Advertise with us
Note from Alice
Renegade Chef Presents
Vitamins, Mineral and More
By Lynn Cicero, RD
All Things GREAT
Updates on the success of GREAT
Tid Bits with Tina
How to Pack a Healthy Gluten-Free Lunch Box
Gluten-Free Guide to College
Student Narrative and Professional Guidance for the College-Bound Celiac
Five Things Everyone Should Know about Celiac Disease and Quality of Life
By Ursula Saqui, Ph.D.
Exciting New Additions!
Upcoming Changes for CeliacCentral.org
Save these Dates!
NFCA Athlete Peter Bronski Races for Awareness
Dedicates Latest Race to Raising Funds for NFCA
The best gluten-free products
Celiac in the News
Recent news about celiac disease
To get all the celiac and gluten-free news you can use delievered to your inbox!
Become our friend
Join our group
Support our cause
Join our network
Join our group
NFCA Founder & President
Staying Connected…10,090.7 Miles Away!
I am reminded of just how amazing technology is as I write this month’s note all the way from Indonesia over 10,000 miles from my home in Philadelphia. I am heading into the final week of my trip, which already has included a five day jungle trek through Mulu National Park, as well as deep sea diving off the coast of Malaysia!
This once in a lifetime opportunity was organized by my daughter Elizabeth, who is spending a year in Indonesia as part of a public health fellowship program. A passionate health advocate, she has relished this experience abroad and is inspired to enroll in medical school after she returns home to the US. The apple sure doesn’t fall far from the tree!
Fortunately, I still can keep in touch with everyone back home and read all the latest celiac news even from what seems like a world away. Thank goodness for the Internet and international phone plans!
A fascinating recent news item in the New York Times last week reported that the growing awareness of celiac disease has permeated yet another food industry event, the 2010 Fancy Food Show held in New York, NY. The article featured a striking quote from Jennifer Lea Cohan, publicist for the National Association for the Specialty Food Trade, one I felt really captures the passionate determination of
celiacs across the nation as we continue to advocate for the gluten-free foods that we need to restore our health and reclaim our lives.
“Judging from this show you’d think the whole world had celiac disease.”
As we have known for a long time, there is a big celiac world out there. And, in more ways than one, it seems to just keep getting bigger. In fact, recent medical research out of Finland has found that the prevalence of celiac disease in their adult population continues to grow, totaling nearly 2%! Furthermore, the discovery of elevated EMA or tTG levels in combination with normal villi provoke the bigger question, just how many "pre" celiacs truly do exist?
Increasing prevalence of celiac in other disease populations that share autoimmune origins, specifically Type 1 Diabetes, were also the topic of conversation at the 92nd Annual Meeting of The Endocrine Society. Researchers from New York shared their findings of a 2.4% prevalence rate of celiac disease in a pediatric population with Type 1 diabetes. Moreover, the researchers found that none of the 12 Type 1 diabetics diagnosed with biopsy proven celiac disease reported gastrointestinal (GI) symptoms, and stressed, “the importance of not delaying screening for celiac disease until overt GI symptoms present.”
What an impression we’re making on the world! And, it’s just the beginning. With continued awareness and increased diagnosis, our small community will bring a voice to those who have suffered in silence. With strength in numbers, we will be able to revolutionize how both the food and healthcare industries recognize and treat people with celiac disease.
From halfway around the world, I wish you all a happy and safe July!
I'm sure you've noticed.
Everyone is obsessed with rhubarb right now.
And why not? It grows like a weed and provides a perfectly tart fencing partner for our favorite summer fruits. I like versatile desserts, cakes and sweets that show a little more personality than just sugar. To be honest, this was a dessert thrown together entirely at the market. I needed something sweet (Can you really ever stop eating dinner if you don't have dessert?) and saw a giant pile of ruby rhubarb at my local market. I threw a bunch into my cart and let my mind wander. I knew, traditionally, it should pair with strawberries, but I didn't want to buy a pint of gorgeous fruit and then stick them in the oven. Better to eat those raw.
When I reached the jam aisle, a thought struck (bluntly). I'd saute the rhubarb in some jam, pour it into the bottom of a cake pan and the build a cake batter on top of the fruit. Flip it over after it's baked and marvel at the sticky, sweet, red topping.
Of course, this was all in my head. And, while I like to think that my fantasies always play out, sometimes I hit wrong notes and the whole tune ends up in the trash. The market was out of strawberry jam so I grabbed a jar of decadent plum. As for the cake batter, I wanted something spiced to match the pouty lips of my tart topping. I decided on a heartier variation of my cupcake batter. I added some cinnamon and a touch of nutmeg and, with one felicitous dip of my finger into the still raw bowl, rolled my eyes back into my head imagining the cake fully baked.
Look, I know you don't even want to think about turning on your oven in the summer but, if you want a fruity cake to serve at room temperature for brunches, tea dates and coffee breaks, this is it. Just do it.
Free of Gluten, Dairy, Corn, Soy, and Nuts (optional)
1. Preheat your oven to 350 degrees.
2. Saute the rhubarb with the jam, lemon juice and sugar. When it starts bubbling, give it 5 minutes. The rhubarb should be soft but not mush. Texture is wonderful. It gives your tongue a dancing partner.
3. Line the bottom of a 9-inch round cake pan with parchment paper and pour in the ruby fruit reduction. It will be sticky.
4. Whisk together the dry ingredients.
5. In a separate bowl, whisk together the sugar and eggs until they are pale yellow and slightly thickened.
6. Add the oil, coconut milk and extracts and whisk to combine.
7. Add the dry ingredients to the wet mixture and stir until the batter comes together. Scrape the bottom of the bowl for pockets of rebel flour. Resistance is futile.
8. Pour the cake batter into the cake pan, right on top of the fruit.
9. Bake the cake for 30-35 minutes, or until a knife inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool for 10-15 minutes.
11. Ready for the fun part? Run a knife around the edge of the cake. Put a plate (upside down) on top of the cake pan and flip everything over. Give it a shake, a tap, say a little prayer and lift off the cake pan. As thanks for liberation, the cake will give you a lovely rhubarb steam facial. Don't get your face too close. I don't want to hear about burns.
12. Eat it.
Prep time: 15-20 minutes
Baking time: 30-35 minutes
Yield: 1 9-inch cake
Renegade Chef Dan Kohler launched his website, www.RenegadeKitchen.com, in the summer of 2009. The site features recipes for the allergy bound punched up with a little attitude and is being turned into a cookbook as we speak. Dan hosts a cooking show online and a series of interviews with manufacturers of food for the allergen-free crowd.
RenegadeKitchen.com is aimed at bringing a new voice to the gluten-free cooking world, focusing on simple recipes that you can make for yourself and your friends, whether or not they have allergies.
Back to top
By Lynn Cicero, Registered Dietitian
Because of the damage done to the absorptive surface of the small intestine, celiac disease results in vitamin and mineral deficiencies. The small intestine has the job of completing digestion and allowing for absorption of nutrients into the body. It is here that foods are broken down into their very smallest constituents and shipped off to all the other parts of the body to provide energy and components for growth, maintenance and repair.
The body is a beehive of chemical reactions. Vitamins and minerals play an essential role in allowing these reactions to occur. Vitamins and minerals act somewhat like the judge at a wedding. They are necessary for the reaction to take place but are not an actual part of the reaction. However, nothing official gets done in the body without them being present. There are two categories of vitamins water-soluble and fat-soluble. Minerals such as sodium and calcium are the metals in minute quantities that also take part in reactions. During the active phase of celiac disease, these important nutrients are not being absorbed because of damage to the intestinal villi. This leads to the “extraintestinal” symptoms of celiac disease such as lethargy, osteopenia and anemia. These types of symptoms are actually manifestations of vitamin/mineral deficiencies.
It is hard to overemphasize the need for a gluten-free daily multivitamin for celiac disease. Quick initiation of supplement therapy can promote healing and in many cases lead promptly to resolution of some of the bothersome symptoms due to deficiencies. Even before much actual healing takes place, if there is a plentiful supply of vitamins/mineral available in a concentrated supplement form, absorption will increase. A recent study showed that those taking a daily multivitamin/mineral enjoyed a quicker improvement in symptoms and were less likely to become ill. This last fact makes sense since the body’s immunological system, which fights off disease, is compromised. A list of gluten-free multivitamins can be found as at www.glutenfreedrugs.com .
Different nutrients are absorbed at different locations in the small intestine. Iron and calcium are absorbed in the duodenum, the section that is immediately after the stomach. Lack of these can cause osteopenia and anemia. It is also in this section that fat is broken down and the fat-soluble vitamins (A, D, E, and K) are mixed in and shipped off. Without fat breakdown, this process does not occur.
Vitamin A is necessary for healthy skin, Vitamin D promotes absorption of calcium, Vitamin E is an antioxidant and Vitamin K helps with blood clotting. From the list of functions for the fat-soluble vitamins, it is very apparent that a lack of these can cause serious side effects.
The water-soluble vitamins are Vitamin C and the B Vitamins. The B vitamins, which play a large part in the health of the nervous system, are absorbed further down in the small intestine. Before fortification of grain products in the 1900’s, deficiency of niacin, a B vitamin, caused pellagra. Pellagra was a very serious disease that could lead to dementia and death. Unfortunately, very few gluten-free grain products are fortified with B vitamins. This makes a daily multivitamin a life-long necessity for those with celiac disease. Vitamin C is important in wound healing and also as an antioxidant to fight off damaging free radicals.
Deficiencies of minerals such as calcium, magnesium and other trace elements cause bone demineralization, cardiac arrhythmias and seizures. Because these minerals are needed in micro amounts, a daily supplement will cover the body’s needs. It is not necessary to consume a separate magnesium supplement, for example. In fact, that can lead to an excess of that mineral and result in diarrhea. The body has no easy way to get rid of excesses of the fat-soluble vitamins and minerals. By comparison, excess water-soluble vitamins are easily washed out of the body.
During the initial assessment after diagnosis, a patient’s laboratory values often show deficiencies of minerals such as iron. Other nutrients, such as the B vitamins, are not a routine part of testing done before diagnosis of celiac disease. It is important, as part of follow up, that testing takes place for these vitamins and mineral in order to identify areas of deficiency. This provides baseline values, which can be repeated after a time on the gluten-free diet and supplementation. In some cases, the physician will prescribe a separate iron supplement depending on the level of anemia. Recommendation for supplement levels needs to be individualized and periodic reassessment needs to be conducted. It is possible to have “too much of a good thing” with a bad outcome. For guidance in this area following diagnosis, consultation with a knowledgeable Registered Dietitian is important. Remember that one a day, keeps the symptoms at bay!
Penton Media Hosts GREAT Gluten-Free Webinar for Food Industry Professionals
GREAT Foodservice Training Director & gluten-free industry expert Beckee Moreland will conduct an exclusive educational event for food industry professionals interested in learning about the gluten-free marketplace on August 18, 2010!
In a webinar entitled Growth & Opportunity in the Gluten-Free Market, Beckee will provide insight into the rapidly growing gluten-free consumer base and educate members of the industry interested in developing gluten-free products and menus on ways to safely and effectively enter the market.
Penton Media, publishers of recognized industry titles such as Food Management, Supermarket News, and Restaurant Hospitality will host the Growth & Opportunity in the Gluten-Free Market webinar sponsored by RC Fine Foods.
GREAT In The News:
After much anticipation, the delicious and nutritious gluten-free sandwich breads made by our GREAT friends at Rudi’s Organic Bakery, finally hit the market! Click Here To Read.
Gluten-free keeps growing and growing. Our very own Renegade Chef Dan Kohler was featured in Natural Foods Merchandiser along with Udi’s. Click Here To Read.
Appetite for Awareness headliners and GREAT Kitchens alumni team up for another great event for a great cause, cancer research! Click Here To Read.
TH Foods, members of the GREAT Business Association, launch new social media initiatives. Say hello to them on twitter @LuvCrunchmaster! Click Here To Read.
Celiac Learning Center Now Home to NFCA’s Online Industry Programming
The Celiac Learning Center has launched! The Gluten-free Resource Education and Awareness Training (GREAT) Healthcare and Food Service programs have a new home! In order to better accommodate learners’ needs and improve their access to NFCA’s accredited education courses, we have had a new Learning Management System (LMS) built to host our learning modules. The Celiac Learning Center can be found at www.celiaclearning.com.
The Celiac Learning Center is host to learning programs for many disciplines in the healthcare field: nurses, social workers, psychologists, occupational therapists, nurse practitioners, physician assistants and, of course, dietitians. The specific needs for each professional are included in their particular course. This is great news as these courses are excellent resources to bring clinical staff at nursing homes and rehabilitation centers up to speed on celiac disease and the gluten-free diet.
Food service training is also hosted on the Celiac Learning Center. NFCA’s GREAT Kitchens, GREAT Guides and GREAT dietitians-Food Service courses are available at the Celiac Learning Center. All of the courses, food service and healthcare, are offered online, 24 hours a day, 7 days a week. Webinars and classroom programs are options that are available for learners interested in these approaches. Gluten-free food manufacturers can take advantage of programs available through NFCA's GREAT Business Association.
Readers can let their healthcare providers or restaurants know about the courses. To do so, please download this document. It is a postcard that you can bring to your healthcare practitioner or restaurant manager of choice to tell them about the courses. This also works well if you are seeking a new provider, Let the provider know that you’d like to work with them, but that you also would like them to take the 60 minute (dietitians are 90 minutes) training so they will better understand celiac disease. You can even gift the training course. GREAT Healthcare courses cost $50 for each learner.
Back to top
Danny the Dragon and Author Tina Turbin Share "Yummy Gluten-Free Tid Bits"
Helping Your Child Connect with Celiac Support Groups
If your child has recently been diagnosed with celiac disease, it is likely that your family is still adapting to the gluten-free lifestyle. It may seem overwhelming at first to a celiac patient to begin the gluten-free road to recovery, as there are many challenges to face in adjusting to a gluten-free diet. Parents often ask me for tips on how to ease their celiac children through this transition period, and I highly recommend to them helping their children connect to others in the celiac community through celiac support groups and celiac forums.
Studies have shown that one of the main reasons why some celiac patients can't stay gluten-free is that they don't have a support group to encourage and help them. Being a part of support group can provide emo-tional and practical advantages to help you and your child succeed in the gluten-free lifestyle. This especially applies to children, as they face many temptations to “cheat” on their gluten-free diet, especially around non-celiac friends.
A celiac support group will help you establish a network of celiac people who will be there for for you and your celiac child in a welcoming, compassionate environment with gluten-free refreshments, of course. Imagine what it would feel like if you and your child had a circle of friends to get together with for gluten-free dinners, pot-lucks, and bake-offs. You’ll find that you’re on your way to building a circle of supportive celiac friends who will offer friendship and understanding to your family.
Celiac support groups often have gluten-free veterans or offer the collective experiences of the individual members so that you can learn new ways of managing your child’s gluten-free lifestyle. You can learn about gluten-free menus at local restaurants, gluten-free vendors, where to shop for gluten-free fare, and how to cut down the costs of your child’s gluten-free diet. Many groups invite vendors to bring gluten-free products to meetings for the members to sample, and members can buy what they like at a discount and don’t have to pay for shipping.
The most important advantage probably is motivation. Celiac support groups will motivate you and your child to take more responsibility for his diet and health. Getting enough essential nutrients, such as fiber and B vitamins, can be tough with a gluten-free diet. By staying connected with people who are generally motivated to maintain a healthy gluten-free diet, you’ll find that you’ll be willing to go that extra mile for your child, such as giving him vitamin B supplements, and your child will be willing to go that extra mile for his health, for example willingly taking his vitamin B supplements. There were times when I felt over-whelmed by the changes required in my gluten-free diet—and I was an adult—but, by connecting to others, I stayed motivated. In my celiac advocacy work, I often come across celiac patients who feel like giving up. But, after a helpful chat, they find that they’re more willing and able to tackle their dietary challenges. Similarly, you may find that you or your child are able to help others yourselves.
Celiac support groups will help you with all sorts of celiac issues, not just related to maintaining a gluten-free diet. For instance, how will your family survive the holidays gluten-free? How can you celebrate Halloween with your celiac child? How do you explain to babysitters and teachers your child’s gluten-free diet? These are some of the many subjects that your celiac support group friends will be able to help you through.
In North America, celiac families have a range of choices of local chapters of The Gluten Intolerance Group, The Celiac Sprue Association, The Celiac Disease Foundation, The Canadian Celiac Association, and Raising Our Celiac Kids (R.O.C.K.). To find a nearby celiac support group, use a search engine and type in “celiac support groups” and the name of your state, or look up a local group in MeetUp.com and type “celiac” in the search box on the home page. If there are no local support groups, national organizations would be happy to help you launch one in your area, in which case I would recommend connecting with a nutritionist. You can also join online support groups and participate in online discussion forums. You can sign up for a weekly newsletter or blog, such as my own gluten-free blog. Celiac teens can also join celiac support groups on Facebook and MySpace.
Whether your child is dismayed by his new gluten-free diet or excited to have finally found an answer to his painful symptoms, you should still join a local chapter of a support group or, at the very least, join an online forum. Since I started my gluten-free way of life and connected with others in the celiac community, my life has been more rewarding than ever and living gluten-free has become second nature. Don’t miss out on these potential benefits you can give your child or pass up the opportunity to offer to others your own gluten-free wisdom and experience.
Tina Turbin (http://TinaTurbin.com) became extremely interested and involved in the subjects of celiac disease, gluten sensitivity and gluten issues a number of years ago, after being diagnosed as celiac after many years of unresolved troubles. Since then, she has engaged in diligent research and writing about these topics, weekly radio shows, developing gluten-free recipes and reviewing companies for celiac consumer safety (http://GlutenFreeHelp.info)
Tina is an award-winning children's book author
(http://DannyTheDragon.com) and donates her current children's audio book profits to Dr. Peter Green’s Celiac Disease Center at Columbia University Medical Center. To stay updated on her projects please sign up for her newsletter, visit www.TinaTurbin.com. Tina resides in both her East and West Coast studios and kitchens continuing her writing, promoting and working within the celiac and gluten-free arena- and always writing more children's books to entertain the world.
Back to top
Student narratives and professional guidance help college-bound celiacs navigate the gluten-free diet
The newest resource available on the NFCA’s website, The Gluten-Free Guide to College, is the result of the study entitled, Celiac Disease: Educational Tools for Young Adults.* This study was a nationwide research effort to explore the challenges young adults with celiac disease experience while living on and off college campuses. Between February and April of 2010, over 70 young adults between the ages of 18 and 24 responded from colleges across the country and 10 anonymous interviews with dining services directors were added to obtain feedback on their professional perspective.
In response to the young adults’ concerns regarding the challenges of working with dining services on campus to get quality and variety in their diet, a “how-to guide” was created.
The guide is not intended to be cut in stone as every college and student is different, but instead, pro-vides broad guidance on important people to talk to, questions that should be asked, and strategies to navigate tough social situations.
Click here to download The Gluten-Free Guide to College today!
*The research projected was conducted as the capstone to Rebecca Panzer, Ma, RD, LD’s master’s degree in Health Communication from Emerson College in Boston, Massachusetts. It was completed in educational collaboration with the Celiac Center at Beth Israel Deaconess Medical Center. The survey component of the study will be started again in late July through the Celiac Center at Beth Israel Deaconess Medication Center. Interested participants should contact firstname.lastname@example.org for more information.
By Ursula Saqui, Ph.D
For many people, being diagnosed with celiac disease (CD) brings a feeling of relief and the end to a long, frustrating road of unknowns. However, along with the relief, the diagnosis can also bring more questions including, "What kind of life am I going to have now?"
The answer to that question is "It depends." The official recommendation of the American Gastroen-terological Association Institute (2006) regarding the treatment of CD is strict compliance to a gluten-free diet (GFD). While being diagnosed with CD may be out of your hands, the quality of life you ex-perience after diagnosis may be within your control largely based on your adherence to a GFD.
Based on research, following are five things you should know about CD and quality of life.
To read Five Things Everyone Should Know about Celiac Disease and Quality of Life by Ursula Saqui, Ph.D, visit the NFCA Medical News and Research feed. Click Here.
About Ursula Saqui, Ph.D
Combining expertise in human behavior and research, Ursula Saqui, Ph.D., LMFT provides individuals, businesses, and non-profits the information and strategies they need to be successful. One of her favorite things to do as President of Saqui Research is translate academic research into practical, understandable information
“Ask the Dietitian” Joins the NFCA’s Blogroll
Get your questions ready!
Coming this month: NFCA will add an interactive Ask the Dietitian blog to its roster of fun and informative website resources!
Nancy Dickens, BS, RD and Melinda Dennis, MS, RD, LDN are here to provide you with helpful hints and insight into staying healthy and happy on the gluten-free diet! To learn a little more about Nancy and Melinda, click here and visit the blog!
Make sure to visit the new Ask the Dietitian blog frequently to learn more about your most pressing gluten-free questions and join in the conversation!
Gluten-free Lifestyle Webinars Return
Starting in July and back by popular demand: NFCA’s Gluten-Free Lifestyle Webinar Series!
Newly diagnosed with celiac disease? Looking for advice on managing a gluten-free diet? Interested in the multiple systems of the body that celiac disease affects?
Improve your health and wellness with our diverse slate of online educational lectures.
As part of these interactive multimedia webinars, attendees will be encouraged to participate in the seminar through polls, chats, and a question and answer sessions following each event. Got a question? Our featured presenters, including dietitians and esteemed lifestyle specialists, will be just a mouse click away!
Thanks to Blue Diamond Growers, our generous webinar series sponsor, all seminars are available free of charge. You just need a computer and working Internet connection!
Topics of interest include:
Be sure to check our Webinar Events page on CeliacCentral.org for updates, including topics, featured presenters, as well as scheduling and registration information. The series will be re-launching this month!
If there is a “hot topic” you would like to see included in a webinar, please email Kristin Voorhees at email@example.com.
SAVE THE DATE!
APPETITE FOR AWARENESS:
a Gluten-Free Cooking Spree
Sunday, October 24, 2010
PHILDELPHIA CRUISE TERMINAL AT PIER ONE
PHILAEDELPHIA NAVAL BUSINESS CENTER
5100 South Broad Street
Philadelphia, PA 19112
Get ready for a fabulous time! Once again, the National Foundation for Celiac Awareness (NFCA) is preparing an extraordinary event full of fun, food and gluten-free delights! We hope you will join us for this annual fest that has become a Philadelphia tradition.
This year, Appetite for Awareness: a Gluten-Free Cooking Spree is moving to a new and spectacular venue. The Philadelphia Cruise Terminal at Pier One offers 40,000 square feet of gluten-free heaven for all to enjoy.
New this year…a Children’s Pavilion and Family Pricing! So, bring the entire family to this delightful spot right on the Delaware River.
Appetite for Awareness will feature delicious gluten-free food from well-known area restaurants with Philadelphia’s premier chefs cooking up a storm accompanied by Top Docs from area hospitals. Watch these skilled food artists prepare delectable treats for your enjoyment.
Watch for more event and ticket ordering information at www.celiacccentral.org. We will be looking for you on October 24th!
GLUTEN FREEDOM DAY
July 23, 2010
8:30 am - 5:00 pm
John Q. Hammond Conference Center
The National Foundation for Celiac Awareness (NFCA) will participate in Gluten Freedom Day hosted by The CSA Northwest Arkansas Celiac Sprue Group #73 on July 23rd in Rogers, Arkansas.
This event includes educational workshops, a vendor fair, a cooking demonstration and delicious gluten-free food. The cooking demonstration is by Chef Robert Landolphi, author of Gluten-Free Every Day Cookbook. Tickets can be purchased in advance or on the day of the event. Tickets include a gluten-free lunch, admission to workshops and the vendor fair. You can order online or you can contact the organizers at 417-435-2193 or by email at firstname.lastname@example.org for tickets and additional information.
Events for the day include the following topics
* Rescue Me. I Was Glutened! with Dr. Craig Brown, MD
* Super Foods with Shelly Asplin, MA, RD, LMNT and Dr. Dennis Warren
* Nutrition with Anne Roland Lee, MSEd, RD, LD
Around the House with Beckee Moreland, NFCA GREAT Guide
Out and About
Dedicates latest race to raising funds for NFCA
Peter Bronski is raising awareness and funds for celiac disease through his participation in the Virgil Crest Ultra race, an ultra-distance endurance trail running event taking place this September 25th, 2010 in New York.
What exactly is the Virgil Crest Ultra? “The race covers 50.1 miles, and climbs 9,000 vertical feet. That's the equivalent of basically running back-to-back marathons, and climbing to the top of the Empire State Building 7.5 times while you're at it!”
That’s a pretty ambitious event!
But that’s not all! Peter’s goal goes beyond completing the race. Bronski has turned his personal challenge into a fundraiser. He is racing to raise money and awareness of celiac disease for the NFCA! He is challenging all of us to help him raise $5,010, which is $100 for every mile.
Peter could never be where he is today without the life changing benefits of his celiac diagnosis just three years ago. “I went from a downward spiral of worsening symptoms pre-diagnosis to competing in the 2009 Xterra US National Championship off-road triathlon. I want others with my condition to
experience that same kind of redemption” Bronski explains.
Good luck, Peter. We are all cheering you on!
If Peter inspires you or if you simply want to donate to a fantastic cause, please visit his First Giving fundraising page and DONATE TODAY!
To learn more about Peter and his Virgil Crest Ultra Race challenge, visit the NFCA Athletes for Awareness Blog.
Annie’s Cocoa and Vanilla Gluten-Free Bunny Cookies
When I was little, chocolate Teddy Grahams were one of my all time favorite treats. I haven’t had them in many years, but I recently found a delicious substitute for times when the child in me wants a sweet snack. Annie’s has a new product out called Cocoa and Vanilla Gluten-Free Bunny Cookies. Instead of little teddy bears, the chocolate and vanilla cookies are in the shape of little bunnies, but they taste so similar. In other words, they are heavenly little cookies that will always have a happy home in my kitchen cupboard. When I was purchasing these, I did notice that Annie’s makes other flavors of these little bunny cookies that are not gluten-free. Be sure you are buying the Cocoa and Vanilla variety that say gluten-free on the package. Annie’s products are widely available in stores like Whole Foods Market and Hannaford. Their website also has a store locator feature that can help you find these delicious cook-ies near you.
Mediterranean Snack Food Company’s Baked Lentil Chips
My boyfriend and I recently took a trip to his hometown for the weekend to attend a family party. His thoughtful mother, afraid I wouldn’t be able to eat any of the food served, scoured the shelves of her local Whole Foods Market for snacks and treats for me to bring along. When I arrived, she had more gluten-free food waiting for me than I could eat in a week! Among the goodies I was excitedly riffling through was a bag of Baked Lentil Chips from the Mediterranean Snack Food Company, which I had never seen before. Made with lentil, adzuki and garbanzo beans, they have 70% less fat than regular potato chips, are a good source of fiber and protein, and contain no trans fat. They are crunchy and light and full of flavor. I tried the Sea Salt and Cracked Pepper, but they also come in regular Sea Salt and Cucumber Dill, which I’m dying to try. They are perfect for dipping and snackin, and, just be warned, they are addicting! Their website has a store locator feature that will help you find this delicious snack near you.
King Soba Gluten-Free Mighty Miso
I love going out for sushi. It’s healthy and delicious and an easy cuisine for celiacs. As long as I pack my gluten-free Tamari in my purse, I’m all set. I also love the miso soup that is traditionally served alongside the sushi. When I can’t get out for sushi, sometimes I like to make myself miso for lunch or dinner. Many times, I’ve seen packets of miso soup mix that are not gluten-free so I always have to be careful what I buy. I was glad to find a mix by King Soba that is labeled gluten-free. They offer three flavors of the instant miso soup mix; White Miso with Edamame Soy Beans, Hearty Red Miso with Tofu and Ginger, and White Miso with Pumpkin and Vegetable. These products are certified organic and perfect for slipping in your purse for a quick lunch at work or having on hand at home for an easy meal or side dish. It’s just as easy as making a cup of tea. You can conveniently order these products online through the Gluten-Free Mall.
Nature’s Path Crunchy Vanilla Sunrise Gluten-Free Cereal
Last Sunday during my routine weekly shopping trip, I discovered a brand new cereal in Whole Foods Market. Nature’s Path has released a new gluten-free cereal called Crunchy Vanilla Sunrise and it’s fantastic. Made with a blend of corn, rice, flax, quinoa, buckwheat and amaranth, it’s a great source of fiber, omega-3 and organic whole grains. The vanilla flavor is sweet and satisfying and pairs wonderfully with fresh sliced fruit. The crispy flakes and puffs hold up well to milk and make for a delicious and convenient way to start the day. I have tried many gluten-free cereals and I can honestly say this is my new favorite. You can find Nature’s Path products in many mainstream stores but, if you’re not sure where to look, their website has a store locator feature that help you find their products near you.
Many Philly Area Eateries Make Vegans, Vegetarians and Gluten-Free Diners Feel Welcome
Philadelphia is known for its food scene. Visitors alone spent 1.3 billion dollars on food and drink just in 2009. That being said, those on special diets will feel right at home with all the options Philadelphia has to offer. PRNewswire has listed some of the top places to check out for gluten-free dining in Philly. Whether you’re a local in the city or just planning a short trip, be sure to check out these hot spots!
From Gluten-Free Pastries to Reality Television
Catherine Ruehle got into the cake business shortly after her son’s soccer team was in need of a celebra-tory cake. Beginning with a few specialty orders and progressing to opening her own bakery, Catherine says she was constantly hearing about children in need of gluten-free cakes and getting requests for gluten-free wedding cakes. At her bakery in Fort Worth, TX, Sublime Bakery, Catherine has made it a point to offer a large variety of quality gluten-free, sugar free or animal-product free baked goods. Catherine has since competed on the Food Network Challenge and on the Food Network Cake Challenge. Her episodes will air in the fall.
An iPhone App for World Travelers with Food Allergies
Many people love to travel, but it can be intimidating to try to convey that you can’t eat gluten when you don’t speak the language. Nicole Natalie has launched an audiobook series called Freedom 2 Travel, which teaches essential phrases in several languages. She also created an iPhone app that translates essential phrases for the user. There is already an Italian app available and apps for several more languages are on the way. Her audiobooks feature 10 languages. If you are traveling abroad any time soon, be sure to check this out.
This newsletter is proudly sponsored by: