Friday, January 20, 2012
Chefs who have suffered from food allergies are finding ways to create flavorful options for consumers who are in the same boat. Oregon chef Aaron Woo opened vegetarian fine-dining eatery Natural Selection after coping with his food allergies, and baker Lisa Clark launched Petunia's Pies & Pastries, a vegan, gluten-free bakery. http://www.oregonlive.com/dining/index.ssf/2012/01/food_creatives_expand_restrict.html
The 1,300 booths at the Winter Fancy Food Show in San Francisco offered insights into food trends. Gluten-free foods, including new flour blends, pastas and cereals, were among the show's big stories. As people seek a greater connection to their food, they are returning to butchers, buying cheese-making kits and bringing pickles back into fashion. http://yourlife.usatoday.com/fitness-food/story/2012-01-17/From-fancy-salt-to-gourmet-trucks-an-appetizing-look-2012/52621708/1
Many churches are promoting and offering gluten-free communion hosts for parishioners who have celiac disease or are gluten-sensitive, although Catholic churches follow Vatican doctrine requiring hosts be made of wheat. There are low-gluten hosts that meet Catholic criteria, but because some celiac patients or other gluten-sensitive members still cannot eat them, parishes are being pushed to address the issue. http://www.chicagotribune.com/news/local/ct-x-gluten-free-hosts-0111-20120118,0,4919671.story
Wednesday, January 18, 2012
Dana Scarton learned two years ago that she has gluten sensitivity. Although not an autoimmune condition like celiac disease, the sensitivity makes people who eat foods containing gluten seriously ill. She says the sacrifices she makes in her diet "aren't that great" and the most difficult part was figuring out what was causing her symptoms. "Life without gluten is a small price to pay for good health and serenity," she writes.