“ “Gluten has become a proxy for evil,” health researcher Timothy Caulfield told Marketplace co-host Tom Harrington. Caulfield is the Canada Research Chair in Health Law and Policy and a professor at the University of Alberta. “If you have gluten-free label on a food product, you know, it’s viewed as being healthier regardless of what the food product actually is,” says Caulfield. But a CBC Marketplace investigation reveals that many products with gluten-free labels break Health Canada rules, and add to consumer confusion about the issue.“~Source: cbc.ca/news/business
Click here to read the full article on cbc.ca, prepared by Megan Griffith-Greene.
Recently, my sister-in-law, Eva, was honoured at an Alice in Wonderland-inspired baby shower… just two months before the anticipated arrival of my future niece or nephew! My mom and sisters and I had so much fun planning the details- a card box shaped like the Mad Hatter’s hat, red roses arranged in paint-dripped paint cans (“you can always paint the roses red”), pink flamingos (no croquet though!), a ‘guess-the-tea’ game (sure beats the ‘smell-the-diaper’ game!), framed quotes from the book/movie, skeleton keys, playing cards, etc… and of course theme-related desserts! With my younger sister being a Pastry Chef, the “regular” dessert planning was no problem at all (her beautiful dessert table display is pictured at the very bottom of this post). However, with the shower honouree being the one who usually prepares the gluten-free desserts for us (you know her best as Eva of Pastel Bakery), I was tasked with the challenge of taking over the GF desserts to give her a much-deserved rest on her special day!
With inspiration from Pinterest, Catch My Party, Google Images, my Pastry Chef sister and my own crazy mind, I enjoyed creating the following gluten-free treats for Eva and I (pictured above):
Don’t be late’ blueberry macarons:Cuorenero brand macarons (found at Winners) with ‘clock details’ piped in Betty Crocker vanilla frosting
‘Paint the roses’ banana cupcakes:Betty Crocker GF yellow cake mix with organic banana added in, topped with coloured Betty Crocker vanilla “grass” frosting and Goody Good Stuff strawberry cream candies (found at Whole Foods Unionville) that looked like mini white and red roses
To artfully display these GF treats (yet keep them safely out of the ‘gluten-contaminated’ hands of others at the party), I decorated a tall glass cake stand with blue tulle and a white ‘apron’ to look like Alice’s famous dress (pictured below) and placed ‘for-Eva-and-Mel-only’ signage on top (plus Eva made a “hands off!” announcement before the dessert table was officially “open”). Our family knows better by now, but it’s always best to be safe.
In the end, the shower was a success! Everyone seemed to enjoy the food, desserts, games and company! And most importantly, our guest of honour- adorned in her custom ‘Queen of Hearts’ headband- went home with a smile as big as the Cheshire cat’s!
“…of late it has become fashionable to make fun of those on their not-medically-required gluten free diets. You might say they asked for it, except for two disturbing facts: first, why is it our business what someone chooses to eat; and second, derision swipes with a broad brush. Those on gluten-free diets for the right reasons – celiac disease or non-celiac gluten sensitivity (aka NCGS) – have been caught up in the scorn being heaped.” ~Source: allergicliving.com
Click here to read the full article on AllergicLiving.com, prepared by Gwen Smith.
Chances are that you have heard of the “low-FODMAPs diet,” but do you know what “FODMAPs” really are?” In 1999, Dr. Sue Shepherd developed the low-FODMAP diet as an effective treatment for people with irritable bowel syndrome (IBS). Researchers and physicians have also found the low-FODMAPs diet to be beneficial for people diagnosed with celiac disease who continue to experience gastrointestinal symptoms despite living gluten-free. More recently, research has suggested that FODMAPs, not gluten, may actually be to blame for the digestive issues experienced in non-celiac gluten sensitivity patients.
Join the National Foundation for Celiac Awareness for a free webinar on Wednesday, March 26, 8:30 p.m. EDT/5:30 p.m. PDT, as they learn about this groundbreaking research and get the facts from Sue Shepherd, PhD, Senior Lecturer at La Trobe University Department of Dietetics and Human Nutrition and Director of Shepherd Works P/L.
“Celiac disease, gluten intolerance and irritable bowel syndrome are on the rise worldwide, and that rise has taken place in parallel with the increased use of glyphosate (Roundup) herbicide, shows a new US peer-reviewed paper from Dr. Anthony Samsel and Dr. Stephanie Seneff. The review has been published in the Journal of Interdisciplinary Toxicology.” ~Source: SustainablePulse.com (2014)
For our last few days in Kauai we decided to explore the island outside of our beautiful resort. One day, we bravely attempted a surfing lesson at a nearby beach (and survived)! The next day we went on a helicopter tour to get a bird’s eye view of the spectacular waterfalls, valleys, canyons, mountains, rain forests and secluded beaches- most only accessible by air. Then we rented a car- highly recommended- to explore the neighbouring towns at our own pace and see some of the helicopter sights at “up-close.” We mapped out a route of must-see places (including the cave where Johnny Depp, a.k.a Captain Jack Sparrow, searched for the ‘Fountain of Youth’ in the Pirates flick, ‘On Stranger Tides’) with our concierge, Holly, along the island’s only highway- a ~2-hour drive that takes you around almost the entire island before you have to turn back (= no driving over the beautiful and rugged NaPali Coast – see photo above right).
Along with my own ‘road trip snacks’ from the hotel gift shop, these are the gluten-free foods I enjoyed (and did not enjoy :( ) while exploring the island:
Sweet Marie’s Hawaii Restaurant & Bakery (3-3204 Kuhio Highway, Lihue): Spinach lasagna with a side of organic greens + snickerdoodles, cookies and muffins to go + the cutest little gingerbread house you have ever seen (see pictures above)! I cannot say enough about how amazing this place it! Sweet Marie is just as her name suggests – sweet! With the 100% gluten-free menu, this is a must-stop for GF peeps traveling to Kauai. Plus, it is the perfect stop after a helicopter tour since it is so close to the airport. (Note: check the hours before going as it is not open every day of the week.)
Harvest Market Natural Foods & Cafe (5-5161 Kuhio Hwy, Hanalei): Fresh and local fruits and veggies for the road + Surf Sweets organic gummy worms. This place was busy with locals and tourists alike. Inside: a salad and smoothie bar!
Living Foods Market & Cafe (The Shops at Kukuiula, Koloa): Justin’s organic, dark chocolate peanut butter cups and Herbert’s pink lemonade. This place had a good selection of island-grown, gourmet foods- including a hot-food section and roasted coffee bar, as well as shelves full of goodies. *Spotted: the tropical cousin of Gorilla Munch, called Amazon Flakes (have never seen this in Toronto, have you?)*
Note: We were excited to find out that “Merriman’s Cafe”, also at The Shops at Kukuiula, had gluten-free options, but when we went there and inquired about the preparation of the GF pizza the waitress (at least honestly) said it would still be contaminated with gluten- no thanks.
Java Kai (4-1384 Kuhio Hwy, Kapaa): <sigh> Sadly, one bite of a vegetable falafel on a GF wrap. I was reminded of a valuable lesson in GF dining here – always ALWAYS ask about every detail that you are unsure of, even if it seems redundant. Hungry from our travels to the North Shore (and “Johnny Depp’s cave”), we stopped in Kapaa mid-way back ‘home’ to grab a quick bite. Not having ever tried a falafel and unfamiliar with the way it was traditionally prepared, I asked the girl at the front what it consisted of after thoroughly explaining my gluten-free needs. She reassured me that it was “just chickpeas” and that it would “be prepared safely” for me, so I decided it would be okay to try (as my stomach grumbled on). Well, after taking my first bite into the “safe” dish, I realized that the ‘just chickpeas”‘ were also rolled into little fried balls (…and how exactly are they sticking together? I thought). So I went back to the front to confirm that they were indeed GF: “OH NO they’re NOT!” the girl told me with her hand to her head, “…Let’s get you something else to eat.” UMMMMMM, how about ‘let’s get me the hell out of here and back to the resort in case I react NOW!’ Are you kidding me; the day before I am about to fly back to Toronto, ELEVEN hours in the air, and this happens now?! As she voluntarily handed me my money back she added, “I’m so sorry, I’m also gluten intolerant and I know how bad even a small amount of gluten can make people react”… but this was not what I needed to hear. Now I could have reacted to this incident in two ways: calmly and rationally OR freak out! I chose the latter. I did however have the sense to pop three Gluten Defense enzymes immediately as tears streamed down my face with the uneasy anticipation of what was to inevitably come (note: a very good idea to travel with Gluten Defense or a similar digestive enzyme and take right away upon possibly contamination or even for safe-keeping when you think the item you are eating is totally safe). My husband floored it the hour drive back to the resort, my head out the window with thoughts of me holding up the plane the next day because I couldn’t get out of the bathroom for take-off (as I said, I chose the ‘freak out’ option). Thankfully, I made it back to the resort, but stayed curled up in a ball under the sheets the rest of the night with stomach cramps and a killer migraine (damn falafel). Countless hours and bottles of water later, I was ready to try eating something else… which is where the Grand Hyatt Kauai ACTUALLY GF-safe room service came in handy (as I mentioned in Part 3). Thankfully, I did make it back to Toronto without a major reaction, but was violently ill about three days later (…related?)
Minus the last incident, all-in-all, it was an AMAZING honeymoon with lots of delicious and safe gluten-free items to eat. It can be difficult to travel with allergies or intolerances so it is helpful to plan ahead to make sure you will be comfortable while traveling (see previous post, ‘Tips for Safe GF Travel’).
Hope you enjoyed reading about my gluten-free experiences traveling to San Francisco, Waikiki, and Kauai (both at the resort and on-the-road). Feel free to share your gluten-free travel experiences below…
It took longer to go through baggage claim than to fly from Oahu to Kauai…and what a difference in scenery! With breath-taking mountains and greenery as far as the eye could see, the remote island- known as “The Garden Island”- inhabits only ~65,000 people! Now THIS was the Hawaii I pictured! I joked to my husband that the island looked like a piece of lettuce on the map and, boy, was it aptly-named. “Fresh,” “local,” “natural,” “organic,” “non-GMO”… these were all words we came across frequently in stores and restaurants. One thing was for sure: this was my kind of place!
When we arrived at our resort, the Grand Hyatt Kauai Resort and Spa, my husband and I were greeted with a traditional kukui shell necklace, and fresh-flower lei, respectively. While getting acquainted with the resort, we discovered that everywhere we looked was a great photo-op… very “postcard-esque” (if that makes sense). Take a look…
…See what I mean?! And the second picture is just the view from the lobby area (note: that is not a picture in the center… it is an actual open view straight through to the ocean!).
The gluten-free reputation of the resort preceded our stay… I had excitedly read all about it in a PR web press release and numerous reviews, so I knew about their GF Dining Guide at their various restaurants and lounges (with items helpfully marked “gf” right on the menus). While staying at this amazingly accommodating resort, these are the GF eats and treats I appreciated and thoroughly enjoyed:
“Popoi Bay Clubhouse”: Turkey clubhouse sandwich on Udi’s bread (toasted in a separate toaster). Since our flight got in late in the afternoon, we decided to grab a quick bite and settled on this restaurant overlooking the world-famous Poipu Bay Resort Golf Course. I did forget to mention “no cow dairy” on my sandwich so ended up with slices of cheddar, but luckily I do not have a serious allergy to milk, so I was able to easily peel them away with no reaction from the residue (not something I would risk with gluten whatsoever).
“‘Ilima Terrace”: All-natural hamburger on Udi’s toasted bread with oven baked fries + “Nonna iced tea” (=no sugar or sweetener). I was thrilled that there was Udi’s bread on site for my hamburger but disappointed when I learned that the fries were made in the same oil as other gluten contaminants. But to my delight, the server helpfully offered to request that the kitchen staff bake them instead of fry them so that they would not share the oil (Ummm… yes yes YES! I prefer baked to fried anyway so BONUS!). We actually ate here twice it was so good! Plus what an amazing view of the ocean (see image below) with white swans swimming around right in front of you (note: the resort also had black swans at the entrance which I had never seen before).
“Donderos”: The best pasta with bolognese sauce I have ever had (and I’m Italian – sorry Mom and Nonni!). The dish originally came with a little bit of grated cheese mixed into the sauce but, sensing my apprehension, the waiter notified me that the chef would prepare a separate sauce just for me! This dish was A-MA-ZING with a capitol A! I even sent my compliments to the chef (do people still do that?!).
“Tidepools”: Ribeye steak artfully-presented on a bed of assorted grilled vegetables. Absolutely delicious! Also wish I could have enjoyed my husband’s warm chocolate lava cake but sadly it was not GF or dairy-free (Pastel Bakery, can you get on that recipe ASAP?!) And the ambiance of this place was incredible…the GHK website describes it best: “Thatched-roof bungalows float above a koi-filled lagoon at the base of a waterfall to create romantic ambiance.” <sigh>
“The Dock” (pool-side and lagoon-side service): Assorted fruit, salad and smoothies well-earned after our first-time surfing adventure… all from the comfort of our lounge-chairs (“Put it on the room charge!”).
Grand Hyatt Lu’au: How many GF peeps can say that they have been to an authentic Hawaiian luau…and eaten?! ME!!! Thanks to the help of our concierge (shout-out to Holly!) and the knowledge of the kitchen staff and servers working the event, I got to enjoy a separate plate of grilled chicken and vegetables + a delightful sorbet. I was grateful that I did not have to pick off of the buffet, even though they identified the safe GF options and told me that I could go up first; I always feel safer knowing that whoever prepared my plate knew it was intended for someone with a severe intolerance. After dinner, the show was spectacular- highly recommended experience (whether you are staying at the resort or not).
Room Service: Mixed green salad with grilled chicken. This safe room service option came in handy the day I was “glutened” on-the-road (see part 4) and didn’t want to leave the room- just in case.
The resort also had some other dining options that we did not get to (…this visit): “Stevensons Library” (sushi and small plates); Yum Cha (Asian); Seaview Terrace; “Share the Stars” (exclusive beachside dining experience under the starlit Hawaiian sky). There was also a convenience store in the lobby area with assorted GF snacks.
Note: reservations are recommended by the concierge, so plan out your dining destinations beforehand as we did and you will have no problem at all! Also ask that they add a note about your dietary needs to alert the restaurant before you arrive (doesn’t hurt).