Monthly Archive for March, 2008

Mayo Clinic Celiac Disease Study - CNN

Published
by
Michael Kiser
on March 4, 2008
in News
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Just posted yesterday on CNN, the Mayo Clinic announces that symptoms of Celiac Disease don’t tell the whole, painful story.

Given Imaging Ltd. today announced that a study by researchers at the Mayo Clinic reported that capsule endoscopy is a more effective tool to diagnose celiac disease and detect damage throughout the small intestine than upper endoscopy. Researchers also found that celiac affects a highly variable portion of the small intestine and that the severity of symptoms did not correlate to the severity of intestinal damage.

Celiac Article

Dr. Alessio Fasano - Celiac Podcast

Published
by
Michael Kiser
on March 4, 2008
in News
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Gastroenterologist Dr. Alessio Fasano of the University of Maryland School of Medicine talks about current research into the treatment and management of Celiac disease.

Celiac Podcast [Envisage Magazine]

Unique Gluten-Free Menu

Published
by
Michael Kiser
on March 4, 2008
in Restaurants
. 0 Comments

Founded on the raw foods philosophy, Cousins Incredible Vitality is a restaurant where you won’t find any gluten on the menu, because you won’t find a single processed food in the place. According to the owner and chef, 50% of the ingredients are green, 25% fruits and 25% nuts. What does that get you? Cousins’ restaurant, on Irving near Sacramento in Chicago, provides a unique food experience that retains all the nutrients usually lost in the cooking process.

Cousins

Even their crackers are made from flax seed, ground vegetables and nuts, then formed and dehydrated into a crispy crust for many menu items. The owner has a medical background and is used to patrons coming in with a long list of allergies and dietary restrictions. According to her, many actually find that after following her eating plans and frequenting the restaurant, many sensitivities disappear.

Cousins I.V. also offers many unique drinks, smoothie-like concoctions, that will inspire you to explore their menu further each time you visit.

Whole Foods - Gluten-Free Tea Party

Published
by
Michael Kiser
on March 4, 2008
in Events
. 0 Comments

Chef Sunshine of Rise & Shine Desserts will be hosting a tea party at the Whole Foods on North Ave in Chicago, where she will be demonstrating how to make gluten-free goodies. The free event aims to raise awareness of gluten-free cooking methods, and remind all those who are living gluten-free that you can still get your just desserts.

rise & shine

Gluten Free Tea Party with Chef Sunshine of Rise & Shine Desserts
4:00–6:00 p.m. Free, Registration Required

New Grist - Spreading the Gluten-Free Love

Published
by
Michael Kiser
on March 4, 2008
in Products
. 0 Comments

Benjamin Franklin once said that “Beer is living proof that God loves us and wants us to be happy.”

Lakefront Brewery in Milwaukee, Wisconsin is making sure that’s true for Celiacs as well. New Grist, made from Sorghum and Rice Extract is the first gluten-free beer recognized by the U.S. government.

New Grist

But they aren’t satisfied just making the beer. They want to get to know Celiacs everywhere. The New Grist Web site features a social network where New Grist lovers and people living gluten-free can create profiles, share information, start message threads, and more. You can even start your own New Grist blog.

We’re members ourselves, so come say hello and toast to New Grist!

Gluten-Free Cooking Expo

Published
by
Michael Kiser
on March 3, 2008
in Events
. 0 Comments

Learn how to create great-tasting, gluten-free meals for yourself, or friend and family at the Gluten-Free Cooking Expo 2008 in Oakbrook, Illinois.

The two-day gluten free cooking conference includes:

  • Two full days of cooking demonstrations by notable chefs, cookbook authors and nutritionists
  • A Gluten Free Vendor Showcase highlighting the best of the gluten free products available, including gluten-free liquors and beers
  • Gourmet gluten-free breakfasts and lunches for attendee

And if you just can’t bring yourself to cook, at least you leave with a free bag of gluten-free goodies. Register here.

Weber Grill - Gluten-Free Certified

Published
by
Michael Kiser
on March 3, 2008
in Restaurants
. 4 Comments

On the forefront of gluten awareness (and other allergies) in restaurants, Weber Grill in Chicago has taken steps to ensure every eater a safe meal, regardless of particular dietary needs.

What they’ve done:

1. Trained Staff
The entire staff, from host to server, seems knowledgeable about gluten allergies and can point out menu items that are safe for particular allergies as well as other special dietary needs.

Weber’s Gluten-Free Menu

2. Pink Slip Protocol
When a guest alerts the server to an allergy, they note the special request on a pink slip. That slip goes directly to the general manager and the chef for approval. If they can’t make it happen, they let you know. But if they can, such as gluten-free potatoes or a bun-less burger, that confirm the meal order with the server. The pink slip accompanies your order the entire way, from order, to kitchen, and back to table.

3. Certification
According to host Sean Moody of Weber Grill Chicago, the restaurant has also received gluten-free certification from a Chicago-based gluten-free society, which requires food testing by the University of Illinois and facility inspection. Certification for gluten-free also requires staff education and continuing participation in gluten awareness programs.

4. Looking to the Future of Gluten-Free
Weber Grill Chicago’s Assistant General Manager, Robyn (a Celiac herself), is actually a board member of the local Celiac awareness society. Her personal stake in gluten awareness will likely ensure that Weber Grill in Chicago, as well as other restaurants, will continue to push for more certifications and general gluten awareness in the area.