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July 2014

January 2014                                                          Subscribe to Celiac Central's Monthly Newsletter

Note from Alice

COLUMNS
Cooking with Oonagh

Cook's Corner

HEALTH/WELLNESS

Making Strides to Erase Social Challenges
New interactive whiteboard!

Debunking Myths

Allergic Living Sneak Peek
Gluten-free diet deserves respect

FOOD/LIFESTYLE

Dining Tips

Gluten-Free eCookbook
Free download!

Summer Travel Tips

From the Archive
Summer safety tips

NEWS & UPDATES
Dining Out

Coming Attractions

Celiac Disease in the News

Hot Products

Contact:
Alicia Carango
Communications Assistant
acarango@celiaccentral.org

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Alice BastNote from Alice

NFCA President & CEO

A GREAT Story

As the President and CEO of the National Foundation for Celiac Awareness (NFCA) I get to meet a lot of people. I love getting to know our community and hearing everyone’s story of finally getting that diagnosis of celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’).  There are lots of passionate people out there, each working in their own way to make life better for those living the gluten-free lifestyle.  In 2007, I had the privilege of meeting one of these people, a true thought leader who would go on to help NFCA in our pursuit to make dining out safe for our community – Nancy Baker.

Nancy was inspired to create the GREAT Kitchens program while living abroad.  She learned to navigate the gluten-free dining experience while living outside of the U.S. and realized that with her education background and her knowledge of kitchen practices, she could share a robust curriculum to help people eat without fear in restaurants.  Nancy teamed up with NFCA to finish the creation and promotion of the program and the rest, as they say, is history. GREAT Kitchens Logo

The GREAT Schools, Colleges and Camps program followed the GREAT Kitchens program and we have just released a new and improved version that is tailored to helping schools meet the needs of their gluten-free students. 

Why am I telling you all of this? 

I want you to know that we are working each day to make your life easier, so you can go to that fabulous dinner party and actually eat at the restaurant, not at home beforehand or from snacks stashed in your purse or pockets.  We don’t want kids to have to miss out on field trips or summer camp outings just because they have different dietary needs.  Much of the NFCA staff has been in your shoes and we know how disappointing and isolating the gluten-free diet can be in social scenarios.  The GREAT training program was born out of necessity and has been maintained because of NFCA’s passion for helping you live your life to the fullest. 

This month, I’d like to pose a dining out challenge.  I encourage you to download our free Dining Tips Sheet, which contains a tear-off section that you can leave at restaurants to tell them about GREAT Kitchens gluten-free training and the positive impact it can have on our community and on their businesses, in general.  Then, tell us about your experience on our Facebook pageSo, will you accept the challenge and join us on our mission to help people with gluten-related disorders eat without fear?  

To our GREAT health,

Alice

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Cooking with Oonagh

Fun and Easy Summertime Recipes

DIRT PIE
Dirt Pie This is easy enough for kids to make on their own with supervision.  I have made these individually for children’s birthday parties (some prefer it to birthday cake, even teenagers).  I’ve added to the fun by using Lego figures, cartoon figures, silk flowers and decorations for 4th of July or Halloween themed parties.

SALAD WITH STRAWBERRIES (NECTARINES, PEACHES) AND GOAT CHEESE DRESSING
Salad with Strawberries I’m not a fan of a strong tasting goat cheese.  This is how I make this recipe, but your taste will be different from mine and your goat cheese could be stronger.  Using different herbs and olive oils all will make a difference to the final taste. 


About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh's son was diagnosed with celiac disease over 5 years ago with no previous symptoms.  She has non-celiac gluten sensitivity ('gluten sensitivity') and also has cousins with celiac disease. 'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook where she posts links to her recipes, her Delicious Gluten Free Cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at CookingwithOonagh@yahoo.com. Chef Oonagh has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire.

Related Content:

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Cook's Corner

Independence Day Recipes
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

What better way to celebrate the 4th of July than with some delicious gluten-free food?  With these recipes, you won’t have to worry about pleasing your gluten-eating guests; they won’t know the difference!

If this is your first time celebrating the 4th of July after your diagnosis of celiac disease or gluten sensitivity, don’t worry!  Food is definitely a focus during the Independence Day festivities, but it doesn’t have to be the only focus.  Don’t forget about the fun ways to celebrate that don’t involve food, like fireworks, fire pits, sparklers, swimming, Frisbee, wiffle ball, water balloon fights and all kinds of backyard activities.   For more tips on navigating summer parties and barbecues, just check out the From the Archive article below.

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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Interactive Whiteboard: Making Strides to Erase the Social Challenges of Living with Celiac Disease

From talking with our community members on social media, we know that many of you are enthusiastic about maintaining your gluten-free diet as the only treatment for celiac disease.  But, most of us can agree that living the gluten-free lifestyle can put a damper on your day to day social interactions and create unique challenges that must be overcome in order to stay healthy. 

What if we could change that?  Join NFCA as we continue to talk about advancing research and how it can lead the way in helping to address the social challenges of living with celiac disease.

Watch this 60 second video to learn how, together, we can start to take control of these challenges today.

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Debunking Common Myths

Myth vs. Reality At one time or another, we’ve all heard a myth about celiac disease, gluten sensitivity and the gluten-free diet.  Some myths are obviously false, but others take a little more legwork to determine if it’s fact or fiction.  NFCA President and CEO Alice Bast busted some common myths that can be dangerous or confusing for the gluten-free community.  Visit our new web section to learn the facts from the experts!

www.CeliacCentral.org/myths

Want more myths? Register for our upcoming webinar, “Gluten-Free for All? Separating Facts from Fiction.”

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Allergic Living Sneak Peek

The Gluten-Free Diet Deserves Respect
By Gwen Smith

Allergic Living logo
Note from NFCA: Many in the community have expressed their frustration with the emergence of the gluten-free diet as a fad or weight loss diet. Gwen Smith, editor of Allergic Living magazine, shares this frustration in the following editorial.

By now, we likely all know someone who has taken up the gluten-free diet just to “feel better” or “lose weight,” or for various unspecified reasons. This is baffling to those with celiac disease, food allergies or gluten sensitivity. When you live with food restrictions or else, you really don’t relate to food fads. I mean, who willingly signs up for avoidance?

Continue reading.

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Gluten-Free Dining Tips: Helping You Eat Without Fear

Dining Tips from the Experts

It’s no secret that dining out can be tricky when you’re living with celiac disease or gluten sensitivity.  But, when you know what to look for and which questions to ask, you’ll be better able to make informed decisions about where you choose (or don’t choose) to dine. 

Each week in July, we’ll be bringing you tips from the experts on how to eat safely at restaurants.  Here’s who you’ll be hearing from this month:

  • Chef Jehangir Mehta, Next Iron Chef finalist 
  • Chef John Benton, Executive Chef, Venue Restaurant and Lounge 
  • Bob Strate, COO of TaMolly’s Mexican Restaurants
  • Beckee Moreland, NFCA Director of GREAT Kitchens

www.CeliacCentral.org/DiningOut

Be sure to grab dining tips from NFCA President and CEO Alice Bast in the video featured on the campaign web pages! 

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Free eCookbook!

eCookbook Preview
In April 2014, NFCA hosted the Gluten-Free Food Photo Face-Off, where bloggers went head-to-head in friendly competition.  NFCA community members voted on which recipe they'd most like to receive, based solely on the recipe photo.  Since all of the blogger food photos looked so delicious, we knew we had to give you all of the recipes. 
 

Download the free eCookbook, featuring 10 blogger recipes
plus 2 bonus recipes from Crunchmaster

 

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Thanks to Crunchmaster for making this eCookbook possible!


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The Basics of Gluten-Free Summer Travel

By Anna Sonnenberg of Gluten-Free Jet Set

Airplane taking off
For people with celiac disease and other gluten-free eaters, traveling often means eating outside of a safe, familiar kitchen. With equal parts research, preparation and flexibility, everyone can take a healthy and fun gluten-free trip. Read on for some basic tips for gluten-free travel.

Before Your Trip

Research your destination online
Google “gluten-free [your destination]” or use a gluten-free search engine or smartphone app to assess the options. Searching online can provide the most current information and a variety of both professional and user-generated reviews.

Call ahead
Start with your destination’s most promising restaurants, bakeries, and hotels and contact the manager of each to learn more about gluten-free options, food preparation, and cross-contact.

Choose hotels carefully
Extended stay hotels often include kitchenettes in each room, allowing guests the option to cook away from home. Many other hotels will provide a mini refrigerator or a microwave upon request, for more basic food preparation and storage.

Continue reading for more tips on traveling before your trip,
in transit and at your destination.

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From the Archive: Gluten-Free Summer Safety Tips

Get prepared for 4th of July weekend and all the barbecues and trips to come this summer with the Gluten-Free Summer Safety Tips series.  This “from the archive” campaign, originally featured in 2013, will give you helpful tips and tricks to keep you gluten-free all summer long.

  • Gluten-Free Grilling: Tips for Avoiding Cross-Contact
  • Traveling: Making Sure You Have Enough Fuel for the Ride
  • Summer Parties: Gluten-Free Survival Tips
  • Summer Camp: Selecting the Best Option for your Gluten-Free Kid

Read the Gluten-Free Summer Safety Tips Series

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This campaign was sponsored by The Hain Celestial Group, Inc.

 

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Dining Out

Dish In, Dish Out: Serving Up the Facts about Celiac Disease

Back in May, the NFCA team hit the road for the National Restaurant Association (NRA) Show 2014.  In between educational sessions, cooking demos and advocating for the needs of the celiac disease and gluten sensitive communities, NFCA President and CEO Alice Bast and Director of GREAT Kitchens Beckee Moreland spoke with Barbara Alfonzo of Foodable's "Dish In, Dish Out" about the medical reason for maintaining a gluten-free diet.

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Coming Attractions

A Week for the Celiac Disease Community at Arenas Del Mar
September 13-20 and November 8-15, 2014

In support of the National Foundation for Celiac Awareness (NFCA), Arenas Del Mar will host two Weeks for the Celiac Disease Community during the weeks beginning on September 13th and again on November 8th . Both restaurants at Arenas Del Mar will go 100% gluten-free for their guest’s safety and comfort.

The Week for the Celiac Disease Community was inspired by the Arenas Del Mar owner's daughter, who is diagnosed with celiac disease.  The family knows first-hand how gluten-free needs can affect travel and are excited to offer a worry-free week to others living with celiac disease or gluten sensitivity. 

All the kitchen staff at Arenas Del Mar will have completed NFCA's GREAT Kitchens gluten-free training program before the community week begins.  A portion of proceeds earned during the community weeks will benefit NFCA's free programs and services.

Learn more about the Week for the Celiac Disease Community in NFCA's Event Listing.

Gluten-Free for All? Separating Fact from Fiction
Tuesday, July 15, 2014 at 2:30 p.m. EDT / 11:30 a.m. PDT

Join the National Foundation for Celiac Awareness (NFCA) as we debunk common myths and discuss common misconceptions about celiac disease and the gluten-free diet.  This webinar features  Julie Miller Jones, PhD, CNS, LN, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University.

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Understanding the FDA’s Gluten-Free Labeling Rule Part 2: Focusing on Compliance
Thursday, July 24, 2014 at 2 p.m. EDT / 11 a.m. PDT

Join NFCA as we conclude the two-part webinar series breaking down the FDA's rule on gluten-free labeling. Building on the first webinar's explanation of what the rule means for people with celiac disease and other gluten-free consumers, this second webinar will focus on questions about rule compliance and the consumer's role in the process.  Suzanne M. Wolcoff, MS, RD, Senior Regulatory Review Officer, Labeling Regulations and Implementation Team, ONLDS/CFSAN/FDA will be our expert panelist.

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Celiac Disease in the News

By Alicia Carango, NFCA Communications Assistant

Adults with Celiac Disease and their Significant Others are Needed for a Research Study!

People with celiac are needed to participate in a nationwide survey.  Questions will focus on how you eat, what your relationship is like, and your thoughts about the gluten-free diet. Both medical- and self-diagnosed people with celiac can take this survey.

Learn more and take the survey.

Time Magazine Article Creates a Stir within the NFCA Community

The NFCA community has lots of different opinions on the gluten-free fad diet and whether it’s beneficial or harmful for people living with celiac disease or gluten sensitivity.  A Time article with the provocative headline “Eat More Gluten: The Diet Fad Must Die,” spurred a heated debate on NFCA’s Facebook page.  Some community members felt the article was spot on, while others thought it was a disservice to those living with gluten-related disorders.

Read the full article here and weigh in on our Facebook page(This post was made on Facebook on June 24, 2014.)  

Celiac Disease, Not the Gluten-Free Diet, Featured on The Daily Show with Jon Stewart

That’s right!  Jon Stewart invited actress Jennifer Esposito to appear on The Daily Show and the two talked about celiac disease as an autoimmune condition, not about the ever-popular topic of the gluten-free fad diet.  On the show, Stewart revealed to Esposito that his son is living with celiac disease. Esposito is also diagnosed with the autoimmune disease.  A big thank you to Jon Stewart for putting celiac disease on center stage during the show!  

Watch the video clip.

Is the Gluten-Free Diet Healthy?

The Wall Street Journal posed this question in an article that gained a lot of attention from the online gluten-free community.  The article acknowledged that those living with gluten-related disorders must maintain a strict gluten-free diet, but questioned the healthiness of a diet consisting of labeled gluten-free packaged foods in comparison to gluten-containing packaged food. 

Get the full scoop.

14-Year-Old Raises $3,000 for NFCA through “Jack’s Beans”

NFCA was so excited to receive this donation from a close friend of ours, 14-year-old Jack Simpson.  Jack has celiac disease and comes up with an inventive new way to raise money for the organization each year.  This year, he asked people to “make their coffee count” by selling coffee, dubbed as “Jack’s Beans.”   

Check out Jack’s story and see a picture of his best-selling coffee beans.

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Hot Products

By Alicia Carango, NFCA Communications Assistant

Simply 7 Quinoa Chips

Personal confession: potato chips are my weakness.  I felt much better about indulging my salty snack craving last week with Simply 7 Quinoa Chips.  They’re certainly not as salty as your traditional potato chip, but they still did the trick.  The chips come in four different varieties: Sea Salt, Barbecue, Cheddar, and Sour Cream and Onion and each variety is certified gluten-free. (Heads up: Not all products made by Simply 7 are celiac-safe, so be sure to double check before purchasing.)  I thought these chips were pretty filling and some NFCA team members said the chips reminded them of Sun Chips.  Check them out for yourself at www.simply7snacks.com.

V is for Vegetable App

If you’re bored with your regular ol’ gluten-free dishes, look no further for inspiration than the new ‘V is for Vegetable’ app.  The app creators travel all over the world to try the local cuisine.  Once they return home, they hit the kitchen and make their own gluten-free, dairy-free and processed sugar-free versions.  They share their creations with their followers through the "V is for Vegetable" app, which is available for the iPhone and iPad.  You can read more about it in the iTunes store.

Rhythm Superfood Mango Habanero Kale Chips
By Alex Shimalla of Healthy Food for a Healthy You

A few months ago, my mom sent me a care package at college. In this box was a package of kale chips. This snack has now become one of my favorite (healthy) potato chip alternatives ever!

The kale has been baked so each piece is nice and crispy. In just the first bite, you’re hit with the flavor of (surprisingly) a slight cheesy note. I couldn’t imagine kale could taste so good. So, of course, I went for another bite. After I put the second few chips into my mouth, I discovered the habanero.

Continue reading.

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