It has been pointed out to me that I am focused VERY much on the NOW of eating Gluten Free, on the short term solution of ” just getting by”.    Some days, that is about all I can do.   However, there are others out there pioneering and sharing information on the medical side of Celiac and many other related digestive issues.   One of our Subscribers is one of them.

Jeremy sent me the following email to share.

Hey Diane,

I have a couple of things that you may find of interest for your website.

I took a browse through your website and I think it is a great topic that you are tackling, gluten sensitivity is becoming such an epidemic.

Here’s my list of items that might be worth mention on your website.

Probiotics or beneficial bacteria would definitely be worth mention to individuals suffering from this sensitivity.  The bacteria in our gut are responsible for the final digestion process breaking our food into the smallest particles. Supplementing with Probiotics or taking a water based kefir would help to improve this benefical microflora and aid in the digestion of gluten.

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I have allergies to wheat, oat, and apple. They make me insanely ill…even the teensiest bit of cross-contact and I’m sick: swollen throat, painful ears, upset stomach, wheezing, and general fatigue. I have actual medical test results in my files showing I have these allergies. And yet I still have some friends and family who think this is just a diet.

Not many people understand celiac disease, wheat allergies, or even wheat/gluten intolerance. They all have one major thing in common: zero tolerance for wheat. It’s not a fad diet, it’s the way we wheat/gluten-free people have to live.

Gluten-free eaters around the world must scrutinize every food label carefully – gluten can be found in everything from hot dogs, ice cream, salad dressings, canned soups, dried soup mixes, non-dairy creamers, processed cheeses, cream sauces, and hundreds of other common foods.

The increasing availability of information, and gluten free products is a welcome change. Even 6 years ago when I was first diagnosed, I could hardly find information let alone gluten-free products. I’m excited to see more and more companies springing up in the gluten-free market: Kinnikinnick, Ener-G Foods, GlutenFree.com, and so many others that I haven’t had the chance to explore yet.

For many of us, failing to follow a gluten-free diet could cause other health problems later in life, including osteoporosis , infertility and possibly other autoimmune diseases. My sister has Crohn’s Disease (her symptoms started in her early 40′s), and I’m trying my absolute best to avoid the same diagnoses. Taking care of my body, and avoiding gluten could help me stave off the incurable, painful disease.

My point is…the majority of people eating gluten free don’t do it because we want to. We do it because we need to in order to preserve our health. And I think it’s our job to spread the word of gluten free – share our resources, recipes, and personal stories. Comment, share your links and stories…tell us how living gluten-free (or living with someone who is) has affected your life.

{Brought to you by Erin}

The Matriarch and my sister heard some startling news while they were in Calgary.  Once I started looking into it I found several articles on this topic including  ” This is a rumor that just won’t die!”.

“I had heard that wheat was used in charcoal as a filler, but I didn’t really know much about it, so I researched it. According to the Texas Wheat Producers Board And Association, and The Kansas Wheat Commission, wheat starch is used as a binder in most commercial charcoal briquettes. On another site, I found the Kingsford charcoal ingredients listed as follows: Wood Charcoal, Lignite Charcoal, Anthracite Coal, Limestone, Starch, Borax, Sawdust and Sodium Nitrate. This list does not specify where the starch comes from, but at an allergy site, more information about Kingsford Briquets was provided: “Both corn and wheat starches are used in this product, but they predominantly use cornstarch. They do not make any food products that do not contain gluten. This was confirmed by the company.” There is a positive note to all this. While reading about charcoal in general, I learned that if you allow your coals to burn to a complete ashy surface before you start cooking, any glues and additives will burn off before you start cooking. Hope this helps. ”

~CONNIE SARROS - Clan Thompson’s Celiac Site

Glutenfree.com‘s Forums post:  “Kingston, though, has  changed the 80 year old recipe in the fall of 2006 and  looks to be GF now ( Posted fall 2007). “

Reference Number: 4811332
Dear Mr. AZcarnivore

Thank you for contacting us about Kingsford Regular Charcoal Sure Fire Grooves. We always appreciate hearing from our consumers.

Our new formula does not contain gluten or wheat. If you notice any other packaging changes, feel free to check back with us on this information.

Again, thank you for contacting us.

Sincerely,

Hal Frankford
Consumer Response Representative
Consumer Services

and again in 2010;

Dear Mr. AKLAP,

Thank you for contacting us about Kingsford Regular Charcoal. We always appreciate hearing from our consumers.

All of charcoal is gluten free. We use a corn starch binder in producing our briquets.

Again, thank you for contacting us.

SO, still wanting to be on the safe side? Options?

Natural, mesquite & other real wood charcoal!  These are easily found in hardware stores and department stores like Home Depot, Walmart and Canadian Tire.

Well, I sat down and just DID it tonight.   And now it’s up for the world to see and use.  Our first Printable is posted on… yessss.. The PRINTABLES page.  Our Grocery List is available in PDF for you to print and use.  I look forward to receiving feedback!