Amy Levy is one of the leading public relations professionals in the marketing industry, boasting an unsurpassed track record of delivering strategic, results-oriented campaigns for her clients. Since 2002, Amy Levy Public Relations, Inc. has worked with clients ranging from leading restaurants and specialty food companies to gluten-free products and private-label manufacturers. Ms. Levy has exceptional relationships with journalists at major print, broadcast and online media outlets, trade publications and wire services. Her diverse client list is available at www.amylevypr.com and has included: Rosti Tuscan Kitchen, Big Sugar Bakeshop, Allie's GF Goodies Homemade Gluten Free Goodness, Venice Bakery, Stack Wines, Cookies Con Amore, Luce’s GF Artisan Bread, Sodexho, Coral Tree Restaurants, Ethos Water, Nutburgers, among others. Amy Levy PR has built nationwide connections bringing creative ideas to life for a variety of companies seeking growth and expansion opportunities.
Why is Gluten Bad for Some People?
A majority of people can tolerate eating gluten. However, those with celiac disease or non-celiac gluten sensitivity (sometimes referred to as “gluten sensitivity” or “gluten intolerance”) suffer a variety of symptoms after consuming gluten.
Celiac disease (also referred to as celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy) is a serious, genetic autoimmune disorder triggered by consuming gluten. When a person with celiac disease eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi. Damaged villi make it nearly impossible for the body to absorb nutrients into the bloodstream, leading to malnourishment and a host of other problems including some cancers, thyroid disease, osteoporosis, infertility and the onset of other autoimmune diseases.
Non-Celiac Gluten Sensitivity has been coined to describe those individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease yet lack the same antibodies and intestinal damage as seen in celiac disease.
What Restaurants Need to Know When Creating a Gluten-Free Menu
• Review your menu.
• Don’t be afraid to start small.
• Review your ingredients
• Dedicate kitchen space. Avoid cross contamination at all costs.
• Spread the word!