Gluten Free Eaters Not Welcome at the Party

The above photo is from a Super Bowl commercial a few years ago, which made fun of those who need to eat gluten free. Luckily, the ad was pulled relatively quickly, but the damage had been done. Seen by adults and children, it reinforced society’s perception that we’re “difficult.”

Children as Targets of Food Allergy Bullying

As I watched this ad, my mind thought of the more than 5 million kids in our country living with food allergies. Did you know a third of them, almost 2 million children, experience harassment every year because they have a dietary restriction?

Others taunt, threat, harass and ostracize these children because their bodies perceive food as a threat. Because the physical reaction is so serious, food allergies and Celiac Disease qualify as a disability, protected by law.

But It’s Just a Joke….

I see people comment this all the time. They say “no one would do this in real life.” However, there are plenty of stories where people HAVE done just that.

• Restaurant Owner Sent to Jail Over Food Allergy Negligence
• Family wins $200,000 Lawsuit Against Restaurant who Neglectfully Fed Her Allergen
• High School Football Player Changes Schools After Peanut Allergy Harassment
• College Student Pleads Guilty in Smearing Peanut Butter on Allergic Student
• Teen Charged with Assault After Attacking Teen with Food Allergen
• Three Teens Charged with Assault After Attacking Classmate with Pineapple Allergy
• London Child with Dairy Allergy Dies After Classmates Taunt Him with Cheese

I want people to remember that there 20 MILLION people in the US live with food allergies. While you may not have a family member who lives with a food allergen, it’s possible that a friend of yours does. Making rude jokes about this topic shows you’re not a safe space for their family.

Also, a reminder that your kids are watching and hearing the content you consume on social media. You may hear a joke like this and not say anything. But children, whose brains aren’t fully formed and don’t understand certain consequences, are watching. If you think it’s funny, it’s more likely they’ll treat another kid this way.

DYK Celiac Disease Is Covered Under Disability Law

Think that’s a stretch? Not really. A disability is defined as “physical or mental issue that seriously limits one or more major life activities.” When you have a peanut allergy and its presence affects your ability to breathe, I’d say that limits a major life activity.

Celiac Disease is considered one as well. When consuming gluten can affect your mental status, your hormone and nutrient levels, that is definitely a limit to daily function. Not to mention being able to go a day without constantly being on a toilet, it affects being able to hold down a job, etc.

Food Allergy Bullying is Not as Rare as you Think

When I first heard of food allergy bullying, I imagined it had to be rare. How could anyone do such a thing? To this day, I’m still affected by the story of Eleanor Garrow’s son, which I read in 2013 in Gluten Free and More Magazine.

Her son, who has a peanut allergy, was attacked by another child and intentionally smeared with peanut butter. This could have been a deadly experience. Per the article, he struggled emotionally for quite a while due to that abuse.

FARE, short for Food Allergy Research and Education, reported that “about one-third of kids with food allergies report that they have been bullied because of their allergies.” In a “2010 study by doctors at Mount Sinai Medical Center, 21% of kids reported being bullied by a teacher or other school staff.”

Sadly, it’s not just kids that are the perpetrators of food allergy bullying. There are stories of parents of non-allergic kids threatening to coat the backpack of child with their deadly allergy. In another story, a parent encouraged their child to walk down the hall, smearing peanut butter on the walls, after the school declared themselves to be a peanut-free zone.

Adults Are Not Immune from Being Bullied about Their Dietary Restrictions

Adults are not immune from these threats either. A young woman with Celiac Disease shared in a Facebook group that her “friends” retaliated against her by covering her car and property in wheat flour. I can’t even fathom someone doing this.

And of course, those of us with Celiac Disease have recently been the topic of jokes in the entertainment industry. It has all added to the growing lack of compassion for those with food intolerances.

What can we do to turn the tide? How do we stop bullying and grow compassion about the issue of food allergy bullying?

4 Things You Can Do to Help Counteract Food Allergy Bullying

Grow Awareness of Food Allergy Bullying

First we should start by explaining how serious food allergies and Celiac Disease are. FARE has created a PSA that can be shown on television and in schools. It’s also important to train teachers how to address the issue appropriately. Sometimes teachers use words to address why certain foods are not allowed in a classroom that actually increase the possibility of bullying. This article from FAACT also includes resources.

Convince Children to Tell You When it Happens

Food allergy bullying doesn’t get much attention because children are afraid to speak up. They fear if they address the issue it will draw attention to themselves or make the bullies angry. However, the only way to fix the situation is for your student to tell you. Constantly communicate with your child about how things are going. If they suddenly seem disinterested in school, this may be part of the reason why.

Stand Up For One Another – Get a Buddy

Many times the “positive” light in food allergy bullying stories is when a friend stood up for a food allergic child. Like in Charlotte’s story, having a friend keep an eye on their lunch box if they get up to use the bathroom can make a huge different. Standing up for one another also applies to us as adults. We need to be willing to “set others parents straight” when their speech can encourage misunderstandings or taking food allergies flippantly.

Know Your Rights

Your child qualifies for a 504 plan, as food allergies and Celiac Disease are covered as a disability,. A 504 plan is a binding legal document between parents and the school. It outlines how your child will be protected while at school.

What About Legal Representation?

Personally, I’m not usually one to seek out financial compensation. However, some acts are especially egregious, and legal representation may be needed.

I am a huge fan of Mary Vargas of Stein & Vargas. She’s handled large cases, and their offices are in DC and Maryland. Notably, she represented the child at Williamsburg, who faced discrimination because of his Celiac Disease. Buckfire Law in Michigan represents clients with Food Allergy claims.

As time goes by, it seems that society gets uglier and uglier. The greatest chance we have to make a positive change is to spread awareness and foster compassion. People pick on those that they feel are weaker. Let’s show them that we’re stronger, together.

Have you or your child been the victim of food allergy bullying? How have you handled the situation? Please share your strategies below so we can help each other.

Originally Published January 2017

The post Food Allergy Bullying and How to Stop It appeared first on MI Gluten Free Gal.

**Celiac Disease is an autoimmune disease, and not an allergy, but the food safety practices are the same for those with food allergies. To show the universal issues involving us, the word food allergy is used throughout this article. **

Sanctuary & Belonging

When you have Celiac Disease or a food allergy, navigating life can be stressful. We’re always second guessing, asking questions, and the day to day can feel like a burden. We are grateful when we find a place of refuge.

But sometimes church feels less like a sanctuary when your faith and food allergies collide. Sometimes our local church sanctuary feels nothing like a place of rest for those who are weary.  It has been said that food unites us, brings our communities together. But when you have a food allergy or intolerance, more often it makes you feel like an outsider.

My Celiac Disease can make me feel like an outsider.

Deep down we know it’s often unintentional. When you don’t live with food sensitivities, you don’t see the way it can become a stumbling block to someone’s faith walk.

Below are four key areas that are a hindrance with faith and food allergies . Maybe they impact you as well. Hopefully with a little conversation, we can open the eyes and ears of others and make it possible for all to come to the table.

Communion

To this day, I am still moved by a friend’s story. She was newly diagnosed with Celiac Disease, learning how to navigate life. Upon going to church, she realized that her disease kept her from communion. She recounted how she sat in the pew and wept deeply. An illness, not of her own doing, kept her from participating with others with whom she identified.

It makes me think of the lepers in the Old Testament, separated from their community, unable to worship God with others because of their disease. When communion is no longer available to me or those I care about because of food allergies, I want to stand and shout, “We are not lepers!” Please don’t exclude us.

I’m very blessed that my church offers gluten-free and allergen-friendly communion for all believers. When we first started attending our church, I would bring my own cracker and partake it on my own. But I still felt like an outsider, as I wasn’t really partaking with everyone else. Once I sat down with my pastor and explained how my faith and food allergies were causing a disconnect, we were able to create a solution together.

There are many ways churches can help others to worship safely through communion. Some may offer allergen-friendly communion stations. While the Catholic Church believe the host must contain wheat, they offer a  low-gluten host, made from pre-gelatinized wheat starch that tests below 20 ppm of gluten. No matter our denomination, we can arrange for food-allergy safe communion practices.

Children’s Ministry

“Let the little children come unto me,” Jesus says. It is so vital that churches offer a safe place for children with food allergies. If they don’t, it harms not just the child, but the whole family.

My friend’s son has Celiac Disease and is allergic to nuts. Her family had been active in their church for a long time. She took her child to Vacation Bible School, assured that they would be attentive of his food allergy needs. Imagine the mother’s horrific shock to see snack time involved Honey Nut Cheerios, peanut butter M&M’s and trail mix.

The mother was so shaken, she and her children left the venue immediately. The church didn’t handle the follow-up well, and the family didn’t attend church for months. If this can happen to someone who has been attending a church for years, my concerns are raised for food-allergy families attending a place of worship for the first time.

FARE, the Food allergy and Research and Education network, states that 8% of children have a food allergy. That breaks down to 1 in 13 children. Peanuts, tree nuts, shellfish and fish are allergens that most commonly cause anaphylaxis, which can cause a person to stop breathing and lead to death.

Because of this, it might be wise to simply not serve snacks that contain these allergens. Craft supplies must also be evaluated, especially as very young children tend to put things in their mouth. I’ve been told by church groups that they’ll worry about food allergies when they finally have a food-allergic child come to their class. By then, it may be too late.

Community Outreach

I live in a poverty stricken community. Our congregation has seen this need and started to offer community meals through our after-school program called Intersection. It is such a joy to work with these kids, to feel their joy when an adult cares about them. By offering family meals, we’re now connecting with their parents and building relationships.

But sometimes it’s hard for me to do that. Most weeks the meal is not safe for someone with Celiac Disease to eat. I again feel like an outsider. Sometimes it’s mentioned “At least there’s salad.”

Once I had a community member try to joke with me, asking if the church food wasn’t good enough for me, because I brought my own meal. It stung. I should have been able to shrug it off.  I’m an adult, but these issues are sometimes still hard to handle.

While it is impossible to anticipate every food allergy, steps can be taken to make the practice of faith and food allergies a little easier. The first is education. Learn about which food allergies are common and learn how to substitute ingredients.

Having ingredient lists next to prepared foods alleviates the anxiety of asking someone how something was prepared. Making simple dishes with minimal ingredients may allow more to eat a dish. While simple chicken, potatoes and green beans may not be fancy, it will go a long way towards feeding those who are are hungry.

Potlucks

Faith and food allergies collide most notably at potlucks. If you have a food-allergy, going to a potluck can be enough to induce a panic attack. Truth be told, most people I know with allergies avoid them all together. I will usually attend, but I will bring a main dish that I can eat and usually a side as well. We bring our own serving utensils and label our spoons and dishes gluten-free.

My husband is usually great in insisting that I get towards the front of the line, not because I’m “special” but because there is less chance of crumb-dropping or spoon-swapping. I am also blessed with a friend and fellow worshiper who takes my Celiac Disease to heart and makes gluten-free dishes that I can eat. To me, that is the greatest example of what being Christ-like is all about.

Inevitably, there’s always a dish that “looks safe” to me, but without knowing for sure I will pass.  A simple solution for this would be to ask all people to bring a copy of their recipe and lay it next to their dish. This allows those with allergies to verify a dish is free of allergens. It can also help to build relationship, as people ask for copies of recipes and cooking practices.

Discussing Our Concerns Allows Others to Come to the Table

Life is more than food and drink, and there are times when we train ourselves to enjoy those who are present instead of focusing on the food in front of us. For me personally, it can feel like I’m being a bit of a nag if I bring up my food allergies.

After all, I’m only one person, and why should others go to the trouble to meet my needs? My anxieties of how others will react also play a role. Maybe they think I’m being to picky or asking too much.

Then my heart breaks to think that other food allergy families feel the same anxiety. I’ve come to realize that by voicing my concerns about the difficulties between faith and food allergies, I may be straightening the path for those who are to come.

Maybe through bringing about awareness, I’ll be safeguarding a child from anaphylaxis or a visitor from feeling alienated. After all, aren’t we to be like our Heavenly Father, who defends those without representation, loves the foreigner, and supplies for their needs? With a little intentional planning, we can make our communal table welcoming and open to all with food allergies and intolerances.

What have been your experiences with worship and church? Does your church accommodate your needs? Have you felt the need to leave a church due to their lack of understanding? Please feel free to share your experiences, below.

Originally Published April 2016

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A Campus Full of Surprises

If I could sum up my visit at Oakland University in one word, I would say, “surprised.” I previously failed to appreciate the expanse and beauty of the campus. I always thought of it as the little college I passed by on my way to Trader Joe’s. Boy, was I mistaken. (Oakland alum, please don’t hate on me for being oblivious!)

I recently visited Oakland University, with my plucky side reporter Mr. Gal. (Excellent note taker, that guy.) We meet up with Mark Mccormick, the resident district manager for Chartwells. Chartwells runs the food service program at Oakland University and 270 other universities across the country.

How Many Students?!?!

While the Oakland University G8 dining stations initially drew me to campus, Mark provided us a fantastic tour of campus. We started in the Campus Center, which features a Chick Fil A (the first one in Michigan!), a Moe’s Southwestern Grill, and a Plum Market station. Plum Market proudly serves Ethel’s Baking Company Dandies!

From there we ventured to Vandenberg hall, the older dining hall on campus. They offer a variety of different options, in separate dining stations. Mark stated that 3,000 of Oakland University’s 20,000 students live on campus. Both on and off campus students use the dining halls.

What is G8?

Mark thoroughly explained the Oakland University G8 dining stations to us. While other meals are prepared in a shared space, all meals prepared at G8 stations use their own separate cooking space. The name “G8” comes from the concept of being free from the 8 most common allergens, as well as gluten. Pretty spiffy. Staff even use separate, uniquely colored utensils to serve all meals in these stations. Their is a protein, starch, veg and a composed cold salad every lunch and dinner.

In addition, they offer Udi’s gluten free bread and buns.  They have a dedicated gluten free waffle maker and gluten free waffle batter. I totally could eat those for dinner, too! Dedicated, separate toasters are available at these stations as well. A sign hangs above them, explaining to other non-food allergy students that are for food allergy needs.

How Do They Handle Other Allergens/Diets?

Glad you asked. As stated on their website, they feel it is their responsibility to “provide safe and appropriate meals for all students on campus when possible.” They even offer to go the extra step and “create meals specific to each student’s needs.” Read more about this on their Special Diets section of their website.

Cooks offer halal chicken options at the Oakland University G8 stations, and kosher wraps are available elsewhere on campus. Stations at both Vandenberg and Hillcrest displays menu items, as well as highlight dietary restrictions in those meals. Students easily find this information on the school’s dining app.

Welcoming to All

Fridays on campus are BUSY. Anyone can eat there, student or community member for only $5. And they’re open until 7 pm!! (These prices were as of 2019. I can’t find any updated prices on their website.) Despite that, everyone we talked to was just so NICE. Mark took time to talk to students. Chef Joey gave us his undivided attention as we asked further questions. I instantly felt at home there.

Chef Joey explained they don’t always offer gluten free desserts, but when they do, they get eaten quickly. I suggested he connect with Gluten Free Specialties in Rochester for some gluten free donuts. I appreciated how receptive he was to new ideas! He always encourages students to ask him questions and give honest feedback.

Check out this article in Gluten Free Living magazine for more tips on Navigating the Dining Hall while in college.

Gluten Free Options Outside of Campus

Looking to venture off campus? Whether dining alone or as a family, Rochester offers many gluten free dining options. Close to campus you’ll find Buddy’s Pizza, Jersey Mike’s and BD’s Mongolian BBQ. Down the street at The Village of Rochester Hills, eateries include Chipotle, Bravo! Cucina Italiana, Mitchell’s Fish Market and P.F. Chang’s.

Looking to do some gluten free grocery shopping? Wander through Whole Foods at the Village, or go across the street to Trader Joe’s. You’ll also find Gluten Free Specialties in Rochester, Michigan’s longest operated, dedicated gluten free bakery! Find donuts, bread, muffins and more at their storefront.

Oakland University Dining Locations and Contact Information

312 Meadow Brook Road, Suite 146
Rochester, Michigan 48309
(248) 370-3400 Website

So, what universities are you or your child researching? Have you found one outside of Michigan that’s top notch? Leave a comment below so we can help each other find more safe options! 

The post Oakland University G8 Dining Services appeared first on MI Gluten Free Gal.

**This is an interview with the owner. Please scroll to bottom of page for bakery address, phone number, website, email, and social media links.**

15 million people in the U.S. living with a life threatening food allergy. Here in the United States, manufacturers label their products for the Top 8 allergens . They are wheat, eggs, dairy, peanuts, tree nuts, fish, shellfish and soy. (See how we stack up to other countries in this infographic.) The Allergy table is a gluten-free bakery that accommodates ALL of these allergens, as well as sesame and coconut,

I learned about The Allergy Table from my good friend Jen Burch. Jen lives with Eosinophilic Esophagitis (EOE), which is a “chronic, allergic inflammatory disease of the esophagus.” Many times people with EOE have multiple food restrictions, and Jen trusts The Allergy Table for her dietary needs. While The Allergy Table does not have a storefront, you can often find them at farmer’s markets in the Rochester area. During Lent, she is one of many Michigan Gluten Free Paczki bakers.  Read more about The Allergy Table in this interview with owner, Jen Plumer.

1. ​What​ inspired you to become a ​b​aker​?​ Why the focus on gluten-free?

The idea for a gluten-free, allergen friendly bakery was born from my desire to create traditional baked goods for my son Aiden. He lives with over 20 food allergies, including wheat. Aiden also abstains from gluten, including barley and rye. He is very restricted in the things he can eat. His food allergies often limit his participation in social events.The focus was, is, and will remain gluten free for a few different reasons. First, because this is a home bakery, my son Aiden cannot be exposed to traditional flour.

Second, as the business has grown, I discovered many new customers came to us because they were looking for gluten free baked goods. They wanted delicious treats that had a light texture, which can be hard to find. The Allergy Table baked goods have become a staple for many of our repeat customers who tell us how pleased they. They are overjoyed finding a bakery that offers everything they were looking for in a gluten free product.

2. Are there other highlights of your products? Dairy-free, egg-free, nut-free etc?

The biggest highlight of our products is that our baked goods taste good. When people have dietary restrictions, they appreciate having a trusted resource for traditional favorites throughout the year. Each of our baked goods are free of the top 8 allergens which includes: Wheat, Gluten, Dairy, Egg, Peanut, Tree-nut, *Soy, Fish and Shellfish. We are also free of sesame as well.

The only ingredient we vary on in our baked goods is soy lecithin (oil). However, if one of our customers has a soy allergy we provide a substitute. Through custom ordering, we can accommodate people with other allergens outside of the “Top 8.” Every product we use has been carefully researched and selected for purity and quality to ensure the highest level of safety for our customers. We use GF Harvest Oats in our products, which are grown under purity protocol standards.

3. What steps do you take to ensure that your products are truly gluten-free?

We verify ingredients at the source. We carefully research products before baking. That research usually involves a call direct to the producer to ensure that there is no risk of cross contamination. In addition, we constantly monitor our ingredient producers regularly, ensuring that changes have not been made that can be harmful to our customers.

4. Can you share a story of a customer who’s been greatly impacted by your business?

I feel blessed with the privilege to impact concerned mothers more than anyone else. I know the struggle that “allergy moms” face with their children. Its no surprise when a fellow “Allergy Mom” hugs me with tears in her eyes, thanking me for creating The Allergy Table bakery.

As a former school teacher and an allergy mom myself , I understand the struggle moms face better than just about anyone. I love hearing stories about a child who enjoyed their first “safe” birthday cake or cupcake. I adore hearing from adults who have been missing out on bagels & cookies because of food restrictions, and now they can enjoy them like they once did. It justifies all that The Allergy Table does as an allergen friendly bakery, and encourages us to do more.

5. What would you like consumers to know about your products and your business?

I founded The Allergy Table with my son Aiden as the inspiration. The business was born from the desire to create a safe cider mill style donut that was gluten free, egg free, nut free. I felt determined to create a safe donut for him so he wouldn’t be excluded during a school field trip. Once I discovered that I could make a safe AND delicious donut, I decided to start experimenting with other traditional baked goods. Now I bake breads, bagels, cupcakes, cookies and more!

The Allergy Table is a home-based bakery in Rochester Hills, MI. We do not have a store front at this time, but this may change in the future. Currently you can get our products at the Downtown Rochester Farmers Market, bu check out Facbook page for dates. (We’re not always there very week.)

Location, Hours and Contact Information

The Allergy Table
Rochester Hills, Michigan
Hours Vary, Please Call To Schedule a Pickup Time
Place orders via Orders@theallergytable.com
(586) 873-0871

Website | Facebook | Twitter | Instagram | Email

The Allergy Table is one of many great, dedicated gluten-free bakeries across the state of Michigan.  Click this link to see a comprehensive list of all the gluten-free bakeries in Michigan, complete with interactive map! Follow me on Facebook, Twitter, and  Instagram to see the places I visit!

The post The Allergy Table – Top 8 Free Baked Goods appeared first on MI Gluten Free Gal.

A Very Scary Halloween

Halloween. When you live with a food allergy or food sensitivity, what frightens you more than costumes is candy. Does the candy in question contain your allergen? Did manufacturers produce this sweet on a shared line with an allergen? Does this candy contain undeclared gluten, which is found in wheat, barley, malt, and rye? What recently scares me most is faulty info based on the NIMA gluten sensor.

Halloween was unique for me in 2017. My husband and I drove a 20 foot Uhaul from Michigan to South Dakota, with our car in tow. (Confession – He drove. I “navigated.”) We chose to spend our vacation helping our friends move all their belongings 800+ miles away, due to a new job. No costumes for us. No decorated van passing out safe treats from our Teal Pumpkin Project – inspired stash of goodies. Therefore, I vicariously enjoyed Halloween through social media. From the comfort of the Uhaul (oxymoron?), I perused Instagram.

What is a NIMA Partners Gluten Sensor?

We were somewhere in the plains of Minnesota, between Rochester and Sioux Falls, when I noticed an Instagram post of a 100 Grand candy bar. What’s a 100 Grand Bar? Imagine a Nestle Crunch with a caramel layer inside. The post showed a 100 Grand being tested with a NIMA.

What’s NIMA?  It’s a portable electronic device that tests for gluten in food. How does it do this? In simple terms, you put in a pea-sized amount of the food you want to test in a capsule. The capsule contains a solution and you place the capsule in the triangular device, and it uses testing methods to detect the presence of gluten.

Not Everything You See Online is Accurate

So, what caught my eye was that results on the NIMA. The Instagram post showed a NIMA with a smiley face. This in theory means that the product is safe to eat. The person posting only had the small miniature 100 Grand Bar, but not the larger bag from which it came. While we plodded along I-90, I did a Google search for a 100 Grand Bar.

I was concerned because all the sites I saw (including Amazon)  stated that the bar contained crisped rice, which are made with “rice flour, sugar, BARLEY MALT, and salt.” For those that may not know, barley malt contains gluten. Therefore, the device should NOT have resulted in a “smiley face.”

I wondered “Did Nestle change their recipe?” My husband, who is completely a saint, agreed to pull off the freeway in Fairmont, Minnesota and let me stop at a grocery store to check. So I wandered into the store, and asked one of the incredibly helpful staff to help me locate one of these 100 Grand bars. Here’s what I found.

Nestle 100 Grand Bars Contain Barley Malt

Yep, barley malt. So I private messaged the owner of the Instagram account that posted the NIMA result. I shared this information. They updated their comments on their account, their blog post, and ultimately removed the image. (Why remove it? People were solely looking at the image of the “smiley faced NIMA” with the candy in question, and not the warning.)

But the question remained. How did this happen? Like any other technology, there can be limitations of use. Below is how NIMA responded (in 2017) as to how this could happen. (Names of other Twitter users blocked out to protect privacy.)

NIMA Sensors Cannot Test for the Presence of Barley Malt

So, there’s our answer. NIMA does not detect barley malt. So in theory, Kellogg’s Rice Krispies will come back with a smiley face.  This also means something with hydrolyzed wheat, such as soy sauce, could come back as being “safe.” This is something that definitely doesn’t bring a smile to MY face. 

What Other Limitations Do NIMA Testing Devices Have?

After a quick visit to the NIMA Partners website, their “gluten manual” states the following limitations

“NIMA Partners has not been validated on medication, cosmetics or non food items.” Therefore, be wary if you see an Instagram influencer use their NIMA to test medications, whether prescription or over the counter. Other NIMA limitations include:

Other Red Flags

In addition, their manual gives additional advice on how to test foods that are thick/ dense, dry/ powdery, and brightly colored. Foods in these categories may return inaccurate results. “Bright foods can interfere with the sensor’s ability to read the result. These foods should also be mixed with water to dilute the coloring.” This includes red foods, such as pizza sauce or marinara. 

Three Things to Remember

1. Ingredient Lists Aren’t Required on Mini Candy Bars

Here’s where the Instagram account that posted the original picture faltered. That person ONLY had one of the 100 Grand miniature candy bars. He / she did not have the larger bag from whence it came, nor did the mini candy bar have a complete ingredient list.

Mini bars, especially those passed out on holidays such has Halloween, do not always have a complete list of ingredients on the wrapper. If you question a food item, and the ingredients are not on the packaging, try to look it up online. ALSO – make sure to read comments on posts as well. Pictures and ratings can be deceptive.

2. Barley & Rye are Not Allergens Under FALCPA

The person who originally posted the image went by the “allergen warning” on the wrapper. The wrapper did not list barley as a potential allergen. Here’s the thing though. It doesn’t have to. Barley, as well as rye, are not one of the Top 9 allergens that must be declared under the FALCPA guidelines. (FALCPA = Food Allergen Labeling and Consumer Protection Act) The Top 9 include wheat, fish, shellfish, eggs, dairy, peanuts, tree nuts, soy and sesame. The person that originally posted the 100 Grand bar on Instagram relied on the fact that the allergen warning did NOT list wheat. They falsely concluded it therefore must be free of gluten. 

3. You are Smarter Than Technology

NIMA is a tool one can use to help make decisions about what we eat. However, it is nothing more than that. NIMA is not without its limitations. Results can have errors because a sample is too small, too large, or even because it is red. From above we can see that it can declare a food as “safe” when it is not. Cases have also shown that products can result in an “frown” even when a product is actually gluten-free. Read my thoughts on a restaurant study performed via NIMA testing, for more info. 

My Final Thoughts About the NIMA Partners Gluten Sensor

So here is where I voice my opinion. NIMA has become a controversial issue in the Celiac Disease community.  I try not to share my own opinion about the NIMA too often. Instead I attempt to share facts of how how it performs, and allow you to make your own educated decision. However, based on that evidence, I am not a fan of the device. I fear it leads to more anxiety about eating gluten free, not less. 

Safe Gluten Free Halloween Candy

Many sites exist that offer gluten free Halloween Candy lists. A few examples include- 

• Celiac Mama’s Gluten Free Halloween Candy List (updated Sept 2022)
• GF Jules Gluten Free Halloween Candy List
• Beyond Celiac Gluten Free Halloween Candy List

Do you own a NIMA? What do test with it? What holiday candies do you trust to be gluten-free?

The post NIMA Gluten Sensor and a Grand Halloween Mistake appeared first on MI Gluten Free Gal.

Helping Teachers Learn About Keeping a Nut Free Classroom

Most of my blog focuses on educating individuals and families about Celiac Disease. With a degree in Elementary Education, teaching comes naturally to me. Sometimes, this involves teaching my fellow educators as well. Today, I deviate a bit from my gluten-free guidance to discuss maintaining a peanut free classroom. With some training, we can make this process smoother for educators and parents alike.

1 in 13 Children Live with a Food Allergy

Educators have to be a jack-of-all-trades these days. Educator. Counselor. Sometimes we supply basic needs like socks and food. Because we do so much for our students, we constantly educate ourselves on new methods. We should also be educating ourselves about food allergies. One in 13 children live with some type of food allergy, so preparation on this issue is important.

Food Allergy Training for Teachers

Working hard to maintain a food-allergy or peanut-free classroom becomes “easier” when you realize the risk at hand. Educators (and all school personnel) should learn the signs and symptoms of an allergic reaction, as well as how to administer epinephrine in case of emergency.

FARE, the Food Allergy Research and Education organization, has a website full of resources for educators. This includes free online training. The Food Allergy & Anaphylaxis Connection Team also offers training for school personnel. In addition, the CDC offers guidelines on their Food Allergy Toolkit for schools.

Sunbutter as a Peanut Butter Alternative

America lives on peanut butter. From PB& J to peanut butter cups, Americans consume more peanut butter than probably any other country.

Insert SunButter, which is made from ground sunflower seeds. It is an excellent replacement for snacks in any peanut-free classroom. Not only is it peanut-free, it’s free from the 9 most common allergens, which comprise 90% of food allergies.

SunButter also contains less fat and twice as much fiber as peanut butter, however still contains the same amount of protein. SunButter even has a food service section to their website, so school cafeterias can use their product while maintaining federal nutrition guidelines.

Other Peanut Butter Alternatives

Other nut free spread options include WowButter (made from soy beans) and 88 Acres. 88 Acres products are made from sunflower or pumpkin seeds.

Food Allergy Bullying Awareness

The words we use to address food allergy situations are key. When we say “We can’t have (insert food here) because Johnny’s allergy requires us to keep a peanut-free classroom,” it may trigger food allergy bullying.

While this statement may indeed be factual, placing “blame” on Johnny may cause students to harbor ill feelings towards him. Upwards of 2 million children with food allergies experience bullying every year.

When having classroom parties, try to focus on foods that are free of the 9 most common allergens. (I share a list, here.) These include fruit cups, popcorn, or celery with SunButter. For a list of other peanut and tree nut free suggestions, visit the SnackSafely website.

Challenge: Eat Peanut Free for One Week

My husband’s school district made a bold move. They required all teachers to maintain a peanut-free classroom. (The district allows peanuts in the middle school and high school cafeteria.) It posed an interesting challenge as I daily packed my husband’s lunch. I’ve made a concerted effort to never pack foods containing nuts in his lunch.

I pack things like the Buddha Bowl pictured above, which uses a satay sauce made with SunButter.  I would encourage educators everywhere to eat peanut-free at school, even if just for a week. It truly creates an awareness of what your students might be experiencing. I use sunflower seeds instead of nuts in his trail mix, make SunButter and jelly sandwiches, and even make Asian food dishes using SunButter in a satay sauce.

Classroom Communication and 504 Plans

In spite of global social media connection, humans still struggle with true communication. Creating a peanut-free classroom takes communication from both teachers and parents. Parents should meet with the teacher at the beginning of the year to outline their student’s needs. Composing a letter to send home to other parents in the room helps as well.

I highly recommend having a 504 plan on file. This puts all concerns in writing so both sides know what to expect. Teachers can be proactive in telling parents about upcoming activities that include peanuts, so parents can bring alternatives to school. As a substitute teacher, I always appreciate communication about children who have food allergy issues.

Are you a teacher that maintains a peanut-free classroom? What tips would you share with fellow educators about keeping kids with food allergies safe? Does your child have a peanut allergy? What would you want their teacher to know? And if you have any SunButter recipes you love, please share them with me!

*This post was sponsored by SunButter. However my thoughts and passion for the safety of all with food allergies and intolerances are completely my own.*

Originally Posted March 2017

The post Helping Educators Keep a Peanut Free Classroom appeared first on MI Gluten Free Gal.

Photo courtesy of Michigan Photography, Austin Thomason

Fast forward to 2016. This Ann Arbor campus has started a new partnership with the Food Allergy Research and Education organization. FARE is the “leading national organization working on behalf of 15 million Americans with food allergy” issues. University of Michigan was selected as one of only 10 schools in the country to start a pilot program addressing food safety issues in dining halls and campuses. These universities and colleges will be collaborating and helping to define the best practices for all campuses, hopefully changing the future of dining for students with food allergies across the country. *

Lindsey Haas, dietitian for U of M dining services, gave me a tour of the South Quad dining hall. Walking through the cafeteria felt like walking through a fine dining restaurant. This is the intended impression, as the hall is set up with 14 “micro” restaurants, allowing students to choose from burgers and fries to middle-eastern fare and more. U of M hires classically trained chefs, all certified by the American Culinary Federation, to create their menus and oversee the cooking staff.

Photo courtesy of Margaret Clegg

While the decor is astounding, it is the food safety steps they’ve taken that are even more impressive. Each food station is self-sufficient and most food is made to order, allowing students with food allergies to personalize their meal. All prepared dishes use icons for vegan, vegetarian, MHealthy, GF and Halal, when appropriate.

Photo courtesy of Michigan Photography, Austin Thomason

The food station I was most impressed with at South Quad was the dedicated gluten-free room.(Bursley hall also has a dedicated room.) This separate locked-down room is stocked with gluten-free and other free-from foods. Students with Celiac Disease and other food allergy & sensitivity needs are given special access to this room through their MCard (student ID).  Before students are given permission for the room, they must undergo online training to reinforce steps in preventing cross-contact. The room is stocked with its own set of plates, silverware & cups, its own dishwasher, and even freshly prepared foods.

Photo courtesy of Michigan Photography, Austin Thomason

Safe gluten-free options go beyond the dedicated room. Students can take a crust from the room to the 24 Carrots station. There they will make it in a separate pan with separate toppings. This allows the pizza to be assembled and cooked in a controlled way. Students can also take bread and buns from the room and alert staff at the Wildfire station that they need a burger in a dedicated pan and separate area. All dining halls have gluten-free pasta and some sort of dedicated space where gluten-free options are available.

Their food-allergy preparedness goes beyond the kitchen as well. U of M dining has a database of over 10,000 recipes. Each recipe in this database is flagged with allergens as well as vegetarian and halal designations. Access to the food allergy status of foods is provided in two ways. The daily menu lists the foods served that day, along with “GF” designations, for every dining hall. The “My Nutrition” website allows students to use filters to search for safe menu items, as well as keep track of calories. Filters can be applied for the 8 most common allergens as well as pork, oats, and sesame. Filters are also available for gluten-free, halal, “Mhealthy”, spicy, vegan and vegetarian. MyNutrition  displays all ingredients for every single thing found in the dining hall.

Photo courtesy of Michigan Photography, Austin Thomason

What convinces a major school like the University of Michigan to get involved with such an in-depth program? Jim Baker, the new CEO of FARE, was an allergist through U of M and suggested they participate. University of Michigan is taking their allergy awareness one step further. They are one of more than two dozen locations around the country that serves as a FARE Clinical Network Center of Excellence. These centers will focus on research, create guidelines for patient treatment, and collaborate in a nationwide registry for the use of food allergy patients.
For those living with Celiac Disease, doctors at University of Michigan hospital are also hoping to start the first Celiac Disease Center in the state of Michigan.

Photo courtesy of Michigan Photography, Austin Thomason

So, as a parent what are your biggest concerns about sending your child away to college? As a student, what are the issues that you’ve faced or are concerned about facing? If you could tell the dining hall services at your local university one thing that would make living with Celiac Disease and/or food allergies easier, what would it be?

*(While Celiac Disease is not technically a food allergy, the work that FARE does in training and education greatly impacts the welfare of those needing to follow a gluten-free diet.)

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The Connection Between Celiac Disease and Infertility

Celiac Disease has over 300 associated symptoms, one of which is infertility. The cause of this is not known for sure. However there is anecdotal evidence to show an obvious relationship.

An Italian study showed that women with Celiac Disease had higher rates of missed periods than those without the disease. For most women with Celiac Disease, infertility resolves after starting on a gluten-free diet. Not me.

What NOT to Say to a Woman with Infertility

Often many will say, “Regardless of your infertility, you’ve been important to the lives of many children.” This is indeed true. I have been a youth leader, a nanny, a teacher, an aunt and “mom-in-arms” to many kids. In addition, I get the comments that I’m “still a dog mom.” They are adorable, but somehow still not the same.

Sadly, I’ve had other comments that aren’t as compassionate. The parents who have said to me, “You just wouldn’t understand. You’re not a mom.” Ugh. Once, someone even told me, “You’re lucky you don’t have children.” Ouch.

When Mother’s Day is Hard

There are the years when I’d rather hide from the world on Mother’s Day. Our lives often seem full of stress. Stress in our family, in our jobs, in our community, and even in our church.

My nerves can be so close to the surface that you might snag them as you simply walk past me. (People often think I’m “so nice.” Some times I think it’s just because I’ve learned what outward behaviors are socially acceptable.)

On Mother’s Day a few years ago, it was one of those rough years. The projector stopped working right before service. They couldn’t figure out why. It was literally working just before service started. The minister apologized for the technical difficulty and the inability to show the lengthy Mother’s Day video they had planned.

In that small moment, I thanked God for a busted projector.

In Support of All Mothers

If there’s one silver lining in my infertility, it’s that it’s caused me to want to support mothers in general. Maybe because I see what an honor and blessing and hard work it is. I also see how often they are maligned or diminished in our culture. Our mothers definitely deserve much more than one day of appreciation.

I think especially of food-allergy moms who take so many more extra steps to safe guard their children. A nice lunch or a new piece of jewelry can never compare to their sacrifice. Mothers need our support and encouragement everyday. They need to know the day-to-day monotony of repeating themselves is truly valuable. They need help carrying the fearful weight on their shoulders, wondering if they’re “doing this child-rearing thing” right.

Honoring All Women

So a challenge on this Mother’s Day. Please do honor your mother in as much as you are able. But honor the other women who have impacted you, as well. Teachers, friends, neighbors, etc. Do it every day you have breath in your lungs, because they choose to be an intentional part of your life. Honor them because they encourage you to be the best you can be.

May you have a blessed Mother’s Day, whether you are a woman, a man, or even a transgendered person. You are fearfully and wonderfully made. Your worth in this life is definfed in how you treat one another. Not in what titles you achieve. Never forget that.

Have you been affected by infertility? What has helped you in your emotional journey? What ways do you use your talents to nurture others?

The post Infertility, Celiac Disease, and My Mother’s Day Perspective appeared first on MI Gluten Free Gal.

Three Lessons Learned

I learned a few things about gluten free baking Saturday night. Well, not this past Saturday night. It was a fall day in 2013 when I first wrote this post. But regardless of a new recipe and better pictures, the lessons learned still apply.

1) If you’re going on a gluten free baking adventure, put away the clean dishes first. Otherwise, you may end up spilling flour everywhere, coating your newly cleaned dishes in a fine dusting of gluten-free grains. And having to wash them again.

2) Tea balls make a great small sifter for flouring muffin cups. I may never use it to make tea again. (See picture above.)

3) Intentionally baking for others, regardless of the food allergy, is a very real expression of love!

A Lot Has Changed

Back in 2013, I was a relatively new blogger. At that point, I penned less than a year’s worth of posts. Instagram and SnapChat didn’t exist yet, and I had yet to tweet. I didn’t even have a Facebook page for my blog. So four years ago when someone recognized my blog name at the point, it gave me goosebumps. If I’m honest, whenever anyone is excited to meet me, I still feel a bit surprised. So if we meet in person and want to really surprise me, tell me you read this post about a pumpkin muffin recipe.

The story begins with a lunch for visitors. Consultants really. Good people, not like the consultants from Office Space that just want to downsize your business. There were consultants wanting to help a church thrive to meet the needs of our community. Since I like to feed everybody and their brother, our pastor asked if I could help arrange lunch for the group. Sure, no problem. To support a local new business, we chose to order pizza. I thought about asking him if there were any food allergies, but I failed to follow through. Which is weird for me, because I always ask.

Always Ask

You can see where this is heading right? Sure enough, one of the consultants was gluten intolerant. I felt heartbroken. Then when she was super excited because she already followed my blog, I was crushed. After all, I know what it is like to travel and not have gluten free food. A small sense of panic can set in, not to mention the sense of being left out. Usually we learn to travel with food, but she wasn’t traveling solo and staying all weekend in a town she was unfamiliar with.

And I served a fellow person needing to follow a gluten-free diet regular pizza. Major face palm.

Muffins Make Everything Better

So the next morning I hustled to make a pumpkin muffin recipe just for her. I mean, after making her feel left out the night before, it was the least I could do? Right? She graciously accepted and thanked me over and over for trying to make her feel welcome.

Some people may think I’m silly for going to all this trouble, making a last minute pumpkin muffin recipe for a lady I may never see again. However, it truly is an honor. I think back on all of the friends and family who have taken extra care due to my celiac disease. My husband was the first- bringing me gluten free flours (and flowers) while we were dating. Dead serious. He’s been my biggest cheerleader ever since, even eating gluten-free in our home to keep me safe.

Who’s Your Cheerleader?

My friend Becky was one of the first people I knew who purposely stocked gluten free salad dressings and other condiments, on the off chance that we may come over for dinner. I can’t even begin to tell you how loved that made me feel, and I’m not sure I’ve ever told her as much. Or our friends Jen & Ben, who made sure to check all ingredients for their 4-year-old’s birthday party, so we would not feel singled out in any way.

Then there’s my (now former) neighbor brought me a tub of the  gluten free cookie dough for my birthday. Not an expensive present, but it was an intentional act of love, trying to meet my needs. For that reason (and literally hundreds more) we helped them move 800+ miles to a new home. She’s definitely worth a last minute pumpkin muffin.

It’s Okay to Speak Up

So many times, we as celiacs don’t say anything about our dietary needs. We say we don’t want to be a bother. Maybe a meal has failed us and we (literally) don’t want to go through the pain again. However, sometimes when we don’t speak up, we take away the joy from someone else who wants to make us feel loved. We all deserve to feel loved. Respected. Important. So if someone can do it safely, let them do it. In return, if you can go out of your way to make someone else’s day, do it. You won’t regret it.

Back to the Pumpkin Muffin Recipe

When I first wrote this back in 2013, I didn’t save my pumpkin muffin recipe. I think I created it from a Betty Crocker recipe, throwing in random leftover flours I had left. While resourceful, it doesn’t help if  you want to recreate this recipe for yourself.

I mean, there are loads of great pumpkin muffin recipes out there. Some are free of eggs and dairy like these gluten free vegan pumpkin spice muffins from Sarah Bakes Gluten Free. Some are loaded with cream cheese like these Healthy Pumpkin Cream Cheese Muffins from Veggie Balance.

Why I Love Dessert For Two

I chose to play with a recipe from one of my new favorite (non-gluten-free) blogs, Dessert for Two. I switched out the 3/4 c of flour she calls for in her Pumpkin Nutella Muffins with a blend of banana flour and rice flour. Because I had banana flour left over. Now adays, I substitute King Arthur Flour Measure for Measure in most of her recipes with success.

I also wrote this recipe with a blend of brown sugar and white sugar. You can do straight white sugar if you prefer. Since her recipe only calls for a 1/3 cup of pumpkin, that allows you to make other pumpkin goodies. For example, my egg-free gluten-free pumpkin chai snickerdoodles. Your egg intolerant friends will totally love you for it.

So there you have it. A pumpkin muffin recipe that uses the bits ends of what I have around. Sometimes the bits and pieces we have, however small, are more than enough to make a difference.

Print

Gluten Free Pumpkin Swirl Muffins

Ingredients

• 1/3 c pumpkin puree
• 1/2 c brown sugar
• 1/4 c white sugar
• 1 large egg
• 1/4 c canola oil Christine uses melted coconut oil
• 3/4 c. gluten free all purpose flour I recommend King Arthur Measure for Measure
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup Nutella or other chocolate spread I like 88 Acres

Instructions

• Grease 6 muffin tin wells with butter and coat lightly with rice flour. I like using a tea ball to do the dusting. It helps control the coverage and helps you get deep into the wells. If you would like to skip this step, you can use cupcake liners. Christine does.  
• In a medium bowl, whisk together the pumpkin, brown sugar, white sugar, egg, and canola oil or melted coconut oil. (I imagine melted butter could work too.) 
• In a small bowl, combine gluten free flour, pumpkin pie spice, baking powder and salt. Whisk well to make sure all ingredients are mixed together. A sifter may even come in handy for this. 
• Add the ingredients to the dry ones, and blend together until all of the flour mixture is incorporated. Gluten free batters usually benefit from a bit of a resting period. If the batter seems incredibly thick, you can add one tsp of water at a time to achieve usual muffin batter thickness. 
• Preheat the oven to 350 degrees while your batter is resting.
• Fill the muffin wells with a small scoop of pumpkin batter. I used a one oz Pampered Chef scoop, and then tamped the batter down by giving my muffin tin a few “gentle” whacks on the counter to level the batter. 
• On top of the batter, add approximately one teaspoon of chocolate spread. Fill muffin wells with remaining batter, and gently tap the muffin tin again to level the batter.  
• Finally add a touch of chocolate spread on top, and swirl into the pumpkin muffin batter. 
• Bake at 350 degrees for 20-25 minutes. Allow to cool before serving. 

When has someone gone out of their way to meet your food allergy needs? How did it make you feel? When you have taken an intentional step to make sure the needs of others were met? 

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