Gluten-Free Fun

Celiac Education Event in Cherry Hill, NJ

noreply@blogger.com (Erin Smith) — Fri, 24 May 2013 07:02:00 PDT

Next Wednesday (May 29), the NFCA is co-hosting an educational event in Cherry Hill, NJ. There is an impressive line-up of doctors from Thomas Jefferson University Hospitals speaking at this event as well as a registered dietitian and NFCA president Alice Bast. Pre-registration is required so don't delay!

The National Foundation for Celiac Awareness (NFCA), Thomas Jefferson University Hospitals and the Katz JCC invite you to join them for a free educational event. Featuring expert speakers, including NFCA Founder and President Alice Bast, this event is for anyone looking to learn more about celiac disease, the gluten-free diet and the latest in celiac disease research.

The day's events include:

Advances in the Treatment of Celiac Disease – presented by Anthony J. Marino, Jr., MD, William H. Rorer Professor of Medicine and Director, Division of Gastroenterology and Hepatology, Jefferson Medical College of Thomas Jefferson University, and Director, Jefferson Celiac Center, Thomas Jefferson University Hospitals
Managing Your Gluten-Free Diet – nutrition-related tips from Emily B. Rubin, RD, Jefferson registered dietitian
What’s New at the National Foundation for Celiac Awareness? – reported by Alice Bast, Founder and President, NFCA
Gluten-Free Cooking Demonstration with Food Sampling – by Chef Pasquale Masters of Pasta Pomodoro, Voorhees, NJ, a participating restaurant in the NFCA’s GREAT Kitchens gluten-free industry initiative.

When: Wednesday, May 29, 2013

Where: Betty and Milton Katz Jewish Community Center
1301 Springdale Road
Cherry Hill, NJ 08003

Time: 6 p.m. to 8 p.m.

Registation is required! To register, call 1-800-JEFF-NOW.

Gluten on Capitol Hill

noreply@blogger.com (Erin Smith) — Thu, 23 May 2013 07:29:58 PDT

I came across this article this morning. Looks like, we are one step closer to getting some regulations around gluten-free labeling on medications. As the article states "Just as consumers deserve to know if their food contains gluten, it is critical that consumers know if medications contain gluten." Although we need labeling for both food and medications, let's hope this drug bill passes sooner rather than later!

Dem bill would require drugs to disclose gluten - The Hill's Healthwatch

Gluten-Free Greek Dinner in Queens, NY

noreply@blogger.com (Erin Smith) — Wed, 22 May 2013 07:47:29 PDT

Ovelia is one of my favorite restaurants in Astoria, NY. Family-owned and operated, Ovelia brings traditional Greek food to my amazing neighborhood. The food is delicious and the staff have become extremely well-educated in providing safe, gluten-free food to their customers. The NYC Celiac Meetup is having an event and we have a few seats left. Read on for the invite:

On Monday, June 3, join the New York City Celiac Meetup group for a night of amazing Greek food at Ovelia in Astoria. Family owned Ovelia has a menu full of traditional Greek dishes many which are naturally gluten-free. Ovelia is a member of the Gluten-free Restaurant Awareness Program (GFRAP) and the Ovelia staff has a great understanding of our gluten-free needs. Additionally, their menu is clearly marked to indicate all of their gluten-free dishes.

Although the final menu isn't quite set, below is an example of what we ate at our last gluten-free event at Ovelia. Trust me, you will NOT go home hungry. Ovelia's staff is overly generous with their gluten-free portions during our events!

$28 per person includes a variety of traditional Greek dishes, tax, and tip. Beverages are additional

Click here for more information including a sample menu and to reserve your spot at dinner at Ovelia. Prepayment is required to attend!

Ovelia on Facebook

Food Allergy Bullying Video

noreply@blogger.com (Erin Smith) — Mon, 20 May 2013 07:00:01 PDT

I definitely remember kids mocking my "weird" food back in middle school but luckily I was never outright bullied because of my Celiac Disease. This video was really powerful and made me realize how serious bullying is for people in communities like ours. Have you ever experienced food-related bullying?

Oral Therapy for Celiac Disease

noreply@blogger.com (Erin Smith) — Wed, 15 May 2013 07:18:00 PDT

This press release came across my newswire yesterday. I still have mixed feelings about taking medication to control my celiac disease but I am happy that there is now research going on in our community.

NORTH CHICAGO, Ill. and SAN CARLOS, Calif., May 14, 2013 /PRNewswire/ -- AbbVie (NYSE: ABBV) and Alvine Pharmaceuticals, a leader in celiac disease therapeutics development, announced today that they have entered into a global collaboration to develop a novel oral treatment for patients with celiac disease, currently in Phase 2 development. This collaboration builds on AbbVie's expertise and leadership in the field of gastroenterology with its on-market products to treat Crohn's disease, ulcerative colitis, and diseases associated with exocrine pancreatic insufficiency.

ALV003 is an investigational oral therapy composed of two recombinant, gluten specific enzymes (a cysteine protease (EP-B2) and a prolyl endopeptidase (PEP)), that degrade gluten in-vitro and in human clinical testing, and may reduce the symptoms and intestinal injury associated with celiac disease in patients attempting to adhere to a gluten-free diet. Data from a Phase 2a study reported at Digestive Disease Week (DDW) 2012, showed reduction of intestinal inflammation in patients exposed to gluten and treated with ALV003 compared to patients treated with placebo.

"Celiac disease is an area with significant unmet medical need," said Scott Brun, M.D., vice president, pharmaceutical development, AbbVie. "Patients who currently are unable to completely avoid gluten in their diets could potentially benefit from this promising investigational treatment. AbbVie has significant experience within immunology and gastroenterology and the exclusive option to acquire this asset complements AbbVie's broad mid-stage pipeline."

"A collaboration between Alvine and AbbVie combines our respective strengths and expertise in the development of what could become the first therapeutic option for this major unmet medical need," said Abhay Joshi, Ph.D., president and chief executive officer, Alvine. "We are pleased to have an industry leader in gastroenterology as a collaborator, whose considerable global development reach can be focused on getting this novel therapy to more patients."

Under the terms of the agreement, AbbVie will make an initial upfront payment of $70 million for an exclusive option to either acquire the assets relating to ALV003, or the equity of the company. Alvine will maintain responsibility for Phase 2 clinical development, and upon successful completion of the approximately 500 patient Phase 2b study, AbbVie may exercise its option for the agreed upon additional consideration. Alvine will also be entitled to receive a milestone payment upon AbbVie's initiation of Phase 3 development. In collaboration with AbbVie Biotech Ventures, Inc., a subsidiary of AbbVie dedicated to making early investments in emerging biotech and pharmaceutical companies, AbbVie was an early investor in Alvine Pharmaceuticals.

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About Alvine Pharmaceuticals

Alvine Pharmaceuticals, Inc. is a private, clinical-stage, specialty biopharmaceutical company located in San Carlos, CA, focused on the development of biologics targeting autoimmune and inflammatory diseases, including celiac disease. Alvine is focusing clinical development efforts on ALV003, an investigational drug in Phase 2 trials that could potentially be the first approved therapeutic treatment for patients with celiac disease. For additional information about the company, please visit http://www.alvinepharma.com.

AbbVie Forward-Looking Statements

Some statements in this news release may be forward-looking statements for purposes of the Private Securities Litigation Reform Act of 1995. The words "believe," "expect," "anticipate," "project" and similar expressions, among others, generally identify forward-looking statements. AbbVie cautions that these forward-looking statements are subject to risks and uncertainties that may cause actual results to differ materially from those indicated in the forward-looking statements. Such risks and uncertainties include, but are not limited to, challenges to intellectual property, competition from other products, difficulties inherent in the research and development process, adverse litigation or government action, and changes to laws and regulations applicable to our industry. Additional information about the economic, competitive, governmental, technological and other factors that may affect AbbVie's operations is set forth in Item 1A, "Risk Factors," in our 2012 Annual Report on Form 10-K/A, which has been filed with the Securities and Exchange Commission. AbbVie undertakes no obligation to release publicly any revisions to forward-looking statements as a result of subsequent events or developments, except as required by law.

About AbbVie

AbbVie is a global, research-based biopharmaceutical company formed in 2013 following separation from Abbott. The company's mission is to use its expertise, dedicated people and unique approach to innovation to develop and market advanced therapies that address some of the world's most complex and serious diseases. In 2013, AbbVie employs approximately 21,000 people worldwide and markets medicines in more than 170 countries. For further information on the company and its people, portfolio and commitments, please visitwww.abbvie.com. Follow @abbvie on Twitter or view careers on our Facebook or LinkedInpage.

Elimination Experiment: Almond Meal Pancakes

noreply@blogger.com (Erin Smith) — Mon, 13 May 2013 06:18:00 PDT

I got the go ahead to add eggs back into my diet on Friday. This made me very happy. The one thing I really feel that is lacking during this elimination diet is protein. Actually, I always feel like I should have more protein in my diet. Anyway, with the green light for eggs I decided to make some almond meal pancakes both days this weekend.

On Saturday, I made pancakes using this low-carb recipe minus the sweetener. They were good although I was missing that pancake syrup big time! On Sunday, I decided to change it up a little bit. I wanted more flavor so I put my own spin on these Paleo Pumpkin Pancakes. I basically took the first recipe and added pumpkin puree and pumpkin pie spice instead of all of the individual spices. Although I didn't get the ingredients quite right and the pancakes fell apart a little bit, I liked these much better than Saturday's batch. They had more flavor, which is what I was looking for.

Although I miss my sugary maple syrup, it is nice to know I can once again have a weekend breakfast favorite like pancakes.

Food Frustrations

noreply@blogger.com (Erin Smith) — Wed, 08 May 2013 07:13:04 PDT

I am on day 12 of my elimination diet and I am frustrated. You see, I love food. I write this blog about living a lifestyle that revolves around particular food choices. I run a Meetup group that encourages others to not be afraid to socialize (many times with food) outside of the home. I enjoy meeting up with friends for a bite to eat and to catch up. But over the past 12 days, food has become a nuisance. Planning a meal is a chore, not something that I enjoy doing anymore. I get annoyed in the kitchen when I have to spend so much time thinking about what I am going to eat and not just grab something and go.

On this elimination diet, I feel very restricted. I realize how much I love fruit and how often I eat eggs. These are two big no-nos on this elimination diet. I also realize that sugar is in damn near everything. I know there are still a ton of things I CAN eat, but for some reason I cannot get over what I CANNOT eat. For me, this is the first major elimination diet of my life. I was diagnosed with Celiac when I was only 2.5 years old, so I don't remember what it is like to cut out gluten. In my mind, I just always ate gluten-free. This is different and this is hard. Really hard.

Last night, I hosted an awesome NYC Celiac Meetup event at S'MAC. This is one of my favorite gluten-free places to eat in New York City. Who doesn't like gluten-free mac-n-cheese? I sat there chit-chatting with the group members but I was not eating anything. Everyone else was devouring their gluten-free dinner and I was just talking and getting more and more hungry and a worse headache by the minute. It wasn't fun at all. I met great people but I was so annoyed that I couldn't kick back and enjoy the food that they were eating right next to me.

I know I need to eat more on this elimination diet and that I am not eating nearly enough. This is obvious to me, my daily headaches are proof. But with such a busy weekday schedule and a lack of ideas, I just eat what I can. This is not good enough. If I was home all day every day, perhaps I could make a meal plan and spend more time actually planning ahead but I do not have this luxury. I am actually somewhat jealous of these stay-at-home bloggers who make these elaborate meal plans for each week and then cook those meals. Or these people in New York City that spend a quarter of their weekly paycheck to get fresh meals delivered to their homes each day. I know I CAN cook these meals but I just don't have the time nor can I justify paying that much money for someone to do what I know I can do myself.

I called this blog Gluten-Free Fun for a reason. I really do love living a healthy, gluten-free life and having fun while doing it. So this elimination is putting a temporary kink in my fun for the time being and I need to deal with it. End of story.

Ok, I am done venting for today. Thanks for bearing with me, dear readers!

Free Guide to Gluten Free Living

noreply@blogger.com (Erin Smith) — Tue, 07 May 2013 06:30:03 PDT

I got this email last night and I was excited to share the link with my readers. This guide is so great. Be sure to download and save today!

Celebrate National Celiac Awareness month with your free interactive Guide to Gluten-Free Living. Click here: http://deliciousliving.com/gluten-free/guide-gluten-free-living-0. GIG created this Guide in partnership with Delicious Livingto provide terrific recipes, kitchen wisdom, health information and shopping tips. All designed to make gluten-free living more healthy and delicious than ever.

Brain Fog

noreply@blogger.com (Erin Smith) — Mon, 06 May 2013 07:23:58 PDT

Foggy brain day

This picture is a pretty close representation of what my brain was like coming to work in New York City last week. Foggy. Thick. Not clear. Yeah, I had some pretty bad brain fog last week. I could't form complete sentences, I was forgetting what I was doing, and I was so exhausted. While I think a lot of it had to do with changing my diet so dramatically for this elimination diet, I also think it had to do with a new "gluten-free" food I put into my mouth.

Last week, I introduced Trader Joe's gluten-free oats into my diet. I had those GF oats in cookies a few times over the past year. I only got sick the very first time but after that I had no noticeable side effects from eating the oats. As a Celiac diagnosed in the 1980s, I was always told to avoid oats. So for more than 25 years, I avoided oats. I did try some crackers and cookies made from certified GF oat flour over the past few years, but I always got sick. I decided I needed something for breakfast each morning and after checking on my elimination diet worksheet, oats seemed to be allowed. I took the plunge and I tried a bowl for dinner one night. I did this at night in case I got "glutened" and needed to be home (aka, near the toilet!) I had no tell-tale signs of my "glutening". No stomach ache, no throwing up, no bathroom runs. I figured I was in the clear. I had oats 3 more times last week and still no regular gluten reaction. But I was foggy, oh so foggy.

I went to the chiro on Friday for my weekly exam. (He is the doctor working with me on this elimination diet.) I told him about my fogginess and he said it might be the sugar withdrawal. He put me on some additional supplements to help me work through the major changes going on in my body. He told me to drink more water, which I think is impossible since I already drink tons each day, and to increase my protein. I left there feeling frustrated and even more foggy.

That night, I thought maybe the gluten-free oats were causing this fogginess. Brain fog is a very real symptom of ingesting gluten and it occurred to me that the oats were the culprit. I actually had a really bad bought of brain fog after my last glutening. I decided that I have lived 30 years without oats in my diet so what is another 30 more without oats. Right there and then I put the oats in the back of the cabinet and decided no more oats.

I have now been GF oat free since Friday and you know what? No more fog! Seriously, I have been more alert and able to remember so much more in the past three days. It is interesting to me that I now have a new symptom to be aware of in case of possible gluten ingesting. I definitely wasn't aware of this symptom in the past but now I know that this is how my body might react to eating gluten.* I am ok with no oats, especially when I feel like this instead:

Clear brain day

* I did use Trader Joe's gluten-free oats during this experiment. I am not saying these oats have gluten, I am just saying that my experience with ingesting them left me with similiar symptoms as when I eat gluten. By no means does my reaction mean you will have the same reaction. I just want to share my experience with my readers.

Rudi’s Gluten-Free Bakery Awards 10 Gluten-Free Camp Scholarships

noreply@blogger.com (Erin Smith) — Fri, 03 May 2013 08:56:48 PDT

I am so excited about this announcement and slightly jealous. I've said it before and I will say it again, I LOVE CAMP! I think every child should go to camp at least twice in their life. Twice, because if they are like my sister and I your kid might hate their first time. ha! My camp summers were my best summers. I went to sleep-away for seven summers and was gluten-free every single summer! More than 15 years later I still keep in touch with friends from camp. Read on to learn about an exciting scholarship opportunity from Rudi's Gluten-Free.

Rudi’s Gluten-Free Bakery Celebrates National Celiac Awareness Month by Awarding 10 Gluten-Free Summer Camp Scholarships

Rudi’s Gluten-Free now accepting entries to the Gluten-Free ‘Happy Camper’ essay contest on Facebook

Boulder, Colo. – (May 1, 2013) –Rudi’s Gluten-Free Bakery® is ready for summer vacation and can’t wait to help kids across the country enjoy their summer camp experience, even if they eat gluten-free. According to the American Camp Association, 10 million kids attend a summer camp every year. Since it’s a part of so many kids’ summer vacations, Rudi’s Gluten-Free is inviting Facebook fans to visit the “Rudi’s Gluten-Free Happy Camper” application this May, National Celiac Awareness Month, to submit a 200-word essay from their child for a chance to win one of 10 scholarships to a gluten-free summer camp.

“Enthusiastically giving back to our communities has long been an important part of our business, and this is the third year we’ve made a commitment to the gluten-free community during Celiac Awareness Month,” said Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery. “Summer camp is all about making memories that last, and a child’s dietary restrictions shouldn’t prevent them from having the experience of a lifetime. We’re thrilled that the Rudi’s Gluten-Free Happy Camper program will provide 10 deserving kids with a gluten-free camp experience.”

Parents with eligible children, ages 8-17, can enter the contest by ‘liking’ Rudi’s Gluten-Free on Facebook and submitting an essay from their child explaining what going to a gluten-free summer camp would mean to them. As an additional incentive to enter in early May, Rudi’s Gluten-Free has promised to give the first 250 eligible fans that enter an official Rudi’s Gluten-Free Happy Camper water bottle. The 10 winners will be selected by Rudi’s Gluten-Free Bakery and announced on Facebook on June 10, 2013, giving parents and campers time to plan and pack up for a summertime camp adventure.

"Having a special dietary need like celiac disease can make the simple act of going to camp far more challenging,” said Alice Bast, founder and president, National Foundation for Celiac Awareness (NFCA). “Fortunately, there are more options today than ever before, whether it’s a dedicated gluten-free summer camp or a ‘mainstream’ camp that has been properly trained to serve gluten-free campers. Rudi's Gluten-Free Bakery has done an excellent job supporting the gluten-free community, and we are glad to see them continuing that work with their camp scholarship program."

In the spirit of summer camps, National Foundation for Celiac Awareness (NFCA) also offers a gluten-free training program called GREAT Schools, Colleges and Camps. The online course will prepare camp directors and kitchen staff to safely accommodate your child's gluten-free dietary needs. Learn more at CeliacCentral.org/GREAT/schools.

Rudi’s Gluten-Free strives to create partnerships and programs that give back to the gluten-free community in a way that drives toward a better, brighter future. Offering gluten-free summer camp scholarships provides the perfect opportunity for kids to be kids without worrying about dietary restrictions. Parents can rest assured knowing that many camps are either entirely free of gluten or cater to gluten-free diets.

In addition to connecting with gluten-free fans for summer camp fun, Rudi’s Gluten-Free recently reintroduced its line of Sandwich Breads with a new Soft & Fluffy recipe. With a yummy taste, longer shelf life, double the fiber content with 2g per serving and the Gluten Free Certification Organization (GFCO) recognizable seal, these breads are the perfect base to a delicious sandwich while camping or hiking this summer. Rudi’s Gluten-Free Sandwich Breads come in Original, Multigrain, and Cinnamon Raisin varieties.

For more information on the Happy Camper contest and Rudi’s Gluten-Free, visit rudisglutenfree.com.

About Rudi’s Organic Bakery, Inc.

Rudi’s Organic Bakery, Inc., has been passionate about baking better breads for families for more than 35 years. Founded and headquartered in Boulder, Colo., Rudi’s Organic Bakery is the only nationally available brand offering a full line of nutritious and delicious, certified organic breads and baked goods. Rudi’s Organic is committed to baking breads using only the best organic ingredients and no artificial additives, preservatives and GMOs. In 2010, Rudi’s Organic leveraged this heritage to create Rudi’s Gluten-Free Bakery, a line of gluten-free breads and baked goods made with wholesome, all-natural ingredients so that each bite tastes like the real thing. Rudi’s Organic and Rudi’s Gluten-Free products are available nationally at natural foods stores and select mainstream supermarkets. For more information, visit rudisbakery.com.

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2013 Celiac Awareness Month with the NFCA

noreply@blogger.com (Erin Smith) — Thu, 02 May 2013 08:36:24 PDT

All month the amazing staff at the National Foundation for Celiac Awareness are working hard to help spread awareness about Celiac Disease. They have a very busy schedule of events including webinars, Twitter chats, giveaways, fundraisers, and more. The NFCA is also featuring gluten-free bloggers on their site throughout the month of may and I am honored to share my gluten-free story with them and you during the month.

In order to keep track of all of the awesome events, I encourage you to download their free Celiac Awareness Toolkit today!

Happy Celiac Awareness Month

noreply@blogger.com (Erin Smith) — Wed, 01 May 2013 06:30:03 PDT

I want to wish you all a very happy Celiac Awareness Month. Use this month to educate others about Celiac Disease. It is your month to embrace your diagnosis and encourage others to do the same. We need to talk about Celiac, not shy away from it! I truly believe the misdiagnosis of Celiac is due to lack of education. Who better to educate than us living with Celiac!? You are not alone in this disease. There is an amazing community of people in this country who know exactly what you are going through living with Celiac. Don't believe me? Just search Google for Celiac, visit Facebook, or jump on Twitter. We will vent with you, cry with you, and this month... Celebrate with you! While you may be one in a million, those with Celiac are 1 in 100! Spread the Celiac cheer!

Day 2-4: Sugar is Everywhere... and Headaches

noreply@blogger.com (Erin Smith) — Tue, 30 Apr 2013 06:45:00 PDT

I admit, after being gluten-free for more than 32 years I have gotten lazy with my label reading. I stick with foods I know and trust. I eat more whole foods than packaged foods and only read labels when I am unsure of a new product or if I see that something on the packaging has changed. With this elimination diet, I have become hyper vigilant in reading labels again. And you know what?? Sugar is in EVERYTHING!!!

Seriously, I am shocked where I am finding sugar. I guess I never really thought about sugar that much until now. I don't live under a rock, so obviously I know sugar is ridiculously prevalent in most diets but the way it sneaks in is just crazy. I think I was most shocked to see sugar in sausage. Mild, Italian, breakfast, "healthy", it doesn't matter. Sugar or a derivative is literally in every sausage package I picked up (and then put down) this week.

I think the hardest thing for me this week so far has been eating no fruit or eggs. I make fruit smoothies every morning but not during this elimination diet. It's been hard to have fruitless smoothies. Straight up kale and almond milk just doesn't taste the same without a banana and some berries. As for the eggs, I don't think I get enough protein even when not on this diet. Eggs are usually a go-to source of protein for me. I usually boil up a few at the beginning of the week and snack on them during the day. Without these eggs, I have begun to rely heavily on nuts. I do not eat that many nuts, but I am loading up on almonds, walnuts, and cashews. I also bought sunflower seeds which I haven't had in years. I was actually worrying tonight that I having too much almond products: milk, meal, almonds, and butter. I have heard of people developing allergies from eating too much of one thing so I am hoping this really doesn't happen to me.

My main issue since I started this on Friday has been awful headaches. I don't know if it is that I am not eating enough or it is a side effect of the sugar leaving my system, but I've had a headache 3 out of 4 days. I don't usually get headaches this bad so I am assuming it is related to this elimination.

To be honest, I think I could/should cut out even more. I have been eating carrots which are ok according to my doctor. He just doesn't want me eating them all the time and drinking tons of carrot juice. I also feel I am heavy on the nuts, as I said before.

Oh and who decides to go away from home (and their own kitchen) the very first weekend of their elimination diet? Me, of course. I went to babysit my nieces and nephew and went armed with a bunch of food. I was really hungry on Saturday and not as bad on Sunday but did get another huge headache. I probably should have planned ahead a little bit better and brought some additional food with me. It wasn't too bad, but it could have been better.

Let's see how the rest of this week goes. I have dinner plans and a brunch. I think the socializing and dining part of this week is going to be tough.

Thank you for your emails and support so far!

Day 1: Elimination Diet Worries and Woes

noreply@blogger.com (Erin Smith) — Fri, 26 Apr 2013 07:18:28 PDT

Today is the first day of my new elimination diet. Under guidance of my chiropractor, I am starting a three-week anti-yeast, fungus, and mold diet. Ever since the toxic mold in my old apartment in 2011, I haven't been quite right. Although not constantly in pain, I do feel like I am sick 4 or 5 days out of the week. I still go about my life, but I am not ever feeling 100% and haven't been for a long time. I have been to so many doctors, had so many tests, and took so many pills that I pretty much gave up on traditional medicine around December. I started seeing this chiro at the beginning of the year and besides the molds (which are still in my system according to blood work) my chiropractor says my adrenals, stomach, and gut are all in need of help. Since everything is connected within your body, I think he has finally convinced me that I need to do something to get my body in check. I am not a total believer of these alternative medicines yet, but we will see how I feel in a month. Whether or not I believe what my chiro is telling me, he listens to me. This is more than I can say about most of the doctors I have seen in the past year.

I just turned 35 and I use a nebulizer breathing treatment twice a day. I feel like a damn old lady on oxygen. I travel frequently so try explaining why a healthy-looking young female has this machine with wires and switches and 20-40 viles of medication in her carry-on bag. It always makes for an interesting conversation, to say the least. I am on PPI (proton pump inhibitors) for acid reflux but I have no traditional reflux symptoms like heartburn. My ENT said it was silent reflux which manifests itself in me as asthma symptoms and constant hoarseness in my throat. The dosage of PPI I was on in the beginning had me lose 9 lbs in 10 weeks. Everyone always says they want to lose ten pounds, but for someone that has pretty much been the same weight since college this was alarming. Basically, I want to get off the PPIs and treat the cause not the symptoms anymore. The doctor reduced my dosage but I am still on the PPIs and don't want to be anymore.

In comes the new diet as suggested by my doctor. I was diagnosed with Celiac as a toddler so I don't remember making the switch to gluten-free. My parents obviously prepared my food so I didn't have to do anything but eat the safe foods they gave me. This is the first time EVER that I have to seriously eliminate anything from my diet. I did make some changes when I went on the acid reflux medication (no caffeine, chocolate, onions, peppers, tomatoes, and any other triggers) but this new diet seems HUGE to me. I love sweets. As a blogger, I am sent samples all of the time and I eat those samples and then some. I travel and love seeking out new gluten-free bakeries in the cities I am in. I love chips and snacks and if I didn't go to the gym 3 or 4 times a week, I think I would be "as fat as a house" as my grandma Peggy would always say about her sweet tooth as well.

Today is Day 1 of the anti-yeast, fungus, mold diet. This means meats/fowl/fish, veggies, limited grains, legumes, some nuts, and seeds are allowed. This means absolutely no sugar in any form, no fruit, no dairy, no alcohol, no fermented foods, processed meats, yeast, and snack foods are allowed. The fruit is going to be the hardest, I think. That and sugar is in EVERYTHING! Don't believe me, read the ingredients of your packaged gluten-free food. Where there is no gluten, there is sugar and lots of it. Sugar in mayonnaise. I had no idea! I am also taking some supplements on direction of my doctor as well as my normal medications (for now), vitamins, and a pro-biotic.

Last night, I gorged myself on nachos for dinner with not one but two desserts. I went to bed feeling overfull and not great. I cleaned out my cupboards to remove anything that might be tempting as well as isolated things in my fridge and freezer that I cannot eat. I am such a snacker that I physically had to move snacks to a place I wouldn't just mindlessly reach for them when I was hungry or bored. This is what I needed to do for me and might seem extreme but it is the only way I think I can control myself.

I want to use this blog to vent, hold me accountable, and share my progress with my readers. But I also need your help. I want you to share your recipes, favorite websites, and tips with me. I need your support to go through this. I know so many of you have gone gluten-free as adults so you have already made this major life change. Remember, I was a child and have no recollection of changing my diet. I think I nee to make a meal plan for the first time in my life and figure out what I am going to eat days in advance. This freaks me out a bit.

It is now 10am and I haven't had any food to eat yet today. My normal morning starts with a huge bowl of gluten-free cereal and a fruit smoothie. I am at a loss on how to start this but know I should eat something. The idea of eating chicken for breakfast just seems too weird to me. Ugh. ok. here I go...

Tate's Bake Shop Soon to be Certified Gluten-Free

noreply@blogger.com (Erin Smith) — Wed, 24 Apr 2013 07:01:16 PDT

I was very excited to learn yesterday that Tate's Bake Shop is expanding and getting certified gluten-free by the CSA. If you haven't had Tate's Bake Shop Gluten-Free Cookies yet, you are missing out. These things are GOOOOOOD. I brought one package to the last party I went to so I would have dessert while everyone else was eating cake. You know what? These cookies were gone faster than the cake! Everyone loved them and no one realized they were gluten-free.

I know many people will not eat products unless they are made in a dedicated facility so they might not have tried Tate's in the past. In June, Tate's Bake Shop is expanding their bakery to include a CSA-certified baking facility which includes a new 3,000 square foot addition dedicated solely to gluten-free products! This summer, you will finally get a chance to eat the delicious gluten-free chocolate chip cookies that us bloggers rave about!

Read on for more information about Tate's gluten-free expansion and certification in their press release.

TATE’S BAKE SHOP EXPANDS GLUTEN-FREE FACILITY

BAKERY ADDS TWO NEW GLUTEN-FREE COOKIES

NEW YORK, NY– In response to a growing fan base that follow a gluten-free diet, Tate’s Bake Shop is excited to announce the addition of two new gluten-free cookies, available nationwide June 1, 2013. The growth of Tate’s Bake Shop’s gluten-free product line is made possible by the expansion of their CSA-certified baking facility to include a new 3,000 square foot addition dedicated solely to the production of gluten-free goods.

“I noticed more and more customers were coming in to the bake shop looking for gluten-free options so I felt the need to expand our offerings nationwide," said Kathleen King, owner and founder of Tate’s Bake Shop. “I wanted to be sure to create treats that could be enjoyed by all, and I think I’ve accomplished that with these recipes; my friends can’t even tell they are gluten-free.”

Available nationwide beginning June 1, Tate’s will introduce two new gluten-free goods to the market: the gluten-free Ginger Zinger cookie and the gluten-free Double Chocolate Chip cookie (suggested retail: $4.99/package). These products are in addition to the gluten-free Chocolate Chip, Tate’s second best selling
cookie. The Ginger Zinger is a thin, crisp butter cookie with chunks of crystallized ginger in every bite. The Double Chocolate Chip is a crisp chocolate cookie with dark chocolate chips. Tate’s Bake Shop is proud to only use the highest quality all-natural ingredients. The new gluten-free cookies are made with rice flour in place of wheat flour.

The new gluten-free facility, open for production this June, will house gluten-free dedicated equipment lines that will increase Tate’s Bake Shop’s gluten-free product output by 100%. Tate’s Bake Shop currently offers two gluten-free products nationwide: a gluten-free chocolate chip cookie and a decadent gluten-free brownie.

ABOUT TATE’S BAKE SHOP

Tate’s Bake Shop, an award-winning bakery nestled in Southampton, NY, is committed to delivering classic and delicious baked goods made with the highest quality, freshest ingredients. Best known for its chocolate chip cookies – voted #1 by Consumer Reports– Tate’s offers a full selection of simple, mouthwatering treats
including cookies, bars, cakes and pies. Owned and operated by Kathleen King who began selling cookies at her family’s farm stand when she was just 11-years old, Tate’s Bake Shop now includes a thriving wholesale operation and a highly successful ecommerce site, www.tatesbakeshop.com.

MEDIA CONTACTS

The Door • Jetty-Jane Connor • jetty-jane@thedooronline.com • 646-340-1771
The Door • Katy Darnaby • katy@thedooronline.com • 847-414-4411

Gluten-Free Globetrotter event: How to plan your gluten-free vacation

noreply@blogger.com (Erin Smith) — Tue, 23 Apr 2013 09:49:25 PDT

Gluten-Free Globetrotter: How to plan your gluten-free vacation

I am very excited to announce I am the guest speaker at the next Celiac Sprue Association Long Island chapter meeting on Wednesday, May 1, 2013. Here are the details:

Join the CSA Long Island Celiacs Chapter #23 for a discussion with Erin Smith, Gluten-Free Globetrotter and lead organizer of the NYC Celiac Meetup group, to discuss gluten-free travel tips. Erin just got back from an amazing trip to Thailand and she is excited to share her gluten-free globetrotting tips with the CSA LI group.

Gluten-Free Globetrotter: How to plan your gluten-free vacation

Gluten-free travel tips
Safe food on-the-go
Gluten-free travel planning resources
Gluten-free friendly destinations
Q&A

Wednesday, May 1, 20137:30pmDr. Martin Spatz Conference Center, Room AWinthrop-University Hospital259 First StreetMineola NY 11501

Conference Center is located on the Lower Level in the Main Hospital Building

Gluten-Free Globetrotter

Erin Smith

Erin Smith was diagnosed with celiac disease in 1981, so she’s been eating gluten-free almost her entire life. Erin has a unique perspective of growing up in the gluten-free community. She is passionate about sharing her experiences and expertise with others.

Erin has been writing her gluten-free lifestyle blog Gluten-Free Fun since 2007. In 2011, she launched Gluten-Free Globetrotter, a website that encourages those with celiac disease to travel the world and not be scared about eating gluten-free domestically and abroad. She has traveled to more than 20 states, 14 countries, and 3 continents all while maintaining a 100% gluten-free diet.

Erin is the lead organizer of the NYC Celiac Disease Meetup group, a social community that has grown to over 1650 members in the 8 years she has been organizing the group. She is also a staff contributor to Delight Gluten Free Magazine, frequently writing about gluten-free travel.

Transportation: If you are coming out from Manhattan, the Long Island Rail Road Mineola station is right around the corner from the hospital.

Gluten-Free Menu Planning: Budget-Friendly Tips

noreply@blogger.com (Erin Smith) — Mon, 15 Apr 2013 06:24:00 PDT

Announcing NFCA's monthly Webinar, "Gluten-Free Menu Planning: Budget-Friendly Tips," on Wednesday, May 8, 2013 at 8:30 p.m. Eastern/5:30 p.m. Pacific.

REGISTER TODAY: https://www3.gotomeeting.com/register/630518254

Sponsored by Frito Lay and Cabot Creamery, this Webinar is free of charge and the only requirement is a working Internet connection!

You asked and we’re answering! One of the most popular requests for an NFCA Webinar is how to maintain a healthy gluten-free diet while not breaking the bank. Join NFCA during Celiac Awareness Month as Kathleen Reale of BeFreeForMe.com shares money-savvy grocery tips and provides a list of go-to healthy gluten-free recipes.

CE Credit: RDs and DTRs are able to participate in this live 60-minute event to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. NFCA provides a certificate of completion for each webinar. Attendees must complete the program evaluation in order to access the certificate. Program participants will receive a link to complete this evaluation 24 hours after the live broadcast through an email from GoToWebinar. Participants must complete the survey and download the certificate before the date of the next webinar. See webinar schedule: CeliacCentral.org/Webinars/Schedule.

Can’t attend? A recording of each webinar will be posted along with the webinar slides within 72 hours after the live event ends. Download recorded webinars and slides: CeliacCentral.org/Webinars/Archive.

REGISTER TODAY: https://www3.gotomeeting.com/register/630518254

GF Mac & Cheese Time: Dinner at S'MAC

noreply@blogger.com (Erin Smith) — Thu, 11 Apr 2013 06:45:00 PDT

Let's celebrate Celiac Awareness Month with some gluten-free Mac and Cheese!

S'MAC was the first restaurant ever to specialize solely in macaroni & cheese when they opened in 2006. S'MAC has been serving gluten-free mac & cheese since 2008. They currently have three NYC locations; we’ll be at the newest location in Murray Hill. Every Meetup member is responsible for ordering and paying separately and then we are all dining together. The owner, Sarita Ekya, will be there to chat with us and answer any questions we may have. Sarita and her husband Caesar spent close to a year in recipe research and development to actually be able to offer ALL of their dishes gluten-free!

S'MAC has 12 recommendations on their menu along with a Build Your Own so there is something to suit everyone's taste. They also offer Reduced Lactose and Vegan options. (Link to menu)

The new Murray Hill location is at 157 E 33rd Street between 3rd Avenue and Lexington. The 6 train stops one block away. We will be gathering in the back seating area of the restaurant.

Tuesday, May 7

7-9pm

S'MAC

157 East 33rd Street, New York, NY

$1.00 RSVP fee (per person) will hold your spot and cover Meetup organizational fees.

RSVP here: http://www.meetup.com/Celiac/events/109270372/

Celiac Awareness Day at Citifield: Mets vs. Phillies

noreply@blogger.com (Erin Smith) — Wed, 10 Apr 2013 07:20:18 PDT

One in 100 Americans has Celiac Disease, but 95% of those suffering from the disease don't know they have it. Celiac Awareness Day at Citi Field will benefit R.O.C.K. Long Island, which offers free support to parents, families and friends of kids on the gluten-free diet for any reason.

Please visit Mets.com/CELIAC to purchase tickets.

• Come early and enjoy a private pre-game event for Celiac Disease supporters in the Bullpen Plaza. SNY's Kevin Burkhardt will be in attendance along with Mr. Met and current Mets players!

• Enjoy expanded gluten-free options in concession stands adjacent to your seats.

• Sit together with family, friends, and fellow supporters of R.O.C.K. Long Island in reserved seating (with this offer in advance of the game) which includes access to the exclusive Caesars Club.

• The New York Mets will donate a portion of each ticket sold through this advance offer to R.O.C.K. Long Island.

The first 500 purchasers will receive a Limited Edition Celiac Disease Awareness Bracelet.

Please visit Mets.com/CELIAC to purchase tickets.

Any questions, please contact: Christina Andrews at 718-559-3069 or CANDREWS@NYMETS.COM

Happy Birthday to Me!

noreply@blogger.com (Erin Smith) — Tue, 09 Apr 2013 07:03:03 PDT

Today is my 35th birthday. Some people throw a party, some go out to dinner. Me? I book myself a two week trip to Thailand! I just got back and I am slowly getting used to the time change and catching up on sleep after a 40 hour journey home. I am so proud of myself for navigating (solo) my first Asian country. I rode an elephant, pet tigers, and managed to eat relatively safely throughout my entire trip. I have so much to catch up on but I thought I would share a few of my favorite photos from my vacation. It really was a once-in-a-lifetime opportunity and I am so glad that I went to Thailand. It was the best birthday present ever!

Getting a monk blessing and bracelet at Wat Arun, Bangkok

Baby tiger at Tiger Kingdom

BEST DAY EVER!!

I seriously loved every minute of riding the elephants. That was the highlight of my entire trip.

Elephant kisses

Selfie on a sandbar in Koh Phangan, Thailand

Oh and in case you were wondering, this is what a riding a hungry elephant looks like!!!

Gluten-Free Fun is Busy

noreply@blogger.com (Erin Smith) — Thu, 21 Mar 2013 06:30:01 PDT

Friends, my blogging has been majorly slacking lately and for that I apologize. As some of you know and others might be surprised to learn, I have a full-time job in the software industry. I am working my butt off these days planning for the next fiscal year. Add on top of that writing two blogs, organizing the NYC Celiac Meetup group, trying to socialize with friends, reminding myself to go to the gym, attempting to sleep somewhere in there, and not being 100% healthy and you can begin to understand that I am running myself a little ragged these days. Luckily, I am off for a much needed vacation, a social media hiatus and personal regrouping!

I miss the blogging but just don't seem to have the same time as I used to in recent years. I have been keeping in touch with my readers on Facebook and Twitter more than on here so I hope you are following and engaging in conversations! I want to hear from you.

Here are all the places you can find me:
http://www.facebook.com/GlutenFreeFun
http://twitter.com/gfreefun
http://www.facebook.com/GFGlobetrotter
http://twitter.com/gfglobetrotter

"See" you all soon and thank you for sticking with me!

Send a Child to Gluten-Free Summer Camp!

noreply@blogger.com (Erin Smith) — Mon, 18 Mar 2013 07:07:33 PDT

Once again, I am helping to promote sending kids to camp. I have written about camp over and over on this site because my years as a camper were some of the best summers of my life. If every kid can go to camp, I support this. Today, I got an email from Gluten-Free Saver announcing a "deal" to help send a kid to camp. Read on for more information.

Today's Deal: Donate $5 and help sponsor a child to attend CDF Camp Gluten-Free in July 2013 and Gluten-Free Saver will match your generous donation!

Click here to donate today!

ABOUT THE DEAL

There is nothing more transformative for a child with celiac disease or gluten sensitivity than spending time at camp. Campers learn life lessons while making friends that last a lifetime. If you ask any camper why they come back to "Celiac Camp" year after year, the answer is inevitably that they "feel like they are coming home" or that "all of their best friends come to camp."

The Celiac Disease Foundation is committed to fostering a warm and embracing community where there is something for everyone, in a strictly gluten-free environment. At CDF Camp Gluten-Free, campers enjoy sports, swimming, arts, high adventure and most importantly, campers get to enjoy a completely gluten-free breakfast, lunch and dinner with their friends!

The summer camp will be held at Camp Fire USA Camp Nawakwa in the San Bernardino mountains (near Big Bear) from July 15th - 19th, 2013. Your generous donation will help sponsor kids between the ages of 7-17 to attend this activity-filled camp in an environment that is 100% gluten-free and dedicated to their dietary needs.

When you donate just $5 (or more), Gluten-Free Saver will match your donation - up to $500 - to help send children to a gluten-free summer camp in beautiful Southern California!

Giving just a few dollars will help create a lifetime of memories for all of the children who attend! After all, when you donate $5, you're really donating $10!

Thanks in advance for your generosity! Now let's raise some money for a GREAT cause!

Click here to learn more and donate today!

Bring It On Down 2 Veganville

noreply@blogger.com (Erin Smith) — Tue, 12 Mar 2013 06:30:03 PDT

I never watch Saturday Night Live, but this week I watched the whole episode with Justin Timberlake as the host. Yes, I have a bit of a boy band crush on JT. Who wouldn't? He is funny, he can dance, and he sings about kale and quinoa. What's not to love?! The only thing that could have made it better was if he threw in a random gluten-free reference.

Enjoy!

Justin Timberlake - Bring It On Down 2... by IdolxMuzic

Popcorn, Indiana FIT Review

noreply@blogger.com (Erin Smith) — Mon, 11 Mar 2013 06:25:00 PDT

A few weeks ago I was sent free samples of the new Popcorn, Indiana FIT, "a new line of better-for-you" popcorn. Popcorn isn't my usual go-to snack, but I was eager to try these new low-fat and low-calorie snacks which are certified gluten-free.

I was sent all four of the new flavors, but only taste-tested three of the four. My favorite flavor was the Parmesan & Herb. The flavor was good without being overpowering and it was a nice snack for any time of the day. I found the Extra Virgin Olive Oil to have a weird aftertaste which turned me off. Sea Salt tasted just like "normal" popcorn to me so I managed to polish off the entire bag in about two days.

For those of you pre-popped popcorn fans, I would suggest trying this new snack from Popcorn, Indiana. The flavors are light and at only 40 calories or less and 2g of fat per cup, it is a good gluten-free snack. Enjoy!

Popcorn, Indiana Debuts New Snack Line That’s FIT for All!

Category Leader Introduces Tasty New Low-Fat and Low-Calorie Ready-to-Eat Popcorn

ENGLEWOOD, N.J. – January 3, 2013 – Popcorn, Indiana^®, innovator of all-natural popcorn snacks, today announced the debut of Popcorn, Indiana FIT^tm, a new line of better-for-you popcorn that will be available nationwide beginning in January 2013. Boasting amazing taste, crispy crunch, only 40 calories or less and just 2 g of fat per cup, FIT is ideal for those who are looking to snack smarter (not just skinnier) and don’t want to sacrifice on flavor.

“As people who eat, sleep and breathe popcorn, we pride ourselves in continuing to push the boundaries when it comes to the kernel. Our popcorn chefs worked hard to perfect the pop when developing each of our delicious FIT flavors that are perfect for any occasion,” said Hitesh Hajarnavis, president and CEO of Popcorn, Indiana. “With this new line, snackers can have it all. With every delectable bite, FIT features a fresh and savory taste that puts the fun back into guilt-free snacking. There is no need to make any compromises.”

Popcorn, Indiana’s chefs, masters in the art of creating delicious high-quality snacks, crafted FIT in four mouth-watering flavors: Sea Salt, Parmesan & Herb, Extra Virgin Olive Oil, and Onion Dijon. Two of the flavors, Extra Virgin Olive Oil and Sea Salt, will carry the Non-GMO Project Verified seal. As with all Popcorn, Indiana products, FIT contains whole grains, is certified Gluten Free by the GFCO and is free of artificial flavoring and preservatives.

Popcorn, Indiana FIT popcorn will be available at leading retailers nationally. To find a store near you, visit the Popcorn, Indiana website at www.popcornindiana.com.

Gluten-Free Help Wanted in NYC

noreply@blogger.com (Erin Smith) — Thu, 07 Mar 2013 06:30:03 PST

I was sent this intriguing email the other day from a television producer. I asked a lot of questions but was asked to post this email as is. While this is far from blind item, because it isn't everyday that a celebrity opens a gluten-free bakery in NYC, but the words "reality tv", "gluten-free", and "new show" immediately jumped into my brain. I do not have any more details than this and really I am just guessing what is coming, so please contact producer Sarah if you have any questions or if you are interested in employment at the new not-so-top secret gluten-free bakery

Hi,

I am a TV producer who is currently working on a pilot with a well known celebrity who was diagnosed with Celiac Disease. Since this life changing event she has decided to open a gluten free bakery in NYC. She is currently looking for employees. Skills can vary but most important is that they share her passion for changing the way celiac's think about food and wanting gluten free food to become accessible and healthy. If you are interested in employment please send an e-mail to thebakingqueen2013@gmail.com

Please note that you may be asked to be on camera.
Thanks!!
Sarah

After putting together this post, I also found this post on Craigslist. Yep, my reality tv suspicions are pretty much confirmed. Let's place bets on which channel this will be on. Cooking Channel makes most sense, but I wonder if this if a gluten-free bakery is "quirky" enough to be on TLC?! ha!