People with celiac disease are accustomed to talking about private, often embarrassing matters.
When the “action” happening in your digestive system, or the lack of it, is a priority, you wonder how much more personal your conversations can get. We are familiar with “potty talk” here in the celiac community, and I am an enormous supporter of having open, honest, and, yes, even embarrassing discussions about health. I have them every day!
So, in honor of all of those questions that you cannot ask your mother, I want to take the opportunity to address other “private matters” that our community often questions. Get ready. Some of this is quite personal! After all, it is about sex.
Just last week, I received a phone call from a newly diagnosed woman who sheepishly asked me, “Is there gluten in my husband’s semen?” This question has been posed many times before but, rather than ask her for a sample to run using my gluten test kit, I decided this was a matter for our Scientific/Medical Advisory Board to answer.
I asked Dr. Daniel A. Leffler, Director of Clinical Research at The Celiac Center at Beth Israel Deaconess Medical Center, if he could help answer two of our “off line questions”. According to Dr. Leffler, “There are no scientific studies published that would answer this question.” From a technical perspective, Dr. Leffler explained, “The testes tend to tightly regulate the entry of proteins, and there is no reason to expect that there would be any benefit for the body to have gluten in semen, so my best guess is no”.
Since we are on the topic of sperm, another question I often am asked is whether the undiagnosed male could be responsible for infertility problems. “Possibly” was Dr. Leffler’s response. “One study has shown that men with untreated celiac disease have been shown to display abnormalities in sperm growth and function likely due to low levels of vital nutrients such as selenium and zinc.”
Finally, I have been asked about feelings of inadequacy in the bedroom. To answer this very delicate question, I turned to world renowned psychologist, Dr. Philip Zimbardo of San Francisco. Dr. Zimbardo is the bestselling author of The Lucifer Effect: Understanding How Good People Turn Eviland, more recently, The Time Paradox: The New Psychology of Time that Will Change Your Life.
“Yes” was his answer. “Chronic constipation, weight gain and gas can leave a person with the feeling of poor self esteem.” Further,celiac can cause chronic lethargy, decreased sex drive, and even infertility. Dr. Zimbardo explained that undiagnosed celiac disease can have a direct affect on men’s reproductive health.
Bottom line, Dr. Leffler and Dr. Zimbardo’s answers underscore the importance of getting a prompt diagnosis. After all, a simple blood test and a gluten free lifestyle can dramatically change millions of lives.
Help us in our mission: Restoring Health and Reclaiming Lives!
Renegade Chef Dan Kohler Presents: Quick Fajita Chicken
I don’t shop well with others.
I love going to the grocery store without a plan, and that drives some people nuts. My sister, for instance, rarely enters a store without her groceries listed in impeccable order, following the natural flow of the aisles and shelves. I have a tendency to wander until something catches my eye or grabs me by the nose. If we were competing on Supermarket Sweep, she’d win. And then she’d make me cook dinner for her with her winnings.
What others call aimless, I call improvisational. How can you plan to make pesto if you don’t know what the basil at the market looks like? Granted, my shopping excursions can take the better part of an hour, but they aren’t without reward. I made this fajita dinner for a friend on a whim when we decided to cook at home. Eva wandered the aisles with me (fantastic grocery partner) and it wasn’t until I spied a rack of fresh corn tortillas that I knew what we’d make for dinner. During our indoor stroll she remembered that she had some chicken breasts in the freezer, so that determined the protein in our fajitas. I bolted around the store gathering garlic, onions, peppers, cilantro and salsa. (I’m quick once the scent is in the air.)
We jetted home, cranked up some music and got busy. While Eva defrosted the chicken, I chopped the veggies and in no time we had a bubbling pot of chicken and peppers perfect for piling onto those handmade corn tortillas. The only thing left to do? Slice up some avocado and crack open a few beers. Dinner in about 30 minutes and leftovers for days. Rock. On.
3 chicken breasts
2-3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 red onion, sliced
7-8 cloves garlic, minced
1 serrano chili, minced
1/2 cup minced cilantro
2 red bell peppers, sliced
1/3 cup salsa (your favorite brand)
1 15 ounce can diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. Season your chicken breasts with the cumin, chili powder, salt and pepper.
2. Heat the olive oil in a deep skillet until it is almost smoking. Add the chicken breasts and sear them for 2-3 minutes per side, they should be wonderfully golden. Remove the chicken breasts and let them rest while you build the sauce.
3. Throw in the sliced onion and cook it over medium-high heat for 3-5 minutes, until it just starts to turn translucent. Add the garlic and serrano chili and cook everything together for another 2-3 minutes.
4. It’s time to add the bell peppers. Toss them into the onions along with the chopped cilantro. Your skillet should look like a carnival. Color means your food is healthy.
5. Squeeze the lime over the skillet and pour in the salsa (mild or wild, it’s up to you). Add the canned tomatoes and the extra cumin, salt and pepper and cook everything for 5 minutes.
6. Push the chicken breasts into the carnival and cover the pan. Turn the heat down to medium low and cook the dish for 12-15 minutes, or until the chicken is done.
7. You can eat the dish right now, but the whole breasts will be hard to stuff into tortillas. So take the chicken out of the pan and slice it into strips. Mix the chicken strips back into the peppers and onions and you’re done.
Put your feet up, it’s been a long day.
Total time : 30-40 minutes Yield: 4 servings
Renegade Chef Dan Kohler launched his website, www.RenegadeKitchen.com, in the summer of 2009. The site features recipes for the allergy bound punched up with a little attitude and is being turned into a cookbook as we speak. Dan hosts a cooking show online and a series of interviews with manufacturers of food for the allergen-free crowd.
RenegadeKitchen.com 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.
Danny the Dragon and Author Tina Turbin Share “Yummy Gluten-Free Tid Bits”
How to Pack a Healthy Gluten-Free Lunch Box
Now that your child has been diagnosed with celiac disease, there will be quite a few adjustments in creating a new gluten-free lifestyle. One of the changes you’ll have to make is learning how to provide your child with gluten-free food for the school day. As a gluten-free advocate and mother, I am often asked by parents for tips on how to pack a healthy gluten-free lunch. A relatively simple task, packing a lunch box for your celiac child requires the same adjustments you’re already mastering at home.
There are lots of ways to pack a healthy gluten-free school lunch. First of all, it’s important to include your child in planning the week’s lunches ahead of time. Let him pick out a fun lunchbox with a thermos and ice pack to protect foods at safe temperatures. This way, he’ll be much more likely to eat and enjoy them, and he’s less likely to feel left out watching his non-celiac friends eat lunch.
Now, there is the matter of what foods to include. Gluten-free proteins, complex carbohydrates and healthy fats are essential to improving your child’s diet. Healthy proteins can consist of high quality gluten-free deli meats and cheeses. I recommend using leftovers from homemade gluten-free dinners or making chicken and turkey salads. Aim to keep the snacks high in protein as well, such as gluten-free yogurt or hard-boiled eggs. Using a thermos and icepacks help to keep your child’s lunch at a safe temperature, particularly if you live in a warmer climate or during warmer seasons.
Next, add healthy complex carbohydrates as part of your child’s meal. You can also make whole grain gluten-free breads, crackers, and muffins at home with delicious gluten-free recipes. I recommend making double at home and freezing the rest to conveniently add them to your child’s lunches to reduce preparation time. Sometimes foods rich in complex carbohydrates are also high in protein, such as hummus or bean salads. As “dessert,” you can make fruit kabobs or make gluten-free muffins and cookies at home with your celiac child. Avoid filling your child’s lunch box with packaged, processed sweets and refined carbohydrates.
Nowadays, more and more research is supporting the advantages of including essential fatty acids in our daily diets. These healthy benefits extend to your child, as well. Luckily, most American diets contain sufficient amounts of omega 6 essential fatty acids, which can be found in vegetable oils. Fish oils and flaxseed are excellent sources of essential omega 3 fatty acids. You can get creative with providing these nutrients in your child’s lunches with items such as salmon cream cheese spread on sandwiches or for dipping vegetables, gluten-free breads and muffins that contain flaxseed, and gluten-free salad dressings with an olive oil base, which will provide both omega 3 and omega 6 essential fatty acids.
It’s important to make sure your child understands the importance of avoiding foods with gluten. He needs to understand that he never trade foods with his friends. You can let his teacher and cafeteria staff know about his diet needs so they can keep an eye on him. If possible, explain to your child’s friends (and their parents) how important it is that your child eat his own special foods, explaining that he might become quite ill from eating their lunches.
Finally, change things up so your child doesn’t get bored and can get the nutrients he needs in a well balanced diet. I recommend leftovers such as homemade soups, gluten-free macaroni and cheese, and lasagna, which have high nutritional value and can add variety to sandwiches and other lunch staples. Using leftovers also saves lunch preparation time and can be cost-efficient, as well.
Learning how to meet the gluten-free dietary needs of your celiac child will require some learning, planning, and a few adjustments, but in the end it isn’t very tough to successfully adopt a gluten-free lifestyle. Similarly, keeping your celiac child well fed on gluten-free foods during the day at school requires some work and planning ahead, but you’ll find that you’ll get the hang of it in no time.
More about Tina and the “Danny the Dragon” children’s book series:
Tina Turbin (http://TinaTurbin.com) 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
(http://DannyTheDragon.com) and donates her current children’s audio book profits to Dr. Peter Green’s Celiac Disease Center at Columbia University Medical Center. To stay updated on her projects please sign up for her newsletter, visit www.TinaTurbin.com. Tina resides in both her East and West Coast studios and kitchens continuing her writing, promoting and working within the celiac and gluten-free arena- and always writing more children’s books to entertain the world.
All Things GREAT: Gluten-Free Resource Education and Awareness Training (G.R.E.A.T) Program Update
NRA Show 2010 Presents: Gluten-Free: Easy As ABCDE
In conjunction with the National Restaurant Association (NRA) Show’s first- ever Gluten-Free Showcase Pavilion, NFCA will deliver a highly anticipated educational session on the topic of the gluten-free marketplace entitled Gluten-Free: Easy As ABCDE at 10 AM on Sunday, May 23rd 2010 at Chicago’s McCormick Place.
In 2008, the gluten-free market expanded 28%. Despite outgrowing other areas of the food industry, the gluten-free marketplace is still not keeping up with demand due to the perception that the diet is merely a trend and that gluten-free initiatives are difficult to implement.
Gluten-Free: Easy As ABCDE will dispel these myths by presenting a successful system utilized by thriving operations, and demonstrate how establishments can create a market differentiator that will attract this growing and loyal customer base.
Featuring a dynamic collection of industry experts, Gluten-Free: Easy As ABCDEwill demonstrate a business case for restaurants and the food service industry to invest in the gluten-free consumer base, and provide solutions for multiple business models featuring some of the best products, services and solutions on the market today!
Topics & Presenters:
Panel Moderator: What is the status of the gluten-free market and why is it a market shift not a trend?
Nancy Baker, Director of Education, National Foundation for Celiac Awareness (NFCA)
A (Awareness): What is gluten-free and what is not?
Anne Roland Lee MS, RD: Director of Food and Nutritional Services, Schar USA
B (Bring in the Supplies): The market incentive of making safe and tasty gluten-free ingredients: how sourcing the right ingredients is the first step to creating a successful gluten-free menu.
Doug Radi, Vice-President of Marketing, Rudi’s Gluten-Free Bakery
Chef Jim McCurley, Regional Market Chef, P.F. Chang’s China Bistro
C (Cross-Contamination Caution): A gluten-free product is only as good as the gluten-free process that gets it to the table. Training your entire staff to make and serve gluten-free meals.
Chef Kay Conley: Executive Chef and Owner, Savory Moment
D (Delicious): Developing a universally appealing and tasty gluten-free menu, using old skills in new ways.
Richard J. Coppedge, Jr., C.M.B.: Culinary Institute of America, Professor in Baking and Pastry Arts and author of Gluten-Free Baking with The Culinary Institute of America (Adams Media, 2008).
E (Economical and Easy): Quality gluten-free options create new customers and can make your restaurant a destination for full parties.
Chef Tom Herndon, Owner and Chef, San Francisco culinary productions: Hipp Kitchen, Full Fridge, Spirit and Spice.
Zpizza expands gluten-free offerings in Atlanta. Click Here.
Chef David Freireich of Aramark discusses the growing number of gluten-free menus at ballparks nationwide. Click Here.
Kosher for Passover businesses find new market in gluten-free. Click Here.
Sportscaster’s ranks among Lincoln, NE best gluten-free restaurants. Click Here.
Top Gluten-Free Companies and Products Join GREAT Business Association
Thanks to the profitability of the market, the number of companies and products going gluten-free is making it easier for people with celiac disease to live healthy happy lives!
As the celiac disease community knows all too well, not all gluten-free products entering the market are created equal or guaranteed to be safe.
In the absence of FDA directives, many industry leaders have joined the NFCA’s GREAT Business Association, a registry of certified gluten-free products.
The GREAT Business Association improves the gluten-free business climate by promoting quality, tested products, protecting the needs of gluten-free customers and assisting businesses to improve their sales and profits. Membership has proven to assist professionals in the execution and marketing of gluten-free products, and to help businesses gain critically important consumer trust and loyalty.At the 2010 National Restaurant Association (NRA) Show, GREAT Business Association members are exhibiting at the first-ever Gluten-Free Showcase Pavilion, demonstrating their leadership in this market and excellence in product quality and safety. Featured participants include:
Arepa de Choclo
Bakery on Main
Bard’s Tale Beer Company, LLC
Bertille Bakery/RW Baking
Domata Living Flour
French Meadow Bakery
Full Flavor Foods
Gluten Free & Fabulous
The Grainless Baker
RC Fine Foods
Rudi’s Gluten-Free Bakery
Three Senses Gourmet
Udi’s Gluten-Free Foods
The GREAT Business Association and GREAT gluten-free training program for kitchens and food service promote a vision where gluten-free food is tasty, safe, affordable, accessible, and understood.
Through these gluten-free initiatives, NFCA seeks to double the size of the gluten-free marketplace by 2012, advancing the organization’s goals to mainstream gluten-free foods and revolutionizing how almost 13 million Americans with celiac disease and gluten intolerance manage their health through diet and nutrition.
What Americans Can Learn from Advances in Australia
It is well known in the celiac research field that this genetic autoimmune disease is widespread and equally common among patients of European, Turkish, Indian, Middle Eastern, and North African descent. In light of celebrating May as National Celiac Awareness Month, the National Foundation for Celiac Awareness (NFCA) couldn’t think of a better time to highlight the awareness activities abroad!
Last month, NFCA Program Associate Kristin Voorhees had the privilege of hearing Bob Anderson, PhD, FRACP, and a member of the NFCA’s Scientific/Medical Advisory Board, speak about his celiac research and awareness efforts in Australia at a luncheon during his visit to The Celiac Center at Beth Israel Deaconess Medical Center (BIDMC) in Boston.
Dr. Anderson is the founder of the Coeliac Research Fund (CRF), as well as the director and founder of Nexpep, a global leader in the development of treatments and diagnostic tools for celiac disease.
The Australian scientist and gastroenterologist began his groundbreaking research at Oxford University and the Walter and Eliza Hall Institute in Melbourne where he and his team discovered the specific peptides of gluten that trigger the body’s inappropriate immune response in celiac patients with the gene HLA-DQ2. This is an important discovery as research indicates that up to 90% of patients with celiac are HLA-DQ2 positive. This breakthrough led to Dr. Anderson’s founding of Nexpep in 2005, a bio-technology company presently leading the world with the development of a non-dietary treatment for celiac disease.
Dr. Anderson’s current efforts include the clinical trial testing of Nexvax2, a peptide treatment that would allow celiac patients to tolerate gluten. Touted as a vaccine, Nexvax2 consists of the peptides primarily responsible for causing the body’s immune reaction to gluten. Interestingly, celiac disease is not the only condition that responds to vaccine treatments originating from peptides. Other international research programs are also discovering medical conditions apt for peptide-based treatments, including Type 1 Diabetes Mellitus.
In short, the vaccine would put an end to the gluten-free diet, a treatment that while manageable and effective, is not perfect and leaves celiac patients with a heavy financial burden. At present, Dr. Anderson reports that Nexvax2 is still in its early stages of clinical trial testing and, if the assessments prove favorable, an approved version of the vaccine is still years down the road.
Until then, what else is Dr. Anderson doing to improve the lives of celiac patients and those who have yet to be diagnosed?
Similar to the U.S., Australia recognizes celiac disease during a specific time of year in an effort to raise the recognition of the disease among both the general public and the medical community. During Coeliac Awareness Week 2009, the CRF and The Coeliac Society of Australia focused its efforts on the undiagnosed adult with a widespread media public awareness campaign entitled, “Is your MOJO missing?” Rather than addressing the typical laundry list of symptoms experienced by undiagnosed celiac patients, the CRF drew the public in by spotlighting unexplained fatigue and the well known gastrointestinal complaints of diarrhea, bloating and constipation.
Dr. Anderson was happy to report that celiac blood testing increased by 50% due to the “MOJO” campaign, but noted that soon after the celiac blood testing returned to baseline. Despite this outcome, it is very evident that Dr. Anderson and the CRF are accomplishing significant results in the awareness sector among the medical community. More specifically, Dr. Anderson spoke of CRF’s partnership with AstraZeneca, a global leading pharmaceutical company, which has allowed for an increase in celiac education among general practitioners and other healthcare professionals. [Check out Australia’s statistics compared to ours in the U.S.!]
Dr. Anderson also discussed this year’s Australian awareness efforts by highlighting the visit of fellow esteemed researcher and professor Markku Maki, MD, PhD, of Finland. Together, Dr. Maki’s expertise in pediatrics and the CRF’s public awareness campaign implemented during Coeliac Awareness Week 2010 provided for an advocacy for the diagnosis of children with untreated celiac disease.
Celiac disease remains hidden among Americans. Research estimates that up to 95% of patients with celiac disease remain undiagnosed, a number that translates to approximately 3 million Americans and leaves only 150,000 diagnosed and treated. Australia certainly has done an excellent job at raising awareness.
Celebrate National Celiac Awareness Month by expanding your “global” knowledge of celiac!
This month’s Advocacy Corner highlights two standout citizen activists working to raise awareness of celiac disease on both a state and national level!
Obama Honors Celiac Disease and Healthcare Reform Advocate Karima Hijane
Something was dreadfully wrong and Karima had a battle on her hands to learn what had turned her life upside down. “I was slowly being destroyed by this unknown illness. I hated the new me. Indeed I no longer recognized myself. I was really terrified that I had cancer since my father and oldest brother lost their battle to cancer. I was so worried that I was going to die and not be able to raise my only child,” says Karima.
Having found the real cause of her pain and suffering, Karima recognized that untold others were fighting the same battle, many without success. “I couldn’t stand the thought that some women don’t even have insurance and these women can’t afford to go from one physician to another and get loads of tests. Some women were denied the care they deserve because of pre-existing conditions. I personally knew that it requires a combination of time, strength, support and money to get diagnosed. It hurts me to find out that young women have been diagnosed with serious health issues that could be preventable. It is not fair and I am a living example of it!”
Read more about Karima’s personal celiac disease story and struggle to gain a proper diagnosis here.
Motivated to make a difference for those with celiac disease, Karima volunteered her time helping President Obama’s Organizing for America grassroots movement, and advocating on behalf of the recently passed healthcare reform bill.
“We worked tirelessly across the country to gather support for the healthcare bill that became a law. Our work helped enable citizens to take action and show their support for the reform. Our dedication and hard work was a key driver that helped get the necessary votes to pass the healthcare reform law. Some of the things that we did were organizing meetings, phone banks and canvasses. We collected declarations from regular citizens that support the reform. We made millions of calls to Congress requesting their support for the reform and visited their congressional offices.”
As a notable member of Organizing for America, Karima even earned recognition from the President himself for her efforts on behalf of the landmark legislation.
“On the day that I met President Obama, I had the privilege to hand deliver signatures of the more than 1.1 million people who co-signed the healthcare reform petition directly to him. It was a joyful experience!”
Watch Karima’s meeting with President Obama below:
North Carolina Proclamation Recognizes Celiac Disease Awareness Month
The Gluten-Free Raleigh Blog announced that Governor Beverly Perdue has declared May 2010 “Celiac Disease Awareness Month” in North Carolina. The Gluten-Free Raleigh Blog and Pat Berger, leader of the North Raleigh Celiac Sprue Association (CSA) Support Group, brought the petition to the Governor’s office regarding the importance of initiating a Celiac Disease Awareness Month.
“The Governor’s proclamation paves the way to further educate the community on celiac disease and helps to create a positive impact on the quality of life for people living with this condition,” said Zach Becker, creator of the Gluten-Free Raleigh Blog. “It’s my goal to help raise awareness so those living with this disease can eat out at restaurants and have access to gluten-free food.”
Zach Becker and the North Carolina gluten-free community have planned a full slate of events to celebrate Celiac Disease Awareness Month, including a gluten-free food drive and a celiac disease awareness dinner.
“It’s great to see North Carolina working to raise awareness about this disease so perhaps others can be accurately diagnosed by their doctors,” said NFCA founder and president Alice Bast, “Zach Becker and the entire North Carolina celiac disease community should be commended for their leadership and successful advocacy efforts. We love working with Zack in restoring health and reclaiming lives.”
For more information about Governor Perdue’s proclamation and the events happening in North Carolina, click here.
To learn more about the celiac badge campaign, click here. The campaign will continue through the end of May 2010.
‘The Faces of Celiac Disease’ YouTube Video Campaign
A San Diego area support group has put together a fantastic YouTube video entitled ‘The Faces of Celiac Disease’ in honor of celiac awareness month. Watch ‘The Faces of Celiac Disease’ below! (Run time 3 minutes and 50 seconds)
NFCA and Mambo Sprouts Online Awareness Campaign To Reach 2 Million Nationwide
Mambo Sprouts, the nation’s leading natural and organic marketing company, has teamed up to raise awareness of celiac disease and the gluten-free lifestyle!
For the month of May, NFCA and Mambo Sprouts will be featuring recipes, product reviews, and of course, coupons for fantastic gluten-free products.
CELIAC AWARENESS DINNER
Monday, June 7, 2010
SUSANNA FOO GOURMET KITCHEN
Bring your friends and family for a fabulous night out with the National Foundation for Celiac Awareness (NFCA) on Monday, June 7th as Susanna Foo Gourmet Kitchen goes gluten-free! This Celiac Awareness Dinner in the very chic Radnor dining room offers the elegance of fine dining in a relaxed, friendly atmosphere.
The award winning Chef Susanna Foo is widely recognized as one of America’s top Chinese chefs specializing in Pan Asian cuisine that blends traditional Chinese foods with classical French techniques. Add gluten-free ingredients and you have the perfect dinner for this special evening!
Visit the Events section of the NFCA website to view the appetizing Celiac Awareness Dinner offerings. There will be added menu items that will have special appeal to tweens and teens. The three-course fixed price dinner menu is $40 plus beverages, tax and tips. Note: A portion of the proceeds will be donated to the NFCA to support raising awareness of celiac disease.
Please make your reservation directly with the restaurant for any time between 5:30 PM and 8:00 PM.
555 East Lancaster Avenue
Radnor, PA 19087 RESERVATIONS: 610-688-8808610-688-8808
Guests will have the opportunity to win a raffle prize of a dinner for two at Susanna Foo . And, everyone will take home a gift bag of treats to remind them of their memorable experience.
If you have questions about the menu or reservations, ask for Shona at Susanna Foo. If you have other questions, please call the NFCA’s Nancy Ginter at 215-325-1306215-325-1306 , ext. 101.
See you at Susanna Foo!
All of Philadelphia is excited about the home team as the Phillies kicked off the 2010 season in grand style. Now, we all have a chance to watch the Phightin’ Phils in action while we raise awareness of celiac disease. The NFCA invites all celiac and gluten intolerant sports fans to join us for Celiac Awareness Night at Citizens Bank Park. Gluten-free stadium treats will be available at specified concession stands and at a special gluten-free concession stand at Citizens Bank Park for this special evening.
Wednesday, July 7, 2010
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.
To order tickets, go to www.Phillies.com/CELIAC
Seats are available in Sections 206-207 at $33 each and in Sections 307-310 at $26 per ticket plus a $6.00 per order handling fee. To get the special Celiac Awareness Night discount, be certain to enter the code CELIAC. This code also will ensure that proceeds from ticket sales go to support raising celiac awareness.
For group seating or questions about the game, call Stephanie Nieland at 215-463-9878 or email her at [email protected] For other questions, please call NFCA’s Nancy Ginter at 215-325-1306, ext. 101.
Citizens Bank Park will have a special gluten-free concession stand at the “Break“ area on the 200 level, in addition to the gluten-free items available at concession stands located throughout the stadium: South Philly Market behind sections 128, behind section 204, behind section 323, in the Brewerytown stand in Ashburn Alley and Redbridge beer behind section 139.
NFCA has a rich tradition of partnering with local celiac support groups to host awareness 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 a fabulous evening of Philadelphia sports—all for a great cause!
NFCA’s participation in these events is underwritten by Conte’s Pasta.
Who says grown-ups can’t have fun with gluten-free cupcake parties? Thanks to NFCA volunteer Lauren Shapiro’s creative thinking, they can!
Lauren hosted the first ever ‘Cupcakes and Cocktails Party’ to raise funds and awareness for the National Foundation for Celiac Awareness (NFCA) on March 31st, 2010 at APO Bar + Lounge in Philadelphia, PA.
APO offered wine specials throughout the night and prepared specialty gluten-free cocktails for the event, proceeds from which were donated directly to the NFCA for funding of their local and national awareness programs. Several local bakeries also got in on the act and generously donated gluten-free cupcakes and other goodies.
Over 64 cocktail orders, combined with cash donations, helped Lauren raise $475 dollars for the NFCA!
Additional photos from this fabulous event can be found here.
Want to recreate the evening at home? Thanks to APO Bar + Lounge, you can make these delicious gluten-free cocktails, served at the first ever ‘Gluten-Free Cupcakes and Cocktails Party,’ right at home!
1oz Makers Mark bourbon
2 dashes peychauds bitters
Serve on ice in old fashioned glass. Garnish with a lime and a smile!
.75 oz lemon
.75oz brown and black syrup
2 dashes angostura bitters
Serve on ice in old fashioned glass. Garnish with a lemon wheel and a smile!
As always, we are incredibly grateful for the help of so many fabulous volunteers working hard across the country to forward our mission. To get involved with NFCA and become a Celiac Awareness All Star, sign up to volunteer. https://www.beyondceliac.org/Get-Involved/23/
When I was little, my parents were not very big fans of fruit snacks. In my lunch box I would usually find dried fruits or grapes in the place of the gooey, stretchy, sugary snacks many of my friends were eating. Naturally, I would pilfer a few here and there and dream of the day I was old enough to buy them for myself. Looking back as an adult, I have nothing but gratitude toward my parents for not feeding me that overprocessed food every day, but I have to admit, I still crave them every so often! It was only recently that I found a gummy snack I think even my parents would have approved of! A representative from Froose Brands was kind enough to send me a sample of their Gummy Snacks. I received a box of the assorted fruit, tropical blend and berry blast. The first thing that caught my eye is that they are made with whole grains and flavored with 100% natural fruit. Shaped like the cute little moose on the package, these gummies are delicious and you can definitely tell they are made using real fruit. With 25% less sugar than regular gummy snacks and three grams of fiber per serving, you can feel good about indulging in them and sharing them with your kids. My favorite is the tropical blend. The Froose website has a great store locator feature that can help you find these products near you. You can also buy them from their online store. http://froose.com/
Julie’s Organic Gluten-Free Ice Cream Sandwich Cookies
Back in my elementary school days, it just wasn’t summer until I had my first ice cream sandwich. Biting into that rich, chocolaty cookie surrounding that sweet, melting ice cream was the true sign that school was almost out. Well, for the last three years, I’ve had to rely on the weather report to tell me when summer is coming until I bit into my first Julie’s Organic Gluten-Free Ice Cream Sandwich. They are so, so delicious! In my opinion they are a just as good as the original, except organic and gluten-free! I actually try NOT to always have these around the house because it does not take me long to go through them! I know they carry this product at Whole Foods Market, but I have heard from some that it’s not consistently stocked. You can always request that your local Whole Foods keep it in stock and the Julie’s website also has a store locator feature that can help you find other stores near you that also carry this product. http://www.juliesorganic.com/ice%5Fcream%5Fsandwiches/
I get really excited when I happen to discover a new gluten-free grain to incorporate into my diet. My dad recently sent me a box of Wolff’s Buckwheat Kasha to try and I was amazed by its versatility. First, don’t let “buckwheat” scare you off because it contains the word wheat. When I first started out on my gluten-free diet, I know for a fact that I avoided it just for that reason. However, now I know that buckwheat actually is a fruit seed and that it’s naturally gluten-free. The word Kasha is associated with cereal or porridge so it can be made using other grains (including wheat). That’s why I stick with Wolff’s brand because they state right on their website that they only use buckwheat, that it’s completely gluten-free and made in a dedicated facility. Wolff’s Kasha can be used as a substitute for oatmeal and rice and used in a variety of dishes. It’s also a great source of fiber. The Wolff’s website has a great list of recipes to get you used to cooking with the grain. You can purchase this product in many mainstream stores like Whole Foods Market and Walmart and right from their website, as well. http://wolffskasha.com/
Dr. Schar’s Anellini Gluten-Free Pasta
Before I began my gluten-free diet, I used to love, love, love orzo. If you’re not familiar with it, it’s a very small wheat based pasta shaped like a large grain of rice. Whenever I crave it, I usually substitute risotto instead. That is, until recently when I discovered Dr. Schar’s Anellini Gluten-Free Pasta. I feel like orzo, the gluten-free version of course, has re-entered my life! The Anellini is also a tiny little pasta that is wonderful for adding to homemade chicken noodle soups, stews or just having plain with melted butter. They hold up amazingly well in liquid (even after a few days in the fridge) and have a great pasta texture. They are also the perfect size for a child’s meal (possibly a homemade version of Spaghetti O’s). All I can say is that I will never be without them again! You can find this little pasta at stores like Whole Foods Market or you can order online. http://www.glutenfreemall.com/catalog/schar-anellini-glutenfree-pasta-p-1435.html
Media Planet publishing Inc. will release a special celiac disease report this Friday May 7, 2010 in USA TODAY! Sarah Jane Smith, LPGA star and NFCA Athletes for Awareness spokeswoman, graces the cover of this special magazine insert. Smith, along with fellow NFCA Athlete for Awareness AJ Clemens, are profiled in the ‘stories of inspiration’ section which can be seen on pages 4 and 5. In addition, NFCA founder and president Alice Bast is a featured expert on the subject of celiac disease and infertility. The latest celiac disease report published by Media Planet for USA TODAY will reach over one million readers nationwide, distributing over 442,000 printed copies nationwide. Find out where you can pick up a copy of this special insert here: https://www.beyondceliac.org/News/Celiac-in-the-News/161/vobId__2617/
HyVee Gives Gluten-Free Tips
Recently, we highlighted an article that discussed HyVee’s efforts to make a dietitian available to customers in every one of their locations. This is great news for those diagnosed with celiac disease because it means there is someone right in every store to help answer questions they may have about the gluten-free diet. This week, HyVee is kicking it up a notch by hosting a “Gluten-Free Gala” in all of their stores. “The dietitians are in the kitchen whipping up samples of some of your favorite baked goods, all gluten-free of course, and they will be on hand at these events to answer questions and offer samples of some delicious products and share the good news of going gluten-free.” If you have a HyVee near you, be sure to check it out! http://www.ksfy.com/features/hyveehealthtip/92684019.html
Gluten Intolerance Rising in Developed Countries
We are hearing more and more about celiac disease in the media lately. This is great for raising awareness in our communities, but it means that the number of individuals with this condition is on the rise, as well. “It is indeed well documented that all autoimmune (and allergic) disorders are on the rise worldwide, but limited to developed areas,” said Stefano Guandalini, founder and medical director of the University of Chicago Celiac Disease Center, in an email interview. In general, it is safe to say the rates about double every 20 years or so.” Also, in this article is information on a great event: The University of Chicago Celiac Disease Center is selling tickets for its annual Spring Flours Benefit. The event, held at 7 p.m. on May 14 at the Swisshotel in downtown Chicago, will feature gluten-free samples from 31 Chicago area restaurants, a cash bar of gluten-free alcohol and a live auction and raffle. http://www.jsonline.com/features/food/92134239.html
Gluten-Free Specialty Helps Conte Pasta Grow, Expand Facilities and Create Jobs
It was recently announced that Conte Pasta is investing $1.7 million to expand their facilities to enable them to meet the growing demand for their gluten-free products. The new building will house a 5,000 square foot production room, as well as administrative offices. The expansion will also create 25 to 30 new jobs. “Vice President of Operations Judy Sabella said Conte’s gluten-free products account for nearly 50 percent of the company’s sales. In addition to pasta and stuffed pasta, Conte also produces several other products without gluten, including frozen pizzas and frozen pizza crusts.” http://www.pressofatlanticcity.com/news/press/atlantic/article_ddb4d876-53ee-11df-9535-001cc4c03286.html