Note from Alice
Tid Bits with Tina
Cooking with Oonagh
One Grain, Three Ways
Rev Up Romance
NFCA IN ACTION
Spread the Bread
Survey Says.. .
Pleased to Tweet You
All Things GREAT
Celiac in the News
CONNECT WITH NFCA:
NFCA Founder & President
Sex and the Celiac: The Movie
About 9 months ago, we finally had “the talk.” I addressed a few of the questions I’ve been frequently asked about celiac disease and sexual health.
Now, I’m back for Round 2…with a little twist. I’ve always admired how the women on “Sex and the City” spoke so freely about their exploits. Hence, the inspiration for my “Sex and the Celiac” note last May.
This month, the NFCA Team and I have taken it to the next step, creating a brief movie to get people talking about their own quirks and qualms in the bedroom. Instead of writing my note, I’m presenting it Carrie Bradshaw style, with a visual that brings the text to life. Have a look:
As the video shows, celiac disease can affect your libido, among a host of other factors in intimacy. The question is, how do you cope with it? If you or your partner has yet to get tested for celiac disease, take the Symptoms Checklist and learn the risks today. If you’re already gluten-free, read on for some fantastic recipes (“Cooking with Oonagh”) and date ideas (“Rev Up Romance”) to add some kick to your canoodling.
Celebrating Valentine’s Day with Your Celiac Child
By Tina Turbin
It’s that time of year again. The shelves of stores are full of pink or heart-shaped decorations, candies, and gifts, catching the eye of your celiac child. As daunting as it may seem for the parents of celiac kids, Valentine’s Day is easier than ever to celebrate for gluten-free families and can provide a great opportunity for you to show the little celiac Valentine in your life how special she is. By following a few simple tips, you and your child can have a fun, worry-free holiday this February.
One of the main issues when it comes to Valentine’s Day is school celebrations. It’s likely that by this time of the school year, you’ve already alerted your child’s teachers and school administrators about her condition and diet. I recommend sending an email or letter to your child’s teachers again regarding her diet restrictions and providing gluten-free candies and goodies to be stored in the classroom. Teachers often hand out candies around this time of year for good behavior and grades or during classroom celebrations. Now your child won’t be excluded from receiving treats of her own.
In your letters or emails to teachers, ask if there will be any classroom parties so that you prepare yourself ahead of time for how much gluten-free candy your child will need to bring to pass out to other students or for her teachers to give to her. In fact, you can go a step beyond and request a gluten-free party; if you’re up for it, you may be able to bake some gluten-free cupcakes, brownies, and other treats for your child’s classroom to share with the other students. This is often a great way to raise awareness for celiac disease and the gluten-free diet, and more importantly, an opportunity to make your child feel special instead of left out.
In anticipation of Valentine’s Day, it’s never too early to brush up on the companies that offer gluten-free candies and treats. In fact, as soon as Christmas and New Year’s are over and the shelves of your local stores have been replaced with Valentine’s Day goods, you should locate an updated list of the candies and chocolates your child will be able to eat. I also recommend giving her a copy of the list of gluten-free candies so that she herself, if she’s mature enough, can determine which ones she can eat and which to avoid.
I recommend buying some gluten-free candies at the beginning of February and packing a candy or two in her lunchbox every day, or giving her one after school. This might seem like a lot of candy, but your child will be inundated with Valentine’s Day candy everywhere she goes—at school, at a friend’s house, and in her extracurricular clubs and activities. If she’s getting her fair share of treats from you, she’ll be much less likely to deviate from her diet.
My favorite tip for parents of celiac kids is to throw a gluten-free baking party. You can liaise with your local celiac group or R.O.C.K. chapter to invite other celiac kids over, and your child should invite her non-gluten-free friends as well. Get plenty of Valentine’s Day decorations for your home and baked goods. Cupcakes are usually a great option for baking parties, as your child will love decorating them with Valentine’s Day toppings, such as pink sprinkles. Just because gluten-free cupcakes are gluten-free, doesn’t mean they’re sugar-free, so your child’s friends will find them delicious. This is just one more way to make your child feel “special” in a good way, as any “normal” kids wants to feel.
Lastly, Valentine’s Day isn’t just about candies and chocolates. Get your child a special card, stuffed animal, and other non-food gifts and encourage her to pick out some for her friends and loved ones. One of my children’s favorite Valentine’s Day activities was getting a box full of Valentine’s Day cards and addressing them to their friends.
You made it through Thanksgiving and Christmas, so you can make it through Valentine’s Day as well. By getting prepared ahead of time and taking the initiative to celebrate in creative ways with your child at home, such as with a gluten-free cupcake party, your little Valentine will hardly even notice her unique dietary needs.
More about Tina and the “Danny the Dragon” children’s book series:
Tina Turbin 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
Indulgent Gluten-Free Dishes for Valentine’s Day
By Chef Oonagh Williams
I really don’t like going out for a meal on Valentine’s night. The restaurants are crowded, and I don’t find the level of noise that enjoyable. This year, Valentine’s Day falls on a Monday – hardly a night you want to spend working away in a kitchen. But, if you prepare ahead, you can have a safe and very enjoyable 3-course gourmet meal at home.
Completely prepare the soup and dessert on Saturday or Sunday, and the Beef Stroganoff as far as the end of step 4, then refrigerate. On Monday night, you’ll only have to reheat the soup, reheat the beef, add the sour cream and cornstarch and proceed. Even the rice and vegetables can be cooked the night before. You can then enjoy an intimate dinner for two with almost no work or dirty dishes, as well as no aggravation with misplaced dinner reservations. In fact, the soup and beef actually taste better when made a day or so in advance.
Yes, the dishes are very rich, and changes will be necessary if you are lactose intolerant. For example, I make the beef stroganoff with yogurt for my son, as he tolerates that better. It is not the same as when made with sour cream, but still tasty. As for the calorie content, remember you are only eating this way because you are celebrating Valentine’s Day. If you cut back a little for the rest of the week, it should balance out.
I’ll admit, in my cooking classes and catering events, clients almost always ask for more indulgent recipes rather than healthy or vegetarian dishes. Many of my dishes, you’ll find are not “everyday” recipes, but gourmet meals you can make on the weekend or for special occasions (or even a treat for eating so healthy the rest of the week). That said, I grew up with fresh food made from scratch, and I believe everyone can cook gluten-free with real food. These recipes make it easy to do that, with a gourmet touch to the final meal.
AboutChef 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. Chef Oonagh gives presentations and classes on gluten-free cooking and living, consults and guides people in adapting to a gluten-free lifestyle. She appears most months on her local New Hampshire ABC station, WMUR, as the featured chef.
Red Velvet Whoopie Pies
It’s important to stay positive when living gluten-free, but giving up your favorite foods can make that tough. Fortunately, there are ways to create a gluten-free version of almost any dish you desire. We asked our friend KC Pomering to share some of the gluten-free recipe conversions she’s done over at G-Free Foodie (www.gfreefoodie.com). Check out this treat, just in time for Valentine’s Day!
Gluten-Free Red Velvet Whoopie Pies
For the Cookies:
For the Filling:
Make the cookies:
1. Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
Meanwhile, make the filling:
1. Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds.
About G-Free Foodie:
G-Free Foodie offers recipes, restaurant listings, blogs, reviews and the popular Free Recipe Conversions. The staff loves a challenge and would rather be in the kitchen than any place else. Give them your recipe and a couple of weeks, and they’ll get back to you with a G-Free version you can safely enjoy! Request a Free Recipe Conversion at: http://www.gfreefoodie.com/recipes/recipe-conversion/
By Dr. Vikki Petersen, DC, CCN
We have long held the notion that celiac is a disease specific to the digestive system. Is this antiquated? In my opinion, and perhaps more importantly, in the opinion of Dr. Alessio Fasano, Director of the University of Maryland Center for Celiac Research, the answer is “Yes.” In a recent interview, he suggested that intestinal biopsy is no longer the “gold standard” for celiac disease diagnosis.
In addition, Dr Fasano has alluded to research in the area of gluten sensitivity. “We have papers coming out that start to give us some clues to some possible markers we can look at to make the diagnosis of gluten sensitivity,” he said.
Even before that, in May 2010, Dr. Fasano told me that his research center sees seven times the number of people suffering with gluten sensitivity as compared to those who present with celiac disease. The area clearly warrants more research, especially as more of the public becomes aware of gluten issues.
It’s a similar outlook for Dr. Peter Green, who in December 2010 stated, “Gluten sensitivity is an area that traditional doctors haven’t wanted to get into.” But, “They’re going to have to because a lot more research is coming out about it.”
Ponder some facts with me, if you will.
1. Tissue transglutaminase (tTG) is an enzyme found in every tissue of the body. It’s involved in wound healing and ridding the body of damaged tissue. It acts on and changes gliadin to activate the immune system, setting off an inflammatory process eventually resulting in villous atrophy in certain genetically prone individuals.
Question: What if this tTG response is not limited to the gut, but is apparent in whatever tissue gluten happens to migrate to in the body? If we evaluated the reaction of tTG in all tissues of the body, could we more accurately determine where gluten was creating damage?
2. Dermatitis herpetiformis (DH) is the skin “version” of celiac disease. It is well established that many people with DH do not experience the classic gastrointestinal symptoms of celiac disease.
Question: If we’re comfortable with this association, why do some clinicians still think symptoms of a non-digestive nature are not “eligible” for a celiac or gluten-related diagnosis?
3. Research studies have shown celiac disease to be highly associated with neurological diseases. In some cases, conditions such as schizophrenia and ADHD have been found to improve with a gluten-free diet, even when an official celiac diagnosis hasn’t been made.
Question:Are those suffering from a distinctive neurological reaction to gluten with no villous atrophy simply falling within a continuum of celiac disease not currently established? Is villous atrophy simply one point along the spectrum, with DH being another, depression another and infertility another? How can we ensure all of these issues are regarded with concern and legitimacy?
4. A leaky gut allows inefficiently digested gluten to leave the intestine and enter the bloodstream, where it can affect other parts of the body.
Question:Is our focus on villous damage of the small intestine a faulty approach that fails to include the full breadth of gluten-triggered conditions? Should we instead be evaluating inflammation of the small intestine and a leaky gut?
I’m not claiming to be a predictor of the future, nor am I a researcher. But I am a clinician at a very busy clinic that specializes in this area. We believe that gluten sensitivity is not only a legitimate problem, but also a widespread one that deserves our attention.
Regardless of whether the damage is intestinal, neurological, dermal (skin) or hormonal, accurately diagnosing the problem may be better accomplished by broadening our scope to include the damage and inflammation that may occur to tissues throughout the human body.
It may be prudent to step back and realize that, for many, gluten is not a “food” but a “poison,” and the sooner we limit its consumption in those who react to it, the healthier we will be.
About Dr. Vikki Petersen
Vikki Petersen, DC, CCN, is founder of the HealthNOW Medical Center in Sunnyvale, CA, and co-author of The Gluten Effect.As a national lecturer and international radio personality, Dr. Vikki makes regular national radio appearances and headlines weekly speaking events for Silicon Valley and Fortune 500 companies, covering topics such as gluten sensitivity, stress and fatigue, anti-aging and women’s health. She was a featured speaker at the first annual Gluten Sensitivity & Celiac Forum held in northern California.
By Genevieve Sherrow, MS, CN
Millet is a versatile gluten-free whole grain. Small, yellow and round in shape, it belongs to the grass family, of which rice and corn are members. Millet was first brought to the U.S. to feed animals; you may have seen it in bird seed mixtures. Its nutritional profile is actually stronger than that of wheat, high in protein, potassium and magnesium, and has a sweet, nutty flavor.
While you may have never tried it, millet can be quite versatile. You can cook it for breakfast, or serve it in salad, side dishes, soup and stuffing. Millet flour has a similar texture to rice flour and produces a nice crumb in baked products, but it’s best when combined with other gluten-free flours.
Morning Millet Apple Porridge
This nutty, sweet hot breakfast cereal is perfect during the fall and winter months. It’s a breakfast you won’t skip in the morning.
1. Heat a dry pot to medium. Add millet. Stir millet with a wooden spoon. After a few minutes, the grains will begin to pop and give off a nutty aroma. When you smell the nutty aroma and the grains begin to brown slightly, add water, apple juice and salt.
Preparation time: 30 minutes
Chef’s notes: For faster cooking time, soak millet in water overnight. In the morning, cook millet in the soaking water along with apple juice. Skip step 1.
Copyright 2011. Genevieve Sherrow, MS, CN, Original Recipe.
Millet Middle-Eastern Style
Make this recipe for dinner one night and bring the leftovers to work for a simple and satisfying lunch.
For the Dressing:
1. Combine millet water and salt in a large saucepan. Cover pan and bring mixture to boil. Then reduce heat to medium low. Simmer the millet, covered, until all of the water has been absorbed (about 25 minutes). Remove from heat, cool and transfer into the refrigerator to chill for 10 minutes.
Preparation time : 40 minutes
Copyright 2011. Genevieve Sherrow, MS, CN, Original Recipe.
Apple Spice Muffins with Millet
This is a great option for breakfast on the go, or as a healthy dessert.
1. Preheat oven to 400 degrees F. Coat muffin tins with gluten-free non-stick cooking spray or use non-stick muffin tins.
Preparation time: Approximately 40 minutes
Original Recipe Credit, Shelley Case, RD
About Genevieve Sherrow
Genevieve is founder and CEO of Gluten-Free Warrior, a consulting company specializing in gluten-free education, counseling, food writing and foodservice. She is author of the new book Gluten-free Warrior: Gluten-free & wheat-free whole foods recipes.She blogs about gluten-free whole foods nutrition at wholefoodreflections.blogspot.com.
By Cheryl McEvoy, NFCA Online Content Manager
When you’re recovering after a celiac diagnosis, you may not feel quite yourself. The gluten-free diet requires adjustment, physically and mentally, and that could put romance out of the picture.
If you feel like you’re dragging in the bedroom, you’re not alone.
Nearly one in four men over 30 suffers from low testosterone, and health conditions like celiac disease can play a factor. Hypogonadism and sexual dysfunction can occur in cases of celiac disease, and decreased sexual activity may result. What’s more, a 1994 study found that 25% of individuals with celiac disease have Hyperprolactinaemia, which can cause loss of libido.
And it’s not just about hormones. Gastrointestinal issues, headaches and joint pain, whether stubborn or occasional, can throw you off and make it harder to focus on intimacy. Bodily changes, specifically weight loss or gain, can also occur as you adjust to the gluten-free diet. As a result, you may not feel as confident in your skin.
But these issues don’t have to derail your plans. Instead, vow to make this Valentine’s Day a special treat – and one that works with your newfound health:
Breakfast for Dinner
Something Old, Something New
By Cheryl McEvoy, NFCA Online Content Manager
Loafing around has a whole new meaning, and it’s got nothing to do with being lazy.
For the past month, Rudi’s Gluten-Free Bakery has been urging fans to “Spread the Bread” as a way to promote celiac awareness and improve clinicians’ knowledge of the disease. The give-and-get coupon campaign invites individuals to download a $1 off coupon for Rudi’s Gluten-Free bread. For every coupon downloaded, Rudi’s will donate $1 to the National Foundation for Celiac Awareness to support its online educational program for primary care providers.
Available at CeliacCMECentral.com, “Defining, Diagnosing and Managing Celiac Disease” is a free and accredited program that teaches primary care providers what to look for and how to respond when a patient presents with celiac disease symptoms or risk factors. Early diagnosis and proper treatment through a gluten-free diet can reduce the likelihood of developing other issues, including neuropathy and cancer. So, by educating doctors, the program actually helps you and your family get better care.
It all sounds great, but is “Spread the Bread” really making a difference? With one month down and one month to go, the campaign is plowing across the country and stirring up support both in and out of the gluten-free community.
Blogs like Gluten-Free Fun, Chicago Gluten-Free Food Examiner, and Gluten Hates Me have Spread the Bread (and applauded Rudi’s for creating a gluten-free loaf that’s pretty darn close to the real thing). Fans have tweeted and retweeted the feel-good deal. Even local business sections and industry news have covered Spread the Bread for its innovative outreach.
So far, the coupons have raised nearly $6,000, a noteworthy amount. But Rudi’s has set a goal to raise $20,000, so the mission isn’t over yet.
Here’s the real kicker: It’s actually a coupon you’ll want to use. If you haven’t tried Rudi’s Gluten-Free bread yet, it’s worth the $1 off download just to give it a whirl. The bread has good flavor and texture, whether it’s served straight out of the bag or toasted. For NFCA’s take, check out the review recently posted on our Gluten-Free Hot Products blog.
So, download the coupon, and tell your friends to download one, too. (Even if they’re not gluten-free, they can keep a loaf in the freezer for lunch dates with you!) Once you have a discounted loaf in hand, pat yourself on the back for contributing to the celiac cause (the fact that you actually saved a $1 while doing so is just icing on the cake). Then get cooking. For recipe ideas, check out this new spin on an old classic: Gluten-Free Grilled Cheese. Make sure to leave a comment on our Gluten-Free Hot Products blog when you do!
Brain Fog and Gluten Exposure Survey: Update
By Kristin Voorhees, NFCA Healthcare Relations Manager
Last month, NFCA launched the Brain Fog and Gluten Exposure survey to gather information needed to carry out vital research.
Individuals with celiac disease and gluten intolerance often report forgetfulness, confusion and other similar neurological symptoms after gluten exposure, whether it is accidentally ingested after diagnosis(often through cross-contamination) or as a primary symptom before diagnosis. In recent years, members of the patient and medical community have used the term “brain fog” to collectively define these symptoms. Unfortunately, the term is not well understood. The Brain Fog and Gluten Exposure survey aims to change that!
In the past weeks the survey has garnered a significant amount of interest. In fact, more than 1,000 members of the NFCA online community have participated in the Brain Fog and Gluten Exposure survey! We are incredibly grateful for your interest in this topic, and are excited to share the survey results with the research community.
While we’re thrilled with the outcome so far, we know we can get more responses! So, if you haven’t already completed the brief survey, please take 5 minutes to do so. Thanks to you, we are adding to the science that will help all celiac patients!
Each month, “Pleased to Tweet You” will highlight an individual who chatted with @CeliacAwareness on Twitter. If you’d like to be featured, follow @CeliacAwareness and say hello!
Name: Rachelle King
1. How long have you been gluten-free?
2. What do you like to tweet about?
3. Why do you follow NFCA (@CeliacAwareness)?
4. What’s your favorite gluten-free dish?
5. What’s one thing you can do now that you couldn’t do before going gluten-free?
6. In 140 characters or less, why should others join the gluten-free community on Twitter?
*Follow NFCA on Twitter @CeliacAwareness*
Each month, “Face It” will highlight a popular post from NFCA’s Facebook page, including a sampling of the responses. “Like” NFCA on Facebook and join the conversation today!
Suzanne Morris : I like xanthan gum but find guar gum hard to tolerate–causes upset stomach for me.
Danielle D’Aries : I personally do not like the taste and texture of the xanthan! I’ll do without
Ronda J Cooksey: It has taken me 5 years, but I have learned how to use xanthan without an odd texture.
Melissa Greenwood: used to use them with great success, but upset tummies, so now I’ve adjusted to recipes that don’t use either of the gums. Much happier tummies now!
Janice Olsson: Interesting-didn’t realize xanthan had a taste to some…I use it in all my recipes I’ve adapted to make gf with great success. I do however notice a BIG difference between brands.
*Join the daily discussion on NFCA’s Facebook Page*
Celiac Awareness Night with the Phillies: Friday, July 8th
Batter up! Tickets are now available for Celiac Awareness Night at the Phillies.
Join the National Foundation for Celiac Awareness and members of the gluten-free community as they cheer on the Philadelphia Phillies. The team will be taking on the Atlanta Braves, and you can watch all the action in a special seating section right near the expanded gluten-free concession stand!
Net proceeds of tickets sold through this offer will go toward celiac disease education and awareness. It’s going to be a hot season, so order your tickets today!
When: Friday, July 8, 2011
*For more gluten-free and celiac awareness events, visit NFCA’s Upcoming Events page*
2011 Filled With Food Industry Conference Appearances
NFCA and GREAT are hitting the road! Team members will be at a number of food industry conferences over the next few months to raise awareness of the gluten-free diet and promote safe manufacturing and foodservice practices. Here’s where we’re headed:
International Pizza Expo
March 1st-3rd Las Vegas, NV
Bryan Scherer joined Penford in 2008 with extensive experience in both product development and organizational management. His background includes executive research positions at General Foods, Uncle Ben’s and KFC. He has served as technical consultant to numerous companies including, Masterfoods Europe, Burger King and Starbucks.
In “Understanding Gluten-Free Foodservice Opportunities,” Alice and Bryan will disclose how gluten-free products are impacting food service to create new menu offering opportunities. This session will also cover evolving trends, finished products concept and how to create great gluten-free menu offerings that can drive revenue. This first-of-a-kind session will be followed by a demonstration in the exhibit hall later in the day.
Visit www.pizzaexpo.com for more information.
Natural Products Expo West
March 10th-13th, Anaheim, CA
NFCA’s goal is to provide an overview of the gluten-free industry so that retailers and manufacturers have a solid understanding of both the trends and long-term shifts of this growing category.
Expo West is the world’s largest natural, organic and healthy products trade show. The event features over 3,000 exhibits and draws nearly 60,000 food industry professionals each year.
Presentation Topics and Panelists Include:
For details on NFCA’s participation in Expo West 2011, including educational panel topics and presenter information visit: https://www.beyondceliac.org/Events/Upcoming-Events/Upcoming-NFCA-Events/193/vobId__4736/
International Food Technologist’s (IFT) annual Wellness Conference
March 23rd-24th, Rosemont, IL
For more information about the presentation, go to https://www.beyondceliac.org/Events/Upcoming-Events/Upcoming-NFCA-Events/193/vobId__4073/
GREAT In The News:
To learn more about GREAT Foodservice , contact [email protected] .
By Cheryl McEvoy, NFCA Online Content Manager
Laurel Hill Tortilla Chips
NatureCrops Quinoa Bars
Christopher Elbow Chocolates
Gluten-Free Recipes Android App
To get the app, search in the Android Market or click here.
*Get Hot Products updates from NFCA every week!*
Hotel Chain Adds Gluten-Free to Menu Worldwide
Celiac Staffer Shares Gluten-Free Life on CNN Food Blog
Ian’s Recalls Two Gluten-Free Products
Full Episode of “Second Opinion” Now Online
Researchers Find Genetic Link Between Celiac and Crohn’s Disease