SWEET CONNECTION, DUBAI

Sweet Connection in Dubai is the first 100% gluten free kitchen in Dubai. It was founded by Areej Jomaa in February 2012 and is dedicated to finding and developing solutions to people with food intolerance such as Coeliac disease, gluten intolerance and just about anyone who needs to follow a gluten-free food intake.

Areej Jomaa, the founder of Sweet Connection states that they prepare food for people who are gluten intolerant, sufferers of Celiac Disease as well as those who are allergic to dairy, eggs, sugar and so on. This food prepared by Sweet Connection are also open to those who follow a gluten-free diet just to gain from its numerous health benefits.

The subject of gluten-free diet has become a passionate interest for Areej. He has done a number of research on the many variety of alternatives foods and he's been able to create a wide range of tasty breads, pizzas, cakes, cup cakes, biscuits, cookies and etc, with all the flavour of regular products minus the side-effects.

According to research, between 5 and 10% of all people may suffer from some form of food sensitivity. Gluten intolerance describes three conditions: wheat allergy, non-coeliac gluten sensitivity, and coeliac disease. As these conditions are difficult to diagnose, many people are not aware that this intolerance may be the source of other health issues.

Sweet Connections food product are so tasty that apart from regular customers who have different allergies buying foods here, there is also those who are without any food allergies who become customers, purely based on the great taste of this company products.

Added to this is the fact that all Sweet Connection products are prepared daily and suitable for home freezing. Special products such as birthday cakes can be ordered and delivered within 24 hours of notice.

GO GLUTEN FREE THIS SUMMER

Here's a recipe to excite your summer vacation and never worry about gluten getting into your system. Eat wall and have a fun filled summer vacation!!!

INGREDIENTS

Gluten-Free Summer Corn Pasta Salad

1/2 pound gluten-free penne pasta

3 large zucchini, thinly sliced crosswis

4 baby portabello mushrooms, thinly sliced

1 (10oz.) package frozen corn kernels, thawed and drained

4 cups fresh spinach

2 tsp. grated lemon zest

2 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

2 chives, finely chopped

¼ tsp. chili powder

½ tsp. sea salt

¼ tsp. freshly ground black pepper

STEPS

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside.

2. In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine.

3. Pour olive oil mixture over cooked pasta mixture; gently toss to combine.

4. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.

5. Serve chilled or at room temperature.

THE MOUTH WATERING RESULT

GLUTEN-FREE PHENOMENA TAKING OVER AMERICA

Popular diets comes and go. The latest diet hitting US of A is the gluten free eating diet.

Gluten as we know it, usually can be found in wheat, barley and rye to name a few. The symptoms of gluten intolerance can includes gastrointestinal problems that can be very severe and last for days to shortness of breath and rashes.

The trend of going gluten free is being noticed by the mainstream restaurants and grocery stores and they are making bundle of profits from this new diet.

Since 2006 when it surface, gluten-free products now is a $2.5 billion industry. Who wouldn't want to enter into this venture?

Nowadays restaurants such as Outback Steakhouse, TGI Fridays and Jose Muldoon's operations have separate gluten-free menus. Grocery stores such as King Soopers sells more than 2,000 gluten-free items with designated tags and offers monthly gluten-free grocery store tours.

An advantage at the moment for these gluten-free products is that protein in wheat nowadays has become more complex and an increasing number of people have difficulty processing it. Moreover even though wheat nowadays is more technologically advances than it use to be, it may not be more nutritional than it used to be.

For diners, the list of Outback Steakhouse location can be found here.

So wherever you are in the US of A just go here to locate your nearest Outback Steakhouse.

GLUTEN FREE - DANA VOLLMER

Dana Vollmer, Olympic athletes competing in the games in London is actually one of several gluten-free athletes. She was fastest in the women's 100-meter butterfly semi-finals and thus advanced to the finals.

Vollmer, who's the reigning world champion in this event, broke Inge de Bruijn's 12-year-old Olympic record with a time of 56.36.

Dana Vollmer is the favorite to win the gold in this event. She discovered she had gluten sensitivity and an egg intolerance in 2011 after years of stomach aches.

She has since switched her diet to gluten-free products and saying that by doing so have improved her swimming performance.

The latest news is that she had won the gold medal in 100-meter butterfly in Olympic and along the way breaks the world record.

So what has propelled her to new height, after all when going on a gluten-free diet, she's missing all the carbs in pastas and eggs? She responded to this in her twitter by saying that she had replaced her normal diet (before she discovered she has gluten sensitivity) to that of rice, almonds, sunflower seeds, crushed peanuts, peanut butter, milk and bananas.

In an interview with KidsHealth, she said she also eats a great deal of Quinoa, lean meat, vegetables and brown rice.