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Thank you to all who responded. We are putting together a resource list now and will be including additional resources. If you would like the list we are putting together you can email me directly and I will send it after the holidays.
Donna, Dunmore, PA
I find www.triumphdining.com
books by Jax Peters Lowell
Against The Grain (Henry Holt, N.Y.)
The Gluten-Free Bible (Henry Holt, 2005)
No More Cupcakes & Tummy Aches (Xlibris, 2005
My own website is www.jaxlowell.com
125 Best Recipes by Donna Washburn and Heather Butt.
Also, all of Carol Fensters.
Detecting Celiac Disease in Your Patients
American Family Physician March 1, 1998
http://www.aafp.org/afp/980301ap/pruessn.html
Gluten Sensitive Enteropathy-More Common than you Think
American Family Physician Dec 12, 2002
http://www.aafp.org/afp/20021215/2259.html
Danna Korn
Founder, R.O.C.K. (Raising Our Celiac Kids)
Author: "Living Gluten-Free for Dummies"
Author: "Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living"
Author: "Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy,
Gluten-Free Children"
She also has a FREE support group for families -- it's the largest support group -- called ROCK (Raising Our Celiac Kids) -- see www.celiackids.com for info. Her other site is www.glutenfreedom.net
the gluten-free bible is my number one favorite
also good is the book "waiter is there gluten in my soup?"
I also liked sillyyak.com
I also like the Columbia website and the University of Maryland website.
I would like to submit the books on my web site for your consideration:
Wheat-free Gluten-free Dessert Cookbook
Wheat-free Gluten-free Recipes for Special Diets
Wheat-free Gluten-free Reduced Calorie Cookbook
Wheat-free Gluten-free Cookbook for Kids and Busy Adults
Plus the newly released "Newly Diagnosed SURVIVAL KIT"
Connie Sarros
Gluten-free Cookbooks
www.gfbooks.homestead.com
http://maelstrom.stjohns.edu/archives/celiac.html is a site I use all the
time... like right now. :-) 'Dangerous Grains' is a good book.
There was an article in the Wall Street Journal (Nov. 1, 2005;
page D4) about the growing popularity of GF foods for
people with celiac.
2. FYI- I wanted to share a new resource: Let's Eat Out! Your Passport to Living Gluten and Allergy Free written by Kim Koeller (a celiac) and Robert LaFrance (a restaurateur).
www.glutenfreepassport.com - My Colleague, Shelly actually wrote this:
As someone who lives with food allergies and frequently travels, I
understand the many challenges of eating away from home. This practical
reference guide is a MUST READ for anyone with food sensitivities or celiac
disease."
-Shelley Case, BSc, RD - Consulting Dietitian, Speaker and Author of
"Gluten-Free Diet: A Comprehensive Resource Guide."
3. This article was in our newspaper yesterday.
http://www.newsday.com/mynews/ny-fdcov4493219nov02,0,4708065.story
4. Gluten-Free Living Publishes an In-Depth Analysis on How the New Food Allergen Labeling Law Will Affect Celiacs Gluten-Free Living takes another look at salad dressings, glucose syrup and modified food starch.
(PRWEB) November 1, 2005 -- Starting January 1, 2006, food processors will have to label in “plain English” the top eight food allergens, including wheat. Wheat is also the most common source of the gluten protein that those who follow a gluten-free diet have to avoid. Previously there were several FDA labeling exemptions that allowed processors to leave wheat, and thus gluten, off the label. These exemptions made it very difficult for people with celiac disease to choose safe foods.
In the special section on the new law, Gluten-Free Living also reports on how it will affect food companies. “New Year, new labels” uses an actual food label to show celiacs the two different ways of reporting gluten-containing ingredients. Associate Editor Amy Ratner also explains why “wheat” might show up on a label for a product originally considered gluten-free. Editor and Publisher Ann Whelan explores what “gluten-free” on a label really means and explains the need for a universal definition of gluten-free.
Salad dressing and vinegar continue to be an area of major confusion for celiacs and “Toss Worries Away” will give celiacs great peace of mind. Whelan, known nationally for debunking many food myths, tells readers that the vast majority of salad dressings and vinegars do not contain gluten. More importantly, she explains why.
“When wheat is not a worry” looks at the science of food processing as it relates to ingredients such as glucose syrup and modified food starch and explains why they are gluten-free. The Editors also answer reader’s questions about ketchup, mustard and even milk. A vendor news page, “New for you,” features gluten-free products just out on the market—including a quick and easy microwaveable chocolate cake.
Practical information is available on the Gluten-Free Living website as well as back issues and a starter kit for newly diagnosed celiac. For more information, call 914-741-5420 or visit www.glutenfreeliving.com.
www.celiacchicks.com
www.foodallergy.org
www.glutenfreerestaurants.org
www.glutenfreeda.com
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