Health & Fitness
THE PARK
LIVING
FOOD
Gluten Free
Celiac patients wife develops
edible delectables.
L
aura Garelik's business
grew from a dream and
a necessity. The dream
was to provide delicious desserts
for her husband, who has celiac
disease, a condition that prevents
et-
him from eating foods contain-
ing gluten, proteins found in
wheat, rye and barley.
This year, her products went
public. They are now sold at
Hiller's Markets as Laura's
Delicate Desserts.
Garelik, who grew up in
Oak Park and now lives in
Farmington Hills, remade family
favorite recipes, like her grand-
Laura Garelik with gluten-free fare.
mother's banana cake.
"I wanted it to be healthy, not
just throw in gluten-free ingredients:'
simchahs through food. We connect
says Garelik. "I wanted organic ingre-
over food and food sustains us. It's
dients; nothing processed or bleached. how we pass on our heritage. Can you
I wanted it to be gluten-free and also
imagine how alienating it must be to
nutritious and low-fat:'
not share in that?"
"My husband is the epitome of
The Gareliks are parents of Jaime,
health now," Garelik adds. "I wanted
who lives in Chicago and is the
to create a delicious product for other
entertainment outreach coordina-
people so they wouldn't feel denied
tor for Feeding America, and Jessica,
like he did."
who is a third-year medical student.
It takes an average of 12 years to
They belong to Temple Israel in West
determine that one has celiac. Nearly
Bloomfield where Rabbi Jennifer
3 million Americans do, but may not
Kaluzny is a fan.
know. They eat and double over in
"I try not to eat wheat products
pain without understanding why.
because I feel better without them;'
Phil Garelik was diagnosed with
says Kaluzny. "Laura's baked goods are
celiac 17 years ago. When he met
delicious!"
Laura nearly 40 years ago, Phil was
An entrepreneur devoted to a cause
battling Crohn's disease with repeat
and driven by a passion to trans-
surgeries and an inability to gain
form the situations that others face,
weight. Then doctors urged him to
Garelik's business is growing because
consume pasta, ice cream, bread and
it is built upon a foundation of belief
muffins, but the more he took their
and love.
advice, the sicker he became.
Often, Laura demonstrates her
One day, at the urging of a holistic
product at Hiller's. She talks with
doctor, Phil eliminated wheat from his shoppers, listens to their stories and
diet. Back then, there were few prod-
shares details of her journey. People
ucts at the grocery to satisfy someone
are happy to find foods they thought
who avoids gluten; Phil depended on
they'd never eat again. She does more
Laura's culinary creativity. "I always
than sell a product; she sells hope.
loved baking, but never did it until it
"It is so rewarding when people
was a necessity:' she said, chuckling.
thank me for creating such a delicious
Garelik makes banana and carrot
product that they can eat without get-
cake, fudgy brownies, chocolate chip
ting sick:' says Garelik. "They haven't
and sugar cookies and flaky-moist
had anything like it in years. That's
biscuits, all gluten-free.
what got me started and it's what
"In our culture and our tradition,
keeps me going." Fl
food is one way we show love says
Garelik. 'At the holidays, we come
Laura's Delicate Desserts are sold locally
together over the table and celebrate
at all Hiller's Markets.
6_1
6761 _
"I JUST DECIDED THAT
I DIDN'T WANT TO BE
ALONE ANYMORE:
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36
October 22 • 2009
iN
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