Tag Archive for: Gluten-free Diet

What: Celiac Awareness tour, Pittsburgh, PA

When: 1/26,  9am-2pm

Where: Doubletree Pittsburgh/Monroeville Convention Center : 101 Mall Boulevard, Monroeville, PA 15146

Website: http://celiacawarenesstourpittsburgh.eventbrite.com/

Come and taste New Planet’s line of Crafted Gluten Free beers along with lots of other gluten free goodies too.


 

What: Bev Mo Holiday Beer Fest, Los Angeles, CA

When: Saturday, December 1st, 1pm to 5:00pm

Where: Golden Road Brewery, 5430 West San Fernando Road  Los Angeles, CA 90039
http://goldenroad.la/

Website: http://www.nightthatneverends.com/bevmo_la.html

What: BevMo! Holiday Beer Fest, San Francisco

When: Saturday November 17 , 5:30-9pm

Where:  Fort Mason Center, Herbst Pavilion, San Francisco
http://www.fortmason.org/aboutus/visitor-information/directions

Website: http://www.nightthatneverends.com/bevmo_holiday.html

Come over to The New Planet table meet Thomas and sample our tasty line of Crafted Gluten Free beers.

Experience 200+ of the Greatest
Holiday, Seasonal & Special Beers-Ciders from
100+ of the best Breweries in the World!

What: Celiac Awareness Tour, Cleveland Ohio

When: Saturday November 17 , 9am-2pm

Where: Holiday Inn, 6001 Rockside Rd, Independence, OH 44131

Website: http://celiacawarenesstour.com/ 

Come and taste New Planet’s line of Crafted Gluten Free beers along with lots of other gluten free goodies too.

Have you recently cut gluten out of your diet due to Celiac’s Disease or a gluten sensitivity? In creating lists of gluten-free foods you can eat and carefully checking labels at the grocery store, it’s not uncommon for those who have recently started living a gluten-free lifestyle to inadvertently forget about other places gluten may be hiding in their daily routine. Here are some hidden sources of gluten that are frequently overlooked:

  • Your Kitchen Countertops — You’ve just pulled out all of the ingredients to make yourself a delicious gluten-free meal. You’re about to put some of the ingredients you’ll be cooking with down on the counter when you spy some bread crumbs lurking from a sandwich your spouse made earlier. If others living in your household haven’t adopted a gluten-free diet, avoid cross-contaminating your gluten-free meals and snacks by wiping down your kitchen countertops before you start cooking.
  • Your Wood Cutting Boards and Wooden Spoons — Wood is porous, so even if it comes into contact with food containing food and you wash it, traces of gluten might still get left behind. If you own wood cutting boards or wooden spoons that have come into contact with foods containing gluten, it’s best to replace them with new ones and label them so others living in your household don’t accidentally contaminate them while cooking.
  • Your Toaster — Here’s another common place cross-contamination occurs. Taking your toaster apart and cleaning out all of the bread crumbs isn’t a practical option. Even if it was, bread crumbs that are lodged in the spring mechanism could still come loose and contaminate your gluten-free bread once it’s been completely toasted and pops up. Buy yourself a new toaster, and, once again, make sure that you label it so that others living in your household don’t accidentally contaminate it with gluten.
  • Your BBQ Grill — Before you start barbecuing your next meal, carefully clean out your grill. Make sure that the grates are clean before you start grilling a gluten-free meal. If that’s not an option, prevent cross-contamination by grilling your gluten-free food on aluminum foil.
  • In Jars or Tubs of Peanut Butter, Jam, Mayo, Butter, or Relish. Unless you’ve instituted a “no double dipping” rule in your household, chances are a knife that has come in contact with breads containing gluten has also made it into various jars and tubs of condiments. You have two options: either institute a rule in your household eliminating double-dipping, or buy separate condiments that are for your use only.
  • Gum — Gum seems like the last place you’d find gluten, right? Unfortunately, some chewing gums are dusted with flour to prevent them from sticking to their wrappers, and most companies don’t list this on the label. Protect yourself by chewing a gluten free gum like Wrigley’s EXTRA® Peppermint.
  • Your Medicine — Just like some brands of gum, some pills are also dusted with flour before they’re packaged. Some inactive ingredients — or fillers — that are added to prescription or over-the-counter medications can also come from starch sources like wheat or potatoes. Before you purchase a medication, ask a pharmacist if it could contain gluten, or contact the manufacturer.

Thought of a hidden source of gluten we didn’t mention above? Share it with us by commenting below!

What: Appetite for Awareness-A Gluten-Free Cooking Spree

When: Sunday, September 23, 2012 1-5pm

Where:  The Historic Strawbridge Building- 8th and Market Streets-Philadelphia, PA

Cost: See NFCA website for pricing.

Website: http://www.celiaccentral.org/a4a/

We are proud to support the NFCA (National Foundation for Celiac Awareness) and their annual Appetite for Awareness Event this weekend in Philadelphia! There will be numerous gluten-free restaurants from the Philadelphia area. Come out and sample our beer and grab some tasty snacks from 20+ gluten-free friendly restaurants.

What: Heartland of America’s Gluten/Allergen Free Expo

When: Saturday, September 23rd 11am-4pm

Where:  DC Center – 11830 Stonegate Dr. Omaha, NE 68164

Cost: $10 for Adults, Kids under 12 are free!

Website: http://omahaglutenfreeexpo.blogspot.com/

Come socialize, discover, enjoy and experience a gluten/allergen free event you don’t want to miss!

It’s finally August, which means that fall semester is just weeks away for incoming college freshmen. But while many students are probably chomping at the bit while thinking about the independence they’ll gain in college, gluten-free students are most likely worrying about what they’ll be able to eat in the dining halls. But maintaining a gluten-free diet in college doesn’t have to be as difficult as getting an A in statistics! Follow these ten easy steps to keep yourself on the gluten-free track.

  1. Buy a mini-fridge and/or microwave to keep your gluten-free food in. Before you purchase one, though, check with housing services to find out more about your college’s wattage guidelines. If you decide to share either of these appliances with your roommate(s), make sure that they understand how to prevent cross-contamination of their food with yours.
  2. Talk to your roommate(s) about your allergy. Don’t oversimplify your explanation, but don’t make it overly complicated either. Get across the point that even one crumb of gluten can make you sick, which is why you’ll be keeping all of your snacks, cleaning supplies (ie: sponges, towels), tupperware, and dishes separate from theirs. If you’re sharing a kitchen or cooking space with your roommate(s), ask them to wipe down surfaces after their done cooking so as to avoid cross-contamination.
  3. Meet with the dining services director and talk to dining hall chefs. When you meet with the director of dining services, tell him that you’re gluten-free and ask about accommodations the school can offer, gluten-free meals they’ve served in the past or could prepare for you, and even how many gluten-free students they’ve served or plan to serve this school year. After you’re done, walk around and talk to the chefs and dining hall staff. Ask them how they prepare gluten-free meals, if they know how to prevent cross-contamination, and which gluten-free meals they’ve served in the past.
  4. Consider opting out of a meal plan. If it doesn’t seem like there’s many gluten-free options in your college’s dining hall, ask dining services about opting out of your meal plan. Use the money you save to purchase gluten-free snacks at grocery stores or gluten-free meals at local restaurants.
  5. Figure out which grocery store has the best gluten-free food selection. Stock up on gluten-free snacks and frozen meals that you can keep in your dorm room. If there’s a particular gluten-free snack you’d like but don’t see on the shelves, don’t be afraid to ask the grocery store manager if they’ll look into carrying it for you.
  6. Pack gluten-free snacks. Always remember to bring one or two gluten-free snacks with you wherever you go, even if you’re not planning on eating. You never know when your friends may want to grab a snack or meal that may not be gluten-free, so it’s always good to bring a snack so you don’t have to sit there hungrily watching them eat!
  7. BYO gluten-free alcohol. If you’re over the age of 21 and going to a party, consider legally carrying closed bottles of gluten-free alcohol with you when you go out with friends. Just throw a four pack of New Planet Beer in your purse before you head to your friend’s party!
  8. Carry an allergy card with you to give to waitresses, chefs, etc. The National Foundation for Celiac Awareness has a very informative allergy card at the end of their Gluten-Free Guide to College. Print it out or create your own and carry it with you.
  9. Simplify your allergy story. Think of it like a gluten-free elevator speech; make sure that it’s easy to explain to anyone you meet. Be open and honest about your allergy with your friends, dorm staff, etc.
  10. Parents, send your student gluten-free snacks. Students love getting care packages during their freshman year, so remember to send gluten-free snack packs, especially around midterms and finals!

Don’t let living a gluten-free lifestyle hold you back. Remember that you can do anything other college students do!

Looking to adopt a gluten-free diet? We’ve compiled a basic list of products and ingredients to avoid.

  1. Grains: Gluten is found in barley, rye, wheat, and any mixture of these grains. Gluten-free grains include corn, millet, rice, wild rice and quinoa.
  2. Cereals: Any cereal that has barley malt and/or sweetener listed on its ingredients label contains gluten.
  3. Pastas: Avoid pastas that are made from wheat or semolina, both of which contain gluten.
  4. Baked Goods: Many breads, bagels, cookies, cakes, sandwich or hot dog buns, pizza crust, and other baked goods are prepared using wheat contain gluten.
  5. Pre-cooked or processed poultry or meat: Although meat and poultry are gluten-free in their natural state, gluten is usually added as these foods are prepared. Any time a food is breaded or fried, gluten is added. Also be wary of products like hot dogs, which sometimes utilize gluten as a binding agent.
  6. Sauces and soups: Avoid soups or sauces made with wheat-flour or ones that contain barley or pastas that aren’t gluten-free.
  7. Spices: Spices that contain wheat starch or wheat flour aren’t considered gluten-free.
  8. Products containing triticale: Triticale is a cross between rye and barley that contains gluten.
  9. Wheat starch: While most products contain corn starch, which is considered gluten-free, check a product’s label to make sure it doesn’t contain wheat starch, which contains gluten.
  10. Beer and other fermented beverages: Wheat and malted barley are commonly used in preparing beer and other fermented beverages. Gluten-free beers like New Planet Beer are an easy-to-locate, delicious alternative.
Next time you’re at the local grocery store, we hope that you keep this list in mind and reach for a gluten-free product! For a list of other products and ingredients containing gluten, visit Celiac.com.

At the last meeting of the Boulder Triathlon Club, in Boulder, CO, local athletes sampled and evaluated New Planet Beer.

Endurance athletes stress their bodies with long training hours. Many are conscious of limiting their intake of inflammatory substances, such as gluten, because their hard training already produces inflammation of muscles, tendons and ligaments.

After tasting New Planet Beer, athletes voted on the beers and their lifestyle choices.

  • Nearly two dozen triathletes were evenly split on their favorite New Planet beers – Off Grid Pale Ale and Tread Lightly Ale tied as the favorite, with 3R Raspberry Ale coming in close behind.
  • One third of the athletes are reducing or avoiding gluten in their diets, but two thirds report that they would reduce gluten if they experienced better training results.
  • Two thirds reported that New Planet Beer tasted better than they expected. Five percent would rather drink beer with gluten.
  • Sixty percent would recommend New Planet Beer to all their friends, and 23% would recommend it to friends who follow a gluten-free diet.

Thanks to the Boulder Triathlon Club for sampling New Planet Beer and giving their opinions.