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NFCA President & CEO
Welcome to the Year in Review edition of the National Foundation for Celiac Awareness (NFCA) newsletter! It’s been a huge year for NFCA and the celiac disease community.
This year, we launched the first ever national family testing campaign: Seriously, Celiac Disease.At NFCA’s 2015 Research Summit, we held a meeting-of-the-minds when we brought together people living with celiac disease, researchers, pharmaceutical industry and government stakeholders to talk about the remaining unmet needs of our community. As always, with everything we do, you have been at the center of our work. I am so grateful for the support you have given NFCA. I look forward to continuing to move mountains in the celiac disease field in 2016! Rest assured, there are even more big things on the way.
In the spirit of the Year in Review, I want to share my favorite editorial pieces of the year with you. I am honored to serve as the voice of the celiac disease community and share our stories with people far and wide.
Gluten: Here, There and Everywhere
Stress and the Celiac: How to Fuel Research and Solve Challenges
Why You Should Test for Celiac Disease before Going Gluten-Free
Thank you all again for partnering with us throughout 2015 and beyond! Please consider making a contribution to NFCA this giving season in support of the work we do for you and your family. No amount is too small or too large to make a difference!
To living better, longer,
Seared tuna in a sesame crust has become one of the latest dishes to appear on many menus. I first tasted it some years ago and make my own version. I like to buy frozen, vacuum packed, wild Ahi tuna when it goes on sale. I look for an almost rectangular piece of about ½ lb. weight that I then cut into 2 strips. Visualize what size would be best for a mouthful appetizer. Fresh wild would be even better, but far more expensive and, quite honestly, the frozen, vacuum packed wild is still wonderful.
This is not the Julia Child version. I actually saw a Queen of Sheba cake labeled gluten-free at a restaurant during our South Africa trip in April/May this year. Easy to make. Regular ingredients. Don’t overcook. Make it a day or two in advance of Christmas or New Year’s Eve. Cover and pour ganache over it on the day you serve it.
About Chef Oonagh Williams
Gluten-free Chef Oonagh Williams has a Culinary Arts degree and always cooked real food even, before a family diagnosis of celiac disease. Watch Chef Oonagh on New Hampshire’s ABC WMUR Cooks Corner on December 18 for a gluten-free indulgent dessert. You can find Chef Oonagh Williams at Gluten Free Cooking with Oonagh on Facebook. Contact her for advice on food for a gluten or allergen-free life; Chef Oonagh has advised celebrity chefs on gluten-free menus. Get her ‘Delicious Gluten Free Cooking’ ebook, just in time for the holidays, with gluten-free popovers, English Trifle, Tiramisu and more.
Email: [email protected]
Do you follow a gluten-free diet? Do you eat or serve packaged foods bearing a gluten-free label? Are you 18 years of age or older?
If you answered yes to any of these questions, you may be eligible to participate in a survey.
The purpose of this research srudy is to evaluate the understanding, utility and trustworthiness of different labels with a gluten-free claim for those who follow a gluten-free diet.
Benefits of participation:
If you are interested in learning more about this research study or to see if you qualify, please contact Sadie at [email protected] or 219-309-6853.
Here, we bring you our top posts of 2015. Below you will find lists of articles and other media curated into a variety of categories. Browse our “tops” for an overview of our 2015 favorites!
We’ve got you covered this holiday season with two new gluten-free eCookbooks:
Boar’s Head Gluten-Free Holiday eCookbook
Gluten-Free Holiday eCookbook: The Chocolate Edition
Brought to you by:
By Alisa Fleming
These rich, chewy and almost gooey cookies are a delightful indulgence. Keeping them crunchy on the outside but “just baked” on the inside melds perfectly with the sweet marshmallow topping.
Here’s how to do it:
The prices offered on Amazon Smile are the same prices found on Amazon.com. The only difference? You’ll help NFCA reach its mission of helping people with celiac disease to live better, longer.
Hi, I’m Sophia Kagan, I’m 12 years old and I was diagnosed with celiac disease over 10 years ago. I’m writing this blog to help you and other people who were recently diagnosed with celiac disease and are scared, don’t know a lot about it, or just need advice. In this piece, I’ll discuss what might worry people with celiac disease during this time of year: the holidays.
What if you’re invited to a holiday party but the host or hostess of the party doesn’t have any gluten-free food at their house for you to eat? Well, there is one obvious answer. You can bring your own food. I have been to many holiday parties where there hasn’t been gluten-free food. I know that it can be awkward as other people could come up to you and ask what you’re eating.
This problem isn’t just at holiday parties. It can be at birthday parties, weddings, or various types of showers. It can be embarrassing when someone comes up to you and questions why you brought your own food. Your gut would tell you to explain that you’re gluten-free without going into much detail. However, sometimes it’s best to be honest and confident and say you have celiac disease.
If that person asks what celiac disease is, explain it. It’s good for them to know, so in the future, if you’re invited to one of their parties, they can get gluten-free food for you to enjoy. Sometimes it’s nice to arrive at a party without bringing your own food. I have found that some of my friends’ parents are very caring about my well-being, have become educated in safe, gluten-free eating and are happy to make me feel comfortable.
For younger kids, their school class might throw a holiday party with food they would not be able to eat. In school, since kids often judge other kids, being asked why you are eating different food might be more embarrassing for a child. I would recommend your parents tell the teacher that for any party involving food, to contact your parents with enough time to either provide gluten-free treats or allow you to bring your own. The teacher should put out the gluten-free food at the party in a separate bowl so there is less risk for cross-contact.
As you will hear from me again and again, having supportive parents and friends helps to keep you confident about who you are and what this disease is.
Until next time, have a fun, healthy, and gluten-free time at holiday parties!
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