NOTE FROM ALICE
NFCA Executive Director

We live in a society where physicians treat illness and spend very little time working with patients on how to stay well. Doctors spend more time prescribing costly medical tests and writing scripts for medicines to fix what ails us rather than giving us the tools to stay well. In other words, we want to treat disease with a magic pill. Nutrition is usually summed into, check out the USDA’s food pyramid, eat plenty of fruits and vegetables and try to exercise. Internationally, the United States is ranked 41st in our level of overall health for our population. Overcoming this “paradigm” isn’t easy but we are all up for the challenge.

One physician recently shared her personal story. This OBGYN just returned from a visit to her primary care physician and was “stunned.” She thought she might have celiac disease. Partway through her examination, she asked her doctor if he knew anything about celiac. She was delighted when he promptly replied that he was indeed familiar with celiac. Encouraged by his response, she told him that she had recently been suffering from migraine headaches, fatigue, bloating and osteoporosis. She asked him to run the celiac panel but much to her surprise, he told her that she did not need to be tested for celiac as she did not have diarrhea. He then went on to tell her that all this “gluten free diet” stuff was a fad. Armed and knowledgeable, she pulled out the symptom checklist and sternly but nicely requested to be tested. Well, the rest is history. He ran the panel.

Creating the symptom checklist was the first step in helping chronically sick undiagnosed celiac sufferers get the help they need and deserve. This holiday season, when you share gifts with your family members, why don’t you also share knowledge and health; print out and enclose a symptom check list with your holiday gifts!

Cheers,
Alice

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BEYOND RICE CAKES
Gluten in Pills: What to look for when Taking Medication

By Vanessa Maltin
NFCA Director of Outreach & Programming

Most of us consider wheat to be something that we find in baked goods. But did you know that the medication you take to cure aches, pains and serious diseases could contain wheat too?

According to the American Society of Health System Pharmacists (ASHP), many prescription and over-the-counter medications contain binders to hold them together. The binders are called excipients and are generally made from wheat, corn, potato, or tapioca starch as well as other unspecified types of starch. If you have celiac disease and you get a pill that is bound with wheat, you may experience a typical celiac reaction.

Excipients are considered inactive ingredients and to date, there are no federal requirements in the United States mandating labeling of inactive substances in medicine; only active ingredients are labeled.

Common excipients include:

• Corn
• Modified starch
• Potato
• Pregelatinized starch
• Wheat
• Tapioca
• Pregelatinized modified starch

Because there is no requirement for labeling inactive ingredients, finding out if medication has gluten in it can be quite a difficult process. To find out if a medication contains gluten, patients typically have to call a drug manufacturer directly to obtain the information.

The process is no easier for pharmacists or physicians in a hospital. Even the drug inserts that come with medication do not contain this information, so pharmacists are left calling the same consumer help numbers at the drug companies to obtain the information.

To highlight the importance of education on the issue, on December 3, 2007, CNN Newsroom Anchor and NFCA Spokeswoman Heidi Collins addressed an audience of 12,000 in-hospital pharmacists at the American Society of Health System Pharmacists Mid-Year Clinical Meeting. Heidi spoke about spending Christmas Eve 2006 in a hospital emergency room. Her five-year-old son, who has celiac disease, had a horrible infection and desperately needed a course of antibiotics. At 11:00pm on Christmas Eve, no one at the pharmaceutical companies was available to tell the doctors if there was gluten in the pills.

Consumer question departments are generally available Monday through Friday during business hours, making it almost impossible to find out the contents of a pill over the weekend or on holidays.

After calling the NFCA to help her locate the information, Heidi’s son received a strong dose of intravenous antibiotics and recovered quickly from his illness and was able to enjoy his Christmas gifts!

Heidi challenged each pharmacist in the room to become educated about the presence of gluten in medication to prevent other families from encountering the same frightening situation that she did.

To help educate the pharmacists, the National Foundation for Celiac Awareness and the American Society of Health System Pharmacists created two informational brochures: one for pharmacists and one for consumers. To download a copy, visit www.celiacentral.org.

Heidi was joined at the conference by world-renowned poet Maya Angelou.

To help patients and pharmacists determine gluten content, several organizations have developed guides:

GlutenFreeDrugs.com is a website maintained by Nationwide Children’s Hospital, Columbus Ohio. It provides information for medications including: analgesics, antibiotics, antidiarrheals, antihistamines, cough and cold, antifungals, asthma, enzymes, eye and ear, nasal sprays, oral contraceptives, oral hypglycemics and vitamins.

A Guide Through the Medicine Cabinet is a full-length book developed to help people with celiac disease understand which medications may contain gluten. It addresses medications and supplements that meet special dietary concerns.

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ASK-THE-CHEF
Gluten-Free Jingle

By Edgar Steele
NFCA Chef Spokesman

Ham, horseradish, green beans, sweet potatoes and tiny treats shaped like ornamental trees with green and red frosting, these are a few of my favorite Christmas things. Growing up in a pleasure conscious and imaginative home, there were always leftover cookies after Santa slid back up the chimney so they were breakfast. My favorite treats were chocolate crusted peanut butter dumplings, served room temperature and delicious to the very last bite.

Let’s plan this holiday with our families, Santa, presents and food with a gluten free strategy. For those of you who don’t know, Santa Claus has declared his gluten independence so those of us who have gifted him with wheaten cookies now know why our snacks have been left untouched. Yes, genuine candy canes are gluten free. For the feast to come, I would like to stress the importance of planning the details of the meal and all accoutrements. Our goal will be to create an event that is friendly to all requirements and requests, and this will be easier than you may think!

The ham is an intricate part of the feast. In a perfect setting, you will pre-order or purchase the ham a month in advance, to avoid the long lines and possibly empty shelves at the supermarket. When preparing any roasted meat, keep it simple with the seasoning. Salt, pepper, extra virgin olive oil and some fresh herbs will be more than enough to win everyone’s heart.

Start by basting your choice with a deep colored olive oil. Many oils sold on the shelves are marginal, and the best way to choose a rich one is to look at the color and viscosity. Smear your chosen meat with the olive oil and proceed with the salt. Kosher salt is my choice; I can actually feel the amount I use because of the size of the grains.

Many hams are cured prior to being sold, so be careful with the salt! Fresh black pepper is a wonderful ingredient to use, the aroma of the pepper becomes deeper and more fragrant as the roast goes on. Rosemary, thyme, oregano and cilantro can be used as well to boost the natural flavors. Chop the herbs into small pieces, and coat the roast. For a ham, 350 is a generally safe temperature to achieve a moist texture. Depending on the size, the cooking time will vary. When cooking any roast, it is important to elevate it off of the pan on which it cooks in order to prevent burning on the underside. As an alternative to a stainless steel rack, a bed of fresh herbs may be used as protection. Place a generous layer of desired herbs on the pan, and roast away. This is my preferred method, as it imparts extra flavor while cooking, and leaves your kitchen smelling extra good.

Give your potatoes some lovin”! When using white potatoes, it is important to keep the gluten in mind. In this case I’m not speaking of the dangerous kind, rather referencing the gluey texture that can develop when a potato is treated improperly. This pasty texture is caused by overworking the starches of any grain or root vegetable. Timing is a detrimental factor when it comes to tubers.

Begin cooking the potatoes according to the time of sit-down, as advanced cooking has potential to leave a pasty coating in any mouth. Peel the potatoes, and then cut them lengthwise into quarters. This method of cutting will allow even cooking from the outside to the center. Place the cut potatoes into a pot and barely cover them with cold water. Starting with cold water will allow the potatoes to cook more evenly, since the entire mass of the potato will rise to a heated temperature at the same time.

If placed into hot water, a potato will first cook on the outside, resulting in overcooking. Place a lid partially on the pot to allow steam to escape while cooking. Bring the water to a boil, and cook the potatoes until tender.

Don’t drain your potatoes! The water which the potatoes cook in absorbs a significant part of the potato flavor, so we’ll use it. Add a small amount of whole milk to the potato, one cup for every four potatoes. More liquid may be added in the end if needed. Blend the potato mixture using a hand blender until all lumps are creamed.

The butter role now comes into play, and it is best to add it at the end once a fine puree is developed. Adding room temperature butter to a hot pureed product will result in a super creamy consistency, and a tablespoon for every four potatoes will be sufficient. A blender is no longer necessary while adding the butter, since it will create no lumps, so whisk it in. Finally, gradually add salt to the potatoes, taste-testing every added pinch. If the potatoes happen to finish before the meal, they may be held at a warm temperature until the meal is ready.

Bottled horseradish is a delicious accompaniment to any dish, but the fresh root is miles better. Start by peeling the root until all brown is gone. After peeling, wash the root with water. Grate the horseradish using a very fine grater, I suggest using a microplane. The microplane was first developed as a tool for woodworkers, but has over time become an indispensible piece of a professional kitchen. A simple solution of vinegar, water, salt and sugar can be used for “pickling” for up to a month.

Please enjoy the upcoming festivities, and refer to www.celiaccentral.org for more recipes to aid in your entertainment. Happy holidays!

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LIFESTYLE
Baking for the Holidays

By Rachel Kay
NFCA Research Assistant

As soon as the weather turns cold, I start baking like I might not make it through the winter. Cookies, muffins, cake and bread take up every inch of counter space and fill the freezer. I justify doing this because A) I love to bake, and B) You never know when you might be snowed in and can’t make it to the store for gluten free cinnamon crumb cake. Although I always find time throughout the year to bake up special treats, I always find that baking goodies for the holidays is much more gratifying and exciting. The range of traditional foods when it comes to the winter holidays is vast, from latkes to plum pudding, but very few recipes fall apart (figuratively or literally) when they are converted to be gluten free. So don’t be too intimidated to change your favorite sufganiot recipe into something that EVERYONE in the family can enjoy.

Holiday Baking Tips:

• When frying foods, use a heavy cast iron skillet if you have one. The heavier pan makes things safer because it is less likely to get bumped or knocked.
• Most sufganiots are best when eaten right after they have been cooked. Only fry the amount that you will eat and save the rest of the dough in the refrigerator.
• Do not be afraid to experiment, try different apples when making applesauce or add sweet potatoes to your latkes.
• Only add a few things to frying oil at a time, if you add to many at once the oil temperature will drop and your food will turn out mushy instead of crispy.
• When converting gluten-containing cookies recipes start with those that contain low amounts of wheat flour and just replace it with your favorite gluten free blend. After you become comfortable changing these recipes branch out and try converting your favorite recipes that contain larger amounts of flour
• If your gluten free cookies spread all over the pan when you make them with butter try substituting vegetable shortening as the fat. This helps the cookies keep their shape, but it may make your cookies less crisp than expected.
• Don’t throw away recipe disasters!! Keep your mistakes to use later as breadcrumbs to coat things or cookies crumbs to use as piecrusts.

Sufganiot recipe
Ingredients:

• 1 egg, beaten (or equivalent of prepared egg replacer)
• 1 cup buttermilk (TIP: to make dairy free buttermilk add 1 tsp. or lemon juice or apple cider vinegar to 1 cup of your favorite milk substitute)
• 2 Tbps. melted butter or margarine
• 1/2 cup sugar
• 2 1/2 cups gluten free flour mix (If you use a mix like Pamela’s or Bob’s Red Mill All-Purpose flour skip the next 4 ingredients)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp xanthan gum
• 1/2 tsp nutmeg, optional
• 1 tsp cinnamon
• 1/2 cup granulated or powdered sugar, set aside
• Seedless raspberry or strawberry jelly

Directions:

1. Beat 1 egg, buttermilk, and melted butter in a large bowl with a whisk
2. Combine the next 8 ingredients in a separate bowl.
3. Add the dry ingredients slowly into the wet ingredients, mixing by hand. When ingredients are mostly combined knead the dough a few times to fully incorporate the ingredients.
4. Let the dough rest for 15 minutes.
5. Heat 2 inches of oil in a cast iron skillet until very hot. Be EXTREMELY careful about this!!
6. Prepare and flour a surface on a counter top or large cutting board. Roll out dough to ½ inch thick.
7. Tip: If the dough is too sticky sprinkle more flour 1 Tbsp at a time
8. Use a biscuit cutter or glass jar to cut out rounds of dough. Reroll scrapes of dough and cut out more rounds until all of the dough has been used.
9. Carefully place a few of the sufganiot into the hot oil, laying them down away from you in case it splashes. Fry for 2-3 minutes per side, or until very brown.
10. Remove cooked sufagniot from the oil and place on a piece of card board or a paper bag to drain excess oil.
11. Repeat steps 8 and 9 with remaining dough.
12. Let sufganiot cool slightly and then cut a slit in each and add jelly to the center of each doughnut. Roll filled doughnuts in set aside granulated or powdered sugar.
    
    Tip: If you want the filling process to be less obvious, you may use a pastry piper or a doughnut filler to insert the jelly.
     
13. Enjoy while fresh!!

Chocolate Cheesecake Candy Cane Bars
(Can be made dairy-free and egg-free)

Ingredients:

Crust:

• 10 gluten free chocolate cookies
• 3 tablespoons unsalted butter (or vegetable shortening), melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt

Filling:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese (or non-dairy alternative), room temperature
• 2/3 cup sugar
• 1/2 cup sour cream (or non-dairy alternative--such as Tofutti brand)
• 2 large eggs (or equivalent of prepared egg replacer), room temperature

Glaze:

• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter (or vegetable shortening)
• 1 teaspoon agave nectar
• 2 tablespoons sour cream (or non-dairy alternative), room temperature
• 1/2 cup crushed candy canes (crush your own by putting candy canes into a plastic bag and then crushing with a rolling pin)

Directions:

1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust:

2. Process the chocolate cookies in a food processor with the butter, sugar, coffee, and salt until fine.
3. Evenly press the crust into the prepared dish covering the bottom completely.
4. Bake until the crust sets, about 15 minutes.

For the filling:

5. Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir chocolate occasionally until melted and smooth.
6. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed.
7. Add the eggs and pulse until just incorporated.
8. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
9. Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze:

10. Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes.
11. Stir the ingredients together until smooth; add the sour cream.
12. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top.
13. Cool the assembled bars completely, then refrigerate overnight.
14. Cut into small bars or squares. Serve chilled or room temperature.

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LIFESTYLE
Almond Meal Flour: What is it and how do I use it?

By Rachel Kay
NFCA Research Assistant

Almond flour (or almond meal) is basically just ground up almonds. Because almonds have a less distinctive flavor than other nuts it is ideal for use in baking, and can be a wonderful addition to your gluten free kitchen. You can make your own almond meal if you are patient and have extra time, but it is fairly easy to find at grocery or health food stores. To make your own almond flour grind about ½ cups of raw, unsalted almonds and grind it in a blender or coffee grinder until fine, but stop before it turns into butter. To make a finer flour, sift the ground almonds through a strainer or flour sifter. One pound of almonds will yield about 4 1/2 cups of almond flour.

Almond flour is loaded with different nutrients like vitamin E and magnesium, but is also very low carbohydrate—which makes it a good alternative for those following low carbohydrate diets. It can be used as a naturally gluten-free breading, as a pie crust when mixed with butter, or when baking beads and cakes.

Almond flour is a good addition for gluten free flour mixes because it adds protein to the flour. Because gluten is a protein, many gluten free flours are protein deficient, but adding it back in the form of almond flour can really improve the texture and consistency of your gluten free baked goods. Although almond flour is a great addition to flour mixes, it will not always create the best baked goods when used on its own. Because of the high density of almond flour and the higher fat content, baked goods will be dense and possibly oily if you almond flour is used on it’s own. The recipe below, however, results in delicious and gluten free cinnamon buns using just almond flour!

Almond Flour Cinnamon Buns

Ingredients:

• 1 packet of yeast
• 1/2 cup of milk (or non-dairy alternative)
• 1/3 +1/4 cup of butter, or vegetable shortening, in separate bowls
• 1 egg
• 1/2 tsp salt
• 1 1/2 cups almond flour
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/3 cup chopped pecans
• 2 Tbsp almond flour

Directions:

1. Soften 1/3 cup of butter in warm milk and add yeast. Let foam for 5 minutes.
2. Add egg, salt and almond flour to the butter and milk mixture, thoroughly combine.
3. Let dough rise in a warm place for one hour.
4. Meanwhile, combine the 1/4 cup of butter, sugar, cinnamon, pecans and remaining flour in a separate bowl.
5. Spread the dough flat on a piece of parchment paper and top with the cinnamon sugar mixture.
6. Roll dough up and cut 1 inch slices, place on a greased cookie sheet.
7. Place the rolls into a preheated 375°F oven and bake 15-17 minutes, or until golden brown.

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LIFESTYLE
Raising a Celiac Child & Helpful Holiday Tips

By Abby Schwartz
NFCA Volunteer

After the Diagnosis: How Do I Feed My Kid?

My daughter Samantha was diagnosed with celiac disease in the fall of 1998, at the age of two. She had spent nearly a month in the hospital, on round-the-clock i.v., undergoing tests to learn why she was wasting away before our eyes. Finally, a diagnosis: celiac disease. The relief of finally having an answer was tempered immediately by one paralyzing thought: how do I feed my child?

The emotions you feel as the parent of a newly diagnosed celiac child can range from anger to grief to an almost paralyzing fear. Feeding your child is a primal instinct. Suddenly having to look with suspicion at every bite your child eats is overwhelming. It does get easier. In the nearly ten years since we started living gluten-free, there has been a world of change. Every so often we come up against a new challenge, but for the most part, cooking and eating gluten-free is normal and enjoyable. To help you on this new journey, I offer the following suggestions:

Get Organized
You are going to be gathering a lot of information about foods from the Internet, by calling manufacturers, and by reaching out to others in the celiac community. Keep your information in a notebook or three-ring binder to help you refer to it easily. Don’t try to commit it all to memory. Make sure to write the date on your information, as ingredients do change, and should be confirmed periodically. This includes drugs—over-the-counter and prescription. All manufacturers can tell you if their drugs are gluten-free, so call the number on the package or on their Web site (ask your pharmacist, if you cannot locate a number).

Use the Internet...Wisely
Celiac chat rooms and blogs can be good sources of information, but beware of misinformation. Use what you learn as a starting point and verify everything yourself. Visit the Web sites of major food manufacturers. Many have information about allergens (hint: check the FAQ pages) and some include files you can print out. While online, visit the sites of the fast food restaurants in your town. Most of the major ones, including McDonald’s, Wendy’s, Subway, Chick-fil-A, and Boston Market, have allergen lists right on their sites. While fast food is not the ideal diet for your child, knowing there are gluten-free choices available on the road can provide much needed peace of mind.

Make Lists
Write out two weeks’ worth of breakfast, lunch and dinner ideas on a piece of paper. Start with the food you regularly cook, and make modifications when necessary. For example, if your child loves your spaghetti and meatballs, use gluten-free spaghetti (Tinkyada makes a VERY good rice pasta), and use only gluten-free bread crumbs in the meatballs. Most jarred sauces are naturally gluten-free, as are most grated cheeses. Put the lists on your refrigerator as a visual reminder that you CAN feed your child.

Explore the World of GF Foods
Designate a cabinet or shelf for gluten-free snacks that your child can reach for on his own. There are terrific brands of cookies, pretzels, and other snacks available now. Visit a store like Whole Foods or Wegman’s and you will see aisles of food that are labeled “gluten-free.” Not all GF products are equal, so taste the food yourself and add the names of the good ones to your binder for future reference.

Practice Safe Habits at Home
Teach your family not to “double dip” into containers of food, to avoid cross-contamination. Wipe stray crumbs from counters and heat your child’s gluten-free food on foil or a clean plate when using the toaster oven or microwave. Consider buying a second toaster if you have the kind where the bread is toasted vertically. We bought a small freezer for our basement so we could stock up on frozen items.

Pack Your Child’s Meal
Until you are more familiar with the gluten-free diet, don’t pile on the stress of having to train teachers, babysitters and other parents just yet. Let them know your child has a food intolerance and that she should eat only the food that you supply or pre-approve. You can share more responsibility with others as your confidence and experience grows.

Expand Your Horizons
Every few visits to your regular supermarket, find one more “mainstream” product that is gluten-free. It’s a great opportunity to involve your older child in making healthy choices, and most products have toll-free numbers on their packaging, making it possible to call right from the store.

Abby Schwartz is the mother of an 11-year-old daughter with celiac and has been navigating the world of gluten-free living for nearly a decade. She will share her opinions and advice with other celiac parents through this column. You can reach her at GFMom@comcast.net.

My Top 5 Holiday Tips Countdown

5. If dinner is being served buffet style, ask your hostess if you may fix your child a platter before everyone else digs in. This helps you avoid the risks of cross contamination by wayward utensils.

4. Offer to bring a dessert. A lot of side dishes are gluten-free (or can be made that way without much fuss) but desserts are trickier, especially during the holidays when pies are sold everywhere. Make sure you set some aside for your child to guarantee he gets some.

3. Volunteer to make the gravy. Whether your host uses a pre-made gravy or prepares one from scratch, chances are flour will find its way into the mix. Ask ahead of time if you may show up a little early and make homemade gravy using the turkey drippings. Bring along rice flour or cornstarch for thickening, along with canned chicken broth (your favorite GF brand) and go to town. It is not only easy to make, it guarantees your child the undeniable pleasure of soaking everything on her plate with yummy, delicious gravy.

2. Ask lots of questions (ahead of time). The time to ask about ingredients is not when the turkey has already been stuffed and is roasting in the oven. Speak with your hostess when she is planning her menu. Request that the turkey NOT be stuffed or basted with ingredients that contain gluten. Find out how her sides will be prepared so you can show up knowing which foods are safe for your child.

1. She who cooks, controls the ingredients. If you have the ability and the means to host the holiday meal, go for it. I have been cooking Thanksgiving dinner for the last nine years and I love it. To those who want to contribute a dish, I review their recipe and offer ingredient substitutions, where needed, to keep the dish gluten-free. Best of all: we keep the leftovers!

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RESTAURANT RANTS & RAVES
Zaytina: A Mediterranean Feast

By Stefanie Kleinman
NFCA Production Coordinator

I do not have celiac. But it is my intention to understand and appreciate what those with celiac go through on a daily basis. I want everyone to understand that whether or not you are gluten-free, there is amazing food out there! So I have become NFCA's new restaurant reviewer. I will go to restaurants I visit regularly, but this time I will dine out as a person on a gluten-free diet. I will then assess these restaurants from this point of view, letting you know whether or not the staff's were educated and my needs were served. Now, I know you're thinking 'but she doesn't have celiac. How will she know if she got gluten or not' To work around that issue, I will be taking a friend with celiac to dinner with me who will eat the same things I do. Now that all that's clear, let's eat!

My restaurant of choice this month was Zaytinya, right here in Washington DC. It is owned by the same group that owns Cafe Atlantico, Jaleo, and Oyamel. Zaytinya specializes in Mediterranean cuisine, served in small portions. So although this particular restaurant may not exist in other cities, Mediterranean restaurants do, so hopefully the information that follows will be helpful to those of you who do not live in the DC area.

Upon our arrival, we discovered that Zaytinya had a separate gluten-free menu. They also have diary-free and other allergy menu for those of you who also have other special dietary needs. Here's the great thing about this gluten-free menu: it was basically just a list of dishes that are regularly prepared without anything glutinous in them. So there was nothing the restaurant needed to change in them. That is the great thing about Mediterranean food for those with celiac: much of it is naturally gluten-free.

The menu also explained that there were other dishes not on the gluten-free menu that could be altered to fit any dietary needs. We were unsure what would be good so the waitress, who was very knowledgeable about celiac, ordered a chef's tasting menu for us. Over the next two hours, the five of us were brought 16 dishes, all of them naturally gluten-free.

We ate everything from hummus and babaghanoush to salmon and lamb, each dish more fabulous then the last. The only thing altered was that instead of using bread for the dips, we were given large slices of carrots and cucumbers, which are healthier anyways. My favorite dishes were the Portakal Salatasi, which is orange and fennel salad, and Sautéed Mushrooms. But the food overall was fabulous. And what about dessert, you ask? This is a common issue for people with celiac, as most restaurants do not have any gluten-free options aside from ice cream. Well, Zaytinya did serve us an ice cream trio, which included the flavors walnut, pistachio and thyme. But they also brought us their most traditional dessert, greek yogurt and cherries. I would never have thought of ordering yogurt for dessert, but it was hands down one of the best desserts I have ever had the opportunity to enjoy.

I must tell you, the best part of the entire meal was the ease with which my celiac friends were able to order. Having been out with them on several occasions, it was refreshing to watch them go into a restaurant and be able to order without thought. Zaytinya's staff was so knowledgeable and prepared to cater to special diets that once we received the initial menu, we didn't have to ask any further questions or worry. And the food was great because the restaurant wasn't doing anything to it they wouldn't normally do. Zaytinya has perfected the art of serving special diets and it is my hope to find other restaurants that do as good a job as they did. I suggest that those of you who do not live in the Washington DC area look for restaurants that have options that are naturally gluten-free as it elevates the stress of dining out.

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AWARENESS ADVOCATES OF THE MONTH

By Nancy Ginter
NFCA Director of Operations

NFCA Volunteer and Team Celiac: Donna Bell

If you are searching for an example of a team player, look no further than Donna Bell! In fact, Donna is Team Celiac!

This month, the National Foundation for Celiac Awareness (NFCA) is pleased to honor Donna Bell as the Awareness Advocate of the Month. Donna has dedicated herself to raising awareness of celiac disease both in her activities as a volunteer for NFCA and as she makes contacts throughout each day.

We met Donna and Rick Bell at the first Gluten-Free Cooking Spree held in Philadelphia at Drexel University in 2006. Since then, Donna and her family have been part of the NFCA Team in a wholehearted way working on every major event in the Philadelphia Area, including manning a booth with her daughter Ashley at the recent American Dietetic Association conference. The mother of four, Donna exudes energy as she manages her busy household, including a toddler, and adds active volunteerism to the roster.

In an unusual turn of events, Donna and her daughter Evey (the toddler) were diagnosed at the same time in February 2006. As the Bells sought a treatment for Evey’s asthma, they were told to take her to a gastroenterologist. Within minutes of seeing Evey, Dr. Ritu Verma of Children’s Hospital of Philadelphia suggested that she be tested for celiac disease. The results were positive and Evey was on her way to a healthy life on a gluten-free diet. When Donna explained her own “symptoms” to Dr. Verma, she learned about the genetic nature of celiac disease and was tested. The result was a mother-daughter diagnosis. Three months after Evey was diagnosed with celiac disease, the Bells learned that their little redhead has Type 1 diabetes.

We know that celiac disease manifests itself in many ways. For Donna, it meant being dead tired all of the time. Because she was anemic, the doctor prescribed iron pills which, ironically, contained gluten making a bad situation worse. Sadly, Donna’s undiagnosed celiac disease meant a stillbirth in 2000. After being diagnosed, Donna felt better in one short week. She tells us that she does not remember ever feeling this good in her entire life!

Because her daughter also has Type 1 diabetes, Donna has become an active volunteer with the South Jersey chapter of JDRF (Juvenile Diabetes Research Foundation). She launched a support group for parents of children with both celiac disease and Type 1 diabetes and hosts a monthly meeting for the exchange of ideas and coping techniques.

This year, Donna joined the JDRF Walk Committee and added her own special touch. Determined to bring awareness of celiac disease into the world of Type 1 diabetes, Donna organized Team Celiac to walk as a group on September 30th. Result: 250 walkers wearing Team Celiac T-shirts stepped out for the cause. Donna and her volunteers manned an NFCA information table handing out Do I Have Celiac brochures and other celiac information, along with gluten-free treats from Whole Foods Market-Marlton, Water to Go and Ina Garden. She also organized a Cut-A-Thon at Hair Cuttery with gluten-free pasta and pizza from Pasta Pomodoro for the participants. Go Team Celiac!

Donna and her husband Rick Bell have formed a true “Celiac Team”. Rick and his firm, Planning Capital Management Corp. of Cherry Hill, NJ, sponsored the first printing of NFCA’s brochure Do I Have Celiac as the cornerstone of NFCA’s National Awareness Campaign. Since Rick’s early days of sponsorship, NFCA has distributed more than 400,000 brochures across the US. Where would we be without Rick’s bold gesture!

View the celiac interactive symptom checklist online.

Like most of us, Donna hopes that researchers will find a cure for celiac disease. Short of that, she wants to improve the rate of diagnosis dramatically. This, in turn, will drive the introduction of more products and gluten-free living will join the mainstream of American life. Her dream is to make life easy for Evey, so easy that going to a restaurant will be as effortless for celiacs as for others. The Bells experience with Pasta Pomodoro in Voorhees, NJ is a perfect example. When Donna and Rick first met Chef Pasquale Masters, Pomodoro had a small sticker in the window advertising gluten-free pasta. They now have a complete gluten-free menu option and were the winners of the 2007 Philadelphia Gluten-Free Cooking Spree!

Donna tells us that she loves working with NFCA. And, we love having her as a teammate! A huge thank you goes out to Donna and her family for their loyal and enthusiastic support. Go Team Celiac!

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Hot Products

Kelly Corbet, creator of www.smartfoodshealthykids.com
Kelly knows how stressful and overwhelming the gluten free diet can be for parents of children with celiac disease, or with any other dietary restrictions. To any parent of a child with food restrictions, or any concerned with how their children are eating, it is clear to see the connection between what you eat and your health. This is why Kelly created her website--Smart Foods Healthy Kids--to help parents show their kids that eating healthy can be fun! Even the most time pressed parents will benefit from her 60-second short videos full of quick tips to keep everyone in the family healthy and happy year-round. With tips such as having children help to make the food, Kelly demonstrates that helping your family and children eat healthy does not have to be hard!

Visit Kelly's website at www.SmartFoodsHealthyKids.com

Pie Crust Circle roller
This handy invention helps you roll a perfectly round pie crust, but it great for gluten free pies! The two sheets of plastic that you zip up around the dough will help prevent your gluten free crust from sticking to the kitchen counter and it also helps with the process of putting the crust into the pie pan--with less rips, tears, and breaks. These rollers can be found in many kitchen and home supply stores, but follow this link to buy one immediately!

Bagels, Buddy, and Me by Melanie Krumrey
A story told from the perspective of 8 year-old Cooper about his experience of being diagnosed with celiac. This is a great book for children who have been recently diagnosed, they can read about Cooper's feelings of going through all of the medical tests and of giving up some of his favorite foods. But Cooper learns that changing what he eats does not change who he is. The book is 32 pages long and contains 15 colorful photographs documenting Cooper's journey.

To learn more about Bagels, Buddy and Me visit this website:
http://www.bagelsbuddyandme.com/

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Celiac Research Updates

Ninety Percent of Celiac Disease Is Being Missed
Journal of Pediatric Gastroenterology and Nutrition. 45(4):497–499, 2007
According to a study based in Avon, United Kingdom about 90% of childhood cases of celiac disease are failing to be diagnosed and treated by doctors. In a cohort of 5,470 children, about 1% had positive serological tests when evaluated for celiac disease. However, in the study population of 13,970 children only 12 children were diagnosed with celiac disease through blood test, confirmed biopsy and then put on a gluten free diet. In a population where there should have been an average of 140 children with celiac disease, this means that 90% of those children with celiac remained undiagnosed.

To read this article please follow this link: http://gateway.tx.ovid.com.proxygw.wrlc.org/gw1/ovidweb.cgi

Celiac Disease Screening by Immunochromatographic Visual Assays: Results of a Multicenter Study
Journal of Pediatric Gastroenterology and Nutrition. 45(5): 546-550, 2007
This study evaluated the most effective serological test to screen for celiac disease. They compared the results of a stick test that evaluated only the AtTGA levels and a test stick for IgA AtTGA and AGA against the test results of the widely excepted, but expensive ELISA testing. The study found that Using the 2 stick tests did not result in statistically different amounts of patients being correctly diagnosed with celiac disease. But they argue that the ease of reading the test sticks and their lower costs compared to ELISA testing makes them more viable options for countries around the world.

To see this study please follow this link:
http://gateway.tx.ovid.com.proxygw.wrlc.org/gw1/ovidweb.cgi

Medical Progress: Celiac Disease
New England Journal of Medicine. 357:1731-43, 2007
In this article Drs. Peter Green and Christophe Cellier discuss the medical progression of celiac disease, the array of symptoms, how celiac is diagnosed, and the complications and dangers that can arise from undiagnosed celiac disease. This is an excellent resource for medical professionals to learn more about celiac disease, or patients who would like to know more about medical presentations of celiac.

To read this article visit the following link:
http://content.nejm.org.proxygw.wrlc.org/cgi/content/full/357/17/1731

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Celiac Fun Fact

Did You Know....? You can make fabulous holiday cookies that are gluten-free and kid-friendly! Here are some recipes that are not only gluten-free, but flourless as well!

Peanut Butter Kiss Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 bag chocolate chips

Preheat oven to 350F. Mix peanut butter, sugar and the egg in a medium sixed mixing bowl. Roll into 1-inch balls. Place one ince apart on foil-lined cookie sheet. Press with thumb or fork in crisscross patter. Bake 10 minutes. Remove from oven, place a Hershey's kiss or chocolate chip on each cookie. Put back in the oven, count to 10, remove and let cool.

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