NOTE FROM ALICE BAST
NFCA Executive Director

As the first month of 2007 comes to a close, we all have had time to make and break those sincerely-meant New Year’s resolutions.  This year, I am going renew my good intentions with a dedication to just plain feeling good and having high hopes!

All of us who have been diagnosed with celiac disease have a great deal to feel good about.  We can stay healthy simply by maintaining a gluten-free lifestyle.  No pills, no shots, no treatments--just a healthy diet of foods that are good for us. Every day brings new gluten-free items to conventional stores making shopping so much easier.  Even gluten-free free beer has moved to the mainstream with the introduction of Redbridge from Anheuser-Busch, an NFCA sponsor.  And, the Food and Drug Administration has proposed regulations for labeling food gluten-free.

For those who still suffer or who have loved ones who await a correct diagnosis, there is tremendous hope for a bright future.  Awareness of celiac disease is escalating at a rapid pace.  The NFCA National Awareness Campaign and the efforts of other celiac groups have had a positive impact as the news media increasingly carry the story of celiac disease, the symptoms and the need for testing. Go to the NFCA website at www.celiaccentral.org to view three segments by CNN along with videos of other celiac segments aired recently. Be sure to look for the NFCA symptoms checklist while you are there!

HAPPY VALENTINES DAY!!


BEYOND RICE CAKES

New Gluten-Free Beer Quenches Palates of Celiacs Nationwide
By Vanessa Maltin
NFCA Director of Outreach & Programming

As a 23-year-old celiac, it was a glorious day in my life when Anheuser-Busch released Redbridge, a gluten-free, sorghum-based beer created specifically for adults who maintain gluten-free or wheat-free diets.

Throughout the years of college that I could drink legally, it was a constant struggle to go out on the town with my friends and repeatedly explain why I couldn’t drink beer. People accused me of being a snob and having taste buds that were too classy to drink beer. I hated going to happy hours because there was rarely a time when there were drink specials other than beer.

As time went on, several gluten-free beers became available, all of which I loved and drank on many occasions. My only complaints were that they were too expensive and not available at local bars, liquor stores or supermarkets.

With Redbridge, Anheuser-Busch has changed it all.
Redbridge is the first nationally available sorghum beer. Sorghum is considered a safe grain for people with celiac disease and those allergic to wheat. It is primarily grown in the United States, but is also found in Africa, Southern Europe, Central America and Southern Asia. Sorghum beers have been brewed and sold internationally for years and are quite popular among African nations.

According to Anheuser-Busch, Redbridge is a “hearty, full-bodied lager” that is brewed using imported Hallertau and domestic Cascade hops. It is made with sorghum and has a moderately hopped taste. 

 “We set out to create a fine, hand-crafted specialty beer made without wheat or barley,” said Angie Minges, product manager, Anheuser-Busch, Inc.  “We’ve made Redbridge nationally available to make sure adults who experience wheat allergies or who choose a gluten-free or wheat-free diet can enjoy the kind of beer that fits their lifestyle.”

Redbridge is brewed at the Anheuser-Busch Merrimack, N.H., brewery. Redbridge contains 4.8 percent alcohol per 12-ounce serving.  It will be available in 12-ounce, six-pack bottles.

“Brewing a beer made with sorghum was an exciting process,” said Kristin Zantop, brewmaster, Anheuser-Busch, Inc.  “We use only the highest quality ingredients to brew Redbridge as is the case with all our beers.  Sorghum is the primary ingredient.  We then use the lager brewing process using imported Hallertau and domestic Cascade hops without adding wheat or barley to give Redbridge its rich, hearty taste.”

The National Foundation for Celiac Awareness is proud to have worked closely with Anheuser-Busch on development of Redbridge and is thrilled to have the company be a sponsor of events nationwide. At each NFCA event, Anheuser-Busch will display Redbridge and have samples available for everyone to taste!!


Also, Redbridge is available at bars, restaurants, supermarkets and liquor stores nationwide, so make sure to go out and get some!! The more people that request the product, the more places will stock it!!

Thank you to Anheueser-Busch for developing a product that brightens the lives of so many people with celiac disease and allows those frequent bar patrons to enjoy a beer that is priced the same as most of the others!

For more information: www.redbridgebeer.com or www.celiaccentral.org


RECIPES OF THE MONTH  FROM BEYOND RICE CAKES


◊Banana Roll-Ups 
 
6 bananas 
1 cup peanut butter or Nutella 
1⁄2 cup raisins 
1⁄2 cup gluten-free granola 
1⁄2 cup chocolate chips 
 
1) Peel bananas and cut in half lengthwise. 
 
2) Spread either peanut butter or Nutella all over banana pieces. 
 
3) Combine raisins, granola and chocolate chips in bowl. 
 
4) Sprinkle mixture on top of bananas. 
 
5) Chill before serving. Goes great with a glass of milk.

◊Risotto 

1 cup risotto Italian style rice 
2 Tablespoon olive oil 
1⁄2 cup chopped onion 
1⁄2 cup sliced mushrooms 
3 cups (approximately) of chicken or vegetable broth 
1 pkg frozen chopped spinach, thawed 
1⁄4 cup grated freshly grated parmesan cheese 
 
1) Place onion, mushrooms, and olive oil in a saucepan.  
 
2) Sauté on medium heat until onion is clear.  
 
3) Add the rice and sauté, stirring until all grains are coated with oil, and the
rice starts to turn golden, about 2 minutes.  
 
4) Add 1 cup of the broth.  Stir until liquid is absorbed.  
 
5) Gradually stir remaining broth 1 cup at a time, cooking and stirring until
liquid is absorbed before adding the next cup. When rice is almost soft,
add the chopped spinach and freshly grated parmesan cheese. 
 
6) Stir a few minutes longer, then turn out into a serving bowl.  
 
7) Top with extra parmesan cheese. Good as a side dish, or as a vegetarian
main dish served with a salad. 
 
Microwave instructions. 
 
Combine 1 cup rice, 2 Tablespoon butter or oil, and 3 cups warm broth in a
microwave-safe round casserole.  Cover; microwave on high about 18 minutes.  
Stir 2 or 3 times during process. Add drained, thawed chopped spinach and 
freshly grated parmesan cheese. Remove from microwave, stir.  Let stand
covered 5 minutes.

◊Berry Whip

1 pkg fresh or frozen blueberries 
1 pkg fresh or frozen strawberries 
1 pkg fresh or frozen raspberries 
1 Tablespoon Cool Whip per serving prepared 
 
1) In medium bowl, gently stir together berries. 
 
2) Spoon into four small bowls. 
 
3) Top each with 1 Tablespoon of Cool Whip. 


◊Chocolate Dipped Macaroons

1 (14 oz) pkg shredded coconut 
2/3 cup sugar 
6 Tablespoon all purpose gluten-free flour 
4 egg whites 
1 teaspoon almond extract 
1 pkg semi-sweet chocolate chips
 
1) Preheat oven to 325 degrees. 
 
2) Mix coconut, sugar, and flour in a bowl.  
 
3) Blend in almond extract and egg whites. 
 
4) Drop by spoonfuls onto greased and floured cookie sheets. 
 
5) Bake for 20 minutes.  
 
6) In separate bowl melt chocolate chips.
 
7) Partially dip macaroons in melted chocolate. 
 
8) Refrigerate until chocolate solidifies. 

**TO PURCHASE BEYOND RICE CAKES CLICK HERE.

CLINICAL OUTLOOK

DNA Testing: Another Piece of the Puzzle
By Kelly Fordon
NFCA Volunteer

Two years ago I had never even heard of celiac disease.  Then my son Peter (who was two at the time) started throwing up and couldn’t stop. A year after Peter’s diagnosis a biopsy revealed that I had celiac disease (CD) as well.  Later that month, my husband Fred tested positive.  According to the pathology report, he had “Stage III CD.”

Our gastroenterologist was baffled.  He couldn’t believe we both suffered from the same disease. (If 1 in 133 people have CD then the chance of two CD’s marrying is 1 in 17,000). 

Because Fred and I are both celiacs, naturally we were concerned that we’d passed on the genetic marker to our three unaffected children.  Our pediatrician administered the blood antibody test.  All three tested negative.  This did little to diminish our concern.  CD has been nicknamed the “great pretender” because the symptoms are varied and range from mild to debilitating.

Early diagnosis and treatment are crucial to reduce the risk of developing other auto-immune disorders or even cancer. We worried because nobody knows when (or what) might trip the CD switch.  What if one of our children developed asymptomatic CD?  They might suffer for years without knowing they had the disease.  What if we didn’t catch it and it affected their growth and development?  We thought it was time to consider the gene test. 

Our pediatrician didn’t think that the gene test would alleviate our anxiety.

“30% of the population has a genetic marker for CD and only 1% of the population actually gets it,” he said, “Even if the kids are positive, you still won’t know if they’re ever going to develop it.” 

If 30% of the population has it and Fred and I both have it, does that mean the kids have the marker?”

“Probably,” he said. 

“Does it make a difference if they get it from both parents instead of one?” I asked.  “That seems like a double whammy.”

He didn’t know.

There had to be more to it.  I started to investigate the genetics behind CD. In order to understand it, it would have been helpful to have an advanced degree in molecular biology. 

Luckily, Annette Taylor and Danielle Young of Kimball Genetics both stepped in to provide much needed guidance.  (In the interest of brevity and because the terminology is so obscure, the explanations below are geared toward parents and patients with no medical background.)  

WHEN DNA TESTING CAN HELP: 
1) If your Family is At-Risk:  The DNA test for CD involves analysis for the celiac-associated variations in specific HLA (human leukocyte antigen) genes that code for the molecules DQ2 and DQ8. One of these markers must be present for in an individual’s genetic make-up for the disease to develop.   

Here’s a little refresher on genetics from Danielle Young:

We all have two sets (23 pairs) of chromosomes, which means we have a total of 46 chromosomes.  Children inherit one (23 chromosomes) from their father and one from their mother. 

The markers for CD--DQ2 and DQ8--are located on chromosome 6.  90% of CD sufferers carry the DQ2 marker, while 8-10% have the DQ8 marker.  The DQ2 and DQ8 markers are composed of two parts—one encoded on our DNA on an alpha site and one on a beta site.


Here are some (but not all) of the possible combinations:

I: A child inherits the alpha half of the DQ2 marker from one parent and the beta half of the marker from the other parent. He ends up with one whole marker (1/2 from each parent) and his risk of developing CD is elevated.

II: A parent has the entire DQ2 marker on one of their chromosomes and they pass on the other unaffected chromosome to their child.  The child does not inherit the marker! 

III: Alternatively, a parent might have the entire DQ2 marker on one chromosome and he/she might pass that one on to their child.  In this case the child would inherit the entire DQ2 marker from that parent (who would also be positive for DQ2) and the risk would increase.   

IV: The parent is positive for CD but he has ½ the DQ2 marker on one of his chromosomes and ½ on the other.  Since he only passes on one of the two chromosomes, the child only inherits 1/2 the marker. In this situation, the child will be positive for only ½ of the DQ2 marker, making their risk of developing the disease fairly small. 

There’s a substantial chance that given all of the various permutations, the child has not inherited the marker or that they have only inherited ½ of the marker.  If they only have one ½ of the DQ2 marker then they have less than 1% risk of developing CD. 

Conversely, if they carry the marker and they have a family history of CD, then their risk of developing CD can be as high as 40%, according to Young. The only way to know is to test.

There is only one genetic arrangement that has been associated with severe symptoms including early onset diagnosis, refractory sprue and in some cases T-Cell Lymphoma. 

This happens if a person is DQ2 positive on both chromosomes (homozygous for DAB1*2 in DQ2-positive at the beta sight.) Of course this means little to the layperson, but it is worth noting.  I, for one, will want to know if my children have inherited this particular combination so that we can be mindful of possible complications.  For this reason alone, DNA testing might be invaluable for a family-at-risk.         

If an asymptomatic relative is positive for the DQ2 or DQ8 marker, they should be monitored (antibody testing/possible small bowel biopsy) every three to five years for the rest of their lives.  If they do not have the marker then THEY NEVER HAVE TO WORRY ABOUT CELIAC DISEASE AGAIN!

2) In the Absence of Gluten: The standard testing for CD includes an antibody blood test and a possible small bowel biopsy depending on the antibody blood test results. The blood test looks for celiac-associated antibodies to see whether your body produces antibodies against gluten (gliadin). 

An important aspect of the blood testing is that you MUST be exposed to gluten for the testing to be accurate.  Sometimes family members are on a low-gluten diet due to other family member’s restrictions.  Sometimes people choose to follow a gluten-free diet because it alleviates symptoms. 

In either case, when a person doesn’t want to perform a one to three month “gluten challenge” prior to a small bowel biopsy, the DNA test is a viable option.  DNA is not altered by diet, therefore there’s no need to be on a gluten free diet prior to testing. 

3) If you have a Borderline or Ambiguous Blood or Small Bowel Biopsy Result: If a person has a positive blood antibody test but the small bowel biopsy is negative, the genetic test will determine whether a person has the genetic marker associated with CD.  Perhaps the disease is not advanced enough to induce villous atrophy.  If the person has the genetic marker associated with gluten sensitivity then villous atrophy might occur in the future—especially if the blood test was positive. If they don’t have the marker, then CD is not the problem.

4) If a person is not responding to the gluten-free diet:  In this situation, the diagnosis of CD is in question.  Negative DNA results would indicate that the individual does not have CD and would explain lack of response to the gluten-free diet.  Positive results could help motivate these individuals to continue on the gluten-free diet, examine their diet for hidden sources of gluten or address the possibility of refractory sprue.  
 
Empirical studies suggest that other gene variants may play a role in the onset and severity of CD. No one knows why some people with the gene markers manifest CD and others don’t.

Research is also being done into the complex interplay of genes and environment in activating CD.  In the meantime DNA testing for DQ2 and DQ8 markers may provide much needed clues for patients and family members. It may not be as helpful for the general population, many of whom carry the marker, because most will never (the reasons are still unknown) test positive for CD.

Kimball Genetics is located in Denver, Colorado and offers the Celiac Disease DNA Test on cheek cell samples.

Turnaround takes one day.  Family discounts and insurance billing applies.  

The test includes detailed reports with genetic interpretation, recommendations and education as well as genetic counseling for physicians, patients and families. Other labs offering the test include Prometheus, Enterolab and Labcorp, among others.  Check with your insurance provider concerning coverage.

For more information, please visit www.kimballgenetics.com.



CLINICAL OUTLOOK
PillCam: A New Innovation in Endoscopies
By Lindsay Spencer
NFCA Intern

The PillCam Capsule Endoscopy offers something many people with celiac disease have dreamt about, a painless way to analyze the small intestine for any intestinal disorders or diseases.

The PillCam is a small camera placed inside a capsule, about the size of a regular vitamin, which is ingested. Unlike more invasive procedures like a flexible sigmoidoscopy, the PillCam captures pictures of the entire small intestine giving a more accurate depiction of any damage to the small intestine. The high resolution pictures can easily show damaged villi within the small intestine, making it easy to diagnose people with celiac disease.

Once a patient has met with a gastroenterologist, he or she swallows the capsule with water and ensures with the doctor that it is working properly. Sensory cords are attached to the patient’s chest and the data recorder, similar to a fanny pack, is placed around their waist. The patient is then free to go on with their normal daily activities for the entire eight-hour period.

After the eight hours, the patient returns to the doctor’s office to return the data recorder and sensory cords so that the doctor can then analyze the images. The tiny camera takes two pictures a second of the intestinal lining throughout the eight-hour time period, totaling up to 57,000 pictures!

The doctor’s experience will determine the time it takes to analyze the images. Therefore it is best to discuss with your doctor his or her comfort with the program to ensure the most accurate results. 

Pre-procedure--which is similar to most gastroenterology procedures--requires a 10-hour fast. No enemas or cleansing liquids are required. The patients are then allowed to eat and drink regularly four hours after ingesting the PillCam. Smokers are also advised to stop smoking 24 hours before the procedure. Patients are directed not undergo or be near an MRI until the capsule has been excreted naturally. Patients with pacemakers or previous abdominal surgery should speak to their doctors before undergoing the procedure.

Given Imaging has also designed the PillCam for the esophagus, particularly for those with acid reflux, and for children ages 10 and older. The PillCam designed for children has smaller features such as a smaller data recorder and smaller sensory cords.

The PillCam helps take a forward step in the diagnosis of celiac disease. The high quality pictures will make it easier for doctors to notice the damaged villi and properly diagnose celiac Disease, instead of mistaking it for other intestinal diseases. For further information or to see where a gastroenterologist with PillCam knowledge is in your area, visit the Given Imaging website: www.givenimaging.com/Cultures/en-US/Given/English/Patients/


CLINICAL OUTLOOK
FDA proposes rule to define "gluten-free" on food labeling
A Constituent Update from FDA's Center for Food Safety and Applied Nutrition
 
The Food and Drug Administration (FDA) has published a proposed rule in the Federal Register, Docket No. 2005N-0279, titled “Food-Labeling: Gluten Free Labeling of Foods.”

Included in the proposed rule is a definition established by the FDA for the  term “gluten-free” for voluntary use in the labeling of foods. A definition for the term “gluten-free” would assist those who have celiac disease (also known as celiac spue or gluten-sensitive enteropathy) and their caregivers to more easily identify packaged foods that are safe for persons with celiac disease to eat.
 
Celiac disease occurs in genetically susceptible individuals and causes damage to their small intestine when they consume gluten found in “prohibited grains”.

Celiac disease has no cure, but avoiding the consumption of gluten can resolve its symptoms, mitigate and possibly reverse damage, and reduce associated health risks.

This proposed rule has been prepared in response to the Food Allergen Labeling and Consumer Protection Act of 2004, Title II of Public Law 108-282, enacted on August 2, 2004, which directs the Secretary of the Department of Health and Human Services to propose, and later make final, a rule that defines and permits the use of the food labeling term “gluten-free.
 
FDA is proposing to define the food labeling term “gluten-free” to mean that a food bearing this claim does not contain any of the following:

    •    an ingredient that is a “prohibited grain”, which refers to any species of wheat (e.g., durum wheat, spelt wheat, or kamut), rye, barley or their crossbred hybrids;

    •    an ingredient (e.g., wheat flour) that is derived from a “prohibited grain” and that has not been processed to remove gluten;

    •    an ingredient (e.g., wheat starch) that is derived from a “prohibited grain” that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 micrograms or more gluten per gram of food,

    •    or 20 micrograms or more gluten per gram of food.
 
A food that bears the claim “gluten-free” or a similar claim  (e.g. “free of gluten”, “without gluten”, “no gluten”) in its labeling and fails to meet the conditions specified in the proposed definition of “gluten-free” would be deemed misbranded.
 
Currently, there is no Federal regulation that defines the term “gluten-free” used in the labeling of foods.  Based upon comments FDA received during its public meeting on “gluten-free” food labeling held in August 2005 and other information available to the Agency, there is no universal understanding among U.S. food manufacturers or consumers about the meaning of a food labeled as “gluten-free.” 

FDA believes that establishing a definition for the term “gluten-free” and uniform conditions for its use in the labeling of foods will ensure that persons with celiac disease are not misled and are provided with truthful and accurate information.
 
The proposed rule has a 90-day public comment period.  Interested persons can submit comments electronically or in writing as per instructions provided in Docket No. 2005N-0279, available via the following web-link: 

http://a257.g.akamaitech.net/7/257/2422/01jan20071800/edocket.access.gpo.gov/2007/E7-843.htm
 
A document titled “Questions and Answers on the Gluten-Free Labeling Proposed Rule has been prepared by FDA and is available at the following web-link:  http://www.cfsan.fda.gov/~dms/glutqa.html.


AWARENESS ADVOCATE OF THE MONTH
By Nancy Ginter
NFCA Director of Operations

Mary Dougherty
Owner & President
Nicole Miller Philadelphia and Richmond/Mareik Inc. and MKD & Associates
What does a high fashion retail clothing store have in common with a non-profit focusing on celiac disease?  Strange as it may seem, Mary Dougherty of Nicole Miller Boutiques and Alice Bast of the National Foundation for Celiac Awareness (NFCA) share the same philosophy.

A passion for making a difference.
The determination and energy to put this passion to work for the community.
A sense of joy in the doing work that can change lives for the better.  

We have selected Mary Dougherty as the Awareness Advocate of the Month in recognition of the passion she displayed in raising awareness of celiac disease and funds for the NFCA National Awareness Campaign. 

Recognition for a job well done is not new to Mary. The Philadelphia Business Journal recognized Mary’s achievements by giving her the coveted Top 50 Women in Business in the State of Pennsylvania Award. 

The February issue of Philadelphia Magazine features Mary Dougherty with her fabulous custom Winnebago clothing showroom citing Mary’s “passion for philanthropy and love of fashion as her secret weapons.”

The youngest of eight children and mother of three boys, Mary exemplifies a solid “can do” attitude. Mary’s personal philosophy is an inspiration for all involved in raising awareness of celiac disease. In giving a tip to people wanting to enter the fashion field, Mary advises, “If you believe in something and you're passionate about it, I don't think anyone can stop you, except for yourself.”  This is advice that everyone should follow.

Mary put her business savvy, flair for fashion and “passion for philanthropy” to work for NFCA and celiac disease at the 12th Men’s Night at the Nicole Miller stores in Manayunk and at the Bellevue in Philadelphia held on December 13th and 14th, respectively.

This was a dazzling evening of exclusive holiday shopping, festive food and sparkling spirits in the fantastic Nicole Miller Boutiques.  And, all of the food served was gluten-free!

For the first time ever, this annual invitation-only holiday shopping night for men became a fundraiser with the NFCA National Awareness Campaign serving as the beneficiary. 

Embracing the cause of celiac disease, Mary saw the Men’s Night parties as a way to help raise awareness in a fun and special way.

Donating 10% of the sales for these evenings was the basis of this benefit. To expand the scope of the event, Mary and her talented team devised a new Ultimate Auction featuring one-of-kind prize packages going to the highest bidder. 

Generously, Nicole Miller Philadelphia donated 100% of the proceeds of the Ultimate Auction to the NFCA National Awareness Campaign and the cause of celiac disease. 
The fashions were fabulous with clothes modeled by Philadelphia Eagles cheerleaders and Nicole Miller team members.  The buzz was exciting full of holiday cheer and the information about celiac disease! 

The gluten-free food was delicious!  And, the Ultimate Auction was a great success!  Successful bidders took home these fabulous and creative holiday packages that surely thrilled the recipients. 

Fashion Is My Life
Tickets to NYC Nicole Miller fashion show during fashion week at the Tents at Bryant Park
Round trip transportation to and from NYC via Lincoln Navigator
Private Nicole Miller Show Room tour including personal meeting with Nicole Miller and private viewing of the Nicole Miller collection
Nicole Miller Philadelphia Gift Certificate for $1,000

Phabulous Philly Phan Package
Four tickets to a Philadelphia 76ers game
Four tickets to a Philadelphia Flyers game
VIP parking for both games
Dinner at Victor’s Club before both games
Autographed Jersey by Flyer Peter Forsberg
Club Box Seats for 10 at Barnum & Bailey Circus

Ultimate Internship
Five-Day Internship at Nicole Miller NY Corporate Office
Round Trip Ticket from Philadelphia to NYC via Amtrak
Lunch with Actress Leelee Sobieski at Risotteria in NYC
Nicole Miller Survival Bag (logo shirt, jacket, tote bag, water bottle, notepad)

Behind The Scenes
Linda Swain’s Moms on the Move
Michael Smerconish on WPHT
Lunch at Bliss with Philadelphia Inquirer restaurant columnist  Michael Klein
Lunch and half-day shadowing with Bruce Gordon, journalist with Fox 29 News
WHYY tour and preview of upcoming shows

Beauty and the Bellevue
“Urban Retreat” package at Pierre and Carlo Spa
Two Nicole Miller Philadelphia $250 gift certificates with private shopping appointment
Dinner for two at XIX
Two passes at the Bellevue Sporting Club for the ultimate workout
An overnight stay at the Park Hyatt at the Bellevue

Shopping in the Spotlight
Shop like a celebrity at Nicole Miller with personalized shopping appointment
Event filmed by NY production crew and will be on Nicole Miller website for one month
Hair and make-up by Carla of Glow Salon
Two $250 Nicole Miller Gift Certificates

Dinner for 12
The perfect dinner party personally prepared by Lee Tobin, founder of Whole Foods Market Gluten Free Bakery and the Whole Foods Market gluten-free movement, assisted by “sous chef” Alice Bast of NFCA .
In all, Nicole Miller donated nearly $16,000 to NFCA for the National Awareness Campaign and the cause of celiac disease.
Thank you, Mary Dougherty and the Nicole Miller Philadelphia Team!
 
Where can you find Nicole Miller?
Nicole Miller Manayunk
4249 Main Street
Philadelphia, PA 19127
(215) 930-0307
manayunk@nmphilly.com

Nicole Miller at the Bellevue
200 South Broad Street
Philadelphia, PA 19103
(215) 546-5007
bellevue@nmphilly.com

Nicole Miller Richmond
Short Pump Town Center
11800 West Broad Street
Richmond, VA 23233
(804) 364-8404
richmond@nmphilly.com


VOLUNTEER CENTER
By Michelle Ruddy
NFCA Volunteer & Awareness Coordinator

It has been an exhilarating first month as the volunteer & awareness coordinator at the National Foundation for Celiac Awareness (NFCA).  On January 19, 2007 in Ambler, PA we held our Annual Volunteer Appreciation Luncheon at the Sunnybrook Country Club. It was a lovely event filled with wonderful and dedicated volunteers, and bundles of gluten-free goodies. I’d like to extend my gratitude to all attendees who made the day a huge success!   

There are several new and exciting opportunities for volunteers who want to get involved with NFCA’s   projects.  Last year, as many of you remember, we held our first-ever Gluten-Free Cooking Spree at Drexel’s School of Public Health in Philadelphia, PA. The event was so successful that we opted to go nationwide with our signature event for 2007.

The Annual Cooking Sprees will be hosted in seven cities: New York City, Boston, Philadelphia, Washington, D.C., St. Louis, San Francisco, and Atlanta. 

Our first cooking spree of the year will be held on March 2, 2007 in New York City at the Institute for Culinary Education. 

We need a great group of volunteers to assist with the following activities during the event:

Bartenders
Servers
Raffle Donations
Silent Auction Items

If you live in or will be in  the New York area and would like to volunteer your time and services, please feel free to contact me at your earliest convenience via email at michelle@celiaccentral.org or by phone at (215) 756-7972. 

I look forward to hearing from you and working with you throughout the year.  If you have any questions, concerns or suggestions about other volunteer programs, please feel free to contact me by phone or email.


Product releases

AllergiK ID
www.allergikid.com
contactus@allergikid.com
610-667-5877


Products:
Backpacks, wristbands, travel packs, lunch packs and other items that are labeled gluten-free to help children with celiac disease navigate school lunch lines, summer camp and other activities involving food.
 
AllergiK ID™ was founded by a mother struggling to manage her child’s food allergies.  After an exhaustive search, she was surprised to find no age-appropriate, practical, allergy-specific products to help protect her child when she wasn’t with him.  She decided to design them herself and AllergiK ID™ was born.
Not all food allergies are the same.  What is safe food for one child can be deadly for another.
AllergiK ID™ recognizes this and has designed products to communicate quickly and clearly the specific allergens that put your child’s life at risk.  AllergiK ID’s goals are to:

    *     Increase awareness of each child’s specific food allergy
    *     Decrease the risk of exposure
    *     Clarify emergency measures to help effectively manage a child’s allergic reaction
The AllergiK ID product line is designed to quickly and clearly identify each child's food allergy or Celiac Disease (referred to as a Gluten Allergy for practical purposes).  Many of the products are customized to address each child's specific allergies or combinations of allergies.  The products have been featured on TV and in newspapers, and have been called innovative, ground-breaking, and a much-needed tool to identify and protect children with food allergies and Celiac Disease.  The company welcomes feedback, so feel free to contact with any questions, product requests, or suggestions you may have.

Testimonial:
“My almost 6 year-old daughter has Celiac Disease, so of course food is a big issue when we are out of the house.  Whenever we go out to dinner, to a party, or on a picnic, we always bring my daughter's food in her Gluten Allergy lunch bag by AllergiK ID.  We carried it with us on vacation the whole way through Disney World!  It's an clear and easy way to let those around us know about her diety restrictions.  It is so well designed and the quality is amazing.  And my daughter likes it too!”

Empire Torte
www.empiretorte.com
Tuesday@empiretorte.com
800-908-6783 (USA and Canada)
508-393-1911 (international)

The Empire Torte is the culmination of Confectionist Tuesday Evan’s passion for chocolate and many years of single-minded dedication to creating the “ultimate confection.”

It all starts with the chocolate. A search for the world's best chocolate took Tuesday to the Carenero region of Venezuela. The prized Venezuelan cacao bean is highly appreciated by chocolate connoisseurs for its lack of bitterness and astringency, and the pure, lingering chocolate taste. The Empire Torte's rich, dark density comes from chocolate made exclusively of the rare Venezuelan cacao bean.

The Empire Torte is characterized by the classic definition or a torte, which is a dense, flourless cake made with separated eggs….and it is gluten-free!! 

Torte Sizes & Pricing
The Empire Torte "American” 6 inch is $44.99 (US) plus shipping.
The Empire Torte “American” 10 inch is $69.99 (US) plus shipping.
The Carenero Reserve is $56.99 (US) plus shipping.
The Emperor's Plate is $36.99 (US) plus shipping.

For more information or to place an order, please visit www.empiretorte.com


GF Super Kid T-Shirt
www.glutenfreetshirts.com
716-695-4302
GlutenFree2@gmail.com


Another Fun T-shirt for Gluten Free Kid's. Great Colors and an Eye catching Logo that is sure to make your child feel like a GF Superkid.
 
This shirt is constructed of high quality 6.1 ounce pre-shrunk Cotton.
Be Proud, Spread the Word, Buy a shirt today!!!

Adult Sizes: Small, Medium
Youth Sizes: Small(6-8), Med (10-12) and Large (14-16)
 
"February Special" Only $14.95  each -   In stock sizes only
 
Price INCLUDES Ground Shipping and Handling! (US only)
 
Be Proud, Spread the Word, Buy a shirt today!

New York City Gluten-Free Cooking Spree
Watch celebrity chefs and doctors compete to make the best gluten-free meals!!

Date: Friday, March 2, 2007
General Admission ($50): 6:30pm to 9:00pm

Location: Institute for Culinary Education