NOTE FROM ALICE
NFCA Executive Director

On September 24th, over 1400 people turned out to celebrate NFCA's fifth anniversary and to raise funds for celiac disease. The party was a huge success thanks to our Chairs Bethann Schaffzin Kagan and Laurence Kagan and our many volunteers. Called Appetite for Awareness, this extravaganza showcased 35 top chefs from Philadelphia's premier restaurants as they partnered with 43 top doctors to create gluten-free dishes for everyone to try.

Our center stage "Iron Chef-style" competition gave eight of these chef/doctor teams a chance to pull out all of the stops to go for the first place prize for Best Gluten-Free Dish in Philadelphia. The award went to Brad Spence, of Vetri, and Dr. John Marks of Lankenau Hospital, Main Line Health. Pasquale Masters of Pasta Pomodoro won the coveted People's Choice Award. We have a great video of the chefs, so be sure to check it out! Watch the video now!

NFCA was fortunate to have the talents of two "foodies" as commentators. Lori Daniels of Two Chefs on a Roll, and Christina Pirello of Christina Cooks. Marc Summers of The Food Network was the emcee while Chef Bill Orton of Disney served as a judge. You can see photos and learn more about all of the chefs at www.appetite4awareness.org.

All participating restaurants have made a commitment to include gluten-free items on their menus. This means that folks with celiac disease can dine out without worry! Dr. Ritu Verma of Children's Hospital of Philadelphia declared Philadelphia the first gluten-free celiac-friendly city in the US. See photos from the event!

A huge thanks to all of our generous sponsors, donors, volunteers, and loyal friends who joined us for this record-setting event. Please help the NFCA expand its programming and educate doctors and restaurants nationwide by making a donation today at www.CeliacCentral.org. Your support will be critical in achieving our goals for the rest of the year and into 2009. And, help us meet the last part of our outstanding challenge grant of $45,000. We're almost there!

See you all next year at Appetite for Awareness 2009!

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BEYOND RICE CAKES
Ouch! My Head Hurts: Celiac Disease & Migraine Headaches

By Vanessa Maltin
NFCA Director of Programming & Communications

No one likes to have a headache. That pounding, throbbing, irritating pain that rumbles through your head is absolutely miserable. For years, I thought this was just a way of life....but no more.

This is actually a quite marvelous time for people with celiac disease. And, it is especially wonderful for me since I suffered for more than 21 years with debilitating migraine headaches. I always thought that migraines just ran in my family. My dad and grandmother got them all the time and I just thought it was somewhat normal to always have a pain in the right side of my head....or at least I thought it was normal until the pain got so bad in college that I could hardly function. I was taking Intravenous prednisone daily (yes, a nurse came to my dorm room to administer it) and was nauseous and miserable all the time until that magical day that I was finally diagnosed with celiac disease.

Within six weeks of being on a a gluten-free diet, my headaches were gone. In my mind, it was truly a miracle. Since my diagnosis, I've told everyone I know who complains about migraine headaches to get tested for celiac disease. Today, I actually have scientific proof to send them that migraine headaches are an indicator of celiac disease! So here you go....published Turkish research about the connection between migraines and celiac!

But before we get to the study, we need to understand more about migraines. First of all, what is a migraine headache?

Definition of a Migraine Headache:
A migraine is defined as a disabling headache that can be preceded or is accompanied by a sensory warning sign—flashes of light, blind spots or arm or leg tingling. The exact cause of migraines is not well known but is believed to be partly related to the nervous system and chemical imbalances in the brain.

Signs & Symptoms of Migraines:

• Moderate to severe pain, can be on one side of the head or both sides, that lasts from 4-72 hours
• Head pain with throbbing or pulsating sensations
• Pin that worsens with physical activity
• Pain that interferes with regular activities
• Nausea with, or without, vomiting
• Sensitivity to light and sound
• Feelings of elation, cravings for sweets, thirst, drowsiness or irritability before headache strikes
• Possible aura preceding or accompanying headache, meaning:
  • Seeing sparkling flashes of light or dazzling zigzag lines
  • Slowly spreading blind spots in vision
  • Feeling of tingling, pins and needles sensations in one arm or leg
  • Rarely, physical weakness of language and speech problems can occur

Diagnosis and Treatment of Migraines:
If you have typical migraine symptoms or a family history of migraines your doctor will likely diagnose you based on your medical history and a physical examination. If your headaches are extremely severe, unusual or sudden your doctor may recommend other testing to rule out other potential causes of migraines. There are also many other types of headaches such as cluster and sinus headaches, so it is important to provide your doctor with a complete list of symptoms and family history.

Most migraine pain can be treated with over the counter medications such as Ibuprofen, Aspirin or Excedrin. However, if these medicines do not work, stronger prescriptions may help including Imitrex (caplet and injection) or Amerge. The medications tend to work best if you take it the moment you begin to experience symptoms. Although the medicines do relieve pain, they will not prevent the migraines from coming back.

The Latest Research on Migraines & Celiac Disease:
The latest study is published in the September issue of the journal Cephalalgia and finds that children who experience migraine headaches have a greater risk of being diagnosed with celiac disease than children without headaches. I was first diagnosed with migraines when I was seven years old, so right in this age group!

Researchers from Baskent University Faculty of Medicine in Turkey studied 73 patients ranging in age from 6 to 17 who complained of migraine headaches and compared them with 147 healthy control patients. They found that 5.5% of the patients reporting migraine headaches tested positive for celiac disease, compared with only 0.6% of patients in the control group. Not all of the patients who received a positive blood test result underwent a biopsy to confirm the diagnosis, so the researchers are considering the findings a "reliable indicator of the presence of celiac disease."

The researchers concluded that their findings of a higher prevalence of tTGA antibodies in migraine patients "suggests that an association between migraine and celiac disease might exist in the pediatric age group."

Although the researchers note that significantly more research needs to be done, the study is a milestone for thousands of celiac patients who presented only with headache symptoms before receiving a diagnosis.

So...if you know someone who has routine migraine headaches, tell them to get tested for celiac disease! Send them to the National Foundation for Celiac Awareness and tell them to fill out a symptoms checklist and take it to their doctor! You never know...a simple blood test could change your life!

References:

• Mayo Clinic
• "Association Between Migraine and Celiac Disease: Results from a Preliminary Case-Control and Therapeutic Study,"
  Dr. Maurizio Gabrielli et al. American Journal of Gastroenterology. 2003: 98, 625- 629.

Vanessa Maltin is the author of Beyond Rice Cakes: A Young Person's Guide to Cooking, Eating & Living Gluten-Free. Read more at www.BeyondRiceCakes.com.

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ASK-THE-CHEF
Seasons of Squash: Delicious Tips for Cooking with Squash

By Edgar Steele
NFCA Chef Spokesman

Now in late 2008, it seems that the weather turned from uncomfortably hot to briskly cool overnight. We are now graced with the cool wind, color-changing tree leaves and an abundance of fall foods. When you step out of the warm comfort of your home and walk the residential streets of the city at this time of year it is incredible how the smell of the changing season can bring to mind all that is autumn; country haystacks, fresh apple cider, that last trip to the amusement park and of course... seemingly endless shapes and colors of squash. Although it may not be classified by definition, I consider it fair to say that squash is the garnish of the autumn season.

Squash has been cultivated for thousands of years, and is actually classified in the berry family. The Native Americans planted squash as one of the three essential crops which have become inherent to us today: beans, corn and squash. Magnificently, the squash plant is used not only for the fruit, but for the seeds, shoots, leaves, tendrils and the blossoms as well. The seeds can be eaten roasted, or they can be used to powders, pastes and oils. The foliage can be sautéed and eaten as greens. The blossoms are a delicacy in Native American cooking, and are often stuffed and either sautéed or fried.

Squash in America is separated into three major groups; summer squash, autumn squash and winter squash. Summer squash is picked while still very young and immature, while the autumn or winter squash are picked when older and very mature. The tender summer squash can be eaten with little to no cooking, while the older and thicker winter and autumn varieties generally require some sort of cooking before they are consumable. The summer squash such as zucchini can be shaved into a salad, or used for pickling. The winter squash such as butternut and spaghetti squash are ready to be eaten after being boiled, sautéed, roasted, broiled or fried.

A popular and traditional use for an abundance of zucchini is zucchini bread. Zucchini bread is a dark, dense, sweet and moist preparation which is a great way to use extra fruit. The squash blossoms are a very popular item on menus mid-year. Squash blossoms are often stuffed with cheese, fish, meats or salads, and then coated in a light batter and cooked. The heavier varieties of squash are often found to be used in soups, purees, or cooked slowly and then cut into cubes and used with hot dishes. The key to creating a delicious squash based dish is to treat the squash delicately to preserve its natural flavors and characteristics.

A great soup can be made with only squash water and butter, when cooked properly. The thing to keep in mind is the density and firmness of the squash, and how long it must be cooked (if at all) to become tender enough to eat. As with any vegetable or in this case fruit, the less you do to it the better it will be in the end. Butternut squash is commonly cooked for a long period of time and then turned into either a soup or puree, while zucchini is often either eaten raw in a salad or lightly sautéed in oil or butter. The attention must be given to the characteristic of each of these varieties to understand the reasons for preparations. The butternut squash if very firm and dense and must therefore be cooked over a long period of time to make it tender, while young zucchini is already tender and requires very little manipulation. The following preparations will be a good starting point for those who are new to the sport of squash cooking.

Roasted Butternut Squash Soup

• 2 pounds butternut squash
• 8 oz. onion, chopped
• 1 bay leaf
• 1 ounce butter
• water, as needed
• salt to taste

1. Preheat oven to 350 degrees F. Place the squash on a sheet pan, put it in the oven and roast until it is soft. Remove the squash from the oven and place it on a rack to cool.
2. Melt the butter in a large pot, and add the onion and the bay leaf. Cook the onion over a low flame until it is soft and translucent, about 30 minutes.
3. Once slightly cooled, peel the squash. Cut the squash with the seeds into large chunks and put into the pot with the cooking onions.
4. Cover the squash with water and allow it to simmer for 20 minutes. Season the mixture with salt, and then blend it on the highest possible speed your blender has until it is smooth and free of any lumps or sediment. Note: A high power blender will liquefy all seed pieces, while a soup blended with a lower power one may require straining before ready to eat)
5. After blending, return the soup

Garnishing Ideas:

• Yogurt (optionally flavored with some spice)
• Toasted pumpkin seeds
• Small pieces of herbs such as parsley, cilantro or basil
• Nuts
• Extra Virgin Olive Oil

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GLUTEN-FREE ON A BUDGET
Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Garden Vegetable Risotto—Cost: $16.06 at Giant Food
Makes 4 servings

Vegetables are a great source of nutrients and fiber for everyone, but especially for those of us on a gluten-free diet! There's nothing I love more (well ok chocolate) than coming home from work and cooking up a dinner filled with fresh veggies! But I like the vegetables even more when they are mixed with risotto. This vegetable risotto combines a variety of vegetables into a satisfying gluten-free and vegetarian meal. I used squash, mushrooms, zucchini, carrots and peas, but you can use any vegetables you like!

The best news is that this is a super cheap dinner to make that will go a long way! I purchased all of my ingredients at Giant Food and was pleasantly surprised at how little it cost. And, there were plenty of leftovers for lunch the next day!

• 6 tablespoons olive oil
• 1 cup yellow onion, diced
• 2 cloves fresh garlic, minced
• 1 1/2 cups Arborio rice
• 3 cups vegetable stock
• 1 cup button mushrooms, sliced
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1 cup green peas
• 2 carrots, peeled and cut into thin strips
• 2 cups dry white wine
• 2 cups grated parmesan cheese
• Salt, to taste
• Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.

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ALTERNATIVE INGREDIENTS
Cooking with Garbanzo Bean Flour

By Christina Gentile,
NFCA Newsletter Staff Writer

Garbanzo bean flour is a type of gluten-free flour made from grinding garbanzo beans (also known as chickpea or cici). The garbanzo beans are ground until they produce very fine flour. The bean itself is not a grain; it is a legume that has a slightly nutty flavor. Garbanzo beans have several nutritional benefits such as protein, cholesterol-lowering fiber, folate, and the trace minerals molybdenum and manganese. These nutritional qualities make using garbanzo bean flour in baking and cooking an excellent way to increase your dietary health.

Garbanzo bean flour can be used in a variety of products, especially in combination with other gluten-free flours. Additionally, it can be used to thicken or cream soups or stews, and to make fillings or dips, such as hummus. It is commonly used as a flour mix to make gluten free breads. For example, 1-cup garbanzo bean flour can be used with 1-cup tapioca flour and 1-cup cornstarch. I have also noticed that 1-cup garbanzo bean flour works well in combination with 1-cup brown rice flour, 2/3-cup potato starch, and 1/3-cup sorghum flour. I have used this type of flour mix in cakes, cookies, dessert rolls, and bars, and the result has been successful and delicious! If you are not fond of the nutty flavor, and your recipe calls for a higher ratio of flour, you can mask its flavor with chocolate, spices, or fruit purees.

If you are having trouble locating garbanzo bean flour, it can be purchased through Bob's Red Mill through the following link: http://www.bobsredmill.com/product.php?productid=3571&cat=109&page=1. Bob's Red Mill provides purchasing information, as well as different recipe ideas you can use it in.

Every fall, I enjoy baking the gluten-free pumpkin muffins included in the website. Besides being delicious and aromatic, they are easy to bake and are the perfect treats for a chilly October day!

Gluten-Free Pumpkin Muffins (adapted from Bob's Red Mill)
Yield: 12 muffins

• 3/4-cup Canned Pumpkin
• 1/2 cup Pure Maple Syrup or Honey
• 2 Tb Molasses
• 1/3 cup Vegetable Oil
• 2 Large Eggs
• 1 tsp Cider Vinegar
• 3/4-cup Garbanzo Bean Flour
• 1/2 cup Potato Starch
• 1/3 cup Tapioca Flour
• 1 tsp Xanthan Gum
• 1/2 tsp Sea Salt
• 1-1/2 tsp Baking Powder
• 1-1/2 tsp Baking Soda
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Allspice (ground)
• 1/2 cup chopped Pecan Halves

1. Preheat oven to 350 degrees F. Spray standard 12-muffin pan with cooking spray or use paper liners.
2. Combine pumpkin, maple syrup, molasses, oil, egg, and vinegar in large mixing bowl. Beat on low until very, very smooth – about 1 minute.
3. Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.
4. Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Another recipe that I love to bake using garbanzo bean flour is my ultimate chocolate brownies! When baked in a glass pan, they produce a thicker brownie with a chewy crust. These have been a family favorite for years and they disappear very quickly! I hope you enjoy baking (and eating) these brownies as much as I do!

Ultimate Chocolate Brownies:
Yield: 24 brownies

• 1 cup Garbanzo Bean Flour
• 1/2 cup Tapioca Flour
• 1 cup Hershey's Unsweetened Cocoa Powder
• 1 tsp. Baking powder
• 1/2 tsp. Baking soda
• 1/2 tsp. Salt
• 5 eggs
• 2 cups Superfine Sugar
• 2 1/2 sticks unsalted butter, melted, cooled
• 2 tbsp. Vanilla Extract
• 3/4-cup Nestle Dark Chocolate Morsels
• 3/4-cup Nestle Semi-Sweet Chocolate Morsels
• Powder Sugar—for sprinkling

1. Preheat oven to 350 degrees. Spray an 11-by-8-inch glass-baking dish with cooking spray.
2. In a bowl, combine the bean flour, tapioca flour, cocoa, baking powder, baking soda, and salt. Whisk to combine them.
3. In another larger bowl, beat the eggs and then add the sugar; beat until blended. Add the butter and vanilla and use mix lightly.
4. Stir the flour mixture into the bowl. Add the chocolate morsels. Stir the batter together until no dry patches show. Pour into the pan.
5. Bake the brownie in the middle of the oven for 40 to 45 minutes or until the top is set. Cool completely in the pan.
6. When cooled completely, cut the brownies into 24 pieces. Sprinkle with powder's sugar.

Store in an airtight container for 2-3 days. After that, store in the refrigerator. Brownies will freeze well for about 1 month.

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ACTION ALERT
USDA Accepting Comments on Revisions to Child Nutrition Act

By Vanessa Maltin,
NFCA Director of Programming & Communications

More than three million Americans have celiac disease. Many of these patients are children who cannot get gluten-free lunches at school. Currently the National School Lunch Program does not include any provisions for gluten-free food. The good news is that the U.S. Department of Agriculture is revising the Child Nutrition Act and needs to hear from you to help guide their revision process!

To give you a little background, the Child Nutrition Act includes legislation for the National School Lunch Program. This is the program that provides schools with federal assistance for school lunches. In 2009, the act will be reauthorized and, to help ensure the needs of all Americans are met, the USDA is accepting input on what needs to be changed to improve the program.

Please help improve the lives of children with celiac disease by sending your comments to the USDA. You can fax comments to 703-305-2879 or submit comments online.

The deadline for submission is October 15, 2008.

Here are a few key points to remember as you submit comments:

• Celiac disease is a genetic autoimmune disorder that interferes with absorption of nutrients from food. Celiac disease can lead to serious long-term health consequences if it is not treated properly with a 100% gluten-free diet.
• About 1 in 150 children in the United States are affected by Autism. In some cases, a gluten-free, casein-free diet has helped autistic children improve cognitive abilities.

The gluten-free diet means eliminating all forms of wheat, rye and barley. There are three million Americans with celiac disease, many of whom are children attending school. These children cannot take full advantage of federal nutrition programs, including the National School Lunch Program because gluten-free options are not always available or easily identifiable on menus.

The National Foundation for Celiac Awareness is asking the USDA to include the following items when the Child Nutrition Act is reauthorized in 2009:

• Gluten-free alternatives should be available and reimbursable. Consuming gluten-free food is not a choice for patients with celiac disease, rather it is a medical nutritional therapy and the only treatment for the disease.
• Gluten-free alternatives should be available every day for all meal and snack times.

Thank you so much for taking the time to share your comments with the USDA and for helping all children with celiac receive gluten-free food options at school.

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COMMUNITY NEWS
Wegmans Adds Another Store to the Family

By Emily Freedner,
NFCA Online Communications Coordinator

On Sunday, June 8th 2008, Wegmans officially opened the doors at their new Woodbridge, Virginia location. If you have never been to a Wegmans, you must find the one nearest to you and go immediately! Wegmans is much larger than most supermarkets and offers specialty shops including French-inspired pastry counters, sushi bars, kosher delis, cafes, and cheese stands with over 400 varieties. They overflow with organic foods, offer gourmet cooking classes, catering and carry lots of specialty products. Among the 70,000 products that they offer, the Woodbridge branch has an entire isle dedicated to gluten-free foods!

Another fantastic thing about Wegmans is that they become a part of every community they enter by including funds for community giving into every store's budget. They make donations to local food banks, support United Way, make donations for community events and lend support to help young people become healthy, productive, and independent adults. At some of their branches they even offer cooking classes to scouts and a bussing service for senior citizens. With a commitment to excellence, they have pledged to constantly strive toward improvement and show great respect for both their employees and their customers. "In 2007, Wegmans received 4,284 requests from people asking the company to open a store in their community. Another 4,100 customers wrote to say how much they like shopping at Wegmans, because they can find what they want, or appreciate the way Wegmans employees treat them" (www.wegmans.com).

Leading up to the opening day of the Woodbridge, VA Wegmans, a challenge was presented to the people in and around Woodbridge to describe the store in just five words. Each week a winner was chosen and received a $25 Wegmans gift card. Thousands responded with enthusiasm!

Read the full article about the contest

Wegmans is truly a fantastic store with lots to offer those with celiac. If you don't have a branch near you, write in and ask for one!

www.wegmans.com

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KIDS CORNER
No Trades: Packing a Lunch Your Child Will Actually Eat

By Abby Schwartz,
NFCA Newsletter Staff Writer

Your child has celiac. Given the typical school menu and the chaotic environment of a cafeteria at lunchtime, buying lunch is difficult on good days and nearly impossible on others. If you are like me, you pack your child a lunch, thereby ensuring that his choices are gluten free and not consisting of Skittles and Mountain Dew.

Packing a lunch for a child with celiac is not so different from packing one for a child who can eat gluten. The key is variety. Obviously, the celiac factor is in the details — finding gluten-free substitutes for mainstream sandwich breads — and in the not-so-obvious — the social side of lunch. Children want to fit in. Having celiac separates them from other kids who can eat whatever they please, whenever they please. When you send your child to school with a bagged lunch, keep in mind that his or her food will be inspected and evaluated by a critical group of peers. If it can pass the "normal" test, that is good. If you can whip up a little peer envy, even better.

Think "Tapas"
In Spain, people create meals out of many little plates of food. The variety makes it delicious and interesting. Try applying that same strategy to your child's lunch and chances are that he or she will eat and enjoy it, while getting the nutritional benefit of a balanced meal. When I pack lunch for my daughter, my main goal is to include at least one source of protein to alleviate her hunger and to help her focus in class. I also include two to three fun snacks and a drink. (See end of article for meal ideas.)

Mix in Some Mainstream
I prefer feeding my family organic food, and try to avoid artificial colors, sweeteners and chemical additives. On the other hand, I recognize that kids can eat well most of the time and still enjoy the occasional junk food fix without consequence. When you're grocery shopping, pick up some "mainstream" products to keep on hand for school lunches, to round out a balanced, healthy meal. Pudding cups are great and most varieties of Kraft, Hunt's Snack Packs and Jell-O brand puddings are gluten free. For a real treat, try Kozy Shack rice pudding, which is all natural and better than homemade. There are lots of naturally gluten-free options for yogurt including Stonybrook Farms, Dannon, Yoplait.

Let Them Dip
Kids love foods they can dunk in other foods. Who doesn't? Try packing hummus with baby carrots, sliced red and yellow peppers with ranch dressing (Wishbone, Newman's Own, Bolthouse, and Annie's Cowgirl Ranch are all gluten-free), apple wedges with peanut butter or cream cheese, tortilla chips and salsa, or veggies with sour cream and onion dip (made with traditional Lipton's Onion Soup Mix — amazingly, gluten-free). One of my favorite things to pack is Bell & Evans' frozen gluten-free chicken nuggets. I have praised these before in this column; they are hands-down one of the best gluten-free products out there. Put them in the toaster oven for 25-30 minutes (do not microwave) and they cook up crispy and delicious, never processed or mushy. I pack them with ranch dressing for dipping and my daughter has a delicious lunch that beats the average sandwich.

Try the Deli
Supermarket delis carry a variety of brands that are naturally gluten free. Dietz and Watson, Boar's Head, Hatfield Quality Meats, and many more, have long lists of gluten-free products right on their web sites. If your child is very sensitive to cross-contamination, try visiting the deli on off-peak hours and ask if they would be willing to wipe down the slicer before preparing your order. You can also ask them to hand cut a section off that you can take home and slice yourself. My daughter has never had an issue from eating deli-sliced meats or cheeses so we make this a regular feature in her bagged lunches.

Make a sandwich using gluten-free sandwich bread or warm up a corn tortilla in the microwave and make a gluten-free wrap. We like to make "roll-ups" using sliced honey baked ham and American cheese. Lay the ham down flat with a slice of cheese on top, spread it with a little mayonnaise and roll it up tightly, securing with a toothpick. Try it with turkey and swiss, roast beef and cheddar or make a mini sub with salami, bologna and provolone.

A note about gluten-free bread: these can range in quality from very good to simply dreadful. All must be toasted before using. My best advice? Trial and error. One brand I recommend is the sandwich bread from Whole Foods' Gluten-Free Bakery. We keep frozen loaves and toast the slices as needed.

More Ideas
Ready to add some variety to your child's lunch? Try some of these ideas:

• Tuna or egg salad with crackers
• Deviled eggs (slice hard cooked eggs in half lengthwise and scoop out the yolks. Mix yolks with mayonnaise, a dab of Dijon mustard, salt and pepper and scoop it back into the whites. Sprinkle with paprika)
• Chef's salad — mixed greens topped with chopped turkey, ham and cheese. Add sliced grape tomatoes, shredded carrots and creamy dressing
• Fried rice — sauté cooked white or brown rice with chopped onion, scramble in an egg and mix well, add cooked chicken, shrimp, ham or bacon and a dash of gluten-free soy sauce (La Choy is gluten-free). Serve hot in a thermos
• Pasta salad — note: GF pasta, when cold, can get hard. Try using mayonnaise in your pasta salad, along with chopped veggies, chicken, turkey or shrimp, and it should stay a delicious consistency for lunch
• Hot dogs — kept hot in a thermos and served with mustard or ketchup for dipping
• Cheese and crackers — check the dairy section of your market for cheese sticks, wedges, chunks, etc. The variety is endless
• Trail mix — create your own using GF cereal, nuts, dried fruit, gluten-free pretzels and mini chocolate chips or M&Ms

Bon appétit!

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EVENT RECAP
Boston Gluten-Free Cooking Spree: A Delectable Success

By Emily Freedner
NFCA Online Communications Coordinator

On September 13, 2008 the NFCA hosted the Boston Gluten-Free Cooking Spree at the Back Bay Events Center. It was a fantastic and light-hearted event that celebrated how fast awareness about celiac disease is spreading! We welcomed people who have been eating gluten-free for years, those that have been newly diagnosed, their friends, family and those just wanting to learn more about the disease. The food was incredible and showcased how delicious eating gluten-free can be!

The participating chefs included: Manny Haider of Thai Kitchen, Jason Danusiewicz of Top of the Hub, Erwin Ramos of Zocalo Cocina Mexicana, Rachel Klein of Aura, and Eric Tranfaglia of Not Your Average Joes.

The participating doctors included: Karen Gruskin of Children's Hospital Boston, Lydia Shrier of Children's Hospital Boston, Dan Beluk of Beth Israel Deaconess Medical Center, Peter Ngo of Tufts Medical Center, Susan Lucas of Lowell General Hospital and Stephen Morgan of Pediatric Associated of Greater Salem. The participating dieticians and pharmacists included: Maria Lewis of Stop & Shop Pharmacy, Abigail Usen of Tufts Medical Center, Jessica O'Connell of Lowell General Hospital and Emily Gelsomin of Massachusetts General Hospital.

The judges for the event were Lisa Zwirn (Boston Globe Correspondent), Dr. Daniel Leffler (Director of Clinical Research, The Celiac Center at Beth Israel Deaconess Medical Center), Melinda Dennis (Nutrition Coordinator, Beth Israel Deaconess Medical Center), Sara Cummings (kid with celiac) and Erica Taft (kid with celiac).

Congratulations to Chef Jason Danusiewicz, Dr. Dan Beluk and Maria Lewis. They made Rice Paper Wrapped Salmon with Citrus Soy Glaze, Quinoa, Mango Salad and Red Curry Coconut Sauce. It was delicious!

Over 400 attendees looked on with delight as the teams prepared the gourmet gluten-free dishes. They were also able to enjoy gluten-free pizza, Brazilian Cheese Bread, delicious cake, a chocolate fountain, sorbet, Stir-Fry, Salmon, soft pretzels, various rice dishes, chicken parmesan, pasta, rice chips, bread, cookies, brownies, muffins, gluten-free beer from Anheuser-Busch and much, much more!

See photos from the event here!

An enormous thank you to Stop & Shop for providing all of the fresh ingredients that the chefs cooked with and to Bob's Red Mill for providing all of the gluten-free flours and grains used in the dishes. Also, a huge thank you to Blue Diamond for the colorful and tasty centerpieces and to Prometheus for sharing information about how important it is for celiacs to encourage family members to get tested. Last, but not least, thank you, thank you, thank you to everyone who came to the event to support the NFCA and programs that increase celiac disease awareness!

The last event in 2008 is coming up on November 7 in South Florida! Register at floridacookingspree.eventbrite.com

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AWARENESS ADVOCATE OF THE MONTH
Lorraine Oberholtzer: Dietitian at Hy-Vee Kansas

By Stefanie Kleinman,
NFCA Volunteer Coordinator

Lorraine Oberholtzer does not have celiac disease. However, in her job as a Dietitian at Hy-Vee in Kansas, she works with celiac patients so frequently that she can give you advice as if she actually does. Even better, she is using her position in the Midwest grocery store chain to raise awareness about celiac disease and the gluten-free diet. It is her work in this capacity that makes her this month's advocate for awareness.

Lorraine has an uncle with celiac, so she was always informed about the disease. However, it wasn't until her first few weeks on the job that she realized what a huge issue it had become. A couple who had just adopted two children who were then diagnosed with celiac came in completely distraught because they didn't know what to feed their kids. As Lorraine helped them find gluten-free food (Hy-Vee has a nice selection), she realized that this was something she could really help people with. Not long after that, the Physician's Assistant at the GI practice Lorraine routinely works with requested that she teach a class about gluten-free cooking at the store. The response to her first class was so positive and bountiful that Lorraine started hosting gluten-free activities, including an NFCA cupcake party, on a monthly basis.

"After people get diagnosed with celiac, I'm usually one of their first stops," says Lorraine. "They come in scared and confused and don't know what they can eat and I help them." Aside from the in-store assistance and cooking classes, Lorraine also puts together gluten-free sampling galas and breakfast buffets. As many as 50 people attend each event and many more hear about them through word of mouth. If her work to help patients in her own store wasn't enough, she also keeps the other Hy-Vee dietitians informed of her efforts so they can do their same in their stores.

Lorraine strives to keep her efforts going. She keeps NFCA brochures in her store and constantly talks to the public about celiac disease. In fact, she recently did a radio interview where she was asked what the biggest trends that she was seeing in the store were. One of her answers? Celiac Disease. And she's only too happy to help the newly diagnosed out. "It really does mean a lot to these people. Oftentimes, they feel like they've made a friend for life." Thank you, Lorraine, for your dedication to helping those with celiac and for making those who do not have it aware!

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CALLING ALL KIDS!

Do you want to help spread awareness about celiac disease and the gluten-free diet and have fun at the same time? The Solano County Celiacs are holding a 2009 Gluten-Free Kids Calendar contest! If your children are between the ages of 3-11 and are on a gluten-free diet, or help cook for a family member that is on a gluten-free diet, they are eligible to participate. Have them draw their favorite gluten-free food and email a picture of them with the artwork to solanocountyceliacs@gmail.com by November 1, 2008. The calendar will be available on December 1, 2008 and a portion of the proceeds will go to benefit the National Foundation for Celiac Awareness.

If you have any questions regarding the contest, you can email Crystal at solanocountyceliacs@gmail.com.

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Hot Products

Dakota Free
Dakota Free Products are manufactured by In the Potter's Hand Inc., a family-owned, farm-based business. After suffering from pesticide poisoning, which caused severe health problems, this family was forced to search for natural alternatives to synthetic products they could no longer use. Eventually, this led to the development of their own line of all natural products. Their products are free from many common synthetics and allergens, including gluten, and are not tested on animals. They offer essential oils, gifts, baby care, skin care and bath products.
To order, visit their website: www.dakotafree.com

Chocoley Chocolate
Chocoley specializes in providing the highest quality, gourmet chocolate for candy making, baking, and fountains. All of their delicious chocolate is made using the finest ingredients available, with formulas for almost every application you can think of. Chocoley has a little something for everyone, from chocoholics to experienced chocolatiers. Because Chocoley wants everyone to be able to enjoy their incredible products, all of their chocolate is manufactured and packaged in facilities that do not allow exposure to wheat, gluten, peanuts, eggs, tree nuts, sesame, fish, or crustacean, making it 100% safe for anyone with celiac or nut allergies.
www.chocoley.com

Le Garden Gourmet Gluten Free Bakery
Ten years ago, Laurie Cole, founder of Le Garden, was diagnosed with celiac disease. She found herself missing the gourmet foods she once enjoyed and that led to the realization that other celiacs must struggle with this as well. Le Garden offers gourmet breads, sweets, and baking mixes and it all looks absolutely delicious. The Cole family swears you don't even notice you are eating gluten free! They have just come out with seeded croutons made from their gluten-free multigrain bread! Visit their website to order their fabulous gourmet products. You can also call 607- 533-9102 Monday through Friday from 9 a.m. to 5 p.m. EST to order by phone.
www.legardenbakery.com

EnviroKids
If you are having a hard time finding breakfast cereals or snacks that your celiac child will enjoy, try EnviroKids from Nature's Path! They have a whole line of tasty gluten-free cereals for kids including Gorilla Munch, Koala Crisp, Amazon Frosted Flakes and Penguin Puffs. For snacks, they offer Vanilla Animal Cookies, Crispy Rice Peanut Butter Bars, Lemur Bars, Crispy Rice Berry Bars and delicious Crispy Rice Chocolate Bars. At Nature's Path, they take great care to ensure that their gluten-free foods are not contaminated by isolating them from products that contain gluten and thoroughly cleaning and inspecting their machines. Their products are available in many stores such as Whole Foods and Trader Joes. They can also be purchased from their website.
www.naturespath.com

Ener-G Foods Donut Holes
Ener-G Foods has created moist and delicious donut holes! They come plain which means you are free to dress them up any way you like! Try dipping them in chocolate sauce or sprinkling them with cinnamon or powdered sugar. Ener-G Foods is one of the country's foremost producers of foods for diet-restricted individuals and have a large selection of gluten-free foods. I love their pretzels and always have them on hand for a quick snack.
www.ener-g.com

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Celiac in the News

NFCA's Vanessa Maltin Appeared on Emeril Green Cooking Show
On Tuesday October 7, NFCA's Vanessa Maltin appeared on the Emeril Green cooking show to talk about gluten-free grains and flours and how to best combine ingredients to make a gluten-free pizza crust. The show is filmed in the new Whole Foods store in Fairfax, VA and teaches viewers about cooking to adapt to different special diets and situations.
See a clip from the episode and download recipes!

Bone Metabolism Defects in Children with Untreated Celiac
The results of a new study suggest that the calcium metabolism defects that are prevalent in children with untreated celiac disease resolve after a gluten-free diet has begun. Based on the sample of children tested, it seems that bone metabolism abnormalities are part of the gluten-dependent clinical picture of celiac disease. However, in children diagnosed before nine years of age, all the laboratory findings returned to normal after six months of a gluten-free diet, including improvement in bone mineral density and resolution of osteopenia.
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WSU Professor Attempts to Develop Gluten-Free Wheat
Dr. Diter von Wettstein, a professor in the Department of Crop and Soil Sciences, has received a fouryear, $837,000 grant from the National Institutes of Health that will provide for his effort to develop gluten-free wheat. Von Wettstein and his team have discovered a fully viable, lysine-rich mutant which lacks the gliadin-type proteins in barley, showing the way to make Celiac-safe wheat. Wettstein predicts it will take about 5 years to achieve his goal.
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Using the PillCam to Detect Celiac Disease
Two-year-old Nathaniel Buus was being treated for diarrhea and loose stools, allergies, acid reflux, and gastritis when his gastroenterologist decided to do a biopsy to check for celiac disease. Because Nathaniel was already sedated, his doctor decided to take a closer look by using the PillCam and inserted it through an endoscope. This device allows doctors to look inside the small intestine which is a region that was previously inaccessible. Electrodes are placed on the skin of the lower belly and a belt with a data recorder on it is worn by the patient. The PillCam takes 56,000 photos from the esophagus to the colon in eight hours. Within a few days, the PillCam will exit the body naturally. Little Nathaniel did in fact have celiac disease and will now follow a gluten-free diet.
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