Tuesday, April 26, 2011
Wednesday, April 13, 2011
Tuesday, April 12, 2011
WASHINGTON, D.C. – March 29, 2011 – Prominent members of the burgeoning gluten-free communityannounced today a collaborative “1in133” event on May 4 to build the world’s largest gluten-free cake as part of an effort to draw attention to the Food and Drug Administration’s (FDA) delay in finalizing standards for gluten-free food labeling. The name is derived from the fact that at least one in every 133 people in the U.S. suffers from celiac disease. Research now indicates that while as many as 3 million Americans has celiac disease, another 18 million have gluten sensitivity; both groups must entirely avoid gluten as a medically-necessitated diet.
To kick-off Celiac Awareness Month – globally recognized in May - the 1in133 event is being hosted at the Washington, D.C., Embassy Suites Convention Center on May 4 and will culminate with a V.I.P. reception for federal lawmakers, concerned members and friends of the gluten-free community and gluten-free food manufacturers. With pre-eminent guest speakers and information on a petition advocating for the FDA to take action on determining a gluten-free food-labeling standard, the 1in133 event will reinforce the need for such standards.
“This is a very serious autoimmune disease,” cautions Dr. Alessio Fasano of the University of Maryland Center for Celiac Research. “It deserves equally serious food labeling laws.” Fasano, one of the world’s leading researchers in celiac disease and a leading proponent of a federally mandated gluten-free standard, will be the 1in133 event’s guest speaker.
Seven years ago the FDA was tasked with developing and implementing standards for gluten-free labeling as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA). The standards have yet to be completed and have left millions of Americans with celiac disease and gluten intolerance at risk of illness from contaminated food.
Currently, U.S. food manufacturers can claim “gluten-free” on product labels without appropriately informing consumers if a product is truly free of all potentially harmful ingredients. As a burgeoning market -- $560 million in sales in 2004 and projected sales of approximately $2.6 billion in 2012 -- gluten-free food products have brought many newcomers to the space claiming gluten-free status on their labels while not necessarily removing all potential allergens. Other manufacturers are reluctant to label their products “gluten-free” because there is no accepted standard. This disparate situation leaves consumers who eat gluten-free to guess which products are actually safe for consumption.
FALCPA was passed to protect food-allergic and celiac patients from having to decipher ingredient labels through sometimes-harmful trial and error efforts. The law, which requires the top eight allergens to be clearly listed on ingredient statements, did not require disclosure of barley or rye, the other grains that are toxic to those with celiac disease and other gluten sensitivities. The 2004 mandate for the FDA to develop and implement gluten-free food labeling requirements would fill that void.
The 1in133 event is the brainchild of Jules Shepard noted gluten-free author, baking expert and celiac community advocate, and John Forberger, a winning gluten-free triathlete and active blogger. Event sponsors include Whole Foods Market, The University of Maryland Center for Celiac Research, The University of Chicago Celiac Disease Center, the Gluten Intolerance Group of North America, Celiac Disease Center at Columbia University, Glutino Foods, Bob’s Red Mill, and many others. Event coordination is contributed by Aaron E Flores, Executive Chef, Embassy Suites D.C. Convention Center.
Proceeds will benefit the American Celiac Disease Alliance (ACDA), a non-profit volunteer organization that advocates for the needs of people with celiac disease and gluten sensitivity. The ACDA spearheaded the grassroots campaign which was instrumental to the passage of FALCPA.
Thursday, April 7, 2011
Reposted in support of the work undertaken by the Celiac Disease Center at Columbia University. Please add to the understanding of perceptions within the celiac and gluten-free communities by completing this brief survey. Doing so assists reputable organizations in providing the very best information on Celiac disease and its proper diagnosis.
From: Cynthia Beckman [mailto:firstname.lastname@example.org]
Sent: Wednesday, April 06, 2011 6:17 PM
To: 'Cynthia Beckman'
Subject: Research Study on Genetic Testing
If you or a family member have celiac disease or a gluten intolerance, I hope you will consider completing our online research survey. Details and the link follow.
The Celiac Disease Center at Columbia University invites you to participate in a research study looking at individuals' knowledge of genetic testing of celiac disease and their potential concerns with such testing. The goal of this study is to increase understanding of the factors associated with making an informed decision regarding such testing and to better provide the necessary information to make such a decision.
We have developed a brief survey to address some of these factors; it takes approximately 5 minutes to complete. The survey is anonymous; no identifying information is collected. If you agree to participate in this study, the online survey can be accessed through the link below.
If you have questions, please contact Michele Pallai at email@example.com or (212) 305-5590.
Thank you very much for your time and consideration.
Director of Development
Celiac Disease Center at Columbia University
180 Fort Washington Avenue
New York, NY 10032
Monday, April 4, 2011
We operate a yoga-inspired bed and breakfast on Salt Spring Island in British Columbia, Canada. A small family farm with chickens and a bunny, two ducks and lots of deer, we grow our own veggies and sell our organic eggs at the end of the driveway. Our permaculture garden and orchard are eight years in the making and lots of fun to explore. Our bed and breakfast strives to be green - with no chemicals used in the suite. We have hardwood floors, lots of natural light and no smoking on the property. Our private, idyllic bed & breakfast will give you a relaxing blast of country life - complete with ocean breezes, roosters calling and deer peeking in your windows.
Our family is gluten free and we cater to any other dietary requirements you may have. Gluten-free baking is provided at no extra charge. Breakfasts can include:
• puffed apple pancake, baked in a cast iron pan & served hot with whipped cream
• home-made flan served with fruit
• gluten-free granola served with fruit and yogurt
• savory gluten-free scones or gluten-free tea biscuits
• served with cheeses, jams, butter and orange juice - all organic
For longer stays, I change the breakfast up every morning so that you can try something new.
Please explore the idyllic setting we are so pleased to share with you at www.CedarMoonSaltspring.com
What to do on Salt Spring
Rates & Policies
Friday, April 1, 2011
After a very enjoyable Canadian Celiac Association Chapter Dinner at a White Spot restaurant in Victoria, BC, a celiac diner inspired by our review of the amazing gluten-free yam fries, deep fried in dedicated oil, was informed by her server that the fries were not safe for celiacs. Please follow the correspondence below between The Celiac Scene™ and a very conscientious White Spot manager.
If you feel it is time for White Spot's Head Office to make life easier for both celiacs and the staff alike by creating a definitive celiac-friendly menu, please make your interest know to Corporate Whitespot.
After reading about the White Spots dedicated deep fryer on Caledonia, I went there (while I was in town last) specifically for the yam fries. But the chef's looked at the yam fries and saw "this product has been produced in a facility that also manufactures products with wheat .... etc" on it and came back to me with that news. I opted out of the fries but was very glad that they took the time to look into it for me and give me the option. Not all restaurants look that carefully!
February 8, 2011 7:10 PM
Thanks, Tiffany. This is very disconcerting considering at least a dozen of us celiacs consumed the yam fries with vigour. I will be in touch with the manager and post their response.
March 28, 2011 1:53 PM
As a result of Tiffany's experience, I contacted the manager of the White Spot in question and received this assuring reply, "I read through our allergy information again and it definitely says that they are gluten free. I even went so far as to read the label on both the blackening spice bottle and the box of the sweet potato fries. There is no mention of wheat or gluten on any ingredient list, nor is there a reference to either being manufactured in a facility that has wheat products in it. I'm not sure why someone would have said that. I am going to forward this email to our people at head office just to ensure we do our due diligence here. I will get back to you ASAP when I get a response."
White Spot Restaurant
710 Caledonia Ave
April 1, 2011 8:04 AM