WINTER 2015 Gluten Free New England

In this issue • April Event: Gluten Free for Life • Around the Nation • Gluten Free in Vienna, Prague and Budapest • Happy New Year

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617-262-5422 or 888-4-CELIAC 1 www.neceliac.org • 1.888.4.CELIAC New England Celiac Organization — formerly The Healthy Villi Gluten Free New England Magazine | Winter 2015 Gluten Free Serving the Celiac Community New England Magazine of New England In this issue Contact Us April Event: Gluten Free for Life Symposium...... 3 New England Celiac Organization NECO - Membership Forum...... 5 Phone Line Warm Up this Winter with Soup...... 6 Information and support is just a phone call Medical & Science News...... 9 away. Leave a message, and a board member Twenty Something Celiac: Opting In...... 10 will return your call within 24 hours. Around the Nation...... 12 Boston area: (617) 262-5422 Toll-free: 1-888-4-CELIAC Traveling Gluten Free in Prague, Vienna and Budapest... 14

Gluten Free Way: Perspective and Attitude...... 18 Website: www.neceliac.org Winter Cook’s Corner...... 19 Updated regularly with local events and GF Trust Your Instincts...... 21 restaurant listings. You can join, renew, donate, Medic Alert Bracelet ...... 22 register for meetings, find useful information and much more. Did You Know?...... 23 facebook.com/neceliac.org Eating Gluten Free from Maine to California...... 24 pinterest.com/neceliac.org The Road Less Traveled...... 26 twitter.com/neceliac.org November Meeting Photos...... 28 instagram.com/neceliac.org Happy New Year...... 29 Email Addresses: Upcoming Events/Monthly Meetings...... 32 Membership: [email protected] On the cover: photo of soup by eugena-klykova/Shutterstock.com; photo of doctor by General inquiries: [email protected] S_L/Shutterstock.com; photo of donuts by Zoran Temelkov/Shutterstock.com Meeting reservations: [email protected]

Board & Advisors Board of Directors Medical Relations: Laurie Higgins, MS, RD, Medical Advisory Board LDN, CDE Co-Presidents: Amy Leblanc Hackett, Alessio Fasano, MD [email protected] Therese Kelly Massachusetts General Hospital [email protected] Social Media: Craig Sherman [email protected] Ciarán P. Kelly, MD [email protected] Beth Israel Deaconess Medical Center Secretary and Membership Chairman: Members-at-Large Daniel A. Leffler, MD, MS Catherine Mirick, [email protected] Carla Carter Beth Israel Deaconess Medical Center Bob Cook Treasurer: Amy Leblanc Hackett Amy Reiss Levitt Nutrition Advisory Board Members-at-Large Christy Moran, RD, LDN Melinda Dennis, MS, RD, LDN Mimi Brown Marge Rogers Beth Israel Deaconess Medical Center Lauren Komack, MSW, LICSW Margie Sweeney, MD Wendie Trubow, MD Laurie Higgins, MS, RD, LDN, CDE Staff Joslin Diabetes Center Board of Advisors Executive Director: Lee Graham Nixie Raymond, MS, RD Website Support: Steven P. Galante 781-461-2405, [email protected] Newton-Wellesley Hospital [email protected] Vendor Liaison: Cynthia Grenham Project Manager: Kimberly Buckton [email protected] [email protected]

Disclaimer: All information contained within this newsletter has been collected and/or generated by New England Celiac Organization for the benefit of its members and other interested parties. This material has been approved by New England Celiac Organization’s Medical Advisory board. Opinions and products mentioned or omitted do not constitute endorsement. Food manufacturers’ ingredients may change at any time and may not be reflected on labels. No liability is assumed for the use of this information by New England Celiac Organization. The New England Celiac Organization (formerly The Healthy Villi) is a 501(c)(3) nonprofit organization supported by membership dues and donations.

2 www.neceliac.org April Event: Gluten Free for Life Symposium by Kimberly Buckton

Photo: ekina/Shutterstock.com

You won’t want to miss Gluten Free for with celiac disease and other gluten-relat- Drs. Dascha Weir Celiac disease in Life: A Comprehensive Toolkit for Di- ed disorders will hear the same speakers and Alan Leichtner pediatrics agnosing and Treating Celiac Disease covering the same topics as the health- and Other Gluten-Related Disorders care professionals will hear. at Four Points by Sheraton in Norwood, Morning sessions will include presen- MA on Saturday, April 11, 2015. This tations by physicians and registered symposium is sponsored by NECO in affil- dietitians covering the latest information iation with the Celiac Program at Harvard on nutrition, diagnosis, screening and Medical School. complications of celiac disease; nutritional Dr. Alan In 2013, three top New England celi- aspects; endocrine aspects (diabetes, Leichtner ac disease care providers—the Celiac thyroid disease, and osteoporosis); Dr. Lori Laffel Diabetes, thyroid Center at Beth Israel Deaconess Medical pediatric issues; non-dietary treatments; disease and oste- Center, Boston Children’s Hospital Celiac and an update on the condition known as oporosis Program, and the MassGeneral Hospital non-celiac gluten sensitivity. Dr. Anna Kovalszki Allergy in celiac for Children Center for Celiac Research disease and Treatment (MGHfC)—entered into a Morning Presenters: Drs. Lori Laffel and Panel discussion collaborative venture to improve treatment Dascha Weir Dr. Sheila Crowe Spectrum of and accelerate research on gluten-related gluten related Dr. Maureen Diagnosis and disorders. The “Celiac Program at Har- disorders Leonard who to screen vard Medical School (HMS)” was born. Dr. Alessio Fasano Presentation of This spring, experts from the three celiac disease programs will be joined by regional and national leaders in the field for the inaugu- ral symposium of the Celiac Program at HMS, supported by NECO. You are invit- Dr. Sheila Crowe ed to attend this very special medical and Dr. Ciarán Kelly Non-dietary nutrition conference titled Gluten Free for Dr. Alessio Life: A Comprehensive Toolkit for Di- treatments of Fasano agnosing and Treating Celiac Disease celiac disease Dr. Tom Buie Autism and Other Gluten-Related Disorders. Melinda Dennis, Panel discussion MS, RD, LDN At the Gluten Free for Life symposium, and Dr. Maureen there will be two separate tracks: one Leonard for healthcare professionals and another for patients, their family members, and Dr. Ciarán Kelly continued on page 4 interested individuals. During this event designed to educate people, individuals

617-262-5422 or 888-4-CELIAC 3 Gluten Free New England Magazine | Winter 2015

April Event: Gluten Free for Life continued from page 3

Afternoon workshops will cover topics Pam Cureton, RD Everything but A delicious gluten-free continental break- such as the gluten-free diet for adults and and Tricia Thomp- the gluten-free fast and lunch will be provided to attend- children, the low FODMAP diet, glu- son, MS, RD kitchen sink: ees. ten-free labeling, ingredients and gluten Addressing your There will be the opportunity to visit more content of food, the psychosocial impact concerns about than thirty gluten-free vendor tables to and challenges of celiac disease, mind- labeling, confus- sample and purchase goods. body integration, quality of life issues and ing ingredients, more. and the gluten Take advantage of this opportunity to content of food learn from over 19 leading experts Afternoon Presenters: in gluten-related disorders in one day Pam Cureton right here in Massachusetts. Visit www. Karen Warman, Keeping a Gluten neceliac.org for more information and MS, RD, LDN and Free diet nutri- to register to attend this one-of-a kind Laurie Higgins, tious including symposium. We fully expect this event to MS, RD, LDN, coverage of the sell out so please register early to save CDE FODMAP diet your seat.

Tricia Thompson Mark Salvatore, Mind/body MD & Jackie connection for Wolfe, MD people with GI Karen conditions Warman

Laurie Higgins Jessica George The Psychosocial PH.D., NCSP, Impact and Chal- Dr. Mark Gonzalo Baciga- lenges of Celiac Salvatore lupe EdD, Lauren Disease and the Anne Lee, EdD, Quality of Life Komack LICSW Gluten Free Diet RD

Newly Diag- nosed: Off to a Great Start! Photo: Vereshchagin Dmitry/Shutterstock.com

Jessica NECO recognizes its responsibilities under the Americans with Disabilities Act George (ADA) to provide reasonable accommodations to individuals with disabilities. If you have a disability and wish to request assistance at the Gluten Free for Life Symposium on April 11, please call 617-262-5422 or send an email to [email protected] before March 27, 2015. Lauren Komack

4 www.neceliac.org neco

Membership Forum By Kimberly Buckton Photo: Tracy Keegan

We have heard many of you say that memberships now will run yearly begin- of membership perks such as discounted sometimes your membership in NECO ning in March. admission to events (you won’t want to expires without you knowing it and that With the change in timing, the amount miss Gluten Free for Life: A Comprehen- you don’t want to miss out on any im- of dues will not increase. New members sive Toolkit for Diagnosing and Treating portant information or inadvertently stop may join at any time, of course. Celiac Disease and other Gluten-Related supporting the organization. Disorders on April 11th), your annual sub- Watch your email for full details about the scription to Gluten Free New England In order to help maintain your member- switch from on-going renewals to yearly and access to the members only area of ship and so that we can serve you better, renewals. Please return your renewal our new and improved website. in 2015 we are switching so that all NECO promptly so that you can take advantage

617-262-5422 or 888-4-CELIAC 5 Gluten Free New England Magazine | Winter 2015 Warm Up this Winter with Soup by Lee Graham

What is better on a snowy day then a steaming bowl of homemade soup? Ladled from the top of the stove into a mug or bowl and paired with a grilled cheese sandwich or a crispy green salad, soup can make just the right lunch or light supper.

My mother-in-law, Isabelle, made amazing soups. I marveled at Since there are no exact measurements to this soup you can’t the way she could take leftovers and create a soup that had us make a mistake! Think in terms of each ingredient measuring going back for seconds. As the name of this recipe implies, it is about ¼ cup if you’re using 64 ounces of broth. Too many all about the leftovers. Take whatever is in your refrigerator and ingredients? Simply add more broth. make it into soup. This can include vegetables, meats, rice and Bring (2) 32-ounce containers of GF chicken broth to a simmer. potatoes, even French fries and left over spaghetti! Vegetable or beef broth work well too. Pacific and Imagine Isabelle also kept some reinforcements on hand like peas and Foods make good gluten free broths. corn in the freezer, and pasta, spaghetti sauce, plenty of chick- Add to simmering broth the en broth and rice in the pantry. Not only is this soup delicious, items that take the longest to 1 but it costs almost nothing to make since it uses ingredients you cook such as ¼ cup rice and/or already have. ¼ cup cubed potatoes, sweet potatoes, butternut squash, GF Isabelle’s “Left-Over” Soup pasta, etc. Le Veneziane makes Bring your leftovers out of the refrigerator and sort them ac- tiny gluten free pasta called cording to cooking times. For instance, raw carrots, onions and Anellini that works well. A diced potatoes will need a longer cook time than green beans and onion is good to add here too. cauliflower. Cooked meats like chicken and hamburger and Boil for 10 minutes. steamed vegetables or canned cannoli beans will just have to Next add any diced vegies that heat up so they can be added at the last minute. Think of it as are not cooked like carrots, 2 a soup usually having 3 components: starch, vegetables and celery, cauliflower, jalapeno, etc. meat but a variety of all or one or two components can offer that have beeen diced fairly endless options. small. Boil 10 minutes. Finally add any cooked items. Leftover chicken, pork, or hamburger cut into small bites will work well. Note that fish is too fragile for this hearty soup. Cooked vegetables may 3 include broccoli, frozen peas, frozen corn, cannoli beans, etc. Adding 2 TBS tomato paste gives the broth an added flavor component. Cover the pot, remove from the burner, and let steep for 10 minutes. Add salt

6 www.neceliac.org Photo: ddk.by/Shutterstock.com and pepper to taste. Serve! 425-degree oven. Serve This makes lots! Once cooled, store in the original pot, covered, in with meat or fish and a the refrigerator or place in leftover containers, label with name and crisp green salad. See date and freeze. If using the next day, the soup may continue to photo at right. thicken overnight so be ready to add more broth. On the following day, cut up one onion and boil the onion in 32 ounces of GF broth until soft. Add the leftover roasted vegetables from the night before and bring to a simmer. Add 1/8 tsp. ground clove and ¼ tsp. curry. Puree in blender until smooth. When ready to serve, reheat and stir in ½ cup cream or milk. Try serving it with a crispy green salad. YUM! This soup is even better sprinkled with GF mini croutons and it is so easy to make your own. Cut up any gluten free bread into cubes. (I use Kinnickinick English Muffins cut into fourths and then into cubes, but any gluten free bread product can be used.) Place the cubes on a cookie sheet and sprinkle with olive oil, Crazy Salt, dried basil, and red pepper flakes. Cook for 5-7 minutes in a 425-degree oven until golden and crispy. Sprinkle over the hot soup. The croutons provide great texture to a smooth pureed soup. Roasted Root Vegetables and Roasted Root Vegetable Soup This soup is a hit in our family and the ingredients work for two meals; a sumptuous roasted vegetable the first night and a pureed soup the next. Place cubed butternut squash, onions, sweet potato, turnips, pars- nips, garlic, or whatever you have on hand that is from the white or yellow/orange family of vegetables (Green vegetables make the end product fairly insipid in color: not recommended!) on a cookie sheet. Sprinkle with olive oil and salt and pepper. Roast for 35 minutes in continued on page 8

617-262-5422 or 888-4-CELIAC 7 Gluten Free New England Magazine | Winter 2015

Warm Up this Winter with Soup continued from page 7

Heat a large skillet over Chili Corn Chowder medium high heat, spray This soup recipe is a family favorite. It freezes well, makes lots, with Pam and crumble and is sooooo good! the beef and chopped Adapted from a Boston Globe recipe, we have adjusted this onion into the skillet. recipe in a few ways to accommodate gluten free and our Cook, stirring to break favorite flavors. up the meat, until onions are soft and the meat is Ingredients browned, about 5 min- 3/4 lb. ground beef or turkey utes. Drain off any fat. 1 cup diced onion In a large pot, place meat 1 cup tomato puree and onions then add 1 cup ketchup tomato puree, ketchup, un-drained diced tomatoes, kidney 1-14 ½ oz. can diced tomatoes beans, corn, and broth. Stir to combine. Bring to a boil, reduce 1-15 ½ oz. can red kidney beans, rinsed and drained the heat, and simmer 1-9oz. package frozen corn gently for 10 minutes. 32 oz. gluten free beef broth 1 ½ TBS. chili powder Stir in the chili powder, 1 ½ tsp. ground cumin cumin, and red pepper, and simmer 10 more 1/8 tsp. red pepper or cayenne minutes. Season with Salt and pepper to taste salt and pepper. Delicious served with a GF cheese quesadilla. Freezes well.

8 www.neceliac.org Medical & Science NEWS by Margie Sweeney

The take home message from this is that fying gut fermentation patterns specific to Immunoreactivity to in addition to the well-known and docu- celiac disease when compared with the Non-Gluten Wheat mented immune reaction to gluten, celiac oft-misdiagnosis of IBS. Proteins disease is also associated with a signifi- They evaluated the urine of those with the cant and identifiable response directed at above diseases looking at the by prod- certain non-gluten proteins of wheat. ucts of gut fermentation by looking for The implication of this finding is unclear. the various volatile organic compounds Are these two separate immunoreactiv- (VOCS) present. Their investigative meth- ities related? Does one encourage the ods revealed a single VOC found only in development of the other, or are they two CD patients known as 1,3,5,7 cycloocta- separate entities? Does the presence of tetraene. an antibody response to these non-gluten While this study was small, and further wheat proteins translate to the expression evaluation of cyclooctatetraene in CD of clinical symptoms? If celiac disease specimens will need further validation, this is cured, will symptoms persist if these holds promise for another non-invasive non-gluten wheat protein antibodies are approach to the detection of CD given the present? And lastly, could these anti- 85% detection rate (as well as the 85% bodies be related to non-celiac gluten specificity rate, which means when your sensitivity? test is negative, 85% of the time it will be The relevance of this finding is unclear accurate). and possibly represents another piece in The possible clinical applications could the celiac disease and non-celiac gluten help in those symptomatic patients with sensitivity puzzle. a negative blood test who are reluctant to undergo biopsy. Another application could Photo: ddk.by/Shutterstock.com offer the potential for home monitoring for A Possible New compliance with the gluten free diet. The October, 2014 issue of the Journal of Proteome Research published an Method For Celiac It is intriguing to see if this will be a con- investigation looking to see if an immune Disease Evaluation sistent finding and if so, will response to non-gluten proteins of wheat this become the next tool to PLOS – One in October, 2014 published was present in those with celiac disease. aid in the diagnosis an article evaluating a potential alterna- Interestingly, the authors did find that and treatment of tive, non-invasive method to distinguish when compared with healthy controls, pa- celiac disease? between celiac disease (CD) and Irritable tients with celiac disease showed higher If it does, you read Bowel Syndrome (IBS). Given the relative- levels of antibody reactivity to non-gluten it here first;). ly recent establishment of an altered gut wheat proteins. microbiome (the gut microbiome = the The primary non-gluten wheat proteins multitude of various bacteria normally re- promoting immunoreactivity were iden- siding in the human intestines) associated tified as serpins, purinins,a -amylase/ with several gastrointestinal disorders, the

protease inhibitors, globulins and farinins. authors looked at the possibility of identi- Photo: Vereshchagin Dmitry/Shutterstock.com

617-262-5422 or 888-4-CELIAC 9 Gluten Free New England Magazine | Winter 2015 Twenty Something Celiac:

Opting In by Ilana Marcus Follow Ilana on Twitter @ilanarebecca

When I was accepted into a new year-long technology fellowship in Tel Aviv, Israel, some of my first questions for the staff were about eating. What would the living accommodations be like? Would I have a kitchen? Would some catering company be painstakingly trying to feed me for ten months?

“Food shouldn’t be what keeps you from versus non-gluten sponges and apolo- their pita and dips. Given a bowl of freshly participating. We’ll accommodate.” The gizes profusely whenever mine drops into made hummus or baba ganoush, eager phone call was quite brief, and not very the sink by mistake. Despite the lack of hands swirl the pillowy bread around the reassuring, but I took the man at his word an oven and having a meager two-burner dip in circles, making for a wonderful and put down a deposit. Truthfully, what electric hotplate, we’ve cooked together communal eating experience that trails he said aligned with my feelings on push- more than once, making shakshuka (a crumbs from plate to plate - in other ing myself into unknown situations in spite Middle-Eastern dish of stewed tomatoes words, an anxiety-inducing experience for of health related challenges. But it was and eggs), stuffed peppers, and even an me. At the Sabbath meal on Friday nights, clear to me that he had no idea of the attempt at chicken shnitzel, which turned sweet Challah is blessed then ripped price I pay, emotionally and physically, to into pan fried chicken breast when I dis- into rustic chunks for everyone to share, treat myself to these experiences. It was covered that the gluten-free breadcrumbs sometimes literally thrown across the dismissive to brush off my concerns by I’d bought were rancid. It happens. table as a means of distribution. I have simply saying that they would take care The biggest issue I’ve had, no different taken to flipping my place setting over of everything, without having the slightest from being home in the US, centers until all of the bread related rituals have of idea of what it means to “take care of” around cross-contamination. Israelis love run their course. celiac disease. During our orienta- Despite my reser- tion week here, one vations, I arrived day culminated in a in Tel Aviv in the dark neighborhood middle of October near the beach. to embark upon After weaving through five months of several streets of training in various apartment buildings, areas of computer we climbed up six science, followed flights to an entire by a five month floor dedicated to long internship. I an industrial kitchen. was blessed with a Our surprise evening wonderful room- activity: an Israeli mate from Seattle food cooking class. I who has adopted peeked into the kitch- my own neuroses en as we gathered on regarding gluten the landing, and the Photo: Suprun Vitaly/Shutterstock.com

10 www.neceliac.org first thing I saw was a large container of including beating flour off their aprons be- self or others, I can’t help feeling petty, as flour sitting in the middle of a long table. I fore continuing to cook and washing their though I’m making a big deal out of noth- marched straight to the coordinator, with hands after touching gluten. But the staff ing. But I wonder how many people could whom I’d spoken earlier about meals for had laid out some baked goods for us to really keep smiling time and time again the day. nibble, so despite my warning, I knew it when the main social activity is cooking “I see a vat of flour on the table. Do wouldn’t be long before the other partici- and eating contaminated food. we have to use that?” After some pants would be snacking on bread in one Sitting in the stairwell, I realized there hand-wringing, she brought me to the hand as they grabbed a tomato to chop were two options. I could get out of there chef in charge of our lesson. in the other. In the hubbub following the and catch a bus back home, go grocery initial introduction, the group broke down “I didn’t know we’d have someone with shopping, and cook dinner alone in my into a chaos of activity, grabbing pots, celiac disease, if I’d known I would have oven-less apartment. Or, I could go back pans, and ingredients, and I escaped had a different menu, we don’t have any into the kitchen, get myself a cutting into a nearby stairwell as a wave of panic other bread to use...” I began to tune out board, a few pots, rice noodles, and veg- smothered me. his droning pseudo-apologies. Maybe he etables, make myself my own meal, and truly hadn’t known he would have to ac- It has happened before. When I feel be present. I wouldn’t eat what everyone commodate a gluten-free diet, but it was trapped into a situation which would was making, but I would be there. still my problem. The final compromise lead to either compromising on my diet I gathered myself and climbed back up was to move the flour bowl into an adjoin- or being hungry around people who are the stairs to the cooking space. I asked ing room so that my air supply would be eating, a beast of frustration overtakes the chef for some new ingredients, and I less contaminated. Before the cooking me and I need to escape before I start set up a little station for myself (far away started, I made an announcement to the to cry. Something about those moments from the chicken breading area) and group about precautions they could take makes it impossible to keep things in to help keep me healthy for the night, perspective. When I try to explain it to my- continued on page 12

Save the Date: April 11, 2015 “Gluten Free for Life: A Comprehensive Toolkit for Diagnosing and Treating Celiac Disease and Other Gluten-Related Disorders” Saturday, April 11, 2015 Four Points by Sheraton, Norwood, Massachusetts Sponsored by 8 a.m. to 4:30 p.m. Delicious gluten-free continental breakfast and lunch provided More than 30 gluten-free vendor tables

Join Drs. Sheila Crowe, Alessio Fasano, Ciarán Kelly, Alan Leichtner and other healthcare professionals for a one-day, all-inclusive conference about diagnosing, treating and living on the spectrum of gluten-related disorders. Separate tracks for healthcare professionals (physicians, registered nurses and registered dietitians) and patients and their families. Sponsored by the New England Celiac Organization in affiliation with the Celiac Program at Harvard Medical School www.neceliac.org

617-262-5422 or 888-4-CELIAC 11 Gluten Free New England Magazine | Winter 2015

Opting In continued from page 11 chopped up some onions and garlic. In pared my meal, various friends popped My efforts culminated in a chopped cab- the professional kitchen of industrial burn- over to inform me that people had been bage salad and stir-fried noodles with veg- ers and shelves of stainless steel pots, eating bread without washing their hands etables and ground beef, which I ate along- pans, and knives, some small flames of and that maybe I should steer clear of the side everybody else at a long table, family excitement were kindling, likely due to my shared dishes. I had already decided to style. Sometimes I opt in, sometimes I opt unyielding obsession with Top Chef and do that, but their effort to keep me safe out. As long as I am participating more the illusion that I was about to win immu- was so sweet. Finally, the silver lining. than not, I know I’ll come out on top. nity, or ten thousand dollars. As I pre-

Around the Nation by Kimberly Buckton New GF Girl Scout Cookie says that it is not a scientific text but rather a readable Girl Scouts of Eastern Massachu- book intended for the general setts, Maine, Southeastern New audience. Murray describes England and select other parts of the contents as “authentic, the nation will be selling a new accurate and authoritative gluten free cookie this year, trios, information” and says that the as part of a pilot program. Trios are intended audience is not only described as chocolate chips nes- people who have celiac dis- tled in a gluten free peanut butter ease but also others who may oatmeal cookie. Made with certified want more information about gluten free oats, trios are produced what going gluten free means. in a dedicated gluten free facility and contain no artificial colors or flavors, high fructose corn syrup, Murray states that the book is palm oil or hydrogenated oils. 5 oz pouches of trios will sell for $5 not a single author book but instead the “distillation of the expe- and contain approximately 12 cookies. rience of many people across the Mayo Clinic.” Mayo Clinic Going Gluten Free: Essential Dr. Murray’s “Backpack for Guide to Managing Celi- Survival” Book ac Disease and Related Conditions contains Dr. Joseph Murray of the Mayo Clinic recently released a new book many questions and an- titled Mayo Clinic Going Gluten Free: Essential Guide to Managing Ce- swers and is sure to be . This book is available in print or liac Disease and Related Conditions a good read for anybody as an electronic book. Author Dr. Murray is a gastroenterologist and interested in learning Professor of Medicine who specializes in celiac disease or gluten more about celiac sensitivity and esophageal disorders at the Mayo Clinic in Minnesota. disease and other gluten Murray describes his book as a “backpack for survival” for those related conditions. who have celiac disease and other gluten related conditions and Dr. Joseph Murray states that it is “empowering patients to live productive lives.” He Mayo Clinic

12 www.neceliac.org Over 20 Delicious Gluten-Free Options

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617-262-5422 or 888-4-CELIAC 13 Gluten Free New England Magazine | Winter 2015 Traveling Gluten Free in Prague, Vienna and Budapest by Candace Kahan Travel outside the continen- tal United States always makes me just a bit anx- ious. Even though we have enjoyed many such trips, the truth is I really don’t like taking airplanes. Then, add in the mix of a foreign language and meeting my dietary needs, and it be- comes even more challeng- ing. So when people ask if I am looking forward to my upcoming vacation, I try In preparation Expect the Unexpected my best to present a smile and optimistic response. My In preparation, I started with the usual When traveling, you have to expect the website searches. I found several restau- unexpected, so I always prepare sand- planning for this particular rants in each city that promised food that wiches and healthy snacks to carry on the vacation was marked by all I might safely eat. Since I avoid meat, planes. This was really appreciated on our these concerns. chicken and shellfish as well as gluten, first leg of this trip. Early morning on our I typically look for vegetarian or vegan day of departure, my husband announced restaurants. that our evening flight was pushed back While the options looked good on paper, to a later time and this would be problem- I still worried about the language barrier. atic for catching our connecting flight in Consequently, we were sure to bring London. along a prepared written explanation of No sooner said, he was on the phone and my dietary needs. I always travel with this changed our departure to an earlier time. letter, adjusting it for each country that we Consequently, last minute packing took plan to visit. Each letter includes a brief place quickly and several hours earlier. description of my diet and its restrictions. All thoughts that Sunday morning in July It also suggests some examples of food were on getting to Boston from Spring- that I am able to eat. field in a timely fashion. Arriving in Boston For this vacation, I packed duplicate with time to spare, we went to the British copies for each country and language. Of Airways lounge. There we found a beauti- course I also packed easily transported fully prepared buffet. After a brief explana- foods such as a sunflower and pumpkin tion to the server that I always try to avoid seed mix, granola, pretzel sticks, granola contaminated food, they readily provided bars, Lara bars, cookies and crackers. freshly prepared food from the kitchen.

14 www.neceliac.org It was rather predictable that our meals persuaded but it was certainly an unex- that we could have a daily fresh breakfast. would not follow us onto the earlier plane. pected and encouraging response. He enjoyed bread, cheese and fruit and I As the flight attendant passed through In fact, he was pretty accurate because typically had yogurt, fruit, and my granola the aisles, she assured me that she would I had no trouble whatsoever on this va- from home. I was able to adhere to my look for appropriate food. Some time cation. I was repeatedly surprised by the GF diet with very little effort. Not unlike after everyone else on board was given availability and variety of GF foods. They any other traveller, I found that some their meals, she apologetically handed me were in local grocery stores and typically meals were better than others. One such two bags of peanuts. enjoyable meal was at I fought the feelings Maitrea, a vegetarian of abandonment, and and vegan restaurant. I held back my concern thoroughly enjoyed the for what else might ambience and entree of follow. Little did I know! Thai eggplant with tofu, Looking brighter coriander, chili peppers, coconut milk and rice. Things looked brighter in the British Airways When we were not lounge during our lay- eating, we spent a good over in the London air- part of our days touring port. There I noticed a the area with a guide. We small sign on a counter were particularly interest- saying that gluten free ed in landmarks, history, biscuits were available and Jewish culture. We upon request. I certain- spent most of our time in ly inquired and was re- Old Town where we saw warded with two small the Astronomical Clock, factory prepared and the Tyn Church, and individually wrapped the street theater in the brownie like pastries. Square. In the same gen- As the benefactor of eral area are the Charles these sweets placed Bridge and the Jewish them squarely in my Cemetery. hands, she offered to We took a tram to the provide more! Her car- Prague Castle and Gar- ing and kindness were dens as well as Nerudo- just what this traveller va Street which is lined needed at the moment. with shops and palaces I have to admit that with Baroque architec- my earlier concerns ture. From the top of were washed away by the street we were able countless positive and to take in the stunning gastronomically pleas- views of the city below. ing events that were to follow. Upon arriv- We had a rather unique dinner at LoVeg, grouped with health foods. They were ing at our first hotel, I immediately asked which included a walk up six flights in or- clearly marked and often had a “delete the concierge at the Hilton Old Town der to reach the dining area. It is a vegan the wheat” symbol. Prague what restaurants he suggested restaurant that offers a selection with a for eating gluten-free. He assured me that Fresh Breakfasts wide variety and includes symbols for GF, most restaurants were very familiar with My husband found the nearby Billa raw and GMO-free food. It was a perfect gluten-free (GF) dining. I am not so easily supermarket and frequented it often so continued on page 16

617-262-5422 or 888-4-CELIAC 15 Gluten Free New England Magazine | Winter 2015

Traveling Gluten Free in Prague, which was filled with street vendors. Like arrived from the kitchen and included a Vienna and Budapest most busy market areas, this one had basket of warm and tasty multigrain GF continued from page 15 many options for browsing and buying. bread along with eggs and an individual Bob was quick to notice one vendor sell- portion of jelly. The service at this “K and place for me to enjoy classic goulash and ing only GF baked goods. I lost no time K Palais” was outstanding in every fash- homemade dumplings! in purchasing cornbread to compliment ion. After breakfast, Bob and I headed out Getting Around several of my following meals. This was to tour and explore the area. probably the most surprising find of all Transportation and getting around the Early afternoon, we quite by accident because the last thing I expected to find area was generally easy with maps and found Pat’s Brainfood. We went inside among the crafts, foods and what-nots, friendly assistance from other tourists or to inquire about our options and found a was something made just for me! locals. English was typically understood rather unique establishment. Her foods wherever we traveled on this vacation. Moving Along are identified according to energy groups: The ease of this vacation cannot be over- We left Prague late Thursday afternoon, concentration/ memory, power, harmony/ stated, and the anti stress. There were soups, stews, availability of GF salads, sweets and dining was the drinks. Of course, crowning touch. there were dietary We typically notations for gluten chose the area free, lactose free that we wanted vegetarian and veg- to visit and then an. While eating my rather easily Vegetables Bombay, found an accom- I could only bask in modating restau- the delight of spon- rant. We chose taneously finding GF the restaurant dining. It was just sometimes on amazing. the basis of Touring our research at Bob and I toured home, or by con- Vienna on foot, sulting a website visiting the Hofburg and/or placing a and Belevedere phone call. Castles. We also Prague has took an extensive several kosher restaurants. I especially walk along the enjoyed my dinner at The King Solomon so had to grab a bite to eat at the train Ringstrasse, which is a very large area Restaurant. The fish and vegetables station. Here, in this fast food collection of including a variety of museums, historical suggested by the waiter were absolutely shops and hurried travelers, I found clear- landmarks, castles and parks. While we perfect in both taste and presentation. ly marked GF food. This time I selected took in many of the featured tourist spots, chocolate covered rice cakes to compli- Located directly off of Old Town Square I especially appreciated our late night walk ment my fruit, vegetables and Lara bar. is The Vegetarian Restaurant, a cafeteria along the Danube River Canal. We asked We arrived in Vienna close to midnight style establishment. The overhead menu for directions and a recommendation for and our priority was to settle in and get described each dish and upon my re- ice cream from our hotel concierge. some much deserved rest. quest, the chef pointed to each food that The night life was as you might imagine, was gluten free. After explaining to the concierge that with people of all ages eating and strolling I preferred not to eat from the break- While walking around this area we came along the river walk. When we came upon fast buffet, he spoke to a kitchen staff upon yet another of the many squares our designated spot and a small crowd, I member. The next morning, my breakfast readily saw that I was in for a big chal-

16 www.neceliac.org lenge. How was I going to explain that I upon himself to supervise the preparation enjoy the market area in one of the nearby wanted ice cream that was not contam- of my meal. squares. We strolled around Vorosmarty inated by contact with the scoops that We were able to walk through and tour Square enjoying the mingling sounds of filled the gluten laden cones?! both Buda and Pest. This area included music and live entertainment. We sought No problem, and it was so easy! There a number of historical sights and land- out the vendor who sold only fresh corn was a man who was serving at a sepa- marks, including Parliament, the Great on the cob. With our “meal” in hand, rate case containing pre-made sundaes Synagogue, the Jewish Quarter, Heroes’ we sat, each eating a very large ear of and factory sealed individual containers. Square, Citadella and Memento Park. corn. We decompressed and once again He understood English and directed me On Wednesday, our last full day here, we watched the passersby. to my choices of three flavors that were pushed our limits. After a very full morning Homeward Bound marked gluten and lactose free. I had of touring, we walked to the Great Mar- We were most fortunate on our trip home, my very own treat, joined the crowd, and ket. We later found a GF lunch, this time with flights and meals as anticipated. With happily sat with my husband on a bench at VegaCorner. our layover once again in London but in a so that we could people watch. Focus Not on Food different terminal from the last time here, In Vienna, we were also able to enjoy an- Afterwards, we decided to take a subway we sought out the British Airways terminal other kosher and GF meal. Although the to the Szecheni Baths and Spa where lounge. menu at Simchas did not indicate their the focus is very definitely not food. The By this time I was accustomed to search- GF options, the owner helped me with 18 pools range in temperature from 40 to ing and finding GF options. My explo- my selection and went into the kitchen to 105 degrees. They are frequently used by ration revealed tasty roasted vegetable supervise its preparation. residents for both health and recreation. soup. It was a nice comfort food for the Next Stop: Budapest It was a wonderful opportunity to share weary travelers. We travelled by train again and arrived an authentic Hungarian experience in a Actually, it turned out to be the first in Budapest early on Monday morning. palace-like setting! course to the dinner I later enjoyed on our We found Fruccola Juice Cafe while out After just an hour and a half, we were on flight to Boston. Dinner was an unbeliev- walking and decided to return again for our return to the hotel for much need- able meal of tilapia with tomato and fennel lunch on Tuesday. Upon entering this ed rest. On the way to the bus stop, I sauce. This impressive meal included a bright and inviting cafe, the menu board suggested that we seize the opportunity very nice quality bread, herbed potatoes indicates those selections which are free to tour the famed Opera House. At the and vegetables, and fresh melon for of gluten and lactose. As you move along end of this tour, we were directed into a dessert. There was so much to eat that and make your choices, the server builds small sitting area where a performer in full I had no trouble turning down the turkey your salad accordingly. costume sang for us while standing just a breast sandwich that was later offered as We easily found kosher restaurants in Bu- few feet before us. It was most definitely a snack. Food and all the associated wor- dapest that are willing to accommodate awesome. ries were no longer on my mind. I happily the GF diner. We chose to eat at Han- But wait, there was more! After this sat back and enjoyed our trip home. nah’s, and once again the manager took it exhausting and fun filled day, we chose to

617-262-5422 or 888-4-CELIAC 17 Gluten Free New England Magazine | Winter 2015 Gluten Free Way: Perspective and Attitude by Lauren Komack

About 15 years ago, I went on a small boat cruise on the inland passageway in Alaska. Near the beginning of the trip, on a very rainy, cold, gloomy day, the captain of the ship announced, “there is no such thing as bad weather, only the wrong clothing.” I was immediately amused by this, but also pretty skeptical and frustrated as were my fellow passengers while we shivered and got wet.

When the sun came out a few days times hard to keep the clear perspective gluten. Although for most of us, a small later, bringing warmth, brilliant colors, that the gluten-free diet is still not fully amount will have no immediate horrible and amazing wildlife, we were told that understood by many. consequences, it should not be ignored. initial part of the trip rarely brought good It requires us to be educators and ad- When I am served something that I weather—that it was part of the Alaskan vocates for ourselves. We can never as- discover contains gluten (i.e. soy sauce experience. Since that time, that phrase sume that others have the same depth of in a dressing, a small amount of flour that has stayed with me, making me realize understanding our diet. We must continue was overlooked) I take a deep breath in how much of life is about per- order to maintain my composure. spective and attitude. Although I don’t want to minimize Another experience from that it happened, I also don’t that trip was highlighted this. want to make the person who Despite diligent efforts on my made the error feel panicked or part to contact the cruise line worried. outlining my gluten free dietary I want to educate, be somewhat requirements, I arrived to reassuring, and make sure to be discover that none of this got more diligent, working with that communicated to their staff. I person. Having this perspective was pretty upset and worried and attitude allows for self-care Photo: njene/Shutterstock.com that I wouldn’t be able to eat while keeping the connection anything other than the snacks I brought. to be vigilant about hidden gluten in food with the other person. preparations. To my delight, the staff met with me It helps to have the attitude that we can at length, shopped especially for me, We must constantly assess what our risk make the world of food a safe place for including buying gluten free flours and tolerance is for eating out, whether at a ourselves. It takes a commitment to do made sure to prepare my foods safely. restaurant, at the homes of friends and whatever we can to communicate this in They baked me fresh muffins every day, relatives, or traveling. We have to check a positive, educational and calm way. even though I offered to eat “leftovers.” and double check--are the items on the Holding the perspective that things They said, “We bake fresh for everyone buffet truly gluten-free even if they have can and do go wrong, we can find our else, why shouldn’t we do this for you?” no gluten in them? Is the food preparation strength and resilience to do whatever My attitude changed from disappointment safe, avoiding cross-contamination? we can to be able to live our lives as fully and frustration to one of gratitude. If we choose to eat away from home, it as we can in spite of our dietary restric- A lot has changed in the gluten-free world is inevitable that mistakes will be made. tions. It is wonderful to see how people since then. Nevertheless, eating glu- That is where attitude comes in. We have respond to us when we have this kind of ten-free still presents its challenges. Even choices about how to communicate with positive attitude about our diet, even with with all of the public attention, it is some- those who fed us something that contains its challenges.

18 www.neceliac.org Shrimp Scampi Ingredients Winter 1 Pound Shrimp Cook’s Corner 1 Teaspoon Butter by Judith Mann (Nurse/Celiac/Foodie) 2 Teaspoons Olive Oil 3 Cloves Garlic, minced or pressed Broiled Pork Chops 1/4 Cup Italian Parsley, finely chopped Ingredients 1/4 Cup White Wine 4 Boneless Pork Top Loin Chops, cut 1 1/4 to 1 1/2 inches thick 1/4 Teaspoon Salt and Pepper 4 Tablespoons Red Wine Vinegar Juice of 1 Lemon 4 Tablespoons Olive Oil 2 Teaspoons Snipped Parsley Preparation 2 Tablespoons gluten free Dijon style mustard Melt butter and oil together in sauté pan. Add garlic, sauté for 1/2 Teaspoon Chopped Chives one minute, and add shrimp. Sauté for one minute, add wine, 1/4 Teaspoon Dried Tarragon Leaves lemon juice, salt, and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook. Sprinkle with parsley Preparation before serving. Serve with sauce over rice noodles. Garnish with Combine vinegar, oil, mustard, parsley, chives, and tarragon in lemon wedges. small bowl; whisk until blended. Place pork top loin chops on Serves 6 rack in broiler pan so surface of meat is 4 to 5 inches from heat. Nutritionals: Per Serving: 109 Calories; 3g Fat (31.4% calories from fat); 15g Brush chops with mustard mixture and broil 20 minutes, or to Protein; 1g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 180mg Sodium. desired doneness, turning and brushing with mustard mixture Exchanges: 0 Grain (Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat. once. Serves 4 continued on page 20 Nutritionals: Per Serving: 257 Calories; 19g Fat (67.3% calories from fat); 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

Photo: farbled/Shutterstock

617-262-5422 or 888-4-CELIAC 19 Gluten Free New England Magazine | Winter 2015 Children’s Winter Cook’s Corner Saturday Raised Donuts Corner continued from page 19 Lemon Squares Ingredients 3 Ounces (approximately 6 Tablespoons) shortening, organic palm 1 Ounce (approximately 2 Tablespoons) Confectioner’s Sugar 16 Ounces (approximately 2 cups) GF Flour 2 Large Eggs 4 Ounces (approximately 1/2 cup) Sugar 1 Large Lemon, zest before juicing 1 Tablespoon Corn Starch 1 Tablespoon Lemon Zest 1/4 Teaspoon Baking Powder

Preparation Combine first 3 ingredients; make crust - press into sheet pan lined with parchment. Bake at 325 for 15 minutes remove from oven and cool while making filling. Beat eggs add sugar lemon juice, corn starch, baking powder and zest.

Pour mixture over baked crust return to oven for 15-20 minutes Photo: Zoran Temelkov/Shutterstock do not over bake. Ingredients Remove from oven cover with layer of confectioners’ sugar, 1 1/2 Cups Mashed Potatoes freeze then cut into desired size for serving. 3 Cups Water, warm 4 Large Eggs 1 Cup Sugar 1 Cup Organic Vegetable Shortening 2 Tablespoons Yeast 1 Tablespoon Salt 1 lb GF Flour (I like to use Better Batter)

Preparation Mix all ingredients together. Place in a greased bowl, cover with a towel and let it rise. Using extra flour, roll out to a thickness of your thumb. Using a doughnut punch, cut doughnuts. Put doughnuts in warm place and let rise again. Fry in hot oil until golden brown. Drain on paper towel. Dust with powdered sugar. Serve as soon as possible. Serves 10 Photo: Szasz-Fabian Ilka Erika/Shutterstock Nutritionals: Per Serving:162 Calories; 12g Fat (64.2% calories from fat); 2g Always read labels and confirm that your ingredients are Protein; 13g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 372mg Sodium. gluten free. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.

20 www.neceliac.org Children’s Corner Trust Your Instincts by Carla Carter Diagnosis of a lifelong autoimmune condition comes with a heavy heart, especially when it concerns your children. However, it can also bring relief: relief that your instincts were tell- ing you that those random nights of screaming wake-ups at 2 AM, those more frequent messy diapers, that slow-to-grow hair and the MASSIVE, out of the ordinary temper tan- trums (even for a 2-year old) were perhaps, because of something bigger; something like celiac disease.

Having been diagnosed for over fourteen phone that, “No, I would not like to try to damage that she had, we were one of the years now, I am thankful that I know the eliminate gluten first as this would make lucky ones to have caught it so early. potential signs to look for in our children. the test inconclusive.”). Trust your Instincts We were hoping that we wouldn’t have to After this, they ordered the bloodwork She doesn’t worry about it at all, but early genetic test- without an appointment and as we sus- have tooth ing proved that both our girls, now ages pected, it came back positive. We made enamel dam- 4 ½ and 2 ½, have one of the genes for an appointment for her to see pediatric age yet, we are celiac disease. That was our first step in gastroenterologist, hoping her slight determining how to navigate this genetic Dr. Alessio Fasano anemia will go disease. at Mass General away and her Hospital. After a Watching for Symptoms growth is already consultation with We then watched carefully for potential starting to pick him, she under- symptoms. In addition, while it is not back up as she went an upper GI, supported by research, the mother in gained over 1 Illus.: SoRad/Shutterstock the gold standard me wanted their TTG (tissue transgluta- pound in the 8 weeks after diagnosis! In for diagnosis, and Dr. Alessio Fasano minase) levels tested within the first two this month of Thanksgiving as I write this, following the positive biopsy she is now years of life. However, both were normal, I am so very thankful that we have the di- on Team Gluten-Free in our house. of course, as these antibody levels specif- agnosis early, trusting my instincts all the ic to celiac disease do not usually elevate A Simple Change while. Trust yours; if you have questions prior to age two. I say it so simply. Since this is a normal and doubts, pursue them. Something continued to nag at me with routine for us, it is a pretty simple change. our younger daughter. Despite having a However, that doesn’t mean I don’t The Celiac Disease Foundation normal TTG level at age 1, my instincts feel a loss for her that as someone with (CDF) is making an appeal to parents and told me that something was just not right celiac disease she will now have to face caregivers alike to start to recognize the as she was now 2 1/2, and displaying all navigating birthday parties, sleep-overs, symptoms of celiac disease in their children the symptoms described above. school field trips, dating (when she’s 18 of and present it to their pediatricians. I realize course) and in general, all the extra time, We were lucky to have a pediatrician’s not all pediatricians are like mine and some work, fear and anxiety that will come with office on board enough to listen to me as are even defiant in diagnosing celiac disease, eating outside her home. I relied upon my instincts and requested as crazy as that may seem. But with approx- more testing. Since discussions with them On a bigger scale, I also hope that we imately 90% of those with celiac disease about celiac disease had been on-going caught this in time before the possible being undiagnosed, it is so critical that we from some of my girls’ earliest doctor’s onset of any other autoimmune diseases take these steps to protect our kids so that appointments, we felt well supported in such as Juvenile Rheumatoid Arthritis or they have the chance to grow up happy and our efforts to figure it out (although I did Type I Diabetes. I do realize that, at such healthy. have to first educate the nurse over the a young age, and with the little tissue

617-262-5422 or 888-4-CELIAC 21 Gluten Free New England Magazine | Winter 2015 Medic Alert Bracelet by Craig Sherman As it goes for many of you reading this magazine, the idea of that there are more affordably priced living with and managing a gluten allergy/sensitivity/autoim- options on the site. I wanted to go with one that looked more than just utilitarian, mune response is always in the back of my head. From now and the Figaro design fit the bill, by my on, it’s also always going to be on the back of my wrist. measure.

A few months back, I had written an Basic Bracelet Add Ons article in the magazine about how to alert In my article, I had listed the example of Lauren’s Hope offers additional enhance- people of your celiac status in case you a company called Lauren’s Hope (www. ments to the bracelet. For an additional found yourself unable to advocate for laurenshope.com). They have several op- charge, you can get a design such as yourself, whether due to a language barri- tions on their website - multiple designs a floral pattern on your tag above and er or, worse, due to being incapacitated in for men, women, boys and girls. They beyond the plain medical alert logo that one way or another. You may recall that I have ID tags, tech IDs, and more. comes standard (and, the plain icon is had been speaking with a friend about the available in a number of colors as a stan- merits and the efficacy of either a tattoo I decided upon a design called the Figaro dard feature). I opted for a plain black tag, listing your allergies or, less extreme, a Sterling Silver Chain Medical ID Bracelet but additional detailing on the tag front can medical alert bracelet. Very recently, I (see it here: http://bit.ly/1rv5zAQ and run anywhere from $4.95 to $19.95 more. decided to take advantage of the latter, remember from my last column that this and I ordered a medical alert bracelet of bit.ly link is perfectly safe, though it looks Another add-on to the cost of the bracelet my own. a bit funky). Right off the bat, let me say is the engraving. You could have just the

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22 www.neceliac.org medical alert logo on the front of the tag as one price, and to get the bracelet you I got on the phone with the company and with nothing engraved on the back, but want in the end with all the flourishes, it explained to them what happened. As a then nobody would know exactly what might cost you a bit more. However, there rule, they offer you one free re-sizing of your medical situation is. So, I opted for are some upsides. your bracelet within 6 months if needed. the engraving. They charge $8 for the To actually order the bracelet and have it You just have to send your bracelet (not first line and $2 each additional line (up sent to you, there is a shipping cost. Do the tag) back with a copy of the invoice to 5 lines total), with each line containing a little poking around the internet and you along with a payment of $7.95 for the up to 20 characters. For an additional should be able to come up with a coupon return shipment. $7, you can have the engraved lettering code for free shipping. Check out a site For whatever reason, Lauren’s Hope told colored with black fill, which I did just to like www.retailmenot.com for example... me that they would take care of the return make it easier for someone to read. I did, and it saved me something like $8 shipment back to me once they re-sized You can then add small rings to either on shipping. it. I’m not sure why they did that, but side of the tag to make it easier to clasp it was very thoughtful of them and that Customer Service on your wrist ($5 extra) or you can get goes a long way in my book. a magnetic clasp, which is the easiest The best part for me was the customer My Bracelet option to manage. The rings make for service, and how they saved me a couple a more secure clasp, and the magnets bucks. Lauren’s Hope is a company that For my engraving, I have “Gluten Aller- make for an easier but less secure clasp. really seems to care about what they do. gy” written out in 5 languages - English, Your call. They have a method for you to measure Spanish, French, Italian and German. If I travel in this world, chances are some- Savings your bracelet size, and so I did exactly what they recommended. However, when one would be able to understand or at So let’s be clear - yes, for sure, they I received the bracelet, it was too loose least recognize one of those languages attract you with a bracelet advertised and slid down and rested on my hand. wherever I go, if need be. I had originally asked them if they could engrave Asian alphabets in case I ever traveled to Asia, but they weren’t able to do that as well as they could accommodate European languages...and for me personally, that Did You Know? will probably work out just fine. by Kimberly Buckton

Some people are concerned about licking envelopes because it was long-thought that envelope adhesive contained gluten. Many reliable sources, including Dr. Fasa- no in Gluten Freedom, the University of Chicago Celiac Disease Center FAQ listing on their website and the Envelope Manu- Lauren’s Hope is a very atten- facturers Association itself all confirm that tive and caring company who envelope adhesives are derived from corn understands our need for people starch and do not contain gluten. There are actually only a few envelope glue manu- to be aware of our dietary needs facturers in the United States, and they all in case of medical emergency. If Illus.: Diego Servo/Shutterstock use corn starch to create envelope you are interested in this sort of adhesive. Postage stamps are gluten free too, but we wouldn’t recommend option, they are certainly worth eating them! checking out.

617-262-5422 or 888-4-CELIAC 23 Gluten Free New England Magazine | Winter 2015 Eating Gluten Free: From Maine to California by Linda Silverstein

This was going to be an article about eating GF in Los Angeles. But recently I had a phenomenal experience on this side of the country that I just had to share with Gluten Free New England readers.

My husband and I were in Freeport, one of the major food groups. “We have the front desk so here it is. Note: it does Maine – home of LL Bean and other out- a chocolate bread pudding,” she said. “It contain dairy. let shopping – visiting relatives from out of doesn’t have bread in it and it is gluten town who were staying at the Harraseeket free.” Of course I ordered it, along with Brownie Bread Pudding Inn (http://www.harraseeketinn.com). vanilla ice cream, which turned out to 2 c. heavy cream My brother-in-law, who also has celiac be a terrific idea because this dessert 1/2 cup semi-sweet chocolate pieces was in the category of “almost too much disease, was raving about the gluten free 5 egg yolks chocolate.” bread and other food at the inn and the 5 T. sugar adjoining restaurant, the Broad Arrow I took one bite and …. OMG, this was 1/4 cup milk Tavern. So we decided to have dinner the best ever! It was like eating a bowl 1 T. vanilla there before driving back to Massachu- of fudge. I wouldn’t want to know how 1 gluten free brownie setts. The menu lists many Bring cream to boil. Pour GF options but I found out over chocolate pieces and that not all of them avoid mix until smooth. Mix togeth- cross-contamination. er egg yolks, sugar, milk and I spoke with the manager vanilla. Slowly pour in choco- who was very accommodat- late mixture while mixing the ing and had my fish pre- eggs. pared separately on a plank. In greased ramekin cups, The food was excellent, cube up the brownie. Then especially the lobster stew pour chocolate mixture over and the scallops. When it the top until cups are full. came time for dessert, my Bake in a water bath: cover husband (a gluten-eater) with foil in a 300 degree oven said as long as we were in for about 40 minutes or until Maine in the summer, he centers are firm. When done, would have blueberry pie. remove from water bath, The server asked me if I cool, and refrigerate. would like some and I re- plied sadly, no, I couldn’t eat If you travel to Freeport, other it, and they probably didn’t Photo: PinkCandy/Shutterstock restaurants with GF options have any desserts I could eat. include Linda Bean’s Maine many calories it contained but it was Kitchen (http://www.lindabeansperfect- A Fabulous Dessert incredible, topped with sliced strawberries maine.com/mainekitchen/restaurant/top- and definitely perfect for a chocoholic. side-tavern), Buck’s Naked BBQ (http:// At that, the server asked: “Do you like The server said I could get the recipe at www.bucksnaked-bbq.com), Freeport chocolate?” Answer: Yes! I consider it

24 www.neceliac.org Photo: f1 1photo/Shutterstock Café (http://www.freeportinn.com/cafe. Their salads are also very good. You can eating brunch out, although it hasn’t html), and the Muddy Rudder in Yarmouth get them hand-chopped (my preference) been as much fun since I’ve been gluten (http://muddy-rudder.com/menu). or tossed, with many veggie options. The free. The last time we were in LA, we had “create your own” GF salad costs $1.00 brunch/lunch at Café Buna (http://www. Now on to LA… more than the same salad not GF. The cafebuna.com) in Marina del Rey. This is Los Angeles, La-La Land, home of first time I was there I questioned that, a small place where there can be a wait, Hollywood, celebrities, and two of my since it was the same salad, and they ex- particularly around Sunday brunch time, adorable grandchildren. I try to see the plained that the GF version was made in a but I didn’t mind the wait, considering kids as often as possible, so I have had dedicated GF manner. You may object to the overwhelming food options. I had a lots of opportunities to experience gluten paying the dollar, but you know that there tuna melt on GF bread which I loved but I free LA. is no cross-contamination. Fresh Brothers would go back and try their GF pancakes is a non-fancy storefront with a big take- or French toast made with GF corn bread. As I am sure you know, LA is very trendy, out business, but you can also eat in. from fashion to diets, and that is both One final restaurant I have to mention is good and bad news for those with Breakfast, Brunch and More the Powerplant Superfood Café (http:// celiac disease. The good news is that www.powerplantsuperfoodcafe.com) many restaurants have GF items on their Another restaurant on my must-visit list on Pico Blvd., not far from many of the menus. The downside is that since many is Hugo’s (http://hugosrestaurant.com). museums on Wilshire Blvd. The Café, an- people in LA are eating gluten free as a This also has several locations; we go to other storefront with counter seating and trend, not all restaurants pay attention to the one in West Hollywood. At Hugo’s, several tables, describes itself as serving cross-contamination issues. If that is a everything is coded. If you look at the “joyfully gluten free, organic, plant-based concern, please check before you go to online menu, you will see that GF options cuisine.” Everything on the menu is GF, a restaurant to ensure that you can eat are marked with a square, vegetarian but since it is also organic and plant- there safely. with a circle, etc. This makes the menu based, there is no “real” meat or fish. I very easy to navigate. There is also a Whenever I am in LA, we always have had the Baja Tostada and bought a sweet square-in-parentheses designation for one meal at Fresh Brothers (http://www. potato muffin and a brownie for next-day “can be made gluten free.” Hugo’s has freshbrothers.com). This pizza chain also treats. My granddaughter had a big berry trendy LA offerings such as cauliflower serves salads and appetizers. Their GF smoothie which fortified her for the walk ceviche and raw vegetable noodle salad, pizza is great with a crust that is consis- home (although she did make a stop for but they also have chicken and fish meals tently good. I also like how they cut the ice cream.) and a create-a-plate meal with all vegan pizza like a checkerboard instead of in pie and GF selections. I haven’t had breakfast wedges, but since the pizza is round you My other two grandchildren live in get all sorts of shapes, from triangles with there, but they serve it until 4:00 pm daily. northern California; I’ll report on crust to inside rectangular pieces with no Speaking of breakfast, LA has a plethora restaurants there in a future article. outer crust. of breakfast/brunch restaurants. I love

617-262-5422 or 888-4-CELIAC 25 Gluten Free New England Magazine | Winter 2015 The Road Less Traveled by Margie Sweeney

Robert Frost’s classic poem, The Road Not Taken, has become an American icon, taught in high school English across this great country, symbolically depicted in many breath tak- ing landscapes from its inception and reflectively referred to throughout ones life.

Emblazoned in my brain is the open- flavor and life delivers you a disappointing, picking the right path with resultant good ing, “two roads converged in a yellow maple cream. things to follow. Unannounced, manda- wood, and sorry I could not travel both,” tory detours arise and we suddenly find This is where the two tenets seem to highlighting the concept of the paths in ourselves on a very different and uncho- collide. I have since come to resent this life we chose and create for ourselves, be sen path, at times never to return to the iconic classic and my youthful innocence it good or bad, which ultimately seal our original. Our choice is to then hold the has become a bit jaded. When facing own destiny. old path in our rear view mirror or to look and living with serious life threatening straight ahead, with only an occasional This has always been an inspiring poem medical issues involving your family and/ glance backwards. for my type A per- sona as it intimates Most days, I look that we are in con- at this new path trol of our own fate. with rose-colored Fate is not prede- glasses and make termined, but is a every attempt concoction of inner to embrace the desires and strifes. cracks and bumps I have only myself and twists and to blame if I fail and turns along this myself to congratu- unchartered trail late if I succeed. so as not to miss the beauty along Box of the way. Beauty Chocolates announcing itself in great and glo- As I have continued rious splendor as down my circuitous well as in the quiet path, the basis of and equally signif- Photo: LorenzoT/Shutterstock my thinking has icant expressions evolved and developed to embrace my or yourself, the choice is never presented that could easily go unnoticed. inner Forrest Gump, given I have come to us. to identify with his statement, “life is like a What Ifs box of chocolates, you never know what Choices you will get.” On occasion, I start to veer and go to a While I am still choosing my path to some darker place where anger, sadness and Sure, I have the knowledge and experi- extent, added to the mix are choices self-pity prevail and I begin to play the ence to improve my chances of selecting occurring as a result of my reacting to the “what if” game. What would my life be a cashew nut cluster or a vanilla cream, obstacles in my life related to my health. like if I didn’t have type-1 diabetes? What but occasionally your taste buds are as- would my life look like if my gluten intol- saulted by an unwanted and unexpected Life is no longer regarded as simply

26 www.neceliac.org Photo: Kornir Andril/Shutterstock erance had been discovered long ago? and replay the same thought in my head; While I know that “way leads on to way” Could I have possibly avoided this dread- how could he not see and correct this and I can never go back to a life without ed diabetes and allergies and perhaps and what does he think my role in this insulin injections, allergies and dietary prevent my children from experiencing relationship is? With each passing, the restrictions, it is now clear to me the way their ill effects? I could go on and on, and replay grew louder and louder. in which I choose to navigate the path the list of “what ifs” could be endless. chosen for me will determine my ultimate success. Walking through the pain and I know this game of “what if” is a danger- No More Games anger has allowed acceptance and beau- ous one. On one occasion, I had unwit- After three and a half weeks of looking at ty to shine through, and that revelation tingly played this with my husband and this beer bottle prominently placed on the “has made all the difference.” the result was not pretty. During the first radiator cover, I discarded the contents year of marriage, my husband and I were and bottle and the game of “what if” in adjusting to living with each other. our marriage. In the end, I decided I was After months of cleaning up various items partially to blame. I should have simply strewn throughout the house and yard, addressed the issue at the time so that I decided to see what would happen if I could have moved on and avoided the I were to leave the half consumed beer growing resentment. bottle left by my husband in our master This experiment in my marriage later bathroom. Every time I walked into the proved to be a reference point to which bathroom, I was hit with a mounting other events would be measured to, and feeling of frustration and anger. Every stand as a reminder to myself that the Margie Sweeney time I walked past the beer bottle, the “what if” game is ok to visit briefly, but not record player in my head would rewind to stay and play too long.

617-262-5422 or 888-4-CELIAC 27 Gluten Free New England Magazine | Winter 2015 November Meeting

PhotosPhotos by Tracy Keegan

Gillian O’Callaghan demonstrating how to bake some delicious Thanksgiving treats

Kevin Harron, President and CEO of Burtons Grill, answering questions about Chef Shilpi Ranjan explaining the use of Indian spices dining out safely

28 www.neceliac.org Happy New Year by Executive Director Lee Graham

As we head into the New Year, what resolutions have you made? Maybe it’s time to shed a few of the extra holiday pounds, (maybe it’s time to work on my flabby arms)...there is a never-ending list of ways we can improve, right? Before we get into the resolutions for the upcoming year, I‘d like to take a little time to reflect on all the great things that happened last year and the won- derful team of people who made it all happen. Illus.: Morgan Studio/Shutterstock

Unlike most of us, NECO doesn’t have board enhancement, monthly meeting to worry about flabby arms and extra expansion, e-newsletter, launch of a new pounds. What NECO does worry about is magazine, and a new website. Kudos to meeting the needs of its members as we all the people who keep this organization wrestle with living gluten free. This means humming! Meeting monthly to handle the Therese Kelly, hearing from you about the programs, many changes from last year, we were Board of meetings, and resources you are looking capably lead by our co-presidents Amy Directors for and raising the money to underwrite LeBlanc Hackett and Therese Kelly. The Wendy Trubow, MD, Board of them. leadership they bring is truly remarkable Directors What amazes me every time is the end- and the energy at the board level is ex- less list of people who make NECO work. traordinary. Board of Advisors Looking back over last year, each person Board of Directors Carla Carter who has contributed to our goals im- Bob Cook Mimi Brown proved this organization in powerful ways. Cynthia Grenham Kim Buckton Thank you doesn’t begin to address how Laurie Higgins Amy LeBlanc Hackett much appreciation I have for what every- Amy Reiss Levitt Therese Kelly one does to make NECO tick. Christy Moran Lauren Komack Craig Sherman Laurie Higgins, Board Levels Catherine Mirick MS RD, LDN, Srey Sherman Mari Rodriguez Amy LeBlanc CDE, Advisory NECO has accomplished so much in Margie Sweeney Board Wendie Trubow Hackett, Board so little time; a new name, paid staffing, of Directors continued on page 30

617-262-5422 or 888-4-CELIAC 29 Gluten Free New England Magazine | Winter 2015

Happy New Year Boston-Charlotte Thibodeau Volunteers at meetings East Greenwich, RI-Mary Beth Winter & continued from page 29 We have a wonderful list of volunteers Bob Cook who stand ready to help at our meetings. Professional Companies Fall River-Stacey DaSilva & Bob Cook These intrepid people give their time, Hartford, CT-Samantha Morris We are grateful to the people we deal energy, and good will to make our larger Hingham-Trish Donohoe with on a regular basis from a professional meetings a success. They are easy to Natick-Marge Rogers standpoint. It is in appreciation of their recognize. They are the ones with endless Needham-Amy Levitt & Mimi Brown efficiency and knowledge that we thank patience and welcoming smiles. Bless Providence, RI-Jennifer Cawley & them here. them all. Bob Cook Casner & Edwards, LLP: Sandy Tarrant, Quincy-Ellin Smith Angela Blood attorney Reading-Margie Sweeney Annie Butler Citizen’s Bank-Needham: Seekonk-Elizabeth Duschang & Cynthia Beers Andy Beepaph, manager Bob Cook Gerri Broderick Cleveland Design: Westfield-Carrie Taylor Denise Brown Jonathan Cleveland, owner Julie Caron Cold Spring Design (website): Symposium Committee Diane Cinar Jeff Lerman, owner For over two years, an ad-hoc committee Tish DeSilva Cynthia Grenham, Consultants for Institutional Advance- at the Celiac Program at Harvard Medical Trish Donohoe Advisory Board ment: Nancy Harding and Diane DeMarco School has worked tirelessly to provide Natalie Feinberg Deland Gibson Insurance: education to the medical profession Pat Ferry Robert Graham, broker about celiac disease and the gluten free Roberta Fleming MemberClicks (website database and community. Culminating on April 11, this Stacey Greenstein event registration) all day symposium, created specifically for Cynthia Grenham Morgan Stanley Investments: medical personal, offers the chance for Ted Grenham Gail Callahan, broker us, the gluten free community, to share Toni Gustus QRGA, LLP(Account Services): an amazing experience. We will have the Marie Hegarty Barbara Gonsalves honor of hearing ground-breaking infor- Candy Kahan Staples: Joe Sherman, Business rep Craig Sherman, mation from top medical professionals in Therese Kelly Advisory Board Tolman-Rogers Design: fields ranging from autism to osteoporosis Amy Levitt Alison Tolman-Rogers, owner and learn how it connects to gluten free Stefanie Lewendon Verizon (telephone support line) conditions. Don’t miss this rare opportuni- Tricia McCarthy Westwood Graphics: Dennis Kelly, owner ty! Many thanks to the wonderful com- Sheila McGinn Monthly Group Leaders mittee of devoted people from Boston Judy Moody Children’s Hospital, Beth Israel Deacon- Larry Moody Attending the monthly group meetings, ess Medical Center, and Mass General Gladys Morrill now at twelve, is something I look forward Hospital who have given so generously of Cheryl Nagel to. Last year, I visited several groups each their time. Samantha Noel month. Dietary questions, family difficul- Martha Pierson Margie Sweeney, ties, work concerns, health problems Pam Cureton Advisory Board Sherryl Radbil and many other topics come up and are Melinda Dennis Eleanor Reppuci shared by all. Our leaders facilitated a Pam King Celeste Schuh wide variety of discussions. Therein lies Alessio Fasano Terry Simeone the beauty of these monthly meetings. Susie Flaherty Heather Sileo No topic is off limits and the good will Lee Graham Pam St. Cyr and graciousness of all who attend these Ciarán Kelly Laurie Sturm meetings is wonderful to see. Special Alan Leichtner Margie Sweeney thanks to Bob Cook and Marge Rogers Maureen Leonard Lee Graham, Eileen Vincent who support the bright and talented lead- Rhonda Mann NECO, Executive Elaine Wood Bob Cook, ers of these grassroots meetings. Lesley Niccolini Director Group Leader

30 www.neceliac.org Magazine Contributors Ilana Marcus articles. Magazine subscriptions will ex- Gillian O’Callaghan pand to doctor offices and local libraries. The magazine couldn’t be what it is with- Rebecca Reilly We hope to enlarge our partnerships with out our kind hearted and patient editor, Craig Sherman more regional companies. We can’t live Kim Buckton. How she reins us all in to Linda Silverstein on gluten free brownies alone (although I write articles and handle all the deadlines Margie Sweeney have tried.) Watch for more programs this is truly wondrous. She gets the job done Oonagh Williams year specifically targeting healthier living. with great organizational skills, fact-find- ing talent and diplomacy on the level of You have all heard Stay in touch! Oonagh Williams, a Secretary of State. We are so lucky to the phrase, “It Magazine We rely on your feedback so events have her! Our thanks to the wonderful takes a village....” Contributor can be tailored to meet your needs. Our community of writers willing to share with for NECO, it actu- primary mission is to be available to and us such a wide range of fascinating topics ally takes an army! As you can see, we have personal contact with our members. about living gluten free. couldn’t be who we are without the Please let us know what you need and/ help of many. So now, after an amazing Kim Buckton-Editor or share your thoughts and recommenda- 2014, 2015 has arrived. What should we tions by emailing me at [email protected]. Carla Carter expect this year? Joanne Cataldo Maybe there will be a request for holding Our mission is to share medically Steven Galante hands and singing Kumbaya. Hey, if there sound information with a personal Lee Graham are enough requests, watch out, we touch. Candace Kahan might just do it. Stay tuned! Lauren Komack The boards will be working hard to Sue Levy enhance our resources. Volunteers and Happy New Year! Judith Mann writers will be thinking up exciting new

Join us! If you would like to attend a meeting to see what being a member of the Advisory Board is all about, plan on attending on Monday January 26 and/or Monday March 23 at 7:30 p.m. If you would like to be part of this truly wonderful group of boards and volunteers, email us at [email protected]. Let us know your talents. We would love to have you on our team. neco

617-262-5422 or 888-4-CELIAC 31 Upcoming Events Winter Workshop Meeting: Newly Diagnosed Thursday January 15, 2015 7:00 – 9:00 p.m. Weston Public Library 87 School St. Weston This meeting will feature the newly diagnosed workshop. You may regis- Monthly Meetings The goal of these meetings is to foster conversation and sharing ter by emailing [email protected] or in an intimate setting. There are no set agendas and no charge to calling 617-262-5422. attend. Consult www.neceliac.org for more details and cancella- tion notices. Email any questions to [email protected].

Gluten Free for Life: A Boston (Small Café, Whole Foods Market, 181 Needham Comprehensive Toolkit for Cambridge St.) (BIDMC – Needham, 148 Chestnut St.) Diagnosing and Treating Second Wednesday of the month, Third Wednesday of the month, 7:00 – 8:00 p.m. 7:00 – 8:00 p.m. Contact: Amy Levitt Celiac Disease and Other Contact: Charlotte Thibodeau [email protected] [email protected] Gluten-Related Disorders East Greenwich, RI (Back to Basics Natural Providence, RI (Whole Foods University Saturday April 11, 2015 Foods, 500 Main St.) Heights, 601 North Main St.) 8:00 a.m. – 4:30 p.m. Third Tuesday of the month, 7:00 – 8:00 p.m. Fourth Wednesday of the month, 7:00 – 8:00 p.m. Four Points by Sheraton Contact: Mary Beth Winter Contact: Jennifer Cawley [email protected] [email protected] 1125 Boston Providence Highway

Norwood, MA Fall River (Duke’s Bakery and Variety, Quincy (Roche Bros. 101 Falls Blvd.) Keynote speakers will address attend- 162 Columbia St.) Fourth Tuesday of the month, ees on the medical professional track Second Wednesday of the month, 7:00-8:00pm 7:00 – 8:00 p.m. Contact: Ellin Smith and on the patient track in the morn- Contact: Stacy Da Silva [email protected] [email protected] 781-254-4459 ing. Participate in panel discussions. Enjoy gluten free breakfast and lunch Glastonbury, CT Reading buffets. Visit and shop with gluten free (Wholefoods, 55 Welles St.) (Natural Food Exchange, 343 Main St.) First Wednesday of the month, 7:00-8:00pm Second Tuesday of the month, 7:00 – 8:00 p.m. vendors. Attend up to two workshop Contact: Samantha Morris [email protected] Contact Margie Sweeney michaelsweeney1@ sessions in the afternoon. See page 3 860-301-5298 comcast.net for more information. Space is limited and registration will open at Hingham (Whole Foods Market, 94 Derby St.) Seekonk (Good Seed Natural Food Market, 138 Fourth Thursday of the month, 7:00 – 8:00 p.m. Central Ave.) www.neceliac.org on January 1, 2015. Contact: Trish Donohoe [email protected] Second Tuesday of the month, 7:00 – 8:00 p.m. Contact: Liz Duschang [email protected] Natick (Study Room 1A, Morse Institute Library, NECO Board Meetings are always 14 East Central St.) Westfield (Big Y, 475 East Main St.) open. Please contact us at info@ Third Wednesday of the month, 10 – 11:30 a.m. First Tuesday of the month, neceliac.org if you would like to attend Contact: Marge Rogers (508) 653-5465 6:00 – 7:00 p.m. Contact: Carrie Taylor [email protected] a meeting. [email protected]