NOTE FROM ALICE
NFCA Executive Director

I know it's August and the time of year where the leaves turn is fast approaching. Don't let the end of summer get you down; we're looking forward to a fall full of wonderful events! September will be a busy month for NFCA as we host our Gluten Free Cooking Spree in Boston, partner with Macy's for "Shop for a Cause" and celebrate our Fifth Anniversary in Philadelphia with our annual "Appetite for Awareness" fundraiser.

Boston Spree...
Come join the fun and sample fantastic food on September 13, 2008 at the Boston Back Bay Events Center. Watch top chefs and doctors compete to make the best gluten-free meal. The best part is that you'll get to eat all of the food! If that isn't enough to entice you to attend, our very own Spokeswoman CNN Newsroom Anchor Heidi Collins will WOW you with her lighthearted humor. This fun and educational event is not to be missed! And a very special thanks to our Boston Steering Committee for helping to make this the best Spree yet!

Philadelphia's Appetite for Awareness...
Appetite for Awareness on September 24, 2008, will be a gluten-free extravaganza. Hosted in the Wachovia Center in Philadelphia, the event will feature the gluten-free cooking prowess of chefs from thirty-five of Philadelphia's finest restaurants partnered with 35 of Philly's Top Doctors. This year, we are honoring Philadelphia Magazine President David Lipson. By showing the world that "food is our cure!" We hope to raise both awareness and funding for celiac disease. This not-to-be-missed event will also feature music, wine, gluten-free beer, an auction, a raffle and much more! Join us for our VIP reception (Fire and ICE) and/or the "main event" We hope to see you there.

Shop for a Cause:
NFCA's "Shop for Cause," in conjunction with Macy's, will held be on September 20th this year. It works as follows: you simply buy a $5 coupon from NFCA that qualifies you for a 20% discount on most items when you shop at any Macy's on September 20th and also enters you into a drawing contest for a Macy's shopping spree. Support NFCA and "Shop for a Cause"; we all know it's never too early to start stocking up on those holiday presents!

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BEYOND RICE CAKES
Gluten-Free Food Labeling: The Whole World is Watching & Listening

By Vanessa Maltin
NFCA Director of Programming & Communications

Diagnosis of celiac disease is increasing at a rapid pace. According to new research presented at Digestive Disease Week 2008, there have been about 50,000 new celiac cases recorded in the United States in the four years since the NIH Consensus Conference on Celiac Disease.

Overall, 1 in 133 Americans—about 3 million people—have celiac disease, meaning that gluten-free diets are no longer just a trend but a lifestyle adopted by millions of Americans to treat a medical condition.

As most of you already know, the only treatment is a 100% gluten-free diet. For those of us with celiac disease, the gluten-free diet can prevent the onset of cancer, osteoporosis, pregnancy complications and other autoimmune diseases. A simple change in diet can save our lives!

Additionally, Autism Spectrum Disorders affect roughly 1 in 150 children in the United States. A gluten-free casein-free diet has led to dramatic improvement in cognitive abilities amongst some autistic children. And, people with other diseases such as multiple sclerosis and lupus have seen improvement in their symptoms by eliminating wheat, rye and barley from their diets.

What does this mean? More patients being diagnosed translates into greater demand for gluten-free food. In fact, sales from gluten-free products topped $1.3 billion in 2007 – a 20% increase over previous years. Sales are expected to reach $1.7 billion by 2010.

Mainstream companies such as General Mills, Anheuser Busch, Giant, Stop & Shop, and event Wal-Mart are expanding into gluten-free markets. Today there are roughly 1,000 gluten-free products on Wal-Mart store shelves.

To highlight the growth even further, in the 52 weeks ending on February 12, 2008, there were 726 NEW UPC-coded packages with gluten-free claims, compared with only 442 during the same time period in 2005. The total number of gluten-free UPC codes was 3,209 in 2008, up from 1,709 in 2005.

However, with growth in industry production, comes the need for regulations to ensure that everyone with celiac disease is safe when they purchase food that is labeled gluten-free. The good news is that the entire world is listening and taking action to ensure patient safety.

World Health Organization Rulings-1st in 25 Years
On July 1, 2008, the Codex Alimentarius Commission, a joint body of the World Health Organization, set a new benchmark for gluten-free, dictating that food labeled as gluten-free may not contain more than 20 milligrams per kilogram (20 parts per million) of wheat, rye, barley or oats.

Former guidelines passed in 1983 stated 500 milligrams per kilogram, but new advancements in technology for testing food products allowed the dramatic shift to 20 milligrams per kilogram.

The ruling will serve as a global reference for consumers, manufacturers, food processors, national food control agencies and international food traders. Although the standard is non-binding, it will be used and enforced by the 176 member countries and the European Union as they establish globally accepted food safety policies. Consumers with celiac disease will be protected by the standards as countries work the new rule into their national legislation.

How is the United States Going to Adopt the WHO Guidelines?
Before we get to what might happen in the United States, lets take a look at the history. The Food Allergy Labeling & Consumer Protection Act of 2004 (FALCPA) required labeling of the eight most common food allergens including milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans. All eight must be listed by their common name on the labels of packaged foods. This was a monumental event for everyone in the USA with food allergies and a huge help to people with celiac disease since at least wheat was included on the list. However, the absence of "gluten" on the list has still left celiac patients having to do extensive research to determine if packaged foods are indeed safe.

Although gluten was not included in FALCPA, a statute within the law directed the Secretary of Health and Human Service to propose and then make a final rule that defines and permits use of the term "gluten- free" for voluntary use on packaged foods.

To comply with the statute and follow recent acts by the WHO, the FDA is soon expected to define gluten- free for voluntary use in the labeling of foods to mean:

Food bearing a "gluten-free" claim in its labeling does not contain any one of the following:

• An ingredient that is a prohibited grain (All species of wheat, rye barley and any crossbred hybrids).
• An ingredient that is derived from a prohibited grain and that has not been processed to remove gluten.
• An ingredient that is derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.
• 20 ppm or more gluten.

**It is important to note that this is still only a proposal. To date, the FDA has not approved a standard.

Why 20ppm??
There has been great debate over what the standard for gluten-free should be. The 20ppm level is based on currently available analytic methods. Data from peer-reviewed scientific literature demonstrates that current analytic technology can reliably and consistently detect gluten in wheat, rye, and barley at levels of 20 ppm in a variety of food structures.

Why are Oats Excluded from the FDA Proposal?
Oats have caused a huge controversy for the celiac community. Oats in their natural form do not contain the gluten protein. However, most mills that produce and store oats also manufacture wheat, making the chances of cross contamination inevitable. In addition, current research shows that approximately 1%- 5% of celiac patients react to oats in their pure form. Although the cause for this reaction is unknown, some literature suggests that a protein in oats can trigger a similar response to gluten. However, for the rest of us, oats in their natural form that are produced in a gluten-free facility are safe and can be enjoyed!

Bob's Red Mill, for example, has gone to great lengths to ensure that their Whole Grain Rolled Oats are prepared and kept safe from contamination. Their oats are grown, transported and processed in entirely gluten-free environments and tested a number of different ways for gluten. With this level of care given to avoiding gluten contamination, most people with celiac disease should be able to safely eat these oats. The back label of the product explains how the oats are prepared and protected from contamination. The folks at Bob's Red Mill even took the time to explain on their label that some celiacs may not be able to tolerate them.

The FDA is not expected to include oats as a prohibited grain for several reasons:

• Lack of consensus amongst nutrition experts on exclusion of oats from the diet for celiac patients.
• Research suggests that most celiac patients can tolerate oats that are manufactured in a gluten-free environment.
• Oats are good! They add texture, taste, fiber and nutrients to meals.
• Adding a gluten-free label to SAFE oats will help consumers identify which brands are acceptable to purchase.
• Potential incentive for manufacturers to produce gluten-free oats.

Enforcement of Gluten-Free Standard:
Although the FDA has not actually passed a standard yet, they have proposed a few ways to enforce the regulations once they go into effect. To enforce the new rules, the FDA has proposed conducting label reviews, on-site inspections of food manufacturers and analysis of food samples.

Benefits of the Regulations:
Once the regulations are enforced, people with celiac disease and those who maintain a gluten-free diet for other health conditions will be able to rest assured that products labeled "gluten-free" are in fact safe and held to a clear standard that is enforced by the FDA. Manufacturers will have a clear definition of the term "gluten-free" and be able to eliminate any confusion on how to label their products.

The best part in my opinion is that the United States is catching up! U.S. food producers will be on equal playing field with manufactures around the world. There will be no more confusion about what is considered gluten-free in the U.S. compared with other countries.

NFCA Partners with Bob's Red Mill for Gluten-Free Educational Webinar
To showcase how the world is responding to the growth and need for regulations, the National Foundation for Celiac Awareness partnered with Bob's Red Mill on a fabulous webinar project. On August 5th, we hosted the webinar to educate lifestyle and news media about celiac disease, the gluten-free diet and the future of food labeling laws both domestically and internationally.

The panelists for the event included Dr. Aline Charabaty of Georgetown University Medical Center, Chef Edgar Steele of Cafe Atlantico, Matt Cox from Bob's Red Mill, and yours truly! I spoke about the recent gluten-free labeling standards passed by Codex, a joint body of the WHO. I also spoke about how the U.S. FDA is expected to handle gluten-free labeling in the future. The panel was moderated by NFCA Executive Director Alice Bast.

The webinar was a HUGE success and you can watch the entire thing by from the Bob's Red Mill Website. And, below are the photos from my trip to the Bob's Red Mill facility, which is located right outside of Portland, Oregon.

I've always known that Bob's Red Mill is a top-notch company, but after visiting the mill, I'm even more convinced that they are the cream of the crop! They truly take the business of providing gluten-free food seriously and it is 100% evident as you tour their facility.

Watch the entire webinar at the following web address: www.bobsredmill.com/GF_Webinar

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Study Identifies Celiac Disease Receptor

By Vanessa Maltin
NFCA Director of Programming & Communications

A study published in the July 2008 issue of the journal Gastroenterology finds and identifies key gluten receptors in the small intestine that opens the gateway through which gluten enters the body and triggers an immune response in celiac patients.

The study was conducted by researchers at the University of Maryland School of Medicine's Center for Celiac Research and led by Dr. Alessio Fasano, professor of Pediatrics, Medicine and Physiology for the center.

According to the researchers, the study answers a "fundamental question relating to the cause of celiac disease and , possibly other autoimmune disorders such as Type 1 diabetes and multiple sclerosis."

Dr. Fasano says that the identified receptor--known as CXCR3--is "critical to the early stages of the faulty immune response" and notes that its discovery could help physicians treat celiac disease more effectively.

According to the study, gliadin--the part of gluten that causes a problem for patients with celiac disease--binds to the CXCR3 receptor. The interaction between the two (gliadin and CXCR3) leads to the release of a protein called zonulin. This protein "opens the intestinal barrier to make it more permeable."

For healthy patients the reaction is temporary and non-harmful, but for people with celiac disease the long-term damage can be detrimental.

Dr. Fasano says the same process may occur in patients with multiple sclerosis and type 1 diabetes. "For the first time, we have evidence of how the foreign antigen gains access to the body, causing the autoimmune response.

He notes that additional research is necessary, but adds that the findings could help prevent the immune response amongst patients with celiac and other diseases in the future.

In an article published in the Baltimore Sun, Dr. Peter Green, the director of the Celiac Disease Center at Columbia University and a spokesman for the American Gastroenterological Association commented on the study, saying it is "extensive and well-designed," but notes that it remains "unclear how this research fits into scientists' understanding of all the mechanisms of damage in celiac disease, because it involves various pathways."

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Chick Chick: How Chicken can Enhance Your Meal

By Chef Edgar Steele
NFCA Chef Spokesman

"It tastes like chicken," is a phrase heard so many times. Commercially produced chicken often carries a somewhat neutral flavor, and for this reason leads it to be compared to many other foods that are mild.

Because of its relatively low cost and versatility in the kitchen, chicken is one of the most utilized meats in the world. Almost every part of the chicken can be used for food, and each part can be cooked in many different ways using a variety of cooking techniques. In partnership with the booming sales of chicken meat, the eggs of chicken are also a vastly integral part of the world's economy. The eggs widely range in color from the typical whites and browns to shades of blue, purple and green, depending on the hen who laid them.

Partly due to its mild taste and availability, there are hundreds of thousands of traditional preparations for chicken. Past these classics, the sky is the limit when it comes to cooking with chickens. The flavor, however, intensifies in complexity when the commercially marketed chickens are pushed aside and we focus on "free range" or organic chickens.

A free range chicken is allowed to roam freely without tight boundaries, unlike a commercially raised chicken which has very little room to itself. This lack of space given to the chick results in heightened stress and lowered health and in turn a lower quality and bland tasting meat. Organic chickens are desirable because of the careful restrictions provided to the chickens from the farmers. Purely organic chickens are not subject to antibiotics or hormones, and no pesticides or herbicides will be found in the food they eat or the soil they live upon. These differences between mass produced and free range organic chickens play a vital part in the meat we eat. When comparing the two, the free range organic meat will taste much more distinctive and flavorful, and contain more nutrients and be lower in fat due to the lifestyle differences.

The preparations for chicken meat are virtually endless and therefore perfect for many diets and restrictions. A whole roasted chicken is one of the most delicious and simple preparations, and the cooking continues past this roast with chicken broth, chicken salad and chicken pate. After roasting a whole chicken and carving the meat for eating, the remaining bones can be submerged in water with vegetables, spices, herbs and allowed to simmer for a few hours resulting in a rich and flavorful liquid which can then be used to prepare soups or sauces for the roast. The remaining meat of the roast can be picked apart and used to prepare salads, dumplings or croquettes. The liver of chicken is sometimes discarded, but can be used to prepare delicious pates and spreads. The key to a great pate is gentle cooking of the liver. Liver meat is very delicate and can easily become grainy when cooked too long or over too high of heat. In any case, it is important to strain the pate through a fine strainer or cheesecloth before it sets and becomes firm.

When preparing a broth or stock it is most common to use bones that are raw, although roasted bones may be used the same as explained above. To make a basic flavorful stock, place the bones in a large pot with vegetables such as celery, onions, carrots and fennel. While these will make a great stock, any vegetables may be used in various ratios depending on personal preference. The addition of herbs can give the stock a depth of flavor; commonly used herbs are thyme, bay leaf, rosemary, parsley, cilantro and tarragon.

Traditional examples of spices are black pepper, allspice, coriander, cardamom and juniper berries. Unlike a beef or veal stock which are often cooked for twenty four hours or more, chicken stock is usually cooked for no longer than 8 hours. The stock is best cooked over a low to medium low heat, as rapid simmering can cause a stock which is fatty and cloudy in color due to the emulsion of fat with the liquid during this process. Instead, a gentle simmer is what we are looking for to end up with a beautifully clear and clean tasting liquid. While heating, it is best to occasionally skim the fat off of the surface of the stock. As it heats, the bones and any meat will give off fat which will rise to the surface of the stock as it cooks. As a side note, it is helpful to place the pan off center of the flame, so that the flame is not directly in the middle of the pot. This will cause any fat which rises to the surface of the pot to collect undisturbed on one side of the pot making it easier to remove.

Once the stock is finished cooking, strain it through a cheesecloth lined colander into a container and place it into a cooler, undisturbed. Once it has completely cooled, all of the fat which has risen to the surface will be solidified and much easier to remove than in its liquid state.

No matter where you are or what you decide to do with your chicken, it is important, most important, to remember that a great final product can be achieved only with a great ingredient. The best chicken soup in the world is not made possible by using the twelve billionth best chicken. Mass produced chickens make up the majority of the population, but seeking out and paying the difference for the free range organic bird can make the difference between satisfying and outstanding.

Rice with chicken (Arroz con pollo)

• 2 1/2 cups rice, preferably short grain
• 3 cups chicken stock
• 1 whole chicken
• 1 small red pepper, diced
• 1 small onion, diced
• 3 garlic, minced
• 1/2 tsp. dried orégano
• 1/2 cup chorizo, diced
• 1/4 cup ham of your choice, diced
• green olives (optional)
• 1 tbsp. tomato paste
• 1 bay leaf
• Saffron

1. Break the chicken into breasts, thighs, drumsticks and wings or buy each part individually. Season all of the pieces with salt and pepper. Heat enough vegetable oil in a saucepot to coat the bottom of the pan. Sear the chicken parts on all sides (making sure oil is hot before searing it) until golden brown. When finished, take them out and put them on a paper towel to absorb the excess oil.
2. In the same pot where chicken was seared, add the tomato paste and a pinch of saffron, keep stirring it for 5 minutes then add the diced onions and the red peppers. When they're half way cooked add the chorizo, ham, olives, oregano and garlic.
3. Place the seared chickens back in the pot and add the 3 cups of rice and salt. Stir everything together and add the 3 1/2 cups of chicken stock and the bay leaf. Taste the liquid and adjust the seasoning. Bring the liquid to a boil over high heat until the liquid has evaporated almost completely and lower heat to low. Cover and stir every 10 minutes. After 30 minutes the rice should be finished cooking and the chicken will be cooked.

Stuffed Chicken

• 3 Chicken Breasts
• 4 slices Prosciutto
• Fresh Mozzarella or Fontina cheese
• Gluten free pesto sauce
• Fresh basil leaves
• Sundried tomatoes, chopped
• 2 cups gluten free bread crumbs
• 1 cup Pecans
• 1 tsp dried thyme
• 1 tsp dried cumin
• 1 cup gluten free all purpose flour
• 1 beaten egg

1. Slice each chicken breast in 2 long pieces then place between two sheets of plastic wrap and pound until thin (about 1/8 thick).
2. Place 1 slice of prosciutto, cheese, pesto sauce, sundried tomatoes and basil leaves (each ingredient can be added in the quantity desired) on top of the chicken breast. Roll up each piece of chicken into a tight log making sure to roll it down the length of the slice, not across the width. Fasten each roll with twine. Season the chicken with salt and pepper.
3. Place the pecans, thyme, cumin and salt in a food processor. Combine the mixture with the bread crumbs. First coat the chicken with flour, then coat it with the beaten egg and bread crumbs until completely covered.
4. Fry the breaded chicken in 350°F vegetable oil until golden and then remove the twine. Place the chicken roll in an oven set at 350°F for 8 to 10 minutes or until the internal temperature is 165°F. If you prefer not to fry the chicken, you may sear it in a hot sauté pan with a littler oil and finish it in the oven as directed above.
5. Remove the cooked chicken from the oven and slice it into pieces. Serve it with any accompaniment you choose.

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Celiac Kids: A Nation of Organizations

By Paul Cheh, NFCA Intern

Being diagnosed with celiac disease can be a huge relief to people, especially since it usually equates to less of those upset stomachs and frequent visits to the bathroom. But for many people, particularly children and young adults, the change to a gluten-free diet can be difficult to cope with.

From having to avoid a range of foods to watching friends indulge on your favorite gluten-filled meals, managing celiac disease at a young age can be taxing and unforgiving. Fortunately, there are tons of resources and support groups available to both kids and parents of celiacs!

Raising Our Celiac Kids (R.O.C.K.) support group, which was founded by Danna Korn in 1991, is another well-established support resource catered to young children and parents of celiac disease. The group has local chapters in about 40 different states and gives young celiacs the opportunity to meet up with fellow celiac patients at their signature "ROCK parties." At these "ROCK parties" kids enjoy gluten-free food and play, while parents have the opportunity to exchange new product or recipe information, voice questions and concerns, invite speakers like gastroenterologists or psychologist or entertainers like clowns (for the children... and parents!), and address anything that they feel is relevant. Along with sharing time with fellow celiac families, "ROCK parties" and Cel-Kids get-togethers are great ways for parents and children to discuss, plan, and eventually take action on issues that are important to them.

Along with these great support groups available to young celiacs and their parents are a variety of resources catered to young adults and teenagers. Sites like www.celiacteens.com and www.teensagainstgluten.org are just two of the many resources that accommodate specifically to this growing demographic. From these resources teenagers can access health and dietary information about celiac and the gluten-free diet, follow celiac blogs, join live chats with fellow celiac teens, get yummy gluten-free recipes, and much more! Also, there are various groups already established on social networking sites like Facebook and Myspace that let celiacs throughout the world interact with each other.

As if these amazing organizations and support groups were not enough, the National Foundation for Celiac Awareness is proud to announce the installation of our new "Kid's Corner" coming soon to the NFCA website.

The new online resource will be split into three different sections:

1. Kids Corner (for children ages 3-12 years)
2. Gluten-Free Teens (13-17 years)
3. College Years and Beyond (18+ years).

The Corner will have a huge array of great resources for children of all ages. For the Kids Corner children can get information on things like easy school lunch ideas, play fun celiac games/puzzles and can even design their very own celiac "Kids Cards!"

For Gluten-Free Teens teenagers will have access to tips on navigating school lunch lines and food, can post personal stories in our "Confessional Corner," and can get advice from other celiacs about the gluten-free diet during the teen years.

And, in our College Years and Beyond section, young adults can obtain useful gluten-free college dorm room recipes, tips on dealing with college life (ex. dorm life, parties, eating out, etc.), and information on navigating through college dining halls.

So, for all the kids out there, if you are a newly diagnosed celiac or are just finding it difficult to cope with the gluten-free diet and lifestyle: have no fear! There are tons of great support groups and resources out there waiting for you!

Related Links

• R.O.C.K.
• Celiac Teens
• Teens Against Gluten

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Finding Everything Gluten-Free

By Christina Gentile
NFCA Volunteer

Today, finding restaurants, hotels, and shops that offer gluten-free food has become amazingly easy. You might be thinking this a trick or a hoax, but believe me it is not! And the best part is that it only requires a few simple clicks of the mouse on one well-organized website. The website is a community-driven guide that was founded by Cynthia Schuck Paim to help gluten-free individuals and others living with food allergies find places that offer menus to fit each person's dietary needs.

The website can be found at the following link: www.specialgourmets.com. It is simple to use and instructions are given on how to operate the website. If additional help is needed, there is a tutorial located at the bottom of the home page that instructs you how to search, find restaurants and eateries, write re- views, or add new locations to the guide.

Basically, the way the site operates is that you create an account so that you can login and join the community of users to offer others valuable information. When you go to the site, you can check off which diet you are following and use the map to find and locate a place of interest. Or if you know the location, you can search it in the box provided. In addition, you can subscribe to e-mail alerts about new places that are suitable for your diet and about new reviews that are written about different establishments.

What makes this site unique and extraordinary is that it is community-driven. This means that the site is monitored, used and reviewed by individuals who use this site for his or her dietary needs. So if you are in need of a great gluten-free restaurant, you will know ahead of time that any place you find has been suggested or reviewed by other gluten-free individuals. In addition, users are able to rate, review, and update information on establishments to inform other special gourmet website users. If you know of any places that offer special dietary menus, you can make a suggestion and write a review to inform the community. In addition to being able to find great food and accommodations, the guide offers resources for people to ensure people's health and safety when they dine out.

Tips are given on what one should do when eating out to avoid cross-contamination and to ensure that the meal meets one's dietary criteria. There are also pdf files available in several different languages that discuss hidden sources of common food allergies. One of my favorite resources supplied by the website is the chef cards. These are credit card sized cards that can be given to a chef that indicates what you are allergic to and the need for extra caution while preparing the food. There is also an area where you can personalize the card to indicate what ingredients may contain the item you cannot eat. There are also cards prepared for other allergies such as milk, eggs, soy, wheat, shellfish, peanuts, and tree nuts. I think this is a great idea for everyone to carry around because miscommunication at a restaurant is inevitable, and this will at least help explain to the chef the importance of making one's food extra carefully and cautiously.

I definitely recommend for anyone with food allergies to create an account and check out www.specialgourmets.com! So join the community and take part in helping other people by contributing any information you can to the website to help the guide grow! It is worth the time, so next time you are surfing the Internet, make sure you take a look at this new website. Who knows, you might just find the tastiest gluten-free restaurant in your neighborhood that you never knew about!

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Celiac Awareness Day at the Washington Nationals

Join NFCA for Celiac Awareness Night at Nationals Park on Saturday, August 16th. The Washington Nationals will face off against the Colorado Rockies at 7:10PM and a percentage of all ticket sales purchased through this website will be donated to NFCA. Enjoy gluten-free food and beer at the park and catch our new PSA on the jumbotron!

There will be plenty of gluten-free food at the park including: soft pretzels, fish tacos, hot dogs, hamburgers, ice cream, Redbridge beer and more!

To purchase tickets, visit: www.nationals.com/nfca

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NFCA 5th Anniversary Celebration

We are celebrating and want you to join the fun! Appetite for Awareness 2008 promises to be a landmark event, another Philadelphia “first” and a one-of-a-kind experience.  

On Wednesday, September 24, 2008, the National Foundation for Celiac Awareness will celebrate its 5th anniversary at the Wachovia Center in Philadelphia. The event will further the NFCA’s mission of raising awareness and funding for celiac disease by featuring chefs from 35 of Philadelphia’s highly acclaimed restaurants demonstrating their gluten-free cooking capabilities and competing for gluten-free dish of the year in an Iron Chef-like competition.

There will be music, gluten-free beer, wine, an auction with fabulous prizes and a VIP “meet and greet” with a special twist. In other words, it will be an all around good time.  All participating restaurants will also be developing permanent gluten-free menus.  

NFCA is honoring Philadelphia Magazine and David Lipson, president.  Philadelphia Magazine has played a significant and responsible role in two worlds that affect everyone with celiac disease – healthcare and food!  Each year, Philadelphia waits for the Top Docs issue and every month we look for the restaurant guide and news of the latest hot spots for foodies. Getting out the word is a Philadelphia Magazine specialty. We are proud to partner with them as we tell the world about celiac disease. By the way, 35 Top Docs representing Philadelphia area hospitals will be involved as members of the cooking teams in the gluten-free challenge!

The event also will feature music, wine, gluten-free beer, an auction, raffle, and an all around great time. All of this is thanks to the generous donation of the Wachovia Center by Ed Snider, member of the NFCA Board of Directors.

In conjunction with the 5th anniversary celebration, NFCA intends to sustain the involvement of the 35 restaurants by working with each to develop an alternative gluten-free menu and have their kitchens certified by NFCA’s gluten-free kitchen protocol training program (GREAT), thereby establishing a Philadelphia Gluten-Free Neighborhood.

The event and sustained participation of Philadelphia’s most dynamic and cutting edge chefs is intended to establish Philadelphia as the leading gluten-free and celiac-friendly city in the United States.  

Don’t forget to register at appetite4awarenss.com. We look forward to seeing you at the party!   

For more information, please contact:
Nancy Ginter, NFCA
215-325-1306 ext. 101
ginter@CeliacCentral.org

To register, please visit:

http://appetiteforawareness.eventbrite.com/

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AWARENESS ADVOCATES OF THE MONTH: Michael Perlman

By Stefanie Kleinman
NFCA Volunteer Coordinator

Michael Perlman is not your average 16 year old. Sure, he swims and he has a job. But in his spare time, he cooks, experimenting with gluten-free recipes so his sister, who has celiac disease, could have something delicious to eat. And he has compiled these recipes into a book, Cookies for Breakfast: A Teen's Not so Bad Guide to Wheat and Gluten-Free Baking, and is donating a portion of the proceeds to NFCA. How many teens do you know that do that?

Michael's story is anything but typical. When he was 8 1/2, his sister Jordan, who is 3 years older, was first diagnosed with Type 1 diabetes and then later with celiac disease. This diagnosis had little effect on Michael's life except that the glutinous goodies he enjoyed were no longer as readily available in his house. Instead, there were gluten-free replacements that Michael found to be not nearly as tasty. Michael's mother, Leslie, who had long baked wedding cakes as a hobby, turned her attention to experimenting with alternative flours in an effort to bake something gluten-free and delicious. Although Jordan had little culinary inclinations, Michael was eager to help.

The turning point for Michael came when he was 12. He spent the summer interning at Galileo restaurant in Washington DC. While working there, he learned the art of baking, as he was tasked with making the cookies that were delivered with the bill. At that point, his desire to create yummy gluten-free goodies that his whole family could enjoy took over.

Michael and Leslie began working on their gluten-free baking in earnest. By Michael's own admission, many of these early attempts wound up in the trash. But when something really worked, they were quick to write it down. Eventually, they had developed dozens of recipes that were easy to make and tasted pretty good as well. In fact, the cake recipe is so good that Michael and his mother made a cake for a friend's birthday cele- bration, did not tell anyone in attendance it was gluten-free until the end of the party, and no one knew the difference!

Soon the time came for Jordan to leave for college and the Perlman's no longer had to accommodate her diet. But Michael couldn't let all his hard work go to waste. So he sat down and spent a few months putting his book together. He figured that they could take their years of experimenting with gluten-free recipes and do some good with it. His family decided to self-publish the book and got it printed.

Michael says that there are two goals for the book. The first is to give people with celiac great alternative recipes, of which there are many in the book. Michael's favorites are the peanut butter cookies and the birthday/wedding cake. The second goal is to raise awareness of celiac disease and diabetes. Every time Michael gets written up in any publication (The Washington Post ran an article on June 25 that was picked up by other papers nationally), more people learn about celiac disease. Anytime anyone picks up his book, they learn about celiac disease. As Michael himself said, any little bit of publicity helps.

But Michael is not only using the book to raise awareness of celiac disease. He is also donating a portion of the profits to NFCA! In fact, when you purchase his book and mention NFCA, all profits from that book are donated to us. You can purchase the book at www.cookiesforbreakfastcookbook.com. Please enter NFCA on your order or in the memo section of your check.

This is not the end of Michael's story by any means. Since the book was printed, he has developed several new recipes. He has not decided whether he will write a second book or he if he will start a gluten-free `recipe blog. But either way, he intends to continue to raise awareness and strive to help those with celiac disease. As I said, Michael Perlman is not your average sixteen year old.

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Celiac Rock Stars in Action!

This month, instead of showcasing all the celiac rock stars in action across the country, NFCA is encouraging all you celiac rock stars out there to take action! NFCA is sponsoring a fundraising challenge! It doesn't matter how you do it - you can hold a gluten-free bake sale, a car wash, put together a packet of your favorite gluten-free recipes and sell them, organize a dance marathon, have a softball tournament and charge an entry fee, collect money at your support group meeting, etc. If 100 people raise at least $100, NFCA will raise more than $10,000! The person that comes up with the most creative fundraiser and the person who raises the most money will both be featured in a future NFCA newsletter as the Advocate of Awareness for the month and will receive a yummy gluten-free prize!

But wait! There's one more piece of this challenge! If you want to help but don't want to do anything more difficult then sit in front of your computer, the NFCA has the fundraiser for you! Kudzu.com is a new review website that is sponsoring an NFCA fundraiser. For every review that someone associated with NFCA writes, we earn 75¢! You can review restaurants, stores, almost any business you go to on a regular basis, excluding national chains. We can write as many reviews as possible until we reach $10,000. And the reviews only have to be a sentence or two. If you are interested in getting involved with this aspect of the fundraising challenge, please let me know so we can send you the information to get started. And the volunteer who raises the most money for us on Kudzu will also get a yummy gluten-free prize!

So let's get started! Please email volunteer@celiaccentral.org and let us know what your great fundraising idea is! If you need some ideas or have questions, please don't hesitate to get in touch with us.

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Boston Gluten-Free Cooking Spree

Watch top chefs and doctors compete to make the best gluten-free meals!!

• 10 of Boston's Top Chefs
• 10 doctors from various Boston hospitals
• 10 medical support staff (nurses, physician assistants, pharmacists & dietitians)

*VIP Tickets include VIP goodie bag, an autographed copy of Beyond Rice Cakes and a $50 tax deduction.

The National Foundation for Celiac Awareness and CNN Newsroom Anchor Heidi Collins invite you to the Boston Gluten-Free Cooking Spree. The Gluten-Free Cooking Spree is an event that joins together the medical and lifestyle aspects of celiac disease to educate both doctors and chefs about celiac disease and the gluten-free diet.

Here's how it works:

• Top chefs, doctors and reporters will be put on to teams of three. Each team will have one chef, one doctor and one medical support professional. Together, the teams will work to create the best gluten-free meal.
• Attendees will sample the food cooked by the chefs and enjoy a large assortment of other gluten-free food op- tions. Come hungry! All attendees will take home a fabulous goodie bag filled with treats from a variety of gluten-free vendors.
• A three-person panel will judge recipes.

Enjoy gluten-free hor d'oeuvres, desserts, and gluten-free Redbridge beer.

Register at: celiaccentral.eventbrite.com

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Hot Products

Pamela's Products
I know that we've discussed Pamela's delicious cookies and cupcake mixes before, but this dynamite gluten-free bakehouse also offers delicious biscotti! The perfect companion to any gluten-free coffee or tea, these tasty treats come in Almond Anise, Chocolate Walnut and Lemon Almond.
www.pamela'sproducts.com

Triumph Dining
Many gluten-free diners already know about Triumph Dining's handy restaurant guide and dining cards to ease your dining out worries- but did you know that they also have a blog? This is great source for finding other gluten-free resources on the web and discovering gluten-free restaurants in your area! While you are on their website, be sure to check out their campaign for free American Dining Cards. If they give away 15,000 of these free cards by the end of August, Triumph will donate $10,000 to a celiac awareness campaign. Get yours today!
blog.triumphdining.com and www.triumphdining.com/freediningcard.aspx

Nestle Candy
What would summer be without at least one good blockbuster to keep us out of the heat for a few hours? The good news is that you are not limited to popcorn at your local theater concession stand. Nestle offers many sweet gluten-free sweet treats that are readily available! The extensive list includes: Baby Ruth, Goobers, Nips, Raisinets, Sno-Caps, Gobstoppers (chewy and original), SweeTARTSm Runts and Nerds.
www.nestle.com

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Celiac in the News

Key Receptor Identified for Celiac Disease
Researchers have discovered a key receptor in the intestine that can trigger celiac disease. Studies have shown that gliadin, the toxic component of gluten for celiac patients, binds to a receptor called CXCR3. With further research on this newly found receptor, researchers hope to find a cure to celiac disease and look to apply these findings to other autoimmune diseases like Type I diabetes and multiple sclerosis.
www.baltimoresun.com/news/health/bal-to.hs.celiac31jul31,0,5277505.story

New York Times feature on Gluten-Free Restaurants
New York Times feature on the increasing number of restaurants in the New York City region that are beginning to cater to gluten sensitive patrons. The article highlights a few local family owned restaurants and draws attention to the rising number of national chains that are now offering gluten- free menus.
www.nytimes.com/2008/07/20/nyregion/nyregionspecial2/20dineli.html?ref=nyregionspecial2

Children with Celiac & a Gluten-Free Diet
A new study led by Alessandro Ventura, Director of the Pediatric Clinic, has shown that if children with celiac disease follow the gluten-free diet, all metabolic and mineralization alterations of their bones will normalize within 6-12 months. These findings show that it may not be necessary for children with celiac disease to undergo laboratory or radiology exams that monitor bone damage, but rather, stress the need for patients to solely focus on the gluten-free diet to restore bone health.
www.sciencedaily.com/releases/2008/07/080725105453.htm

Gluten-Free Labeling in Canada
Canada's Federal Health Minister Tony Clement has announced a new list of food labeling regulations that will force Canadian food manufacturers to list specific allergens, gluten sources and sulphites on the labels of the products they sell. This means that food labels will now have to list any key ingredients in an item that may have been created with an allergenic substance, even including ingredients currently listed as "spice" or "seasoning."
www.cbc.ca/health/story/2008/07/23/food-labelling.html

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Celiac Fun Fact

As many of us know, there are many gluten-free varieties of BBQ sauce available today- including the "original". According to the South Carolina Barbeque Association, the very fist barbeque sauce used hundred of years ago was simply vinegar and pepper! Try the sauce that started it all at your next backyard BBQ!

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