We stopped in to a new “gourmet foods & fine drink store” tonight and were happy to find Chopin potato vodka on sale. Vrai Amour, on Webster and Sheffield, just under the el tracks in Depaul’s campus area, specializes in upscale sausages and truly fine liquors and wines.
We inquired about the beer selection, which was solid (Unibroue, Sam Adams and Goose Island). Currently no gluten-free beer options, but the owner, Matt Somsky was happy to take suggestions on expanding the beer options. He knew three gluten-free options off the top of his head (encouraging), mentioning New Grist, Redbridge and Green’s. He plans on inquiring with his distributor next week to see what he can get for the shop. If he succeeds in getting any gluten-free beers, you’ll find out here first. If you stop in, tell him Celiac Snack sent you.
We’ve recently heard about a new restaurant/store concept on Chicago’s north side, called Balanced Kitchen. Anticipation seems to be just as high around the architecture, as for its food. Designed by 2 point perspective, the space is LEED certified to be “green,” and they claim the same about the menu. Both vegan and gluten-free, the restaurant is an outgrowth of G-Free-V LLC, a company deeply committed to gluten-free foods. Under the mantra “Food Without Limits, for People Living Without,” the company conducts gluten testing and certification as well.
A restaurant willing to go completely gluten-free is a refreshing idea. When you walk in the door, you know that everything is safe. Peace of mind for sure.
Have you been to the Balanced Kitchen? If so, let us know. We’ll be posting a formal review soon, and we’d love to know what others thing as well. Please comment by clicking on the link above…
Nancy Lapid over at About.com is reporting that Rice Chex, a cereal that comes oh-so-close to being gluten-free if it weren’t for the barley malt, is changing its recipe. General Mills has tweaked the recipe and will be introducing the new GF version in the coming weeks. The new boxes will declare “Gluten-Free” under the Chex logo (see my circle on the box).
It’s worth reiterating Nancy’s warning; make sure you’re buying the GF version, as the older recipe will still be on the shelves for some time I’m sure.
Rice Chex Going Gluten-Free [About.com]
Rice Chex page on GeneralMills.com
Mexican food, which prior to my diagnosis was not a favorite of mine, is often a relatively easy go-to food for celiacs. Many of its staples are naturally gluten-free (save the flour tortillas), and if done right can be an eclectic meal. That being said, I’ve had more than my fair share of Chipotle burrito bowls, so I’ve been looking for something a little more tantalizing.
Enter Adobo Grill, a daVinci Group restaurant with locations in Chicago, Lombard, IL and Indianapolis. During my recent meal at Adobo’s Wicker Park location, I was pleased by the dedicated gluten-free menu, as well as our server’s knowledge of - and respect for - the GF menu and its patrons.
The table ordered some guacamole, which was made table-side and the best I’ve had since my trip to Mexico in 2005. While the gluten-abled friends enjoyed the corn chips (which the server told me were not gluten-free) I tried
After perusing Adobo’s extensive gluten-free menu, I narrowed my options down to the chicken skewers. Prepared with a
Last but not least, I’d be doing you a disservice if I didn’t mention their margaritas. With dozens of 100% agave GF tequila variates in stock, one can easily find a marg to their liking. Of course, you have to be careful with some mixers, but the bartender was just as knowledgeable as the server and assured me my
I hope to go back soon to try their other intriguing GF menu options. When I do I’ll let you know what I find!
Adobo Grill’s Gluten-Free Menu [Adobo Grill]
A list of gluten-free foods I found in a Trader Joe’s last week has shown up on the company’s web site as part of an overall labeling initiative. As a private label store, selling more than 80% of its products under the store brand, Trader Joe’s is in a unique position to help its customers find appropriate items for special diets, including vegan, kosher, low-sodium, even 15min quick meals.
According to the grocer:
Our dedication to you as a valued Trader Joe’s customer is to provide you with helpful information to make informed buying decisions because we know that you have specific dietary concerns.
While not what I would call reader-friendly, the list is a long one, which should be exciting for anyone tired of the treasure hunt.
Gluten-free foods at Trader Joe’s Trader Joe’s labeling system
A Swedish study in February 2008 has established a link between the newly-diagnosed celiac and an increased risk of bacterial blood infections, or sepsis. The increased risk didn’t appear to apply to adolescents:
…individuals with CD were indeed at ncreased risk of bacterial blood infections. The highest risk estimates ere seen for pneumococcal infections (Pneumococcus is a specific microorganism responsible also for pneumonia and meningitis). Interestingly, the CD patients diagnosed in childhood were not at iincreased risk of subsequent sepsis compared with the controls.
Researchers listed three possible causes for the link, which applies to the newly-diagnosed only:
- Hyposplenism (a reduction of the spleen size and function often
found in CD at the time of diagnosis, that may induce a temporary
impairment of immunity
- Increased mucosal permeability (a condition that is commonly
present in CD at diagnosis and may lead to translocation of bacteria
from the gut into the bloodstream)
- An altered composition of the intestinal glycocalyx (a film of mucus
that is present on the gut and impedes bacterial translocation)
This reinforces the need for earlier diagnosis, as the increased risk only applies to celiac disease before beginning a gluten-free diet.
Read the full study.
The University of Chicago’s Celiac Disease Center is holding its annual benefit on April 16th, 2008. The benefit includes gourmet gluten-free foods, silent and live auctions, and will be an excellent opportunity to learn more about celiac disease and talk to fellow celiacs.
The UC Celiac Disease Center was a big help to me when I was first diagnosed, sending one of their celiac care packages, complete with information about the disease, food lists, and restaurant recommendations when I didn’t know my up from down. I plan on becoming more involved with the Center as I learn how I can best be of service.
I will be attending and talking to UC’s celiac experts in hopes of learning about the most-recent advances in research conducted at the University of Chicago. I’ll be sure to pass on everything I learn!
Learn more, or buy your ticket now!
Back when I lived in the San Juan mountains of Colorado, I was an avid hiker. At any given point you could find bags of trail mix in my backpack, some store-bought, most home made. I haven’t been hiking since I was diagnosed with Celiac last year, but Elizabeth over at Wildflower Morning has a recipe for gluten-free granola that I am bookmarking immediately.
Celiacs are used to bringing their own snacks on trips both near and far, but it’s especially important anytime you’re going to be out in the wilderness. In my pre-celiac life, I could ask a fellow weekend warrior for a Power Bar if I ran out, but celiacs run the risk of having nothing to eat no matter who you run into on the trail. If you find yourself two miles into a 12-mile hike with no fuel left, you run the risk of bonking in the middle of nowhere. That’s a dangerous scenario.
Even more reason to take a look at her recipe! I’m not supposed to eat oats for a good year while my system heals, but for those of you that can eat oats, this looks like a great mix.
Gluten-Free Granola [Wildflower Morning]
