Cooking With Care
-Welcome to Parents TV on Demand, a place for parents to learn, share and develop a healthy family together. Parents TV. Our families. Our lives. -Hi. I'm Ann [unk]. You're watching Parents TV. Did you know nearly three million people in the United States have celiac disease? That means eating wheat, rye, or barley makes them sick. So being the parent of a child with celiac means you have to learn to cook in a whole different way. Joining us today is Dr. Peter Green. He's the Director of the Celiac Disease Center at Columbia University. Thank you so much for joining us. -Thanks for having me, Ann. -Now first, if you can just tell us a little about what celiac disease is. -Uh huh. Celiac disease is a genetically determined disorder in which people develop a reaction to gluten which is the protein of those grains you mentioned: wheat, rye and barley. It's very common in that we consider-- it occurs in about 1 percent of the population. It's also very much under-diagnosed in this country. -And why is it so under-diagnosed especially here in the United States? -Firstly, people-- physicians are taught that it's rare and you're also taught that rare things occur rarely so you look for the common things. But another major problem is that the manifestations are so diverse, patients may be going to dermatologists because of rashes, maybe having problems with their teeth, maybe getting diarrhea, children can have short stature, behavioral problems-- the manifestations are very, very diverse and it's just a shame that pediatricians are not keyed in to it all that much because it's a simple blood test that sets off the diagnostic process. -Okay. So when a child gets diagnosed and you-- what's the most important thing for a parent to know? -The most important thing is the initial education on what is a gluten-free diet. People have followed children into adulthood and overall compliance for the diet is not all that great except for children. When children are diagnosed early, they tend to remain on the diet for the rest of their life. -Well, thank you so much, Dr. Green. And I got a taste of gluten-free recipes myself at the Celiac Disease Center's evening of gluten-free cooking in New York. Now, take a look at some of the delicious dishes the chefs came up with. -Salads, sides-- -This is the best this year. -a main course, even dessert, all whipped up right here in Cooking by the Book's New York City kitchen and all gluten-free. They're learning how to make great, easy dishes without skipping on taste. Joining in on the lesson is Anne Roland Lee, a nutritionist at Columbia University Celiac Disease Center. -It's one thing to say that food can be good and they can be tasty but it's another-- It takes it to another whole level when you can actually show people that one preparing food gluten-free and healthy can be easy, can be woven into a regular menu, and tastes so delicious. -Since celiac disease often runs in the family, it's important for parents to learn recipes everyone can enjoy. -To me, that's so important for children because they identify with their parents. They want to be able to be part of a whole group and not feel different. And so that, you know, showing parents that this is an easy way to do it will help them translate the normalcy of this to their children. -Single dad, Scott [unk] suffered from the disease for thirty years before being diagnosed just six years ago. -Many things in your kitchen cabinet have gluten or wheat in it and you won't even realize. Like Campbell's Chicken Soup, for instance, has wheat flour. So things that you would never traditionally think have wheat or gluten in it are not good for one that has celiac disease. -But Scott didn't see the diagnosis as a culinary death sentence. -But it's really critical to know that you could live a very happy lifestyle and really go to any restaurant and not feel like you're missing anything. -Scott's four-year-old son, Jordan, doesn't have celiac disease but Scott says it's important for him to make meals like these that they can share. -I'm a single dad. I'm home all the time. I cook all the time in my kitchen and I would love to learn how to make wheat-free, gluten-free meals. -So Scott, Anne, and their friends learned how to make this kid-friendly dessert from Chef Donna Boland. -The first thing we need to do is we need to get our eggs separated. We need to get our chocolate melted. Now, the chocolate gets melted with coffee. So what we're gonna do is we're gonna put it over the chocolate and we're gonna do this in the microwave. We're gonna beat these until they get a little bit lighter in color. A cup of sugar, sprinkle it in. So Scott, make sure I have a whole cup of sugar with that. So turn it off and then scrape around the egg. Put that into oven. All right. Let's put this back on. We're beating up these egg whites 'cause then what we're gonna do is we're gonna fold the egg whites into this so we have a nice light batter for the whole thing. And this really cooks, really in about 17 or 18 minutes. We're gonna do whipped cream for this [unk]. -Added that cream. -You just wanna cover all this but-- -Yeah. -And we're gonna flip it over. Right. So we're gonna just put it on the cake, then we're gonna [unk]. So we're gonna roll like that. Look at this little raspberries. -And just like that, you have something sweet without the sour side effects. Now, I tasted some of that chocolate roll myself and it was delicious. You would never know it's gluten-free. For more information on celiac disease, check out Dr. Green's book, Celiac Disease: A Hidden Epidemic, or visit www.celiacdiseasecenter.org. You're watching Parents TV, your source for the best information for your growing family. -Thank you for watching Parents TV. Our families. Our lives.