consciouseating
GLUTEN-FREE ON THE GO
Safe Eating Away from Home by Judith Fertig A
lthough following a diet without gluten has
become easier due to increased
availability and labeling of gluten- free foods, we still need to know how to make sure which foods strictly qualify. We
always have more control in our own kitchen, yet we’re not
always eating at home. Natural Awakenings asked experts to comment on reasons for the demand and offer practical tips and tactics for healthy eating on the go.
According to the Center for Celiac Research & Treatment, 18 million Americans are now gluten sensitive, 3 million more suffer from celiac disease, and the numbers continue to skyrocket, says Dr. David Perlmutter, a neurologist and author of Grain Brain. Gluten, a naturally occurring protein in wheat, barley and rye, is prevalent in the modern American diet. Perlmutter points to new wheat hybrids and increasing amounts of gluten in processed foods as exacerbating the problem. He particularly cites today’s overuse of antibiotics and anti-infl ammatory medications as contributors to “inappropriate and excessive reactions to what might otherwise have represented a non-threatening protein like gluten.”
Solutions at Work Jules Shepard, a mother of two in Washington, D.C., and author of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy who also shares recipes at
Blog.JulesGlutenFree.com, remembers when going out for a gluten-free lunch was diffi cult. “The friendly lunch spots my coworkers and I used to enjoy on a weekly and sometimes even daily basis were no longer friendly for me,” she says. “There was nothing on the menu I could eat, and it seemed better for everyone if I simply stayed in the offi ce. But it isolated me socially from my colleagues and deprived me of a much-needed midday break that had been such an enjoyable part of my routine.” Attending catered breakfasts or lunches for offi ce meetings also presented diffi culties. Shepard learned that it’s best to be prepared and pack something, even if it’s only a snack. “Some of my favorites include fresh fruit, like apples or bananas with peanut or almond butter, washed berries, applesauce, coconut yogurt, hummus and red peppers, trail mix, dry cereals like granola, and nutrition bars. I keep a variety of these bars in my purse and car year-round, so I’m never bored with my choices.” “Gluten-free instant oatmeal is a staple in my life,” advises Shepard. She never leaves home without it,
26 Central Florida natural awakenings
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