Celiac Princess

Tips for Gluten-Free Families

As more and more kids are being diagnosed with celiac disease or gluten sensitivity, families are looking for high-quality resources to help make the transition to a gluten-free lifestyle. This month I’ve pulled together a list of the best information on the World Wide Web to help families learn the ins and outs of managing a gluten-free home and beyond. 

CNDHF & NASPGHAN Gluten-Free Diet Guide for Families: Available free of charge online, this guide from the Children’s Nutrition and Digestive Health Foundation and the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition guides families through the initial diagnosis of celiac disease and how to transition their lifestyle into being gluten-free. The guide includes useful and easy to read tables of ingredient information, safe and unsafe foods, and food prep tips, as well as a guide for daily meal planning. 

Download this free resource at: http://www.naspghan.org/user-assets/Documents/pdf/diseaseInfo/GlutenFreeDietGuide-E.pdf

GlutenFreely.com Setting Up a Gluten-Free Kitchen: Preventing cross contamination, cleaning out pantries and cooking with new ingredients can be a challenge for any family, especially when gluten can hide in unthought-of nooks and crannies. To help families better understand how to set up a gluten-free kitchen, check out this great resource from GlutenFreely.com that features tips on everything from cooking, frying, baking and boiling to safe ways to store food in the pantry! Be sure to watch the video as well! 

Check out the GlutenFreely.com Setting Up a Gluten-Free Kitchen resource now at http://www.glutenfreely.com/liveglutenfreely/%20gluten-free-kitchen 

Delight Gluten-Free Magazine Going to School Gluten-Free Guide: For students with celiac disease, getting a safe, healthy source is extremely important, but the process also can be extremely challenging. Fortunately, as celiac disease becomes more prevalent, schools are taking notice and beginning to more readily offer accommodations, gluten-free food choices, and—in some states—even entirely gluten-free school lunch menus. Getting your child’s school to take these steps can be tricky. While the details and considerations can vary by state, school, and even grade, the key steps to successful, safe, and healthy gluten-free eating for students remain the same regardless of age.

Download Delight Gluten-Free Magazine’s comprehensive back to school guide for gluten-free students of all ages here: http://delightglutenfree.com/guide-for-a-safe-and-healthy-gluten-free-school-year

Children’s Hospital Boston’s “Amy Goes Gluten-Free" Comic Book: The Division of Gastroenterology and Nutrition at Children’s Hospital Boston recently released a comic book geared towards kids called “Amy Goes Gluten-Free: A Young Person’s Guide to Celiac Disease.”  The book is designed to help kids navigate their way through a gluten-free diet and living with an autoimmune condition.  The book contains fun and colorful pictures, nutrition tips and great stories for helping kids cope with celiac disease. 

Purchase the comic book for $4 through Amazon at: http://www.amazon.com/gp/product/B00383DA3A

Traveling the Gluten-Free Way: Family vacations are extremely important. They are a time for the whole family to relax, experience new cultures and most importantly, HAVE FUN! But when someone in the family has to maintain a gluten-free diet, vacations can often become a stressful time as you’ve got to plan way ahead to find suitable family-and-gluten-free-friendly dining options. Thankfully, GlutenFreeTravelSite.com has pulled together an incredible bundle of user-generated reviews and suggestions for traveling the world on a gluten-free diet.  The site features restaurant menus, hotels, resorts, theme parks, and so much more! Search by state, country, county or zip code to find the best gluten-free dining options wherever your vacation may bring you. 

Check out Gluten-Free Travel Site now at: http://glutenfreetravelsite.com/

Avocados: A Nutrient Packed Ingredient

Avocados are one of those foods that easily get looked over as it’s piled into salads and on sandwiches, but never really the star ingredient.

But, did you know that according to the United States Department of Agriculture, avocados are actually quite good for you! Studies are currently underway to prove that avocados actually serve as antioxidants, can enhance your immune system response and help you metabolize vitamin A.  And, according to The Amazing Avocado, every avocado contains nearly 20 vitamins, minerals and phytonutrients. These are nutrients that keep your teeth and bones strong and healthy, help your heart function normally, and help fight off infection and illness.

So head on down to your local grocery store and pick up some avocados to test out these tasty and colorful avocado treats.

Avocado, Turkey, Bacon Panini
2 slices gluten-free bread (see recipe below for gluten-free Panini bread)
3 slices oven roasted turkey breast
½ avocado, sliced thinly
2 strips crispy bacon
Salt
1 tablespoon Dijon mustard
Optional additions: sliced tomato and Gruyere cheese

1. Spread the mustard thinly on both slices of bread.
2. Layer the turkey, bacon, and avocado – lightly salt the avocado. 
3. Spray inside of Panini press with oil, place the sandwich in the center and press until golden.

Gluten-Free Panini Bread
1 tablespoon yeast
1 tablespoon sugar
¾ cup warm water
¼ cup plain yogurt
1 egg, beaten
¼ cup melted butter
2 teaspoons salt
3½ cups All-Purpose Gluten-Free Flour

1. In a stainless steel bowl, mix together yeast, sugar and water and allow the mixture to bloom.
2. After the mixture has bloomed, add in the yogurt, egg, butter and salt.
3. Add all-purpose gluten-free flour to a large bowl and create a well. Pour wet ingredients into the well and slowly incorporate the flour.
4. Once a dough has formed, move to a counter top workspace and knead about 4 minutes. Cover and allow the dough to rise until it has doubled in size.
5. Cut dough into tennis ball size balls and roll out into thin ovals.
6. Cook the bread on a pizza stone or grill pan until lightly browned and crispy, about 5 minutes per side.

Cucumber Avocado Soup

1 cucumber, peeled and diced (1/4 cup reserved for garnish)
1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 scallion, white and pale-green parts only, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper

1. Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls.
2. Cover with plastic wrap. Refrigerate at least 30 minutes.

Hot Shots! Culinary Celebrities Tackle Gluten-Free Dining

The Food Network still hasn’t added a gluten-free cooking show to its prime time line-up, or well at all, but that doesn’t mean that our nation’s top chefs haven’t started taking the gluten-free diet seriously. Whether launching dedicated gluten-free product lines or implementing gluten-free menus in their restaurants, these culinary geniuses have started catering to the growing gluten-free community in big ways.

So who’s doing what?

Chef Guy Fieri
The bleached blond, spikey-haired culinary mastermind Chef Guy Fieri is a national icon for down-home American comfort food. And even though he appears on multiple top-rated shows on Food Network (Guy’s Big Bite and Diners, Drive-ins and Dives), a prime time game show (NBC’s Minute to Win it), and has written two best-selling books, this high-energy chef still had time last year to create a new line of gluten-free barbeque sauces and salsas. And, his two restaurants—Johnny Garlic’s (www.johnnygarlics.com) and Tex Wasabi’s (www.texwasabis.com) —easily accommodate any gluten-free request that comes their way. Both restaurants received gluten-free protocol training from experts associated with the North Bay Celiac Support Group (www.northbayceliacs.org).

Fieri says that his quest into the gluten-free world began simply because people kept asking for it. At every stop he made while filming his hit shows and in his restaurants, fans would ask about gluten-free options, so he said, “I just had to do it.”

Chef Ming Tsai
Chef Ming Tsai is no stranger to the spotlight of culinary television. Ming received an Emmy award in 1998 for his Food Network show East Meets West with Ming Tsai. And today, he’s the host and executive producer of the public television show SIMPLY MING where in 2009 he received two Emmy nominations for his “Outstanding Culinary Program.” Chef Ming is truly a master chef with a culinary point of view that combines the best flavors of the East and West. His Boston-based restaurant Blue Ginger (http://ming.com/blueginger.htm) has impressed diners for more than a decade with its innovative menu and bold flavors. Not only is he a great chef, but he is also a tremendous advocate for the food allergy community.

As the national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), Chef Ming has worked tirelessly to further education on food allergies and raise awareness amongst chefs on the need to properly accommodate diners with special dietary needs. He was a key advocate on recent legislation that was signed into law by the Massachusetts Legislature that requires restaurants to comply with certain food allergy awareness guidelines. Of course, this work started in his restaurant where diners can enjoy the most lavish of gluten-free meals with no worries of ever getting sick. The gluten-free menu at Blue Ginger can be viewed here: http://ming.com/blueginger/dinner/gluten-free-dinner-menu.htm

For more on Chef Ming Tsai’s gluten-free efforts, be sure to check out the summer 2012 issue of Delight Gluten-Free Magazine (www.DelightGlutenFree.com) which will feature an in-depth interview with the chef as well as some of his mouthwatering recipes!

Chef Thomas Keller
He may not appear regularly on national television, but the lights are constantly shining on Chef Tomas Keller. His accolades are extremely impressive. In 2001, he was named "America's Best Chef" by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the culinary industry. Additionally, Chef Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide. Yeah, he’s a foodie rockstar and now he’s doing gluten-free too!

Last fall, Chef Keller—owner of eight restaurants and two bakeries including Per Se (http://perseny.com/) and Bouchon Bakery (http://www.bouchonbakery.com)—launched a gluten-free all-purpose flour called Cup4Cup (http://cup4cup.com/). The flour came as a result of a partnership between Chef Keller and his research & development chef at French Laundry, Chef Lena Kwak. With a passion for cooking for others and an interest in nutritional science, Lena began developing a gluten-free flour that offered a successful alternative to the traditional flour that was used in the French Laundry quick breads, desserts and brioche. I’ve tried out the flour numerous times and its’ truly amazing.

The Cup4Cup flour is now used in all of Chef Keller’s restaurants to accommodate gluten-free patrons. Whether it’s bread at the table, a cookie from the bakery, or Chef Keller’s famous Cornet of Marinated Atlantic Salmon with Sweet Red Onion Crème Fraiche, every bite of gluten-free goodness will leave you eternally grateful that this incredible chef decided to tackle gluten-free baking!

I’d like to end this post by offering a HUGE thank you to these three inspirational chefs for taking the time out of the busy schedules to make dining out a truly remarkable experience for those living a gluten-free lifestyle.

Oats: Nutritional Benefits and Safety in Manufacturing

Whole grains are really good for you. In fact, the most recent studies from the Whole Grains Council suggest that eating whole grains can reduce the risk of stroke by approximately 30%, reduce the risk of developing type 2 diabetes and heart disease by 25%, and help maintain a healthy body weight.

For people on a gluten-free diet, whole grains are a touchy subject, especially when it comes to oats. Oats are perhaps the most controversial food amongst the gluten-free community. Are they safe or unsafe? Are they cross-contaminated in the fields or during production? The truth is that they are all of these things.

Oats in their natural form do not contain the gluten protein; however, many mainstream manufacturers grow their oats in close proximity to wheat fields, and others manufacture their oats in the same facilities as other gluten-containing grains, making them unsafe for people with celiac disease, gluten intolerance, and wheat allergies.

So how do you know they’re safe? To answer our questions about the gluten-free oat production process, I sat down with Francesca Berrini of Bob’s Red Mill (BRM) to find out how the company makes sure they are doing gluten-free oats right.

Q & A with Bob’s Red Mill

Vanessa Maltin Weisbrod: Why did BRM decide to start manufacturing gluten-free oat varieties?

Francesca: We wanted to offer gluten-free oat products because oats are naturally delicious and one of the most healthy foods available. Oatmeal for breakfast is an easy way to get the health benefits of the wonderful heart-healthy fiber and protein that oats are famous for. One of our major goals as a company is to provide the widest variety of gluten-free products available for cooking and baking. We want our customers to have a world of healthy gluten-free ingredients to choose from.

VMW: How do you ensure that the oats you produce are safe?

Francesca: Our commitment to top quality gluten-free oats begins even before the crops are planted. Bob’s Red Mill works closely with over 200 farmers to eliminate any possibility of cross-contact with gluten from the moment the seeds are sown. The very fields in which our oats are grown must be certified to have been free from other gluten-containing crops for at least three years. At hundreds of points along the journey from farm to plate, the oats are sampled and tested using our own state-of-the-art laboratory to ensure the absence of gluten.

VMW: What safety measures do you take and whom can consumers reach out to for more information?

Francesca: Not only do we grow our products in certified gluten-free fields and make sure the products get to our facility with no chance of cross-contact, we test each truckload of product before it is allowed to enter our separate gluten-free milling facility. We also test during and after production to eliminate any chance of contact with gluten.

Of course, we always caution that there is the chance that some people with the most severe cases of gluten intolerance might be unable to tolerate eating oats. We always recommend that you check with your doctor if you have questions about your own food allergies.

Anyone can call our wonderful customer service staff during business hours Monday through Friday at (800) 349-2173 to ask any questions about our products. Our experts can answer all kinds of questions about everything on subjects ranging from when a batch of oats was milled to popular ingredient substitutions and cooking tips.

VMW: Why are oats good for you?

Francesca: All of our oat products are made from whole grain oats, meaning that none of the nutritious parts of the grain like the bran or germ have been removed, unlike the case for most processed grains. This means that they are naturally high in protein and fiber. The Whole Grains Council has an excellent library of research studies that you can reference on the benefits of whole grains at http://www.wholegrainscouncil.org

Delight Gluten-Free Magazine Holiday Issue is For Sale

The Delight Gluten-Free Magazine Winter/Holiday 2011 issue has shipped to subscribers and is now
available for purchase as an individual issue on the Delight website.

The holidays are fast approaching and for all of us at Delight Gluten-Free Magazine, it is a joyous time of the year. This holiday season we’ve pulled together recipes that remind our staff of our families, friends and childhood holiday gatherings. Each recipe comes with a wonderful memory and we hope that as you prepare them in your kitchen and share them with your loved ones that you’ll create new memories of your own that will last a lifetime.

Our winter issue is jam packed with incredible recipes, so many that it’s impossible for me to pick a favorite. Whether your celebrate Christmas, Hanukkah or other holidays in your household, we’ve got exciting recipes for you. And, we haven’t forgotten the kiddos! Be sure to check out our Harry Potter Holiday Feast, which comes straight from the tables of Hogwarts’ holiday celebration. And, if you looking for lighter holiday fare, our healthy living section offers up delectable desserts that won’t pack on the dreaded holiday pounds.

We sincerely hope you have a joyous holiday season that’s filled with delicious moments and delightful memories!

Travel Tips: Making Your Holiday Travel a Delicious and Joyful Experience

My family is all over the place. My husband and I currently live in Washington DC, but I grew up in San Francisco, my parents live in Florida, my in-laws in Boston and I have cousins, aunts, uncles, nieces and nephews living in Indiana, St. Louis, Illinois, New York, Pennsylvania and a few in Israel. Given the vast geographic area where my family lives, it’s a wonder how we ever figure out where to hold our holiday celebrations! The one thing that’s constant every year is that no matter which side of the family is cooking dinner, my husband and I have to travel somewhere in the world to get to our holiday celebration!

The holiday season can be both exciting and beautiful, but traveling during this busy time of year can be quite stressful for people on restricted diets. But with a little bit of extra planning and a few tricks for packing your bags, traveling for the holidays can be a joyous and anxiety-free experience.

Before we get to packing your bags, lets take a step back. Weeks before your holiday travel begins, you’ve got to start with educating your family about any special dietary concerns so that when you get to the dinner table you can enjoy the food right along with everyone else.

Start with asking whomever is hosting the meals what they plan on making. If there are items that can easily be substituted (such as gluten-free pasta for regular pasta, gluten-free soy sauce in place of regular soy sauce, or corn or potato starch as a thickener in gravy in place of flour) then suggest the host make these small changes. You might even offer to bring a few of the special ingredients with you so the host doesn’t have to go to any extra trouble.

Additionally, you might offer to bring some delightful gluten-free items to supplement the other dishes.  Consider bringing gluten-free breads, homemade gluten-free muffins and a gluten-free dessert to show your family how delicious gluten-free food can be!

So now, on to traveling to your family gathering!

If you’re traveling by car, consider packing a cooler filled with gluten-free staples such as bread for sandwiches, toaster waffles and yogurt for breakfast, bagels for brunch and maybe even some frozen Bell & Evans Chicken fingers or frozen microwaveable meals!  These come in handy especially if you’re traveling to an area with limited grocery shopping options. If you travel by car often, you also might consider investing in an electric travel cooler such as a Koolatron (www.koolatron.com), which works simply by plugging it into your car outlet.

Traveling by air can be an interesting experience given all of the security measures in place in the United States. The first step here is to check with the airline you’re flying to find out exactly what you can carry on the flight with you. The Transportation Security Administration (TSA) restricts liquids to 3 ounces or less, so be sure to keep that number in mind as you look for foods to travel with.

Thankfully there are a few companies who have jumped on the gluten-free bandwagon and also pay attention to TSA guidelines! GoPicnic (www.gopicnic.com) makes gluten-free meal kits, all with mini items that are smaller than 3 ounces. These kits are designed for people on the go and do NOT require any type of refrigeration, heating or preparation. Every nutritionally balanced, shelf stable meal combines a satisfying mix of protein, fiber, and fruit, and each bite, from crackers to hummus to applesauce to delectable dark chocolate, is full of wholesome ingredients. Gluten-Free to Go (www.gfreetogo.com) also provides travel-friendly meals in cute re-sealable pouches.

On longer flights, you may be able to order a special meal from the airline directly. When available, special meals need to be pre-ordered at least 48 hours ahead of the flight, so be sure to call right when you make your reservation and then again a few days before the flight to confirm the special meal request. The following airlines provide gluten-free meals: American Airlines, British Airways, Delta Airlines, Jet Blue, United Airlines and U.S. Airways.

Most U.S. airports have fast food chain restaurants, so find out which ones are located at the airports (www.airportdining.net) you are visiting. Print and pack this list so you don’t forget what your options are. Or, consider downloading an App for your smartphone that will identify these options as well. There are three apps with fast food information: Gluten-Free Passport (paid), Is That Gluten-Free (paid) and Gluten-Free Fast Food (free).  

No matter what your method of travel, always be sure to pack some shelf-stable snacks to have on hand. Consider packing nutrition bars, nuts, trail mix, or dried fruit.

Now, traveling over the holidays usually involves more than one meal, so it’s important to be prepared for the lunches and dinners out at restaurants. Try to research the area you’re traveling to in advance to find gluten-free friendly restaurants. Suggest these places to your family so everyone can enjoy a great meal. Also, be sure to bring along your own gluten-free condiments just in case you want them to supplement a meal. For example, throw a bag of Crunchmaster Crackers (www.crunchmaster.com) in your bag to eat as a starch supplement and don’t forget the San-J (www.san-j.com) soy sauce packets in case your family goes out for Asian food.

Hopefully following these simple tips will help make your holiday travel a delicious and

joyful experience!

Summer Issue of Delight Gluten-Free Magazine Has Shipped!

The Summer 2011 issue of Delight Gluten-Free Magazine has shipped! It will be arriving in your mailbox in the next couple of weeks, so get excited!

The summer issue features amazing content including: 

• An upclose and personal interview with FOX 9 News Anchor Heidi Collins.  
• American Summer: tips for summer grilling, picnics and more!
• The Baking Queen's (Betty Crocker) Gluten-Free Kitchen 
• Sensational Scallop Recipes
• Margarita Madness
• Traveling to Washington DC on a gluten-free diet.
• Gluten-free pizza chains
• and much, much more!

If you haven't already subscribed, sign up now at http://delightglutenfree.3dcartstores.com/

Cooking with Corn: Understanding Nutritional Benefits and Tasty Recipes

If we conducted a highly scientific survey on the topic, we’d likely find that a majority of respondents believe corn is a vegetable. We buy it in the produce section of the grocery store and cook it like most veggies, but what most people don’t know is that corn is actually a grain and is packed with nutritional benefits galore.  Recent studies have found consumption of corn to reduce one’s risk of strokes and of developing heart disease, diabetes, and even some cancers.  And because corn is also high in antioxidants, lutein, and zeaxanthin, research has shown that eating corn could keep your eyes healthy and prevent development of cataracts. 

Corn is available in many different forms. You’ll find it in the produce section of the grocery store on the cob, in a bag in the freezer section, and in the inner grocery store aisles in the form of cornmeal, polenta, grits, masa harina, cornstarch, and of course, popcorn!

Here is my all-time favorite recipe using corn...I promise it will leave your family and friends begging you to cook more often! 

Southern Cheddar Grits & Shrimp

Yield: 4 servings

• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 2 cloves garlic, finely minced
• 1 ½ pounds medium shrimp, peeled and deveined
• 1 cup finely diced tomatoes
• ½ cup sliced green onions
• ½ cup chicken stock
• Salt
• 1 ½ cups skim milk
• 14 ounces chicken stock
• 1 cup uncooked quick-cook grits
• 1 cup sharp cheddar cheese

1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and shrimp and sauté 5-7 minutes until shrimp are pink. 

2. Add tomatoes, onions, and ½ cup chicken stock and cook an additional 4-5 minutes. Season to taste with salt. Remove from heat.

3. In a separate pot, combine skim milk and chicken stock and bring to a boil over medium-high heat. Add grits by “raining” them into the liquid in a steady stream. Cover, and reduce heat to low. Simmer for 7-8 minutes until thick. Stir in cheddar cheese, stirring until cheese is fully melted. Season with salt. 

4. Spoon grits into serving bowls and pour a generous portion of shrimp over the top of grits. 

Exciting Changes Announced for Delight Gluten-Free Magazine

Check out the press release announcing the changes at Delight Gluten-Free Magazine! You can also download the PDF of the release here:  Download Delight Press Release

********************

New York, MARCH 29, 2011—Delight Gluten-Free Magazine is pleased to announce its purchase by SideWalk Media, a move that will help the dynamic magazine expand its reach into new mainstream markets.

Jordan Gary—the magazine’s new Publisher—plans to significantly expand distribution over the next year into more mainstream retailers, as well as enhance the presence of the magazine nationally and internationally. With the new ownership, the magazine has also refined its entire concept to target the global gluten-free community including people living with Celiac Disease, Diabetes, Multiple Sclerosis and Autism, as well as all-around foodies.

With the purchase, Vanessa Maltin Weisbrod has been promoted to Executive Editor of the magazine. Vanessa has been with the magazine since it's beginning in 2008 and has been a driving force behind its success. She has a longstanding background in the journalism, culinary and gluten-free worlds, has published two gluten-free cookbooks and is a leading authority in the Celiac Disease community. In her new role, Vanessa will oversee all things editorial in the magazine, as well as shape the vision for it moving forward.

Julie Luse—the former publisher of the magazine—has decided to take a small step back to spend more time with her blossoming family, however she will continue on at the magazine as the Founding Editor and as Creative Director where she will be responsible for maintaining the beautiful look and feel of Delight Gluten-Free Magazine.

Additionally, Tiffany Janes has been promoted to Director of Advertising & Community Outreach. Tiffany has been a contributor to the magazine for the last two years and is a household name in the gluten-free community. She writes for several gluten-free blogs and has led the charge in Atlanta for getting restaurants to adopt gluten-free menus.

Future issues of the magazine will include:

• Interviews with celebrities maintaining a gluten-free diet. The Spring 2011 issue features an up close and personal interview with Tenley Molzhan, best known as America’s Sweetheart who appeared on ABC’s The Bachelor.
• Dozens of fully illustrated recipes that have all been tested and approved in-house by magazine test kitchen staff.
• Enlightening articles that will help readers maintain a special diet.
• A gluten-free lifestyle guide that includes safe and unsafe foods, as well as tips for understanding food additives and reading labels. Expanded recipes and substitutions for gluten-free, dairy (casein-free), nut- free, egg-free, soy-free, rice-free, corn-free and many vegetarian.
• Comprehensive travel articles that will help readers plan gluten-free, allergen-free trips around the world.
• And, much, much more! 

Delight Gluten-Free Magazine is published quarterly and is currently available by annual subscription, at Amazon.com, nationally in Whole Foods Market, Barnes & Noble, and Borders, as well as hundreds
of local and organic markets. The magazine can also be found in nearly 1,000 doctors’ offices and hospital centers. An annual subscription is $18 and includes four issues of the magazine. Subscribe at http://www.delightglutenfree.com. 

Delight Gluten-Free Magazine is national and international food & lifestyle publication for people with food allergies and sensitivities. Filled with fully illustrated recipes and glossy hi-resolution food photos, Delight has been put in categories with other popular food magazines on today’s newsstands. For more information, please visit www.DelightGlutenFree.com. 

 

Wall Street Journal Video Discusses Differences Between Celiac and Gluten Intolerance

Check out this awesome video from the Wall Street Journal about the differences between celiac disease and gluten intolerance.

The video features two reporters discussing the latest study from Dr. Alessio Fasano's team at the University of Maryland Center for Celiac Research, which discovered key differences between celiac disease and gluten intolerance. The study was published in the journal BMC Medicine.