Generally, I have always liked to host the big festive dinners at my house, even before being gluten-free, so it seems only natural that I would continue to do so now being gluten-free, as this is obviously the number one easiest solution.  In this scenario I am able to tell guests that I will provide the food, and they can bring the drinks, and that way I can eat and feel safe and spend my energy enjoying my company and not worrying about food.  But what happens when someone else wants to host the family dinner?  There have been several occasions where I have been confronted with an invitation, and my first feeling is nervousness, because I know that it can never be as easy as when I host at my house.  I also know I don’t want to be left out of events with family and friends because of food, so I start making a plan.  I have listed three of my most common strategies.

First, I contact the host ahead of time to nicely explain my food concerns.  I would rather talk to them ahead of time to avoid any hurt and awkward feelings when I am unable to eat the homemade cherry pie that was slaved over by the host.  Usually the host will then ask what they could make so I don’t starve, and I will kindly give one or two suggestions, but then I may also mention a little bit about cross-contamination, and that if they would like they could ask me about ingredients and I would be happy to check their gluten-free status for them.  However, then we will not know if they use clean surfaces, strainers, spoons, so it is important to go with your comfort level here.

Second, I will offer to bring a dish or two.  Personally, I would rather bring one or two dishes to share than bringing my own plate of food just for me.  I know that if I bring dishes to share, I will at least have those items to eat.  Sometimes, I will even bring a smaller dish of what I am bringing to share, just for myself, so I don’t need to worry about utensils being shared and cross-contamination.  Because the last thing you want after taking special care and time on preparing your own dish is to get sick because of a pasta spoon going into your mashed sweet potatoes.

Third, is to offer the host to help cook a dish or two, especially if you will be staying over and it is an out of town location.  Once you express your food needs, the host will probably be overjoyed with you wanting to help, because they will be so worried they may accidentally make you sick, or that you won’t get enough to eat.  I had the opportunity to do this over Thanksgiving.  I spoke with my very gracious hostess ahead of time and offered to help cook, which took a load off of her, as well as helped me know that I would have something to eat.  She even asked me ahead of time what ingredients I would need and did the shopping, so on the day of the family dinner, I was ready to cook and felt confident I would have dishes available to me.

Most times holiday meals are served family style so an important tip to keep in mind is, and this may sound like the opposite of what we learned as children, to always try to serve yourself first.  It may feel uncomfortable at first, but if we are guests, it is likely we will be asked to serve ourselves first anyway.  By serving yourself first you can be sure you are using the serving spoons intended for the dish and avoiding possible cross-contamination.

As always, have some extra snacks, on hand, in your purse or bag in case you don’t get filled up enough with your meal.

A holiday meal away from home doesn’t have to be an anxiety-filled experience.  As long as you plan and take some precautions, you can have an enjoyable experience with family and friends.

Do you have any other holiday survival tips to share?

You are reading Surviving a Gluten-filled Holiday Dinner. This post is the property of Celiac-Disease.com © 2010.

The Expo will be held just west of Chicago at the Wyndham Hotel, in Lisle, IL on April 17-18. This two-day event will be complete with cooking demos, recipes ideas, budget buying tips, nutrition instruction and meal planning sessions with vendors onsite to encourage taste-testing a variety of foods, as well as a special session geared for gluten-free children and a children’s area.

“Many people who are gluten-free, especially those who are newly diagnosed, are looking for a place to learn how to create great-tasting food,” explains Jen Cafferty, founder of the Gluten Free Cooking Expo and the mother of two gluten-intolerant children. “The Gluten Free Cooking Expo is the premier event in Chicago where you can spend the weekend learning the nuances of gluten-free cooking. This year we are excited to provide many healthy, nutrient-dense food options that are frequently missing in the gluten-free diet. So many people attend regular cooking classes and then have to go home and modify the recipes. The Expo allows you to learn from gluten-free pros how to make recipes using actual gluten-free ingredients.”

This year’s vendor fair will include over 50 exhibitors. Local Chicago vendors include Da Luciano’s restaurant, Glen Prairie restaurant, Rose’s Wheat Free Bakery and Doodles Cookies. National vendors include Bob’s Red Mill, Better Batter Flours, Custom Choice Cereals, Pamela’s Products, Schar, GlutenFree Passport, Whole Foods Market and many, many more.

The Gluten Free Cooking Expo is a wonderful resource for everyone involved with gluten-free living, from those who are new to the diet and feeling overwhelmed, to more seasoned gluten-free eaters who want to learn new skills and the latest in nutrition, to those with loved ones with celiac.

Registration is required and is now open. If you register by February 14th you can receive the discounted rate. The two-day Expo registration includes:

• Two full-days of gluten-free cooking demonstrations by notable chefs, cookbook authors and nutritionists
• Printed recipes so you can follow along, take notes and ask questions about successful replacement ingredients for common allergens such as soy, sugar, egg, dairy and corn
• Learning how to prepare each dish, and getting the chance to taste them
• Admission into the vendor fair is included with your Expo ticket
• Gourmet Gluten Free lunch will be provided
• All Expo attendees will take home a gift bag of great gluten-free products, literature and offers

If you prefer to only attend the vendor fair, you may register online, or purchase tickets at the door for $15/per person for either day, with free admission for children 12 and under.

For more information on the Gluten Free cooking Expo and hotel accommodations, please check the web site.

You are reading Gluten Free Cooking Expo April 2010 in Chicago. This post is the property of Celiac-Disease.com © 2010.

It may seem like a no-brainer to think that those items are safe, I mean, who is going to eat finger paint.  But the issue comes in cross-contamination.  What happens when those little hands have been playing with clay and then go to eat a snack, or you touch something that you are about eat after touching something unsafe, in addition to the fact that some people are sensitive to gluten when touched.

In my case, our house is 100% gluten-free, even though it is just me who is gluten-free.  I find it easier to eliminate all possible traces and know that I can be worry-free in my own home.  Then comes someone with a gift of PLAY-DOH for my daughter, and the label clearly states it contains wheat.  Thankfully their products are labeled, but in the beginning I never would have thought to look.  In my personal instance, I hated to take a present away from my daughter, so I let her play with her PLAY-DOH at the table on newspaper.  When she was finished, she had to wash her hands, and I tossed the dough and cleaned the table.  This was an exceptional experience and usually I wouldn’t let her have PLAY-DOH brand dough at home.

Fortunately, today, there are many recipes out there to make gluten-free and allergen-free dough at home, as well as some manufactures of allergen-free dough, such as bluedominoes, which is also organic, American-made, lead-free, with no artificial colors and certified by the Celiac Sprue Association.  Other brands gluten-free doughs include Aroma and Colorations.  The Celiac Sprue Association has also posted a recipe to make dough, more economically at home:

Ingredients:

• ½ cup rice flour
• ½ cup cornstarch
• ½ cup salt
• 2 teaspoons cream of tartar
• 1 cup water
• 1 teaspoon cooking oil
• Food coloring, if desired

Directions:

Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before storing in a sealable plastic bag.
In addition to play dough and clay we have to be sure to monitor all art and craft supplies, even tape.  Some common brands of safe products include:

• Glue: Elmers, Ross
• Tape/stickers: 3M brand including Scotch tape and Post-It Notes, RoseArt stickers, Mrs. Grossman’s stickers
• Paint: Crayola*, Palmer (All), Elmers (all Elmers products are gluten-free, except for the finger paints), Ross (finger paints contain gluten)

Always remember to double-check all art and craft supplies for hidden gluten.  It may not be stated on the package, so it is always good to call if you are unsure.  There are many brands that will have gluten-free supplies that are not listed above, but many are not, so always confirm.

*All Crayola products are gluten-free except for the Crayola Dough.

You are reading Gluten-free Children’s Arts and Crafts. This post is the property of Celiac-Disease.com © 2010.

For your reference, here is the top 5 in order: 1) Peanuts, 2) Dairy/Beef/Lactose, 3) Shellfish, 4) Wheat Allergy/Gluten Intolerance (Celiac Disease), 5) Eggs.   Here is an excerpt from their post regarding Celiac Disease:

An increasing number of Americans are being diagnosed with wheat and gluten intolerance, due to increased awareness programs surrounding Celiac disease. A wheat allergy deals specifically with the wheat grain, while Celiac disease is brought about by an autoimmune disorder which affects the body’s ability to process gluten proteins within grain (wheat as well as others).

Those diagnosed with wheat allergies have about a 20 percent chance of being allergic to other grains. With Celiac disease, you must also avoid barley, rye and oats. There is the possibility of outgrowing a wheat allergy, however those suffering from Celiac disease will have a lifelong issue with gluten and wheat products. Celiac disease can lead to severe malnutrition if not properly diagnosed and because it will require a lifestyle change, make sure that you seek out a proper diagnosis from trained medical personnel, such as an allergist, rheumatologist, or gastroenterologist.

As with other common allergens, the government has mandated packaged food be properly labeled as containing wheat (although not gluten). Be particularly careful about baked goods, bread crumbs, cereals, and grains like semolina, couscous, and farina. You may also find wheat, in various incarnations, in beer, breaded food, sausage, sauces, and even ice cream, salad dressings and soups. General food guidelines for wheat allergy can be found here at the Lucille Packard Stanford Children’s Hospital website.

I suppose this should help raise awareness for Celiac Disease and I wouldn’t be surprised as Celiac diagnosis continue to go up if Celiac Disease moves up the list.

You are reading Celiac Disease Named in Top 5 Food Allergies, Sensitivities, and Intolerances. This post is the property of Celiac-Disease.com © 2009.

Consumers interested in understanding why allergies are on the rise will find help in the form of a new video and an accompanying document from motivational speaker and cookbook author, Lisa A. Lundy, which you can download free from her website.

Allergy is the 5th leading chronic disease in the U.S. among all ages and the 3rd most common chronic disease among children under 18 years old. According to the Centers for Disease Control and Prevention the number of young people who had a food or digestive allergy increased 18% in the ten years between 1997 and 2007. The prevalence of asthma increased 75% from 1980 to 1994, while asthma rates in children under the age of five have increased more than 160% for the same period according to the Morbidity and Mortality Weekly Report, a series produced by the CDC. Consumers interested in understanding reasons why allergies are increasing so significantly can watch a new video or download a free document from motivational speaker and cookbook author, Lisa A. Lundy’s website at www.TheSuperAllergyCookbook.com.

Allergies and asthma rates are not projected to improve as a World Health Organization global surveillance document of chronic respiratory diseases estimates that the number of worldwide asthmatics will increase by a third to 400 million in less than 20 years. Current medical opinions about why allergies and asthma have been increasing at such a significant rate remain mixed and unclear and include being too clean (the hygiene theory) and increased allergy awareness and diagnosis. The question of why are allergies on the rise is a popular one. “This is such a popular question that even people who don’t have any allergies are asking it” Lundy said. “I find that people are sick and tired of feeling sick and tired, and they are looking for logical and reasonable ways to feel better. In some cases, people are asking the question so they know what to do to prevent becoming sick.”

Lundy is the author of The Super Allergy Girl™ Allergy & Celiac Cookbook- From A Mother Who Knows™, a gluten-free, dairy-free, egg-free, peanut-free, tree nut free and other allergen free resource complete with both information and recipes to help the beginner to the advanced baker. Lundy’s third child, Anne, has had life threatening health issues since infancy due to her inability to absorb vitamins and minerals from her diet. Anne has severe food allergies to eggs, milk, peanuts and tree nuts and has a history of asthma. A food expert before Anne was born, Lundy spent hours at the medical library researching Anne’s condition and medicine when the family HMO balked at paying for Anne’s life-saving medical treatments.

Having spent over $100,000 to cover out-of-pocket medical expenses, Lundy has taken on using what she has learned to help others avoid health issues and improve their health status and to provide inspiration during a time of anxiety and frustration. Lundy’s book is available at www.TheSuperAllergyCookbook.com, a content-rich website designed to help consumers with white papers, documents, tip sheets, videos and recipes. Anne is now 7 years old and has improved dramatically in the last three years – going from a modern day bubble child to a chatty girl who loves dogs, amusement parks and the beach – a girl who can go places without needing an asthma inhaler every day. Lisa and her husband, Randy Garrett, feel that this is a pretty good return on an investment of their $100,000, and they are interested to see what the Obama administration is going to do to ensure that both State and Federal laws are enforced with respect to health insurance companies.

You are reading 8 Reasons Why Allergies Have Been Increasing. This post is the property of Celiac-Disease.com © 2009.

Here is an excerpt from an article on their website:

Dining-staff members are prepared to aid students with allergies, said Anne Harkins, the manager of Burge Marketplace.

“Many students simply need to know what is in the food, and then they take care of it on their own,” she said. “For others with more severe allergies, we make them a separate meal, and they don’t even go through the buffet.”

This prevents cross-contamination among foods, which can cause severe or even fatal reactions, she said.

“People who are experiencing an anaphylactic reaction have hives or rash,” said Mary Beth Fasano, a UI clinical associate professor of internal medicine. “Sometimes they get some swelling of the lips, tongue and ears. You can have trouble breathing and coughing.”

At the IMU’s River Room, the most popular allergies are addressed, said Richard Geer, the IMU Food Service manager. The staff labels anything with nuts and has lactose-free options, he said.

You can read the rest of the story here.

You are reading University of Iowa Offers Aid to Students with Food Allergies. This post is the property of Celiac-Disease.com © 2009.

Fortunately, the United States and the world as a whole is becoming more knowledgable when it comes to dealing with food allergies, making a normal life a little more possible.  One of the biggest improvements is in the area of traveling gluten free, as MSNBC recently pointed out in their post about traveling with food allergies.

In their post they tackle the following topics:

• Trip Planning
• Food Allergy Translation Cards
• Restaurants

If you want to travel, I recommend you check it out!

You are reading Tips for Traveling with Food Allergies. This post is the property of Celiac-Disease.com © 2009.

According to the article, it sounds like Whole Foods Market intially refused, but due to the number of complaints from consumers, they decided to go ahead and go through with it.

After the Tribune’s report, Whole Foods initially balked at removing the products, saying it was the supplier’s responsibility to ensure the items were safe and legal.

But in subsequent days, Whole Foods received about 20 consumer complaints or inquiries, including from those who thought “gluten-free” meant zero-gluten, company spokeswoman Libba Letton said. The Austin, Texas-based chain pulled the products nationwide, but could not say how many items or how many of its 279 stores were affected.

“Listening to what our customers had to say, in addition to looking at the facts, we decided we just needed to go ahead and pull the products,” Letton said.

It is unfortunate that Whole Foods Market didn’t do it for the “right” reasons, but at least it shows that the letters everyone sent did help!

You are reading Whole Foods Pulls Mislabeled Gluten Free Products Off Shelves. This post is the property of Celiac-Disease.com © 2008.

• Eat before you go. By doing so, you’re sure of eating safe foods and won’t be left hungry.
• Talk to your host or hostess ahead of time. Offer to bring a side dish to share.
• Avoid dishes served in sauces or condiments, which could contain hidden allergens.

Conscientious hosts and hostesses also can help by following a few basic tips:

• Serve sauces and condiments on the side when possible.
• Be understanding when someone asks what is in a dish. Having the recipe handy can be a bonus.
• Be responsive to unforeseen problems. Some people can have severe reactions simply by being in the same room with certain foods, such as citrus, and may not have thought to warn you in advance.
• Be aware that food allergies can cause life-threatening reactions. Don’t be offended if someone chooses not to eat.

You are reading Holiday Tips for People with Food Allergies. This post is the property of Celiac-Disease.com © 2008.

According to a recent investigation by the Chicago Tribune, it looks like manufacturer’s are either mislabeling their products or not understanding the importance of accurate labeling:

The Tribune investigation revealed that the government rarely inspects food to find problems and doesn’t punish companies that repeatedly violate labeling laws.

In disclosing ingredients, labels must clearly identify major allergens such as peanuts, milk, eggs and wheat. Millions of parents, teachers and baby-sitters scrutinize these labels to ensure that they are not giving children unsafe food.

But an alarming number of products sold as allergen-free actually contain harmful amounts, the Tribune found.

Many of the problems occur with foods marketed to children–candy, cookies, cakes and ice cream. Iconic childhood favorites such as Oreos, Pop-Tarts, Frosted Flakes, Jello-O and Campbell’s Spaghettios have been recalled for hidden allergens in recent years.

So, how does this relate to Celiacs?  Our friend Alison of Sure Foods Living took the time to break it down for us:

• Products labeled as gluten-free actually had high levels of gluten (specifically, some products made by Wellshire Farms)
• About five products a week are recalled because of hidden allergens
• Recalls are voluntary, meaning that even if a company knows there is an allergen present, no one can force them to take it off the shelves
• Nearly half of the allergy-related recalls in the last 10 years were not announced to the public
• There is no standard rule for what gluten-free means

Have you found that you sometimes have problems with foods labeled as gluten free?

You are reading Not All Allergy-Free Products are Necessarily Allergy-Free. This post is the property of Celiac-Disease.com © 2008.