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January 2014

January 2014                                                          Subscribe to Celiac Central's Monthly Newsletter

Message from Alice

COLUMNS
Cooking with Oonagh

Cook's Corner
Inspiring healthy eating habits

HEALTH/WELLNESS
Getting Started Guide
New & improved!

Allergic Living Sneak Peek
Gluten and the brain

FOOD/LIFESTYLE

Take the Pledge
Educate, empower, advocate

Million Dollar Ideas

NEWS & UPDATES
Dining Out

Coming Attractions

Celiac in the News

Hot Products

Contact:
Alicia Carango
Communications Assistant
acarango@celiaccentral.org

CONNECT WITH NFCA:


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Message from Alice


NFCA Founder & President

New this year!  NFCA President Alice Bast will now share her monthly newsletter message via video.  Feel free to give us your feedback on this change on NFCA's Facebook page.

Alice Talks "Take the Pledge" and What It Means for You

 

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Cooking with Oonagh

Is your New Year's Resolution to cook more at home?  Here are two delicious recipes to get you started:

English Scones
GLUTEN-FREE ENGLISH SCONES

I grew up making scones regularly - every Sunday afternoon, actually.  This recipe is a gluten-free alternative to the scones I made as a young girl.
 


Braised Pork
SLOW COOKED BRAISED PORK WITH HARD APPLE CIDER

During the holiday rush, I found myself with a hungry family and not much time to cook.  So, I took a recipe that called for pan-frying and adapted it to this easy, slow-cooker recipe.
 

About Chef Oonagh Williams

Chef Oonagh WilliamsBritish-born award-winning chef Oonagh Williams has a culinary arts degree and was trained in London and Switzerland. Based in New Hampshire, Chef Oonagh began adapting meals to gluten-free versions after her son was diagnosed with gluten and lactose intolerance two years ago. To learn more, visit Chef Oonagh’s website at www.RoyalTemptations.com/blog or ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook.

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Cook's Corner

Inspiring Your Child to Have Healthier Eating Habits in the New Year
By Silvana Nardone

Get your gluten-free cooking and baking questions answered by the expert!  Have a question for Silvana?  E-mail Alicia at acarango@celiaccentral.org and your question could be answered in a future NFCA newsletter

It’s a brand new year and the timing is perfect for getting your child excited about the gluten-free diet.  When we have picky eaters, though, it can be tough to get them to opt for fruits and veggies instead of gluten-free packaged snacks.  Luckily, I have a few tricks up my sleeve to share with you.

Make food fun.

When it comes to picky eaters, appearance is everything.  That’s why adding some fun and flair to their meals can help them eat the healthier food they typically avoid.  Try making the traditional “ants on a log,” with peanut butter and raisins (the “ants”) on celery sticks.  Or, cut fruits and veggies into fun shapes.  There are ideas galore on Pinterest; a quick search will turn up lots of fun options.  Just make sure you’re converting any recipes to gluten-free, if they aren’t already.

Get them involved.

Kids are more likely to try new things if they help in the process.  Doesn’t every cook want to taste the final product?  Have them help you in the kitchen as much as is appropriate for their age.  Not only will they be learning valuable skills for the future, but you’ll get to spend time together making memories -- and healthy options!

When all else fails, hide the veggies.

If your picky eater won’t eat veggies, you can incorporate them into dishes so the kids will still get their essential vitamins and nutrients.  Try pureeing vegetables into sauce, make mashed cauliflower instead of mashed potatoes or see if they like fresh juice or shakes.  Dishes like chicken potpie are also good places to hide veggies.  Be sure to continue exposing your children to veggies not hidden in foods, otherwise they may never acquire a taste for them. 

Chicken Pot Pie

Check out my blog for some fun gluten-free recipes you can make together or visit NFCA’s Kids Central for more tips on raising a child with a gluten-related disorder.

About Silvana Nardone

Silvana Nardone
Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and founder of silvanaskitchen.com, a blog that takes the guesswork out of how to feed a family with food allergies. Join the gluten-free conversation in her Facebook community or follow her on Twitter or Pinterest.

 

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Introducing the New & Improved Getting Started Guide

Getting Started Guide PreviewNFCA is proud to re-introduce one of our most comprehensive resources: the new and improved Getting Started: A Guide to Celiac Disease and the Gluten-Free Diet.  We know that a new diagnosis of celiac disease or gluten sensitivity can be overwhelming, but this guide will help walk you through the process.  Not recently diagnosed but are looking to better manage your gluten-free diet? There’s great information for you, too!

Here’s a snapshot of what’s inside:

  • Gluten-free diet 101
  • Specialty gluten-free manufacturers
  • Gluten-free food labeling
  • Gluten-free certification
  • Guidelines for dining out
  • National medical centers
  • NFCA resources
  • A clickable Table of Contents for easy navigation

Download your free copy of the Getting Started Guide.

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Allergic Living Sneak Peek

Your Brain on Gluten: Celiac's Effect on Cognition

By Lisa Fitterman

The protein that plagues those with celiac disease can greatly impact brain function. The range of symptoms is huge: from fogginess and inattention to actual damage seen on scans.

head with brain gearsKim Maes doesn’t take it personally, at least not anymore. She knows that when her husband and son seem to be ignoring her requests to take out the garbage or put a load of laundry through, chances are they aren’t being consciously stubborn or forgetful. Their brains just can’t help it.

“What did you have for lunch today?” the nutritionist is inclined to ask them, hands on her hips. “Did you get glutened?”

Both Kurt Maes, a 38-year-old commercial property developer in Arizona, and Conner, who is 8, have celiac disease. Whenever their immune systems detect the presence of gluten, a common protein found in wheat, barley and rye products, they go into attack mode, inflaming and damaging the lining of their small intestines. Both the Maes fellows suffer from symptoms that are not usually considered with the condition, such as absentmindedness and the inability to complete even the most simple of tasks.

Continue reading.

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Take the Pledge

Each January brings on New Year’s Resolutions and the feeling of a fresh start.  This year, NFCA is challenging you to go beyond the resolutions and Take the Pledge. 

By Taking the Pledge, you are promising to:

  • Commit 100% to your gluten-free diet.
  • Becoming an active participant in the celiac disease and gluten sensitive communities.
  • Take a proactive approach to managing your own health.
  • Play a role in getting your family members tested for celiac disease.
  • Team up with NFCA to spread the word about celiac disease so we can improve the quality of life of those diagnosed and help the 83% who are undiagnosed or misdiagnosed.  

Are you up for the challenge?  Learn more and Take the Pledge today: 

www.CeliacCentral.org/TakeThePledge

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Million Dollar Ideas

Alice Bast

What would you do for the gluten-free community if you had $1 million? 

The NFCA team shared our ideas in a dedicated album on Facebook.  We encourage you to share these photos to help spread the word about gluten-related disorders and the needs of the community.  Even better, create your own poster, take a photo and add it to NFCA's timeline.  We'll add you to the Million Dollar Ideas album!

Donate today to help make NFCA's ideas a reality.

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Dining Out

National Restaurant Association Names “Gluten-Free Cuisine” as a Top Trend in 2014

People living with celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) know all too well that the gluten-free diet is not some passing trend, but rather a way of life necessary to stay healthy.  It seems as if the restaurant industry is catching on.  Since 2010, “gluten-free” has been included in the National Restaurant Associations’ (NRA) “What’s Hot” culinary forecast. 

Gluten-free cuisine
Gluten-free cuisine served on the
GREAT Kitchens Gluten-Free
Chef's Table Tour

Even more notable than its inclusion on the list is the ascent of “gluten-free” to the top.  While “gluten-free/being food allergy conscious” was ranked as #9, #8 and #7 in 2010, 2011 and 2012 respectively, it has been termed “gluten-free cuisine” since 2013.  This year, “gluten-free cuisine” came in at #5. 

“Non-wheat noodles/pasta (i.e. quinoa, rice, buckwheat)” also came in at #8 on the overall trends list and ranked #1 in the sub-category of Starches/Side Items.  Similar to last year, quinoa and healthful kids’ meals are gaining more attention.

Are you noticing more of these items in your local restaurants?  Tell us about it on NFCA’s Facebook page or tweet us @CeliacAwareness

To see what else made the NRA’s “What’s Hot” list, visit Restaurant.org.

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Coming Attractions

2014 Webinar Schedule

Don't miss out on any of next year's free webinars from NFCA!  Sign up to receive an email notification when the 2014 Webinar Schedule becomes available, including the yet-to-be-announced date for "Understanding the FDA's Gluten-Free Labeling Rule Part 2: Focusing on Compliance."

Sign up now!

Free Webinar: Rising Above the Noise: How to Stay Empowered and Live Authentically on a Gluten-Free Diet
Thursday, January 30, 2014 at 8:30 p.m. EST/5:30 p.m. PST

Being diagnosed with a gluten-related disorder like celiac disease or gluten sensitivity brings many waves of change into a person’s life. Significant education, motivation and determination are required to successfully adjust to and maintain a strict gluten-free diet, today’s only treatment for celiac disease and other gluten-related disorders. Family dinners, social gatherings, dining out and travel are just some of the areas that will be forever changed. In situations like these, it is vital that patients become comfortable with speaking up for themselves and taking control when needed. Join NFCA as we take an innovative look at how facing limiting beliefs and being your authentic self can help to improve acceptance of and adherence to the gluten-free diet. Panelists will share how you can stay true to yourself while following this medically necessary diet.  

Registration link coming soon!

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Brought to you by Blue Diamond

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Celiac Disease in the News

By Alicia Carango, NFCA Communications Assistant

On the Air: Alice Bast Talks Gluten-Free Food Safety
NFCA President Alice Bast was the special guest on News Radio 610 WTVN on iHeart Radio with host Joel Riley.  Her goal? To raise awareness of the need not only for gluten-free options in restaurants, but the need for a safe gluten-free meal. 

Listen to the archive to hear Alice’s thoughts on gluten-free food safety.

Could a Non-Invasive Test for Celiac Disease be on the Horizon?
A new study published in Alimentary Pharmacology and Therapeutics suggests that could be the case.  The study examined a different testing method that would not require people to undergo an intestinal biopsy. 

Visit NFCA’s Research News Feed to get the full scoop.

“How Much Do You Know About Gluten?”
A Wall Street Journal blog post by Julie Jargon asks that very question.  The blog breaks down what gluten is and where it is commonly found.  What’s fun about this post is the quiz at the bottom: “Which Foods Don’t Contain Gluten?”

Test your gluten knowledge here.

FDA Gluten-Free Labeling Rule has Implications for Restaurants
The FDA has noted that restaurants are expected to uphold the gluten-free labeling rule when preparing gluten-free menu options, but enforcement will be left up to local governments.  A recent article featured in Restaurant News explains how the gluten-free labeling rule can provide clarity on what it means to serve truly gluten-free food.

Read the full article from Restaurant News.

 

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Hot Products

By Alicia Carango, NFCA Communications Assistant

Bloomfield Farms Cornbread and Muffin Mix
It has been awhile since I had a corn muffin, that is, until I found myself snowed in on a Sunday with a box of Bloomfield Farms Gluten-Free Cornbread and Muffin Mix.  With the only additional ingredients being water and an egg, I decided to give it a whirl.  Corn muffins have never been my favorite, so I was pleasantly surprised that I actually enjoyed these muffins.  I don’t know if my tastes have changed, or if this mix just provided a moister, less crumbly muffin than the store-bought versions I am accustomed to.  Either way, I highly recommend giving this mix a try.  You can’t beat super easy to make and delicious!  Check the mix out at www.TheBloomfieldFarms.com.

Simple & Crisp: Dried Fruit Crisps
NFCA’s Director of Gluten-Free Industry Initiatives Beckee Moreland (who’s based in Nebraska) sent the Philly team an early holiday gift: three varieties of Simple & Crisp Dried Fruit Crisps.  These are a fantastic snack.  They range from about 80 to 100 calories and have a sweet, crunchy taste and texture.  With simple ingredients, these are a naturally gluten-free snack.  I tried them plain, but the packaging suggests pairing the snacks with cheese, cocktails, chocolate and (my favorite idea) ice cream.  Get more snack ideas at www.SimpleAndCrisp.com.

Saffron Road Simmer Sauce
Saffron Road offers a variety of gluten-free simmer sauces.  I tried the Thai Red Curry (which is certified gluten-free) on top of white rice, shrimp and veggies.  It certainly had curry’s infamous kick, but I did think it was missing just a little something when it came to the flavor.  Overall, I think it was good for a fast and easy dinner and I would probably give it another try, possibly adding a few of my own spices.  These simmer sauces come in single-use pouches, making them great cabinet space savers and incredibly easy to prepare.  You can find the sauces at www.SaffronRoad.com.  Just be sure you’re shopping in the “gluten-free” section, as not all of Saffron Road’s products are gluten-free. 

Let’s Eat Out! Around the World Gluten Free and Allergy Free
Restaurant-goers will be interested in reading this book by Kim Koeller and Robert La France, including a foreword from Alessio Fasano, MD, Director, Center for Celiac Research, Massachusetts General Hospital and member of NFCA’s Scientific/Medical Advisory Council.  The book breaks down different cuisines with helpful tips, such as commonly used ingredients and preparation practices.  This way, you’ll know what sources of gluten to be on the lookout for and where.  Learn more about the book and the authors at www.GlutenFreePassport.com.

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