May is Celiac Awareness Month--brought to you by National Foundation for Celiac Awareness (NFCA)

Heroes Within Us

This Celiac Awareness Month, the National Foundation for Celiac Awareness (NFCA) is recognizing the Heroes Within Us - community members who are out there making a difference in the lives of those with celiac disease or non-celiac gluten sensitivity ('gluten sensitivity').  Stick with us throughout May 2014 to hear from our featured community members and to learn about what makes them heroes.

2014 Celiac Awareness Month Toolkit

Back by popular demand, the 2014 Celiac Awareness Month Toolkit has everything you need to raise awareness and educate yourself and others about celiac disease, gluten sensitivity and the gluten-free diet.

As a bonus this year, you'll also get access to delicious gluten-free recipes from our sponsors.

Download the free toolkit here. 

Gluten-Free Product of the Day

We’re featuring a different gluten-free product every day this month.  Check the Gluten-Free Product of the Day page daily for product ideas to change up your gluten-free food routine.

Upcoming Events

Free Webinar: Best Practices in Celiac Disease Diagnosis 
Thursday, May 15, 2014 at 2 p.m. EST/11 a.m. PST

We couldn't think of a better time to share the most up-to-date and accurate information about celiac disease testing for both kids and adults.  We'll be joined by our expert panelists: NFCA's Scientific/Medical Advisory Council members Dr. Daniel Leffler of Beth Israel Deaconess Medical Center and Dr. Ritu Verma of The Children's Hospital of Philadelphia. Register now! 

Other Celiac Disease Awareness Events:

• Twitter Chat on Celiac Disease Diagnosis: #NFCAchat
  Tuesday, May 13, 2014 at 8 p.m. EST/5 p.m. PST
• Celiac Awareness Day with the Philadelphia Phillies
  Sunday, May 18 at 1:35 p.m. EST
• Twitter Chat on Celiac Disease Awareness: #NFCAchat
  Tuesday, May 20, 2014 at 8 p.m. EST/5 p.m. PST

Community Photos

Back in April, NFCA asked the community to share their photos for our "secret project."  We put them in our logo to show that you all are heroes within our community.  The pictures were so great, we couldn't keep them to ourselves.  Check out our Heroes Within Us Pinterest board to get a better look at the heroes who are part of our community.

Want to be on our Pinterest board?  Send your photo to awareness@celiaccentral.org.

Celiac Awareness Month Recipe Box

Introducing NFCA's first-ever Celiac Awareness Month Recipe Box featuring recipes from our sponsors.

Grab the recipes.

What is Celiac Disease?

Celiac disease is a genetic autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye.  An estimated 1 in 133 Americans has celiac disease, yet 83% remain either undiagnosed or misdiagnosed.  Currently, the only treatment is a strict, lifelong gluten-free diet.

Learn more:
Celiac Disease Symptoms
Celiac Disease Symptoms Checklist
Testing & Diagnosis

What is Gluten Sensitivity?

Non-celiac gluten sensitivity ('gluten sensitivity') is a non-specific immune response to gluten that presents with symptoms similar to celiac disease.  According to preliminary research, gluten sensitivity does not result in damage to the intestine.  Research is conflicting, but it has been estimated that up to 6% of the American population has this condition.  Researchers don’t fully understand the long-term effects of gluten sensitivity, but a gluten-free diet is the current recommended treatment.

Learn more:
Non-Celiac Gluten Sensitivity

National Foundation for Celiac Awareness Press

The National Foundation for Celiac Awareness (NFCA) has experts on staff available to speak with the press about celiac disease, non-celiac gluten sensitivity and the gluten-free lifestyle.

Media Contact:
Angela Salerno-Robin
Edelman
312-233-1243
angela.salerno@edelman.com

Topic areas include, but are not limited to:

• Celiac disease, gluten sensitivity and gluten-free diet overview
• Barriers to diagnosis
• Personal experiences with celiac disease
• Gluten-free dining and food safety
• Growth of the gluten-free market
• Gluten-free food labeling
• Gluten-free fad diet vs. a medical necessity

© 2014 National Foundation for Celiac Awareness. All rights reserved. 

Gluten Free Goodies Giveaway

We like Brothers-All-Natural so much that SensitiviTees has teamed up for a great gluten-free goodies giveaway in May, in honor of National Celiac Awareness month. The winner will receive a 24-pack of Disney Variety Fruit Crisps and a free SensitiviTee with the gluten-free or allergy awareness design of your choice.

Click on this link to enter the Giveaway

May is Celiac Awareness Month and we have lots of shirt selections with special emphasis on Celiac Disease and Gluten-Free Diets

SensitiviTees Graphic Apparel Company Unveils Updated Website Featuring New Gluten-Free Designs in Time for National Celiac Awareness Month. E-Commerce Site Sells T-Shirts with Messages about Common Food Allergies, with Special Emphasis on Celiac Disease and Gluten-Free Diets

May is Celiac Awareness Month. To help support celiac sufferers and to bring more awareness of celiac disease to the public, SensitiviTees, “the sharing caring clothing company” has launched a new e-commerce website, SensitiviTees.com. Consumers can purchase t-shirts for children and adults that bear messages about celiac disease and food allergies “to help others be more sensitive.” The company was started in July 2010 by two mothers whose son suffers from food allergies and celiac; they developed a novel approach to remind family, friends, and teachers about their son’s food restrictions, with a specialty t-shirt line that delivers the message.

“We wanted to come up with a fun way to convey a serious issue regarding our son’s condition and that of other children,” said co-founder, Stacy Tankel. “After doing some research, we realized that many people are in this position of always having to warn others about dietary restrictions and issues around certain foods. Out of that research and the experience of parental concern, we came up with the idea for SensitiviTees.” The company sells short-sleeve and long-sleeve shirts with whimsical, colorful designs to help make others aware of gluten-free restrictions and wheat allergy, dairy and milk allergy, fish and seafood allergy, and nut and peanut allergy.

Celiac disease is an autoimmune disorder that causes inflammation of the small intestine when the individual ingests gluten, a protein found in wheat, barley and rye. This inflammation, which affects the villi, can lead to malabsorption of nutrients which, in addition to digestive problems can lead to complications such as anemia, bone loss, increased risk of other autoimmune disorders, infertility and neurological problems. It is difficult to diagnose but symptoms can be reversed and managed by adopting a completely gluten-free diet. The National Foundation for Celiac Awareness (www.celiaccentral.org) notes that about 1 percent of the population has celiac disease; of that number, an estimated 83 percent of Americans with celiac disease are undiagnosed or misdiagnosed with other conditions.  

As a reminder, our blog is frequently updated with helpful information about celiac, gluten-free foods and recipes, common food allergies and tips for healthful living. There is also a resource page with links to organizations that offer education and information on celiac disease and gluten-free foods.

In addition to consumer sales, SensitiviTees offers a reseller program. For more information or to shop the line of graphic tees, visit www.SensitiviTees.com or contact us at info@sensitivitees.com .

Gluten free 101: What you need to know by BPT

(BPT) - You’ve probably been hearing a lot about gluten. Maybe a friend has gone gluten-free or a family member has been diagnosed with celiac disease or been advised to avoid gluten. So, what exactly is gluten? Is it something you should give up too?

Gluten is a protein that is most commonly found in wheat, barley and rye. It comes in several forms, like flour, and exists in many foods including pizza, pasta, breads and baked goods. For those who have sensitivity to gluten, it can be hard to avoid. The Center for Celiac Research estimates that 18 million people (or 6 percent of the population) may suffer from gluten intolerance. The severity of a person’s gluten sensitivity is measured by the Sensitive Enteropathy scale, and can range from slight allergic reactions to more serious conditions, like Celiac disease, that require a person to eliminate gluten all together.

How do you know if you should avoid gluten? If you don’t have gluten sensitivity, it isn’t necessary to remove gluten from your diet. Keep in mind a gluten-free diet is not a weight-loss diet. But if you experience symptoms like fatigue, dizziness, digestive issues or Keratosis Pilaris (better known as “chicken skin” on the back of your arms) after eating certain foods, you may have sensitivity to gluten and could potentially benefit from reducing or removing it from your diet. However, you should first consult a doctor or registered dietician before making any changes to your diet.

However you eat – gluten free or not – a healthy diet starts by considering quantity, quality, nutritional balance (carbohydrates, protein and fat) and variety, with the goal of making sure your body gets all the essential vitamins and minerals it needs. For those who are avoiding gluten, the good news is that with the rise in people avoiding gluten, availability of gluten-free products has also increased, making it easier to avoid gluten.  However, many food companies are adding ingredients or adjusting the formulation to make the gluten-free food offerings taste more appealing and losing important nutrients along the way, so it is important to look at the types of gluten-free foods you are eating.

"If you are reducing or removing gluten from your diet, you should consider that the quality of the gluten-free ingredients in the foods you choose to eat plays as much of a role in your results as what you choose not to eat (like gluten),” says celebrity dietician Ashley Koff. “For optimal health, I recommend eating foods that are organic, which are produced without toxic chemicals and genetically modified ingredients (or GMOs), and to avoid ingredients that are ‘chemistry lab projects’, such as artificial colors and sweeteners.”

What can you do to avoid gluten in your diet?

 * Learn to read labels. Common forms of gluten, such as wheat, barley and rye, are easy to spot but avoiding these products can be challenging since wheat is often labeled by other names. Avoid anything with bulgar, durum flour, farina, graham flour, kamut, semolina and spelt. Do your research so you know exactly what to avoid when reading labels or a menu. If you have questions, the National Foundation for Celiac Awareness is a credible resource and can help guide you through the process of going gluten free.

* Beware of hidden gluten. Gluten is in many products that you might not expect like condiments, sauces and drinks. For example, raw meat is gluten free, however, processed meats – hot dogs, sausages and deli meats – often add flour (which contains gluten) as filler or to change the texture of the product.

* Eat organic. By choosing gluten-free foods that are also organic, you can avoid consuming pesticides and chemicals. This is important for everyone but especially those with an auto-immune disorder like Celiac disease. Companies like Nature’s Path offer organic, Non-GMO Project Verified and certified gluten free easy breakfast and snack options like cereals and granola bars.

* Get creative. Giving up your favorite foods can be a frustrating, but with a little time and creativity, you won’t even notice a difference – except in the way you feel. Don’t be afraid to try different combinations and new recipes.

It’s OK to have questions about gluten-free diets and making the right food choices for you and your family. The first step is speaking to a registered dietician or doctor if you think you or a family member has a gluten intolerance. There are many products to choose from, but do your research and choose products like Nature’s Path, that are organic and Non-GMO.

Courtesy of Journal Sentinel

The FDA Creates Standard Regulation for Gluten-Free Foods

On August 2, 2013, the Food and Drug Administration made history for those with celiac and gluten sensitivities by finalizing (at last!) a standard definition of what constitutes “gluten-free.” This means that food labeled as gluten-free must now adhere to a uniform standard in the U.S. The standard also applies to foods labeled "without gluten," "free of gluten," and "no gluten."

The new regulations state that a food must contain less than 20 parts per million (ppm) of gluten in order to bear a “gluten-free” label. This is the lowest level most people with celiac disease can tolerate in foods, and researchers support this threshold as safe for those with celiac and other gluten-related disorders to consume. 20 ppm is also the lowest level that can be consistently detected in foods using valid scientific analytical tools.

This threshold is in line with what is accepted overseas; Europe has been ahead of us on this issue for a long time.

Why is this so historic?
First of all, it’s a long time in the making. The FDA first proposed the standard in 2007 in response to a 2004 law on food-allergen labeling that required a definition of gluten-free.

Second, until now, the term “gluten-free” had no clear definition in the food production field. Consumers have had to trust that companies where being truthful, honorable, and adhering to production practices that did not cause cross-contamination.

Having a published federal regulation and guideline will help people with celiac disease, wheat allergy, or those who choose gluten-free diets for other reasons.

More about the FDA Standard

The FDA’s web page about this regulation states that:

In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA will allow manufacturers to label a food "gluten-free" if the food does not contain any of the following:

1. an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains
2. an ingredient derived from these grains and that has not been processed to remove gluten
3. an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten

With a clear and enforceable standard in place, consumers now have more certainty about how food producers label their products and people will celiac disease are assured that gluten-free brands meet the FDA requirements.

The regulation will be published on August 5 and manufacturers have one year to comply and ensure that all relevant food packaging (and the actual food in those boxes and cans) meets the published criteria set by the FDA.

There are more details about this important ruling on the website of the National Foundation for Celiac Awareness and the organization will be posting a fact sheet that outlines the new regulations at www.CeliacCentral.org/FDA. The organization is also planning a free webinar about the FDA’s rule; see NFCA’s Webinar Schedule.

Wheat Allergy or Celiac Disease?

As different as wheat allergy and celiac disease are, people often confuse them.

Wheat allergy is an allergic reaction to foods containing wheat and is a common food allergy in children. It usually develops in infancy or toddlerhood; it is less common in adolescents and adults. As with many allergies, children may outgrow a wheat allergy as they age.

Celiac disease is an autoimmune disease, an abnormal immune response that is triggered by ingesting gluten, and affects the small intestine. Autoimmune diseases mistakenly attack the body’s normal tissues. This is a permanent condition and may present in childhood or adulthood.

A wheat allergy generates an allergy-causing antibody to a wheat protein (there are four, including gluten), which then generates a range of mild to severe symptoms during the allergic reaction. In celiac disease, the gluten protein is the culprit. Any suspicion about you or a family member having either of these conditions should prompt a medical exam and testing to accurately diagnose the problem.

It is possible for a person to have both a wheat allergy and celiac disease. 

Both share the common challenge of how to satisfactorily eliminate certain (and often similar) foods from the diet. They both also call for parents and guardians to adequately train their children to say “no” to certain foods, become comfortable asking about ingredients in what’s being served outside of the home, and read labels or learn to recognize certain words relating to deleterious ingredients.

Wheat Allergy

Since ingesting wheat protein causes the immune system to go into attack mode to try and get rid of the allergen, avoiding wheat is the primary way to avoid wheat allergy.

We can all list the obvious foods where wheat and wheat proteins are found such as baked goods, cereals, and pastas but some foods might surprise you, as wheat protein is also in many prepared foods such as soy sauce, condiments, beer, flavorings, candies, and much more. People with wheat allergies should read every label of every item they purchase in the supermarket, including cosmetics, to ensure they are not inadvertently exposed to the allergen. If in doubt, contact the food manufacturer—better safe than sorry! You can find a list of foods containing wheat here.

When switching to a wheat-free diet, try alternate grains such as amaranth, barley, corn, oat, quinoa, rice, rye, and tapioca. However, people with wheat allergy may also be allergic to barley, rye, and oat due to them containing similar proteins so ask your physician if you can eat these.

Wheat allergy symptoms usually appear within minutes to a few hours of eating something with wheat in it. They are similar to those of many other allergies: swelling, itchy mouth, eyes, or skin, trouble breathing, and intestinal distress. In severe cases there may be anaphylaxis. This is life-threatening, with its own subset of extreme symptoms: swelling of the throat and trouble swallowing, chest pain, rapid heartbeat, dizziness or fainting, change in color, and severe breathing difficulty. Many people with severe allergies carry injectable epinephrine with them to dispense in an emergency. A call to 911 is strongly advisable whenever anyone suffers an anaphylactic reaction, even after administering the injections.

Celiac disease

In celiac disease the body is highly sensitive to gluten; the condition can result in poor absorption of essential nutrients from your food because it attacks the small intestine, where absorption takes place. If left untreated it can cause serious complications including malnutrition and intestinal damage, but a completely gluten-free diet and lifestyle will lead to healing. Permanently removing gluten from the diet, which is found in wheat, rye, barley and sometimes oats, is the only treatment for celiac disease. (Gluten-free oats are available and are found in many gluten-free foods.)  

After omitting gluten, the intestinal villi will heal and absorption of nutrients will improve.

Symptoms of celiac disease are often different in children and adults. In children, parents may notice irritability along with various digestive symptoms such as:

• Vomiting
• Poor weight gain or slower growth
• Abdominal bloating or pain
• Persistent diarrhea, abnormal stools
• Tooth discolorations/defects
• Delayed puberty

In adults the symptoms may be related to other organ systems including:

• Iron deficiency anemia
• Arthritis, bone and joint pain, osteoporosis, fractures
• Fatigue
• Numbness and tingling in the extremities
• Seizures
• Canker sores
• Irregular menstrual periods, infertility, miscarriage
• Itchy, blistering skin rash

As with wheat allergy there are foods to avoid—many more in this case—and care should be taken to read labels and ask questions about hidden ingredients.

It’s not hard to put together a healthful, well-rounded diet. There are many gluten-free starches and grains that celiac sufferers can enjoy; fresh fish and meats (no breading or coating!), fruits and vegetables, most dairy products are good to eat, and wines and distilled spirits are allowed (no beer, which contains forbidden grains). For desserts and sweets, there are many choices today but make sure the product is clearly labeled as gluten-free. As with wheat allergy, beware of what could have surprising ingredients in them.

You can see a list of allowed and prohibited foods for those on a gluten-free diet here and the National Foundation for Celia Awareness is a wonderful resource.

National Celiac Awareness Month Puts a Focus on the Family

May is National Celiac Awareness Month; at SensitiviTees we are particularly aware of this specially designated month that promotes awareness of and information about celiac disease because our son has it. At first this diagnosis turned our household upside down but it answered so many questions and mysteries about his digestive problems and concomitant health issues. Once we understood what foods to avoid, which precautions to take, and the intricacies of maintaining a strictly gluten-free diet, we all settled in to our new normal. And our son feels so much better!

What’s more, his condition and diagnosis—and subsequent changes in our diets and our lifestyle—were the inspiration for SensitiviTees. Our gluten-free purple people eater was one of our first designs as a result.

This year the theme is “Fuel the Family,” with a focus on family testing and education. The National Foundation for Celiac Awareness  (NFCA) has great materials and information for people with celiac disease and their families. For example, you can download the organization’s first-ever toolkit and get information about the value of family testing. Celiac disease is genetic so it’s important if you or a family member has celiac, to encourage all first- and second-degree relatives to be tested for it.

Living with celiac is not impossible but it certainly has its challenges. However, we found over the past couple of years that there are many other families just like us, who lived through the concern about a loved one’s health before diagnosis and are now figuring out how to live happily and healthily in a gluten-filled world. We have also discovered a wonderful community of families and individuals who are sharing their experiences, insights, and delicious gluten-free recipes for anyone with celiac disease or non-celiac gluten insensitivity.

The website, www.celiaccentral.org, has lots of valuable resources and helpful information about celiac disease, how to talk to family members about it, how to discuss testing, and much more. You can also read stories from gluten-free bloggers who are featured on the website, check out the gluten-free product of the day, and share gluten-free tips. There is also a kids’ page with games and information just for children, and a section where youngsters can share their personal stories and create their own community.

We recommend you check out the NFCA’s website often, as new products are always coming to market, and new information is always becoming available. And we recommend that if you or someone in your immediate family has celiac disease, that you be tested for it so you can maintain your optimal health.

You can purchase any of our designs (above) by logging on to our website: www.SensitiviTees.com

The National Foundation for Celiac Awareness (NFCA) is running a Gluten-Free Spring Recipe Contest (deadline: March 29, 2013)

Submit your original gluten-free recipe in the Spring Gluten-Free Recipe Contest for the chance to win $100 worth of products from the Gluten-Free Choices line.

To give you some inspiration, the NFCA will highlight products from each brand in the Gluten-Free Choices line throughout March. After the contest is over, they will pick some of their favorite recipes (including the winners) and publish them in an e-cookbook that you can download for free.

How to Enter

Submit an original gluten-free recipe through this online form or by e-mail to contest@celiaccentral.org.

All entries must be received by Friday, March 29, 2013

Entries must include:

►Your contact information (Full name and phone number)

►Title of recipe

►Recipe Category (Entrée/Side Dish or Baking)

►Ingredients

►Directions

►Number of servings

►Prep time and cook time preferred, but not required

Prizes

Grand Prize: Gluten-Free Prize Pack

One lucky winner will be chosen from each Recipe Category to receive a gluten-free prize pack from Gluten-Free Choices ($100 value).

e-Cookbook Raffle Winner

One lucky winner who signs up to receive the e-Cookbook will win a gluten-free goodies from the Gluten-Free Choices brand!

© 2013 National Foundation for Celiac Awareness. All rights reserved.