Weekly Highlights in the Gluten Free World 3/29/14

Between Twitter, Google, and Pubmed there are so many interesting gluten free recipes, articles about the diet, and research regarding Celiac and gluten sensitivity. This week I’m sharing a few articles, one in particular addressing non-Celiac gluten sensitivity which happens to be my diagnosis.

Introducing Gluten Free Moon Pies: Do you remember those wonderful packaged treats that your mom and dad would slip into your lunch box for you to enjoy at lunch? Ah yes, I do, unfortunately those memories are getting more and more distant as the years pass. Thanks to adventurers like Cara at Fork and Beans, some of these delicacies will reenter our lives once again. Get ready for this, Cara has smooshed together three graham cookies, separated them with a divine marshmallow filling, and dipped the stacked delight in a chocolatey coating and voila a homemade, gluten free moon pie! These look absolutely delicious, and will make many of us gluten free eaters, children and adults alike, very happy! Ready to give these a try yet? I for one printed and added this recipe to my must make section of my recipe book immediately, so without further ado here you go!

Dr. Peter Green at the Celiac Disease Center: Several years ago, when I was undergoing the tumultuous process of diagnosis, I received countless negative test results. There’s probably nothing more daunting then feeling incredibly sick only to keep receiving negative test results. I finally was tested for Celiac, but much to my dismay came up only with another negative. After learning of a family history of gluten intolerances and Celiac, I tried out the gluten free diet and finally found my own diagnosis. In this interview with Peter Green of the Celiac Disease Center at Columbia University, he addresses the somewhat newness of Celiac and non-Celiac gluten sensitivity. Although the disease is by no means new, it is somewhat under discussed among the medical community, hence the apprehension to suggest a food sensitivity as a diagnosis. Additionally, as in my case, when Celiac tests come up negative either due to true lack of disease or inaccurate testing, there is no additional testing as of yet to diagnose a gluten sensitivity, only suggestion to treat with a gluten free diet. If you’d like to read more of this interview and hear Dr. Green’s take on a future Celiac treatment, follow the link here

Ultimate Guide to Understanding Gluten Free Labeling: When I first went gluten free, to say that I was confused by all of the labeling dos and don’ts would be a serious understatement. Since then, I now can navigate a bit better through a sea of products that do not explicitly state gluten free on their labels. Unfortunately, there still exists so much ambiguity in the world of labeling with regards to allergens, specifically gluten content. Standards for allergen labeling are so inconsistent between companies and draw so much confusion for the gluten free shopper. In the Gluten Free School’s labeling article, they attempt to diagnose the meaning of the term gluten free as well as other common allergen statements. They explain that a gluten free statement generally indicates that gluten levels fall below a threshold of 20 parts per million. Among the products that are labeled gluten free, there exists those which contain a label of certification which differ from others that are generically labeled with the term “gluten free.” Visit Gluten Free School here and you’ll learn much more regarding the ever so confusing allergen statements.

Before You Buy Gluten-Free Products: The availability of gluten free products has markedly increased over the years along with the number of individuals requiring or opting to use these products. As the gluten free diet is being promoted as a healthier lifestyle, there is a growing demand for more gluten free products. Unfortunately, each of the new gluten free shoppers will learn in only a few short shopping trips, the elevated cost associated with gluten free shopping. Despite the growing availability of gluten free groceries these products continue to be more expensive than their regular, non-gluten free counterparts. According to Fox Business, consumer reports estimate that gluten-free products can cost two to three times more than regular non-gluten free products which I completely agree with. Thankfully many mainstream brands, such as Barilla and Betty Crocker, are hopping on the bandwagon and beginning to produce products which are competitive with strictly gluten free brands. Learn a few more gluten free shopping tips here in Fox Business’ article.



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