NOTE FROM ALICE
NFCA Executive Director

October! Celiac Awareness is in the air!!

This summer, I spent one week with my eldest daughter "down under" in beautiful Australia.

I thought this trip would be 90% "vacation" ...no work! Ok, so I did attend a fantastic gluten-free conference in Sydney and taste-tested many fabulous gluten free products. My favorite cookie was called D'Lush Peppermint Double Chocolate Biscuit and I will tell you it was delicious... all natural ingredients and truly tasty. It tasted very similar to a Girl Scout Peppermint Patti. Yummy!

After several days of touring the bustling city of Sydney and then heading north to Cairns, I realized that dealing with celiac disease was easy in Australia. My experience down under was nothing less than eye opening. When friends and family asked me about my trip, the first words out of my mouth were, "I could eat anywhere...no problem." I recall standing in front of a bakery with my daughter and just reading the signs—gluten-free banana bread, gluten-free brownies. I saw nut-free options and watched the staff cut the gluten-free products on one cutting board and the gluten-containing products on another. They actually understood cross contamination. I was in awe!

My daughter and I hung out at this bakery all morning, interviewing one person after the next. The staff just considered this "a great bakery" and "normal". Go figure. Food that was gluten-free, yummy, nutritious, and readily available was considered normal. I could eat the same food as everyone else!

And, dining out was a true pleasure. I no longer had to be a detective, lawyer and celiac sufferer all rolled into one. I could just say "GLUTEN-FREE, PLEASE." While traveling in the United States, I am used to saying "gluten-free" and expecting a somewhat glazed over look of "what?" Instead, the wait staff just smiled and suggested items on the menu that was gluten-free. I really felt so "normal."

My experience in Australia made me realize that there truly is hope for Americans who have celiac disease.

If we all work together at educating, taking action and getting involved, our lives and our children's lives will be easier to navigate gluten-free.

Happy and Healthy Halloween!

Cheers,
Alice

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BEYOND RICE CAKES
A Green Thumb: Investigating Celiac Disease and Bone Health
Plus special tips from Tammi McGunnigle of Sports & Spinal Physical Therapy

By Vanessa Maltin
NFCA Director of Outreach & Programming

I absolutely love to cook and having a green thumb comes in handy when my recipes call for fresh vegetables and herbs. One of my favorite childhood memories is working in the garden with my mom to pick the freshest of the fresh ingredients to use our meals. But cooking and working in the garden make my hand hurt since I suffer from carpal tunnel syndrome. My mom taught me everything I know about cooking, but now she too has pain and has been diagnosed with arthritis and osteoporosis. And, both of us have celiac disease. Although the pain could stop us from cooking delicious meals, we've learned that minor modifications can correct the pain and that by maintaining a gluten-free diet, we can start to repair the nutrient loss that was caused by years of undiagnosed celiac disease and again be pain-free in the kitchen!

To begin, what exactly is osteoporosis and how does it affect the body?

Osteoporosis is a disease that typically causes bones in the wrist, hip and spine to become very fragile, although it can affect any bone in the body. The disease is characterized by low bone mass and structural deterioration of bone tissue, which if untreated, can lead to broken bones. Osteoporosis can cause severe pain, impair a person's ability to walk, and make it nearly impossible for a person to chop or dice vegetables in the kitchen.

According to the National Osteoporosis Foundation, up to 10 million Americans across all ethnic backgrounds are estimated to have osteoporosis, 80 percent of which are women. The condition is responsible for more than 1.5 million fractures annually including more than 300,000 hip fractures, 700,000 vertebral fractures, 250,000 wrist fractures and 300,000 fractures at other locations in the body.

Here are some of the major risk factors for developing osteoporosis:

• Advanced age/postmenopausal
• Being female
• Having a small frame or being thin
• Family history of osteoporosis
• Presence of a chronic medical condition, such as celiac disease
• Not getting enough calcium
• Not exercising enough
• Smoking or drinking too much alcohol

So, how is celiac disease related to osteoporosis? Osteoporosis is a complication of untreated celiac disease. The small intestine's main function is to absorb nutrients including calcium, which is the most abundant mineral in our body and helps to build and maintain healthy bones. With celiac disease, the villi of the small intestine are damaged, making it difficult to absorb nutrients such as calcium and vitamin D, leaving patients with thin and brittle bones.

An earlier study published in the American Journal of Gastroenterology in January 2001 found that osteoporosis and low bone mass affects adult celiac disease patients in the United States whether or not they are on a gluten-free diet. The study included 105 women and 23 men with celiac disease with an average age of 56 years old. The patients had been on a gluten-free diet for zero to 46 years.

The researchers from Columbia University in New York found that osteoporosis was diagnosed in 34% of patients at the lumbar spine, 27% of patients at the femoral neck and 36% at the radius. They identified low bone mass in 38% of patients at the lumbar spine, 44% at the femoral neck and 32% at the radius. Men were more significantly affected than women, however the bone mineral density was the same amongst patients on a gluten-free diet and those who were not maintaining the diet.

However, a more recent study published in February 2005 by researchers at Washington University School of Medicine in St. Louis found that up to 4 percent of patients with osteoporosis also have celiac disease. This study evaluated 840 patients, 266 patients with osteoporosis and 547 without the bone disorder. They conducted blood tests and endoscopic intestinal biopsies and found that nine of the osteoporosis patients were positive for celiac disease, compared with only one of the patients in the healthy bone group.

Once put on a gluten-free diet, the researchers found that the combination celiac and osteoporosis patients were able to improve gastrointestinal symptoms as well as improve bone density levels. The researchers concluded that he incidence of celiac disease in patients with osteoporosis is "high enough to justify screening for everybody with osteoporosis." The lead researcher comments that "if a patient has osteoporosis as a consequence of celiac disease, the most direct way to correct their bone loss would be to put them on a gluten-free diet."

How do doctors test for osteoporosis?
A bone mineral density test is done to measure bone density in various locations in the body. The test can diagnose osteoporosis before a fracture occurs, predict the likelihood of fracturing a bone in the future, and determine the rate of bone loss.

How can I prevent osteoporosis?

• Eat a well-balanced diet that is high in calcium and vitamin D
• Routinely practice weight-bearing exercises and resistance-training exercises
• Refrain from smoking and excessive alcohol consumption
• Routine screening by a health care professional

So, if you have celiac disease and osteoporosis, how do you keep your body healthy?

First of all, when people with celiac disease eliminate gluten from their diet, the small intestines should begin normal absorption as quickly as a few months, but could take up to two years. Eventually by maintaining the diet, both adults and children can restore significant done density.

In addition to the gluten-free diet, there are some ergonomic devices that can ensure bone health, especially when cooking! Here are some fantastic tips from Tammi McGunnigle of Sports & Spinal Physical Therapy in Washington, D.C. to help you navigate the kitchen as you prepare gluten-free meals for you and your family. Tammi is a certified hand therapist and an occupational therapist and she has personally helped me overcome a slew of problems with my right hand. So, read carefully for some great advice.

Chopping: Traditional kitchen knives put a great deal of pressure on the bones and muscles in your wrist and hand as you try to chop dense vegetables into small pieces. Instead of using a knife, try using an ergonomically designed chopper that can chop up to a cup of vegetables by simply pushing a lever.

Peeling: Instead of using a peeler that requires a tight grip and forces rigid movement of the wrist, try using a peeler with a thick, soft handle. This type of peeler will prevent slippage, as well as make for easy peeling and minimal wrist movement while you peel your potatoes or carrots.

Rolling Dough: Traditional rolling pins have slender handles that require a great deal of tension from the hands to hold on to as you roll your dough. Try using a rolling pin that has large, soft-grip handles to relieve nerve pain in your hands and make your rolling experience pain-free! Another tip is to try using a large coffee can to roll out dough. The large can prevents the holding of any handle and will ensure very flat dough.

For more information on osteoporosis and other bone conditions related to celiac disease, please visit the following resources:

• National Osteoporosis Foundation
  www.nof.org
• National Institute of Arthritis and Musculoskeletal and Skin Diseases
  www.niams.nig.gov
• Sports & Spinal Physical Therapy
  www.ssptdc.com

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SHOP FOR CELIAC

Donate $5 to NFCA and receive 20% off from Macys!*

Shop for a Cause! Macy's has partnered with the National Foundation for Celiac Awareness to raise funds for awareness and research projects. And, it all involves shopping!

*Here's how it works:
Donate $5 to NFCA and in exchange you'll receive a 20% off card from Macys that is valid on purchases on Saturday October 13. You'll be entered to win amazing prizes such as: a $500 gift card for Macys, home appliances, clothing and other incredible items. To join Shop for a Cause, visit www.celiaccentral.org and click on the Macy's logo on the homepage.

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RESTAURANT RANTS & RAVES
Pasta Pomodoro: Gluten Free Pizza and So Much More

By Suzy Schurr
NFCA Volunteer

For those of you who read last months review of UNO Chicago Grill, or better yet, went to the restaurant to sample some of their yummy gluten-free foods, you may have walked away as I had with a feeling of, this was great, but I really wish I could have had pizza. Well, lucky for all of us, Vanessa reminded me of Pasta Pomodoro in Voorhees, New Jersey. They won the 3rd Annual NFCA Gluten-Free Cooking Spree this past June and I just had to check out their food.

My husband and I decided to go there one Saturday for lunch after our weekly bike ride along Kelly Drive. Just about 15 minutes over the Ben Franklin Bridge and we were in the quaint town of Voorhees. Pasta Pomodoro resides in the Eagle Plaza Shopping Center, but don't let that dissuade you. The restaurant could be situated anywhere because the food is the attraction.

After our strenuous bike ride, my heart was set on replenishing all those calories that I was so sure I burned off, with a large gluten-free pizza. However when I saw the extensive menu, I was torn. Was I going to have pizza or do I order a rice pasta dish with a choice of just about any sauce combination one could imagine? There were 19 to be exact; everything from your basic Marinara to sauces with bacon, caramelized onions and white wine to my favorite, which I ordered; the Putanesca.

My gluten-free spaghetti arrived in a wide lipped shallow white bowl garnished with parsley flakes; an image seen many times on the Food Network. Mario and Giada watch out! Each strand of the pasta was perfectly coated with the thick tangy Marinara sauce, studded with whole Kalamata olives, capers, anchovies and slivers of sauteed garlic. Freshly grated Parmesan cheese was offered as topping by our very attentive waiter. This true Roman classic dish was just about the best I've had. I enjoyed the whole olives and if you are an anchovy lover as I am, you'll particularly like the 1/2 inch pieces of this salty fish, rather than the tiny bits that are so commonly found in other Putanescas.

Pasquale Masters, one of the owners, was gracious enough to tell us how an Asian born man comes to own an Italian restaurant, and how his birth name was changes from Pat to Pasquale as a young man. A story only he can share with you. Feel free to ask him when you visit.

Well, I came for pizza and I ate pizza, and pasta and a sandwich. The first thing I noticed about my personal gluten-free pizza when it arrived was how much it looked like my husbands wheat-based pizza. The only difference between the two, in addition to our choice of toppings, was his crust was perfectly round and puffy and my gluten-free crust was more of a free-form thrown crust (think rustic), and thinner. My edges were crispy, yet the center of the pizza had a soft chewy texture reminiscent of what I was allowed to eat a few years ago. A perfect proportion of cheese to toppings allowed the chosen veggies to remain on the slice rather than on my plate or worse, my lap. As my husband sampled both pies, he swears they almost tasted identical. I actually didn't care if he truly believed it or not, though I often appreciate his sensitivity to my occasional rants of deprivation, I was quite happy with my gluten-free version.

In addition to our pizzas and my pasta, my husband ordered the grilled chicken and roasted red pepper sandwich. The mildly seasoned slices of tender chicken were a perfect match with the glossy sweet roasted red pepper strips. Both were nestled between 2 slices of toasted gluten-free bread. The bread was a bit crumbly, as many gluten-free breads can be, but so flavorful. You'd think we were about to explode with the amount of food we consumed, yet we (read as "I") had to try dessert.

Pasta Pomodoro does offer an extensive dessert tray with many choices, but I was perfectly content with my choice of two gluten-free options; Creme Brule, or vanilla layer cake with vanilla butter cream icing. I chose the cake. A generous portion arrived looking much like a picture you would see on the box of a cake mix. That's not to say it tasted like box mix, on the contrary, the cake was pretty tasty for gluten-free. I think the highlight of the dessert though was the icing; a smooth, rich, not too sweet layer of quality butter cream.

Now we were really full, and ready to go home for a nap, but not before we told Pasquale how much we thoroughly enjoyed his restaurant and vowed to bring our friends back, celiac or otherwise, for this truly outstanding feast.

Check out Pasta Pomodoro's website to view their menus; regular, celiac and heart healthy, www.pastapomodoronj.com or call 856-782-7430.
Eagle Plaza Shopping Center
700 Route 561
Voorhees, NJ

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ASK-THE-CHEF
Scallops: The Love Below

By Edgar Steele
NFCA Chef Spokesman

Scallops are a unique family with over 400 species that range from a few millimeters to a yard across. They have a hard outer shell and a soft inner body. These amazing bivalves neither attach nor bury themselves amongst the sea depths. They lie free and escape their predators by swimming away. Their central muscle clasps their outer shells shut and forces water out one end, propelling them rapidly away from harm. How could these simple bivalves detect a predator coming their way? They have eyes!! (Click here to see the picture provided by Augsburg College for yourself). Scallops stand out amongst their bivalve companions as the only swimmers.

Most food scallops are harvested from the ocean floor. Large "sea scallops" are dredged from the deep, cold waters year-round on trips that can last weeks, while smaller "bay" and "calico" scallops are either dredged or hand-gathered by divers closer to shore during a defined season. Unlike all other mollusks, the scallop is delectably tender, sweet muscle. This is because of its swimming capabilities. The adductor muscle, which aids in swimming, makes up such a large portion of the scallop's body that it also serves as protein and energy storage. Its sweet taste comes from large amounts of the amino acid glycine and of glycogen, a portion of which is gradually converted by enzymes into glucose when the animal is killed.

Because their shells don't close tightly, scallops are usually shucked soon after harvest, with only the adductor muscle kept for the U.S. market, the adductor and yellow and pink reproductive organs for Europe. This means that the meat quality usually begins to deteriorate long before it gets to the market. On boats that go out for more than a day, the catch may therefore be frozen and/or dipped in a solution of polyphosphates, which the adductors absorb and retain, becoming plump and glossy white. Such scallops have less flavor and lose large amounts of liquid when heated. Untreated scallops have a duller, off-white appearance with pink or orange tones. When purchasing scallops, the option of wet or dry packed may be noticed.

Three species of scallops are of commercial importance: bay scallops, sea scallops and calico scallops. Sea scallops can become quite large while bay and calico scallops are smaller. True bay scallops (northern) are generally considered superior in quality. Most scallops are sold shucked. Occasionally, shucked scallops with the roe attached may be found. Even less frequently, they are sold in the shells, though farm-raised scallops in the shell are increasingly available.

In the kitchen, we sometimes need to separate the large, tender swimming muscle from the adjoining, smaller, tough catch muscle that holds the two shells shut. When sauteing, scallops quickly develop a rich brown crust thanks to their combination of free amino acids and sugars. When fortunate enough to obtain a fresh scallop in the shell, you will discover what may seem to be a jumble of sacs and colors that may lead to confusion. Every part of the scallop is delicious, and the array of colors can be blended into a delicious sauce to accompany a dish.

The shell first of all, is inedible, but may be used for garnish or perhaps a serving piece. Remove all meat from the shell, and separate the large white part from the rest. The large white muscle is the scallop we know well and the rest can be pureed with olive oil and salt to create a creamy rich sauce. Coquilles St. Jacques is customarily a cream based scallop gratin served in the shell, and is also the name for scallop in French.

At Cafe Atlantico, sea scallops are served seared atop creamy Arborio coconut rice. The rice is prepared similar to a risotto, and flavored with ginger and squid. The squid and its ink seemed appropriate when creating this dish since it is a mollusk as well. Aside from being a signature dish of Cafe Atlantico, this dish has also played a key role in my connection with the National Foundation For Celiac Awareness. Vanessa has revisited me at Cafe Atlantico ten times since her first experience and each time she requests the scallops.

The following recipes are some of my favorite uses and matchings for scallops. Remember while you are cooking at home, scallops are best-cooked medium rare! Overcooking scallops, as with any mollusk will result in a tough "rubbery" consistency that probably won't leave a positive lasting impression.

Scallop Ceviche

• 1/2 pound bay scallops
• 2 oz. lime juice
• 4 oz. chopped tomatoes
• 1 oz. small diced red onions
• 6 grapefruit segments
• salt to taste
• ground black pepper to taste

1. Clean bay scallops of tough outer muscle.
2. Mix the all ingredients together and allow to marinate under refrigeration at least 12 hours. Season the mixture with salt and pepper.
3. Place a portion of the ceviche on a chilled plate and serve with corn chips.

Scallop Pizza
Brazilian Cheesebread dough balls, squeezed together and rolled out into two 7-inch diameter pizza crusts.

Marinade:

• 1 oz. (abpout one small) chopped jalapeno pepper
• 2 garlic cloves, chopped
• 2 teaspoons fresh chopped thyme
• salt to taste
• fresh ground white pepper to taste

Toppings:

• 1 cup (about 1/2 pound) trimmed scallops, cut in half horizontally
• 1 1/2 cups grated mozzarella cheese
• 1 cup grated fontina cheese
• 1/4 pound (about 2) roma tomatoes, ends removed and cut into thin slices
• 1/2 cup sliced cooked artichoke hearts
• 3/4 cup thinly sliced red onion
• 3/4 cup coarsely chopped cilantro
• 2 teaspoons finely grated parmesan cheese
• Simply Asia's Sweet Red Chili Sauce

1. In a medium bowl, combine the marinade ingredients. Add the scallops and toss to coat well. Season lightly with salt and pepper and refrigerate for at least 12 hours.
2. When ready to bake, brush the dough with the sweet red chili sauce and arrange the ingredients as listed, reserving a little of the cilantro to sprinkle on top of the scallops.
3. Bake in a preheated 500 degree oven for ten - fifteen minutes, until the cheese and crust are lightly browned.

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LIFESTYLE
Les Petits Choux

By Rachel Kay
NFCA Intern

Cream puffs and eclairs have many variations, from chocolate covered to plain to stacked and trapped in crunchy caramel. These French pastries are guaranteed to bring a smile to your face when you eat them. The slightly salty pastry perfectly compliments the sweet cream that is hidden inside, and chocolate or caramel that often adorns these pastries is the ubiquitous cherry-on-top.

Although eclairs and profiteroles (the fancy name for cream puffs) are known as a notoriously French dessert, their ancestry actually is based in Italy. When Catherine de Medici came to France in 1547 to marry King Henry II she had the marvelous foresight to bring along her chefs. It was her chef Panterelli who would forever alter French pastry making. Chef Panterelli had a dough recipe modestly called pate a panterelli, or Panterelli's pastry. Over time French chefs changed and perfected this dough and then changed its name to pate a choux, partly because Panterelli was long gone and because he was Italian in the first place. For those of you with any French language history, you might know that choux is the French word for cabbages. No, the dough does not taste like cabbage or have any cabbage in it, it was named choux pastry because chefs thought it resembled little cabbages.

These little cabbage pastries were originally filled with all varieties of fillings, both sweet and savory. It was not until 1760 that a chef named Avice filled the dough balls with sweet pastry cream, thus creating profiteroles. Later, Chef Antoine Careme created the croquembouche, literally "crunch in mouth", which is an elaborate tower of profiteroles held together by crunchy caramel.

Choux pastry is fantastic because it is easy to make (most recipes have only 5 or 6 ingredients) and because it is so versatile. It is traditional to fill these pastries with sweet whipped cream, but you could fill them with chocolate pudding, jam, roasted vegetables, cheese, almost anything you can think of! Choux pastry is also wonderful because it converts so easily into a gluten-free recipe.

There are several small steps that go into making a cream puff or an eclair, but none of them are more complicated than making fudge or baking cookies. And the results are sure to impress friends and family.

Gluten-Free Profiteroles/Éclairs
Makes approx. 2 dozen small profiteroles or 10 eclairs

Choux Pastry

• 1/2 cup water
• 1/4 cup butter
• 1/4 tsp. gluten-free vanilla
• Pinch of salt
• 7 Tbsp. brown rice flour
• 2 large eggs

Filling

• 1 cup whipping cream
• 1 Tbsp. sugar

Directions:

1. Preheat oven to 375°F.
2. In a small pot bring water, butter, vanilla and salt to a gentle boil.
3. Stir all rice flour into hot water all at once and stir until mixture forms a smooth ball that pulls away from the sides of the pot.
4. Remove dough from heat and let cool for 5 minutes.
5. Add eggs to dough mixture, one at a time, beating to a smooth dough between additions.
   

   Tip: Dough will be the consistency of gluten-free cake batter, slightly thick but not solid.

6. To make cream puffs (profiteroles): Use two teaspoon and tablespoon sized balls of dough onto a greased or parchment lined baking sheet. Leave 2 inches between each dough ball as they will expand when cooked.
   

   To make eclairs: Transfer dough into a pastry bag and pipe 4 inch logs onto a greased or parchment lined baking sheet. Make sure to leave space between each log as they will expand when cooked.

7. Bake at 375°F for 25-30 minutes, or until light golden brown. Transfer pastries to a wire rack to cool completely.
   
   
8. Beat 1 cup of whipping cream and 1 tablespoon of sugar together to create a stiff whipped cream. Refrigerate until pastries are completely cool.
9. Transfer whipped cream into a pastry bag.
10. Fill each pastry with cream by inserting the round tip of the pastry bag gently through the side or bottom of the pastry and piping full.
    

    Tip: If you do not want to make your own whipped cream use a canned variety, it is easy to insert into the pastries and is much quicker than making your own.

    Also, do not fill the pastries with cream until just before serving.

11. To top the pastries you can melt 4 ounces of chocolate in a double boiler or a bowl set over simmering water. Stir the chocolate until smooth and then carefully dip each pastry into the chocolate to coat the top.
    
    If you make profiteroles, you can stack several in a pyramid and then coat them with crunchy caramel made by heating 1/3 cup water with 1 1/4 cups water in a sauce pan for 10-20 minutes until amber in color. (BE EXTREMELY CAREFUL BECAUSE THE CARAMEL IS VERY HOT!) Drizzle the caramel over the cream puffs to create a delicious croquembouche!
    
    
12. Serve eclairs or profiteroles immediately and enjoy!

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Gluten-Free Cupcake Party

The National Foundation for Celiac Awareness (NFCA) and Pamela's Products invite you to host a fun-filled event to raise celiac disease awareness and funding for research... a Gluten-Free Cupcake Party!

Here's how it works:

• Invite 12 of your closest friends over to decorate cupcakes
• Each guest will donate $15 to celiac awareness
• You'll receive a full Cupcake Party Baking Kit from Pamela's Products that contains Classic Vanilla Cupcake Mix, Luscious Chocolate Cupcake Mix, and three frosting mixes. Each of your guests will also receive take home gifts including spatulas, whisks, and frosting spreaders.
• During the party take LOTS of pictures! Following the party, NFCA will ask each host to submit photos and an event recap for publication in NFCA's newsletter and on www.celiaccentral.org.

Sign-Up today to host your Gluten-Free Cupcake Party!

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RECIPES OF THE MONTH

Australian cuisine has its origins in traditional British food. However, as the nation has diversified, so has its food, becoming much more multicultural. Below are some examples of food one may find in Australia today.

Corn Fritters

• 1/2 cup brown rice flour
• 1 tablespoon potato flour
• 1 tablespoon arrowroot or corn flour
• 1/2 teaspoon baking powder
• 1 large egg
• 1/3 cup filtered water
• 2 cobs of fresh sweet corn
• 2 shallots and green tops sliced
• 2 tablespoons fresh coriander or parsley chopped
• 1/4 teaspoon salt
• Grind of fresh pepper (optional)
• 2 tablespoons oil

1. First take a sharp knife and trim the corn from the cob and put aside.
2. Sift together the flours and baking powder three times to distribute the baking powder evenly.
3. Place egg, water, salt and pepper into a bowl and whisk lightly.
4. Sift in dry ingredients and stir to form a thick batter.
5. Add corn, shallots and coriander and gently combine.
6. Heat pan on medium heat with the oil and place in generous tablespoons of mixture.
7. Cook on one side til lightly brown then with a spatula turn to cook the other side.
8. Serve hot with a sauce, such as tomato sauce, on a bed of greens or serve with salsa.

Cantaloupe Soup

• 3 cups fresh pineapple or apple juice
• 1 cup fresh coconut milk or canned coconut cream or organic rice milk
• 2 cups cantaloupe balls
• Chopped mint
• Crushed almonds, pecans, or both

1. Blend together the juice and coconut or rice milk.
2. Add the cantaloupe balls and serve garnished with mint and nuts.

Caponata

• 1 large eggplant cut into thin slices
• 4 large ripe tomatoes chopped
• 1 red pepper chopped
• 1 onion sliced
• 2 sticks celery sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons capers rinsed under water to remove white vinegar
• 1/2 cup pitted green olives
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic crushed
• Dash of salt
• Grind of pepper
• Lettuce leaves and fresh sprouts for serving

1. Lightly sprinkle both sides of eggplant with salt and leave to sit for about 30 minutes.
2. Shake together the olive oil, lemon juice, crushed garlic, salt and pepper and set aside for flavors to develop.
3. Rinse salt from eggplant and let the slices dry.
4. Fry quickly in a little olive oil in a frying pan til both sides are golden brown, the remove and cut into large cubes.
5. Place in a bowl and lightly mix the dressing through and leave to marinate for at least an hour.
6. Gently toss with all remaining ingredients except lettuce and sprouts.
7. Serve in salad bowls on a bed of lettuce and the mixed sprouts.

Berry Flan

Crust

• 2 cups hazelnuts ground finely
• 2 tablespoons honey
• 1 tablespoon lemon juice

Blend hazelnuts, honey and lemon juice and press into flan tin and refrigerate.

Filling

• 8 oz strawberries
• 8 oz raspberries
• A sprinkle of cinnamon or fresh ground allspice to taste.
• Sprig of mint

1. Reserve a few berries for decoration, then puree the remainder of the berries in the blender or food processor.
2. Add spice to taste.
3. Spoon into flan, decorate with reserved berries and mint sprig, and refrigerate til required.

All Recipes from A Primitive Diet by Beverly Southam.

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AWARENESS ADVOCATES OF THE MONTH

By Nancy Ginter
NFCA Director of Operations

NFCA Volunteer: Robbin L. Cramer, DMD

Smile!

This month, the National Foundation for Celiac Awareness (NFCA) is very pleased to honor someone who is all smiles, Dr. Robbin Cramer. Not only is Robbin a dedicated NFCA volunteer, she also is a dentist specializing in family and cosmetic dentistry. In other words, she can make your smile as radiant as you are. This is dentistry to smile about!

For the past two years, Robbin has worked diligently to help NFCA raise awareness of celiac disease. Her help with the raffle, silent auction and program book for NFCA's annual fundraiser, Appetite for Awareness, has been invaluable. And, all of it was done with a brilliant smile!

Why was Robbin so interested in this cause? You guessed it! One of her children, Todd, learned that he has celiac disease just three years ago.

As is true with most families, a diagnosis of celiac brings an initial period of confusion and a true need for information about the gluten-free diet and how a teen-ager can manage his life in a gluten-filled world. Fortunately, Robbin knew Alice Bast, NFCA Executive Director, and gained help and support in these early stages.

For years, Robbin had wanted to get involved in charity work but wanted to be certain that her work would have a direct impact for good. Robbin told us, "NFCA allowed me to truly make a difference." And, she has!

As a mother, Robbin has been an integral part of Todd's story as she watched her healthy son become sick and, after diagnosis, return to health and a dynamic life. This is a true success story!

A very athletic young man, Todd loved basketball and played B-Ball morning, noon and night from the age of 7. So, it was particularly disconcerting when he became lethargic and stopped practicing. During the summer of 2004, Todd lost 20 pounds in one month. They checked for parasites, ulcers and administered test after test. At last, the family doctor suggested that they try a test for celiac disease. Bingo! A positive blood test led to a biopsy that confirmed the diagnosis.

Todd embarked on a strict gluten-free diet but remained sick for about six months. Then, suddenly, life got better. He grew 5-6 inches and returned to the basketball court. This summer, Todd was one of nine (9) young men selected to be part of the Philadelphia Delegation at the Maccabe Games, an Olympic-style competition held annually. There were 53 other delegations and the Philadelphians brought home the gold medal in the basketball competition.

Even at a wonderful event like the Maccabe Games, eating gluten-free can be challenging. The athletes stay with families, most of whom have never heard of celiac disease and the gluten-free diet. This was a case when that food package from home was more than a treat.

When asked what she wished for in relation to celiac disease, Robbin was quick to answer, "A pill that would allow those with celiac to eat gluten without damaging the intestine." Understandably, she would like to have her son be able to eat the food that he enjoys. The biggest challenge comes in going out with his friends to a pizza place. Usually, there is nothing for him to eat safely.

In thinking back over the last three years, Robbin remembered how terribly sick Todd was and how dramatically he changed in such a short period of time. Nonetheless, she is grateful that the problem was celiac disease as the treatment is at hand and has allowed Todd to return to a normal and very healthy athletic life.

Three years ago, Robin's conversations with Alice Bast helped her feel that she was not alone, that there were resources that could help her and enable Todd to grow healthier day by day. Now, it is Robbin's turn to be that friend in need. Through her work with NFCA, she is helping to spread the word about celiac disease and improving the chances of those who remain undiagnosed. This is a woman who is making a difference.

Smiles all around!

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Hot Products

Sweet Christine's Gluten-Free Confections^tm
Christine Ruggio decided not to let her diagnosis of celiac disease stop her from eating delicious chocolate chip cookies. So, after over 100( !) attempts she had created a chocolate chip cookies that had the same flavor that she enjoyed before diagnosis, even better because these cookies were all natural and did not make her sick! This was just the beginning of Sweet Christine's Gluten-Free Confections^tm, she has since then developed a recipe for peanut butter cookies, sugar cookies, oatmeal raisin cookies (made from gluten-free oats), chocolate brownies, pizzelles and biscotti. Her brownies and cookies are some of the best I have ever had, even before going gluten-free! They are moist and chewy and full of flavor, even those without celiac disease rave about Sweet Christine's treats.

Sweet Christine's products are available at local retailers in Pennsylvania and Delaware, such as Natural Foods Markets, and they are also available for shipping anywhere via their online store (www.sweetchristinesglutenfree.com).

Riceworks^tm Gourmet Brown Rice Chips
These chips are simply amazing. They come in the flavors of Sea Salt, Salsa Fresca, Seasame Soy, Wasabi, and Sweet Chili. They are perfect for solo snacking or for dipping, hummus is especially nice and it works fantastically with every flavor. The brown rice chips are full of flavor and actually hearty, some chips leave you always wanting and hungry, but Riceworks Rice Chips will actually fill you up and make you wish that you could eat more because they are so tasty. The best part about Riceworks Gourmet Brown Rice Chips is that you can buy them from so many places! Several Costco stores carry the chips, as well as Bloom Markets, Target stores, Food City, Haggen, Harris Teeter ad TOP Foods. You can also buy them online at Amazon.com.
To visit the Riceworks website: http://riceworkssnacks.com/new_index_USA.html

Ohm Dog
How many business' do you know of that were founded by and run by kids? Ohm Dog was created by Philip and Emily, two 10 year-olds, with a mission to promote acts of kindness as a means to create peace and happiness. (The H in ohm stands for happiness!) Both Philip and Emily have celiac disease, so they created a design to help raise money to benefit other kids with celiac. Their "Ohm Made" design features the Ohm Dog and a delicious gluten-free cupcake! You can have the design printed on a tshirt, stickers, bibs, hats and much more; the best part is that some of the proceeds from the sale of the Ohm Made design go towards projects that help kids with celiac disease. Additionally, 10% of the profits from the other designs go to the Make-A-Wish foundation.
To buy an Ohm Made product please click here: http://www.cafepress.com/ohmdog/3051034
To visit the Ohm Dog website: http://ohmdog.com/index.html

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Coupon Clippers

The Coupon Clippers, has generously added a gluten-free section to their website to help reduce the burden of the gluten-free grocery bill .

They added this program as a cooperative venture with The Celiac Site www.TheCeliacSite. The Celiac Site approached many, many coupon companies to see if anyone could help with the enormous burden of a gluten-free food bill. The Coupon Clippers said that they would try to do what they could to help. After a series of trials, they found a system that is easy and affordable. Many people on a tight budget of time and money need a bit of a boost, especially when providing for a special diet. Hopefully, the streamlined program will help lower a few family's bills.

The Coupon Clippers have tried to check if certain coupons can be applied towards something gluten-free – a shortcut for those on a gluten free diet. As in all things, the gluten-free customer is ultimately responsible and should double check ingredients. To help in their efforts they have consulted with The Celiac Site and frequently utilized Clan Thompson's SmartList (which they have used with permission –www.clanthomspon.com). In addition, they check manufacturer websites and consulted online gluten-free resources.

The Coupon Clippers is a full-service coupon clipping service, providing cross-referenced, manufacturer's coupons and rebate forms for a small handling fee. You can easily save 20-30% of your grocery bill each week, and if you can double your coupons, you can wipe out 40-60% of that bill with carefully planned shopping trips. Those at The Coupon Clippers are known for their speed, their honesty, their customer service and their response time. They work hard to provide the very best service that they can!

If you order soon enough, they can have this week's coupons in your mail box before week's end, so you can use them at sales this week — without having to do any of the clipping or gluten free cross referencing yourself!

For more information visit their website.

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Celiac in the News

"Waiter, Please Hold the Wheat", Newsweek Magazine, 17 September 2007 issue
Celiac disease and symptoms described in Newsweek Magazine. NFCA's Alice Bast and Vanessa Maltin are interviewed, as well as CNN Newsroom Anchor Heidi Collins.
www.msnbc.msn.com/id/20643573/site/newsweek/

Primary Risk of Adrenal Insufficiency in Patients with Celiac Disease, Journal of Clinical Endocrinolgy & Metabolism, 92(9):3595-3598
This study found that there is an increased risk of Addison's disease in patients with celiac disease. Previously it has been known that there is an increased risk of celiac disease in patients with Addison's, but no link had been established relating the two diseases in the other direction. According to this study, individuals with celiac disease are 11 times more likely than the general population to have Addison's disease.
jcem.endojournals.org/cgi/content/abstract/92/9/3595

Alba Therapeutics on Diabetes treatment
Alba Therapeutics has been cleared to begin Phase II testing in patients with diabetes. The drug was originally developed to treat autoimmune gastrointestinal diseases like Celiac disease and Crohns. The company is now studying its impacts on Type I diabetes, however.
baltimore.bizjournals.com/baltimore/stories/2007/09/03/daily16.html

Accuracy of Serologic Tests and HLA-DQ Typing for Diagnosing Celiac Disease, Annals of Internal Medicine, 147(5): 294-302, W-55-W-58
Doctors compare the accuracy of using TGA and EMA serological tests to HLA-DQ typing, also the accuracy of using both tests together to diagnose celiac disease. They found that EMA TGA testing were the most sensitive serum tests (compared to other serum measures) and that a negative HLA-DQ typing excluded potential diagnosis of celiac disease. Also, the study found that diagnosis was not improved by performing both tests as opposed to just performing either test alone.
www.annals.org.proxygw.wrlc.org/cgi/content/full/147/5/294

Subclinical Neurological Involvement in Treated Celiac Disease: The Dark Side of Gluten-Related Encephalopathies, Journal of Pediatric Gastroenterology and Nutrition, 45:290-292
This study found that almost 50% of patients with celiac disease (including those who maintain a strick gluten-free diet) have symptoms of or have clinical peripheral neuropathy. They recommend that ALL patients with celiac disease be continually monitored for signs of neuropathic involvement. It was also recommended that children with epilepsy who have focal occipital paroxysms (which are seizures accompanied by visual hallucinations or blindness).
gateway.tx.ovid.com.proxygw.wrlc.org/gw2/ovidweb.cgi

Alba Therapeutics Announces Phase IIb Clinical Trial for Oral AT-1001
Alba Therapeutics has begun a six-week trial of oral AT-1001, a drug meant to inhibit intestinal dysfunction in patients with Celiac Disease. This is Alba's fifth human trail with the drug. It has been granted "Fast Track" status by the U.S. Food and Drug Administration and is also being tested for effectiveness in patients with Type 1 diabetes and Crohn's disease.
www.medicalnewstoday.com/articles/83019.php

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Celiac Fun Fact

Fun Dip is gluten-free! Fun Dip, a candy made by Wonka, consists of three packets of flavored and colored sugar powder and two edible sticks. The most common flavors are cherry, grape, and blue raspberry. Check out www.Wonka.com for more information.

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