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  CONTACT INFORMATION www.CeliacCentral.org Editorial Comments: Vanessa Maltin Editor@CeliacCentral.org Volunteer Inquiries: volunteer@CeliacCentral.org To submit articles: Editor@celiaccentral.org CeliacCentralVolume 2 Issue 2March 2007 NFCA Executive Director What's for dinner? For many of us with celiac disease, this simple question can be a perplexing one. We delight in the fact that all it takes to remain healthy is that we adhere to a gluten-free diet for life. In actuality, it takes some practice to learn to read labels, find good sources of gluten-free food that is tasty, and to develop those recipes that will make our families happy and well-nourished. This month, the National Foundation for Celiac Awareness (NFCA) is taking a step to advance the art of gluten-free cooking and demonstrate that a gluten-free menu can be delicious and fun to prepare. On March 2nd, NFCA will hold a Gluten-Free Cooking Spree at the Institute of Culinary Education (ICE) in New York City. This event pairs New York City doctors with celebrity chefs from The Big Apple in a competition to develop and prepare the most scrumptious gluten-free dishes. Our goal is to heighten the chef’s awareness of the gluten-free diet and engage doctors more closely in the world of celiac disease. Heidi Collins, Co-Anchor of CNN Newsroom and NFCA national spokesperson, will host the event that will feature gluten-free hors d’ouerves and desserts, wine and Redbridge beer from Anheuser-Busch, a new entry in the gluten-free beer marketplace. The Gluten-Free Cooking Spree is part of the NFCA National Awareness Campaign. Our over-arching goal is to gain a prompt and correct diagnosis of celiac disease for the three million Americans who suffer. In the process, we aim to “reclaim health and restore lives.” To learn more about the NFCA Gluten-Free Cooking Spree and to register to attend, check the NFCA website at www.celiaccentral.org. BON APPETIT! BEYOND RICE CAKES Celiac Disease: Spreading Awareness Nationwide By Vanessa Maltin NFCA Director of Outreach & Programming Celiac Disease….If you’re reading this, you’ve probably heard of it, but 97% of the people who have it still don’t know what it is. To help raise awareness and get the 3 million Americans with celiac disease accurately diagnosed, CNN has graciously helped the National Foundation for Celiac Awareness write, film, edit and produce a 30-second public service announcement (PSA) featuring CNN Newsroom Anchor Heidi Collins. To view the PSA click on this link: http://www.celiaccentral.org/Other/PSA/358/ Getting this PSA made was one of the most fun weekends of my life. Alice and I traveled down to CNN Studios is Atlanta and spent the day with Heidi and a fantastic production crew filming the clip. We spent time talking with make-up artists, camera men and producers, all of whom were genuinely interested in celiac disease and showed more support than we ever could have hoped for. I’d like to extend a special thank you to everyone from CNN for all of their help. We couldn’t have done it without you!! Now…we need your help to get the PSA aired nationwide on as many stations as possible. By getting the PSA aired in more communities, we can instantly educate millions of people about celiac disease and help them get on the path to restoring their health and reclaiming their lives. Join the 50 Station Challenge!! If you’re ready to join our 50 Station Challenge, here’s what you need to do: 1. Contact the stations you’d like to air the PSA. You can find their contact information in your local telephone book or online at their website. Ask to speak to the person in charge of handling public service announcements. 2. Ask this person if the station is airing PSAs and if they might be interested in celiac disease. If you have celiac disease, tell them your personal story. Telling your personal story will show why it is so important for the station to air the PSA. 3. Ask them to view the PSA at http://www.celiaccentral.org/Other/PSA/358/ or to contact Vanessa Maltin 215-692-2639 or Vanessa@celiaccentral.org. Some stations may request a DVD or BETA copy. In this case, please ask for the address of the station and the name of the person whose attention the package should be sent to. Send this information to Vanessa Maltin and she will send the DVD or BETA version to the station. 4. About one week after you’ve emailed them the link or NFCA has sent them the DVD or BETA copy, it is very important for you to follow up to see that the person received your email or our package and to find out whether they’d like to air it. 5. If they say yes, FANTASTIC!! If they say no, don’t be discouraged. Pick another station and try again!! . To join the 50 Station Challenge, please contact: Vanessa Maltin National Foundation for Celiac Awareness 215-692-2639 Vanessa@celiaccentral.org RECIPES OF THE MONTH FROM BEYOND RICE CAKES ◊Chicken & Green Pepper Casserole 4 boneless skinless chicken breasts 4 green peppers diced 1 onion, chopped 2 (8 oz) cans gluten-free cream of mushroom soup 1 pkg gluten-free pasta 1 cup freshly grated parmesan cheese Salt, to taste Pepper, to taste 1) Rinse chicken and pat dry. 2) Preheat oven to 350 degrees. 3) Dice chicken into 1-inch cubes and sauté with onion and green peppers. Season with salt and pepper. 4) In large pot boil water. 5) Add pasta and cook until tender. 6) Drain and put back in pot. 7) Combine chicken mixture with pasta and stir in cream of mushroom soup. 8) Pour into large casserole dish. 9) Sprinkle freshly grated parmesan cheese on top. 10) Bake for 30 to 35 minutes. 11) Serve immediately. ◊Crustless Broccoli & Ham Quiche 3 large eggs 1 cup broccoli florets 1 cup ham, cubed 1 cup cream 1/2 cup Swiss cheese, shredded 1) Preheat oven to 375 degrees. 2) In small mixing bowl combine eggs and cream. 3) Slowly stir in all remaining ingredients. 4) Grease pie dish and pour mixture in. 5) Bake 25 minutes or until quiche is set. main dish served with a salad. ◊Chocolate Pudding Cake 1 1⁄4 cups sugar 1/2 cup white rice flour 1/2 cup soy flour 7 Tablespoon cocoa powder 2 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup milk 1/3 cup butter or margarine melted 1 1⁄2 teaspoon vanilla 1⁄2 cup light brown sugar packed 1 1/3 cup hot water 1) Preheat oven to 350 degrees. 2) In medium mixing bowl, combine sugar, flour, 3 Tablespoon cocoa, baking powder and salt. 3) Blend in milk, melted butter and vanilla. Beat until smooth. 4) Pour batter into square baking pan 8 x 8 x 2 inches. 5) In smaller bowl, combine remaining 1/2-cup sugar, brown sugar and remaining 4 Tablespoon cocoa. 6) Sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR. 7) Bake 40 minutes. Let stand 15 minutes before serving. 8) Spoon into dessert dishes. Garnish with vanilla ice cream. ◊Butterscotch Blondees 2 teaspoon butter or margarine 3 cups butterscotch chips 1 cup peanut butter 3 cups Health Valley Corn Crunch-Ems 1) In medium-sized saucepan, melt butter or margarine, butterscotch chips and peanut butter. 2) Remove from heat and stir in Corn Crunch-Ems. 3) Form into 2-inch balls and line on wax paper. 4) Chill before serving. **TO PURCHASE BEYOND RICE CAKES CLICK HERE. CLINICAL OUTLOOK PillCam: An Update on Insurance Coverage By Lindsay Spencer NFCA Intern In the last newsletter a new product called the PillCam was highlighted, describing how it provides a safe, pain-free alternative to endoscopies. It is a huge innovation and a brings new hope for more accurately diagnosing Celiac Disease. The one problem with it was that insurance companies did not cover the procedure for Celiac Disease-related symptoms. But now, two insurance companies have stepped up and acknowledged the disease. United Health Care, one of the top health care providers in the United States, has expanded its coverage to include the small bowel PillCam and its usage for Celiac Patients or patients with possible Celiac Disease. TrailBlazer Health Enterprises, a health care provider that covers patients in the states of Delaware, the District of Columbia, Maryland, Texas, and Virginia has also done the same: adding the small Bowel PillCam usage for Celiac and Crohn’s Disease and the esophagus PillCam for patients with portal hypertension. Between United and TrailBlazer they cover more than 22 million people in the United States. This will greatly help part of the more than 1 million people who have Celiac Disease yet are undiagnosed in the United States. This is big news for Celiac Disease. Before now, there have not been any health care providers that have coverage for the Disease. The major complaint insurance companies have is that the disease cannot be fixed by a medication, only by diet. Their problem is proving that the patients they cover would actually adhere to the strict diet. This big step in insurance coverage is the first step to getting more Health Care providers to cover Celiac Disease and the additional costs patients must spend on treatment and food. If you are covered by United Health Care or TrailBlazer Health Enterprises call and make sure your plan includes the new updates in covering Celiac disease diagnosis. If you are covered by a different insurance company, take action and contact your health care provider. The more people asking for coverage the more attention it will get! Let’s keep the forward progress for health care coverage of Celiac Disease moving!  RESTAURANT RANTS & RAVES BoneFish Grill: A Night of Scrumptious Seafood By Suzy Schurr NFCA Volunteer Saturday evening is typically the big “eat out” night for people in the Philadelphia area, so I was quite surprised when I called Bonefish Grill on a recent Sunday afternoon and the only available time slot for dinner was 4:45p.m. Because of their extensive gluten-free menu, I pleaded with my husband and kids not to complain about the really early dinner, even though they had just finished lunch and to trust me that the early meal would consist of really delicious food. They agreed to accompany me only after I reminded them how many of the past Sunday evenings I have spent at their favorite rib joint! The four of us were seated promptly at 4:45, at a very spacious booth. Within 30 minutes of our arrival, the place was hopping. The tables were filled with parents and their kids, seniors dining with other seniors, and every age group in between. The 20-something crowd sat mostly at high top tables near the bar—the bar serves a decent selection of wines and spirits, and is smoke-free. As we scanned the menu, mine gluten-free, I realized that a lot of the choices on the regular menu were also on my menu. This was a good sign. Karen, our friendly waitress arrived, told us of some dinner specials, and took our drink order while we continued to make our selection. When she arrived back, she was carrying a small saucer with a dollop of some mysterious concoction on it. She proceeded to mix the olive oil from our table with it and told us to dip our bread in it. This is where I blew it. I know celiacs are supposed to carry their gluten-free bread, rolls and crackers with them to restaurants, but I never do. This time I wish I had. A small taste on the back of my spoon proved to be a flavorful herb infused oil consisting of a combination of pureed basil, garlic, pine nuts and oregano, which was enough to tease the palette for some culinary excitement ahead. For an appetizer, I ordered Bacon Wrapped Sea Scallops, topped with Mango Chutney. This was definitely the highlight of my gluten-free dining experience that evening. The four plump, succulent sea scallops were cooked to perfection and each surrounded by a strip of smoky bacon. In the center of the plate sat a substantial amount of mango chutney waiting to be combined with the seafood. Tiny cubes of sweet yellow mango, studded with flecks of red pepper, red onion and scallion had quite a kick, which at first caught me off guard. As I relaxed I was in heaven – there was flavor, there was depth, and there was substance to my appetizer – a celiacs’ wish come true! My gluten-free Caesar salad though was as they say, “Nothing to write home about”. A plate of whitish colored chopped romaine leaves were blanketed in a quite ordinary dressing topped with grated parmesan cheese. My husband’s Bonefish House Salad on the other hand, which also happens to be on the gluten-free menu was definitely a better choice. After allowing my fork to wander to his plate for a taste, I realized the citrus herb vinaigrette was what made this salad unique. The fresh clean taste of lemon, lime and orange, lightly tossed with crisp chopped greens, tomatoes, Kalamata olives, hearts of palm and pine nuts made this salad a winner. Since Bonefish Grill is known for their fresh fish and seafood, I decided to order from their wide selection for my entree. I chose the Atlantic Salmon topped with the lime tomato garlic sauce and it was scrumptious! It arrived hot and crisp on the outside, moist on the inside and cooked to the doneness I had requested. The choice of gluten-free side dishes was rather limited but adequate – garlic mashed potatoes, Island rice or a medley of steamed vegetables. I chose the steamed veggies – a combination of broccoli, green beans, carrots and summer squash, but they arrived a bit undercooked. They were colorful but too crunchy for my liking. So again my fork wandered to my husband’s plate for a tiny scoop of his gluten-free mashed potatoes. After swallowing the silky smooth spoonful, he offered me a taste of his Lily’s Chicken. How could I pass up his offer of a fire roasted boneless chicken breast topped with goat cheese, wilted spinach, artichoke hearts and a drizzle of lemon basil sauce. Yum!! The chicken was tender and juicy and was superb in taste as well as attractive in presentation. The only complaint we both shared was the over abundance of goat cheese, which seemed to overpower the other ingredients. Our meat-eating growing boys each enjoyed an 11ounce “center cut” sirloin steak with hearty mashed potatoes. Both arrived as ordered –medium rare and were devoured with the culinary gusto that beholds typical teenage boys. The steaks were seared to a slight char on the outside while maintaining the warm pink center that is expected from a great grilled steak. Bonefish Grill’s dessert options for those on a gluten-free diet are limited – actually limited is being kind – there is only one choice – Crème Brulee. And though I was stuffed to the gills, I had to try it. It’s all for research you know. Though creamy and sweet topped with a crunchy sugar shell as is traditional, it just did not hold up to the firm texture typical of Crème Brulee. Parts of the meal were exceptional and others quite disappointing, and my family all agreed this is a restaurant to visit whether following a gluten-free lifestyle or not. Search Bonefish Grill’s website for a location near you – www.bonefishgrill.com.  LIFESTYLE LESSONS Cooking with “Keeeeenwa” By Theresa Tropin NFCA Volunteer **photos provided by Northern Quinoa Corporation I have what? Silly-ack who? If you are anything like me, being diagnosed with Celiac was a very surreal experience. Not only did the words Celiac Sprue sound like some new crazy variety of plant life, but learning that I was getting sicker and sicker from the safe, plain toast I was feeding myself every morning was mind-boggling. However, the most upsetting moment was reading down the list of items I could no longer consume: bread, pasta, beer, grain alcohols (this was before we found out that distilled alcohols were mostly safe), many dressings, gravies and prepared foods. I literally looked up from this list at my doctor, walked out in a fog and cried in the car on my way home. OK, I’m being slightly dramatic. I mean, I did not have Chron’s Disease or Colitis as was suspected, but in one doctor’s consult my entire life had changed forever. Needless to say, I’ve come a very long way from the sick, gastronomically-timid girl I was 6 years ago. This past year, at the XII International Celiac Disease Symposium hosted by Columbia University, the word “keenwa” was thrown around all over the place. “Keenwa” is a wonderful grain, much healthier than rice…”keenwa” is very nutty and satisfying. The word “keenwa” is written all over my notes, underlined, highlighted with exclamation points to research later. Where has this magical grain been all of my gluten-free years? Not until one of the speakers actually held up a box of Quinoa did it all click! I’ve seen that box in so many health food stores and in gluten-free magazines, except I was pronouncing it quin-oh-a. Yes, I was that person. I sat there for a couple of dazed minutes, mentally recalling all of the times I had said the word incorrectly, even asked about “quin-oh-a” pasta in the health food store. Now it made sense why there was a flash of humor in the sales clerk’s eyes before he answered me! After forcing myself to get over my embarrassment, I realized that this was huge. Not only did I know what quinoa was, but I knew where to get it! Now, if I could just figure out how to cook it. Unfortunately, I had tried the aforementioned quinoa pasta a couple of years ago and I did NOT find it remotely appealing, so I was mildly skeptical of the praise that was given to this “ancient grain” at the symposium. It wasn’t until I attended a gluten-free cooking class at the Natural Gourmet Institute for Food and Health in NYC that my walls of resistance were finally knocked down. One of the recipes taught was a Mexican variation on this grain. It was truly one of the most delicious side dishes I’ve had since being diagnosed (or maybe even ever). Quinoa is a wheat-free/gluten-free grain that comes from the Andes Mountains of South America. It is referred to as “the ancient grain” as it was one of the three staple foods, along with corn and potatoes of the Inca civilization. Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat.1 In addition, “Quinoa’s protein is of an unusually high quality. It is complete protein, with an essential amino acid balance close to the ideal. Quinoa’s protein is high in amino acids lysine, methionine and cystine.”2 Additionally, quinoa supplies starch, sugars, oil (high in linoleic acid – a member of the essential omega-6 fatty acids), fiber minerals and vitamins. Quinoa is light, tasty and not sticky or heavy like most grains. It has a mild, nutty and unique flavor. It is a small seed that looks like a cross between a sesame seed and millet. It is usually a pale yellow color but can vary from almost white through pink, orange, or red to purple and black. Quinoa is actually not a cereal, but a fruit of the Chenopodium or Goosefoot family. The seeds are covered in saponin, a resin-like substance that is bitter and forms a soapy solution in water. Like lentils/basmati rice, the seeds must be rinsed before preparing. The wonderful thing about quinoa is it is very versatile. It can be used as a side dish and flavored to go along with any cuisine. Add tomato sauce and parmesan cheese for Italian, coconut milk and lemongrass for Thai – the possibilities are endless. It only takes fifteen minutes to cook quinoa and you can use it anywhere you use rice; soups, salads…you can even make quinoa pudding for dessert! I’ve found that cooking it with vegetable or chicken stock instead of water gives it a tastier flavor, and one of my favorite ways to cook it is to add the liquid, cover it and bake instead of boiling. It comes out much lighter this way. Quinoa can be found in most health food stores and I’ve even seen it at my regular grocery market in their health food section. It can be found all over the internet, such as www.quinoa.net and www.quinoa.com and can be purchased in many different sizes. I’ve found that mixing different colors, such as the traditional pale yellow and the Inca red make a beautiful looking dish. Quinoa has truly been an answer to my gluten-free prayers. I still get a thrill when I have company over for dinner, watch them eye the dish skeptically and then taste it and rave. Quinoa is a wonderful way to eat healthier and adds variety to our gluten-free lifestyles – and as we all know, variety is the spice to life. On that note, go forth, play with recipes, enjoy your quinoa and remember not to smirk when your best friends’ husband, who has recently started eating a gluten-free diet, repeatedly comments on the wonderful “quin-oh-a”… you were there once too! Basic Quinoa Recipe Ingredients 2 cups water 1 cup quinoa Place quinoa and water in a sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed (approx. 15 minutes). When the quinoa is done, all of the grains will have turned from white to a more transparent look, and the spiral-like germ will have separated. Makes 3 cups. Baked Quinoa with Pumpkin Seeds and Chives Ingredients 1 cup quinoa, rinsed and drained 1 tablespoon extra virgin olive oil 1 ¼ cup boiling water or stock ½ teaspoon sea salt (or regular salt) 1-2 tablespoon lime juice 1 bunch chives, minced 2 tablespoons toasted pumpkin seeds Preheat oven to 350◦ F. Place quinoa in a small baking dish. Roast in over about 15 minutes stirring occasionally until quinoa is dry. Add oil and salt, roast 5 minutes more. Remove pan from oven and pour boiling water or stock into pan. Cover pan securely with tin foil and place back in oven for about 20 minutes or until all water is absorbed. Remove pan from oven and allow to sit about 5 minutes. Transfer quinoa to a medium bowl. Add lime juice stir to incorporate and allow to cool. Add chives to quinoa. Adjust seasonings. Garnish with pumpkin seeds, serve and enjoy! AWARENESS ADVOCATE OF THE MONTH By Nancy Ginter NFCA Director of Operations NFCA is pleased to honor Suzy Schurr as the Awareness Advocate for March in recognition of her many contributions to the Foundation and to the cause of celiac awareness. In 2006, Suzy chaired the raffle committee for NFCA’s annual Appetite for Awareness event brining fun to the event and some fabulous raffle prizes to our guests. She has worked with NFCA as a volunteer consultant in matters relating to the gluten-free diet. And, in 2007, Suzy is making her debut as a food writer and restaurant reviewer right here in the NFCA newsletter. We also honor Suzy for her positive approach. As in all things, attitude is everything! In coping with celiac disease and adapting to a gluten-free diet for life, a positive attitude can make all of the difference. Suzy loves to cook! She believes that this is perfect for a person with celiac disease in which the remedy is all about food. In Suzy’s case, her passion and her “medical treatment” blend flawlessly. What can gaining a correct diagnosis do? For Suzy Schurr, it meant transforming her life! Since being diagnosed with celiac disease, Suzy delights in “physically feeling so much better” and in having a “better outlook on life, being “a happier person”. She has gone from feeling so tired that she had to take a brief nap every day. Now, she has more energy and “life is so much better.” It all started on New Year’s Eve 2005. Suzy was vacationing at Canyon Ranch in the Berkshires when she decided to take advantage of a check-up that included a bone density test. Much to her surprise and to the surprise of the physician, she found that she has osteopenia, a condition in which there is a decrease in bone density. Alarmed, Dr. Todd LePine reviewed Suzy’s history which included migraine headaches. Putting it all together, he guessed that Suzy was not absorbing the nutrients in her food and administered additional tests. New Year’s 2006 brought the news that Suzy had celiac disease. An endoscopy confirmed the diagnosis. At last, there was an explanation for years of feeling less than well. The next steps seemed easy by comparison—adopt a gluten-free lifestyle, take vitamins daily, and maintain a disciplined diet and exercise regimen. Both Suzy and Dr. LePine are convinced that living a physically active life that included running, tennis, aerobic exercise and yoga prevented her from getting full-blown osteoporosis, a condition that runs in her family. Suzy is married and the mother of two very active teen-age boys. How does she manage her family’s meals now that she is on a gluten-free diet? Suzy is the only member of her household with celiac disease. Managing a gluten-free diet for one member of the household is tricky, but possible. Suzy gained some experience with a special needs program when she learned that one of her children had a dairy allergy as a small child leading to adjusting his diet to include soy milk until he outgrew that difficulty. Currently, the Schurr household is not totally gluten-free but Suzy does use gluten-free ingredients, such as gluten-free pasta, in family meal planning. So, it is mix and match for family meals. How did Suzy gain expertise in meal planning that would work? Before being diagnosed with celiac disease, Suzy realized that the Schurr family had fallen into the American habit of eating on the run. With a hectic family schedule including her sons’ after school sports and school activities, it often was hard to get a good meal together. When everyone arrived home at 5 PM, Suzy was faced with the age old question, “What do I do now?” Too often the answer was going to a drive-through or getting fast food. The answer also was an age-old solution—plan ahead. To solve the time dilemma and to assure that her family would have healthy meals, Suzy began a monthly meal planner. The benefits of this plan-ahead approach became apparent immediately. Her family had balanced meals every day. It was a boon for a busy mother limiting the times she had to shop each week, and there always was “good stuff” in the frig for snacking. Impressed with the format of the plan and the benefits of the program, her friends encouraged her to publish the meal planning guide. The result: Not Another Cookbook: Your 12-Month Planner for Eating Well Every Meal. In addition to selling this guide, Suzy has donated the book to Project Home and to Laurel House, a shelter for battered women working to regain a solid family life. What is on Suzy’s wish list? Quite a few things, it turns out! “I wish every doctor would be taught about celiac disease.” This includes all specialties: dentists, all fields of medicine and psychiatry. “I would love to have testing for celiac disease become as routine as testing for cholesterol. People without gastroenterological symptoms are very unlikely to ask for a test so discovering celiac disease is a long shot for them.” “I wish that doctors would look at the whole person and put it all together for the best result.” It is only through this approach that Suzy’s celiac disease was identified. With Suzy’s help and support in raising awareness for celiac disease, we know that her wishes will come true! And, now you can try Suzy’s favorite recipe. VEGETABLE PUFF WITH ASIAGO CHEESE (serves 4) 2 tbs. olive oil 1 cup shopped red onion 1 red pepper, chopped 1 medium zucchini, chopped 2 cups torn spinach leaves 3 large eggs 6 egg whites ½ tsp. salt ¼ tsp. pepper 1 oz. shaved Asiago cheese 1 cup chopped seeded tomatoes 1 tbs. chopped fresh basil Preheat broiler. Heat oil in a large non-stick skillet over medium-high heat. Combine onion and bell pepper and sauté approximately 8-10 minutes until lightly brown. Add zucchini and cook until soft. Add spinach and continue to cook until wilted. Season with salt and pepper. In a medium bowl, whisk eggs, egg whites, and salt and pepper. Pour mixture over vegetables in skillet. Stir to combine all. Reduce heat and cook until eggs are set (do not stir) on bottom and sides. Sprinkle cheese over eggs and broil until cheese melts. Garnish with tomato and basil. Can be served at room temperature. Artichoke hearts, roasted potatoes, broccoli or asparagus also may be added. SPECIAL FEATURE Celiac Hits the Slopes By Nancy Ginter NFCA Director of Operations The National Foundation for Celiac Awareness (NFCA) is proud to announce that A.J. Clemens of Radnor, PA, a 14-year-old skier with celiac disease, represented NFCA in the Pennsylvania State Championships, a competition for skiers across the state. It is thrilling to watch this young athlete achieve success after overcoming the effects of undiagnosed celiac disease. Speeding past the competition, A.J. placed eighth overall in the 2007 J3 Pennsylvania State Championship Invitational and earned a place on the Pennsylvania State Ski Team. Once again, A.J. will represent NFCA at this exciting and challenging event. Gaining a berth on the Pennsylvania State Team has included wins at several events across the state this winter. On February 16th, A.J. had a stunning success when he placed fifth in the J-3 Men's Super G Downhill in the races held at Seven Springs Resort in Champion, PA in Western Pennsylvania. On Sunday, February 18th, A.J. placed 6th in the J-3 Men's Giant Slalom at Seven Springs amidst snowstorms and a white-out delay. . These victories were preceded by a fabulous finish in fifth place in the Giant Slalom in the competition held at Blue Mountain at Little Gap, PA. A.J. demonstrated that he is a true competitor when he stood on the podium at Seven Springs Resort after wining a place on the Pennsylvania Alpine Racing Association 2007 State Team with a solid victory placing eighth overall in the state of Pennsylvania. A. J. joins a team of 15 young men who will go on to compete at the next level in the Eastern J-3 Finals at Gore Mountain, NY on March 1, 2, 3 and 4, 2007. This is a tough competition where the Pennsylvania Team will be skiing against teams from New England and New York, including the “ski states” of Vermont and Maine. A.J. is a member of USSA and the Pennsylvania Racing Association. A student at Radnor Middle School, A.J. is a year-round athlete competing in football and baseball. His true passion is skiing and he hopes to go to a ski academy as part of his training program. VOLUNTEER CENTER By Michelle Ruddy NFCA Volunteer & Awareness Coordinator As you all know there are several ways, for individuals to get involved with the National Foundation for Celiac Awareness. If you are interested in planning events and spreading awareness, perhaps you’d like to participate with one of our signature events, The Gluten-Free Cooking Spree. This fierce competition pairs top chefs with top doctors who compete to create the best gluten-free meal. Perhaps, you enjoy researching and reading about new and exciting breakthroughs regarding Celiac Disease and Celiac Awareness. In that case, you’d be an asset to our monthly newsletter. We’d love for more volunteers to contribute to the newsletter. This allows for various topics to be addressed and different perspectives to be voiced. So, if you are a greater writer or simply enjoy writing, please contact our editor Vanessa Maltin at Vanessa@celiaccentral.org. Are you between the ages of 18-30 and interested in helping to raise celiac disease awareness among your peers? The Young Advocates for Awareness (YAFA) is a sub-group of the National Foundation for Celiac Awareness (NFCA) and is working to help diagnose the three million Americans with celiac disease who remain undiagnosed and suffer needlessly. Through outreach to university health centers, sporting and social events, we hope to educate the public and medical communities about celiac disease and encourage routine testing for the condition. If you are interested in educating, both public health and medical students about celiac disease, perhaps you’d like to partake in our Public Health Education & Awareness Program. NFCA is going nationwide to create a program that will enhance public health practitioners and medical students’ knowledge of celiac disease; therefore, increase the number of individuals diagnosed. If you are interested in any of these programs or have any new ideas, please feel free to contact NFCA at volunteer@celiaccentral.org. |
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The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician. This site was last updated on May 25, 2008. If you have questions, please contact webmaster@celiaccentral.org | View Site Map Privacy Policy: NFCA does not share or otherwise disclose any personal information, including your name, address, or email addresses with other organizations. Only NFCA staff has access to personally identifiable information provided by visitors to our site. NFCA will never share information with third parties. |