Welcome to our gluten-free living page!
National Foundation for Celiac Awareness
Gluten-free Cooking Sprees
"The Gluten-Free Cooking Spree is an event that joins together the medical and lifestyle aspects of celiac disease to educate both doctors ad chefs about celiac disease ad the gluten-free diet"
Washington D.C.
April 11, 2008
Hyatt Regency Bethesda
Buffalo, NY
June 7, 2008
Boston, MA
September 13, 2008
Palm Beach, FL
November 8, 2008
Click here to for more info and to register.
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Celiac Disease Foundation
Annual Conference
May 3, 2008
9:00am to 4:00pm
Moseley-Salvitori Conference Center
Good Samaritan Hospital
Los Angeles, CA
Click here for more information and to register.
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2nd Annual Camp Celiac
August 3rd-8th, 2008
5555 Arroyo Road
Livermore, CA
www.celiaccamp.com
A week of fun with no gluten worries!
Pay only a $25.00 registration fee!
Camp space if filling up so register ASAP!
Volunteer Camp Counselors Needed!
Must be 18 years or older.
Contact Jackie Corley, Camp Coordinator for more info:
campceliac@gmail.com
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Check it out - Gluten-free Cooking!
Vanessa Maltin's Alternative Appetites is finally here! This is a new series that focuses on helping you cook meals for your special dietary needs. In this episode, Vanessa shows you how to cook gluten-free pizzas made out of Brazilian Cheese Bread! With special guest, our very own Manuella Andrade!
Celiac Disease
Celiac disease, the most frequently misdiagnosed and under-diagnosed genetic autoimmune disease, affects about 1 in 133 Americans – although only 1 in 28 know they have it.
Celiac disease is caused by intolerance to gluten, which is a protein that is found in wheat, rye and barley. It initially affects the gastrointestinal tract, harming the villi and limiting nutrient absorption, causing abdominal pain, diarrhea, weight loss, bloating, and other symptoms that are often confused with conditions such as irritable bowel syndrome. Left untreated, celiac disease begins to affect other systems and can cause infertility and stillbirths, osteoporosis, lymphoma, depression, and neurological disorders.
Some of the most common symptoms include:
*Anemia
*weight loss
*chronic fatigue
*abdominal pain
*depression
*bloating
*diarrhea or constipation
*dental abnormalities
*nausea
*delayed puberty
*mouth ulcers
*vitamin deficiencies
*bone & joint pain
*lactose intolerance
Because it is still mistakenly considered by doctors as a “rare childhood disease” celiac disease can take an average of 9 years to be properly diagnosed. The irony is that the treatment is known and does not require surgery or drugs – just follow a gluten-free diet for life!!
Gluten-Free Diet:
A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, and barley--in other words, most grain, pasta, cereal, and many processed foods. Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods, including bread and pasta. For example, instead of wheat flour, people can use potato, rice, soy, or bean flour. Or, they can buy gluten-free bread, pasta, and other products from special food companies.
Here is a list of acceptable grains and starches:
* Amaranth
* Arrowroot
* Beans
* Buckwheat
* Corn
* Millet
* Nut Flours
* Potato
* Quinoa
* Rice
* Sorghum
* Soy
* Tapioca
* Tef
Whether people with celiac disease should avoid oats is controversial because some people have been able to eat oats without having a reaction. Scientists are doing studies to find out whether people with celiac disease can tolerate oats. Until the studies are complete, people with celiac disease should follow their physician or dietitian's advice about eating oats.
Plain meat, fish, rice, fruits, and vegetables do not contain gluten, so people with celiac disease can eat as much of these foods as they like.
The gluten-free diet is complicated. It requires a completely new approach to eating that affects a person's entire life. People with celiac disease have to be extremely careful about what they buy for lunch at school or work, eat at cocktail parties, or grab from the refrigerator for a midnight snack. Eating out can be a challenge as the person with celiac disease learns to scrutinize the menu for foods with gluten and question the waiter or chef about possible hidden sources of gluten.
Hidden sources of gluten include additives, preservatives, and stabilizers found in processed food, medicines, and mouthwash. If ingredients are not itemized, you may want to check with the manufacturer of the product. With practice, screening for gluten becomes second nature.
Following a gluten-free diet may sound daunting at first, but with a little creativity, you can make delicious gluten-free meals!!
For more information about celiac disease and a gluten-free diet, please contact the National Foundation for Celiac Awareness (NFCA) at http://www.celiaccentral.org.
