The expanding availability of GF foods in the mainstream is always exciting. The angel on my shoulder says, “remember how much sugar and fat they put in to make it taste good and be GF!” while the little devil whispers, “Who cares? D-O-N-U-T!”
Second, haven’t we all seen how “gluten-free” doesn’t always mean “free of gluten?” For example, Dominos rocked the fast food world with their offering of gluten-free pizza in 2012. Celiacs and the Dominos legal team quickly discovered that the pizza often had traces of gluten due to the shared kitchen facilities. Dominos now states their GF pizza isn’t safe for Celiacs. While it’s great news that Dunkin’ Donuts will offer GF items, we need to know more about how cross-contamination will be handed.
This new venture by Dunkin’ Donuts is a great way to increase visibility for gluten issues. As a community, we need to push them for transparency in their practices and high standards in ensuring a gluten-free preparation line.
Who wins in your internal debate? Angel telling you to steer clear of sweet treats or that little devil driving you to temptation?
Traveling to Canada this summer? Our guest blogger discusses her experiences:
Traveling with a gluten allergy is getting easier and easier. I just
spent a week in Montreal – and we were able to find restaurants
sensitive and caring about gluten issues, including Celiac.
I ordered gluten-free meals on VIA Rail, Canada’s Amtrak, for a long
train trip from Montreal to Vancouver, BC. What a surprise to read the
VIA Rail magazine for June, Destinations, article, “Gluten-Free
Delicacies” – in both French and English. The article says that
according to Health Canada 1% of Canadians have Celiac disease and up
to 15% of North Americans have some degree of gluten allergy.
Much of the article highlights restaurants throughout Canada who have
gotten the message that providing for gluten-free customers is good
The article lists resources for travel in Canada:
• a directory of gluten-free restaurants in Ontario at glutenfreeontario.com
• gluten-free products and services for restaurants at theceliacscene.com
• gluten-free brewers at lesbieresnouvellefrance.com
• recipes (gluten-free) in French from epicurean Josee Fournier at
My first gluten-free dinner on the train from Montreal to Tornot? Not
the absolute best, for sure. Chicken cubes, a tiny salad, some rice
and corn, overcooked green beans, white wine, yummy cold fruit salad
(melons), a rice cracker with butter… But you know, I liked it
(especially the fruit and the chocolate)—and was impressed that the
dietary request filed with VIA rail some six months ago was catered to
today by the car attendant’s quick scan of my ticket and a cheery,
“I’ve got your special meal!”
Late tomorrow we leave Toronto on the VIA Rail train to Vancouver, BC.
I’ll let you know how it goes as we get further from Vermont.
It’s 60 degrees and raining. My jaw aches (maybe its the rain?) and I want something easy to eat. My gluten-free Mom is visiting and we wander into Zabby & Elf’s Stone Soup to find warm Thai Carrot Soup (sub kale or brown rice for bread!). Top it off with a Hibiscus- Chamomile-Mint tea and we’re feelin’ warm and cozy!
My mother has been “glutenated” a few times recently. She’s learning that she’s more sensitive to gluten than when she first went GF. For example, I’ve seen her eat regular soy sauce several times, whereas I *must* have GF soy sauce. A few weeks ago she picked up prepared chicken kabobs at the grocery store and thinks they made her sick. I asked if they had soy sauce and she said she didn’t really pay attention because the ones at the other grocery store were always fine. Then about a week ago she got sick after chinese food that may have had soy sauce in it– she thought it didn’t but hadn’t bothered to ask since it had never affected her before.
Getting more sensitive to gluten the longer you are off of it is a common story for most of us. In my experience, we all think “I will never be THAT sensitive” but at some point you realize you are sensitive to smaller and smaller exposures. That is a subject for another blog…
I told my mother that REPEATED exposure can make each reaction worse. The chicken kabobs taxed her system and then repeating the exposure just a week or so later made for another bad reaction. Had these events been spaced weeks or months apart it is possible the second one wouldn’t have been so bad.
I’ve never tried a prepared meal service before but I could see their usefulness… for an out of town guest, for a hectic week in your life, for times where you want a good meal but just can’t cook it yourself. Living Social is offering a discount this week for prepared meals for a week from Beatnik. Check it out!
IT would have a prime location on Dorset St. The owners of next-door Healthy Living welcome the addition, saying that it will bring more people into the area. I look forward to being able to walk between the two!