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Monday, February 26, 2018
Celiac Disease Center's International Symposium Coming to NYC
The Celiac Disease Center at Columbia University is hosting an international symposium in New York City on March 2-3, 2018. The theme of this year's symposium is "Celiac Disease, now and the future."

There are two tracks for this two-day event: a clinical track for patients and healthcare professionals and a track specifically for physicians and scientists. The topics vary widely from quality of life with celiac disease, new therapies on the horizon, immunopathology, pediatric celiac disease, and so much more. This is sure to be an informative weekend with some of the top celiac doctors from around the world.

Register for the Clinical Forum here.
This track is for patients, dietitians, nurses, and other healthcare professionals

Register for the International Symposium here.
This track is for physicians, scientists, and industry leaders.



Here is a list of the scheduled speakers:

Armin Alaedini, PhD Columbia University Medical Center USA 
Robert P. Anderson, BMedSc, MBChB, PhD ImmusanT, Inc., USA 
Julio C. Bai, MD Hospital de Gastroenterología 
Dr. Carlos Bonorino Udaondo, Argentina 
Cynthia Beckman Columbia University Medical Center, USA 
Govind Bhagat, MD Columbia University Medical Center, USA 
Carolina Ciacci, MD Universita Federico II, Italy 
Edward J. Ciaccio, PhD Columbia University Medical Center, USA 
Richard B. Colletti, MD University of Vermont, USA 
Amy R. DeFelice, MD Columbia University Medical Center, USA 
Luca Elli Universita degli Studi di Milano, Italy 
Paul Frohna, MD, PhD Bioniz Therapeutics, Inc, USA
Daniel Getts, MBA, PhD Cour Pharmaceutical Development Co., USA 
Peter Gibson, MD Monash University, Australia 
Thomas A. Grace Bia Diagnotics, LLC, USA 
Peter H.R. Green, MD Columbia University Medical Center, USA 
Claes Hallert, MD, PhD Linköpings Universitet, Sweden 
Arnold S. Han, MD Columbia University Medical Center, USA 
Bana Jabri, MD, PhD University of Chicago, USA 
Tim Johnson, PhD UCB Biopharma Sprl, Belgium 
Chaitan Khosla, PhD Stanford University, USA 
Frits Köning, PhD Leiden University Medical Center, The Netherlands 
Suneeta Krishnareddy, MD Columbia University Medical Center, USA 
Kalle Kurppa, MD University of Tampere, Finland 
Benjamin Lebwohl, MD, MS Columbia University Medical Center, USA 
Anne Lee, EdD, RDN, LD Columbia University Medical Center, USA 
Daniel A. Leffler, MD, MS Takeda, USA 
Francisco Leon, MD, PhD Celimmune, LLC, USA 
Joseph Levy, MD New York University, USA 
Suzanne K. Lewis, MD Columbia University Medical Center, USA 
Jonas F. Ludvigsson, MD, PhD Karolinska Institutet, Sweden 
Knut E.A. Lundin, MD, PhD University of Oslo, Norway 
Govind Makharia, MD All India Institute of Medical Sciences 
Markku Maki, MD, PhD University of Tampere, Finland 
Maria Teresa Minaya Columbia University Medical Center, USA 
Milka Monegro Columbia University Medical Center, USA 
Chris J.J. Mulder, MD, PhD VU University Medical Center, The Netherlands 
Joseph A. Murray, MD Mayo Clinic, USA 
Norelle Rizkalla Reilly, MD Columbia University Medical Center, USA 
Maria Ines Pinto Sanchez, MD McMaster University, Canada 
Carol Semrad, MD University of Chicago, USA 
Jocelyn Silvester, MD Harvard University, USA 
Ludvig M. Sollid, MD, PhD Oslo University Hospital, Norway 
Jack A. Syage, PhD Immunogenx, LLC, USA 
Juli A. Tomaino, MD United States Food and Drug Administration, USA 
Melanie Uhde, PhD Columbia University Medical Center, USA 
Elena Verdú, MD, PhD McMaster University, Canada 
Jennifer A. Sealey Voyksner, PhD Immunogenics, LLC, USA
Randi L. Wolf, MPH, PhD Columbia University Medical Center, USA 
Shireen Yates, MBA Nima Labs, Inc, USA





Tuesday, February 20, 2018
Certified Gluten-Free Cheryl's Cookies and Brownies
It has been forever since I posted a product review, but I just couldn't keep this a secret. Last week, I was sent a free Gluten Free Have a Sunny Day Gift Tin from Cheryl's Cookies. Most people with celiac disease would run the other way from a cookie company, but I asked all of my celiac questions before agreeing to the samples. The person who responded to me could answer every question, provide me with details about production, and gave me a full list of all ingredients. I felt comfortable with their response and happily accepted the free cookies.

Here is what they had to say:

"The Cheryl's Cookies Gluten Free assortments contains walnuts, eggs, milk and soy.  They are all produced in a dedicated gluten free kitchen on shared equipment with eggs, milk and soy. The gluten-free products are certified by the Gluten Free Certification Organization to be less than 10ppm, 50% lower than the FDA regulations and are individually wrapped and labeled with the certified gluten-free logo." 

These cookies were INSANELY DELICIOUS! My husband and I could not stop eating these cookies. The cookies were thick, chewy, and "awesome" (so says my husband). My personal favorite was a toss up between the snickerdoodles and the chocolate chip cookies. But the brownies and the walnut cookies were just as good. The buttercream frosted cookies were good but a little too sweet for me. My husband said they tasted just like our gluten-free wedding cake. Let me remind you that he eats gluten and he loved these cookies as much as I did. We finished the tin in less than a week and literally rationed out the very last one. They were that good.

Besides being certified gluten-free and delicious, I love that we have options at Cheryl's Cookies. There are 17 different gift tins, cookie towers, and even a monthly cookie club. I highly recommend these cookies to anyone looking for a treat for yourself or your favorite gluten-free friend. (My b-day is in April, hint hint).


To see all of the options, visit the gluten-free cookie page on the Cheryl's Cookies website. Here are your options:
  • Gluten Free Chocolate Chip Cookie - Rice and Tapioca Flour, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, an Emulsifier, Natural Vanilla Extract), Light Brown Sugar (Sugar, Cane Syrups), Butter (Milk), Sugar, Eggs, Honey, Corn Starch, Water, Vanilla Extract, Salt, Baking Soda, Xanthan Gum.
  • Gluten Free Snickerdoodle Cookie - Sugar, Rice and Tapioca Flour, Butter (Milk), Eggs, Powdered Sugar (Corn Starch), Nonfat Dry Milk, Cornstarch, Water, Vanilla Extract, Cinnamon, Xanthan Gum, Baking Soda, Salt, Cream of Tartar (Calcium Sulfate, Monocalcium Phosphate, Adipic Acid, Corn Starch).
  • Gluten Free Buttercream Frosted Sugar Cookie - Powdered Sugar (Corn Starch), Butter (Milk), Rice and Tapioca Flour, Sugar, Eggs, Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan, Vitamin D3), Nonfat Dry Milk, Cornstarch, Water, Vanilla Extract, Natural Flavors, Xanthan Gum, Baking Soda, Salt, Cream of Tartar (Calcium Sulfate, Monocalcium Phosphate, Adipic Acid, Corn Starch).
  • Gluten Free Brownie Walnut Cookie - Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Bean Seeds), Sugar, Eggs, Rice and Tapioca Flour, Butter (Milk), Walnuts, Chocolate Liquor, Cocoa (Alkalized), Cornstarch, Water, Natural Flavor, Baking Soda, Salt, Xanthan Gum.
  • Gluten Free Fudge Brownie - Sugar, Butter (Milk), Eggs, Rice and Tapioca Flour, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Bean Seeds), Chocolate Liquor, Corn Starch, Nonfat Dry Milk, Water, Natural Flavor, Salt, Xanthan Gum.

Thank you Cheryl's Cookies for this gift tin. We will definitely be buying these again in the future! 

Although I was sent free products from Cheryl's Cookies, all opinions are my own. 

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