Wednesday, August 31, 2011

Gluten-Free Eaters At Risk From Lax Labeling, Lack Of FDA Rules

This article from the Huffington Post raises a great concern for those of us required to conform to a gluten-free diet. Check it out here or read below!
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For those with gluten sensitivities, grocery stores are full of potential pitfalls with serious health consequences.

Because there are currently no standards for labeling something gluten-free, the very foods being marketed and sold as safe might contain the protein present in wheat, rye, barley and contaminated oats that is so harmful to people with gluten-related health issues. There are even foods labeled "gluten-free" that have fine printed elsewhere on the package warning "manufactured in a plant that contains wheat."
"It has caused such a great deal of anxiety about the safety of foods not to have these guidelines," said Pamela Cureton, a registered dietitian who works for the University of Maryland's Center for Celiac Research. "There isn't anything missing from the gluten-free realm these days. There are so many alternatives -- pastas, cereals, cookies, cakes and pies -- but the message has been so confusing."
With the first-ever government definition of the term "gluten-free" on the horizon, that could finally change.
Earlier this month, the Food and Drug Administration announced it was re-opening a 60-day consumer comment period on regulations for gluten-free labeling. In 2007, the agency first proposed standards that would ensure only those products with 20 parts per million gluten or less could actually be labeled "gluten-free," but that effort stalled. As Forbes reports, it took a 10,000-signature petition to help get the ball rolling again.
In a recent statement, the FDA's deputy commissioner for foods, Michael Taylor, said the move to regulate gluten-free labels reflects the agency's desire to "protect individuals with celiac disease from adverse health consequences, while ensuring that food manufacturers can meet the needs of consumers."
While many experts applaud the proposed changes, others say they have been slow to come, leaving consumers vulnerable to serious health complications. "The FDA has been lagging in getting this done," said Dr. Peter Green, director of the Celiac Disease Center at Columbia University. "We need adequate labeling guidelines -- now."
Current estimates suggest that one percent of the general American population has celiac disease, a digestive condition that damages the small intestine and can lead to decreased absorption of key nutrients. Put another way, the University of Chicago Celiac Disease Center says the number of people with celiac disease is roughly equal to the population of Nevada.
In addition to those with full-blown celiac, there has been a surge in people with gluten sensitivity, or intolerance as it's sometimes called. Experts are not certain what is driving the uptick in gluten sensitivity, though Green said it could simply be that more people are becoming aware of the issue and seeking help. Gluten itself might be changing to become more "glutenous," he said, while genetic predispositions and environmental factors could also play a role.
Green added that it is difficult to quantify the increase in gluten intolerance because there is no definitive test for sensitivity and the health issue is only beginning to be understood.
A University of Maryland study published earlier this year in the journal BMC Medicine suggested that gluten sensitivity is different from celiac disease both at the molecular level and in terms of the body's immune system response. In a statement, the study's main researcher described it as a spectrum, with people who have no problem tolerating gluten on one end and people with celiac disease on the other. Individuals with gluten sensitivity fall somewhere in the middle.
For people in that more nebulous category, the potential health benefits of the FDA's proposed gluten-free labeling rules are less cut-and-dried than for those with celiac disease, who must follow a strict gluten-free diet for life.
"One person [with gluten sensitivity] could possibly take the croutons off their salad and be OK," Cureton explained. "So for that person, changes in food labeling are probably not going to make a big difference. But for someone with more of a sensitivity, they really need to know if what they are eating is truly gluten-free."
In spite of the many questions still surrounding this health issue, the gluten-free food market is thriving: It could be worth more than $4 billion by 2015, according to a 2010 report released byDatamonitor, a market research company. Some reports suggest that sales are being driven by people jumping on the latest health craze. But sales are also tied to the increasing number of people with actual sensitivities or celiac disease, and for those people, FDA labeling regulations should be a welcome change.
"The consumers and the industry have been anxiously awaiting these guidelines," said Dee Sandquist, a registered dietitian and spokeswoman for the American Dietetic Association. "Consumers want to know that their food is safe, and manufacturers want to have clear criteria that helps them ensure it is."

Wednesday, August 24, 2011

G-Free San Antonio: Zio's Italian Kitchen

Aside from blogging, going to school for my MBA and keeping up with all of my hobbies I am also a gymnastics judge...see cuties below:


Most of the meets I judge are in San Antonio - a city full of chain restaurants. Unfortunately, we are a group and once in awhile someone or all of us will want to try something different. I did my research and found that close to the gym was a smaller chain called Zio's. We went there because WHOO gluten-free menu

I got the Baked Formaggio appetizer and let me say - awesome - even with the vegetables instead of bread. They do not have gluten-free pasta or bread but they will make many of the dishes with vegetables as you can see. I opted for the chicken caesar salad and was quite please. I would suggest it!

Thursday, August 18, 2011

My Top 10 Most Challenging G-Free Situations

Along with a poll I'm running on my Twitter account, I wanted to discuss some of the most challenging situations that pop-up for one who has to eat gluten-free. These are mine...feel free to comment with any others that are especially hard for you! Each time I am faced with one of these scenarios it gets better, but it is still never easy.

1. Visiting family and friends out of town - they feel like they have to cater to you, which they kind of do because if not then you are either starving or spending the whole trip making phone calls and no one wants to feel like even more of a burden - and it's usually a WHOLE weekend of eating out

2.  Long airport travel days - especially with delays (airports SUCK at having g-free, usually it's McDonalds fries and a Wendy's Frosty for each meal)

3. Networking events/get-togethers with new people - that involve food - having to explain over and over why you aren't eating gets old...I have learned to just say I'm not hungry

4. Traveling for work to random small towns - I did this a lot with my last job...it takes a bunch of research and a prayer that they at least have a Chili's

5. Wedding weekends - especially if you are in them...rehearsal dinners, brunches, dinner...and no time to sneak off and find your own food or bring some with you to heat up - bring me the champagne!

6. Any situation where you simply have to go with the flow - being out and about for happy hour and everyone wants to go eat dinner together, or the whole office is going to lunch...do I want to come? It's never that simple anymore.

7. When a hostess offers you gluten-free food that they prepared special for you...how do I politely ask them to rattle off all of the ingredients to make sure, withOUT being rude

8. Dining out at restaurants that say they can make x, y, z gluten-free and I don't like any of the choices...they don't seem to understand that I have taste buds too and don't have to like everything that is gluten-free...sorry!

9. Being the one who always has to "pick", no matter what. It sounds good in theory but in reality it's a pain in the butt to have to think that hard about any meal.

10. Any situation involving cake. Birthdays, parties, going-away...god, I really miss cake with butter cream frosting!

Saturday, August 13, 2011

Maggiano's Austin Gluten-Free Wine Dinner

This is so cool, I'll be recruiting friends to join me!



Gluten-Free Wine Dinner September 13, 2011 6pm-9pm
Jaime,
Please join us for a Gluten-Free Wine Dinner on Tuesday, September 13, 2011 at 6pm in our banquet room.

Executive Chef Matt Nicholson and his team will be preparing a four-course gluten-free dinner paired with excellent wines that are also totally gluten-free.

The cost per person is $49.00. Please contact the restaurant to reserve your place at the table. 512-501-7870


We look forward to seeing you and preparing the best gluten-free wine dinner you have had!

RSVP 512-501-7870
Tuesday September 13,2011 6-9pm.

Maggiano's in the Domain Shopping Center.

Maggiano's Little Italy Austin, TX
10910 Domain Dr
Austin, TX 78758
512-501-7870




Friday, August 5, 2011

A few of my favorite things :)

Last weekend I went to the grocery store and loaded UP. I decided that it would be fun to share some of my go-to favorite things with my readers (all gluten-free of course). I highly suggest trying them out because all are amazing!

Thai kitchen makes a variety of these lunch bowls that are microwavable. Not all of them are gluten-free but the Pad Thai and the one below are gluten-free and so tasty, especially for lunch when you don't have time to cook or pack a lunch. It's 500 calories but very filling. I normally can only find it at Whole Foods in the World Flavors aisle.


Pirate's Booty also has a lot of varieties but the Aged White Cheddar takes the prize. It is light, fluffy and very low calorie. It resembles bagged popcorn but has much better flavor. Sometimes it's only in the gluten-free section but lately our local grocery store started carrying it too.


Udi's muffins...whoo! I love muffins for breakfast. I need to have something substantial to last me through to lunch and these do the trick. You can find it in the frozen breakfast section or gluten-free frozen section. The best way to eat it is to do a quick 30 sec. in the microwave to soften them up.


Don't even need to find gluten-free specifics for this! Celery is crunchy and healthy and most peanut butter is also naturally gluten-free. This here is crunchy peanut butter and these keep all day in my backpack.


Applegate Farms has done a fantastic job of making their lunch meats gluten-free. Most lunch meat is NOT gluten-free so this allows for a number of lunch items to be created. My favorite is the honey ham. I also have to give a shout out to Applegate for sending me some $1.00 off coupons!


Okay, so I think Grandma's Humus is a local Austin creation but every Whole Foods, at least, in the country should carry it. It is like the crack of hummus. It is the most amazing hummus I've ever had - pair it with some fresh veggies and that's dinner!


Annie's does a great job all around, but their dressings take the prize for gluten-free varieties. It tends to be very challenging to make dressings or sauces without a filler and they have mastered it. The Lite Italian seen below is my norm so maybe next time I'll try some others.


I had to throw these in there...wine and Steaz green tea. It is 80 calories and sweetened with cane sugar so it's much healthier than other canned teas. I'm not a fan of water so this is a good way to hydrate.


Evol Brand Foods are not all gluten-free but the ones that are definitely  need to be given a try. The fire grilled steak and chicken enchilada are my favorites but there are some other bowls. I would suggest however to move it into a new bowl after microwaving because they get a little soggy! Added bonus: free sticker with each meal.


Back to Applegate Farms again...gluten-free chicken nuggets that can be put in the microwave or oven...enough said!


Last, but definitely not least...Annie's creamy deluxe gluten-free. There is nothing healthy about this but it is tasty rice pasta with some very creamy cheesy goodness. Try it, you will not regret it.


I'd love for others to comment with their favorite gluten-free items!!