Something Special to do in February

It's February and you might be thinking of upcoming Valentine's Day or even that this is a leap year.

 

But I wanted to turn your attention for a minute to a Gluten in Medication survey.

The National Foundation for Celiac Awareness  is conducting the survey to see how widespread the problem of gluten in medication really is. There has been a lot of discussion of this issue in the past, but this is the first time anyone has set out to collect real data.

The survey, which is open until February 28,  will take between five and 15 minutes to complete. Results will be used to help the NFCA identify which medications to test for gluten. Funding for this research comes from a grant from the Food and Drug Adminstration. Results will be published late in 2013.

I know from writing about the topic that everyone, including pharmacists, suspects very few drugs contain gluten. But because some medications might, we have to look at all drugs to make sure we're not taking one of them. And it's not easy to find information about gluten in drugs since there are no laws that require it to be labeled. That means cross examining your pharmacist and calling drug manufacturers.

If this survey can help reduce the effort we have to put into finding odd ball drugs with gluten it will benefit everyone who is gluten free. So I am encouraging you to take it  before February ends.

One final note, even as the survey is being conducted, the FDA is also looking into the possibility of prohibiting the use of gluten-containing ingredients in drugs altogether. The agency is asking drug companies whether this simple solution would work, given that gluten in used so rarely anyway.

It's nice to see two efforts to simplify gluten-free life in relationship to medications going on at the same time. That gives us two chances to resolve the issue of gluten in drugs -- either through an outright ban or clear labeling.


Amy Ratner

Gluten-Free information for the restaurant industry

The National Restaurant Association is meeting in Chicago right now and one of the big topics of discussion is gluten-free menus.

The National Foundation for Celiac Awareness, a Philadelphia-based organization that promotes awareness of celiac disease nationwide, is sponsoring a gluten-free pavilion where about 30 gluten-free food makers are showing their products. That means the "tens of thousands" of attendees, all of whom are connected to the restaurant business, will get a chance to see what's available in gluten-free form. The NFCA says industry representatives can learn about everything from testing and menu investigation to gluten-free flour options.

The NFCA also conducted an educational session on Sunday, "Gluten-Free:Easy as ABCDE." The session was designed to dispel myths in the restaurant industry that gluten-free is a fad and that it is difficult to offer gluten-free options.

The panel for the session included Anne Roland Lee, MS, RD, director of food and nutritional services for Schar, USA, a gluten-free food maker; Jim McCurley, chef for PF Chang's China Bistro; Doug Radi, vice president of marketing for Rudi's Gluten-Free Bakery, which will begin selling several types of gluten-free bread in July; Tom Herndon, owner and chef of Hipp Kitchen and Full Fridge; and Richard J. Coopedge Jr., a gluten-free baking expert from the Culinary Institute of America.

Gluten-Free Living has an interview with Chef Coopedge in our upcoming issue and Anne Lee writes a recurring column on nutrition for us.

Kelly Courson, well-known for her long-running blog, Celiac Chicks, is attending the show as a online media representative for the NFCA. She is posting photos and updates on Twitter and on her website. NFCA is also using Twitter to post continual updates from the show. Here are some highlights so far.

• P.F. Chang's sales are up 130% since the launch of the gluten-free beef menu.
• The loyalty of the gluten-free consumer is unprecedented, according to
  Radi.
• It only takes 1/8 teaspoon of flour to damage the intestine of someone with
  celiac disease, Lee said.
• Evidence builds trust and celiac trust build your business, Herndon
  said.
  

Hopefully, all the restaurant owners are taking notes and thinking about ways they can safely serve gluten-free customers. We have seen a lot of improvement in gluten-free dining in the last few years, thanks to efforts by the NFCA, the Gluten Intolerance Groups and others. Kudos also go to individuals who asked local restaurant owners and chefs to offer gluten-free items. But we still have a long way to go before those who follow the gluten-free diet feel safe and comfortable getting a gluten-free meal at any restaurant they visit.

My daughter, who has celiac disease, has had good luck and bad at both chain and individually owned restaurants. We had superb service at a Bahama Breeze outside Disney in Florida, as well as at the Moroccan restaurant in Epcot. We had a very diligent waitress at an individually owned restaurant in the town where she goes to college who checked menu items and let my daughter know there was unsuspected soy sauce in a chicken dish.

But not long ago one chain restaurant with a gluten-free menu assured her a Reese's peanut butter cup dessert was gluten-free. One bite revealed that the peanut butter cup had a cookie base. When my daughter eats in a restaurant the thing she appreciates most is a server who either knows what they are talking about when it comes to the gluten-free diet or double checks and asks the chef all the questions she asks about a particular menu item.

The NFCA on Twitter asked what is the one thing restaurants should know about serving gluten-free diners. I would say making simple changes, like using soy sauce that does not contain wheat, would create many new options for those who are gluten free.

What would you say?

Amy

How the Numbers Add Up

When my daughter, Amanda, was diagnosed with celiac disease 16 years ago, we were told about one in 2,500 people had it. Then an important study found that actually one in 133 people have celiac disease.

Being a word person -- honestly -- the numbers were still hard for me to picture clearly. How many people would that likely be in a room, in a school, in a stadium, in a country, in the world?

But I got a better focus when I went to the fifth birthday party for the National Foundation for Celiac Awareness in Philadelphia last week.

Nearly 1,400 people packed the concourse of the Wachovia Center, usually home to the Philadelphia Flyers ice hockey team, to feast on gluten-free nibbles offered by 35 Philly-area restaurants. When you see a group that big and enthusiastic, all focused on the gluten-free diet and lifestyle, the numbers take a new shape and meaning.

What they meant on this particular evening was a crowd welcomed and catered to by mainstream chefs. Each restaurant reportedly had to prepare at least 1,200 samples of whatever dish they were offering. The chefs were not shy about trying new and exciting things. There was octopus salad, and duck and lobster with macaroni and cheese. All delicious. Even better each restaurant committed to permanently add gluten-free dishes to its menu.

There's one more important thing to say about that night and numbers -- NFCA raised $340,000 for programs to spread awareness of celiac disease. That can only mean an even bigger crowd next time. Congratulations to NFCA and happy birthday!


Amy