Passover isn’t here until the end of March, but many of the products are already starting to appear in grocery stores.  Not all Passover foods are gluten free, but many are, and there’s a much wider selection than usual at the grocery store.  This can be a good time to stock up on GF cakes and mixes, cookies, macaroons, “bread” crumbs and supplies like potato starch.  As an added bonus for people with multiple restrictions, most Kosher for Passover products contain no corn or soy products, either.

In a nutshell, the basic rule of foods for Passover is no leavened foods, which eliminates normal breads, cakes etc.  Matzo, (an unleavened bread usually made from wheat) is eaten, and some products contain products Matzo and matzo meal, (also potentially listed as cake meal or farfel).  However, many products don’t contain gluten.  Or, if you find products labeled “non-gebrok or gebroktz or grebrochts” (or another spelling variation) they’re non-grain containing and therefore have no gluten containing ingredients. Often Kosher for Passover products and cakes are made of potato flour or nut meals rather than wheat or glutinous grains.

• As always in the GF world, read labels carefully.  Kosher and Kosher for Passover are two different things entirely.  Kosher for Passover foods will be labeled “May be used for Passover” or have a symbol that says OUP.  I have often seen “regular” Kosher foods in the Passover section at grocery stores, so please do check the labels for gluten containing ingredients.

• Keep in mind that some of the foods are imported from other countries, and therefore not under the 2004 FALCPA US labeling laws.  So a label will still say matzo, but may not say wheat explicitly or have the disclaimer stating that it contains wheat.

• Most Kosher for Passover products will have to adhere to strict standards for cross contamination from a religious perspective, but again, buyer beware and no guarantees.  “Made in a factory” claims are still not regulated.

• From a gluten free perspective, possibly the best part of Passover is AFTER Passover, when all of the great GF goodies are on sale!  Passover ends April 5th, so mark your calendars, because the word has gotten out in GF circles.

Here’s a link to the GF products from Manishewitz: http://www.manischewitz.com/health_corner/index.php

Back when you really couldn’t get GF prepared foods in the regular grocery store, this was a much bigger deal.  But it’s still nicer to have an expanded selection, and nicest of all is AFTER Passover, when all of the products are on sale!

For people who DO celebrate the actual holiday of Passover, not just the GF food, here are some great recipes and information:

http://www.elanaspantry.com/passover-round-up/

http://www.recipezaar.com/cookbook.php?bookid=112835

http://iamglutenfree.blogspot.com/

http://glutenfreebay.blogspot.com/2007/03/gluten-free-passover-recipe-roundup.html

http://recipecircus.com/recipes/Writermom77/ and click on holidays.  There are quite a few Jewish holiday recipes, and they are all gluten and dairy free

You can also buy GF oat matzoh made from certified GF oats.  The only downside is that it is (in my humble opinion) insanely expensive!.  Shmura Oat Matzah http://www.glutenfreeoatmatzos.com/ Lakewood Shmura Matzo http://glutenfreematzoh.com/

Shabtai Gourmet products are made in a dedicated GF facility, they’re and Kosher for Passover AND often they have free shipping deals http://www.shabtai-gourmet.com/

Kids with Food Allergies put out a booklet last year on Passover with food restrictions. http://tinyurl.com/3ser4k

Other local events:

First Annual Fundraiser for the Celiac Program at Children’s National Medical Center:

The Celiac Disease Program at Children’s National Medical Center is the first Celiac disease program for children in the Washington metro area.  The goal of the program is to attack this disease comprehensively and aggressively through improved diagnosis, treatment and awareness. We are happy to announce our first fundraiser for the program will be held on May 1, 2010. The purpose of the event  is to raise funds to employ a psychiatrist or psychologist for three years.  As adults, we know how hard it is to make a lifestyle change.  For a child or adolescent, a lifestyle change can be much more difficult because of peer issues, feelings of isolation or fear of being “different”, for example.  Our program aims to give children the tools of self-empowerment to address their needs: dietary and socially as well as emotionally.  A lifestyle change requires more than just physical adjustments; the mind must be included as well for a successful outcome.  Children’s National’s Celiac Disease Program would be the first of its kind in the nation to have a dedicated mental health professional helping young patients adjust to life with Celiac Disease through self-advocacy.

Help us make a difference.  For more information, please contact Diana Della Villa at Children’s  Hospital Foundation  – 301-565-4951.

Event Details:
Who:  YOU!
What: Fundraiser for the Celiac Disease Program at Children’s National Medical Center
When: Saturday, May 1, 2010; 6:30 pm
Where: Children’s Design House in Chevy Chase, MD
Why: Raising funds to employ a psychologist/psychiatrist to help children with the adjustment to living with Celiac Disease
Ticket Price: $250

Celiac Fast Facts:
*1:100 people have Celiac Disease
*Most people do not receive the correct diagnosis of Celiac Disease until their 40s or 50s.
*Americans spend an average of 9-11 years traveling from doctor to doctor seeking help before their diagnosis.
*Celiac Disease is now recognized as one of the most important diseases of the 21st century.

DC Celiacs

Next Meeting Date: Saturday, March 20, 2010, 2:00–4:00 pm
Meeting Topic: Maintaining Your Mental Health with Celiac Disease.
Speaker: Marcella M Marcey, Ph.D., Clinical Psychologist
Vendor: GF Great Bakes www.gfgreatbakes.com
Location: Bethesda Central Library
7400 Arlington Rd, Bethesda, MD 20814
Meeting room is to the left just after you enter the library doors, right before the parking kiosk.

Parking is available at the library
240-777-0970,  (TTY: 301-657-0840)
Remember to enter your parking space number in the machine in the entryway, to avoid getting a ticket!

http://www.montgomerycountymd.gov/Apps/Libraries/branchinfo/be.asp

Keeping it simple

Gluten free foods are expensive.  And they can be hard to find.  Some don’t taste very good.  And many aren’t that healthy for you.  So this year, I’d encourage you to think about “normal” foods–real, simple whole foods that just so happen to be naturally gluten free.  Why?  They’re usually  healthier, they’re cheaper, they’re easier to find, and often easier to prepare.  Of course, gluten free grains can be harder to come by and those are important too.   Next month’s newsletter  will talk about those.

Most of the foods that are wonderful parts of any healthy diet are already gluten free.  Fruits, veggies, nuts, beans, seeds, dairy, fish, poultry, water, and even common grains like rice, wild rice, etc.  I have yet to meet a client who nutritionally needs more cake and cookies, gluten free or otherwise.  Here are a few ideas of easy things that you can to make your lifestyle healthier.

• Beans are great in the winter! Think black bean soup, lentil stew, hummus, etc.
• Here, fishy fishy: add in some salmon, trout and oysters or other fish twice a week.  They are high in heart healthy omega 3 fatty acids and low in mercury.
• Look for seasonal fruits and veggies. Clementines, pomegranates, grapefruit, pineapples and mangoes are wonderful in the winter, and kale, collards, sweet potatoes, winter squash, are too.Choose whole (fresh, frozen or dried) vegetables and fruits over juices, which have most of the fiber removed.
• Add some ground flax seed to your yogurt, cereal, or on a salad for more fiber and healthy omega 3s.
• Drink your water!  6-8 glasses a day are important to stay hydrated, especially when you increase the amount of fiber you eat.  Sometimes taking a water bottle along can help remind you.
• Talk to your doctor about your Vitamin D level. Most people with Celiac are deficient, and it’s tough to get enough from food and sunlight in the winter months no matter what.
• Grab some almonds and walnuts, an ounce a day actually promotes weight loss and provides a rich source of vitamins, minerals and fiber.
• Get whole grains in your diet.  Try a whole grain hot cereal, brown rice bread, wild rice with dinner, or even quinoa pasta.
• Use healthy oils, like olive, walnut, canola, etc. and limit or eliminate animal fats like butter, cream, red meat, etc. and trans fats.
• Take care of yourself. This includes sleeping well, reducing stress, and doing things you enjoy.  You’re worth it.

When I work individually with clients, we look at your food and lifestyle habits and dietary needs and customize a plan that will work for you.  If you’re ready to make changes, please contact me. Let this be the year you enjoy great health!

Here are a few winter recipe roundups:

Gluten Free Goddess

Gluten Free Soup roundup

Gluten Free Winter Recipes

Elana’s Pantry (there are a lot of nice soup, stew and veggie recipes)