I feel I may owe you an apology, as I may have led you down the wrong path concerning gluten-free food at California Pizza Kitchen. I wrote a couple months ago an entry about my pleasant back-to-back experiences eating gluten-free at a West Palm Beach California Pizza Kitchen. Well apparently my experience was a lucky one, as many people have been sickened due to cross contamination at the chain restaurant all over the country; so much so that CPK has pulled the gluten-free crust from its menu.
The last thing I ever want to do is make anyone sick over a recommendation I gave on this blog, and I hope this post will right that wrong. The staff at the location at which I dined seemed very knowledgeable, but I now know that to have been an anomaly.
A Celiac.com article alerted me of CPK’s lack of training for its chefs and workers on the importance of preventing cross-contamination, writing:
…The company itself acknowledged that their preparation process allowed possible cross-contamination from their standard pizza crusts.
Ideally, California Pizza Kitchen will learn and grow from this experience, and return from the drawing board with a plan to deliver safe, gluten-free versions of their unique and much-loved pizzas.
We can only hope.
Happy reading and pleasant eating,
Salad is one of the most versatile foods around. Appetizer or full meal, a nice salad can be filling and healthful or filling and super fatty, depending on the toppings. We’ve been having a lot of fun with salad lately. Topping it with bacon and hard boiled eggs, or chopped roasted chicken from the store. Even fresh CSA-provided blackberries make a delicious topping.
I know many people with Celiac refrain from making salad at home because it is so often the go-to meal at unaccommodating restaurants. But I’m of the belief that salads at restaurants are overpriced and underflavored. Often we have to order them sans dressing to be extra careful, and there are few things less satisfying than a dry salad. To make things easier, there’s even a list online of gluten-free salad dressings.
Just look at that rainbow of a salad (above) to see how tasty, nutritious, beautiful, and fun homemade salads can be. Fruit and nuts? Extra veggies? You can even make your own GF croutons.
Think of the plate as a blank canvas and the many farm fresh fruits and veggies that are currently in season as your palette and get chopping!
The Wall Street Journal called him “the world’s best athlete of 2011.” He’s beaten Nadal four times straight. His first name sounds like a last name.
His name is Novak Djokovic and if you’ve heard of him you’re at least one of the following:
1. A dude.
2. A dude who watches ESPN exclusively even when the “good” sports are off-season.
4. Over 40.
If you haven’t, you’ll hear of him soon because he’s unstoppable on the tennis court. And I’m thinking his nutritionist got a big raise
See, Djokovic’s nutritionist discovered last year that he has a gluten allergy, and since he dropped it from his diet, his life on and off court has taken a turn. Says the journal,
Djokovic’s serve, sloppy as recently as last season, is now precise, fluid and, at times, devastating. His forehand used to break down in tense moments; now he hits winners that seem to subscribe to undiscovered laws of physics. His backhand, always solid, is now impenetrable, even with Nadal’s famously high-bouncing forehand.
The one change in his life? Deleting the wheat.
Even if Djokovic’s newfound confidence stems from going gluten-free only because he told himself it’s the cause (as the WSJ article suggests), one can’t deny the results. Or the good press for GF dieters and undiagnosed celiacs everywhere–especially the dudes. The more men who hear the words “gluten-free” and “gluten intolerance” and see the positive effects the diet can have, the more likely they’ll be to get diagnosed, instead of toughing it out in favor of “appearing weak.”
Results may vary. Going gluten-free may not make you Superman, or the best tennis player the world has ever seen, but it will make you feel better.
Finding a full-time job is tough and a little bit soul-sucking. I apologize for my continued lack of tri-weekly updating. I plan to get back into at least bi-weekly posts next week. I’ve also been spending a lot of my time on my second project. Click it. Click it!
About six months ago, my mom picked up and presented me with two packages of “soup mix” she’d found at one of those specialty shops in small historic towns. I was skeptical. It just looked like dried herbs and corn, and the packaging was a little cheesy.
Then one Sunday night I was super lazy and tried one of them. I added a pound of ground beef and some soup stock (as well as a couple of other required ingredients) and like 30 minutes later – Goulash. The brand was Frontier Soups and it was delicious. And simple.
So even though they run at about $6 a pop, I tracked them down at my local Fresh Market and picked up some more. This time I added bay scallops, shrimp and cream to the “Florida Sunshine” Red Pepper and Corn Chowder and we gobbled it down, briefly pondering how excellent the addition of BACON would have been.
And if you think $6 is a lot for a soup mix, think about the fact that it serves 4-6, which lasts me about a solid week when I don’t feel like sharing. Plus if it’s not available in your area you can order directly from the site. Win.
It’s May 1, which means your rent is due.
But more importantly, it’s Celiac Disease Awareness month, and in just three days, 1 in 133 will stand up to the FDA about their laziness in setting the standard for gluten-free labels.
Wish I was going to be there to snag a slice of that enormous gluten-free cake.
This WaPo article lays out why exactly this month and this event is so important. The main reason? You could be buying “gluten-free” goods that contain more than just untraceable amounts of gluten. Canada, Brazil and Australia are already way ahead of us on this – having set the standard at 20 parts per million, meaning a food can be labeled gluten-free if it contains less than 0.0007 of an ounce of gluten for every 2.2 pounds of food. That’s the minimum amount of gluten that can be reliably detected.
And as much as I’m the kind of person who believes people will do the right thing, there’s always someone out there trying to prove me wrong.
In North Carolina two weeks ago, a man was sentenced to 11 years in prison after he was found guilty of buying regular breads and rolls and repackaging them as gluten-free under the name Great Specialty Products. Dozens of people complained of illness after eating the baked goods, including a woman who gave birth to a 31 / 2 pound baby prematurely, a complication that can result from celiac disease.
“We thought it was fantastic because it tasted just like real bread,” said Rebecca Fernandez of Raleigh, who gave it to her son, Malachy, who has celiac disease.
Within days, an angry rash covered the then-2-year-old’s body. “We thought maybe it was chickenpox,” Fernandez said. He ate the bread for two weeks, as the rash intensified and turned bloody, until Fernandez realized the problem and stopped giving him the bread. Malachy suffered from diarrhea for four more weeks.
And that’s why it’s time to make a decision.
Did you know canker sores are a symptom of Celiac Disease? Me neither. When I found out (earlier today while reading an article about other dental issues caused by CD and continuing to procrastinate making that dentist appointment), I couldn’t make myself be surprised. Canker sores have long been a nuisance in my life. I mean, like most people I like to eat, so pretty much any time I get a canker sore (which is all the time lately), it’s a huge pain. (Really though, they hurt!)
But enough parenthetical remarks.
Celiac.com says canker sores might be the sole symptom of about 1 in 20 people with CD, so it’s worth getting tested or trying the GF diet just to see, especially because the people who participated in the study didn’t respond to canker sore medications.
And I know that those little monsters, which I’ve had a lot of lately, can also be caused by too much citrus and too much stress, both of which I’ve also had a lot of in my life lately. But I also wonder if my recurring canker sores are a sign that I may be glutening myself more than I know. So I’m trying my own elimination diet.
Eliminate the citrus? Done.
Eliminate the stress? Working on it.
If the inside of my mouth is still full of these burning white mounds of evil (okay, it’s just two a time, but still) by my Master’s graduation on Friday, it’s time to stop eating out for a while.
We shall see!