You Can Lead a Horse to Water
May I vent? I get frustrated when relatives who appear to have gluten-related symptoms refuse to consider the impact of diet on their health. I know I’m not the only one stymied. This is a big concern for many diagnosed with celiac disease and gluten sensitivity. It’s maddening when family members decline to get tested and continue to stuff themselves with gluten-filled donuts and sandwiches.
Fueling that frustration is the fact that it’s never been easier to be gluten-free. The gluten-free world is expanding—exploding!—with fantastic new products, groundbreaking research and amazing possibilities. The gluten-free diet isn’t deprivation. It is happy medicine for what ails you. (Come on, people!)
This issue illustrates just that. These pages are packed with delicious gluten-free recipes for pancakes, summer salads, homemade breads and rolls, berry-inspired dishes and a party menu taken straight from Hawaii. We also include instructions for making amazing noodles and grits out of veggies (an easy way to sneak more nutrients into your dinners) and for fermented kimchi (say hello to delicious dairy-free probiotics). Check out our interview with Elisabeth Hasselbeck—she shares one of her easy, go-to family meals with us.
If you’re hungry for pizza, we’ve got you covered there, too. We sampled dozens of packaged gluten-free pizza crusts and give you a round-up of some of our top favorites. Just in time for pizza night!
And don’t miss our article on follow-up healthcare for those with celiac disease. It contains a checklist of vital steps to help restore and maintain robust health.
Getting back to my rant, the good news is that there seems to be change in the wind. Awareness of celiac disease, food allergies and food sensitivities is at an all-time high—thank goodness—and I think that’s softening people up a bit. It’s getting a little easier to talk the younger set into getting tested. Here’s hoping they can lean on the seniors in the family.