Author Archives: John Libonati

Professional Football Kicker to Attempt Guiness Record & Support Celiac Disease

 

On Sunday, October 10th, 2010, arena football kicker, Craig Pinto, will be kicking field goals for 12 straight hours, from 7:30am-7:30pm, with two goals in mind. First, he will be attempting to set a world record for most field goals kicked within that time frame, by having to make 500 field goals, from 40 yards out, but Craig’s main focus is to raise money and awareness for Celiac Disease.

KICKING 4 CELIAC was born out of the desire to show children and adults alike, that living with Celiac Disease will not Read More »

NFCA Webinar October 7 – “Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet”

This just in from the National Foundation for Celiac Awareness…

Whether you’re a dietitian ready for new information or a celiac in need of
quality gluten-free tips, this Webinar will put you in the know!

“Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet”

Thursday, October 7 at 1 p.m. Eastern/10 a.m. Pacific Time

Join NFCA as GREAT Dietitian Melissa Marek, RD, from Axxya Systems Read More »

Old Spice Actor Reveals Gluten-free Diet Secret on Tonight Show with Jay Leno

Isaiah Mustafa, the actor build best known for his impressive build, good humor and over-the-top bravado in the Emmy-nominated Old Spice commercials, recently revealed the diet he follows to achieve his chiseled physique on the Tonight Show with Jay Leno.

According to Mustafa, celebrity trainer Tony Horton has him on a diet that contains no alcohol, caffeine, processed sugar, animal products or gluten. Horton is the producer of the wildly popular workout videos, P90X.

Read More »

New Gluten-Free, Dairy-Free Cookbook Supports Autism Speaks, Brings Smiles

[Editor’s Note: June 4, 2012 Gluten-Free, Dairy-Free Cooking Made Easy is currently out of stock. The book is being made into an e-book and will be coming out soon!]

Can news of a cookbook make someone smile? It can if the recipes it provides helps change a life…

“I am sitting here listening to my daughter in her speech class just thinking
how this gluten free diet is making such changes. Brings tears to my eyes.
I will purchase that new cookbook with a smile.” -Courtney

As more and more people come to realize the benefits of a gluten-free, dairy-free diet for autism and general health, the brand new cookbook, “Gluten-Free, Dairy-Free Cooking Made Easy,” is set to produce smiles like Courtney’s across the country and around the world.

Published by Gluten Free Works, this handy book is making it easy to understand and prepare wonderful gluten-free and dairy-free meals that meet individual nutritional needs. Read More »

Tropical Foods Introduces Gluten Free, All Natural Croutons to My Salad Bar Line

CHARLOTTE, N.C.–(BUSINESS WIRE)–Tropical Foods, a food manufacturer that specializes in raw and roasted nuts, dried fruit and snack mixes, has launched a new addition to their My Salad Bar line with gluten free, all natural croutons.

“Gluten causes some people serious health problems. Our new gluten free croutons will help these people enjoy the flavor without the gluten health hazards”

Tropical’s new Gluten Free, All Natural Croutons are bursting with the flavors of Honey Mustard or Italian. The croutons are low calorie, fat free, cholesterol free and have very low sodium. Read More »

Product Review: New Cinque e’ Cinque Gluten-free Frittatas from Italy

  

A wonderful new gluten-free product just hit the market in the United States – fresh from the Liguria region of Italy.  

Lucini Italia Company recently introduced , a custom blend chickpea baking mix for Gluten-free Italian frittatas. This beloved Italian street food, also known as Farinata, has been a tradition in Northwest Italian pizzerias and bake shops for hundreds of years, where customers are known to stand in line for the first bites right out of the oven. Given its taste, nutritional benefits, variety of use and surprisingly easy preparation, it could soon become a staple for American gluten-free families as well.  

Cinque e’ Cinque (pronounced “Chin-quay e Chin-quay”) comes in three flavors: Traditional, Savory Rosemary and Tuscan Fiery Chili. Read More »

National Celiac Disease Awareness Day in the United States: September 13

 

Today is National Celiac Disease Awareness Day in the United States. From the National Foundation for Celiac Awareness website:

September 13 has been dubbed “National Celiac Disease Awareness Day” in honor of the doctor who identified a link between celiac disease and diet. Dr. Samuel Gee, a leader in celiac disease research, was born on Sept. 13, 1839.

Senate resolution calling for the commemoration gained unanimous approval on Aug. 3, 2010. In marking the awareness day, the Senate “recognizes that all people of the United States should become more informed and aware of celiac disease,” the resolution stated.

Below is the full text of the resoluation, found at OpenCongress.com. Read More »

New York Gluten-free Vendor Fair Largest in North America – August 28 & 29

Suffolk County Celiacs Organization proudly presents their 4th Gluten Free Vendor Fair and Fundraiser – the largest gluten-free consumer event in North America!

It will take place rain or shine August 28 & 29th, 2010, Saturday & Sunday from 11:00 am – 3:00 pm at the International Brotherhood of Electrical Workers Local 25 (IBEW), 370 Vanderbilt Motor Parkway, Hauppauge, NY. 

Admission is $10. per person and $15. per family (max 4)

Come tastes samples from 60 gluten free vendors at the largest gluten free Read More »

Chelsea Clinton to Feature Gluten-Free Cake at Wedding

Chelsea Clinton speaking during a campaign stop for her mother in Philadelphia, Pennsylvania, April 2008. Courtesy: Wikipedia

Former First Daughter has gluten allergy; bakery not disclosed.

At her July 31 wedding, Chelsea Clinton plans to have her cake and eat it too—as long as it’s gluten-free. The daughter of Former President Bill Clinton and current Secretary of State Hillary Clinton is allergic to gluten, so wedding plans call for a gluten-free confection, according to AisleDash: Read More »

Toxic Trio Identified as the Basis of Celiac Disease

ScienceDaily (July 22, 2010) — Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten — the main protein in wheat, rye and barley — toxic to people with coeliac disease.

Professor Bob Anderson from the Walter and Eliza Hall Institute in Melbourne, Australia, has identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with celiac disease. (Credit: Czesia Markiewicz, Walter and Eliza Hall Institute)

Their discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for the millions of people worldwide with coeliac disease.

When people with coeliac disease eat products containing gluten their body’s immune response is switched on and the lining of the small intestine is damaged, hampering their ability to absorb nutrients. The disease is currently treated by permanently removing gluten from the patient’s diet.

Dr Bob Anderson, head of the Walter and Eliza Hall Institute’s coeliac disease research laboratory, said it had been 60 years since gluten was discovered to be the environmental cause of coeliac disease.

“In the years since, the holy grail in coeliac disease research has been to identify the toxic peptide components of gluten; and that’s what we’ve done,” Dr Anderson said.

The research, done in collaboration with Dr Jason Tye-Din, Dr James Dromey, Dr Stuart Mannering, Dr Jessica Stewart and Dr Tim Beissbarth from the institute as well as Professor Jamie Rossjohn at Monash University and Professor Jim McCluskey at the University of Melbourne, is published in the journalScience Translational Medicine.

Dr. Bob Anderson & John Libonati at an NFCA-sponsored event April 30, 2009 in Philadelphia, USA where Dr. Anderson described his research and vaccine.

The study was started by Professor Anderson nine years ago and has involved researchers in Australia and the UK as well as more than 200 coeliac disease patients.

The patients, recruited through the Coeliac Society of Victoria and the Coeliac Clinic at John Radcliffe Hospital, UK, ate bread, rye muffins or boiled barley. Six days later, blood samples were taken to measure the strength of the patients’ immune responses to 2700 different gluten fragments. The responses identified 90 fragments as causing some level of immune reaction, but three gluten fragments (peptides) were revealed as being particularly toxic.

“These three components account for the majority of the immune response to gluten that is observed in people with coeliac disease,” Dr Anderson said. Read More »