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Restaurant and Food Service Training

Providing safe gluten-free options that comply with FDA regulation means more than removing gluten ingredients. We provide this summary of training options as a service to restaurants and food service facilities (for example, in schools, camps, hospitals and senior centers) that would like training to safely offer gluten-free and/or allergen-free meals. If you are a diner, you may wish to share this information with your favorite restaurants. Please check individual websites for updated information. Most of these training courses can be customized to fit the needs of large organizations and businesses. Restaurants in the San Francisco Bay Area may request...

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The Family Chef: Butternut Squash & Sage Risotto

Amy Fothergill teaches public and private cooking classes and offers consultations to individuals and families. Based in the San Francisco Bay Area, Amy has training from Cornell University’s School of Hotel Administration, as well as gluten-free experience with her family. She adapts her technical cooking knowledge to teach others how to prepare healthy, easy and delicious food that is big on flavor but not on time. She blogs and is the author of The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.     Serves 3-4.  This recipe is gluten-free, dairy-free (with butter substitute), vegetarian, vegan (with...

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The Psychological Toll of the Gluten-Free Diet

Amy Burkhart, MD, RD, is a board-certified emergency medicine physician and registered dietitian. She also trained in integrative medicine with Dr. Andrew Weil at the University of Arizona Center for Integrative Medicine. Her practice is located in Napa, CA. 1100 Lincoln Ave. Suite 200 Napa, CA 94558 (707) 927-5622 Office www.TheCeliacMD.com   The term “gluten-free” is now commonplace in our daily lives. Because of gluten’s newfound popularity, people believe adhering to a gluten-free diet is easy. Gluten-free food is everywhere, thus people assume it must be a simple diet to follow. It is not. One must worry about crumbs, shared...

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Celiac Disease and Non-Celiac Gluten Sensitivity

Celiac Disease You’ve heard of Crohn’s disease, cystic fibrosis, multiple sclerosis, and Parkinson’s disease. Celiac disease affects more people than all of these disorders combined – about 1% of the population. It is one of the most common genetic conditions in the world. The vast majority of Americans with celiac disease are undiagnosed. Symptoms When people with celiac disease eat a protein called gluten – found in wheat, rye and barley –  their immune system responds by damaging the lining of the small intestine, where nutrients are absorbed. The resulting malnutrition can affect any system in the body, and can...

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