Experts in gluten sensitivity comment on a report possibly linking GMOs and GS
I am in the middle of paradise. Just after Thanksgiving wrapped up, my husband and I took off for Roatan, an island off Honduras, for a scuba diving trip. Now before you say to yourself, I didn’t know Amy was a scuba diver, I am not. We’ll technically I am, but it really is not for me. So I left 20 degree weather in Minnesota to come with my husband to support his diving habit, soak up some sun and relax for a week. We are staying at CoCoView Resort in Roatan. It is a resort geared toward the scuba diving experience. I feel like it is an adult campground: rustic, a mess hall/club house with ping pong, pool, board games, a bar and more. Then many different places to stay like cabanas over the water. Now as you know, my daughter has celiac disease, I do not. Since she is not here, I have not worried about the food. But when I came down for breakfast this morning, I saw a plastic cereal container with the gluten-free Rice Krispies box logo taped on it. Hmm. It got me thinking about their […]
Eating out gluten free at a restaurant is a big challenge. New clarification in the FDA Gluten-Free Labeling Rule could help.
A sensational story about “horrible” customers at restaurants raises the point of being a good gluten free customer.
CSA’s acceptance of barley -based and gluten-removed Omission Beer may be confusing to those of us in the gluten free world. Here is some info to help you decide.
Since this website has started, I have reported on the gluten free trend for the upcoming year. The popularity of the gluten free diet was on the rise when I started writing about it back in 2008. This year gluten free is again on a list. HospitalityNet.org reported in early November that gluten free would be hot in the restaurant world for 2014. Specifically it talked about gluten in a few areas of the restaurant and beverage industry: Beverage Trends: gluten free beverages are on the minds of bartenders and mixologists Healthy food establishments are finally getting some love from customers. “More than one factor propels this profound market change: the gluten-rejectors, Paleo people, diabetics, weight challenged, vegetarians, vegans…and two decades of hectoring by nutritionists, food Nazis and perhaps the first lady”. — Hospitalitynet.org’s quote…not mine. I am not a fan of the term “gluten rejectors” like it is a choice….”weight challenged” is not exactly flattering either. Gluten Free as a buzz word for 2014. The report says the new popularity of the Paleo diet is adding fuel to the gluten free demand. The question I have, is will restaurateurs really OWN gluten free by not just making money off […]
New report looks into how children diagnosed with celiac think their health-related quality of life has changed.
See how the gluten free stuffing mixes we tried ranked in taste, ease and preparation time!
What can going gluten free do for your athletic performance? Experts weigh in.
Going out for a gluten free Thanksgiving meal means finding a restaurant that can accommodate you. Here are some suggestions to get the job done.
