Happy New Year!

While the pace of progress can seem frustrating and slow at times, a review of 2011 reveals amazing progress.  When I look back to when my son was diagnosed in 2008, the growth and efficacy of the movement for gluten intolerance awareness and options are even more remarkable.  Still, there is much awareness to spread and I have seen the power of people joining together at the local level.  Almost one year ago, our local GIG branch launched with three women who had a desire to increase awareness, build knowledge, and facilitate communication for those affected by gluten intolerance.  Today, GIG of Montgomery has 48 members, but there are hundreds more affected by gluten whether they realize it yet or not.  If we take a round estimate of the area population and multiply by the well-accepted medical (expert) community statistic of celiac (1 in 133) then there are at least 1500 in our area with celiac.  Further, various medical researchers place the percentage of those affected with some form of gluten intolerance at 6% or more.  Imagine if those statistics are proven correct, how many thousands more in our area might need to avoid gluten for maximum health.

We would love to have you join us on this journey!  A newsletter is the next project on the agenda and we plan to line up more knowledgeable physicians to speak at monthly meetings.  Health Wise Foods continues to give our members 10 percent off purchases as well as stock an amazing assortment of GF products.  Jason’s Deli gives our members a discount on the restaurant-sized loaves of Udi’s GF bread.  We will be communicating with even more restaurants in 2012 about providing samples of GF options and/or discounts for our members and several national companies have already contacted us about sending samples of their products for our members to try.  As the number of children represented by our membership climbs, we look forward to coordinating activities specifically geared to our children and youth.  Perhaps you can be a driving force to speed those goals to realization!  Many of our members have gotten involved in various aspects, and the collective knowledge base represented by our membership will benefit anyone who feels confused or adrift.  We can help you ask your physician the right questions if you are in search of answers, we can give tips about ordering food to help ensure attention to details, we can help you equip your kitchen for making great GF meals at home and avoid cross-contamination, and many more guidelines.  Perhaps most importantly, the power of numbers will spur area stores and restaurants to heed our voice.  Our first meeting of 2012 is on January 26^th from 6-7 p.m. at Health Wise Foods (see sidebar)—hope to see you there!

Response from Wrigley

I wrote Wrigley after frustration about ingredients that include “natural flavors” and was unable to find answers on their website.  Below I am sharing the response I received, adding my own highlighting.  Is it just me, or is the part I highlighted in green especially confusing?  Are they referring to “other types of gluten” beyond what the FDA proposed rule encompasses, addressed in 2^nd full paragraph?

“Thank you for writing to inquire about ingredients used in Wrigley products.
All U.S. Wrigley products are labeled within strict compliance of applicable laws and FDA regulations, including the Food Allergen Labeling and Consumer Protection Act of 2004.  Any materials identified as allergens within this Act (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) are labeled within the ingredient line.
The FDA has issued a proposed rule on gluten-free labeling, allowing food products containing less than 20 ppm of gluten (sourced from wheat, rye, barley, oats or cross-bred hybrids), to be considered gluten-free.  [Federal Register: January 23, 2007 (Volume 72, Number 14)]
All U.S. Wrigley chewing gum and confection products have been assessed to be gluten-free with the exception of the products listed below, which contain ingredient(s) derived from wheat or are made on shared equipment that also processes products with wheat and may contain trace amounts of gluten.
Accordingly, these products are labeled as containing wheat-derived ingredients:
• Altoids® Chocolate Dipped Mints (made on equipment that also processes wheat which is stated in the “Allergy Information” line)
• Altoids® Smalls® Peppermint Mints (contains wheat maltodextrin which is stated in the ingredient line)
• Hubba Bubba® Gummi Tape Candy (contains wheat flour and wheat fiber which is stated in the ingredient line)
• Lucas® and Skwinkles® Branded Candy Strips (contains wheat flour and wheat fiber which is stated in the ingredient line)
If your sensitivity extends to other types of gluten or if you are extremely sensitive to gluten sourced from wheat, rye, barley, oats or cross-bred hybrids, then you may want to consult with your physician prior to consuming our products.
We hope this information has been helpful.  If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.

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.