I usually don’t comment on things I see on TV but I can’t let this one pass. As the spouse of a person with Celiac Disease I took offense to what was recently said on an episode of The Chew on ABC.
The cooks were using Quinoa with the meal they were preparing. One of them makes the statement that Quinoa is gluten free which is repeated by another host. The lady who made the first gluten free statement then says, “Well, virtually gluten free”. This causes the host to question the statement. See the video for what is said next:
According to About.com, pure quinoa is gluten free. Here is what Jane Anderson has to say about quinoa:
Yes, pure quinoa is gluten-free, making it safe for people with celiac disease and gluten intolerance or gluten sensitivity. However, that doesn’t mean that all products containing quinoa are gluten-free in fact, some are not. Many but not all of the quinoa-based products on the market are considered gluten-free.
With all that said, I understand that something “virtually gluten free” may affect some people more than others but in my opinion, it is either gluten free or it isn’t. Feel free to leave your thoughts!
We recently visited the Alabama Gulf Coast and decided it was time to eat. We had stopped by LuLu’s in Gulf Shores several times but the wait was always too long. For those not familiar, the owner, Lucy Buffett is the sister of singer Jimmy Buffett. This time it was not crowded at all. We had done our homework and knew they had a gluten free menu so we knew that at least one person there should have an idea what gluten was.
When we asked for the gluten free menu we were surprised to find they had a complete food allergy menu. Our server suggested a particular drink and Wanda asked about the content of the mixer. That brought the manager, Dustin, to our table. He was very knowledgeable about food allergies. He even brought the mix boxes to the table. After reviewing the ingredients he suggested that she not have it because of some of the wording about flavors on the label. Dustin informed us that all orders from customers with food allergies are reviewed by the manager during the entire ordering, cooking and serving process.
Wanda had not had a cheeseburger in a restaurant since being diagnosed with celiac disease in 2009. The signature item on the menu is called “Cheeseburger in Paradise” and is available as a gluten free item because it is served on a Udi’s Gluten Free Bun. The manager told us that the entire burger is cooked and assembled away from the main areas of the grill to avoid cross contamination. Trade the fries for some seasoned vegetables and the whole order is gluten free! I ordered the regular burger and Wanda got the gluten free one.
When the food came to the table, the manager delivered her burger personally. This level of service and knowledge is rare in a restaurant. I know some will be quick to point out that a cheeseburger is not the most healthy choice but the smile on my bride’s face after the first bite told me that it was the best choice! The gluten free cheeseburger was great as was the side order of vegetables.
The meal was more than Wanda could eat so she boxed it up and had it for lunch the next day. She is very sensitive to gluten and did not have any effect from this meal at all, other than wanting another cheeseburger!
When the check arrived, I saw something else that I rarely see. It had an allergy warning right on the ticket. Everyone that came in contact with her order would have the food allergy warning. This is great and maybe in the future, more restaurants will get onboard with things like this.
For more information on LuLu’s, check out their website here. There are many activities for kids and adults alike. If you are ever in the Gulf Shores, Alabama area and need a place to eat, stop by and give LuLu’s a try.
Share this post on Twitter and Facebook to let others know. A gluten free cheeseburger is not a common item, even on standard gluten free menus. This one is worth the drive and the calories!
Using the gluten free diet as a weight loss technique? Consider these 10 things:
- Though people from various walks of life say that gluten free diet is ideal for weight loss, it requires some in depth analysis before you switch to such a diet.
- According to the American dietetic association, there is no proven gluten free diet for weight loss. Little research has been made in this connection. So, there are no statistical data to prove or disprove no gluten for weight loss.
- Some people suffer from gluten intolerance and gluten allergy. They have to eat a gluten free diet in order to stay fit and in good health. An extreme form of gluten related disorder is the celiac disease. This is a form of immune disorder where the intestine cannot absorb the nutrition which is present in the food that you eat. Celiac disease is aggravated by gluten intake.
- Apart from the people who are suffering from intolerance and other similar disorders, gluten probably plays an indirect role in weight loss. If you examine the list of gluten rich foods, you will see that they are also high in calories and sugar which lead to weight loss. So, if you avoid gluten rich foods, you are actually avoiding processed foods which add a lot of needless calories to your diet. As a result, you will obviously lose weight.
- A few studies have been conducted. They reveal that if you go on a no gluten diet, you are actually opting for healthier food choices. As a result, you may lose an average of 15 to twenty pounds of your body weight at the end of the first month of your gluten free diet.
- According to one research, no matter how tall you are, eating gluten rich foods continuously will make you heavier and bulkier.
- While scientific evidence of no gluten for weight loss is still being collected, there are a number of conclusive studies which show that overweight people who are suffering from celiac disease enjoy definite benefit from a diet free of gluten. A clear trend of weight loss can be seen in them.
- The fact is that gluten itself is not causing any significant increase in your weight. So, eliminating gluten is not likely to have a severe impact on your weight. However, the gluten rich foods also tend to be rich in salt, fats and calories. So, when you avoid them consistently, a noticeable difference is seen in your weight.
- You need to be careful about what foods you choose to replace the gluten rich food that you are eliminating from your diet. These free of gluten substitutes actually may contain higher calories. At the same time, replacing wheat cereals with refined cereals may affect your nutrition because these are often not enriched with added nutrition. In these cases, a diet free of gluten will not be helpful for you in losing weight.
- In fact, except in cases of celiac disease, a gluten free diet exercises little direct influence on weight. But, it does have a lot of indirect influence. So, if you can stick to gluten free healthy alternatives for long time, you are bound to notice a loss in weight.
“Is gluten the cause of your health problems?” It very well could be.
It’s an interesting, and important, question to ask. Fortunately, Dr. Tom O‘Bryan has made it part of his personal mission to move this question into today’s conversations between patients and healthcare professionals.
Asking this question could, potentially, improve the lives of millions now instead of years from now, which is how long it often takes for groundbreaking research to make it to mainstream practice.
That’s why I encourage you to register for the world’s first Gluten Summit. This FREE event is taking place online from November 11-17. Dr. O’Bryan has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, healthy living and nutrition, each in one-to-one interviews about their particular areas of expertise.
YOU DON’T WANT TO MISS THE KNOWLEDGE THAT WILL EMERGE FROM THIS EXCITING EVENT!
That’s why you should register for FREE now: Register Here
The Gluten Summit will:
– Bring the latest research to the public eye with interpretation from Dr. O’Bryan;
– Call more attention to gluten-related disorders;
– Potentially improve diagnosis and treatment in practice;
– Teach better practices for safely eating outside of the home;
– Encourage more clinicians, practitioners and patients to ask, “Could it be gluten?”
Who is speaking at the Gluten Summit?
|Prof. Michael MarshDr. Loren Cordain
Dr. Alessio Fasano
Dr. Umberto Volta
Dr. Aristo Vojdani
Dr. Mark Hyman
Dr. Deanna Minich
Dr. Yehuda Shoenfeld
|Dr. David PerlmutterMelinda Dennis
Dr. Daniel Amen
Dr. Mark Houston
Dr. Rodney Ford
|Dr. Liz LipskiDr. William Davis
Dr. Peter Osborne
Dr. Marios Hadjivassiliou
Dr. Natasha Campbell-McBride
When is The Gluten Summit?
The Gluten Summit will take place online for FREE from November 11-17. Each day, 4-5 interviews will be available to watch on demand. The information each interview contains will be educational for you–even potentially life changing–as you learn the importance of these new healthy practices for you and your family.
Therefore, I urge you to click here to register today!
How much does it cost?
The Gluten Summit is free for all attendees. Archives of the summit (Audio, presentations and transcripts) will be available to purchase for those who wish to retain the educational information that will be presented.
How do I register?
Visit The Gluten Summit to register for this free, online event today!
Don’t miss the world’s very first Gluten Summit!
The Food and Drug Administration (FDA) states:
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.
While this is a statement of the obvious, if you have celiac disease or a gluten allergy, you MUST read food labels when grocery shopping. We have made mistakes before and we had no choice than to turn those mistakes into learning experiences. The first big mistake was with sushi from Whole Foods Market. We wrote about it here. The problem there is that I just looked at the “contains” statement. I did not read the whole label.
Here is another example of a screwed up “contains” statement:
This is a “snack keg” is marketed by a convenience store chain. There are pretzels pictured on the front, which was the first red flag. My eyes always seem to go to the bold “contains” statement first.
Check out the statement here. Nothing but tree nuts and milk. Well, if it’s got pretzels then we need to check that out. And there it is, halfway down the list, “enriched wheat flour” and then “barley malt extract” a little further down.
Reading labels is a task that has to be learned. As I have gotten older, I have to remember to take my reading glasses to the grocery store. Read, read, read.
You will get the hang of it and be able to scan for the gluten containing words. Many of those with celiac disease have other food allergies also, so you may have a big list of words you are looking for.
Here is the FDA’s guidance on how the major food allergens are to be listed on the labels:
The law requires that food labels identify the food source names of all major food allergens used to make the food. This requirement is met if the common or usual name of an ingredient (e.g., buttermilk) that is a major food allergen already identifies that allergen’s food source name (i.e., milk). Otherwise, the allergen’s food source name must be declared at least once on the food label in one of two ways.
The name of the food source of a major food allergen must appear:
- In parentheses following the name of the ingredient. Examples: “lecithin (soy),” “flour (wheat),” and “whey (milk)”
– OR –
- Immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains Wheat, Milk, and Soy.”
As you can see, the label in the picture follows the rules but, in my opinion, if they are going to use a “contains” statement then they should be accurate on their listing.
Well, I managed to write this without using any bad language and that was tough. This is a very personal issue to me because I do not like to see my wife hurt from the pain caused because I didn’t read the label correctly.
Let us know what your experiences have been.
This is a good brief introduction that answers the question, “What is celiac disease?”