John Libonati

Erewhon Rice Twice 10 oz. – Product Review

December 3rd, 2008 by John Libonati


Delicate crisps and tender puffs of organic brown rice gives you two distinct textures in this exceptional cereal. Rice is glazed with a blend of honey and brown rice syrup that sparkles with sweetness. Besides having great taste, Rice Twice is a fat free, low sodium food you can eat out-of-hand...just bag it for snacks at school, work, or on the road! "Only the purest, finest natural ingredients from the people who coined the term "natural foods."

Ingredients: Organic brown rice, brown rice syrup, honey, sea salt.

Product does not contain:

Gluten, Wheat, Soy, Eggs, Dairy, Nuts, Corn, Peanuts

Nutrition Facts: Serving Size 3/4 cup Serving per container: 9 Amount per Serving: Calories 120, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 26g, Dietary Fiber 0g, Sugars 8g, Protein 2g, vitamin A 0%, vitamin C 0%, calcium 0%, iron 0%


One of a family of snacks. 100% organic chewy fruit and nut natural energy bar with creamy lemon, crunchy cashews, and anti-oxident goji berries. Deliciously satisfying. No added sugar. Not genetically engineered.

Allergy Alert: contains nuts. May contain trace amounts of dairy, peanuts, and soy.

Ingredients: Organic dates, organic roasted cashews, organic goji berries, organic lemon juice concentrate, organic vanilla.

Product does not contain:

Gluten, Wheat, Soy, Eggs, Dairy, Corn,

Nutrition Facts: Serving Size 1 bar (45g) Serving per container 1 Amount per Serving: Calories 160 Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 5mg, Potassium 310mg, Total Carbohydrates 27g, Dietary Fiber 6g, Insoluble fiber 5g, Sugars 17g, Protein 4g, vitamin A 2%, vitamin C 0%, calcium 2%, iron 8% , selenium 4%, vitamin E 2%

The chewy texture and flavor of this product prove that wheat is not necessary to make good bread. Requires the addition of oil, eggs, and liquid (milk or milk substitute or water). Yeast free and made in a gluten free environment.

Ingredients: Manoic (tapioca) flour, modified manoic starch (100% manoic), iodine-free salt, cream of tartar, sodium bicarbonate.

Product does not contain:

Gluten, Wheat, Soy, Eggs, Dairy, Nuts, Corn, Peanuts

Nutrition Facts Serving Size 70 Serving per container 10 Amount per Serving: Calories 70 Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0g, Total Carbohydrates 17g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%

by John Libonati

Here are six important facts about celiac disease in the United States:

1. Doctors do not understand celiac disease. 97% of celiacs are not diagnosed. Diagnosis takes over 10 years on average and follow up treatment is poor.

2. Doctors do not understand nutrition. Medical schools do not teach it, so doctors generally do not look for nutrient deficiencies unless you are emaciated.

3. Most of the 300 health problems stemming from celiac disease are due to nutrient deficiencies.

4. Comparing symptoms with one another does not work in celiac disease because symptoms change over time and everyone absorbs or malabsorbs nutrients differently. You may absorb everything but vitamin B12. Another person will not absorb calcium or vitamin D. Even siblings sometimes have totally different symptoms.

5. Symptoms from nutrient deficiencies show up before intestinal damage occurs, but also after starting the gluten-free diet depending on the degree of damage and quality of diet.

6. Most celiacs do not realize how sick they really are. They think, "This is me. I've always been this way." They end up spending thousands of dollars on lotions, salves, medications and surgeries when the root of their problem has been a missing nutrient or nutrients all along.

You need to understand gluten and how celiac disease affects your body if you want to be healthy.

You must be able to identify health problems and the nutritional deficiencies that cause them so you can add the missing nutrients to your diet and inform your doctor to help him treat you.

You need the book, Recognizing Celiac Disease.

Recognizing Celiac Disease teaches you everything about gluten, celiac disease, the health problems it causes and what you need to fix them.

Thousands of celiacs around the world are using Recognizing Celiac Disease…because it works.

"Having been dx with CD for one year, I reached saturation - almost overload point a few months ago. Then I read the summary of "Recognizing Celiac Disease" and felt it might encompass everything I had referenced across numerous articles and books - and more. I love being able to look in the index and go to detailed information in my struggle to ensure my nutritional requirements and deficiencies are being met and addressed." - Reta McCallum, TX

Read how this one of a kind book is helping others at www.recognizingceliacdisease.com.

Order your copy of Recognizing Celiac Disease today. Review it and bring it with you to your next doctor visit. This way you can work with your doctor to make sure you get the best treatment possible.

Visit www.recognizingceliacdisease.com for more information and to see what others are saying.

John Libonati

Festive Gluten-Free Almond Fruitcake

December 2nd, 2008 by John Libonati

Foolproof Christmas option for gluten-intolerant (+ recipe)

Home » Lifestyle » Food & Wine Wed, 3 Dec 2008 Food & Wine

A festive almond fruitcake with a difference. This festive almond fruitcake is a superb alternative for those who are wheat- or gluten-intolerant or who would simply like to try a different Christmas cake. The dried fruit and almonds, both chopped and ground, are glued together with a minimum of batter.

It is an easy and foolproof cake to make.

Rich, moist and delicious, it is best served in small slices.

Use a small serrated knife to cut.

The cake will keep for up to three months if wrapped in foil and stored in the refrigerator.

It's great to have on hand right through the holidays.

For those with a mild glucose intolerance, a half tsp of baking powder is unlikely to be a problem.

When I checked the supermarket shelves to see what baking powders are available, I discovered that Edmonds is now gluten-free.

You can, if you wish, substitute a half tsp cream of tartar and a quarter tsp baking soda for the baking powder in this recipe to make a gluten-free raising agent, or just buy a gluten-free baking powder.

1kg mixed dried fruit 120g whole brown skinned almonds, roughly chopped 70g maize cornflour 1/2 tsp baking powder 70g ground almonds 3 eggs, size 6 1/4 cup honey, warmed 1 tsp natural almond essence 2 Tbsp amaretto liqueur or brandy (optional)

Line the base and sides of a 20cm square cake tin.

Combine dried fruits and chopped nuts in a large bowl and mix thoroughly.

Sift the cornflour and baking powder together and stir in the ground almonds.

Mix well.

Beat eggs and honey in a medium-sized bowl with an electric mixer until thick and creamy.

Beat in almond essence.

Stir the cornflour and almond mixture into the beaten eggs, mixing well.

Pour this into the bowl containing the dried fruit and nuts and stir until thoroughly combined.

Spread into the prepared tin, pushing it well into the corners.

Smooth the top.

Place just below the centre of an oven which has been heated to 150degC.

Cook for 1hr 35min to 1hr 50min.

The cake should be golden brown, feel firm to touch and a skewer inserted in the centre of the cake should come out clean.

Remove from the oven and brush the hot cake with amaretto, brandy or a liqueur of your choice.

Cool completely, wrap in foil and store in the refrigerator.

It is ready for eating within 12 hours of baking.

This is not a cake for icing.

I serve it just as it is, but you could brush the top with an apricot jam glaze and decorate with glace fruits.

- Joan Bishop

Article Source: http://www.odt.co.nz:80/lifestyle/food-wine/34329/foolproof-christmas-option-gluten-intolerant-recipe

 

PRESS RELEASE
Milestone Marks the First Time a European Patient with Active Celiac Disease has Enrolled in a Clinical Trial for an Investigational Medication from Alba Therapeutics
Last update: 8:22 p.m. EST Nov. 11, 2008
BALTIMORE, Nov 11, 2008 /PRNewswire via COMTEX/ --

Alba Therapeutics Corporation announced today that for the first time, a European patient with active celiac disease has been enrolled in its clinical trial to investigate a treatment for the disease. Alba has enrolled and randomized the newly diagnosed patient from Spain in an eight-week Phase IIb trial with oral larazotide acetate, a tight junction regulator, for the treatment of patients with active celiac disease (CD). The global multi-center, randomized, double-blind, placebo-controlled study will evaluate the clinical and histological efficacy, safety and tolerability of larazotide acetate in 106 active CD subjects adhering to a gluten-free diet, while assessing improvement in the clinical signs and symptoms of celiac disease.

"These are decisive times for our desire to one day be able to offer our celiac patients a treatment that allows them to live more normal lives," said Dr. Gemma Castillejo, MD, a pediatric gastroenterologist and principal investigator in the study. Dr. Castillejo, a leading European celiac expert from the Sant Joan de Reus University Hospital in Reus, Spain added, "I believe this clinical trial has the potential to be a turning point in the search for treatments for celiac disease."
"This is a major milestone for the celiac community in Europe," stated Francisco Leon, MD, PhD, Vice President, Clinical Development and Medical Affairs of Alba. "This is Alba's sixth human trial with larazotide acetate, and we are excited to be advancing our investigational program for larazotide acetate in this important region of the world."
About Celiac Disease
Celiac disease is an inherited autoimmune disorder where gluten has been identified as the environmental trigger of the disease. Gluten is an ingested protein found in wheat, barley and rye. Gluten is broken down into gliadin which can pass through the intestinal epithelial barrier during times of increased intestinal permeability. The ingestion of gluten causes an immune response which triggers an inflammatory reaction in the small intestine. This then causes damage to the villi in the small intestine and can lead to total villous atrophy in celiac disease. This results in varying symptoms such as fatigue, skin rash, anemia, fertility issues, joint pain, weight loss, pale sores inside the mouth, tooth discoloration or loss of enamel, depression, chronic diarrhea or constipation, gas and abdominal pain. The immunology and nutritional abnormalities in celiac disease can potentially result in long- term complications such as osteoporosis, refractory sprue, small intestinal cancer, and lymphoma.
Celiac disease is a growing public health concern, affecting approximately 3 million people in the United States and over 6.5 million people worldwide. The only current management of celiac disease is complete elimination of gluten from the diet, which can be very difficult to implement in practice. Additionally, the response to the gluten-free diet is poor in up to 30% of patients, and dietary nonadherence is the chief cause of persistent or recurrent symptoms.(1)
(1) Green, P, and Cellier, C, Review Article,
 Medical Progress, Celiac Disease, N ENGL J MED
 2007;357:1731-43
About "Larazotide Acetate"
Larazotide acetate is an experimental medicine and a tight junction regulator that acts locally by inhibiting the opening of tight junctions in epithelial cells lining the small intestine. In celiac disease, gluten crosses the epithelial barrier and stimulates the immune system, leading to cytokine release, gut inflammation, and opening of tight junctions. This leads to increased paracellular permeability, increased entry of gluten and the establishment of an intestinal permeability-inflammation loop. Larazotide acetate inhibits tight junction opening triggered by both gluten and inflammatory cytokines, thus reducing uptake of gluten. Larazotide acetate disrupts the intestinal permeability-inflammation loop, and reduces symptoms associated with celiac disease. Larazotide acetate is orally formulated, has been granted "Fast Track" designation by the U.S. Food and Drug Administration for the treatment of celiac disease, and is also being evaluated for the treatment of Crohn's Disease.

For more information about Alba's clinical trials, please visit the www.clinicaltrials.gov web site and search for Alba Therapeutics.

About Alba
Alba Therapeutics Corporation is a privately held, clinical-stage biopharmaceutical company focused on the discovery, development, and commercialization of therapies to treat autoimmune and inflammatory diseases and is located in Baltimore, Maryland. Alba's technology platform is based upon a key pathway that regulates the assembly and disassembly of tight junctions in cell barriers throughout the body. As a result of its unique technology platform, Alba is a leader in mucosal biology and has developed a pipeline of innovative therapeutic candidates that has the potential to modify the course of disease and significantly improve upon existing treatments for a wide range of diseases such as celiac disease, Crohn's disease, and Asthma/COPD or acute lung injury.
    Media: Mariesa Kemble
    Sam Brown Communications
    608-850-4745
    kemblem@aol.com 

    Corporate: Wendy Perrow, MBA
    Alba Therapeutics Corporation
    410-878-9850
    info@albatherapeutics.com
    http://www.albatherapeutics.com
----------------------
Author Information: John Libonati, Philadelphia, PA
Publisher, Glutenfreeworks.com.
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here.

By John Libonati

Commonly asked questions on nutrition and Celiac Disease, answered by Melinda Dennis, MS, RD, of the Celiac Disease Center at Beth Israel Deaconess Medical Center. Ms. Dennis has herself had Celiac Disease for more than 17 years.

Q. What is it like for a person you see who is newly diagnosed with Celiac Disease? A. The gluten-free diet requires more preparation, taking food with you when you travel, making sure that you are safe in dining-out situations or when you are visiting with family or friends. So for some, it is very simple and straight forward and they are already experimenting with new grains like amaranth, buckwheat, millet, sorghum, and teff. But some people are completely unfamiliar with these grains and it is a bit more of a stretch for them. Many people just eat on the run these days and this really makes it challenging. Others are in complete denial. Perhaps they were having no symptoms but this was discovered through a blood test and they think – do I really need to change my life? Those are the people who, understandably, ask “how much can I get away with?” So there are all different types of people. But more and more people are coming into the clinic well educated about this because of the good information on the web. That’s a big change from about seven or so years ago when there were very few resources.  

Q. There are many gluten-free foods on the market now. Does this make it easier for those diagnosed with Celiac Disease? A. Yes. But it’s important to stress that the gluten-free diet isn’t just about what we need to take out of our meals, it’s about making sure the foods you do choose have lots of nutrients. Rice, corn and potatoes have a really high glycemic index, and they don’t have a lot of fiber. They can create food cravings. They can lead to weight gain and they are not nutritionally dense. So when we think of Celiac Disease, we think – how can we make up for the fact that we don’t have a very high protein wheat product any longer? What can we substitute and what would be superior? That’s when we work on educating about other grains that are healthier and have plenty of vitamins and minerals. Several of the gluten-free foods are now fortified with B vitamins, iron and trace minerals, and you can check the labels to make sure.  

Q. It’s great there are more gluten-free options, but even reading the labels don’t always help. What items have hidden gluten? A. Lots of things you wouldn’t expect contain gluten. Toothpaste can have gluten; you have to be careful to wash your hands carefully after feeding your dog because chow usually contains gluten. Dental pumice that is used to polish your teeth may contain gluten. Soy sauce, gravies and marinades are suspect. Even communion wafers. Patients need to be educated on all of this, because consistent exposure to gluten will lead to increased damage to the small intestine.  

Q. Do most patients eventually adopt a healthy, gluten-free diet? A. Most patients, even those who have a hard time with the diagnosis, do learn how to eat well. From my own experience, I feel it was actually a blessing to be diagnosed. It changed my life for the better. It empowered me to make the right decisions, to eat well—actually better than I had ever eaten before. I travel more now and experiment with tasty foods, more ethnic food, as well. So it’s a good thing to have a diagnosis—and learn the best ways to take care of your body and be healthy. Above content provided by Beth Israel Deaconess Medical Center. For advice about your medical care, consult your doctor. Source: http://www.thebostonchannel.com:80/bethisrael-old/17014446/detail.html

------------------------ """Author Information: John Libonati, Philadelphia, PA Publisher, Glutenfreeworks.com. Editor & Publisher, Recognizing Celiac Disease. John can be reached by e-mail here."""

Reporting Amelia Santaniello MINNEAPOLIS (WCCO) ― Like most young boys, Will Johnson is all about dinosaurs, not necessarily dairy. In fact, he's allergic to milk and eats gluten- and dairy-free.

But the lack of dairy in his diet might actually be helping him grow in new ways. He is on what has become known as the autism diet, which he said does everything.

"He was diagnosed with high-functioning autism about a little over a year ago," said Will's mother Janette Johnson. She added he was very hyper and energetic at the time.

Swings and ball pits weren't enough to get the meltdowns and sensory needs associated with Will's autism under control.

"Even a few months ago, he wouldn't be able to be around here at all," Janette Johnson said.

She decided to start her son on a gluten-free, casein-free diet after hearing from other parents it could work miracles. But, to fully understand the science behind the diet, it's important to note what gluten and casein actually are.

Gluten is a protein found in foods like wheat, rye, oats and barley. It helps hold things like breads together and makes them soft. Casein is a protein found in dairy products, and one of the things that makes cheese melt.

Some doctors say these two proteins act like the drug opium in children with autism, impairing both the immune system and the brain.

"We're not 100 percent sure, but what's happening is that the body may not be completely breaking down those proteins," said Dr. Paul Nash, a nutritional wellness practitioner.

Nash, who is what's known as a "DAN" (defeat autism now) doctor, said the partially digested proteins are getting absorbed, which can have effects. DAN doctors believe gluten and casein can change how some kids on the autism spectrum think and act.

"They've done studies where they've injected lab animals with these compounds and they've seen behaviors similar to autism and schizophrenia," Nash said.

On the contrary, medical doctors have been slow to embrace the idea that the diet could change a child's behavior.

"I think a lot of it is just the history of what autism used to be thought of, as a behavior disorder and that there was no medical link," said Dr. Bryan Jepson, a biomedical expert on autism who is considered an expert in the biomedical field and practices at an autism-focused clinic called the Thoughtful House Center for Children in Texas.

Jepson is one doctor who said the diet does work, but that those in his profession are often skeptical. He said with some children, you can see an immediate response, but it will often take about a month or sometimes even a few months.

"I think a lot of the argument from the doctors would say well, it's expensive, it's hard, you're wasting money, it's a false hope," he said.

At the same time, Jepson said that, in reality, 60 to 70 percent of his patients who have tried it have in fact had a response.

Janette Johnson is cognizant of the controversy. When reporter Amelia Santaniello asked her what the traditional allergist said, she said he told her she was wasting her time, money, and socially impairing her child further than he was.

But like so many parents with kids on the spectrum, she was willing to try anything to help her son.

"His behavior has changed quite a bit," she said.

She said some parents say it is drastic, like if a child starts talking, but she thinks for Will it's more subtle. He now has better eye contact and talks to more people. During their interview, he told Santaniello he likes the food his mother makes for him.

"It's a lot of work on the parent to make sure that the child is getting what he needs," Johnson said.

At the same time, shopping, label reading and learning to cook a whole new way are getting easier. Penni Ruben, director of store operations at Lakewinds Natural Foods, said they do what their customers ask for. At Lakewinds, every item in the store is coded with colored dots.

"The green is wheat-free, the red is gluten-free, the yellow is yeast-free and the blue is dairy-free," Ruben said.

The store also hosts cooking classes for parents who are just starting out, taught by those who have experienced the same thing.

Cooking instructor Angela Litzinger, whose daughter is gluten-intolerant, said she does it because she doesn't want anybody to start from scratch.

"I think everybody deserves a cookie," she said.

Litzinger added that sometimes it is hard being a mother, and that having a kid with special needs can sometimes puts an extra layer of pressure on your time.

"I don't want anybody to start from scratch like I had to," she said.

Janette Johnson said the classes are a huge help and she is now experimenting with everything from brownies to rolls. She admits the diet is a lot of work and very expensive, upwards of $100 or more per month, but she doesn't think of it as a diet. She thinks of it as another therapy -- a food therapy.

"It's something that he needs to help his body so he can think and he can be better," she said.

Source: http://wcco.com:80/health/autism.diet.nutrition.2.779448.html

John Libonati

Gluten Free Heinz Product List

July 23rd, 2008 by John Libonati

This list of gluten-free products manufactured by Heinz just in from the Knoxville Celiac Listserve.To subscribe or unsubscribe via the World Wide Web, visit http://celi-act.com/mailman/listinfo/knoxceliacs_celi-act.com or, via email, send a message with subject or body 'help' to knoxceliacs-request@celi-act.comThank you for your interest in Heinz Products. We certainly understand how difficult it can be to find foods that meet the requirements of a restricted diet.    As you requested, the following is a listing of all of our products that do  NOT have gluten containing ingredients. If the product you asked about is not  on this list, then it may contain  gluten containing ingredients.   HEINZ PRODUCTS:   Heinz BBQ Sauces  (Original, Chicken & Rib, Garlic, Honey Garlic Only) > Heinz Chili Sauce > Heinz Cocktail Sauce > Heinz Horseradish Sauce > Heinz Ketchup    > Heinz Organic Ketchup > Heinz One-Carb Ketchup > Heinz No-Sodium Added Ketchup > Heinz Hot and Spicy Kick'rs > Heinz Easy Squeeze Ketchup > Heinz  Mustard   (All Varieties) > Heinz Pickles  (All Varieties) > Heinz  Peppers  (All Varieties) > Heinz Relish  (All Varieties) > Heinz Sloppy Joe Sauce > Heinz Traditional Steak Sauce > Heinz Vegetarian Beans > Heinz Distilled White Vinegar > Heinz Red Wine Vinegar > Heinz Apple Cider Vinegar > Heinz Apple Cider Flavored Vinegar > Heinz Red Wine Vinegar > Heinz Garlic Wine Vinegar > Jack Daniel's BBQ Sauces  (Original #7, Honey Smokehouse, Hickory Brown Sugar, > Spicy BBQ Only)  > Jack Daniel's EZ Marinader -- Teriyaki Variety > Jack Daniel's EZ Marinader -- Garlic & Herb Variety > Jack Daniel's Steak Sauce (Both Varieties) > Lea & Perrins Worcestershire Sauce > Lea & Perrins Traditional Steak Sauce >            TGI Fridays Salsa  (All Varieties)                    CLASSICO PRODUCTS: > Classico Red Sauces  (All Varieties) > Classico Alfredo Sauces (All Varieties) > Classico Pesto Sauces  (All Varieties) > Classico Bruschetta (All Varieties) >         > DELIMEX PRODUCTS: > UPC CODE:       PRODUCT NAME: > 1769600012        Taquitos, 36 ct. Delimex Chicken > 1769600018        Tamales, 12 ct. Delimex Beef > 1769600019        Tamales, 12 ct. Delimex Chicken & Cheese > 1769600020        Taquitos, 24 ct. Smart & Final Beef > 1769600024        Tamales, 6 ct. Delimex Beef > 1769600028        Taquitos, 25 ct. Delimex Beef > 1769600029        Taquitos, 25 ct. Delimex Chicken > 1769600048        Taquitos, 36 ct. Delimex Beef > 1769600095        Taquitos, 12 ct. Delimex Beef > 1769600096        Taquitos, 12 ct. Delimex Chicken > 1769600133        Taquitos, 22 ct. Schwan's Beef w/ Salsa > 1769600155        Tamales, 15 ct. Costco Beef > 1769600159        Tamales, 20 ct. Delimex Beef, Costco > 1769600180        Taquitos, 60 ct. Delimex Beef > 1769600186        Taquitos, 60 ct. Sam's Club Beef > 1769600206        Tamales, 2 ct. Trader Joe's Beef > 1769600207        Tamales, 2 ct. Trader Joe's Chicken & Cheese > 1769600214        Taquitos, 25 ct. Delimex 3-Cheese > 1769600222        Tamales, 6 ct. Schwan's Beef > 1769600481        Taquitos, 36 ct. Delimex Beef (Mexico Import) > 1769600500        Taquitos, Delimex Beef / Deli-Pak > 1769600505        Taquitos, Mini, 40 ct. Beef, Snacker Tray w/ salsa > 1769600554        Tamales, Cheese Deli Bulk Pack > 1769600555        Tamales, Chicken Deli Bulk Pack > 1769600556        Tamales, Beef Deli Bulk Pack > 1769600565        Tamales, 20 ct.Beef, Sams Club > 1769600684        Taquitos, 66 ct. Costco Beef > 1769600685        Taquitos, 66 ct. Costco Chicken  

> 1769601208        Tamales, 2 ct. Trader Joe's Cheese & Green Chiles           ORE-IDA PRODUCTS:  UPC CODE:           PRODUCT NAME: > 13120XXXXX-        ALL VARIETIES of Ore-Ida? Tater Tots?  >1312000080         Ore-Ida Golden Patties? (9 ct.) > 1312000198         Ore-Ida? Snackin' Fries ? (10.5 oz.) > 1312000258         Ore-Ida? Golden Fries? (32 oz.) > 1312000278         Ore-Ida? Golden Fries?  (5 lb.) > 1312000286         Ore-Ida? Golden Crinkles? (32 oz.) > 1312000291         Ore-Ida? Golden Crinkles? (5 lb.) > 1312000296         Ore-Ida? Pixie Crinkles (26 oz.) > 1312000377         Ore-Ida? Cottage Fries (32 oz.) > 1312000392         Ore-Ida? Southern Style Hash Browns (32 oz.) > 1312001417         Ore-Ida Extra Crispy Fast Food Fries (26 oz.) > 1312000469         Ore-Ida? Potatoes O'Brien (28 oz.) > 1312000647         Ore-Ida? French Fries (8 lb.) > 1312000654         Ore-Ida? Country Style Hashbrowns (6 lb.) > 1312000801         Ore-Ida? Shoestrings? (5 lb) > 1312000809         Ore-Ida? Crunch Time Classics Straight Cut (24 oz.) > 1312000810         Ore-Ida? Crunch Time Classics Crinkle Cut (24 oz.) > 1312000828         Ore-Ida? Shoestrings? (28 oz.) > 1312000829         Ore-Ida? Shoestrings? (40 oz.) > 1312000833         Ore-Ida? Country Style Hashbrowns (30 oz.) > 1312000845         Ore-Ida? Deep Fries Crinkle Cuts (24 oz.) > 1312000854         Ore-Ida? Hash Browns (5 lb.) > 1312000862         Ore-Ida? Country Style Hashbrowns (6 lb.) > 1312001012         Ore-Ida? Potato Wedges with Skins (24 oz.) > 1312001190         Ore-Ida? Steak Fries (3.75 lb.) > 1312008564         Ore-Ida? Golden Crinkles?  (8 lb.) > 1312008565         Ore-Ida? Golden Fries?  (8 lb.) > 1312008572         Ore-Ida? Golden Crinkles? (8 lb.)                   Again, we appreciate you taking the time to contact us.   If you need further  information, feel free to call us at this toll-free number (1-800-255-5750).  Our offices are open Monday through Friday from 8:30 AM until 6:00 PM, Eastern  Time.   Heinz Consumer Resource Center  Heinzconsumeraffairs@us.hjheinz.com   When contacting us, please refer to the following reference number: 002865985A   HEINZ/JNEEL   P.S. - For your convenience, here's a recipe for a barbecue sauce without  gluten-containing ingredients:   Heinz Ketchup Basic Barbecue Sauce   1/2 cup Heinz Tomato Ketchup  1/4 cup water  2 tablespoons brown sugar  2 tablespoons Heinz Apple Cider Vinegar  2 tablespoons Lea & Perrins Worcestershire Sauce  1 teaspoon chili powder  1/2 teaspoon celery seed  1/2 teaspoon salt  1/4 teaspoon hot pepper sauce   In saucepan, combine all ingredients.  Simmer, uncovered, 10 minutes.  Brush ribs or chicken with sauce during last 10 minutes of grilling or  broiling.     Makes about 3/4 cup of sauce.  

The Celiac Disease Center at Columbia University is sending a free copy of their newly revised Ultimate Guide to Gluten-Free Living to everyone on their contact list as of July 30, 2008.  To receive a copy, please email your complete contact information (name, address, phone, fax, email) to cb2280@columbia.edu.  The guide will be mailed after July 30, 2008.

The Celiac Disease Center at Columbia University was established within the Department of Medicine at Columbia University in 2001.  Its mission: to redefine the future of celiac disease and treatment on an ongoing basis, through continuing advances in research, patient care, and physician and public education.

Under the guidance of Peter Green, MD, one of a few recognized experts on celiac disease in the United States, the Center has become world-renowned for its services and programs and is one of the first medical school based centers in the United States dedicated to the treatment and study of celiac disease. The Center is diagnosing and treating more than 2600 patients annually from around the world.  Additional information is available online at www.celiacdiseasecenter.org.

Tell Cynthia Gluten Free Works sent you!  :)

-John

John Libonati, Editor john.libonati@glutenfreeworks.com