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I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_126389":{"type":"posts","id":"bayareabites_126389","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126389","score":null,"sort":[1522778806000]},"guestAuthors":[],"slug":"when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure","title":"When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure","publishDate":1522778806,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"For people with celiac disease, incidental ingestion of gluten can lead to painful symptoms and lasting intestinal damage. Two new studies suggest such exposure may be greater than many realize.","status":"publish","parent":0,"modified":1522952967,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1213},"headData":{"title":"When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure | KQED","description":"For people with celiac disease, incidental ingestion of gluten can lead to painful symptoms and lasting intestinal damage. Two new studies suggest such exposure may be greater than many realize.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure","datePublished":"2018-04-03T18:06:46.000Z","dateModified":"2018-04-05T18:29:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126389 https://ww2.kqed.org/bayareabites/?p=126389","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/03/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure/","disqusTitle":"When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure","source":"Health and Nutrition","sourceUrl":"https://www.kqed.org/bayareabites/category/health-and-nutrition","nprImageCredit":"JPM","nprByline":"Jill Neimark, NPR Food","nprImageAgency":"Getty Images/Image Source","nprStoryId":"598990638","nprApiLink":"http://api.npr.org/query?id=598990638&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure?ft=nprml&f=598990638","nprRetrievedStory":"1","nprPubDate":"Tue, 03 Apr 2018 12:06:00 -0400","nprStoryDate":"Tue, 03 Apr 2018 08:00:00 -0400","nprLastModifiedDate":"Tue, 03 Apr 2018 12:06:18 -0400","path":"/bayareabites/126389/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126389/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure","authors":["byline_bayareabites_126389"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_1859","bayareabites_10343","bayareabites_138"],"featImg":"bayareabites_126390","label":"source_bayareabites_126389"},"bayareabites_117689":{"type":"posts","id":"bayareabites_117689","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117689","score":null,"sort":[1495649988000]},"guestAuthors":[],"slug":"doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost","title":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost","publishDate":1495649988,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.","status":"publish","parent":0,"modified":1495649988,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1095},"headData":{"title":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost | KQED","description":"In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost","datePublished":"2017-05-24T18:19:48.000Z","dateModified":"2017-05-24T18:19:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117689 https://ww2.kqed.org/bayareabites/?p=117689","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/24/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost/","disqusTitle":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AP","nprStoryId":"529527564","nprApiLink":"http://api.npr.org/query?id=529527564&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/24/529527564/doctors-once-thought-bananas-cured-celiac-disease-it-saved-kids-lives-at-a-cost?ft=nprml&f=529527564","nprRetrievedStory":"1","nprPubDate":"Wed, 24 May 2017 13:46:00 -0400","nprStoryDate":"Wed, 24 May 2017 13:43:00 -0400","nprLastModifiedDate":"Wed, 24 May 2017 13:46:54 -0400","path":"/bayareabites/117689/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117689/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost","authors":["byline_bayareabites_117689"],"categories":["bayareabites_1245","bayareabites_358"],"tags":["bayareabites_2203","bayareabites_10343"],"featImg":"bayareabites_117690","label":"source_bayareabites_117689"},"bayareabites_116681":{"type":"posts","id":"bayareabites_116681","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116681","score":null,"sort":[1491845814000]},"guestAuthors":[],"slug":"when-gluten-is-the-villain-could-a-common-virus-be-the-trigger","title":"When Gluten Is The Villain, Could A Common Virus Be The Trigger?","publishDate":1491845814,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A new study raises a novel idea about what might trigger celiac disease, a condition that makes patients unable to tolerate foods containing gluten.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The study suggests that a common virus may be to blame.\u003c/p>\n\u003cp>For people with celiac disease, gluten can wreak havoc on their digestive systems. Their immune systems mistake gluten as a dangerous substance.\u003c/p>\n\u003cp>Scientists have known for a while that genetics predisposes some people to celiac. About 30 percent of Americans carry the genes that make them more susceptible to the disease. And yet, only about \u003ca href=\"https://www.beyondceliac.org/celiac-disease/facts-and-figures/\">one percent of Americans have celiac.\u003c/a>\u003c/p>\n\u003cp>Researchers wondered why not everyone with the risk genes gets the disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer is likely complicated, but one theory has emerged. Perhaps a \"viral infection can serve as a trigger to celiac,\" explains Dr. \u003ca href=\"http://www.mmg.pitt.edu/person/terence-s-dermody\">Terence Dermody,\u003c/a> who chairs the Department of Pediatrics at the University of Pittsburgh, and is an author of \u003ca href=\"http://science.sciencemag.org/content/356/6333/44\">the new study\u003c/a> published in \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>He and a team of collaborators, led by Bana Jabri of the University of Chicago, decided to test this in experimental mice. They had been studying reovirus – a common virus that infects most Americans beginning in childhood, yet isn't considered dangerous. The researchers genetically engineered the mice to be more susceptible to celiac disease. Then they exposed \u003cstrong>\u003c/strong>mice to reovirus. \u003cstrong> \u003c/strong>At the same time they also fed gluten to the mice.\u003c/p>\n\u003cp>It turns out their hunch had been right. The mice developed \"an immunological response against gluten that mimics the features of humans with celiac disease,\" Dermody says. The symptoms of celiac disease include diarrhea and other signs of gastrointestinal distress.\u003c/p>\n\u003cp>\"It's all about the timing,\" Dermody says. The idea is that when the virus and gluten are introduced at the same time, the immune system mistakes the gluten-containing food as dangerous.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg\" alt=\"Transmission electron micrograph of a cell infected with reovirus (red). The virus is very common and not considered dangerous. Scientists now think it may have a role to play in triggering celiac disease.\" width=\"1998\" height=\"1498\" class=\"aligncenter size-full wp-image-116683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>But could this be true in humans too?\u003c/p>\n\u003cp>The second phase of the new study suggests an answer\u003cstrong>\u003c/strong>. Dermody and his collaborators analyzed the antibody levels to various viruses in a group of people. They found people who have celiac disease have two- to five-fold higher levels of reovirus-specific antibodies.\u003c/p>\n\u003cp>\"It's a clue that people who have celiac may have been exposed to reovirus before the development of their disease,\" Dermody says. But, he stresses that \"it's just a clue.\"\u003c/p>\n\u003cp>It will take a long time to figure out if there's a causal link between reovirus infections and the onset of celiac disease. Dermody envisions a study involving thousands of children who would be followed for several years. For now, he and his collaborators have some grant funds from the National Institutes of Health to continue their research.\u003c/p>\n\u003cp>The upside of understanding this possible connection is significant, explains Dr. Bana Jabri, of the University of Chicago, who is a co-author of the new study.\u003c/p>\n\u003cp>If it's true that the virus can trigger celiac disease, then young children who carry the risk genes for celiac could be vaccinated against Reovirus. \"It may be useful to start thinking about vaccinating people who are at a high risk of celiac disease against [these] types of viruses,\" she says.\u003c/p>\n\u003cp>Links between viral infection and the development of auto-immune disorders such as celiac disease have been proposed before, \"but this is the first tractable experimental model to tackle this question,\" says \u003ca href=\"http://profiles.utsouthwestern.edu/profile/80210/julie-pfeiffer.html\">Julie Pfeiffer\u003c/a>, an Associate Professor of Microbiology at University of Texas Southwestern, who has followed the research, but is not involved in the new study. Given the interest and the findings, \"more studies in humans are warranted,\" she says.\u003c/p>\n\u003cp>As awareness of celiac disease has grown, so too has the number of people experimenting with gluten-free diets due to concerns about gluten sensitivities. This is evident from the growth in gluten-free food sales and most recently, the introduction\u003ca href=\"https://www.nytimes.com/2017/04/07/education/edlife/gluten-free-dining-halls-at-cornell-and-kent-state.html?_r=0\"> of gluten-free dining halls\u003c/a> on two college campuses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"About 30 percent of Americans are predisposed to celiac disease, but only 1 percent get the disease. A new study finds that a common virus may play a role in determining who gets the disease.","status":"publish","parent":0,"modified":1491845814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":649},"headData":{"title":"When Gluten Is The Villain, Could A Common Virus Be The Trigger? | KQED","description":"About 30 percent of Americans are predisposed to celiac disease, but only 1 percent get the disease. A new study finds that a common virus may play a role in determining who gets the disease.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Gluten Is The Villain, Could A Common Virus Be The Trigger?","datePublished":"2017-04-10T17:36:54.000Z","dateModified":"2017-04-10T17:36:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116681 https://ww2.kqed.org/bayareabites/?p=116681","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/10/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger/","disqusTitle":"When Gluten Is The Villain, Could A Common Virus Be The Trigger?","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Daniel Acker/Bloomberg/Getty Images","nprStoryId":"523002516","nprApiLink":"http://api.npr.org/query?id=523002516&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/08/523002516/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger?ft=nprml&f=523002516","nprRetrievedStory":"1","nprPubDate":"Sat, 08 Apr 2017 07:28:00 -0400","nprStoryDate":"Sat, 08 Apr 2017 07:00:00 -0400","nprLastModifiedDate":"Sat, 08 Apr 2017 11:26:32 -0400","path":"/bayareabites/116681/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new study raises a novel idea about what might trigger celiac disease, a condition that makes patients unable to tolerate foods containing gluten.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The study suggests that a common virus may be to blame.\u003c/p>\n\u003cp>For people with celiac disease, gluten can wreak havoc on their digestive systems. Their immune systems mistake gluten as a dangerous substance.\u003c/p>\n\u003cp>Scientists have known for a while that genetics predisposes some people to celiac. About 30 percent of Americans carry the genes that make them more susceptible to the disease. And yet, only about \u003ca href=\"https://www.beyondceliac.org/celiac-disease/facts-and-figures/\">one percent of Americans have celiac.\u003c/a>\u003c/p>\n\u003cp>Researchers wondered why not everyone with the risk genes gets the disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer is likely complicated, but one theory has emerged. Perhaps a \"viral infection can serve as a trigger to celiac,\" explains Dr. \u003ca href=\"http://www.mmg.pitt.edu/person/terence-s-dermody\">Terence Dermody,\u003c/a> who chairs the Department of Pediatrics at the University of Pittsburgh, and is an author of \u003ca href=\"http://science.sciencemag.org/content/356/6333/44\">the new study\u003c/a> published in \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>He and a team of collaborators, led by Bana Jabri of the University of Chicago, decided to test this in experimental mice. They had been studying reovirus – a common virus that infects most Americans beginning in childhood, yet isn't considered dangerous. The researchers genetically engineered the mice to be more susceptible to celiac disease. Then they exposed \u003cstrong>\u003c/strong>mice to reovirus. \u003cstrong> \u003c/strong>At the same time they also fed gluten to the mice.\u003c/p>\n\u003cp>It turns out their hunch had been right. The mice developed \"an immunological response against gluten that mimics the features of humans with celiac disease,\" Dermody says. The symptoms of celiac disease include diarrhea and other signs of gastrointestinal distress.\u003c/p>\n\u003cp>\"It's all about the timing,\" Dermody says. The idea is that when the virus and gluten are introduced at the same time, the immune system mistakes the gluten-containing food as dangerous.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg\" alt=\"Transmission electron micrograph of a cell infected with reovirus (red). The virus is very common and not considered dangerous. Scientists now think it may have a role to play in triggering celiac disease.\" width=\"1998\" height=\"1498\" class=\"aligncenter size-full wp-image-116683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>But could this be true in humans too?\u003c/p>\n\u003cp>The second phase of the new study suggests an answer\u003cstrong>\u003c/strong>. Dermody and his collaborators analyzed the antibody levels to various viruses in a group of people. They found people who have celiac disease have two- to five-fold higher levels of reovirus-specific antibodies.\u003c/p>\n\u003cp>\"It's a clue that people who have celiac may have been exposed to reovirus before the development of their disease,\" Dermody says. But, he stresses that \"it's just a clue.\"\u003c/p>\n\u003cp>It will take a long time to figure out if there's a causal link between reovirus infections and the onset of celiac disease. Dermody envisions a study involving thousands of children who would be followed for several years. For now, he and his collaborators have some grant funds from the National Institutes of Health to continue their research.\u003c/p>\n\u003cp>The upside of understanding this possible connection is significant, explains Dr. Bana Jabri, of the University of Chicago, who is a co-author of the new study.\u003c/p>\n\u003cp>If it's true that the virus can trigger celiac disease, then young children who carry the risk genes for celiac could be vaccinated against Reovirus. \"It may be useful to start thinking about vaccinating people who are at a high risk of celiac disease against [these] types of viruses,\" she says.\u003c/p>\n\u003cp>Links between viral infection and the development of auto-immune disorders such as celiac disease have been proposed before, \"but this is the first tractable experimental model to tackle this question,\" says \u003ca href=\"http://profiles.utsouthwestern.edu/profile/80210/julie-pfeiffer.html\">Julie Pfeiffer\u003c/a>, an Associate Professor of Microbiology at University of Texas Southwestern, who has followed the research, but is not involved in the new study. Given the interest and the findings, \"more studies in humans are warranted,\" she says.\u003c/p>\n\u003cp>As awareness of celiac disease has grown, so too has the number of people experimenting with gluten-free diets due to concerns about gluten sensitivities. This is evident from the growth in gluten-free food sales and most recently, the introduction\u003ca href=\"https://www.nytimes.com/2017/04/07/education/edlife/gluten-free-dining-halls-at-cornell-and-kent-state.html?_r=0\"> of gluten-free dining halls\u003c/a> on two college campuses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116681/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger","authors":["byline_bayareabites_116681"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_10343","bayareabites_138","bayareabites_13325"],"featImg":"bayareabites_116682","label":"source_bayareabites_116681"},"bayareabites_100319":{"type":"posts","id":"bayareabites_100319","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100319","score":null,"sort":[1443629444000]},"guestAuthors":[],"slug":"5-dedicated-gluten-free-bakeries-around-the-bay-area","title":"5 Dedicated Gluten-Free Bakeries Around the Bay Area","publishDate":1443629444,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.","status":"publish","parent":0,"modified":1456637653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":2437},"headData":{"title":"5 Dedicated Gluten-Free Bakeries Around the Bay Area | KQED","description":"Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Dedicated Gluten-Free Bakeries Around the Bay Area","datePublished":"2015-09-30T16:10:44.000Z","dateModified":"2016-02-28T05:34:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100319 http://ww2.kqed.org/bayareabites/?p=100319","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/","disqusTitle":"5 Dedicated Gluten-Free Bakeries Around the Bay Area","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/100319/5-dedicated-gluten-free-bakeries-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101455,101457,101454,101452,101453,101456","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101445,101449,101450,101448,101447,101446","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101460,101462,101461,101464,101463,101465","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101470,101471,101469,101472,101468,101467","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"101474,101477,101478,101475,101476,101479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100319/5-dedicated-gluten-free-bakeries-around-the-bay-area","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1245","bayareabites_1246","bayareabites_1875","bayareabites_366","bayareabites_90","bayareabites_91","bayareabites_1873"],"tags":["bayareabites_14903","bayareabites_10343","bayareabites_14904","bayareabites_12574","bayareabites_138","bayareabites_14901","bayareabites_11034","bayareabites_13879","bayareabites_14905","bayareabites_14906"],"featImg":"bayareabites_101454","label":"source_bayareabites_100319"},"bayareabites_95211":{"type":"posts","id":"bayareabites_95211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95211","score":null,"sort":[1430319034000]},"guestAuthors":[],"slug":"5-baby-friendly-east-bay-beer-food-spots","title":"5 Baby-Friendly East Bay Beer & Food Spots","publishDate":1430319034,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95425,95424,95411,95410,95412,95423\"]\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95421,95418,95417,95420,95416,95422\"]\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95686,95684,95685\"]\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95695,95691,95692,95694,95689,95696\"]\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"95426,95414,95415,95434,95413\"]\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n","blocks":[],"excerpt":"Parenthood does not have to inhibit you from enjoying an evening out having a beer and some good food with your family and friends. Here are some baby-friendly spots in the East Bay where you can feel comfortable when your baby starts practicing his falsetto.","status":"publish","parent":0,"modified":1430412248,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1293},"headData":{"title":"5 Baby-Friendly East Bay Beer & Food Spots | KQED","description":"Parenthood does not have to inhibit you from enjoying an evening out having a beer and some good food with your family and friends. Here are some baby-friendly spots in the East Bay where you can feel comfortable when your baby starts practicing his falsetto.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Baby-Friendly East Bay Beer & Food Spots","datePublished":"2015-04-29T14:50:34.000Z","dateModified":"2015-04-30T16:44:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95211 http://ww2.kqed.org/bayareabites/?p=95211","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/29/5-baby-friendly-east-bay-beer-food-spots/","disqusTitle":"5 Baby-Friendly East Bay Beer & Food Spots","path":"/bayareabites/95211/5-baby-friendly-east-bay-beer-food-spots","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95425,95424,95411,95410,95412,95423","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95421,95418,95417,95420,95416,95422","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95686,95684,95685","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95695,95691,95692,95694,95689,95696","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"95426,95414,95415,95434,95413","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95211/5-baby-friendly-east-bay-beer-food-spots","authors":["46"],"categories":["bayareabites_109","bayareabites_301","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_13746","bayareabites_1245","bayareabites_1246","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_14405","bayareabites_10343","bayareabites_138","bayareabites_13167","bayareabites_1224"],"featImg":"bayareabites_95690","label":"bayareabites"},"bayareabites_85708":{"type":"posts","id":"bayareabites_85708","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85708","score":null,"sort":[1407373575000]},"guestAuthors":[],"slug":"truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule","title":"Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule","publishDate":1407373575,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n","blocks":[],"excerpt":"The Food and Drug Administration now requires all food manufacturers to be in compliance with a labeling standard for gluten-free food. Advocates for people with celiac disease say it's about time.","status":"publish","parent":0,"modified":1407373575,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":446},"headData":{"title":"Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule | KQED","description":"The Food and Drug Administration now requires all food manufacturers to be in compliance with a labeling standard for gluten-free food. Advocates for people with celiac disease say it's about time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule","datePublished":"2014-08-07T01:06:15.000Z","dateModified":"2014-08-07T01:06:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85708 http://blogs.kqed.org/bayareabites/?p=85708","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/06/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule/","disqusTitle":"Truth In Gluten-Free Labeling: Celiac Community Cheers FDA Rule","nprByline":"Allison Aubrey","nprStoryId":"338306544","nprApiLink":"http://api.npr.org/query?id=338306544&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule?ft=3&f=338306544","nprRetrievedStory":"1","nprPubDate":"Wed, 06 Aug 2014 17:21:00 -0400","nprStoryDate":"Wed, 06 Aug 2014 16:22:00 -0400","nprLastModifiedDate":"Wed, 06 Aug 2014 17:21:10 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3?orgId=1&topicId=1053&ft=3&f=338306544","nprAudioM3u":"http://api.npr.org/m3u/1338354942-a23694.m3u?orgId=1&topicId=1053&ft=3&f=338306544","path":"/bayareabites/85708/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85708/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule","authors":["byline_bayareabites_85708"],"categories":["bayareabites_1245","bayareabites_12555","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10343","bayareabites_2608","bayareabites_138","bayareabites_10774","bayareabites_10921"],"featImg":"bayareabites_85709","label":"bayareabites"},"bayareabites_75736":{"type":"posts","id":"bayareabites_75736","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75736","score":null,"sort":[1388087056000]},"guestAuthors":[],"slug":"dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities","title":"Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities","publishDate":1388087056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Wheat, nuts, fish, dairy--seems like everyone is allergic to something these days. What's a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated --and alive.)","status":"publish","parent":0,"modified":1388700909,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1562},"headData":{"title":"Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities | KQED","description":"Wheat, nuts, fish, dairy--seems like everyone is allergic to something these days. What's a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated --and alive.)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities","datePublished":"2013-12-26T19:44:16.000Z","dateModified":"2014-01-02T22:15:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75736 http://blogs.kqed.org/bayareabites/?p=75736","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/26/dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities/","disqusTitle":"Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities","path":"/bayareabites/75736/dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75736/dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities","authors":["5283"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_1763","bayareabites_1146","bayareabites_334","bayareabites_1873"],"tags":["bayareabites_12845","bayareabites_12482","bayareabites_1859","bayareabites_10343","bayareabites_12846","bayareabites_10480","bayareabites_12848","bayareabites_2398","bayareabites_12574","bayareabites_12460","bayareabites_138","bayareabites_12847","bayareabites_12849","bayareabites_12162"],"featImg":"bayareabites_75769","label":"bayareabites"},"bayareabites_71091":{"type":"posts","id":"bayareabites_71091","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71091","score":null,"sort":[1380264109000]},"guestAuthors":[],"slug":"doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease","title":"Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease","publishDate":1380264109,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A doctor who authored the book \u003cem>Wheat Belly\u003c/em> claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.","status":"publish","parent":0,"modified":1380264109,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1159},"headData":{"title":"Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease | KQED","description":"A doctor who authored the book Wheat Belly claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease","datePublished":"2013-09-27T06:41:49.000Z","dateModified":"2013-09-27T06:41:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71091 http://blogs.kqed.org/bayareabites/?p=71091","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/","disqusTitle":"Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease","nprByline":"Allison Aubrey and Eliza Barclay","nprStoryId":"226510988","nprApiLink":"http://api.npr.org/query?id=226510988&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease?ft=3&f=226510988","nprRetrievedStory":"1","nprPubDate":"Thu, 26 Sep 2013 23:02:00 -0400","nprStoryDate":"Thu, 26 Sep 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 26 Sep 2013 23:04:16 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3?orgId=1&topicId=1053&ft=3&f=226510988","nprAudioM3u":"http://api.npr.org/m3u/1226493786-dd2227.m3u?orgId=1&topicId=1053&ft=3&f=226510988","path":"/bayareabites/71091/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3?orgId=1&topicId=1053&ft=3&f=226510988","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71091/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease","authors":["byline_bayareabites_71091"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_1859","bayareabites_10343","bayareabites_12460","bayareabites_138","bayareabites_3545","bayareabites_12461"],"featImg":"bayareabites_71100","label":"bayareabites"},"bayareabites_70495":{"type":"posts","id":"bayareabites_70495","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70495","score":null,"sort":[1380128943000]},"guestAuthors":[],"slug":"how-sensitive-do-we-need-to-be-to-gluten-sensitivity","title":"How Sensitive Do We Need to Be to Gluten-Sensitivity?","publishDate":1380128943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n","blocks":[],"excerpt":"Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?","status":"publish","parent":0,"modified":1380309832,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":798},"headData":{"title":"How Sensitive Do We Need to Be to Gluten-Sensitivity? | KQED","description":"Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Sensitive Do We Need to Be to Gluten-Sensitivity?","datePublished":"2013-09-25T17:09:03.000Z","dateModified":"2013-09-27T19:23:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70495 http://blogs.kqed.org/bayareabites/?p=70495","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/","disqusTitle":"How Sensitive Do We Need to Be to Gluten-Sensitivity?","path":"/bayareabites/70495/how-sensitive-do-we-need-to-be-to-gluten-sensitivity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70495/how-sensitive-do-we-need-to-be-to-gluten-sensitivity","authors":["1459"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_2035","bayareabites_1593"],"tags":["bayareabites_10343","bayareabites_11132","bayareabites_11483","bayareabites_12161","bayareabites_138"],"featImg":"bayareabites_70606","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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