Archive for ‘Dietary Compliance’

January 12, 2020

Gluten-Free on the Cheap

When you have to be gluten-free on a tight budget, it’s good to know how to eat gluten-free on the cheap! As we settle into 2020, those lovely credit card bills arrive to remind us just how generous we were during the holidays. Once that happens, I always feel like I should implement an austerity program to keep me financially on track for the rest of the year. If you’re like me and you’re new to the gluten-free world, you could easily panic over an anticipated increase in household costs.

The internet is filled with articles to multiply your concern and get the adrenaline pumping. Read a few sites and you’re sure to know that gluten-free bakeries charge a premium for breads, cakes, and cookies, and most restaurants upcharge when substituting a gluten-free bun. Continue reading and you’ll discover that gluten-free food is about 86% more expensive. That’s a lot.

While all of this reading may leave you feeling alarmed, it’s worth noting that articles warning of the expense of a gluten-free lifestyle typically assume that all of us will primarily purchase and consume prepackaged convenience food or restaurant substitutions. That seems like a reasonable assumption given that many of us have lives that are often overbooked. But with a few simple tips, even the busiest of us can manage to eat gluten-free on the cheap most of the time.

Soooo…how can you eat gluten-free on the cheap when you’re really busy and don’t have time to spend in the kitchen?
rice
Here are five tips to keep costs down:

Remember that many inexpensive common foods are naturally gluten-free
For example:
Brown rice – a 16oz bag costs 78 cents and contains ten servings. Even microwave rice bowls are less than $1 per serving.
Black beans – a 15oz can costs around $1 and contains 2-3 servings. A 16oz bag of dry beans runs less than $1.50 and contains about 13 servings.
Frozen corn – you can buy a 32oz bag for under $2. That’s about 10 servings. A 15oz can runs about 50 cents and has 3 servings.

You can easily throw together a filling burrito bowl using microwaveable brown rice, canned black beans, canned (or leftover) corn with a sprinkle of cumin and a spoonful of salsa. You’ll spend less than 10 minutes in the kitchen and less than $2 per serving. That’s about the price of a drink at a fast food restaurant. You may still have room in the budget to add cheese, rotisserie chicken, sliced avocado or Wholly Guacamole for a more gourmet bowl.

And that’s just one example. A veggie and cheese filled fritatta only takes a few minutes to prepare, especially when you use leftover veggies. Fritattas are great for breakfast, brunch, or dinner.

Fresh fruit is a healthy gluten-free snack. To keep costs down, cut up your own pineapple, cantaloupe, and honeydew. It won’t take as long as you imagine and you can always plant the pineapple tops in pots to grow on the porch or in the window. That’s like getting a free houseplant each time you eat a pineapple.

Get your Omega 3s from canned tuna, salmon, or sardines. All are readily available and less expensive than fresh fish. Tuna salad can be eaten on top of greens, out of an avocado or tomato half, or on a cucumber slice eliminating the need for gluten-free bread.

Potatoes, sweet potatoes, broccoli, carrots, and squash are all inexpensive to purchase and easy to prepare. If you don’t have time for even minor prep, consider frozen vegetables. As a whole, they’re cheaper than preprepped fresh vegetables.

Check the discount store shelves
If you’re looking for gluten-free chicken stock, snack bars, bread, or pizza you may immediately head for a specialty store that charges more for everything. Before you do that, peruse the shelves of your local discount market or dollar store.

The Dollar General by my house has gluten-free labeled items like chicken stock, snack mix, and nut bars plus a variety of raw nuts and dried blueberries, cherries, apricots, pineapple, and mango. They also have corn tortillas. Down the street a few blocks I can get gluten-free frozen waffles, pizza, and pretzels from the regular grocery store.

Walmartgrocery.com carries Bob’s Red Mill® almond flour for a fraction of the cost of a health food store. They also have Great Value Gluten-Free Brown Rice Elbow Pasta in a 16oz bag for $1.96 and Lance Gluten Free Original Crackers in a 5oz box for $3.72. The Tate’s bakeshop gluten-free cookies at Walmart run about $1 per bag less than the Whole Foods Market® price.

Limit premade ingredients to the basics
Instead of buying a loaded frozen gluten-free pizza, I choose a plain cheese pizza then add toppings like pepperoni, salami, spinach, or bell peppers at home. On average, this method saves me $2-3 per pizza. You can even create a cheeseburger pizza by adding seasoned, browned ground beef and cheddar cheese to a plain cheese pizza.

If you keep pizza sauce on hand, you can buy premade pizza crusts instead of pizza. There are many gluten-free frozen crust options available from cauliflower based to balls of dough you roll yourself. The selection may be limited in your area, but keep an eye out because stock changes frequently. Near my home, the constant change is frustrating. About the time I find something I like, it gets rotated out. The good news is this allows me to sample a wider range of products.

It’s also easy to create soup from basic ingredients rather than paying more for a complete gluten-free version. Make simple chicken and rice soup in the microwave using dollar store gluten-free chicken stock and Minute Ready to Serve brown or white rice. Add a snack pack of veggies from the convenience store for more flavor and nutrition.

Pomì strained tomatoes can serve as a base for tomato soup, chili, pasta, and pizza sauce. A 26.46oz box costs $2.96 at Walmartgrocery.com. With nothing more than a tube of Italian Herb stir-in paste, honey (or a sugar packet from a restaurant), salt, pepper, and garlic powder, you’ll be amazed at what you can create. Simply measure to taste, stir everything together, and heat.

Instead of buying protein or snack bars, make your own trail mix with nuts, seeds, dried fruit, and chocolate chips or gluten-free pretzels. It’s fun to play with these combinations and you won’t have to pull out the nuts you don’t like. For less waste and fewer arguments, each family member can have a refillable jar of personalized mix in the pantry.

Check out fast food websites
I’m not recommending fast food as a regular part of any diet, but when you’re in a hurry or traveling and are on a budget fast food can be a viable gluten-free option. Most fast food chains list nutrition information on the web.

Wendy’s small chili, a baked potato with butter, and small iced tea costs around $6 and doesn’t require you to ask for any modifications. A half apple pecan chicken salad costs less than $5 and is also gluten-free as is the taco salad. And you can top off your gluten-free meal with a small frosty for $1.

You can be sure that I’ll stop at an In-N-Out Burger® at some point when I’m in LA. My whole family loves the protein-style burgers and fries. If I want to consider other menu options, I can easily pull up or print out their handy allergen information PDF and carry it with me.

Other fast food restaurants and build-your-own pizza chains offer gluten-free choices. There may be a risk of cross-contact on prep surfaces and in fryers so it helps to be familiar with a particular location in order to feel comfortable you won’t be exposed.

Take home leftovers
If you’re paying a premium to order a gluten-free meal, don’t be shy about taking home a couple of ounces of steak, half a chicken breast, or a couple of spoonfuls of chicken salad. These can be repurposed as the protein in tacos, burrito bowls, and salads. Even leftover French fries can become part of a microwave breakfast casserole.

Repurpose protein
Leftovers aren’t the only thing that can be repurposed. Rotisserie chicken from the grocery store or smoked meat from a BBQ joint can be turned into quick, delicious gluten-free entrées that no longer resemble baked chicken or BBQ.

Chicken can be made into chicken salad, used as a topper for a green salad, and put into stir fry, curry, enchiladas, tacos or quesadillas (with corn tortillas, of course). Rotisserie chicken is also a great protein addition to pasta primavera and chicken tortilla soup.

Pulled pork can be added to pasta or nachos and used to fill tacos, tamales, baked potato shells, and shepherd’s pie. Chopped brisket can be turned into stroganoff, cottage pie, or chili, and can be added to baked beans.

At times you may end up buying some overpriced, less than delicious gluten-free product, but following these simple tips will help you hold down the overall costs without lots of extra time in the kitchen.

Choosing items that are not marked-up because of a gluten-free label saves money. Buying already cooked protein reduces cooking time immensely and, as you can see, a few basics give you a great deal of menu flexibility. Just be sure to read the label on grocery store items and ask the BBQ joint about seasoning to determine whether anything contains gluten.

With a little practice, you can easily live within a budget while remaining gluten-free…and you don’t have to spend hours in the kitchen!

https://glutagen.com/the-cost-of-a-gluten-free-diet/

https://menu.wendys.com/en_US/product/classic-chocolate-frosty/

http://www.in-n-out.com/docs/default-source/downloads/menuallergenchart2018.pdf

http://www.cooking2thrive.com/blog/soups-on/

http://www.cooking2thrive.com/blog/dump-soup-perfect-for-a-lazy-day/


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

October 20, 2019

A Perfect Pair

If you don’t have a recipe, how do find a perfect pair of flavors? My oldest son once called me during a layover in Vegas on his way home asking me to make Mexican lasagne for dinner. I had no idea what that was. He described it as a layered dish with lasagne noodles, meat, red sauce seasoned with a ton of spices like you’d use in tacos plus those in traditional lasagne, and cheese. I told him I’d give it a shot.

In that instance, I imagined the flavors in tacos. For that flavor profile, I chose salt, pepper, garlic, chili powder, and cumin. For the lasagne flavors, I added oregano, basil, thyme, and rosemary. I combined both of these profiles using sight, smell, and taste to judge the amount of each to add. The result turned out better than I would have guessed when he suggested it.

This request didn’t throw me because I rarely use recipes when I’m cooking for my family. So how do I know what to put in the pot? I’ve probably mentioned before that I imagine flavor combinations in my head. I do. But there are several things in play when I’m cooking.
perfect pair
For one, I use my sense of smell. If you hold your head over a pan and smell for a moment, you’ll realize you can smell salt as well as garlic, and curry powder, and basil. When the balance of the aroma is off, the taste will be as well.

I also use my eyes. If I’m adding beans to chili or cranberries to a salad, I use proportions that look pleasing. This results in a full combination of flavors in each bite.

Throwing something together often begins with inspiration or imagination. Sometimes I take a bite of something and have a sudden thought that it would pair well with X. Other times, I take the ingredients in my refrigerator and imagine different combinations of the flavors there. Sometimes I do this when I’m choosing my groceries for pickup or purchasing items at the farmers market.

Beyond my senses and imagination, I use memory. I both watched and helped my grandmother cook. I think about how she seasoned things. I also pay attention to the flavors and ingredients I can identify in restaurant dishes. And I envision combinations I’ve seen in recipes before.

Even if I can remember the general ingredients, once I get started I have to determine proportions. Knowing how something should look is helpful. If I’ve seen the consistency of pancake batter, then I can tell if there’s too much liquid or not enough.

Cooking experience is valuable as well. If you’ve baked a lot of cakes, you’ll have an idea what the ratio of flour to sugar, oil, and eggs should be. It’s probably worth noting that when you make gluten or dairy-free versions, traditional rules may not apply.

The best gluten-free sandwich bread I make has a dough that’s more like batter than dough. But once you’re practiced in these adaptations, you’ll still be able to rely on experience to help you.

If you have never cooked, or watched anyone cook, from scratch and cannot imagine flavor pairings, there’s a handy tool called The Flavor Bible that tells you what to mix and match. This comprehensive reference book of compatible flavors was named by Forbes as one of the 10 best cookbooks in the world of the past century. It also won a James Beard Book Award.

Following a specific recipe to the letter will yield a more consistent result, but using a flavor guide can introduce playfulness into your cooking. Life is made of so many repetitious chores, I like to add a sense of fun and play whenever I can. Sometimes the best way to do that is to try to find yet another perfect pair.

https://www.karenandandrew.com/books/the-flavor-bible/

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

September 9, 2019

Please Don’t Kiss the Chickens!

Please don’t kiss the chickens! Not only do we have a new rooster in the neighborhood, the CDC has warned me not to kiss it. As if I would. I know better. I grew up on a farm. I do not kiss chickens or play with piglets when the mother is around. An angry sow targeted me for death when I was three. I barely escaped and I still remember it. That was enough piglet playing for me.

Most of us are aware we should be careful when cooking eggs or chicken, but we may not think twice before taking a cute photo of the kids kissing a baby chick. It is time to think twice.
chicken
On August 30th, the CDC issued an investigation notice regarding several multi-state outbreaks of salmonella infections linked to backyard poultry. At the time there were 1003 infections across 49 states resulting in 175 hospitalizations and 2 deaths. By now, there may be more.

Salmonella can cause mild, severe, or life threatening diarrhea depending on the person infected. Chickens, ducks, geese, and turkeys can contaminate their feathers, feet, beaks, and environment with salmonella even when they appear healthy and clean. People can get sick from touching coops, cages, hay, soil, feed, water dishes, and anything else in the bird’s environment even if they don’t touch the birds.

What I learned on the farm is that animals are carriers of disease so certain rules must be followed. The boots we wore in the barn came off in the utility room so we didn’t track contaminated soil into the house. Even if we had worn gloves, hands were washed thoroughly when we came in and always before cooking or eating. We wore shoes in the yard if we had dogs.

We washed our vegetables and fruits as a matter of routine. I never saw my grandmother sample a tomato or a piece of lettuce without washing it first. When we picked apples, we weren’t allowed to eat them until we got home. Huckleberries, blackberries, and strawberries had the same rule. We never placed raw meat on the same surface as the vegetables we were prepping.

As a child, I did not pick up wild animals that were sick even if they were teeny tiny and cute. If I saw a bat or possum during the day, I stayed away out of caution. That doesn’t mean I was taught to be fearful. I walked through a line of honeybees every time I went down the driveway. I didn’t run if I saw a spider or a snake as long as I determined it wasn’t poisonous.

Today, there seems to be a disconnect from these common sense rules. I now live in the city where if it’s cute most folks I know will let their kids pick it up and kiss it with no thought whatsoever. They’ll eat berries out of the farmer’s market crate without cleaning hands or fruit. But if they see a snake, bee, spider, or wasp of any kind, they run without ever looking to see whether it’s dangerous.

And there are other disconnects. Some friends who will only buy organic vegetables are quick to use wasp spray on their houses, insect spray on their skin, and Roundup® on their yards.
chickens
Perhaps a few common sense rules for disease prevention bear repeating:

Always wash your hands thoroughly using soap and water:
(Adults should supervise the hand washing of young children.)
Before eating and after using the bathroom.
After changing diapers or cleaning your toddler’s bottom.
Before preparing food, during food preparation after handling meat, eggs, poultry, fish, and seafood and again when food prep is done.
Before and after caring for someone who is sick.
Before and after visiting a hospital room.
After blowing your nose, coughing or sneezing or cleaning a child’s nose.
After touching animals, animal food, animal waste, animal blankets, saddles, leashes, bedding, or hay.
After handling pet food or pet treats.
After touching trash.

To prevent spread of colds, flu, stomach viruses, hand foot & mouth disease and other illness spread through close contact:
Do not share cups and eating utensils.
Clean and disinfect frequently touched surfaces in your home (including toys), at work, and at school.
Follow hand washing recommendations and/or use hand sanitizer after contact with public handrails, door knobs, touchscreens, pens, shopping carts, elevators, remotes, vending machines, and shared keyboards and phones.
Stay home when you are sick.
Keep your child home when he is sick.
As often as possible, avoid close contact with people who are sick.
Cover your nose and mouth with a tissue when coughing or sneezing.
Avoid touching your eyes, nose, and mouth especially when you are around someone who has a cold or flu.

To lessen the risk of giardia, cryptosporidium, campylobacter jejuni, E. coli, legionella pneumophila, hepatitis A, and salmonella:
Do not drink water from standing bodies of water or any water that may be contaminated with feces.
Try not to swallow water when swimming even in chlorinated pools.
Wash all fruits and vegetables thoroughly.
Follow hand washing recommendations.
Follow USDA recommendations for safe food handling.
Cook meat to the recommended temperature.
Pay attention to food recalls.
Keep farm animals out of the house.
Set aside a pair of shoes to wear while taking care of poultry and keep those shoes outside of the house.
Don’t eat or drink where poultry live or roam.
Stay outdoors when cleaning any equipment or materials used to raise or care for animals such as cages and feed or water containers.
Don’t eat after your pets.

Avoid hookworms by:
Wearing shoes when walking outdoors, especially in places that may have feces in the soil.

To avoid hepatitis B, rotavirus, diphtheria, whooping cough, pneumococcal infections, measles, mumps, rubella, tetanus, polio, chickenpox, meningitis, and HPV:
Stay up-to-date on long-lasting vaccinations and consider seasonal flu shots.

To lessen the risk of rabies:
Vaccinate your pets.
Leave stray cats and dogs alone.
Leave wild animals alone. Don’t keep them as pets.
Wash animal bites and scratches immediately with soap and water.
Consult a healthcare professional if you are bitten or scratched by an unvaccinated animal.

To lessen the risk of any illness:
Keep your body healthy, robust, and ready to fight disease by getting plenty of sleep, drinking plenty of fluids, eating nutritious food, being physically active, and managing stress levels.

And finally, it’s worth taking a moment to learn about the organisms with whom we share the planet. All spiders and bees are not to be feared and all furry creatures are not safe to embrace. If you’re determined to kill all insects anyway, please remember that poison is poison whether it goes on your skin, your yard, or your food.

If you want to choose a single piece of advice to help prevent disease, take it from the CDC and please don’t kiss the chickens!

https://www.cdc.gov/salmonella/backyardpoultry-05-19/index.html

https://www.cdc.gov/media/dpk/food-safety/live-poultry-salmonella/live-poultry-salmonella.html

https://www.cdc.gov/features/handwashing/index.html

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

http://www.cooking2thrive.com/blog/?s=safety/

Holiday Baking – Keep it Safe!

June 11, 2019

Where Do You Draw the Line?

A recent restaurant meal leaves me wondering, where do you draw the line? A hectic day last week left me without time for lunch until mid-afternoon. Low blood sugar demanded I choose something nearby so I stopped into an Outback Steakhouse® because I know they have a gluten-free menu.
line
I enjoy the bite of horseradish in Outback’s Caesar dressing. I settled on a gluten-free Caesar salad with grilled chicken. The food arrived quickly. I stared at it for a couple of seconds questioning whether I should eat the Parmesan, but hunger won out and I dug in. The first bite of salad tasted good. I was ready for another. On the second plunge, my fork pierced a hard crouton. CROUTON!?…in a gluten-free salad?

A crouton raises all sorts of questions. How did it get there? Was it dropped in the bowl when they prepared another salad nearby? Do they use the same bowl to toss regular and gluten-free salads? Did they make a regular Caesar and then pull off the croutons when my waiter noticed? Is this kitchen trained to avoid cross contact?

These questions hold the possibility that there could have been a significant amount of crouton residue throughout the salad. I ate the chicken that was arranged on top and left the salad uneaten. About the time I finished the chicken, a manager arrived with an apology and offer of a new salad or dessert.
CaesarSalad
I considered both, but I couldn’t accept. I was done. I had no trust left in that kitchen. After one more apology, they comped my meal. In this case, a free meal in exchange for a single crouton seems like a fair resolution, but there are larger questions that loom in the background.

A study published in 2018 in the American Journal of Clinical Nutrition concluded:
These surrogate biomarkers of gluten ingestion indicate that many individuals following a GFD regularly consume sufficient gluten (>200 mg/d of gluten) to trigger symptoms and perpetuate intestinal histologic damage.

It is possible that the patients studied were not strict in their adherence to a gluten-free diet, but it’s also possible that they ingested a damaging amount of gluten in spite of their best efforts to avoid it. My recent restaurant experience is a perfect example of how that can happen. My recent experience with Cheerios is another example.

The fact that studies seem to indicate accidental exposure is frequent begs the question whether a comped meal is a sufficient penalty to get the attention of a commercial kitchen regarding the serious health damage that can result to those with celiac disease from incidents of gluten exposure. I can’t think that it is but too much squawking about a specific incident could mean retaliation from an angry wait staff or chef.

Again, I’m left asking, where do you draw the line? It is important to my health to avoid gluten. It is important to my social life to occasionally eat in restaurants or attend events. It is important for me to feel like I can trust food labeled gluten-free.

It is important for all of us to be able to trust that we are getting accurate information. It is important for all of us to have food prepared in a safe manner. The more I think about this, the more I feel myself wanting to scream, “I want to be able to trust that you understand the importance to my health of providing me with carefully prepared and accurately labeled food without me having to emphasize my request in any way!”

Some are taking it a step further than screaming in their heads. One father sued Colonial Williamsburg over an incident in which its restaurant, Shields Tavern, did not allow his 11-year-old son with celiac disease to eat the homemade meal he brought with him on a 2017 school field trip because they do not allow outside food in the restaurant. Instead they offered to prepare him a gluten-free meal. The basis for the lawsuit was that the restaurant violated the ADA (Americans with Disabilities Act), the Rehabilitation Act and the Virginians with Disabilities Act.

The case was dismissed by a district court judge, but in a 2-1 ruling May 31st, 2019 the 4th District Court of Appeals reinstated the case. Writing for the majority, Judge Albert Diaz noted that Shields Tavern has rigorous protocols for preparing gluten-free meals that may suffice for most people with gluten intolerance, and a jury might decide those protocols sufficiently addressed J.D.’s disability.

But, he added, “The district court incorrectly overlooked the testimony that J.D. repeatedly became sick after eating purportedly gluten-free meals prepared by commercial kitchens. Until a jury resolves the disputes surrounding the nature and extent of J.D.’s disability, we cannot determine if the accommodation Shields Tavern offered, as good as it may be, fully accounted for his disability.”

We’ll have to wait to see how a jury views this case, but the publicity it is receiving just by being filed could be helpful to put commercial kitchens on notice that they can be held responsible if they do not accommodate dietary requests in a manner conducive to eliminating limits to the disabled of major physical activities or major bodily functions (see ADA definition of disability below).

On the other hand, I don’t know that a bevy of lawsuits over perceived insults that could result from a favorable jury decision is good. Protesting too much can yield the same result as saying nothing. But I think making an 11-year-old struggle to take care of himself because of a policy sounds like bad policy.

I applaud the boy for being willing to put his health above the stigma of being different from his classmates. If more of us showed such strong resolve, we’d all be healthier.

Perhaps reframing exposure to gluten for those with celiac disease and the gluten intolerant as a food safety issue would give it more credence amongst kitchen workers and waitstaff. The question then would be how to identify patrons for whom this is a safety issue as opposed to those who choose to eat gluten-free as a fad.

But should that really matter? As a matter of food safety, protocol should be followed for all patrons all of the time. If a customer requests gluten-free, then that’s exactly what they should receive–not maybe GF, almost GF, or what someone who doesn’t really know THINKS is GF. If gluten-free is not available, the customer should be informed upon ordering and outside food should be allowed. That would be the easiest way to avoid discrimination based on disability.

It would also be the easiest way for me to be able to relax through a meal instead of feeling braced for tomorrow’s tummy ache and next week’s rash. And while that would be welcome, it’s not reality right now. So, I choose to continue the traditions of pre-eating before events, carrying emergency food, and smilingly showing my waiter an errant crouton rather than delivering loud reprimands, throwing fits, or filing lawsuits. All of my screaming remains in my head.

Not everyone draws the line where I do, nor should they. Navigating the social intricacies of living gluten-free has many nuances. I don’t view celiac disease as a disability, but maybe it’s good to have a path of recourse when dealing with entities that choose to restrict requests rather than accommodate. I can see both sides. And my approach may change.

One more round of severe itching from dermatitis herpetiformis and my screaming may be out loud. If that happens, it will be because the itching has worn me down and gotten the best of me. And that may be where some people already find themselves. Celiac is a disease that comes with inherent frustrations and physical misery and it’s disheartening when you do everything right and still end up with damaging levels of gluten in your system.

The best way I know to minimize inadvertent gluten ingestion is to cook from scratch using fresh ingredients. When that’s not possible, patronize brands and places with which you feel comfortable. When you experience the occasional problem, draw the line where it feels right for you.

https://academic.oup.com/ajcn/article/107/2/201/4911450

https://www.richmond.com/news/virginia/court-reinstates-suit-about-boy-bringing-gluten-free-meal-into/article_aa022bd8-33f2-5db8-8e32-80f1e32f1926.html

https://www.ada.gov/q&a_lesley_university.htm

https://www.ada.gov/pubs/adastatute08.htm#12102

http://www.cooking2thrive.com/blog/im-saying-cheerio-to-cheerios/

http://www.cooking2thrive.com/blog/gluten-free-living-gotten-easier/


The Americans with Disabilities Act (ADA) defines disabilities as follows:

Sec. 12102. Definition of disability

As used in this chapter:

(1) Disability
The term “disability” means, with respect to an individual
(A) a physical or mental impairment that substantially limits one or more major life activities of such individual;
(B) a record of such an impairment; or
(C) being regarded as having such an impairment (as described in paragraph (3)).

(2) Major Life Activities

(A) In general
For purposes of paragraph (1), major life activities include, but are not limited to, caring for oneself, performing manual tasks, seeing, hearing, eating, sleeping, walking, standing, lifting, bending, speaking, breathing, learning, reading, concentrating, thinking, communicating, and working.
(B) Major bodily functions
For purposes of paragraph (1), a major life activity also includes the operation of a major bodily function, including but not limited to, functions of the immune system, normal cell growth, digestive, bowel, bladder, neurological, brain, respiratory, circulatory, endocrine, and reproductive functions.
(3) Regarded as having such an impairment
For purposes of paragraph (1)(C):
(A) An individual meets the requirement of “being regarded as having such an impairment” if the individual establishes that he or she has been subjected to an action prohibited under this chapter because of an actual or perceived physical or mental impairment whether or not the impairment limits or is perceived to limit a major life activity.
(B) Paragraph (1)(C) shall not apply to impairments that are transitory and minor. A transitory impairment is an impairment with an actual or expected duration of 6 months or less.
(4) Rules of construction regarding the definition of disability
The definition of “disability” in paragraph (1) shall be construed in accordance with the following:
(A) The definition of disability in this chapter shall be construed in favor of broad coverage of individuals under this chapter, to the maximum extent permitted by the terms of this chapter.
(B) The term “substantially limits” shall be interpreted consistently with the findings and purposes of the ADA Amendments Act of 2008.
(C) An impairment that substantially limits one major life activity need not limit other major life activities in order to be considered a disability.
(D) An impairment that is episodic or in remission is a disability if it would substantially limit a major life activity when active.
(E)
(i) The determination of whether an impairment substantially limits a major life activity shall be made without regard to the ameliorative effects of mitigating measures such as
(I) medication, medical supplies, equipment, or appliances, low-vision devices (which do not include ordinary eyeglasses or contact lenses), prosthetics including limbs and devices, hearing aids and cochlear implants or other implantable hearing devices, mobility devices, or oxygen therapy equipment and supplies;
(II) use of assistive technology;
(III) reasonable accommodations or auxiliary aids or services; or
(IV) learned behavioral or adaptive neurological modifications.
(ii) The ameliorative effects of the mitigating measures of ordinary eyeglasses or contact lenses shall be considered in determining whether an impairment substantially limits a major life activity.
(iii) As used in this subparagraph
(I) the term “ordinary eyeglasses or contact lenses” means lenses that are intended to fully correct visual acuity or eliminate refractive error; and
(II) the term “low-vision devices” means devices that magnify, enhance, or otherwise augment a visual image….

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”