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Message from Alice
Cooking with Oonagh
No-cook, no-bake recipes
HEALTH & WELLNESS
Celebrate the Past, Invent the Future
How Celiac Disease Affects Families
Hot Spots at Home
Keep Celiac Awareness Month Going
NEWS & UPDATES
Celiac in the News
CHAT WITH NFCA:
Watch the video above to hear from NFCA President and CEO Alice Bast on the topic of "getting glutened."
Have a comment to share about the video? Tell us on Facebook!
To read the transcript of this video, click here.
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Easy Summer Dishes
NEW ENGLAND CHICKEN SALAD OR CAPE COD CHICKEN SALAD
As many of you know, I constantly shop in Costco. One summer on separate occasions they had two versions of this salad. The ‘bought in’ salad was made with canned chicken breast and then Costco made their own version using left over barbecued chicken. One was called Cape Cod Chicken salad and the other had to be renamed to New England Chicken Salad. I read the label (as I often do both for nutrition and recipe ideas) of the ‘bought in’ salad and it included craisins, pecans and honey with mayo. I went back to my Chicken Waldorf salad and took that as the base for this salad.
SUN-DRIED TOMATO JAM/RELISH/CHUTNEY
I picked up the recipe in a store, with recipes using 'Chabasco Bakery' breads, which were not gluten-free breads, but I was curious about the jam ingredients. When I was a speaker at the 40th Annual Healthy Villi Conference in May, the chef had made a fresh tomato marmalade mixed with chopped smoked chicken on top of cucumber slice and finished with a squiggle of creamy avocado. Very tasty. He gave me the recipe, so I made it yesterday and it's mellowing. If it worked, I'll share it with all of you!
About Chef Oonagh Williams
British-born award-winning chef Oonagh Williams has a culinary arts degree and was trained in London and Switzerland. Based in New Hampshire, Chef Oonagh began adapting meals to gluten-free versions after her son was diagnosed with gluten and lactose intolerance two years ago. To learn more, visit Chef Oonagh’s website at www.RoyalTemptations.com or ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook.
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No-Cook, No-Bake Recipes for Summer
Get your gluten-free cooking and baking questions answered by the expert! Have a question for Silvana? E-mail Alicia at firstname.lastname@example.org and your question could be answered in a future NFCA newsletter.
When the heat index starts rising, I try not to turn on my stovetop or the oven. I take to the grill or better yet, make no-cook and no-bake meals. But, no-heat cooking doesn’t have to equal boring. It can be as fun—and delicious—as you want it to be!
From starters to dessert, beat the heat with this roundup of gluten-free no-cook, no-bake recipes that will keep you and your family cool all summer long!
Gluten-Free Ice Cream Cakes
About Silvana Nardone
Silvana Nardone is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats. Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana's Kitchen, a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the owner of a Brooklyn-based bakery, Fanciulla Specialty Foods, and the founding editor-in-chief of Every Day with Rachael Ray.
If you’re a regular follower of NFCA, you probably know that we have a strong interest in research. Whether it’s surveys, clinical trials or research updates, we stay on top of delivering the latest celiac disease news to your inbox. NFCA is also an active contributor to the expanding world of celiac disease research through strategic collaborations with our Scientific/Medical Advisory Council and other leaders.
In 2013, Kristin Voorhees, MA, NFCA’s Director of Healthcare Initiatives was selected to serve as a Patient Advocate Fellow for the Drug Information Association (DIA), a neutral, global, nonprofit association that provides knowledge resources across the full spectrum of medical product development. This year, we are thrilled to announce that Kristin will be chairing an educational forum at the 50th annual DIA conference on Filling the Gaps and Speeding Up Results: What an Educated, Sophisticated Patient Population Can Do for You in San Diego, CA on Wednesday, June 18. With her fellow panelists, outlined below, Kristin will lead a discussion on the powerful role patients play in accelerating the development of new treatments by working hand-in-hand with patient advocacy organizations, like NFCA, who play a role in raising awareness of the need for patient participation. The panel will also share examples of how patient advocacy organizations, biotechnology companies and the pharmaceutical industry can collaborate to deliver targeted treatments for patients in need of new therapeutic solutions.
Without patient participation, it’s impossible to develop medications approved for use by the U.S. Food and Drug Administration (FDA). Every FDA-approved drug currently available on the market, from Tylenol and allergy pills to antidepressants and pain medication, have gone through a clinical trial process that involved patient participants. With greater participation from people living with various conditions, like celiac disease, medication and therapies can be advanced more quickly and made available to those in need sooner.
Many major players in the pharmaceutical and research industries attend DIA, so this is a unique opportunity to draw attention to celiac disease and its severe under-diagnosis. New therapies can significantly improve diagnosis rates for conditions, and celiac disease is no different. If and when a pharmaceutical treatment becomes available for celiac disease, a new paradigm for our field will be established. As a result, doctors will become more aware of the condition and therefore more likely to make a diagnosis, which can spare people years of suffering through symptoms without knowing the cause or treatment.
NFCA is excited to have the opportunity to be a part of this conference, alongside these other expert panelists:
NFCA encourages you to learn more about DIA and the organization’s mission by visiting www.DIAHome.org.
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How Celiac Disease Runs in the Family
By Lisa Fitterman
When Rory Teitelbaum reveals the number of people in her immediate family who have celiac disease, many can’t believe what they’re hearing. “Five out of six?” they ask. “You’ve got to be kidding.”
But Teitelbaum, 42, a New York City mother of four and fierce full-time homemaker, couldn’t be more serious. She and three of her four children all have the autoimmune condition, in which the body cannot process gluten. And in an unusual twist of fate, her husband, Bruce, is the fifth family member with the condition.
The Teitelbaum Family
“We have to be so on top of things,” Rory says of daily life. “But we’ve made it into a positive thing. While drumming into the kids why we can’t have gluten and that we are responsible for what we put in our bodies, we’ve worked to make them feel special. And they’ve become good at asking questions and dealing with things like peer pressure.”
NFCA is excited to unveil our latest video, featuring NFCA President and CEO Alice Bast, Amy Jones, MS, RD, Chief Clinical Dietitian at Mary Rutan Hospital, and Anna Littlejohn, the winner of NFCA’s 2012 Gluten-Free Pantry Raid drawing. Watch this video to take a tour through Walmart and learn more about which options are the healthiest for you and your family.
This video is sponsored by Cabot Creamery, Crunchmaster and Glutino.
Some people keep entirely gluten-free households, but for many, this isn’t feasible. All throughout June, NFCA will show you where common gluten “hot spots” are at home and provide you with the solution to common at-home risks. You might be surprised to see where gluten can be hiding!
Sponsored by Cabot Creamery, Crunchmaster and Glutino
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Celiac Awareness Month may be officially over, but that doesn’t mean we have to stop raising awareness! Here are easy ways to keep the awareness efforts of NFCA’s Heroes Within Us campaign going all year long.
Encourage your family to get tested for celiac disease.
Celiac disease is a genetic autoimmune disease, so family members are at a higher risk of developing it. Use NFCA’s Family Talk resources to get the conversation started.
Work to help you and fellow community members eat without fear.
You can easily educate restaurants on the need for safe gluten-free food preparation through the Dining Tips sheet, which has how-tos for dining safely and information on how restaurants can take NFCA’s online gluten-free training course, GREAT Kitchens.
Stay up-to-date on celiac disease research.
Awareness can happen right in our own community. Learn about the latest in celiac disease research, from focus groups and surveys, to clinical trials and their results by signing up to receive periodic information from NFCA through the Research Opt-In.
A simple Facebook share or re-tweet is an easy way to help correct misinformation about celiac disease and the gluten-free diet on the internet. Follow NFCA on Facebook, Twitter, Pinterest and Instagram to keep up on current news and use it to educate your friends and family. We encourage you to talk to us online so we can best understand your needs and provide you with resources to help you live your life to the fullest.
Make a donation.
NFCA has the connections and expertise needed to raise celiac disease awareness, but we can’t do it without financial support. Consider making a $5 donation to NFCA to help support our free programs and services created just for you. Your donations fund this newsletter, webinars, downloadable resources and more.
By Sabrina Wolfe, NFCA volunteer and upcoming high school senior
May was Celiac Awareness Month and being diagnosed with this disease just four years ago, I really wanted to educate my community on what celiac disease actually is, what it means to eat gluten-free, and that gluten-free food can taste good. There was no better way to get the word out than by doing an activity at my high school. This was my second year doing an awareness activity at my school and I plan on doing an activity every year until I graduate. The school might even pass it on to another student to keep raising awareness!
Last year, I brought gluten-free monster cookies and chocolate cupcakes. It went over very well! So this year I did a “Cookie Challenge” on May 19. For this cookie challenge, I made cookie A, a normal cookie with gluten, and cookie B, the gluten-free one. I asked my classmates to taste each and see if they could taste the difference.
Within five minutes I was out of cookies and the students handed in their guesses. 14 out of 45 people guessed wrong, saying cookie A was the gluten-free one! Although the other 31 that guessed right said that the gluten-free one tasted better than the normal cookie. One fight in the battle of eating gluten-free is showing people that gluten-free food can be very tasty! After my cookie challenge I am confident that I showed my classmates just how good gluten-free can be!
NFCA Meets NRA: Raising Awareness in Chicago
The NFCA team has been out and about this spring! In mid-May, NFCA’s President and CEO Alice Bast, Vice President Jennifer North, Director of Foodservice Development Jerry Norris, and Director of GREAT Kitchens Beckee Moreland flew to Chicago for the 2014 National Restaurant Association (NRA) Show.
Some of the GREAT team members helping
out at the NRA Show.
The NRA Show draws tens of thousands of attendees from various foodservice sectors each year, making it the perfect place to talk to decision-makers about the need for gluten-free training through a program like GREAT Kitchens. This year, NFCA also had the help of celebrity chefs Jehangir Mehta, Maxime Bilet and Maneet Chauhaun to help them make the case that “gluten-free” isn't a passing food trend.
Chefs Mehta, Bilet and Chauhaun were the highlight of the Gluten-Free Challenge, a demo hosted on the World Culinary Stage at the NRA Show. The three chefs cooked delicious gluten-free dishes as they explained their interest and duty to protect their gluten-free customers from gluten exposure to the hundreds of attendees gathered around the stage.
Chefs Maxime Bilet (left), Maneet Chauhaun
and Jehangir Mehta (right) on the
World Culinary Stage
While the chefs were cooking up celiac disease awareness on the World Culinary Stage, the NFCA team was stationed at their GREAT Kitchens booth. For four days, Alice, Jennifer, Beckee and Jerry talked about the NFCA community to food industry professionals and media about why chefs and restaurants are the key to helping people with gluten-related disorders live life to the fullest and not have to miss out on social events just because of their dietary needs.
On day four of the show, Beckee Moreland hosted an educational session called the Gluten-Free Game Show, with the help of Chef Jehangir Mehta and Bob Strait of TaMolly’s Mexican Restaurant, an establishment that has achieved GREAT Kitchens status for their gluten-free food safety procedures and protocols.
The NFCA team thanks everyone who helped raise awareness at the NRA Show!
In support of the National Foundation for Celiac Awareness (NFCA), Arenas Del Mar will host two Weeks for the Celiac Disease Community during the weeks beginning on September 13th and again on November 8th. Both restaurants at Arenas Del Mar will go 100% gluten-free for their guest’s safety and comfort.
The Week for the Celiac Disease Community was inspired by the Arenas Del Mar owner's daughter, who is diagnosed with celiac disease. The family knows first-hand how gluten-free needs can affect travel and are excited to offer a worry-free week to others living with celiac disease or gluten sensitivity.
All the kitchen staff at Arenas Del Mar will have completed NFCA's GREAT Kitchens gluten-free training program before the community week begins. A portion of proceeds earned during the community weeks will benefit NFCA's free programs and services.
Learn more about the Week for the Celiac Disease Community in NFCA's Event Listing.
Join the National Foundation for Celiac Awareness (NFCA) as we debunk common myths and discuss common misconceptions about celiac disease and the gluten-free diet. Featuring Julie Miller Jones, PhD, CNS, LN, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University.
Join NFCA as we conclude the two-part webinar series breaking down the FDA's rule on gluten-free labeling. Building on the first webinar's explanation of what the rule means for people with celiac disease and other gluten-free consumers, this second webinar will focus on questions about rule compliance and the consumer's role in the process.
By Alicia Carango, NFCA Communications Assistant
Frito-Lay Voluntarily Recalls Select Packages of Oven Baked Lay’s BBQ Chips for Being Mislabeled as Gluten-Free
Frito-Lay is working to quickly retrieve select packages of Oven Baked Lay’s BBQ Chips which contain the company’s “GF” logo, despite containing both barley and wheat. The company reported this was an isolated incident and they are putting parameters in place to prevent such an occurrence from happening again. NFCA encourages Frito-Lay and other gluten-free manufacturers to have their products certified as gluten-free through the Gluten-Free Certification Program (GFCP).
Learn more about the specific packages being recalled.
Gluten Sensitivity Symptoms May Not be Caused by Gluten
Headlines are swirling with claims that gluten sensitivity may be completely fake. What the headlines don’t call out, however, is that research is showing that people may have a sensitivity to foods other than just those containing gluten. One possible culprit for some of the symptoms of gluten sensitivity are FODMAPs, a group of poorly digested carbohydrates. NFCA understands that this can create a tough spot for people living with gluten sensitivity, especially when blogs and news sources seem to be saying the condition is “all in your head.” We encourage you to keep up with the science of gluten sensitivity as it evolves and educate yourself on emerging research through our recent webinar on the low-FODMAP diet.
Watch “Is Gluten Really the Problem? The Role of FODMAPs in Gluten-Related Disorders” for free.
Celiac Disease featured in Men's Journal
Women tend to be diagnosed with celiac disease more often than men and there are different theories as to why this is happening. Some leading questions include: Is it because women are more prone to developing autoimmune diseases? Is it because they regularly seek healthcare services? Is celiac disease actually more common in women? Is it a combination of anyone of these?
Despite these theories, it's currently believed that men and women carry the same disease risk, which means that it's critical for men to become more aware of their bodies and more open to discussing symptoms with their doctors -- especially since celiac disease can develop at any age.
NFCA applauds Men's Journal for helping to raise awareness of celiac disease in the male population. NFCA encourages men to seek testing under the guidance of their physician, rather than mismanaging a potentially serious condition by casually experimenting with a medically necessary gluten-free diet.
Read the full article from Men's Journal.
Video: Foodable TV Visits a GREAT Kitchens Trained Restaurant
Fresh First in Fort Lauderdale Florida is a 100% gluten-free restaurant, trained in safe preparation through NFCA’s GREAT Kitchens program. Barbara Alfonzo of the web series Dish In, Dish Out on Foodable TV stopped by to try out the gluten-free offerings at Fresh First.
See what Fresh First is cooking up.
Bakery on Main Gluten-Free Cranberry Maple Nut Granola Bars
I found these Cranberry Maple Nut Granola Bars while in Orlando, FL for the Gluten-Free Living Conference. They made for the perfect snack to take on the plane ride home. I thought they were a little on the hard side, but they had a perfect blend of the cranberry and maple flavors; one didn’t overpower another. Learn more about the products at www.BakeryOnMain.com.
Two Foodies Gluten-Free Kitchen – Pizza Dough Mix
You can make your own gluten-free pizza at home in a snap with this pizza dough mix from Two Foodies Gluten-Free Kitchen. While there are heat-and-eat gluten-free pizzas on the market, making your own dough from a mix gives you the opportunity to add only the ingredients that you like and can tolerate. The mix is certified gluten-free, easy to work with and doesn’t take very long to make. It received rave reviews on Amazon.com as well. Some even cited this mix as the best gluten-free dough mix they’ve ever tried. To learn more about the product and for some inspiration on fun ways to use the mix, visit www.TwoFoodiesGlutenFree.com.
Yo Dish Mobile App
The Yo Dish mobile app is now available on the virtual store shelf of the iTunes App Store. Users with various special dietary needs can review dishes they’ve eaten at restaurants and rate how much they liked the dish and how well it catered to their needs. Users can also browse the app to find reviews of dishes to help them decide whether or not they’d like to try a certain meal. While apps are super helpful as a starting place for finding gluten-free meals, be sure to ask plenty of questions about the ingredients and preparation process before eating. Learn more about the Yo Dish app at www.YoDish.com.
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