Gluten free food trends: 2009 was supposed to be the year of gluten-free…then it continued to 2010. Now half way into 2010 we’re hearing this: “Judging from this show you’d think the whole world had celiac disease”…O-O-O-O AH-AH-AH the U.S. is finally coming to understand our master plan!!!!! Okay…just teasing….
A call to do routine testing for celiac disease for all type 1 diabetics. Because type 1 diabetes and celiac disease are both autoimmune disorders they both tend to be prevalent in people diagnosed with one disease but maybe not the other — yet. But is this info enough to make the medical community get on board with routine celiac testing?
I’ve had a little time lately to review a few relatively new gluten-free products — one– a vice of mine, and the other — a kids’ lunch staple…
Something is rumbling at the University of Minnesota Twin Cities Campus…it may just be the tummies of all of the gluten-free, wheat-free students on campus who right now are apparently not receiving accommodations for their gluten-free diets! But one person could help change that.
Two big events I’ve organized, or played a big role in, over three weeks–several gray hairs, tension headaches, smiles, tears, hugs, and food permits later– both events are done, WHEW! I have been trying hard to keep up on the news while I was “away”..so what did I miss?
Well the change is on. My elementary school, gluten-free daughter is moving on — whether I like it or not. Next year she’s off to Middle School, which means a whole different ballgame for me when it comes to lunch.
NFCA appears to have pulled out all the stops to get their gluten-free message across to people in the restaurant industry: It’s time to get on board! But will restaurants bite?
Bagels and muffins — mmm sounds like a good continental breakfast. Turns out Udi’s Gluten-Free foods could put out a great spread especially with their new additions of bagels and chocolate, chocolate chip muffins! Here’s my review.
Months of planning for our celiac fundraiser in the Twin Cities all comes down to what happens between 6:00 a.m. and 1:00 p.m. the day of the event. All you wonder about before is — “Will it all work out?” And all you say after is, “Thankfully it did”! And last Saturday — it did, but there’s a lot of hard work, deliberation and, sometimes, turmoil in the process.
I’m going a little nutty over some of the service of certain restaurants with gluten-free menus. Chain restaurants are getting on the bandwagon catering to our needs — initially my response was “GREAT!” But now I’m wondering if it a bandwagon that celiacs or people with gluten sensitivities should be riding on.
