webinar is entitled how to live a happy andhealthy gluten free lifestyle. our presenter today is calvin eaton, 07, hotel and tourismmanagement. he graduated in 09 with a degree in health systems administration. calvin'sgoal (inaudible) foolproof recipes and meal plans ensuring that everyone can and willeat wonderful, gluten free meals and never tell the difference. mr. eaton intends tocontinue to raise awareness for gluten intolerance by offering a variety of workshops, classes,networking events and private lessons, all tailored to those who are living gluten free.calvin is the ceo and creative director of the gluten free chef blog, a multifacetedmedia platform with a reach of over 15,000 daily impressions. on may 1, he added a newlyrenovated community event, an education center
coined 540 west main, the national registerhistoric susan b anthony district of rochester, visit 540 west maine.org.now we'll hear from calvin. take it away, calvin.>> calvin eaton: okay. so my name again is, echoing katie, our host here, calvin eaton,and i am presenting how to live a healthy and happy gluten free lifestyle.i'd like to get us started with our objectives so we essentially understand and know thepurpose and objective of our session for this afternoon. by the end of the webinar, it'sthe hope that you'll be able to understand what celiac disease is, articulate what theterm gluten free means, know the basic understanding of the types of foods that are gluten freeand then also know how to incorporate gluten
free foods into your everyday life style,and as katie mentioned in her wonderful introduction, feel free to submit questions throughout thewebinar, if you have a question that comes up as we go through the presentation, or thatcan happen before the end of the presentation. before we get started with the actual meatand potatoes of our show today, the kind of questions i want everyone to anchor in theirmind, kind of for the discussion, will we'll kind of go through four questions but thenwe will revisit these at the end, so the first is it expensive to eat gluten free, what foodsare gluten free, where can i go on line to learn more about gluten free eating and whatare some of the best gluten free brands so these are the most common questions that iget as an educator and person living gluten
free so these questions and many more willbe answered throughout the presentation this afternoon.so just kind of to introduce myself to all of you, my name is calvin eaton and i'm 31years old and i live here in rochester, new york, and i am kind of multifaceted here,as an educator, writer, blogger and one kind of just like a random thing about myself isthat i really love and enjoy reading. you can find more information about me at thegluten free chef blog.com, and you can also learn more about gluten free living and eatingthrough my podcast series, which is currently kind of on a break now but we have two seasonsthat are up, so if you visit the website, sound cloud, and type in ask the gluten freechef podcast, you can kind of learn more about
the podcast and really the purpose of thepodcast is to answer many of the most common questions that people all over the world havemitt submitted to me over the years that i've been gluten free.you can also ask me a question kind of off record or later at ask the gluten free chefat gmail.com. that is my catch all email for everything i do here.just to kind of get started, when people learning that someone has celiac disease, there's alwaysusually a journey that goes with that, and so i just want to kind of give everyone justthe synopsis, if you will, of my story of celiac disease. i was formally diagnosed inthe spring of 2011, but i've been pretty much gluten free since 2008. i was ill, gastrointestinaldiscomfort, bloating, et cetera, and i was
fatigued and really felt unwell and it wasaround that time i started that be more conscious as a young adult about my health and kindof what i was eating and et cetera, so around that time, in addition to trying to i guessfind the answer or cure some of these issues, i actually started a weight loss journey becausei was at that time about, you know, close to 360 pounds, and so, you know, obviouslywhen you're going to the doctor kind of presenting these kind of symptoms, you know, weight isalways an issue. it was an issue, and so that was really like maybe if you lose weight,you will start to feel better. around that time i was about 24, and as wekind of progressed through 2009, 2010, i was first diagnosed with the chronic illness,fibromyalgia, which is an illness or disease
of the central nervous system and how my brainprocesses pain so i started a self induced wheat elimination diet in 08 and 09, and kindof going back into the fact that i was really ill, i was diagnosed with mono and at onepoint in the winter of 2010 i was bed bound for a month. i was living in churchville newyork at the time, and kind of presenting these symptoms over these years, i would go throughperiods of a wheat elimination, feel somewhat better and then introduce bread and pastaback into my diet and really in these early stages, i had no idea or had never even heardof celiac disease but i know during the time i stopped eating wheat or bread or pasta,i started feeling better so after doing that a couple of different times and taking notesand my food diaries back to my doctors, they
really weren't they never brought up celiacdisease, but i knew when i didn't eat bread i felt better so i pretty much stopped eatingbread and pasta that was wheat based around that time.so really as we fast forward into now, i've been gluten free since 2008, so really mymantra is be gluten free, and when i say that, that really means that, you know, pretty mucheveryone for the most part, usually if you're eating a diet that's really whole foods based,foods that come straight from the ground and you're eating them in that state, things thatyou can grow in a garden, lean meat, et cetera, you're pretty much, if you stick to that typeof a diet in general, you're already eating gluten free just because most fresh fruitsand vegetables are just naturally gluten free
so when you start talking about gluten freeand paleo eating, you introduce processed foods into your diet and in our society, fastfoods or prevalent and most of these things, when you talk about snack cakes, et cetera,things that you buy at fast food restaurants, they have a wheat based. most breads havea wheat based and so for persons with celiac disease like myself, it's the gluten in wheat,rye and barley that is an issue, and so that pretty much takes us into our next informationalslide, really getting into the basics of it. what is celiac disease, so celiac disease,and i'll pretty much read this verbatim because i think it's a clear and succinct definitionof celiac disease. it's an autoimmune disorder that can occur in genetically predisposedpeople, where the ingestion of gluten leads
to damage of the small intestines. when foodscontaining gluten are ingested, an autoimmune mediated toxic reaction is created that causesdamage to the small intestines. so when wheat or gluten is introduced intothe body, the body sees it as some kind of a foreign substance that it needs to attack,to in addition to attacking the particles or whatever of gluten in your body, it's alsoattacking the healthy cells, and that's why it's an autoimmune illness, because your healthycells are being attacked as well, and this damage causes damage to the way that foodis absorbed in the small intestine, and so really right now where science and the medicalcommunity is now on finding some type of a remedy for celiac disease and this autoimmuneillness, the only foolproof prescription for
it is to maintain and adhere to a strict glutenfree diet so for anyone who is interested more into the science of celiac disease andgluten, you can learn more by clicking the link that's in the chat box over, i believeit should be to the right of your screen there. celiac disease is not a food allergy. so,you know, persons who have a wheat allergy or something like that, celiac disease isvery different from what's considered medically or the scientific definition of a food allergy.it is estimated it effects one is in 100 people worldwide. two and a half million americansare undiagnosed and are as risk for long term health complications of having undiagnosedceliac disease for a long time. over time, as you can imagine, the damage that's causedby nutrients not being absorbed properly into
your body, leads to many, many complications,and many of these that are listed here are the things that i was dealing with when iwas just like you know kind of simply put, ill, so, you know, the key irritable bowelsyndrome, skin rashes, constipation, extreme weight loss and many other things over time.ingesting even trace amounts of gluten kind of consistently can really it leads to otherissues and really those other ailments that kind of are a result of the damage that celiacdisease is doing, you can, you know, potentially die because of another illness, so it's notso much that celiac disease will kill me but really what's caused because of the issuesthat happen when celiac disease has gone untreated for many lengths of time. and just kind ofan aside, this is not on the informational
slide in front of you, for instance, manychildren who are diagnosed at like, you know, three or four years old, they're diagnosedby their pediatrician because usually parents start to notice that the child is not growing,like growing, you know, appropriately, and so usually when children are diagnosed, theyhave been sent to their pediatrician because there is some malnourishment issues that arehappening. parents are noticing that their child, they're not growing, like getting taller.their limbs are not developing properly, and so it's been found that celiac disease canstunt growth in young children. so there is many, many different ailments that kind ofare a direct result of celiac disease being left untreated, and as a result of that, it'sreally serious, and so really the objective
and purpose of this information is to reallyhelp everyone to understand that, you know, even though gluten free is really trendy rightnow and there is a lot of media jokes and laughs about it, it's really not a laughingmatter for those of us who do deal with it. and so it's a real, you know, illness. wewant to articulate to all of you. so then kind of talking about celiac diseaseand wheat and gluten, the question then comes up, so what exactly is gluten? so simply put,gluten is the protein found in grains, such as wheat, barley, rye and spelt and reallyat the molecular level, the microscopic level, if you take one singular grain of wheat, putunder a microscope, you'll kind of see, going to science of the parts of a seed, kind ofon the outside layer, the exo sperm of a seed
or grain, you see that there's a coating aroundit of protein and that protein is called gluten, in grains of white, barley, rye and speltand it's the gluten that gives bread the elasticity it has. you think about when you make piecrusts or dough of some sort and you're able to bend it and stretch it, it's the glutenthat gives it that property. so grain such as rice, corn, oats and buckwheat are naturallygluten free grains, and so it's really when you start talking about things that are baked,things that use flour as a base of some sort, is where you start to get into the need tohave grains or dry mixes or dry ingredients that are not wheat, barley, rye or spelt,and so when you see things such as rice flour, corn flour, corn starch, you know, you canreally dry anything out, like a bean, you
can make black bean flour, for instance, oryou can roast chick peas and make chick pea flour if you mill the dry chick peas down,so you have to start thinking about using alternatives alternative flours, or dry ingredientsthat are not wheat, barley, rye, or spelt. most processed foods as we mentioned containsome trace amount of wheat, and there can be hidden traces of wheat in everything fromsalad dressing to ice cream, because again it goes back to that processed food. wheatis used in a lot of things that you wouldn't naturally think of, as binders, when you startgetting into food science, et cetera, you start to really learn why it's so importantto read labels and that's why usually most people with celiac disease are very learnedand you become very learned on reading labels,
asking questions about ingredients, wherethings were sourced, et cetera. so foods that are naturally gluten free thenas i've mentioned are whole fruits and veggies, milk and eggs, beans and legumes, pinto beans,those type of things, corn, rice, tapioca, there's a grass called sorghum that i usea lot in baking, coconut, so you can buy coconut flour, almond flour or whole coconuts or wholealmonds, pistachios, those kind of foods are gluten free and any kind of starch or flourmade from these things being milled. and again for ancillary information, you canlook in the link on in the chat bar and go to the sound cloud page. i have a podcastspecifically dedicated to what foods are gluten free in the ask the gluten free chef podcastseries.
again, kind of going back to reading labelscarefully, being mindful of processing. i mean really even though something might benaturally gluten free, like for instance if someone prepares a salad for you or for someonewho has celiac disease, obviously the let us and tomatoes or chick peas or whatever,onions that go into a salad are naturally gluten free, but if that salad is preparedusing a bowl or some type of a cooking surface or pan or skillet that used or had bread crumbsor something that was wheat based or gluten containing in it, now you enter into the realmof cross contamination, so again for those of us who have celiac disease, going intorestaurants becomes an issue, because at least a lot of places in our area are not dedicatedto only preparing gluten free ingredients,
so then you start thinking about cross contaminationon surfaces. flour particles can remain in the air for up to one week. so you can ingestgluten through breathing. and then there's also things to think about like body buttersand lotions and shampoos, all the things you put on your skin or body into your body throughyour skin, so you also have to look at non food items, like shampoos, because those oftentimescontain traces of wheat or gluten as well. when you're looking at ingredient labels andyou start looking at things such as, you know, malt, dextrin or maltodextrin, modified starches,natural flavorings, those are the processed kind of buzzwords or buzz terms on an ingredientlabel that for me as someone who has celiac disease will kind of question, okay, naturalflavoring, artificial flavoring, what exactly
is that natural flavoring derived from. moretimes than not it's derived from corn or wheat. usually, you know, in our food system.and there's another link here to kind of talk about that talks more specifically into moredetail about hidden sources of gluten. here at foodie's gluten free.com so again there'sa link for that in the sidebar or the chat bar here.so we're about halfway through the presentation, and, you know, those of you who are listening,if you have any questions, please feel free to submit them in your chat box and we cantalk about hidden sources of gluten in some of the things we've discussed so far.so moving right along here, a lot of things that i've heard as an educator and as a personwho lives with celiac disease is that in our
media and in our food world and in, you know,when you start thinking about some of the brands now, general mills, et cetera, whoare adopting gluten free products, i've noticed that what's happening is that individualsor organizations are using gluten free as a catchword or as a substitute for healthy,and so i want to be clear that eating gluten free or gluten free foods, especially processedfoods, are not necessarily any healthier than just regular wheat based processed foods.you really need to be looking at your ingredients and the nutrition content, the fat content,the protein content, the fiber content of items, rather than if something is glutenfree or not. foods labeled gluten free are not necessarily better or healthier for youthan any other food. again i'm not a nutritionist
or someone who deals with nutrition, but someonewho has gone from a place of obesity and who really is careful and watching what i eatand my diet and my nutrients, when you think of the 80/20 rule of eating 80 percent ofreal food and keeping your fats and sugars to 20 percent of your regular diet, that'swhat you want to kind of stick to. it's not so much something being gluten free that makesit healthier, but looking at the content of it in general, how much fiber does it have,how much protein does it have, is it something that i can grow in a garden, is it a fruitor vegetable. you know, as a rule, containing foods that are free from added salts, addedpreservatives, added sugar and empty calories are ways that you can stick to your diet andhelping you lose weight and also increasing
your activity level, of course, that rulestays the same whether you need to eat a gluten free diet or not.and kind of going along with that as well, many individuals adopt a gluten free dietfor various reasons, so individuals who are eating or living gluten free may not necessarilyhave celiac disease per se. they might have a gluten sensitivity or a gluten intolerance,which those two things, intolerance and gluten sensitivity are also real tangible medicallyrecognized conditions as well that are separate and different from celiac disease, but sometimes,you know, people, there are other reasons why people eat gluten free, and, you know,what i always tell people is that, you know, every person should make the personal decisionof what they feel is best for them to consume
or eat for themselves and their family. andregardless of what any doctor or medical professional tells you, if you feel that after eating somethingor not eating something, just generally you feel better when you don't eat it, then gowith that. you live in your body 24 hours a day, seven days a week. no one else does,and so really you're the best person to speak to what is best for you to consume or not,and, you know, most of us in america are really blessed to be able to have choices in whatwe eat or what we don't eat, and so really, you know, be, you know, an independent thinkerand someone you know, eat whatever you eat because, you know, for your own self, whetheryou have religious reasons for excluding certain things, whether you might have medical reasons,or whatever, don't get so caught up into,
you know, just kind of like the media's definitionof what's healthier or not. but really, you know, get the knowledge, take the time tounderstand, and then, you know, make an informed choice on what you want to eat or not eatfor yourself. you can also visit the department of agriculture'schoose my plate website for more recommendations on what is a healthy just daily diet, and,you know, remember these are recommendations, and again, it's up for each individual personand family to decide what foods are best for you to consume or for you not to consume.and i am just going to flip through a few pages here.and this word, diet, i like i kind of want to speak on it a little bit. when i'm talkingabout diet in this instance, or in this context,
i'm not speaking of diet in the sense of tryingto restrict caloric intake to lose weight. i'm speaking about diet in the context ofa way or a general way someone eats day to day, kind of in general. so diet, therefore,gluten free diet, means that, you know, you consume gluten free foods in your daily life,or when you have a whole foods diet, generally speaking, you try to more often than not areeating foods that are whole, real food, and not something that comes from a box or a container.another very common question that i get as someone who has lost weight, you know, a significantamount of weight, or someone who is really kind of thinking about what i'm ingestingregularly or on a daily basis, does a gluten free diet aid in weight loss? you know, thisagain this kind of speaks to some of the rhetoric
that is happening in the media with some ofthese, you know, celebrity fitness grooves, et cetera. scientifically or medically speakinga gluten free diet is not a waist loss diet in the sense of restricting food or food groupsin an effort to reduce calories or lose weight. a gluten free diet is a way to exclude foodsmade with wheat, durum, barley, rye, and other grains that contain gluten, okay?so with that being said, you know, i sometimes hear people saying, you know, oh, for instancei'm a baker as well. i've owned a retail bakery and i bake gluten free products, cakes, cookie,et cetera, which is generally speaking, you know, if you're using like butter, eggs, sugar,you know, are not healthy. the same way that you can make cookies or cake that uses lesssugar or uses less butter or uses best oil,
you can do the same thing with gluten freebaking. and you can also bake gluten free that contains a lot of sugar or contains alot of fat, et cetera. so, you know, when you talk about the gluten free diet or glutenfree products, you really don't want to get caught up into thinking that something withgluten free is healthier. a lot of the gluten free products, potato chips, crackers, arehigh in salt, high in empty calories, and you have to be mindful of not consuming toomany processed gluten free foods, just the same as foods that contain gluten might befull of, you know, salt and sugar, preservatives, et cetera. so gluten free diet does not necessarilyaid in weight loss. when you're talking about weight loss, you really want to consult witha physician. you want to consult with a nutritionist.
you want to stick to whole real foods thatare not packaged, that have not been processed heavily. you want to increase your activitylevel, exercise more. you want to do that in a safe way, in a healthy way, and so reallywhen you start talking about excluding foods from your diet, you really want to, for one,do your own research as a person, as a consumer. you want to definitely consult with a nutritionistor with a health care professional. if you want to start thinking about excluding wholefood groups or food groups from your diet just kind of every day, i know there's beensome letters that i heard or read in the media as well that it's unhealthy to eat a glutenfree diet, and again you don't want to go that route as well. you really want to bebalanced in your thinking and understanding.
again looking at labels, looking at ingredients,looking at the fiber content of items, the protein content, et cetera, really can helpyou make a better choice as opposed to just saying gluten free eating is healthier orgluten free eating is not healthy. you want to look at the whole the whole of the picture,and not just a part of it. tips that i give, if you're someone who hasbeen diagnosed with celiac disease, and you kind of want some guidelines or some adviceon where to start, you definitely want to be adventurous and open minded. celiac diagnosisusually means you have to do some pretty significant modifications to how you eat, how you live.if you're someone who doesn't enjoy cooking, you definitely want to start dipping and dabblingin the kitchen. maybe you won't ever enjoy
cooking, but you want to get to a place whereyou're able to go into the kitchen and prepare meals for yourself, as opposed to buying somethingconvenient in a store or food market. you want to keep it simple. you want to startbasic and build from there. you definitely want to start thinking about weekly meal planningand meal prepping. and one of the most basic tips that i have as someone who has celiacdisease is that you want to start keeping snacks and items in your car or in your bagfor the day, you know. i make granola or something simple and put it in a baggie. there alsois a place for those convenience products, like some of the fruit and nut bars, kindbars is a great brand. another great brand, udi's makes protein and granola health barsthat are packaged and processed. many that
i'm speaking to, kind bars have a higher proteincontent, have a higher fiber content and are gluten free and they're filling and they helpyou never being caught somewhere in a predicament where you don't have something healthy orsomething safe for you to eat if you do feel like you need to eat, you know. really beingprepared is the biggest tip that i have for someone who is going or adopting a glutenfree diet or a celiac diagnosis or just in general. and visiting my blog, the glutenfree chef blog.com, i have reviews on brands and products that i use every day. someonewho is a media personality now and i get samples of many different products from a wide arrayof different brands and organizations. anything that you find on my blog, whether it's ina recipe or whether it's something that i've
endorsed or reviewed is something that i personallyhave tried and that i use in my day to day living. i'm not someone who just kind of likearbitrarily, you know, talks about products that i can't speak to, having a personal connectionwith them. another website that i really enjoy is eatand exercise by amber.com. she's a blogger here based in rochester, she has celiac diseaseand a few other health issues. she has a wealth of knowledge on protein powders to buy, abouttime protein powder, meal planning and meal prepping and how to do that in an economicalway, how to do that in a budget friendly way and how to do that in a simple way so thatyou can be prepared and really, when you start talking about meal planning and meal prepping,doing that, not only saves you time, but you
can save a lot of money by, you know, kindof having some type of a day where you devote to prepping meals or just like the basicsfor meals, so you might grill like, you know, a pack of chicken for the week, and that wayyou have it so you can do any number of things to it throughout the week. if you're goingto maybe roast veggies, roast a large batch of veggies, you know, things like zucchini,squash, broccoli are good to roast in advance, throw in a tupperware container and you cando different things to it. you can add it to a stir fry one day, you can make a soupwith it one day, you can eat it with a light balsamic vinaigrette or olive oil anotherday. so thinking about those food groups, a protein, whether it be an animal or nonanimal protein, having a starch like a brown
rice or quinoa and having your veggies, whetherthey be fresh veggies et cetera, or something you roast or saute, having that on a one daya week, maybe using a slow cooker. i am a fan of the slow cooker, i have a lot of recipesthat incorporate the use of the slow cooker. slow cooking a chicken in the morning, sowhen you come home, it's done, it's ready, those are tips and suggestions that my bloglast and also the website, eat and exercise by amber.so, you know, really this is pretty much the conclusion of my presentation. so what i wantto do now is kind of go back one by one and revisit some of the summary and reflectionquestions that we talked about towards the beginning of the webinar.so the first question, is it expensive to
eat gluten free? you know, i hear this a lot,and i think this is actually a myth about eating gluten free. i will say kind of honestlyspeaking, when you do start to build your gluten free pantry, and you start to purchaseflours like rice flour, brown rice flour, they do have an initial sticker shock, youknow. for instance a one pound back of bob's red mill brown rice floor i think at wegman'swas 3.49. when you start looking at the more expensive flour, like coconut flour, almondflour, those per pound and wegman's were 6.99 for a one pound bag of almond flour. so tospeak to that, one of the things i do is i search the website amazon.com is a great resourcefor finding gluten free products in general. for cheaper than you would find them retail.usually when you start talking about flours,
et cetera, when you're walking into a wegman'sor any grocery store for that matter, you're usually going to pay a higher retail ratethan when you go on line. another website to purchase products thatare gluten free more economically is vitacost.com. it's a purveyor of healthy gluten free andbeyond products. they have a lot of deals, like, you know, buy three, get one free, etcetera. these websites and amazon.com are great for getting deals on gluten free floursand products. also many of the brands' websites, like enjoy life foods.com, or kind.com, udi'sgluten free.com, they usually have web only, and sometimes in store coupons that allowyou to have coupons and use them in grocery stores for their products. so that's a greatresource and tip as well.
but when you kind of take away flours or bakingingredients and you start looking at things like rice, beans, quinoa, kind of pretty muchper serving, if you're shopping in a way that's healthier, so let's say i want to go to thegrocery store and i want to buy items and ingredients to meal plan gluten free for theweek. maybe i'll buy, wegman's family pack of chicken breast. maybe i'll by one, twopound bag of brown rice. maybe i'll buy something like or you can even by canned beans. beansare great to buy canned. goya brand, red beans, black beans, kidney beans. when you're buyingfoods like those and thinking more in bulk, on that level, it's not more expensive toeat gluten free, and i give people the analogy, think of going into your typical grocery storeand going down the cereal aisle. usually for
those boxes if a normal box of cereal, you'repaying around somewhere around 4.99 to 5.99, for your name brand of cereal. if you thinkof lay's potato chips, doritos, or a pack of cookies, i think it's around $4 for onepack. so for me, thinking about that, a pack of gluten free version of oreo cookies are4.99, whereas the regular version is 3.99, so there's a dollar difference. you reallyshouldn't be buying or you probably wouldn't want to buy oreo cookies regularly and whenyou start looking at the name brand processed foods, they really are often not that inexpensive.at least in my opinion. so, you know, is it for expensive to eat gluten free? just onthe starting level, i would say no. what foods are gluten free? so we talked alot about eating whole, clean, real food,
and so when you stick to that diet, thoseingredients, you know, whole fresh veggies, like tomatoes, onions, leeks, mushrooms, they'reall naturally gluten free. you don't start getting into gluten until you get into grainor flour based, like getting into a bag of flour, or a baked good, some kind of a processedgood that a flour has been used to create it, that's where you start looking into moredoes it have gluten in it or is it made with wheat flour.where can i go on line to learn more about gluten free eating? so we've talked aboutwe've mentioned several websites and resources which we've put in the chat bar here. youcan go to the gluten free chef blog.com, eat and exercise by amber.com. you can go to about.comback slash gluten free to learn about gluten
free products, et cetera and you can alsogoogle gluten free products and a host, a consortium of gluten free brands that i usewill come up. bob's red mill is a great gluten free purveyor, udi, enjoy life food.com. andmany, many others are great resources for those who are looking to eat gluten free.here in our local area, wegman's has a wonderful gluten free line, not only their own lineis expanding, but also they have a host of other name brands that are gluten free andmost natures markets. the one thing about wegman's is that every store in our area,they have different brands, and so, for instance, the east avenue store that i frequent that'sclosest to where i live has a larger array of some of the more unknown or uncommon glutenfree brands than maybe the lisle avenue store
or maybe the pittsburgh store, the store onmonroe avenue in pittsburgh has one of the largest nature's markets here in our area.so depending on where you live and what wegman's is close to you, you might find differentgluten free foods. but again you're going to find a lot of informationon line. then what are the best gluten free brands?i've mentioned several. udi's gluten free, kind.com, enjoy life foods, grutino and manymany more are great. if you go to the gluten free chef.com and type in review, you'll finda host of reviews i've done on products over the years and most of them are ones that ireviewed most highly and that i recommend and use in my everyday life.so, you know, this is not the end of the discussion,
even though this is the end of our webinar.you can keep the conversation going by visiting the gluten free chef blog.com.oh, i'm sorry, i didn't see we have a question. >> katie coyne: we do. does a person who hasceliac disease need to avoid flour in the air? if someone near me is flouring chicken,for example, do i need to avoid being around it?>> calvin eaton: i would say, yes, just generally speaking, yes. usually those who have celiacdisease, everyone has a different i guess threshold and level of sensitivity. i knowfor some people that i've seen, some children that i've worked with, they might be, youknow, in a room where someone is, like you said, flouring chicken and then immediately,within maybe ten minutes they're breaking
out into hives or et cetera, they start coughing.so depending on a person's sensitivity level, and when you start talking about flour beingdusted into the air, it can definitely be an issue. breathing in flour particles, ido know of some anecdotal stories where people when you get a celiac panel, they when theytest your blood, it kind of it based on a percentage of antibodies in your blood thatthey test, so there are people that i've read about who, they've gone completely glutenfree, they look at you know, their products are gluten free that they use, bath and bodyproducts, and they still have a high antibody count in their blood work, in their bloodpanel, and they found that even some paint or plaster actually has wheat derivativesin them, and so i say that to say for some
people, breathing in dust particles or airthat has a high concentration of gluten in them can for sure be an issue. wegman's justwent through this with some of their ventilation in some of their stores. so it definitelycan be an issue if you're going to be in an area where you know for sure, maybe for instancea pizza parlor, that's why many people, even though like i'll use a brand name, mark'spizza. they have a gluten free option. they say on their website that their facility isnot a gluten dedicated facility, and usually many restaurants that have gluten free options,they keep those options in a container or a freezer case or fridge case that's separatefrom everything else and then those gluten free items are usually packaged because ofairborne gluten particles.
so i hope, dorothy that that answers yourquestion. >> katie coyne: we have another question.what have you found to be the most challenging aspect of having celiac disease?>> calvin eaton: i think the most challenging aspect is i would say that initial diagnosis,and eating out, with eating out. you know, i think, you know, food and food events areintegral to our society, and most of the things that we celebrate in general have food, soi would say the most challenging is to kind of help your friends and family understandhow to prepare for you, and not giving them anxiety when they're preparing for you orknow that you're going to be there. i think that that's why i always try to have sometype of snack in my bag, in my car at all
times so that in the event that i am somewherethat there's food and i want to eat something, i always have something that i prepare andhave it prepared in advance, and i also, as you start to get more proficient in your existenceliving gluten free, you start to know what to ask. call ahead, look on what restaurant'swebsites to kind of help you know what to expect if you're going to eat somewhere. soyou do start to get more comfortable over time for sure.>> katie coyne: then we have one last question. calvin, what is your favorite gluten freefood. >> calvin eaton: well, my favorite cuisineis thai cuisine because thai naturally speaks to gluten free. when i lived in nashvillefor several years, there was an awesome restaurant
that was ginger thai, and it was pretty muchall gluten free, when you talk about noodles, they use a lot of fresh veggies and have alot of gluten free options. so thai food for sure.>> katie coyne: so thank you very, very much, calvin. that's all the time we have for qand a today. additional questions can be emailed to rit alum at rit.edu or tweet it to at ritunderscore alumni with a hashtag and we will direct your questions to calvin. note thatall participants will receive an email from us in a few days with a link to today's webinarrecording. many thanks for being our distinguished speaker today and thanks to all our listenersfor joining us.
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