|
|
News
When: Wednesday, September 24, 6:30 - 9 pm
Where: San Diego Kitchen & Bath (Miramar Road)
Title: Gluten Free, Dairy Free & Fabulous. . . Who Knew?
Chef: Betsy G
Cost: $59
"Add some secret recipes to your repertoire so you can entertain like a pro and still enjoy every bite." The menu, which is still under construction will include a variety of both savory and sweet offerings.
A note from Krista, a fellow celiac, about this class:
". . . I convinced a friend of mine who is a professional chef, caterer, and awesome baker to host a class for me (and any others in San Diego who are interested.)
Chef Betsy G, as she calls herself, routinely cooks/bakes Gluten Free & Dairy Free for me, as I've been living with Celiac Disease for the last five years. She is an incredible chef and her food is out of this world. Which is hard to do when it's not only Gluten free but Dairy free as well.
If you'd like to post this information on your website so others can enjoy the benefits of attending a live cooking class, where we (Celiacs) can actually taste and participate in enjoying delicious appetizers, side-dishes, main dishes, and even desserts ... I'll include the following information.
Those interested can register online at: www.sdcookingwithclass.com
or call: 858-578-COOK (2665)
Be sure to register for the class - reservations are required as seating is limited.
For those of us that live with Celiac, it is almost non-existant when we are invited to a party, function, or outting where we are completely safe to consume anything and everything offered. This class puts an end to that dilemma.
Please share this with the other Celiac survivors out there ... as we certainly deserve it!!"
3/26/08
"There are well accepted criteria for the detection and diagnosis of celiac
disease. The tests used to fulfill these criteria have been subjected to
scientific scrutiny and validation. To our knowledge tests of antibodies in
stool or saliva have not been validated as a robust test for the diagnosis
of celiac disease. Many insurance companies base their decision to cover
the costs of testing on the scientific evidence that supports the testing of
that individual (indication) and the actual test used (validation).Our organization relies on the expertise of its physician members, as well
as the recommendations of the:
- American College of Gastroenterology;
- North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN);
- NIH Consensus Panel on Celiac Disease; and
- Childrens Digestive Health and Nutrition Foundation
for the most current scientifically proven information on the diagnosis of
celiac disease.
The ACDA promotes awareness and understanding of celiac disease among the
general public and to also disseminate scientifically validated information
to guide physicians in the detection and management of the disease. "
Andrea Levario, Executive Director
American Celiac Disease Alliance
www.americanceliac.org
News: CODEX APPROVES NEW STANDARD FOR GLUTEN FREE FOODS The Codex Alimentarius Commission approved new standards for gluten free foods when they met in Geneva earlier this month. The new benchmark states that foods labeled gluten-free may not contain wheat, rye, oats or barley and the gluten level may not exceed 20 ppm (parts per million). The previous Codex standard was 200 ppm.
The new standard does allow one or more ingredients from wheat, rye, barley or oats if it has been specially processed to remove the gluten and the gluten level doesn't exceed 20 ppm. Foods that have been processed to reduce gluten content to a level between 20 ppm - 100 ppm cannot be labeled gluten free but may be called low gluten or reduced gluten. Individual countries will determine marketing of these products at the national level and individual countries will also determine whether pure, uncontaminated oats are allowed at the national level.
Naturally gluten-free foods cannot be designated by a term like "special dietary" but may bear a statement that "this food is by its nature gluten-free."
The Codex Committee on Nutrition and Foods for Special Dietary Uses sets the standard of gluten content allowed in food products considered "gluten-free" for international trade. Countries that want to trade at the international level must adhere to Codex standards for foods that they export.
Two years ago the FDA proposed using 20 parts per million (ppm) as the cut-off point for gluten-free labeling. All products labeled "Gluten Free" would have to meet this standard. The final decision on this standard was to be announced in August 2008. However, Gluten Free Living just announced that the FDA is still completing an assessment of studies to determine safe levels, and most likely won't be ready by August. When the new rules are approved, it will be the first time in the US that the gluten-free label has a precise definition. For future updates, see glutenfreeliving.com
"On July 1st, the Codex Alimentarius Commission, associated with the
World Health Organization (WHO), announced new gluten-free labeling standards.
The new labeling standard states that food labeled gluten-free may not
contain wheat, rye, barley or oats, and its gluten level may not exceed
20
milligrams per kilogram (20 parts per million).
This Codex standard is used by countries throughout the world. While it
will apply to products which are imported to the U.S., it will NOT APPLY
to
products manufactured in this country. To date, the U.S. has not
adopted
any GF standard, though one has been proposed by the FDA. That standard
is
similar to the one just adopted by the Codex Commission. As you may
recall, the Food Allergen Labeling and Consumer Protection Act (FALCPA)
required the FDA to have a standard in place by August 2008. With the Codex Commission=92s latest action, we are hopeful that the FDA
will
move expeditiously to finalize its standard for the United States."
Andrea Levario, Executive Director
American Celiac Disease Alliance
www.americanceliac.org
"If you get the new GREEN channel, Chef Emeril Legasse has a new show called
Emeril Green. He has teamed up with Whole Foods for these shows. Last
night's show featured gluten free cooking for a multi-allergen family.
Although on the light side for seasoned gluten free cooks, it was a great
introduction to gluten free cooking for the general population. I am sure
they will repeat the show so you might want to look for it.
The link to the channel is http://planetgreen.discovery.com/ . Under recent
shows, you can post comments and see the recipes. Let's all let them know
that this kind of programming is of interest to us!"
Joanne Bradley, Author of Gluten Free Success for the College Student, 8/2
"There is a new station called Planet Green available on cable. I watched Emeril's show last night. The premise is that he meets someone in a Whole Foods and then shows them how to conquer their fears or works out a solution to a cooking problem. Last night, a grandfather's dilemma was how to cook for his granddaughters who are allergic to everything. Here is the link including his recipes."
http://planetgreen.discovery.com/tv/emeril-green/wheat-nuts-problem.html
Elaine in Pittsburg, 8/2
|
|
