Help for people with Celiac Disease
The Center for Celiac Research (CFCR) is constantly working to increase the awareness of celiac disease among health care professionals including primary and subspecialty physicians, nurses, dietitians, public and private health care providers, food regulatory agencies, legislators, and the general population.
Our educational initiatives with the North American Society of Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN), the Children’s Digestive Health and Nutrition Foundation, and Practical Gastroenterology are listed below:
Celiac Disease Evaluation & Management - CD-Rom and website offers a comprehensive source of information and educational tools for people with CD, their families and the medical professional.
Clinical Practice Guideline Summary for the Diagnosis and Treatment of CD in Children.
American Celiac Disease Alliance
The American Celiac Disease Alliance (ACDA) represents and advocates on behalf of the entire celiac community — patients, physicians, researchers, food manufacturers, and other service providers. It serves as the umbrella organization for celiac disease in the United States. The organization’s broad membership has extensive professional expertise which allows the ACDA to speak with authority on behalf of the nation’s estimated 3 million individuals with celiac disease.
The ACDA is unified behind its goals of raising awareness and finding a cure for celiac disease as well as ensuring that the voice of our small, but ever growing community, is heard on issues affecting lives of those with the inherited condition.
For more information, please visit http://americanceliac.org/.
A Gluten-Free Solution for School Lunches
In Rochester, Minn., it took a concerned parent to get the foodservice program to blaze a new dietary trail. By Amy Leger. To read the entire article, click here.
Celiacs Online is designed to share information with newly diagnosed and experienced celiacs who live in Maryland, but we believe people across the country will find it useful as an on-line directory. Our goal is to provide a resource tool so that celiacs can find support groups, current medical information, local food sources and fabulous food sites from Celiacs Online. To visit this site, click here.
Baltimore Area Celiac Support Group
The Baltimore Area Celiac Support Group is intended for persons and their family members to come together to share the common experiences and problems unique to having celiac disease. Support group meetings are held on a quarterly basis. The Baltimore Area Celiac Support Group is run by a Volunteer Steering Committee that is responsible for organizing Steering Committee meetings and other events.
Membership in your local CSA Chapter also includes membership in the Cel-Kids Group. Our Maryland group was first started in 2003 by Jeanne Simkins, when her son Ryan was first diagnosed with celiac disease. Prior to that, no children’s support group existed in the Baltimore area.
To find out more and/or become a member of the Baltimore Area Celiac Support Group, visit their website at http://www.marylandceliacs.org/.
Nearly Normal Cooking for Gluten-Free Eating
Jules Shepard, a long-time lover of all baked goodies, was diagnosed with life-altering celiac disease in 1999. Until that time, she had suffered through nearly ten years of misdiagnoses and a roller coaster of gastrointestinal symptoms. Transitioning from a steady diet of pizza, pasta and bagels to rice, beans and bananas was incredibly difficult, particularly without the aid of any tasteful specialty cookbooks or gluten-free mixes.
As an avid cook and good Southern woman, Jules attempted to continue creating delicious meals and tempting treats for her family and friends. But when they could stand gluten-free food no longer, she set about to revolutionize recipes without gluten. With the goal of making gluten-free food taste nearly normal, Jules spent years experimenting with various grains and flours to formulate recipes that offer a fresh and tasty approach to living and eating without missing the wheat or gluten.
Nearly Normal Cooking for Gluten-Free Eating is the culmination of cluniary experiments, research and insights into gluten-free life. In a world where gluten-free food has nearly always been synonymous with enjoyment-free food, this badly needed guidebook will help all those with gluten intolerance begin to live the "nearly normal" life they so deserve. In a genial and easy-to-read manner, Jules shares tips and tricks of cooking gluten-free so that no one will ever know the difference.
A Patient-Expert Walks You Through Everything You Need to Learn and Do
If you've just been diagnosed with celiac disease, you're not alone: as many as 1 in 133 Americans have this autoimmune disorder characterized by an inability to digest gluten, a protein found in wheat and other grains. For ten years, Jules Shepard's gastrointestinal symptoms went misdiagnosed. Once the cause was identified, she experienced a rollercoaster of emotions and illness the year following, as she discovered what she could and could not eat through trial and error.
Now, in The First Year: Celiac Disease and Living Gluten-Free, Shepard explains everything you need to learn and do upon your or a family member's diagnosis.
• How celiac disease affects your entire body
• Eating gluten-free (and avoiding hidden glutens)
• Keeping your kitchen safe from cross-contamination
• Can I drink alcohol?
• Celiac and fertility
• Finding support groups
• Parenting a child with celiac disease
• Dining out, traveling, and entertaining
With a foreword by Dr. Alessio Fasano, this unique guide prioritizes all the most important information on diet and lifestyle changes for you. Day-by-day; week-by-week, month-by-month, learn how to safely, alter your diet, manage your symptoms, and adjust to living gluten-free. Complete with easy and delicious recipes for gluten-free baking, The First Year: Celiac Disease and Living Gluten-Free is your essential guide to a healthy life.
JULES E. DOWLER SHEPARD is the author of Nearly Normal Cooking for Gluten-Free Eating and a spokesperson for the CFCR.
Fast Facts: Celiac Disease
Remarkable progress has been made in our knowledge of celiac disease, yet the diagnosis is often overlooked. The practical challenge for healthcare professionals is to identify the disease and offer patients a gluten-free diet that will restore most to full health and help to prevent further complications. This comprehensively revised second edition of "Fast Facts: Celiac Disease", written by three international experts, considers: celiac disease in all its forms - typical, atypical, silent, potential and latent; gluten sensitivity, genetic risk and predisposing physiological abnormalities; the variable presentation of disease in both adults and children; associated immune disorders; the puzzle of diagnosis, solved by clinical, serological, histological and genetic investigation; troublesome, and sometimes life-threatening, non-malignant complications; the close links between celiac disease and dermatitis herpetiformis; the risk of malignancy, its treatment and prognosis; management with a gluten-free diet, and the emotional and social implications of the diet; and, potential new therapies. Highly readable with informative illustrations, "Fast Facts: Celiac Disease" provides an up-to-date account of this common yet easily missed condition. It is an excellent clinical resource for the primary care team, gastroenterologists in training and anyone who wants to know more about this challenging disease.
Co-authored by Dr. Alessio Fasano, Medical Director of the Center for Celiac Research; Dr. Carlo Catassi, Co-Medical Director of the Center for Celiac Research; and Dr. Geoffrey Holmes.
The Gluten-Free Guide to Washington D.C. (and surrounding areas)
The Gluten-Free Guide to Washington D.C., by Sara Diana Friedman, is an essential guide to gluten-free dining, shopping, and living in Washington D.C., Maryland, and Virginia. This book is presented as a service to the gluten-intolerant community, in spirit of "celiacs helping celiacs." It offers restaurants, caterers, bakeries, health food stores, and doctors and nutritionists that serve the gluten-free community. The list was complied with the help of many people who have been eating gluten-free in the metro Washington D.C. area, including individuals and leaders of local celiac support groups. It was also brought together with the help of many restaurant owners and staff who discussed with Sara in detail their level of awareness of gluten intolerance and the procedures they use to prepare gluten-free meals for their patrons.
The Every Excuse in the Book Book
This one-of-a-kind book contains 120 excuses for not exercising and the means to overcome those. Packed with current, valuable information on exercise theory, Excuses will captivate you with humor, illustrations, and an eye-catching design.
Jeanne “Bean” Murdock brings a new approach to health and fitness consulting, fusing time management and life organization techniques with exercise counseling to devise innovative strategies for people to fit a comprehensive exercise, nutrition and healthy living program into their lives, no matter how hectic. She also consults businesses on efficiency and how to accommodate the changing health needs of their customers.
Originally from Cupertino, CA, Jeanne studied physical education at California Polytechnic State University in San Luis Obispo, and then started BeanFit Health and Fitness Services in 1992. Since February 2004, she has been living in Paso Robles, CA, and continuing to serve clients throughout North America.