Positive Quotes from Kids With Celiac

I am so excited for this post! Throughout the years I’ve chatted with several children who have Celiac Disease. Each one was bright, well spoken, and empathetic, and they inspired me to create this post. I recently sent out messages on the facebook and twitter-verse asking parents to chat with their kids about the positive side of Celiac Disease and send me what their kids had to say (thanks to everyone who participated!). These kids are the BEST. While I’m stressing about food to eat at a wedding, these kids are conquering the universe! I hope this post will be inspiring to both children and adults. It’s certainly been inspiring to me. 

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What is the best part about having Celiac Disease?

  • “You get to see your insides on pictures after the biopsy”
  • “You feel amazing!” (10 years old, diagnosed 1 month ago)
  • “The best part is you are aware and can fix the problem so you feel better.”
  • “I don’t have to be sick” (9 years old, diagnosed at age 3)
  • “My mum makes me so many different foods I don’t feel I am missing out.”
  • “At class parties everyone else gets store bought cupcakes, but I get homemade cupcakes that are way better.”
  • “I get bigger treats” (4 years old, diagnosed 8 months ago)
  • “The gluten free pizza tastes better than the pizza with gluten.” (6 years old, diagnosed 1 week ago)
  • “You don’t have to share your yummy food as most think gluten free food is not good and has no taste.”
  • “If there is a food that I really don’t want to eat at a party, I can just say – hmmm, I’m not sure if that is gluten free. Sorry I can’t eat it!”
  • “I don’t eat a lot of junk food and other foods that I know I shouldn’t eat that much.” (9 years old)
  •  “I am a kid that likes to eat” (7 years old, diagnosed at age 3)
  •  “Sometimes I get bigger treats than the other kids” (7 years old, diagnosed at 18 months)
  • “I feel special because mum makes everything at home for me, and my brother and dad have to eat the same food! hahaha”
  •  “That I’m like my mom” (8 years old, diagnosed at age 3)
  • “I love going to the Allergy Show in London with my mom every year. I like trying all the different foods – especially pizza! – and also meeting up with my mom’s Twitter friends. Also I love eating out at safe restaurants.” (11 years old, diagnosed age 5)
  • “The best part of having Coeliac Disease as a 17 year old is that I don’t have to share my food! I also love sharing my food finds on Instagram and in Facebook support groups. There’s a community that I would never have been involved in without having Coeliac Disease.”
  • “You are not like everybody else. We are different.”

What is better now that you eat gluten free?

  • “I don’t feel sick anymore” (9 years old, diagnosed at age 3)
  • “Much less pain! More people are beginning to understand what it’s like for me. The ready made food is always improving too.”
  • “I don’t really remember eating gluten containing foods. I’m learning new cooking and baking skills which I love!” (11 years old, diagnosed age 5)
  • “You don’t throw up.”
  • “Everything because I feel better and I can eat cake!”
  • “I always get to take my own food and I always know I will have food I like for lunch in school.”
  • “I’m not sick anymore! I prefer natural gluten free foods to begin with, like fruits and vegetables” (9 years old)
  • “I’m not throwing up anymore and it’s better for my body.” (6 years old, diagnosed 1 week ago)
  •  “More cheese!” (his parents are vegan) (10 years old, diagnosed 1 month ago)
  •  “That I don’t get sick” (7 years old, diagnosed at age 3)
  • “My health. I feel better all around” (4 years old, diagnosed 8 months ago)
  •  “I don’t have any more tummy aches” (8 years old, diagnosed at age 3)
  •  “I’m not so sad” (7 years old, diagnosed at 18 months)
  • “I make healthier choices because I guess I don’t have a choice. It forces me to eat better because I can’t eat the pizza and junk food that kids eat at birthday parties.”
  • “Now I eat gluten free I don’t feel ill at all, I have energy again, and I don’t feel sick constantly. I also know I’m not making my insides unhappy!”

What would you want to tell other kids your age who just got diagnosed?

  • “You are not alone. Don’t need to feel different.” (4 years old, diagnosed 8 months ago)
  • “It’s nothing but food so it’s no big deal.”
  • “You can make almost anything without gluten.”
  • “It’s a-ok and you can eat lots of things even cake and sometimes it’s even better than regular cake. Can you tell I like cake?”
  • “It’s okay, you just have to get used to eating gluten free. There’s a lot of great gluten free foods out there. I don’t feel like I miss anything.” (9 years old)
  • “It gets better! I cried at first but it’s really not bad.”
  • “That gluten free foods are good” (7 years old, diagnosed at age 3)
  •  “It feels easier the longer you have it” (8 years old, diagnosed at age 3)
  •  “You’re not the only one and there are other Celiac kids” (7 years old, diagnosed at 18 months)
  • “If someone is teasing you about the food like ‘You can’t eat gluten’ you can say ‘hey stop it!’ If they don’t stop you can tell their parents.” (6 years old, diagnosed 1 week ago)
  • “Don’t be scared, the food isn’t as bad as everyone thinks and in some cases it’s easy for your mum to make your favorite food gluten free.”
  • “Our cupcakes are way better than grocery store cake.”
  • “Don’t be worried. You’ll miss the foods you used to eat, but it will get easier. Always read labels and ask lots of questions when you eat out.” (11 years old, diagnosed age 5)
  • “As a 17 year old, you think it’s awful but honestly it’s not bad at all! There are groups that have events and provide support. Socially, your friends will understand and accommodate you but you have to stick to your guns and be gluten free because it’s what your body needs!”
  • “It’s not as hard after you get used to it” (9 years old, diagnosed at age 3)
  • “Class parties where everyone is eating cake except for you may suck at first, but in a year or so you’ll realize that it’s not a big deal at all. I don’t care now. I can eat a cupcake anytime.”
  • “The most important thing is to understand about Celiac and understanding everything you can and can’t eat so then you can educate others when they ask you questions.”
  • “It’ll be o.k.” (10 years old, diagnosed 1 month ago)

Do you have a child/teenager with Celiac who would like to contribute some positivity? Leave a comment or send me an email, and I’ll add their quotes to the list! TastyMeditation@yahoo.com


Bonus Giveaway – Better Battter

It’s hard to summarize how much I love Better Batter – their high quality, allergen-friendly mixes; the story of the founder’s autistic son speaking his first sentence after being diagnosed with Celiac Disease and going gluten free; the fact that they donate 10% of their net profits to social and charitable causes; their financial aid program to provide discounted gluten free products for low income families, families that have children with autism, college students, and households with extraordinary circumstances – seriously how can you not love this company?

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Quick Better Batter facts:

  • Certified gluten free
  • Made in a facility that is free of milk, egg, peanut, tree nut, wheat, soy, fish, crustacean/shellfish, mustard, sesame, and corn.
  • Most products do not contain sulfites
  • GMO free
  • Kosher OU Parve
  • No dyes or artificial flavors/preservatives
  • Vegan appropriate
  • Packaged in recycled and recyclable boxes, printed with vegetable ink (cool!)

Better Batter’s product line includes:

  • All Purpose Flour (cup for cup)
  • Seasoned Flour
  • Pancake & Biscuit Mix
  • Fudge Brownie Mix
  • Yellow Cake Mix
  • Chocolate Cake Mix
  • Corn Free Powdered Sugar
  • Gift Cards (great for the holidays!)

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As I make my way through trying all of Better Batter’s products, I recently baked their brownies for a wine & dessert night with a friend. I thought I was being productive by baking them in advance and freezing them, but you know what happens with delicious brownies are calling to you from the freezer for an entire week. These brownies were just TOO GOOD. Needless to say, they didn’t make it to the dessert night. #sorrynotsorry

To purchase Better Batter products – check local stores, order directly on www.betterbatter.org, or purchase on amazon.com (prime eligible).

GIVEAWAY! One lucky winner will receive a $10 e-gift card for betterbatter.com! Enter via the rafflecopter link below. Continental US residents only. Giveaway ends Friday May 19th at 11:59 EST.

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Visit my Instagram for an extra giveaway! A different winner will be chosen there!


Disclaimer: I received samples of these products, but I was not paid to write this review. All opinions are my own, and I only recommend products that I, myself, use and love.

The Celiac Project Podcast – Navigating the Holidays & Giveaway

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Do you find the holidays to be challenging as someone who lives a gluten free lifestyle/has Celiac Disease? I understand. That’s why I’ve teamed up with Mike and Cam from the Celiac Project Podcast. In their latest episode we chat about:

  • The five-seven types of people you may encounter at parties
  • Our favorite tips to help you have a happy and safe holiday
  • Tips for non-GF family members listening to the podcast

Click HERE to listen to the full podcast or download in iTunes/Google Play Music.

Celiac Project

Many of us have family members who don’t understand Celiac Disease. Maybe they don’t want to take the time to learn about it, and perhaps some don’t think that Celiac is a big deal. In these cases, my favorite resource for discussing Celiac  is The Celiac Project documentary. The DVD is both informative and highly emotional. It clocks in at 60 minutes – requesting that your family sit down with you to watch a documentary for an hour is pretty reasonable. It’s not like you’re asking them to run a mile backwards in heels. Perhaps the visuals and interviews with others who have severely suffered from Celiac Disease will help your loved ones understand you better.

Limited Holiday Special – purchase the DVD for $19.95 (includes shipping. Normally $29.95). Order here:

http://www.celiacproject.com/the-celiac-project-film/order-dvd/

Order now to have for the holidays!

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GIVEAWAY! The Celiac Project Podcast is giving away one copy of the documentary on DVD. Enter via the rafflecopter link below. Continental US only. Giveaway ends Friday December 30th at 11:59pm EST.

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Disclaimer: I was not paid to write this. All opinions are my own, and I only recommend products that I, myself, use and love.

The Cross Contamination Myth Buster – BUSTED

One of my readers sent me this article (The Cross Contamination Myth Buster by Dimitrios Douros) and boy did it make our blood boil. It was originally published in 2014 but was reposted yesterday, and some Celiacs online are responding positively to it. I urge you to read it and while doing so know that it is 100% bull****.

A look at just a few of the MANY issues that I had with this article:

  1. He claims that we should be able to wash gluten off of any surface because proper washing can get rid of bacteria such as e. coli and salmonella.

Gluten is not bacteria. It has different properties. Gluten has a very odd sticky texture that is notoriously difficult to get rid of, especially on porous materials or equipment like colanders that are difficult to clean anyway.

  1. Using “first grade arithmetic” Douros has attempted to calculate the number of mg of gluten that may be left behind on a washed wooden spoon and the amount of flour in the air that might land on a pizza. He then claims that a once-glutened-then-cleaned wooden spoon and airborne flour would still make any affected food test to less than 20ppm.

How does he know how much flour this is? Has he measured what 1/5 of a grain of wheat looks like? This is a very complex, truly scientific topic that needs thorough laboratory testing done. What is his source? Can that source be trusted? I know many people who get sick from both of these things, and those migraines, stomach aches, and trips to the bathroom are not figments of their imagination.

  1. In reference to gluten free products that claim to be produced on the same equipment as wheat – “The only chance of cross-contamination is in the first few batches of the product to go through the line, batches that most, if not all, manufacturers test and discard if found to be cross-contaminated.”

Haha, that’s funny. Most manufacturers test for gluten? NOT A CHANCE! I talk with many companies that claim their products are gluten free, are made on shared equipment, and they DO NOT TEST AT ALL. Many other companies simply do not care because they are not targeting the Celiac market, so no, they will not discard products that they find perfect acceptable. They have a warning label on the package to cover their butts

  1. “You ask for your salad without the gluten item. And wouldn’t you know it when the salad comes you see a big pita wedge right on top!….I will remove the pita or pick around the croutons and eat the salad without a worry about getting ‘glutened’….During baking, the gluten is completely bound up in that pita or in the croutons—it is not going to come loose just to contaminate me.”

Okay NOW he claims that gluten is sticky??? This is when I wanted to throw my computer across the room. This is Celiac Disease 101. Gluten is completely bound up in the pita? Crumbs don’t fall off? Here’s an idea – take a paint brush, dip it in red paint. I’ll tell you that the paint is completely bound up in the paint brush, so swiping that brush all across your face won’t do a thing. Go ahead. Try it.

This guy should also watch my video “What is 20ppm?” to see how little it takes to cross contaminate a food.

 

It is 100% IRRESPONSIBLE, DANGEROUS, and DAMAGING to the Celiac community to tell them that cross contamination isn’t a big deal, that it’s okay to pick croutons off a salad, that all manufacturers have high quality cleaning practices and test their products.

We all have different sensitivity levels when it comes to outward symptoms. However, I know many many Celiacs who react to less than 20ppm. Shared utensils, flour in the air, croutons in salads – all of these things have made many of us sick. This guy doesn’t seem to be that sensitive. He is not a myth buster. He is writing about his sensitivity in the gluten free world. He does not represent us as a whole and should not be publishing an article like this claiming that he does.

Some Celiacs out there will read this article and trust it because they want it to be true. They want life to be easier. And then they will go to a restaurant and tell their friends and the waiter that cross contamination isn’t a big deal. And that hurts all of us. That creates more people who will tell me that I’m crazy or overreacting, when in reality I’m right and desperately trying not to get sick. This article and its assumptions are insulting to the Celiac community.

(Mic drop)

The FDA quilt has a whole lot of holes in it….

Okay, I’m frustrated.

A few weeks ago I went to the Fancy Foods Festival in NYC. There were literally thousands of booths there. Companies came from all over the world. I was well aware that this was not a gluten free event but that there would be many gluten free companies present. Always excited to learn about new products, I practically sprinted across the expo, quickly nixing booths that displayed bread on their tables and other red flags. I sought out booths that had a gluten free label/certification displayed or had foods that should be naturally gluten free. At every booth I approached I asked if their foods were gluten free and (very specifically) if they were made in a dedicated gluten free facility.

I took home dozens of business cards from companies that were interested in being featured on my blog. I emailed about twenty of these companies to confirm their gluten free status/dedicated facility, and you know what? I threw half of those cards away. The conversation would go something like this:

Me: I was told that your products are gluten free and made in a dedicated facility. Could you confirm this?

Company A: YES WE ARE GLUTEN FREE!!!

Me: Great, do you have a dedicated facility? GF certification? How many ppm do you test to?

Company A: We don’t test, no certification, gluten-containing products are made on the same equipment. BUT WE ARE GLUTEN FREE!!!

Or

Company B: YES! All of our products except one are gluten free. That one is made in a separate facility to prevent cross contamination.

Me: Great! So that means that your gluten free products are made in a dedicated gluten free facility?

Company B: Actually, none of our products are gluten free….

Or

Company C: We are gluten free! Our facility and co-packer can’t make any cross contamination guarantees, but they clean, so all is good.

Or

Company D: Shared equipment, shared facility, no certification, but we test our final product for gluten once a year!

(This company got annoyed with me when I said I didn’t want to review their products – “But we meet the FDA standard!!”)

And some of these companies actually advertise their products as gluten free on their label! That is the problem with the FDA ruling. Companies are not required to test their products for gluten or have dedicated facilities/production lines. But if their products happen to be tested, they must test under 20ppm.

And those disclaimers that say if a product is made in a facility/on equipment that also processes nuts, milk, soy, wheat, ect? – That is a voluntary label. Companies are not required to list any of that information. In fact, I’ve come across a company that shares their gluten free line with wheat-based pretzels – they exclude wheat in that voluntary statement yet list the other allergens that are present. What???

There needs to be better standards for gluten free products. Today, gluten free does not always mean Celiac safe, though it should. (And don’t even get me started on restaurants – “Our fries are gluten free but made in the same fryer as breaded items”…great….) There are so many holes in the FDA legislation. We deserve better. But until that happens, we need to know how to protect ourselves.

So my advice to you – when you see a gluten free label without an official certification stamp, do not take it for face value. Call or email the company. Ask if they have dedicated facilities/equipment, if they test for gluten, what they do to prevent cross contamination. Use your judgment. If it doesn’t meet your standards or something feels fishy, move on to a brand that you can trust.

Stay safe, my friends.

Celiac Awareness on NBC Nightly News!

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Were you watching NBC Nightly News last night? If so, you saw myself and Antonella from Krumville Bake Shop chatting about Celiac Awareness!

In this two minute feature, Morgan Radford discusses how often Celiac Disease is often overlooked/misdiagnosed and how symptoms are not just stomach-related.

In case you missed it, you can now watch it online HERE!

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Want to know what Morgan was eating at the end of the episode that was so good? It’s my recipe for Feta, Basil & Olive Bruschetta made with Krumville’s focaccia bread! It’s up on Krumville’s blog – get the recipe HERE!

What Does 20ppm Look Like?

“You can have just one bite of this pizza, can’t you?”

“You won’t get sick if we use the same serving spoon.”

“Come on, a crumb can’t get you sick. I’m sure that’s not true.”

We’ve all heard these phrases many times. And we’ve defended ourselves with the number 20ppm. The FDA requires that gluten free food contain less than 20ppm gluten, and many Celiacs cannot tolerate even that amount. But what is 20ppm and what does that look like?

Beyond Celiac has a handy “Getting Started Guide” that explains it pretty well, but I’m a visual person and wanted to go even further. So I made this little video – join me and see exactly how small 20ppm is!

“What is 20ppm?”

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On Relationships…. “Celiac Disease is your problem, not mine”

One of the questions that I get asked the most is “How did your friends and family respond to the news of your Celiac diagnosis?” When I was first diagnosed I had heard many horror stories of significant others/family members being…less than kind. I thought that my situation was pretty good – Mom was going gluten free with me; Sister was looking up the best gluten free cupcake recipe; even crazy Grandma bought me a gluten free cookbook (she bought one for herself, too – “I think I have a touch of the Celiac.” Great, Grandma…..). The place where I struggled was in one particular relationship. “Jessica, what’s your boyfriend like? Is he supportive?” I remember giving a lot of painful smiles. Let’s call my then-boyfriend Mike.

My doctor was thrilled with my progress. I was his star patient. He marveled at my positive attitude and how seamlessly I’d integrated the gluten free diet into my lifestyle. I began baking delicious gluten free chocolate chip cookies (Mike’s favorite) and compiled a list of dozens of gluten free restaurants in my city. Yet despite my many efforts to make going gluten free a positive experience, Mike always found ways to put me down. 

He started complaining – said that I was never all that sick to begin with and refused to believe I could become ill from things like crumbs, shared cooking utensils, or a kiss. He complained about not being able to eat at any restaurant we happened to stumble upon. He raised his voice at me when (after he ate gluten-filled Chinese food) I kissed him on the cheek rather than on the lips. He told me that he hated my diagnosis and wanted to be able to kiss me whenever he wanted to. “This is your problem, not mine,” he said. 

I finally came to terms with reality. This was not going to work. No matter how many times I explained Celiac and asked for his help, he showed me that my health wasn’t important to him. And this was something that I generally had control over – I had turned my life around without the need of medication or surgery. In the future, what would happen if I were diagnosed with something more serious? Would he love and support me if I got cancer? Developed Alzheimer’s? My guess is no. 

I am happy to now have a boyfriend who is supportive of my needs and knows that my health is a priority. Towards the end of our first date, the topic of food came up. Hesitating slightly, I told him about Celiac Disease, preparing myself for the familiar eye rolling and huffy attitude. But it didn’t happen. “Oh one of my old roommates has Celiac Disease.” It was a non-issue. The first time he made dinner for me at his apartment (if you ask him about it he’ll blush and say that grilled cheese and soup from a carton is hardly “making dinner”) he went to the store and bought a loaf of Udi’s bread and a new pan/spatula to be used only for gluten free cooking (#SoThisIsLove).

Our loved ones may not fully understand the pain, confusion and stress that can be associated with Celiac Disease, but we can and should expect acceptance and kindness. My dear grandparents always forget that you cannot wash breadcrumbs off of meat, but they care and try to understand (and they are not offended when I don’t eat their chicken).

No one berates people with cancer. No one tries to convince someone who is prone to seizures that just a little bit of strobe lighting can’t hurt them. No one refuses to believe that heart attacks don’t exist. Why do people think it’s okay to do this with Celiac sufferers? Making fun of and belittling someone’s medical condition is emotionally abusive. Enabling them to forgo their treatment is wrong.

I can de-friend Mike on Facebook, but similar issues with close family members are difficult. Be vocal about your needs. Be patient with them (it’s a learning process). But in the end, always put your health and safety first.

Happy Valentine’s Day / Is Kissing Gluten Free?

I love Valentine’s Day – in the middle of the grayest, coldest (2 degrees here in NYC!), dreariest, and most depressing month suddenly there are pink and red hearts everywhere! And chocolate! Plus, it is never a bad thing to tell a loved one that you care about them.

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(Gluten Free cupcakes I made for my sweetie!)

But for those of us with Celiac Disease, we have to be extra cautious. Not just about food – but about a simple kiss from a loved one. When I was first diagnosed this topic was only just beginning to surface on gluten free message boards. My boyfriend at the time thought I was making it up – “There is no way you can get glutened from a kiss if I eat pretzels.” Yes, it’s possible. And yes, I did. (We have since broken up, thank goodness)

Other ways you can get glutened:

  • Giving Aunt Franny a kiss on the cheek. Is her foundation and blush gluten-filled?
  • Your gluten free girlfriend has gluten-filled lipstick.
  • Your gluten free guy/gal brushed their teeth with toothpaste or used mouthwash that contains gluten (yes, some do!)

Admittedly, it is an annoying and embarrassing task to ask a new sweetie, “Umm….what have you eaten in the last five hours?” and to skip a kiss goodbye because the bar you went to had your sweetie’s favorite ale.

Luckily, Kris (my now boyfriend) got it right all on his own. He leaned in to kiss me after drinking a beer, and it dawned on him – “You could get sick if I kiss you! Wait, what if I brush my teeth? Or how about I just eat gluten free when I’m with you? Is that okay?”

Yes, boyfriend. That is totally okay with me. 🙂

He humorously tells this story at dinner parties – “I can’t get any action if I eat gluten! So I keep a toothbrush at the office. Or I just eat gluten free. Do you know how great gluten free food is? Let me tell you about our favorite restaurant…”

Best. Boyfriend. Ever.

Happy Valentine’s Day!

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A side note: if you’re looking for some fabulous gluten free/allergen friendly lipstick, check out my favorite – Red Apple Lipstick. Bonus for my readers – get 22% off orders of $50+ with code “TastyMeditation”

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Cheerios Recall…here we go

I’m sure that many of you have already heard the news that has been tearing through the Celiac/gluten free community this week – General Mills recalled 1.8 million boxes of “gluten free” Cheerios due to the presence of wheat.

Why the quotation marks around the words “gluten free”? Because since General Mills announced their lot testing and gluten-removal process, I have been very skeptical. My concerns proved to be valid on Monday when General Mills made their announcement.

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Now two days after the recall was announced, there are still so many questions:

– How did 1.8 million boxes – 13 days worth of production – slip through your testing? (Their testing is obviously not sufficient) Do you continue to plan on testing your products this way?

– What are you doing to clean that facility now that the gluten free production lines have been contaminated?

– These lines have been contaminated since July – does that mean that all of the Cheerios made at that facility since then are unsafe?

– This mistake slipped through your fingers without you noticing – how many other times could this have happened?

– Why did you not take the complaints of people getting sick seriously? (Their response was that people were reacting to the oats or fiber content)

I must say that it saddens me to read comments online about people wanting to give Cheerios a second chance. “Switch to Freedom Foods – their cereal is great!” I want to yell. “Jennifer’s Way has muffins that are way better than Cheerios!”

When Cheerios was first announced, many people rejoiced over the idea of regaining a comfort food that they thought they had lost when going gluten free. It’s a feeling of normalcy (what is normal anyhow, when everyone seems to have one health issue or another). However, we must recognize that as “normal” as we try to make our lives, we have a dietary restriction that requires us to contently be on our guard. It is our livelihood. It is our health. And by putting our faith in large companies that don’t seem to care about our wellbeing we are putting ourselves in danger.

General Mills has not been taking our concerns seriously. They ignore the complaints that their cereal is making people sick and blame it on a sensitivity to oats or the fiber content. They say they are “embarrassed” about the situation (to which I say, “You are embarrassed while there are people across the country rolling in pain because of your monstrous mistake – I’m sorry you feel embarrassed.”). They post jokes about us on twitter (in case you missed it, one of the gluten-free Cheerios team members posted “At some point I need to just run into a room full of moms & dads and yell ‘GLUTEN,’ just to watch this ensuring battle.”) If they don’t take our disease seriously, why are we trusting them? Why are we giving them our money?

It is my hope that this truly awful incident begins to steer the community in a different direction. We need to support the businesses that truly care. There were so many new and growing companies at the GFAF Expo last weekend. Companies that were founded by people with Celiac Disease. Companies that test their products and have a gluten free certification. Companies that make it their mission to make products that are free from gluten, soy, dairy, eggs, nuts, casein, corn, GMOs, preservatives, and artificial flavors so they can truly help people who are suffering. Sure they need to make money, too, but they are doing things the right way and for the right reasons. They are the companies and individuals we should be investing in. By investing in them and being vocal about what we will not tolerate as a community, we pave the way for the future of our community to be better, stronger, and safer.

If you haven’t read my recent recap of the GFAF Expo, I mentioned a lot of really wonderful companies that I felt were doing good work. I want to help support them because they are supporting us. I hope you’ll visit their websites and perhaps buy a cookie or two.

Also, Gluten Dude began using the hashtag #NoCureNoChoice – take us seriously; don’t try to do gluten free if you’re going to do it half-heartedly; this is our livelihood. I encourage you to use it while posting on social media.

These are my opinions. I will never be the person who tries to force someone to eat a certain way. But if you are still eating Cheerios and are getting sick, I urge you to report it to both General Mill and the FDA.

Stay safe, everyone.

Contact General Mills (You will need the box information, so do not throw it away!)

General Mills Customer Service:
http://consumercontacts.generalmills.com/ConsolidatedContact.aspx?page=http://www.generalmills.com&js=True

Contact the FDA

From the Gluten-Free Watchdog website:
If you believe you became ill after eating Cheerios, FDA is asking that you contact FDA’s MEDWATCH, the Adverse Event Reporting System. You can do this online https://www.accessdata.fda.gov/scripts/medwatch/index.cfm?action=reporting.homeor via phone (800) 332-1088. Choose option #4 to speak to a representative.