10 months ago in this very space I was talking about Julie Wilbert: her new diagnosis of celiac disease and incorporating that into her studies as a graduate student. Wilbert’s vision has finally come to a conclusion.
Getting a good gluten-free Italian meal certainly is a challenge. Pizza has come a long way when it comes to dining out, but pasta dishes at a restaurant — they’re still pretty rare. So when I saw Donatelli’s expanded gluten-free menu…I dragged the family there!
Today we’ve got a few interesting nuggets of gluten-free news, including gluten-free samples, a yummy corn bread mix, a little restaurant info and more.
Become a member or don’t become a member? Usually people who live near a big warehouse club store like Costco or Sam’s Club at some point consider whether they want to join. But if you are gluten-free you have an added question — Is it even worth it now that my food choices are more limited?
Wildfire’s Gluten-Free events are not-to-be-missed!
A really cool study came out this week that looks at how sending your celiac child to gluten-free camp may do more good than we ever knew! Research by the University of California, San Francisco surveyed 104 children at the beginning of their gluten-free camp experience and then again at the end. The study, published in WebMD, Monday said, “‘All seemed to benefit from camp, no longer feeling different from other kids or feeling frustrated with a restricted diet,’ the researchers write. ‘Improvement was observed in each of the three categories of questions: well-being, self-perception and emotional outlook.’” Most of the benefit happened for children who had been on the gluten-free diet less than 4 years. In part because people who had been dealing with the diet longer already had a more positive perception of the gluten-free lifestyle. “‘A gluten-free camp that provides an environment of unrestricted foods can at least temporarily alleviate stress and anxiety around food and social interactions,’ the researchers write… ‘Celiac camp enables children with [celiac disease] to enjoy the camp experience freely without concern for and preoccupation with the foods that they are eating or the stigma of their underlying disease,’ the researchers conclude.’” I […]
I have a hard time comprehending that anyone could make a safe wheat for celiac. But that’s what the US government is backing – new research that, if accomplished, could be groundbreaking.
Hard work seems to be paying off for General Mills’ Betty Crocker Gluten-Free Dessert Mixes — if nothing else in the public relations department. The company created gluten-free mixes — now they’re a finalist for a big award.
Just when you thought no one was watching, the North Carolina courts show up the entire country by charging a so-called gluten-free baker with six felonies for falsely reporting the bread made by his company Great Specialty Products (GSP) was gluten-free.
French Meadow Bakery at the Minneapolis St. Paul Int’l Airport? Sweet! I cruised over there before a recent flight– and what I found quite surprised me…
