Tag Archives: celiacs

GF New Year’s Resolution: Have you kept it up?

29 Jun

How many of you have followed through with your New Year’s Resolutions?

I have and, as promised, I am following up with my readers regarding my gluten free New Year’s Resolutions!  On December 30, 2011, I decided I would come up with 3 New Year’s Resolutions that would improve my gluten free life, making it easier and more enjoyable.

NYR #1

As most seasoned Celiacs know, there are various levels of “gluten freeness.” You have the people who are comfortable scraping the cheese/toppings off of a pizza or the icing off of a cake, the people who avoid gluten but don’t ask questions about cross contamination and, finally, the people who avoid gluten as if it is the plague and we are living in 1349.  Though I strive to be the latter, I do find that on occasion I just don’t feel like doing the gluten free dance when ordering, so I order something I am pretty sure is safe.  My NYR was to STOP DOING THAT!  I am happy to report that I have been super gluten free since January 1st.

Results?  I find that I am much less stressed at restaurants, though not always as pleased with my meal.  For example, instead of ordering the burger on the “specials menu” at Red Robin (now offering GF buns!), I chose the classic cheese burger that was listed on the “gluten free menu.” In my head, I know that the specials aren’t on the GF menu because they are new and are probably GF but I stuck with the simpler and safer choice.  Not only is dining out less stressful but I do believe that I have been “glutened” fewer times this year compared to previous years.

NYR #2

Though very active in the GF blogosphere as a writer, my second NYR aimed to increase my activity in the GF blogosphere as a reader.  I have started following a couple GF blogs and have discovered that not only are there many GF blogs out there but they are all very different. If you started following one or two blogs and simply felt it was not meant for you, I encourage you try one more time!  I realized that there were some blogs that I really liked in terms of content, frequency of updates, visual style and writing style and others that just weren’t a good fit for me.

You can check out my post Which Gluten Free Blogs Should I Follow? for a list of suggested blogs to check out.  The GF blogosphere is, with all due respect, cluttered.  There are tons and tons of blogs out there.  I suggest picking three to follow: CC Gluten Freed, for updates about the social aspects of being gluten free and how to manage tricky social situations, Simply Gluten Free, for close-to-daily recipe posts, and the National Foundation for Celiac Awareness (NFCA) newsletter for monthly email updates about Celiac Disease and the Gluten Free Diet.



Steps to being GF literate:

1. Follow CC Gluten Freed by submitting your email in the box on the right hand side of the screen

2. Follow or bookmark Simply Gluten Free for GF recipes

3. Sign up for the NFCA newsletter

 NYR #3

 My third and final NYR was to start using my iPhone (Androids work for this as well) to help with being gluten free.  This has been a huge success for me.  I used Find Me Gluten Free to choose where to eat.  Honestly, I can’t remember the last time I ate at a restaurant NOT listed on this phone app.  It is great for finding a quick place to eat when out with friends in an area that I am not familiar with.  The app takes your GPS location and then tells you where the closest GF friendly restaurants are, how to get there and what they offer.  I highly recommend downloading this app.  I actually bought my first smart phone for the sole purpose of downloading this app. It was the best, strategic phone decision I have ever made.

What was your New Year’s Resolution? Have you been true to it?  We are officially half way through the year!  If you haven’t been following your NYR, it isn’t too late — get started now.  Either create a new NYR’s for the mid-point of the year or choose to follow mine.  Either way, I find that the New Year gives us an opportunity to better ourselves and reaffirm our commitment to health.  I look at the mid-point of the year as a great opportunity to renew my commitment to my health and make being GF easier and more enjoyable.

-CC

CDF Education Conference!

30 Apr

What a successful conference!  I am sure all who attended will agree that the day of feasting and learning could not have been better.  The Celiac Disease Foundation pulled out all the stops for this year’s Annual Education Conference and Food Faire.

I had a table promoting CC Gluten Freed and got some great feedback from the gluten free community.  I am so pleased to report that many people have found the site very helpful and even inspiring!

I was lucky enough to be considered a speaker at an event where such prominent figures as Dr. Stefano Guandalini of University of Chicago Celiac Disease Center, Dr. Peter Green of Columbia University Celiac Disease Center and Dr. Gregory Harmon of the UCLA Celiac Disease Center were speaking.  I lead the Young Adult, Teen and Tween session, designing activities and giving a speech about the surprising social benefits of being gluten free, a silver lining, if you will. At the end of the session I raffled off three Kraft Mac N’s Cheese Powder bottles!  This is one of the only foods I have not found a perfect GF substitute for.  I quested for the powder (sold separately from the glutinous pasta) for days and days and am so glad I found it.  You should have seen the kids’ faces when they won the ingredients for the best Mac N’ Cheese in US history.

In addition to the great speakers and educational lectures at this event, attendees had access to over a hundred food vendors providing samples of delicious GF products.  I, personally, could not help but go back for a second serving of pizza at the Udi’s table!

I learned a lot not only from the speakers but from the gf people who stopped by my table.  For example, I met a ton of people who were diagnosed with Celiacs only after their children or grandchildren were diagnosed!  I wonder if this is because of the involvement of parents in children’s health, the quality of pediatric care in the US compared to adult care or if there is some other explanation!  I also received a lot for requests to purchase CC Gluten Freed wristbands for family members, support groups or gluten free clubs and organizations.  In response, I have made the bracelets available here! I, personally, always wear 3 of them so I can give them away if I meet a GF person on the road!  The bracelets are very fun and meaningful.  Check out the meaning behind OWN IT.

For those of you who are just joining ccglutenfreed.com after meeting me at the conference: WELCOME!  I hope you enjoy the blog.  I had such a great time at the conference.  It was a day I will never forget.

drawing a crowd at the CC Gluten Freed table!

CC Gluten Freed was located next to the University of Chicago Celiac Disease Center table!

vendor exhibits



-CC

How To Get The Most Out Of Your GF or Celiac Support Group

22 Apr

No time to read? Click here to listen to this blog post!


You may have heard of them,  you may have even been to them but are you making the most out of them?  Gluten free support groups can be very useful and a great addition to your gluten free lifestyle.  The trick is knowing how to make the most of them.  Support group meetings can vary in terms of structure and content.  All of the group meetings I have been to have consisted of an informative guest speaker, usually a leader in the GF community, informal mingling with other attendees and samples from a GF food vendor.

Are there certain things you should keep in mind in order to maximize the benefits of  attending?  Absolutely!

Here are my suggestions that I hope you adopt before attending your next, or first, GF support group meeting.

1. Bring business cards – one of the biggest emotional challenges of having Celiac Disease or gluten intolerance is the inevitable, yet probably only occasional, sense of being alone.  Finding a gluten free support group will show you that you are not alone.  Seeing it is not enough though, you need to feel it.  To do this, make some gluten free friends!  Bringing business cards to meetings makes it very easy for you to exchange contact information with the other attendees.Typically, the mingling at meetings is very informal.  You are unlikely to have a table to write on or pens and paper for trading contact info.  In addition to lack of resources, you may not have the time to have the exchange of contact information in the brief minutes allotted to mingling, especially if you have somewhere you need to be after the meeting.  Business cards are quick, to the point and a great way to help you remember someone!  If you don’t have business cards, get some personal contact cards made!  They are very inexpensive to order and super fun to design at www.vistaprint.com

2. Ask the right questions – at many GF support group meetings, group leaders schedule a guest speaker to come educate the group about various aspects of the gluten free diet.  At the Oakland Celiac Support Group I have heard from speakers such as Dr. Emily Nock, a primary care physician and Celiac Advocate at Kaiser Permanente, and Ann Whelan, the Editor-in-Chief of Gluten Free Living magazine. You want to capitalize on your opportunity to ask questions, especially considering how incredibly talented and qualified the sources at meetings tend to be.  But, what to ask?  Avoid overly personal medical questions.  Though the speaker may be a physician,they aren’t going to be able to give you solid medical advice based on one question in the middle of a group lecture.  In addition, asking personal medical questions takes away from the group’s ability to benefit from the speakers advice.  Ask more general questions that aren’t overly specific to your personal medical status.  For example, don’t ask a 3-4 minute long question that requires you reciting your medical history. Instead, ask questions like “what is the possibility of people finding a cure for Celiacs? What would a cure look like?” or “What is the current status on GF labeling laws and how do you think they will impact my health?”

3. Get to know at least one person really well each time – This goes along with the idea of bringing business cards to the meetings.  Try and establish a genuine connection with at least person at each meeting.  Of course, you won’t have time to get to know everyone which is why having business cards on hand is very helpful.  Try chatting with the person sitting next to you.  Try looking for someone who has a similar lifestyle of life context as you do. For example, if you are the mom of a Celiac kid then look for another Celiac parent to get to know.  If you are a very busy, fast paced business person look for someone who has a similar job or similar job demands.

4. Introduce yourself to the guest speaker -At the time when I heard Dr. Emily Nock speak at the Oakland Celiac Support Group, I was just beginning to consider the medical field as a potential career goal.  After her presentation, I introduced myself and asked her if I could shadow her medical practice.  Although I did not have a personal contact card, Dr. Nock took down my contact information.  I shadowed Dr. Nock for a full semester while at Cal and two years later, Dr. Nock is both my friend and my mentor.  Never miss an opportunity to network with people in the gluten see community, especially GF leaders.

5. Follow up – This is my biggest piece of advice.  Follow up with the people that you meet at these meetings. Shoot them an email or give them a call next Saturday morning.  Make sure that these connections don’t get lost in the hustle and bustle of  your life.  The friendships and connections you make at these meetings can really improve your gluten free lifestyle.  There are a ton of different ways you can follow up with people: Linked In, Twitter, Facbeook, email etc.  Choose whichever one is best for you!

If you don’t have a GF support group, I highly suggest finding one!  There are a ton of resources for you on the web.  Check out the Celiac Disease Foundation’s extensive list of GF support groups across the nation.  National Foundation for Celiac Awareness also has a database dedicated to this topic.  For more support group options try signing up for www.meetup.com.  This website is a social media site where people can form and search for groups based on their interests.  In addition to these resources you can always google your city and “gluten free support group” to find contact information for a group in your area.

Hope these tips make your next GF support group an invaluable and rewarding gluten free experience.
-CC

Gluten Free Pilgrim

13 Apr

No, I am not talking about Thanksgiving, turkeys or little white bonnets.  I am talking about someone who journeys to far away places.  One of the challenges of being on the gluten free diet is finding places to eat out with friends and family.  I can always find at least 2 or 3 great gluten free places wherever I am  but the thing is…I don’t want to be limited to 2 or 3 restaurants and neither do the other people coming to dinner.

When I say only 2 or 3 places, I mean places that are actively gluten free friendly.  There are other places around where I can ask questions, explain about cross contamination to the waiter and hope for the best but I prefer restaurants like PF Changs, CPK, Rosti Tuscan Kitchen or The Old Spaghetti Factory where I know the waitstaff and chefs have been educated about gluten and trained in safe kitchen practices.

If you want to dine at more than a couple of restaurants, you are going to have to venture out of your zip code.  I once found this incredibly frustrating.  I don’t want to be the reason that my whole family has to spend over an hour in the car just to get to a dinner place that will accommodate me.  Well, I don’t have a magic solution for the long commute, but I do have some advice: change your mentality.

The other day I really wanted to try this place in Los Angeles called Chili Addiction.  This place serves GF hamburgers, hot dogs (buns and all!) as well as delicious chili.  Only one problem — the long commute.  Instead of dwelling on the drive, I told myself to think of this as a gluten free pilgrimage.  People always say “it’s about the journey, not the destination.”  Despite being overused and somewhat corny, I decided to actively adopt this mindset when trying out a new GF restaurant.

The commute from the San Fernando Valley to West Hollywood requires driving through the canyon.  I made sure to enjoy the views – and my Mom’s company – on the way.  When you exit the gorgeous canyon, you are immediately surrounded by a jumpin’ city.  There is so much to see!

When we arrived at the restaurant we were starving!  I ordered a classic hamburger and chili cheese fries.  My burger had a bun!  What a revolutionary concept!  The restaurant was fast, affordable and delicious.  The bun was so light and fluffy I triple checked with the staff that it was gluten free.  I simply couldn’t believe how great it tasted.

 


I  highly recommend Chili Addiction to anyone who is gluten free.  They are super aware of the importance of protecting their products form cross contamination and they make all of their condiments in house.

Although I really enjoyed my dinner at Chili Addiction, this post really isn’t about the food, it is about how to make dining out less stressful and more enjoyable while on the gluten free diet.  There will be times when, in order to get foods that most people don’t think twice about in terms of accessibility, you will need to drive many, many miles.  As a gluten free person this is your reality. But, to be honest, it isn’t so bad! By being a gluten free pilgrim, you get to try new restaurants all over the city and go to new places, not simply new restaurants.

Happy dining!




-CC

A Local GF Evolution

21 Mar

When I first moved the Berkeley I struggled to find places that offered gluten free options.  Despite being a foodie town, Berkeley has struggled to get on the gluten free bandwagon.  The enthusiasm was, and is, there but the necessary education and safe kitchen practices were simply missing…until now.

Four years later, I am pleased to report that Berkeley is impressively gluten free friendly, improving at an almost exponential rate.  I feel a sense personal responsibility for Berkeley’s improvement, though not sole responsibility. Berkeley’s success is a result of the collective efforts of individual students, community members and nonprofit organizations that work to promote Celiac awareness. In June, I am moving to Washington DC.  I hope to witness and contribute to this, in a sense, evolutionary phenomenom once again.

My father came to visit me last week and I made it a point to take him to as many  GFF (gluten free friendly) restaurants as possible during his stay. It was during this visit when I realized how much Berkeley has changed in the past four years.

La Mediterranee

I always order the same thing at La Med: pomegranate chicken with hummus and chopped veggies. Although my entree option is delicious, I always feel a twinge of jealously towards the people ordering the Tabbouleh, a Greek dish traditionally made with Bulgur Wheat.  Despite having dined at this restaurant over a dozen times, it wasn’t until this most recent trip that La Med told me that they just began offering a GF Tabbouleh, with quinoa serving as a substitute.  I made sure to ask my waitress to let the manager and chef know how much the GF option was appreciated!

Cream

If you visit Berkeley, students will almost invariably point you towards Cream for dessert, an ice-cream sandwich shop that always has a line out the door.  Despite only opening a year or so ago, Cream realized that there is a demand for GF options and began serving GF ice cream sandwiches.  I went to see how they handled cross-contamination and, to my surprise, they did quite well!  Cream keeps the GF cookies on a shelf above the gluten-containing cookies and toasts them on a designated and elevated rack in the oven. The elevation is particularly important because it protects the gluten free cookies from cross contamination via gravity, the last thing you want are little crumbs of gluten falling onto the designated GF oven rack!

Kirala

Arguably the best sushi restaurant in Berkeley, Kirala offers GF soy sauce to customers who ask for it!  The waitstaff is very educated about what the gluten free diet is and what kind of people will want GF soy sauce.  The first time I dined at Kirala, my waiter noticed my packet of Tamari soy sauce and immediately brought me a crystal bottle filled with GF soy sauce.

Filippo’s

It is rare that I find an Italian restaurant that has a GF option.  Filippo’s on College Ave. in Berkeley offers a GF gnocchi.  Unfortunately they used to cook this GF entree in contaminated pasta water!  I found this out the hard way but used my negative experience to improve my community’s GF options.  I wrote a letter to the manager explaining what was wrong with their kitchen practice and he followed up with me in person to show me the improvements the restaurant had made for GF customers. Click here to view sample letters to restaurants about cross contamination concerns. When I talked to Filipo’s about cross-contaomination they had no problem making a change and seemed genuinely glad for the feedback.

These are just a couple of examples of how restaurants can make small changes to their establishments to accommodate GF customers.  Have GF soy sauce in the back, designate oven racks for GF foods, these are cost-free, low maintenance changes that restaurants can make but, despite being a small change, can make a big difference for many customers.

If you have a local restaurant that you used to love before being diagnosed try talking to them about becoming gluten free friendly!

If the restaurant seems very interested in catering to the gluten free population tell them about GREAT Kitchens, an official gluten free training program for restaurant kitchens.  There is no harm in asking! At worst, you educate a restaurant and get gluten/allergens on their minds and at best you get your favorite restaurant back onto your list of dinner options!

-CC

Public Health 198: Changing the Restaurant Industry

8 Mar

UC Berkeley, one of the world’s finest public universities, allows undergraduate students to design and teach their own courses offered for academic credit.  I took advantage of this incredible opportunity offered by the university to promote Celiac Disease awareness and make an impact on both my campus and local communities.

Public Health 198 is a course offered for 2 academic units called Changing the Restaurant Industry.  The course focuses on how the restaurant industry accommodates customers with restricted diets.  By thinking of the restaurant’s ability to accommodate restricted diets as a public health issue, I was able to design an intervention strategy based on public health theories to improve the quality of food service in the Bay Area.

Public Health 198 is a series of 14 lectures all focused on promoting allergy awareness in the restaurant industry.  We covered the theory of Community-Based Public health Initiatives, concluding that the best way to improve our community is to have community-members take action.  The course requires that all students (40 students enrolled) recruit at least one restaurant to undergo a training program designed by the students.

Some well known members of the gluten free community have guest lectured for my class including Dr. Emily Nock of Walnut Creek Kaiser, Tom Herndon, the Executive Chef at Hipp Kitchen and owner of Full Fridge and Beckee Moreland from NFCA and GREAT Kitchens amongst many other speakers!

Topics of the course include: community-based public health initiatives, law and liability, peanut, egg, shellfish, corn, soy and dairy allergies, the gluten free diet, veganism, Diabetes Management and an introduction to entrepreneurship in the context of public health and the restaurant industry.

Check out this lecture given by Dr. Emily Nock about Celiac Disease.

Celiac Disease Lecture Part 1

Celiac Disease Lecture Part 2

Check out this lecture by CC about safe kitchen practices and restaurant concerns for gluten free food preparation.

Restaurants: Gluten Free Preparation Part 1

Restaurants: Gluten Free Preparation part 2

Please note these videos were made for students to review, not for professional purposes so please excuse the poor editing

The most important takeaway point from my experience creating this class is the importance of, what I like to call, contextual activism.  It is important to take ownership of your health and your gluten free diet.  One way to do this is to engage in awareness promotion and activism.  Contextual activism is where you base your actions on your personal life context.  I am currently a college student so I used campus resources to create a class to promote gluten free awareness.  You can do this too!  If you are a mom of a Celiac kid, create a play group for kids with allergies.  If you are a lawyer, consider guest blogging on a gluten free blog about law and liability in the context of “being glutened” at a restaurant.  There are countless examples of ways to get involved with awareness promotion: the trick is, creativity!

Take ownership of your life and your health.  Engage in contextual activism to promote Celiac Disease awareness.

-CC

So You Want To Take A Cooking Class…

2 Feb

Cooking at home makes being gluten free so much easier.  Dining at restaurants is stressful, uncomfortable, not to mention, kind of dangerous!  Don’t get me wrong, I love going out to eat, but I have to admit that it is oftentimes a somewhat draining experience.  Having the option of dining in provides a nice sense of security.  There is only one problem….you don’t know how to cook.

Being diagnosed with Celiacs or gluten intolerance requires that you change many, many aspects of your life.  I know for me, learning how to cook was a necessity.  My culinary knowledge was limited to spaghetti and Mac N’ Cheese before I was diagnosed with Celiacs. Without those two dishes, my culinary chops were null.

Knowing how to cook has many benefits for someone who cannot eat gluten.  For one thing, you can host dinner parties (instead of trying to find a safe restaurant to go out with your friends or family).  Stressed about attending someone else’s dinner party? Afraid there won’t be anything you can eat?  Well, fear not, because if you know how to cook, you can bring a side dish to share at the party. In addition to these social benefits, knwoing how to prepare GF dishes at home will help you minimize the costs of the gluten free diet.  Let’s be honest, substitution foods, both at grocery stores and offered at restaurants, are really expensive.  A package of my favorite gluten free spaghetti costs around $6 while a typical pack of gluten spaghetti (I won’t call it “normal spaghetti”) costs only ~$1.20.  Developing skills in the kitchen will expand your food options, allowing you to use less expensive, naturally gluten free foods!  For example, learning how to cook with quinoa or make delicious rice dishes are ways to cut down on costs.

So, I think every Celiac should have the skills to cook GF at home…now the question is, where do we get those skills?

You can find a few gluten free specialty cooking classes in big cities but they are few and far between.  Most gluten free cooking classes that I have heard about only teach you how to make substitution foods (GF bread, cookies, cakes etc.) but never cover the basics of cooking.  How does a Celiac learn the ABC’s of cooking?  Are there any cooking classes out there that are naturally gluten free? Honestly, probably not. Chefs love flour.  The French, the Italians, the English…everyone loves flour!  The use of flour is prominent in all types of cooking, not simply baking.  Dredging meats in flour before pan-searing is very common.  Developing a roux for a sauce or soup, creating a batter or breading for a dish is also a popular culinary trick.

Here is what I did: I found a local cooking series in Berkeley at a place called Kitchen On Fire.  The class is a 12 week course that covers the fundamentals of cooking.  Although the class was not gluten free there were some steps that I took that helped make the class enjoyable, educational and safe.  For one thing, I did not attend the baking classes.  Being in a room full of dry flour is very dangerous for a Celiac.  Check out this post about air-borne flour.  Other than the two baking classes, I was able to attend and participate in every other class.  The class was comprised of a short lecture followed by cooking.  We were set up at cooking stations that fit 4 people. I took the class with a friend which made insisting on a gluten free cooking station much easier. We would tell the other people at our stations that we did not eat gluten and that we could not share ingredients, knives, or cooking supplies with them and also let them know we couldn’t taste their creations.  The people at our table knew not to dip tasting spoons into our dishes.  Everything went fairly smoothly.   On days where we worked with batters, dredging or frying, I used GF flour and worked at a table away from my classmates.

The class was a great learning experience.  I was grateful for the opportunity to learn to cook and found the class mostly enjoyable.  Of course, it was stressful at times.  I had to exercise constant vigilance, keeping a close eye on what I was cooking while simultaneously keeping an eye on what everyone else was doing.  Did someone throw bread onto the shared grilled?  Did anyone use the shared fryer yet with breaded foods?  Taking a class not meant to be gluten free was exhausting yet rewarding.

Here are some GF cooking classes that I have heard about, but have not taken:

Spork Foodsteaches mostly vegan cooking but specifies when a class will be gluten free

Sur La Table: offers GF cooking classes from time to time so keep an eye out for a class at your local Sur La Table.

Hipp Kitchen: Bay Area company that offers GF cooking classes in addition to nutrition advice and consultations.

Check in with local GF bakeries, GF restaurants or GF support groups to find out more information about available cooking classes in your area.

-CC

Gluten Free New Year’s Resolutions

30 Dec

New Year’s Resolutions typically focus on self-improvement: a new diet, more exercise, waking up earlier etc.  Although we all work incredibly hard to adhere to the gluten free diet, there is always room for improvement! Making a New Year’s Resolution focusing on improving your gluten free diet is a great way to improve your health and happiness in 2012.

I hate when I get “glutened.”  I find it so discouraging and depressing, not to mention the fact that I am in physical pain as well.  There are steps we can take, rules we can follow, that will decrease the likelihood of getting sick at a restaurant.  The steps aren’t fun…that is why I advise that you take this GF challenge as your New Year’s Resolution.

#1 New Year’s Resolution: Be Gluten Free.

What am I talking about?  I’m already gluten free!!  What I mean is, be extremely gluten free.  I sometimes find myself experiencing this at restaurants: I am fairly confident that a dish on the menu is gluten free but I just want to double-check, only to discover that my waiter has NO idea what I am talking about and can’t answer a single question. Despite my diminished confidence in the dish, I order it anyways.  I sometimes find myself experiencing this at friends houses: someone offers me something to eat that they have made but they have no idea what gluten is and stare at me with their eyes glazed over as I try to ask what ingredients they used, but I eat it anyways.

Many times, I feel so frustrated when I am almost certain, but want confirmation that something is GF that I just give up trying to communicate and just eat whatever the food in question is. My New Year’s Resolution is to stop doing this.

At restaurants, order things that are naturally gluten free (still double-check for cross-contamination though).  Instead of asking questions about a chicken dish that may or may not be dredged in flour, order a salad without croutons or dressing.  Instead of ordering a soup that may or may not be thickened with flour order a hamburger patty without the bun.  DO NOT order french fries at restaurants.  They can be coated with a beer batter, coated in a wheat paste and/or fried in contaminated oil, all scenarios that a waiter is unlikely to know about.  Don’t try to “beat the system,” instead, proudly embrace being gluten free.

Being truly gluten free means giving up uncertainty.  If you are unsure, do not eat it.  I find that erring on the side of caution is better for my health but is difficult to do because of social pressure to be less “picky” about food.

My New Year’s Resolution is to be truly gluten free by giving up uncertainty and erring on the side of caution.

#2 New Year’s Resolution

My second New Year’s Res is to become more informed by following some gluten free blogs and twitter accounts.  This may sound funny, as I am a blogger but I am not very involved in the gluten free blogging world as a reader!  My goal is to find some GF blogs that I find helpful/interesting and that are updated regularly and follow them.  Of course, you can always start off the New Year by following my blog, CC Gluten Freed.  In the future I will post some of the GF blogs that I have started following as part of my New Year’s Resolution.

Following blogs is a great way to get new information that will motivate you to continue on the gluten free diet but if you aren’t in the mood to sit down and read a long post, I suggest finding some GF twitter accounts to follow.  Twitter is a forum that lets you absorb a lot of information very quickly.  I have a twitter account that I update whenever I am out and about and have an interesting gluten free experience.  Look to the right of this post and you will see a few of my tweets!  Follow me at http://twitter.com/#!/CcGlutenFreed

You can search #glutenfree or #celiac to see relevant tweets about being gluten free.

#3 New Year’s Resolution

My third GF New Year’s Resolution only applies to people with “smart phones” and it is to start using the phone to help with the gluten free diet.  How?  Download apps like “Find Me Gluten Free,” an app that takes your current location and gives you a list of GF restaurants near you.  The app provides info about the restaurants, their GF menu, phone number, address and directions.

Other useful phones apps are “scanner apps,” like Celiaccess, that allow you to scan the bar code of a product at a grocery store and the app will tell you if it is GF.  This means you no longer have to strain your eyes reading the teeny tiny text of the ingredients.

I also suggest downloading a News Widget set to update you on any news about gluten.  Set gluten as the key word and everyday you will have new articles about gluten from all over the world right on your phone.

I hope the New Year is filled with health and gluten free food!  Good luck with whatever you decide to do for your New Year’s Resolution!  If you have anymore GF Resolution ideas post a comment.

Happy New Year

-Cc

Tradition

19 Dec

When you are diagnosed with Celiacs you say goodbye to many things. You must say goodbye to  bread, to pasta and to easy, stress-free dining. On the other hand you also say goodbye  to poor health, to weakness and to pain.  Is family tradition amongst this list?  How hard should you work to sustain tradition despite the gluten-free diet or should you simply let go of old traditions and make new ones?  The issue of traditions conflicting with the gluten-free diet seems most pertinent during the Holidays.  What does your family do for Christmas dinner and does it support your gluten-free diet?  Here is my story.

I come from an incredibly family oriented Italian background.  At some point during every Holiday season the family gets together and spends hours in the kitchen making ravioli for our Christmas dinner.  The recipe and process are part of a very old family tradition that brings Bonaduces from across the country together.  When I was diagnosed with Celiac Disease, the summer of 2008, we were so busy trying to figure out how to be gluten-free on a daily basis that we didn’t think much about my gluten-free future. My first Celiac Christmas there wasn’t much for me to eat, it was as if our family ravioli recipe should somehow be exempt from my GF diet and we didn’t plan ahead.

In the following years we tried many alternatives that would accommodate me while still preserving the family tradition: a side of GF gnocchi (failed), separate GF ravioli (failed) etc..  Eventually we found that the easiest solution, one that tasted good and completely avoided cross contamination, was to make GF lasagna a day before we made the ravioli.

Although this solution is fairly satisfactory there are still some issues at hand.  For one, we make the ravioli at my parent’s house which is where I stay during the Holidays.  This means that the house is filled with flour, the kitchen is completely dredged in flour and must be cleaned thoroughly  to the extreme and the air is a potential contamination risk for days.  Secondly, I am excluded from the family gathering.  I can’t be around people cooking with flour, check out this post for more information about the dangers of air-bourne gluten!  The family gets together and bonds over the process and reminisce about family stories while I have to go keep myself busy outside.

Should gluten-free people impose their lifestyle on the family to the point of altering time-honored tradition? In a way, it makes very little sense for a Celiac to continue a gluten-based tradition because Celiacs is genetic! The family is biologically unfit to have such traditions!  Where do you draw the line between science and sentiment?

I don’t know the answer to this problem.  The best way to sort through the issue of tradition and Celiac Disease is to speak openly and honestly with your family.  I know that my family would be terribly sad if we stopped with the ravioli tradition, I understand that and so for now I am happy to make GF lasagna on a separate day, in a separate kitchen to protect both myself and the family tradition.  Despite my spoken pragmatism, I do hope that one day we can change the family tradition to something that I can take part in.

As always, I hope everyone has an enjoyable and relaxing Holiday season!  The key to holidays and being gluten-free is staying calm and communicating your needs to your family.  There is no clear nor easy answer when it comes to deciding what to do about gluteny traditions when a family member is diagnosed with Celiacs or gluten intolerance. Try not to get upset about the things you miss and, instead, get excited for the new things you can bring to the Holiday season like delicious GF lasagna, GF gingerbread etc etc!  Take pride in your ability to make the holiday gluten-free and show off your culinary work to the extended family during the holidays! They will both be impressed by your work and will slowly come to better understand your needs as a Celiac.

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