Tuesday, November 23, 2010
Sunday, November 21, 2010
Each Holiday I am “responsible” for making my share of the gluten-free food. I wouldn’t want anyone else to have to figure out how to substitute, cook and prepare a gluten-free meal for me so I usually take this into my own hands. Turkey, which of course is naturally gluten-free is easy. All I have to do is remind the person making the Turkey that year to look for one that is Gluten-Free (and not injected or basted with any “flavorings” that could contain gluten- my favorite, Stony Brook Farms). Next, the vegetables, which again is another easy naturally gluten-free dish to prepare. (sometimes I do make string beans with almonds, garlic and San-J gluten-free soy sauce, and it is fabulous!) So the items below are the gluten-free versions of great dishes for Thanksgiving! I also get Cranberry Sauce (most are naturally GF) and gluten-free gravy is now readily available such as Imagine's Organic Roasted Turkey Gravy pictured below!
Source:Christel King, GFCF Kids, Yahoo Group
1 Tbsp margarine, melted
¼ cup onion (chopped or diced)
¼ cup celery (chopped or diced)
½ peeled, cored and sliced apple
½ can gluten free chicken broth
½ loaf gluten free bread (cubed) *the recipe calls for gf “white” bread- but I have used raisin bread in the past and it is delicious as well!*
Mix all ingredients thoroughly together. Pour into small greased casserole dish and cover. Bake at 350 degrees F for 20 Minutes, remove cover, bake for additional 5 to 10 minutes. Serve while hot. Obviously you can adapt this with any vegetables that you like such as mushrooms or whatever. The recipe can be doubled, tripled or made in any amount. Remember, NEVER stuff your turkey with any kind of stuffing, this is to prevent food-borne illness.
Gluten-Free Broccoli & Swiss Cheese Quiche
(source unknown- ingredients and steps given to me by a co-worker, and adapted by me to be Gluten-Free)
1 lb. Broccoli
1 med. Yellow onion, peeled & sliced
2 tbsp. butter
1 Gluten-Free Pie Crust (I used Whole Foods Frozen Gluten Free Pie Crust, thawed to room temp)
4 eggs, beaten
¾ cup cream
1 ¼ cup milk
Salt and pepper to taste
½ lb. Swiss cheese, grated into coarse pieces
Clean the broccoli and cut into flowerets. (I used a bag of frozen Broccoli florets to save time). Sauté the onion and broccoli in butter until tender, but not soft. Place the vegetables in the bottom of the pie crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.
OK, I know this next dish is naturally Gluten-Free, but I make it every Thanksgiving because it is SO yummy! (the one pictured below came out a little crisp- but was still yummy!)
Gluten-Free Mallow Topped Sweet Potato Bake
Source: Kraft Interactive Kitchen
30 Jet-Puffed Marshmallows, divided (or any gluten-free Marshmallows)*
¼ cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
¾ tsp. salt
3 cans (15 oz each) sweet potatoes drained (I used fresh sweet potatoes, about 5-6 of them, cooked, and mashed)
Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
Beat sweet potatoes and marshmallow mixture in large bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2 quart baking dish; top with remaining marshmallows. (the store was out of “large” marshmallows, so I had to get mini ones- it looks much prettier with the large ones, but either will work).
Bake uncovered at 350 degrees for 15 to 20 minutes or until sweet potato mixture is thoroughly heated and marshmallows are lightly browned.
*substitute 3 cups Miniature Marshmallows for the regular marshmallows
For dessert I make a gluten-free pumpkin pie and a gluten-free chocolate trifle!
For the GF pumpkin pie-just use your favorite pumpkin pie recipe (insuring all ingredients are GF) and substitute a gluten-free pie crust in place of a “regular” pie crust- my favorite is Whole Food's GF Pie Crust.
Gluten-Free Chocolate Trifle:
(Adapted from the Betty Crocker Chocolate Trifle recipe online- http://www.bettycrocker.com/recipes/fudgy-brownie-trifle/ce60975e-de0e-4206-8cda-7350a544bee1 )
I use GF chocolate cake mix in place of the brownies- (I think brownies would make this dish VERY heavy- but I’m sure they are both delicious!). I also use Pamela’s GF chocolate cake mix or Bob’s Red Mill GF chocolate cake mix, because it yields two 8 or 9 inch rounds, otherwise you would have to use 2 boxes, which is OK- but it’s much easier if there is enough mix in one box to make both at the same time! Just use your favorite GF cake or brownie mix! Some others to try: Betty Crocker GF Chocolate Cake Mix, Cherrybook Kitchen GF Chocolate Cake Mix, Gluten-Free Pantry GF Chocolate Cake Mix. (but yield 1 cake each box)
What you will need:
2 -8 inch GF Chocolate Cakes prepared (I make it right into 2 rounds, so it just fits perfectly in the trifle bowl!)- if you make it with the brownie pan, you just have to cut up the brownies, and fit them into the bottom of the bowl (and for the second layer)
Cool Whip- big tub
Kozy Shack Chocolate Pudding – big tub (or other GF Chocolate pudding prepared)
Bag of Heath Toffee Bits
Bake the chocolate cakes as directed on the packaging. Let them cool. Once they are cook, take the first round cake, and push into the bottom of the trifle bowl, then fill with a layer of chocolate pudding, followed by a layer of cool whip, then top with toffee bits. Repeat all the steps (use second chocolate cake, followed by another layer of chocolate pudding, cool whip, and then top cake with toffee bits). If you use brownies or non-round cake tins, just make sure to have a layer of cake/brownies, followed by the steps above).
Nobody could tell that this delicious treat was gluten-free!! :)
Thursday, November 18, 2010
Wait-Which is it? The bar cannot be gluten free AND contain wheat?
I know that the FDA has no current rulling on GF status- but this labeling should just be illegal! This further shows us HOW important it is for us to ALWAYS read the ingrediant labels! I have gotten into a bad habbit of not reading the ingrediants if the package states "Gluten Free", so this is a good reminder to all of us how important it is to read all of the package before consuming anything.
I had posted a warning about this company on my facebook page- www.Facebook.com/GlutenFreeLI back in August- but one of my readers just wrote in and said they bought these candy bars because they said "Gluten Free" on them, gave them to their kids and after their kids ate them THEN they saw the warning on the back- that said "may contain traces of WHEAT"!! I want to warn everyone about these bars!! I am so annoyed at this company for what they are doing. We should all write in to them and complain and let them know that they do not take our health seriously by labeling their packages this way.
www.crispycatcandybars.com BEWARE OF THIS COMPANY!
Wednesday, November 17, 2010
Read below to learn how to get your free Triumph Dining Cards and enter your votes!
Triumph Dining is launching the first-annual Best of Gluten-Free Awards to select the best gluten-free products on the market and to thank the companies that provide them. And we've been given the chance to pick the winners. Not only will you get to honor your favorite brands and products, but they will also give the first 2,000 voters a chance to sign up for their newsletter and get a FREE five-pack of American Dining Cards (worth $11!). The dining cards are completely free to anyone with a US shipping address, just for completing the survey (they're even covering shipping).
The Best of Gluten-Free Awards consist of 43 different categories like “Best Gluten-Free Bread Mix” and “Best Gluten-Free Chocolate Chip Cookie.” Winners will be announced in early 2011.
You can recognize your favorites by voting here: www.triumphdining.com/blog/best-of-gluten-free .
They can only give free dining cards to the first 2,000 participants, and they're expecting at least 5,000 voters, so make sure you vote early to get in on the deal!
Thursday, October 21, 2010
GF CHINESE STYLE- PRICE FIXE MENU- $22 per person
Available this FRIDAY and SATURDAY NIGHT from 5:30-10pm
Click here to wisit my Long Island Gluten-Free Food Examiner.com page for full details and menu!
(and Don't forget to "subscribe" to my posts there- I will not always be cross- posting articles!)
Bare Naked Bakery & Cafe is located at 2572 Merrick Rd, Bellmore, NY 11710.
Monday, October 18, 2010
You can now subscribe to my posts on that site at http://www.examiner.com/glutenfree-food-in-long-island/sue-moller . When you click on the link, there is a “subscribe” button, where you can enter your email address so that you will get updates of any posts I make – just like you are now on GlutenFreeLI! I will be primarily posting via Examiner.com, so I want to make sure you all go and subscribe there!
I am trying to see if there is a way I can import my current subscribe list directly to my new blog at Examiner, but do not know if that is possible- so the best way to ensure you will continue to receive my email updates is to subscribe on http://www.examiner.com/glutenfree-food-in-long-island/sue-moller as well!
There are 2 articles up so far- 1 on Trader Joe’s new Gourmet Chicken Meatballs which are gluten-free and awesome! And the other is my list of the non-chain restaurants on Long Island that have the best GF menus! More exciting posts to come!
See you on Examiner.com !
Members of the Celiac Disease Center who will be attending the Roundtable on Celiac Disease include adult and pediatric gastroenterologists as well as our nutritionist. We will conduct this program in an interactive format allowing airing of views and questions from all participants.
The next Roundtable on Celiac Disease will be held on Tuesday, October 19, 2010, 6:00 pm – 7:00 pm in the Atchley Loeb Conference Room located in the Columbia University Medical Center. Adults with celiac disease are invited to attend. The doors will open at 5:40 and gluten-free snacks will be served.
While the issues that will be discussed will focus on the needs of the participants, we anticipate that discussions could involve difficulties with diagnosis, how should a celiac disease patient be followed medically, what dietetic nutritional issues are important, who should take vitamins, how to handle associated diseases and manifestations, how to control weight, what to tell teachers and guidance counselors about your child among other topics.
Attendance will be limited to 30 people so we would appreciate you letting us know if you can attend. If you are interested in participating, please RSVP to email@example.com. There is no charge to participate.
Atchley Loeb Conference Room
Presbyterian Hospital Building
622 West 168th Street
New York, NY 10032
Take the Presbyterian Hospital Building to the 8th Floor.
You will see the “Department of Medicine” sign on the wall as you exit the elevators.
Make a left down the hallway (east wing) to the end of the hallway which leads directly to Atchley Loeb Conference Room.
Below is a link for Directions to the Columbia University Medical Center:
Columbia University Medical Center Map:
There is a parking garage located on 165th Street and Fort Washington Avenue. Valet parking is available at the Milstein Hospital Building, 177 Fort Washington Avenue (just south of 168th Street).
Monday, October 11, 2010
All entry's are "15 minute recipes that WOW"- but only one has the GF claim to fame. Voting ends on 12-15-10 and you can vote once per day.
Make it. Try it. VOTE!
The Gluten-Free entry is called "Chex Honey Nut Cherry Crunch" and sounds delicious!
"It's Not Just in Your Head: The Psychological Impacts of Celiac Disease”
Sunday, October 17 at 8 p.m. Eastern/5 p.m. Pacific Time
Join Marie-Nathalie Beaudoin, PhD, Training Director at Bay Area Family Therapy & Training Associates, who will go beyond the physical and explain how celiac disease can affect us mentally.
Dr. Beaudoin will:
-Discuss the link between celiac disease and conditions such as depression, anxiety and "brain fog".
-Provide case-based testimonials that establish the lifestyle connection.
-Define the post gluten-free recovery's focus on biological, cognitive and social factors.
Marie-Nathalie Beaudoin, Ph.D.Marie-Nathalie Beaudoin, PhD, is the Training Director at Bay Area Family Therapy & Training Associates where she sees private clients and supervises the ounseling work of doctoral and post-doctoral students in psychology. Dr. Beaudoin also teaches a number of classes such as Child Development and Family Therapy at John F. Kennedy University. She presents internationally and has published several books including a translated bestseller on Responding to the Culture of Bullying and Disrespect. Her new book for parents, educators and therapists, The SkiLL-ionaire in Every Child: Boosting Children’s Socio-Emotional Intelligence Using the Latest on Brain Research, is in press and scheduled to be released in October. Since herself being diagnosed and having her son afflicted with celiac disease, Dr. Beaudoin has started researching, writing about and increasing people’s awareness of this issue. She is currently co-authoring, with Stanford University Emeritus Professor, Philip Zimbardo, Ph.D., an article titled, "A Medical Issue Affecting the Diagnosis of Mood, Attention and Autistic Disorders: A Closer Look at Celiac Disease and Gluten Intolerance."
Sponsored by Blue Diamond Growers, this Webinar is free of charge and the only requirement is a working Internet connection- and you must register:
Click below to register today: http://tiny.cc/0x6i8 or
Guests who attend the event enjoy sampling a variety of gluten-free creations from over 35 of the area’s premier restaurants, an open bar that includes gluten-free beer and wine, and an active marketplace showcasing products from more than 85 the nation’s finest gluten-free vendors.
Participating restaurants in this year’s event include: Bar Ferdinand, Buddakan, Butcher and Singer, Chifa, Drexelbrook Catering, El Rey, Feast Your Eyes Catering, Grandma’s Grotto, Jack Kramer’s Catering, Le Bec Fin, Le Castagne, L Oca Bistro, Melagrano, The Palm Restaurant, Pasta Pomodoro, Rouge, Terra, Valanni, Zahav- and many more!
The Children’s Pavilion is new this year and is accompanied by Family Pricing! So, bring the entire family to this delightful spot right on the Delaware River. Kids and adults alike will enjoy the samples of gluten-free treats. Many products will be available for purchase, so the savoring can
continue at home!
Special guests include Silvana Nardone, former editor in chief of *Every Day with Rachael Ray* magazine and author of *Cooking for Isaiah*. Silvana will be on hand to sign copies of her book and sample some of her delicious and easy-to-make gluten-free recipes.
Tickets purchased in advance receive a discounted rate of $50 for Adults, $25 for Students with ID and $20 for Children (under 12).
Admission fees at the door are $75 for Adults, $35 for Students with ID and $25 for Children(under 12). Discount family package pricing in also available.
Tickets can be purchased online through the NFCA website, www.CeliacCentral.org
Saturday, October 9, 2010
Below are some of the silent auction items that are going to be there this year (I didn't win a signed Twilight poster last year- but maybe I'll be coming home with a dog this year?)... See below for details!
Join them for an evening of spectacular gluten-free food and entertainment!
Thursday, October 14, 6:30 pm
Mandarin Oriental, New York
80 Columbus Circle at 60th Street
New York, NY 10023
Cocktails & Silent Auction 6:30 pm
Remarks & Dinner 7:45 PM
All food will be gluten free
Please click here for the RSVP card and return ASAP via fax to 212.342.0447 or email firstname.lastname@example.org .
If you cannot join, but would like to make a gift online click here: https://giving.columbia.edu/giveonline/?schoolstyle=52707 .
In addition, these are just a few of the auction items that you will be able to bid on during the gala...
LOT #1: 5 BR / 4.5 BATH CHALET IN ASPEN FOR 10 DAYS (no restriction on dates!)
•Enjoy 10 days in Aspen, Colorado at this beautiful Chalet with 360˚ view of the Rockies. Perfect to share with your family and friends!
LOT#2: A NIGHT AT THE OPERA - Center Parterre Box at the Metropolitan
•8 tickets to the season premiere of Donizetti's Lucia di Lammermoor with dinner and dessert.
LOT #3: A WEEK IN THE HAMPTONS
•Sunny, spacious 5 BR home in Bridgehampton with media room, heated pool and large lawns.
LOT #4: 2BR APARTMENT IN SOUTH BEACH FOR 10 DAYS
•2BR condo in the heart of South Beach, Florida located across the street from the beach (no restrictions on dates!)
LOT #5: PERSONAL CHEF FOR A THREE DAY WEEKEND
•You and your guests can enjoy a weekend of meals prepared by a chef well versed in a gluten-free diet.
LOT #6:BRING HOME A NON-SHEDDING HYPO-ALLERGENIC TOY MORKIE
•puppy is wee wee pad trained and some veterinarian services provided
I hope I come home with a dog! ;)
Monday, October 4, 2010
Here’s your chance to WIN a Bisquick Gluten Free Prize Pack!
Bisquick through MyBlogSpark would like to reward one of my lucky readers with a Bisquick Gluten Free prize pack that includes a box of Bisquick Gluten Free baking mix, a pancake pan, pancake pen and a pancake flipper!!! To win the GF Bisquick prize pack- post a comment below telling me what you would most like to make with the new Gluten Free Bisquick! The person to post the 8th comment will win! (Comments are approved prior to posting, but will be published in the order received)- make sure to include your email address.
From the makers of Bisquick®:
Introducing Bisquick® Gluten Free baking mix: the first gluten free baking mix with real melt-in-your-mouth Bisquick taste! Now, with Bisquick Gluten Free baking mix, you can make pancakes, waffles, biscuits and more, and they have never tasted so good. Since its release in 1931, Bisquick has become a trusted staple in America's kitchens for delicious and easy-to-prepare dishes. Now the convenience of Bisquick baking mixes will be available to the gluten-free community too, so everyone can enjoy the family favorite Bisquick recipes you love like fluffy pancakes, easy pies, mouth-watering casseroles and more!
Make sure to look for Bisquick Gluten Free baking mix in the baking aisle at your local grocery store.
To find great recipe tips and ideas, visit www.bisquick.com/glutenfree . There, you’ll find countless gluten-free recipes for family favorites such as Gluten Free Strawberry Shortcakes and Gluten Free Pizza Crust, using Bisquick Gluten Free baking mix.
Also- visit- http://www.myblogspark.com/uc/main/8b49/ to download a printable coupon for $1 off Bisquick Gluten Free baking mix!
It’s definitely worth trying this awesome new mix!
Sunday, October 3, 2010
The event, Kicking4Celiac has been taking donations through their website http://www.kicking4celiac.com/ and all proceeds will be going to the Celiac Disease Center at Columbia University!
KICKING 4 CELIAC was born out of the desire to show children and adults alike, that living with Celiac Disease will not shut you down physically.
"With something that has affected me for such a long time, and is so close to my heart, it only makes sense to utilize things I love - kicking and football - to raise money and awareness for my other passion," says Craig. "And that is spreading the word and educating people about Celiac Disease. Kicking footballs for this long seems physically challenging, but so is living with Celiac Disease everyday, and both can be done successfully."
The event will be on October 10th, at the Bethpage High School Football Stadium.
The site is http://www.kicking4celiac.com/, where you'll see all of the information about the event, and how to donate. Donate online, in person, or via mail.
For more information email: Kicking4Celiac@gmail.com
Wednesday, September 22, 2010
September 25th & 26th
DISCOUNTS - VENDORS - PRIZES
GLUTEN FREE - CERTIFIED KOSHER MEALS - LOW FAT - HIGH FIBER - NO SUGAR ADDED - LOW CALORIE - HEAT & EAT SINGLE SERVE MEALS
RETAIL AND WHOLESALE
Get Healthy America is located at:
148 Manetto Hill Rd, Plainview, NY 11803
Hours SAT. 9:30-5, Sunday. 9;30-5
VENDORS AND TABLES
Saturday, September 25th
-PIZZA BISTRO - GF mozzarella sticks, garlic bread, baked ziti
-WHEAT DON'T NEED YOU - GF Triple Treat Desserts
Sunday, September 26th
-OUTRAGOUS PIZZA -GF pizza's, mac & cheese
-KIDS TABLE - GF table filled with snacks & goodies
Visit Get Healthy America’s website at:
Monday, September 20, 2010
October 3, 2010 at Rye High School in Rye, NY!
I have been going to this event since it's first year- and I am so bummed that this is the first year that I will have to miss it due to another event I have that day :(
Last year I even volunteered at the event for one of the vendors who couldn't make it- and I had a wonderful time with my friend Barbara! We got to meet so many wonderful people and it was so much fun to interact with others who were also gluten-free, while swapping "war" stories on how it is to be on a gluten-free diet! Too bad I have a "work" commitment that day that I have to be at instead- so if you go, make sure to post comments below and let me know how it was! I know you will have a fabulous time!
The walk, which is either a 2 mile or 4 mile, in the beautiful town of Rye, NY, must be amazing... although I have to admit (Colin, stop reading), I have not walked in the walk once.. oops. When I get there, there is so much to do, see, sample and eat, that it's like taking a kid into a toy store and saying "ok, see all these toys, now lets go do some sit-ups prior to you getting to play with any of them!" OK, so I get excited about new gluten-free foods... can you blame me?!
This year, the vendors are going to be set up 1 hour prior to the fair- which is awesome (go into the toy store, play, THEN you can walk!), and during and after the walk too! Dr. Green from the Celiac Disease Center at Columbia University is again speaking at the event, and for those of you who have never heard Dr. Green speak, you don't want to miss it! And by registering early, you can save money- although all money raised goes to the Celiac Disease Center, still, you can use that extra money to buy GF goodies from wonderful vendors! For lunch, you don't want to miss Soul Dog- who has wonderful items for lunch- even my husband who is a non-celiac, enjoyed his lunch very much! (that's always my benchmark for "goodness")
So read below, register early, and make it to the walk if not for yourself, for me!
Don't miss the registration deadline of September 30th to take advantage of pre-registration rates.
There is an exciting day of events -
* 2 mile or 4 mile Walk begins at 10 am *
* Gluten free vendor fair with food for sample and sale *
* Dr. Peter Green of the Celiac Disease Center at Columbia University is this year's guest speaker. Hear the latest on celiac disease and ask him your questions *
* Gluten free morning snacks and lunch for sale by Soul Dog of Poughkeepsie, NY
For registration information or to donate, go to...
There is a great line-up of 34 vendors who will be sampling and selling their products!
Against the Grain, Andy's Pure Foods, Aunt Gussie's, Bakery on Main, Better Batter, BMT Weiser, Conte's Pasta, Everybody Eats, Food Tek, Generation Gluten Free, GFL Foods (Gluten Free Pitas), Glow Gluten Free, Gluten Free Gateway, Gluten Free Living Magazine, Gluten Out, Grassroots Granookies, Homestead Gluten Free, Ian's Natural Foods, Joan's GF Great Bakes, Jo-Sef Gluten Free, Juice Plus, Katz Gluten Free, Kettle Cuisine, Kitchen Table Bakers, Laura & Company Snacks - Just Crumb Cake Crumbs, Lynn's Arbonne Celiac Initiative, Maia Yogurt, Nugo Nutrition, Pamela's Products, Quattrobimbi, Shabtai/Cinderella Sweet's, Sweetie Jo's, The Grainless Baker, and Three Dogs Gluten Free Bakery.
You don't want to miss this WONDERFUL event!!
See my posts from 2009 and 2008- http://www.glutenfreeli.com/search/label/Celiac%20Disease%20Walk
Sunday, September 12, 2010
September 13th has been chosen in honor of Dr. Samuel Gee (13 September 1839 – 3 August 1911) , who is the Dr. who has been said to be the first person to realize the link between Celiac Disease and diet. From the website "Should I be Gtluen Free" https://shouldibeglutenfree.com/History_of_Celiac_Disease.html it says:
"In 1888, Dr. Samuel Gee, of the Great Ormond Street Hospital for Children in the United Kingdom, presented a set of clinical studies of both children and adults with the disease. One of his prophetic statements is, "To regulate the food is the main part of treatment. The allowance of farinaceous foods must be small, but if the patient can be cured at all, it must be by means of diet." He also described a sick child that was fed the best Dutch mussels daily, who thrived but relapsed when the mussel season was over. The child was not around for the next mussel season, he had died. Dr. Gee documented improvement in the boy when introduced to a gluten-free diet and relapse when gluten was reintroduced."
So with Thanks to Dr. Gee in honor of his birthday, we can celebrate National Celiac Disease Awareness Day with a big Gluten-Free Cake- symptom free!
Below is a copy of the resolution:
Designating September 13, 2010, as `National Celiac Disease Awareness Day'.
Whereas celiac disease affects approximately 1 in every 130 people in the United States, for a total of 3,000,000 people;
Whereas the majority of people with celiac disease have yet to be diagnosed;
Whereas celiac disease is a chronic inflammatory disorder that is classified as both an autoimmune condition and a genetic condition;
Whereas celiac disease causes damage to the lining of the small intestine, which results in overall malnutrition;
Whereas when a person with celiac disease consumes foods that contain certain protein fractions, that person suffers a cell-mediated immune response that damages the villi of the small intestine, interfering with the absorption of nutrients in food and the effectiveness of medications;
Whereas such problematic protein fractions are found in wheat, barley, rye, and oats, which are used to produce many foods, medications, and vitamins;
Whereas because celiac disease is a genetic disease, there is an increased incidence of celiac disease in families with a known history of celiac disease;
Whereas celiac disease is underdiagnosed because the symptoms can be attributed to other conditions and are easily overlooked by doctors and patients;
Whereas as recently as 2000, the average person with celiacdisease waited 11 years for a correct diagnosis;
Whereas 1/2 of all people with celiac disease do not show symptoms of the disease;
Whereas celiac disease is diagnosed by tests that measure the blood for abnormally high levels of the antibodies of immunoglobulin A, anti-tissue transglutaminase, and IgA anti-endomysium antibodies;
Whereas celiac disease can be treated only by implementing a diet free of wheat, barley, rye, and oats, often called a `gluten-free diet';
Whereas a delay in the diagnosis of celiac disease can result in damage to the small intestine, which leads to an increased risk for malnutrition, anemia, lymphoma, adenocarcinoma, osteoporosis, miscarriage, congenital malformation, short stature, and disorders of skin and other organs;
Whereas celiac disease is linked to many autoimmune disorders, including thyroid disease, systemic lupus erythematosus, type 1 diabetes, liver disease, collagen vascular disease, rheumatoid arthritis, and Sjogren's syndrome;
Whereas the connection between celiac disease and diet was first established by Dr. Samuel Gee, who wrote, `if the patient can be cured at all, it must be by means of diet';
Whereas Dr. Samuel Gee was born on September 13, 1839; and
Whereas the Senate is an institution that can raise awareness in the general public and the medical community of celiac disease: Now, therefore, be it
Resolved, That the Senate--
(1) designates September 13, 2010, as `National Celiac Disease Awareness Day';
(2) recognizes that all people of the United States should become more informed and aware of celiac disease;
(3) calls upon the people of the United States to observe National Celiac Disease Awareness Day with appropriate ceremonies and activities; and
(4) respectfully requests the Secretary of the Senate to transmit a copy of this resolution to the Celiac Sprue Association, the American Celiac Society, and the Celiac Disease Foundation.
SPREAD SOME AWARENESS FOR CELIAC DISEASE TODAY!!!
Friday, August 27, 2010
Come meet with over 60 vendors selling and sampling gluten-free products!
Click here for vendor list: http://www.suffolkcountyceliacs.org/2010VendorList.htm
Suffolk County Celiacs 4th Gluten-Free Vendor Fair and Fundraiser
August 28th- 29th, 2010 (Saturday and Sunday)
11:00am until 3:00pm
370 Vanderbilt Motor Parkway
Hauppauge, NY 11788
Entrance fee (includes an awesome Gluten Free Resource Guide!):
$10 a person, or $15 family rate *
*remember, this is a FUNDRAISER for The Celiac Disease Center at Columbia University and the Gluten Intolerance Group (GIG)!
For more information visit the Suffolk County Celiacs Support Group's page:
Wednesday, August 25, 2010
Katz Gluten Free’s summer dessert giveaways have partnered with the GF Bloggers out there and each site will have a $25 Coupon Winner and a Free Sample Pack winner!! They will also be holding a grand raffle for $100 Katz Dollars at the end of September!! ALL you have to do is enter on their website which will give you a chance to win the $100 Katz Dollars!
The contest runs until September 13th, which they are coinciding with the first ever National Celiac Disease Awareness Day! When entering, please tell them you were referred from GlutenFreeLI.com to make sure you are entered into the running for my blog’s $25 coupon/ Free Sample Pack winner! Each blog will have their own recipient!
Here is the Katz website where you enter: http://www.katzglutenfree.com/news_a/160.htm
In the referral Blog space enter: GlutenFreeLI
Some information about Katz Gluten Free from their press release:
Mrs. Katz, the dynamic force behind Katz Gluten Free, is a diagnosed Celiac, as are her children. When first diagnosed, she completely changed her cooking habits- and “always the culinary connoisseur, she set about her mission of devising recipes and techniques to ensure that her gluten-free diet would maintain the benchmark taste and flavor her family had become accustomed to.” She started creating new recipes and word spread throughout the community and people started calling! Mrs. Katz offered advise and support although knowing that she was only able to reach a small few suffering from this disease. “And thus Katz Gluten Free was created, out of a simple residential kitchen, with not much more than a home model kitchen mixer… and an unconditional mission of enhancing and improving the quality of life for countless Americans” on a gluten-free diet.
“Today, Katz Gluten Free operates out of a state-of-the art facility, which has been Certified Gluten-Free by the Gluten Free Certification Organization [a program of GIG (Gluten Intolerance Group)], for its unmatched reliability in complying with strict gluten-free standards, and for its stringent adherence to cleanliness. When you buy a product bearing the ‘Katz Gluten Free’ label, you can be confident that every bite is strictly gluten-free, and consists of the purest, freshest and highest quality ingredients possible.
Katz Gluten Free offers an ever-expanding line of nourishing and totally tasty products. From their delectable assortment of cookies and cakes, to their wholesome selection of breads and rolls, to their famously delicious rugelach, every single one of their items is a product of mouth-watering goodness and perfection.”
“Undeterred by her rapid corporate growth, Mrs. Katz maintains the genuine passion and devotion to others which initially inspired this enterprise. As she aptly states: ‘We are in business to serve and enhance the lives of
our clients, by providing the high-quality food products and one-on-one service they need to maintain a healthy and proper lifestyle, and enrich their daily functioning.’ And this mantra is clearly reflected upon her entire staff. Inspired by her enduring values, every single employee at Katz Gluten Free strives to fulfill the individual needs of each customer by developing and maintaining strong bonds of communication. Katz Gluten Free greatly anticipates the feedback and input of their loyal customers, with the goal of incorporating their clients’ suggestions to further advance the taste and selection of their products."
"Discover for yourself what countless people are raving about. Pick up your batch of Katz Gluten Free products today and begin living deliciously healthy – the Gluten Free way.
Katz Gluten Free products are available at health food stores and supermarkets throughout the US”
You can learn more about Katz Gluten-Free here:
The second my package arrived I was SO excited!! In it were TONS of gluten free goodies that I just HAD to try!!! The first thing I opened was the Cinnamon Rugelech because it looked SO delicious!! I have to say, it has a very nice flavor, but is a bit dry- but that didn’t stop me from snacking on them! I thought they were the perfect thing for an after dinner snack with some coffee- or a mid-morning snack at a meeting! I know my co-workers are always snacking on stuff, so now I can bring my own to also have something to munch on! I also tried the Apricot Torte’s and the Chocolate Dipped Cookies on that first setting- and all were really tasty. For Breakfast today I had one of the Honey Muffins, and it was really good. The top had a nice flavor but I wish it was a bit thicker on top- the tops of muffins are usually my favorite- but I know this is tricky with GF baking! I invited my Mom and my Sister over- both fellow Celiacs as well to help me sample the rest and they really enjoyed it! We had the Chocolate Chip Cookies, the Chocolate Cupcakes and sampled all the first ones again! The only ones that I wasn’t in love with were the Chocolate Chip Cookies. They were a bit soggy- but I don’t know if that was from shipping- if they are shipped frozen and then just thawed out? It does say to Freeze upon arrival, and right after sampling, we put them in the freezer so that they will keep fresh! Finally we tried the Chocolate Strip- and I have to say, that it was so rich and “chocolately” that it made up for the fact that it was a bit dry- but because of the richness of the chocolate, it was very flavorful!
Thanks to KATZ Gluten Free for the awesome treats!
Don’t Forget: Enter by September 13th for your chance to win a $25 Coupon for Katz, a Free Sample Pack, or the GRAND prize of $100 Katz Dollars!
Enter Here: http://www.katzglutenfree.com/news_a/160.htm
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Monday, August 23, 2010
I think I will only rely on Target when not making another stop, and need to pick up a mix or something that I need right away- but it’s still nice to know that it’s there if we need it!
On a similar note- I am really impressed with Stop and Shop!! I visited the one in Carle Place (on Glen Cove Road) and there was a TON of variety! (still not “everything” but a lot!) They did have Udi’s granola- at $5.99 a bag- and I got all excited- thinking I would be able to get bread and bagels- but they did NOT have the Udi’s bread and bagels there- maybe it’s on the way?! *wishful thoughts* (I will also speak to the manager next time so inquire!) They also had Bards Tale GF Beer, which I don’t see as often! It was great seeing so many of the GOOD gluten free products available there!
I then visited the newly renovated North Bellmore Stop and Shop- and they too now have an entire aisle length across from produce dedicated to GF products! They have Bob’s Red Mills GF Oats, Schar products, and Kinni-Toos and K-Kritters, and a new product from Annies- a GF Mac and Cheese that I’m dying to try ASAP! The prices were fairly reasonable (hey- better than Targets at least!)- and it is really exciting to see that major supermarkets are now carrying more GF products for us! S&S also carries Betty Crocker mixes, although it’s no t in the GF aisle, but with the regular Betty Crocker stuff- and I was even more annoyed when I saw that this week “regular” Betty Crocker is on sale 10 for $10! Yes, Ten boxes of regular mix for TEN dollars! That’s a dollar a box, right next to a GF box that is $4.29 a box!! UGH. But at least it’s available!
Thursday, July 29, 2010
Here are some other articles on Chelsea’s Gluten-Free Wedding Cake:
Tuesday, July 27, 2010
Merrick, NY 11566