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Archive for October, 2010|Monthly archive page

gluten free food, the story

In Allergy, Celiac Disease, Gluten Free on October 23, 2010 at 7:12 pm

Celiac disease currently affects more Americans than Epilepsy, Crohns, Ulcerative Colitis, Multiple Sclerosis and Cystic Fibrosis as reported by Celiac.com.  For years, gluten free foods have been labeled with the stigmatism of being expensive, hard to find and unpleasant tasting.  However, over the course of the last few years, many companies have emerged with products they believe can fight some of the nasty rumors going around about gluten free goodies.

“Awareness is at an all- time in my eyes. The business has really grown over the past two years, due to the demand by the consumer,” said Still Riding Pizza assistant manager Alex Magliocco.

Still Ridding Pizza, a gluten-free pizza distribution company based out of Connecticut, currently distributes to more than 30 states.  Still Ridding Pizza currently hopes to expand their business into the profitable gluten free pasta market.

Of the new gluten free pasta enterprise Magliocco said, “The pasta should sell relatively well especially since we are a gluten free facility, unlike the restaurants who make both and have to keep all gluten free products separate.”

According to the blog Gluten Free Raleigh, gluten free foods are on average, 242 percent more expensive than their non-gluten free counterparts. This price increase is something Luigi Cirillo, owner of Sapore Italian Deli and Catering in Trumbull, Conn., knows all about.

“Gluten free foods are expensive, anyone who buys it knows that, and any business man knows how to sell a product in demand,” Cirillo said of the prices of gluten free foods.

Magliocco said it is not hard to find restaurants with gluten free options. Websites such as The Gluten Free Registry, the Gluten Free Restaurant Awareness Program and Gluten Free Restaurants all provide the information needed for people struggling with Celiac disease to eat out.  In conjunction to the overwhelming number of people being diagnosed with celiac each year celiac-disease.com stated that, the U.S. Department of Agriculture estimated that the gluten-free industries revenues will reach $1.7 billion by the end of this year. Cirillo said he hopes that the increase in a need for gluten free product will put his new family deli on the map and also be good for business.

 

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Gluten Free at a Farmers Market

In Allergy, Celiac Disease, Gluten Free on October 18, 2010 at 8:40 pm

his video is about Lori Fichter and her struggles with being diagnosed with Celiac disease.  Through her struggles as a baker she started her company Mama Earth.  Fichter was at the Ramsey, N.J. farmers market this past Sunday sharing her story.

Celiac Disease, the video.

In Allergy, Celiac Disease, Gluten Free on October 6, 2010 at 9:11 pm

This video is about Celiac disease and the effects it has on people. The video tells the story of John DePuma, of Depuma’s Pasta, and how his wife was diagnosed with the disease. Linda Meyers also shares some insight into the disease.

Bacteria, the root of a genetic issue

In Allergy, Celiac Disease, Gluten Free on October 3, 2010 at 10:22 pm

The Wall Street Journal published an article today titled “One Theory Behind Adult-Onset Celiac disease: Gut Bacteria.”  The article focuses on the cause of Celiac disease being triggered in adults, and discusses how bacteria in the stomach could be the root of the problem.

The article, written by Katherine Hobson said, “A person might be born with a genetic predisposition to Celiac disease, but that for years those genes aren’t expressed. Then the gut bacteria changes, perhaps as a result of infection, surgery or antibiotics, triggering the expression of those genes.” The article explains that Celiac disease is not a condition that most people are born with and can develop at any age and at any time.


photo credit: http://www.nsf.gov

The disease is taking its toll greatly on those over 20 years of age and well into their 70s.  It has been proposed for years that Celiac disease, the intolerance to the wheat protein gluten, was a genetic issue that we now know can be triggered later in life.  However, we are now learning that it may not only be a gene that is causing the onset of the disease, but a product of the environments that people are living in. The main cause of all of the autoimmune issues that are developed by celiac is being labeled as bacteria, a common one referred to as small intestinal bacteria overgrowth, or another bacteria known as h pylori. The causes of this disease are numerous, but the development or triggering or Celiac disease by “gut bacteria” seems to be the latest development.  Doctors appear to be discovering by clinical trials that by testing a person at a younger age with the blood test for celiac can be re-tested five to 10 years later, and a significant number of people will have been affected by the disease by way of bacteria. Infection or antibiotics in the elderly make them very susceptible to the disease.  People living with the disease are hopeful that by identifying this problem of the bacteria it will be possible to develop a medication to counteract the symptoms caused by ingesting gluten.