Note from Alice
Appetite for Awareness Recap
Tid Bits with Turbin
Cooking with Oonagh
HEALTH & WELLNESS
Non-Celiac Gluten Sensitivity
Learning to Speak Up
Allergic Living Sneak Peek
Gluten-Free Halloween Candy
New! Alternative Appetites
You Did It!
NEWS & UPDATES
All Things GREAT
Celiac in the News
CHAT WITH NFCA:
NFCA Founder & President
What Makes a Donation Worth It?
What makes a person want to make a donation to a non-profit organization?
This was one of my first thoughts after reading an article in The Wall Street Journal called “Why Can’t We Sell Charity Like We Sell Perfume?” The article was written by a man named Don Pallotta, who is the founder of the Breast Cancer 3-Day events.
In the piece, Pallotta takes a look at the way society views non-profit organizations. Culturally speaking, we expect non-profits to make an impact on the world as they pursue their goals. Most non-profits are not financially equipped to make the biggest impact possible. While advertisements have great potential to drive awareness about a disease or disorder and to raise funds to put towards programs and services for patients, no one wants to hear that their dollars paid for an ad.
So, back to my original question - what makes a person want to make a donation to a non-profit organization? How do people measure the worth of one organization vs. another? How do we at the National Foundation for Celiac Awareness (NFCA) prove that your donation is a worthwhile investment?
Perhaps we should look at the gluten-free options available. Is the increased availability of products a good measuring stick of NFCA’s work? Or perhaps it’s the increased awareness, especially in schools, camps and restaurants trained by our Gluten-Free Resource Education and Awareness Training (GREAT) programs. Hearing about the people a donation helps always tugs at my heartstrings, so maybe it’s the same for you. Or, perhaps it’s a personal note from a staff member that confirms your dollars went to the right place. If you’re business-minded, a list of goals, objectives and outcomes may be what you prefer.
What makes you personally donate to an organization? Join the conversation in NFCA’s new online celiac disease community on Inspire.com and tell us what makes you want to give. If you would like to make a donation to NFCA, you can visit www.CeliacCentral.org/donate. All donations support NFCA’s free patient resources and services. No amount is too small to make a difference.
To Your GREAT Health,
If you missed NFCA’s Appetite for Awareness, or if you just want to relive the fun, you can! Check out what these bloggers had to say about their experiences at our gluten-free food fest in Philadelphia.
Don’t miss the fantastic pictures of the event on NFCA’s Facebook page!
A special thank you to KYW Newsradio 1060 for providing advertising and promotional support for Appetite for Awareness. We had a fantastic turnout (the line was out the door!), and we couldn’t have achieved that without you.
Thanks to our lead sponsor, Jefferson University Hospital, for your ongoing support, and to Pennsylvania Real Estate Investment Trust for providing the beautiful venue.
Stay tuned for more post-event coverage, including video footage, at www.CeliacCentral.org/a4a.
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How to Get Your Celiac Child to Stop Cheating on the Gluten-Free Diet
By Miranda Jade Turbin
If your child has been diagnosed with celiac disease, it’s critical that he or she follows a strict, lifelong gluten-free diet. Alarmingly, 43% of people with celiac disease cheat on their gluten-free diet, according to a 2006 survey by Celiac.com, and 13 percent cheat 20-40 times per year or more for various reasons. While this survey focused on adults, kids can also feel the temptation.
Is your child cheating on the gluten-free diet? Read on for some helpful tips.
One of the reasons children may cheat on their diet is because they don’t have substitutes for their favorite gluten-containing foods. Talk with your child about the gluten-containing meals, snacks and desserts he or she misses, then look for gluten-free versions to fill some of those voids.
Another reason children with celiac disease may cheat on their diet is because eating gluten doesn’t make them feel sick. It’s important to sit down with your child and have a heart-to-heart about how even though he or she may not feel sick, gluten can still damage the villi of the intestines, which in turn can lead to very serious health conditions. It’s best to include your child’s doctor or nutritionist in this discussion.
Lastly, get your child excited and proud to be gluten-free. Have your child join a local celiac children’s group to stay motivated and feel “normal” and connected to others with the same dietary restrictions. Pick out special gluten-free recipes to make for dinner or dessert. Attend a gluten-free cooking class together.
Your child won’t be tempted to cheat when you make this recipe!
About Miranda Jade Turbin
Miranda Jade Turbin became extremely interested and involved in the subjects of celiac disease, non-celiac gluten sensitivity and gluten issues a number of years ago, after being diagnosed as celiac after many years of unresolved troubles. Since then, she has engaged in diligent research and writing about these topics, developing gluten-free recipes and reviewing companies for celiac consumer safety at the award-winning website: GlutenFreeHelp.info.
5 Way to Get Your Kid Excited About the Gluten-Free Diet
Gluten-Free Fall Favorites
By Chef Oonagh Williams
This is a variation of a French classic dish that is traditionally cooked with hard apple cider and Calvados (apple brandy). I first made this dish when I still lived in England, with a recipe from a hard-bound Cordon Bleu cookbook, and it was loaded with cream. This is comfort food at its best.
CREAMY APPLE TART (APPLE CHEESECAKE)
According to John Keats in his “Ode to Autumn,” this is meant to be the Season of Mists and mellow fruitfulness. You could have fooled me. After the summer’s heat, I think autumn is just plain cold. Why not make the best of the last few weeks before winter by picking apples with the kids at one of the local apple orchards? When you come home with more apples than you intended picking (isn’t it always the way), then make this delicious apple tart/cheesecake.
About Chef Oonagh Williams
British-born award-winning chef Oonagh Williams has a culinary arts degree and was trained in London and Switzerland. Based in New Hampshire, Chef Oonagh began adapting meals to gluten-free versions after her son was diagnosed with gluten and lactose intolerance two years ago. To learn more, visit Chef Oonagh’s website at RoyalTemptations.com or ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook.
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Great prizes are up for grabs in the 2nd Annual Awareness All-Stars Fundraiser. Kids of all ages are invited to participate in this online fundraising campaign that gives them the chance to tell their story while helping other kids on a lifelong gluten-free diet.
Here’s how it works:
Each participant sets up his or her own webpage on FirstGiving.com and posts his or her personal story to share with family and friends. Those who visit the page and read your child’s story are invited to make a donation to the National Foundation for Celiac Awareness (NFCA) in honor of your child.
The top 3 fundraising kids (we call them our Awareness MVPs) earn gluten-free prize packs, but everyone who participates is guaranteed a prize.
Visit Kids Central for more information on making your kid an Awareness All-Star and be sure to check out our MVPs from last year!
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The third installment of our popular Non-Celiac Gluten Sensitivity series is now available. This month, Stefano Guandalini, MD, Professor and Chief of Pediatric Gastroenterology at the University of Chicago, answers these questions:
To read the answers and catch up on the first two installments of our series, visit: Non-Celiac Gluten Sensitivity
By Nicole M. Seitz, LPC
In August, NFCA hosted the webinar "Cross-Contamination in Restaurants: What You Need to Know." In preparing for the webinar, we discovered that many of you struggle to speak up about your gluten-free needs. We addressed this issue in the webinar, but we would like to keep the conversation going. Here, we have asked an expert therapist to share her advice as we all prepare for the holidays.
As a therapist specializing in working with people with health concerns, I know that the holidays can provoke anxiety, especially for people who follow medically necessary diets. Perhaps you can identify with one of my clients, “Beth.” Her name and identifying information have been changed to protect her privacy, but her challenges may feel very familiar to anyone living with celiac disease.
Beth was distraught as she explained her worries about Thanksgiving: “I really don't know if I can face another Thanksgiving with my family. I wish I could just disappear for a day. My husband and kids understand my gluten-free diet, but when we get together with the extended family, it's terrible. All the questions, like this is some kind of fad or something. Are you still on that fad diet of yours?
By Lisa Ferlaino
A recent Mayo Clinic study finds that 65 percent of celiac disease patients do not receive adequate long-term care following their diagnosis.
Dr. Joseph Murray, lead author of the study published in Clinical Gastroenterology and Hepatology, said the results clearly show that celiac patients are not being tested frequently enough to ensure that no complications have arisen due to the disease. For example, osteoporosis and anemia may develop if patients are continuously exposed to even small amounts of gluten. Since strict avoidance of the protein is difficult, testing is crucial.
Your child may be ready for Halloween, but do you have a plan of action for Trick-or-Treating? NFCA has a number of resources to help your family prepare for a safe and healthy gluten-free Halloween.
Gluten-Free Candy List 2012 (Launching October 10!)
MyGlutenFacts.com did the leg work and is providing NFCA with a thorough, well-researched list of Halloween candy and their gluten-free status. The list explains not only if the candy is considered gluten-free, but whether it is produced in a dedicated gluten-free facility, on a dedicated gluten-free production line or on a cleaned production line. Use this list as a guide when shopping for gluten-free Halloween candy, but remember to always double-check labels as ingredients may change.
Have you seen the brand new installments of Alternative Appetites, NFCA’s gluten-free cooking series? Two new videos premiered earlier this week, featuring Thai Kitchen’s Stir-Fry Noodles. Alternative Appetites host Dan Kohler shows you how to make two simple gluten-free dishes using these noodles.
Every country does their noodles a little differently, and right now I couldn’t be more in love with Vietnamese flavors. Bright, tart, sweet and hot, they dress their noodles quickly and it’s terribly refreshing. I used Thai Kitchen’s new line of rice noodles for the base of this salad; they’re individually packaged and made from whole grains, so they’ve already got a place on my shelf and in my heart. Grill some shrimp, toss in some veggies and this meal is in the books. Make it for lunch or dinner, for yourself or your family - just make sure you do it soon!
-Dan Kohler, Renegade Kitchen
Recipe: Gluten-Free Vietnamese Noodle Salad
In my family I grew up eating kugel. Not familiar? It’s a noodle casserole (Jewish in origin), and can be made sweet or savory. But since I stopped eating gluten, I haven’t had kugel in years. Darlings, my sweet memories are the inspiration for this dessert. Thai Kitchen’s new line of rice noodles cook into a glorious casserole, scented with coconut milk and vanilla. It’s a cousin of rice pudding, all the flavor, much less fuss.
Recipe: Gluten-Free Sweet Noodle Pudding
Enter to win a prize pack of Thai Kitchen gluten-free products, including the Stir-Fry Noodles featured in these videos. Submit the entry form.
Have you ever read a recipe and wondered, Is it really that easy to make? Does it actually taste good?
We wanted to find out, so the National Foundation for Celiac Awareness (NFCA) is teaming up with gluten-free bloggers to put our sponsors’ gluten-free recipes to the test.
Throughout October, we’ll highlight gluten-free recipes from top manufacturers and share what our bloggers really thought about each recipe.
With each recipe series, you’ll have a chance to win a Gluten-Free Giveaway featuring the sponsor’s gluten-free products, so you can try the recipes at home.
Here's the schedule:
NFCA just unveiled two new recipes featuring Thai Kitchen Stir-Fry Noodles: Vietnamese Noodle Salad and Sweet Noodle Pudding (Watch video demonstrations of the recipes here.) Now, we’ve recruited four bloggers to give the recipes a test run.
The recipe testers are:
To get the full recipes, watch demo videos and read the feedback from our recipe testers, visit this page:
Gluten-Free Cooking with: Thai Kitchen Noodles
Did you know 19 of Zatarain’s Rice Mixes are gluten-free? You can find recipes that incorporate those mixes in our Zatarain’s Gluten-Free Recipe Box. We recently added new recipes to the list, including Fall-inspired dishes, and we want to know what you think.
This week, NFCA Communication Assistant Alicia Carango will join three other bloggers in testing some of Zatarain’s top gluten-free recipes.
Bookmark this page and check back starting October 15!
Gluten-Free Cooking with: Zatarain’s
Cookie dough. Bread. Pizza Crusts. They sound simple, but French Meadow Bakery has some fantastic new gluten-free recipes that take these ingredients above and beyond. Think breakfast pizza and peanut butter chocolate chip cookies.
During these two weeks, five bloggers will hit the test kitchen with French Meadow Bakery products and tell us how they tweaked, adapted or kept the recipes just as they are. Consider it your warm-up for the gluten-free holiday season.
Bookmark this page and check back starting October 22!
Gluten-Free Cooking with: French Meadow
The fourth weekend in September was full of amazing NFCA volunteers promoting celiac awareness. The weekend started with the Virgil Crest 50-Mile Ultra, a grueling long distance trail that covers 50 miles with 10,000 feet of vertical gain. Peter Bronski, an NFCA Athlete for Awareness, tackled the Ultra in support of the National Foundation for Celiac Awareness. He’s run the ultra-marathon for the past three years and has raised over $9,000 for NFCA’s free programs and resources.
This year, Pete suffered an ankle injury just over 3 weeks before the race. Despite experiencing serious pain while running, he managed to complete an impressive 20 miles in the ultra-marathon. Great job, Pete!
On Sunday, September 23rd, the local gluten-free community gathered at the Historic Strawbridge Building with Philadelphia’s top chefs and doctors for the 8th Annual Appetite for Awareness, the city’s premier gluten-free food fest hosted by NFCA. Over 75 volunteers came throughout the weekend to prepare the venue, assist throughout the event, and help with clean-up afterwards. Thank you to all of NFCA’s volunteers, especially Julie Cooper, our Appetite for Awareness Volunteer Coordinator.
A big thank you to Peter Bronski, the Appetite for Awareness team, and all of the volunteers who support us year round. We couldn’t do it without you!
Type 1 diabetics are at an increased risk for developing celiac disease, which adds a challenge to an already strict diet. In fact, both celiac disease and diabetes are associated with the HLA-DQ2 and HLA-DQ8 genes. 3-8 % of people with type 1 diabetes will have biopsy-confirmed celiac disease. NFCA will review the research on the link between these two conditions and provide dietitians with strategies on how to successfully treat patients living gluten-free while also needing to manage their diabetes. This webinar will feature industry expert Laurie A. Higgins, MS, RD, LDN, CDE, Coordinator of Pediatric Nutrition Education & Research, Pediatrics, Adolescent and Young Adult Section at Joslin Clinic.
When: Wednesday, October 31, 2012
Where: Your computer
Time: 2 p.m. EDT/ 11 a.m. PDT
Sponsored by Vitacost, this webinar is free of charge.
Each year, Thanksgiving marks the beginning of a season that brings unique challenges to those living gluten-free. Extra careful attention must be paid to the food and drink passed around at holiday parties and ingested at a family’s special gathering. NFCA will turn to two of the gluten-free community’s well-known and trusted bloggers - Silvana Nardone of Silvana's Kitchen and Easy Eats and Amy Green of Simply Sugar & Gluten Free to share tips on eating safe, delicious gluten-free goodies during the 2012 holiday season.
Stay tuned for more details, including the registration link!
GREAT-Trained University Makes Gluten-Free Headlines
Kansas State University (KSU) made headlines when it recently released research on sorghum, one of the world’s most ancient grains and a popular staple in the gluten-free diet.
The study from KSU, a school trained by NFCA’s GREAT Kitchens program, examined the best uses of sorghum in gluten-free products. Using data from a national survey of 1,002 people and focus groups of 34 total participants, KSU researchers found people were interested in the healthy messaging behind a gluten-free grain, while they were not as interested in the message of health associated with foods that are considered “treats.”
Interestingly, the study also found that people were interested in sorghum’s gluten-free status not for their own intolerances, but instead for potentially entertaining guests who may have celiac disease or non-celiac gluten sensitivity. Researchers also noted that people were more interested in products that are labeled as “naturally gluten-free” as opposed to “gluten-free.”
This new information about consumers’ interest in naturally gluten-free foods, such as sorghum, has the potential to guide manufacturers in producing great tasting and appealing products. More findings from the study can be found in an article from Food Navigator USA.
Thanks to KSU for continuing the pursuit of gluten-free education and furthering the availability of gluten-free food!
By Alicia Carango, NFCA Communications Assistant
A few weeks ago, I had the opportunity to go to the Natural Products Expo East, a massive expo featuring all natural foods and tons of gluten-free products. Here are just a few of the gluten-free products I found at Expo East.
Crunchmaster Cheesy Crisps
These little guys are new from Crunchmaster and pack a flavorful, cheesy punch. They look like mini Doritos but taste a somewhat like a Cheez-It. They’re only 120 calories for 60 crackers, so you can feel good about eating a low-calorie snack that doesn’t taste like one. The crackers are a great lunchbox companion for the kids, but anyone looking for a quick snack on the go will enjoy some Cheesy Crisps. Grab a coupon from the Crunchmaster homepage before you try them out.
El’s Cheddar Medley
I would compare El’s Cheddar Medley to a gluten-free alternative to Chex Mix. I bit into one of the pretzels in the snack medley and immediately double checked the ingredients to make sure it was really gluten-free; the pretzels were too good to be true. Reassured that they were indeed gluten-free, I continued to try the rest of the snacks in the medley: gluten-free bagel bites, chips, and nuts. Everything had a great texture, but I did notice a weird aftertaste from the cheddar a few minutes after eating them. They have an original and Sour Cream & Onion flavor too. See what you think at www.ElsKitchen.com.
Enjoy Life Margherita Pizza Plentils
These are probably one of my favorite packaged snacks that I found at Expo East. They’re super crunchy crisps (I think the whole office heard me munching on them) and they have a great flavor to them, without it being too overpowering. They’re only 100 calories for a decent sized bag and they’re free from the top 8 allergens. I crumbled a few on top of a salad for a crouton alternative. These would make great party snacks; you could serve them with hummus or another gluten-free dip. Not a Margherita Pizza fun? Enjoy Life has other Plentils varieties too.
RW Garcia Dippers
Have you ever dipped a chip into a jar of salsa only to have it break and get stuck in the jar? Well, that won’t be a problem with the RW Garcia Dippers. They’re flat, long chips that are fairly thick and are perfect for dipping (hence the name Dippers). I tried the Mango Curry flavor. I don’t think I’d even want to dip these because the flavor can stand on its own. They would go great with guacamole or crumbled in with a homemade gluten-free burrito or taco to give it that extra crunch and burst of flavor. For recipe ideas and other RW Garcia products, visit www.RWGarcia.com.
*Get Hot Products updates from NFCA every week!*
Visit our Gluten-Free Hot Products blog >>
By Alicia Carango, NFCA Communications Assistant
Gluten-Free Sales Reach $12.4 Billion
Gluten-free sales reached a record $12.4 billion this year, according to SPINS, a marketing firm in the natural products industry. This is an 18% increase from the previous year, where gluten-free sales capped at $10.5 billion in sales.
Read more from CeliacCentral.org.
Potential Celiac Drug Receives Fast Track Designation from FDA
Alvine Pharmaceuticals announced their investigational medication ALV003 received a fast track designation from the FDA. ALV003 is currently in phase 2 clinical trials and is being developed as a potential treatment for celiac disease patients in conjunction with a gluten-free diet and is currently in phase 2 clinical development.
Celiac Disease and Non-Celiac Gluten Sensitivity: What’s the Difference?
The Huffington Post sat down with world renowned celiac researchers and NFCA Scientific/Medical Advisory Council members Alessio Fasano, MD, Director of the University of Maryland Center for Celiac Research, and Daniel Leffler, MD, Director of Clinical Research at The Celiac Center at Beth Israel Deaconess Medical Center, to get the facts on celiac disease and non-celiac gluten sensitivity.
Read more from the Huffington Post.
NFCA's Beckee Moreland: Eyeing a Gluten-Free Revolution
The Lincoln Journal Star recently profiled NFCA Director of Gluten-Free Industry Initiatives Beckee Moreland about her efforts to promote gluten-free safety, including at her family's restaurant. The article previewed a GREAT Kitchens gluten-free training session Beckee held in Omaha, NE.
Read more from the Lincoln Journal Star.
Gluten-Free Blogger and Cookbook Author Launches Magazine
Carol Kicinski, cookbook author and blogger at Simply Gluten Free, is entering a new field: magazines! Carol will publish her inaugural issue of Simply Gluten Free magazine in November 2012. The new publication will be released bimonthly and will be available in print and digital versions. According to Carol, the magazine will cover recipes, special diets, crafts, beauty, travel and fitness, among other subjects.
Read more from Simply Gluten Free magazine.
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