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Dip into something deliciously gluten-free this summer
Celiac Disease and Anemia
The link between celiac and anemia
Athlete's for Awareness Update.
Peter Bronski Joins the Program
All Things GREAT
Updates on the success of GREAT
Save the Date!
Information on Upcoming Events
2009 Webinar Series Continues
Information on the Next Session
Information on a Great Deal!
The best gluten-free products
Celiac in the News
Recent news about celiac disease
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NFCA Founder & President
Overcoming a Silent Culprit of Infertility
As of late, the gluten-free diet has become the latest “fad,” but this diet so much more than a trend, it’s a TREATMENT! We need to “medical- ize" gluten-free, and reinforce the diet’s significance as a medical necessity for millions of Americans. Why? To bring awareness to this serious disease and give a voice to the many who have needlessly suffered.
In the current system, pharmaceutical companies profit little from raising the profile of celiac disease and identifying its relationship to infertility. Thus, there is no continuing education currently available commercially, and no standard established for the diagnosis of celiac disease in the obstetric community. It is this lack of awareness and education in the medical community that has resulted in countless families shattered by loss and stripped of hope.
Studies show that up to 50% of women with celiac disease, diagnosed or undiagnosed, will have reproductive health issues, including miscarriage, infertility, stillbirths, or other unfavorable outcome of pregnancy, such as low birth rate and fetal growth restrictions (Intrauterine Growth Retardation). One study concluded that there was a 15% miscarriage rate and 5% stillborn rate among undiagnosed celiacs.
To make matters worse, the medical solution can be daunting physically, emotionally and financially. Infertility is expensive. Pursuing fertility through current medical practices is a costly endeavor, which, depending upon the method used and the woman’s age can range from $50,000 to $100,000 with no assurance of achieving live birth. For many, a prompt and correct diagnosis of celiac disease and the gluten-free diet could be the most inexpensive and effective solution to this heart-breaking problem.
You have the power to help someone living with undiagnosed celiac disease Restore their Health and Reclaim their Life!
One of NFCA’s goals is to have a substantial impact on this critically important and extremely sensitive area of medical practice, one that affects the lives of family members in the most personal and long lasting way. We want testing for celiac disease a standard practice for healthcare professionals working with families experiencing reproductive health issues.
Join our cause and help us achieve this goal!
Please go to www.CeliacCentral.org to view and download NFCA’s celiac symptoms checklist. Distribute this valuable information to everyone you know!
Contact our office by calling, 215-325-1306 begin_of_the_skype_highlighting 215-325-1306 end_of_the_skype_highlighting begin_of_the_skype_highlighting 215-325-1306 end_of_the_skype_highlighting extension 107, and ask every physician and OBGYN in your area to display this information in their offices.
Make a donation to the NFCA “Do I Have Celiac?” national awareness campaign, and support the printing and mailing costs of this life saving material.
The profit of a correct diagnosis of celiac disease is the invaluable asset of healthy babies and happy families. Priceless!
By: Linda Simon, Registered Dietitian
Simple, healthy, gluten-free cooking.
How do you like your smoothies? Cold and silky, or icy? Dairy or dairy-free? We have got you covered.
Would you like the protein of two eggs in the morning, but cannot face the frying pan, or the egg? Try an eye-opening mocha smoothie made with tofu. This is definitely an A.M. adult beverage and is not too sweet. Make a small batch and save half in the fridge if you are “cooking” for one. It may be a bit thicker the next day. To chill out and thin a bit, just add a few more ice cubes or water and blend.
Silken tofu is well named. It is so silky smooth when blended. It comes in soft, firm, and extra firm textures, organic or not, and light (lower fat) or not. Use whatever kind your store has. You may need to add more water if you use the firm variety.
Dark brown sugar balances the bitter cocoa and coffee flavors. An article in the January 2009 issue of the Journal of the American Dietetic Association researched antioxidants in various kinds of sugar. White sugar has none, no surprise there. But, molasses is really pretty good and brown sugar is made from white sugar and molasses. The darker the sugar, the more molasses. It is very easy to substitute dark brown sugar for white sugar in lots of recipes. Interestingly, pure maple syrup, honey, turbinado sugar, and agave nectar all ranked below dark brown sugar.
Cocoa is super healthy. Please see the National Foundation for Celiac Awareness February 2009 Nourish column about heart healthy cocoa.
Many folks want caffeine first thing in the morning, But you can use caffeine free coffee powder if you prefer.
Add the ice cubes if you like a bit of icy crunch. Just use a bit more water if you like silky smoothies.
12 ounces silken tofu
6 tablespoons dark brown sugar
2 tablespoons cocoa powder, not cocoa drink mix
2 tablespoons coffee powder
½ to 1 cup water
6 ice cubes
Put it all into a blender and process until smooth. Thin or sweeten more to your taste. Store any leftovers in the fridge.
Now to please the kids- peanut butter and brown sugar smoothies. PB and tofu again. That is a lot of legumes! And one serving has the same amount of high quality protein as three eggs.
For fun, you can add a dollop of jam that the kids can swirl into the smoothie.
Serves 2 adults, or more little kids
½ cup water
¼ cup peanut butter, any kind, I use natural
¼ cup dark brown sugar
6 ice cubes or more water
2 tablespoons jam, optional
Put everything but the jam in the blender and process for about a minute. Garnish with a dollop of jam if desired. Serve with a spoon.
And for you dairy lovers; Creamsicle smoothies. These are made with kefir and orange juice concentrate. I am a big fan of kefir, a fermented milk beverage that tastes similar to yogurt. It has 10 probiotic cultures, compared to 1 or 2 in yogurt. All these happy bacteria in the gut improve the problem of constipation. Yogurt works well too, just not as well.
1 cup vanilla kefir, or yogurt
¼ cup orange juice concentrate
Stir it up! No blender needed.
So why not do smoothie recipes using summer perfect fruit? Because when fruit is at the peak of perfection, I like to eat it as is. Straight up, out of hand. So rather than blend up it in a smoothie, I serve it along side.
Sweet dark cherries pair well with mocha, a chin dripping peach with PB, and hand full of just-picked raspberries with a Creamsicle smoothie.
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Don't just Dip in the Pool, Dip into Something Yummy and Gluten-Free
By: Christina Gentile, NFCA Volunteer Staff Writer
The hot summer heat is finally here! Time to seize as many opportunities we can this July to take in the hot sun and lounge around the pool or at the beach. Easy and convenient snacks are necessary when enjoying the weather, especially those that are quick to make and serve! You can make several varieties of dips and salsas to keep you, friends, and family entertained. A cold dip or salsa served with fresh veggie sticks, tortilla chips, fruit wedges, gluten-free crackers, or homemade veggie chips is a great way to dip into something yummy and gluten-free while dipping into the pool! All of the recipes provided can be made easily and require at least 1-2 hours of refrigeration before serving.
Many enjoy fresh salsas and there are several varieties that can be made that extend beyond a traditional salsa. Fresh homemade salsas are delicious with gluten free tortilla chips (Tostitos) and may be enjoyed with gluten free crackers or gluten free bread sticks (Glutino). One of my favorite recipes that I provided is the Caribbean Salsa, which incorporates the sweetness of mango, pineapple, and papaya with the cool taste of mint and the spiciness of jalapeno.
Fresh Homemade Salsa
4 medium tomatoes, chopped
1/2 cup finely diced onion
1 clove chopped garlic
1 small jalapeno pepper, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
In a mixing bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for 2 to 6 hours (or overnight) before serving.
Avocado Feta Salsa
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a mixing bowl, stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Stir in feta cheese. Chill for 2 to 6 hours (or overnight) before serving.
1 cup diced mango
1/2 cup diced pineapple
1/2 cup diced papaya
1 fresh jalapeno pepper, seeded and finely chopped
1/2 medium red onion, finely diced
3 tablespoons lime juice
1 teaspoon salt
1 tablespoon chopped fresh mint
Toss the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Stir in the limejuice and olive oil. Season to taste with salt. Gently stir to combine. Chill for 2 to 6 hours (or overnight); before serving, stir in chopped mint.
Aside from fresh homemade salsas, other delicious dips can be made using a few basic ingredients such as sour cream, yogurt, herbs, seasonings, and mix-ins. A ranch-like “zesty” dip and a sun-dried tomato humus dip are best enjoyed when served with potato chips, tortilla chips, gluten-free crackers and pretzels, gluten-free breadsticks, carrot and celery sticks, cucumber slices, tomato wedges, potato wedges, and zucchini slices.
For gluten-free crackers and pretzels, I prefer Glutino brand products because they carry GF breadsticks in several flavors, different types of crackers in a variety of flavors, and pretzels. I also have tried several great tasting products by Schar such as the breadsticks, crisp bread, and table crackers. These products can be found at most specialty health stores such as Whole Foods and Trader Joes, and I have seen several products at major grocery stores. If you are having trouble locating these products, check out www.glutenfreemall.com and click on the crackers link to find an array of products!
For sweet and dessert-like dips, ingredients such as cream cheese and yogurt can go a long way. For a healthier dip that is lower in calories and fat, reduced fat cream cheese and nonfat yogurt may be used. When purchasing other ingredients, reduced fat or low calorie may also be substituted to yield a dip lower in calories and total fat. Dips such as the brown sugar dip, sweet dip, or chocolate dessert dip can be served with cut up pieces of fruit (apples, strawberries, blackberries, peaches, nectarines), or gluten-free cookies, shortbreads, or wafers (check out the numerous products made by Schar and Glutino).
1-cup fat-free plain yogurt
½ cup reduced-fat mayonnaise
½ cup fat-free sour cream
4 green onions, chopped
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon prepared horseradish
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon sea salt
¼ teaspoon dried dill weed
Place the yogurt, mayonnaise, sour cream, green onions, and bacon bits in a mixing bowl. Season with parsley, garlic powder, onion powder, horseradish, basil, thyme, pepper, paprika, chili powder, sea salt, and dill. Mix until evenly blended. Cover, and chill several hours to allow the flavors to meld.
Sun-Dried Tomato Humus
4 cloves garlic
3 tablespoons tahini paste
1/4 cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil
1/8 teaspoon paprika (optional)
Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and ½ cup olive oil and process until smooth, scraping the sides of the bowl. Add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times. Spread the hummus into a serving dish. Chill for 2 to 6 hours (or overnight) before serving, drizzle with 2 tablespoons olive oil and sprinkle with paprika immediately before serving.
Brown Sugar Fruit Dip
2, 8 ounce packages cream cheese, softened
1 cup brown sugar
2 teaspoons vanilla extract
In a mixing bowl, blend the cream cheese, brown sugar and vanilla extract. Chill for 2 to 6 hours (or overnight) before serving.
Coffee Fruit Dip
1, 8 ounce package cream cheese, softened
1, 8 ounce container sour cream
½ cup brown sugar
1/3 cup coffee-flavored liqueur
1, 8 ounce container frozen whipped topping, thawed
Place cream cheese, sour cream, brown sugar, and coffee-flavored liqueur in a medium bowl. Blend until smooth. Fold in thawed frozen whipped topping. Chill for 2 to 6 hours (or overnight) before serving.
Sweet Fruit Dip
½ cup sour cream, for topping
1 cup whipped cream
¼ cup brown sugar
¼ cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup, and vanilla extract. Mix until smooth. Chill for 2 to 6 hours (or overnight) before serving.
Basic Fruit Dip
1, 8 ounce container frozen whipped topping, thawed
1, 8 ounce container yogurt
In a medium bowl, blend the whipped topping and yogurt. Chill for 2 to 6 hours (or overnight) before serving.
Chocolate Dessert Dip
1 bag semi-sweet Chocolate Chips
3 oz. Cream Cheese, softened
½ stick Butter, softened
½ cup Mini Marshmellows
1 cup M&Ms (Peanuts, Plain, Dark)
½ cup Coconut, toasted
Cream together cream cheese and butter. With large spoon fold in one at a time the chocolate chips, marshmellows, M&Ms, and coconut. Chill for 2 to 6 hours (or overnight) before serving.
By: Lynn Cicero, Registered Dietitian
Very often, iron deficiency anemia that does not respond to treatment is the first symptom that raises a red flag to a physician. After eliminating the possibility of internal bleeding, the hunt is then on for the cause of the anemia. Anemia is, in fact, more than one condition. Many newly diagnosed celiacs have anemia. The research suggests anywhere from 12 and 69 percent of celiacs have anemia at diagnosis. It can have several causes.
It helps to have a little understanding of how red blood cells are formed. Red blood cells carry the hemoglobin that oxygen latches onto. The red cell then delivers the oxygen to cells so that they can carry on their work. The oxygen/hemoglobin combination is what gives blood a healthy red color. Without oxygen, the cell cannot burn the fuel it needs to carry on its work.
The body absorbs iron from the diet and it is stored for use in making future red blood cells. The red blood cells are found in an immature form in the bone marrow. The call goes out from the kidney to signal that there is a need for new red cells. The immature cells are then processed and become full-fledged red blood cells ready to deliver their payload of oxygen. There are several points where this process can go awry. The red cells mature in a process assisted by the vitamin folic acid. Folic acid in turn is stored in an inactive form which requires Vitamin B12 to activate it. So, it is a “domino effect” No B12 leads to no Folate which leads to no mature red cells.
Iron deficiency anemia is the most common type of anemia associated with Celiac Disease. If the body is unable to absorb iron from the diet, it can’t manufacture proper hemoglobin. This leads to very pale, tiny red blood cells instead of the dark red healthy sized cells packed with hemoglobin. Celiac disease destroys the absorptive surface of the small intestine and so the iron in the diet is not absorbed. In addition, the body may be unable to absorb the Vitamin B12 from diet sources such as red meat and eggs or folic acid from the leafy greens in the diet.
Without the assistance of these vitamins, red cell production drops and many large immature red cells are produced. These cells are supposed to divide and produce proper sized cells, but the vitamins necessary to assist this process are lacking. This is called megaloblastic anemia. Yet another cause of anemia in Celiac Disease is the tissue injury and resultant loss of red cells due the damage that occurs to the small intestine wall.
The good news in all of this is that it is readily reversible with a gluten-free diet. Iron supplements may be necessary at first. Since there is reduced absorption, the idea is to throw generous amounts of iron at the gut and hope a sufficient amount sticks. It is important to stay with the iron supplements if your doctor recommends them. The anemia may resolve, but the body’s iron stores can take up to one year to build up again.
The best diet source of iron is red meat.The body does a better job of absorbing the iron found in meat than that found in plant foods. Vitamin C also helps the body do this absorption work. So, it is helpful to have a source of Vitamin C along with your iron containing food. For example, a slice of tomato on that burger provides Vitamin C and helps with absorption. Or, have an orange for dessert after the beef meal or a glass of tomato juice as an appetizer before. Aside from red meat, clams are actually a very good source of iron.
Three ounces of clams has about three times the amount of iron in 3oz of beef (the size of a McDonald’s regular burger patty) and exceeds the recommended daily amount for women under 50 years old. Gluten-containing cereals like Total and Cream of Wheat are fortified with iron, but since these are NOT an option with Celiac Disease and many gluten-free grains are not fortified, it is important to look for other foods that are naturally good sources of iron.
If you prefer vegetable sources of iron, just be aware that this type of iron is not taken up by the body as well as the animal source. However, good vegetarian sources of iron include beans, quinoa and tofu. Popeye may have downed a lot of spinach but it takes 3 cups of that raw green to equal the amount of iron in one cup of quinoa or ½ cup of tofu.
Anemia can make usual daily tasks feel like they are a tremendous effort. Another symptom is constant fatigue. It may take some time and effort to resolve anemia but with a gluten-free diet and some good sources of iron, you can be your old self again.
The National Foundation for Celiac Awareness is pleased and proud to announce that Peter Bronski has joined NFCA’s Athletes for Awareness program. He will serve as a spokesperson with the dual goal of inspiring others to live an active, gluten-free lifestyle and raising awareness within the endurance racing community.
Bronski is a passionate adventurer and an accomplished high-altitude mountaineer, rock and ice climber, mountain biker, and skier. He’s also an endurance athlete, focusing on ski mountaineering racing during the winter months, and on Xterra off-road triathlons during the summer months.
An award-winning writer, Bronski’s work has appeared in some 60 magazines across the United States, and he is the author of several books, including “At the Mercy of the Mountains: True Stories of Survival and Tragedy in New York’s Adirondacks,” “Powder Ghost Towns: Epic Backcountry Runs in Colorado’s Lost Ski Resorts,” and “Hunting Nature’s Fury: A Storm Chaser’s Obsession with Tornadoes, Hurricanes and other Natural Disasters.
A native of Long Island, New York, Bronski battled years of worsening symptoms that at times crippled his adventures and racing before his celiac diagnosis in January 2007. Since then, he has worked to expand awareness of celiac disease and gluten intolerance. To help people overcome the initial steep learning curve of the gluten-free lifestyle, Peter founded the blog, No Gluten, No Problem (http://noglutennoproblem.blogspot.com). He also is the co-author of the forthcoming cookbook, “Artisanal Gluten-Free Cooking” due out in October 2009 from The Experiment publishing.
Bronski lives in Boulder, Colorado with his wife, Kelli, and their daughter, Marin. You can reach him at www.peterbronski.com.
NFCA welcomes GREAT's Newest Members.
Since the summer season has begun, NFCA would like to congratulate and celebrate the fantastic establishments that completed GREAT training this past Spring 2009!
Fresh Brothers Pizza
Yes, they truly are brothers! Adam, Michael and Scott grew up in the Chicago suburbs in the 1970s. Every Sunday, they’d order pies from two old-style local pizzerias — a sausage thin crust from one, a spinach deep dish from the other.
At 19, Scott opened Miller Pizza Company, voted “South Chicago’s Best Pizza” by the Post Tribune. Now, Adam brings Scott’s favorite recipes to Fresh Brothers, giving Chicago pizza a fresh new California twist!
In 2008, Fresh Brothers was voted 1st Place, in the Best of the LA HOTLIST for Best Pizza in the Los Angeles area!Click here to read more.
Blind Faith Café
Blind Faith Café has been changing the way people think about vegetarian cuisine for over thirty years. Our menu reflects a commitment to exceptional food and outstanding service. But we are much more than a restaurant.<
Our bakery offers a tempting selection of breads, cakes, and pastry, including sugar free, vegan and gluten free options. Our café brews teas, lattes, chai and hot chocolate. Our juice bar serves shakes, smoothies and fresh juices. Our traiteur and deli offer fresh salads and creative party trays. We are also Chicago’s only whole foods caterer.
Our delicious vegetarian cuisine nurtures the body and contributes to a healthier and more sustainable environment. We take pride in sharing our commitment to well-being and look forward to serving you soon.
Our ongoing goal is to create and serve creative and artistic pizzas in a fun environment. We strive to bring an authentic and enjoyable experience to all of our customers through our unique menu items and restaurant experience. We look forward to sharing our pizza with you.
Over the years, we've earned rave reviews from local media and food critics and have been honored by publications such as City Pages, Duluth Ripsaw News, Minneapolis/St. Paul Magazine, Minnesota Monthly, Minnesota Women's Press, and City Search, earning multiple awards for "Best Pizza" "Best Late Night" and "Best Delivery."
Caito’s Scillian Pizzeria
The Family is All Here.
Ciao and welcome to Caito's -- Where Everyone is Family.™ Dine with family and friends while enjoying the Italian traditions of food, friendship and hospitality in a casual, warm, festive atmosphere. Discover a variety of fresh, handmade Italian dishes cooked to order in our newly expanded kitchen.
At Caito's you'll experience flavorful foods prepared just for you. Our food is prepared with only the freshest ingredients, authentic recipes and pride. Caito's is the one dining experience that has all the right ingredients, where everything comes together for the perfect memorable meal. Saluté!
Mirabella's menu boasts the perfect marriage of the unique and familiar in Italian cooking with a casual European atmosphere. The menu features homemade pastas, prepared from scratch, as well as daily fish and meat specials. Daily specials are on display when you enter the BYOB restaurant.
“The beauty of Italian food is in its simplicity,” says Joseph Palombo. He believes in using only the freshest ingredients in his cooking, frequently turning to local farmers for just picked freshness. His goal is to leave diners absolutely satisfied without walking out of his restaurant feeling as if they over indulged and cannot eat for days.
Paola Balsamo Catering LLC
Owner Paola Balsamo has spent more than 20 years in the restaurant business and is the proud owner of Stefano’s Ristorante Italiano in Mount Laurel. After servicing the catering needs of her loyal clients for many years, Paola opened Paola Balsamo Catering with a specific goal to ‘cater’ to the needs of local businesses, pharmaceutical sales representatives and South Jersey residents holding private functions.
Paola Balsamo Catering handles delivery and setup for off-site catering. On-site options are also available within Stefano’s Ristorante Italiano located within Mount Laurel Plaza.
Their menu offers a large variety from sandwiches to pastas, chicken, veal and seafood. Paola Balsamo Catering is dedicated to serving professionals and providing timely service, friendly attitudes, wonderful ambience and most importantly delicious food!
Shabtai Gourmet Bakery
Shabtai Gourmet is a unique Gluten-Free Bakery line specializing in Gluten Free, Lactose Free, Soy Free, Casein Free, Peanut Free & Dairy Free Cakes and Cookies. Shabtai has brought a fresh and exciting new approach to allergen free baking. Shabtai and his family owned bakery has grown over the years, yet has never lost its old world, out of this world taste.
While many gluten-free bakeries use the same available ingredients, very few bakers have the creativity, patience, and talent to turn an ordinary pound of ingredients into an exquisitely crafted pound of scrumptious cake.
Shabtai’s mission is to produce allergen free desserts that allow you to feel comfortable with your dietary restrictions.
NFCA thanks these wonderful establishments for their commitment to providing a safe, delicious, and enjoyable dining experience, as well as their dedicated support of the celiac community.
For a frequently updated listing of ALL GREAT trained locations, >visit the GREAT program page on the NFCA website.
The NFCA’s Gluten-free Lifestyle Webinar Series is sponsored by Blue Diamond Growers Nut-thin Crackers.
We are still hard at work planning the next Webinar session! Please continue to check our website atwww.CeliacCentral.org
The National Foundation for Celiac Awareness (NFCA) invites you to join our 6th Anniversary celebration to be held at the Wachovia Center in Philadelphia on Wednesday, September 30, 2009.
This extravaganza will showcase 35 top chefs from the Philadelphia Area's premier restaurants as they partner with top doctors to create gluten-free dishes for everyone to try. An Iron Chef-style competition will cap the evening with a prize for ‘Best Gluten-Free Dish’ awarded by a panel of celebrity judges. NFCA also will present the ‘People’s Choice Award’ giving our guests the chance to vote for their favorites.
The event also will feature music, wine, gluten-free beer, an auction, raffle, a lively Marketplace and an all-around great time.
In conjunction with the 6th anniversary celebration, NFCA intends to sustain the involvement of the 35 restaurants by working with each to develop an alternative gluten-free menu and have their kitchens certified by NFCA’s gluten-free kitchen protocol training program (GREAT), thereby establishing a Philadelphia Gluten-Free Neighborhood.
Don't miss this world-class moment to underscore the mission of NFCA. It will be a night to remember!
VIP Reception: 5:30 - 7:00 PM
Main Event: 7:00 - 9:30 PM
For information and tickets, go to www.Appetite4Awareness.org.
On October 30, 2009, the National Foundation for Celiac Awareness (NFCA) will host the 2009 San Francisco Gluten-Free Cooking Spree in the stunning Administration Building on historic Treasure Island located in San Francisco Bay and created in 1936 for the Golden Gate International Exposition. Event guests will enjoy a surprising and dramatic view of the city.
The Gluten-Free Cooking Spree joins the medical and lifestyle aspects of celiac disease to increase education and awareness about celiac disease and the gluten-free diet.
NFCA will welcome people who have been eating gluten-free for years, those that have been newly diagnosed, their friends, family and those just wanting to learn more about the disease and the living gluten-free.
Ten top chefs will partner with renowned area doctors and media representatives to create delicious gluten-free food for all to sample as these teams compete for the Best Gluten-Free Dish of the evening.Guests also will enjoy a buffet of hearty hors d'oeuvres, desserts, beer and wine--all gluten-free. Come hungry!
Enjoy the Marketplace where vendors will share samples of their products, give product coupons and sell their wares. All attendees will take home a fabulous goodie bag filled with treats from a variety of gluten-free vendors. NFCA staff will be on hand and resources and materials concerning celiac disease and the gluten-free diet will be available. And, you can take a chance on a silent auction and win terrific prizes.
For information, please go to www.CeliacCentral.org or call 215-325-1306, ext. 101.
NFCA invites all celiac sports fans to our 2009 Celiac Awareness Night with the Philadelphia Phillies! Join us at Citizens Bank Park on Monday, July 20th 2009 and watch the 2008 World Champions take on the Chicago Cubs at 7:05pm.
Do your shopping at igive.com and support NFCA! By designating the National Foundation for Celiac Awareness as your charity, we earn a percentage of your purchase. Participating retailers include Staples, Barnes and Noble, Best Buy, Home Depot, Travelocity and JC Penney. You even can track your fundraising goal on igive’s Facebook application!
This might sound silly, but when I was a little girl, I used to love going to my best friend’s house because we would always have SpaghettiOs for lunch, which my own mom never bought. I used to think it was amazing that delicious pasta, already saucy, could simply be poured from a can and heated in the microwave. I had to giggle when I found Orgran’s Spaghetti in a Can because the first thing I thought was "gluten-free SpaghettiOs!" Even better, this is probably a healthier alternative to the traditional. This pasta is 100% natural rice and sun ripened corn and is also egg-free and vegan. Best of all, its delicious! So, next time your gluten-free child has their eye on their peer’s SpaghettiOs, swap in Orgran’s Spaghetti in a Can instead! To order, visit:
You’ve heard of MySpace, Twitter and Facebook, but have you heard of GlutenFreeFaces.com? GluteFreeFaces.com is the latest social networking site designed specifically for people with gluten intolerance and celiac. “The site is free to join and gives you the ability to share recipes, stories, information, search gluten-free blogs, upload photos and videos, ask questions, join discussion groups, get the latest gluten-free news, connect with Celiacs in your area and even chat live with other gluten-free individuals from around the globe.” Signing up is fast and simple. To join this growing online community, visit:
Dr. Alberto Rubio-Tapia and his colleagues from the Mayo Clinic recently conducted a study to determine how the incidence of Celiac has changed over time. The study involved testing 9,000 samples of blood stored from individuals over 50 years ago and comparing them to 12,000 blood samples taken at present day. In the 50 year old blood, they found undiagnosed celiac in 1 out of every 652 people and in the samples drawn at present day, they found it in 1 out of every 106 individuals. The researchers believe that environmental factors regarding how wheat is grown and processed, as well as changing patterns of early childhood infection my be causing the rise in cases.
A new study by Dr. Alessio Fasano may reveal means of delaying or preventing celiac disease and offer help for other autoimmune disorders. The forthcoming August 2009 issue of Scientific American contains a fascinating in-depth article about celiac disease. In this extensive and informative article entitled 'Surprises from Celiac Disease’, Dr. Fasano examines a connection between the reaction to gluten in those with celiac disease and the onset of other autoimmune diseases. identifying possible ties through a similar trio of factors that are at the root of the onset of celiac disease and other autoimmune conditions: increased intestine permeability, environmental factors, and a genetic predisposition in patients of celiac diease.
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