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Note from Alice
Cooking with Oonagh
HEALTH & WELLNESS
NFCA Seeks Gluten-Free Labeling Rule Clarification
Allergic Living Sneak Peek
Facing Mount Kilimanjaro
Is It Gluten-Free?
From the Archives
Prepping Your Gluten-Free Pantry for the Holidays
NEWS & UPDATES
In the Headlines & On the Shelves
CHAT WITH NFCA:
NFCA President and CEO
Be a Part of a New NFCA Initiative to Drive Change for People with Celiac Disease and Gluten Sensitivity
I enjoy sharing things on social media, but I consider myself more of a silent observer. I read comments from the National Foundation for Celiac Awareness (NFCA) community and while I don’t always jump into the conversation, I take these comments, mull them over, and refer back to them as the team works on various projects to make living with celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) easier. Having been diagnosed with celiac disease for over 20 years myself, I find it fascinating to learn what makes you tick, what your needs are and how you feel about your prescription of a lifelong gluten-free diet. Your opinions have always mattered in a big way – and your role in moving the field of celiac disease forward is about to get even larger.
Everything we do at NFCA is done with you in mind. Since the organization’s founding in 2003, NFCA has positioned itself as a patient-centered organization. We engage with you each and every day online and we rely on your feedback to help shape our resources, programs, advocacy efforts and evolving research agenda. Because we greatly value your input and opinions, we are formalizing your role in driving NFCA activities. That said, I am pleased to announce the inception of NFCA’s newest group of advisors: the Patient Advisory Council.
We are actively recruiting people like you to join our Patient Advisory Council. Members of this volunteer council will help the NFCA team deliver the resources that the community needs most in a way that will be the most helpful and accessible. We’re looking for a wide range of men and women – from adolescents to the newly diagnosed to gluten-free diet veterans and everything in between. Council members will play a key role in maintaining NFCA’s patient-centered activities and initiatives and will have the unique opportunity to cultivate leadership skills, gain new insights, and extend their own personal networks while helping to shape the celiac disease field. In other words, this is your chance to actively make a difference and pursue solutions to the issues that affect you and others like you on a daily basis.
I encourage you to read more about the 10 available positions within the Patient Advisory Council and then submit your application if you feel it is a good fit for you and your skills (or pass it along to a friend who may be interested). We’ve made huge progress in the 10 years since NFCA’s founding. As we close out our first decade of restoring health and reclaiming lives, we need you to help us move forward in the next chapter to have the biggest impact imaginable.
Are you ready to shift the world of gluten-related disorders? Join us on our mission to drive diagnosis and help people like you eat without fear and live your life to the fullest. View the Patient Advisory Council Member volunteer description and follow the steps listed to be considered for this inaugural group.
To our GREAT health,
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Eve's Pudding is the English name for apple and cake dessert, not Jell-O pudding. I like to make this with Gala, Fuji or Braeburn apples (English Cox's Orange Pippin) as they are crisp and naturally sweet so you can add less sugar. There are only two of us at home now, so I make a small quantity in a two cup pie plate (an oven-proof, wide and shallow cereal/soup bowl would do). For the 4-8 portion recipe, cook in an 8x8 brownie pan. (I find a regular 9” pie plate is too small.) If you have a 10” deep pie plate, you can try that. Skip to the end of this recipe for the two-person quantities.
The Eating Well magazine recipe was similar to a recipe I make with brown rice, curry and peanut butter, so I married the recipes. Eating Well said, “This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.”
About Chef Oonagh Williams
Chef Oonagh's son was diagnosed over 5 years ago with no previous symptoms. She has non-celiac gluten sensitivity ('gluten sensitivity') but with celiac disease genetic markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield Ma in October and Dallas Texas in November. Chef Oonagh has just returned from speaking and teaching gluten free cooking classes for a support group in the Dallas/Fort Worth Texas area. 'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts links to her recipes, her Delicious Gluten-Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at CookingwithOonagh@yahoo.com.
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Since the gluten-free labeling rule was finalized on August 5, 2013 and put into effect a year later, confusion has surrounded what it means for restaurants. In a dramatic effort to keep those on a gluten-free diet for medical reasons safe from gluten exposure, NFCA Vice President Jennifer North traveled to Washington, D.C. to speak with the U.S. FDA Food Advisory Committee and highlight the negative impact of this confusion on the gluten-free community.
Facing Mount Kilimanjaro – with Celiac Disease
By Kate Johnson
In the early days of diagnosis, who would have thought it possible? But my celiac daughter and I were closing in on the top of the mountain, the roof of Africa.
Just as the sunrise begins to melt the darkness at the top of Mount Kilimanjaro, my 17-year-old daughter Melanie crests the mountain’s first peak, Stella Point, a few steps ahead of me on the final leg of our 5 ½-day ascent to the summit.
We’ve climbed to just shy of 6,000 meters above sea level, and are nearing the end of the seven-hour “summit assault.” Trudging forward into a wicked wind chill at sub-zero temperatures, our final 1,000 meter climb has been a brutal, grueling toil.
Tears that hours ago froze on my cheeks start flowing again as I cling to my daughter, emotionally overwhelmed, physically spent, and yet struck with wonder and relief as the sun tinges the ancient African glacier pink.
That’s not a typo – you really can financially support NFCA without spending an extra cent. Simply make your Amazon.com purchases through Amazon Smile instead. When you do, Amazon will donate a percentage to NFCA without adding any dollars or cents to your purchase. Check it out for yourself and support NFCA with just the click of a mouse!
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Gluten-free food certification and the U.S. Food and Drug Administration’s (FDA) gluten-free labeling rule have made label reading easier, but it’s still important to double check the ingredients list – just in case. Plus, label reading skills will help you when you’re in a pinch, trying to vary your diet, at a restaurant or otherwise not in control of the food. Are you confident that you’ll be able to identify potential gluten-containing ingredients?
Thanks to Rudi’s Gluten-Free Bakery for making this campaign possible!
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Yes, it’s only October, but when it comes to living the gluten-free lifestyle, it’s always better to be prepared. If you start stocking your pantry now, you’ll save money and spare yourself some stress by the time the holiday season officially arrives.
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Join NFCA as we tell restaurants that we’re #SickOfGettingGlutened. We believe restaurants who advertise a “GF” menu have the duty to serve safe meals to those on a medically necessary gluten-free diet. Donate to support NFCA’s GREAT Kitchens and GREAT Schools, Colleges and Camps online training programs that educate restaurants and school kitchens in safe gluten-free food preparation, from the time of ingredient selection to when the plate hits the table. Even a donation of $5 is enough to start making an impact.
Are you #SickOfGettingGlutened? Tell us about it on Facebook or Twitter.
Ready to talk #GFTravel? Join the National Foundation for Celiac Awareness (NFCA) and the team behind the Food Allergy and Celiac Convention at Walt Disney World (FACCWDW) for a Twitter chat focused on traveling safely on a gluten-free diet, especially as the holiday season approaches. Whether you're newly diagnosed or have been living the gluten-free lifestyle for years, this Twitter chat is for you! We hope you'll join us to both share your tips and benefit from the advice of our special guest, FACCWDW, and others in the gluten-free Twittersphere.
Learn more here.
In support of the National Foundation for Celiac Awareness (NFCA), the extraordinary and award-winning Costa Rican beachfront and rainforest resort Arenas Del Mar will host a Week for the Celiac Disease Community during the week of November 8th . This luxury resort is situated on a cliff with direct access to two pristine sand beaches on the Central Pacific Coast of Costa Rica. Both restaurants at Arenas Del Mar will go 100% gluten-free for their guests' safety and comfort. Guest chefs Monica Glass of Clio in Boston and Michael Solomonov of Zahav in Philadelphia will take gluten-free dining to new heights.
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 Upcoming Events Listing.
NFCA is ready to put many rumors about safe and unsafe ingredients in gluten-free products to rest with this webinar. Tricia Thompson, RD, creator of the Gluten-Free Dietitian Web site and founder of Gluten Free Watchdog, will discuss how the United States regulates items such as beer, oats, maltodextrin, beans, nuts, vinegar, and others. Many may be surprised to find new items on their shopping lists after learning how to better understand ingredient labels.
Sponsored by Thomas Jefferson University Hospitals
Celiac disease affects more than just the stomach. Join NFCA as we talk about the genetic autoimmune disease's effects on other systems of the body. This webinar will feature celiac disease expert Dr. Anthony DiMarino, Chief, Division of Gastroenterology & Hepatology, Thomas Jefferson University Hospital.
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Tell us about your gluten-free product finds on Facebook every Sunday night at 7:45 p.m. EDT! Missed a post? Check out our trending product updates on the Gluten-Free Hot Products blog.
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