A Protein In The Gut May Explain Why Some Can't Stomach Gluten
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She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_104534":{"type":"posts","id":"bayareabites_104534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104534","score":null,"sort":[1449711418000]},"guestAuthors":[],"slug":"a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten","title":"A Protein In The Gut May Explain Why Some Can't Stomach Gluten","publishDate":1449711418,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you've found that you are sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp – perhaps you've had to bear the brunt of the gluten-free backlash.\u003c/p>\n\u003cp>Some 47 percent of American consumers say the gluten-free diet is a fad, according to \u003ca href=\"http://store.mintel.com/gluten-free-foods-us-october-2015?utm_campaign=6525003_US%20-%20Gluten-free%20Foods&utm_medium=email&utm_source=dotm&dm_i=2174,3VUQ3,K19F85,E06AH,1\">Mintel research\u003c/a>. And that's partly because there's been scant proof of what causes non-celiac gluten sensitivity. As far as diagnosing it goes, there's nothing akin to the \u003ca href=\"https://www.csaceliacs.org/diagnosis_of_celiac_disease_sensitivityspecific.jsp\">gold standard tests\u003c/a> that help diagnose the one percent of the population that has celiac disease.\u003c/p>\n\u003cp>But those who shun gluten (and don't have celiac disease) may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body. A study from \u003ca href=\"http://www.romecriteria.org/about/barbara.cfm\">Giovanni Barbara\u003c/a> and his team at the University of Bologna, Italy, suggests that gluten sensitive individuals may harbor high levels of a molecule called zonulin that is linked to inflammation.\u003c/p>\n\u003cp>Levels of zonulin in the blood have already shown to be high in celiacs. In Barbara's study, levels in gluten-sensitive individuals almost matched those of celiacs. Though the results are preliminary, they point in a hopeful direction for future tests to help diagnose this controversial condition.\u003c/p>\n\u003cp>About 6 percent of the global population may be sensitive to gluten, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">gastroenterologist Alessio Fasano\u003c/a> of Massachusetts General Hospital in Boston. Symptoms can be similar to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including \"brain fog,\" headache, fatigue, joint and muscle pain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter zonulin, stage left. Zonulin is an inflammatory protein first discovered by Fasano and his team in 2000. It helps regulate leakiness in the gut by opening and closing the spaces or \"junctions\" between cells in the lining of the digestive tract. Zonulin is triggered by harmful bacteria, and offers important protection to the body: If you accidentally eat a food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs.\u003c/p>\n\u003cp>Once the pathogen is gone, zonulin levels drop and the junctions close. \u003cbr> So what does it have to do with gluten? It turns out that gluten is a strong trigger of zonulin in some individuals. \"No human being completely digests gluten,\" says Fasano. \"And in a small percentage of us, that undigested gluten triggers the release of zonulin,\" leading to high levels of it.\u003c/p>\n\u003cp>To test the theory, Giovanni Barbara and a team of researchers at the University of Bologna measured blood levels of zonulin in four groups of individuals: those with celiac disease, those with irritable bowel syndrome marked by diarrhea, those with self-diagnosed gluten sensitivity and healthy volunteers. Both celiacs and gluten sensitives turned up with remarkably high levels of zonulin in their blood. Those with IBS had elevated levels but less than half of celiacs or gluten sensitive individuals. Healthy volunteers had negligible blood levels of zonulin.\u003c/p>\n\u003cp>The results were presented in October as an abstract at the \u003ca href=\"https://www.ueg.eu/week/\">23rd United European Gastroenterology Week\u003c/a> in Barcelona, Spain. \"I was very surprised, but not only by the zonulin levels,\" says Barbara. \"In our study, gluten-sensitive individuals who responded to a gluten-free diet had a genetic predisposition to celiac disease. They had no evidence of celiac, but they did have the vulnerable genes that put a person at risk of celiac.\"\u003c/p>\n\u003cp>Despite having found two potential biomarkers, Barbara cautions that it's far too soon to recommend any kind of clinical testing. \"We need more research to determine the clinical usefulness of these markers .... Other laboratories need to reproduce our data, and we need to repeat our own experiment with gluten sensitive patients who have been identified by strict criteria in double blind studies.\" Barbara adds that his center only sees the most severe patients who been unsuccessful finding treatment elsewhere, which may have influenced the results.\u003c/p>\n\u003cp>Fasano, who was not involved in Barbara's study, says the discovery of zonulin is part of a larger evolving picture. \"This molecule is extremely important in a lot of illness, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/\">from Type 1 diabetes to other autoimmune diseases\u003c/a>. Many illnesses link back to loss of barrier function in the gut.\" Soon, a trial will begin to test whether it's possible to shut down zonulin production in the gut for a few hours.\u003c/p>\n\u003cp>\"It would be really great,\" says Fasano, \"if we had a safe medication that could keep this molecule at bay and offer help for celiac disease, gluten sensitivity, and perhaps other conditions.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some people who don't have celiac disease say they feel better on a gluten-free diet. Researchers have long been puzzled as to why. A study suggests it could be because of a protein called zonulin.","status":"publish","parent":0,"modified":1449711418,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":790},"headData":{"title":"A Protein In The Gut May Explain Why Some Can't Stomach Gluten | KQED","description":"Some people who don't have celiac disease say they feel better on a gluten-free diet. Researchers have long been puzzled as to why. A study suggests it could be because of a protein called zonulin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104534 http://ww2.kqed.org/bayareabites/?p=104534","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/09/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten/","disqusTitle":"A Protein In The Gut May Explain Why Some Can't Stomach Gluten","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"JPM/Getty Images","nprStoryId":"459061317","nprApiLink":"http://api.npr.org/query?id=459061317&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/12/09/459061317/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten?ft=nprml&f=459061317","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Dec 2015 18:01:00 -0500","nprStoryDate":"Wed, 09 Dec 2015 17:49:00 -0500","nprLastModifiedDate":"Wed, 09 Dec 2015 18:01:12 -0500","path":"/bayareabites/104534/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've found that you are sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp – perhaps you've had to bear the brunt of the gluten-free backlash.\u003c/p>\n\u003cp>Some 47 percent of American consumers say the gluten-free diet is a fad, according to \u003ca href=\"http://store.mintel.com/gluten-free-foods-us-october-2015?utm_campaign=6525003_US%20-%20Gluten-free%20Foods&utm_medium=email&utm_source=dotm&dm_i=2174,3VUQ3,K19F85,E06AH,1\">Mintel research\u003c/a>. And that's partly because there's been scant proof of what causes non-celiac gluten sensitivity. As far as diagnosing it goes, there's nothing akin to the \u003ca href=\"https://www.csaceliacs.org/diagnosis_of_celiac_disease_sensitivityspecific.jsp\">gold standard tests\u003c/a> that help diagnose the one percent of the population that has celiac disease.\u003c/p>\n\u003cp>But those who shun gluten (and don't have celiac disease) may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body. A study from \u003ca href=\"http://www.romecriteria.org/about/barbara.cfm\">Giovanni Barbara\u003c/a> and his team at the University of Bologna, Italy, suggests that gluten sensitive individuals may harbor high levels of a molecule called zonulin that is linked to inflammation.\u003c/p>\n\u003cp>Levels of zonulin in the blood have already shown to be high in celiacs. In Barbara's study, levels in gluten-sensitive individuals almost matched those of celiacs. Though the results are preliminary, they point in a hopeful direction for future tests to help diagnose this controversial condition.\u003c/p>\n\u003cp>About 6 percent of the global population may be sensitive to gluten, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">gastroenterologist Alessio Fasano\u003c/a> of Massachusetts General Hospital in Boston. Symptoms can be similar to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including \"brain fog,\" headache, fatigue, joint and muscle pain.\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>Enter zonulin, stage left. Zonulin is an inflammatory protein first discovered by Fasano and his team in 2000. It helps regulate leakiness in the gut by opening and closing the spaces or \"junctions\" between cells in the lining of the digestive tract. Zonulin is triggered by harmful bacteria, and offers important protection to the body: If you accidentally eat a food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs.\u003c/p>\n\u003cp>Once the pathogen is gone, zonulin levels drop and the junctions close. \u003cbr> So what does it have to do with gluten? It turns out that gluten is a strong trigger of zonulin in some individuals. \"No human being completely digests gluten,\" says Fasano. \"And in a small percentage of us, that undigested gluten triggers the release of zonulin,\" leading to high levels of it.\u003c/p>\n\u003cp>To test the theory, Giovanni Barbara and a team of researchers at the University of Bologna measured blood levels of zonulin in four groups of individuals: those with celiac disease, those with irritable bowel syndrome marked by diarrhea, those with self-diagnosed gluten sensitivity and healthy volunteers. Both celiacs and gluten sensitives turned up with remarkably high levels of zonulin in their blood. Those with IBS had elevated levels but less than half of celiacs or gluten sensitive individuals. Healthy volunteers had negligible blood levels of zonulin.\u003c/p>\n\u003cp>The results were presented in October as an abstract at the \u003ca href=\"https://www.ueg.eu/week/\">23rd United European Gastroenterology Week\u003c/a> in Barcelona, Spain. \"I was very surprised, but not only by the zonulin levels,\" says Barbara. \"In our study, gluten-sensitive individuals who responded to a gluten-free diet had a genetic predisposition to celiac disease. They had no evidence of celiac, but they did have the vulnerable genes that put a person at risk of celiac.\"\u003c/p>\n\u003cp>Despite having found two potential biomarkers, Barbara cautions that it's far too soon to recommend any kind of clinical testing. \"We need more research to determine the clinical usefulness of these markers .... Other laboratories need to reproduce our data, and we need to repeat our own experiment with gluten sensitive patients who have been identified by strict criteria in double blind studies.\" Barbara adds that his center only sees the most severe patients who been unsuccessful finding treatment elsewhere, which may have influenced the results.\u003c/p>\n\u003cp>Fasano, who was not involved in Barbara's study, says the discovery of zonulin is part of a larger evolving picture. \"This molecule is extremely important in a lot of illness, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/\">from Type 1 diabetes to other autoimmune diseases\u003c/a>. Many illnesses link back to loss of barrier function in the gut.\" Soon, a trial will begin to test whether it's possible to shut down zonulin production in the gut for a few hours.\u003c/p>\n\u003cp>\"It would be really great,\" says Fasano, \"if we had a safe medication that could keep this molecule at bay and offer help for celiac disease, gluten sensitivity, and perhaps other conditions.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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/104534/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten","authors":["byline_bayareabites_104534"],"categories":["bayareabites_1245"],"tags":["bayareabites_11132","bayareabites_12574","bayareabites_138","bayareabites_15132"],"featImg":"bayareabites_104535","label":"bayareabites"},"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":""},"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_88523":{"type":"posts","id":"bayareabites_88523","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88523","score":null,"sort":[1413293276000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-east-bay-bagels","title":"Bay Area Bites Guide to 10 Favorite East Bay Bagels","publishDate":1413293276,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88604,88609,88603,88605,88606\"]\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88611,88612,88610,88614,88613\"]\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88651,88652,88658,88657,88650,88653,88654\"]\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88618,88617,88616,88619\"]\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88622,88621,88620,88623,88624\"]\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88626,88627,88625,88628,88629\"]\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88631,88632,88633,88630,88634\"]\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88637,88636,88635,88639,88638\"]\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88641,88644,88640,88642,88643\"]\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88646,88647\"]\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ","status":"publish","parent":0,"modified":1481594349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1558},"headData":{"title":"Bay Area Bites Guide to 10 Favorite East Bay Bagels | KQED","description":"Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88523 http://blogs.kqed.org/bayareabites/?p=88523","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/","disqusTitle":"Bay Area Bites Guide to 10 Favorite East Bay Bagels","path":"/bayareabites/88523/bay-area-bites-guide-to-10-favorite-east-bay-bagels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88604,88609,88603,88605,88606","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\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":"file","ids":"88611,88612,88610,88614,88613","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88651,88652,88658,88657,88650,88653,88654","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88618,88617,88616,88619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88622,88621,88620,88623,88624","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88626,88627,88625,88628,88629","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88631,88632,88633,88630,88634","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88637,88636,88635,88639,88638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with 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","ids":"88641,88644,88640,88642,88643","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88646,88647","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\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.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88523/bay-area-bites-guide-to-10-favorite-east-bay-bagels","authors":["5566"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_10851","bayareabites_1807"],"tags":["bayareabites_10891","bayareabites_13880","bayareabites_10831","bayareabites_12437","bayareabites_13877","bayareabites_10890","bayareabites_13876","bayareabites_12069","bayareabites_11449","bayareabites_12574","bayareabites_13879","bayareabites_13878","bayareabites_13875"],"featImg":"bayareabites_88661","label":"bayareabites"},"bayareabites_82417":{"type":"posts","id":"bayareabites_82417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82417","score":null,"sort":[1400794252000]},"guestAuthors":[],"slug":"sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit","title":"Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit","publishDate":1400794252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \u003c/p>\n\u003cp>[ad floatright]\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":"Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.","status":"publish","parent":0,"modified":1400794252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1234},"headData":{"title":"Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit | KQED","description":"Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82417 http://blogs.kqed.org/bayareabites/?p=82417","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/22/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit/","disqusTitle":"Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit","nprByline":"Eliza Barclay","nprStoryId":"314287321","nprApiLink":"http://api.npr.org/query?id=314287321&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit?ft=3&f=314287321","nprRetrievedStory":"1","nprPubDate":"Thu, 22 May 2014 16:36:00 -0400","nprStoryDate":"Thu, 22 May 2014 15:55:00 -0400","nprLastModifiedDate":"Thu, 22 May 2014 16:36:39 -0400","path":"/bayareabites/82417/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\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>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \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 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/82417/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit","authors":["byline_bayareabites_82417"],"categories":["bayareabites_1516","bayareabites_1962","bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13401","bayareabites_11132","bayareabites_12574","bayareabites_12460","bayareabites_138","bayareabites_13400","bayareabites_11567"],"featImg":"bayareabites_82418","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":""},"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_72285":{"type":"posts","id":"bayareabites_72285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72285","score":null,"sort":[1382370126000]},"guestAuthors":[],"slug":"raising-kids-gluten-free-in-an-eat-your-wheaties-culture","title":"Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture","publishDate":1382370126,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.","status":"publish","parent":0,"modified":1382452739,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1283},"headData":{"title":"Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture | KQED","description":"In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"72285 http://blogs.kqed.org/bayareabites/?p=72285","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/21/raising-kids-gluten-free-in-an-eat-your-wheaties-culture/","disqusTitle":"Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture","path":"/bayareabites/72285/raising-kids-gluten-free-in-an-eat-your-wheaties-culture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\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>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\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>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72285/raising-kids-gluten-free-in-an-eat-your-wheaties-culture","authors":["5402"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_1246"],"tags":["bayareabites_1859","bayareabites_664","bayareabites_11132","bayareabites_12574","bayareabites_138","bayareabites_8552","bayareabites_3545"],"featImg":"bayareabites_72288","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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