Note from Alice
Tid Bits with Tina
Tips for Ensuring Your Celiac Child Gets Enough Fiber in His Gluten-Free Diet
An Easy Path to Maintaining a Healthy Immune System
Celiac and Gluten-Free Inaccuracies in the Media
Setting the Record Straight
The Challenges of Gluten-Free Food Production
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Gluten-Free Gets an "F"
Chelsea started it. The former First Daughter probably didn’t think twice when she ordered a gluten-free cake for her July 31st wedding (it was for a medical need, after all), but the ripples from that cake have lasted far longer than the towering tiers took to devour.
Almost instantly, gluten-free made the pop culture radar—so much so that NFCA launched a new blog to track it all. Media reports listed celebrities like Anne Hathaway and Gwyneth Paltrow among those going gluten-free, and restaurants clamored to promote menu items that meet their special needs. However, with popularity comes skepticism and, inevitably, someone murmured the dreaded word...
FAD. It's is a word more suitable for fanny packs and stirrup pants, but it has the power to render even the most important cause inconsequential. In the case of gluten-free, it neglects medical necessity and underestimates the discipline it takes to shop carefully, read every label, talk to chefs when dining out and exercise extreme care in a home kitchen.
We know all this, but the general public doesn’t. Therein lies the opportunity.
By dismantling a few myths, we can actually use the FAD to our advantage. The celebrity spotlight could be our best tool. We just have to tweak it a little. Here are the challenges:
Misinformation: When fads first drop, they’re usually accompanied by a cloud of conflicting and inaccurate details. Information is posted before it’s confirmed, and as our article "Celiac and Gluten-Free Inaccuracies in the Media" points out, that often leads to unreliable reports.
How to Diffuse: Speak up! Comment on articles and blogs that post misleading information, and point readers to a more reliable source, like the Mayo Clinic or CeliacCentral.org. In your own social network (in person or on the Web), invite friends to ask you about celiac disease and your experience with the gluten-free diet.
Choice vs. Need: Some celebrities are confirmed celiacs, like NFL running back Cedric Benson and “True Blood” star Deborah Ann Woll, but when Madonna (who has not reported an intolerance or allergy) eats a gluten-free brownie, she probably doesn’t sweat over cross-contamination risks. And, her non-celiac fans won’t be either. As the Gluten-Free RD points out, non-celiacs could abuse the gluten-free diet, and wind up confusing waiters by eating gluten-free one minute and taking a bite of traditional cake the next.
How to Diffuse: Restaurants and bake shops need to know the medical aspect of gluten-free. For those with celiac disease, gluten-free means 100% or none at all. We can use celebrities as a conversation starter: “Would you be able to serve Chelsea if she came into your shop?” But more importantly, we need to shift that focus to health: “Some celebrities may be gluten-free by choice, but millions of Americans actually need it for treatment…”
The Weight Factor: “Fad” diets usually imply weight loss, and it’s usually quick, easy or cheap - none of which apply to the gluten-free lifestyle. Bandwagoners are likely to jump ship when they discover the rigor and expense of eating gluten-free, but at the moment, eating gluten-free is considered “just following the crowd.”
How to Diffuse: If friends decide to go gluten-free in the attempt to drop pounds, bring them shopping. Note how gluten-free items can rack up their grocery bill—not to mention, their daily fat and sodium intake. Then work together to build a balanced diet using both gluten-free alternatives and naturally
gluten-free items, like fruits and veggies. With their newfound understanding, your friends may join the cause in calling for more selection and cheaper prices for gluten-free goods.
There are plenty of challenges we’re bound to encounter as gluten-free goes Hollywood. How we respond could mean the difference between 15 minutes of fame and year after year of widespread awareness. So, let’s make sure Tinseltown gives celiac the real attention it deserves!
Danny the Dragon and Author Tina Turbin Share "Yummy Gluten-Free Tid Bits"
Tips for Ensuring Your Celiac Child Gets Enough Fiber in His Gluten-Free Diet
If you’re like other parents of gluten-intolerant or celiac children, adopting a gluten-free diet was
probably a turning point, as you noticed the alleviation of his painful physical and mental symptoms and began facing the challenges of cutting gluten out of his diet.
Undoubtedly, your child is on his way to enjoying a much healthier and satisfying quality of life. However, as healthy as it is eliminating gluten from the diet, you may find him experiencing the effects of insufficient fiber. It is important to realize and meet the challenge of getting enough fiber in your child’s new diet, and it’s easy, too.
Why is it that it’s more difficult to get enough fiber on a gluten-free diet? Gluten is a protein found in wheat, barley, and rye, grains that are high in fiber. Rice flours and the starches commonly used in gluten-free diets are lower in fiber than many gluten-containing grains. Luckily, you can still get plenty of fiber from sources other than whole wheat.
One grain I highly recommend is quinoa. It is a great source of fiber and can be used in many tasty dishes your child will be sure to enjoy. Not only is quinoa high in fiber, yielding seven grams of fiber per serving, but as an added bonus, it’s also high in protein with a whopping fourteen grams per serving. Check out quinoa flour, which is great for making pizza dough and bread.
Brown rice is also a great alternative with three grams of fiber per serving. Brown rice retains the most nutrients of any variety of rice; whereas white rice loses some of the nutrients while it’s processed, brown rice holds onto its nutrients and fiber. This high-fiber substitute can be enjoyed in soups, puddings, and stir-fries, as well as on the side.
An important way to provide enough fiber in your child’s diet is to feed him lots of fruits and vegetables, which are thankfully gluten-free. A simple salad, containing spinach leaves, broccoli, carrots, and tomatoes, adds seven grams of fiber to your family’s dinner. Apples make a great high-fiber snack for your celiac child at school. For dessert or along with a meal, a fruit salad can add three to five grams of fiber. I also recommend dates, which have around four grams of fiber per serving.
So how much fiber is recommended for your child? Your child needs daily the number of his age in years plus 5 to 10 grams. For example, a 5-year-old boy would need between 10 and 15 grams of fiber (5 years plus 5 to 10 grams). To find the fiber recommendations for your child, visit the Mayo clinic website.
There are plenty of ways to add fiber to his gluten-free diet by including high-fiber gluten-free grains such as quinoa and brown rice as well as a variety of fruits and vegetables. Not only will your celiac child continue to reap the benefits of a gluten-free diet, but he’ll soon be able to enjoy the healthy advantages of a well-balanced diet high in fiber.
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.
Tina is an award-winning children's book author
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.
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By Celia Barnes
Did you know that scientists funded by the Agricultural Research Service (ARS) have indicated that fresh mushrooms play an important function in keeping the body's defense mechanism healthy?
A recent article published in July 2010 on ScienceDaily.com reported that ARS-funded scientists have conducted animal-model and cell-culture research that suggests ingestion of white button mushrooms may increase the activity of critical cells in the immune system.
Agaricus bisporus, better known as the common mushroom, button mushroom or white mushroom, is an edible basidiomycete mushroom indigenous to grasslands in European countries and the United States. Agaricus bisporus is cultivated in more than 70 countries and is probably the most commonly and widely eaten mushroom worldwide.
In the U.S., white button mushrooms constitute 90% of total mushroom consumption.
The analysis was conducted at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University and led by the Center’s Director, Simin Meydani, D.V.M., Ph.D.
The outcomes suggest that white button mushrooms may increase the production of antiviral and other proteins that are released by cells while seeking to protect and repair tissue. This increased production may yield a stronger immune system.
The study's cell-culture phase indicated that white button mushrooms increased the maturity of the immune system cells known as "dendritic cells," which derive from our body’s bone marrow. Dendritic cells can make the essential white blood cells known as T-cells, which help identify and deactivate or destroy antigens on invading germs.
“When immune system cells are subjected to disease-causing pathogens, for example bacteria, the entire body begins to increase the number and function of immune system cells,” the article noted.
Regarding white button mushrooms, one way to include this powerhouse food in your daily diet could be to begin with simple, easy-to-make recipes. Mushrooms cooked with garam masala, a basic blend of ground spices typical in Indian and other South Asian cuisines, is an excellent example. Garam masala can be used alone or with other seasonings.
Preparation time: 15 minutes
Mushrooms (chopped) - 2 cups
Onions - 2
Chili powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt Olive oil - 1/2 teaspoon
Heat oil and fry onion until it turns slightly brownish. Add the mushrooms, cover and cook for approximately 10 minutes.
Add all the masala and cook for and additional two minutes. Garnish with coriander leaves and serve hot.
About The Writer - Celia Barnes
Celia Barnes writes for the www.nutritioncertification.net blog. Her personal passion, Celia’s web journal, provides healthy eating suggestions to help future health professionals and dietitians understand healthy eating options for their patients.
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By Kristin Voorhees, NFCA Program Associate
It seems that with each day, celiac disease, gluten intolerance and the gluten-free diet receive an increasing amount of attention in the media and pop culture.
Because celiac remains greatly underdiagnosed (experts report the latest undiagnosed prevalence to be 95%), any publicity or recognition in the news of this condition and its gluten-free lifestyle is generally welcomed. After all, awareness brings treatment that, in turn, brings improvement of the quality of life for those with celiac disease and gluten intolerance!
In the case of public relations, many would argue that, “there’s no such thing as bad press.” Unfortunately, in the case of celiac disease, this saying does not always hold true.
For those with celiac disease, the gluten-free diet is medical nutrition therapy and is the only treatment available. Consequently, it is not only important that gluten-free be taken seriously, but necessary, as well. And, with the field of celiac disease research continually growing and many new areas being studied, including defining and differentiating entities such as gluten intolerance and gluten sensitivity from the wide spectrum of celiac disease, we are learning that many other individuals also benefit from the gluten-free diet.
Given the increased prevalence of celiac disease and the expanding field of research, it is now more important than ever that the media accurately communicate information surrounding these topics.
While it is not unusual for celiac disease to be inaccurately discussed in the media, the frequency with which it occurs seems more frequent. This past month of August provided two examples, both nationally and internationally.
The Guardian, a UK newspaper, recently covered a story from Italy on the death of a gluten intolerant boy who was served a biscuit with his dessert. Given the gravity of this event’s outcome, it is expected that all details published surrounding this misfortune be accurate. Instead, this article is an example of the how the media often publishes misinformation regarding celiac disease.
I turned to Dr. Alessio Fasano, Medical Director of The University of Maryland Center for Celiac Research and NFCA Scientific/Medical Advisory Board member, to identify the misinformation within this article and suggest an explanation of what likely caused this young boy's unfortunate death.
“This is the typical example of terminology confusion as it concerns reaction to gluten. It is now well established that there are different forms of immune reactions to gluten that often are confused with each other even by health care professionals. Based on the press report, it is pretty obvious that the boy experienced an anaphylactic reaction to gluten typical of the most severe form of wheat allergy. These reactions are based on the response of the immune system through the production of specific immunoglobulins called IgE and the release of histamine that, in extreme cases like this, can cause sudden death. Conversely, celiac disease is an autoimmune disease that, like other autoimmune reactions, is mediated by the activation of specific immune cells that produce toxic chemicals (cytokines) that destroy tissues (in the case of celiac disease, the intestine). The role of antibodies (TTG antibodies that are of class IgA and, therefore, totally different compared to IgE) in the pathogenesis of celiac disease remains unclear. Because the long process of activation of cell-mediated immune reactions, autoimmune diseases, including celiac disease, never present themselves with acute reactions like the one experienced by the young Italian boy.”
Back in the states, NBC’s "Today" show featured celiac disease in a news segment with the network’s Chief Medical Editor Dr. Nancy Snyderman titled, “The Truth About Your Tummy Troubles.”
During this news segment,"Today" ran the following contradictory captions regarding the prevalence of celiac disease:
“More than 2 million Americans have been diagnosed”
“97% of people with celiac disease go undiagnosed”
The diagnosis of 2 million Americans gives the impression that there are an estimated 67 million undiagnosed. A very lofty calculation indeed! Of course, it is very likely that the network meant to announce that more than 2 million Americans are expected to have celiac disease, which is in fact true. But as the need for education and awareness about the autoimmune condition increases, so too does the need for truthful information and accurate statistics.
NBC also aired misleading information regarding the gluten-free diet as its treatment when Dr. Snyderman began her response to a viewer’s question, “My husband has just been diagnosed with celiac disease. Will he ever be able to eat wheat or gluten products again?” with “Well, it depends.”
Rather, Dr. Snyderman’s answer should have been a definitive “No.” This would have also been an apt time to emphasize that the gluten-free diet is the only treatment for a person with celiac disease. This should serve as a reminder that popular myths such as “celiac can be outgrown” and “people with celiac can tolerate a small amount of gluten from time to time” still exist.
These are important myths to dispel considering the complications of undiagnosed celiac disease, which include infertility, osteoporosis, development of other autoimmune diseases, and even cancer. Furthermore, diagnosed patients who adhere to a gluten-free diet and continue to ingest gluten, both intentionally and unintentionally, may develop serious complications of the disease including refractory sprue, intestinal adenocarcinoma, and enteropathy-associated T-cell lymphoma.
Of course it is important not to overlook Dr. Snyderman’s correct explanations that celiac is under diagnosed, it is “a sort of the disease du jour”, and that an endoscopy is often performed to confirm the diagnosis . Since "Today" is the top-rated morning show, Dr. Snyderman truly had a significant opportunity to provide valid information.Just two weeks prior to this segment with Dr. Snyderman, "Today" featured Health magazine’s Medical Editor Dr. Raj and her explanation of how the gluten-free diet treats celiac disease, including the significant effort required to uphold the diet.
What is the lesson to be learned?
Our efforts to increase the awareness of celiac disease are far from over. In fact, in some ways we are just beginning. In our current age of information overload, there is plenty of news about celiac disease and the gluten-free diet. Our task is to call out the correct from the erroneous, just as Shelley Case, B.Sc., RD. did last week following publication of a Wall Street Journal article entitled, "Giving Up Gluten to Lose Weight? Not So Fast.”
Shelley was one of the featured gluten-free diet experts quoted in the article, but helped to clear up misinformation regarding gluten-containing products that was included in the Wall Street Journal's story. The publication honored Shelley’s request for a correction, which ran four days after the original article had been published.
To read "Giving Up Gluten to Lose Weight? Not So Fast”, published by Wall Street Journal on Tuesday, Aug. 24, click here: http://bit.ly/bF2iPP.
To read Shelley's correction, published Saturday, Aug.28, click here: http://bit.ly/bbESnw
By Cheryl McEvoy, NFCA Online Content Manager
Celiacs know that eating gluten-free isn’t easy. For gluten-free manufacturers, producing alternatives to meet celiac needs isn’t a cakewalk either. Pricey ingredients, sanitization requirements and long hours gobble up profits and add stress to the mix before gluten-free goods even make it to the market. And, with large companies eyeing the gluten-free aisle, specialty shops are preparing for stiff competition.
“I’m not sure the majority of customers realize the cost of making gluten-free [food] is far greater than making the wheat counterpart,” said Ritt Gallo, who co-owns Mr. Ritt’s Gluten-Free Bakery in Millville, NJ. The company is transitioning to online-only sales after production costs forced the owners to close up shop.
All bakeries must pay taxes and fees to run a business, but gluten-free bakers face additional burdens in keeping celiac consumers safe. Specialty flours cost three to four times the price of traditional wheat flour, Ritt said, and sanitizing equipment takes time and money. Mr. Ritt’s first opened as a mixed bakery, meaning it produced both gluten-free and gluten-containing goods. To avoid cross-contamination, employees would have to wait overnight to let airborne gluten settle. In the morning, employees would clean the machinery and bake gluten-free items. After 6 months in business, the bakery found it more cost-effective to go 100 percent gluten-free, but baking still took time. “We would easily spend 12-14 hours a day, 6-7 days a week [in the bakery],” Ritt said.
At Dr. Lucy’s Cookies in Norfolk, VA, there are about 20 employees covering every step from baking to packaging. It’s a grueling process, but founder Lucy Gibney, MD, understands the need. She has a son with food allergies. “I know how great it is to find a product you like that meets your dietary needs and desires. Essentially, I am one of the consumers I serve!” she said.
Dr. Lucy’s Cookies has been a dedicated gluten-free bakery from the start, which saves the company from spending time and money on daily allergen removal. Finding the proper gluten-free ingredients, however, requires ongoing investigation. As member of NFCA’s GREAT Business Association, Dr. Lucy’s sources all ingredients to ensure they come from a trusted supplier and the bakery tests ingredients at an in-house lab to confirm that they’re allergen-free - two practices known to keep celiac consumers safe.
But there’s more. “In addition [to production costs], we have extra cost and challenges in recipe development,” Dr. Lucy noted. “It can take months to perfect a gluten-free recipe for even the simplest food.”
For Mr. Ritt’s, on-site baking became cost prohibitive. The bakery charged more for its gluten-free products, but even that couldn’t cover labor and supplies. “I sometimes had the feeling people thought we were ripping them off, when the truth was, that at those prices, we were unable to stay in business as a from-scratch gluten-free bakery,” Ritt said.
While the bakery closed its doors, it’s opening up Internet sales. The new, web-only Mr.Ritt’s will offer boxed flour blends so consumers can bake gluten-free at home. Ritt and partner Paul Kelty are developing new items for the line now but, instead of making the mix in-house, production will be out-sourced to the same company that supplied specialty flour to the bakery. The supplier currently has a dedicated gluten-free room, and will soon move to a gluten-free building, Ritt said, so cross-contamination isn’t a concern.
Gluten-free products are gaining popularity, but the trend itself presents a new threat. Large manufacturers are developing their own line of gluten-free goods, and the items are popping up in grocery stores. It’s more convenient for consumers, but threatens to put specialty shops out of business. “It’s sometimes difficult to not rely heavily on the major brands coming into the marketplace,” Ritt said, “but try to remember that the small companies were there for years, and they depend on your support for survival.”
Dr. Lucy, however, has a positive take on the trend. “It says gluten-free foods are good,” she said. “We’ve come a long way!”
View NFCA's list of gluten-free food manufacturers.
"The Gluten-Free Effect on Athletes: Improving Performance Through Diet"
Tuesday, September 21 at 8:30 p.m. EST
Are you getting ready for your fall seasonal sport? Preparing for a race? Incorporating the right gluten-free foods into your diet can make all of the difference in your performance! Join us on Tuesday, Sept. 21, 2010 at 8:30 pm EST for the second Gluten-Free Lifestyle Webinar in our 2010 series, "The Gluten-Free Effect on Athletes: Improving Performance Through Diet."
Thanks to our generous sponsor, Blue Diamond Growers, this webinar is available free of charge and the only requirement is a working Internet connection!
Erin Elberson, PT, will be with us to explain how undiagnosed celiac disease can hinder performance and then provide expert advice on smart snacking and meal strategies! Erin will discuss:
Erin holds a master’s degree in Physical Therapy and bachelor’s in Health Science. More importantly, she was diagnosed with celiac disease in 2004. She is an advocate of solid gluten-free nutrition along with sound fitness habits to improve quality of life and health. Her goal is to assist and educate people on how to make positive and impactful decisions regarding nutrition and lifestyle. Check out her blog: GlutenFreeFitness.com
For regular updates on celiac and gluten-free athletes or sporting events, follow NFCA's Athletes for Awareness blog.
Register for this webinar today!
Go to Registration Page >>
Orlando Pizza Expo to Host Nation’s FIRST Gluten-Free Pizza Industry Contest
We are excited to announce one of the biggest things since raised dough is coming to the Orlando Pizza Show this Sept. 12-14, Gluten-Free!
That’s right. NFCA and its GREAT Foodservice training program will be featured at the nation’s first ever gluten-free pizza contest!
Sponsored by PMQ Pizza Magazine, the Orlando Pizza Show is the premier industry event for pizzeria operators across the United States.
According to the magazine, “Gluten-Free is a segment of the pizza industry that has grown tremendously, thus we want to see who makes the ‘Best Gluten-Free Pizza’ and what tips and techniques are being used in the gluten-free pizza world!”
The event will also play host to the annual U.S. Pizza Team Trials. Bet you didn’t know there was a US Pizza Team!
Yes, since 2000, the United States has been assembling a group of pizza makers and dough acrobats whose goal is to bring the world's attention to America’s talent and build camaraderie within the pizza industry!
Each year, the U.S. Pizza Team gains more of America's best pizza makers and pizza acrobats to represent the United States pizza industry throughout the country and overseas. This lively bunch comprised of the best pizza makers, pizza throwers, pizza makers and dough stretchers travel and compete nationwide and overseas in an effort to advance pizza's quality, diversity and popularity worldwide.
Check out their amazing skills:
At the Orlando Pizza Expo, these dough spinning pizza acrobats will compete for a spot on the U.S. Pizza Team, which is scheduled to perform in the 2010 Macy’s Thanksgiving Day Parade. And, thanks to a little GREAT training, the US Pizza team will have some gluten-free savvy to take with them as they travel across the globe!
Spearheading this movement along with PMQ Pizza Magazine is chef and nationally recognized leader in the pizza industry, Steve Leiber.
Known as one of the "Legends of Pizza" within the industry, this World Pizza Champion regularly travels the globe to attend conventions and further his knowledge of the industry, to perfect techniques and capitalize on the latest in pizza trends.
“As pizza is the world's most popular food item and 1 in 10 restaurants in USA is a pizza place, I was saddened to learn that celiac sufferers could not experience it and enjoy the fun pizza brings,” says Leiber, who established himself within the industry as an Opening General Manager working in high volume restaurants such as Cheesecake Factory, an environment that posed many challenges but an area in which Steve experienced great success.
Interestingly, Steve’s father’s lifelong career working for the New York State Health Department made such an impact on Steve that restaurant cleanliness has always been of paramount importance to him. So much so that he won the highly coveted Merit Awards for clean restaurants for Terrace Café and Garden Café at the National Gallery of Art in Washington, D.C., awards which continue to be a testament to his father’s influence.
Now GREAT trained, Steve is promoting NFCA’s gluten-free safe serve program to those in the pizza industry and across the globe!
“I am suggesting GREAT training to pizza chefs nationwide and worldwide so they can open the fun world of pizza to celiac guests. I am GREAT trained and I am proud to safely serve pizza to guests who have been unable to enjoy the world's most popular food.”
“The goal of our event is to launch an annual national gluten-free pizza championship! It is also our intent to receive large media coverage in order to reach out to pizza shop owners and restaurateurs, exposing them to GREAT training so that celiac guests can enjoy the pleasures of dining out with family and friends without the danger of becoming sick.”
GREAT in the News
NFCA Welcomes Summer 2010 GREAT Trainees
NFCA would like to congratulate and celebrate our summer 2010 GREAT trainees! We thank these wonderful establishments, institutions, and individuals for their commitment to providing safe and delicious gluten-free food, as well as their dedicated support of the celiac community.
Restaurants & Retail
Bocci Trattoria & Pizzeria
Bocci Trattoria & Pizzeria’s goal is to reflect this “Old World” experience! In the tradition of Italy’s trattorias, the sight, sounds and aromas of authentic Italian cuisine are created everyday at Bocci. We offer an array of tempting Italian favorites that include seafood, meat and pasta entrees.
Manhattan Beach, CA
Voted “South Chicago’s Best Pizza” by the Post Tribune, Fresh Brothers gives Chicago pizza a fresh new California twist! With locations in Marina del Ray, Thousand Oaks and Manhattan and Redondo Beaches, the chain was recently named Best Pizza in the Los Angeles area by the Best of the LA
HOTLIST for the second year in a row!
Susanna Foo Gourmet Kitchen
Experience Susanna Foo's world-class cuisine in a casual and affordable new environment. The décor and service at Susanna Foo Gourmet Kitchen offers the elegance of fine dining in a relaxed, family friendly atmosphere. In less than a year, Susanna Foo Gourmet Kitchen has won over seven prestigious awards and has ecstatic diners returning time and time again.
Artistic pizzas in a fun environment, Pizza Luce now offers a full gluten-free menu available daily for dine-in and delivery. Pizza Luce’s crusts not only are gluten-free but also are vegan. And, for an additional topping charge, they offer a homemade dairy-free “un”cheese called Rinotta.
From its inception, Casa Olé’s mission was to create a warm and family oriented atmosphere, serve delicious, high-quality Mexican food and provide best-in-class service.
Galway Bay Irish Pub
Located on Maryland Avenue in downtown Annapolis in a beautifully historic building, The Galway Bay Irish Pub offers a taste of Ireland and family friendly surroundings. When it comes to a gluten-free diet, the Galway staff pride themselves on their in-depth knowledge of ingredients, customer service, and a robust gluten-free menu - complete with beer offerings!
Commack Fish Co.
Dix Hills, NY
Universities & Schools
SUNY Geneseo Campus Auxiliary Services
St. Stephen's Episcopal School
St. Louis Community College
St. Louis, MO
Products, Foodservice & Dietitians
Katya Baxter, M.B.A., R.N.C.P.
San Francisco, CA
As the founder of Katya Baxter Nutrition, Ms. Baxter has been guiding clients toward better health for the past 8 years. Her gift of listening to and understanding the intricate nutritional needs of her clients, along with science-based nutritional expertise, allows her to create life-long changes in her clients’ lives.
RW Bakers Co.
R.W. Bakers Co. is a wholesale bakery providing custom, European-style breads, rolls, and buns to the food service industry.
Sea Cliff, NY
As the leader of the healthy snacking revolution and producer of the popular "Pirate’s Booty," Pirate Brands creates products for the whole family that are healthy, all natural, baked and delicious. They’ve eliminated fryers and trans fats from all of their products and keep the ingredients simple. The only
additives are just good fun!
Tricia Gardner, Sous Chef
Lewis Center, OH
For a frequently updated listing of ALL GREAT trained locations, visit the GREAT program page on the NFCA website.
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NATIONAL FOUNDATION FOR CELIAC AWARENESS
Title Sponsor JEFFERSON UNIVERSITY and HOSPITALS
APPETITE FOR AWARENESS:
A Gluten-Free Cooking Spree
Sunday, October 24, 2010
2 PM until 6 PM
PHILADELPHIA CRUISE TERMINAL AT PIER ONE
PHILADELPHIA NAVAL BUSINESS CENTER
5100 South Broad Street
Philadelphia, PA 19112
Get ready for a fabulous time! Appetite for Awareness 2010 will be spectacular. The National Foundation for Celiac Awareness is preparing an extraordinary event full of fun, food and gluten- free delights!
This annual Philadelphia tradition has something for everyone!
Appetite for Awareness: a Gluten-Free Cooking Spree is moving to a new and fabulous venue. The amazing Philadelphia Cruise Terminal at Pier One offers 40,000 square feet of space for our celebration of the gluten-free lifestyle.
*GLUTEN-FREE COOKING SPREE
The Children’s Pavilion is new this year and is accompanied by Family Pricing! So, bring the entire family to this delightful spot right on the Delaware River. Kids and adults alike will enjoy the samples of gluten-free treats. Many products will be available for purchase, so the savoring can continue at home!
As always, Appetite for Awareness will feature delicious gluten-free food from well-known area restaurants with Philadelphia’s premier chefs cooking up a storm accompanied by Top Docs from area hospitals. Watch these skilled food artists prepare delectable treats for your enjoyment.
Early Bird Pricing
Students with ID: $25
Tickets at the Door
Students with ID: $35
Frequently updated information about all our chefs, participating establishments and vendors, including bios and photos, will be published in the Upcoming Events section of our website under the Appetite for Awareness event page.
Order your tickets online today >>
We will be looking for you on October 24th!
Cookies for Me
When I was a little girl, we lived right down the street from a bakery. Every few weeks, my parents would take me there to pick out a special treat. Among all the cakes and pastries, nine times out of ten, I chose a black and white cookie. There was something about them I just loved. Last weekend, I went to visit my parents and for old time sake, my mom bought me a gluten-free individually wrapped Cookies for Me black and white cookie. This company was built from the love of a mother whose son had very specific dietary restrictions. This cookie is not only gluten-free, but egg, nut and dairy free, as well. It’s not quite as soft as I remember the black and white cookies of my younger days, but it was equally delicious. I actually really liked the bit of crunch this cookie offered and they definitely satisfied my sweet tooth! These cookies are sold in many health food stores, but if you can’t find them near you, you can order directly from their website.
Dr. Praeger's Sweet Potato Pancakes
I decided to venture out of the norm for one of last week’s dinners. I had never tried Dr. Praeger’s Sweet Potato Pancakes before, but I had been eyeing them in the freezer section. On a whim, I picked up a box from Whole Foods Market and decided to make a meal out of it. I wasn’t sure quite what to expect from them, but I ended up being pleasantly surprised. They were sweet and filling and I just ate them right off the plate with a side of broccoli and quinoa. I did find that I needed to cook them a bit longer than the directions called for because I liked them a little crisper. I think they would also make a great substitute for a veggie burger patty for a change of pace, or a good afternoon snack for kids served with some sour cream dip. All in all, these were a delicious new dinner and I recommend giving them a try! They are sold in many mainstream markets like Hannaford and Whole Foods Market.
Eco-Planet Instant Hot Cereal
I recently discovered a new hot cereal that I really love. Eco-Planet has developed a line of instant hot cereals that are designed to be the perfect, healthy start to the day. Made from a blend of gluten-free oats, buckwheat, sorghum, brown rice, puffed amaranth, quinoa and millet, this instant hot cereal is packed with omega 3’s and fiber. Not only are these cereals offered in delicious flavors like Maple and Brown Sugar, Apples and Cinnamon and Original, but they are a jiff to make my favorite kind of breakfast! Their website has a great feature that will tell you which stores carry their products. If you can’t find them near you, you can also order directly from their website.
Nature Valley Gluten-Free Nut Crunch Granola Bars
I am over the moon about Nature Valley’s new gluten-free Nut Crunch Bars. It’s so wonderful to see this company putting out a product that gluten-free consumers can enjoy. They are crunchy, sweet and full of flavor. They are perfect for breaking up in yogurt to get your day started and, with 6 grams of delicious protein per serving, will help keep you full and satisfied. They also make a great mid-day snack and are perfect for taking along on hikes and long trips. Best of all, they are just purely enjoyable! I see this product in many mainstream grocery stores now, but if you can’t find them near you, you can order from Amazon.
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Gluten-Free in Italy
Just in case you need yet another reason to save up for a trip to Italy, this article will do the trick! It discusses just how familiar Italians are with the gluten-free diet and how comfortable they will make a gluten-free traveler feel when dining out. Not only do they completely embrace the diet and strive toward providing delicious options to those who need it, but it’s so commonplace there, that almost all children are screened for it. Talk about culture shock! I may just be getting an Italian stamp on my passport in the very near future!
CNN.com Conducts Lunchtime Poll On Gluten-Free Diet
Inspired by recent public attention and news coverage, CNN conducted a lunchtime poll on the gluten-free community and perceptions surrounding the diet. In an effort to expose the medical need behind those adopting diets free of various ingredients - such as gluten, sugar, nuts, shellfish, nightshades, sodium and cholesterol - visitors were asked, “Do you or a family member adhere to a diet that's been prescribed by a healthcare professional?” By 12 p.m. on Sept. 1, 12.2% of respondents had selected gluten-free, placing it 1st among all diets included in the poll.
Heartland Introduces a Line of Gluten-Free Pasta
Heartland has introduced a new line of Gluten-Free Pasta that they claim matches the exact taste and texture of traditional wheat pasta. They say they have created a unique yellow corn/white rice flour blend that has nailed the texture, color and flavor that other gluten-free brands strive for. Available in Penne, Spaghetti and Fusilli, this new line will be available at WalMart for a suggested retail price of just $1.99 to $2.69. That is definitely a price decrease we all can get used to!
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