2012 Promises for Progress—Fun Anecdote

And finally, a fun anecdote that is mentioned on the NFCA website but was first brought to my attention by my sister, who shared the Gluten Free Optimist Blog entry .

If you have followed cooking competition shows, you might have heard about the “Cupcake Wars” on the Food Network.  Gluten-free cupcakes won the prize and the Gluten Free Optimist provides links for more information. 

Locally, I noticed that Gigi’s Cupcakes advertises that gluten free cupcakes can be ordered with advance notice.  However, cross-contamination appears likely, as relayed by a website notice: http://www.gigiscupcakesusa.com/allergeninformation

For those with an entrepreneurial spirit, I believe that a totally gluten free café would be successful here!

2012 Promises for Progress—Part B

Also from the NFCA  (12/29/2011):  FDA Issues Request for Information on Gluten in Drug Products

“The U.S. Food and Drug Administration's (FDA) Center for Drug Evaluation and Research (CDER) has issued a Request for Information and Comments in the Federal Register concerning the presence of gluten in prescription and nonprescription drug products intended for human use. The FDA is interested in hearing from stakeholders regarding the use of drug ingredients derived from wheat, barley, or rye that may contain gluten in drug manufacturing, and whether alternatives may be or may not be suitable or available.

The FDA would like to hear public input, including input from stakeholders in the scientific and research community, and excipient and pharmaceutical finished product manufacturers. Among other things, commenters are requested to identify reasons, if they exist, why certain drug ingredients must be derived from wheat, barley or rye, and why the flexibility to use these grains as ingredient sources may be important.

Responses will help inform the FDA's thinking about ways to help individuals with celiac disease avoid gluten in drug products.

To read the notice and submit a comment, visit www.regulations.gov and search for document ID FDA-2011-N-0842-0001.

The FDA also has awarded NFCA a grant to study the impact of gluten in medication. As part of our investigation, NFCA will launch a survey in the first week of January 2012. Be on the lookout!”

2012 Promises for Progress—Part A

Some good news relayed by the National Foundation for Celiac Awareness (12/12/2011): Report finds more restaurants appealing to celiac and gluten-free needs.

“More restaurants are recognizing the need for gluten-free options. According to a new report from Technomic, a foodservice consulting firm, the number of menu items labeled as "gluten-free" increased by 61% between 2010 and 2011. The boom comes as more individuals go gluten-free for celiac disease, gluten sensitivity or other health-related reasons. Despite this increase, 25% of individuals following a restrictive diet or living with someone who does believe that dining out is still a challenge compared to eating at home, the report noted. In addition, of all the consumers polled, 73% said they want restaurants to provide clear information about menu items, including potential food allergens. To read more about this report, see the article on MediaPost News.”

Golden Years

An article in the latest GIG newsletter is headlined “Gluten Free in your Golden Years” but the information seems applicable to anyone.  I would encourage all to review as a refresher about which foods contain essential nutrients and WHY they are essential.

http://library.constantcontact.com/download/get/file/1102560218550-165/Elderly+GF+11+28+11.pdf

Oven Calibration

This is a random post and may be information that is commonsensical for everyone but me.  While looking for a Carol Fenster recipe on her website I stumbled upon a post about how crucial it is for an oven to be calibrated correctly with gluten free baking.  Before I embark upon Christmas baking I will purchase an oven thermometer!

Wiley’s Smuteye Grill

As I think about gluten free options for large meals during the holidays, I am reminded of the amazing BBQ donated by Wiley’s Smuteye Grill for our meeting in October.  The meat was so tasty that no sauce was needed.  Even better, because it is so minimally processed, the group members with other allergies (such as to dairy or soy) could enjoy the BBQ as well.  The only problem about Wiley’s Smuteye Grill is that it is in Smuteye, AL and we cannot pick up a meal on the way home.  However, if you have time to drive or happen to be in the area, I think it will be worth your while.  The Grill has a Facebook page and the contact phone is 334-474-3623.