Celiac Awareness- Fighting Against the Fad

It seems that there is more awareness of Celiac Disease these days. Along with this awareness, more people are becoming diagnosed. In turn, there are more companies producing gluten free products and many restaurants are willing to be acomodating. All terrific for someone living with Celiac Disease for years, or those new Celiac's with former mystery medical conditions. BUT...there is a dark beast looming in the shadows. 

Over this past week, I have come across two disturbing articles. In one instance, a prominent chef apparently disregarded requests for gluten free meals- knowingly feeding these patrons gluten. He supposedly stated this himself on his facebook account, saying that he thought that the whole gluten free thing was in people's heads. The second article is unfortunately a proven case. This particular gentleman thought he'd make money by selling bread to Celiac's telling them it was gluten free, when it was in fact NOT! He has been tried, and sentenced to a minimum of 9 years and a maximum of 11 years. While I think his sentence is a little excessive (since often rapists, pedophiles, and murderers get lighter sentencing than this), I believe it is the start to better regulation and accountability in the gluten free industry. 

So why would these individuals be so blatantly deceptive?... For one, though there is more awareness out there than ever before about Celiac Disease, it seems that the necessity of the Celiac gluten free diet has been hijacked by those who are following the latest health craze or diet fad. Don't get me wrong, I am not a health nut hater- I think it just has caused some confusion with needing to be gluten free and wanting to be gluten free. In either instance both parties have the right to eat a gluten free diet, and violating that right is wrong. But it seems that living gluten free by choice has begun to gloss over Celiac Disease- thus you have people out there that begin to believe being a Celiac is nonsense, and/or simply wanting to cash in on the latest health craze (since gf food tends to be expensive). Both of these ways of thinking are dangerous to a Celiac. Being that it is an autoimmune condition rather than an allergy, some may also leap to the conclusion that since a Celiac doesn't react immediately to gluten exposure that they must be one of these health nuts- they can charge more for their "gf" product, or simply be lazy and not go the extra mile to avoid gluten...that no harm will come to the individual ingesting gluten. Not eating gluten free does do damage to a Celiac's health!

So what is a Celiac to do?... Continue to speak out. Clarify. Specify. While I think the message is getting out there about eating a gluten free diet, I think it is important to explain to people what being a Celiac is when the opportunity presents itself. I recently informed a curious Dairy Queen employee and a customer who both asked me more about "what is Celiac Disease exactly?". Word of mouth is a powerful tool, so don't discount your mini campaign. It may also be helpful to encourage Celiac Associations become more involved in the community at large- speaking to restaurants and grocers; informing them, offering tips and/or training rather than solely focusing on the Celiac's themselves. Regulatory bodies may also jump on the band wagon of "correct" Celiac awareness too in the wake of the fraudulent bread conviction. But in the meantime, put your own voice to work. Speak out. Lobby for change where needed. Inform one person at a time.  

http://www.foodista.com/blog/2011/03/30/chef-admits-lying-to-gluten-free-diners/ 

http://www.newsobserver.com/2011/04/12/1125084/durham-man-who-sold-fake-gluten.html

Update: April 21st, 2011
Here is an article related to the need to eat gluten free versus that want of eating gluten free. A positive explanation and discussion about the topic. Thought this link would give some balance to the two previous negative ones.

Cross Contamination Cont...Eating Away from Home

When my daughter was diagnosed as a Celiac, it was a while before she gathered the courage to eat at a restaurant or even a friend's house. She is a particularly sensitive Celiac, so the thought of leaving her meal in someone else's care was scary...at first.
The easiest transition for my daughter was having a meal at a friend's house. Her friends became advocates for her, informing parents of her dietary needs. As an adult however, the only advocate we are likely to have is ourselves. Though you may feel at first that your are imposing on your hosts with your gf needs, don't fret. You can't help that you can't ingest gluten- so why feel guilty?
Any gracious host will be more than understanding and accommodating. Just don't spring it on them when you arrive at the door. Because if you leave your host in the dark, the only one who is going to suffer is you- being stuck with carrot sticks or ingesting gluten. Instead make a courtesy phone call, thanking them for the invitation and explain your gf needs. If they balk at this, then they aren't likely worth your time.
If your host is unsure about what to avoid in the kitchen, offer emailing a list, or direct them to a web listing of what to watch out for. Living Without magazine also has a list of foods to avoid in every issue near the back. In addition, ask the host if they are unsure whether an ingredient used is gf or not that they allow you to read the label. That way you can enjoy your meal in confidence, lacking the nagging worry of how you will feel in the coming hours.
Another tip- serve yourself first, or ask your host to allow you early entry to the kitchen or table. There may be things like bread being served, and crumbs (or serving spoons) can travel to undesired destinations such as your plate. With practice, you and your host will continue to have an open dialogue about avoiding gluten- but be their polite gentle informative guide.
Next stop on the GF Culinary Tasting Tour...Restaurants! Understandably, eating at a restaurant (whether 5 star, fast food or mall food court) can be distressing for a Celiac. There are so many more elements involved- I'm starving, where can I eat right now? Does the chef and staff truly understand what Gluten Free means? Is it a busy restaurant/time where mistakes are more likely to be made?
To get yourself started and back to enjoying eating out, refer initially to your regional celiac association. They will usually have restaurant listings that are gf friendly, and in most cases the staff are well trained in gf awareness. Plan ahead by choosing a restaurant on the list. Then call to see when they tend to be less busy, making a reservation if necessary. When you are seated, ask if a gluten free menu is available- if not, then tell your server that you are a Celiac and ask what they recommend that can be made gluten free. Remember, just because a restaurant is on a gf friendly list doesn't mean it waves your responsibility of informing staff of your needs. Very few restaurants exist that are completely gf.
When you order be very clear that your meal needs to gf, but be polite and make a point of saying thank you. I have found that politeness helps to further keep gluten at bay because your server is more inclined to be more vigilant. Simply being polite, I have had servers catch kitchen errors before the meal even reached the table. However, don't be so polite as to not question your meal when it comes. If it looks suspicious, ask. Send the meal back if needed, requesting a freshly made one.
Here are a few additional things you can do or look out for when out and about and eating gf:
1) Is it deep fried?...I have encountered a few restaurants that recommend items that are deep fried, but do not have a separate fryer for battered foods. This is not gf eating- you cannot cook gluten at a high temp to neutralize it, nor is the gluten going to stay in the oil and not your food. McDonald's is one place that does have a separate fryer for french fries vs. other battered/coated foods.
2) When there is doubt about an ingredient in a meal you would like, avoid and choose something safer, or when possible ask to read the label. I have had many places graciously pull out big jugs to let me read ingredients.
3) Avoid buffets. They are usually not gf, and if there happens to be gf items the likelihood them remaining gf is nil.
4) Avoid hard ice cream and stick to soft serve or frozen yogurt. Hard ice cream is exposed to cones that are not gf. Soft serve ice cream on the other hand comes from a dispenser keeping it gf. (Still ask about ingredients when in doubt though.) Then...ask the server to remove the nozzle on the dispenser and clean it for you- because the nozzle has come into contact with cones and other non gf ingredients. I have visited Dairy Queen on numerous occasions with my daughter, state that she is a Celiac and that ingesting minute amounts of cookie, cones, etc will have her doubled over in pain in an hour. 99% of the servers have be fantastic about cleaning the nozzle. Only one told me to "get over it".
5) Beware of sauces. Ask about ingredients. I have had many servers happily ask the chef on our behalf. When in doubt though, omit or or order a different meal.
6) Ask if your meal can be brought out separately. Some servers like to stack plates on their arm- however this increases your risk of non gf items making their way to your plate.
7) I often stress that my daughter is highly sensitive to gluten, and that croutons cannot be picked off if placed in error- that a single crumb will cause hours of torture. At times I state that she is allergic, though this is a lie- but it seems to get the point across since many are ignorant of what gluten or a Celiac is. And I am descriptive. I tell people anything with bread, cookie, cracker, etc is toxic to my daughter.
8) Ask if it is possible for a special meal that is not on the menu. Sometimes it may be a bowl of fruit, or a lettuce salad with chicken. But understand that it won't always be possible. On a number of occasions, my daughter has been made to feel like a queen- being told they would make her her own special meal.  Once, the chef came out to greet her, telling her he would make anything for her that she wanted, on or off menu- even bread. None of these places were listed on gf recommended restaurant lists, and in fact were in out of the way places. Only one was a four star establishment.
9) Have a back up plan. This means carrying a gf granola bar or other gf snack that can be easily carried with you. This is not ideal, but it prevents you from passing out from hunger in case you cannot locate a place that can be accommodating.
Now what are you waiting for?... Get out there and eat!

Cross Contamination- Celiac's and "Wheaties" Can Live in Harmony

When my daughter was diagnosed as a Celiac, my initial instinct was to feed the whole family gluten free food. That way of course there was no possible way for her to get dosed with gluten. However, that was somewhat an idealist idea once I saw the cost of eating gluten free. I was astounded how much groceries were costing for just my daughter- and then just multiply that cost by four people...Gulp!
So the next decision was to revamp the kitchen, and the etiquette there within. Sounds simple enough- and alot of it is easy, it just takes practice and training of all family members. Even for the Celiac herself! (My daughter once used the wrong margarine tub...I felt awful for her, but hers was clearly marked with her name. Everyone in the family takes time in adjusting, celiac's included.)
             1)  A place of their own. Set aside part of your pantry for gluten free items. Having a gluten free shelf does a number of things. Firstly, the chances of a non gf product being mistaken for gf is lessened. Secondly, it also establishes boundaries for the Celiac- "this is my food, and unless you ask me I am not going to share". After all the Celiac has limited choices, and if the rest of the family has eaten their gf food what is a Celiac to do? Anxiety and loss of control I found are greatly lessened just by giving my daughter space for her food. I give my daughter her own space in the freezer too.
            2) Double up on appliances. Don't be alarmed- this doesn't need to get expensive!- and it's still cheaper than feeding a family of four completely gf. Start with a second toaster. There are many price ranges and models available that wont break the bank. I did splurge a little however, but it was worth the extra cash. My daughter's toaster came with a rack that can be used to warm breads. Very handy, since most gf breads taste better warm or room temp. (Also, I keep the gf toaster away from the non gf toaster.) Later on, we bought a small waffle iron. This was at a cost of less than $20cdn. And if you want to be more savvy, employ the toaster and waffle iron to work together. Make gf waffles, freeze them, and then pop them in the toaster when ready to use them! And you're saving money by making your own waffles!!
            3) Label!! Grab your sharpie marker or label maker, and ready-set-go! Write the name of the Celiac family member on things that must coexist, or that you need two of  and are identical (like peanut butter). The fridge is a prime place for this. Label the margarine tub, jams, etc. that will be used only by the Celiac or used to make gf family meals. This can also serve as a reminder for family to not taint jam for example by using a spoon and avoiding the poisonous non gf crumbs. It's up to the Celiac to let others use these items that are labelled for them-otherwise, double up. Margarine is one I have always doubled up on, since the risk I find is too great. Butter that I use for cooking though, is always kept gf in our house, as is mayo and mustard- you must figure out what works for you. Which leads into...
            4) Rules. Rules are perhaps the most important tool you will need to utilize in the kitchen. It may take a bit of time for everyone in the household to adjust, but with patience and gentle reminders everyone will pitch in to keep the Celiac's food gf. An example of a simple rule, is to use separate spoons for each pot cooking on the stove when not all items are gf. Or, clean the counter surface prior to preparing a meal that a Celiac will be partaking in. Little changes such as this will keep gluten in it's rightful place.
            5) Wiping surfaces that look suspicious- from counters tops to standing mixers. Don't panic, I'm not suggesting that you disinfect your entire kitchen- I for one don't have that kind of energy, and neither do you I doubt. Just take it as the situation comes. Wipe a counter that looks like it may be dusted in flour or have crumbs before meal preparation. Wipe the standing mixer off prior to using it for mixing gf baking. All this contributes to a healthy kitchen for the Celiac.
            6) Cutting Boards and Spoon Rests. I have on hand 3 plastic cutting boards in my kitchen. Two would be sufficient however. Cutting boards add an extra barrier against cross contamination. Having more than one means you can quickly grab another if needed to prepare non gf items- great for meat vs veggies too. And plastic means that you can throw the cutting board straight into the dishwasher! As for spoon rests, this again helps keep things gf by keeping cooking utensils off the counter. It also serves as a reminder to those in the kitchen to not mix up spoons or spatulas when cooking gf vs non gf. A small plate works just fine too.
            7) Wash your hands. Basic and obvious, but effective. If you made a sandwich that is non gf, and are about to make a gf sandwich...wash your hands. Or make the gf sandwich first.
I hope that these suggestions help guide you on your way to a harmonious "mixed" kitchen. Bon Appetit and To Your Health! More to come on Cross Contamination for my next posting. Until then, please share what you do in the kitchen that keeps cross contamination at bay.

What's for Dinner?...Easy Honey Mustard Chicken!

Gluten free doesn't need to be complicated! Here is a simple chicken recipe that is sure to please the palate.

Skinless Chicken Breast
Brianna's Dijon Honey Mustard Dressing (or other gf dressing)
Olive Oil

Place chicken breasts in a bowl and pour enough dressing over chicken to coat well. Make sure to coat all sides using your hands or tongs. Let sit for a minimum of 30min. Can place in the fridge covered overnight if desired. To cook, heat approximately a tablespoon of olive oil in a frying pan and add chicken breasts. Cook till deep golden brown on both sides, and chicken feels firm to touch with tongs. Let rest 5minutes, and serve with veggies of your choice. Enjoy!
http://www.briannassaladdressing.com/whatcha-eatin.html

Adapting to a GF Lifestyle

I think one of the biggest things that is overlooked when diagnosed with Celiac's is a sense of loss and anxiety. Being told by your doctor to stay gluten free for life and everything will be OK just seems to gloss over the significant change in lifestyle. It is not that your doctor has failed you-it is an overwhelming life change for many who are diagnosed later instead of as young children. My daughter was depressed shortly after her diagnosis. At 13, she was already an avid baker and could even make a variety of meals. She was a confident teen- and then suddenly she was scared of food, crying in the grocery store.

Food is something we often take for granted, though it is necessary for survival. But it is that basic necessity of food that I think rattles the new Celiac. It is also that more planning is required too that can be worrisome- where can I eat at the mall food court?...what can I make for lunch that will still be edible by noon?...how do I eat gf at someone else's house? And on top of all that, many gluten containing ingredient names have all the meaning of latin for most of us, and often requires extended grocery store visits in order to decipher labels. Overwhelming and Exhausting!

So how do you get through this transition?...

1) Go back to basics for a while. Meat, veggies, fruit, and eggs. Staying away from anything processed will give you the peace of mind in the initial days of adjustment. (Dairy is fine too- just be aware that things like ice cream and yogurt may be sources of gluten. So avoid initially if you are feeling anxious about reading labels.)

2) Look for a gluten free isle in your grocery store. Many grocery stores are stocking some gf products in various quantities. (Note: Just make sure to look for a gluten free label! I have seen countless times when organic products are thrown in with gluten free ones- and naturally one assumes since it is in the gf shelf that it must be gf too. So watch out!)

3) Check to see if there is a gluten free bakery in your area. This is fantastic for satisfying that craving for sweets, as well as solving the new issue of bread. I took my daughter immediately after her diagnosis to our local gf bakery that we are lucky to have here- it was a beacon of hope for her that she could live without feeling completely deprived of the foods she loved.

4) Join the Celiac association in your area. They will have information on food products that are safe, restaurant lists that are gf friendly, and many other tips.

5) Reach out to friends or colleagues that are Celiac's. They will be good sources of information, ranging from good tasting products, recipes, restaurants, etc. (Just don't let them convince you that cheating a little is OK!- some Celiac's do believe this, and it is not OK- you are damaging your small intestine by cheating!! More on this later...).

6) Don't be afraid to ask your doctor to refer you to a dietitian. The dietitian will have lots of information for you, and can help ease you through the initial stages of going gf.

7) Don't beat yourself up. What you are feeling is real, and not silly. Take small steps. You will get the hang of being gf, and it will become second nature. Find a friend to talk to, or post here and I or someone else will be happy to listen. :)

Getting Started

When you are newly diagnosed as a Celiac, there are many questions and concerns to address. However, don't panic. Realize you will be on a learning curve for a while, and that you can't grasp it all in one day. My first bit of advice is to add this book to your library- Gluten Free Diet by Shelley Case. This book was recommended by the dietitian at our children's hospital when my daughter was diagnosed. It has more than enough information to get you started on your gluten free journey, but will become that go to book as you become more seasoned as well. IT IS A MUST HAVE! I have other gluten free diet books that I had bought at the same time, but this one is the one I refer to most often.