NOTE FROM ALICE
NFCA Executive Director

"Just take a pill." Sounds easy, doesn't it? Not so fast! As those with celiac disease know, taking a pill, even medication that is designed to cure your specific illness, can possibly make matters worse. How? Gluten is often a hidden ingredient in the medicines we take, both over-the-counter medications and those offered via prescription. The binders and excipients in medication can possibly turn an intended treatment into a threat to the good health that celiac patients work so hard to achieve.



This is a very real problem that needs to be addressed—now! NFCA, in partnership with the American Society of Health-System Pharmacists (ASHP) and Giant Supermarkets, is pleased to announce the Gluten in Medications Education Session on Friday, April 11th at the Hyatt Regency in Bethesda, MD. This is a both an educational session and a stakeholders meeting that will include representatives from the federal government, hospital-based and chain store pharmacists, and major pharmaceutical firms, all stakeholders in this matter. Our goal is to educate the participants about celiac disease, inform them of the impact of gluten in medication, and gain their participation in bringing a solution to this problem. This matter is at the heart of NFCA's motto: restore health and reclaim lives.



What happens if you can't attend the April 11th session? Good news, the Gluten in Medication program will become available nationwide as an online program with materials that can be ordered for distribution in our local area.

ASHP has taken a leadership role in this program to ensure that the medicine we take is safe for celiac patients. We thank them, heartily! We also thank Giant, our sponsor for the Gluten in Medication event. Giant is a key player in the distribution channel both for gluten-free food products and, via their in-store pharmacies, of safe medications. It is so gratifying to have partners that understand the need for awareness and change in this field. 



Just last week, I heard a story that emphasizes how important this issue is in the everyday life of a family coping with celiac disease.



On Easter Sunday, the young daughter of a friend became sick. Her doctor prescribed an antibiotic. When the parents picked up the medication, they asked the pharmacist if there was gluten in that particular medication. As some of you might guess, they were met with blank stares. This child was sick and needed medication but no one could answer this very essential question. They simply did not realize the danger for this child and they did not have the tools to help this family. 



This issue also affects those who have not yet been diagnosed as the medication they take is not being absorbed, an equally daunting problem. This is another reason why NFCA's driving force is gaining a prompt and correct diagnosis for those 2.9 million Americans who suffer and don't know why. 



In August 2004, Congress passed the critically important Food Allergen Labeling and Consumer Protection Act (FALPCA) requiring food producers to specify the presence of allergens on the product label. This includes the eight main allergens: milk, egg, peanuts, tree nuts, fish, shellfish, soy, and wheat. Significantly, allergens are to be listed if they are secondary ingredients in the spices, natural or artificial flavorings, additives, and colorings in a product.

None of this is true for medications—of any kind.

Again, we want to thank our wonderful Partner, ASHP for helping us bring to you this Gluten in Medication event as a good first step in making a difference in this field. We urge you to talk to your local pharmacist and medical professional about attending this event and to look at the online materials that will become available.

After all, there is more to it than just taking a pill!. Here is the schedule of events for Friday April 11.

What is Celiac Disease?
Dr. Aline Charabaty, Gastroenterologist, Georgetown University Hospital

Gluten in Medication & When is Gluten-Free Really Gluten-Free?
Dr. Robert Mangione, Dean of the St. Johns University College of Pharmacy

Parallels with the Food Allergen Labeling and Consumer Protection Act
Rhonda R. Kane, MS, RD from FDA's Office of Nutrition, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition

Excipients & Stakeholders
Gerry McEvoy, ASHP vice president, drug information

USP: Opportunities to Address Labeling Issues
Andrzej Wilk, Ph.D., Senior Scientist, United States Pharmacopeia

What You Can Do to Help Celiac Patients–Action List
Vanessa Maltin, NFCA Director of Programming & Communications

To register, click the link below:
www.celiaccentral.org/Other/Pharmacists_Education_Day/484/

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BEYOND RICE CAKES
Gluten-Free Meal Please: Triumph Dining Publishes Essential Gluten-Free Restaurant Guide

By Vanessa Maltin
NFCA Director of Outreach & Programming

I'm finally turning 25…my car insurance is becoming $500 a year cheaper, I can rent a car without paying a hefty penalty and I think that I'm actually going to avoid a quarter-life crisis…now, all I have to do is find a restaurant to celebrate at that can make a gluten-free meal and satisfy the stomachs of my family and friends…oy vey!

As I began planning my birthday party, my immediate instinct was to go somewhere that I go all the time. Somewhere that I know is safe and can make me a gluten-free meal that will definitely not leave me with explosive diarrhea on my birthday. But then I thought about it for a few minutes and decided that this is the start of a new era of my life and with it should be new and exciting dining experiences!


My dad has a bad stomach and is on a high-fiber diet, my mom also has celiac and colitis, one of my best friends is kosher and another is allergic to citrus! AHH! What to do?

Thankfully, the latest edition (2008-2009) of the Triumph Dining Essential Gluten-Free Dining Guide arrived in my mailbox last week, as did my Gluten-Free Dining Cards. YIPPIE!

The guide provides instant access to celiac-friendly restaurants and gluten-free lists including:

• More than 1,600 individually-owned restaurants specifically recommended by other Celiacs for their ability to accommodate the gluten-free diet.
• More than 900 individually owned restaurants offering printed gluten-free menus, gluten-free pastas or gluten-free pizza.
• More than 2,600 chain restaurant locations that have extensive gluten-free options.
• 80 lists of gluten-free items provided by regional and national chain restaurants, from fast food joints to high-end steakhouses.
• Strategies for ensuring successful and safe gluten-free restaurant dining.

So, I took the book and a cup of coffee out onto my balcony and immediately flipped to the Washington, DC section. There were about 40 restaurants in this section. I also looked at the Maryland and Virginia sections, which upped my options to more than 200 restaurants in the DC-Metropolitan Area, all that are gluten-free friendly!

I read descriptions of so many restaurants and my mouth was watering! I came up with a list of three and sent copies the menus to my friends and family who would be attending dinner. After a very un-democratic vote that was whole-heartedly influenced by ME, we decided that my party would be at a Maggianos in Friendship Heights.

Now, you would think that since we picked a gluten-free friendly restaurant that the difficulty would be over…Not quite yet. Maggianos is a family-style Italian restaurant, so when you have more than 4 people, they ask that you order large portions to share...this is what is known as family-style dining. How on earth would everyone be accommodated? Not to worry! Triumph Dining gave me complete contact information for Maggianos, so I knew exactly whom I needed to speak with about my utterly difficult family.

Within one minute of dialing Maggianos, I was connected directly with the chef and we went over the family-style menu and he highlighted options that would work for a large party. The menu allows you to choose: 2 salads, 2 appetizers, 2 entrees, 2 pastas, 2 vegetables and dessert—all of which are bottomless, so you can refill as many times as you want!

Here's the menu we came up with:

• Grilled Calamari with lemon butter dipping sauce
• Sliced beefsteak tomatoes, fresh mozzarella cheese; drizzled with our Italian Vinaigrette
• Chopped Salad with chopped iceberg lettuce, diced tomatoes, crumbled bleu cheese, green onion, avocado, crispy Prosciutto, tossed in our signature House Dressing.
• Maggiano's Salad with Iceberg and romaine lettuce, crumbled bleu cheese, crispy Prosciutto, red onions, tossed in our signature House Dressing.
• Rigatoni pasta, herb roasted boneless chicken, mushrooms and onions, tossed in a light Marsala cream sauce. (substitute gluten-free spiral pasta)
• Fettuccini noodles tossed with broccoli and garlic in a creamy alfredo sauce.(substitute gluten-free spiral pasta)
• A whole roast chicken marinated in fresh herbs, roasted and cut into pieces. Served in a light chicken sauce.
• Beef Medallions, Portabella Mushrooms, Garlic Mashed Potatoes.
• Broccoli sautéed with garlic and olive oil.
• Asparagus sautéed with garlic and olive oil.

Even though my menu is all set, I'm still going to take my Italian Triumph Gluten-Free Dining Card with me to make sure that the staff working on my birthday know exactly how to prepare the food. Not only does the card say in English what I can and cannot eat and what to check on, but it also provides the information in Italian, just to be sure the chef understands!

The cards are also available for the following cuisines: Japanese, Chinese, Thai, Vietnamese, Indian, Greek, Mexican and French.

Thank you Triumph Dining for helping make my birthday a fabulous experience! I'll let you know how the big night goes!

How to get your copy of the Triumph Dining Guide:
www.triumphdining.com

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ASK-THE-CHEF
As the Peach Turns: Using a Sweet Fruit in Your Meal

By Edgar Steele
NFCA Chef Spokesman

Throughout history, on farms and in cities, in the media and through symbolism, the peach has been an integral part of social and economic development. The peach is a stone fruit said to have come from China. The peach plays an important role in traditional Chinese culture symbolizing a long life. Whether the peach holds a strong traditional family role or is simply a staple fruit in our households, lets explore some fun ways to use the fruit, from picking to eating.

Upon entering the market, the sweet-smelling produce section is usually one of the first you will walk through. Amongst all of the beautiful fruits and vegetables, you will find the peach, usually next to the plums and nectarines, which are also in the family of stone fruits. Although the nectarine is often thought of as a cross between a peach and plum, this is not true. They do, however, grow from the same tree, which is also called a peach tree.

The skin of the peach is furry, while the skin of a nectarine is smooth and furless. Although the fuzz on the peach compromises the luster associated with the nectarine, it provides protection for the peach, resulting in less bruising on a peach than a nectarine. Peaches range from having yellow or white skin, and are classified to be either freestones or clingstones, depending on whether the inner flesh clings to the pit or not. The white peaches are usually very sweet with little acidity and are generally favored in Asian cultures. The yellow-skinned fruits are more acidic and sweet and are typically more popular with Americans.

Peaches can be used in both sweet and savory applications, but are classically used on the sweet side of the kitchen. Cream, holding a strong stance as being a perfect match with many fruits, is especially tasty and often paired with peaches, hence the traditional match "peaches and cream." With the creamy texture of the peach's inner flesh, it seems natural that a lactic product would pair well with it. While the white-skinned, sweet fruit matches beautifully with a dairy product, the yellow-skinned peach offers a much more complex outcome when used as an ingredient as it adds a level of acidity to balance, add more character and add a new depth of flavor profile to a dish.

After graduating from culinary school and working at my first couple of restaurants, I knew a peach to be an ingredient used in desserts. From peach cobbler to the more elaborate brown sugar macerated peach slices with peach liquor and vanilla bean ice cream, it was what was happening for dessert in my historical knowledge. My historical knowledge was shifted when I stumbled across a new matching Café Atlantico. It was two summers ago, and Jose Andres had dropped off some fresh yellow peaches to our busy kitchen after walking through the outdoor market just outside of Cafe. He said, "Here, these look beautiful. Use them." At the same period of our summer menu, gazpacho was a popular item prepared for our guests. A few days had gone by since Jose gifted us with the fruits, so I turned to the executive chef to ask what we would do with them. He suggested that we try blending them with tomatoes to make that day's recipe of gazpacho. I placed some chopped tomatoes and cucumber, a splash of sherry vinegar and a touch of honey into the blender.

After blending these ingredients and adjusting the seasoning with salt, I added the peaches with the blender running, and kept adding peaches until I was satisfied with the sweet, salty and acidic balance of the soup. We had some peaches left over after preparing the soup, so we diced them into small cubes and made a fresh "salad" by mixing them with fresh chopped basil, jalapeno peppers, sherry vinegar and salt. As a garnish for the soup, we placed a bit of the fresh peach salad in the center, topped it with a dollop of thick Greek yogurt and then drizzled some basil oil around the plate. I received more compliments and recipe requests for that soup than any others I can remember.

Tomato-Peach Gazpacho

• 1 lb. plum tomatoes, chopped
• 1 lb. yellow peaches, pitted and chopped
• 1⁄4 lb. chopped cucumber, with skin
• 3 tbsp. sherry vinegar
• 2 tbsp. extra virgin olive oil
• 2 tsp. honey
• salt to taste

1. Place all ingredients excluding the olive oil and salt into a blender. Blend on high speed, until there are no chunks left and the liquid is smooth.
2. With the blender running on high speed, slowly drizzle in the oil to create an emulsion. Add salt to taste.
3. Depending on the machine you use, the soup may need to be passed through a fine mesh strainer before serving.
4. Garnish the soup with anything you like. Yogurt may be nice, as well as some fresh diced peaches and tomatoes and fresh herbs.

Peach Cream

• 1⁄2 lb. peaches (yellow or white), pitted and chopped
• 1⁄2 cup heavy cream
• 1 tsp. honey
• pinch salt
• 1 quart isi bottle with 1 no. 2 cartridge

1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
2. Place this mixture into the refrigerator and allow to chill completely.
3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
4. Use the cream as a garnish on any dessert.

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EDUCATION & AWARENESS
Planning Ahead: Creating a Gluten-Free Emergency Kit

By Linda King
NFCA Volunteer

The idea of a gluten-free survival kit became important to me recently as my family was subject to some of the floods that made their way across the Midwestern states. Suddenly, we found ourselves with almost two feet of water in our basement for a total of 48 hours. We lost heat, hot water and electricity while working really hard to keep our positive mindset! After all, no one was injured, but instead we temporarily lost the conveniences that we depend upon, including those to help us prepare gluten-free meals for our family.

Now that heat, water and electricity are restored to our family home, I've browsed some Internet resources to help put together a gluten-free emergency kit, in the event that our house is flooded again. I am hoping that we won't need this kit, as one flood was more than enough.

The outline below is adapted from the American Red Cross (www.redcross.org/services/disaster). The gluten-free food items were collected from manufacturer websites and the Delphi forum product lists.

There are essentials that we all need in any kind of emergency situation, whether or not we live gluten-free. These include water, food, first aid kit, non-prescription drugs, tools and supplies, sanitation, clothing and bedding.

Below, I focused on the food details and what brands will accommodate the emergency survival kit guidelines. Please check all labels when choosing items for your emergency kit, as labels can change anytime.

FOOD

• Store at least a three-day supply of non-perishable food. Select foods that require no refrigeration, preparation or cooking, and little or no water. If you must heat food, pack a can of sterno. Select food items that are compact and lightweight. Include a selection of the following foods in your Disaster Supplies Kit:
• Ready-to-eat canned meats, fruits, and vegetables
• Canned juices
• Staples (salt, sugar, pepper, spices, etc.)
• High energy foods
• Vitamins
• Food for infants
• Comfort/stress foods

Ready-to-eat canned meats

• HORMEL® Chunk Meats: Breast of Chicken, Chicken, Ham, Turkey
• HORMEL® Corned Beef
• HORMEL® Corned Beef Hash
• HORMEL® Dried Beef
• HORMEL® Vienna Sausage 
Bumble Bee Brand canned seafood products (crackers in ready-to-eat products are not)
• Oberto Natural Style Beef Jerky original, hickory and peppered 
Oberto Natural Style Turkey Jerky original and peppered
• StarKist® Tuna (except StarKist Tuna Creations® Herb & Garlic, StarKist Tuna Fillets Teriyaki, and the crackers in Charlie's Lunch Kit® items, as well as all StarKist Lunch To-Go® items College Inn® Garden Vegetable Broth and Organic Beef Broth

Ready-to-eat canned fruits and vegetables

• Del Monte
• All Del Monte® and S&W® Canned/Jarred Fruits
• All Del Monte® Fruit Cup® Snacks (Metal and Plastic)
• All Del Monte and S&W Canned Vegetables
• All Del Monte®, Contadina®, and S&W® Tomatoes & Tomato Products

Protein or Fruit Bars

• Lara Bars Apple Pie
• Lara Bar Cherry Pie
• Lara Bar Ginger Snap
• Organic Food Bar Chocolate Chip
• Organic Food Bar Omega-3-flax
• Organic Food Bar Vegan
• Think Thin Brownie Crunch
• Think Thin Chocolate Fudge
• Think Thin Chunky Peanut Butter
• Think Thin Peanut Butter
• Tiger's Milk Peanut Butter
• Tiger's Milk Protein Rich

Dry cereal or granola

• Bob's Red Mill Flaxseed Meal
• Envirokids Organic Gorilla Munch
• Envirokids Peanut Butter Panda Puffs
• Gluten Free Granola
• Golden Roasted Flaxseed With Blueberries
• Golden Roasted Whole Flaxseed

Peanut butter

• Skippy® peanut butter - all varieties of Skippy® peanut butter, Roasted Honey Nut, and Reduced Fat peanut butter spread are gluten-free.

Dried fruit and nuts

• Trader Joe's DRIED FRUITS, NUTS & SEEDS
• All Dried Fruit (except Black Currants)
• All Fruit Leathers
• Fiberful Fruit Bar
• All Raw And Roasted Nuts
• Almond Nut Meal
• Antioxidant Nut And Berry Mix
• Candied Macadamia
• Cinnamon Almonds
• Cranberry Trail Mix
• Dry Roasted Edamame
• Go Raw Trek Mix
• Marcona Almonds (All)
• Nutty American Trek Mix
• Organic Trek Mix With Chocolate Chips,
• Almonds, Cranberries, Pistachio, Almond, And
• Cherry Mix
• Pistachio, Almond & Cherry Mix
• Pumpkin Seeds And Pepitas
• Rainbows End Trail Mix
• Roasted Plantain Chips
• Spicy Almonds, Cashews & Cranberries Trek

Crackers

• Glutino's "Ritz" Style Crackers
• Glutino - Pretzels
• Ener-G - Pretzels

Canned juices

• Del Monte 100% Fruit Juices
• V8® 100% Juice

Non-perishable pasteurized milk

• NESTLé CARNATION Instant Nonfat Dry Milk

• Vances Dari-Free Non-Dairy Milk Alternative-Original

High energy foods

• NESTLé® CARNATION® INSTANT BREAKFAST®. in the powdered form except for the chocolate malt flavor (contains wheat flour and malted barley extracts).

• Sunbutter (Sun Gold Foods) Creamy, Natural Crunch and Organic varieties are GF

Vitamins

• Equate Brand 

• Equate Children's Multivitamin complete with Iron, Minerals and Calcium (chewable) confirmed gf. All Equate Brand vitamins sold at Walmart that begin with lot number 6 (indicating the year 2006) will clearly list the word "gluten" (not just wheat, barely, rye) if there is gluten in the product.
• Ensure liquid products are gluten free

Comfort/stress foods/candies

• Necco Wafers, Mary Jane's Peanut Butter Kisses.Sweethearts Conversation Hearts (Valentines Only), Canada Mints & Wintergreen Lozenges, Haviland Thin Mints and Candy Stix, Eagle Brand Choc. & Vanilla. Necco with Dairy are: Thin Mints:have milk, soy and eggs
• Nestle Candy Bars-Baby Ruth; Butterfinger; Chunky; Nestlé Milk Chocolate; Oh Henry!
• Nestle Candy Pieces-Nestlé Turtles; Sno-Caps; Butterfinger BB's; Goobers; Raisinets; Nestlé Treasures; Bit O Honey
• Nestle Sugar Candy- SPREE; Nips




Ideally none of us will need this emergency kit, but it never hurts to give thought to being prepared!

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LIFESTYLE
Where Everybody Knows Your Name: The joys of becoming a restaurant "regular"

By Abby Schwartz
NFCA Volunteer

The sign outside of the new Italian restaurant in Lansdale said Ristorante Toscano. Could this be the same place I used to frequent nearly a decade ago? I entered through the grocery side, which houses the restaurant's kitchen, and said hello to the chef behind the counter. His name was John and he was the chef and owner. He confirmed that this was the new location for an old favorite—home of what I consider the best meat sauce on the planet. I would definitely be back, I promised. As an afterthought, I asked if he would be able to accommodate my daughter's gluten-free dietary needs. I gave him a basic rundown of the diet, and to my surprise, he pointed to a grocery shelf behind me. Next to the bags of imported pasta sat the familiar packages of Tinkyada rice pasta. John's former location had been next to a health food store. He had become familiar with the gluten-free diet and carried a supply of rice pasta for customers who needed an alternative to wheat pasta. On my way out the door, he stopped me and handed me a container full of creamy mushroom risotto. "Here," he offered. "Give this to your daughter."

Thus was the beginning of a beautiful relationship. Three years later, we are regulars at Toscano, where my daughter has feasted on Caesar salad (no croutons), pasta with Alfredo sauce or John's famous meat sauce, chicken marsala, shrimp scampi, salmon and more. I frequently call on Saturday evenings to order takeout, and I speak directly with John, who answers the phone himself. The comfort of being able to walk into a restaurant, speak directly to the chef, and relax, knowing that he understands how to cook for my daughter, is priceless. That the food is excellent is just icing on the gluten-free cake.

For almost ten years, we have been living a gluten-free lifestyle and have witnessed a substantial increase in the public's awareness of celiac disease. Happily, this has resulted in a growing number of restaurants that either offer a gluten-free menu, or are willing to make accommodations for special dietary needs. For the most part, we can go out to eat and feel reasonably sure that we will be able to communicate our needs and trust the food that my daughter receives.

I must confess, though, that there are times when I am apprehensive about asking the wait staff too many questions or concerned that the chef is too busy or the kitchen too hectic to pay attention to our specific requests. Getting to know the owners of our favorite neighborhood restaurants has made life easier. Ristorante Toscano is one example. Another is Yantze, a gourmet Chinese restaurant within walking distance of our house. My husband and I had been regular takeout customers, picking up food every Friday night after tennis. One night while waiting for our order, I struck up a conversation with Paul, the owner. I was surprised to learn that some of their regular dishes were naturally gluten-free, including shrimp with seasonal vegetables and chicken with plum sauce. Much to my daughter's delight, we started including her on our takeout orders.

Several years later, we have expanded our menu repertoire. We learned from Paul and his wife, Ruby, that most of their fresh fish specials are gluten-free. We know to avoid brown sauce (usually made with soy sauce, which contains wheat). We also discovered that the crispy coating on their shrimp and chicken is often made not from wheat flour, but from crushed water chestnuts. Who would have guessed? When I call for takeout now, I usually ask for Paul or Ruby so I know that any special requests we make will be translated correctly to the kitchen staff, most of whom speak Chinese. We also love dining in, where we can ask about the daily specials and—just like with John at Toscano—relax in knowing that they understand enough about the gluten-free diet to steer us toward delicious selections our daughter can safely enjoy.

To enjoy a similar experience, I offer these suggestions:

• If there is a restaurant in your community with a menu that looks promising, stop by at an off-peak hour and ask to speak with the owner or chef. Introduce yourself and let him or her know that you have special dietary needs and are looking for a restaurant that can accommodate them. Ask if they would be willing to answer questions about how some of their menu items are prepared.
• When you first eat there, start with the foods you have confirmed are gluten-free. Let your server know that you are ordering a special way because of a food intolerance and that it is important to make sure that this is pointed out in the kitchen. Tip well. Remember: every time you raise awareness about the gluten-free diet, you are representing our celiac community and paving the way for the next celiac family who comes along.
• When you return, be sure to say hello to the owner or chef, to start establishing yourself as a regular. As you become a familiar face, you can ask more questions about the menu and food preparation, with the goal of expanding your choices. Many times, chefs are willing to make modifications. I have found they are even more willing to do so for someone they know, and when that person is a child—it's a slam-dunk.
• At a recent community event, I met the owner of Boston Style Pizza, a restaurant that has been in my town for several years. A few weeks ago, they introduced a gluten-free menu that includes pasta, pizza and other items. I made a point of introducing myself and thanking her for adding gluten-free items to her menu. Guess where we are going to eat next weekend?

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RESTAURANT RANTS & RAVES
No Time, No Worries: Gluten-Free Pre-packaged Foods

By Stefanie Kleinman
NFCA Volunteer & Awareness Coordinator

I don't know about you, but I am a huge American Idol fan. And I have found that watching my favorite show is much more enjoyable in a group then by myself. After all, I need to be able to discuss the performances, comment on how wrong the judges are and speculate on who will be left in the bottom three. My friends and I take turns hosting each week and a few weeks ago it was my turn. As I had to work late, I didn't have time to prepare a great gluten-free meal for us all to enjoy so on my way home, so I headed to my local grocery store to pick up a few things that could be prepared with limited effort. Keeping in mind that some of my guests had celiac and would not be able to eat the typical frozen food I would normally get for the occasion, I began to peruse the aisles and was surprised at the wealth of prepared items I found that were gluten-free.

For the first course, I wanted to go with veggies and dip. Fresh carrots, celery and cucumbers were of course just fine for those on a gluten-free diet. But I was unsure about the dips I would typically buy. I discovered that Marzetti's vegetable dips were for the most part OK (the southwestern ranch flavor contained malt, so stay away from that if you have celiac). Then I went looking for humus, as most are naturally gluten-free. My friends and I are big fans of the roasted red pepper flavor. As I continued looking at dips, I realized most Tostidos varieties, including ranch and chile con queso were gluten-free as well. However, I had to forgo these to grab my favorite, Helluva Good French Onion dip – also gluten-free! Rice crackers rounded out the first course nicely.

As I previously said, I had very little time for preparation. A main course that was gluten-free and required minimal cooking effort? Did such a thing exist? I wandered into the freezer section to see what I could find. Bell & Evans chicken nuggets were the first thing that caught my eye. I knew from my celiac friends that they were gluten-free and fantastic so I picked up a box. But chicken nuggets aren't enough for a full main course. As I looked for something to go with the nuggets, my friend called and told me she had just ordered an Everybody Eats gluten-free pizza that she would be bringing. It was delicious and had a wonderful crispy crust. So my main dish was set. www.everybodyeats-inc.com.

On to dessert! I found two great surprises in the ice cream aisle. The first was Giants' brand, Simply Enjoy Cheesecake Bites. They came in two flavors – regular and chocolate fudge and were gluten-free. The other was made by Klondike: it was their 100-calorie Slim-a-Bear bars. I couldn't believe that they were gluten-free. My celiac friends couldn't remember the last time they'd had a Klondike Bar. And they were delicious!

My meal complete, I headed home. American Idol was starting in half an hour and I had to get cooking. The best part of the meal: one half hour was all it took to prepare all these gluten-free foods so we could relax as we ate and watched my favorite show!

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AWARENESS PROJECTS
NFCA Conducting Philadelphia Hospital Experience Survey

The National Foundation of Celiac Awareness is conducting a survey to determine how hospitals in the Philadelphia area are meeting the needs of people with celiac disease and gluten intolerance. The survey is quick -only about five minutes to complete - and will offer us lots of information about hospitals' ability to meet the needs of those who cannot digest gluten. Please complete the survey for yourself, or if appropriate your child, spouse or other person. For the purpose of this survey, we are only exploring the care at hospitals that are located in Philadelphia.

The data collected will be utilized for programming to improve the diagnosis rate and care of celiacs in Philadelphia and across the country. Your help is very much appreciated.

Please click on this link to access the survey:
www.surveymonkey.com/s.aspx?sm=_2bFyrXVqiEvjEulcvK7QHug_3d_3d

If you have questions or would like more information, please contact:

Loretta Jay
Director of Project Development
National Foundation for Celiac Awareness
lorettajay@celiaccentral.org
203.254.0190

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AWARENESS ADVOCATES OF THE MONTH

By Nancy Ginter
NFCA Director of Operations

Emily Rubin: Registered Dietitian, Thomas Jefferson University Hospital & Celiac Advocate

"A friend in need is a friend indeed," as the age-old saying goes. Nothing could be more true of Emily Rubin. Whenever the celiac community needs a helping hand, sometimes at the drop of a hat, Emily is there to lend her assistance.


All of us at NFCA know this as Emily has become a fabulous volunteer at NFCA events, conferences and workshops. Some of you may have met her at the NFCA booth at last year's ADA Conference or at Celiac Awareness Night at the Philadelphia 76ers. When we need the advice of an expert in matters of nutrition and the gluten-free diet, we know that we can turn to Emily for advice. Some of you may have consulted with Emily, as well.

This help is even more appreciated because of the knowledge and patience that Emily brings to her work. Emily is a Registered Dietitian specializing in gastrointestinal and liver diseases. She has been part of the Thomas Jefferson University Division of Gastroenterology and Hepatology for almost 9 years.

While at Jefferson, she has added a specialty in celiac disease and the gluten-free diet to her medical repertoire. Emily has given numerous talks on celiac disease and has developed educational materials on the gluten-free diet for patients and health care professionals.

As a Registered Dietician, Emily also specializes in weight loss and weight management. She has a focus on high risk pregnancies and pre-natal nutrition, caring for those with poor weight gain or who have gestational diabetes. And, she is a star! Emily has appeared in the media on local news programs, including ABC, FOX 29, CBS, and CN8.

While the main focus of Emily's work at Jefferson is seeing patients, she also participates in studies that can further our understanding of celiac disease in its many facets. Emily is participating in celiac disease research studies at Jefferson, including a fertility study and a gluten blocker study.

Emily's interest in nutrition began in high school. Like so many young women, she was interested in losing weight and eating right. This interest continued during her college years at the University of Pittsburgh where she took a coordinated program majoring in nutrition with a minor in chemistry. Most people don't realize that the first two years of this program is, basically, pre-med studies.

Emily actually began her work with celiac disease shortly after college when she worked at the University of Pennsylvania Food Service Department counseling students with eating disorders. While there, she encountered students with celiac disease who needed help acclimating to the gluten-free diet.

The biggest challenge that Emily sees related to celiac disease is summed up in one word: compliance! Asymptomatic patents often don't see the need to maintain a gluten-free diet, failing to understand the damage that is being done in terms of long-term risks. Newly diagnosed patients often don't know what to do at all and can fail to be compliant as a result. Emily now sees 1-2 new celiac patients per week demonstrating that awareness is increasing in the celiac world. New patients seem most concerned about eating out.

Today, all of us can get a world of information on the Internet, including information about celiac disease and the gluten-free diet. Emily cautions that not all of the information on the web is 100% correct and advises consultation with a dietitian to get an individualized diet for the treatment of celiac disease. In other words, don't guess. Find out for sure. She recommends focusing on what you can eat and not on what you cannot eat.

Another area that concerns Emily is gluten in medication. She notes that brand name versions of a medication often do not have gluten while the generic version does. She cautions patients to ask lots of questions.

Asked about her wish for celiac disease, Emily cited three: a cure, more awareness, and the availability of more gluten-free food. One prime example is that there is not always gluten-free food available for in-patient meals at hospitals, even when it is available in the cafeteria. Finally, Emily is eager for the day when food products include gluten in their labeling.

Emily notes that the very best thing about celiac disease is that it is 100% controlled by diet. Maintain a gluten-free diet and you won't have symptoms. Compliance is key!

NFCA and Emily Rubin have been working together since 2003. Emily met Alice Bast at the Greater Philadelphia Area Celiac Support Group when NFCA was founded. She even helped pick the NFCA logo! She has watched the NFCA website emerge and has cheered NFCA on as the organization has grown over the years. And, she sees much more awareness of celiac disease as a result of such things as NFCA's Public Service Announcements and Gluten-Free Cooking Sprees. She notes that there are more doctors diagnosing celiac disease now and referring these patients to a doctor specializing in gastroenterology.

NFCA thanks Emily for the outstanding work she does every day on her job as she works with celiac patients. We also thank her for her superb "after hours" work as a volunteer for NFCA.


A friend indeed!

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Celiac In The News

World Observes First Autism Awareness Day
On April 2, the United Nations and Autism Syndrome Disorder organizations around the world observed the first World Autism Awareness Day. A gluten-free diet, which is required of those with celiac, has proven an effective treatment for Autism.

Epicurious' Ultimate Gluten-Free Guide
The editors from Epicurious.com provide gluten-free baking tips from their new online guide.

Going Gluten-Free May Help Your Heart
A new study originating in Sweden shows that rheumatoid arthritis patients who adhere to a gluten-free and vegan diet could reduce their risk of heart attack or stroke.

Natural Products Expo West Draws Thousands
One of the biggest trends at Natural Products Expo West 2008 was the emergence of gluten-free foods.

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Hot Products

Quantas Airlines
In what will hopefully become a trend, Australia based company Quantas Airlines offers gluten-free meal options in flight. These meals do not contain wheat, rye, barley, milk, milk products or nuts which is great news for celiacs with other food sensitivities! They do ask that you put in your gluten-free meal request at least 24 hours in advance, but they've made it as easy as possible. You can manage your meals online or call one of their helpful representatives toll free at 1.800.227.4500. Visit their website for more information or to book your trip!
www.quantas.com.au

Stonyfield Yogurt
You may know Stonyfield as an organic, earth-friendly yogurt company- but did you know that many of their products are also certified gluten-free? In fact there are fewer products that contain gluten than the gluten-free varieties. Products to avoid are: YoBaby Plus Fruit and Cereal, YoKids Squeezers, Oikos Greek Yogurt and frozen yogurt. Their webpage includes information about their farming practices, the health benefits of organic yogurt and even recipes using their products! You can also locate a grocery retailer with their products near you.
www.stonyfieldfarm.com

Colonial Kitchen Coffee
Colonial Kitchen Coffee is a small, family-run gourmet coffee company specializing in exotic flavors. Their wide range of coffee bean varieties include decaffeinated, shade grown, organic, dark roasts and special blends and are acquired from all over the globe. They believe there isn't enough time in the day to waste on a bad cup of coffee, and we couldn't agree more! Purchase a bag for yourself and see what all the fuss is about. Available online at the Gourmet Food Mall.

Colonial Kitchen Coffee will donate 5% of the price of each order or gift
certificate purchase to NFCA for the National Awareness Campaign so be sure
to add NFCA to the messages block of your order.
ckcoffee.gourmetfoodmall.com

SpecialTees
We have mentioned SpecialTees in this section before, but this Illinois based company has been causing such a big stir at NFCA's Gluten-Free Cooking Sprees and awareness events across the country we just had to mention them again! There are currently four gluten-free designs available online on t-shirts, tote bags and lunch boxes but this company can also accommodate large specialty orders for your support group or event. Products we can not rave about enough include the new "Get Tested" design which provides an impactful and attractive visual to the fact that one in every 133 Americans has celiac disease and the adorable "Got Gluten-Free?" lunchbox. Plus, for every celiac product purchased, SpecialTees donates 10% to the NFCA!
shop.ourspecialtees.com

Bread of Life
Bread of Life Bakery recently introduced their newest baked goods from a dedicated gluten-free facility. Each of these hand crafted delights taste just like they were homemade- if your homemade muffins are wonderfully moist and fluffy. We've also been enjoying the Pure Bread, toasted for optimal flavor. Orders can be placed on their gluten-free website and should be on your doorstep in no time!
www.gflife.com

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Celiac Fun Fact

The Westchester Celiac Sprue Support Group has created a traveling bears program, where families can sign up to have a stuffed bear sent to "visit" for a few days. As the website explains, these bears have celiac disease and need to visit children that can feed them gluten-free. It's a fun and exciting way to introduce children to GF eating. They also feature a memory book and travel log on their website so kids can see where else the bear has been and document their visit too! A small fee is involved for shipping and the informational material, but they are so cute, it's worth it! Check out www.westchesterceliacs.org

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