On A Mission To Make Gluten-Free Worry-Free

Consult JCB is a new business venture rolled out this year focused on providing gluten-free dietary solutions to the hospitality, healthcare and education sectors as well as individual client care.

Founded by Garden City resident Joan Schmidt and her sister Barbara Callanan of Long Beach, JCB is ready to bring gluten-free dining to the next level.

Though the gluten-free lifestyle has become wildly popular even among the Hollywood set, going out to a restaurant and ensuring that you’re being served a gluten-free meal is not so simple. 

For Callanan, necessity proved to be the motherhood of invention. Callanan, who suffers from celiac disease, found herself declining dinner invitations due to lack of gluten-free options. She also found herself questioning restaurants that do offer gluten-free items and found that though the food may be gluten-free the method of preparation was not always safe.

“If there is cross contamination, even a sixth of a teaspoon can make someone sick,” said Callanan. “There are also many products that contain gluten, which would surprise the average consumer such as soy sauce.”

Callanan, who spent most of her formative years not feeling well, was diagnosed with the disease later on in life. The lack of awareness and knowledge she experienced is the foundation of JCB.

“I had all the symptoms and went to the best doctors but my ailment was always a mystery,” shared Callanan. “By the time I was diagnosed, I was suffering from malabsorption.”

Callanan, a graduate of the Culinary Institute of America who also holds an MS in management with more than 20 years of operational and culinary experience, was ready to take matters into her own hands. She teamed up with her sister, a registered nurse with an MBA in healthcare and hospital management, as well as Rosanna Gibbons, a registered dietician with a 25-year career in private practice.

Their unique competitive advantage is that all three possess a specialization in the healthcare sector and have a true understanding of the medical necessity of maintaining a gluten-free lifestyle. 

Celiac disease is an autoimmune disorder whereby the body attacks the villi in the small intestine when gluten, a protein found in wheat, barley and rye and possibly oats is eaten, causing malabsorption of vital nutrients which leads to malnutrition, other health maladies and even a higher incidence of gastrointestinal cancer.

It is estimated by experts that 1 in 20 Americans have some form of gluten sensitivity and according to the Celiac Disease Foundation three million Americans or 1 out of 133 suffer from celiac disease. Another startling statistic, which Callanan’s diagnosis confirms, is that average diagnosis ranges from six to 10 years.

Not surprisingly, people with celiac disease dine out less than the average consumer.

However, according to The National Restaurant Association’s “What’s Hot 2011” survey, gluten-free/food allergy consciousness is listed in the top 10 menu trends. 

“Serving the gluten-free community can mean big business,” said Schmidt. “JCB’s gluten-free dietary solutions can make that happen and our priority is safety.”

For commercial clients such as restaurants, JCB’s customized plans focus on developing nutritionally sound, gluten-free menus and recipes, implementing policies and procedures, including safety guidelines, and educating and training staff. 

JCB can also guide establishments in obtaining agency certification as a gluten-free venue.

Individual counseling includes pantry stocking, recipe and menu planning and kitchen safety to aid the newly diagnosed or long-term celiac or gluten intolerance sufferer.

For further information visit www.consultjcb.com, call 516-384-6165 or email info@consultjcb.com.