Celiacs find gluten-free options make holidays easier

Celiac disease patient Barbara Johnson says rules of a gluten-free diet include eating “plain meat, plain vegetables, plain fruits.” She says, however, holidays do not have to be boring thanks to an abundance of gluten-free food products, including candy and pie crusts, on the market for making favorite treats.
http://romenews-tribune.com/view/full_story/16829919/article-Healthy-and-happy-on-a-gluten-free-diet-?instance=news_page_secondary_local

Gluten-free dining is challenge at home, in restaurants

People on a gluten-free diet have a lot to worry about when eating in restaurants or at dinner parties, including cross-contamination of food in the kitchen and hidden gluten in recipes. While it is getting easier for gluten-free followers to dine out and grocers are stocking shelves with more gluten-free foods, people with celiac disease or those who are gluten intolerant still face big challenges in determining which foods are safe to eat.
http://www.montrealgazette.com/health/hidden+ingredient+Gluten/5717154/story.html

Food companies, athletes push gluten-free diet into mainstream

Crowds at the Gluten Free Expo in Sandy, Utah, are a testament to the increasing and seemingly recession-proof interest in gluten-free foods, going well beyond a treatment for celiac disease. While researchers continue to study who may be gluten intolerant or have celiac disease, food and beverage manufacturers are making and promoting more gluten-free products and athletes are pushing the diet to mainstream consumers. http://www.nytimes.com/2011/11/27/magazine/Should-We-All-Go-Gluten-Free.html?_r=1

Dietitian says going gluten-free is a full-time proposition

In the year since registered dietitian Kristin Sousek was diagnosed with celiac disease, she says she has found going gluten-free requires a complete commitment to "eliminating all grain allergens all the time." Sousek says she avoids processed foods and uses a separate set of cooking utensils and dishes because it only takes a small amount of gluten to trigger a reaction.  http://www.argusleader.com/article/20111207/LIFE/312070001/Avoiding-gluten-takes-commitment