Wednesday, October 8, 2008

Daily Candy

October 8, 2008
Gluten for Punishment
Opus Opens

order up!

Borough discrimination. Hipster persecution. Tourist harassment.

We all do our part to combat New York’s unique injustices. But leading the charge against nationally recognized intolerances? Leave that to Giuseppe and Enzo Lentini.

The brothers’ UES ristorante, Opus, discriminates against no diner. Celiacs can chow down on corn linguine, lentil-chickpea penne, and panzerotti — crispy half-moon pies made from gluten-free dough imported from Italy and filled with mozzarella, tomato, and mortadella.

Time crunchers can simply grab gluten-free specialty snacks (wafers, cookies, chocolate bars) at the bar. And dairy-free pizzas and plans for house-made soy and rice milk gelati will sate the most lactose-intolerant patrons.

Even insomniacs will find relief with a bar menu available until 5 a.m. every day of the week.

Now that’s what we call equal opportunity.

Opus, 1574 Second Avenue, between 81st and 82nd Streets (212-772-2220).

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Vital Juice Daily

What's the Deal with Gluten?

Wednesday, October 8, 2008

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vital vocab

/Stevia/ n: This super sweetener, which is derived from a South American plant, has 300 times the potency of sugar and no calories. As it nears FDA approval for food use (it currently has the ok to be sold as a supplement, like in Truvia), we're likely to be seeing a lot more of Stevia. An all-natural sugar alternative sounds pretty sweet to us!

Think gluten-fr*ee is just another health food trend or a fauxbia? In honor of Celiac Disease Awareness Month, we're setting the record straight.

Not just a fad: With increased awareness of celiac disease (aka gluten intolerance), more people are discovering the real source of their "sensitive stomach." In fact, it's estimated that 1 in every 133 Americans has celiac, yet 97% remain undiagnosed. If you or someone you know has a troubled tummy, check out the symptoms.

Did you know? Gluten (a protein found in wheat, rye and barley) can cause serious complications in people with celiac and the only known solution is sticking to a gluten-fr*ee diet.

Benefits of gluten-fr*ee: GF foods are becoming increasingly popular because they're often simple, all-natural and made with alternative healthy grains. Even non-celiacs can appreciate cereal made from amaranth, pasta from brown rice or quinoa, and buckwheat pancakes. Our personal favorite? The addictive tortilla chips from Food Should Taste Good.

If you want to start giving up gluten, find out how.

Got a friend with a sensitive belly? Spread the awareness!