Not Even A Crumb

Don’t Let The FDA Forget Their Commitment to Help Keep Us Safe!

2012-10-30T08:16:29-07:00

Last year, Food and Drug Administration (FDA) officials made a commitment to the celiac and gluten-intolerant community that the gluten-free labeling rule would be completed by the end of the third quarter of 2012 (September 30). It took us 10 years to get to that point and now that date has come and gone. Currently we have over 16,000 signatures on the White House petition to finalize gluten-free labeling. We have through THURSDAY, NOVEMBER 1st, to reach our goal of 25,000 signatures, the threshold at which the White House promises to respond.

Please pass this along to your family and friends NOW. They don't have to be Celiac or have gluten-sensitivity. Anyone can sign the petition.

Background and Q & A on the petition is at www.americanceliac.org

The petition can be read and signed on the White House website: http://wh.gov/Be7R

Gluten-Free Grain Choices and Arsenic in Rice - Just the Facts

2012-09-25T13:16:28-07:00

Note: Where does the time go? Somehow this is my first post since May - when my gluten-free claws came out to rail against Dominos "gluten-free" Pizza. I know, there have been many newsworthy gluten-free stories since that time, but the truth is I've been up to my gluten-free eyeballs with our new GF family business. Soon I will be launching a new blog related to that business. But today I felt it important to weigh in on the continuing conversation surrounding the newest FDA warning about arsenic levels in rice.

From the moment I saw the first press release, I had to know more. I dug deep into Google for the rest of the story and I found two comprehensive articles.

1) FDA issues concerns over arsenic in rice "We understand that consumers are concerned about this matter. FDA is committed to ensuring that we understand the extent to which substances such as arsenic are present in our foods, what risks they may pose, whether these risks can be minimized, and to sharing what we know,” says FDA Commissioner Margaret A. Hamburg, M.D. "Our advice right now is that consumers should continue to eat a balanced diet that includes a wide variety of grains – not only for good nutrition but also to minimize any potential consequences from consuming any one particular food.”

2) Consumer Reports discusses arsenic in rice "The results of our tests were even more troubling in some ways than our findings for juice. In virtually every product tested, we found measurable amounts of total arsenic in its two forms."

It's important to know that the FDA and Consumer Reports are NOT telling us NOT to eat rice. These organizations are raising valid concerns about the amount of arsenic - which they point out is naturally occuring in our soil - showing up in their test samples. What they are suggesting is we that we all eat a diet which includes a diversity of grains. Duh -

Bottom line: Both the FDA and Consumer reports are responding to consumer pressure to create an industry standard for safe levels of arsenic in rice. Sounds good to me. (Editorial comment: "Safe levels of arsenic". Does that sound like an oxymoron to you?)

Of course, this news created buzz within the gluten-free community. Why? Because we know that much of a gluten-free diet can be rice based. It’s a common replacement for wheat. Just seems logical that the gluten-free consumer would take notice of the FDA’s concerns.

Before we all start thinking the gluten-free sky is falling, I thought it might be helpful for us to make our own comparisons about our gluten-free grain options. To that end, with my son Jeremy's help, we’ve worked up an easy to read graph based on the information from “The Gluten-Free Edge”. In her new book, co-author Melissa Jory does a great job demystifying our GF grain choices.The Gluten-Free Edge

I'll leave you to peruse the graph, knowing that the brick red bar will probably jump out at most readers. Yep - that's the GF oats. Lower in carbs than all - with the exception of corn (one of the most highly genetically modified grains on the planet). Oats are also among the highest in protein, and are also higher in thiamin - an essential B vitamin often missing in a GF diet.

Hope you've found this information helpful.

Thanks for stopping by today.

Deb Wheaton (Ironic, I know. But no one with Celiac or a wheat allergy forgets my name)

Disclaimer: Of course I’m a bit biased as we now have a gluten-free oat based company – which we started largely because of their nutrient value. But keep in mind that the information in the Nutrient Profile was obtained from the USDA Agriculture Research Service Nutrient Data Laboratory. Data for magnesium is from Shelley Case’s book: “Gluten-Free Diet: A Comprehensive Resource Guide”.

Celiac Disease: Finding Our Voice to Raise Awareness -** breaking news

2012-05-10T14:58:46-07:00

Where in the Wide World of Celiac Disease and Gluten-Sensitivity is the Media Coverage of our Awareness Month?

BUT FIRST - BREAKING NEWS: As we are speaking of Raising Awareness, today we are also announcing the OFFICIAL OPENING the on-line store of our new family business: GLUTEN-FREE PRAIRIE. My son, Jeremy, and I have teamed up to bring some amazing and healthy Gluten-Free Products to the Celiac and gluten-sensitive consumer. Please check us out today.

Gluten Free Prairie.com

In honor of Celiac Disease Awareness Month we have a "once in a launch-time" deal for you. Just use the promo code: "aware" at checkout. We are proud to have a sponsorship from the Celiac Disease Foundation. A portion of GFP sales will always go toward programs to raise awareness.

and now...the post:

I will admit to being a bit of an activist. Among the recollections of other family outings, my children often include stories about joining their father and me to protest on the lawn of the Federal Building in Los Angeles. And Wil and I walked the picket line many times in support of our union, the Screen Actors Guild. For the past 7 years I have made raising awareness my mission. May is National Celiac Disease Awareness Month, and every year at this time our nationwide community comes together in an effort to raise awareness about the "# 1 Disease You've Never Heard Of." Raising awareness will increase diagnosis which will save lives. Lights, Camera, Action....where are they? I'm not seeing any press coverage from our efforts this year. There is so much happening in our Gluten-Free World, I thought some press coverage would be a slam-dunk. Along with the Celiac Disease Foundation, we emailed the networks, sent out press releases and press kits. Am I missing something? I have not seen one article. Nothing! Now we all know that Celiac is not a sexy disease, and I also know that we're not going to get the "if it bleeds it leads" front page story, but what does a girl have to do to raise awareness?

Time is of the essence now. In a little over 3 weeks it will be somebody else's month! So out of a sense of desperation, I have decided to compile a list possible story angles here hoping that maybe one of them will somehow find its way to a news desk somewhere on the planet and possibly resonate with a gluten-sensitive reporter or editor.

1) This year marks the one year anniversary of the passage of SR7, the California legislation spearheaded by me and Senator Huff's office, along with the Celiac Disease Foundation, designating May as Celiac Disease Awareness Month in California. You can read all about it here: "So you say you want a gluten-free revolution" in my post at that time.

2) It's been one year since I wrote and co-produced this Public Service Announcement for the Celiac Disease Foundation. You can see it here: Celiac PSA. Now to be fair, I must mention how much we appreciate the fact that the 30 & 60 second spots are currently airing nationwide - usually at 3 a.m. Sure would be awesome to see them on prime-time this year, this month. And, YES, they are still available, fully licensed and free for the asking. If you'd like one, contact me for information.

Some pretty nifty accomplisments that might make for a good story, right?

BREAKING NEWS: (now I know where the media is) I was polishing this post yesterday when the first press release came across my desk touting Dominos Pizza's new Gluten-Free Pizza. I read it with interest as good, safe GF Pizza is always on my GF Bucket List. Before I had time to read the disclaimer, stories were popping up all over the newsfeeds. I jealously thought of the millions of eyes that must be on this release, while we struggle to reach some of the undiagnosed 97% . I shook it off and finished reading that release and disclaimer. And that was IT! One quick knee-jerk reaction later I had dusted off my activist pants and I was off to the races. First I posted my outrage to the Celiac ListServ and Face Book. Next I shared my "thoughts" with Dominos Pizza. Then I spent the rest of the day answering emails of support. Thank you to everyone who weighed in. You know who you are.

If you missed it, here is their official release:

Dominos GF Pizza Official Press Release

Yes, I know this post is long enough so I won't spend anymore time on Dominos. Well, maybe just a little more. To add insult to injury I also watched the Hi-Definition, professionally edited, slick-grapic-filled YouTube video starring Dominos CEO, J Peter Doyle as he tried to make us feel better sharing his excitement about their "mildly gluten-free" pizza that none of us can eat and might make our kids sick: "Now, the whole group can enjoy Domino's with the addition of our new Gluten Free Crust." And then "While Domino's new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino's and the NFCA do not recommend it for those with celiac disease."

"Whole Group"? What does that mean? Whole group? Like the human race? ...all inclusive.... available to everyone? Sorry. Mr. Doyle's definition of "Whole Group" only includes those with "mild gluten sensitivity". Whatever that is. There must be an entire new dictionary of terms over at Dominos. Wonder what they call Salmonella...extra protein? Have to say I'm also disappointed to see the way they used one of our most highly respected organizations to try to legitimize themselves.

Bottom-line: I'm sure Dominos lawyers dotted every "I" and crossed every "T" in those press releases. In my opinion (shared by a majority of the gluten-free community), they are reckless, misleading and irresponsible. Dominos Pizza is just another money-hungry corporation trying to cash in on the fad element of the Gluten-Free Movement. Shame on Domi-no-no's

Think those words might get me sued? Awesome. We need the publicity. Hope it happens during our Awareness Month.

At this point I'm chanelling Peter Finch from the movie "Network" For those of you mature enough to remember the movie, you'll remember this line: "I'm mad as hell and I'm not going to take it anymore." Seriously, what does it take to raise awareness about the "#1 Disease You've Never Heard Of"? I share his sentiments exactly.

Ok, I feel better now. If you'd like to share your personal thoughts with Domi-no-nos, simply click on this link here: Tell Dominos what they can do with their new GF Pizza

OK. Back to more of those "feel-good gluten-free" news story ideas:

3) This summer, for the first-time ever, CDF will host it's first Celiac Kids Camp in the beautiful San Bernadino Mountains outside of Los Angeles. There are others around the country but this is first for Los Angeles and CDF.

Sending Celiac kids to summer camp for possibly the first time in their lives would make a lovely and informative "free-good" story. The press hasn't bitten on that one either. Not even a nibble.

So now I'm feeling a little like Glenn Close in Fatal Attraction:"I will NOT be ignored." Remember that? As I recall, things didn't turn out well after that statement.

4) Legislation: Reps. Tim Ryan (OH) and Nita Lowey (NY) have introduced HR 4972 to require drug manufacturers to label the source of a drug's inactive ingredients. This is huge! If you haven't already signed the petition, you must do so by May 8th (today). It's so easy. Simply click here: to sign the petition.

5) Pam Mac D's the FIRST completely GF market in LA County celebrates their one-year anniversary this month.

6) My friend Brandy Wendler is Mrs. Alaska International (she's the one on the right). This year Brandy spearheaded leglislation to designate May as Celiac Disease Awareness Month in Alaska. Brandy is now competing for Mrs. Universe International. With her platform focused on raising awareness, Brandy is a fantastic ambassador for our cause. Please check out Brandy's Site here to support her efforts.

So much opportunity to raise awareness and only 23 days left of our official MONTH.

7) Kyra Bussanich, co-owner of Crave Gluten-Free Bakeshop in Lake Oswego, Oregon made quite a gluten-free splash recently when she WON Cupcake Wars

8) Cupcakes for a Cause: Last year Beth Hillson was part of the team that built the world’s tallest gluten-free cake in Washington DC. From her blog: "The purpose was to bring attention to the need for g-f labeling regulations and standards. The FDA replied and we now await the regulations that should be out by the end of September. In place of a huge cake, this year we (the American Celiac Disease Alliance) are making cupcakes to honor the personal impact this rule-making will have on each of us." To do so, Beth is asking people to make cupcakes and post pictures on the ACDA Cupcakes for a Cause Facebook page https://www.facebook.com/events/299735400109718/ or the Alliance’s home page: https://www.facebook.com/events/299735400109718/ .

There is a theory that all of us are but 6 Degrees of Kevin Bacon. If that is true then certainly one of you can forward this story to Diane Sawyer or George Stephanopolis. How could they resist? A story focusing on any one of these story angles would move us closer toward our goal of Raising Awareness, increasing diagnosis and saving lives. I am exhausted. For now, I will leave it in your capable hands.

That's All folks.

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. Everything on this website is provided for informational and educational use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

Kim Kardashian Raises Awareness About Celiac Disease (Update)

2012-04-01T15:01:00-07:00

The response to this post has been simply amazing, making me wish everyday was April Fools Day! So, I've decided to leave it up for a few more days. Because, if this is what is takes to raise awareness, I'll gladly play the fool. Thanks again to everyone who has passed it on.

Today, Hollywood Insiders are reporting the story behind the story of the recent Flour Bombing Attack on Kim Kardashian on March 22, as she was walking the Red Carpet toward the launch of her new perfume. The super secret news being leaked from the Kardashian camp describes "an unfortunate intestinal reaction after inhaling the flour that exploded in Kim's face". While it wasn't immediately clear if it was Kim or someone close to her who experienced the Gluten-Reaction, statistically it all makes perfect sense. We know that 1in133 people have Celiac Disease and 97% of them remain undiagnosed. Additionally, the newest research identifies the Gluten-Sensitivity Spectrum Disorder revealing that up to 40% of the US population could have some sensitivty to gluten. Just considering the Paparazzi and assistants in the room, there must have been at least one undianosed Celiac and several Gluten-Sensitives sharing the flying flour with Kim Kardashian.

Digging deeper into the bowels of Camp Kardashian reveals the possibility of a BIG announcement this next week. Specuation continues to grow. Is Kim or someone close to her going to emerge out of the flour fog to reveal a diagnosis of Celiac or gluten-sensitivity??? Who's going to break the news? A flashy press conference? A lead story on Entertainment Tonight ? Certainly the cover of People Magazine and the Star Magazine. Of course the tabloids will all weigh in with their version of Kim's news. And all of it will be splashed across the front pages of the National Enquirer and the Globe. Hopefully the gut-wrenching news of "Gluten-Gate" can share the spotlight with the latest revelation about Elvis'Two-Headed-Alien-Love-Child.

Stay Tuned America... for what could be:

"the diagnosis heard about the world"

Oh...but wait. Oh yeah, what is today? April 1st?

Happy April Fool's Day Everyone.

Now, please tell me. Did you think this was a real story? Did I have you at Flour Bomb? Did you get the joke? Or have I gone too far in my efforts to raise awareness?

I hope no one is offended by my tongue-in-cheek accounting of Kim's dusting. Please read on to fully appreciate the reason for the sneak attack. On March 22, before the flour dust had a chance to settle onto the Red Carpet, every detail of Kim Kardashian's Flour Bombing was being discussed around the world. And, check it out: when the flour dust finally settled - they were covering the guy vaccumming it up! (As you can see...April Fools Day or not, I'm not making that up.) Now imagine if the word "Celiac" or "Gluten-Sensitivity" had been attached to the story.

In March, well in advance of Celiac Disease Awareness Month in May, our press efforts began. And on behalf of the Celiac Disease Foundation, I sent out Press Kits, PSA's and Media Advisories to all of the Major Networks and newspapers. The fact is that it is almost impossible to get any press coverage about the "#1 Disease You've Never Heard Of". WHY? Because Celiac is just NOT a SEXY disease. But with a potential Celebrity Connection like Kim Kardashian, the level of awarenesss about Celiac would explode worldwide. Seeing themselves in the symptoms that would be reported, more and more people would demand to be tested. One such story would truly rock the Celiac World, increase diagnosis and save lives. And that's why I'm pulling your gluten-free leg today.

Finally, for the record: If I could be Famous for Being Famous for just one day, I would willingly throw myself into the path of an on-coming flour bomb to raise awareness. It's just that important.

Unfortunately no one would care. But that's OK. Maybe if you pass this post along it will get people to think. May is only four weeks away, plenty of time to rev up a grassroots effort to raise awareness.

Wherein My Gluten-Free Brain Runneth Over - Part One

2012-02-29T09:59:11-08:00

Breaking News: This year the Los Angeles Marathon will be selling Gluten-Free Water!!!

And that's how we know this movement has arrived!

Also I want to publicly commend my dear friend and fellow Celiac, Lindsey Deitch for taking on this challenge. Lindsey is the Founder and CEO of the amazing XO Baking Company. Lindsey will be participating in the 26+ mile even. Lindsey also just happens to be one of the stars of our Celiac PSA. You can see her here: PSA

GO TEAM LINDSEY!!

In other news, and there is lots of it. Have you noticed? There seems to plenty of Celiac and gluten/sensitivity talk in the news these days.

Following is a list of recent articles, research and gluten-free folly that I think we can all find relevant. As always, I've tried to do the heavy lifting for you by including a very brief summary of each. That way you can easily determine how you want to spend your valuable reading time:

1) Arsenic in our rice-based gluten-free diets

Variations on this story have been kicking around for several weeks. I thought it relevant as much of our gluten-free diet is often rice-based.

2)Medical Community; more questions about Gluten-Sensitivity

This article provides a very readable summary of the original 37 page document found on the next link (#3).

3) Spectrum of Gluten-Related Disorders

Here is the complete study which digs deep into the topic, includes new research and proposes new nomenclature and classification of gluten-related disorders.

4) LA Times Article re: Is a Gluten-Free Diet Necessary

I found this article really annoying. The writer should have done her homework before taking on the subject matter. I've seen several articles lately that refer to a gluten-free diet as a "fad". Of course there is that "fad" element trying it out, but they will fall off the gluten-free wagon very quickly, if they haven't already. Articles like this remind me that we must continue to raise awareness and educate and update the mainstream media.

5) Going Gluten-Free to Improve Performance

This is a press release about an 8 step exercise program called: Turbo Charged. I don't know anything about it, but I thought the fact that it's based on a gluten-free diet to improve athletic performance very interesting.

6) Americans With Disabilities Act and Celiac Disease

In March of 2011, the Federal Government reclassified Celiac as an "invisible disability". To clearly understand the ramifications, this is a must read.

7) Sourdough may reduce inflammation for Celiacs:

Very interesting article -really thinking "outside the crumb" here.

8) Best Colleges for gluten-free students:

Great article. If your favorite isn't on this list, consider emailing the article to the Dean of Students.

Ok, I've think we've reached the tipping point now; I know my brain is full. Hope yours is too.

Did you find these articles useful? I'd love to know. Please leave your thoughts in the comments.

Thanks for stopping by today,

Deb

Award Winning Gluten-Free Truffle Brownie Recipe Stands On Its Own Post

2012-01-26T09:56:29-08:00

Truffle/Brownie/Cupcake Clarification: Note: the recipe says it's for "brownies" - it easily works for cupcakes - especially mini-cupcakes
And if you try them, please let me know what you think,
Thanks,
Deb

Hello Everyone,

I am finally digging out from under a gluten-free project where I have been buried for the last several months. More on that in the next post - which, unbelievably, will be my first official post of the new year. My New Year's post is still under construction - and hopefully will be completed before the sun goes down on January. In the meantime, I just got the OK to share the following:

A few weeks back my friend, Gluten-Free baker, Kyra Bussanich, appeared on Cupcake Wars 100th Episode on the Food Network. Representing her gluten-free bakery, Crave Gluten-Free Bakeshop, Kyra WON!

A Gluten-Free Cupcake WON – beating out the fully “glutenized” competition completely. So this news might be sweet enough on its own – but owners Kyra and Jaime are about to make it even sweeter.

When asked about the win, Kyra said “This is a win for the entire gluten-free community”. I congratulated them and,jokingly,asked if they wanted to share a recipe. I noted that (currently) Crave’s Gluten-Free Cupcakes are only available at their store in Oregon (http://cravebakeshop.com/ ). Everyone should have an opportuity so experience this gluten-free goodness, right? They agreed. And today Kyra and Jamie have decided to share one of their award winning Gluten-Free Cupcake recipes with our GF Community "Feel free to share it with whomever you'd like" co-owner Jamie Hogland told me. "Just be sure to credit Crave Bake Shop".

So here you go.Thanks to our friends at Crave Gluten-Free Bakeshop in Lake Oswego, Oregon. ENJOY!

Truffle Fudge Brownies

1 cup unsweetened cocoa powder

1/4 cup potato starch (not potato flour)

1/4 cup tapioca flour

1 teaspoon salt

1 3/4 cups granulated sugar

2 eggs

1/3 cup vegetable oil

1/4 cup water

1 tablespoon vanilla extract

Yields 9 super-rich brownies

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

Gluten-FreeThanksgiving Day of the Living Dead - Stop the Insanity (update)

2011-11-26T22:57:09-08:00

CyberMonday Update:

The First Annual Grateful Gluten-Free Sunday was Wonderful. Spontaneous and tasty. Mostly, I am inspired to know that 100's of you share my Madness - resulting in a Zen-like calm in the Wheaton household and a decision to leave this post up one more day so everyone has a chance to join the rant. Channeling my inner turkey tonight.

Ommmmmm.........

I was MAD when I wrote this post. I just wanted to start some GF Turkey Soup and write about Wednesday's awesome launch of the Gluten-Free Harvest Food Share Project™

Now that will all have to wait until Monday's post.

Because right now I'm just mad. And there's a method to this madness - it's called "Black Friday".

My husband calls Thanksgiving the "forgotten holiday". He doesn't just say that just because he wants to spend more time in front of the TV watching football, or the Twilight Zone Marathon (although that may play into it a bit) For years he has complained about Christmas decorations in stores right after Halloween. We all tease him, but he's completely serious, turning off the car radio if a Christmas song plays before December 1st. This year I agree: More than ever it seems like the Thanksgiving is being squeezed out of us. Even as that (naturally gluten-free) naked bird sits on the counter waiting to be stuffed (GF of course)...yeah, like a turkey. And well before the table is even set, we've already been inundated for days. Pushed and prodded - squeezed in between ads for Black Friday and Cyber Monday. By the time we take our seats at the Thanksgiving table it's amazing we can even breathe. Desperate retailers are relentless in launching their assaults, demanding that we get into stores before the Thanksgiving sun sets on that special deal - the one that you can't live without...literally. Like everyone else, I love a bargain, but apparently there are many among us who are more than eager to push away from their Thanksgiving table to risk their lives in an effort to secure a $2.00 waffle-maker from Walmart. We've all seen the news this week, right? Stabbings in an isle at Toys R Us. A riot outside a Macy's. And my personal favorite: A woman in California who pepper-sprayed her fellow shoppers to protect her X-Box purchase. Seriously.

Twight Zone Fans, no matter what planet you're from, I'm sure you'll agree; Rod Serling couldn't make this stuff up.

So, please, before the giblet-gravy-drooling-Tryptophan Zombies take over the big box stores, the Living Dead of Thanksgiving Forgotten must be stopped!!!

Please, while there are still a few sane Thanksgiving Lovers left... (sorry, but I'm on a roll). Before Black Friday turns into Cyber-Monday, before we are buried under the Christmas Crush - can we please consider our options? How about extending our Thanksgiving Thursday into a Grateful Gluten-Free Sunday? (Of course it need not to be gluten-free, but the writer in me couldn't resist the literation).And really, it's a natural, because for many of us the work is already done. On the menu: Leftovers. Or how about a neighborhood potluck? Who could resist? Take a moment to consider it. With the performance pressure of Thankgiving Dinner behind us, we might actually have time to be Grateful, enjoy each other's company and catch our breath.

Bottom Line: How many "Black Eyed Friday's" can we endure before Thanksgiving is reminiscent of that tube of toothpaste sitting on the counter - can't squeeze anymore out, might as well just throw it away.

OK, I feel better now. Going to have a cup of tea and a piece of Gluten-Free Sweet Potato Pecan Pie. Comfort food for my gluten-free soul.

Final Chapter - Going Gluten-Free in Wheat Country - Beginnings of a Journey's End

2011-11-14T05:06:00-08:00

The Gluten-Free Naked Oat Offers UPDATE:

Responses to the Focus Group are coming in. The Free Offer is in the mail. I'm really excited for everyone to get their oats and I hope you will share your experience. Helping facilitate the GF Naked Oat offers has become a full-time effort for me, causing me to completely neglect Not Even A Crumb. And because of that, this post has been 2 months in the making.

And now....(a little drum roll please) Following is the long overdue post wrapping up the "Going Gluten-Free in Wheat Country Road Trip"

"Life is what happens to you when you're making other plans" is a quote attributed to a few different authors, including John Barrie. But today I have to credit John Lennon, as the first time I heard it, it came from his lips. Today, It seems my paraphrase seems appropriate: "Life is what happens, when you just do what comes next".

We wrapped up our Going Gluten-Free in Wheat Country Road Trip a few weeks ago just as Mother Nature flipped the switch casting the bright orange light of Fall across the Montana landscape. At that time I started this post and and the next one, intent on wrapping up our Gluten-Free Road Trip; anyhow, that was my intention. Such an interesting word, "intention". In fact it's among my favorite of the "tions". When I lived in the world of Perpetual Acting Class, we used the "tions" quite often. "Intention" ranked just below "motivation" in the actors vocabulary. The teachings of Sanford Meisner drive home the point that acting is "doing", not "showing". And so it is in life - action (and acting) occurs through intention and motivation. And then, we do what comes next. In Masters Class we worked through the concept: "The end is the beginning". Following simple story structure, at the end of a good story, hopefully some of the characters will have transformed, resolved their conflicts and moved onto a higher place. Others will remain in turmoil with no redeeming qualities and move on to suffer in a much lower place. Whether positive or negative (depending on your perspective) in a good story, nothing remains stagnant. The audience generally identifies with one or more of the characters and at the end....we want to know more. We want to know what comes next. (that's why, even if unconsciously, in our minds...the end is the beginning.) Hollywood figured that out a long time ago. That's why there will probably be at Star Trek 9 sequel.

Speaking of my tenure as an actor, reminds me of the reason that acting is no longer part of my life. I left the on-camera (TV Commercial) world partly because I was getting sick after almost every food commercial audition. I tried to keep my "issues" a secret, as revealing my need to be gluten-free would certainly be a liability to any producer, casting director or agent. One particular audition near the end of my career was for a popular brand of P-Nut butter served up on the whitest of all white bread. Things went horribly, and very quicky, wrong, if you get my Celiac drift, and there was no denying it: my TV commercial days were over. Today I celebrate my departure from that world knowing that all the years I spent in front of the camera hawking everything from Nike to Jello Pudding Popsm and McDonalds to Chevy Trucks has prepared me to seize the opportunity to raise awarenesss about the "The #1 Disease You've Never Heard Of". And I am grateful that over the past couple of years my training has afforded me the tools to write, produce and appear in projects to raise awareness.

Just one more mention ( ha! another "tion" of the "tions), as in the last several weeks I have also fallen victim to the Mother of all "tions": DISTRACTION. (In this case, the Gluten-Free Naked Oats Focus Group and Give away.) Which is why life is what happens to you when you're making other plans, doing other things while doing what comes next.Get it?

OK, focus Deb.

We were packing our bags for Yellowstone when we heard that "Oklahoma" was playing LIVE on stage at the Ellen Theater on Main Street in Downtown Bozeman. And, just like this post, our plans were temporarily derailed as we seized the moment. We were a party of 12 by showtime, and as usual, my dear friends looked to me to determine a safe place to dine prior to the show. I'm sure most of us can relate: when dining out with friends, family and co-workers and one of us is gluten-free, it seems like everyone looks to accommodate the requirements of the GF diner. When you extrapolate it out, that translates to a lot of folks looking for a gluten-free friendly restaurant. ( Stepping up on my soap-box: Yet another great reason for restaurant management to take this movement seriously.) A few steps away from the theater were two dinner choices: Ted's Montana Grill and John Bozeman's Bistro. Ted's is a small chain owned by TV Network Icon Ted Turner. He also owns a huge ranch near Yellowstone, complete with a Bison herd . They serve gluten-free bison burgers - supposedly. Located in an old hotel, Ted's has a very cool ambiance and a gluten-free menu. Everyone thought it sounded great, but they looked to me and, unfortunately, based on a previous horrific dining experience I had to tell them that Ted's Montana Grill is permanently on my "GF No Fly" list. No need to report all the gory details, but basically, I had been there the week previous, and after ordering off their GF menu, they brought me the wrong food - 3 times! Yikes! At the end of the meal the manager brought over a $10.00 coupon. Then, handing it to me she said: "But you're never going to come back here again, are you?" Of course she was right.

Luckily, one of the loveliest gluten-free gems in all of Montana is also located within spitting distance of the Ellen (sorry, but that's what they say in Montana). John Bozeman's Bistro is a bit of an icon on Main Street. Unassuming at first glance,it looks settled and comfortable. One would never know that owners Ty and Carla totally restored this ancient brick building to it's former splendor. On "Oklahoma Night" co-owner Carla was our hostess. She hugged a stack of menus and gently herded the dozen of us to a large center table. I rehearsed my standard Celiac Dining Script in my head, and as I took my seat I said: "Ok, so I am completely gluten-free because I have Celiac..." she smiled and put her hand on my shoulder and handed me an open menu. "Over 80% of our menu is gluten-free or can be prepared gluten-free. I have serious dietary issues myself. By the way, your server is Celiac. So don't worry, we'll take care of you". (ahhhhh, if the first part was music to my ears, the last part was a symphony)

She handed out menus to the rest of our party stopping behind my seat: "Check out the Super Foods Platter, Chef Ty (husband and co-owner) creates a new one every week. It's always completely gluten-free and he's only repeated one dish in a year". We ordered 3 Super Food Platters for the table. Is it just me? It feels so special and normal to enjoy "family style" appetizers with friends. Maybe it's because, all too often, when dining out, we protect our food like a mother bear protecting her cubs. Hovering over it, making certain that no glutanized crumbs drop in as that steaming french bread is passed around the table. What a luxury to simply dig in with everyone else.

Carla floated by a few times during the course of our meal. When she stopped by to tell us about dessert, she felt like an old friend. "Two favorites are the gluten-free pound cake and the GF Banana Dream". I hope these photos help tell the rest of story.This post is long enough, and I could not find words to describe the gluten-free goodness in brief.

(note: it's been several weeks since I wrote the above detailing our Bistro. My [non-celiac] friends tell me they've been back several times - introducing more friends and family to Bozeman's Best Bistro. Once again this should be a wake-up call to the Restaurant Moguls of the world. The message: Embracing your GF diners just makes good business sense)

And, yes, we did get to Yellowstone,
stopping along the way to stock up at
Oak Street Market in Bozeman. Oak Street is a gluten-free Wonderland and an essential stop if you're planning a road trip through Yellowstone. There are a few truck stops on the road to Yellowstone but unless Ding-Dong's and Ho-Ho's are a staple in your diet, then please, do yourself a favor and stop by Oak Street. Tell Robert I sent you.

Montana State Route 191 out of Bozeman is the most direct route into Yellowstone National Park. And be warned, highway 191 is arguably the most beautiful, and statistically the most dangerous, road in all of Montana. White crosses dot the road side to remind drivers of that fact. About 45 miles North of the Park is the turn off for the Big Sky Resort and, another high point of our trip: the Lone Mountain Dude Ranch.They gave us a tour of the grounds and we enjoyed a fantastic gluten-free meal. Alas, due to the delay in this post, our visit was several weeks ago. Today Summer in Montana is a distant memory; the Summer guests have departed now and they're preparing for the ski season. Since all of my photos and the meals were geared toward the Summer experience, I've decided to save their post for Spring, when the post and the photos will be relevant. But I understand they are a fabulous destination during the ski-season. If you're planning a ski-trip to Big Sky, or looking ahead to Summer 2012, I would highly recommend a visit to Lone Mountain. They are a full-service guest ranch with a very GF savvy chef. Summer or Winter, they offer the whole package.

I learned a lot during the Going Gluten-Free in Wheat Country Road Trip. I met some wonderful new gluten-free friends who have completely convinced me that it can be easy to stay "safe"...even in the heart of wheat country . And finally here we are, at the end, and I am absolutely convinced that my acting teacher was right: "The end IS the beginning". And I can't wait to share what happens next.

Thanks for stopping by today,

Deb

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

Do Gluten-Free Oats Look Better Naked? Part Deux - It's your turn to find out for yourself

2011-09-18T14:17:37-07:00

Note: Montana Gluten-Free Naked Oat Offer Update: The focus group is full, the kits are in the mail. The Free Offer is available until 11-30-11.

Now called: "Montana Gluten-Free Naked Oats", they will have their new website up shortly. I'll post a link as soon as it goes live.

I never truly excelled in Science class. Maybe it just wasn't in my intellectual wheelhouse at the time. Or maybe it was because my teachers were completely as boring as fungus growing in a petri dish. Thankfully I was good at memorizing - a skill I learned in my acting class. Looking back, along with some serious help from my (1st real) boyfriend, and still (1st) husband, I mostly bluffed my way through the sciences.

So no one was more surprised than I, when several decades later my daughter's and my diagnosis of Celiac Disease created a hunger for knowledge that I had never known before. I read every book and scientific study that I could find. The Celiac Disease Foundation proved to be a fabulous resource pointing me in several directions toward living a successful gluten-free lifestyle. Elaine Monarch, CDF founder was always available to answer my questions, and I was a sponge. Starving for solutions to our years of suffering, the answers were at hand, and I just couldn't get enough.Now, almost 7 years later, I realize, when it comes to Celiac or gluten-intolerance, that, if those words appear in the title of an article, study or scientific paper, no matter how heady, suddenly this mediocre science student becomes a genius.

Most of us have probably heard stories about how one great teacher can change a life forever. If that's true, and if they happen to be in the classroom with Dr. David Sands, there are some very lucky students at Montana State University. Passionate about his mission to find creative new ways to feed our world, he can also talk about dirt and weeds in a way that makes you want to know more.

As I mentioned in the previous post, it was Dr. Sands who, during our visit with the GF Naked Oat Folks, suggested a visit to the GF Naked Oat field. And remember, it was also Dr. Sands who spearheaded the production of the GF Naked Oat here in Montana.

As we approached the gluten-free naked oat field, I put on my "Investigative Reporter Hat" and issued my first question to Dr. Sands: "OK, we're in Montana, surrounded by (yikes) wheat fields. What about cross-contamination in the field???" He didn't blink an eye as he took me by the hand and pulled me into the middle of the oat field. "See this?" he said pointing to a plant that was several inches higher than the naked oats which dominated the field. "That's a rogue wheat plant!" he said yanking it out and casting it into the roadway. "We're selecting for these Naked Oats to grow shorter than the wheat. That way we can easily spot the rogues in the field, well before we go to harvest".

That's when I knew I was in the presence of gluten-free genius. Here was a simple solution for keeping their gluten-free Naked Oat fields safe. And since we already knew that the fields were all certified clean of gluten for at least 4 years prior to planting the Naked Oat, few questions remained. But remembering that their GF Naked Oat fields consistently test out at 1ppm, obviously this theory is working. We were getting ready to leave the field when, inspired by Dr. Sands' confidence and the science behind all of it, I had a little "moment" with the GF Naked Oats.

And as promised, over the course of the past couple of weeks, I have dug deep into the internet looking for more information about this Avena nuda L. species of oats. And, once again, I've tried to do the heavy lifting for you. And now you have a choice. You can wade through the studies, or blaze through my Cliff-Notes-Readers-Digest version.

1) Diversity in oat potential immunogenicity: (Thanks to NEAC reader, Diane H. for this study): This study used the monoclonal antibody (moAb) G12 to determine the immunotoxicity of 9 varieties of oats (Avena sativa L.), which is not the Naked Oat. It studied the reactivity of the G12 peptide - which is very low in the Naked Oat. The authors concluded that they have found a method to identify immunologically safe oats using the moAb G12.

2) Naked Oat: Nutrition Stripped Down to its Bare Essentials: This Canadian company reports on the attributes of the Naked Oat, suggesting that it may be more "green" (however, GF is not mentioned in this report). Still, unlike traditional oats, processing naked oats does not require expensive de-hulling and sorting equipment, making it an attractive option for smaller businesses. They also pack more densely, which requires less storage space and lowers transportation costs.

3) G12 Antibody identifies gluten in some oat varieties - More info on the G12 peptide - this one is very easy to read

All that thinking makes me hungry - and I think it's Larry's newest bread mix, the GF Naked Toasted Oat Bread Mix that gets my vote as the best I've tasted to date. This mix is created using their GF Naked Oatmeal and GF Naked Oat flour. Unlike many of the gluten-free "hors D'oeuvre" loaves we're used to, this mix creates a full-size fluffy loaf that truly smells and look like its fully-glutenized couterpart.

At this point I think we can agree that we have come full circle with the Gluten-Free Naked Oat issue. Still, the question remains: "Are Gluten-Free Naked Oats the missing link in our quest for total gluten-freedom?" There's only one way to find out. The GF Naked Oat Folks have asked me to help facilitate a Nationwide Focus Group to determine the tolerability of these Naked Oats within the gluten-free community.

Together we have designed simple, specific protocols which we hope will cover all the bases. Here's an overview:

1) If, like me and my daughter, you've had an issue with gluten-free oats in the past, we hope you'll consider joining the focus group to find out if the Gluten-Free Naked Oat might be the answer to getting oats back into your life.

2) If you're currently enjoying gluten-free oats, the Naked Oat Folks don't want to leave you out. Besides being higher in protein and fiber, these "hull-less" oats are also very smooth and creamy. So, in keeping with their "try before you buy" philosophy, the Naked Oat Folks would love to send you your first bag. FREE! They'll even include the shipping.

As we go forward, I'll monitor all of it and keep everyone posted.

And now it's time to move on. Through several twists and turns, gravel roads and gluten-free guru's, it's been an interesting journey so far. Summer's almost over, and we still have three stops left before we have Old Faithful in our sights.

Next up we'll visit a few more very gluten-free friendly venues. Oak Street Natural Market in downtown Bozeman, John Bozeman's Bistro and Lone Mountain Dude Ranch.

I hope you'll stayed tuned for all of it.

Deb

Do Gluten-Free Oats Look Better Naked?

2011-09-06T04:06:00-07:00

WARNING: An unexpected event during our Gluten-Free Road Trip caused this post to be almost a month in the writing. The reason will become very clear at the end of this post. Just beware, the following might change your gluten-free life forever.

Today, I know it has certainly changed mine.

Thanks for stopping by.

We pointed the Subaru west and headed along the interstate toward the next stop on our Gluten-Free Road Trip. Just outside Bozeman is the tiny town of Belgrade, Montana whose claim to fame is probably the fact that Gallatin Field, Bozeman's International Airport is located here. So-called "International Airport" because of some random flights to and from Canada.

Navigating through the small towns in these parts can be tricky. Luckily, Dean Miller was on the other end of the phone when I called. And with just the right mix of Montana Old West charm a very personalized GPS voice said: "If you hit the tracks, you've gone too far". Dean is President of Montana Gluten-Free Naked Oats. I have it on good authority that he is a mechanical genius who can build or fix anything. "Veer right at the Dead End sign and wind around all the way to the end and look for the the green roof. You can't miss us" And he was right.

Little did I know that a slight right turn down a gravel country lane was about to change my gluten-free life forever.

Seriously. It's a compelling story. Need to take a potty break? Or go out for popcorn? Do it now...

I was first introduced to the these oats a few years back when a story about them and their gluten-free flours and mixes appeared in a local Montana newspaper. The story reported on this local, totally gluten-free mill that grows, harvests, transports and mills all of their own products. Let me say that again: Gluten-free flours, grown, harvested and milled in a designated gluten-free mill ...which is just a few miles from the gluten-free field- now that's special. They call it "farm to fork". I made a mental note to stop by and check out their gluten-free products before returning to LA. But I never got around to it. The following summer I met Dean's son, grower/owner, Rob Miller at a local farmer's market in Manhattan, Montana. Rob was selling the GF Naked flours and bread mixes. Then, back in LA, I met them again! This time, growers Larry and Dean had driven 18 hours straight through from Montana to LA to share a booth at the Celiac Disease Foundation Educational Conference. Even as we were all bombarded by the hordes of gluten-free vendors, no one could resist the samples of the Processor's pumpkin (spice) muffins and Pizzelles. I think they ran out just before Dr. Fasano, our key-note speaker took the stage. Then, earlier this summer, I was in Billings for the Montana Celiac Society Conference. I dedicated a blog post to it here: http://www.notevenacrumb.com/2011/07/going-gf-in-wheat-country-takes-a-detour-with-dr-alessio-fasano.html#tp Once again, Dean and Larry showed up with a delicious sample selection of their gluten-free product line. Is the universe trying to tell me something? I just can't seem to get away from these guys.

Marketed mostly in Montana, the world has yet to discover the GF Naked Oat, yet I seem to be running into these guys everywhere I go. Even in California. So, of course it's obvious that they would be included on our Gluten-Free Road Trip.

Montana's GF Naked Oat Folks come is a variety of sizes, shapes and ages. A stand-out commonality among them is their joy. A few moments in their presence confirms that these guys simply love what they do. From the moment I met Dean Miller (appropriately named - as he keeps the mill...milling), Head of Food Research (and a Celiac) Larry Neville, and production manager Rob Miller I thought they could all be brothers from another mother. Sporting what can only be described as an irresistible perma-grin smile, their joy is infectious. They are seriously passionate about their crop and food research, manufacturing plant design and field agronomic work. Dean is a wealth of knowledge and has been an invaluable resource for me in my education about these oats

Dr, David Sands is in a category all by himself. All business and oozing academia, Professor of Plant Pathology at Montana State University , Dr. Sands spearheaded the efforts to develop the GF Naked Oat. He is a scientist extraordinaire, principal supporter, primary cheerleader, international contact maker and best friend of the Montana Gluten-Free Processors.

The Naked Oat Folks were all in attendance when we arrived with our cameras. Just inside the door, the entire product line was prominentaly displayed. Larry had also prepared his newest loaf of GF Toasted Naked Oat Bread along with his famous Pizzelles and Pumpkin Muffins.

Everything looked so tasty, but I think it was the bowls of GF Naked Oatmeal that really caught my eye and made my heart skip a beat.

Backstory:Until our diagnosis 6 years ago oats had always been a staple in my daughter's and my diets. Prior to her diagnosis, my daughter, Amy started her day with a bowl of Quaker oatmeal. Learning to bake, she perfected her own recipe for Oatmeal cookies. Connecting the dots backwards, (as so many of us do) we now know that our daily oatmeal regime was most likely contributing to our decline. Amy's slide down Celiac's slippery slope resulted in a 30 pound weight loss before we had our answer. Up to that point, we mistakenly thought that oatmeal was a good choice for our gut issues. Pretty much a perfect food, high in the fiber and B vitamins that are often missing in our gluten-free diets, Oats were very hard to give up.

Bottomline: For the last six years we have been on a quest to discover a gluten-free oat that we can tolerate...without much luck.

(back at the mill) I considered the bowl of oats and posed this question:

"Why are so many Celiac's still intolerant to gluten-free oats?"

The answer went something like this: "It seems to be the G 12 protein in oats that causes an allergic reaction in some individuals. Some gluten-free oats test very high in this protein. So even if they are grown in a completely gluten-free environment, these oats can still be intolerable."

Here's the game-changer: GF Naked Oats are a different species of oats and are very low in this avenin peptide - (which causes the allergic reaction.) Possibly even lower than some varieties of rice."

What??? Could Amy and I tolerate these new oats? Could this GF Naked Oatmeal be the Holy Grail of GF oats?

Dean Miller added a few more thoughts about what makes this oat so special and unique: "It's because they're neckhead", he snapped his head with a definitive nob and flashed his trademarked smile. "NECK HEAD???" I asked. Just then Larry appeared quietly over Dean's shoulder: "He means, um, ...naked"

Then everyone spoke at once. They filled in the blanks with the science behind the naked oats. Dr. Sands said we should visit the gluten-free naked- oat field a few miles away. Someone showed me a recent document from the U.S Senate: bestowing "The 2011 Special Agricutlture Operations Award" for their "contributions to agriculture." Dean handed me a booklet with testamonials from satisfied customers around the country. And Larry offered up a bowl of steaming GF Naked Oatmeal.

Sorting it out now and boiling it all down, here is what I've come up with: The Gluten-Free Naked Oat comes from a hull-less ("Naked") oat. For some reason these Naked Oats are naturally very low in a protein that most resembles gluten, which is why sensitive Celiac's may be able to tolerate them. Larry (Celiac research baker) explained to me that he is very sensitive and eats these Gluten-Free Naked Oats daily. At that moment I could feel it. The perfect storm of my gluten-freedom was brewing right before me. And I hadn't even seen the mill yet.

Touring the mill, Dean explained that the PrOatina gluten-free oat is grown in nearby fields that have been wheat-free for at least 4 years. Their farmers constantly scour the fields for any intruders and since these oats are shorter than wheat, intruders are easy to spot prior to harvest. The oats are harvested with dedicated combines, and NO wheat has ever been in the processing facility. NO wheat is allowed through the packaging doors. At the end of the tour Dean said that the GF Naked Oats consistently test out at 3 ppm.

I'm not sure exactly what happened next, but I'm sure it involved a leap of faith. And luckily it's all on film. We walked back into the front office, past Larry's samples of bread, muffins, pizzelles and...yes...those OATS! The next thing I knew, I scooped up the bowl of oatmeal and consumed several spoonfulls without giving it a second thought.

That was almost a month ago. So now you know why this post is so late.

Our visit with Montana's Gluten-Free Naked Oat Folks turned out to be so much more than just another wonderful and scenic stop on our Gluten-Free Road Trip, that I had to delve into the science (google is my friend) and give the Naked gluten-free oats a proper trial before issuing this post. I also issued a query on the Celiac ListServ to see how other Celiacs are faring in their search for a compatible gluten-free oat.

Following Larry's advice, I started out very slowly. He said that whether Celiac, gluten-intolerant or none of the above, all oats are very high in fiber and should be introduced slowly. He explained that many Celiacs get into gluten-free oats too quickly and mistake a bad reaction for an intolerance. After a week with NO ISSUES!!! I was feeling confident enough to send a couple of samples to Amy. She spent almost 2 weeks just looking at them. Then last week she called to order her first bag of PrOatina Gluten-Free Naked Oats. For the first time in over 6 years oats are back in our lives.

If you think this is an emotional moment, you are correct.

I've already made granola, a granola bar and a blueberry crumble. And I'm hoping that Amy sends me some of her Oatmeal cookies. Today, my daughter and I are thrilled to have this perfect food back in our lives.

Oh and by the way, we did visit the gluten-free naked oat field that day, but this post is long enough. Please stay tuned. On my next post, Dr. Sands takes us on a tour of the gluten-free oat field. Back at the mill we'll be introduced to the GF Naked Oat flour and Larry will offer a sampling of his GF Naked Oat based mixes.

Finally, at this point I can only speak for my daugher and myself. But if a safe, tolerable, gluten-free oat is on your gluten-free bucket list, then these GF Naked Oats just might be worth a try.

Bonus: The GF Naked Oat policy is "try before you buy". They'd love to send you a free sample. Details to get your free sample will be in the next post.

Again, all of the details will be in my next post.

And, yes! We're still making our way to Yellowstone.

Thanks again for joining us on our journey to go gluten-free in wheat country.

Deb