Gluten free treats in the Dominican Republic February 19, 2008

I’m in the Dominican Republic now and went to a grocery store in Sosua (on the north shore, near Puerto Plata) looking for some healthy snacks.  I found the usual tortilla chips and salty nuts but I was surprised to find some items that weren’t expected.

I found these casabi crackers.  From the package:  They are the bread prepared with the yucca plant by the Taino Indians when Christofer Columbus arrived at La Hispaniola in 1492.  Casabi is 100% natural, organic, with a high content of fiber and enzymes.  It is also gluten-free and low in calories.  Because of its nutritional benefits, it still forms part of the Dominican culture.  They were available in onion or cinnamon flavor, I bought the cinnamon.  They are crunchy and tasty.  5 crackers has only 25 calories.

I also found some rice cakes made in Spain.  There is more and more available for the gluten intolerant traveller.

The potato is Peruvian (and gluten free) February 17, 2008

According to an article on the BBC News, Peru grows some 2,800 varieties of potatoes, more than anywhere else in the world.  The potato was cultivated on the Altiplano of Peru and Bolivia and in Peru they are celebrating the U.N. Year of the Potato.  Many Peruvians have turned to eating rice and bread instead of the potato but the high the high price of mostly imported wheat is causing hardship among the countrie’s poor.  The government is trying to promote potatoes and bread made with potato flour. 

Societies whose diets were traditionally based on other foods but have switched to wheat may be having increases in the number of celiac disease cases.  I’ve heard this about some countries in Africa at a celiac conference I attended.  The promotion of non-gluten containing flours and greains could relieve the citizens from gluten-related problems. 

Here is are some interesting facts about the potato from the Year of the Potato website:

The potato should be a major component in strategies aimed at providing nutritious food for the poor and hungry. It is ideally suited to places where land is limited and labour is abundant, conditions that characterize much of the developing world. The potato produces more nutritious food more quickly, on less land, and in harsher climates than any other major crop – up to 85 percent of the plant is edible human food, compared to around 50% in cereals.

I have previously posted a delicious recipe which uses two Peruvian natives, potatoes and quinoa.  Try it out, I think you’ll love it.  You can celebrate the Year of the Potato and being gluten free!

Another gluten-free option in Bonaire February 4, 2008

We went to a popular Italian restaurant here in Bonaire, Capriccio, which is run by an Italian couple.  We hadn’t been there since I found out I had celiac disease because I am always hesitant about eating at an Italian restaurant.  I heard that they had good grilled fish, which is what I usually have good luck with at any restaurants here.  I learned that they have Italian corn pasta that they will cook for you in separate water!  The owners pick it up when they are in Italy. I haven’t tried it yet but I will the next time I go there (soon!).  It is exciting to find a restaurant that knows about gluten and has gone to extra measures to satisfy their gluten-free customers. 

Vote for new publication for individuals with food allergies and intolerances February 2, 2008

I received this letter today from Cynthia Beckman, the Director of Development / Administrator at Celiac Disease Center at Columbia University.  Martha Stewart is trying to find her next “big idea” and you can vote.

Martha Stewart is having a contest for the next big idea.  A magazine for food allergies, sensitivities and intolerances is on the top of her list.  Please click on the link below and vote for Alexis to make this happen! http://blogs1.marthastewart.com/martha/ All the best,Cynthia Cynthia BeckmanDirector of Development / AdministratorCeliac Disease Center at Columbia UniversityHarkness Pavilion180 Fort Washington AvenueSuite 934New York, NY  10032Tel (212) 342-4529Cell (646) 812-1212Fax (212) 342-0447www.celiacdiseasecenter.org