Spring INSIGHT 2015-Web ready

AMERICA’S #1 EVENT FOR CELIAC DISEASE
GLUTENRELATED DIS
M A Y 2 & M A Y
National Conf
FOUNDATION
GLUTEN
FREE EX
PASADENA CONVENTION CENTER
A
It’s the place you nee
if you’re GLUTENF45
20
TAKE ADVANTAGE OF THIS YEAR’S
$
$
ANNIVERSARYSPECIAL
EXPOONLY
CONFERENCE
PER
DAY
& TWODAY EXPO
EVENTS
SCHEDULE OF CDF National CONFERENCE
SATURDAY, MAY 2, 2015
Gluten-Free EXPO
SATURDAY, MAY 2 & SUN
U
nderscoring its role as a leader
in online tools for the gluten-
free community, Celiac Disease
Foundation (CDF) today launched the Gluten-
Free Allergy-Free Marketplace, a new retail
destination hosted on celiac.org. Featured
at celiac.org/marketplace, the Marketplace
showcases products and services from
companies that care about the gluten-free
and allergy-free community, and have made
a deep commitment to supporting CDF’s
mission of diagnosis, treatment, and a cure
for celiac disease.
The Gluten-Free Allergy-Free Marketplace
allows consumers to browse by dietary
preferences, including special medical,
dietary, and religious requirements, and view
product pictures, ingredients, and nutrition
facts. Marketplace users can connect with
companies for coupons, discounts, and
recipes, create shopping lists, and support
CDF by purchasing products directly from
Amazon.com with a single click. CDF’s Gluten-
Free Allergy-Free Marketplace is the only
comprehensive one-stop shop for alternative
dietary needs. The Marketplace revolutionizes
gluten-free shopping, making specialty foods,
services, and products easily accessible to the
public. Marketplace users also have access to
CDF’s other tools, including the Symptoms
Checklist (celiac.org/checklist), Healthcare
Practitioner Directory (celiac.org/directory),
and 7-Day Kick Start Meal Plan (celiac.org/
mealplan).
“Celiac Disease Foundation’s goal is
to become a destination website for all
searches relating to celiac disease and the
gluten-free lifestyle,”said Marilyn G. Geller,
Chief Executive Officer of Celiac Disease
Foundation. The Gluten-Free Allergy-
Free Marketplace provides access to life-
enhancing products and services, while
allowing consumers to support both CDF and
the companies who support the CDF mission.
Since its new website launch in 2014,
the charitable non-profit has seen a 1400%
increase in visitors to celiac.org. A Gluten-
Free Allergy-Free Marketplace app for Apple’s
iOS will be available in the second quarter of
2015. An Android app is planned for the fall.
The Gluten-Free Allergy-Free Marketplace Launches At Celiac.Org
Celiac Disease Foundation Curates, Sells, and Promotes Products and Services from Companies Committed to
the Gluten-Free and Allergy-Free Community
Gluten in Medications
You are committed to removing every bit
of gluten from your diet, but what about
products such as prescription or over the
counter medications?
Page 13
Celiac &Type 1 Diabetes
The estimated prevalence of celiac
disease in patients with type 1 diabetes is
approximately 8%, and about 1% in the
general population.
Page 9
Conference & EXPO
Celebrate our 25th Anniversary at our
National Conference & Gluten-Free EXPO on
May 2 & 3, 2015 in Pasadena, CA.
Page 6
ANNIVERSARY
FOUNDATION INSIGHTNEWSMAGAZINE SPRING 2015

2 • SPRING 2015 CDF INSIGHT
ENER-G
WHEAT FREE | GLUTEN FREE

SPRING 2015 CDF INSIGHT • 3
Founder
Elaine Monarch
Board Members
Marc Riches, Chair
Chad Hines, Vice Chair
Ruth Claire Black, Secretary
Christopher J. Holland, Treasurer
Board of Directors
Marvin Berman
Emily Luxford, MS, RD
Jody Morris, RN, MSN
Jordan Ramer
Rhonda Resnick
Elliot Taft
James J. Watson
Deb Wheaton
Medical Advisory Board
Marvin Ament, MD
Betty Bernard, MD
Alicia Calvo, MPH, RD, CDE
Shelley M. Case, BSc, RD
Sheila Crowe, MD
Eric Esrailian, MD, MPH
Alessio Fasano, MD
Peter H. R. Green, MD
Stefano Guandilini, MD
Ivor D. Hill, MD
Edward J. Hoffenberg, MD
Mohammad M. Jami, MD
Donald D. Kasarda, PhD
Daniel Leffler, MD, MS
Ted Malahias, DDS
Joseph A. Murray, MD
Cynthia S. Rudert, MD
Janelle Smith, RD
Dan W. Thomas, MD
Kimberly Upton, MD
John J. Zone, MD
NationalConference
&Gluten-FreeEXPO 6
CeliacDisease&Type1Diabetes 9
GluteninMedication 13
MyCeliacDiseaseStory 15
CeliacDisease&Vaccinations 17
2014Donors&Sponsors 19
E
very goal in Celiac Disease Foundation’s three-year strategic plan is vitally important
to our objective to end the needless suffering that celiac disease causes millions of
Americans. If you haven’t had the opportunity to do so, I encourage you to read the
Executive Summary of our plan that we have posted online and share with me your thoughts.
There is a reason, however, why the FIRST BULLET POINT IN THE FIRST GOAL in our strategic plan
is to educate healthcare providers about celiac disease. Even today, far too many healthcare
providers — doctors, physician assistants, and nurse practitioners — lack knowledge about
this disease that afflicts 1 in 100 people, and impacts so many more. Dr. Amy Burkhart is both
a medical doctor and a Registered Dietitian based in Northern California; after the Behar
comments last month, she wrote me the following:
If you ever need anyone to speak to physicians in Northern CA I am happy to do
that… The last two talks I have given were grand rounds--eye opening how much the
physicians still need the information! It gets the word and proper information out to
the medical community which is so needed. I simply don’t have time or resources to
set these speaking events up but if you have someone who does this and would like to
reach to N. CA-It is something very important to me — I would be happy to help.
This ignorance means that, every day, suffering patients visit their healthcare providers
who fail to test them for celiac disease. Every day, these well-meaning professionals send their
patients back out the door in pain, frustrated, and still needlessly exposed to the myriad of
short- and long-term risks associated with untreated celiac disease.
Today, CDF’s Grand Rounds program for doctors is limited to Southern California. Sadly, we
lack sufficient resources to expand it to Northern California, much less around the country. We
also need more resources to offer additional professional education programs to reach and
educate the hundreds of thousands of healthcare providers who can, by ordering a simple
blood test, help end the suffering.
Together, we can make essential programs like these happen. We must.
20350 Ventura Blvd. Suite 240
Woodland Hills, CA 91364
(818) 716-1513 • info@celiac.org
To Our Health,
Marilyn G. Geller
Chief Executive Officer
Marilyn’s Message
Goal #1: Achieve rapid diagnosis and treatment of celiac disease through expanded
professional education programs and partnerships
• Expand and create new educational programming and resources for healthcare providers
• Support research initiatives, studies, and clinical trials
—CDFStrategicPlan2014
INSIDE this issue

It’s easy to get obsessed with gluten-free Nut Thins.®
After all, they’re packed with the crunchy goodness of
Blue Diamond®Almonds. And with only 130 calories in
13 crackers, and 2 grams of protein per serving, they’re
pretty irresistible. So come ﬁnd us in the specialty
cracker aisle, and join Nut Thins fanatics everywhere.
© 2015 Blue Diamond Growers. All rights reserved.

M
any of you know the story
of Elaine Monarch and how
she came to start Celiac
Disease Foundation (CDF) 25 years ago
as a support group for individuals with
celiac disease and their loved ones.
What I want to tell you about
during this celebration of CDF’s 25th
anniversary is Elaine’s continuing role as
a guiding force of this great organization.
I also want to share with you our plans
to celebrate this extraordinary woman
and her accomplishments at a special
anniversary dinner on May 2nd at the
Pasadena Civic Auditorium Gold Room.
When Elaine founded CDF, there
was widespread and, quite honestly,
shameful ignorance within the medical
community about celiac disease.
She saw the excruciating agony the
disease was causing for both adults and
children. She recognized the despair
that arose from victims repeatedly
being told that nothing was wrong with
them. Quickly, Elaine became the voice
of reason, expertise, compassion, and
empathy to the Southern California celiac community. After seeing
doctor after doctor, sufferers, or, as often, their loved ones at wit’s
end, would show up in our offices, and Elaine would immediately stop
whatever she was doing, invite them into her office and offer a box of
Kleenex, a sympathetic ear, and sound advice.
In my mind, Elaine’s greatest legacy was her remarkable vision
to use the power of community to bring celiac disease out of the
shadows. She organized the medical community to focus on research,
to create easier testing protocols, and
to increase the diagnosis rate. She
organized the patient community
domestically and internationally to offer
one another much needed support, to
push for more gluten-free diet options,
and for enhanced patient rights. She
organized the non-profit and advocacy
community to push for clear standards
on gluten-free food labeling and to spur
government research.
On May 2nd, we are coming
together to celebrate our founder,
Elaine Monarch, at a special 25th
Anniversary Gala – An Evening of
Comedy & Magic. Dinner details may
be found at celiac.org/25dinner, or by
calling the CDF Office at 818.716.1513,
x101. I believe it will be a fitting tribute
to a visionary leader. Elaine will be the
first to tell you that much work remains
to be done. The proceeds from this
event will allow CDF to continue her
legacy of service and change. Please
plan on joining us. I look forward to
seeing you there.
Board Chair’s Message
Inmymind,Elaine’s
greatestlegacyis
herremarkablevisionto
usethepowerofcommunity
tobringceliacdiseaseout
oftheshadows.
CDF INSIGHT is a quarterly publication of Celiac Disease Foundation. Reproduction of this newsletter in whole or in part is prohibited without the express written consent of the publisher. Opinions
expressed in articles are those of the author and are not necessarily endorsed by CDF. Acceptance of advertising for products or services does not in any way contstitute endorsement by CDF. All donations
are tax deductible. Please visit celiac.org for more information. ©2015 CELIAC DISEASE FOUNDATION. Publisher: CDF; Editor: Talia Hassid; Contributing Staff: Gillian Entin, Janelle Smith, Saul Geller;
Advertising: Deborah Ceizler; Design: Annette Earling/ZaZa Design; Printing: Sundance Printing. Printed with soy ink on partially recycled paper.
Stay Healthy,
Marc Riches
Chair, Board of Directors

AMERICA’S #1 EVENT FOR CELIAC DISEASE &
GLUTENRELATED DISORDERS
M A Y 2 & M A Y 3 , 2 0 1 5
National Conference
FOUNDATION
GLUTEN
FREE EXPO
PASADENA CONVENTION CENTER | PASADENA, CA
ANNIVERSARY
It’s the place you need to be
if you’re GLUTENFREE!45
20
TAKE ADVANTAGE OF THIS YEAR’S
$
$
ANNIVERSARYSPECIAL
EXPOONLY
CONFERENCE
PER
DAY
& TWODAY EXPO
EVENTS
SCHEDULE OF
SPONSORS
PROUD
“I look forward to CDF’s National Conference & Gluten-Free
EXPO every year! From the educational speakers to the
endless assortment of delicious samples, this is the place
to be if you’re gluten-free.”
~Jennifer from San Diego, CA
25th
Anniversary New Format!
Physician Speaker Sessions Offered Twice for
a flexible day
Saturday and Sunday EXPO Access
Get answers and educated by celiac disease
experts, Joseph Murray, MD; Sheila Crowe, MD
and Shelley Case, BSc, RD, of the CDF Medical
Advisory Board
Nutrition Panel, featuring representatives from
CDF Sponsors Frito-Lay and Schar
One-On-One Consultations with Dietitians and
Mental Health Professionals
VIP Conference Swag Bag with gluten-free
products, coupons, and more
Gluten-Free Breakfast
Exclusive, VIP Private Access to the Gluten-Free
EXPO for Conference attendees on Saturday at 10AM
100+ exhibitors
SampleThe Best And Newest gluten-free products on
the market
Save Time And Money - try new products before they
hit stores
Discounted Products available for purchase
LeaveWith A Bag Full of gluten-free goodies and coupons
Raffles, book signings, cooking demos, and Much More!
CONFERENCE + EXPO =
7:30AM
TO 4:00PM EXPO ONLY =
10AM
TO 4PM
CDF National CONFERENCE
SATURDAY, MAY 2, 2015
Gluten-Free EXPO
SATURDAY, MAY 2 & SUNDAY 3, 2015
SPECIAL
ANNIVERSARY
45$
$
45 $
20 PER
DAY
Don’t Miss Out...
RegisterToday!
For more information visit: celiac.org/register or call 818.716.1513 x101

Joseph Murray, MD
CDFMedicalAdvisoryBoard,world-renownedceliacdiseaseexpertatMayoClinicinMinnesota,President
of the North American Society ForThe Study Of Celiac Disease
Whether diagnosed with celiac disease or just deciding if a gluten-free diet is
right for you, Dr. Murray will help you maintain and thrive on the gluten-free
diet. Join his session to learn about the science and future of celiac disease
and gluten sensitivity. Currently, Dr. Murray practices as a gastroenterologist
in the Division of Gastroenterology and Hepatology at the Mayo Clinic in Rochester, Minnesota. He is
president and a founding member of the North American Society for the Study of Celiac Disease, as
well as a fellow of the American Gastroenterologic Association. He has published over 100 scientific
articles and has several patents on novel devices for the treatment of GI disorders.
Sheila Crowe, MD
CDF Medical Advisory Board, Professor in the Division of Gastroenterology in the Department of Medicine at
theUniversityofCaliforniaSanDiego(UCSD),VicePresidentoftheAmericanGastroenterologicalAssociation
The topic of Dr. Crowe’s session is: A Balancing Act: Women's Health & Celiac
Disease. Join her session to learn about how celiac disease affects infertility,
nursing, crossover auto-immune diseases, and much more. Dr. Crowe will offer
practical, helpful guidance for women with celiac disease, as well as discuss
how it affects the body. As a clinician-scientist, Dr. Crowe is dedicated to conducting research, providing
clinical care, and teaching and mentoring medical students. Dr. Crowe is the author of many articles and
book chapters, and was a contributing author for the book Celiac Disease for Dummies, the ultimate
reference for people with the disease and their family members, published in 2010.
Shelley Case, BSc, RD
CDF Medical Advisory Board Member and Registered Dietitian
The topic of Shelley Case’s session is: Expert Nutrition For Your Gluten-Free
Family. Shelley Case is a leading international expert on celiac disease and the
gluten-free diet. She is a frequent guest on television and radio, often quoted
in print and online media, and delivers numerous presentations at medical,
dietetic, celiac, and food industry conferences throughout the USA and
Canada. Followinghersession,ShelleywillmoderateaNutritionPanel,featuringrepresentativesfromCDF
Sponsors, Frito-Lay and Schar.
Anne Roland Lee, MSEd, RD, LD
Director of Nutritional Services for Schar USA
Join the Nutrition Panel to learn fact from fiction, and get all of your questions
answered about how to live healthy gluten-free! Anne Lee is the Director of
Nutritional Services for Schar USA. Previously, she was the nutritionist at the
Celiac Disease Center at Columbia University, where she was involved in
patient care and research. Her research has resulted in published articles on
the effect of a gluten-free diet on the quality of life, the nutritional adequacy of the gluten-free diet,
the economic impact of a gluten-free diet, and on the cross contamination of inherently gluten-free
grains. She has also authored chapters on celiac disease in nutrition textbooks.
Dr. Yang Pan, PhD
PrincipalScientistofGlobalR&DNutritionResearchTeamatPepsiCo
Dr. Yang Pan will be presenting on the Nutrition Panel. She is a Principal
Scientist of Global R&D Nutrition Research Team at PepsiCo. In this role, Dr.
Pan leads the nutrition research program to translate science into business
opportunities by enabling nutrition and benefit claims for Frito-Lay brands,
working cross-functionally to help drive Frito-Lay’s Health & Wellness agenda.
Prior to joining PepsiCo, Dr. Pan served as Senior Scientist and Senior Manager of Global Scientific and
Regulatory Affairs at The Coca-Cola Company, where she provided research and regulatory guidance
and expertise to guide and support a wide array of global beverage business and innovation platforms.
MEET OUR SPEAKERS SPONSORS
PROUD
LEADERSHIP
CHAMPION
MAJOR
PREMIERE
ELITEPLUS
HERO
ELITE

J
anelle Smith is a
UCLA-educated
Registered Dietitian
Nutritionist, and member
of CDF’s Medical Advisory
Board. As CDF’s resource
to help our community
live gluten-free, she is here
to provide tips and tricks
for simple and delicious
eating throughout the year.
Janelle hosts a webinar
each month geared
toward the time of year,
co-occurring diseases, or
any relevant news in the
gluten-free world. This
month, Janelle discusses
celiac disease and type
1 diabetes. The“Ask-the-
Dietitian”section of our
website provides the
resources, tools, and advice
you need to maximize your
health. To view previous
webinars, please visit celiac.
org/webinars.
Celiac Disease &Type 1 Diabetes
I
n cases of type 1 diabetes, the immune system attacks and destroys the specialized cells in
the pancreas that produce insulin. When the body can no longer produce sufficient insulin
(a protein that regulates blood glucose concentration) the resulting chronically high glucose
levels in the blood (hyperglycemia) cause blood vessel and nerve damage. This can lead to
serious complications, such as: stroke, heart disease, kidney disease, and amputation.
Symptoms for diabetes include: frequent urination, thirst, hunger, weight loss, dry mouth,
and fatigue.
The exact cause that starts the autoimmune reaction in type 1 diabetes is still not
understood. There are genetic and environmental factors that can increase the risk of
developing diabetes, as well as certain drugs that lead to the specific destruction of the beta
cells. The condition is usually diagnosed in children or young adults, which is why it was once
called juvenile diabetes.
Diabetes is much easier to test for than celiac disease. A blood test, usually done after a
period of fasting, measures how much glucose is in the blood. If it is over a certain threshold,
the person has diabetes or pre-diabetes. If caught early enough, the auto-antibodies
(antibodies that attack the body) can be tested for before the patient actually has diabetes or
pre-diabetes.
Treating diabetes typically involves both a change in diet as well as insulin injections.
Patients must monitor and control their blood sugar at all times to avoid hyperglycemia as well
as hypoglycemia (low blood sugar).
Type 2 Diabetes
Patients with type 2 diabetes still have insulin-producing cells in the pancreas, but they
do not produce enough insulin, or their other cells do not respond to insulin. This lack of
responsiveness is called insulin resistance. This insulin resistance results in high blood glucose
concentrations similar to type 1 diabetes, and can cause similar symptoms and complications.
The causes of type 2 diabetes are less established than for type 1, but there are certain things
that can put someone at higher risk:
n Being overweight
n Being inactive
n Having family members with type 2 diabetes
n Having a certain ethnicity, such as African American, Asian-American, Hispanic, or Native American
n Being over age 45
n Developing pre-diabetes or gestational diabetes
n Having polycystic ovary syndrome
Diabetes and Celiac Disease
The link between type 1 diabetes mellitus and celiac disease was first established in
the 1960s. The estimated prevalence of celiac disease in patients with type 1 diabetes
is approximately 8%, and about 1% in the general population. Most patients with both
conditions have asymptomatic celiac disease, or symptoms that may be confused for
symptoms of their diabetes. For this reason, and the significantly higher prevalence of celiac
disease in diabetes patients, many doctors recommend getting screened for celiac disease after
a diagnosis of type 1 diabetes, as well as celiac patients getting screened for type 1 diabetes.
A recent study in 2013, to which Dr. Peter Green, a member of Celiac Disease Foundation’s
Medical Advisory Board, contributed, found that there were no standard uniform practices
for screening type 1 diabetes patients for celiac disease. Of the facilities in the study that did
screen for celiac disease, 60% of them only did so if there were symptoms present. The authors
of the study suggested that a uniform protocol for screening should be in place, as well as a
need for further education on the gluten-free diet in patients with type 1 diabetes for dietitians.
There is no established link between type 2 diabetes and celiac disease. Type 2 diabetes
Continued page 26

1-800-896-2396 • CrunchmasterGuru@thfoods.com

Diabetic-Friendly & Gluten-Free Recipes
For more recipes, please visit celiac.org and choose‘Gluten-Free Recipes’
under the‘Live Gluten-Free’tab.
Directions
Cut squash in half length-wise and scoop out seeds with spoon to discard. Place squash halves
cut-side down on baking sheet or dish with ½ cup water. Bake at 350°F for 45 minutes, or until
easily pierced by a fork.
Tip: to cut down baking time to 30 minutes and make it easier to cut through the squash,
microwave for 5 minutes first. Cook bacon in a skillet, then add diced onion until browned
(approx. 5 minutes).
Remove from heat. In a bowl, whisk together eggs, then add ricotta cheese. Stir in bacon
and onions, 1 cup grated parmesan, cooked peas (optional), salt and pepper. When spaghetti
squash has cooled enough to touch, use a fork to shred the inside flesh into spaghetti-like
strings all the way down to the outer shell. Mix the squash strings into the bacon-onion-cheese
mixture. Spread in a 9x13 glass baking dish and top with remaining ¼ cup parmesan cheese.
Bake for 45 minutes at 375°F.
Serves 10. Approximate nutrition per serving (1 cup): 265 calories, 16g total fat (6g saturated), 12g
total carbohydrate (2g dietary fiber, 1g sugars), 18g protein
Ingredients
2 cups quinoa flakes
½ cup chopped nuts (pecans, walnuts)
¼ cup ground Hodgson Mill Milled Flaxseed
2 tsp ground cinnamon
5 tbsp agave nectar
2 tbsp coconut oil, melted
2 tsp vanilla extract
Directions
Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper or foil. In a large
bowl, combine quinoa flakes, nuts, flaxseed, and cinnamon. In a medium bowl, whisk together
agave, coconut oil, and vanilla extract until well blended. Add the agave mixture to the quinoa
mixture and stir until well coated. Spread mixture in a single layer on prepared baking sheet.
Bake for 22-27 minutes, or until golden brown. Let cool completely on pan. Transfer granola to
airtight container and store at room temperature for up to two weeks.
Serves 14. Approximate nutrition per serving (1/4 cup): 141 calories, 7g total fat (2g saturated), 18g
total carbohydrate (3g dietary fiber, 7g sugars), 3g protein
Low Carb Spaghetti
Squash Carbonara
Ancient Grain
Granola with Agave
3-pound spaghetti squash
8 oz Jones Dairy Farm Canadian bacon, diced
1 small yellow onion, diced
4 large eggs
½ cup ricotta cheese
1 ¼ cup parmesan cheese
1 tsp salt and black pepper
Optional: add 1 ½ cups green peas, for
additional 4g carbohydrate per 1 cup serving
Ingredients

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jdf004290_CanBaconAd_CDFInsight.indd 1 10/24/13 2:40 PM

Y
ou have been diagnosed with celiac
disease, or you have been told
you are gluten intolerant. You are
committed to removing every bit of gluten
from your diet, but what about products
such as prescription or over the counter
(non-prescription) medications? Should you
be concerned? The true chances of getting a
medication that contains gluten is extremely
small, but as a protector of your health, you
should eliminate all risks by evaluating the
ingredients in your medications.
Oral medications in the form of tablets
and capsules are a potential source of gluten
contamination. Medications are composed of
many ingredients, both inside and outside of
the product. These ingredients, also known
as excipients, include the active component,
absorbents (which absorb water to allow
the tablet to swell and disintegrate),
protectants, binders, coloring agents,
lubricators, and bulking agents (which allow
some products to dissolve slowly as they
travel throughout the intestinal tract).
Excipients can be synthetic or from natural
sources that are derived from either plants or
animals. Excipients are considered inactive
and safe for human use by the FDA, but can
be a potential source for unwanted reactions.
Database Search for
Ingredient Source
One common excipient is starch. The most
common type of starch used is from corn;
however, starches derived from potato,
tapioca, and wheat are also used. A recent
search of medications listed on a National
Library of Medicine database, managed
in conjunction with the National Institute
of Health, showed that there were 8,379
individual products or dosage forms that
contained the word“starch.”Searching
specifically for the word“corn”reveals 6,518
records,“potato”reveals 2,934 records,
“tapioca”reveals 17 records, while the
word “wheat”reveals 11 records. The total
adds up to more than the 8,379 records
because many products have more than one
starch contained within the product. This
database is called Pillbox, and can be
accessed at http://pillbox.nlm.nih.gov/
pillimage/search.php.
A second database, maintained by
the same government organization, lists
a total of 70,776 drug records; however,
not all of the records have been categorized
allowing a full search of a drug product based
on their ingredients. This database is called
DailyMed, and can be accessed at http://
dailymed.nlm.nih.gov/dailymed/index.cfm.
Both of these sites are extremely helpful
in determining the potential for gluten
contamination.
ProtectingYourself From Possible
Gluten in Medication
Currently, there is no law that mandates that
the drug manufacturers disclose the source
of these excipients in any public record or
database, and we have to rely on calling
the manufacturer to obtain information.
Anybody who has ever done this knows how
difficult it is to obtain accurate information.
Some drug companies are very open with
their information, while others either give
incomplete or even false information.
Often, you are told that the company does
not use any gluten in the manufacturing of
their product, but they won’t guarantee it to
be gluten-free.
As a consumer, how do you protect
yourself when trying to obtain information
regarding the gluten status of a drug when
the information you are receiving is either
incomplete or questionable? By looking at
the excipients, you can get a pretty clear
picture of the potential for contamination. As
mentioned earlier, the most likely source
of gluten contamination will come from
starch. It is highly unlikely that any excipient
other than starch will contain any measurable
amount of gluten. When the excipient listed
for the product contains the single word
“starch,”it can come from any starch source.
Unlike in the food industry where plain starch
must be derived from corn, this does not
apply to the pharmaceutical industry.
A second type of starch is pre-gelatinized
starch. This is primarily derived from corn,
but it can be derived from any source. A third
type of starch is sodium starch glycolate.
This is primarily derived from potato, but
occasionally is derived from corn. Like pre-
gelatinized starch, sodium starch glycolate
can be derived from any starch source. Often
times, the ingredients are actually listed as
corn starch, which makes it easy to identify
the source. Finally, there is the rare occasion
when you see the dreadful words“wheat
starch.”By using the two FDA websites
mentioned above, you can frequently find
the source of the starch.
Using the information provided above,
you can make an educated decision to take
that product or look for a substitute. If you are
told by the company that they do use gluten
in their product, ask them to disclose what
the source of the gluten is. If they tell you they
use wheat starch, naturally you would avoid
using the product. If they tell you it is derived
from a wheat source, the chances are that they
are referring to one of the sugar alcohols, also
known as polyols.These are highly processed
sugars that contain no wheat gluten, and
therefore cannot cause a reaction. Examples
of these sugar alcohols are mannitol, sorbitol,
sorbitan, maltitol, xylitol, lactitol, erythritol, and
hydrogenated starch hydrolysates. Another
misrepresented ingredient is wheat
maltodextran, or plain maltodextran.
Cross-Contamination Risk in
Manufacturing
A drug company may tell you that they won’t
guarantee their product to be gluten-free
due to the potential of cross contamination
in their manufacturing plant. Although
this is a possibility, it would be extremely
unlikely to occur due to the level of air quality
control the manufacturing plants must have
in place for the FDA to allow drugs to be
manufactured in their facility.
GluteninMedication:WhatYouShouldKnow
Contributed by Steve Plogsted

NoGii.com
Elisabeth
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THAT YOU CAN TRUST!
GLUTEN-FREES o l u t i o n s F o r H e a l t h y F a m i l i e s
Gluten-Free Mom, Emmy-Award Winning
Talk Show Host, and New York Times
Best-Selling Author of The G-Free Diet
and Deliciously G-Free

T
he experience of health in my family is somewhat of a
dichotomous one. I was, ostensibly, born healthy, to relatively
healthy parents. My brother, two years my junior, was born
with eczema and acne, was colicky, and had allergies and asthma that
sent him to the hospital many times in his youth. To everyone’s great
delight, he always emerged unscathed and life moved forward.
I suppose the first sign of trouble was around puberty for me. I was
a very active young professional horseback rider, and I had a career
in it until my allergies suddenly presented with the same severity my
brother’s had at birth. My asthma was crippling, and
I experienced profound mood changes. The contrast
was stark: my brother, once unhealthy, was strong,
while I was in for rounds of tests after years of being
perfectly and robustly healthy. I finished high school
well, went to Duke University, and there began to
have problems again. I was experiencing seemingly
random weight gain, brain fog, reoccurrence of
asthma and allergic symptoms, and was constantly
tired. At the inception of my celiac symptoms,
I thought I was experiencing relatively normal
responses to college: drinking beer for the first time
en masse, eating pizza at 2:00am, and in general
treating my body as disposable.
My future husband, Thomas, had been watching
my body fall apart for the few months he had known
me. I was at the end of my rope; he was at his wit’s end, too. I started
hunting around the Internet for solutions, considered autoimmune
issues, and finally found the Celiac Disease Foundation website.
While Thomas was in class at law school, I checked off a list of
symptoms, read stories of confusion and misdiagnoses, and did my
own version of CDF’s 7-Day Meal plan. Suddenly, with almost criminal
clarity, I knew the answer.
Thomas and I scrubbed gluten from our diets, though I knew it
would make CD much harder to diagnose. I was feeling so much better: I
was losing all of the inflammation weight, my asthma was disappearing,
and my mood stabilized. My anxiety attacks evaporated, and I felt like
myself for the first time in three years. My husband held me while I cried
from relief. In the course of a month, I felt human again.
When Thomas and I moved up north to New York, I went back to an
old nutritionist, and she ordered a battery of blood tests. I suggested
that I had been on the Celiac Disease Foundation website, and that
a lot of my issues were on the handy checklist used for a preliminary
diagnosis to ask your doctor about. I told her I felt much better now
that I had cut gluten out of my life. I remember very clearly that she
was skeptical since my symptoms hadn’t presented early in my life,
but ordered the tests anyway. She told me that the tests would reveal
nothing except genetics, but I wanted proof. My family, despite
being health-conscious, was resistant to the idea of CD without hard
evidence. The tests showed, ultimately, that I was a heterozygote
match for the gene, and my gastroenterologist confirmed diagnosis.
CDF has been a guiding light in my experience with CD, as I know
they have been for many other otherwise hopeless patients. In a time
in my life that I term as the“pea soup fog period,”the information I
found from the Foundation cut through. What could have happened
had I not found CDF and their bountiful resources about this disease?
For one, I know I would have been hospitalized
several more times before I found out the truth. I
certainly would not have been as healthy as I am
now—and I would not have joined Team Gluten-
Free’s efforts to spread the health around.
About a year after my diagnosis, I found myself
having profound cravings for beer. My husband,
bless his heart, is a strapping, beer-drinking
German, and I watched him enjoy hefeweizens,
Oktoberfests, lagers, pumpkin ales, Schwarzbeir; I
wanted to cry. So, I resolved to start brewing on my
own. After about six months, I thought that I could
step it up and actually go into business. Church Owl
Beer was born shortly thereafter, and we are now in
it for the long haul.
Of course, I had to include CDF in my journey:
they had so revolutionized my life that I felt I had to give back, at
least in some small way. When I found out about Team Gluten-Free, I
went to my friends and Agent Provocateur, and swiftly put together
an event that would benefit CDF. The focus was on women with the
disease and the symptoms they experience, such as infertility, weight
gain, and hormonal imbalances, just to name a few. Thus, the Beers
and Blazers event was formed. Partygoers would try on fabulous
lingerie-inspired outerwear, sample Church Owl Beer’s autumn brew,
and 10% of the proceeds would go to CDF.
My experience with Team Gluten-Free was nothing short of
phenomenal. Several members of the team reached out and sent
wonderful informational placards, banners, and take-home sheets for
goodie bags (we supplied shot glasses with Church Owl Beer’s logo,
and Agent Provocateur gave their signature keychain). I am so happy
to say that the event was a total success, bringing together sufferers
and supporters alike for a wonderful cause.
I have come a very long way since I was diagnosed, and even
further from the months leading up to diagnosis. Without the support
of Celiac Disease Foundation, I would not, really, be who I am now.
Further, I would not have found my calling in the beer industry, and I
would not have been able to give back to them in turn.
Taylor Grothe
My Celiac Disease Story -Taylor Grothe
Celiac.org/TGF

Cravings Fulfilled
G L U T E N - F R E E
Gluten-Freesnackbars
in4flavors.Learnmoreat
PamelasProducts.com
There is always
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Whenevermoment!
PPI_CDFNewsMARCH2015_OCTOBER 2/6/15 11:07 AM Page 1

C
eliac disease is an autoimmune disorder that can occur
in genetically predisposed people where the ingestion of
gluten leads to damage in the small intestine. People with
celiac disease are also at higher risk for other autoimmune diseases.
Therefore, it is not unreasonable to wonder if the immune system of
celiac patients is different in other ways, such as how it responds to
vaccinations. For the most part, vaccinations work just as effectively as
they do in the general population. There is one notable exception that
has been uncovered: hepatitis B.
Hepatitis B is a disease that affects the liver. Caused by the
hepatitis B virus (HBV), it
can be transmitted through
blood and other bodily fluids.
Hepatitis B can present either
chronically (long-term) or
acutely (suddenly), but both
kinds can be fatal. The disease
is present in less than 1% of
North Americans, but is still
common in sub-Saharan Africa
and East Asia.
The hepatitis B vaccine has
been around since the 1980s
and it is one of the safest
vaccines available. The World
Health Organization suggests
vaccinating infants in their first
day of life, as well as later on
for the full protective effect.
Like all vaccines, there is some
percentage of people who
simply do not respond, and
therefore do not develop immunity to the disease. There are many
factors that are associated with non-responsiveness, such as smoking
habits, age, and obesity. This is one reason, among others, that it is
important for as many people as possible to get vaccinated, so that
these“non-responders”are protected from the disease through“herd
immunity.”When enough people are successfully immunized against
a disease, it helps protect people who are still vulnerable by reducing
their contact to the disease. Even if someone had no response to a
vaccine against a harmful disease, as long as everyone around them
was vaccinated, the person won’t ever have the chance to contract the
disease; this is herd immunity. In the general population, about 4-10%
of people are non-responders.
For celiac patients, the hepatitis B vaccine is just as safe, but it
is far less effective. In a study published in 2003, Dr. Joseph Murray
of the CDF Medical Advisory Board, and other researchers searched
through a medical database and found that out of 19 people with
celiac disease who also were vaccinated for hepatitis B, 13 did not
show an adequate response. Many studies have confirmed that
celiac patients have a very high rate of non-response to the hepatitis
B vaccine.
The exact reason for this phenomenon is most likely genetic, at
least in part. Interestingly, a 2007 study in of Hungary found that celiac
patients who were already being treated with a gluten-free diet fared
much better than those still
eating gluten. The paper,
titled“Gluten Intake Interferes
With the Humoral Immune
Response to Recombinant
Hepatitis B Vaccine in
Patients With Celiac Disease,”
monitored blood antibody
levels in children to keep
track of both celiac disease
activity (transglutaminase
and endomysium antibodies)
and hepatitis B immunity
(anti-HBs).
The researchers in that
study found that not only did
the children on a gluten-free
diet respond as well as the
control group to the hepatitis
B vaccine, but children who
initially showed no response
to the vaccine were able to
later develop immunity by going on a gluten-free diet and getting
re-vaccinated. The authors also suggest that patients who do not
respond to the hepatitis B vaccine be tested for celiac disease.
These results were mirrored by another study done in Turkey
around the same time in 2010. The group of researchers tested
known celiac patients who had been vaccinated for hepatitis B, and
found that the rate of non-response was significantly higher in the
celiac patients when compared to controls (32.5% versus 14.8%
respectively). But in celiac patients who were vaccinated after they
were diagnosed and already on a gluten-free diet, the difference in
response rate was insignificant. From these studies, it seems that only
patients with active and untreated celiac disease are at risk for not
responding to the hepatitis B vaccine.
Celiac Disease andVaccinations by Saul Geller
For people with celiac disease, vaccinations tend to work just as effectively as they do for
the general population with one notable exception: hepatitis B. Celiac disease testing is
recommended for non-responders to the hepatitis B vaccine who are not already diagnosed.
The authors also suggest that patients who
do not respond to the hepatitis B vaccine be
tested for celiac disease.

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DONORS
Over$20,000
Mr. & Mrs. Peter Resnick
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Boston Foundation
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Agrana Fruit US Inc
CDF Chapter - Phoenix AZ
Jansing-Cook Foundation
Michael Weiss MD
Mr. and Mrs. Jon Gilbert
Mr. Christopher Scott
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Foundation
Ryan Family
Over$2000
Advanced Marketing Inc
Col. and Mrs. Gilbert Feltel
Corpus Christi School
Dr. and Mrs. Adam Morgan
Ener-G Foods Inc
Frederick S Upton Foundation
Freeda Vitamins Inc
Glutenfreeda Foods Inc
ImmusanT Inc
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Mr. and Mrs. Warren Saft
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Mr. John Connor
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Schotz
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Breads From Anna
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Cliffside Malibu
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Larabar
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Lotus Tours
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Foundation
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Ramer Family
Sakurai Foods Co Ltd
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Way Better Snacks
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Zipfizz Corp
Over$500
Agent Provocateur Inc
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Bakery on Main
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DTZ
Duane Morris LLP
FBO 2 Mac Charter Inc
Gina Cooks 4 U
HSA Commercial Real Estate
Jeannie Bychowski
Mr. & Mrs. Jason Jerutis
Mr. & Mrs. Kevin Herlihy
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Mrs. Barbara Saabye
Mrs. Katherine Button
Mrs. Marie OConnor
Mrs. Michal Babay
Mrs. Patricia Belongie
Ms. Christine Kurek
Our 2014 Donors & Sponsors
C
eliac Disease Foundation is deeply appreciative of the following Foundations, individuals, and sponsors for their generous contributions and
support of our mission and programs in 2014.
Continued page20

Continued page22
Ms. Clara Baum
Ms. Deidre Gordon
Ms. Johanna Richardson
Ms. Marilyn Ryback
Ms. Monique Blum
Ms. Roben Gerson
Ms. Stephanie Goodman
Ms. Virginia Schultz
Olson Hagel & Fishburn LLP
ORBA
Project Management
Advisors Inc
Stephen Winston
William Vickers MD
Yale Mitchel MD
Over$250
American Halal Co aka
Saffron Road
Amy Fothergill The Family
Chef
Aurelien Bertho
Champion Cutting Tool
Corp
Chebe Bread Products
Corey Vandeest
Dr. Bill Dorfman
Dr. Daniel Shapiro
Dr. Jennifer Sander
Dr. Lori Newman
Dr. Luciana Barroso
Dr. Milton Arnold
Dr. Tracey OConnell
Elizabeth Voosen Wellness
Fabric of America Fund
Foxborough Regional
Charter School
George Saucedo
Gluten Free Kids LLC
Great Western Flooring
Heather VandenBerk
Jonathan Valentine
Junior Woman’s Club of
Sparta
Kojo Seifun Co Ltd
LelandYeoman DDS
Marie Schrup PhD
Mercedes-Benz of Nanuet
Michael Hickey
Mr. & Mrs. David Balboa
Mr. & Mrs. David Hertz
Mr. & Mrs. Erik Cornelissen
Mr. & Mrs. James Robertson
Mr. & Mrs. John Privitelli
Mr. & Mrs. Michael Doner
Mr. & Mrs. Selwyn Monarch
Mr. & Mrs. Willian Lavin
Mr. Abraham Cohen
Mr. and Mrs. Brad Dunlap
Mr. and Mrs. David Coburn
Mr. and Mrs. David Littell
Mr. and Mrs. Jay Berman
Mr. and Mrs. Kenneth
Newbury
Mr. and Mrs. Lance Rubin
Mr. and Mrs. Larry Buhl
Mr. and Mrs. Layman Gattis
Mr. and Mrs. Mark Lipschitz
Mr. and Mrs. Mark Maughan
Mr. and Mrs. Martin Lind
Mr. and Mrs. Marvin Berman
Mr. and Mrs. Nathan West
Mr. and Mrs. Scott
Campobenedetto
Mr. and Mrs. Steve Reale
Mr. and Mrs. Theodore
Kotzin
Mr. Anthony Lombardo
Mr. Brooks Burkhalter
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Mr. James Wunderlich
Mr. Joe Plasencia
Mr. Joe Woodward
Mr. Jose Medrano
Mr. Ken Wartell
Mr. Kyle Purdy
Mr. Matthew Mitrow
Mr. Maurice Laliberte
Mr. Michael Factor
Mr. Michael V. Wedman
Mr. Nick Kratzmeier
Mr. Paul Madden
Mr. Phillip Cain
Mr. Richard Macrane
Mr. Robert Bauer
Mr. Robert Rosenthal
Mr. Rudi J. Bertrand
Mr. Scott Bennett
Mr. Scott Smithson
Mr. Timothy Chase
Mr. Zachary Hanoyan
Mrs. Alice Spiro
Mrs. Amy Turner
Mrs. Carole A. Brown
Mrs. Dalia Farkas
Mrs. Denise Orland
Mrs. Eva Martinez
Mrs. Heather Jimenez
Mrs. Jen Zielinski
Mrs. Kathy Armstrong
Mrs. Lori Dann
Mrs. Lynn Mills
Mrs. Maryann McGinnis
Mrs. Paige Bharne
Mrs. Patricia Gutierrez
Mrs. Tamara Mosbarger
Mrs. Vicki Friedman
Ms. Afarin Faghani
Ms. Althea Ingram
Ms. Anitra Powers
Ms. Ann Van Essen
Ms. C. J. Evenson-Hadden
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Ms. Clare Kanter
Ms. Diana Gearhart
Ms. Donna Howland
Ms. Dottie Chanin
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Ms. Malula Gonzalez
Ms. Marci Guarriello
Ms. Mary Lombardo
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Ms. Melissa Reed
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Ms. Michele Maikisch
Ms. Midco Switzer
Ms. Nancy Jager
Ms. Nancy Pasciuto
Ms. Patricia Gross
Ms. Rebecca Wagner
Ms. Sharon Habiger
Ms. Susan Kirincich
Ms. Tiffany Bontorno
Ms. Valerie Carroll
Ms. Valerie Dubois
National Tube Supply
Company
Osem USA
Parents Teachers & Friends
of Shalom School
Pura Vida Bracelets
Schaller Family
Over$100
Aaron Frazier
Alexis Swenson
Allison Purtell MD
Amy Levy Public Relations
Amy O’Neil
Andrea Weiss
Angela Town
Anwar Ismael
Arch Insurance Group
Avion Pharmaceuticals
Benjamin Thomas
Bill Kacmarsky
Blinded by Delight
Braun PharmaCare
Brooke Daniels
Brown & Associates Ltd
Cheryl Schmidt
Christine Hobbs MD
CNY Celiac Support Group-
GIG
Coast Acceptance Corp
Day Pitney LLP
Delightfully Free
Dennis McSpedon
Donald Hamilton
Dr. & Mr. Ignatoski
Dr. Amy Kadavy
Dr. and Mrs. David
Schechter
Dr. and Mrs. Dennis Lind
Dr. and Mrs. James Kohut
Dr. and Mrs. Marvin Kantor
Dr. and Mrs. Milton Michaels
Dr. Christina Tennyson
Dr. Gretchen Kreizenbeck
Dr. James Glantz
Dr. James Kwiatt
Dr. Judith Grybowski
Dr. Leana Bouffard
Dr. Marilyn Seymann
Dr. Megan Parker Peters
Dr. Michael Lewis
Dynamic Marketing Source
Inc
Euro-USA
Evolve Integrative Care
Fox Valley Institute
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Glenelg Country School
Gluten Fighters
H. Thomas Norris MD
Hester Joelson
Ira, Noah & Celia Sirulnick
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JW Data LLC
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Menchie’s FrozenYogurt
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Morgan Stanley
Mr. & Mrs. Barry Flax
Mr. & Mrs. Craig Sherman
Mr. & Mrs. Daniel Kramer
Mr. & Mrs. Dave Jenson
Mr. & Mrs. David Swanson
Mr. & Mrs. Drew Para
Mr. & Mrs. Fred Gaines
Mr. & Mrs. Gregory
Hoffbauer
Mr. & Mrs. James Massara
Mr. & Mrs. Jason Cole
Mr. & Mrs. Jeff Silverstein
Mr. & Mrs. Ken Haniu
Mr. & Mrs. Kenneth Patton
Mr. & Mrs. Lawrence Silver
Mr. & Mrs. Lee Lindquist
Mr. & Mrs. Lester Saft
Mr. & Mrs. Malcolm Mayer
Mr. & Mrs. Michael Cohen
Mr. & Mrs. Micheal Kramer
Mr. & Mrs. Reed Vance
Mr. & Mrs. Richard Brown
Mr. & Mrs. Rob Lube
Mr. & Mrs. Ryan Sisco
Mr. & Mrs. Shawn Griffin
Mr. & Mrs. Stuart Stein
Mr. A. E. Hammermaster
Mr. Al Thompson Jr.
Mr. Alan Dlugash
Mr. Alan Salls
Mr. Allan Walker
Mr. and Mrs. Allen Dorfman
Mr. and Mrs. Alvin Akman
Mr. and Mrs. Andy King
Mr. and Mrs. Angel Arias
Mr. and Mrs. Barry Gordon
Mr. and Mrs. Bernard Linkoff
Mr. and Mrs. Bill Wann
Mr. and Mrs. Charles
Champlin
Mr. and Mrs. Chuck Miller
Mr. and Mrs. David Sabella
Mr. and Mrs. David Satin
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Flanders
Mr. and Mrs. Don Howard
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Gordon
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& Family
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Sabbagha
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Mr. and Mrs. Jay Perry
Mr. and Mrs. Jim Heisler
Mr. and Mrs. Joachim
Janecke
Mr. and Mrs. John Vega
Mr. and Mrs. Jon Haas
Mr. and Mrs. Joseph O’Brien
Mr. and Mrs. Justin Guntli
Mr. and Mrs. Kent Butke
Mr. and Mrs. Kevin Barry
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Mr. and Mrs. R. Bruce
Gamble
Mr. and Mrs. Randal
Edwards
Mr. and Mrs. Raymond
Baker
Mr. and Mrs. Rich Krapil
Mr. and Mrs. Richard Clark
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Strassburg
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Carlson
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Mrs. Debbie Cardin
Mrs. Debbie Rood
Mrs. Dee Weiss
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Mrs. Edie Talmadge
Donors & Sponsors Continued from page 19

Fuel Your Adventure!
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Certified Gluten Free by the Celiac Support Association under 5ppm.

Continued page 23
Mrs. Ellen Switkes
Mrs. Gerri Reitz
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Mr. Daniel Price
Mr. Danny Anderberg

Continued page 24
Mr. Dave Cauthon
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Mrs. Linda Kramer

Continued page 26
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Ms. Julie Martin
Ms. Julie Ward
Ms. June Bahr
Ms. June Spurlock
Ms. Kacie Loughrey
Ms. Karen Black
Ms. Karen Bucksbarg
Ms. Karen Gamsu
Ms. Karen Kaisan
Ms. Karen Kleimann
Ms. Karen Kruszyna
Ms. Karen Lencoski
Ms. Kari Miller
Ms. Karna Hughes
Ms. Kate Higgins
Ms. Katherine Diab
Ms. Katherine Kraus
Ms. Katherine Register
Ms. Katherine Schlientz
Ms. Katherine Steever
Ms. Kathi Wild
Ms. Kathleen Brown
Ms. Kathleen Jagodnik
Ms. Kathleen Wales
Ms. Kathleen Zouhary
Ms. Kathryn Porad
Ms. Kathy Earl
Ms. Kathy Gostanian
Ms. Kathy Schlepp
Ms. Kelley Palmer
Ms. Kelly Bennett
Ms. Kelly Longstreet
Ms. Kendace Miner
Ms. Kerry Chaplin
Ms. Kimberly Bixby
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Ms. Kristin Reider
Ms. Kristy Figlar
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Ms. L. P. Miller
Ms. Laila Douieb
Ms. LaRue Hill
Ms. Laura Herrmann
Ms. Laura Miller
Ms. Lauree Bradley MS RD
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Ms. Lauren Berdugo
Yarkony
Ms. Lauren Bisbano
Ms. Lauren Tashman
Ms. Laurie Fink
Ms. Laurie McGlynn
Ms. Leah Horwitz
Ms. Leah Mitchell
Ms. Leslie Ramshaw
Ms. Lida Frankel
Ms. Lida Karyanin
Ms. Lilia King
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Ms. Lisa Schatz
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Ms. Rosemary Johnston

Type 1 Diabetes Continued from page 9
IT’S
A
G
O
In the works
Please check our website for updates.
www.bobandruths.com
China & Tibet
August 1 ~ 14, 2015
Our 4th
China Adventure featuring exotic Tibet, lofty
Lijiang and Shangri-La! Plus a cruise on the picturesque
Li River of Guilin, and more.
Washington D.C.
Mini-Plus
April 7~ 11, 2015
Historic Georgetown, with its charming shops,
restaurants and galleries, will be our ‘home away from
home’ for this enchanting getaway. We’ve arranged
touring in and around the nation’s capital as well as visits
to Colonial Old Town Alexandra, Mt. Vernon, and more.
European River Cruise
+ Amsterdam
October 8 ~ 18, 2015
Our 9th
deluxe riverboat getaway. Cruise Europe’s
majestic Rhine River onboard Uniworld’s exciting new
SS Antoinette. Plus a weekend in Amsterdam.
IT’S
A
G
O
GLUTEN-FREE
For reservations, information, contact:
Bob & Ruth’s
Gluten-Free Dining & Travel Club
205 Donerail Court
Havre de Grace, MD 21078
(410)939-3218
info@bobandruths.com
www.bobandruths.com
Join us for a trip
of a lifetime.
2015
Go Away!
GF_color_02.16.15 CDF.indd 1 2/17/15 3:08 AM
does have genetic components, but they
are not associated with celiac disease
genes like those of type 1 diabetes. The
gluten-free diet may improve glycemic
control for diabetic patients, although
that is still controversial, as some studies
support the idea and others suggest
there is no difference in glycemic control
between normal diabetic patients and
diabetic patients with celiac disease on a
gluten-free diet.
Untreated celiac disease, leading to
a damaged small intestine, can increase
risk of hypoglycemia because the small
intestine may no longer be able to absorb
nutrients such as sugars properly, making
diagnosis even more imperative. Having
one autoimmune disease puts you at
greater risk for developing another. To see
other symptoms and conditions associated
with celiac disease, check out our
Symptoms Checklist (celiac.org/checklist),
which you can print out and bring to your
doctor to help with the diagnosis for you
or a loved one.
Ms. Ruth Ann Miller
Ms. Ruth Marcus
Ms. Sabrina Marie
Ms. Salli Melvin
Ms. Sally Amill
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Ms. Sandra Jean
Ms. Sandra Upchurch
Ms. Sandra Whitney
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Ms. Shirley Schultz
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Ms. Toni Holland
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Ms. Trudy Goodman
Ms. Ursela Rouston
Ms. Ursula Suddard
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Ms. Vanessa Morgan
Ms. Vera McCall
Ms. Verna Goddard
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Patti Cakes Gluten-Free
Bakery
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Special Event Genie
Susan Nyanzi PhD
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Tioga State Bank
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Tull Systems
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Upstairs Downtown Salon
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Chiropractic Clinic
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Replace the flour, not your recipe.
When your recipe calls for flour, reach for Bob's Red Mill Gluten Free 1-to-1 Flour.
Gluten free baking has never been so easy.
For deliciously creative gluten free recipe ideas, go to bobsredmill.com
™

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Non-GMO* • Preservative-Free • Gluten-Free
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Garden-fresh flavors...
I N T R O D U C I N G
pure andsimple
AVAILABLE IN 5 VARIETIES:
Sweet Corn • Southwestern Black Bean & Corn • Carrot Ginger • Roasted Garlic Tomato Basil • Tomato Vegetable

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