Teenager dies in father’s arms after peanut reaction

http://news.yahoo.com/video/teenager-dies-fathers-arms-camp-013900034.html

Truly a tragic story—the kind of thing that strikes fear in the hearts of parents who have kids with severe food allergies.

 

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Foods that might be bringing you down.

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This is a short but extremely informative video about the correlation between nutrition and depression.

Is Gluten the Culprit in Non-Celiac Gluten Sensitivity?

http://agajournals.wordpress.com/2013/07/29/is-gluten-the-culprit-in-non-celiac-gluten-sensitivity/

A very interesting article from the American Gastroenterological Association.

The ultimate comfort food—GlutenFree U’s better than going to a Shrink Mac N’ Cheese!

MacNCheese1

The hardest challenge in going gluten-free is not having to sacrifice the foods you love. At GlutenFree U®, we’re constantly being asked to try and recreate recipes that all of us can’t seem to live without, and of course, the #1 request is Mac N’ Cheese. It is the all time favorite, better than going to a Shrink comfort food.

Our GF version uses Sam’s Mills Corn Pasta (penne). Trader Joe’s also has a store brand that cooks up great. (No, these are not paid endorsements. lol) Cook it al dente, so that it’s nice and firm when it bakes up at 350 degrees. There are several GF pastas on the market —rice, quinoa, a multi-grain version of rice, quinoa and amaranth, but we prefer the corn pasta. It has that wonderful yellow Mac N’ Cheese color and a great texture (not grainy or gritty). I should also mention that this recipe is from our food service workshop, so it serves 10. The good news is, is that it keeps and actually tastes even better the next day. Enjoy!

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America’s universities receive poor grades on the subject of gluten-free!

America's colleges

Just when you think the waiter gets your gluten-free order, he brings bread to the table.

Just when you think the waiter gets your Gluten-Free order, he brings bread to your table.

A campy 1939 movie made gluten-free delicious!

We have some truly great recipes to share from our test kitchens, but let’s toast (we’re not talking bread) the first post with a favorite time-tested summer cocktail—Long Island Ice Tea. To your health!

Long Island Iced Tea

  • ½ oz tequila
  • ½ oz white rum
  • ½ oz vodka
  • ½ oz gin
  • ½ oz triple sec
  • ¾ oz sweet & sour or lemon juice
  • Splash of Coca-cola
  • Lemon wheel

In a highball or Collins glass with ice, add all of your liquors, and also the sweet and sour mix (or fresh lemon juice). Add a splash of cola and stir, adding a lemon wheel for a garnish. To make a top shelf Long Island Iced Tea, simply use high quality liquors, such as Grey Goose, Cointreau, Bombay, or Bacardi for your ingredients.

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It seems like gluten-free is on the tip of everyone’s tongue.

Gwyneth Paltrow goops about it. Chelsea Clinton’s wedding cake was made without it. Gluten-free packaging is becoming more common, restaurants are offering gluten-free meals. As I matter of fact, I first learned about gluten-free from Joan Crawford and Norma Shearer in the deliciously campy 1939 movie called The Women. The main character is ‘watching her figure’ after her husband dumps her and has her cook make gluten-free muffins/bread. Here’s a video clip of some great lines in the film: http://www.youtube.com/watch?v=gTC0YusJFTY

The truth of the matter is gluten-free is not a fad!

With more than 55 diseases directly correlated to gluten and over 200 that are affected by gluten, it is a serious health-centric problem. As gluten-free begins to be seen as a basic accessibility issue rather than simply a diet preference; it is increasingly important to develop more gluten-free options to meet the rising need of consumers, especially children. Unless your kids attend Hogwarts and can wave their magic wands, getting a gluten-free meal at school isn’t easy.

GlutenFree U® (short, for University) is on a mission to help champion healthier food options for today’s families. Our new GlutenFree U® Startup Program is designed in such a way that consumers and foodservice professionals alike will come away with an in-depth knowledge on bringing gluten-free to their kitchens. Here we will provide information and a forum to discuss challenges and best practices when it comes to gluten-free cuisines.

The good news is that going gluten-free no longer means giving up the foods you love or eating things that taste like cardboard or sawdust.

Here’s a taste (recipes to come): http://pinterest.com/RaveCuisineLLC/gluten-free-dishes/