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Introducing Redbridge, A Gluten-Free Beer

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Okay, so this is somewhat old news, but this site didn’t exist when this press release was done, so I figured I would share it now for anyone that is newly diagnosed with Celiac Disease.

For those that didn’t know, Anheuser-Busch released a gluten-free beer named Redbridge. Here is the press release:

Sorghum Beer Offers Alternative for Adults Choosing a Wheat-Free or Gluten-Free Lifestyle

ST. LOUIS (Dec. 20, 2006) – Adults who experience wheat allergies or who choose a wheat-free or gluten-free diet, now have a beer that fits their lifestyle. Redbridge is the first nationally available sorghum beer. Beginning today, Redbridge will be sold in stores carrying organic products and restaurants.

Sorghum, the primary ingredient in Redbridge, is a safe grain for those allergic to wheat or gluten. It is grown in the U.S., Africa, Southern Europe, Central America and Southern Asia. Sorghum beers have been available internationally for years and are popular in many African countries.

Redbridge is a hearty, full-bodied lager brewed using imported Hallertau and domestic Cascade hops. It is brewed with sorghum and has a well-balanced, moderately hopped taste.
“We set out to create a fine, hand-crafted specialty beer made without wheat or barley,” said Angie Minges, product manager, Anheuser-Busch, Inc. “We’ve made Redbridge nationally available to make sure adults who experience wheat allergies or who choose a gluten-free or wheat-free diet can enjoy the kind of beer that fits their lifestyle.”

Redbridge contains 4.8 percent alcohol per 12-ounce serving. It will be available in 12?ounce, six-pack bottles. Redbridge is brewed at the Anheuser-Busch Merrimack, N.H., brewery.

“Brewing a beer made with sorghum was an exciting process,” says Kristin Zantop, brewmaster, Anheuser-Busch, Inc. “We use only the highest quality ingredients to brew Redbridge as is the case with all our beers. Sorghum is the primary ingredient. We then use the lager brewing process using imported Hallertau and domestic Cascade hops without adding wheat or barley to give Redbridge its rich, hearty taste.”

Anheuser-Busch worked closely with the National Foundation for Celiac Awareness (NFCA) during the development of Redbridge to get a better understanding of the needs of consumers who are leading gluten-free or wheat-free lifestyles. Anheuser-Busch will make annual donations to the NFCA and sponsor their events such as cooking sprees. For more information about the organization, go to www.celiaccentral.org.

Based in St. Louis, Anheuser?Busch is the leading American brewer, holding a 48.8 percent share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser?Busch also owns a 50 percent share in Grupo Modelo, Mexico’s leading brewer, and a 27 percent share in Tsingtao, the No. 1 brewer in China. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2006. Anheuser?Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and one of the world’s largest recyclers of aluminum cans. For more information, visit www.anheuser-busch.com.

Redbridge beer doesn’t need to make promises to stand out from the crowd; its very essence sets it apart. Redbridge is made without wheat or barley, so the approximately 3.2 million consumers who are unable to drink beer made with barley due to Celiac Disease or because they follow a wheat-free or gluten-free diet can once again enjoy a great tasting beer. Redbridge is a rich, full-bodied lager brewed from sorghum for a well-balanced, moderately hopped taste.

Gluten-Free Restaurant Menus in Orlando, Florida

Last Updated on by the Celiac-Disease.com Staff 8 Comments

While doing some research for one of our posts here at Celiac Disease, I happened to run across a few restaurants in the Orlando, Florida area that offers a gluten-free menu. If you are traveling to Disney World or the surrounding area, keep these in mind!

Garden Cafe Vegetarian Restaurant
www.gardencafevege.com
810 W Colonial Dr
Orlando, FL 32804
(407) 999-9799

Infusion Tea
http://infusionorlando.com/
1600 Edgewater Dr,
Orlando, Florida (32804)
407-999-5255

Taste Restaurant
http://www.tastecp.com/
717 W. Smith Street
Orlando, FL 82804 (College Park)
(407) 835-0646

Seasons 52
http://www.seasons52.com/
At the Plaza Venezia
7700 Sand Lake Road
Orlando, FL 32819
Phone: (407) 354-5212

Seasons 52 (different location)
http://www.seasons52.com/
By the Altamonte Mall
463 East Altamonte Drive
Altamonte Springs, FL 32701
Phone: (407) 767-1252

Whole Foods Market
8003 Turkey Lake Road, Phillips Crossing
Orlando, FL 32819
(407) 355-7100

Have any restaurants to add to this list or a review of one of these restaurants?  Let us know in the comments below!

Nutrient Deficiencies and Celiac Disease

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If you have Celiac Disease, are you aware that you might not be getting enough nutrients?  Celiac Disease can often affect a person’s digestive ability resulting in decreased nutrient absorption. In addition, a gluten-free diet can reduce the intake of some important nutrients. Common nutrient deficiencies seen in celiac disease include calcium, magnesium, vitamin b12, vitamin D, iron, and folic acid.

As always, it is important to discuss your nutrient status with your physician both upon diagnosis and while maintaining a gluten-free diet. Also, keep in mind that some vitamins and supplements may contain gluten, but there are plenty of naturally gluten-free foods that are excellent sources of these nutrients:

  • Calcium – Dark leafy green vegetables, broccoli, sea vegetables (wakame and kombu), sprouts, tofu (calcium prepared), whole or low-fat milk, enriched soy or rice milk, raw almonds, sesame seeds, navy beans, dried tapioca, and aged cheeses such as cheddar, Swiss, and Parmesan
  • Magnesium – Pumpkin seeds, Brazil nuts, spinach, quinoa, halibut, soybean, buckwheat flour, and legumes
  • Vitamin B12 – Organic beef, organic dark meat poultry, and gluten-free brewer’s yeast
  • Vitamin D – Fatty fish such as salmon, sardines, tuna, and oysters, fortified dairy and non-dairy products, butter, and sunshine
  • Iron  – Organic beef, organic dark meat poultry, tuna, black strap molasses, enriched brown rice, prunes, raisins, spinach, kidney beans, lima beans, and pumpkin seeds
  • Folic acid – Dark leafy green vegetables, asparagus, bananas, legumes, citrus fruits, organic beef, organic lamb, fish, nuts, and root vegetables

If you aren’t already, you’ll want to listen to your body and take extra precautions to ensure you are getting the properiate nutrient intake.

Confusing Gluten-Free Product Labels

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Do you ever get confused by the variety of labels on products these days? If you spend time looking for gluten-free products, you’ll probably see a large variety of labels, ranging from any of the following:

  • Gluten-Free.
  • Wheat Free/No Wheat
  • Made in a gluten-free facility.
  • Made in a gluten-free facility that also processes nuts.
  • Made in a gluten-free facility that also processes grains.

I’ve always found this confusing and sometimes frustrating, and apparently, I am not the only one. The cohort at gluten-free Cookie Federation has shared thoughts on this very subject:

So, you’ve noticed all the variants on all the packages….What does the CookieFed consider GF? Basically if they make a stab at it and label it GF and it doesn’t make us sick we’ll consider it GF. I can’t say that I have come across any GF labeled stuff that made me sick, but I have eaten a number of things that did not have any ingredients containing gluten that did make me sick (various cerials, frozen dishes, ice creams etc.).

But my favorite confusing label is “No Wheat. Not gluten-free.” Why bother saying no wheat if you have the gluten?

I don’t think there is any doubt that this system is better than it was even 3 years ago, but there is always room for improvement.   What would you change about the current product labeling system to help make things easier for Celiacs?

Should Babies at Risk for Celiac Disease Eat Infant Cereal?

Last Updated on by the Celiac-Disease.com Staff

If you are pregnant or have an infant that is at high risk for Celiac Disease, here is something you should be aware of. A typical child is supposed to start eating infant cereal at around the age of 6 months old. However, according to a recent study by the Journal of American Medical Association, it looks like children at high risk for Diabetes 1 or Celiac Disease should actually start eating cereal long before that.

According to this post over at WLKY:

They found that children who were exposed to gluten in the first three months of life were five times more likely to be immune to the disease than children who weren’t exposed until later.

“It’s been thought that delaying the introduction of gluten in the infant diet may have a beneficial effect with regarding to preventing celiac disease,” Norris said. “However, our study suggests that’s not the case.”

The American Academy of Pediatrics recommends that babies get only breast milk for the first six months of life, slowly adding cereal into the diet beginning at six months of age. The academy says that some babies may need food as well as breast milk as early as four months of age.

“A lot of factors go into making the decision as to when to introduce foods in to the infant diet,” Norris said. “A parent trying to make this decision should discuss this with their pediatrician to decide what’s best for their baby.”

As always, you’ll want to consult with your doctor before making a decision like this. I always recommend people bring a printout of the article in question (such as the one above) when they have that conversation.