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Thursday, January 31, 2013
Research: Incidence of lymphoproliferative disorders in patients with celiac disease
Incidence of lymphoproliferative disorders in patients with celiac disease.
Leslie LA, Lebwohl B, Neugut AI, Gregory Mears J, Bhagat G, Green PH.

Am J Hematol. 2012 Aug;87(8):754-9. doi: 10.1002/ajh.23237. Epub 2012 May 28.

We demonstrate that T and B Cell non-Hodgkin's lymphoma occurs in patients with celiac disease. 

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Wednesday, January 30, 2013
8th Annual Evening with the Paul Taylor Dance Company Celiac Benefit

I am thrilled to announce that the NYC Celiac Meetup Group is co-hosting the 8th Annual Evening with the Paul Taylor Dance Company Celiac Benefit on March 12, 2013. This is one of my favorite benefits of the year and I am proud to be a part of it again. For the second year, this event is at the David H. Koch Theater at the beautiful Lincoln Center. Last year, I went to the show twice and I was not disappointed. The athleticism of the dancers always astounds me. The architecture of Lincoln Center only adds to the wonderful event.

The March 12th event begins with a gluten-free reception at 5:45pm with the show at 7pm. The program: Kith and Kin (music by Mozart), Eventide (music by Vaughan Williams) and Cascade (music by Bach).

You may purchase good $29 seats with no additional fees through my NYC Celiac Meetup group. A portion of each ticket benefits the Celiac Disease Center at Columbia University. To buy Meetup tickets, please visit our website for details.There are no refunds or exchanges on these tickets.

Other ticket options are available. Tickets to this event at $310, $145, and $85 are available through the box office. A portion of each of those tickets benefits the Celiac Disease Center if you mention promo code CELIAC.

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Tuesday, January 29, 2013
The Sharing the Experience of a Gluten-Free Life

The Sharing the Experience of a Gluten-Free Life
New York, NY

Click on the links above to RSVP. 

Curtis Brown is a psychoanalyst/psychotherapist diagnosed with celiac disease who maintains a gluten-free diet. He will be facilitating a group discussion on how it feels to be gluten-free in a world of gluten. He believes that, “like it or not we often stand out in the crowd because of our dietary needs. Navigating a safe source of food, learning the ins and outs of the diet,and feeling good about what we eat can be an emotional journey.”
Considerable focus is given to the medical and nutritional aspects of gluten-free living but many emotional challenges arealso encountered. For example, people often want to share how celiac disease or gluten-intolerance has affected his or hersocial life, dating, desire for traveling or willingness to negotiate eating out in non GF restaurants. Or, how maintaining a GFdiet has affected your family, friends and other important relationships. Others might want to explore what a reasonable levelof precaution is when attempting to adhere to a GF diet? I have heard some wonder if it ever gets easier and, if so, how longdoes it take.
Brown will lead an open discussion forum for people to gather to share their experiences while hearing of the experiences of others. The group will be open to newly diagnosed or to anyone wishing to share their experience of living gluten-free.
Brown’s website: devotes an entire section to the emotional challenges of living a gluten-free lifedue to celiac or gluten-sensitivity. He has maintained a private psychotherapy practice for close to 20 years. He previously was the director of a hospital-based program which provided support groups allowing him to facilitate well over 500 group sessions. He is a faculty member and supervisor for a post-masters training program in psychoanalyst / psychotherapy.

The cost for attending the group is $13 which includes the PayPal fee.
There are two opportunities to attend this event:

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Monday, January 28, 2013
The Complete Guide to Naturally Gluten-Free Foods
It's not every day you get a personal gourmet chef to cook for you for the whole weekend. I was lucky enough to experience this back in June. Chef Olivia Dupin, a Culinary Institute of America graduate, was our guest chef during our Gluten-Free Gourmet Weekend at Good Commons. When Olivia wasn't cooking up delicious gluten-free dishes for everyone on our weekend getaway, she was busy editing her manuscript fo her new cookbook. I am excited to announce Olivia's new cookbook, The Complete Naturally Gluten-Free Foods, has arrived and is now available for sale on Amazon and at bookstores across the country.

Olivia starts her book by discussing the basics of living gluten-free, how to set up a gluten-free kitchen, and a gluten-free food directory. The rest of her book includes 100 recipes that are relatively easy to make. The thing I like most about this cookbook is, just like the title says, the recipes are naturally gluten-free. You don't have to go out and buy tons of different gluten-free flours and replacement products. Olivia's recipes call for basic ingredients that you can find in any supermarket. I've already bookmark dishes I want to try including Honey Nut Trail Mix Bars, Asparagus and Leek Tart with Polenta Crust, Quinoa Pilaf with Roasted Root Vegetables, and Parmesan Roasted Broccoli. These recipes are all easy to make which is my type of cooking!

Olivia is a lovely person, an amazing gluten-free chef, and a member of my New York City Celiac Meetup group! She's the triple crown! Olivia has embraced her Celiac Disease and her culinary experience to create a cookbook full of delicious naturally gluten-free recipes. I highly recommend this book. These are the types of recipes that can be used to feed everyone, not just those who need to eat gluten-free. You will not even miss gluten but following these recipes.

Want to meet Olivia in person and buy The Complete Guide to Naturally Gluten-Free Foods? Join the NYC Celiac Meetup group at Olivia's book launch party in February. You can RSVP here

About the Author 

Olivia Dupin is a private chef, recipe developer, and consultant and is a graduate of the Culinary Institute of America. Since being diagnosed with Celiac Disease (gluten intolerance) in 2009, she has been committed to creating simple, delicious gluten-free recipes so that those with restrictions can still enjoy the foods they love.

Olivia has worked as a private chef to clients such as professional baseball player Mark Teixeira of the New York Yankees and comedian and television star Jerry Seinfeld. She is also a consultant, recipe developer, and food stylist for Energy Kitchen Restaurants, a healthy restaurant franchise.

Olivia maintains a recipe blog for Energy Kitchens (, which features healthy recipes under 500 calories, as well as her own blog dedicated to simple, home-style, gluten-free recipes at She resides in Jersey City, NJ.

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Thursday, January 24, 2013
Research: Season of birth in a nationwide cohort of coeliac disease patients
Season of birth in a nationwide cohort of coeliac disease patients.
Lebwohl B, Green PH, Murray JA, Ludvigsson JF.

Arch Dis Child. 2012 Nov 21. [Epub ahead of print]

In this publication, in collaboration with the Karolinska Institute we demonstrated that there is increased risk of celiac disease in those born in summer months.  This study is part of our ongoing research into epidemiological factors that predispose to celiac disease.

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Monday, January 21, 2013
GlutenFreeTravelSite Launches “Dine Gluten Free” App

I am very excited to announce that my friend and colleague Karen Broussard, founder of the GlutenFreeTravelSite, just launched a new blog called Dine Gluten Free for both the iPhone and the Android phones. This app lets you access all of the amazing user-generated gluten-free reviews that are on the GlutenFreeTravelSite. I think this is a great tool to have on the go, which I say in my quote in the press release below. The app is free on the iTunes store so I encourage you all to download it today!
mzl.ostkeeqe.320x480-75GlutenFreeTravelSite Launches Dine Gluten Free iPhone App and Android App for Accessing Site’s Dining & Travel Reviews
Gluten Free Community Can Now Benefit from Website’s Detailed, User-Submitted Reviews of Restaurants and Other Businesses When Using a Smart Phone
South Riding, VA (PRWEB) January 15, 2013
GlutenFreeTravelSite, launched in 2008 to give the gluten free community a place to share reviews of “gluten free friendly” restaurants, other businesses, and travel venues, today announced the release of their Dine Gluten Free apps for both iPhone and Android devices.
Now, fans of GlutenFreeTravelSite will be able to access the site’s thousands of dining and travel reviews when “on the go” using either iOS or Android powered devices. The user-submitted reviews of restaurants, bakeries, markets, hotels, resorts, and B&Bs throughout the U.S. and around the world are searchable by town or zip code and can be mapped and shared with others. A special reminder service within the Dine Gluten Free app also allows users to save “must try” establishments in areas they’ll be visiting – and then receive an alert on their mobile phone when they’re in close proximity.
Karen Broussard, Founder of GlutenFreeTravelSite said, “Whether you’re looking for a new restaurant to try in your area, a safe place to eat on a family vacation, or a venue for dining when traveling on business, you’ll have convenient access to detailed accounts of other people’s gluten free dining experiences. The reliable peer reviews found within the Dine Gluten Free app -- complete with tips on how to make your meals as safe and enjoyable as possible -- help steer you toward the most accommodating places to stay, dine, and shop. You’ll never again feel limited or deprived when eating out."
Blogger Erin Smith, who organizes the NYC Celiac Meetup Group and publishes both the Gluten Free Fun Blog and Gluten Free Globetrotter Blog, added, "The new Dine Gluten Free app from GlutenFreeTravelSite is definitely something I will use when traveling both within NYC (my hometown) as well as when on the road for work and leisure. As a frequent gluten-free traveler, having this app right on my iPhone is very convenient when looking for a place to eat a safe, gluten-free meal on the go."
Other features of the Dine Gluten Free app include:
  • A list of many restaurant chains that offer Gluten Free Menus, with dedicated pages for each restaurant containing links to its Gluten Free Menu, locations, website, Facebook page, and coupons if offered
  • A Submit Review feature which gives users the ability to submit feedback about a restaurant from their smart phone during or immediately after their meal
  • A national Calendar listing upcoming gluten free events, trips, and expos, which users may add to
  • A Forum to share news and ask questions of other gluten free users of the app
  • Links to articles from the Gluten Free Travel Blog and GlutenFreeTravelSite’s Facebook, Twitter, and Google+ pages
About GlutenFreeTravelSite:
Karen Broussard launched GlutenFreeTravelSite in 2008, several years after her son Ryan was diagnosed with Celiac Disease at a very young age. She wanted to give the gluten free community a place where they could share their valuable feedback on gluten free dining and travel spots with one another. She has continued to grow the site over the years and unveiled a new design with expanded content last summer. In addition to its focus on dining and travel reviews, GlutenFreeTravelSite also includes a section dedicated to reviews of College Dining Services, a page detailing gluten free policies of the major Cruise Lines and links to gluten free cruise reviews, and a list of Camps accommodating kids following gluten free diets. Karen remains active in the gluten free community and is an Associate Editor of Simply Gluten Free magazine.

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Thursday, January 17, 2013
Research: Sex and racial disparities in duodenal biopsy to evaluate for celiac disease
Sex and racial disparities in duodenal biopsy to evaluate for celiac disease.
Lebwohl B, Tennyson CA, Holub JL, Lieberman DA, Neugut AI, Green PH.

Gastrointest Endosc. 2012 Oct;76(4):779-85. doi: 10.1016/j.gie.2012.05.011. Epub 2012 Jun 23.

In this paper we demonstrate that physicians biopsy men and racial minorities less often than they biopsy females at the time of endoscopy.  This contributes to the underdiagnosis of celiac disease.

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Wednesday, January 16, 2013
3 Things You Should Know Before Filing for a Gluten-Free Food Tax Deduction
Thank you to the National Foundation for Celiac Awareness (NFCA) for passing along this information and for permission to share with my readers. 

It’s no secret that gluten-free food packaged food is oftentimes more expensive than its glutencontaining counterparts, but did you know you might be eligible for a tax deduction to help make up the difference?

If you have never filed for a tax deduction for your gluten-free food purchases, there are some important things you should know before you do:

1. You Need an Official Diagnosis to be Eligible 
Many people are eating gluten-free for a variety of reasons, but only those with an official diagnosis with a gluten-related disorder will be eligible for a tax deduction. You’ll need a prescription from your doctor for a gluten-free diet as your treatment option as well.

2. Keep Track of Your Food Purchases the Entire Year 
In order to receive the tax deduction, you’ll have to calculate the difference between the cost of gluten-free alternatives vs. the cost of gluten-containing foods. For example, if you purchase gluten-free crackers for $4.50 and traditional crackers cost $2.50, you’ll only be able to claim the difference: $2

This will need to be done throughout the year as you purchase gluten-free food. Since you will have a lot of purchases to keep track of, some have recommended using a spreadsheet to help keep track of all of the figures.

Everyone rule has exceptions! Visit the Tax Deduction Guide for Gluten-Free Products from the National Foundation for Celiac Awareness (NFCA) to see which types of gluten-free food are eligible for a full refund.

3. Refunds are Only Given if Medical Expenses Exceed 7.5% of your Adjusted Gross Income 
IRS rules dictate that refunds for medical expenses will be granted only if they are over 7.5% of your Adjusted Gross Income (AGI) (the total gross income, minus specific reductions). Turbo Tax gives a great example for determining if your medical expenses exceed 7.5% of your AGI.

Once you figure out if you’re eligible for a tax deduction, the last step is moving forward and filing your claim. NFCA’s Tax Deduction Guide for Gluten-Free Products also provides more information on the specific IRS tax forms, rulings and publication reference numbers you’ll need to file.

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Monday, January 14, 2013
New and Improved Rudi's Gluten-Free Bread
I have always been a fan of Rudi's Gluten-Free Bread ever since I met the Rudi's team back in 2010. I was especially excited when someone from Rudi's contacted me about sampling their newly revamped gluten-free breads last month.

I received free samples of Rudi's Original, Multigrain, and Cinnamon Raisin bread. I was most excited about the revamped Cinnamon Raisin bread. It is a great sweet treat straight out of the bag and doesn't even need to be toasted which is unusual for some of the gluten-free breads out there. For an extra delicious meal, dip this bread in some eggs and make a delicious and flavorful French toast on a weekend morning.

If you see Rudi's Gluten-Free on your grocer's shelf, pick up a bag. You will not be disappointed.

Rudi’s Gluten-Free Bakery Introduces New Soft and Fluffy Recipe in its
Line of Sandwich Breads
New formula is sure to delight gluten- free fans across the country looking for
options that taste, look and feel like the real thing

Boulder, Colo. – (Nov. 27, 2012) – Rudi’s Gluten-Free Bakery is transforming the gluten-free world, one recipe at a time. The company known for its delicious line of gluten-free offerings, including everything from Sandwich Breads, Hamburger Buns and Hot Dog Rolls, Pizza Crust to a line of Tortillas, has revamped its Sandwich Bread recipes in a way that will revolutionize gluten-free taste and texture.

“In speaking with the gluten-free community, we quickly learned they are looking for better-tasting breads and baked goods that don’t leave you with any feeling of missing out on the good stuff. We’re thrilled that with this new recipe we’ve made our already delicious line of Sandwich Breads  softer and fluffier so they taste, look and feel like the real thing,” said Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery. “It’s our passion to keep pushing the envelope to create high-quality gluten-free products the whole family will enjoy. We’re confident our fans will love the new formula, and will feel good about what they’re eating, too.”

Since its founding in 1976, Rudi’s Organic Bakery has perfected baking breads free of artificial chemicals and preservatives. Today, Rudi’s Organic continues to leverage their longstanding history to create and perfect their gluten-free breads made with only the highest quality, wholesome and all-natural ingredients.  Rudi’s Gluten-Free is recognized within the industry as a gluten-free leader, including being named the Trailblazer in the gluten-free category in the 2011 Grocery Headquarters Trailblazer Awards. The award was based on innovative excellence and leadership in the grocery industry.

What do consumers think about the new and improved recipe? In a taste test made up of celiac and gluten intolerant consumers, the new Rudi’s Gluten-Free formula was selected as the favorite bread against a top competitor when it came to flavor, aftertaste, texture, appearance and everyday usability, all of which Rudi’s Gluten-Free anticipates will help boost in-store sales.  Fans will first see the recipe change in the full line of Rudi’s Gluten-Free Bakery Sandwich Breads, including Rudi’s Gluten-Free Original, Multigrain, and Cinnamon Raisin.  Here’s a look at exactly what has changed in the new gluten-free recipe, and what will make fans smile when they bite into their next gluten-free sandwich:

  • Soft and delicious texture with a better shelf life—bread stays softer longer
  • Incredible Taste—so good you really will say yum out loud
  • Doubled the fiber content—2g per serving
  • Certified gluten-free by the  Gluten Free Certification Organization (GFCO)
  • All-natural ingredients—Rudi’s Gluten-Free has always baked with only natural ingredients giving all its Sandwich Breads a cleaner ingredient label than competitors
  • Non-GMO ingredients—like Rudi’s Gluten-Free has always used

To help support the launch of the new formula, Rudi’s Gluten-Free has planned a comprehensive marketing program that includes continuation of engaging and entertaining programs online; engagement with top gluten-free bloggers; coupons to drive trial and presence at key gluten-free events across the U.S.  To start the year with a bang, Rudi’s Gluten-Free plans to ring in the New Year with its first marketing campaign launching in January 2013. In 2013, Rudi’s Gluten-Free also plans to launch additional new products to provide fans with even more delicious and nutritious options. For the latest updates on product offerings and promotions, Rudi’s Gluten-Free invites fans to Like Rudi’s Gluten-Free on Facebook, and visit the products page on the Rudi’s Gluten-Free website.

About Rudi’s Organic Bakery, Inc.
Rudi’s Organic Bakery, Inc., has been passionate about baking better breads for families for more than 30 years. Founded and headquartered in Boulder, Colo., Rudi’s Organic Bakery is the only nationally available brand offering a full line of nutritious and delicious, certified organic breads and baked goods. Rudi’s Organic is committed to baking breads using only the best organic ingredients and no artificial additives, preservatives and GMOs. In 2010, Rudi’s Organic leveraged this heritage to create Rudi’s Gluten-Free Bakery, a line of gluten-free breads and baked goods made with wholesome, all-natural ingredients so that each bite tastes like the real thing. Rudi’s Organic and Rudi’s Gluten-Free products are available nationally at natural foods stores and select mainstream supermarkets. For more information, visit


Friday, January 11, 2013
Thought for Food - Wheat Addictions
Some Friday funnies with Stephen Colbert educating kids on the dangers of wheat with McGnaw the Gluten-Free Beaver!

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Thursday, January 10, 2013
Research: Prevalence of Migraine in Patients With Celiac Disease and Inflammatory Bowel Disease
Prevalence of Migraine in Patients With Celiac Disease and Inflammatory Bowel Disease.
Dimitrova AK, Ungaro RC, Lebwohl B, Lewis SK, Tennyson CA, Green MW, Babyatsky MW, Green PH.

Headache. 2012 Nov 5. doi: 10.1111/j.1526-4610.2012.02260.x. [Epub ahead of print]

We described increased occurrence and severity of headache and migraine in patients with celiac disease and inflammatory bowel disease compared to controls.

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Tuesday, January 8, 2013
Triumph Dining Gluten-Free Grocery Guide Deal

Are you new to gluten-free grocery shopping? Then this book is for you! Gluten-Free Saver is currently running a deal on the 5th Edition of The Essential Gluten-Free Grocery Guide. Don't delay click the link below today!

From the Gluten-Free Saver site: 

Have you ever been frustrated in a grocery store, slowly reading ingredient labels, not knowing what products are gluten-free and safe for you to buy?
You're not alone!  Thousands of gluten-free individuals, just like you, have been in that exact same situation.
Discover your trusted solution: Triumph Dining's Essential Gluten-Free Grocery Guide - the #1 selling gluten-free grocery guide in America!
The Essential Gluten-Free Grocery Guide makes finding gluten-free foods easy and accessible. Once you have this informative guide in your hands, you'll instantly become an educated, confident and powerful gluten-free consumer.
America's #1 selling gluten-free grocery guide is perfect for: 
checkmark Both people brand new to the diet and gluten-free "veterans,"
checkmark Travelers looking for gluten-free eats locally or abroad, and
checkmark Family members who aren't gluten-free, but want to help a gluten-free loved one.
No matter what your situation, Triumph Dining is here to help. They’ve invested thousands of hours obsessively researching and refining their grocery guide so that it's more comprehensive and useful than anything else on the market!

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Thursday, January 3, 2013
Research: Copper levels in patients with celiac neuropathy
Copper levels in patients with celiac neuropathy.
Patterson SK, Green PH, Tennyson CA, Lewis SK, Brannagan TH 3rd.

J Clin Neuromuscul Dis. 2012 Sep;14(1):11-6.

Neuropathic symptoms are common in celiac disease and the cause is often unclear.  We found that copper deficiency does not appear to be a major cause of neuropathy in celiac disease.

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Tuesday, January 1, 2013
Happy Birthday Gluten-Free Fun
Today is the 6th birthday of this Gluten-Free Fun blog. I cannot believe that I have been writing and you have been reading this blog for six long years. If it wasn't for my dear readers and friends, I would have quit a long time ago. Your comments, emails, Tweets, and Facebook messages all keep me going and for that I am beyond grateful. Thank you all for your support of Gluten-Free Fun for these past six years. Here's to many more gluten-free years together!

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