I am leaving in a little bit and heading up to Hyde Park so that I will be bright-eyed for my gluten-free pastry class tomorrow at the Culinary Institute of America. Chef Richard Coppedge, Jr. C.M.B. is going to be our second interviewee of the year and I am the lucky interviewer.
He thought it would be best if I came and participated in the class so that I could further understand what it’s all about…I’m going through his cook book now and I’m really amazed at some of the gluten-free pastries here.
As a huge fan of the Food Network and a pretty decent home cook, I am just over the moon at this opportunity to work in a professional kitchen and learn some new tips. But I’m also terribly nervous because I hate baking and I really stink at baking.
True confessions, I have never baked anything from scratch, gluten-free or otherwise. Buy a mix, dump in eggs and stuff, bake in proper pan and “viola.” Well, I have made Nestlé’s Toll House cookies but that’s a recipe does not involve patience, competence or precision so this is going to be an education.
The interview will run in our next issue, which ships in June. I think it is going to be a really great day.
Kendall Egan
Monday, April 19, 2010
Thursday, April 15, 2010
FDA gluten-free survey - This just in!
As hard as it is to believe, the FDA already has all of the responses it needs for the survey on gluten-free labeling. The survey will be closed shortly, according to the research group conducting it.
Here's what Katherine Kosa of RTI International said in an email:
"I have learned that people received an ineligible response not because they are ineligible but because we have reached our quota way faster than we expected. We received an overwhelming response to the survey in the past 24 hours and cannot keep up. We will be closing the survey shortly."
I think everyone is surprised that all the needed responses came in so quickly. (We did have one person who commented on my earlier blog that this seemed to be a possibility) The National Foundation for Celiac Awareness only this morning sent out an email encouraging gluten-free consumers to participate. We first heard of the survey and started promoting just yesterday morning.
I can understand how some people feel they did not have a chance to have their say with the survey opening and closing so quickly. Earlier today it seemed that the problem was too many people responding at the same time. In fact, the problem was too many people responding period.
Hopefully, the FDA will come up with a way for those who could not participate in the survey to have their comments heard. One of the positive things to come out of this is the demonstration that those who follow the gluten-free diet have a strong voice and will take the opportunity to use it.
Amy
Here's what Katherine Kosa of RTI International said in an email:
"I have learned that people received an ineligible response not because they are ineligible but because we have reached our quota way faster than we expected. We received an overwhelming response to the survey in the past 24 hours and cannot keep up. We will be closing the survey shortly."
I think everyone is surprised that all the needed responses came in so quickly. (We did have one person who commented on my earlier blog that this seemed to be a possibility) The National Foundation for Celiac Awareness only this morning sent out an email encouraging gluten-free consumers to participate. We first heard of the survey and started promoting just yesterday morning.
I can understand how some people feel they did not have a chance to have their say with the survey opening and closing so quickly. Earlier today it seemed that the problem was too many people responding at the same time. In fact, the problem was too many people responding period.
Hopefully, the FDA will come up with a way for those who could not participate in the survey to have their comments heard. One of the positive things to come out of this is the demonstration that those who follow the gluten-free diet have a strong voice and will take the opportunity to use it.
Amy
Overwhelming response to gluten-free survey may be causing problems
The gluten-free community is responding with such force to the new FDA survey on gluten-free shopping and labeling that some problems have developed.
In short, the 700 responses that have come in in the last 24 hours seem to be swamping the system, according to Katherine Kosa of RTI International, the non-profit research organization contracted by the FDA to conduct the survey.
That might be one of the reasons some people are getting told they are not qualified to participate, Kosa said.
The survey was initially released to celiac research and treatment centers a few weeks ago, but after only 250 responses were received in two weeks, celiac support groups were given the survey link to share with the gluten-free community. Kosa said one group sent out 7,000 e-mails.
I personally have also been urging those who follow the gluten-free diet to quickly fill out the survey and encouraging others to spread the word.
It seems this might have worked too well. Kosa received numerous emails this morning from people who said they were not allowed to complete the survey and did not understand why. She said there were no problems when the survey was first released to the celiac centers and the response rate was low.
But Kosa noted there might be other reasons people are being told they are ineligible to participate.
The survey was designed to collect information from the average celiac and gluten intolerant consumer (including those who shop and prepare meals for someone else who has celiac disease).
It is also interested in responses only from those who buy packaged food and read labels.
"We want people who shop, buy packaged food and read labels. We don't want the person who knows more than the average (gluten-free) consumer" Kosa said. "We don't want the 'right' answers. We want to know what people know."
That means you will not qualify if you work for the food industry or a retailer, a gasteroenterologist, a celiac disease support group, a celiac disease research center or a government agency related to food.
You also will not qualify if you say you do not purchase packaged food or have not shopped for gluten-free food in the last month or say you do not read labels.
Kosa said she understands the frustration the survey may be causing. "We know how passionate (gluten-free consumers) are and how frustrating it is to be told you don't qualify," she said. Kosa noted that she has talked to the FDA about this and the agency is looking into the possibility of enabling those who do not qualify to make comments in another way. There is no guarantee that will happen though.
The FDA will collect 4,400 responses, which Kosa says is a relatively large number for a survey. That will include responses from consumers who do not have celiac disease or gluten intolerance or care for someone who does. These people will be drawn from an e-panel of consumers. The FDA is interested in their responses because of the increasing number of people buying gluten-free items even when they do not have celiac disease for gluten intolerance, according to Kosa.
The deadline for responding to the survey is April 30, but at the current rate the FDA will reach its limit much earlier than that.
So what should you do if you have not responded or have been kicked off the survey as ineligible?
I would suggest you stop trying today until any problems with the survey can be worked out. Over the next few days, things should slow down, and you will probably be able to get through. Once things slow down, you will know that if you are told you are ineligible, it's accurate based on what the survey is trying to find out and not simply a system that is over-worked
Kosa apologized for the problems. I do, too, for my role in urging everyone to get moving to fill out the survey fast. I know how easy it is to forget something if you put it off and I know the completion of the survey will play a role in how quickly the definition for the gluten free label is approved.
I think the response rate is an indication of how important this is to those who follow the gluten free diet. But if our enthusiasm overloads the system, it does not really do us any good.
Amy
In short, the 700 responses that have come in in the last 24 hours seem to be swamping the system, according to Katherine Kosa of RTI International, the non-profit research organization contracted by the FDA to conduct the survey.
That might be one of the reasons some people are getting told they are not qualified to participate, Kosa said.
The survey was initially released to celiac research and treatment centers a few weeks ago, but after only 250 responses were received in two weeks, celiac support groups were given the survey link to share with the gluten-free community. Kosa said one group sent out 7,000 e-mails.
I personally have also been urging those who follow the gluten-free diet to quickly fill out the survey and encouraging others to spread the word.
It seems this might have worked too well. Kosa received numerous emails this morning from people who said they were not allowed to complete the survey and did not understand why. She said there were no problems when the survey was first released to the celiac centers and the response rate was low.
But Kosa noted there might be other reasons people are being told they are ineligible to participate.
The survey was designed to collect information from the average celiac and gluten intolerant consumer (including those who shop and prepare meals for someone else who has celiac disease).
It is also interested in responses only from those who buy packaged food and read labels.
"We want people who shop, buy packaged food and read labels. We don't want the person who knows more than the average (gluten-free) consumer" Kosa said. "We don't want the 'right' answers. We want to know what people know."
That means you will not qualify if you work for the food industry or a retailer, a gasteroenterologist, a celiac disease support group, a celiac disease research center or a government agency related to food.
You also will not qualify if you say you do not purchase packaged food or have not shopped for gluten-free food in the last month or say you do not read labels.
Kosa said she understands the frustration the survey may be causing. "We know how passionate (gluten-free consumers) are and how frustrating it is to be told you don't qualify," she said. Kosa noted that she has talked to the FDA about this and the agency is looking into the possibility of enabling those who do not qualify to make comments in another way. There is no guarantee that will happen though.
The FDA will collect 4,400 responses, which Kosa says is a relatively large number for a survey. That will include responses from consumers who do not have celiac disease or gluten intolerance or care for someone who does. These people will be drawn from an e-panel of consumers. The FDA is interested in their responses because of the increasing number of people buying gluten-free items even when they do not have celiac disease for gluten intolerance, according to Kosa.
The deadline for responding to the survey is April 30, but at the current rate the FDA will reach its limit much earlier than that.
So what should you do if you have not responded or have been kicked off the survey as ineligible?
I would suggest you stop trying today until any problems with the survey can be worked out. Over the next few days, things should slow down, and you will probably be able to get through. Once things slow down, you will know that if you are told you are ineligible, it's accurate based on what the survey is trying to find out and not simply a system that is over-worked
Kosa apologized for the problems. I do, too, for my role in urging everyone to get moving to fill out the survey fast. I know how easy it is to forget something if you put it off and I know the completion of the survey will play a role in how quickly the definition for the gluten free label is approved.
I think the response rate is an indication of how important this is to those who follow the gluten free diet. But if our enthusiasm overloads the system, it does not really do us any good.
Amy
Tuesday, April 13, 2010
Fill out this important FDA gluten-free survey
You can now fill out the long-awaited FDA survey on gluten-free shopping habits. It's available here.
It took the FDA a little more than a year to release the survey, which will help the agency figure out what kind of gluten-free labels those who follow the gluten-free diet want to see.
You can fill out the survey if you are at least 18 years old. It is designed for those who have celiac disease, gluten intolerance, wheat allergies and those who shop and make meals for anyone following the gluten free diet.
The FDA is spreading word about the survey through celiac support groups and it is available on the internet and or by calling 1-877-4GLUTIN1 to request a paper copy.
Questions include:
The most important part is that you actually take the time to fill out the survey. The FDA has said the survey would not delay approval of a final definition of gluten-free on a label, but all we know is that the deadline is long past and anything the gluten-free community can do to get its approval moving is very important.
Amy
It took the FDA a little more than a year to release the survey, which will help the agency figure out what kind of gluten-free labels those who follow the gluten-free diet want to see.
You can fill out the survey if you are at least 18 years old. It is designed for those who have celiac disease, gluten intolerance, wheat allergies and those who shop and make meals for anyone following the gluten free diet.
The FDA is spreading word about the survey through celiac support groups and it is available on the internet and or by calling 1-877-4GLUTIN1 to request a paper copy.
Questions include:
- the method by which you were diagnosed with celiac disease or gluten sensitivity
- whether and how often you purchase and prepare packaged food that is gluten free
- the kind of symptoms you experienced after accidentally or purposely ingesting gluten
- how difficult you find following a gluten-free diet
- what impact an increase or decrease in the availability of gluten-free products would have on you
- the quality of advice you get about the gluten-free diet from a variety of sources
- how often you look for a gluten-free claim on a product
- how much gluten can be in a food labeled gluten free
- how you would like gluten to be quantified, either parts per million or micrograms per gram
The most important part is that you actually take the time to fill out the survey. The FDA has said the survey would not delay approval of a final definition of gluten-free on a label, but all we know is that the deadline is long past and anything the gluten-free community can do to get its approval moving is very important.
Amy
Monday, March 29, 2010
Naturally Gluten-Free Vegetables
I shopped at Whole Foods today, perfectly ripe Haas avocado were 2 for $4. Growing up, I had this amazing avocado tree in my back yard and it was next to an equally prolific lemon tree. The most perfect way to eat an avocado is to slice it open and then dress it with a little kosher salt and a squeeze of fresh lemon juice.
I ate that as my late afternoon snack. I know they have thousands of calories, but that taste just brought back my west coast child hood. The only difference is that it wasn’t plucked from a tree and still warm from the sun.
I started thinking about what else I had planned for dinner. Whole Foods had a nice organic turkey breast and that roasted in the oven with a glaze of olive oil and some herbs. I peeled and chunked up some sweet potatoes and those roasted until the outside was caramelized and the insides were sweet. I also fixed what I call a “can of chicken soup recipe,” I wilted spinach and blended low fat cream cheese, artichoke hearts and water chestnuts.
All of these delicious vegetables as snacks or side dishes are gluten free. The other nice thing about vegetables is that the label is really easy to read…no preservatives or mysterious ingredients.
The “FLOTUS” has inspired me with her White House garden and her "let’s move" campaign. I am trying to serve two vegetables every night for dinner. We are a pretty active family so that’s not a problem, but not one of my kids eagerly (or even forcibly) eats vegetables.
I always tell my celiac that he really needs to learn to eat a salad because sometimes that’s the only thing gluten-free on a menu. There are only so many nude burgers and fries a person can eat.
I dried out the turkey, the sweet potatoes were devoured and only the adults ate the spinach. Three of them substituted an apple for the spinach. But, one daughter polished off the other Hass avocado…California style.
Kendall Egan
I ate that as my late afternoon snack. I know they have thousands of calories, but that taste just brought back my west coast child hood. The only difference is that it wasn’t plucked from a tree and still warm from the sun.
I started thinking about what else I had planned for dinner. Whole Foods had a nice organic turkey breast and that roasted in the oven with a glaze of olive oil and some herbs. I peeled and chunked up some sweet potatoes and those roasted until the outside was caramelized and the insides were sweet. I also fixed what I call a “can of chicken soup recipe,” I wilted spinach and blended low fat cream cheese, artichoke hearts and water chestnuts.
All of these delicious vegetables as snacks or side dishes are gluten free. The other nice thing about vegetables is that the label is really easy to read…no preservatives or mysterious ingredients.
The “FLOTUS” has inspired me with her White House garden and her "let’s move" campaign. I am trying to serve two vegetables every night for dinner. We are a pretty active family so that’s not a problem, but not one of my kids eagerly (or even forcibly) eats vegetables.
I always tell my celiac that he really needs to learn to eat a salad because sometimes that’s the only thing gluten-free on a menu. There are only so many nude burgers and fries a person can eat.
I dried out the turkey, the sweet potatoes were devoured and only the adults ate the spinach. Three of them substituted an apple for the spinach. But, one daughter polished off the other Hass avocado…California style.
Kendall Egan
Thursday, March 25, 2010
How health care reform will benefit you if you have celiac disease
Here's what the American Celiac Disease Alliance, an advocacy group, said about passage of health care reform and how it will benefit those who have celiac disease.
Today, President Obama signed the 'Patient Protection and Affordable
Care Act' into law. The historic legislation, decades in the
making, will significantly reform the nation's health care system.
Setting aside the politics and views of pundits and pollsters, there
is no question that this law will have a profound affect on the
millions of Americans with chronic medical conditions like celiac
disease. There is simply no disputing that it is unfair, and in some
cases unconscionable, to deny health insurance to an individual who
has: celiac disease, high blood pressure, diabetes (Type I or II) or
to a woman who has had a C-section. The new law puts an end to that
practice and more.
Within the next year:
-- Health Insurers will not be able to deny coverage to children
because of pre-existing conditions;
-- Young adults will be able to remain on their parents' health
insurance until age 26;
-- Existing health insurance plans will be barred from placing
lifetime caps on coverage;
-- Insurers will no longer be able to cancel insurance retroactively,
unless there is proof of fraud;
-- A temporary high-risk pool will be created for adults with
pre-existing conditions so they can obtain insurance coverage; and
--=A0All new insurance plans will be required to cover preventive care.
Additional reforms are included in the reconciliation package (H.R.
4872) which will be voted on in the is being debated in Senate this
week.
On a personal note, I have worked on health issues and health reform
since arriving in Washington, DC in 1987. It is very rewarding to
know that those efforts, as small as they may have seemed at the time,
helped to lay the foundation for today's achievement. As a parent, it
is even more gratifying knowing what it means for my son, now 12, who
was diagnosed with celiac disease at age three and a half. This law
will protect him and allow me to quietly put to rest the question,
'What happens if I were to lose my health insurance?'
Andrea Levairo
Executive Director
American Celiac Disease Alliance
Today, President Obama signed the 'Patient Protection and Affordable
Care Act' into law. The historic legislation, decades in the
making, will significantly reform the nation's health care system.
Setting aside the politics and views of pundits and pollsters, there
is no question that this law will have a profound affect on the
millions of Americans with chronic medical conditions like celiac
disease. There is simply no disputing that it is unfair, and in some
cases unconscionable, to deny health insurance to an individual who
has: celiac disease, high blood pressure, diabetes (Type I or II) or
to a woman who has had a C-section. The new law puts an end to that
practice and more.
Within the next year:
-- Health Insurers will not be able to deny coverage to children
because of pre-existing conditions;
-- Young adults will be able to remain on their parents' health
insurance until age 26;
-- Existing health insurance plans will be barred from placing
lifetime caps on coverage;
-- Insurers will no longer be able to cancel insurance retroactively,
unless there is proof of fraud;
-- A temporary high-risk pool will be created for adults with
pre-existing conditions so they can obtain insurance coverage; and
--=A0All new insurance plans will be required to cover preventive care.
Additional reforms are included in the reconciliation package (H.R.
4872) which will be voted on in the is being debated in Senate this
week.
On a personal note, I have worked on health issues and health reform
since arriving in Washington, DC in 1987. It is very rewarding to
know that those efforts, as small as they may have seemed at the time,
helped to lay the foundation for today's achievement. As a parent, it
is even more gratifying knowing what it means for my son, now 12, who
was diagnosed with celiac disease at age three and a half. This law
will protect him and allow me to quietly put to rest the question,
'What happens if I were to lose my health insurance?'
Andrea Levairo
Executive Director
American Celiac Disease Alliance
Wednesday, March 24, 2010
Jump on the gluten-free quinoa band wagon
March is quinoa month which makes this the perfect time to reveal that I am a quinoa convert.
Several years ago, Gluten-Free Living started promoting a gluten-free diet that not only excludes wheat, barley and rye but includes healthy alternatives, like gluten-free whole grains.
Quinoa, a grain so tiny it pours through your fingers like sand, is one of them. It's ground into flour and used to make pasta, but you can prepare the whole grain as a side dish like rice or as a hot breakfast cereal.
I had been writing about and promoting the nutritional value of quinoa, which is packed with more protein than any other grain and is high in iron, calcium, B vitamins and fiber. The only problem was I was not serving it to my family, which includes my daughter who has celiac disease.
I was put off by descriptions that said it had a bitter outer coating, called saponin, which repels birds and insects when it is growing in the field. It seemed like a lot of time and trouble to remove the saponin by soaking the quinoa for several hours and then washing it off. I also suspected it probably did not taste very good, and I was sure it would not be as easy to make as the brown rice I had finally got my family to accept.
And I had an odd history with this ancient grain.
When my daughter was a toddler and newly diagnosed and I knew pretty much nothing about what was and wasn't gluten free, quinoa was not accepted as safe by the celiac group I belonged to. I can't remember the reason why and it seems so ludicrous now I don't even want to try to find out.
But I remember my mother-in-law bringing a box of quinoa pasta to our house in those early, uncertain days. It was clearly labeled gluten free. But I had just received a celiac support group newsletter that questioned its use on the gluten-free diet. At that time I had no confidence in my ability to figure out was gluten free on my own, so I shoved the pasta to the back of the cabinet and forgot about it until years later when I found it covered with dust.
What a shame I struggled for so long to prepare edible white rice pasta that is nearly devoid of nutrients instead of the healthy quinoa I had stashed out of sight. (Thankfully, I did switch to brown rice pasta once I learned it was healthier, tastier and easier to make than white.)
But even with brown rice pasta on my daughter's plate, quinoa nagged me.
One day in the new health food section of my local supermarket I spied a carton of whole grain quinoa on the shelf. Lo and behold the directions said nothing about soaking and washing those tiny grains. So there went my biggest excuse for avoiding it. I've since learned that most quinoa sold in the US already has the saponins removed and at most you have to run it quickly under cold water in a strainer with very tiny holes.
When I opened the box at home, the smell was a little strong and earthy. But I was determined to at least give it a try. Really, it was as easy to prepare as rice. I just boiled some water, poured in the quinoa and let it simmer for about 12 minutes.
When it was done it tasted a little bland to me, so I mixed in some garlic and red onion I had chopped up in a device like the Slap Chop you see hawked on TV. (Mine is from Martha Stewart and is a very sophisticated Tiffany-like blue so I assume it's better!) I didn't even saute the onion and garlic. I added a little lemon juice, a little olive oil and a spice I had on hand.
Everyone in my family, from my picky 15-year-old son to my health conscious daughter, is now a quinoa convert like me.
And we are spreading the word. I take quinoa made this way to parties when I'm asked to bring a side dish and every last bite is always gone. Some people mistake it for couscous (which is not gluten free) but foodies who pride themselves on trying new things usually recognize its interesting nutty taste and aroma.
Either way, I don't care as long as they join me on the quinoa band wagon.
Now it's you turn to jump aboard! And hurry. Quinoa month is almost over.
Amy
Several years ago, Gluten-Free Living started promoting a gluten-free diet that not only excludes wheat, barley and rye but includes healthy alternatives, like gluten-free whole grains.
Quinoa, a grain so tiny it pours through your fingers like sand, is one of them. It's ground into flour and used to make pasta, but you can prepare the whole grain as a side dish like rice or as a hot breakfast cereal.
I had been writing about and promoting the nutritional value of quinoa, which is packed with more protein than any other grain and is high in iron, calcium, B vitamins and fiber. The only problem was I was not serving it to my family, which includes my daughter who has celiac disease.
I was put off by descriptions that said it had a bitter outer coating, called saponin, which repels birds and insects when it is growing in the field. It seemed like a lot of time and trouble to remove the saponin by soaking the quinoa for several hours and then washing it off. I also suspected it probably did not taste very good, and I was sure it would not be as easy to make as the brown rice I had finally got my family to accept.
And I had an odd history with this ancient grain.
When my daughter was a toddler and newly diagnosed and I knew pretty much nothing about what was and wasn't gluten free, quinoa was not accepted as safe by the celiac group I belonged to. I can't remember the reason why and it seems so ludicrous now I don't even want to try to find out.
But I remember my mother-in-law bringing a box of quinoa pasta to our house in those early, uncertain days. It was clearly labeled gluten free. But I had just received a celiac support group newsletter that questioned its use on the gluten-free diet. At that time I had no confidence in my ability to figure out was gluten free on my own, so I shoved the pasta to the back of the cabinet and forgot about it until years later when I found it covered with dust.
What a shame I struggled for so long to prepare edible white rice pasta that is nearly devoid of nutrients instead of the healthy quinoa I had stashed out of sight. (Thankfully, I did switch to brown rice pasta once I learned it was healthier, tastier and easier to make than white.)
But even with brown rice pasta on my daughter's plate, quinoa nagged me.
One day in the new health food section of my local supermarket I spied a carton of whole grain quinoa on the shelf. Lo and behold the directions said nothing about soaking and washing those tiny grains. So there went my biggest excuse for avoiding it. I've since learned that most quinoa sold in the US already has the saponins removed and at most you have to run it quickly under cold water in a strainer with very tiny holes.
When I opened the box at home, the smell was a little strong and earthy. But I was determined to at least give it a try. Really, it was as easy to prepare as rice. I just boiled some water, poured in the quinoa and let it simmer for about 12 minutes.
When it was done it tasted a little bland to me, so I mixed in some garlic and red onion I had chopped up in a device like the Slap Chop you see hawked on TV. (Mine is from Martha Stewart and is a very sophisticated Tiffany-like blue so I assume it's better!) I didn't even saute the onion and garlic. I added a little lemon juice, a little olive oil and a spice I had on hand.
Everyone in my family, from my picky 15-year-old son to my health conscious daughter, is now a quinoa convert like me.
And we are spreading the word. I take quinoa made this way to parties when I'm asked to bring a side dish and every last bite is always gone. Some people mistake it for couscous (which is not gluten free) but foodies who pride themselves on trying new things usually recognize its interesting nutty taste and aroma.
Either way, I don't care as long as they join me on the quinoa band wagon.
Now it's you turn to jump aboard! And hurry. Quinoa month is almost over.
Amy
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