You," and it really got me thinking. While I'm sure it's not what the author (Audre Lorde) originally intended, I mused about how applicable the concept is to those coping with food allergies/intolerances: We must speak up to make sure our needs are met.

Earlier this week, B. and I were out to dinner, and I had to send my food back. I had asked the waiter about the dairy content in the restaurant's mashed potatoes, and was told they would be fine for me. So I ordered green beans and mashed potatoes with my entree, clarifying that no dairy should be used for either. But when my plate arrived, the beans glistened with butter. I asked the server who delivered my plate (it wasn't my waiter) about it. He went back to the kitchen to check, and returned shortly, confirming there was dairy in both the vegetable and potato dishes. He promptly took my plate, and a little while later, my food came back, dairy-free, with a fresh entree, plain beans and mashed sweet potatoes. It was a great meal, one that I thoroughly enjoyed. But had I not said something, my experience that evening would have been entirely different.

Before I was diagnosed with celiac disease, when eating out, I would occasionally send food back if it was cold or wasn't prepared properly, and I might get a little anxious about it, not really wanting to make a fuss. That doesn't happen anymore. There are no qualms. If my food isn't right, I send it back without the least bit of hesitation. In the event that I do have to complain, I make every effort to be pleasant about it, but I will not eat something that I know will make me sick.

If I don't speak up for myself in situations like the other evening, who will? Granted, I have friends and family members who would gladly do so, but ultimately, it's my responsibility. After all, if I didn't, I'd be the one to deal with the consequences. To paraphrase Audre Lourde, remaining quiet just because it might be a little uncomfortable to speak up isn't going to protect me. And, in the long run, I'd be a whole lot more uncomfortable if I stayed silent.

Pantry Management

2009-02-07T09:38:00.004-06:00

I'm a big believer in New Year's resolutions; they work for me -- I love the idea of starting fresh at the beginning of every year. I make about a dozen -- one for each month -- and I have the whole year to accomplish them. Some are typical (lose weight), some are fun (watch four new movies a month), some are practical (save more money). So, especially with the state of the economy, I've been watching my finances pretty closely, and one area where I tend to spend a lot is on groceries.

Most of us with special dietary needs just accept that our groceries cost more than normal. I figure that for my allergen-free foods I pay two to three times more. Standard wheat pasta, for example, costs approximately $1.50 a box, give or take; I've seen it on sale for $1 a box. For a bag of rice pasta, I pay about $3.79. For a loaf of bread (or a mix), I pay about $7. The last time I went to the store, typical loaves of bread ranged in cost from $2.39 to $4.59; they probably are available for more or less, too, depending on what you buy. When you consider that things do add up, there is a fairly big cost differential for the specialty foods. Having said that, I simply am glad that I have products I can eat, and I'll pay what I have to for them. However, I do make an effort to spend smartly, and I decided I can do a better job of managing my pantry.

I already regularly shop a local specialty chain, Fruitful Yield, that discounts 20 percent off of all its merchandise. It has a great gluten-free selection, and by shopping there for many of my gf items, I save a lot of money. Because it requires driving a distance, I go with a list of what I need. In this case, it helps to know how much of something I'll need in a week's or month's time, so I also save on gas by not having to make another trip.

I comparison-shop as well. I remember what my standard pantry items generally cost, so I can recognize a good price when I see it. For instance, I can purchase a jar of Purity Farms ghee at a couple different stores, but I happen to know that the best place to buy it is at Whole Foods, where I can get it for up to $2 less than other retailers.

Realizing how necessary it is to know what exactly I have on hand, my pantry itself now is completely organized. I can't change the cost of my food, but I certainly can make sure that I use what I have, so it doesn't go to waste. It's pretty painful to throw out an unopened product because it has long passed its expiration date. Talk about throwing money away. To combat that situation, I keep same products together, the way grocery stores do, with the ones needing to be used first at the ready. So, for example, my Rice Milk is organized by date, with the one expiring the soonest in front on the shelf.

It's important to monitor use-by dates. Many allergen-free products also are free from preservatives. I keep opened items, even mixes, flours and so on, in the refrigerator to extend their shelf-lives. Things like ghee, shortening and lard tend to be shelf-stable, even after opening; these I keep in the pantry. I just read the label for refrigeration needs and determine what would be best for each given product.

Another way I save money on groceries is to plan my menus weekly, keeping in mind what's on sale and what goes into each dish. It's a skill that I certainly haven't mastered perfectly yet, but I am making an effort. I also try to make sure that, if I open a product that has to be used within a certain time frame after opening, I build my meals around using what I'll have available. It's not fun throwing out half-used products, either.

As part of monitoring my finances, I'm keeping track of how much I save by using coupons or by buying on sale. In January, for grocery purchases alone, I saved more than $75. That may not seem like much until you consider that if I continue saving in the same vein for a year, carefully watching my grocery budget will net me a savings of $900, possibly more as I get better at clipping coupons and taking advantage of sales. Again, little savings do add up.

Something to keep in mind as tax-time approaches: groceries purchased for a diagnosed medical condition are tax-deductible. It's true. Check with the IRS or your tax accountant for more information. Keeping all those grocery receipts can pay off. I have my organized according to month in a divided receipt file.

In the coming months, there are some additional steps that I may take to get my pantry even more organized. I should explore buying directly from manufacturers rather than retailers and see how that would impact my monthly grocery bill. I've also thought about creating a spreadsheet for what's in my pantry and in my freezer, so I know exactly what I have and when everything expires. I don't know that I'm quite ready to tackle that yet, though. Maybe it'll be one of next year's resolutions.

New Favorites

2009-02-03T18:30:00.000-06:00

Here are a handful of products that recently made my must-have list.

First on the list: Ener-G Foods' bread crumbs (www.ener-g.com). A number of the recipes in my developing repertoire call for crumb coating, and this product does a fabulous job. The breading comes out crispy, and non-celiacs enjoy the end-result, too. They have quickly become a pantry staple.

I've been a fan of Orgran Outback Animals (www.orgran.com) for some time, but the company has released mini packs of these animal crackers in both chocolate and vanilla flavors. I love both varieties. With eight little packs per multipack, they make a great snacks, and would be suitable for lunches. (And at only 91 calories per serving, they don't kill my diet when I have to have a sugar fix!)

This was a last-minute purchase at the checkout counter, and certainly worthwhile. I'm always on the lookout for new products, so when I saw the NuGO Gluten Free Dark Chocolate Trail Mix bar (also dairy- and soy-free) by the register, I had to try it. Loved it! I now have a new pack-in-the-purse option. The company (www.nugonutrition.com) also has a couple other bars -- safe for me -- that I'm looking forward to trying.

Shopping for an Allergist

2009-02-02T18:46:00.000-06:00

This past weekend I had another severe allergic reaction -- the second in three weeks.

I had rubbed the corner of my left eye -- it was a little itchy -- and that turned out to be a huge mistake. I can only assume there was something on my hand because my eyelid swelled, and although I thoroughly cleaned the irritated area, it stayed swollen. Soon after, I became congested and started having difficulty breathing. Long story short, I was on Benadryl for two days. To make matters worse, the next morning, I woke up aching all over -- lymph nodes were swollen all over my body, some of which still haven't quite gone down.

A few weeks ago, I had a similar experience. I touched something in my basement, I'm not sure exactly what, and within 15 minutes, my hand was inflamed -- swollen, itchy, red and hot. I became congested, started getting a funny headache, and my lips, tongue and eyelids started to swell. I immediately took a Benadryl, and it was another couple days before I was functioning normally.

I guess it's time to find an allergist and get an EpiPen. I'm not enthused about having to carry one, but it beats the alternative. I already carry Benadryl wherever I go, and on a scary practical level, at some point in the future, Benadryl may not work, and then I'd really be in a world of hurt.

I'm even less enthused about having to see an allergist. Let's just say that I haven't had positive experiences in the past.

A few years ago, I got tired of getting sick from something I ate, and not knowing what it was, so I made an appointment with the new allergist at a clinic I've used most of my life. I hoped to identify any other problematic foods and confirm what the elimination diet had shown.

He just conducted a RAST test, checking my blood sample for antibodies. On my second appointment, he informed me that he didn't think I had food allergies, nor celiac disease. He offered to have me make another appointment during which I could sit in his office for eight hours wherein I would be fed potential allergens and he could document my response(s). Uh, yah, I'll just pass on that. I didn't need him to validate me; I already know very well what happens when I consume certain foods, thank you very much. Migraine, rash, congestion, projectile vomiting, difficulty breathing, diarrhea, swollen lips and tongue, I certainly didn't need to go through any of that to prove anything to him. Moreover, my celiac disease diagnosis was confirmed by biopsy, conducted by a seasoned gastroenterologist, not someone fresh out of residency, like him. Besides, there is a strong family occurrence of celiac disease -- my mom, brother, cousin and possibly other family members all have it, and as much as I wish it were otherwise, I have it, too.

I think what I resented most of all was how he treated me, essentially as if I were a hypochondriac seeking a certain diagnosis, primarily attention. I really felt like saying to him, "Do you really think I want to have this disease and other problems with food?" I wish I had. It's pretty demoralizing not to be believed. I went through that for years: Always tired or having headaches, I nevertheless seemed fine on paper; supposedly, there was nothing really wrong with me, so I was perceived as a hypochondriac.

Perhaps needless to say, I never went back. That was strike two for me with regard to allergists. I had done the whole allergy-testing bit when I was little -- needle-testing on the back and under the skin on my forearms, which determined I was strongly allergic to ragweed, as well as cats, dust and feathers. To help control my asthma, I did the subsequent two years of allergy shots, which did nothing but make my environmental allergies worse. A year of taking a teaspoon of honey my mom hid in my food, as well as many years of competitive swimming, did far more for managing my asthma than those weekly shots did.

Suffice it to say, I have a reason not to trust allergists, but I'm willing to concede that perhaps I haven't dealt with good ones, or at least those who can think beyond the bounds of antibody-testing. Today I am more optimistic that I can find someone who will be able to help me, and it helps that I'm more informed now.

About a year and a half ago, I had an allergic reaction similar to the one a few weeks ago. Then, I had touched the carpet in a local bookstore, balancing myself while trying to get a journal from a recessed bottom shelf. The same thing happened: Within a short time, I had a swollen, red, itchy hand; swollen lips; difficulty breathing. It scared me, particularly as I was preparing for a trip overseas, and I had no idea what actually had caused the reaction. It was at this point that I started carrying Benadryl with me at all times.

Looking for some peace of mind before my trip, I did some research online and made some interesting discoveries. I found that RAST testing doesn't always work, that not all allergies are IgE-caused, and that those with autoimmune disorders, like celiac disease, have a likelihood of developing T-cell allergies. In short, what a relief it was to find that there was an explanation for what I was experiencing!

All of this goes to say, you need to be your own advocate. You live in your skin, no one else does, so if you believe something is wrong, but are told there is nothing wrong with you, do your research and persist until you get the help you need. Doctors are not gods; they aren't always right.

I believe I've found an allergist with whom I'd like to make an appointment. He's also an immunologist, so I'm hoping he'll have experience dealing with someone like me. It's more than a little frustrating, not to mention scary, to have a reaction and not know the cause. I just hope he can help.

**************************

If you think you may have a problem with allergies or intolerance, here are a few links you might find helpful.

The Food Allergy & Anaphylaxis Network
www.foodallergy.org

Asthma and Allergy Foundation of America
www.aafa.org

American Academy of Allergy, Asthma & Immunology
www.aaaai.org

Garlic-lover No More?

2009-01-27T15:28:00.000-06:00

I'm afraid I've developed a sensitivity to garlic. There, I've said it. I haven't wanted to admit to myself because I really don't want to have to eliminate anything else from my diet, but every time I eat food that has garlic in it, I get a terrible stomachache. And the belly pain comes from things with only small amounts of garlic; I shudder to think of what would happen if I ate it in any larger quantity. It's a shame, really, because roasted garlic is so yummy and I love to use it when I'm cooking. Worse, though, is that prepared foodstuffs that I love and that have become staples for me, like hummus and Amy's Tamale Pie, now may be off-limits because they contain garlic. I don't know that I've given up on it completely. I may try to introduce it again, but right now, the prospects don't look good.

On a positive note, from the calorie-counting, so far I've lost about four pounds. And I've created a couple more recipes in the process, so good things are happening, too, despite the garlic issues.

New Year, New Outlook

2009-01-14T23:40:00.000-06:00

I've been dealing some health problems for a couple months -- not food-related, actually -- but nonetheless, the experience has reminded me how significant, nay, essential, good health is to living a good life. So, after a hiatus, I'm back blogging, and committed more than ever to getting healthier.

Like so many people, one of my New Year's resolutions is to lose weight. A lot of the food that's safe for celiacs to eat unfortunately also comes with a lot of fat and calories, as I've discovered the hard way. Already on a restricted diet, however, I find the idea of eliminating any of my remaining options very unappealing.

I've tried detox diets more restrictive than my current plan that last months and take off weight fast, but that pack on the pounds after your diet returns to "normal." A case in point: A few years ago, I wanted to lose 10 pounds, so I followed a detox diet, lost the weight, looked emaciated, then ate normally (for me; gluten-free, etc.), and gained 30 or so pounds back -- not really effective.

This time around, I'm just counting calories. I'm keeping a daily food journal, tracking what I eat and the calories consumed. It's helping me make healthy choices and be even more aware of how I'm fueling my body; it also works to monitor portion sizes. Basically, I'm just eating a balanced diet and moderating anything else that doesn't offer much nutritional value, like wine. I don't normally eat a lot of sugar anyway, and beside sweets, the only other thing completely off-limits is tortilla chips, simply because they're too addicting for me.

I plan to combine the calorie-counting with exercise for a healthy weight loss. About a week into the process, I'm already noticing small results, a great motivator to keep going.

I'm also working to expand my options. With limited food choices, it's very easy to fall into a rut and eat the same things, week after week. So I've been experimenting with my own recipes, and have been quite pleased with the results. To my repertoire so far I have added chicken piccata, shepherd's pie with a sweet potato crust, Irish potato soup, and more. Not only do they taste good, creating new meals is satisfying in its own right.

With seeing progress already in a couple of areas, I have to say, the year is off to a good start.

Interesting Articles

2008-10-22T18:43:00.000-05:00

According to a new CDC report, an increasing number of American children are being diagnosed with food allergies. To some degree, the rising numbers may be attributed to greater awareness, where parents and doctors are more sensitive to the possibility of allergy, but generally, no one knows what’s causing the increase. To check out an article on the subject, click here.

While not on allergies per se, here’s an revealing article on the darker side of the food industry. To read “10 Things the Food Industry Doesn't Want You to Know” from U.S. World & News Report, follow this link.

In short, it seems to me that most of us in the U.S. – with food allergies or no – need to be careful about what we ingest.

Traveling

2008-10-18T13:45:00.000-05:00

Perhaps one of the most difficult aspects of a lifestyle with food sensitivities is traveling. If eating out at home poses a challenge, that's nothing compared to trying to find options in an unfamiliar area. The corollary is that if you get sick at home, it's one thing; getting sick in a hotel or the home of a friend or relative is something else entirely. Moreover, with limited vacation hours, I certainly don't want to spend my time and money going somewhere only to end up ill and miserable.

That said, I do love to travel. One of the reasons I had such a hard time accepting my diagnosis is that it really cramped my travel style. Sampling local cuisine was very much a part of the fun of traveling for me. Now, most of the time, not only can I not try the local specialties, in fact, I'm fortunate if I can find a meal I can enjoy.

Spontaneity is something that's also gone by the wayside. No longer can I just pick up and go: Considerable planning is involved. Even a day trip means sticking a snack or two in my bag. When I travel for any length of time, I have to pack enough food -- generally things like Larabars, Enjoy Life Snack Bars or Boomi Bars -- for breakfast, lunch, dinner and snacks for each day I'll be gone, simply because I can't guarantee that I'll be able to find anything safe to eat. Fast food isn't an option, and small out-of-the-way restaurants, despite best attempts, may be ill-equipped to handle my restrictions. I will say that I have rarely gone through my entire stash, but I do always pack enough for contingencies.

A couple years ago, I finally had accepted that my travel options would be limited, that I would never be able to travel like I once had, and restricted my scope to going about the United States.

Last fall, my perspective changed somewhat. A friend wanted to go to Rome, I decided it was worth the risk, so she and I trekked there for about a week over Thanksgiving. It was my first trip overseas since my diagnosis -- I'll admit I was a little nervous -- and it ended up being such a wonderful experience. Now, Rome is a city I know very well, having lived there for a time; I speak Italian, and Italians in general are much more aware of dietary restrictions, as children are routinely screened for celiac disease when they are very young. Combine all those factors with that Italian cooking typically uses simple, fresh ingredients, and in many ways, it was easier to eat out there than here. Roast chicken and potatoes, salads, beef with balsamic vinegar and arugala, these were the type of meals I enjoyed. While it was hard to pass up gelato, I could enjoy a frullato -- a true smoothie made of fruit and lemon juice. And the coffee is a treat unto itself.

Moving about the U.S. is getting easier, too, as awareness spreads. Allergy-friendly restaurant chains like Outback Steakhouse, P.F. Chang's, Wildfire and others that are available on a national scale help make travel more manageable. Many independent restaurants also are recognizing the trend, and can make menu adjustments without trouble or an attitude; some even embrace it.

I recently returned from a trip to New York. For me, no trip to NYC is complete without a stop at Risotteria. This gluten-free Italian restaurant and bakery in Greenwich Village is a haven to locals and travelers alike. The dining space is small but cozy, and that the restaurant is always busy is a testament to how good the food is. When I've had to wait -- it's worth it, believe me -- I've simply put my name on the list, and gone to one of the many bistros in the area to get a drink for the duration. My table always has been waiting for me when I've gotten back.

Those on restricted diets can rest assured that their needs are understood here. Gluten-free breadsticks are made available at the tables, and can be washed down with gluten-free beer, if desired. Patrons can enjoy gluten-free pizza, pasta (certain nights) or risotto, and complete their meal with freshly baked gf desserts. For those of us who are casein-free, some of the risotto dishes can be made without dairy: My favorite is the asparagus risotto, to which I add prosciutto, and pair with a crisp white wine. The portions are generous and you leave feeling more than satisfied; it's true comfort food. The next time you're in the Big Apple, I absolutely recommend trying Risotteria (www.risotteria.com).

As I collect an increasing number of positive travel experiences, I'm finding that I simply have to moderate my expectations while on the go. I still can't travel like I once did, where the cuisine was just as much a destination as the place I was visiting. Now, a culinary adventure it still may be, albeit of a very different kind. Instead, I focus only on the things I can enjoy, like spending time with family or friends, seeing something new, finding that great photo opportunity. And if I happen to find a tucked-away restaurant that can accommodate me on the fly, I'm pleasantly surprised and relish the experience.

B. and I have booked a cruise this October -- it's our first big trip together and our first cruising experience. We're heading to the eastern Mediterranean, undiscovered territory for both of us, and we can't wait. Now, the cruise line claims to be able to able to handle special dietary needs. I hope so, but I am apprehensive. I've looked forward to this trip for so long, I just want to be able to enjoy visiting new places without any troubles about food. I have my stash of bars all ready to go, and hope I'm surprised.

A Contaminated Kitchen

2008-10-06T19:31:00.000-05:00

The other day, I was in the kitchen at my workplace, talking to a coworker, when I received a bit of a shock.

While we conversed, my acquaintance sliced cheese with one of the knives available for common use. Then, when she had finished, I watched in horror as she quickly ran the knife under some water and wiped it off with a paper towel, stowing it in the drying rack for clean dishes. No soap had been used, and there were still noticeable streaks of dairy residue on the knife when she put it away, ostensibly cleaned and ready for someone else's use. And as a result, both the knife and utensil-holder on the drying rack were contaminated with dairy.

Earlier that morning, I had gone into the kitchen to get some tea, and saw that another coworker had toasted some bread and had it laying on the counter -- no plate or napkin, just sitting on the counter; another kitchen surface left dirty, crumbs scattered about.

The combined experience served as a huge reminder that common utensils, appliances like toasters and microwaves, cooking surfaces, etc. in places out of your control, like workplace kitchens or hotels that supply such things, aren't safe for celiacs and those with food sensitivities. You can't trust that others will share your standards of cleanliness, or even if they seem to understand your food limitations, grasp the concept of cross-contamination.

In short, a toaster used to toast regular wheat bread is contaminated and shouldn't be used by people with gluten sensitivities. Even if you toast gluten-free bread in the same toaster, it may go in gluten-free, but it will come out contaminated. Likewise, a sponge used to clean a dirty dish will have trace bits of the food on it afterwards, and unless the food was gluten-free, the sponge is contaminated. It shouldn't be further employed to wash a celiac's dishes, otherwise the dishes could be contaminated, and the person could get sick. Moreover, a can-opener used to open a can of cream-based soup and then stored without washing could have food particles on it that may transfer to the contents of the next can it's used to open. Not good news if you're casein-free like me.

All this goes to say that you can't be too careful. Too many of us on restricted diets due to food issues already have spent too many years with compromised health to jeopardize it by being careless, particularly when cross-contamination from sources like this is so easily avoided.

I already keep some dishes, mugs, utensils at work. I would never use the toaster there, or leave my food unguarded or sitting on common surfaces. Most of the time, I use paper towels as sponges to clean my dishes (unless the sponge is brand-new). But this experience has convinced me that I can be more careful, too. Note to self: Never use the common workplace utensils again, without first washing them thoroughly. That, or bring my own.

I guess it's time to go buy another can-opener.

Bakery Goodness

2008-09-28T09:25:00.000-05:00

I just got some products from the Silly Yak Bakery, Madison, Wis. It's a place my family discovered a couple years ago on the way back from a trip north. My sister-in-law spotted a van with "Silly Yak" on it parked in the lot of a storefront; of course, it piqued our curiosity and we had to stop. Boy, are we glad we did.

Flash forward a couple years. The Silly Yak bakes gluten-free twice a week -- Tuesdays and Saturdays -- and offers a range of products, from assorted breads and muffins, to scones and toaster pastries (pop tarts). The schedule of what will be offered is determined ahead of time, usually in two-month increments, and you order in advance -- by Thursday the previous week. Baked goods can be picked up at the Madison location or can be shipped nationwide.

The bakery has some gluten-free, casein-free items. The GFCF snickerdoodles make for a wonderful treat. The GFCF peach rice muffins have become a favorite breakfast item, and the onion dill bread is savory with a nice texture, making it perfect for sandwiches.

To check out the Silly Yak's baking schedule, visit www.sillyyakbakery.com/glutenfree.html. You'll be glad you did.

New Discovery

2008-09-15T09:34:00.001-05:00

While grocery shopping last night, I made a happy discovery. B. and I had gone to Whole Foods to pick up ingredients for dinner: a rib-sticking risotto that's a favorite of ours. When we shop for groceries, we typically split up the list to make the process faster. Among the things he was collecting yesterday was bacon. We reconvened near the checkout and he asked me about it, as it was a brand we hadn't seen before -- Wellshire Farms. He had checked the ingredients on the label, but wasn't sure about "spices," which may or may not be OK for me. We were hesitating, considering changing brands, when B. saw a "smart chart" in the corner of the package.

The company's Smart Chart indicates that the bacon is gluten-, soy- and dairy-free. Yes! Further research showed that the company is very allergy-aware, and in addition to its labeling technique, its Web site (www.wellshirefarms.com) offers an allergy database and search feature that allows those with food allergies to identify which of its products are safe to consume. I'm very impressed by Wellshire Farms' commitment to customers with food sensitivities, and absolutely will look for its products in the future.

How wonderful to be able to know without a doubt that a food item is safe to eat!

Fried Chicken Heaven

2008-09-11T12:00:00.000-05:00

Every second Wednesday of the month since June, a group of us has been trekking to Ina's, a fixture in Chicago's West Loop, ever since we learned that the restaurant offers a gluten- and dairy-free fried chicken dinner those evenings.

When I learned about the monthly event in May, I was elated. I hadn't had fried chicken in years -- and it was going to be dairy-free, too! What's more, I found that it exceeded all expectation.

The restaurant's interior is pleasant and inviting. The waitstaff is informed, and there are gluten-free menus to indicate what's safe for celiacs to eat.

We go for the fried chicken dinner. However, in addition to the fried chicken, there's also a gf salmon entree. Chopin vodka and gluten-free beer are stocked at the bar, as well as a variety of wines, and I must say, the bartender makes good drinks. (I recommend a Chopin vodka gimlet, up.) Gluten-free bread is made available to gf patrons, and there's typically a gf soup of the day. The chicken is served crispy and hot, accompanied by coleslaw and dairy-free mashed potatoes. Unlike many gluten-free foods, this fried chicken is tasty and appeals to any palate; those in our company who are not on a restricted diet routinely order the chicken, too. The coleslaw isn't dairy-free, so I substitute it, no problem, with a vegetable. The portions are generous, so we always go home with leftovers that make for lovely lunch the next day. We typically are too full to partake of the gluten-free dessert options, but there's raspberry sorbet as well as a flourless chocolate cake to complete the meal.

(For friends and family members who aren't following a gluten-free diet and who aren't interested in fried chicken, there are a number of other regular menu items from which to choose, too.)

Last night marked our fourth gf fried chicken dinner at Ina's; we've always had a wonderful time, enjoying a great meal and lively conversation. On our way out, we typically make our reservation for the following month -- yes, it's that good.

Other points of note: The restaurant has been increasingly busy each month since more people are learning about the chicken dinner, so reservations definitely are recommended on these Wednesday evenings. Bonus -- The restaurant is a cell phone-free environment, so patrons don't have to speak over others' loud mobile conversations. And there is generously sized dedicated parking lot adjacent to the restaurant, so finding a spot to park is no problem.

B.'s only complaint: no fried okra. (Hint, hint, Ina.)

For more information on the restaurant, visit www.breakfastqueen.com.

Miscellany

2008-08-22T15:53:00.000-05:00

Today I stopped by one of my favorite groceries -- Fruitful Yield in South Elgin, Ill. (www.fruitfulyield.com) -- and what should they have but the new Enjoy Life boom CHOCO boom bars. There are three varieties, all of which are gluten-, dairy-, nut- and soy-free, and made in a dedicated facility. I picked up one of each, and yes, I've already tried the rice milk bar -- yum! The dark chocolate and the rice milk with crispy rice bars still are waiting to be sampled. And now, whenever I'm needing a chocolate fix, I'm all set. (Well done, Enjoy Life!)

I also learned about the 2008 Gluten Free Cooking Expo that's taking place in about three weeks in Oak Brook, Ill. It's a two-day, all-gluten-free event on Sept. 12-13 with cooking demonstrations and much more. For more information, or to register, visit www.glutenfreeclasses.com.

Out for Lunch

2008-08-19T18:55:00.000-05:00

My long-time favorite place for lunch is Town House Cafe in St. Charles, Ill. Set in historic Century Corners, Town House Books and Cafe is pleasantly situated near the Fox River and the city's downtown area.

The cafe offers a warm ambiance, with pictures of famous authors and other art adorning the walls, and fresh flowers on the tables. During the warmer months, its charming courtyard makes a lovely setting for a leisurely outdoor lunch. It is a popular location year-round, and can be busy, particularly during the traditional lunch hour. But it's worth the wait, and the adjacent bookstore helps the time pass quickly.

The daily specials vary. The staff is accustomed to questions about ingredients, and will check with the chef and/or managers to confirm whether or not something is free from allergens. There are a number of celiac-safe soups in kitchen's repertoire, and it's such a pleasure to be able to order soup out. My favorite is the herb three bean, and I enjoy the lentil and the prime beef vegetable selections as well.

For my main entree, I order from the set menu and have the cafe's Signature Salad, modified -- greens with dried cranberries and bacon, minus blue cheese and the roll, dressed with a raspberry-poppy seed dressing. For dessert, there is a luscious flourless chocolate cake, served with whipped cream and a raspberry sauce, that absolutely is worth sampling. (Although it's off- limits for me now, I can vouch for this one personally, as I had it numerous times before I went casein-free.)

The next time you visit St. Charles, or if you live in the area and are looking for a new place for lunch, try Town House Cafe. (www.townhousebooks.com)

Allergen-free Treats

2008-08-16T09:47:00.000-05:00

Desserts can be very challenging for those with special dietary needs. Realizing that there, in fact, are safe means for a sweet-tooth fix can be very helpful in accepting an allergy diagnosis, and here are two options.

Next week is cupcake week on "The Martha Stewart Show," and on Tuesday (8/19), the show will be featuring allergen-free treats, specifically chocolate cupcakes that are milk-, egg-, peanut- and tree nut-free. Alas, they aren't gluten-free (at least according to the info I have), but I'm pleased that a recipe for those with food allergies is being presented.

And I just learned about Enjoy Life Foods' new allergen-free chocolate bar. (I think I may have died and gone to heaven.) CHOCO boom bars are dairy-, nut- and soy-free, and they're available at Whole Foods and other select natural grocers. Can't wait to try it!

My Current Top 10

2008-08-12T17:16:00.000-05:00

A few years ago, one of the things I did to help accept my diagnosis was to challenge myself to find a new food item or new recipe every week. It adds variety to my diet, and it also helps me keep abreast of new product developments.

In no particular order, here are 10 products I've discovered since then that have been very happy finds:

Namaste brownie mix
Enjoy Life chocolate chips
Kinnikinnick vanilla-glazed doughnuts
My Own Meal Old World Stew
St. Clair's Organics mints and lemon drops
Amy's Tamale Pie
Foods By George English muffins
Orgran animal crackers
Ghee
Andrew & Everett shredded cheese -- gluten- and casein-free cheese; what could be better?!

Today, at lunch, I happened to stop by the grocery store, and perusing the frozen food section, I found a Glutino frozen entree -- Chicken Pomodoro. My casual wandering resulted in a new lunch option for me. I love when that happens!

Summer evening

2008-08-12T09:50:00.000-05:00

Last Friday evening, B. and I went to a Grieg concert at Chicago's Millennium Park. Part of the Grant Park music festival, the free concert was held at the outdoor Jay Pritzker Pavilion. It was lovely to sit outside, listening to the orchestra: The weather was warm but not too much so, there was a light breeze, and it simply was a quintessential summer evening -- the perfect end to a hectic week.

Afterwards, we went nearby to the Plaza at Park Grill restaurant for dinner al fresco. We were seated at a cozy table for two, away from the crowded bar. The opening ceremonies of the Olympics were showing on the bar's large-screen tv, so if we wished, we could watch the festivities as they took place.

Our waiter was great. Attentive without hovering, he was pleasant and made us feel comfortable. He responded to my questions graciously, and while familiar with the ingredients in the dishes we ordered, he checked with the chef before placing our order.

After determining the chips were made in-house from corn-based tortillas, we ordered chips and salsa to start. The chips were fresh and hot, and were served with two salsas. The corn and pepper salsa was good, the other excellent -- a mango and cucumber pico de gallo tossed with lime (I think) and other herbs that made for an unexpected but very pleasing combination.

For dinner, I had the Kobe beef tacos. Kobe beef is a high-end, high-quality meat, and believe it or not, I could taste the difference; the tacos were outstanding. They were seasoned with achiote and cilantro relish, and accompanied by lettuce on corn tortillas. I dressed the tacos using the provided lime wedges, and as I ate, I tried to remember the last time I had tacos that good.

Part of what made the experience so nice was that my food needs were met without much fuss. Here, it was easy.

I often approach dining-out situations warily. It's hard to predict what sort of reception you'll get -- the server could be gracious or rude, aware or misinformed, or anything in between. And that's just the start, as there's no way to know about what happens in the kitchen or if the utensils used to plate your meal were contaminated before they touched your food. You definitely relinquish some control when you eat out. That's just part of the process.

About a year and half ago or so, I made a decision that I would have to take my chances when eating out. That doesn't mean I'm not careful; it just means I'm permitting myself to have a more normal life. Being diagnosed with food allergies/intolerances definitely impacted my social life, and I finally decided that I couldn't be a hermit -- I needed to be able to go out to eat once in a while.

Now I try new places much more frequently. I choose a couple items on the menu that are more likely to be ok for me, then I ask questions about them. I do my best to convey my needs without being over-bearing, and try to make it as simple as possible for the servers. If there is a problem, I will send my food back to the kitchen, but generally, things go fairly well.

Ultimately, if I get good service, I tip well, and if I don't have any reactions to the food, I'll go back. If I get bad service or a bad meal, not only do I not go back, I make sure my family and friends know about the negative experience, and I encourage them to take their business elsewhere.

B. and I definitely will be back to the Plaza at Park Grill. I already know what I'll be ordering.

Inconsistencies

2008-08-03T21:07:00.000-05:00

When I began this blog, I envisioned that it would be wholly positive, celebrating only successes. However, I did commit to sharing my experiences, and misadventure can be part of the process. Well, I certainly had one of those today. B. and I went to a popular cafe in Geneva, Ill., for breakfast this morning -- it's a local chain well-known for its breakfast/lunch menu -- and boy, did that turn out to be a mistake.

I had been there a couple times before with my mom, who also has celiac disease, and we had great experiences both times. The servers were helpful and pleasant, informing us about the restaurant's gluten-free crib notes, which outline the ingredients that are safe and those that aren't, and the food was excellent. The restaurant sometimes even carries gluten-free bread for patrons on a gf diet. Clearly, they can accommodate those with allergies/intolerances, right?

Wrong!

The restaurant was quite full, but B. and I were seated relatively quickly. The waitress came by to take our order, and I requested the gluten-free sheet the other servers had brought out before. I knew what I was going to order, but I wanted to be able to use it to clarify my needs. I was told in no uncertain terms that the restaurant had no such a thing. I tried to point out diplomatically that I had seen it in the past, but she got very argumentative. In hindsight, we should have left at this point; there are plenty of other options close by -- establishments that actually can accommodate people with dietary restrictions. But I wanted to try again because we had had such good experiences before. So I placed my order of bacon and eggs with a fruit cup instead of the potatoes and English muffin, stressing that I had gluten and dairy allergies.

As B. and I waited, sipping our orange juice and coffee, the manager came over, saying he didn't know of the restaurant's gluten-free information. He further explained that he had placed a call to the regular manager but she was so busy at another location that he couldn't speak to her about it, and he would know more later that evening.

Shortly thereafter, the waitress came by with the information, asking if it was what I meant and pointing out that it didn't really outline what was safe on the menu. I venture to say that if she had paused to read it, she would have seen that it indicates which ingredients are safe and which are not. For example, the house seasoning is not gluten-free; by looking at this sheet, gf patrons would recognize that potatoes, which are seasoned with it, are therefore unsafe to consume. I wasn't going to argue with her, and by this point, B. and I really were wishing we had gone elsewhere.

Our food came out, with my order minus the bacon. I have to say, when part of order is missing, it makes me wonder how well the server heard me, specifically the aspect about the allergies. I asked the server who delivered it to bring a side of bacon (incidentally, he is one of the good servers I had had in the past), which he brought immediately.

The food was a disappointment. My eggs were tepid, and the fruit, a mixture of under and overripe. I didn't have the energy to complain, my second big mistake of the morning. We quickly finished our meal, and when the waitress brought the check, she made an effort to say that the next time I was in, I should be sure to let the server know the information I needed was in the blue book they have in the back. I almost laughed in her face. That as the patron I should know better than the staff what the restaurant carries (particularly when she pointed out that it was useless), and that we would be back are comic notions, indeed.

B. and I left to go to a movie, but after about 10 minutes in the car, the migraine struck, coming on fast, and the upset stomach followed about a half-hour later. For those not in the know, that means the food was not allergen-free, and it made me sick. What had promised to be a leisurely Sunday turned miserable.

I will say, in defense of the manager, he did try, but seemed at a loss as to how really to handle the situation. I don't really have anything redeeming to say about the server. If anything, I would like restaurant owners to know that, much like other businesses, their employees represent their companies, and should be trained to handle customer-service situations.

I probably won't be the last person with dietary restrictions to frequent this restaurant (although certainly the last one in my family), and I wonder what future patrons will experience. The fact that it has a gluten-free safety list and even at times carries gluten-free bread would indicate a greater awareness and an increased capability to handle customers with special dietary needs; my experience today would say otherwise.

Some Frustrations

2008-07-30T08:51:00.000-05:00

I went to the dentist last Saturday for a regular cleaning and check-up. All is well, except I have a little cold sensitivity in a couple places. To help regulate it, my dentist gave me a product that is to be rubbed on the gum line to help recalcify those areas of my teeth. Great! The product went in the dental goody bag alongside the other samples he sends home with you, and off I went. Later on, though, when I went to try it for the first time, I see on the front of the box a cautionary notice printed in red. It reads something along the lines of "Caution: The propietary ingredient is derived from milk casein. Do not use on patients with a milk protein allergy."

Hmm. One of the areas that I'm still navigating with some frustration is finding suitable vitamins, supplements and the like. The dental product is just one example. Yesterday, I stopped by one of the groceries I use, and noticed that they had a new brand of vitamins that were purported to be gluten- and dairy-free. Hooray! My jubilation was short-lived, however, because upon reading the label, I discovered that the product contained soy and barley grass.

The soy immediately disqualified it for me. I have found some products that are free of gluten and casein, but soy ingredients continue to be problematic. So I'm still looking for a multi-vitamin that I can tolerate. A bigger concern is that these vitamins contain barley grass but are labeled gluten-free. Barley grass can contain seeds, which would render it unsafe for those following a gluten-free diet. Perhaps the company has ensured the formulation is free of gluten, but even if I could take these vitamins, I would be skeptical and follow up with the company before taking them. Even then, I'd closely monitor for any adverse reactions after taking them.

With regard to the dental product, at least the caution notice was clearly visible. While I essentially read every label before I ingest anything (restaurant fare notwithstanding), there are those who don't. Worse is that because the vitamin line is touted as gluten-free, some people could -- and probably will -- take it at face value, use the vitamins, then wonder what is wrong if they have a reaction. Getting sick (a.k.a., having a reaction) and not knowing the cause is very frustrating, and quite frankly, a little frightening, too, but I'll save some of those experiences for another time.

The allergen labeling requirement that took effect in 2006 has helped celiacs avoid unfriendly products and inadvertent consumption, but it certainly hasn't been foolproof. The FDA's new gluten-free labeling guidelines are due in August. Here's hoping they'll be more effective.

Dinner and a Movie

2008-07-26T11:13:00.000-05:00

Last night, B. (my significant other) took me out on a proper date. For dinner, we went to Nosh, a place that's quickly become a favorite of ours. A casual, Zagat-rated restaurant in Geneva, Ill. that we discovered about a month ago, it boasts an urban atmosphere and wonderful food.

It's rare that we can go out and have a meal that's better than what I can make at home, but it's truly a treat to eat there. The menu is inventive, the chef makes an effort use gluten-free ingredients, and the staff is well-informed. It's a great place for breakfast and lunch, and Thursday through Saturday evenings, they serve tapas-style, when patrons are especially encouraged to linger and enjoy themselves.

I started with a bowl of gazacho, minus the croutons, then sampled the beef tips and potatoes in a cocoa sauce -- yum! B., the good Southern boy that he is, had the corn fritters to start, and as his entree, the fried tilapia. And I was informed that they had altered the tilapia dish to make it gluten-free for me, should I want to try it. It's that type of awareness and service that makes Nosh a restaurant we will visit again and again. For dessert, B. tried the flourless chocolate cake (alas, it wasn't dairy-free), which he reports was decadently rich.

More well known for its breakfast and lunch menus, Nosh has been great when I've been there for lunch, too. I love the bruleed grapefruit to start, and the steak salad with a mustard-herb dressing is lovely. And you can't beat the fresh-squeezed mimosas.

Suffice it to say, we'll be back.

********

One of my goals in starting this blog is to document my experiences, my adventures, if you will, in eating out, in traveling, in navigating the world from a gluten-free perspective. As I mentioned before, I had a hard time accepting my diagnosis -- primarily because it affected my lifestyle so radically. As you probably can tell, I love to dine out and try new restaurants, maybe even write about them, and for a long time, I felt I couldn't do that. Happily, that's changed.

Getting Started

2008-07-24T11:03:00.000-05:00

It's taken a long time to get here -- that is, to get to a point where I could embrace my dietary restrictions and the associated lifestyle changes. I was diagnosed with celiac disease in August 2003. Given that my mother and brother both had been diagnosed, it came as no surprise, but I was bitterly angry for a long time. Fortunately, a couple events helped me accept my new lifestyle. A year or so after I was diagnosed, when I was going to skip a work function due to the challenges, a colleague and friend was kindly blunt enough to remind me that it was my reality now and I might as well get used to it. She was right. And then, my brother and sister-in-law sent me a decadent chocolate cake for my birthday -- something not widely available at that time -- and I finally realized I did have options.

It's been a wild ride since then, sometimes bumpy, sometimes smooth, but always interesting. I would like to invite you to join me on this journey. More people are being diagnosed every day, awareness is growing, and the options for those of us on restricted diets thankfully are increasing.

It's bound to be exciting.