More School Cafeterias Going Gluten Free
National Celiac Awareness day is September 13th according to the Celiac Sprue Awareness Association.
The date of September 13 was chosen because it honors the birthday of Samuel Gee, MD a British physician and pediatrician. Dr. Gee published the first modern description of the clinical picture of celiac disease and is credited with being the first to identify the link between celiac disease and diet. One of Gee’s famous quotes on celiac disease is “if the patient can be cured at all, it must be by means of diet.”
The increased awareness of this disease has helped more be diagnosed and avoid consuming gluten, allowing their bodies to heal.
Slather Brand Foods supports those who avoid consuming gluten by making all our products gluten free.
We’d love to hear your stories of how you became aware of the issues in your life. Will you share them with us here? Tell us how you have adapted your eating preferences and recipes to support your healing.
In the meantime, we share these tips on how to celebrate National Celiac Awareness day from the Celiac Sprue Awareness Association:
IDEAS FOR HOW TO CELEBRATE CELIAC AWARENESS DAY
- Sponsor a party complete with gluten-free cake.
- Have a gluten-free baking contest.
- Talk to a local class telling them about Samuel Gee and his contribution
- Create a display in a public library, clinic or shopping area and promote
Dr. Gee’s 173 rd birthday!
We look forward to hearing from you!
Ten years ago, most of us never heard of celiac disease or gluten, unless we were bread bakers. Today, going gluten free is one of the most highly talked about nutritional trends.
Some people choose to be gluten free, however there are those for whom being gluten free is imperative: people with celiac disease.
At Slather Brand Foods we advocate improved nutrition in our schools’ lunchrooms and cafeterias.
In Portland, Maine, one school is doing just that.
“Scarborough is among the Maine school districts that are adjusting their cafeteria options for a growing number of students who don’t eat gluten, a protein in wheat, rye, barley and triticale.
In addition to foods that obviously are made with those grains, gluten can be in condiments, luncheon meats and vitamins that contain additives like thickeners and binding agents.” Read the article.
We say, “Bravo,” to the Scarborough school district.