Happy New Year to all of my loyal readers and my new fans. I hope you thrive and live happily gluten-free in 2010!
Labels: "gluten-free"
Thursday, December 31, 2009
Happy New Year to all of my loyal readers and my new fans. I hope you thrive and live happily gluten-free in 2010!
Wednesday, December 23, 2009
Consults: Gluten-Free for the Holidays, and Beyond
By THE NEW YORK TIMES
Published: December 22, 2009
Dr. Sheila Crowe responds to readers who are concerned about gluten-free foods and celiac disease.
Read more...
By THE NEW YORK TIMES
Published: December 22, 2009
Dr. Sheila Crowe responds to readers who are concerned about gluten-free foods and celiac disease.
Read more...
Labels: "gluten free", "New York Times"
Sunday, December 20, 2009
From New York Times
December 16, 2009
By CAROLYN SAYRE
It took three decades to figure out what was making Donna Sawka so sick. Her symptoms — bloating, chronic diarrhea and weight loss — began early in childhood, and they only became worse as she aged.
Nine years ago, after developing severe anemia, a specialist told Ms. Sawka that she had celiac disease. The digestive disorder causes damage to the small intestine when gluten, a protein found in wheat, barley and rye, is ingested. People with the disease need to follow a strict gluten-free diet for the rest of their lives to avoid serious complications like osteoporosis and lymphoma, an immune system cancer.
Ms. Sawka, 48, of Fairless Hills, Pa., said she “was overwhelmed” upon learning she had the disease.
“I kept thinking about everything I wouldn’t be able to eat,” she went on. “I couldn’t even receive communion at church.”
Ms. Sawka’s reaction is a familiar one at the support group she attends. It takes the average patient 10 years to receive a diagnosis. And according to specialists, they are the lucky ones. Studies show that 3 million Americans, or 1 in every 133 people, have celiac disease. But 95 percent of them have yet to learn they have it, according to the National Institutes of Health.
“The entire disease and all of its manifestations are incredibly underdiagnosed,” said Dr. Charles Bongiorno, the chief of the division of gastroenterology and hepatology at the University of Medicine and Dentistry of New Jersey. “Patients often have it for a decade or two before they are diagnosed.”
Celiac disease is often difficult to detect because the symptoms vary so widely from person to person. Ten years ago, the medical community thought it was a rare disorder that affected only 1 in every 10,000 people, primarily children who had digestive problems and failure to thrive.
But physicians now know that the disease is much more common. Most patients never experience the so-called classic symptoms: bloating, chronic diarrhea and stomach upset. Instead, the signs are often as nebulous as anemia, infertility and osteoporosis.
“It’s a problem,” said Dr. Ritu Verma, section chief of gastroenterology, hepatology and nutrition and director of the Children’s Celiac Center at the Children’s Hospital of Philadelphia. “The majority of patients do not have the traditional signs and symptoms. If someone’s only presenting symptom is anemia, physicians will think of a hundred other things before they think of celiac disease.”
As a result, the condition is also commonly mistaken for other ailments. Ms. Sawka, for one, was told she had everything from irritable bowel syndrome to lupus to an allergic reaction from a spider bite before celiac disease was confirmed.
Part of the problem is also a lack of education among physicians, particularly internists. According to Dr. Bongiorno, most primary care physicians are simply unaware of new research that shows the disease is common and can manifest itself in unusual ways.
“They think it is an exotic malady,” he explained. “That persistent fallacy causes a less-than-appropriate effort to order the right blood tests and refer to gastroenterologists for care.”
In 2006, the National Institutes of Health started a campaign to raise awareness of the disease among both the general public and physicians. A goal was to increase rates of diagnosis because, unlike many ailments, there is a definitive way to stop celiac disease from progressing once it is recognized.
“The vast majority of cases experience a complete remission from symptoms once they are diagnosed and go on a gluten-free diet,” said Dr. Stefano Guandalini, director of the University of Chicago Celiac Disease Center. “So essentially, you have no disease. That is what makes it all the more important to be diagnosed.”
And there is no better time to be on a gluten-free diet. In 2008, 832 gluten-free products entered the market, nearly 6 times the number that debuted in 2003. Last year, gluten-free even emerged as a fad diet in the general population.
“The quantity and quality of these products is amazing,” said Dr. Alessio Fasano, the medical director of the Center for Celiac Research at the University of Maryland Medical Center.
Dr. Fasano said gluten-free products used to taste like cardboard but had significantly improved in recent years. “The only problem,” he said, “is that they cost five or six times more than their normal counterparts.”
Researchers are also beginning to experiment with drugs that may be able to block the immune response to gluten, much like a lactate pill. If the clinical trials are successful, individuals with celiac disease may be someday able to ingest small amounts of gluten.
Until then, the gluten-free diet is working for patients like Ms. Sawka. “I am perfect now,” she said after 35 years of feeling sick. “Every system in my body was in an uproar, and then everything just quieted down.”
December 16, 2009
By CAROLYN SAYRE
It took three decades to figure out what was making Donna Sawka so sick. Her symptoms — bloating, chronic diarrhea and weight loss — began early in childhood, and they only became worse as she aged.
Nine years ago, after developing severe anemia, a specialist told Ms. Sawka that she had celiac disease. The digestive disorder causes damage to the small intestine when gluten, a protein found in wheat, barley and rye, is ingested. People with the disease need to follow a strict gluten-free diet for the rest of their lives to avoid serious complications like osteoporosis and lymphoma, an immune system cancer.
Ms. Sawka, 48, of Fairless Hills, Pa., said she “was overwhelmed” upon learning she had the disease.
“I kept thinking about everything I wouldn’t be able to eat,” she went on. “I couldn’t even receive communion at church.”
Ms. Sawka’s reaction is a familiar one at the support group she attends. It takes the average patient 10 years to receive a diagnosis. And according to specialists, they are the lucky ones. Studies show that 3 million Americans, or 1 in every 133 people, have celiac disease. But 95 percent of them have yet to learn they have it, according to the National Institutes of Health.
“The entire disease and all of its manifestations are incredibly underdiagnosed,” said Dr. Charles Bongiorno, the chief of the division of gastroenterology and hepatology at the University of Medicine and Dentistry of New Jersey. “Patients often have it for a decade or two before they are diagnosed.”
Celiac disease is often difficult to detect because the symptoms vary so widely from person to person. Ten years ago, the medical community thought it was a rare disorder that affected only 1 in every 10,000 people, primarily children who had digestive problems and failure to thrive.
But physicians now know that the disease is much more common. Most patients never experience the so-called classic symptoms: bloating, chronic diarrhea and stomach upset. Instead, the signs are often as nebulous as anemia, infertility and osteoporosis.
“It’s a problem,” said Dr. Ritu Verma, section chief of gastroenterology, hepatology and nutrition and director of the Children’s Celiac Center at the Children’s Hospital of Philadelphia. “The majority of patients do not have the traditional signs and symptoms. If someone’s only presenting symptom is anemia, physicians will think of a hundred other things before they think of celiac disease.”
As a result, the condition is also commonly mistaken for other ailments. Ms. Sawka, for one, was told she had everything from irritable bowel syndrome to lupus to an allergic reaction from a spider bite before celiac disease was confirmed.
Part of the problem is also a lack of education among physicians, particularly internists. According to Dr. Bongiorno, most primary care physicians are simply unaware of new research that shows the disease is common and can manifest itself in unusual ways.
“They think it is an exotic malady,” he explained. “That persistent fallacy causes a less-than-appropriate effort to order the right blood tests and refer to gastroenterologists for care.”
In 2006, the National Institutes of Health started a campaign to raise awareness of the disease among both the general public and physicians. A goal was to increase rates of diagnosis because, unlike many ailments, there is a definitive way to stop celiac disease from progressing once it is recognized.
“The vast majority of cases experience a complete remission from symptoms once they are diagnosed and go on a gluten-free diet,” said Dr. Stefano Guandalini, director of the University of Chicago Celiac Disease Center. “So essentially, you have no disease. That is what makes it all the more important to be diagnosed.”
And there is no better time to be on a gluten-free diet. In 2008, 832 gluten-free products entered the market, nearly 6 times the number that debuted in 2003. Last year, gluten-free even emerged as a fad diet in the general population.
“The quantity and quality of these products is amazing,” said Dr. Alessio Fasano, the medical director of the Center for Celiac Research at the University of Maryland Medical Center.
Dr. Fasano said gluten-free products used to taste like cardboard but had significantly improved in recent years. “The only problem,” he said, “is that they cost five or six times more than their normal counterparts.”
Researchers are also beginning to experiment with drugs that may be able to block the immune response to gluten, much like a lactate pill. If the clinical trials are successful, individuals with celiac disease may be someday able to ingest small amounts of gluten.
Until then, the gluten-free diet is working for patients like Ms. Sawka. “I am perfect now,” she said after 35 years of feeling sick. “Every system in my body was in an uproar, and then everything just quieted down.”
Labels: "Celiac Disease", "New York Times"
Friday, December 18, 2009
By KRISTEN WYATT (AP) – 5 hours ago
LOVELAND, Colo. — As a mother of seven, Anne Miller already had a whopping grocery bill. When doctors recommended her teenage daughter go on a gluten-free diet, the family food bill went higher than Miller could afford.
So Miller was first in line this week when a food pantry in this northern Colorado city became the nation's first to promote gluten-free food for needy families with wheat allergies.
"Basically the whole family has to eat gluten-free now," said Miller, who walked out of the House of Neighborly Service food bank with a grocery cart full of gluten-free soups, pastas and pizza dough mix. "It becomes extremely, extremely expensive."
The food pantry, founded in 1961, opened its gluten-free food section after local activists with wheat allergies volunteered to pull it together. Activists say the food bank is the nation's first with a special program for people with celiac disease, a wheat allergy whose patients suffer intestinal damage if they eat gluten.
Celiac sufferers say that although more gluten-free products are in grocery stores these days, they're so pricey that many with wheat allergies simply forego bread and stick to meat, fruits and vegetables.
Bill Eyl, 68, president of the national Celiac Sprue Association, was on hand for the opening of the gluten-free food bank. People with wheat allergies, he said, can see their food bills triple.
"You walk into a fancy food store and look for the gluten-free bread, and it's $4 to $6 for a loaf that's only this big," said Eyl, holding his fingers about six inches apart.
The House of Neighborly Service still offers plenty of conventional breads and soups. Volunteers simply cleared out a section for soups and bread mixes without gluten and started asking activists with celiac disease to bring donations. A Denver tortilla maker signed on to bring gluten-free flatbread. Pretty soon local wheat-free volunteers had several shelves stacked with gluten-free offerings.
"Food should not be a luxury," said Deanna Olson, a Loveland woman who has celiac disease and brought in donations. "It doesn't really bother me that there's a $5 loaf of bread. But not everyone has that abundance."
Another volunteer with celiac disease, Dee Valdez, runs a blog support group for people with wheat allergies. She's had celiac disease for 17 years and said a top concern of people with a new diagnosis is how expensive gluten-free food can be. Biscuit mix, for example, costs about $2 a box with gluten — or up to $7 without.
"I talked to a mother once who said, 'I have to choose between feeding all of my kids or taking care of my one daughter who can't have gluten,'" Valdez said. "When you know that you're feeding your kid poison, and you say, 'My daughter or son is just going to have to live with diarrhea,' that just breaks your heart."
The food bank's manager, Erin Becerra, said she's not sure how many people will take advantage of the gluten-free offerings. The pantry now provides monthly baskets of nonperishable food to about 560 families.
Recipients still have to meet food pantry income guidelines and live in the Loveland area, she said. A family of four, for example, has to earn less than about $32,000 a year, and there won't be an income exception for people with celiac disease.
Estimates vary on how many people are allergic to wheat, but advocates say up to 1 percent of people have some problem digesting gluten. Symptoms range from indigestion and diarrhea to severe intestinal damage.
"I'm really curious how many people take advantage of this option," Becerra said. "I would imagine we'd hear from some new families, but right now I'm just not sure."
Anne Miller's gluten-intolerant daughter, 16-year-old Alanya, said she's looking forward to more pasta and bread now that her family has joined the House of Neighborly Service food bank. The Millers joined after hearing about the gluten-free options.
"It'll be cool to eat that stuff again," Alanya Miller said.
On the Net:
House of Neighborly Service: http://www.honservice.org
Celiac Sprue Association: http://www.csaceliacs.org
LOVELAND, Colo. — As a mother of seven, Anne Miller already had a whopping grocery bill. When doctors recommended her teenage daughter go on a gluten-free diet, the family food bill went higher than Miller could afford.
So Miller was first in line this week when a food pantry in this northern Colorado city became the nation's first to promote gluten-free food for needy families with wheat allergies.
"Basically the whole family has to eat gluten-free now," said Miller, who walked out of the House of Neighborly Service food bank with a grocery cart full of gluten-free soups, pastas and pizza dough mix. "It becomes extremely, extremely expensive."
The food pantry, founded in 1961, opened its gluten-free food section after local activists with wheat allergies volunteered to pull it together. Activists say the food bank is the nation's first with a special program for people with celiac disease, a wheat allergy whose patients suffer intestinal damage if they eat gluten.
Celiac sufferers say that although more gluten-free products are in grocery stores these days, they're so pricey that many with wheat allergies simply forego bread and stick to meat, fruits and vegetables.
Bill Eyl, 68, president of the national Celiac Sprue Association, was on hand for the opening of the gluten-free food bank. People with wheat allergies, he said, can see their food bills triple.
"You walk into a fancy food store and look for the gluten-free bread, and it's $4 to $6 for a loaf that's only this big," said Eyl, holding his fingers about six inches apart.
The House of Neighborly Service still offers plenty of conventional breads and soups. Volunteers simply cleared out a section for soups and bread mixes without gluten and started asking activists with celiac disease to bring donations. A Denver tortilla maker signed on to bring gluten-free flatbread. Pretty soon local wheat-free volunteers had several shelves stacked with gluten-free offerings.
"Food should not be a luxury," said Deanna Olson, a Loveland woman who has celiac disease and brought in donations. "It doesn't really bother me that there's a $5 loaf of bread. But not everyone has that abundance."
Another volunteer with celiac disease, Dee Valdez, runs a blog support group for people with wheat allergies. She's had celiac disease for 17 years and said a top concern of people with a new diagnosis is how expensive gluten-free food can be. Biscuit mix, for example, costs about $2 a box with gluten — or up to $7 without.
"I talked to a mother once who said, 'I have to choose between feeding all of my kids or taking care of my one daughter who can't have gluten,'" Valdez said. "When you know that you're feeding your kid poison, and you say, 'My daughter or son is just going to have to live with diarrhea,' that just breaks your heart."
The food bank's manager, Erin Becerra, said she's not sure how many people will take advantage of the gluten-free offerings. The pantry now provides monthly baskets of nonperishable food to about 560 families.
Recipients still have to meet food pantry income guidelines and live in the Loveland area, she said. A family of four, for example, has to earn less than about $32,000 a year, and there won't be an income exception for people with celiac disease.
Estimates vary on how many people are allergic to wheat, but advocates say up to 1 percent of people have some problem digesting gluten. Symptoms range from indigestion and diarrhea to severe intestinal damage.
"I'm really curious how many people take advantage of this option," Becerra said. "I would imagine we'd hear from some new families, but right now I'm just not sure."
Anne Miller's gluten-intolerant daughter, 16-year-old Alanya, said she's looking forward to more pasta and bread now that her family has joined the House of Neighborly Service food bank. The Millers joined after hearing about the gluten-free options.
"It'll be cool to eat that stuff again," Alanya Miller said.
On the Net:
House of Neighborly Service: http://www.honservice.org
Celiac Sprue Association: http://www.csaceliacs.org
Labels: "food bank", "gluten free"
Thursday, December 17, 2009
FOR IMMEDIATE RELEASE
Contact:
Dee Valdez 970-308-1062
Nations First Gluten Free Food Banks Opens In Loveland Colorado
Wind Powered Denver Company, Raquelita’s Tortillas, Challenges Gluten Free Corporations to Give
Loveland, CO, December 8, 2009
“There is a great need to develop a systematic approach to establishing Gluten Free Food Banks across the nation,” says Dee Valdez, who was diagnosed with Celiac Disease 17 years ago. About 15 years ago, Valdez remembers talking to a mother with a sick 7 year old who had Celiac Disease. The exasperated mom said she had to choose between feeding her whole family or just feeding her sick daughter the very expensive gluten free food she could find. The distraught mother said, referring to her Celiac daughter, “She’s just going to have to live with diarrhea.“
“I was devastated by her reality,” says Valdez, “so I gathered as much gluten free food as I could and left it on her doorstep. Unfortunately, my reality didn’t allow me to help parents like her again, until now.”
___________________________________________________________
Bread is plentiful in food banks across the county.
Gluten free bread is not.
___________________________________________________________
Loveland’s House of Neighborly Service will be the test site for the new program Valdez is designing to be implemented in communities across the country. There are scattered efforts to gather gluten free food for the holidays or offer a monthly gift card to help offset the extra expense of a gluten free diet. “What I see that is missing is a systematic approach to feeding gluten free families in need,” say Valdez. “If someone has Celiac Disease or a gluten intolerance, they can become very ill in the short and long term if they eat gluten containing food because that is all they have.” Bread is plentiful in food banks across the country. Gluten free bread is not. Valdez, or Gluten Free Dee, as she is called, intends to change that.
Denver’s Raquelita’s Tortillas has set up a corporate giving program where 1% of the sales of their new Gluten Free Flatbread, Sandwich Petals, will be donated each month to a gluten free food bank. Sandwich Petals creator, Rich Schneider, will challenge other corporations to do the same during the Ribbon Cutting at the new Gluten Free Food Bank.
In addition to the flatbread, other gluten free food donations are now being accepted at House of Neighborly Service, 565 N. Cleveland, Loveland, CO 80537. It is asked that the food be identified as gluten free when dropped off or shipped. Anyone available to deliver their gluten free food Tuesday, December 15, between 4 – 6 pm can be part of an exclusive group dedicating the new gluten free section of the existing food bank with a Ribbon Cutting, Press Conference and Festivities.
“We are excited to be able to provide an option for people with gluten sensitivities who are financially struggling, especially considering the cost of a gluten free diet,” says Erin Becerra House of Neighborly Service (HNS) Food Program Manager.
HNS provides food baskets for an average of more than 500 Loveland/Berthoud area households each month. The mission of the food program is to provide wholesome food to nourish people who are food insecure.
___________________________________________________________
Although only about 1% of the U.S. population has Celiac disease… 12% of U.S. households want to eliminate or reduce their gluten intake.
____________________________________________________________
Although only about 1% of the U.S. population has Celiac disease, new gluten free food manufacturer General Mills says its research shows about 12% of U.S. households want to eliminate or reduce their gluten intake. July 2, 2009 WSJ.com article For General Mills, Wheat-Free Items Are Tricky to Make, Cheap to Market “I honestly don’t know how many additional people will come in for help knowing that we now have gluten free food available and how many of the families we are already serving will take advantage of this new option,” says Becerra. “I believe that we will be able to provide assistance with the help of our generous community, and the support of gluten free food manufacturers and retailers who are willing to donate products for those who cannot afford them.”
Families in need of gluten free food, who live in the Berthoud, Loveland areas served by House of Neighborly Service need to be screened for services Monday – Thursday. Please call 970-667-4939 to find out the appropriate paperwork to bring to determine eligibility.
"This is an opportunity to be part of a group setting a precedent that will spread nationwide,” says Valdez. “We can make a difference. We can change someone’s life."
###
Gluten Free Dee
Dee Valdez
Program Founder
970-308-1062
www.GlutenFreeDee.com
www.Twitter.com/GlutenFreeDee
www.FaceBook.com/DeeValdez
GlutenFreeDee@ Gmail.com
Erin Becerra
Food Program Manager
970-667-4939
House of Neighborly Service
565 N. Cleveland Ave
Loveland, CO 800537
ebecerra@ honservice.org
Rich Schneider
Manager of Operations
Research / Development
Raquelita’s Tortillas
100% Powered by Wind Generated Electricity
www.SandwichPetals.com
www.Twitter.com/GFPetals
303-888-2987
3111 Larimer Street
Denver, CO 80205
rschneider@ raquelitas.com
Contact:
Dee Valdez 970-308-1062
Nations First Gluten Free Food Banks Opens In Loveland Colorado
Wind Powered Denver Company, Raquelita’s Tortillas, Challenges Gluten Free Corporations to Give
Loveland, CO, December 8, 2009
“There is a great need to develop a systematic approach to establishing Gluten Free Food Banks across the nation,” says Dee Valdez, who was diagnosed with Celiac Disease 17 years ago. About 15 years ago, Valdez remembers talking to a mother with a sick 7 year old who had Celiac Disease. The exasperated mom said she had to choose between feeding her whole family or just feeding her sick daughter the very expensive gluten free food she could find. The distraught mother said, referring to her Celiac daughter, “She’s just going to have to live with diarrhea.“
“I was devastated by her reality,” says Valdez, “so I gathered as much gluten free food as I could and left it on her doorstep. Unfortunately, my reality didn’t allow me to help parents like her again, until now.”
___________________________________________________________
Bread is plentiful in food banks across the county.
Gluten free bread is not.
___________________________________________________________
Loveland’s House of Neighborly Service will be the test site for the new program Valdez is designing to be implemented in communities across the country. There are scattered efforts to gather gluten free food for the holidays or offer a monthly gift card to help offset the extra expense of a gluten free diet. “What I see that is missing is a systematic approach to feeding gluten free families in need,” say Valdez. “If someone has Celiac Disease or a gluten intolerance, they can become very ill in the short and long term if they eat gluten containing food because that is all they have.” Bread is plentiful in food banks across the country. Gluten free bread is not. Valdez, or Gluten Free Dee, as she is called, intends to change that.
Denver’s Raquelita’s Tortillas has set up a corporate giving program where 1% of the sales of their new Gluten Free Flatbread, Sandwich Petals, will be donated each month to a gluten free food bank. Sandwich Petals creator, Rich Schneider, will challenge other corporations to do the same during the Ribbon Cutting at the new Gluten Free Food Bank.
In addition to the flatbread, other gluten free food donations are now being accepted at House of Neighborly Service, 565 N. Cleveland, Loveland, CO 80537. It is asked that the food be identified as gluten free when dropped off or shipped. Anyone available to deliver their gluten free food Tuesday, December 15, between 4 – 6 pm can be part of an exclusive group dedicating the new gluten free section of the existing food bank with a Ribbon Cutting, Press Conference and Festivities.
“We are excited to be able to provide an option for people with gluten sensitivities who are financially struggling, especially considering the cost of a gluten free diet,” says Erin Becerra House of Neighborly Service (HNS) Food Program Manager.
HNS provides food baskets for an average of more than 500 Loveland/Berthoud area households each month. The mission of the food program is to provide wholesome food to nourish people who are food insecure.
___________________________________________________________
Although only about 1% of the U.S. population has Celiac disease… 12% of U.S. households want to eliminate or reduce their gluten intake.
____________________________________________________________
Although only about 1% of the U.S. population has Celiac disease, new gluten free food manufacturer General Mills says its research shows about 12% of U.S. households want to eliminate or reduce their gluten intake. July 2, 2009 WSJ.com article For General Mills, Wheat-Free Items Are Tricky to Make, Cheap to Market “I honestly don’t know how many additional people will come in for help knowing that we now have gluten free food available and how many of the families we are already serving will take advantage of this new option,” says Becerra. “I believe that we will be able to provide assistance with the help of our generous community, and the support of gluten free food manufacturers and retailers who are willing to donate products for those who cannot afford them.”
Families in need of gluten free food, who live in the Berthoud, Loveland areas served by House of Neighborly Service need to be screened for services Monday – Thursday. Please call 970-667-4939 to find out the appropriate paperwork to bring to determine eligibility.
"This is an opportunity to be part of a group setting a precedent that will spread nationwide,” says Valdez. “We can make a difference. We can change someone’s life."
###
Gluten Free Dee
Dee Valdez
Program Founder
970-308-1062
www.GlutenFreeDee.com
www.Twitter.com/GlutenFreeDee
www.FaceBook.com/DeeValdez
GlutenFreeDee@ Gmail.com
Erin Becerra
Food Program Manager
970-667-4939
House of Neighborly Service
565 N. Cleveland Ave
Loveland, CO 800537
ebecerra@ honservice.org
Rich Schneider
Manager of Operations
Research / Development
Raquelita’s Tortillas
100% Powered by Wind Generated Electricity
www.SandwichPetals.com
www.Twitter.com/GFPetals
303-888-2987
3111 Larimer Street
Denver, CO 80205
rschneider@ raquelitas.com
Labels: "food bank", "gluten free", Donations
Tuesday, December 15, 2009
I read this brief in the Suffolk County Celiac newsletter. I feel that countries that pass legislation supporting Celiac disease sometimes make for an easier place to travel. I went to Italy in October and experienced the ease of shopping and dining as someone with Celiac Disease in a foreign country. Looks like Argentina can now be added to my list. Buenos Aires, here I come!!
The Buenos Aires Parliament passed a bill to protect people with celiac disease, which promotes research into the causes of the illness and the marketing of gluten-free food.
PRO lawmaker Marta Varela was pushed the bill which intensifies the prevention, treatment and study of the disease, as well as the publication of all gluten-free food.
In turn, the law also proposes a record to keep a statistical monitoring of the people who suffer from celiac disease in the country, and an identification ID to educate the people before an emergency.
Restaurants, bars and cafes must have at least one option in its menu suitable for coeliacs, as well as economic menus.
Today, over 400 thousand Argentines are celiacs, although there are another 25 thousand who are unaware of the disease.
http://www.celiac.com/articles/229/1/Argentina/Page1.html
The Buenos Aires Parliament passed a bill to protect people with celiac disease, which promotes research into the causes of the illness and the marketing of gluten-free food.
PRO lawmaker Marta Varela was pushed the bill which intensifies the prevention, treatment and study of the disease, as well as the publication of all gluten-free food.
In turn, the law also proposes a record to keep a statistical monitoring of the people who suffer from celiac disease in the country, and an identification ID to educate the people before an emergency.
Restaurants, bars and cafes must have at least one option in its menu suitable for coeliacs, as well as economic menus.
Today, over 400 thousand Argentines are celiacs, although there are another 25 thousand who are unaware of the disease.
http://www.celiac.com/articles/229/1/Argentina/Page1.html
Labels: "Celiac Disease", Argentina
Saturday, December 12, 2009
On Wednesday, I posted a press release from Perrigo Company announcing that they will begin labeling their over-the-counter drugs as gluten-free (if applicable). It looks like there is some skepticism about Perrigo's actions since the FDA currently does not set standards for gluten in products.
Critics question value of Perrigo's new 'gluten free' claim on drugs
By Shandra Martinez | The Grand Rapids Press
ALLEGAN -- Perrigo Co.'s announcement Monday it will be the first manufacturer in the United States to label more than 200 of its over-the-counter drugs gluten free is drawing mixed reactions.
The problem is the Food and Drug Administration has not come out with a standard for what is considered gluten free, said Elaine Monarch, executive director of the Celiac Disease Foundation in Studio City, Calif.
"It's not as cut and dry as people think it is," she said, adding people can have different tolerances to even a small amount of gluten.
But two local allergists call the announcement a step in the right direction.
"When a patient is really looking at everything they are consuming, it's nice to know that a product doesn't have wheat in it," said Dr. James Bishop, who treats respiratory and food allergies in his Holland practice. "I really applaud them for increasing awareness.
"You can argue both sides of it, but what harm is it in labeling it?"
Perrigo says its program is based on gluten thresholds of less than 20 parts per million, the same standard under consideration by the FDA.
The new initiative will include all of Perrigo's best-selling categories, such as pain relievers, cold and allergy, and antacids. The company already has more than 200 dietary supplements that are part of a similar labeling program.
It's not the medicine that's the concern, but the filler, capsule or coating that might contain the gluten, said Dr. Sara Uekert, of Grand Rapids Allergy PC.
"The drawback is that until there is an awareness of what is an acceptable threshold, it's a moot point," Uekert said. "Just because it's on the label doesn't mean it might not be problematic for more sensitive individuals with lower thresholds.
"It's Perrigo putting its own limits, but at least it is a step in the right direction."
Perrigo spent almost three years working through its manufacturing process and supply chains to establish that the products met the new standard.
"It's an assurance program," said company spokesman Art Shannon.
Perrigo initiated the labeling program in response to an increasing market demand for gluten-free products. Consumer questions about the gluten content of Perrigo-manufactured products have recently ranked among the company's top call center inquiries.
Perrigo supplies products carried by many retailers as store brands -- although its name is not on the packaging.
"We are excited about the program," Shannon said. "We believe we are the first manufacturer in the U.S. to do this."
Gluten is a protein found in wheat, barley and rye. In this country, an estimated one in seven people have a gluten intolerance, and 3 million suffer from celiac disease. Those with the disease cannot eat gluten because it creates an immune-mediated toxic reaction that damages the small intestine and does not allow food to be properly absorbed, according to the foundation's Web site.
E-mail Shandra Martinez: smartinez@grpress.com
Critics question value of Perrigo's new 'gluten free' claim on drugs
By Shandra Martinez | The Grand Rapids Press
ALLEGAN -- Perrigo Co.'s announcement Monday it will be the first manufacturer in the United States to label more than 200 of its over-the-counter drugs gluten free is drawing mixed reactions.
The problem is the Food and Drug Administration has not come out with a standard for what is considered gluten free, said Elaine Monarch, executive director of the Celiac Disease Foundation in Studio City, Calif.
"It's not as cut and dry as people think it is," she said, adding people can have different tolerances to even a small amount of gluten.
But two local allergists call the announcement a step in the right direction.
"When a patient is really looking at everything they are consuming, it's nice to know that a product doesn't have wheat in it," said Dr. James Bishop, who treats respiratory and food allergies in his Holland practice. "I really applaud them for increasing awareness.
"You can argue both sides of it, but what harm is it in labeling it?"
Perrigo says its program is based on gluten thresholds of less than 20 parts per million, the same standard under consideration by the FDA.
The new initiative will include all of Perrigo's best-selling categories, such as pain relievers, cold and allergy, and antacids. The company already has more than 200 dietary supplements that are part of a similar labeling program.
It's not the medicine that's the concern, but the filler, capsule or coating that might contain the gluten, said Dr. Sara Uekert, of Grand Rapids Allergy PC.
"The drawback is that until there is an awareness of what is an acceptable threshold, it's a moot point," Uekert said. "Just because it's on the label doesn't mean it might not be problematic for more sensitive individuals with lower thresholds.
"It's Perrigo putting its own limits, but at least it is a step in the right direction."
Perrigo spent almost three years working through its manufacturing process and supply chains to establish that the products met the new standard.
"It's an assurance program," said company spokesman Art Shannon.
Perrigo initiated the labeling program in response to an increasing market demand for gluten-free products. Consumer questions about the gluten content of Perrigo-manufactured products have recently ranked among the company's top call center inquiries.
Perrigo supplies products carried by many retailers as store brands -- although its name is not on the packaging.
"We are excited about the program," Shannon said. "We believe we are the first manufacturer in the U.S. to do this."
Gluten is a protein found in wheat, barley and rye. In this country, an estimated one in seven people have a gluten intolerance, and 3 million suffer from celiac disease. Those with the disease cannot eat gluten because it creates an immune-mediated toxic reaction that damages the small intestine and does not allow food to be properly absorbed, according to the foundation's Web site.
E-mail Shandra Martinez: smartinez@grpress.com
Friday, December 11, 2009
Thursday, December 10, 2009
The Gluten-Free NYC Boutique is back in business! Get your gluten-free holiday gifts now.
"Putting the GF in GiFts"
http://www.cafepress.com/gfnycboutique
* T-shirts!
* Stickers!
* Sweatshirts!
* Visor Caps!
* Tote Bags!
* Aprons!
* Buttons!
* Plush toys!
* Mousepads!
* Mugs!
* And Supercool Fridge Magnets!
A portion of the revenues will go to a gluten-free cause.
The Gluten-Free NYC Boutique
"Putting the GF in GiFts"
http://www.cafepress.com/gfnycboutique
Labels: "Cafe Press", "Gluten-Free NYC"
Wednesday, December 9, 2009
FOR IMMEDIATE RELEASE
Perrigo Company Launches Labeling Initiative to Identify Gluten-free Products
Gluten-free labeling program an industry-first for over-the-counter pharmaceuticals
ALLEGAN, Mich., Dec. 7 /PRNewswire-FirstCall/ -- Perrigo Company (Nasdaq: PRGO; TASE) today announced it will implement a labeling program to help consumers more clearly identify more than 200 of the company's over-the-counter store-brand pharmaceuticals that are gluten-free, starting in January 2010. Previously, the only way a consumer could verify a pharmaceutical product as "gluten-free" was to call Perrigo directly. Now, consumers will be able to identify whether a Perrigo-supplied product is "gluten-free" simply by reading the product label.
Perrigo will be the first manufacturer to offer its customers the ability to place gluten-free statements on a wide range of over-the-counter pharmaceutical products. The new initiative will include all of Perrigo's best-selling categories, such as pain relievers, cold and allergy, and antacids. The company already has more than 200 dietary supplements that are part of a similar labeling program.
To support the gluten-free labeling initiative, Perrigo has instituted a gluten-free assurance program. Perrigo's program is based on the acceptable thresholds of gluten (less than 20 parts per million) identified by the FDA for the food industry. It is comprised of a gluten testing methodology for raw materials and products, as well as ongoing quality assurance for ingredient and formula changes.
Perrigo initiated the labeling program specifically in response to an increasing market demand for gluten-free products. Questions from consumers regarding the gluten content of Perrigo-manufactured products have recently ranked among the company's top call center inquiries.
Perrigo's Chairman and CEO Joseph C. Papa stated, "Our retail customers can continue to rely on Perrigo to pinpoint and act on consumer trends. This includes the growing list of individuals who need to know whether or not a product is gluten-free."
Gluten is a protein found in wheat, barley and rye. It is estimated that in the United States, one in seven people have a gluten intolerance, and three million people suffer from celiac disease – when it is medically necessary to consume only food and medicines that are gluten-free.(1) In addition to those diagnosed with celiac disease, millions more Americans, an estimated 15 percent, suffer from varying levels of gluten intolerance.(2)
Perrigo Company is a leading global healthcare supplier that develops, manufactures and distributes OTC and generic prescription pharmaceuticals, nutritional products, active pharmaceutical ingredients (API) and consumer products. The Company is the world's largest manufacturer of OTC pharmaceutical products for the store brand market. The Company's primary markets and locations of manufacturing and logistics operations are the United States, Israel, Mexico and the United Kingdom. Visit Perrigo on the Internet (http://www.perrigo.com).
Note: Certain statements in this press release are forward-looking statements within the meaning of Section 21E of the Securities Exchange Act of 1934, as amended, and are subject to the safe harbor created thereby. These statements relate to future events or the Company's future financial performance and involve known and unknown risks, uncertainties and other factors that may cause the actual results, levels of activity, performance or achievements of the Company or its industry to be materially different from those expressed or implied by any forward-looking statements. In some cases, forward-looking statements can be identified by terminology such as "may," "will," "could," "would," "should," "expect," "plan," "anticipate," "intend," "believe," "estimate," "predict," "potential" or other comparable terminology. The Company has based these forward-looking statements on its current expectations, assumptions, estimates and projections. While the Company believes these expectations, assumptions, estimates and projections are reasonable, such forward-looking statements are only predictions and involve known and unknown risks and uncertainties, many of which are beyond the Company's control. These and other important factors, including those discussed under "Risk Factors" in the Company's Form 10-K for the year ended June 27, 2009, as well as the Company's subsequent filings with the Securities and Exchange Commission, may cause actual results, performance or achievements to differ materially from those expressed or implied by these forward-looking statements. The forward-looking statements in this press release are made only as of the date hereof, and unless otherwise required by applicable securities laws, the Company disclaims any intention or obligation to update or revise any forward-looking statements, whether as a result of new information, future events or otherwise.
(1) Celiac Disease Facts and Figures. www.CeliacDisease.net. Aug. 2005. University of Chicago. 28 May 2009.
(2) www.foodintol.com. 11 May 2009. http://foodintol.com/celiac.asp.
CONTACT: Arthur J. Shannon, Vice President, Investor Relations and Communication, +1-269-686-1709, ajshannon@perrigo.com; Daniel B. Willard, Manager, Investor Relations and Communication, +1-269-686-1597, dbwillard@ perrigo.com, both for Perrigo Company
Perrigo Company Launches Labeling Initiative to Identify Gluten-free Products
Gluten-free labeling program an industry-first for over-the-counter pharmaceuticals
ALLEGAN, Mich., Dec. 7 /PRNewswire-FirstCall/ -- Perrigo Company (Nasdaq: PRGO; TASE) today announced it will implement a labeling program to help consumers more clearly identify more than 200 of the company's over-the-counter store-brand pharmaceuticals that are gluten-free, starting in January 2010. Previously, the only way a consumer could verify a pharmaceutical product as "gluten-free" was to call Perrigo directly. Now, consumers will be able to identify whether a Perrigo-supplied product is "gluten-free" simply by reading the product label.
Perrigo will be the first manufacturer to offer its customers the ability to place gluten-free statements on a wide range of over-the-counter pharmaceutical products. The new initiative will include all of Perrigo's best-selling categories, such as pain relievers, cold and allergy, and antacids. The company already has more than 200 dietary supplements that are part of a similar labeling program.
To support the gluten-free labeling initiative, Perrigo has instituted a gluten-free assurance program. Perrigo's program is based on the acceptable thresholds of gluten (less than 20 parts per million) identified by the FDA for the food industry. It is comprised of a gluten testing methodology for raw materials and products, as well as ongoing quality assurance for ingredient and formula changes.
Perrigo initiated the labeling program specifically in response to an increasing market demand for gluten-free products. Questions from consumers regarding the gluten content of Perrigo-manufactured products have recently ranked among the company's top call center inquiries.
Perrigo's Chairman and CEO Joseph C. Papa stated, "Our retail customers can continue to rely on Perrigo to pinpoint and act on consumer trends. This includes the growing list of individuals who need to know whether or not a product is gluten-free."
Gluten is a protein found in wheat, barley and rye. It is estimated that in the United States, one in seven people have a gluten intolerance, and three million people suffer from celiac disease – when it is medically necessary to consume only food and medicines that are gluten-free.(1) In addition to those diagnosed with celiac disease, millions more Americans, an estimated 15 percent, suffer from varying levels of gluten intolerance.(2)
Perrigo Company is a leading global healthcare supplier that develops, manufactures and distributes OTC and generic prescription pharmaceuticals, nutritional products, active pharmaceutical ingredients (API) and consumer products. The Company is the world's largest manufacturer of OTC pharmaceutical products for the store brand market. The Company's primary markets and locations of manufacturing and logistics operations are the United States, Israel, Mexico and the United Kingdom. Visit Perrigo on the Internet (http://www.perrigo.com).
Note: Certain statements in this press release are forward-looking statements within the meaning of Section 21E of the Securities Exchange Act of 1934, as amended, and are subject to the safe harbor created thereby. These statements relate to future events or the Company's future financial performance and involve known and unknown risks, uncertainties and other factors that may cause the actual results, levels of activity, performance or achievements of the Company or its industry to be materially different from those expressed or implied by any forward-looking statements. In some cases, forward-looking statements can be identified by terminology such as "may," "will," "could," "would," "should," "expect," "plan," "anticipate," "intend," "believe," "estimate," "predict," "potential" or other comparable terminology. The Company has based these forward-looking statements on its current expectations, assumptions, estimates and projections. While the Company believes these expectations, assumptions, estimates and projections are reasonable, such forward-looking statements are only predictions and involve known and unknown risks and uncertainties, many of which are beyond the Company's control. These and other important factors, including those discussed under "Risk Factors" in the Company's Form 10-K for the year ended June 27, 2009, as well as the Company's subsequent filings with the Securities and Exchange Commission, may cause actual results, performance or achievements to differ materially from those expressed or implied by these forward-looking statements. The forward-looking statements in this press release are made only as of the date hereof, and unless otherwise required by applicable securities laws, the Company disclaims any intention or obligation to update or revise any forward-looking statements, whether as a result of new information, future events or otherwise.
(1) Celiac Disease Facts and Figures. www.CeliacDisease.net. Aug. 2005. University of Chicago. 28 May 2009.
(2) www.foodintol.com. 11 May 2009. http://foodintol.com/celiac.asp.
CONTACT: Arthur J. Shannon, Vice President, Investor Relations and Communication, +1-269-686-1709, ajshannon@perrigo.com; Daniel B. Willard, Manager, Investor Relations and Communication, +1-269-686-1597, dbwillard@ perrigo.com, both for Perrigo Company
Labels: "gluten free", labeling, Perrigo
Tuesday, December 8, 2009
The plot thickens...
I just got this press release, I am assuming from the Dr. Oz show. This should make for a very interesting show. (insert sarcasm here) There was a lot of controversy over Ms. Hasslebeck's G-Free Guide and now she is going to show a newly diagnosed Celiac how to eat properly? Good thing Dr. Green and Dr. Oz will be there to set her straight, just in case. ;-)
On Tuesday, December 10th, Elizabeth Hasselbeck of “The View” with make her “Dr. Oz Show” debut. Her initiation? To examine an actual small intestine, the major organ affected by Celiac Disease.
Elizabeth – along with 3 million other Americans – suffers from Celiac, a condition that is largely misdiagnosed as IBS, and most commonly referred to as a gluten allergy. As you know, it can wreak havoc on your body and even lead to liver disease and cancer!
Having gone for years without a proper diagnosis, Elizabeth felt relief for the first time while travelling to Australia for Survivor in 2001. “Every day there, everyone around me was feeling worse…I started feeling better.” But when she got home and resumed eating a regular, gluten-heavy diet, she immediately felt sick again. According to The View’s most outspoken patriot, she knew either it was a food allergy or she “was allergic to the United States!”
In addition to the small intestine, Elizabeth will also be joined by her physician and leading expert, Dr. Peter Green, Director of the Celiac Disease Center at Columbia University at NY Presbyterian Hospital. Elizabeth will the take Dr. Oz viewer Amy – newly diagnosed with Celiac herself – through her G-Free guide, showing her things to avoid (licorice, beer play-doh) and things to try (quinoa, Glutino products)!
Again, the show airs on Thursday, December 10th (check local listings for station and air time).
I just got this press release, I am assuming from the Dr. Oz show. This should make for a very interesting show. (insert sarcasm here) There was a lot of controversy over Ms. Hasslebeck's G-Free Guide and now she is going to show a newly diagnosed Celiac how to eat properly? Good thing Dr. Green and Dr. Oz will be there to set her straight, just in case. ;-)
On Tuesday, December 10th, Elizabeth Hasselbeck of “The View” with make her “Dr. Oz Show” debut. Her initiation? To examine an actual small intestine, the major organ affected by Celiac Disease.
Elizabeth – along with 3 million other Americans – suffers from Celiac, a condition that is largely misdiagnosed as IBS, and most commonly referred to as a gluten allergy. As you know, it can wreak havoc on your body and even lead to liver disease and cancer!
Having gone for years without a proper diagnosis, Elizabeth felt relief for the first time while travelling to Australia for Survivor in 2001. “Every day there, everyone around me was feeling worse…I started feeling better.” But when she got home and resumed eating a regular, gluten-heavy diet, she immediately felt sick again. According to The View’s most outspoken patriot, she knew either it was a food allergy or she “was allergic to the United States!”
In addition to the small intestine, Elizabeth will also be joined by her physician and leading expert, Dr. Peter Green, Director of the Celiac Disease Center at Columbia University at NY Presbyterian Hospital. Elizabeth will the take Dr. Oz viewer Amy – newly diagnosed with Celiac herself – through her G-Free guide, showing her things to avoid (licorice, beer play-doh) and things to try (quinoa, Glutino products)!
Again, the show airs on Thursday, December 10th (check local listings for station and air time).
Labels: "Dr. Oz.", "Dr. Peter Green", "Elisabeth Hasselbeck"
A newly diagnosed CDF members, Amy Geibelson, will be featured on the Dr. Oz Show which will focus on celiac disease. The show is scheduled to air on Thursday, December 10. You can check the Dr. Oz Show website for local stations and airtimes at http://www.doctoroz.com/sites/default/files/oz_wheretowatch.pdf
Also on the show will be Elizabeth Hasselbeck and Dr. Peter Green, Director, Celiac Disease Center at Columbia University. Dr. Green will be a featured speaker next year at the CDF Education Conference and Food Faire in Los Angeles on May 15, 2010.
CDF thanks Dr. Oz for doing a show dedicated to celiac disease and raising awareness nationwide! CDF hopes this show will educate and encourage people to learn more about their digestive health and that of their friends and family!
Also on the show will be Elizabeth Hasselbeck and Dr. Peter Green, Director, Celiac Disease Center at Columbia University. Dr. Green will be a featured speaker next year at the CDF Education Conference and Food Faire in Los Angeles on May 15, 2010.
CDF thanks Dr. Oz for doing a show dedicated to celiac disease and raising awareness nationwide! CDF hopes this show will educate and encourage people to learn more about their digestive health and that of their friends and family!
Labels: "Celiac Disease Foundation", "Celiac Disease", "Dr. Oz.", "Dr. Peter Green", "Elisabeth Hasselbeck"
Friday, December 4, 2009
I got this email today. Please share with anyone you know that has a child with Celiac Disease that might be interested in participating who is located in the tri-state area.
Thanks!
Dear parent/child:
We would like to invite you to participate in a research study that will include attending a focus group to learn issues related to living with celiac disease. The purpose of this is to learn what it feels like to live with celiac disease, not focusing on the symptoms or presentations. There will be separate groups for parents and for children. Each group will include a total of up to 10 persons and will be about 45 minutes in length. The sessions will be recorded for study purposes. The overall goal of the focus groups is to use your responses to develop a celiac disease quality of life questionnaire. We would greatly appreciate your participation.
You do not have to participate in the focus groups to receive care for your child. Participation is completely voluntary. We will keep the recordings of the sessions for as long as needed to complete the research. The recordings will not be used for any other reason.
Please contact Dr. Nicole Jordan at celiacdiseaseQOL@ yahoo.com or at 617-251-4803 if you wish to participate or should you have any further questions. If you have questions about your rights as a research subject, please contact the Institutional Review Board at 212-405-5883.
Respectfully,
Peter Green, M.D.
Professor of Clinical Medicine
College of Physicians & Surgeons
Harkness Pavilion, Suite 936
180 Fort Washignton Avenue
New York NY 10032
Nicole Jordan, M.D.
Clinical Fellow
Thanks!
Dear parent/child:
We would like to invite you to participate in a research study that will include attending a focus group to learn issues related to living with celiac disease. The purpose of this is to learn what it feels like to live with celiac disease, not focusing on the symptoms or presentations. There will be separate groups for parents and for children. Each group will include a total of up to 10 persons and will be about 45 minutes in length. The sessions will be recorded for study purposes. The overall goal of the focus groups is to use your responses to develop a celiac disease quality of life questionnaire. We would greatly appreciate your participation.
You do not have to participate in the focus groups to receive care for your child. Participation is completely voluntary. We will keep the recordings of the sessions for as long as needed to complete the research. The recordings will not be used for any other reason.
Please contact Dr. Nicole Jordan at celiacdiseaseQOL@ yahoo.com or at 617-251-4803 if you wish to participate or should you have any further questions. If you have questions about your rights as a research subject, please contact the Institutional Review Board at 212-405-5883.
Respectfully,
Peter Green, M.D.
Professor of Clinical Medicine
College of Physicians & Surgeons
Harkness Pavilion, Suite 936
180 Fort Washignton Avenue
New York NY 10032
Nicole Jordan, M.D.
Clinical Fellow
Labels: "Celiac Disease", "Columbia University", "Dr. Peter Green", "focus group"
Thursday, December 3, 2009
Dr. Oz will feature Celiac Disease and someone that has been recently diagnosed on his December 10th episode. Please check his website for channels and viewing times in your area. Set your DVRs now!
http://www.doctoroz.com/
http://www.doctoroz.com/
Labels: "Celiac Disease", "Dr. Oz."
Wednesday, December 2, 2009
TMZ.com recently reported that the Elisabeth Hasselbeck plagiarism scandal is not over. It also makes me slightly giddy that TMZ actually mentions Celiac Disease. As you know, even lame publicity of Celiac Disease and living gluten-free makes me smile. When I was first diagnosed many years ago, that was unimaginable to me. Here is the article:
Not So Fast, Hasselbeck -- Author Sues Again
Posted Nov 30th 2009 6:00PM by TMZ Staff
The woman who sued Elisabeth Hasselbeck for copyright infringement just won't take no for an answer.
TMZ has learned Susan Hassett just filed her second lawsuit over Hasselbeck's book -- "The G Free Diet" -- even though a judge tossed out Hassett's first suit earlier this month after her lawyer decided not to pursue the case.
Hassett -- who claims Beck's book is a rip-off of her own publication, "Living with Celiac Disease" -- tells TMZ her original lawsuit was shot down because of a technicality ... she failed to provide the necessary copyright information for "Living."
Hassett's new suit, which was filed today in federal court in Massachusetts, includes plenty of copyright info for "Living" ... plus claims that Hasselbeck's book is "misleading and dangerous" to those who suffer from Celiac disease.
Hassett once again wants the court to stop the presses on "G Free" and yank it from bookstores everywhere.
Calls to Hasselbeck's people have not been returned.
Read more: http://www.tmz.com/2009/11/30/elisabeth-hasselbeck-author-lawsuit-filed-book/#ixzz0YSGIP78R
Not So Fast, Hasselbeck -- Author Sues Again
Posted Nov 30th 2009 6:00PM by TMZ Staff
The woman who sued Elisabeth Hasselbeck for copyright infringement just won't take no for an answer.
TMZ has learned Susan Hassett just filed her second lawsuit over Hasselbeck's book -- "The G Free Diet" -- even though a judge tossed out Hassett's first suit earlier this month after her lawyer decided not to pursue the case.
Hassett -- who claims Beck's book is a rip-off of her own publication, "Living with Celiac Disease" -- tells TMZ her original lawsuit was shot down because of a technicality ... she failed to provide the necessary copyright information for "Living."
Hassett's new suit, which was filed today in federal court in Massachusetts, includes plenty of copyright info for "Living" ... plus claims that Hasselbeck's book is "misleading and dangerous" to those who suffer from Celiac disease.
Hassett once again wants the court to stop the presses on "G Free" and yank it from bookstores everywhere.
Calls to Hasselbeck's people have not been returned.
Read more: http://www.tmz.com/2009/11/30/elisabeth-hasselbeck-author-lawsuit-filed-book/#ixzz0YSGIP78R
Labels: "Elisabeth Hasselbeck", "gluten free", tmz.com
Tuesday, December 1, 2009
Join the NYC Celiac Disease Meetup Group on Saturday, December 5, 2010 at Joan's GF Great Bakes in Bellmore, Long Island for an open house. Come taste Joan's GF Great Bakes gluten-free goodies and stock up just in time for the holidays! As always, Joan will have samples of all of her products available for us to taste including her famous gluten-free bagels, English muffins, and lots more.
Joan's GF Great Bakes has always been a wonderful supporter of our NYC Celiac Disease Meetup Group. We are very excited to announce Joan's GF Great Bakes as an official sponsor of the NYC Celiac Disease meetup group!
To learn more about Joan's GF Great Bakes and see all of her recent products, please visit her website here: http://gfgreatbakes.com
Don't forget your coolers and cooler bags so you can stock up on lots of GF goodies at Joan's GF Great Bakes for the holidays. You can also call ahead to Joan's GF Great Bakes to pre-order any items that you would like to pick-up on December 5th.
1905A Bellmore Ave.
Bellmore NY 11710
516-804-5600 (ph)
516-804-5602 (fax)
To read more about Joan's, please visit:
Joan's GF Great Bakes in the Washington Post
Joan's GF Great Bakes now open for retail
Gluten-Free Grand Opening: Joan's GF Great Bakes
Labels: "Joan's Gluten-Free Great Bakes", "NYC Celiac Disease Meetup"
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