Science Friday: What’s Up in Gluten-Free Research?

Why yes, this IS a picture of Lemmiwinks. Read on to see why.

A lot of times, I’ll collect little tidbits that I want to share with you — but that aren’t quite juicy enough to build a whole post out of. Today’s post, then, is sort of a tasting menu from the cutting edge of gluten-free science.

First up, an amuse bouche of blood tests for compliance with the gluten-free diet. For the main course, the role of goblet cells as protein escorts in our intestines. And to round off the evening, some fascinating news on sourdough breads. I’m no sommelier, so you’ll have to do the wine pairings on your own.
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Root, Root, Root for the Celiac Team: Buy Me Some Peanuts and Gluten-Free Snacks

By Zach

Well, folks, it looks like it’s going to be a gorgeous year for gluten-free baseball fanatics. The sun will be shining, there won’t be a cloud in the sky and you’ll be able to just feel that crisp Opening Day air blowing across your eager face as you sit cheering along the home team’s sideline. In previous years, if you were gluten-free and didn’t want to just snack on peanuts and Cracker Jacks, it seemed like you’d just have to try and sneak in some Celiac-friendly treats to hold you over throughout the ballgame. However, those days of “snackrificing” are “Outta here!” because almost every MLB stadium now has at least some sort of concession with a satiable gluten-free menu.

Thanks to a comment we recently received that contained extensive research, we wanted to offer a more up-to-date list of gluten-free options available, since more stadiums are catering to the gluten-free demand. To round third base, this will probably be a watermark year for MLB and Celiac Disease because quite a few teams will be sponsoring Celiac Awareness Nights this season. This should significantly help promote Celiac Disease and open the door for more gluten-free facilities throughout sporting events and venues.

To see the full list, check out the blog post from the folks at  Gluten Free Philly below. This way, you’ll be able to find your gluten-free food fix when you need it during the 7th inning stretch:

Let Us Eat Cake!

By Bridget

Growing up, dessert was the spoil available only on very special occasions. Sure, a treat after dinner was always the incentive for eating veggies, but that dessert was one piece of candy, or even some ripe fruit. The good stuff – the cookies, cake, and brownies – were exclusively reserved for holidays and exceptional occasions. As an adult you may have a bit more independence surrounding this decision. You want a cookie? Go out and buy one. Eat all you want. But with living a gluten-free lifestyle, the “go out and buy it” part is a bit trickier.

Finding delicious gluten-free baked goods is like finding a pearl in an oyster; you know it’s there, so you’ll look, but it’s so rare that it becomes a coveted object. You savor every bite and immediately feel the giddiness only familiar through the memory of eating a gingerbread man on Christmas Eve before dinner. Dessert is again an experience set aside for good behavior and exceptional times. It is not a part of the mundane or everyday.

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Let the Party Begin! It’s (Almost) Passover

Although Passover doesn’t start until sundown next Friday (April 6), the Passover goodies already out on the shelves. Ah, what a wonderful time of year.

I think many of you will agree with me that food is one of the “best” parts of many holidays. The foods of Passover have always been  some of my favorite, but once I started eating gluten-free they became even more special to me.

Why? Well, a big part of observing Passover is avoiding leavened grains. Any foods containing chametz — wheat, barley, rye, oats, or spelt, or any foods that may have begun to rise or ferment — are not eaten during the weeklong celebration. Accordingly, around this time of year, oodles of gluten-free goodies start to pop up on the shelves.

What do you need to know to stay gluten-free and well-fed?
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Product Review: Way Better Snacks

It was a moral dilemma:

What’s a girl to do with six bags of tortilla chips, when all of the bags are different flavors and all of the flavors sound mighty tasty?

I’m pleased to say that I decided to share my bags of Way Better Snacks’ tortilla chips. Well, most of them. Not the Sweeet Potato (3 E’s, yes) chips. It was a funny thing: I opened the bag, and my name was written on every. single. one.

So what makes these chips different from your standard gluten-free snackable?
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