January 2010

January 22, 2010

January 2010

Note from Alice

New Year Snack Revolution

Introducing Renegade Chef Dan Kohler
Stirring Up Gluten-Free Fun with the NFCA

The Proposed Gluten-free Label
How will it help you?

Tid Bits with Tina
Your Celiac Child’s Road to Recovery

All Things GREAT
Updates on the success of GREAT

GREAT Healthcare
NFCA Launches Training Program for Medical Professionals

Gluten Sensitivity v Celiac Disease

Having Celiac Disease can be Fun!

Coming Attractions
Save these Dates!

Hot Products
The best gluten-free products

Celiac in the News
Recent news about celiac disease

Become our friend

Join our group

Support our cause

Join our network

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Download the Newsletter (PDF)

Note from Alice

NFCA Founder & President

Happy New Year Everyone!

As a 2010 tribute, I want to share some of my favorite reads this season.

Knowledge is power. By continuing to educate ourselves about celiac disease and the gluten-free diet, we can improve our own health and wellbeing as well as that of our families.

I found these recent articles and blog posts to be fascinating, inspiring, even delicious! I hope that reading them will help you start 2010 empowered to further restore your health and reclaim your life.

News published on developments in diagnosis and treatment research mean a brighter future for people with celiac.

Amy Leger, the Savvy Celiac, did a phenomenal series of posts on celiac disease and gluten-free awareness developments over the past decade, and our community’s goals for the decade to come.

Dr. Vikki Petersen, journalist Anneli Rufus, and Huffington Post’s Dr. Mark Hyman tackle gluten sensitivity and bring attention to a condition warranting more research and greater understanding.

Alina De Almedia, a young nutrition student, is helping raise awareness of people with celiac and gluten intolerance at the hospital where she works. We need more advocates like her in our healthcare system!

And finally, some fantastic food courtesy of the Gluten-Free Goddess herself!

So join me in resolving to enjoy some good reads and get healthy. May 2010 be your best year yet!


Alice Bast


By: Linda Simon, Registered Dietitian

Simple, healthy, gluten-free cooking.

A New Year’s Snack Revolution

New Year’s resolutions are the same every year.

# 1. Be gluten-free.
# 2. Eat healthier.
# 3. Change our weight, lose or gain (a little or a lot).

We are a nation of snackers. Isn’t it an unalienable right, maybe even in our Constitution?

Visions of pretzels, snack bars, nutritional drinks, cookies (OK, just one or two), maybe a little slice of cake, dance in our heads. Now there are numerous tasty gluten-free versions, and we eat them because we can.

You can make the argument they are healthier for us simply because they are gluten-free. That is true, but we can do better.

So now, I speak up for the silent masses of fruits and veggies: those that do not have lobbyists, associations, and advertising budgets.

Fresh fruits and vegetables are naturally gluten-free; you know that. Buy in season and they are often less expensive than prepared gluten-free snacks. And, you get vitamins, minerals, and fiber wrapped up in deliciousness. Fruits and veggies are all good, no bad. What are you waiting for?

A Call to Action.

Change your resolutions! Improve your personal constitution!! Join me in a snack revolution!!!

#1. Stock a fruit bowl and keep it in easy reach.
#2. Prep fresh veggies and package them to grab and go.
#3. Advance into new territory. Try a new to you fruit or veggie each week. You might fall in love.

Need ideas for a bountiful fruit bowl?

Apples, apricots, bananas, blueberries, cherries, grapes, grapefruit, kiwis, melons, mangos, nectarines, oranges, papayas, peaches, pears, persimmons, pineapple, guavas, raspberries, strawberries – these offer health, sweetness, and fragrance, in beautiful natural packages.

Grab and go veggie ideas.

There are the usual broccoli, carrots, cauliflower, celery, cucumber, cherry tomatoes, and colorful bell peppers. But, you could also expand your taste buds with sliced fresh fennel, kohlrabi, small mushrooms, and even sweet onions.

Prep and package them in amounts useful to you. It could be in a big container in the fridge or many small containers to take with you to work or play.


“It is too easy, it won’t work,” you say. The odds are great, but you can succeed. Enjoy produce every day, the more the better.

For more nutricious gluten-free ideas, please visit http://blog.kitchentherapy.us We also have cooking videos, including Healthy After School Snacks at http://blog.kitchentherapy.us/store

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Renegade Chef Dan Kohler Stirs Up Gluten-Free Fun with the NFCA

NFCA is thrilled to welcome Dan Kohler, chef, celiac and founder of RenegadeKitchen.com, to our gluten-free team! This year, Dan will be sharing some of his fantastic gluten-free recipes and cooking videos with us in our monthly newsletter and Gluten-Free Recipe of the Week Blog.

So who is the Renegade Chef?

renegade chefA Colorado native, Dan Kohler studied theatre at Northwestern University, and moved to New York to make a name for himself on the big stage. For two years, Dan performed as a Blue Man with Blue Man Group, headlining a Fourth of July celebration with Miley Cyrus and guest-starring on the Dr. Phil Show.

Now that he’s no longer bald and blue, Dan is focusing on his other love, food!

Dan launched RenegadeKitchen.com in the summer of 2009. The site features recipes for the allergy bound punched up with a little attitude. His website is aimed at bringing a new voice to the gluten-free cooking world, focusing on simple recipes that you can make for yourself and your friends, whether or not they have allergies. On RenegadeKitchen.com, Dan also hosts a cooking show and video interview series with manufacturers of food for the allergen free crowd.

Having suffered with celiac disease and food allergies himself, Dan is committed to helping others learn how to live well and love eating, even on a restricted diet!

“I started RenegadeKitchen.com as a way to share recipes I’ve come to love with people who may be new to the lifestyle. My support system was built in; I had my parents and I’m lucky for that. I know the reality is that most people get a diagnosis and feel alone and confused, unsure of where to go or what to do.

Changing my diet was one of the best decisions I’ve made, I feel more energetic, my skin is less oily and my immune system is stronger. I’d get GF FOR LIFE tattooed on my neck, but that might be a little extreme. No?” he says.

To learn more about Dan and read his celiac story, click here.

Nothing Chilly About Winter with Chili from RenegadeKitchen.com

While it may be cold outside, Dan is heating up the kitchen with his famous gluten-free chili and cornbread.

To enjoy this warm winter favorite, watch Dan’s video below and get the recipe!

For more delicious gluten-free dishes and cooking videos from Dan Kohler, visit the beyondceliac.org Gluten-Free Recipe of the Week Blog and his website, RenegadeKitchen.com.

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The Proposed Gluten-Free Label: How will it help you?

By Lynn Cicero, MSRD

Because a product on the shelf in your local store is marked “Gluten-Free” does mean that the celiac customer is fully protected. At present, there is no legal definition of what constitutes “gluten-free.” The words “gluten-free” on a label may have no real meaning beyond compliance with the Food and Drug Administration (FDA) ruling that says a label has to accurately state what ingredients are in a food.

A product does not need to be “zero gluten”. Healthcare professionals agree that less than 20 ppm is acceptable. A product testing at 20 ppm may have anywhere from 20 ppm down to zero ppm. It will be important to know the following: Does the company regularly test its products for gluten content? Is the product made on a dedicated manufacturing line used only for gluten-free products?

The proposed new FDA label would give a strict definition to the words “gluten- free.” As it is proposed at this point in time, the new label would require that products with a GF label contain no more than 20 ppm gluten. This level of 20 ppm was arrived at after extensive presentations to FDA by authorities in the field. This would put the burden of proof on the manufacturer who would be required to test that their product conformed to the new standard.

The final proposal was due to go into effect on August 2, 2008. This deadline was not met. The gluten-free community and the food industry look forward to this ruling coming out soon.

In cases where manufacturers have been allowing more, they would be required to lower the gluten content of a product. It would also require companies to test their product. The new law would also, hopefully, reduce the number of warning statements that have proliferated on products of late.

Meanwhile, some products are labeled very carefully and give exact details about production methods and testing levels. Hopefully, the new law will expand that assurance to all the GF products In short, the new labeling law will make your shopping experience more convenient and safer.

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Tid Bits with Tina

Danny the Dragon and Author Tina Turbin Share “Yummy Gluten-Free Tid Bits”

Your Celiac Child’s Road to Recovery

Ever since your child was diagnosed with celiac disease, you’ve been working hard to manage his or her gluten-free diet. This has required some adjustments, but you’re managing your child’s gluten-free diet fairly well, learning gluten-free cooking and providing your child with gluten-free alternatives at school and at your favorite local restaurants.

As a gluten-free advocate and mother, I am often asked by parents of celiac children how long it will take after switching to a gluten-free diet before their child will feel better. Not only does a child feeling better give parents the peace of mind that they’re finally doing the right thing to stop their child from being ill, but it’s useful in getting their celiac child to stick to their new way of eating once they can see and feel the benefits.

The amount of time it takes to feel better on a gluten-free diet is different for every person. Sometimes people feel better right away, but sometimes it can take weeks or even a few months. The average length of time before people begin to experience relief of their symptoms is six to eight weeks. In adults, it can take the intestines several months or even years to heal. Since your child has been diagnosed with celiac disease early in life, their intestines will most likely not need a recovery period of such length.

One of the reasons why the length of time can be prolonged before relief is experienced is that mastering a gluten-free diet takes time. It’s not unusual to make some mistakes as you change your child’s diet to gluten-free. For instance, you may not know all the synonyms for gluten at first and, in reading food labels, you may overlook these and, unbeknownst to you, end up feeding your child gluten containing foods. Also, avoiding cross-contamination of gluten can be a challenge at first.

Other food intolerances can also influence the celiac child’s recovery period. It is common for celiac patients to have other food intolerances and food allergies. Lactose intolerance is a commonly seen alongside celiac disease. Luckily, as the intestines heal while your child is on a gluten-free diet, these intolerances should improve, but this too can take several months.

Celiac disease can also cause deficiencies in vitamins and minerals due to intestinal damage, which prevents proper absorption of nutrients. As a result, untreated celiac disease has also been linked with depression, thyroid disease, and diabetes. Many celiac patients will not feel totally better until, if present, these illnesses have been treated.

If your child has been diagnosed with celiac disease, it’s important that he sticks to the gluten-free diet even if he doesn’t feel results right away. Learning that the recovery time varies can be encouraging for you and your celiac child. Focus on creative ways of adapting to a gluten-free lifestyle and keep your child busy with fun activities such as baking gluten-free goodies during this time. Continue to tell your child how much healthier he’s going to be because of his gluten-free diet. Before you know it, your child will begin to see and feel relief and will be well-grooved into his new gluten-free way of life.

More about Tina and the “Danny the Dragon” children’s book series:

Tina Turbin was a prolific writer and speaker throughout her school years. At age 16, she wrote her first children’s book and that interest has never waned.

“Danny the Dragon ‘Meets Jimmy” is the first in Tina’s series of children’s books. Tina Turbin is currently working on the treatments for future books, as well as the sought-after Danny’s cookbook! This cookbook will teach children to prepare nutritious meals simply and educationally through Danny’s guidance, at a level a young child can understand and with just a lot of fun!

Tina Turbin became extremely interested and involved in the subjects of gluten-free, gluten sensitivity and celiac disease a number of years ago after having been diagnosed as gluten sensitive. Since then, she has engaged in diligent research and writing about these topics, contributing articles to such publications and websites as Awareness Magazine, MixingBowl.com and the Baby Boomers Knowledge Center, and Celiac.com. She also has her own gluten-free resource website, www.GlutenFreeHelp.info.

Tina resides in Dunedin, Florida, and also researches and writes on the topics of: children, families, mothers and women in society; and enjoys her abilities as an Artist, Decorator and Author.

All Things GREAT: Gluten-Free Resource Education Awareness Training (G.R.E.A.T) Program Update

Food Service Industry Embraces Gluten-Free Movement.

The food service industry continues to mainstream gluten-free foods and menus, as numerous trade reports list the gluten-free diet among the top trends for the coming year.

The National Restaurant Association’s annual “What’s Hot” chef survey ranked gluten-free among the Top 20 Trends for 2010. Almost 2000 American Culinary Federation chefs participated in the survey, which helps professionals stay on top of the hottest developments in food preparation and public demand.

Gluten-free was also acknowledged by Restaurants & Institutions (R&I), listed 17th on their annual ‘20 Menu Trends’ for 2010.

“It’s one thing for food-allergy sufferers to find menu items they can enjoy at independent restaurants, where more personal attention from kitchens is expected; it’s another to find suitable selections at concepts meant to cater to the mass market.”

R&I encourages food service providers to “do everything they can to position themselves for success at the dawn of a new decade,” which includes accommodating the growing number Americans who require a gluten-free diet.

The Food Channel also put gluten-free among the top 10 food trends to watch for 2010. The site released its Top 10 for ’10 based on research conducted in conjunction with CultureWaves and the Inter-national Food Futurists.

The NFCA actively seeks to cultivate the gluten-free industry through its activities with the National Restaurant Association, Research Chef’s Association, and American Culinary Federation, among others. Thanks to the enthusiastic support of these influential organizations, the NFCA and the GREAT Program will continue to expand their presence and reach throughout the food industry at the 2010 conferences and trade shows.

We continue to emphasize that the gluten-free diet is by no means a fad, but a nutritional movement. We know that through diagnosis and the introduction of the gluten-free diet, we will ‘Restore Health and Reclaim Lives’ for millions who suffer today.

GREAT in the News!

Make a local restaurant near you a GREAT restaurant! Download our GREAT information and take it to your favorite establishment the next time you visit.

For Information visit the beyondceliac.org GREAT Association page.

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NFCA Announces GREAT Healthcare Training Program for Medical Professionals

National Foundation for Celiac Awareness (NFCA) proudly announces the launch of its newest program, Gluten-Free Resource Education Awareness Training (GREAT) Healthcare, the nation’s first comprehensive and accredited continuing education program for healthcare professionals dedicated to the topic of celiac disease.

NFCA’s goal to have one million new cases of celiac disease diagnosed in the next five years is ambitious. And, we believe it can and will be done. To be successful, the primary care provider needs the assistance of a multi-disciplinary team of trained professionals to help with this formidable task. Gluten-free Resource Education and Awareness Training (GREAT) Healthcare is at the ready!

The program educates healthcare providers about celiac so that they may recognize the symptoms of the disease in undiagnosed patients, and partner with the medical team to support testing and diagnosis. In addition, GREAT Healthcare equips professionals with the critical information and resources necessary to both understand and support patients on a gluten-free diet.

GREATH Healthcare offers customized learning modules for:

  • Practicing physicians
  • Nurses and nurse practitioners
  • Psychologists
  • Social workers
  • Dietitians
  • Pharmacists
  • Occupational therapists
  • Physician assistants
  • Hospital food service professionals

The curriculum is fully accredited to meet the continuing education requirements for these healthcare professionals. Programs are offered online, and are appropriate for both the private practitioner and those in a large medical center. Fees are affordable and a sliding scale is offered for groups.

GREAT Healthcare was piloted in early 2009 in cooperation with Saint Barnabas Health Care Systems of New Jersey. The program was implemented in all of St. Barnabas’18 facilities, with the goal of completing training for personnel in all disciplines, including clinicians, dieticians, and food service staff.

“GREAT Healthcare provided our professionals with a heightened awareness and education about celiac. The ability of the NFCA to work within the parameters of our large, integrated health care system, interact with employees at all levels and deliver a professional product made this organization the ideal partner for implementing a program of this scope,” said Margaret Weiss Masiello, Clinical Coordinator of the Kogan Celiac Center of the Saint Barnabas Healthcare System.

A knowledgeable healthcare staff, coupled with gluten-free food service, will result in more and more hospitals, nursing homes, rehabilitation centers and other facilities capable of meeting the celiac community’s gluten-free needs.

Help us make the healthcare system a better place for those with celiac by spreading the word about GREAT Healthcare today!

Read more about GREAT Healthcare

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Gluten Sensitivity vs. Celiac Disease – What do we know?

“A great deal changed in 2009 in the area of gluten sensitivity and celiac disease. My book, The Gluten Effect, was published early in the year and I must confess that my co-author and I felt like quite the renegades during the year we were writing it and for several months following its publication. The reason was that there seemed to be two distinct camps in the field: those that felt that celiac disease was the only ‘real’ diagnosis and those that ‘knew’ that gluten sensitivity was a very real condition.”

In an exclusive NFCA original article entitled, Gluten Sensitivity v. Celiac Disease – What do we know? Vikki Petersen DC, CCN, discusses the similarities and differences between these grossly under diagnosed conditions, as well as research efforts underway that seek to better understand and diagnose them.

Dr. Vikki is a pioneer in advances to identify and treat gluten sensitivity. Acclaimed co-author of, “The Gluten Effect,” her book is acknowledged as an epic leap forward in gluten sensitivity diagnosis and treatment.

Read Gluten Sensitivity v. Celiac Disease-What do we know? by Dr. Vikki Petersen »

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Having Celiac Disease or Being Gluten Intolerant Can Be Fun!

Children’s author, Tina Turbin hosts the Pinellas Park Florida Cupcake Party to help promote awareness for celiac disease.

Generous suppliers: Cupcake and frosting mixes provided by Pamela’s Products, food and gift bags of Danny the Dragon theme provided by author Tina Turbin and another gift bag provided by Natures Food Patch of Clearwater, Florida.

Everyone leaves with two gift bags and all the cupcakes they decorate and more. Tina’s parties are known to be FUN. Just see for yourself!

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Coming Attractions

NFCA is thrilled to announce three Celiac Awareness Nights in the Philadelphia Area during this 2010 sports season. The Philadelphia Flyers and the Philadelphia 76ers will host Celiac Awareness Nights on their home turf at the Wachovia Center. The Philadelphia Phillies will feature awareness of celiac disease at Citizen’s Bank Park.

NFCA invites all celiac and gluten intolerant sports fans to join us and the Philadelphia Area Celiac Support Groups as we promote awareness of celiac disease and gluten intolerance. Gluten-free stadium treats will be available at specified concession stands at the Wachovia Center and Citizens Bank Park for all games.

Tuesday, January 19, 2010

Join NFCA at the 2010 Celiac Awareness Night with the Philadelphia Flyers at the Wachovia Center on Tuesday, January 19th as the Flyers take on the Columbus Blue Jackets. Game time is 7:00 pm.

Tickets are on sale now at through the Flyers online box office . To get the special Celiac Awareness Night discounted tickets, enter 154CELIAC when asked for the promotion code. This also will guarantee that proceeds from your ticket sales go to support raising celiac awareness. Hit “Go!” When you get to the ticket-ordering page, click on the red button that says “Tix.” You will be able to select any seats in the arena.

Discounted tickets prices:

Mezzanine: $50 (normally $63)
Rows 1-7/Center 6 8-11

Mezzanine $40 (normally $53)
Rows 8-11

Mezzanine $40 (normally $46)
Rows 12-15

Note: There is not a designated section for the Celiac Awareness Night Group for this game. If you are arranging for a group to go to the game together, be certain that you order your seats as a group. Either enter this group order online or call Mike Andrews of the Flyers at 215-952-5994 to make arrangements for group seating. For other questions, please call NFCA’s Nancy Ginter on 215-325-1306, ext. 101.

Friday, March 26, 2010

The Philadelphia 76ers will host their third Celiac Awareness Night on Friday, March 26th when the Sixers meet the Atlanta Hawks. Game time is 7:00 pm at the Wachovia Center.

To order tickets, go to www.nba.com/sixers/celiac. To get the special Celiac Awareness Night discount, be certain to enter the code CELIAC . This also will ensure that proceeds from ticket sales go to support raising celiac awareness.

For group seating or questions about the game, call Tyler McAllister at 215-389-9441. For other ques-tions, please call NFCA’s Nancy Ginter at 215-325-1306, ext. 101.

Wednesday, July 7, 2010

Save the Date!

The National League Champion Philadelphia Phillies will host their third Celiac Awareness Night on Wednesday, July 7th at Citizens Bank Park when the Phillies meet the Atlanta Braves. Game time is 7:05 PM.

Ticket information for Celiac Awareness Night at the Phillies will be posted to the NFCA website, www.beyondceliac.org, shortly.

NFCA has a rich tradition of partnering with local celiac support organizations to host these wonderful nights filled with food, fun, and all the excitement surrounding professional sporting events. We hope you will purchase your tickets today and join us for what is sure to be three fabulous evenings of Philadelphia sports—all for a great cause! NFCA’s participation in these events is underwritten by Conte’s Pasta.

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Lara Bars
It’s 2010! The coming of the New Year means many of us have made resolutions to eat healthier and get active. It’s always a good idea to keep your energy up and to have a healthy snack on hand that can help you do just that. Whether exercising or just looking for and afternoon snack, my go-to product is Lara Bar. These eight ingredient fruit and nut bars are made from 100% whole, raw foods and are gluten-free, dairy-free, soy-free, non-GMO, vegan and kosher, so they are perfect for a wide variety of diets. Best of all, they are delicious, truly good for you and available in 16 flavors (both traditional and exotic) so you are bound to find more than one favorite. You can find these bars in many mainstream grocery stores but, if you can’t find them near you, you can order directly from their website. http://www.larabar.com/

J & S Foods No Nuts Golden Gluten-Free Peabutter
Yes, you read it right: peabutter. Made from just peas, a variety of oils and sugar, this product is gluten-free, peanut-free, soy-free and sodium free, and absolutely yummy. It’s a great alternative for those with nut allergies. I was surprised at how much it really tastes like peanut butter, you can hardly tell the difference. The consistency is slightly less firm, but if you keep it in the fridge it will solidify a bit more. It’s also a healthy alternative to traditional peanut butter with just five grams of fat, 80 calories per serving, and no trans fat, saturated fat, sodium or sugar. You can use this peabutter in everything from gluten-free cookies to stir-fry sauce to peabutter and jelly sandwiches! I personally have not seen this product in stores near me, so I order mine online from the Gluten-Free Mall. http://www.glutenfreemall.com/catalog/foods-nuts-golden-glutenfree-peabutter-peanut-butter-alternative-p-236.html

Still Riding Pizza
My boyfriend is from Connecticut. When we go up to visit his parents, they always get me a gluten-free pizza from this small Italian restaurant near their house called Frascatis. For a long time, I thought they made the dough from scratch because it is absolutely delicious, serves up both firm and chewy and really tastes like wood fired pizzeria pizza. But recently, thanks to the investigative work of my boyfriend’s mom, I found out that they actually order their crusts from a company called Still Riding Pizza. On the company’s website, you can enter in your zip code to find a restaurant that serves this crust near you. The coolest thing is, if it’s not available in a restaurant close enough to you, you can enter in information for a restaurant you think should carry it and they will work to bring it to your area! You can also print off a company brochure to take to a pizzeria near you to educate them about the gluten-free crusts and encourage them to serve it. If you prefer to enjoy this pizza in the comfort of your own home, you can order the crusts directly from their website. Amazing! http://www.stillridingpizza.com/

DeBoles Multi Grain Penne
Last weekend, I was at the market doing my shopping for the week. I had a pasta dish planned and had run out of gluten-free noodles. As I perused the shelf, a box of gluten-free DeBoles pasta caught my eye with a label that read “New!” I was so excited to see that the company has come out with a gluten-free multi grain penne. Made from a blend of rice, quinoa and amaranth, this cooks up with a much heartier flavor than pasta made from brown rice alone. If you are someone that was at one point eating traditional whole grain pasta and enjoyed the taste, you should definitely try this new brand from DeBoles. Another great thing about this new pasta is that it is enriched with nutrients that are commonly missing from the gluten-free diet such as fiber and B vitamins. Another healthy choice for the New Year! I found this brand right at my local Harris Teeter. If you can’t find it in a grocery store near you, try the website’s store locator feature or order direct. http://www.deboles.com/products/gluten-free-products.php

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Celiac in the News

Food Bank in Colorado Pioneers Gluten-Free Donations
A food bank in Loveland, Colorado recently became the nation’s first food bank to promote gluten-free foods for needy families who have a member with celiac or other wheat intolerances. The House of Neighborly Service food bank was able to provide Anne Miller, a mother of seven who has a daughter on a gluten-free diet, with a grocery cart full of gluten-free soups, pastas, and pizza dough mixes. Because of the higher price of gluten-free products, many families are finding themselves scraping by when it comes to their food bills. Hopefully, more food banks across the country will follow along with this shining example. http://www.google.com/hostednews/ap/article/ALeqM5iyFHV8iz6ptpASKxFVrCiG85KJvgD9CL8AB00

The Varied Symptoms of Celiac Disease
It is well known that celiac disease can present with a wide variety of symptoms. Some of them clearly point to celiac, while others are far more ambiguous. This article, in a recent issue of the Washington Post discusses the varied symptoms of celiac disease in the form of a Q and A with Dr. Sheila Crowe, a professor in the division of gastroenterology and hepatology in the department of medicine at the University of Virginia. I found it to be very informative. At one point, it discusses how symptoms of celiac can often emerge in individuals during the first year of college due to the diet on most campuses being higher in gluten than a traditional meat and potatoes diet, as well as increased levels of stress. This article is definitely worth a read. http://consults.blogs.nytimes.com/2009/12/21/the-varied-symptoms-of-celiac-disease/

Celiac is “In” for 2010
At the turn of the New Year, the Washington Post featured an article about what’s “in” and what’s “out” for the year 2010. Interestingly, they listed celiac disease as being “in” for this year. Unfortunately, the counterpoint on the “out” list was peanut allergies. While this is certainly not the case, as peanut allergies are just as common and important as they were a month ago, it is nice to see that celiac is getting this mainstream attention. Hopefully, 2010 will bring even more awareness and progress for the celiac community! http://www.washingtonpost.com/wp-srv/artsandliving/features/2009/holiday-guide/the-list-2010/index.html?hpid=topnews

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