Gluten-free party etiquette

OK...it is Christmas/Holiday party time, which is normally a fun time, but really makes me a little panicky. By following just a couple of guideline you can enjoy yourself and eat a safe meal whether you are attending a catered event, or a meal in a restaurant.

Here is my advice for enjoying a Christmas/Holiday party gluten-free style:
1 Plan ahead by contacting the event facility/restaurant and ask to speak to the caterer/chef. They should be able to identify safe dishes. This should work for events being thrown in a private and public residence.

2 Eat a snack before you attend the event. Having a snack should keep you full during the event, on the off chance that you are unable to determine if there is any gluten-free fare.

3 Stick to those foods that are naturally gluten-free, like vegetables, cheese, salad, unmarinated/unbreaded meat, beans and fruit. Bring some gluten-free crackers with you to enjoy cheese and crackers.

4 Stay away from the dessert options, as there will not likely be a gluten-free one available.

5 Be polite. Remember this is not only a time to eat too much rich food, it is also a time to spend with family and friends.

Have a drink and strike up a conversation with someone new. This is a great opportunity to make a new friend, enjoy yourself and be merry!

Gluten Free Dinner Clubs - what's with the 'add on' dishes?

I thought the whole point of a Dinner Group was go to a restaurant with gluten-free options and eat a safe meal off of their current menu. Lately it seems that the restaurants are offering more and more 'add on' main dishes and appetizers that are only available for that particular meal. While this is a nice concept, I find it annoying. I usually find myself liking that 'add on' dish and I am frustrated that I will never be able to get it again.

Wouldn't it be more beneficial to get diners to use their current menu options? I would encourage the organizers of these groups to dissuade restaurant owners from 'add on' dishes (unless it is dessert) and encourage them to create a 'set' gluten-free menu(if they don't have one). Having a set menu not only makes it easier for diners to order on a daily basis, but it promotes a sense of confidence in the gluten-free diner that these 'set' dishes can be prepared safely.

I applaud the efforts of the volunteers who organize these groups all over the United States. I myself am the volunteer board member for the Atlanta Metro Celiacs, so I don't mean to complain, rather offer advice from the perspective of the gluten-free diner.

Keep up the good work and keep it simple!

The art of blogging

I recently read an article by a Twitter friend who stresses the importance of blogging weekly. I have to admit that I have gotten away from blogging because I am lazy. Using my Twitter account is a great way to share information on a local/global platform with little effort. It is also a great way to 'drive' people to your blog, website, etc. and relieves you from taking/adding photos, adding a personal point of view or alliteration. It is basically a 'sloppy' way for those of us busy people to get the word out.

I have become pretty obsessed with my Twitter account and now spend more time looking for people to follow, checking to see who is following me, checking for Direct Messages and reading what everyone else is writing. This is leaving me with little time to actually 'tweet', which is why I am coming back to my blog.

Even though I don't have a lot of followers, I feel the people who take the time to read my blog share an interest and can actually, possibly learn something from me.

So, I am committed to writing a post a week. I hope those of you who have a blog will consider investing more time in your blog than your Twitter account.

Yeah for Social Media!

When is enough..enough

I have to say that I have been seriously reconsidering the amount of time I spend doing volunteer work. It isn't that I don't enjoy helping people or that I am looking to make money, but it is that I am so tired of complaints.

It seems all I hear lately is complaining and no compliments. People don't seem to be satisfied with me giving, in some cases, 4+ hours a day of my time. No, they want to ask me to take on even more responsibility and add to my work load without pitching in to help.

If it weren't for that handful of people who send me complimentary emails and who go out of there way to say positive things, I definitely would have given it up by now.

My challenge to you is to encourage you to go out and volunteer your time for a worthy cause. October is Celiac Disease Awareness Month and I am sure you can all think of some way to donate your time and or money to help increase awareness and raise research dollars:
* Patronize a local restaurant and encourage them to provide a gluten free menu.

* Wear “Gluten Free” gear (hats, t-shirts). This is a great way to strike up a conversation with a stranger and educate them about the disease.
* Write to your local media (newspapers, local TV stations, etc.). Suggest they run a story about Celiac Disease while you share your story and serve as their interviewee.
* Subscribe to a magazine on the gluten-free diet, like Gluten Free Living, Living Without, or Delightfully Gluten Free
* Start a local blog and share your experiences with the gluten-free diet
* Participate in a local health fair by volunteering your time or showcasing gluten-free services
* Join a local support group: Atlanta Metro Celiacs and Georgia's R.O.C.K. Chapter
* Join the local Atlanta Gluten Free Dinner Group, meet new people, share information on their message board and dine at local restaurants
* Set up a display at a local health food store, library, etc., to promote Celiac Disease awareness.

Before you criticize someone think about what you can be doing to help.

We need regulation in the U.S. NOW....

I just read an article about a bakery in Australia that was fined more than 1,300 for selling a gluten-free cake that was not gluten-free. The owner of the bakery was charged another $660 for not taking the necessary steps to prevent cross contamination.

We can't even get the FDA to define gluten, let alone police the companies that are currently producing questionable gluten-free products. What will it take for the FDA to realize that gluten is poison to people on the gluten-free diet? Despite what some celebrities say about it being a food allergy, our autoimmune disorder is nothing to take lightly and it is insulting to say the least that they (FDA) aren't even interested in helping to regulate this issue.

I have been working as a GF Product Specialist for more than three years and it is quite disturbing to see the number of companies that are jumping on the band wagon by labeling their products gluten free.

I personally research companies to determine their manufacturing practices prior to making a purchasing decision and I highly encourage everyone to do the same. Just because a product is marked gluten-free does not mean that you can 'trust' that is it completely safe. Contact the company directly to learn about how the product is made to see what else is manufactured on the production line and what other raw materials are stored in the manufacturing facilities. Remember that most companies do not own their own production lines, rather they share, so they need to be liable for the safety of the finished product.

Stop taking things at face value and do your own research. You are responsible for what you eat, so you need to your own research to be comfortable with the safety of what you eat. Remember there are many foods that are naturally gluten free, so you don't have to invest in all of the processed products.

Hopefully we can get our act together in the US soon and catch up with the system adopted by Europe that has been working for more than 30 years.

What's Next...gluten free ice?

I have to say that I am amazed at all of the products that are being labeled gluten free these days. Most people thought the new labeling law and the upcoming definition of gluten-free by the FDA would have the exact opposite effect. I recently saw it on a jar of peanut butter and a box of tea bags. What's next..gluten-free ice?

While it is important to read labels on product to check their gluten-free status, I feel some companies are going a little overboard. The gluten-free status should be reserved for products that are being tested in a professional lab to ensure there is less than 20 parts per million of gluten; however, more and more companies are just slapping the label on their products without doing any testing. These are the companies that should label their products 'made with gluten-free ingredients'.

This over aggressive labeling is leading to confusion and many questions from consumers. Some people really don't know the difference between a product that has been tested and one that has not, so they believe the products are 'safer' if they contain "Gluten Free" on the packaging. Unfortunately, this isn't always the case.

I would ask that as a manufacturer you are proactive and make sure your products are actually in compliance with the proposed 20 parts per million requirement being established by the FDA. People who follow the gluten-free diet are very loyal consumers, so show us how trustworthy you are and we will be a consumer for life.

Being gluten intolerant/sensitive is not a choice, it is a required life style change that we will be with us forever. Make sure you are not 'poisoning' us and work to keep your products safe.

What's with all the Whining?

I haven't posted anything in a while because I have started writing for Examiner.com as their Gwinnett Gluten Free Food Examiner. There are a number of people writing about living gluten free. The vast majority of them are writing about positive experiences and encouraging people to support their local restaurants, grocery stores, etc.

Then there are the ones who are constantly whining about how things aren't good enough and we need to demand more. Some even think we are being treated as second-class citizens. What is wrong with these people? When I was diagnosed more than 12 years ago, I had a hard time just finding groceries. Eating out was just something I didn't do for fear of the unknown. I didn't know how to order properly and I just didn't want to risk a problem, so I learned how to cook for myself and spent my entire weekend cooking and packing lunches.

This is a great time to be on the gluten-free diet. Take time out to support those local companies who are stocking gluten-free products, providing gluten-free meals and teaching gluten-free cooking classes and be happy that people know, understand and are able to accommodate the gluten-free diet.

Be positive. It can only get better!