CeliaCalendar: Westchester Support Meetings

Author-chefs Annalise Roberts and Connie Sarros will be the guest speakers at Sunday's meeting of the Westchester Celiac Sprue Support Group (WCSSG). Billed as a "Holiday Food and Baking Spectacular," the meeting will also feature the following vendors:

Soul Dog Restaurant and Bakery
Three Dogs Gluten-Free Bakery
Miller's Gluten Free Bread Co.
Whole Foods Bakehouse
Katz Gluten Free

The meeting takes place at 2:00 pm on Sunday, December 7, 2008 at Phelps Memorial Hospital.

Also on the WCSSG schedule: a New Patient Meeting (with dinner) at the Whole Foods Market in White Plains at 7:30 pm on Thursday, January 22, 2009(!).

Outback Alert

Brown Sugar May (or May Not) Be Cross-Contaminated

It is possible that some Outback restaurants might bring their brown sugar into contact with bread to prevent clumping. So it seems that, for the moment, people on gluten-free and wheat-free diets should inquire at individual Outbacks as to whether any part of an order that is supposed to be gluten-free might be made with the cross-contaminated sugar. One item to ask about would be the sweet potato; I'm not sure what else might be made with brown sugar.

Outback has offered a gluten-free menu [PDF], made in coordination with the Gluten Intolerance Group (GIG) and then GIG's Gluten-Free Restaurant Awareness Program (GFRAP), for a number of years. The GFRAP roster currently includes 786 Outback restaurants.

Questions about possible cross-contamination in the brown sugar seem to have arisen at least as far back as April 2006. More recently, the blog Grain Damaged reported that cookbook author Connie Sarros offered the following in her "Newsletterette."

Last month, I posted that Outback Steakhouse places a piece of wheat bread in their brown sugar to keep it fresh. I called four different Outbacks in my area and all four agreed that they do place a piece of bread in the bag of brown sugar. Since that time, I have learned that each Outback Steakhouse determines whether or not to add the bread; this decision is based on how quickly they use up the brown sugar and whether or not the bread is needed. It is possible that the Outback near you may not use the bread. It is best to ask the manager once you arrive at the restaurant or call ahead.

On the International Celiac Disease Mailing List, Betty Barfield (President of the North Texas Gluten Intolerance Group (NTGIG)) shared correspondence she had with Gina Marcoff, Vice President of Training & Development for Outback Steakhouse. Marcoff acknowledged the issue in the correspondence.

The restaurants really do handle the brown sugar differently. This practice was brought to our attention recently, and it is something that we need to be aware of for those who are gluten intolerant. We are preparing to film a training video for October's meeting, and we've decided to focus on gluten intolerance, so it's a great topic for us to address!

A mailing list member from Indianapolis chimed in with the following:

Outback has long been a "friend" to people with celiac -- so I hope that folks won't just be too afraid to go there now. At least in our city, they have such a positive attitude toward making sure their GF Menu is safe -- and I think this helpful attitude is a top-down way of doing business.

This is what I found out about our local Outback:

-- YES, they do put piece of bread in the brown sugar to keep it fresh.

-- BUT, when someone orders from the GLUTEN FREE menu (again, this is the policy at our local Outback -- it does not speak for others), the waiter codes that order as gluten free, and they know to open a fresh bag of brown sugar, and that is what is put on the sweet potato.

-- In fact, she told me that the manager of their restaurant location is usually the one who manages the plating of all GF orders, and he is STRICT! If anyone else is doing it, he watches over like a hawk.

*** As for me, I will know now to always ask, at any Outback (and perhaps ANY restaurant now!), if they ever put bread in the brown sugar. But it seems an easy and straightforward thing to ask -- and probably not too much trouble to also ask (if the case) that a new package of brown sugar is opened for one's potato -- or just decide to leave it off. Mostly, I really encourage people to COMMUNICATE with and not boycott their local Outbacks -- which, I think, was also the sentiment of Betty Barfield's note as well.

I will try to add updates about this as they become available. It is a shame that this problem—which seems relatively minor as far as potential cross-contamination is concerned—has existed for so long, and that neither GFRAP nor Outback has been very proactive in addressing and correcting it. I'm glad that Outback plans to deal with it on a corporate basis a month from now, but I'd feel a lot better if I knew that the company were dealing with it immediately—and I'd feel even better if Outback had taken care of this problem already. It might be time for a soup-to-nuts review of Outback's—and GFRAP's—standards and practices.

Something else can be learned from this: Mixing bread and brown sugar to break up the sugar seems to be a common practice even though this source says that the bread isn't necessary. So that's something else to keep in mind when trying to avoid cross-contamination. And, if bread isn't even necessary to do the job, then it would be good to spread the word about that—perhaps starting with Outback.

CELIAC SURVEY RESULTS

Last month, cookbook author Connie Sarros shared survey results gleaned from 589 respondents in a variety of locations. The survey doesn't strike me as very formal or scientific, but I still think something can be gained by considering the results.

Asked what is the most difficult thing about being celiac, the biggest plurality weighed in with eating out (105). Runner-up responses were eating at friends' homes (24) and gluten-free foods have a bad taste (20).

The most difficult situation: eating out at restaurants (109) followed by weddings and events where there are set menus (35) and those darn business meetings (25).

Non-sushi eaters (223) outnumbered sushi eaters (106). (Too bad, I think, as sushi can make eating out a lot easier—as can GFRAP.)

People trying to lose weight (239) outnumbered people trying to gain weight (75) and those lucky people who are happy with their weight (155). Exercisers (293) outnumbered non-exercisers (194).

Post-diagnosis, the most help came from

Internet - 173
Support group - 94
Family member - 51
Doctor - 27
Other - 23
Dietitian - 19
Friend - 19
Nutritionist - 3
I didn't get any help - 1

A question about the top two benefits of being in a support group resulted in the following responses:

We all share information, tips and advice - 71
I don't feel so alone - 29
I get personal support and talk about my symptoms and challenges - 29
We share recipes - 28
We get up to date product information - 27
I feel I am helping others - 21
I go for the social contact - 19
I go because we have vendors and I can buy products and taste free samples - 18
I get the latest medical information about celiac disease - 16
I go because we have speakers regularly - 14
Find out where to buy gluten-free foods locally - 3
I love the support group newsletters and e-mails - 11
Find out which local restaurants are serving gluten-free food - 12
Find out the current food laws - 2
I'm too shy to go to a meeting - 1

Asked if their extended families really understood the gluten-free diet, respondents weighed in as follows:

Yes - 57
Most - 55
Some - 79
Very few - 16
No - 48

Regarding how respondents really feel about the diet, the top answers were positive

62 My body feels so much better. The diet is better than being sick.
38 I am at peace with the diet
33 The whole family is eating so much healthier now

until the fourth place response:

24 Resentful, this diet stinks!

Favorite pre-packaged breads were...None, they all taste terrible! (82). After that came Whole Foods (41) and Kinnikinnick White Sandwich Bread (38) and Local Gluten-Free Bakery (27).

The favorite packaged cake mixes came from the Gluten-Free Pantry (142), followed by Namaste (95) and Pamela's (57).

Connie's new survey can be filled out here.