Auburn, WA (PRWEB) April 7, 2009
In the US, over 15 million people suffer from gluten intolerances and rely on restaurants with gluten-free menus to be able to dine out safely. Restaurants across America will participate in the Chef to Plate Awareness Campaign (http://www.gluten.net/events.php) to help spread awareness of celiac disease and other forms of gluten intolerances during May - Celiac Awareness Month.
Restaurants both large and small are eager to participate in the Chef to Plate Campaign. Many restaurants find the gluten-free menu has brought them a loyal group of customers who return over and over. Gluten-free consumers rely on these restaurants to dine out without getting sick. Studies show that as many as 64% of persons with celiac disease do not eat away from home, adding to their feelings of having a low quality of life. Restaurants like Sambuca's in NY are realizing increased revenue at 14% or more by offering gluten-free options.
May is celebrated worldwide as celiac awareness month. 1 in 133 people suffer from celiac disease, an autoimmune disease that damages the intestine when proteins from wheat, rye or barley (gluten) are eaten. Celiac disease is most commonly associated with early bone disease, anemia, infertility and aggressive cancers, but can include many symptoms in every body system. For another 15 million people in the US, gluten intolerance doesn't damage the intestines but causes symptoms that interfere with their ability to feel healthy. Although limited, research suggests that a gluten-free diet may be helpful in a number of health conditions.
Wheat is found in many foods, making it difficult to eliminate gluten. Offering gluten free menu choices can be as easy as omitting foods or making creative substitutions to existing menu items. "Cheeseburger in Paradise is committed to providing delicious menu items for our guests with gluten-free diets", says Casey Barile, Marketing Manager . The Cheeseburger in Paradise gluten-free menu ranges from appetizers and salads, to trademark island specialties. Some favorites include the bunless Caribbean Chicken Sandwich--a jerk-season chicken breast topped with melted Swiss cheese, roasted red and yellow bell peppers, and a creamy red pepper aioli; a unique Island Chef Salad featuring roasted chicken breast, pineapple, coconut, candied almonds, and golden raisins in a fresh mix of greens, all tossed with Cheeseburger in Paradise's own Coconut Curry dressing; and non-alcoholic Tropical Paradise drink, a concoction sure to put anyone in an island state of mind, says Watson. Patrons agree.
Chef to Plate is a national awareness campaign of the Gluten Intolerance Group of North American (GIG) and is endorsed by GlutenFree Passport; Gluten-Free on the Go; The Celiac Scene; and Trisha Thompson, the Gluten-Free Dietitian. To learn more about the Chef to Plate: Celebrating Restaurants Serving Up Gluten-Free Awareness Campaign, participating restaurants, celiac disease, GIG or the campaign endorsers visit http://www.gluten.net/events.php.
About Gluten Intolerance Group of North American:
GIG is a national nonprofit organization who has been providing consumer and food industry support and education for 35 years. Cynthia Kupper, RD, executive director is a respected authority in gluten intolerances, food industry programs and the gluten-free diet. For more information contact Ms Kupper at 253-833-6655 or visit http://www.GLUTEN.net.
About Chef to Plate Endorsers:
GlutenFree Passport provides food services education and consulting services that empower consumers in their ability to eat away from home safely. For more information contact visit http://www.glutenfreepassport.com.
Gluten-Free on the Go is an internet celiac-friendly guide to restaurants, cafes and hotels worldwide. For more information contact visit http://www.gluten-free-onthego.com.
The Celiac Scene is a guide to finding gluten-free products and services. For more information visit http://www.theceliacscene.com.
Trisha Thompson, the Gluten-Free Dietitian an author and leading expert in celiac disease and the gluten-free lifestyle. For more information visit http://www.glutenfreedietitian.com.
Cynthia Kupper, executive director
Gluten Intolerance Group of North America