I have a theory that I want to share with anyone who will listen. I do believe that a gluten free diet would benefit children on the spectrum. Gluten is a toxic protein for everyone. We cannot digest it properly and thus chaos erupts! I cannot tell you how many people I have met that have children on the spectrum and also have celiac disease. I believe there is a connection. My own son has spectrum issues.
I believe 30% of all Americans carry these celiac genes. Wouldn't it be something if we could find out what specific genes these children on the spectrum have in common! I also believe that the genes are triggered by the vaccination schedules. I am not against vaccinations, however, I would suggest that you develop your own schedule and ask the doctors to separate them (especially the MMR). They can do this, but this is inconvenient for the doctor. Do what you know your GUT is telling you! (No pun intended)
Many parents say that the GF diet doesn't work for their children. If you cheat once in a while and give them a gluten-filled snack, it won't work. Also, you may not be aware of the hidden gluten-containing ingredients in everyday foods- Rice Krispy treats have malt flavoring (malt is made from barley and that contains gluten!)
You may be toasting their GF bread in the same toaster that you toast your Wonder bread. This is a cross-contamination issue. Crumbs can contaminate the GF bread etc...
If you are going to try a GF diet for your child on the spectrum, you need to educate yourself on the hidden gluten containing ingredients, why you can not cheat, and possible cross contamination issues in your kitchen.
I have not mention casein free (CF) information because I do not know enough about this to share. Please visit http://www.gfcfdiet.com/
Tuesday, November 11, 2008
Sunday, October 26, 2008
Is your prescription gluten-free?
If you take meds (over -the -counter or prescribed by a doctor) you need to know if they are gluten-free. Don't assume the pharmacist or doctor will know. My experience is that they do not know and it is up to you to find out. Check out www.glutenfreedrugs.com for information.
Saturday, September 27, 2008
Upcoming Events
Wednesday, November 12, 2008 - 6:30 - 8:00pm
2008 Update: What's New in the Treatment of Celiac Disease
Speaker:Location:Other Event Info:RSVP:
Mark DeMeo, MD, Director, Adult Celiac Disease Program at Rush Rush University Medical Center Armour Academic Facility, Room 540 600 S. Paulina, Chicago, IL 60612 312-942-8570
Dr. Mark DeMeo is the head of the Adult Celiac Disease Program at Rush. At this free seminar, he will be provide patients with the latest news and research in the management and treatment of celiac disease. Transportation Info: By Car: Rush University Medical Center is located off the Eisenhower Expressway (I-290) at Paulina/Ashland. From the east, take a left a the light onto Ashland, and then a right onto Harrison. Follow signs for the parking garage. From the west, take the Paulina/Ashland exit, then take a right onto Ashland and then your next right onto Harrison. Follow signs for the parking garage. For more information and directions, visit http://www.rush.edu/. By Train: Metra riders to Union Station then the #7 bus to Paulina. From Northwestern Train Station, #7 bus from Canal and Jackson to Paulina Street.
Every Month
Check for support group information on the right hand side of this website under support groups in your area!
2008 Update: What's New in the Treatment of Celiac Disease
Speaker:Location:Other Event Info:RSVP:
Mark DeMeo, MD, Director, Adult Celiac Disease Program at Rush Rush University Medical Center Armour Academic Facility, Room 540 600 S. Paulina, Chicago, IL 60612 312-942-8570
Dr. Mark DeMeo is the head of the Adult Celiac Disease Program at Rush. At this free seminar, he will be provide patients with the latest news and research in the management and treatment of celiac disease. Transportation Info: By Car: Rush University Medical Center is located off the Eisenhower Expressway (I-290) at Paulina/Ashland. From the east, take a left a the light onto Ashland, and then a right onto Harrison. Follow signs for the parking garage. From the west, take the Paulina/Ashland exit, then take a right onto Ashland and then your next right onto Harrison. Follow signs for the parking garage. For more information and directions, visit http://www.rush.edu/. By Train: Metra riders to Union Station then the #7 bus to Paulina. From Northwestern Train Station, #7 bus from Canal and Jackson to Paulina Street.
Every Month
Check for support group information on the right hand side of this website under support groups in your area!
ALLERGAROO-All Natural Ready Made Dishes
I cannot tell you enough how great the GF Cooking Expo was-Great Job JEN! Another of my favorite vendors was ALLERGAROO http://www.allergaroo.com/ This awesome company was founded by Tabor, a mother of 2 children with multiple food allergies. The products are free of the 8 most common food allergens: wheat/gluten, milk, soy, peanuts, tree nuts, eggs, fish and shellfish.
Each 8 oz. package of Chili Mac, Spyglass Noodles and Spaghetti are microwave ready. I tried the Chili Mac and it was fantastic. These ready to take meals would be great for on -the- go people, travel, and quick after school meals. I highly recommend them.
Tabor said that they are available at some Jewel Stores in the Chicagoland area. For more information call her at 314-256-1433 or email her at info@allergaroo.com
Each 8 oz. package of Chili Mac, Spyglass Noodles and Spaghetti are microwave ready. I tried the Chili Mac and it was fantastic. These ready to take meals would be great for on -the- go people, travel, and quick after school meals. I highly recommend them.
Tabor said that they are available at some Jewel Stores in the Chicagoland area. For more information call her at 314-256-1433 or email her at info@allergaroo.com
GF Bread by Andrea's Fine Foods
I had a fantastic time at the GF Cooking Expo in Oakbrook, IL. It was a great 2 days and I enjoyed talking to everyone. There were a lot of great vendors at this event. One of my favorite vendors was Andrea's Fine Foods http://www.andreasfinefood.com/ She had sandwich bread for sale ($7/loaf).
I tired it and immediately thought it was the best bread I have ever tasted! I swear you will enjoy it! You don't even have to toast it! I am down to my last loaf (freezes nicely) and will be buying more. Please contact her at 636-536-9953 or visit http://www.andreasfinefood.com/. She is looking for support groups in the area to contact her-she wants you to try her bread for FREE!
I tired it and immediately thought it was the best bread I have ever tasted! I swear you will enjoy it! You don't even have to toast it! I am down to my last loaf (freezes nicely) and will be buying more. Please contact her at 636-536-9953 or visit http://www.andreasfinefood.com/. She is looking for support groups in the area to contact her-she wants you to try her bread for FREE!
Saturday, July 12, 2008
GF Foods become tastier!
From Digestive Health SmartBrief
Gluten-free foods becoming tastier, more healthful
Companies are using more diverse ingredients and baking techniques that add taste, texture and healthful ingredients to gluten-free foods. One new trend is the use of ancient grains -- amaranth, quinoa and teff -- that do not have the gluten proteins that trigger celiac disease and also don't require the addition of fat and sugar to make the food palatable and help it stick together. Los Angeles Times (free registration) (7/7)
Gluten-free is the new health trend: Going gluten-free is a growing trend, and it's not just celiac disease patients who are adopting the diet. Some people believe a diet without gluten is just healthier or can help relieve digestive problems and boost energy. Los Angeles Times (free registration) (7/7)
Gluten-free foods becoming tastier, more healthful
Companies are using more diverse ingredients and baking techniques that add taste, texture and healthful ingredients to gluten-free foods. One new trend is the use of ancient grains -- amaranth, quinoa and teff -- that do not have the gluten proteins that trigger celiac disease and also don't require the addition of fat and sugar to make the food palatable and help it stick together. Los Angeles Times (free registration) (7/7)
Gluten-free is the new health trend: Going gluten-free is a growing trend, and it's not just celiac disease patients who are adopting the diet. Some people believe a diet without gluten is just healthier or can help relieve digestive problems and boost energy. Los Angeles Times (free registration) (7/7)
Sunday, June 22, 2008
Celiac Disease Foundation & Juice PLUS+
I am a member of the Celiac Disease Foundation and just finished reading the Winter 2008 newsletter. I have been eating Juice PLUS (fruits, vegetables & grains) capsules for sometime. I was pleasantly surprised to listed on page 9, "Product News", of the CDF newsletter.
It stated, "Juice PLUS+ capsules are regularly tested using Tepnel ELISA methodology (AOAC method 991.19) for the presence of gluten, and can be classified according to the Codex Alimentarius Commission standard as gluten free."
I am a wellness educator and I enjoy educating people on the relationship between nutrition and disease. I do recommend Juice PLUS+ to everyone. It has been clinically proven to put the immune system into balance. Anyone with an autoimmune disease, or any disease, can benefit from better nutrition. Juice PLUS+ is whole food nutrition.
If you would like to order Juice PLUS+, please visit http://www.addsomejuice.com/ A portion of the proceeds, generated from customers with celiac disease, will be donated to the University of Chicago Celiac Disease Center.
To become a member of CDF visit http://www.celiac.org/
It stated, "Juice PLUS+ capsules are regularly tested using Tepnel ELISA methodology (AOAC method 991.19) for the presence of gluten, and can be classified according to the Codex Alimentarius Commission standard as gluten free."
I am a wellness educator and I enjoy educating people on the relationship between nutrition and disease. I do recommend Juice PLUS+ to everyone. It has been clinically proven to put the immune system into balance. Anyone with an autoimmune disease, or any disease, can benefit from better nutrition. Juice PLUS+ is whole food nutrition.
If you would like to order Juice PLUS+, please visit http://www.addsomejuice.com/ A portion of the proceeds, generated from customers with celiac disease, will be donated to the University of Chicago Celiac Disease Center.
To become a member of CDF visit http://www.celiac.org/
Monday, June 9, 2008
Red Robin- Gluten Free Menu? Is it safe?
I thought I would share this information with everyone. My sister -in- law and I both have celiac disease~ what are the chances of that! This weekend we are celebrating my husband's birthday and Father's day, so we were looking for a GF friendly restaurant. I thought Red Robin was okay, you can get a burger wrapped in lettuce and the french fries are fried in a dedicated frier (no Red Robin seasonings on either). In fact, I ate there last week and had the above items without and outwardly ill effects, so that is why I suggested it.
Shame on me for not reading the fine print on the GF menu. I had it emailed to me from Angel at corporate angel@redrobin.com
Hi Lori,
All of our Red Robin restaurant team members are trained in proper allergy food handling. Please notify your server of your allergy and they will notify the manager on duty who will supervise your food preparation.
Thank you for choosing Red Robin!
Here is what the menu reads in red print
PLEASE READ:
Note: This page must accompany any and all allergen
information provided by Red robin.
(By the way, this page was not given to me at the Bolingbrook restaurant the day I ate there.)
THIS INFORMATION IS VALID ONLY FOR SELECT U.S. RED
ROBIN RESTAURANTS. RED ROBIN RELIED ON OUR SUPPLIERS’
STATEMENTS OF INGREDIENTS IN DECIDING WHICH PRODUCTS
DID NOT CONTAIN CERTAIN ALLERGENS. SUPPLIERS MAY
CHANGE THE INGREDIENTS IN THEIR PRODUCTS OR THE WAY
THEY PREPARE THEIR PRODUCTS, SO PLEASE CHECK THIS LIST
TO MAKE SURE THAT THE MENU ITEM YOU LIKE STILL MEETS
YOUR DIETARY REQUIREMENTS.
FROM TIME TO TIME WE MAY SUBSTITUTE PRODUCTS DUE
TO INVENTORY SHORTAGES. WE CAN’T BE SURE THAT THE
SUBSTITUTE PRODUCTS WILL BE FREE OF THE ALLERGEN YOU
WISH TO AVOID.
AS WE COOK, PREPARE, AND SERVE YOUR MEAL, THE LISTED
MENU OPTION MAY COME IN CONTACT WITH THE ALLERGEN YOU
WANT TO AVOID. FOR EXAMPLE, WE MIGHT COOK THE LISTED
MENU OPTION ON THE SAME BROILER AS A MENU ITEM THAT
CONTAINS THE ALLERGEN YOU WANT TO AVOID. THAT’S JUST THE
WAY OUR KITCHEN IS SET UP. RED ROBIN CANNOT GUARANTEE
THAT ANY MENU ITEM WILL BE PREPARED COMPLETELY FREE OF the allergen you are trying to avoid.
Does this sound safe to you? So what if they have a GF menu! They certainly do not want the the business of the 3,000,000 plus Americans living with celiac disease~ not to mention our buddies with gluten intolerance! Do your homework, Red Robin! Please do not advertise that you have a GF menu because your safety practices stink! Email Angel angel@redrobin.com and tell her what you think.
We are eating at one of the other GF restaurant listed on this site.....Remember, there is ALWAYS a risk when eating out, however, some restaurants are more safe than others. Don't be fooled just because they offer a gluten free menu!
Shame on me for not reading the fine print on the GF menu. I had it emailed to me from Angel at corporate angel@redrobin.com
Hi Lori,
All of our Red Robin restaurant team members are trained in proper allergy food handling. Please notify your server of your allergy and they will notify the manager on duty who will supervise your food preparation.
Thank you for choosing Red Robin!
Here is what the menu reads in red print
PLEASE READ:
Note: This page must accompany any and all allergen
information provided by Red robin.
(By the way, this page was not given to me at the Bolingbrook restaurant the day I ate there.)
THIS INFORMATION IS VALID ONLY FOR SELECT U.S. RED
ROBIN RESTAURANTS. RED ROBIN RELIED ON OUR SUPPLIERS’
STATEMENTS OF INGREDIENTS IN DECIDING WHICH PRODUCTS
DID NOT CONTAIN CERTAIN ALLERGENS. SUPPLIERS MAY
CHANGE THE INGREDIENTS IN THEIR PRODUCTS OR THE WAY
THEY PREPARE THEIR PRODUCTS, SO PLEASE CHECK THIS LIST
TO MAKE SURE THAT THE MENU ITEM YOU LIKE STILL MEETS
YOUR DIETARY REQUIREMENTS.
FROM TIME TO TIME WE MAY SUBSTITUTE PRODUCTS DUE
TO INVENTORY SHORTAGES. WE CAN’T BE SURE THAT THE
SUBSTITUTE PRODUCTS WILL BE FREE OF THE ALLERGEN YOU
WISH TO AVOID.
AS WE COOK, PREPARE, AND SERVE YOUR MEAL, THE LISTED
MENU OPTION MAY COME IN CONTACT WITH THE ALLERGEN YOU
WANT TO AVOID. FOR EXAMPLE, WE MIGHT COOK THE LISTED
MENU OPTION ON THE SAME BROILER AS A MENU ITEM THAT
CONTAINS THE ALLERGEN YOU WANT TO AVOID. THAT’S JUST THE
WAY OUR KITCHEN IS SET UP. RED ROBIN CANNOT GUARANTEE
THAT ANY MENU ITEM WILL BE PREPARED COMPLETELY FREE OF the allergen you are trying to avoid.
Does this sound safe to you? So what if they have a GF menu! They certainly do not want the the business of the 3,000,000 plus Americans living with celiac disease~ not to mention our buddies with gluten intolerance! Do your homework, Red Robin! Please do not advertise that you have a GF menu because your safety practices stink! Email Angel angel@redrobin.com and tell her what you think.
We are eating at one of the other GF restaurant listed on this site.....Remember, there is ALWAYS a risk when eating out, however, some restaurants are more safe than others. Don't be fooled just because they offer a gluten free menu!
Sunday, May 18, 2008
Maggiano's GF Dinner
I recently had a chance to dine with some friend in the city and I suggested Maggiano's on Clark street. I have heard trhough the GF circles that they will prepare you a fine gluten free meal ( with rice pasta!) They do not have a gluten free menu per se, however, I was treated very well. The manager knew I needed a gluten free meal (I called ahead-and requested this when I made my reservation). I when it comes to gluten free dining it seems that the Lettuce Entainment Restaurants (Wildfire, Maggiano's, PF Changs...) are two steps ahead of the other restaurants!
The head chef came to my table and asked me what I would like. We discussed her recommendations and I chose the linguine rice pasta with Alfredo sauce, shrimp and broccoli. She also showed me a yellow ticket that was attached to my order warning all kitchen staff of a gluten alert (she called it an allergy...).
Even though I could not partake in the bread being dipped in olive oil, I was happy with my bottle of red wine! Everything was great! They even gave me my dessert (a mixture of huge blackberries, blueberries and strawberries with fresh whipped cream) for FREE!
The head chef came to my table and asked me what I would like. We discussed her recommendations and I chose the linguine rice pasta with Alfredo sauce, shrimp and broccoli. She also showed me a yellow ticket that was attached to my order warning all kitchen staff of a gluten alert (she called it an allergy...).
Even though I could not partake in the bread being dipped in olive oil, I was happy with my bottle of red wine! Everything was great! They even gave me my dessert (a mixture of huge blackberries, blueberries and strawberries with fresh whipped cream) for FREE!
Gluten Free Sweets
I am always getting new information and websites emailed to me to share on this website. I was excited to hear about Roh & Jo's Gluten Free Sweets, Inc. What a great resource for people on a gluten-free diet. I do not bake and I am always looking for a shortcut when it comes to cookies, pies and cakes. My birthday is not until January, but I plan on contacting Roh & Jo for my birthday cake! Anyone tried their sweets? Let us know what you think! www.glutenfreesweets.com
Monday, May 12, 2008
I AM GLUTEN FREE
Eating out is still complicated, especially when the people you are dining with don't understand your dietary needs. Sometimes I am made to feel ashamed of my illness. It seems to embarrass some members of my family. This is very sad, and I'm struggling to deal with it. That is why it is important for Celiac's to have a support system. My Mother's day celebration would have been better if we ate at home or a restaurant with a designated gluten-free menu. I like this message card and I will keep a copy of it in my purse from now on. I know there are companies that you can purchase these cards from, but you can also make your own.
Thursday, March 20, 2008
New GF Support Group- River Forest
Gluten Free/Special Diets Support Group-River Forest Whole Foods
6:30–7:30 p.m. Free! Participants must register in advance.
Meet others who are changing to the gluten free way of life to offer your support, share tips and tricks and gain momentum in taking charge of your health. In this our first meeting, Jen Cafferty will bless us with the recipe and demo of one of her great gluten free recipes! Ought to be a terrific first meeting and a great chance to learn. Please call (708) 366–1045 to register. This meeting will be held once a month with a different speaker/demo every month in the café!
Kristy Lockhart Marketing Specialist Whole Foods Market7245 W. Lake Street River Forest, IL 60305kristy.lockhart@wholefoods.com708.366.1045 x 126 fax: 708.366.1044
6:30–7:30 p.m. Free! Participants must register in advance.
Meet others who are changing to the gluten free way of life to offer your support, share tips and tricks and gain momentum in taking charge of your health. In this our first meeting, Jen Cafferty will bless us with the recipe and demo of one of her great gluten free recipes! Ought to be a terrific first meeting and a great chance to learn. Please call (708) 366–1045 to register. This meeting will be held once a month with a different speaker/demo every month in the café!
Kristy Lockhart Marketing Specialist Whole Foods Market7245 W. Lake Street River Forest, IL 60305kristy.lockhart@wholefoods.com708.366.1045 x 126 fax: 708.366.1044
Saturday, March 15, 2008
GOODDAY Gluten-Free
I found this website this morning and I found it to be very good!
Visit http://www.gooddayglutenfree.com/ for great GF food at reasonable prices.
Monday, March 10, 2008
Rose's Wheat - Free Bakery, Evanston
Rose's WheatFree Bakery Is Open!
Allergy-friendly, Roses’ Wheatfree Bakery delivers absolutely delicious 100% gluten and casein free baked goods. Enjoy our oven fresh breads, buns, pastries, cookies, pizza crust and cakes. Custom wedding and birthday cakes are our specialty!
Viisit our retail location and cafe at 2901 Central Street, Evanston, Illinois.
You can always reach us at 847-859-2723.
Soon, you will be able to order online here at http://www.rosesbakery.com/
Allergy-friendly, Roses’ Wheatfree Bakery delivers absolutely delicious 100% gluten and casein free baked goods. Enjoy our oven fresh breads, buns, pastries, cookies, pizza crust and cakes. Custom wedding and birthday cakes are our specialty!
Viisit our retail location and cafe at 2901 Central Street, Evanston, Illinois.
You can always reach us at 847-859-2723.
Soon, you will be able to order online here at http://www.rosesbakery.com/
Saturday, March 8, 2008
Gluten Free Success for the College Student
Gluten Free Success for the College Student is a spiral bound manual that you can use as a checklist and workbook as you go through the college planning process. It then becomes a recipe guide for the student in the dorm room.
This guide will be invaluable to you as an entry student or as a returning student and to parents. If you would like more information or to order your copy of Gluten Free Success for the College Student, please click on this link or go to glutenfreesuccess.com.
Thank you for spreading the word about this valuable resource.
Sincerely yours,
Joanne BradleyGlutenFreeSuccess.com
GlutenFreeGrains.com
jbradley@glutenfreesuccess.com
This guide will be invaluable to you as an entry student or as a returning student and to parents. If you would like more information or to order your copy of Gluten Free Success for the College Student, please click on this link or go to glutenfreesuccess.com.
Thank you for spreading the word about this valuable resource.
Sincerely yours,
Joanne BradleyGlutenFreeSuccess.com
GlutenFreeGrains.com
jbradley@glutenfreesuccess.com
Friday, February 29, 2008
New Gluten Free Grocery -Western Suburbs
OPENING IN APRIL, 2008
GLUTEN-FREE GROCERY is the only store in Chicago's western suburbs where 100% of the inventory is gluten-free! With more than 500 different gluten-free products, you can easily find your tried and true favorites, as well as find new favorites to add to your life.
Come visit us and shop freely knowing that every item in the store is safe for those with celiac disease, gluten intolerance or wheat allergy.
Located in west suburban Westchester, IL, we are easily accessible from all major Chicagoland highways - I-290 (Eisenhower), I-294 (Tri-State Tollway), I-88 (Reagan Memorial) and I-55 (Stevenson).Hours of operation:Monday-Saturday: 10:00 AM - 6:00 PM*****We are closed Monday-Friday between 11:45 - 12:15 PM*****Sundays: Closed
Visit www.gfgrocery.com for more information.
GLUTEN-FREE GROCERY is the only store in Chicago's western suburbs where 100% of the inventory is gluten-free! With more than 500 different gluten-free products, you can easily find your tried and true favorites, as well as find new favorites to add to your life.
Come visit us and shop freely knowing that every item in the store is safe for those with celiac disease, gluten intolerance or wheat allergy.
Located in west suburban Westchester, IL, we are easily accessible from all major Chicagoland highways - I-290 (Eisenhower), I-294 (Tri-State Tollway), I-88 (Reagan Memorial) and I-55 (Stevenson).Hours of operation:Monday-Saturday: 10:00 AM - 6:00 PM*****We are closed Monday-Friday between 11:45 - 12:15 PM*****Sundays: Closed
Visit www.gfgrocery.com for more information.
Wednesday, February 27, 2008
Superfood Quinoa is Gluten- Free!
Who needs wheat, barley and rye when you can have quinoa! (pronounced KEEN-wah)
Quinoa is a true wonder food," says Daniel Fairbanks, Ph.D., a professor of plant and animal science at Brigham Young University. "It has about twice the protein of regular cereal grains, fewer carbohydrates, and even a dose of healthy fats." Plus, it's considered a "complete" protein, which means that, like meat, eggs, and dairy, it packs all of the essential amino acids your body needs to build muscle. It is yummy and good for you.
To learn more visit http://body.aol.com/healthy-living/nutrition/superfood-quinoa
For yummy recipes visit http://body.aol.com/healthy-living/nutrition/superfood-quinoa/page2
Quinoa is a true wonder food," says Daniel Fairbanks, Ph.D., a professor of plant and animal science at Brigham Young University. "It has about twice the protein of regular cereal grains, fewer carbohydrates, and even a dose of healthy fats." Plus, it's considered a "complete" protein, which means that, like meat, eggs, and dairy, it packs all of the essential amino acids your body needs to build muscle. It is yummy and good for you.
To learn more visit http://body.aol.com/healthy-living/nutrition/superfood-quinoa
For yummy recipes visit http://body.aol.com/healthy-living/nutrition/superfood-quinoa/page2
Gluten Free Store Tour
Thursday, February 28th Gluten–Free Store Tour6:00 p.m. Free!
River Forest Whole Foods
Participants must register in advance. Whether you've been gluten–free for years or are just changing your diet, it's hard to know which gluten–free products actually taste good. Now is your chance to taste them all! Join concierge Lauren and for a gluten–free tasting tour and explore all your gluten–free options! Please sign up at the customer service desk or by calling
(708) 366–1045 to register. Everyone who registers receives a free gift bag.
River Forest Whole Foods
Participants must register in advance. Whether you've been gluten–free for years or are just changing your diet, it's hard to know which gluten–free products actually taste good. Now is your chance to taste them all! Join concierge Lauren and for a gluten–free tasting tour and explore all your gluten–free options! Please sign up at the customer service desk or by calling
(708) 366–1045 to register. Everyone who registers receives a free gift bag.
Saturday, February 23, 2008
Save The Date! April 16, 2008
The University of Chicago Celiac Disease Center Annual Spring Benefit -Spring Flours
Wednesday, April 16, 2008
Six until Ten O’Clock in the evening @ The Cathedral Room at The University Club
(76 East Monroe, Chicago)
Join us for multiple stations of delicious gluten free creations from Chicago’s best chefs & restaurants!
Call 773-702-7593 or visit www.CeliacDisease.net for more information
Wednesday, April 16, 2008
Six until Ten O’Clock in the evening @ The Cathedral Room at The University Club
(76 East Monroe, Chicago)
Join us for multiple stations of delicious gluten free creations from Chicago’s best chefs & restaurants!
Call 773-702-7593 or visit www.CeliacDisease.net for more information
Friday, February 22, 2008
Celiac Disease Study
New Celiac Disease Study Raises Funds For GIG-from Celiac Chicks
Volunteers are needed for a University of North Carolina at Greensboro Study on health-related quality of life, cognitive performance and Celiac Disease.
We need adults, with Celiac Disease, ages 20 and 75, to volunteer to complete questionnaires, cognitive tests, and fitness tests. Testing will take approximately 2 hours.
Ideally, you would have to be able to travel to North Carolina (Greensboro, Winston-Salem, Chapel Hill, Durham, Raleigh, Charlotte, Boone, or Ashville), Pennsylvania (Philadelphia, Montgomery, or Bucks County) or Naples, Florida. If there is enough interest in another United States city, then I would consider traveling there.
You will receive information regarding your aerobic fitness and a small donation will be made to the Gluten Intolerance Group in your name.
For more information, email or call Lisa A. Barella at lisabarella@hotmail.com
or (336) 253-5539.
Volunteers are needed for a University of North Carolina at Greensboro Study on health-related quality of life, cognitive performance and Celiac Disease.
We need adults, with Celiac Disease, ages 20 and 75, to volunteer to complete questionnaires, cognitive tests, and fitness tests. Testing will take approximately 2 hours.
Ideally, you would have to be able to travel to North Carolina (Greensboro, Winston-Salem, Chapel Hill, Durham, Raleigh, Charlotte, Boone, or Ashville), Pennsylvania (Philadelphia, Montgomery, or Bucks County) or Naples, Florida. If there is enough interest in another United States city, then I would consider traveling there.
You will receive information regarding your aerobic fitness and a small donation will be made to the Gluten Intolerance Group in your name.
For more information, email or call Lisa A. Barella at lisabarella@hotmail.com
or (336) 253-5539.
Monday, February 18, 2008
Neurological Problems & Celiac Disease
Recently a friend sent me an article about celiac diesese by a doctor in Colorado. His name is Dr. Scot Lewey and I believe he and his wife, has celiac disease. He has a site great site! http://www.fooddoc.com/.
Many of the non- gastroinstential symptoms I have been expercineing have been explained in this article and I thought it was important to share it with you. ~Lori
http://ezinearticles.com/?Brain-And-Neurological-Problems-Affect-Almost-Half-Of-Celiacs-Even-With-A-Gluten-Free-Diet&id=904155
Many of the non- gastroinstential symptoms I have been expercineing have been explained in this article and I thought it was important to share it with you. ~Lori
http://ezinearticles.com/?Brain-And-Neurological-Problems-Affect-Almost-Half-Of-Celiacs-Even-With-A-Gluten-Free-Diet&id=904155
Tuesday, February 12, 2008
The Balanced Kitchen
I have heard about this new gluten free/ vegan dining establishment from a couple of people, but I have not been able to travel into the city to enjoy a nice lunch/dinner. If you have had a meal there, and would like to share your comments, please take a moment to respond. Thanks! Lori
http://www.gfreev.com/aboutus.html
http://www.gfreev.com/aboutus.html
Sunday, February 10, 2008
U of C --Celiac Disease Newsletter
The Winter 2008 edition of Impact, The University of Chicago's quarterly newsletter is now available at:http://www.celiacdisease.net/newsletter
This issue features an article on celiac disease and infertility by Dr. Stefano Guandalini.
This issue features an article on celiac disease and infertility by Dr. Stefano Guandalini.
Wednesday, February 6, 2008
Plocky's Gluten Free Hummus Chips
To my surprise, I found yummy gluten free hummus chips in a gift shop at a waterpark in Lake Geneva, Wisconsin! Ironically, these chips are distributed by Plocky's Fine Snacks NatureStar Foods Inc, in Hinsdale Illinois. Why haven't I seen these before? I tried the Roasted Red Pepper Hummus Chips. They are a nice alternative to corn and rice chips. There are no trans fat, gluten free and certified kosher. Go to http://www.plockys.com/ for more information.
Response from Plocky's:
Lori -
Thank you for your interest in Plocky's Fine Snacks, and for the wonderful comment on the site! Plocky's Hummus Chips are randomly tested by our certified lab. We use an ELISA Gluten Assay test to determine if they are gluten free. They are not made in a dedicated gluten-free facility. We appreciate you taking the time to inquire about our product.
Lisa HuxholdPlocky's Fine Snacks(630) 323-8888 - Phone (630) 323-8988 - Faxplockys@aol.com
Response from Plocky's:
Lori -
Thank you for your interest in Plocky's Fine Snacks, and for the wonderful comment on the site! Plocky's Hummus Chips are randomly tested by our certified lab. We use an ELISA Gluten Assay test to determine if they are gluten free. They are not made in a dedicated gluten-free facility. We appreciate you taking the time to inquire about our product.
Lisa HuxholdPlocky's Fine Snacks(630) 323-8888 - Phone (630) 323-8988 - Faxplockys@aol.com
Monday, January 21, 2008
Wildfire- What a disappointment!
I decided to celebrate my birthday with my husband and son at Wildfire in Oakbrook this past weekend. I choose this establishment based on the excellent selection of GF entrees and their supposed knowledge of GF/Celiac needs. It started out fine and quickly went downhill.
I made the reservation online and explained that I needed a GF menu and that I had Celiac Disease. We arrived and I was given the menu and escorted to the table. I explained to the waitress that I had Celiac's and that I was dining gluten free. She seemed to know what I was talking about. This is where the problems began. I ASSUMED she knew what was gluten free and what wasn't and that my dining experience would be fine.
Note: We arrived at 11:45 am for our reservation. When it was all over it was close to 2 pm. When dining gluten free it always takes much longer! Little things make a world of difference. What may seem like no big deal to a waitress/waiter or manager, the attitude of the staff can ruin a dining experience.
I ordered the Filet Medallions Oscar and the Wildfire chopped salad. I was served the salad with an vinegar and oil dressing. I was told by her that this was the only dressing I could have. I explained to her that the ranch was listed on the GF menu and that I would like to have that. She then said, "Oh, I think we have GF bread. Would you like some?" I said yes and 10 minutes later I was given a toasted roll without butter. I asked for butter and she said, "Oh you cannot have our butter. It has something in it you cannot have." She walked away. I looked at my husband and said, "Pure whipped butter doesn't contain gluten!" It was her attitude and ignorance that made me upset.
I was then told 20 minutes later that they could not make the sauce for my dinner (they do not make it until after 4 pm) and that they would just give me the filet-which I really didn't want, but accepted. When my filet came, I asked for some steak sauce and was told they didn't have any steak sauce that was gluten free. I knew they had A-1 and there are no gluten containing ingredients in A-1. This is when I asked to speak to a manager.
The assistant manger came over and explained that the waitress was new and that she made a mistake. He also said I could have the butter. I told him I was disappointed and I specifically choose this restaurant because it was supposed to be GF and Celiac friendly. I asked him why they have not trained ALL of their staff on GF dining and that is when he became a little defensive. His attitude had changed from friendly to defensive. If you have had a similar experience when trying to dine GF, you just want to cry and I did! I had lost my appetite and my birthday dinner was ruined.
At this point, my son was done and wanted to go, my husband seemed a little upset and I didn't want to be there anymore. I wrapped my own steak to go and my son and I headed for the door while my husband, unknown to me, had a second conversation with the main manager, Tim Mahler, who admitted fault and was apologetic.
He adjusted the bill, which was nice, but my birthday dinner was a disappointment. Why? It was the initial attitude and ignorance of the wait staff that ruined the experience. It seems management is not training ALL employees on what it means for the customer to have a GF dinning experience. I do not think we will be going to Wildfire again.
I made the reservation online and explained that I needed a GF menu and that I had Celiac Disease. We arrived and I was given the menu and escorted to the table. I explained to the waitress that I had Celiac's and that I was dining gluten free. She seemed to know what I was talking about. This is where the problems began. I ASSUMED she knew what was gluten free and what wasn't and that my dining experience would be fine.
Note: We arrived at 11:45 am for our reservation. When it was all over it was close to 2 pm. When dining gluten free it always takes much longer! Little things make a world of difference. What may seem like no big deal to a waitress/waiter or manager, the attitude of the staff can ruin a dining experience.
I ordered the Filet Medallions Oscar and the Wildfire chopped salad. I was served the salad with an vinegar and oil dressing. I was told by her that this was the only dressing I could have. I explained to her that the ranch was listed on the GF menu and that I would like to have that. She then said, "Oh, I think we have GF bread. Would you like some?" I said yes and 10 minutes later I was given a toasted roll without butter. I asked for butter and she said, "Oh you cannot have our butter. It has something in it you cannot have." She walked away. I looked at my husband and said, "Pure whipped butter doesn't contain gluten!" It was her attitude and ignorance that made me upset.
I was then told 20 minutes later that they could not make the sauce for my dinner (they do not make it until after 4 pm) and that they would just give me the filet-which I really didn't want, but accepted. When my filet came, I asked for some steak sauce and was told they didn't have any steak sauce that was gluten free. I knew they had A-1 and there are no gluten containing ingredients in A-1. This is when I asked to speak to a manager.
The assistant manger came over and explained that the waitress was new and that she made a mistake. He also said I could have the butter. I told him I was disappointed and I specifically choose this restaurant because it was supposed to be GF and Celiac friendly. I asked him why they have not trained ALL of their staff on GF dining and that is when he became a little defensive. His attitude had changed from friendly to defensive. If you have had a similar experience when trying to dine GF, you just want to cry and I did! I had lost my appetite and my birthday dinner was ruined.
At this point, my son was done and wanted to go, my husband seemed a little upset and I didn't want to be there anymore. I wrapped my own steak to go and my son and I headed for the door while my husband, unknown to me, had a second conversation with the main manager, Tim Mahler, who admitted fault and was apologetic.
He adjusted the bill, which was nice, but my birthday dinner was a disappointment. Why? It was the initial attitude and ignorance of the wait staff that ruined the experience. It seems management is not training ALL employees on what it means for the customer to have a GF dinning experience. I do not think we will be going to Wildfire again.
Friday, January 4, 2008
Bruce Restaurant Review CSA/GC
HAPPY NEW YEAR TO ALL!
I recently dined at the following restaurants and wanted to pass this information to you. Stillwater Restaurant and Wine Bar:Located at 5141 Main Street in Downers Grove (630 324-4291)Under the direction of owner/chef Mark Stutz. Open 7 days for lunch/dinner.This is the kind of place you dream about. The entire staff is very aware of dining GF.
They use color coded pans, utensils, dedicated oven and Chef is very detailed on the issue.I have been there twice and both times my seafood entrees were perfect. Nice selection of appetizers which include Garlic/Goat cheese pita (GF of course), crab salad, wonderful salads and very tasty french onion soup.Do not miss the exceptional Flourless Chocolate cake!The GF menu is classy and in addition to whats offered on the GF menu, dont overlook items on the regular menu. Many are already GF or can be made GF, and the Chef will advise you further.
Anthonys Italian Chop House:Located at 1909 Spring Rd in Oakbrook (630 472-6000) in the Doubletree Hotel. Under the direction of CSA Executive Chef Aaron Flores. Open daily EXCEPT SUNDAYS from 5p-10p. This is a GF oasis for dining options and you will look forward to visit again. Chef Flores was in and he advised how they use a seperate cooking area and the staff undergoes extensive training on how to prepare GF meals.Another classy GF menu. They serve you some of the very best rolls, those I dined with wanted my rolls instead of thier bread.
I had thier signature dish, Seafood Risotto and it was fantastic. The menu offers a variety of options with a Mediterranean flair and Chef Flores updates the choices. I did notice GF brownies and other dessert items listed.The Atrium Cafe (did not try) is open daily for bfast/lunch and I was informed offers a GF menu. My intentions are to send out an email several times a month with Restaurant Reviews. Restaurant Review forms are avlb, contact me to have them sent to you.
I REALIZE WE ALL HAVE DIFFERENT TASTES, BUT THESE CHEFS HAVE GONE OUT OF THEIR WAY TO CREATE SAFE DINING. LETS SHOW UP TO THESE AND OTHER RESTAURANTS TO SHOW OUR SUPPORT, CAN YOU IMAGINE WHAT IT WOULD BE LIKE IF WE DIDNT HAVE THESE OPTIONS!
Dining tip:Every Chef I have spoken with here in the Chicagoland area or when I travel inform me how much they APPRECIATE knowing in advance that I will be dining and what my dietary needs are (specifically those restaurants without a GF menu)..... HAPPY DINING! Bruce Restaurant Review CSA/GC
I recently dined at the following restaurants and wanted to pass this information to you. Stillwater Restaurant and Wine Bar:Located at 5141 Main Street in Downers Grove (630 324-4291)Under the direction of owner/chef Mark Stutz. Open 7 days for lunch/dinner.This is the kind of place you dream about. The entire staff is very aware of dining GF.
They use color coded pans, utensils, dedicated oven and Chef is very detailed on the issue.I have been there twice and both times my seafood entrees were perfect. Nice selection of appetizers which include Garlic/Goat cheese pita (GF of course), crab salad, wonderful salads and very tasty french onion soup.Do not miss the exceptional Flourless Chocolate cake!The GF menu is classy and in addition to whats offered on the GF menu, dont overlook items on the regular menu. Many are already GF or can be made GF, and the Chef will advise you further.
Anthonys Italian Chop House:Located at 1909 Spring Rd in Oakbrook (630 472-6000) in the Doubletree Hotel. Under the direction of CSA Executive Chef Aaron Flores. Open daily EXCEPT SUNDAYS from 5p-10p. This is a GF oasis for dining options and you will look forward to visit again. Chef Flores was in and he advised how they use a seperate cooking area and the staff undergoes extensive training on how to prepare GF meals.Another classy GF menu. They serve you some of the very best rolls, those I dined with wanted my rolls instead of thier bread.
I had thier signature dish, Seafood Risotto and it was fantastic. The menu offers a variety of options with a Mediterranean flair and Chef Flores updates the choices. I did notice GF brownies and other dessert items listed.The Atrium Cafe (did not try) is open daily for bfast/lunch and I was informed offers a GF menu. My intentions are to send out an email several times a month with Restaurant Reviews. Restaurant Review forms are avlb, contact me to have them sent to you.
I REALIZE WE ALL HAVE DIFFERENT TASTES, BUT THESE CHEFS HAVE GONE OUT OF THEIR WAY TO CREATE SAFE DINING. LETS SHOW UP TO THESE AND OTHER RESTAURANTS TO SHOW OUR SUPPORT, CAN YOU IMAGINE WHAT IT WOULD BE LIKE IF WE DIDNT HAVE THESE OPTIONS!
Dining tip:Every Chef I have spoken with here in the Chicagoland area or when I travel inform me how much they APPRECIATE knowing in advance that I will be dining and what my dietary needs are (specifically those restaurants without a GF menu)..... HAPPY DINING! Bruce Restaurant Review CSA/GC
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