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Oct/Nov 2013 Issue
Two news stories are breaking as this issue goes to press. One is the release of FDA’s standards for gluten-free labeling. Long overdue, this ruling is exciting news for gluten-free consumers, bringing consistency and clarity to package labeling. Finally.
The second news item is the tragic death of 13-year-old Natalie Giorgi to peanut-induced anaphylaxis. Our deepest, heartfelt condolences go out to the Giorgi family for this devastating loss.
With these two events in the forefront of my thoughts, it’s hard to find any balance. To me, it’s clear that when it comes to making the world better for those with food sensitivities and food allergies, our community is making progress. Yet the harsh reality is…there’s still much more work to be done.
Finding balance is an ongoing theme for those with food issues. Weighing the options, we make important decisions all the time. Do we tell a friend about our special dietary needs or keep it a secret? Do we dine out or stick to our kitchen? How much should we hover over our celiac or food-allergic older teen? Making the right choice, especially when it comes to safety, is important.
It isn’t always easy—so let us help you. The goal of this magazine is to empower you to live well. This means living safely, abundantly and with confidence.
To that end, this issue is packed with research articles, medical news and life stories to inform, inspire and strengthen your life. It will also whet your appetite. Mouthwatering recipes will have you delighting again in Halloween and digging in with enthusiasm at Thanksgiving. We show you how to bake gluten-free and allergy-friendly items using farmers’ market produce. We also give you fresh ways to turn your ordinary burger into something truly extraordinary.
As the Living Without team pauses to celebrate FDA’s new gluten-free labeling regulations, we are also reflective, mindful that we cannot stop here. We remain committed to doing all we can to make the world a better (safer, easier, tastier) place for those with food allergies and sensitivities. So…back to work.