Monthly Archives: October 2013

Triumph Dining Cider Week | Ciderboys

CiderboysCider Week on the Triumph Dining Blog is fast becoming one of our favorite weeks. British manufacturers have historically owned the hard cider market, a market that’s naturally gluten-free. In the past 12 months there have been more new ciders added to the market than we can even count. In reality, we are working hard to count them all for our next edition of the Triumph Dining Grocery Guide.

Wisconsin’s Ciderboys Hard Cider has kept alive the region’s wonderful cider-making tradition with six new offerings that our readers should love.

Click to continue reading »

Triumph Dining Cider Week | Tieton Cider Works


Washington State has long been well regarded for its apple growing.  But the apples used to make sparkling cider are a completely different breed from your typical Gala, Fuji or Granny Smiths. Cider apples are a wilder, inedible bunch with higher sugar levels for fermentation.

Drawing upon his loves of food and drink, Tieton Cider Works co-owner Craig Campbell decided it was time to start harvesting apples made for cider production. Campbell’s degree in horticulture from Washington State University as well as 33 years on his resume in marketing produce surely helped a bit too.  These days, Tieton has one of the top acreages of cider apples in the state and utilizes the produce to craft its tasty ciders.

Tieton’s apples are farmed on Harmony Orchards, a family-owned business in Tieton that sits at an elevation of 2,000 feet, making it ideal for growing food at slightly cooler temperatures.

Tieton’s products include Apricot cider, a blend of crisp apple flavor and apricot tartness.  The cider took a year to perfect and is now Tieton’s most popular cider.  It even garnered the 2012 Readers’ Choice award for Best Cider in the Northwest from Northwest Brewing News.  Other specialties include its cherry cider with infusions of cinnamon and clove, a Wild Washington Apple cider and a Yakima Valley Dry Hopped Cider.  Our tester gave it an A+.

Tieton ciders can be purchased from retailers in Alaska, California, Idaho, Illinois, Oregon, Texas and various places in Washington.

Further Trials For Possible Celiac Treatment | Triumph Dining

Further trials of a drug which could some day treat celiac disease have been approved and will begin later this year. Trials will be carried out in two-parts (single and repeated) in 32 patients at a world-leading site for celiac disease research in Finland. The study will be a double-blind, placebo-controlled, dose escalation study of the drug, currently named BL-7010

The primary objective of the study is to assess the safety of single and repeated ascending doses of the drug in well-controlled celiac patients.

So, what exactly is this drug and how does it hope to treat celiac disease?

BL-7010 has a high affinity for gliadins, the proteins in gluten which cause celiac disease. By segregating these proteins, the drug effectively masks them from enzymatic degradation and prevents the formation of peptides which trigger the immune system. The drug is eventually excreted with gliadin from the digestive tract, preventing the absorption of these peptides into the blood. This significantly reduces the immune response triggered by gluten.

“We are very enthusiastic about this unique product, which is generating a lot of excitement from both the scientific and medical communities. Despite the unmet medical need and the huge size of the celiac market, there is no available treatment for the disease apart from a lifelong gluten-free diet, which is extremely difficult to maintain. Since there are also very few products currently in clinical-stage development, we see a significant opportunity in this market for our product.” – Dr. Kinneret Savitsky, Chief Executive Officer of BioLineRx (the biopharmaceutical development company developing the drug).

We look forward to hearing more about this trial and it’s findings!


Post authored by Laura (Gluten Free Traveller)

GFAF Expo in Dallas | Triumph Dining News

largeThe wonderful Gluten & Allergen Free Expo is back for it’s final stop of 2013 and this time it’s coming to Dallas!

If you’ve been to one of these events before, you’ll know how much fun they are and we hope to see you again. If you haven’t, don’t miss out and I promise you won’t be disappointed. Fantastic vendors (including Triumph Dining!!) will be there, along with speakers and experts from the celiac and gluten-free community. It’s a great place to learn about and try new products and to hear what the gluten-free chefs, doctors and other experts have to share. Click to continue reading »

Welcome Blogger Julie Koslen Diehl

We’re proud that Julie has joined the Triumph Dining blogging lineup.

Julie has been gluten-free for eight years now and has taken an active role in helping others new to a gluten-free lifestyle. In fact, she was one of the first people I met along my own experiments in avoiding gluten.

Julie, her husband, two sons and dog live in Chicago-land. She is committed to helping Triumph Dining blog and newsletter readers learn about new products to market, safe restaurants and ways to live gluten-free.

Prebiotic Sugar May Improve Gluten Free Bread | Triumph Dining

Researches have found that sugar substitutes may optimize nutrition and improve the quality and taste of gluten-free bread.

You many be thinking that gluten-free products often have enough added sugar and other nonsense so do we really need more? I’m with you, but I also think this is some interesting research; most of the gluten-free bread on the market is pretty mediocre.

Researchers from the University of Campinas in São Paulo, Brazil say that adding prebiotic and sweetener “opens up new opportunities to develop gluten-free breads that may present similar properties to those of wheat-based breads.”

Prebiotics like inulin and oligofructose (fructoologosaacharides), try saying that one after a shot of tequila!, belong to a class of carbs known as fructans and they can have a positive influence on physiological and biochemical processes in the body, resulting in the improved health and reduction in the risk of developing many diseases. This is interesting since many people with celiac disease go on to develop other autoimmune disorders.

The study found that gluten-free breads make with oligofructose were the most acceptable in terms of overall enjoyment, including aroma, volume and texture of the bread. Oligofructose gave tasters a perception of sweetness in the bread, not far from that of raw sugar.

Post authored by Laura (Gluten Free Traveller)

Modern Wheat May Not Explain Rise in Celiac | Triumph Dining

Research conducted in a variety of different countries has shown that there is a definite rise in people being diagnosed with celiac disease. In the last couple of weeks we wrote about rising levels in both Scotland and Australia. Why would this be? Is modern wheat the reason for this increase or it is something else?

The following article was originally published on 09/27 on

There has been a lot of talk recently about how modern varieties of wheat may be to blame for the rise in celiac disease but not everyone believes this is really the case.

Most of you will have heard of the book, Wheat Belly. It says that modern wheat is different from the wheat our ancestors ate and removing it from our diets will help all of us to feel better.

“Wheat is the most destructive thing you could put on your plate, no questions.” says Wheat Belly author, William Davis. “You take wheat out of the diet and you literally see lives transformed.”

The book has been very popular and lots of people follow this belief but I’ve always been a little cynical. I was excited to find this article from NPR, which challenges this belief and suggests we need to look further at the reasons for the rise in celiac disease.

Most doctors are not of the same opinion as Davis and don’t believe that wheat causes problems for most people. Davis’ theory is that the wheat of years ago did not make people sick and it’s modern strains are to blame. However, whilst breeders did introduce new varieties of wheat around 40 years ago, scientists who work with the crops don’t believe that it’s making more people sick that it used to.

Donald Kasarda, a research chemist for the USDA, has studied gluten proteins for more than 40 years. He is extremely skeptical that the rise in celiac disease is related to this modern wheat. Kasarda found no significant differences between the gluten levels in wheat during the early part of the 20th century, compared with those from the latter half. So, if there isn’t more gluten in modern wheat than the wheat of the past, can we really blame modern wheat for an increase in celiac disease?

Kasarda presented his research at this week’s International Celiac disease Symposium in Chicago. “When it comes to an increase of gluten in modern wheat? I didn’t find any evidence that this is true.”

Daniel Leffler, who directs research at the Beth Israel Deaconess Medical Center shares this view. He believes that the increase in celiac disease is due to many different factors, including the Hygiene Hypothesis – the idea that the environment in which we live has become so clean that our immune systems no longer have to fend off many bugs and infections, the result being that our immune systems overreact to things which should be harmless; such as wheat and other allergens.

Other theories are possible changes in gut bacteria, antibiotic use and the early introduction of wheat to babies. There is of course also the growing awareness of and testing for celiac disease.

Whilst we don’t have all the answers yet, this is certainly a fascinating topic. and I eagerly await further research into the reasons for the rise in celiac disease!

What are your thoughts on this? Is modern wheat to blame, or at least a contributing factor, for the rise in celiac disease? Or is it something else?

Post authored by Laura (Gluten Free Traveller)

Celiac and Autism | Triumph Dining

286668700_640There are plenty of articles out there which talk about a link between celiac disease and autism. Many autistic children show a vast improvement in symptoms when they stick to a strictly gluten-free diet.

Interestingly though, a new nationwide study from Sweden claims that there is no link between celiac disease and autism spectrum disorders (ASD).

In the study, people who were diagnosed with an autism spectrum disorder were no more likely to be diagnosed with celiac disease than people without ASD. Click to continue reading »