Another webinar on Gluten issues

Hi All,
I can't make this one, as it's mid work-day. Can anyone? It appears to be sponsored by Good Belly Probiotics....
https://attendee.gotowebinar.com/register/5398039496231559426  is the link to register, and here's what I've seen:

FREE Webinar: Get the “Inside” Scoop on Gluten-Free Digestive Health

Wed, Nov 13, 2013 10:00 AM - 11:00 AM PS

1. The "Inside" Scoop on Gluten-Free Digestive Health
    
   Unless you’re like the proverbial ostrich, you’ve heard all about gluten intolerance and celiac disease. But did you know the conditions are still commonly misdiagnosed because the symptoms can be so varied? An estimated 1.5 to 3 million Americans have celiac disease or other forms of wheat intolerance. Join us for a complimentary webinar giving you the "inside" scoop on gluten intolerance and the importance of having a strong gut! Pun intended : )
    
   Our featured rock star experts include:
2. Dr. Shekhar Challa - board certified gastroenterologist, will share insight on the role the digestive system plays in gluten sensitivities and intolerance, and how to identify symptoms.
3. Mary Schluckebier - executive director of the Celiac Sprue Association, will also offer top recommendations for making the gluten-free transition, and how to live a gluten-free life.

As a webinar attendee, you will learn:

• Symptoms of gluten intolerance and celiac disease
• Treatment, tips and resources for a gluten-free lifestyle
• The importance of digestive health for those living gluten-free 

We hope you’ll join us!

Register Now »

 

Don't forget the upcoming Gluten Summit!

Read a few posts down. :-) Looks like good stuff!
Janet

Gluten's effects

Thanks to members of the Gluten Free Gainesville Facebook page, where I "borrowed" this link:

http://www.rebootwithjoe.com/gluten-sensitivities-beyond-your-gut/  about the multitude of effects gluten can have on your body; not just your gut!

On a completely irrelevant note, simply b/c I like food, tonite I sauteed some onion and a few garlic cloves in ghee in a cast iron pan, threw in a couple of big handfuls of the small bay scallops, sprinkled it with Bone Sucking Seafood Seasoning, and then sprinkled with parm, romano, and mozerella cheese, and hit the whole thing (cast iron pan) under the broiler til the cheese started to brown. Oh, MY.  :-)   I did eat a big salad first... lest you think I had no veggies. :-)

Until the next post!
Janet

more on gluten free food labeling

Pasting a document from the Gluten Intolerance Group about the new food labeling laws below. Please see www.gluten.net and contact them with any questions!

 

On August 2nd, 2013 the U.S. Food and Drug Administration (FDA) published its

regulation defining the term “gluten-free” for voluntary food labeling. The regulation

provides a uniform definition which standardizes the meaning of “gluten-free” claims

across the food industry.

Nearly 10 years ago, the Food Allergen Labeling and Consumer Protection Act

(FALCPA) required the labeling of the top eight allergens in food. A second and

separate part of FALCPA required the FDA to define regulations for labeling products

as gluten-free.

This gluten-free labeling regulation becomes effective on August 5, 2014. If a

product bears a gluten-free claim after that date, it is considered to have met the

FDA regulations of less than 20 ppm gluten and should be safe to eat.

Key Points of the Regulation:

•

Any FDA regulated product which is labeled gluten-free must comply with the

guidelines set forth in the regulation.

•

Definition of “gluten-free”:

»

The food is inherently gluten-free or does not contain an ingredient that is:

•

A gluten-containing grain (wheat, rye, barley or their hybrids)

•

Derived from a gluten-containing grain that has not been processed to

remove gluten (e.g. wheat flour), or

•

Derived from a gluten-containing grain that has been processed to

remove gluten (e.g., wheat starch), if the use of that ingredient results

in the presence of 20 parts per million (ppm) or more gluten in the food.

»

And: Any unavoidable presence of gluten in the food must be less than 20

ppm.

•

The regulation applies to the phrases “gluten-free,” “no gluten,” “free of gluten,”

or “without gluten.” There is no logo associated with the regulation.

•

The labeling of foods as gluten-free is voluntary. Foods which do not bear a

“gluten-free” label may also be gluten-free.

•

Products complying with the regulation may also bear a 3rd party gluten-free

certification.

•

The issue of cross-contamination in manufacturing is addressed by virtue of the

fact that any finished product bearing a gluten-free label must contain less than

20 ppm gluten, regardless of its source.

•

USDA products (meat, poultry, some egg and mixed products) are not covered;

neither are TTB-regulated products (most alcohol). FDA will work with USDA and

TTB on the issue of gluten-free food labeling to harmonize the requirements for

gluten-free labeling whenever possible.

•

The regulation does apply to dietary supplements. The regulation does not apply

to over-the-counter or prescription medications.

•

The regulation applies to those imported foods which are subject to FDA

regulation.

•

The regulation does not apply to foods served in restaurants; however restaurants

are encouraged by the FDA to follow the guidelines.

For more information go to www.fda.gov and search “gluten-free food labeling

regulation.

 

Gluten Sensitivity E-Summit

Thanks SO much to Jill of our group for this awesome find! I have registered already. It's an e-summit, where Dr. Tom O'Bryan will interview a ton of people who are experts in the field of gluten sensitivity and then post the interviews online for viewing over a series of several days. TOTALLY COOL. He's got a little video intro at the link below, and the list of interviewees is a veritable powerhouse. Tom O'Bryan was the keynote speaker at the GIG National conference year before last. He's passionate and knowledgeable. Hope you can all catch this!

http://theglutensummit.com/registration/

Gluten's effect on the body

Seems like a good little article!
Hope the link lasts:
 http://www.huffingtonpost.com/amy-myers-md-/effects-of-gluten-on-the-body_b_3672275.html

good resource!

I'm always concerned about posting links, since I'm never sure how long they will work, but this was a communication from the Gluten Intolerance Group (of which I manage the local branch)a month or two ago, with a great resource. I am pasting it below:

Interactive Guide to Gluten-Free Living

GIG is pleased to announce that we have partnered with New Hope and their Delicious Living magazine to bring out the new Interactive Guide to Gluten-Free Living.

This guide has all sorts of great features and is lots of fun to go through even for people who have been on a gluten-free diet for a long time. It contains terrific recipes, kitchen wisdom, health information and shopping tips.

Please be sure to let your members know that they can download their free guide at: http://deliciousliving.com/gluten-free/guide-gluten-free-living-0