Chocolate Honey Mint Cups

mint cupsMake these ASAP! I don’t remember the last time I was so gleefully delighted about a recipe, and E shares my excitement. I miss peppermint patties, and it’s that time of year. The HFCS ones are out, of course, and the “cleaner” recipes I’ve found have so much cane sugar or so much coconut oil that I don’t think my joints or stomach could handle it. And yet these work brilliantly–unsweetened chocolate, creamed honey, peppermint oil and just a touch of coconut oil (and the coconut oil is optional, just a little creamier). They’re simple, they’re quick, and they are off-the-charts awesome.

The irony, of course, is that I’ve had Chocolate honey mints before and just assumed I couldn’t replicate them at home, because the idea of blending, piping out circles, freezing and then dipping honey patties was totally off-putting.I assume it would be a ton of work to get right, and too sticky to handle. And then I remembered my stash of creamed honey*, which is thicker and much more workable than regular honey. So there’s no need for special equipment, freezing, a mold or anything cup open

Here we go!

Stir honey, peppermint and coconut well. Taste and adjust–sometimes I add in a few more drops of peppermint oil.

Melt chocolate. This can be done over a double boiler, or it’s 90 seconds in a microwave in a heavy glass bowl. Pour enough to cover the bottoms of mini cups, add in 1/4th tsp honey mix, and then cover with a little chocolate.

Allow to sit until hardened. Decorate the tops in any way that entertains you. I use candy case for people who do eat cane sugar, and plain for me. Enjoy!

I found that we liked the smaller, thin patties better than the larger, thicker ones. And while I considered doing a batch with 70% dark chocolate instead, hubby was happy with these and didn’t miss the sugar, so why bother?

*creamed honey is honey with incorporated air and it’s semi solid at room temperature. They sell it at the monastery I often go to so I have a ton, but it’s also at most grocery stores.

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Holiday Treat Roundup!

OLYMPUS DIGITAL CAMERASo…a few times a year I do share content from my other site,, including this mega-roundup of Christmas & holiday delights.

So…onto the food, right? Some of us aren’t all about mixing 5 different gluten-free flours and whipping out the xantham gum. I’ve collected a list of NATURALLY gluten-free desserts over the years—tried and true recipes that aren’t specialty cooking, but just happen to be marvelously gluten-free.

Remember, these foods are only GF if you use GF ingredients. And as always, check labels to avoid surprises. A surprising number of chocolates contain traces of gluten, including Lindt, Ghiradelli, Godiva and many of the Trader Joe’s options. I’ve got lists of chocolates listed gluten-free here and here.

There’s a range of allergy-friendly, grain-free, low sugar and completely decadent options, but there are enough options to choose from that you can surely find something that works for your lifestyle/food restrictions that you and your family can enjoy together.

dairy free (DF), egg free (EF) and soy free (SF), NF (nut free) *=check labels

Not that these are healthy by any stretch of the imagination, BUT Martha Stewart has a slideshow and recipes of 40 holiday candies, all of which (at a quick glance) are GF. Of course, you need tocheryl's pralines make sure the chocolate is GF, be mindful of cross contamination, etc. but this is an easy way to keep traditions without venturing into specialty flours and unfamiliar territory.

My personal favorites? My Bittersweet Chestnut Fudge and my Vegan Pralines.

Oh, right, and there’s holiday food, too. I’ve got a G-Free Turkey and Ham list.

More recipes from around the web:

Wishing you a peaceful season!

Harris Whole Health offers individual sessions, family sessions and group classes to help people eat healthier and feel better! Cheryl works with people to feel and look their best with a range of specialties, including Celiac Disease, food allergies, pregnancy, breastfeeding, vegetarian and vegan diets, preventing diseases and “whole foods” eating. Let’s get you on your way to achieving your goals. For an appointment with Cheryl Harris, Registered Dietitian and Nutritionist, please click here, email or call 571-271-8742.

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Wintertime Granola

granola yumI’ve always loved granola. Because, really, what’s not to love? But without oats or grains, even the idea of granola didn’t compute. I finally tried Paleo Krunch, which was super yummy, but the price tag was enough of a deterrent that I decided to make my own.

I love this grainless granola. It’s easy, it’s very customization, and the house smells like yum. I’ve done it with either honey or maple and both work. I’ve also baked at a higher temp, but then you need to stir more often, and, well, I forget. It’s currently my favorite snack with an apple or another piece of fruit.

You could, of course, give this away as a gift, but I tend to go through it so quickly that hasn’t yet happened.


4 cups of raw nuts or seeds: 2 cups almonds, and 2 cups combo of sunflower or pumpkin seeds, cashews, pecans, walnuts or hazelnutsgranola ginger

1/2 cup crystallized ginger

1/4 cup coconut oil

1/4 cup honey

1-2 droppers full of stevia (I like the English toffee flavor but plain is fine)

1.5 tsp pumpkin pie spice

1/2 tsp sea salt

Pulse the nuts and seeds until you have smaller, 1/2 cm chunks or smaller. Chop the ginger into small pieces. Melt 1/4 cup coconut oil in a glass measuring cup, and then add honey until it hits 1/2 of a cup total. Mix together, add in the stevia and spices.

Pour over the nuts and seeds and ginger and spread out on 2 cookie sheets lined with parchment.

Bake at 275 for 45 minutes, stirring at occasionally. If your oven is tempermental, swap the position of the sheets midway.

Portion out in containers and enjoy!

Note: it does work without the stevia, but it’s much better with it for a little extra sweetness.

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Thanksgiving Good Eats



I’m hoping for a pretty mellow Thanksgiving because, well, I’ve been overextended lately, and I need down time in a big way. But we’ll still be having a yummy feast.

A few of my Thanksgiving must-haves:

My Cranberry Fresh Fruit Relishchicken gravy

The Best Pecan Pie (one of my very favorites)

Sweet Potato Pie (vegan)

Mmmm…gravy (paleo friendly, can be vegan)


And the GF Thankgiving newsletter from my main site:

Thanksgiving tipssweet potatoes 2014


Happy almost Thanksgiving! I’m sure this is already on your radar if you’re gluten-free.

Thanksgiving tips:

It takes a little planning ahead to guarantee a great Thanksgiving. In many ways, it’s easier if you’re hosting, because you’ve already got familiarity with the diet. Most people hate to impose on their hosts, but it’s easier on you AND your host to ask beforehand than sit through a four-hour meal and watch others eat. Remember, nothing is more important that staying safe!clip-art-thanksgiving-turkey-free1 I love these tips from Shirley of GFE and from GF Jules.

Though it’s always good to check, the good news is that all plain, fresh turkey is naturally gluten-free. Again, that’s ALL plain, fresh or frozen turkeys. I know there are emails that go out every year about warnings of “hidden gluten” in the turkeys, but ironically, the turkey usually the easiest and safest part of the meal. For the past 4 years I’ve been looking, calling and asking around if any of the brands of un-stuffed turkeys have gluten, and I haven’t found a single one in all that time. If you’ve seen one, email me or leave me a comment below. So you do have to look out for stuffed turkeys, and you do want to look out for gravy packets and of course, the preparation of the turkey.

The only exception Tofurky, which has gluten, and some glazed hams DO contain gluten. As always, read carefully! I have a gluten-free turkey list, with has manufacturer contact info.

As always, there can still be risks in the ingredients used on or in the turkey, and cross-contamination always needs to be on your radar. You’ll need to talk to your host about:
* Broth used for basting, or even the butter used for basting
* Seasonings
* Stuffing in the turkey
* Cross contamination


Many regular canned gravy and gravy packets are not gluten-free. Gluten-free gravy is available online, and Whole Foods, Trader Joe’s, Wegmans, etc. sell  some now. Even Mc Cormick’s has a gluten-free gravy packet that’s certified GF! Also, it’s pretty easy to make a simple gravy with gluten-free broth and cornstarch instead of wheat (and if corn is a problem for you, arrowroot can be substituted 1:1 instead).

Herb Gravy From Elana’s Pantry

Gravy using Cornstarch from Simply Recipes or see this link for recipes.OLYMPUS DIGITAL CAMERA

Side dishes

There are lots of good options here. Green bean casserole (BTW, Aldi has gluten-free French fried onions) or get creative–we do roasted green beans, baked yams, cranberry relish, gelatin salads, butternut squash soup, mashed potatoes, roasted veggies, applesauce…all of these things are easy to adapt to food restrictions, and they’re healthy and delicious to boot.

Here are some ideas to get you going:


My Cranberry Fresh Fruit Relish

Crockpot Applesauce by Simply Sugar and Gluten-Free

Green Bean Casserole from Ginger Lemon Girl

Simply Tasty Asparagus from Celiac Family


This is obviously more of a challenge. You can go the nontraditional route and do a wild rice, buckwheat or quinoa stuffing. You could use a gluten-free cornbread or pre-made bread crumbs.

Cornbread stuffing with roasted acorn squash from the Gluten-Free Goddess

The NY Times Blog had a G-Free Stuffing section with a few recipes


For many people (myself included!) dessert is the highlight of the Thanksgiving route. If you’d like to use your standard old-school recipes, you can easily make a crustless pumpkin or sweet potato pie or check out Whole Foods’ GF crusts. Even Pillsbury has a GF pie crust! Or, you can easily make a crust from crushed up gluten-free cookies, shredded coconut or almond meal. Apple crisps are also simple, too. And, of course, now with the GF Wegman’s or Betty Crocker mixes, a cake or brownies are pretty simple, even if they’re not traditional.OLYMPUS DIGITAL CAMERA

The Best Pecan Pie (one of my very favorites)

Sweet Potato Pie (vegan), pictured right here—>

Easy, Crustless Apple Pie from Gluten Free Easily

Super-cute baked apples from GF Jules

Ginger Lemon Girl’s Pecan Pumpkin Pie bars

Apple Crisp: simple, delish!

T Day Recipes:
It’s dangerous when someone asks about food while I’m hungry. Here are a bunch of  wonderful things that would make for an absolutely amazing gluten-free feast some of my favorite GF bloggers and around the web.

And as a bonus, the Happy Tart now has a bakery in Falls Church in addition to the Alexandria location, so it’s even easier to get a g-free pie without pulling out a rolling pin.


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Spider cookies

pumpkin spidersEver get something in your head, like you want to make cute spider cookies? Well, I set out to make pumpkin spider cookies (and I did), and I made a few batches until I was satisfied…but Erik gave them a thumbs down. So I opted for an old recipe, and spidered those instead.

It’s pretty easy to make cookie-spiders, I did it two different ways.

One (above):

Take cooling cookies (I used these and these), put a chocolate blob in the middle and then “paint” legs outward either with a toothpick or a brush.spiders

Or make round chocolates with a mold like this. As they start melting down, make cute little spider legs.

See? easy peasy.

Happy Halloween!

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Cheerios & G-Free Breakfasts

cheerios dsSo…it’s become clear the Cheerios thing isn’t going away on its own, so I finally decided to share my 2 cents.

Quick recap.

Cheerios announced they were going gluten-free. (YAY!)

General Mill’s Cheerios announced they were using regular oats, which studies have found always have some gluten-contamination. Rather than following the “purity protocol” for a dedicated fields and processing, they’ve got their own, special method of sorting the oats to ensure that they are gluten-free. (Okay….right? Don’t we have laws now?)

Cheerios said they were testing for gluten contamination randomly by testing “lots” versus individual boxes, which makes it easier to miss patches of contamination. (Hmmm….starting not to like this too much)

Early tests from Gluten-free Watchdog had some boxes come up above 20ppm, though most are below 20ppm.

Cheerios has declined to publicly or transparently post the testing for each box or lot. G-free advocates have visited and expressed some concerns, and not gotten clear or adequate responses.

A whole mess of reports have come in of people getting sick, and GM has done nothing but keep promoting their “gluten-free” Cheerios and talk about how happy people are with the Cheerios line. “…and the company’s cereal business unit is working on an aggressive marketing campaign to get the word out.” (Okay, now I’m officially nauseous.)

And the Celiac community has been largely quiet, despite a petition up online. Most of what I’ve seen has been along the lines of “Me/Pooky ate the Cheerios and felt fine, so clearly they’re safe.”

So…let’s be clear. Most of the boxes are Cheerios are below 20ppm. Maybe even the overwhelming majority. And it’s still totally inappropriate to put even the smallest segment of people at risk because GM doesn’t want to take the resources to verify that gluten-free means gluten-free, every single time.

Second, I’m completely shocked and appalled that a large corporation can just create their own shiny new protocol that’s not independently verified and everyone’s just cool with that. That’s a dangerous precedent, IMHO.

Gluten-Free Living just shared an article that said that the FDA is investigating the g-free claims, which is wonderful news.


  • From Gluten-free Watchdog: “If you believe you became ill after eating Cheerios, FDA is asking that you contact FDA’s MEDWATCH, the Adverse Event Reporting System. You can do this online or via phone (800) 332-1088. Choose option #4 to speak to a representative.”
  • Save the box, even an empty box–it contains important information such as the lot number, UPC code, etc.
  • Contact Cheerios (1-800-248-7310) and give them with specific information–variety of Cheerios you consumed, lot number, when you ate the product, symptoms, whether you typically tolerate gluten-free oats, etc.
  • Contact the FDA Consumer Complaint Coordinator They can help you file a formal complaint.

Don’t just decide Cheerios aren’t right for you. Look out for the rest of the g-free community.

So, what to eat instead? Some ideas here for pretty much any variant of a GF diet.


Highest in fiber and protein:

Especially when it gets a little cooler, hot cereals can be a wonderful breakfast. You can cook up a big pot and have it all week, and they freeze well, too.

Cooked grains choices:oatmeal

  • Buckwheat (kasha)
  • Millet
  • Amaranth
  • Teff
  • Quinoa flakes
  • Oatmeal (certified gluten free, of course)
  • Bob’s Red Mill®: Mighty Tasty Hot Cereal and Creamy Buckwheat

Making cereals healthier:

  • Add in some fresh or frozen fruit!
  • Add in ground flax or chia seed to increase fiber content.

Other options:

  • OLYMPUS DIGITAL CAMERAGreek yogurt with fruit and chia
  • Eggs-Add some spinach, mushrooms, onions, peppers, etc.
  • Leaner, free-range sausage or turkey bacon
  • Garden Lites muffin
  • Artisan Bistro has several options
  • Chia pods®
  • Omelet
  • Yogurt (or coconut or soy yogurt) and flax and/or fruit
  • Leftovers!
  • Breakfast smoothie: handful berries, some kind of protein (yogurt, protein powder) and a handful spinach

More and more, there are a wider range of cereal options. These are g-free, but they’re lower in protein and fiber than the ones above, so they won’t keep you as full:

  • Grits, marked gluten-free
  • Cream of rice marked gluten-free
  • Puffed rice, corn, millet, etc. marked gluten-free
  • Most Chex® Cereals (not Wheat Chex®)
  • Kashi Indigo Morning
  • Gorilla Munch®
  • Buckwheat Flakes
  • Rice Twice®

Did I miss any of your favorites?

And many thanks to Tricia Thomspon, Debi Smith, Erin Smith, Johnna, Shirley Braden and others who have taken this project on.

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E’s Cake (Chocolate Hazelnut Torte) Redux

e cakeIt’s E’s birthday, so I went back to this Harris family classic and made some tweaks to E’s favorite.  Gotta say that none of the pictures I got are amazing, so *ahem* I just may need to make the cake again!

It’s an elegantly delicious cake or can be a bunch of mini-cakelettes. escake

Since it’s a torte, it’s naturally gluten-free, so it’s naturally perfect.

At a first glance, this may look like Nigella Lawson’s Nutella cake. Look closer–it’s actually substantially different, and we like this a lot better. It’s much lighter and more chocolate-y: win/win! Due to the eggs and dairy, it’s been many years since I’ve eaten this, but I still remember how delicious it is. Enjoy!

E’s cake

  • 2 egg yolks
  • 8 egg whites, whipped to stiff peaks
  • 13 oz jar of Nutella
  • Softened stick of butter
  • generous ½ cup hazelnut or almond meal (measure after grinding) ideally freshly ground in the food processor
  • 5.2 oz 70%+ dark chocolate, melted*
  • 1 Tablespoon Frangelico or other gluten-free alcohol (or water)
  • 1 tsp vanilla
  • Pinch salt

*A little under one 1 cup of dark chocolate chips should work as well. If there were such a thing as 7/8ths of a cup, that’s what you’d be shooting for.

Preheat your oven to 350-degrees.

Grease and line an 8 inch pan or 4 mini springform pans with parchment or wax paper.

Separate 8 eggs, reserve 2 yolks and do something yummy with the rest. (pudding? Creme brulee? curd?)

Baker’s note: Timing is key–you want the eggs to be at stiff peak form about the time the rest of the batter is ready and waiting so that it doesn’t fall, so make sure the chocolate batter is underway while/before you start whipping the eggs.

In a stand mixer, whisk the eggs whites and salt until they form stiff peaks.

In a separate bowl, beat the butter and Nutella together, then add Frangelico, 2 egg yolks, and ground hazelnuts.

Fold in the melted chocolate, then mix in 1/3 of egg white.Gently folding the rest of them in a third at a time. They won’t incorporate perfectly, no worries.

Pour into the prepared pan and cook for 50 minutes-1 hour or until the cake’s beginning to come away at the sides. Cool on rack.

Yes, it will fall. The other way to look at it is that the cake is creating a great space to hold the frosting/ganache. There, doesn’t that sound better?

Glaze with a simple ganache or a chocolate frosting, chocolate decorations, hazelnuts…go crazy.

I assume a dairy free chocolate hazelnut spread & Earth Balance will work for a dairy free version, but since there are so many reasons I can’t eat this any longer so I’ve never bothered.

Gluten-free or not, this is one seriously elegantly delicious cake.

*A little under one 1 cup of dark chocolate chips should work as well. If there were such a thing as 7/8ths of a cup, that’s what you’d be shooting for.

Posted in dessert, recipe | 3 Comments

Tribute to Zen Master Houdini



We lost our beloved Hou about 2 months ago, and it’s still fresh. I look for him on a regular basis, and it seems impossible that he’s no longer with us.

hou hiding

It feels like he still might be right around the corner.

baby hou

He was sweetness, he was sunshine, he was beauty, he was joy….and I’ve posted on his goodness many times before.

hou loveHe was loved…and loving.



and adored getting snuggles and pets.



Genghis has had a hard time adjusting to the loss of his bro, which is totally understandable. There were attached at the paw much of the time.DSCI0393

and it’s hard for him to lose his best furry friend.

h and c

Houdini’s sweetness inspired me and filled my heart.

goodbye hou

I miss him. I’m eternally grateful for the beauty and joy he brought to my life.

hou shoe

and BTW, June is National adopt a cat month. Best choice we ever made! Just sayin’

Posted in cat pictures, cheryl's musings | 6 Comments


Have you ever looked at a product and said, “gluten….seriously? Why???” I know I sure have seen products I would have assumed were gluten-free, but they’re not. I rarely cross-post from my nutrition practice website, but I feel like this is important enough to share here, too!


Happy Summertime!

There has been a lot in the press about a new study showing that many probiotic supplements contain gluten, even probiotics marked gluten-free on the label. Some contain more than the 20ppm, which is illegal. Obviously there’s a lot of concern, and Columbia University’s Celiac disease program has declined to share a list of the problematic probiotics. I personally think that’s highly regretful, especially given the FDA’s inability to regularly monitor supplements unless there is a specific, reported cause for concern. If this is something important to you, I’d encourage you to support Gluten-Free Watchdog. As many of you know, GFWD tests products for gluten, and they are currently raising funds to test probiotics for gluten, too.

It got me thinking about the sources of gluten that are less obvious. Most gluten-free veterans know all about the usual suspects, like soy sauce, vegetarian “burgers”, communion wafers, etc. If you or a family member need a review of label reading and a roundup of the rules, check out this new article in Simply Gluten-Free Magazine. Here are some products that people sometimes overlook:


Yes, chocolate.  It says on the Lindt chocolate bag that it contains barley malt, but when the truffles are individually wrapped and at the cash register, there’s no label to read. It’s easy to grab one without thinking.

And then there are companies like Godiva, which says directly on their website: “Does your chocolate contain gluten? ALL of our products including solid chocolate pieces may contain gluten. Any person with a gluten allergy should NOT consume ANY of our products.”

Well, fine then. There are a ton of gluten-free chocolate  fish in the sea….


It’s summertime! Who doesn’t remember enjoying a fudgesicle on a hot day? Unfortunately many have malt powder. Since it says “malt powder” and doesn’t say “barley malt”, sometimes people miss it. Gotta say I love these from So Delicious, and I haven’t made the recipe from Elana’s Pantry yet, but plan to soon!

Tea: stomach ease

Because clearly the remedy for tummy troubles is a cup ‘o gluten. Believe it or not, a tea called “stomach ease” has barley malt. Often we assume that tea is just tea. Remember to double check!

Vitamins: These are New Chapter Brand multivitamins, and they’re marked vitamin minigluten-free. But…it says “Contains: Fermented soy and fermented wheat”. Huh? According to the FDA, “FDA is aware that sandwich ELISA methods do not adequately detect gluten in fermented and hydrolyzed foods. Because scientifically valid methods currently are lacking that can do so, we intend to issue a proposed rule on this issue.” Obviously, I don’t know whether or not this contains gluten…but the question is, does anyone? Until equipment can actually determine if there’s gluten in fermented foods, a product containing fermented wheat is a risk, and I recommend against it.

OTC medicationsadvil

Do you read labels when you’ve got a migraine? Most people are lucky if they can see straight, much less read labels. Advil Migraine contains gluten per their website, and it’s a good reminder to read labels for your OTC medications BEFORE you actually need them… is a fantastic resource.

Oats:bear nakednew

According to the research, pure, gluten-free oats are usually tolerated. If the package doesn’t say “gluten-free”, it’s a no-go. Lots more on the oat situation here.

Look alikes…

And then there are all of those lookalike products that have gluten-free and gluten-full products, like Rudi’s, Mi-del, Amy’s, Dr. Praeger, Evol, So Delicious, etc. It’s really easy to grab the wrong one.

This is just a short list, these are absolutely not the only products that trip people up from time to time. What products have you found that are surprising sources of gluten?

Harris Whole Health offers individual sessions, family sessions and group classes to help people eat healthier and feel better! Cheryl works with people to feel and look their best with a range of specialties, including Celiac Disease, food allergies, pregnancy, breastfeeding, vegetarian and vegan diets, preventing diseases and “whole foods” eating. Let’s get you on your way to achieving your goals. For an appointment with Cheryl Harris, Registered Dietitian and Nutritionist, please click here, email or call 571-271-8742

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An Open Letter to the Columbia University Celiac Disease Center

Dear wonderful Columbia Celiac Center Researchers,

First, thank you so much for studying gluten in probiotics. It’s a big deal, and something all of us were blissfully unaware of until last weekend. It’s gotten a ton of press, and gotten the Celiac community talking and worrying, largely because there is no list of the probiotics tested.

That’s where I’m really disappointed in the email I just got from Columbia Celiac Center which says:

We have not named each probiotic, principally because there is so much batch-to-batch variability based on prior studies of supplements that we would not be comfortable declaring any probiotic safe. We usually do not recommend probiotics in the treatment of gluten related disorders.

It is unfortunate that concerned patients are looking to us to police this issue, and we frankly do not have the resources to take on members of this large industry one by one. We hope that the public will direct this concern to regulatory authorities, who are ultimately the only ones with the ability to solve this problem.

Peter HR Green, MD

Phyllis & Ivan Seidenberg Professor of Medicine

Director, Celiac Disease Center at Columbia University

I totally understand not wanting to declare any probiotic safe. But why no heads’ up on supplements that have over 20ppm gluten, ESPECIALLY those labeled gluten-free?

Per the study abstract: “Of the 15 labeled GF probioitics, 8 (53%) contained gluten, including 2 (13%) that contained > 20ppm.

So…you found supplements that are illegally labeled, and the plan is…do nothing and wait for something to change?

Also, let’s get this straight: there are no effective regulatory authorities in the U.S.. The FDA doesn’t have the time, the funding, or the legal mandate to pursue testing every probiotic on the market for gluten. The DSHEA act limits the FDA’s authority to police supplements in an effective way, and that’s been in effect about 20 years, so this isn’t news. The FDA only has a requirement to test specific supplements that are implicated with problems. So, if Columbia released the list of problematic supplements, enough public pressure could force FDA to act and test those supplements. But releasing an abstract with no detail leads to no effective action…and no effective solution.

If this were looking for peanut contamination in a product labeled peanut-free, would there be any doubt that a list of problematic brands would be released?

So again, per your abstract,

“24% of patients with CD take dietary supplements, most commonly probiotics.”

Please, please look out for those people and release a list of illegally labeled supplements. I’m not asking you to police anyone or declare anything safe, just to make your info public, or at least the list of problematic probiotics.

If you release the list, I will personally bake you awesome gluten-free cookies in gratitude on the behalf of the Celiac community.

Oh, and happy Celiac Awareness Month.


Cheryl Harris, MPH, RD

BTW, the email contact for Columbia’s Celiac Disease Center:

Posted in cheryl's musings, news | 3 Comments