If where you live is like where I live (western Pennsylvania), the current weather won’t quite jive with what I’m about to say, but I’m going to say it anyway:

If you haven’t done so yet, now is an excellent time to plant a (gluten-free) kitchen garden.

There are plenty of reasons to make time for gardening, whether you’re growing things on a part of your yard or in some pots on your fire escape. Some of my favorite reasons:

• plants are pretty! Who doesn’t love more greenery?
• it’s (relatively) cheap! There’s always a way to make hobbies expensive, but you can grow a few plants for much less than it would cost you to buy them in the store
• the plant does all the hard work, you reap all the benefit
• you’ll know exactly what you’re eating and where it came from
• you’ll totally get the locavore badge for your Girl (or Boy) Scout sash

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Exciting news from our friends at Hidden Valley!

Coming soon to a store near you, there’s going to be one fewer thing hiding in your shopping cart. According to this press release, those salad dressings and mixes which are gluten-free will be clearly labeled as such thanks to new packaging.

This isn’t a reformulation of any products – neither ingredients nor manufacturing practices are changing – but a, “stronger and clearer assurance to the growing number of people who are seeking gluten-free products.” While the new packaging will be rolled out shortly, you might not see it in your local store for a while. This is OK; any of their products that have traditionally been gluten-free (but unlabeled) will still be safe.

The new labels will include a yellow and green icon like the one in the image here.
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By Zach

What if we were to tell you that gluten-free is no longer just a rising demand in the food industry, but one that is tiptoeing its way into the $1 billion cosmetic industry as well? Well, its true. Just like nutrition enthusiasts demand more detailed descriptions about nutrition facts and ingredients, “A growing number of people are demanding the same thing of their cosmetics,” says Kristi Krueger of Local 10 news in Florida.

Gluten-free consumers are now requesting everything from lotions to lipstick to be labeled in a more easy-to-read fashion for their own health benefits. Although gluten-free makeup and skin care products certainly aren’t as much of a hot topic as gluten-free foods, there has certainly been measures taken to cater to customers who are sensitive to gluten-containing beauty products. Research in this area is still in its cocoon stage, but companies like Afterglow Cosmetics and Jane Iredale are definitely responding to their clientele’s wishes.

As one can understand, people who don’t want any kind of gluten in their food are just as likely to not want it anywhere on their skin. Some of the hottest beauty products today are those that are guaranteeing wheat-free and gluten-free products on the shelves. Lipstick is a huge concern for customers who are severely intolerant to gluten as lipstick has the likelihood of becoming ingested, in turn being dangerous to the individual. The same concept can be applied to toothpaste, gum or any other items that can ultimately be harmful if swallowed due to traces of gluten.

On the other hand, it should be noted, that not every skin irritation from beauty products like makeup and moisturizers are caused by gluten ingredients. Dr. Mark Nester, a dermatologist from Skin and Cancer Associates, suggests that other ingredients such as formaldehyde and silicone are also standard causes of rashes and break outs, as well as the common mistake of using expired cosmetics.

Of course, there’s always going to be those skeptical people out there that think the gluten-free phenomena is just going to be another way for a billion-dollar industry to take advantage of people’s hypochondria, but there really seems to be a serious need for people with gluten intolerance to feel fairly treated and not ostracized due to their genetics. So for all you advocates of gluten-free cosmetics and clearer labeling of ingredients, demand your gluten-free makeup and be proud of your own genetic makeup!

We’re coming up on a very special time of year: May, aka National Celiac Awareness Month. There are oodles of activities that happen during May, but one of our favorites is the Gluten Intolerance Group’s Chef to Plate Campaign.

To borrow from the GIG’s own description, “the Chef to Plate Campaign is a grass-roots campaign designed to help spread awareness of gluten intolerance through the use of restaurants that offer a gluten-free menu. It is free for restaurants to join. We simply ask that they post educational table tents and/or posters during the month of May—to celebrate National Celiac Awareness Month.”

Hundreds of restaurants around the world participated last year, reaching more than 7 million diners. This year there are more than 1,400 restaurants participating — more than a 50% increase from last year’s event!
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By Zach

The rumors are out about gluten-free lifestyles being a waste of time and money for people who don’t actually have an intolerance to gluten. However, as we know, some rumors are true, yet some are not, and some are just used to fan the flames of badmouthing just for slander’s sake.  Regarding gluten-free diets being a waste of time and money heavily depends on the individual and their intentions of abstaining from gluten.

If we were to ask celebrities like Oprah and Gwenyth Paltrow, who are cheerleaders for gluten-free, they would tell us something along the lines of Miley Cyrus’s recent twitter post, which reads: “Everyone should try no gluten for a week! The change in your skin, phyisical [sic] and mental health is amazing! U won’t go back.” However, if you poll the average gluten-free goer, then you might find that some are just “In it to thin it,” which really isn’t the most practical intention. Just like Atkins, vegetarian or vegan eating habits, a gluten-free eating habit may seem like a healthier alternative, but the healthy aspects of these diets is the dedication and discipline applied to them. The fact that bacon is Atkins-friendly, Oreos are vegan and potato chips are vegetarian debunks the theory that just because you participate in these diets doesn’t automatically mean you are or will become a slim and lithe health nut.

Sugar, calories, fats and carbs are all active compounds in gluten-free foods that any conscious eater should balance throughout their diet. Of course, all these contents are not diabolical, they are essential for sustaining one’s fitness and figure. What’s deceptive about eating gluten-free is that it appears to be low-carb and seems to ward off the world of sticky sweets, which is not the case at all. To illustrate, we just published an article about all the chocolaty gluten-free items that Hershey’s has to offer, which definitely don’t skimp on the fat and saturated fats. This is to say, the gluten-free grocery store has its fair share of tantalizing temptations.

Statistics taken from a survey by Time suggest that only about 8-12% of people are gluten-free for gluten intolerant reasons (1 out of 133 being Celiacs), 50% are gluten-free to be “healthier” and 30% are gluten-free to control their weight. Despite the promotions from celebrities and whoever else, it should be noted that gluten-free and healthier eating are not interchangeable, though eating less processed foods, pizza and carb-loaded foods is usually a step in a lighter direction.

This is not to say that a gluten-free diet cannot be beneficial. In fact, a study of 3,000 people who were diagnosed with gluten sensitivity and then put on a gluten-free diet ended up feeling fewer gastrointestinal problems and showed significant signs of improvement in terms of their health. Also, whether you believe it or not, a placebo effect might play a role in why a lot of gluten tolerant people still tout the gluten-free diet. David Levitsky, a nutrition and psychology professor at Cornell University, opines “If you believe in a cause of your disorder, it becomes the cause.” He continues with, “We see this in many different studies. If you believe it, you change your behavior in the direction of being cured.”

So whether your reasons for being gluten-free are due to you actually being allergic to gluten or because you are trying to slenderize your structure, keep in mind, that you’ll still have to discipline yourself to be healthy and fit because a gluten-free diet doesn’t automatically pump nutritious foods into your body nor give you celebrity curves.

By Zach

For all you gluten-free individuals out there who might be chocolate-covered bakers, sweet-tooth suckers and/or dessert devotees, you’re probably going to enjoy this long-awaited bit of news from Hershey’s. Indefinitely, Hershey’s has recited their “Check the Label” mantra to gluten-sensitive consumers, but, as of a few days ago, they have virtually been able to put that bulletin to rest. Though, for an ultra safe measure, they still recommend a quick checking.

Finally, feast your eyes on the list of Hershey’s gluten-free products that they nicely assembled for the gluten-free community. MmmMmmMmmm! Butterscotch baking chips, Almond Joys, York Peppermint Patties, dark chocolate syrups….the whole nine yards! Please do keep in mind, not all of Hershey’s candies are gluten-free and an assortment of their seasonal sweets contain gluten ingredients – like their seasonal-shaped Reese’s peanut butter cups.

Here’s to a more feasible indulgence of gluten-free sweets!

Also, Hershey’s recently went on the record to issue a press release to clear up the water about the relationship between their index of products and the gluten-free standards defined by the FDA. Below is the printed disclosure that you can find on their website regarding which Hershey’s products are qualified, by FDA standards, to be labeled gluten-free.

“Hershey is committed to providing products that meet your dietary needs, and many people today are interested in gluten-free foods.

A food bearing a gluten-free claim does not contain the protein from wheat, rye, barley, spelt, kamut, triticole, farina, vital gluten semolina, malt vinegar or protein derivatives of these foods.

For your convenience, the current products listed below have been fully evaluated and qualify as gluten free using standards proposed by the US Food and Drug Administration (FDA).

Please note this list is not all inclusive as we have other gluten-free confections. The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase.”

Oh man. Easter kind of snuck up on us this year. Did you have a nice one? I sure hope so.

Now, I saw a lot of buzz on the gluten-free blogosphere from parents who were considering candy-free Easter baskets — which is pretty neat. Still, I’m willing to bet that at least two or three of you went the traditional route and are now faced with a dilemma: what to do with all the leftover Easter candy?

Of course, the short answer is: eat it, you silly goose! Chocolate is delicious. But everyone knows that there can be too much of a good thing — and that’s where these neat ideas come in handy. There are plenty of ways to take your gluten-free Easter candy and reimagine it in new and delicious (and still gluten-free!) ways:
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There's more than just edamame on the menu!

P.F. Chang’s has long earned brownie points amongst the gluten-free community for their careful gluten-free menu: not only are there lots of options, but all gluten-free dishes go on special plates to avoid accidental mishaps.

Now, they’re poised to gain even more brownie points. According to a press release from earlier this week, their lunch menu has expanded —  combo plates served with soup or salad for less than $10 — and a special April-only Facebook app that gives people chances to win gift cards. Enough of the choices for the combo plate are gluten-free (or can be made gluten-free) to make choosing your meal a difficult task.

Perhaps even more exciting, the gluten-free menu has grown!

New items on the gluten-free menu include a Vietnamese Crab Salad, Caramel Mango Chicken, Lemon Scented Brussels Sprouts, and Crab Fried Rice. There are also two “former favorites” making a grand re-entry: Dali Chicken, and Philip’s Better Lemon Chicken.

You can read the full menu here — just click “gluten-free” at the top of the menu.

Two related notes:

1) Did you know that P.F. Chang’s also has a lower-priced / more everyday offshoot called Pei Wei Asian Diner? Not so surprisingly, they also have a very well-established gluten-free menu.

2) Looking for more gluten-free restaurants? Why not check out our handy-dandy gluten-free restaurant guide? There’s sure to be something in your neighborhood to tickle your taste-buds.

Are these sandwiches in your future?

As with any post about medications pertaining to celiac disease, I want to start this one off with some managed expectations: the research contained in the next few paragraphs is promising, but don’t go out and buy yourself a croissantwich just yet.

But: there is research! And it is promising! Eventually, one of these years, probably, we will have a whole host of options for how we choose to interact with gluten. Today’s exciting research tidbit comes out of Israel, where a company called BioLineRx has announced pre-clinical results of a drug that reduces the toxicity of gluten for people with celiac disease.
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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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