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Tuesday, March 25, 2008
Gluten in Medications
Gluten in Medications
Educational Session & Stakeholders Meeting
Friday April 11, 2008

Approximately 3 million Americans may have celiac disease, an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley, and rye. The Food Allergen Labeling Consumer Protection Act of 2004, which requires packaged food labels to name all ingredients containing wheat and other common allergens, was a major landmark for patients with celiac disease and food allergens. Yet no similar requirement exists for medication labels. On Friday, April 11, the National Foundation for Celiac Awareness, the American Society of Health-System Pharmacists and Giant Pharmacy will host a Gluten in Medications event for pharmacists and pharmaceutical manufacturers.

The event will feature 1.5 hours continuing education, sponsored by ASHP, followed by a two-hour stakeholders meeting examining issues involved in labeling derivative sources of excipients in medications. The CE program will focus on educating pharmacists about celiac disease, the issues of gluten in medication, and how celiac disease may affect normal absorption of both prescription and non-prescription drugs.

Who should attend: Pharmacists who practice in hospitals and health systems, community pharmacies, chain and grocery stores pharmacies; as well as pharmaceutical company representatives and national pharmacy organizations; other medical professionals.

Learning objectives: Upon completion of the CE program, attendees will be able to define celiac disease and its pathophysiology; articulate the suspected incidence of celiac disease; list signs and symptoms; describe potential sources of gluten in medication; identify reactions celiac patients may have from drugs; describe current United States and International guidelines for labeling; and discuss ways that pharmacists and pharmaceutical manufacturers can help patients with celiac disease use medicines safely.

Date: Friday April 11, 2008
2:00-3:30pm Continuing Education Session (ACPE Program #204-000-079-L04-P)
3:45:-5:45pm Stakeholders Discussion

Hyatt Regency Bethesda
7400 Wisconsin Ave
Bethesda, MD 20814
*Discounted hotel rates are available at the Hyatt Regency Bethesda. Please call the hotel directly and reference the NFCA Block to receive the discount.

2:00 p.m. Welcome Heidi Collins, CNN Newsroom Anchor and National Foundation for Celiac Awareness Spokesperson

2:05 p.m. What is Celiac Disease?
Aline Charabaty, M.D., Gastroenterologist, Georgetown University Hospital

2:20 p.m. Gluten in Medication & When is Gluten-Free Really Gluten-Free?
Robert Mangione, R.Ph., Ed.D., Dean of the St. Johns University College of Pharmacy

2:35 p.m. Parallels with the Food Allergen Labeling and Consumer Protection Act
Rhonda Kane, M.S., R.D., Consumer Safety Officer FDA Office of Nutrition, Labeling, and Dietary Supplements Center for Food Safety and Applied Nutrition

2:50 p.m. Excipients & Stakeholders
Gerry McEvoy, Pharm.D., ASHP Vice President, Drug Information

3:05 p.m. USP: Opportunities to Address Labeling Issues
Andrzej Wilk, Ph.D., Senior Scientist, United States Pharmacopeia

3:20 p.m. What You Can Do to Help Celiac Patients
Vanessa Maltin, Director of Programming & Communications, National Foundation for Celiac Awareness

To register for the Gluten in Medications Education Day, please visit:

All attendees are invited to stay for the Gluten-Free Cooking Spree, an Iron Chef-style event where doctors and chefs compete to cook the best gluten-free meal. This event will be held at the Hyatt Regency Bethesda at 7:30pm. Register by clicking the following link:

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Monday, March 24, 2008
Gluten-Free Pizza and Pasta Party
When: Sunday, March 30, 2008 at 12:00 PM

Where: Mozzarelli's
38 E 23rd St
New York , NY 10010

Who should come: Anyone and everyone who loves gluten-free pizza, pasta, and desserts

Why: Mozzarelli's is usually closed on Saturdays and Sundays, but the owners are graciously opening their doors for an afternoon of gluten-free-only dining!

Join us for a gluten-free pizza and pasta party at Mozzarelli's on Sunday, March 30th for an afternoon of gluten-free pizza, pasta, and desserts from 12pm-6pm. Stop in for a quick gf slice or come and spend the afternoon with fellow gluten-free diners. Mozzarelli's is usually closed on Saturdays and Sundays, but the owners are graciously opening their doors for an afternoon of gluten-free-only dining!

The à la carte menu will include:

GF pizza by the slice ($3.95 and up, depending on toppings)
GF pasta dishes ($14.95 and up)
GF desserts ($4.00 and up)
GF pizza pies ($14.95 and up)

Feel free to bring your family and friends for this gluten-free party at Mozzarelli's!

38 E 23rd St,
New York 10010
Btwn Park & Madison Ave

Sunday, March 30th

The New York City Celiac Disease Meetup Group

Previous Posts:
Need a Gluten-Free pizza for Super Bowl Sunday?
Gluten-Free Pizza Extravaganza

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Wednesday, March 19, 2008
Celiac Disease Meetup Alliance is here!

I am happy to announce the Celiac Disease Meetup Alliance is finally here. The Celiac Disease Meetup Alliance is an alliance of Meetups, support groups and organizations dedicated to the benefit of, and making life better for Celiacs those on a Gluten Free diet everywhere.

This is a work-in-progress, but Ben of the Jersey City Celiac Disease Meetup Group has been very active in bringing this alliance together. I encourage anyone who runs a support group for Celiac Disease to join this alliance today!

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Tuesday, March 11, 2008
Gluten-Free Beers at Village PourHouse

Last week, our NYC Celiac Disease Meetup group hosted a happy hour at The Village PourHouse at 64 3rd Ave (corner of 11th) in the East Village. It turned out to be a great night with a nice group of new and returning group members. This bar carries over 80 beers including gluten-free RedBridge made by Anheuser-Busch, Inc and gluten-free Woodpecker Cider. The staff at the Village PourHouse had tubs of the gluten-free drinks on the bar top for our group members to enjoy. It was great to partake in a "normal" happy hour with two-for-one hard cider deals and discounted beers. David Freeberg, the General Manager of the Village PourHouse, said he was open to selling more gluten-free beers if there was an interest amongst the clientèle. According to one of our group members, one of the staff at the Village PourHouse has Celiac and suggested they start carrying the gluten-free beer. Please support the Village PourHouse and other bars and restaurants that carry gluten-free beers and food; this is the way to thank them for catering to us!

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