Gluten-Free News for Spring
Advocating for yourself, fast food, an amazing Illinois plan, & more!
It’s not officially spring yet, but the deep freeze that has defined winter in New York City this year seems to have lifted this week. The sun is out, and the parks are packed. Change is in the air, and it feels like a good time to share a news roundup of the latest celiac-related stories.
Also, because I love to travel in the spring, I’ll be on the road for a bit, starting tomorrow. My itinerary takes me to two very different US cities, and I’ll tell you all about it when I get back. See you on March 27th!
“I Have Celiac Disease, Which Can Make Eating With Friends and Family Difficult. I’ve Learned to Stand Up for Myself and My Needs”: I can’t tell you how often I hear from gluten-intolerant people who have trouble dining out because they are reluctant to “be a burden to others” (as one person phrased it). Dining out with celiac disease presents challenges, but no one is a '“burden” because they articulate what they need to do to eat safely. This essay by Nicole Benedettini, writing for Business Insider, makes the case for being upfront and banishing guilt about having medical needs. Honesty — and advance research about restaurants — is the best policy.
“Longmont’s GoodLove Foods Lands ‘Shark Tank’ Deal for Gluten-Free Frozen Foods”: First, I have to admit that I’ve never watched “Shark Tank,” so it felt like serendipity when I read Christina Heiser’s Celiac Self-Care piece about “7 Best Gluten-Free Finds From Shark Tank” and then caught this article about GoodLove Foods by Adrienne Perron in the Longmont Leader. The company prepares gluten-free frozen foods that are ready to bake, and all of their products are manufactured in an entirely GF facility. I can’t wait to try them!
“Neither Gallo nor Barilla: The Healthiest Pasta Is at Mercadona for Only €1”: If you’ve been reading the Gluten-Free Guidebook for any time at all, you already know how much I love traveling in — and dining in — Spain. The last time I went, I came back with a bunch of Mercadona groceries in my suitcase. Now, Marta Cabrera, writing in e-Notícies, reports that Mercadona is offering gluten-free pasta that is high in plant-based protein and fiber. It sounds amazing and it’s cheap. If you’re in Spain, or traveling there soon, you need to do a taste-test.
“The Six Best Restaurants for Celiacs in Barcelona”: Hey, did someone just mention Spain? Joana Costa, writing in Ara, serves up a delicious list of restaurants. I’m excited to say that I’ve dined at three of them. Read about Messié here, Flax and Kale here, and My F*cking Restaurant here. But that means I need to return to Barcelona to eat at the other three!
“Fast Food Restaurants With Disappointing Gluten-Free Options”: Holly Riddle, writing in The Takeout, surveys the American fast-food scene from a celiac’s point of view, and the results are glum. For me, the frustrating thing is knowing that some of the companies she writes about are doing a great job with their gluten-free offerings in other countries. For example, visit a McDonald’s in Sweden, and you will find made-to-order GF Big Macs and other products for celiacs. Burger King franchises have terrific GF offerings… in Spain. Gluten-intolerant folks in North America are not getting what they need from these businesses… and it’s not because these businesses lack the know-how. (PS I ❤️ Chipotle.)
“‘Today’ Show Anchor Dylan Dreyer Shares Nightmare Airport Experience”: Sometimes a story only gets mainstream coverage because it affects a celebrity, apparently. I’m still glad to see the issue of cross-contamination get the attention it deserves here, because restaurants that claim to offer “gluten-free” food that isn’t simply aren’t doing anyone any favors. Allison Schonter, writing in PopCulture.com, does a great job of highlighting the issues — and dangers.
“Less Oversight Means More Risk When Buying Gluten-Free”: J.B. Maer, writing for MSN, does a great job of explaining why regulation is absolutely necessary for people who eat gluten-free — and how dangerous it could be to eliminate the government’s oversight role.
“Hospitality Workers Trained to Prevent Cross Contamination of Gluten in IL Proposal”: I don’t want to get too excited, because this hasn’t passed yet, but Illinois is contemplating training all food hospitality workers about safe handling of food prep for celiacs. The plan passed in a unanimous vote out of the Consumer Protection Committee at the statehouse and is currently under review by Illinois’ Senate. Watch the WAND-TV report here.
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