Jamie Oliver Chain Fined After Making Celiac Sick

jamie-s-italianHave you ever eaten at a restaurant claiming to have “gluten-free” options and been terribly ill only to later discover your meal wasn’t gluten-free at all?

This has to be a celiacs worst nightmare and unfortunately it was a reality for 38 year old Kristy Richardson, from Portsmouth in the UK. Kristy was eating at one of Jamie Oliver’s Italian Restaurants where she told three staff members she required a gluten-free pasta dish and was assured this could be provided. Instead, she was given ordinary, wheat pasta and became violently sick for hours after eating the meal.

A legal battle followed the incident with the restaurant chain pleading guilty to selling food not of the nature, substance or quality demanded by a purchaser, a breach of the Food Safety Act. The lawyer acting for Jamie’s chain said that staff thought she had ordered a vegetarian, rather than a gluten-free and vegetarian option?!?

The chain’s lawyer said “Jamie’s Italian sincerely apologizes that it has fallen short of its food safety obligations…It takes this extremely seriously. It is a matter of very sincere regret to the company that any customer should suffer illness as a result of any meal served by us.” Continue reading “Jamie Oliver Chain Fined After Making Celiac Sick”

Third Grader Raises Money For Celiac Disease Center

A third grader from St. Pius school, has been busy raising money for the Celiac Disease Center in Chicago.

Both she and her mother, Cassandra, have been diagnosed with celiac disease. After their diagnoses, the Celiac Disease Center at the University of Chicago send both of them care packages. The packages contained a variety of gluten-free food and lots of helpful literate about celiac disease and eating gluten-free. Caroline’s package even came with a stuffed animal.

Since the care package program of the Celiac Disease Center is funded only by donations, Caroline decided she wanted to raise money to help them help other celiacs like her and her mother.

“She came to me and asked if she could make and sell pony tail holders with ribbons. She wanted the money to be used to send another little girl or boy a care package and stuffed animal,” said Cassandra. “She made all the items herself, sold them for $4.00 each, and collected over one hundred dollars!”

Dr. Stefano Guandalini is the founder of the University of Chicago Celiac Disease Center. At her annual appointment with him, Caroline told him about how and why she wanted to raise money to help.

Celiacs helping celiacs. :)


Gluten-Free Dunkin’ Donuts Are Here

dunkindonutsDunkin’ Donuts fans unite – the company is readying to sell gluten-free cinnamon-sugar doughnuts and blueberry muffins in stores nationwide this year, positioning itself as the first in the fast food industry to offer gluten-free pastries.

The company was pleased with the results of its pilot in Massachusetts locations earlier this year and the gluten-free items are now available in the Hartford, Connecticut area.

Note that the new menu items are not necessarily lower in calories than other baked goods sold by Canton, Massachusetts-based Dunkin’ Brands. The wheat-free doughnut has 320 calories, while its glazed doughnut has 260 calories. The gluten-free blueberry muffin has 400 calories versus 460 for the standard version and 410 for a reduced-fat one. So, though the tasty eats will be better alternatives for those who are gluten intolerant, they will not necessarily be better for you. They are still doughnuts, after all.

The suggested prices are $1.89 for Dunkin’s gluten-free doughnuts and $2.39 for muffins. The Dunkin’ chain has more than 7,300 U.S. shops.

Afterglow Cosmetics | Triumph Dining Product Review

afterglow-newWhen you’re on a strict gluten-free diet, it’s not only food and drink that you have to watch out for. Anything which goes in you mouth, such as toothpaste, mouthwash and lip products, must also be checked for gluten. Many lip-sticks contain wheat-based oils and proteins so watch out! You don’t want to be strictly gluten-free, just to be keep poisoning yourself with a little bit of lipstick every day.

There are a few company on the market which offer gluten-free cosmetics but Afterglow Cosmetics are the first line of cosmetics to be certified gluten-free by the Gluten-Free Certification Organization (GFCO). Continue reading “Afterglow Cosmetics | Triumph Dining Product Review”

Gluten-Free Market Growing Faster Than Gluten Sensitivity

It’s estimated that around 1% of the U.S. population suffer from celiac disease. More suffer from gluten intolerance or have other health conditions which benefit sticking to a gluten-free diet. Still, gluten sensitivity, including celiac disease and other causes, is estimated to affect less than 2% of the U.S. population. So why is the market for gluten-free foods growing as fast as it is?

An interesting article from Gastroenterology and Endoscopy News reports that the annual market for gluten-free foods in the United states was more than $4 billion. That’s a whole lot of gluten-free food if only 2% of the population are thought to be affected by the protein.

This huge increase in the availability of gluten-free foods has increased awareness of gluten sensitivity, but investigators from Columbia University, who presented their findings at last year’s annual meeting of the American College of Gastroenterology were unable to find a corresponding increase in the prevalence of problems with digesting gluten.

Whilst diagnosis of celiac disease is increasing slightly, the National health and Nutrition Examination Survey (2009-10) found that most of the people who were following a gluten-free diet did not have a celiac diagnosis.

We know that gluten-free foods seem to appeal to many people who don’t need to be eating gluten-free but what are the reasons for this? Is non-celiac gluten sensitivity being drastically underestimated? Perhaps those are eating gluten-free to help with other conditions such as thyroid problems? Or is is simply fad-dieting?

I would love to see more research on this topic! What are your thoughts? Why do you eat gluten-free? Why do you think the market for gluten-free foods has grown so drastically over the last few years?