Gluten Intolerance Group

Get ready for the ultimate showdown in 'Gluten Zombies vs Doctors Capture the Flag!' at this year's Gluten-Free Teen Summit! GIG Cares

Dodge the lurking Gluten Zombies, and if you get caught, a Doctor can save you with a cure. 🧟‍♀️ 👨‍⚕️

Whether you're a speedy runner or prefer a leisurely pace, this thrilling twist on a classic game promises fun for everyone!

Is your family signed up yet? Visit the link to grab your tickets while they're still available! https://www.gigcares.org/teen-summit

Shoutout to our incredible Gold-Tier Sponsor, Flax4Life! Our upcoming Gluten-Free Celebration is coming together so wonderfully and we couldn't be more proud to have the support of our Certified Gluten-Free GFCO brand partners 💚 👏

Reposted with permission from Flax4Life: "Looking for a fun and delicious summer treat? 🍒🍫🍰 Try making cherry brownie cake pops! These bite-sized delights are perfect for any summer gathering and are super easy to make. It's so yummy and so much fun to make with friends and family!

Makes 16

Ingredients
1 package Flax 4 Life Dark Cherry Brownies
3 tablespoons prepared chocolate frosting, plus a little more for the lollipop sticks
16 Lollipop sticks
1 (10-ounce) bag of semisweet or bittersweet chocolate chips
Sprinkles
2 ounces white chocolate candy melts
1 teaspoon vegetable shortening

Instructions
Place brownies in a food processor and process until fine crumbs. Add frosting and process until the mixture holds together when squeezed in hand.

Line a sheet pan with parchment or waxed paper.

Form the brownie mixture into 16 balls. Dip a lollipop stick into the frosting about ¼ inch and place the brownie ball on the stick. Finish with the rest and freeze for at least 1 hour.

Melt the chocolate chips. Put sprinkles on a small plate or in a bowl. Dip the balls into the melted chocolate and then into sprinkles. Let the chocolate cool and harden.

Melt the white chocolate and shortening together. Put in a small food storage bag, snip off the end, and drizzle the cake pops with white chocolate."

Many celiac disease experts will be attending the ICDS the very same weekend we are gathering in Charlotte, for our Gluten-Free Celebration! While we wish we could have them with us in person, we'll have our team there too and we're happy to say that we'll be receiving live updates from a few of our own who will be reporting any exciting news! 🎤 🎟️

Be sure to sign up for our upcoming Gluten-Free Celebration! https://gluten.org/50-gig/

Getting the right balance of nutrients can be hard at any time, but when you have celiac disease, low intake of a good mix of foods and poor absorption limiting what your body takes in can add to the challenge. 🤔

Celiac can cause damage to the small intestine, reducing the absorption of certain vitamins and minerals. Once you’ve adapted your diet to address celiac, the intestine generally heals and recovers from any damage caused by gluten and absorption should improve. Adjusting to a modified diet can create another issue with getting the daily nutrients your body needs: reduced intake. ⬇️

If you have non-celiac gluten sensitivity you will generally not experience an issue with nutrient absorption, but you could also lack nutrients due to a changed diet and reduced intake of what your body needs. ☝️

POV: You finally tried the pasta you've been seeing all over your explore page... 🥣

OK, but really: We’re so grateful to our friends over at Miracle Noodle! Their incredible support is making our upcoming event in September a grand success. We extend our heartfelt gratitude for their generous sponsorship, which has helped us bring our vision to life and fostered a sense of community and excitement among all attendees. Thank you for believing in us and contributing to this amazing journey!

For this quick and easy meal after a long day, we used Miracle Noodle Spaghetti to create a delicious Sesame & Garlic Ramen-style dish 🍽️ 👩‍🍳

Ingredients:
👉Toasted sesame seeds
👉Sesame Oil
👉Tamari or gluten-free soy sauce
👉Minced Garlic
👉Oyster Sauce
👉Chilli Crisp
👉Green Onions
👉Water
👉Corn Starch

Directions:
▶️Toast your sesame seeds on medium heat, stirring frequently so they don't burn, remove them and set aside once they're lightly toasted.

▶️Mix water, sauces, oil, and corn starch in a boil and set aside.

▶️lightly sautee the green onions in sesame oil for a minute, and add mixed garlic and chile crisp. Then add in your sauce mixture until it thickens.

▶️Open your Miracle Noodle package, drain and rinse, and add to the pan!

▶️Plate and garnish with toasted sesame seeds and more green onions.

Enjoy!

Happy International Youth Day! 👏

Did you know we have a FREE kid's magazine for your gluten-free kiddos?

Sign up via the link below and receive one in the mail 4 times a year! 📖 AND while you're there, check our events page to learn more about our upcoming ⭐Teen Summit this September 7th and 8th in Charlotte, NC ⭐

Reposted from Celiac and the Beast - Celiac Disease and Gluten Free Living : "Love our latest issue of Generation GF magazine for kids and teens! This is a free publication put out by Gluten Intolerance Group (GIG)!

You can sign up by becoming a Gluten Intolerance Group member, and selecting the box for Generation GF!

https://gluten.org/become-a-member/

As summer comes to a close and we gear up for the back-to-school season, parents of children with celiac disease and all gluten intolerances may find this time challenging. It's crucial to advocate for our kids and ensure they have a safe and successful school year. To help you with this, we've prepared sample letters that you can use to inform your child's teacher and school about the necessary precautions to keep them safe. 🎒 ✏️

Remember, educating teachers about gluten, and cross-contact risks, and providing a plan for gluten-free meals and snacks is vital. Regular communication with teachers, school staff, and parents, and empowering your child to advocate for themselves is essential. Encourage your child to speak up and ask for what they need to stay healthy and safe. 🍎 🚸

For more information and to access the sample letters, visit this link: https://gluten.org/2019/10/18/letter-to-teacher/

Are you trying to squeeze in ONE MORE fun weekend before the back to school days get busy and hampered down with crazy schedules, after-school sports, and studying? Join us for one last summer hurrah - Saturday and Sunday, September 7th & 8th in Charlotte, North Carolina. 😀 👏

We'll be coming together at the University Place Hilton to celebrate the best parts of living gluten-free and bond over the worst parts! We'll get to hear from medical experts on trending topics like gluten-free oats, the skin manifestations of gluten intolerance, and the gut-brain axis. We'll be graced by the presence of a gluten-free donut and taco truck on Sunday afternoon and most importantly we hope you'll make new friends and connections that last a lifetime. 💚 💜

If that sounds like a weekend you'd like to be a part of register today at the link below:

🎟️ https://gluten.org/50-gig/

If you are eating gluten-free to treat celiac disease, you MUST avoid gluten-containing grains, including wheat, barley, and rye plus all varieties and derivatives of these grains, such as barley malt. ❗
Despite these food eliminations, there are many wonderful gluten-free grains but not these. ❌

One such controversial grain in the gluten-free space is oats. They're a powerhouse grain that's rich in fiber but due to the risk of cross-contact and agricultural comingling with other gluten-containing grains there is much debate on whether they should be included in a gluten-free diet. We think it's important to ensure you're eating certified gluten-free oats only and GFCO has strict protocols in place to keep your gluten-free oats safe. 🥣

If this topic interests you, we urge you to join us this September to hear from Shelly Case about the "Oat Controversy". Grab your tickets today 🎟️: https://gluten.org/50-gig/

The countdown begins! We're exactly one month out today. 🗓️ ⌛ 🎉

You know what to do: https://gluten.org/50-gig/

Living a gluten-free life isn't without its own set of challenges but for many people removing gluten from their diet = the beginning of a healthy and bright future where they can thrive! 💚 👏

Everyone's dietary journey is unique to them and unless you're treating someone as their medical professional, there's not much more you need to know other than how to best accommodate their dietary restrictions. 🤷

Want to learn more tips about living gluten-free? Come to our event in Charlotte on September 7th & 8th!

🔗 https://gluten.org/50-gig/

Most dried fruits are gluten-free but some dried fruits like dates, could be coated with oat flour to prevent sticking. Oats, and oat flour, should be avoided unless labeled* or certified gluten-free.

Oat flour used to dust dried fruits is not likely to be gluten-free. 🍎 🫐 🍑 🍍

For safe dried fruits, read labels and avoid bulk bins. Choose a product either labeled gluten-free in accordance with FDA regulations or, for additional assurance, that is GFCO third-party certified as gluten-free.

* The safest oat products are those that have been certified gluten-free. While products labeled gluten-free should comply with the FDA definition of containing no more than 20 ppm of gluten, this is not third-party verified. GFCO’s standard for gluten-free is 10 ppm of gluten or less.

Sending out a huge THANK YOU to our incredible bronze tier sponsors, Bob's Red Mill Natural Foods, Wegmans, and Burtons Grill & Bar, who have made our Gluten-Free Celebration and Teen Summit possible this year!

Your support and generosity are so very appreciated. We couldn’t have done it without you! 🌟 🙏

Summer is in full swing! 🍉 ☀️

What delicious gluten-free meals are you making for your garden bounty this Month? 👩‍🍳👩‍🌾

Shoutout to the newest Generation GF Community Groups!! 🥳

👉Green Bay run by Jessica Jantz
👉Milwaukee is run by Amy Krahn
👉Central NY with Nicole McDaniels and
👉Citrus County led by Alexus Medina!

These groups are the heart of our organization and our "why". Sending out a big thank you to everyone working to foster community and connection for gluten-free peeps everywhere! 🙏

If you're looking for a group near you or would like to start one please visit the link below to connect! https://gluten.org/community/support-groups/

Oats are a controversial topic in the gluten-free world. While they’re naturally gluten-free, oats can sometimes be contaminated with gluten during growing, harvesting, and processing. This has led to a lot of debate and uncertainty among those who must adhere to a strict gluten-free diet. 🥣🚜

Some people are sensitive to oats due to avenin, a storage protein that is somewhat similar to gluten found in wheat, rye, and barley. Although research indicates that avenin generally does not cause a reaction in most people with celiac disease, it's crucial for individuals to introduce oats in consultation with their healthcare team to monitor any potential issues. 🧑‍⚕️

luckily there are Certified Gluten-Free oats and we stand behind them all the way. If cutting out outs feels right for you, however, always follow your gut! We support you either way. 💚

This September we have Shelley Case, RD coming to share information about the oat controversy that we hope many will feel empowering and helpful in navigating their health journey with greater confidence and clarity. 🎤

If you’re interested in joining us for this important discussion grab your tickets via the link: https://gluten.org/50-gig/

GFCO takes the gold! 🎖️

Did you know that gluten-free certification logos influence 82% of gluten-free product purchases? While there are other gluten-free certifications out there, here's what sets GFCO apart:

⭐ All ingredients within the product must be evaluated and tested at or under 10 ppm of gluten before certification is awarded
⭐ Any ingredient or supplier changes must be submitted in real time to maintain certification
⭐ When ingredients do not meet our standards, changes must be made before the product can be produced and hold our certification
⭐ 5,000 ingredients are reviewed every week to ensure certified products are and stay safely gluten-free

Certified Gluten-Free is the only third-party certifier of gluten-free products that are owned and operated by a non-profit support organization. Looking out for the safety of the gluten-free consumer is always our priority.

Most people can handle undigested gluten with no problems. For those with celiac disease, dh, gluten sensitivity, or other gluten intolerances, gluten is harmful and should be avoided at all costs. ❌

You can learn more about gluten, related facts, and interesting topics at our upcoming event in September. 📆

Visit the 🔗 to register today! 🎟️ https://gluten.org/50-gig/

Scholarships are available, folx! If you're interested in attending Teen Summit this year please apply! 💲 💜

Repost from GIG Cares : "Do you know someone who would love to attend Teen Summit but can’t afford it? Well now we have scholarships available for them! We don’t want to allow money to keep teens from experiencing this amazing weekend! Go visit gigcares.org and apply for our scholarship today!"

https://www.gigcares.org/teen-summit

We've teamed up with our friends over at Miracle Noodle for International Friendship Day to bring you a chance to win a variety sampler of delicious Miracle Noodles! 🍜

These are a low-carb, grain-free, good-for-your-gut prebiotic and they're versatile - making for a nutritious, high-quality and top-notch gluten-free alternative. 👨‍🍳

Prize 🎁:
6-pack Variety Sampler: Ready To Eat Organic Noodles and Rice
6-pack Ready To Eat Penne

Rules 📏
Register to win via the link: http://www.rafflecopter.com/rafl/display/c164d91f6/?

Please also follow Certified Gluten-Free and Miracle Noodle
Like and share this post and tag your friends!

This giveaway is in no way sponsored or affiliated with Facebook or Instagram. Must be 18 or over and a U.S. resident to enter. The giveaway closes on 8/7/24 at 12.00 A.M. PST. 2 winners will be chosen and notified via email. If the winner does not respond within 24 hours a new winner will be chosen. Good luck!

What’s missing? 🤔
Rye and barley are not in the FALCPA top nine allergens, so anything derived from them in an ingredient list, like malt from barley, does not need to be listed in an allergen statement. 📝

It's important to remember that gluten is not considered an allergen. If you are gluten-free, you must avoid wheat gluten AND gluten from rye and barley. The allergen statement on a package isn't necessarily going to help you. If you see a “Contains Wheat” statement on a gluten-free product, it may be okay, because there are some wheat-based ingredients (wheat starch, wheat grass) that CAN be gluten-free. If a product is not labeled gluten-free but has a contains wheat statement on the pack, avoid it. ❌

Also Remember: Wheat-free is not the same as gluten-free ‼️

Nathaniel is 16 and has been living gluten-free for 11 years! He was diagnosed with celiac in kindergarten and he's been on a journey to support others living with similar challenges ever since! 🫶 💚

Nathaniel has taken a leadership role with GIG Cares' & GenerationGF by creating a Teen Advisory Board to share tips and tricks for living with celiac disease and he's working to develop a mentor program. He's recently taken action in his local community by helping add allergen food labels to all school cafeterias in his county—a herculean task if you ask us! 🙌

Applications to the Teen Advisory Board will be open again towards the end of the year and will be found on gigcares.org. Additionally, if you're interested in attending our upcoming Teen Summit in Charlotte, NC this year, visit the link below to grab your tickets today! Hurry, hurry! Limited availability. https://gluten.org/ergig/

As we celebrate our 50th year of service to the gluten-free community, we can’t help but think of how far we’ve come in making living gluten-free manageable, and where we need to go, in the future, to make it easier! 👭 🌎

Gluten-free living, and the world of gluten intolerances, like celiac disease and gluten sensitivity, is ever-evolving, and we are here to navigate it together. 🤲

As September approaches we're getting more and more excited to gather and talk about some of the hot topics facing the gluten-free community today. 🗣️

Which of these topics interests you most? 🤔

Join us this September to hear from Steve Plogsted! Steve received both his Bachelor's and Doctoral degrees from the University of Cincinnati College of Pharmacy. He began his career as a retail pharmacist and then transitioned into hospital pharmacy service where he specialized in pediatrics. After completing his Doctor of Pharmacy degree, he started his clinical practice with an emphasis on pediatrics and nutrition support.🥼⚕️💊

His presentation titled "What's Taking So Long: A Look Into The Future" will explore:

👉the cost and steps taken to get a new drug to market
👉the current status of drugs used to treat people with celiac disease
👉why it takes so long for these innovations

Learn more about this event, other speakers, and grab your tickets here 🎟️:
https://gluten.org/50-gig/

Accommodating students with strict dietary requirements can be stressful for any food service staff member. Common courtesy goes a long way toward ensuring you get a consistently safe, gluten-free eating experience. 👩‍🍳

Work toward building a good relationship with them so you have an ally in the dining hall! And of course, be sure to thank the dining hall staff for their help. 🙏

If this is a topic you're interested in hearing more about - consider signing up for our Gluten-Free Teen Summit and come hear Kayla King talk about navigating these situations with ease.😌

Learn more here: https://gluten.org/50-gig/

We’ve compiled resources from different sections of our website to help guide you to the specific information you need based on your role or your occupation. 👀

Choose the ones that are right for you!

👉relevant articles
👉GIG educational bulletins
👉blog posts
👉data
👉graphics + more!

Check it out here: https://gluten.org/toolkit-resources/