Just when you thought you’d seen everything!
Joan spotted Gluten Free Hungry Jack Funfetti Pancake Mix at Marc’s for $2.99:
I also saw the Gluten Free Funfetti Cake Mix and Funfetti Sugar Cookie Mix at Walmart.
The Celiac Project is a dynamic, first-of-its-kind hour long documentary about life before and after the diagnosis of celiac disease. The inspiration for this film came after the director and Evanston native, Michael Frolichstein, struggled with a series of “mystery aliments” before finally being diagnosed with celiac disease at age 40. Michael was shocked to learn that this auto-immune disease, which affects 1% of the US population, is 83% undiagnosed or misdiagnosed. His journey to meet others who had suffered, as well as get answers from experts, led him to Kickstarter, a public internet funding site, where he raised $35,000 last summer to produce and take his documentary on the road. He’s already piqued the interest of Boulder Brands (owners of Udi’s and Glutino) who hosted his premier in Colorado this spring and who want to sponsor snacks at future screenings. Then, a couple of weeks ago, his hometown library in Evanston Illinois hosted a screening with the filmmaker and a medical panel for a lively Q&A.
The documentary ultimately explores what we can do individually and as a society to advance the conversation and raise awareness about the disease. Learn more at:
Video: See a trailer of the film here
Read: Evanston newspaper article here
By the end of 2014, I was feeling decidedly… weird.
Diagnosed with celiac disease 12 years ago, I was accustomed to the odd, painful sensations and myriad systemic disruptions that come with accidentally ingesting gluten. As a patient who also bears additional autoimmune diagnoses (Ulcerative Colitis and autoimmune autonomic nervous system damage), I am likewise used to flare-up symptoms, to localized and generalized pain, to low-grade fevers, and to the ever-present “brain fog” that has integrated the word “huh?” into my expansive vocabulary far more frequently than I had ever dreamed possible. But by the conclusion of last year, something was definitely askew, well outside the norm of my decidedly abnormal physiology.
Dog-tired, disoriented, and weak, I stumbled into my physician’s office one afternoon to have some tests run. A few days later, I received the results I had been waiting for.
“This is pretty bad,” I remember the nurse saying, my vision blurring as I gazed across my bedroom with the phone to my ear. “We’re going to have to shoot you.”
The first breeze of summer sparks something unique in each of us.
The primal awakening, however, the closing of our eyes, the deep inhalation as the nearly-forgotten wind caresses us once more, remains universal. Summer tends to incite a hunger in us, it inspires a search for something deeply desired.
When that breeze hit me this year, I realized almost immediately that I needed something. And though I was not sure what at the time, I knew that it was something satisfying, something stunning. Something tempting, something tantalizing. Something my heart understood before my head could even discern its motives. I realized only after the road began unfurling behind my little red sedan like a great gray river that I knew, that day, where my impromptu one-tank trip was taking me. A place I wanted it to take me more than anywhere else in the world.
Not to the beach, glowing with sun and seduction, not to the bar and grill, pulsing with song and spirits, not to any other hub of symbolic summer romance. The sweetness I craved I knew would be fulfilled in only one place. At Jam Gluten-Free Bakeshop.
At the NEOCN Vendor’s Fair in April, I had experienced the pleasures of this establishment for the first time, though its reputation had preceded it. I had spent weeks admiring (Well, alright. Ogling.) the tantalizing photographs on Jam’s Facebook page, images of such a shifting array of exemplary baked goods that by the time I actually had the pleasure of meeting the proprietors of this lovely shop, the first (and only) words out of my mouth were a heartily sighed, “Oh, Jam…”
Let me introduce you to my summer crush. Continue reading GF Lex – My Summer Crush on Jam Gluten-Free Bakeshop
In the celiac universe, the profusion of gluten-free products is constantly expanding. We now have access to almost every conceivable type of prepackaged food in several forms, from several brands. And several of them are actually palatable (and affordable).
For those of us who choose to venture into the world of gluten-free cooking and baking, however, a slew of daunting obstacles still looms before us. Initially you may feel as if you’ve landed on another planet in which the laws of physics no longer apply to your space-age flours, and in which you no longer recognize your seemingly NASA-copyrighted ingredients (xanthan gum, anyone?). Alternately, you may believe you’ve plunged down the rabbit hole, and that the brown cube served on a tea tray before you that looks like a brick, feels like a brick, and frankly, smells like a brick, cannot possibly be food, despite the “eat me, I’m gluten-free bread” tag riveted firmly to its side. What is a gluten-free baker to do to bring one’s cooking back through the wormhole and onto this temporal plane?
The world of gluten-free blogging has expanded equivalently, and the Alice-like disorientation people with celiac disease can experience here can become quite curious indeed. Continue reading GF Lex: Eat Your Words – An Introduction to Gluten-Free Blogs, and Four Exceptional Examples
Traveling in the USA?
Would you like to know where 100% gluten free restaurants and bakeries are by state?
Go to 100% GF Restaurants/Bakeries Here.
Taking in an Indian’s game at Progressive Field?
Head for the concession stand behind section 163.
Here is the link.
Want to avoid cross contamination when grilling at home or away?
Go to GF Grilling Here.
Need to find gluten free ice cream brands?
Go to GF Ice Cream Brands Here.
Looking for GF Hot Dog Brands?
Go to GF Hot Dogs Here.
What gluten free summer tips can you share?
We received a request from an organization looking to place an exchange student with celiac disease in a US home. If you can help, please contact them using the information below. We have no additional information on this so please contact them directly with questions.
World Heritage International Student Exchange Program is currently placing our high school international exchange students who are scheduled to arrive in August/September with host families across the U.S. In this group of extraordinary students is a young lady from Spain named Maria. Maria has celiac disease. She is used to cooking her own gluten-free food, but of course it would be much easier for Maria if she could live with a family who follows the same type of diet. We would love to place Maria with a wonderful family who understands her dietary needs and can fully support her during her exchange program.
Anyone who is interested in learning more about our program and how they can host Maria for the 2015-16 school year can contact me at 855-967-5399 or email me at firstname.lastname@example.org. You can also check us out at www.world-heritage.org. Thank you for your help!
World Heritage Coordinator
Ohio, Pennsylvania, New York, Kentucky
A WORLD OF UNDERSTANDING THROUGH CROSS CULTURAL AND EDUCATIONAL PROGRAMS
World Heritage’s top priority is keeping our students safe. The listing below, with cartoon images, is intended to give you an impression of our students, while providing for their security. Full student profiles, with photos, are available to prospective host families during the application process. Please go to www.whhosts.com for additional information on selecting the student who will become a member of your family. Thank you for your commitment to student safety while you help make a dream come true!
Languages: Spanish, English, French
Father: Railway worker
Interests: skiing, basketball, swimming, running, baseball, sailing, music, celiac
Letter to my Host Family:
An active extrovert who is always smiling…that’s how I describe myself. I’m 15 years old and live in the northwest of Spain with my parents and grandparents. I enjoy doing things with my parents. My dad and I sometimes run together and then go to the pool to relax. Or my mom and I will watch a film. I have a poodle named Otto who I love to spend time with. I love sports and try to participate in sports whenever I can. I also spend a lot of time with my friends. We do things like playing games, going to the mall, going to the cinema or going to the park. I love to cook but since I can’t eat gluten I make everything gluten-free. I always make brownies for my friends and family! I said I like sports. In the winter my family goes skiing. In the summer I sail and go fishing with my grandma. I also enjoy basketball, baseball and swimming. Music is also something I enjoy. I took piano lessons for 6 years and only stopped beca! use I no longer had time for it with my studies. I don’t have any brothers or sisters but I enjoy children and often babysit for my neighbors. After high school I would like to study medicine and become either a surgeon or a pediatrician. I know my year in the USA will be difficult at first, but I am very excited about going. The opportunity will make me independent, expose me to more cultures and allow me to meet many different friends. I will try hard to adapt and fit in. Thank you for your hospitality and I hope you are going to be happy with me!
Gluten Free blogs and websites are buzzing about GF Rice Krispies being discontinued. “The Savvy Celiac” confirmed with Kellogg’s that the cereal was being phased out because of manufacturing constraints. It wasn’t long ago that Kellogg’s GF Special K was introduced and has been selling well. The problem is you can’t make those kid lovin’ GF Rice Krispy Treats with Special K!! If you love them, you may want to buy them before they are gone.
See “The Savvy Celiac” story here.
If you are looking for a gluten free exclusive experience, please consider
Camp Manitou-lin, located in Middleville, MI, south of Grand Rapids.
The gluten free camp runs from June 28 to July 3rd.
Cost $440 members, $550 nonmembers Ages 7-17.
For more info, go to the Specialty Camp section at:
Four members of our steering committee will be representing our group in Prague, capitol of the Czech Republic, at the International Celiac Symposium. We wish Diane, MaryLou, Judy, and Anne safe traveling and hope they will share what they learned when they return! Much Good Luck!
Since the late 1960’s, researchers, physicians, and medical professionals worldwide have hosted an International Celiac Symposium, and have met to exchange their research. The interested countries were primarily the United Kingdom, Scandinavian countries, and Italy. The USA hosted its first celiac symposium 30 years later in 2000. We have been “late to the game” but have caught up as hosts with the last symposium held in Chicago in 2013.
Who will be speaking from the USA?
Dr. Fasano (Boston), Dr. Guandalini and 3 colleagues (Chicago), Dr. Murray (Mayo Clinic), & Dr. Ben Lebwohl (NY) will speak, representing American celiac research.
Why have a symposium?
“Coeliac disease, even more than 60 years after the invention of jejunal biopsy and decades after the discovery of the sensitive serologic tests, remains very often undiagnosed, underestimated and poorly understood. The issue is becoming even more obscure by a rapid change in clinical presentation. The typical picture of steatorrhea has often been replaced by hidden and confusing extra-intestinal manifestations. Questions will be raised and challenged by an exquisite spectrum of world renowned experts and young investigators. The meeting will uniquely reflect joint interests and needs of scientists, clinicians, patients, and nutritionists. It will also attract drug producers, health care providers and organizers because screening and diet promotion are important tools of the disease management. We believe that Prague as usual will provide a friendly and functional background to the congress with a unique and inspiring atmosphere.” –per ICDS organizers 2015
Back in 2010, General Mills changed one ingredient in their Chex cereal line. Switching from malt to molasses, GM launched Rice Chex as gluten free (GF). Its success prompted the release of six more flavors.
Beginning in July of 2015, five Cheerios products will have the same great taste but will be going gluten free: Original, Honey Nut, Apple Cinnamon, Frosted, and Multi-Grain Cheerios. While Chex is made from rice and corn, Cheerios is made from oats, which is a controversial grain in the gluten free community.
Oats are controversial because they are contaminated by wheat when they are processed or transported.
Those who have celiac disease (CD) and gluten sensitivity (GS) are advised to consume only certified gluten free oats. Even then, a percentage of those with CD and GS still react against any oats. (Even certified GF oats should be carefully introduced, especially into the diet of someone newly diagnosed).
Chex instant hot oatmeal, made from gluten free WHOLE oats, was launched in 2014. There is only a limited supply of GF oats. To launch Cheerios which require a large quantity to be made into OAT FLOUR, General Mills decided to mechanically filter regular oats to eliminate cross contamination, rendering them gluten free.
General Mills is aware of the gluten free FDA labeling guidelines and are testing to ensure the standard of less than 20ppm is met. They have a great reputation as a responsible company.
While the gluten free/celiac community applauds General Mills for producing another mainstream GF cereal which costs less than some GF cereals and is more widely available, some early questions have arisen:
1. Why not a third party certification?
2. It is understood that the mechanical filtering is a competitive secret, specially developed by GM at great cost. If they can’t reveal it, why can’t they release more on the type of testing done, as well as the quantity of testing done?
3. Why can’t they use gluten free oats, developing a demand?
Of all the 5 GF Cheerios, Multi-Grain will go through the biggest reformulation. Its wheat and barley ingredients will be replaced with sorghum and millet.
What do you think about the new GF Cheerios?
A class action lawsuit against PF Chang’s alleges that extra charges on the restaurant’s gluten-free menu violate the Americans with Disabilities Act. The lawsuit claims that celiac disease is a disability, and it is unlawful for a restaurant to force customers to pay higher prices for gluten-free dishes. The lawsuit was filed in California and is estimated in the millions of dollars.
The Celiac Disease Foundation (CDF) has issued a statement that doesn’t seem to support the lawsuit. Marilyn Geller, CEO of CDF, has this to say:
“The Celiac Disease Foundation recognizes that restaurants bear a financial burden for the employee training and other accommodations that are required to serve meals that are safe for those with celiac disease.”
Let us know what you think. Will this class action lawsuit hurt or help the gluten free community? Do you mind paying a bit more to eat out safely?
Pizza Hut, working with Udi’s and GIG (the Gluten Intolerance Group) is now offering a gluten free pizza in about a third of all stores. The one size, 10 inch pizza, (6 slices) is $9.99 for cheese and $10.99 for pepperoni. Check for Locations here.
The Udi’s® Certified Gluten-Free crust is stored in a separate container, on a separate shelf in their fridge. The cheese, marinara sauce and pepperoni are stored in a gluten-free designated kit, and every gluten-free pizza is freshly baked on designated parchment paper in their ovens. Other toppings can be added, but there is no guarantee about these being gluten free.
In addition to these storage techniques, team members who make your gluten-free pizza wear gloves and even use a designated gluten-free pizza cutter to cut your pizza to perfection.
Disclaimer? Yes, (as many restaurants do), Pizza Hut has this to say:
“While Pizza Hut® is proud to offer pizzas with gluten-free ingredients, Pizza Hut kitchens are not gluten-free environments. Due to the handcrafted nature of our menu items, variations in vendor-supplied ingredients, and the use of shared cooking and preparation areas, we cannot assure you that our restaurant environment or any menu item will be completely free of gluten.”
Have you tried the new Pizza Hut GF Pizza?
Are you interested in all things gluten-free in the kitchen?
Perhaps your baking and cooking skills are being challenged by the gluten-free ingredients, processes, methods etc!
Join Eileen Simon and Mariann Offtermatt the hosts of our monthly gluten-free cookbook gathering.
We’ll share our personal cookbook experiences and learn tips and tricks from each other.
We’ll also serve up a tasting from the featured book too!
Plan on attending any of the free scheduled events and share the love of cooking with other g-f home chefs! Doors open at 6:30. Meeting commences at 7:00.
Check with your local library to borrow the books if you do not already own them.
Garfield Hts. Library
5409 Turney Rd.
Garfield Hts., 44125
Monday – Feb. 23, 2015 CANCELLED
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Let’s focus on Magazines! We’ll have copies on hand of the current issues
of GlutenFree Living, Delight, GIG, Simply Gluten-free. Bring any others that you have success using.
Monday – Mar. 16, 2015
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Paleo Cooking from Elana’s Pantry by Elana Amsterdam
Monday – Apr. 20, 2015
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Blogs and More Blogs
Let’s talk about the Blog World – Who’s your favorite blogger? What have you made from their site? What sites have you tried and not had success with?
Monday – May 18, 2015
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Blackbird Bakery by Karen Morgan
Holidays can be challenging whether you have a holiday buffet, are dining at someone’s home or entertaining yourself.
Here are some holiday tips to read through that we hope will help:
Gluten Free Holiday Dining
Cookie Tips for the holidays and beyond!
Some members have reported having good luck with these flours using their own traditional recipes: Pillsbury GF all Purpose Flour, Bob’s Red Mill 1 to 1 flour (new-both seen at Marc’s), King Arthur Flour (has no gums added, so consider adding), & 123 GlutenFree Enriched Flour.
Bob’s Red Mill has a new GF pie crust mix out too! 123 GlutenFree has Pan Bars (serve with cream cheese frosting!) and Poundcake (mix makes 2!) that may even delight your gluten crowd. Check 123GlutenFree’s website for availability. Or use your favorite GF brands!
When making cookies, remember GF dough handles better when refrigerated and may spread less. Gums may help by adding structure.
Sprinkles and Colored Sugar for Cookies:
•Do-It-Yourself: McCormick food coloring is GF, (using non grain alcohol). Mix with white sugar for custom color.
•Cake Mate Decorations made by Betty Crocker under parent company Signature Brands has this to say: The company was phoned recently. They state that the decorations are made without gluten but if some are made on shared equipment, it will say so on the package. To inquire about which products are gluten free, please contact Consumer Relations by email at email@example.com or Monday – Friday 9am to 6pm at 1.877.726.8793.
There are many traditional foods for Hanukkah (or Chanukkah) that can be made gluten-free and still taste like you remember. Latkes are an easy adaption. Take any latke recipe and substitute gluten-free bread crumbs for regular breadcrumbs. I recommend Kinnikinnick Panko Breadcrumbs for all breadcrumb substitutions. Your latkes will taste great but, the heavy smell from cooking them will still fill your house. I found the Kinnikinnick Panko crumbs at Earth Fare and Mustard Seed.
Streit’s Gluten Free Matzo Ball Soup mix is excellent and tastes exactly the same as the regular mix. I found it at Giant Eagle. I always use a gluten-free chicken broth or homemade broth and really haven’t use the broth that comes in the mix. Everyone has had the matzoh ball that was like a hockey puck and to avoid that, follow the directions on the package carefully. I like to make small matzoh balls and lightly form them. I think not packing them tightly is the key.
I like the brisket recipes that call for beer, onions and Heinz chili sauce. If you make sure the chili sauce and beer and any other ingredients are gluten-free you should be fine. Make sure the beer is really gluten-free! The secret to great brisket is to add lots and lots of onions, more than the recipe calls for, and to cook it the day before. Chill it over night and slice it while cold then before serving warm it in the oven in its own sauce. If you are going to someone’s home for brisket you might make them a care package of the gluten-free ingredients then you can safely eat it or offer to make it and bring it to them.
One last note last Passover there were GF Passover products for sale that are made in Israel that had no directions on them. I also tried their website with no luck. With that said the Gluten-Free Matzo I bought was good.
We’ve posted some new products hopefully to help you with Holiday cooking and baking.
List of GF Turkeys:
New Cup for Cup GF Flour! Pillsbury GF Flour & Bob’s Red Mill. Available at Marc’s and other grocery stores:
Instant Turkey Gravy:
Our recipe page includes a sweet potato soufflé and a cornbread stuffing:
Happy Turkey Day!
RECALL! Staphylococcal Contamination.
Gluten Free Bell and Evans Breaded Chicken Nuggets and Breasts.
Dispose of or return to store.
USDA Seal on front of package (at bottom) has “P-516″ inside image. Company suggests the sell-by-date is August, 9, 2015. Questions? Call Murray’s Customer Service: (717) 273-9361.
To return: Receipt may not be needed if you explain this is a recall involving food safety. Store may issue a gift card instead of cash reimbursement. Original cost is approximately $7.59. Recall involves 12-oz. boxes of Bell & Evans Gluten Free Breaded Chicken Breast Nuggets and 10.5-oz. boxes of Bell & Evans Gluten Free Breaded Chicken Breast.
Some thoughts on this time of year, Thanksgiving and all that entails –
‘Gratitude. More aware of what you have than what you don’t. Recognizing the treasure in the simple – a child’s hug, fertile soil, a golden sunset. Relishing in the comfort of the common – a warm bed, a hot meal, a clean shirt.’ -Max Lucado
Some gluten-free Thanksgiving dinner suggestions . . .
For a moist and flavorful stuffing: ‘Cornbread and Sausage Stuffing’
Another way to serve sweet potatoes: ‘Sweet Potato Souffle’
Green Bean Casserole: follow the usual recipe, but use gluten-free Cream of Mushroom soup (such as Progresso’s) and (gluten-free) Fried Onions from an Asian Market, such as Park To Shop, 1580 East 30th St., Cleveland.
Serve gluten-free breads or rolls.
Use cornstarch to make your gravy.
There are many gluten-free pie crust options you can use for your pies.
(Or save yourself some time by purchasing from one of our many gluten-free bakers/bakeries: ‘Grocery and Bakery List’ )
We are grateful for “what we have” (including delicious gluten-free food).
Giant Eagle will be having a Gluten Free Tasting Fair from 11am-3pm at two of its Market District Stores in Solon & Green. The fairs will feature gluten-free products from Glutino, More than Gourmet, Udi’s, Bakery on Main, Clif Bar and more. You will be able to speak with a Giant Eagle Registered Dietitian at the Solon store.
The Market District Stores may have a larger selection of GF products than other Giant Eagle locations. A new store will be opening in Strongsville on Oct. 9th and is planning a gluten free cooking class on Nov.5th. Details soon. A Cuyahoga Falls Market District is slated to open in 2015.
Market District Solon 34310 Aurora Road Solon OH 44139 (440) 248-4400
Market District Green 1700 Corporate Woods Parkway Uniontown OH 44685 (330) 896-4456
The Gluten Free Labeling Act has gone into effect as of Aug. 5th, 2014. Food labeled gluten free must not contain more than 20 parts per million of gluten or suffer a penalty. Labeling is voluntary, so those on the gluten free diet still need to read labels on undesignated packaging. There is hope that the gluten free designation will apply to restaurants that offer a gluten free menu, but the FDA has not commented on enforcing standards. Groups like the American Celiac Disease Alliance are following up with the FDA.
The final rule applies to all FDA-regulated foods, but EXCLUDES foods whose labeling is regulated by the US Department of Agriculture and the Alcohol and Tobacco Tax and Trade Bureau, such as most meats, poultry, certain egg products and most alcoholic beverages. The USDA and TTB however voluntarily may follow the FDA GF standards on many products. On alcohol made from prohibited grains, then rendered gluten free with enzymes, the TTB states:
“Consistent with the new FDA regulations, TTB will continue to consider “gluten-free” label claims for alcohol beverages that are made from gluten-containing grains to be misleading to consumers who are seeking to avoid the consumption of gluten for health reasons. However, products made from gluten-containing grains may be labeled with a statement that the product was “Processed,” “Treated,” or “Crafted” to remove gluten, if that claim is made together with a qualifying statement that warns the consumer that the gluten content of the product cannot be determined and that the product may contain gluten.”
The neighborhood butcher shop is coming back, and that’s good news for the Greater Cleveland GF Community. Smaller shops mean you can ask where meat comes from, what exactly is in the meat, and in some cases, if the animals have been raised humanely.
Saucisson (prepared at the Cleveland Culinary Launch Kitchen) sells their sausages and pork at Farmers Markets.
The Butcher & the Brewer (find them on Facebook) is a butcher shop, brewery and restaurant, now open on E. 4th St.
The Sausage Shoppe in Old Brooklyn knows gluten free. Look for the Meat & Curing Co. to open soon near the West Side Market, headed by Adam Lambert formerly of Bar Cento.
Can you take gluten free food on an airplane in your carry on bag?
Jane Anderson from celiacdisease.about.com did a great job summarizing GF airplane travel:
The TSA should allow any form of solid food, although it will have to go through x-ray. Gluten-free items such as cookies, brownies, pretzels, chips, crackers and dry cereal, chicken, roast beef, ham, as well as fruit & GF bread should be allowed through security.
If it is liquid or gel-like (i.e. a dip, a spread, a dressing or even gel packs) it is more of a problem. These things aren’t banned, but only 3 oz. of each is allowed and must fit in 1 quart sized zip lock bag along with your toothpaste, shampoo, etc. Read more from celiacdisease.about.com
…And Some Mainstream Companies are Adding GF versions!
1) Walmart has a line of gluten free products from their Great Value line.
2) The Fresh Market chain also has their own line of GF products. In Shaker Hts., there is one at 20233 Van Aken Blvd.
3) Meijer has its own GF pasta
4) Giant Eagle has its own GF version of Corn Chex
5) Aldi’s has increased their gluten free offerings and are actively advertising them.
6) Freschetta brand now has 2 certified GF pizzas: Four Cheese Medley, and Pepperoni, both are thin crust and were spotted at Kroger’s for $9.99.
7) Breton Crackers now has 2 GF flavors: Original with Flax and Herb and Garlic, certified GF.
If you spot any other stores doing the same, please reply and let our members know. Tell us which ones you like and which ones to skip. We’d love to hear from you!
Chex Gluten Free Oatmeal is available at Marc’s – 2/$5.
The packaging is labeled “gluten free” but the ingredient listing just says “whole grain oats”.
So, I was unsure whether pure gluten free oats were used in this product.
A statement on the company’s facebook page is reassuring:
The oats used for the oats & oatmeal products are sourced from a vertically integrated gluten free oat source. We also validate our cleaning and changeover methods at the plants for any system/line that will run a gluten free product. Ongoing verification gluten testing is performed at the finished product level. As such, any General Mills product that contains a “gluten free” claim meets the safety and regulatory definition of less than 20 ppm. While there are many “gluten free” certification bodies, General Mills’ standards meet and/or exceed the qualifications defined by these organizations. Therefore, you can be confident that our “gluten free” products are safe and meet global certification and regulatory standards.
Have you tried it? Have you seen it in other stores?
Laurie wrote in the 6/1/14 NEOCN newsletter:
Omission beer is a barley based beer. It cannot be labeled as gluten free by the TTB or FDA because its source is a prohibited grain (barley). Enzymes are added to break down the gluten after brewing. The test used by Omission to see if there is any residual gluten is the Competitive Elisa Test which is a controversial test. So when Omission says the beer is under 20 parts per million, the results are in doubt because the test is in doubt by experts. Tricia Thompson MS RD, “The Gluten Free Dietitian” states: Experts who I trust immensely agree that they can NOT say for certain at this point in time whether Omission beer is safe for people with celiac disease to drink based on the data that has been released by Omission.” Please read: https://www.glutenfreewatchdog.org/reportUploads/Gluten_Removed_Barley_Based_Beers_Jan_14.pdf
Dr. Fasano seemed to agree with Tricia Thomson when he stated that “the purpose of the R5 ELISA is to test for cross contamination with naturally occurring gluten, not gluten that is artificially manipulated or degraded by an enzyme.” (Credit: Celiac Community Foundation of Northern California)
I know many might have an emotional reaction to hear this news. What further complicates this is that stores like Heinen’s or Giant Eagle may have a display of Omission beer in their gluten free aisles. Please question Heinen’s or Giant Eagle on this choice; and before you purchase, please look into this issue so you choose the gluten free beer that is safe for you.
Welcome to our new website… and “pardon our dust”, as we tinker to better serve the celiac/gluten free community. Formerly a Chapter of the Celiac Disease Foundation, we are now the Northeast Ohio Celiac Network (NEOCN), recommitting our energies to local needs. More visible on your mobile and tablet devices, this website is also now interactive! Please talk to us through your comments at the end of any post! Let us know (and let your fellow members know) about your local gluten free experiences! Together we can make Northeast Ohio gluten free friendly.
May 9th, 2014 Zumbathon was a wonderful success! Pictures above are the Zumbathon teachers that volunteered their time to raise funds for both the Celiac Disease Foundation and the NEO Celiac Network! Pictured are also Judy and Marylou passing out gluten free goodies and having a great time!