Is This Thing On....?

Obviously the posting has been a little light around here lately... my apologies.  Multiple things are at play here.  First off, my family has grown and being a parent is my primary duty during my free time.  Secondly, I've now been Gluten Free and living with Celiac Disease for almost 4 years.  You learn a lot in 4 years, Gluten Free life just becomes easier.  Awareness (one of the goals of this blog) is at the highest level I've seen.  More and more GF products are on the market and gasp... the FDA might actually decide what it means to put a GF label on products soon.  It's good to be Gluten Free right now (if there is such a thing).

That being said, Gluten Free Raleigh can still be a place for getting information about being GF in this area.  There is still a lot happening out there and the newly diagnosed need this information.  I am in need of folks who are willing to put in some time and energy to keep it going though.  You are already living the life, why not share?

If you have any interest, please email me - glutenfreeraleigh@gmail.com.  Otherwise, you'll just be staring at old posts.  This "job" is best suited for the newly diagnosed as you still are hungry (pun intended) for information on Gluten Free living.

Reminder - Greater North Raleigh Celiac Support Group Meeting

Just a friendly reminder about this month's Greater North Raleigh Celiac Support Group meeting. The meeting is Thursday, September 15th at 7pm at Rex Hospital, Private Dining Room located in the rear of the cafeteria.

Our agenda includes: (a) Rose Waring (Rosie's Plate) generously donated her cookbooks to our group.  They will be available for you to peruse and select any in which you are interested.  (A "sharing" plan may be needed.)  (b) We have an offer to have "flu shots come to us" for our November meeting.  Give this some thought.  Medicare -no charge; Harris Teeter VIC card - $24.95.  (c) "Tasting Samples" from "The Celiac Cakery."   

 

We will not be meeting in October, due to a Rex Hospital scheduling conflict.

Please email Pat Berger to request more information about the group or if you are interested in attending this month's meeting.

You can also check out the Support Group's Yahoo Web page here.

Gluten Free Baking Class at Williams-Sonoma

Gluten-Free Baking Technique Class @ Williams Sonoma
August 28, 2011

We’ve partnered with BabyCakes, the award-winning New York bakery, for an introduction to gluten-free baking. We’ll demonstrate (and sample) some of their scrumptious recipes as we discuss the correct flours and other ingredients to use, plus techniques for making tender baked goods. Even if you can eat traditional baked treats, these makeovers will provide sweet inspiration. We’re pleased to offer complimentary technique classes at your local Williams-Sonoma store. Class sizes are limited. For specific times and more details, please see an associate.

There are 3 Raleigh area locations...
Triangle Town Center -(919) 792-2363
Crabtree Valley Mall - (919) 782-3145
Durham's Streets at Southpoint -(919) 484-1706

Smart Balance Aquires Glutino - Don't Mess With The Pretzels Please

Click here for a recent write-up from Forbes about the acquisition of Glutino Foods - maker of a wide variety of Gluten Free products - by Smart Balance.  My favorite Glutino product would have to be their GF pretzels - yum yum.  Hey Smart Balance - leave 'em alone please.

I'll let you read the entire article, but here are some interesting points I'd like to highlight...

1. Gluten Free market identified as a $2.5 Billion industry.  Projections more than double that to exceed $5 Billion by 2015!
2. Glutino's Gluten Free product sales have steadily grown 30% per year.
3. Three million Americans are estimated to have Celiac Disease - we know this fact.  The article goes on to say that analysts estimate another 40 million to suffer from non-Celiac Gluten Intolerance.  Wow.  Smart Balance, a company in the low-growth spreads business, apparently sees those 43 million American's as dollar signs.  Cha-ching.  Wall Street analysts now rate the stock (SMBL) a buy and predict a the price to double over the next 12 months.  Better hit e-Trade quick.
4. Glutino has 2011 fiscal year earnings (ending March 31, 2011) of $54 million.  That's almost 8 million bags of those $6.99 pretzels I spoke about earlier.

What are your thoughts?  Are more of these small Gluten Free companies getting ready to be "consumed" by other food industry giants?  

Click here for products currently offered by Smart Balance (all of which are Gluten Free).  You'll find their buttery spread and peanut butter at my house.

Glutino products can be found here.

Raleigh's Moonlight Bakery Closes

Raleigh's Gluten Free market has suffered another loss as Moonlight Bakery has decided to close.  Below is the message currently posted on their Web site.  Back in March, Rosie's Plate also closed.  I'd like to say thanks to Shanah who operated Moonlight since the fall of 2009.

We want to thank all of our loyal customers since the beginning.
Moonlight Bakery has decided to close it's doors due to the economic environment.
Remember to continue to share great Gluten-free foods.

Regards,
Moonlight Bakery, LLC Management

North Carolina State University Adds Gluten Free Dining Hall Options

Gluten free stations now available at Fountain Dining Hall

August 1, 2011 (Raleigh, NC) — Gluten free stations have now been added to Fountain Dining Hall at NC State University.  Gluten free stations were added to provide students with celiac disease, wheat or gluten allergies safe, alternative options at each meal.

Fountain Dining Hall features two gluten free stations.  Each station is labeled “Worry-Free Fare” and includes vanilla and chocolate soy milk, gluten free breads and muffins, and Rice Chex cereal. Students with celiac will have access to a toaster dedicated to gluten free bread only.

Gluten free entrees and sides are available at each meal in dining hall locations.  To find gluten free options , check the Nutrition and Allergen Calculator in the online menu section of University Dining’s web site or view the allergen board located in each dining hall.

“By adding alternative gluten free options to our largest dining facility,  Fountain Dining Hall, we can better meet the needs of our students with celiac disease, wheat allergies or gluten allergies,”  said Lisa Eberhart, registered dietician for University Dining.  “If students have questions or concerns about an allergy or intolerance, they can contact me directly.”

To learn more about University Dining, visit www.ncsudining.com.

If you feel you are suffering from a food allergy, please contact our registered dietitian, Lisa Eberhart, for an individual meeting. To make an appointment, call student Health at 919-515-7107 to schedule a free appointment. If you would like to speak with the dietitian call 919-513-5310, or email at lisa_eberhart@ncsu.edu. 

List of menu items & common allergens can be found here http://www.ncsudining.com/dining/nutrition/nutrition_chart.html.

Sample Gluten Free Product List for C Store can be found here http://www.ncsudining.com/dining/docs/C%20Store%20Gluten%20Free%20Product%20List.pdf

University Dining is a division of Campus Enterprises, the lead organization for retail and hospitality for NC State University. To learn more about Campus Enterprises, go to www.ncsu.edu/campusenterprises.

FDA Reopens Comment Period on Proposed Gluten-Free Food Labeling Rule

FDA NEWS RELEASE

For Immediate Release: Aug. 2, 2011

Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov

Trade Inquiries: Stephen King, 240-402-1407, stephen.king@fda.hhs.gov

Consumer Inquiries: 888-INFO-FDA

 

FDA reopens comment period on proposed ‘gluten-free’ food labeling rule

Rule would help by creating a uniform and enforceable definition

 

The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

 

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to “gluten-free” labeling standards used by many other countries.

 

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Celiac disease damages the small intestine and interferes with absorption of nutrients from food. About 1 percent of the United States population is estimated to have the disease.

 

“Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance,” said Michael Taylor, deputy commissioner for foods. “We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods.”

 

The proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as “gluten-free” not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

 

The FDA encourages members of the food industry, state and local governments, consumers, and other interested parties to offer comments and suggestions about gluten-free labeling in docket number FDA-2005-N-0404 at www.regulations.gov. The docket will officially open for comments after noon on Aug 3, 2011 and will remain open for 60 days.

Senators seek FDA's explanation on delay in gluten- free-labeling laws

Sens. Ron Wyden, D-Ore., and Patrick Leahy, D-Vt., asked the FDA for updates on when it will implement gluten-free-labeling regulations and demanded an explanation for the delay in enforcing such rules. "The regulatory uncertainty surrounding FDA's inaction has led to a proliferation of 'gluten free' standards and labels provided by 3rd party groups. This creates confusion for consumers, and hesitancy amongst producers on what their requirements will be," they wrote in a letter to FDA Commissioner Dr. Margaret Hamburg.

See full story here - http://mobile.foodnavigator-usa.com//Regulation/Senators-urge-FDA-action-on-gluten-free-labeling

Is Gluten Making You Sick?

Whole Foods Market - Raleigh Wade Avenue Location

Thursday, August 11th

Is Gluten Making You Sick? presented by Dr. Loan Huynh, DC

7:00 - 8:00 pm Free, Pre-Register

Did you know that 30% of Americans may be gluten sensitive?

Did you know that the majority of people with gluten sensitivity do NOT have symptoms?  Come to this insightful presentation and get the facts on gluten sensitivity and Celiac Disease! 

   

Dr. Huynh will discuss why gluten sensitivity and Celiac Disease are prevalent and why most people go undiagnosed.  You will also learn about cutting edge tests to detect gluten sensitivities, the dangers of gluten sensitivity if not detected, and what to do about it!

Dr. Loan Huynh is a Holistic Health Doctor and owner of Optimal Wellness Chiropractic Center in Raleigh.  She is board certified in chiropractic and also practices holistic medicine with an emphasis on nutrition.  Dr. Huynh helps a variety of people ranging from injured athletes to the chronically ill achieve and maintain a healthy and vibrant lifestyle.  

To learn more, please visit www.OptimalWellnessOfRaleigh.com

How Much Does The Gluten Free Diet Cost? One Man's Results.

I've never been accused of not being detail oriented or able to track something to the smallest degree, so I figured I'd put those skills into tracking what it actually costs to follow the Gluten Free diet.  I've never seen anyone do this sort of tracking before, so I'm curious as to how my spending habits stack up to others.  From what we know from studies, the average Gluten Free product costs nearly 250% more than it's gluten containing counterpart.  We've all paid $6 or more for a loaf of gluten free bread, right?  A case of Redbridge will set you back about $35.

Since January 1st, 2011, I've tracked EVERY purchase made by my family as it pertains to a labeled, packaged Gluten Free product.  It's not been fun nor easy, but I chalked it up to valuable research to share with you all.  See the chart below for monthly totals.  Keep in mind that I am the only member of my family required to eat Gluten Free, but that our household (2 adults and one preschooler) is entirely Gluten Free for my safety.  I don't consider myself someone who buys a ton of packaged food - we often strive to make meals from scratch with fresh ingredients.

Here are the results through June 2011 (click for bigger picture).