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    From Blizzard to Blackout—A Celiac News Saga, By Shelley Case, B.Sc., RD


    Scott Adams


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    The History - By Pam King, University of Maryland Center for Celiac Research

    This article originally appeared in the Autumn 2003 edition of Celiac.coms Scott-Free Newsletter.

    Celiac.com 01/20/2004 - One of the primary missions of the Center for Celiac Research (CCR) at the University of Maryland is to increase the awareness of celiac disease, and we are constantly trying to do just that. We have been pitching the celiac story to all sorts of media venues for the past five years. There have been many, many phone calls—sometimes with success. For years, we wanted the big headline, but the media wasnt quite ready. This year everything changed. We had a BIG story to tell, and not even a snowstorm or blackout was going to stop us from making the headlines.

    Lets begin in February, 2003. A major press conference was planned for February 13th, to announce the publication of the Prevalence Study in the Archives of Internal Medicine. We spent seven months of detailed planning with the media, patients and parents, and when the day finally arrived, it was accompanied by a major snowstorm. The press conference did happen, but a number of the press was sidetracked to cover the snowstorm. This, however, did not prevent celiac disease from appearing on the front page of the Washington Post, as well as in numerous other big city newspapers. Since then news of the prevalence study has appeared on local television newscasts, and in the Wall Street Journal.

    Then after five years of telephone calls and preparation, the call came: The NBC Today Show was ready to cover celiac disease! Over the next several months, we worked with the producer to arrange meeting times and to suggest individuals who could make the segment as informative as possible. The Today Show producer and crew spent a full day filming and interviewing at the CCR. Four days, and four cities (Boston, Baltimore, Alexandria, and Washington, DC) later, all taping was finished and the editing began.

    Two weeks later, word came that the celiac segment would air on Friday, August 15th. The producer was careful to mention that the segment would air unless there was a major news story occurring on that day. We pondered what kind of story that might be, and as luck would have it, we received a call at 4 PM on August 14: "Have you seen the news, theres a black out in New York". Jokingly, we replied: "Cant you come up with something better than that?" Quickly typing on the internet to get into CNN we found that major story, which threatened to bump celiac disease off of the show.

    Behind the Scenes - by Andrea Levario, American Celiac Task Force

    case_todayshow03.jpgIt was a normal July Tuesday morning, sitting staring at a computer screen, sipping coffee—until I answered a call from Meredith Klein, a producer for NBCs Today Show. The call was a first in a series, thanks to all of the hard work by Pam King at the University of Marylands Center for Celiac Research. Knowing Dr. Fasano would address all of the medical details, Pam sought to ensure that the issue of food labels was also covered—thus, being the co-chair of the American Celiac Task Force I was being quizzed about labeling legislation, my sons diagnosis, and what time a crew could arrive to tape on Friday.

    Just before lunch on August 1st, the two-man crew, and Meredith, the producer, arrived. A brief walk through of our house was done to determine where, and how to film—then action! To put my son Pablo at ease the crew let him show off his electric train set. Next, it was back to the kitchen and the gluten-free M&M cookies. Pablo measured ingredients while I read off the recipe. Once finished my husband Dimitrios, the other celiac, moved into the kitchen to whip up some gluten-free pizza. The crew was drooling, honestly. It looked nice outside, so Meredith decided to ask Dimitrios a few questions. All done, we slip the crew some cookies for the road. They spent four hours at our home, and then went for a lunch break. It was then time for us to head to co-chair Allison Herwitts house for the next part of the taping.

    At 3:30 pm, the crew arrived at Allisons house in downtown Washington, D.C. and took some time to walk-through the house to determine its lighting. Tall ceilings, beautiful wall paintings, and a large antique chest mean extra setup time for the crew. "Can this door be moved, how about the chest?" The furniture is rearranged to fit the equipment. They promised to put everything back in place later.

    case_todayshow02.jpgWe sat briefly in the kitchen while the crew taped our strategy session. Next up was Allison and her husband Jim, who staged dinner preparations. While the grill heated up, Meredith had us sit for our interview. She was off-camera without a microphone. She asked us a question, and we were to repeat it as part of the answer. It seems simple enough, until you feel that you are asking her questions to make sure the answer is what we want on TV. In contrast to Shelley Case, who was required to answer "live" on camera, we had the opportunity to say, "I need to do that one again." An hour later, the asparagus and sausages were finished cooking, and dinner was served. The addition of wine and Chebe Bread made it a perfect gluten-free meal—and day.

    The Seven Day Roller Coaster Ride - by Shelley Case, Dietitian and Author

    I was thoroughly enjoying some rest and relaxation with my husband and two daughters at our cottage at the lake after a very hectic speaking schedule, and the completion of the third edition of my book and numerous family commitments. This peace and tranquility came to an immediate halt upon receiving a call Tuesday, August 12th at 10 AM from my publisher who said that a Meredith Klein from NBC in New York was trying to reach me. I returned her call and was informed that the NBC Today Show had filmed a segment with Dr. Fasano and representatives from the Celiac Task Force. NBC decided this five minute and 45 second taped segment needed to be followed by a live interview about the gluten-free diet, and were looking for someone with media experience who could discuss the diet in three minutes or less! She said Dr. Fasanos group recommended me and could I come to New York for the interview. After a pause of shock, I said yes. Silently thinking she would say this would take place in a few weeks or months, my mouth dropped when she said it was this Friday, August 15th. I told her I would need to discuss this with my husband, Blair. He was very supportive and said that I definitely needed to go to New York, and that we would somehow work out the logistics. I called Meredith back at noon and said yes. From then on life went into "warp speed"!

    case_todayshow04.jpgNumerous calls and emails with Meredith about the interview and travel arrangements took place, as well as an emergency call to my hair stylist (every woman knows this is critical). Also, I felt Blair should join me on this exciting venture to New York City so we called Air Canada to see if he could get a flight using his air mile points on short notice. Amazingly he could but was only able to fly with me from Regina to Toronto and would have to go to Montreal and then to New York. I was to arrive in New York via Toronto at 2:30 PM and he would arrive at 4:30 PM. We decided to stay over Friday and Saturday at our expense to enjoy the sights of New York City and fly home Sunday evening. Again, he was not able to fly with me on the same flights, but at least we would be together in New York.

    Wednesday was a blur. More calls with Meredith, making childcare arrangements, washing clothes, packing, a haircut and so much more to do before we left on Thursday at 7:15 AM Andrea Levario called and told me that they had waited a long time for this story and were counting on me to do a good job. "No pressure here" I exclaimed. My husband had secretly called the local media about the NBC interview. The next thing I knew I was giving a radio and newspaper interview that afternoon about the trip and celiac disease. Word also got out on the internet, and I received many calls and emails from dietitians and the celiac community throughout North America wishing me good luck.

    Feeling tired and somewhat overwhelmed, I called some friends from our church asking them to pray for travel safety, peace of mind and clarity of thought during the interview, and that Blair and I would somehow be able to fly together all the way to New York and back.

    Rising early Thursday morning, we headed to the airport and were delighted to discover they found a seat for Blair on the flight from Toronto to New York! Feeling very grateful, we were on our way to the Big Apple. Upon arrival, I received two calls on my cell phone. One from Meredith making sure I arrived safely and with instructions to head to the NBC studio for the 4:30 PM dress rehearsal, and another from CBC (Canadian Broadcasting Company) requesting a radio interview on Friday after the Today Show.

    case_todayshow06.jpgWe arrived at our beautiful hotel on Central Park South, unpacked and were just about to leave the room when, shortly after 4:00 PM, the power went out. An announcement came on the emergency PA system that told us to remain calm and stay in our room. I told my husband that we should ignore the warning, walk down the 14 flights of stairs, and leave the hotel for NBC. Walking 10 blocks, through the packed streets of people streaming out of office and apartment buildings and traffic jams, we arrived at NBC where we met Meredith, the art directors and crewmembers. Light still came in through the windows of the studio, so we were able to organize all the foods into a display and discuss the format of the interview. Meredith told us to be back Friday morning at 8 a.m. for the 9:10 AM live interview with Katie Couric. They all thought that the power would be back on soon and told us not to worry.

    We headed back to the hotel, walked up the 14 flights of stairs to our room and changed into cooler clothing, as it was 95F and humid. Another miracle—our door locks had an emergency battery back up system and the card key locks worked, unlike many other hotels with only power key locks, which meant that guests in such hotels were unable to get into their rooms and had to sleep in the lobby—or in the street! As we only had a light salad lunch at noon, we went searching for food and drink, and soon discovered how big a challenge finding it would be. Other than a few bars selling their remaining cold beers, restaurants and shops were closed. We finally found a deli that was letting in a few people at a time to purchase items—cash only. Fortunately my wise husband carried cash in addition to plastic. Using flashlights and candles, we sought some safe foods—plain nuts, sunflower seeds, potato chips, dried cereal and bottled water. We crossed the street and sat on a rock in Central Park and enjoyed our "gourmet meal," and watched many bewildered people roaming the streets of New York. We tried phoning home to tell everyone we were fine but our cell phones did not work.

    At dusk we returned to the hotel and had to show our ID at the front door and again at the stairwell in order to get in. The hotels emergency preparation plan was in full swing and they issued each guest with a "glow stick" to get through the night. That little light was a precious gift in a very dark room with the pitch-black skyline out the window. The fear of not knowing what was going on around us, of whether or not we would soon have power, and whether I would be doing the biggest interview of my life the next morning created a lot of anxiety to say the least. My husband said we should plan for the best, set our travel alarm and go to sleep. He was soon in slumber land while I tossed and turned, mentally rehearsing the major points I needed to convey in less than three minutes! Still awake at 4:30 AM the lights and air conditioning suddenly came on. Totally exhausted from all the preparation over the last 3 days and no sleep Thursday night, I wondered how I could possibly think and speak clearly. Blair assured me that it would be fine and to get some sleep. Now was not the time to sleep! I jumped out of bed at 5:30 AM and into the shower and prepared to get myself together.

    case_todayshow01.jpgWe walked to NBC not knowing that Meredith had left a message on my cell phone (which was not working due to the blackout) saying there was a limo at the front door waiting for us. We arrived at the stage door and no one seemed to know what was happening with the guests. After some sweet-talking, the guard let us in and we saw the indoor studio was dark—not a good sign. We went outside and there was Katie and the rest of the Today Show hosts on the air and all they were covering was the blackout. I told Blair that I was glad that they decided not to do the celiac segment this morning because all the people on the east coast would not be able to watch it. After the show was done I had the opportunity to meet Katie and give her my gift from Canada. We got a picture together and she said she really hoped NBC would reschedule the interview because Meredith had worked so long and hard to produce the story.

    Returning to the hotel very disappointed and not knowing whether it would be rescheduled, we again went searching for food. After wandering around for 4 hours we finally found a restaurant that was open and seemed like a safe place to eat. The owner of the family restaurant of over 50 years told us she packed her freezer with ice and sealed the door before leaving the night before. We enjoyed our first real meal in NY other than the snack foods that we ate in Central Park the night before.

    During the day when cell phone coverage began working again, several radio stations and Canadian TV called wanting to know what was happening in New York. I did live interviews "on the street" giving first hand reports of the events, and also some information about celiac disease. I also received an anxious voice message from Pam King wondering if I made it to New York and what happened with the celiac segment.

    case_todayshow05.jpgLater in the day we went back to the studio and found the art director who was able to check on his computer about Mondays show. Totally amazed, we learned NBC was rescheduling the celiac segment for Monday morning with Matt Lauer (All the other guests from Friday morning including the country band Brooks and Dunn were not rebooked). I immediately called Pam King with our good news. She was elated and relieved to know the celiac story was going ahead and posted the details to the Celiac List Serve. The next call was to Cynthia Kupper from GIG who posted the info on the Dietitian List Serve.

    Now that we knew it was a go for Monday morning, Blair and I finally had a chance to relax. Over the next 48 hours we managed to see four Broadway shows and enjoy the sights of New York.

    Meredith kept in contact with us over the weekend and told us a limo would be waiting again at the hotel to take us to the studio Monday morning! Sunday night we set our travel alarm, but also placed the official hotel wake up call, now that the phone was working. I did manage to sleep a few hours but still kept rehearsing in my mind the big interview. Upon arriving at the studio we were greeted by Meredith in the green room and went over the details of the interview. Then it was off to wardrobe where they pressed my jacket, then over to make-up where they touched up my lipstick and hair. Meredith and I went into the studio and reviewed the food layout. She also reminded me that Matt might not stick to the questions in the script. I had one minute to talk to Matt before we went to the taped segment, which I listened to very carefully, as I had not seen it before. After the segment Matt transitioned into the live interview and the first question he asked was not in the script! Fortunately I was able to answer that question, and then we moved on to the other questions that were in the script. Three minutes flew by and when it was over I felt the weight of the whole world off of my shoulders. Matt, Meredith and I had a short visit outside the studio and Blair took some pictures. Check out my website at www.glutenfreediet.ca and click on "in the media" to see the New York and NBC photos. I thanked Meredith for all her hard work on producing the celiac story, and for bringing me to New York, and I presented her with a gift from Saskatchewan.

    Blair and I returned to the hotel in our limo and then did some quick shopping for our kids. Our last meal was at a restaurant called "Shellys of New York," then it was back to the airport where we managed to get a flight with seats together—all the way home!

    As I reflect back on those seven days, it truly was an emotional and physical roller coaster ride that we will never forget. In spite of the ups and downs, we were truly blessed and we have so much to be thankful for—including the angels that watched over us!

    If you have not seem the Today Show segment on celiac disease, please visit our website at www.celiaccenter.org and enjoy.

    Shelley Case, B.Sc., RD, is a consulting dietitian, member of the Medical Advisory Boards of the Celiac Disease Foundation, Gluten Intolerance Group and Canadian Celiac Association and co-author of the celiac section in the Manual of Clinical Dietetics by the American Dietetic Association and Dietitians of Canada. She is also the author of the best selling book Gluten-Free Diet: A Comprehensive Resource Guide.


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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This article originally appeared in the Summer 2002 edition of Celiac.coms Scott-Free newsletter.

    On June 2, 2002, hundreds of researchers traveled from all over the world to Paris, France, in order to hear the latest scientific reports on celiac disease research and to present results from their own investigations. Over the course of three days, scientists presented dozens of reports, and displayed over a hundred posters covering all aspects of celiac disease, from laboratory research on the microbiologic aspects of the disease, to quality of life issues in patients who are on the gluten-free diet.
    There were so many exciting reports presented at the conference, and the following describes the research findings from these new reports concerning the screening and clinical presentation of celiac disease, osteoporosis and osteopathy and neurological conditions.
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    In order to understand how best to screen populations for celiac disease, it is important to know how celiac disease affects a portion of the population, and how it compares to similar populations in other countries.
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    Dr. Murray found that while the diagnosis rate of dermatitis herpetiformis (DH) remained constant over the 51 year period, the diagnosis rate of celiac disease increased from 0.8 to 9.4 per 100,000 people. He also noted that over time, adults with celiac disease were less likely to present diarrhea and weight loss as symptoms. Encouragingly, he determined that the average life expectancy for a diagnosed celiac in this community was no less than that of the normal population, despite the fact that celiac disease was often diagnosed later in life.
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    The celiac disease diagnosis rate in this county is much lower than the actual incidence rates that have been reported in other studies; however, that rate has greatly increased over the past 51 years. It is also noteworthy that so few children were diagnosed with celiac disease. The analysis highlights interesting and useful information about the presentation of celiac disease in adults, and about the potential life expectancy for people with celiac disease who are diagnosed later in life.
    United States and Europe Compared
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    NEUROLOGICAL SYMPTOMS
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    Scott Adams
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    The Childrens Hospital of Philadelphia was founded in 1855 as the nations first pediatric hospital. Through its long-standing commitment to providing exceptional patient care, training new generations of pediatric healthcare professionals and pioneering major research initiatives, Childrens Hospital has fostered many discoveries that have benefited children worldwide. Its pediatric research program is among the largest in the country, ranking second in National Institutes of Health funding. In addition, its unique family-centered care and public service programs have brought the 430-bed hospital recognition as a leading advocate for children and adolescents.

    Jefferson Adams
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    Chelsea Clinton featured a noteworthy gluten-free offering at her wedding reception.
    Athletes include tennis stars Novic Djokovic, who attributes an unbeaten string of wins in part to a switch to a gluten-free diet.
    German tennis star Sabine Lisicki looks to bounce back after collapsing on the verge of a major upset at the French Open; a collapse she attributes to an undiagnosed gluten-sensitivity.


    Jefferson Adams
    Celiac.com 03/21/2012 - What do Zooey Deschanel, Keith Olbermann and Billy Bob Thornton have in common with tennis stars Novak Djokovic and Andy Murray? They are all eating gluten-free.
    Cases of celiac disease have quadrupled in the past 60 years, according to recent research. As the number of people diagnosed with celiac disease and gluten sensitivity continues to rise, so, too, does the of celebrities who avoid gluten due to celiac disease or gluten-sensitivity.
    It's not just major athletes, like tennis stars Novak Djokovic and Andy Murray, for whom sporting success requires peak conditioning and efficient nutritional uptake.
    The number Hollywood A-listers and other celebrities who have hoisted the gluten-free flag is rising, as well, and many are singing the praises of their gluten-free diet. Novak Djokovic, for example, credits his switch to a gluten-free diet to his rise to the top of his game, and near dominance in pro tennis events over the last year.
    A partial list of some noteworthy celebrities and athletes who reportedly follow a gluten-free diet due to celiac disease, gluten-intolerance, or other reasons include:
    pro quarterback Drew Brees, news anchor Heidi Collins, Katherine, Dutchess of Kent, news host Keith Olbermann, actor and writer Billie Bob Thornton, author Sarah Vowell, and actresses Zooey Deschanel, Susie Essman, Jennifer Esposito, Goldie Hahn, Gwyneth Paltrow, Emily Rossum, and Rachel Weisz.
    Let's not forget that first-daughter emeritus Chelsea Clinton's gluten-free wedding cake made quite a splash.
    So, with the growing awareness of celiac disease, and a rising interest in all things gluten-free, count on seeing more gluten-free celebrities and athletes in the news.
    And, before you roll your eyes, remember that increased awareness of celiac disease and the gluten-free diet are both upsides of high-profile athletes and celebrities touting a gluten-free diet.


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au