Washington D.C. Area

Hyatt Regency BethesdaMay 1, 2009

NATIONAL FOUNDATION FOR CELIAC AWARENESS

Registration

Vendor Marketplace

Food Samplings, Bar and Buffet

Dessert Table

Alice Bast Founder & President National Foundation for Celiac Awareness www.CeliacCentral.org

Robert (Bob) Anderson, PhD, FRACPAutoimmunity and Transplantation Division, Laboratory HeadThe Walter and Eliza Hall InstituteMelbourne, Australia Coeliac Research Fund, Chairman of the Board Nexpep Ltd, Founder

Linda Arterburn, Ph.D.Vice President, DevelopmentAlba Therapeutics Corporationinfo@albatherapeutics.com

Vikki Petersen, D.C., C.C.NCo-Author, The Gluten EffectHealthNOW Medical CenterSunnyvale, Californiawww.healthnowmedical.com

Raffle and Silent Auction Announcement

Award Presentation

EVENT SCHEDULE

6:30 P.M.

6:30 - 9:00 PM

6:30 - 9:00 PM

7:00 - 9:00 PM

INTRODUCTORY REMARKS7:30 PM

OUR HONOREEKEYNOTE: THE FUTUREOF COELIAC DISEASEAND HOW WE GETTHERE7:40 PM

ADVANCES IN CLINICALRESEARCH IN CELIACDISEASE7:55 PM

THE GLUTEN EFFECT 8:05 PM

BEST GLUTEN-FREE DISH8:15 PM

Goodie Bags will be available at the conclusion of the event.

A NOTE FROM ALICE BAST

Welcome to the Gluten-Free Cooking Spree! Weare delighted to return to the Hyatt Regency

Bethesda for the third year with our very specialevent combining the medical and lifestyle aspects of celiac

disease and gluten intolerance.

When I founded the National Foundation for Celiac Awareness (NFCA) in 2003, my over-arching goal was to help all Americans suffering from celiac disease to gain a promptand correct diagnosis. Through my own personal experience, I learned that maintaining agluten-free diet can be a positive life-changing experience that has the potential to endthe suffering plaguing millions of Americans. Our primary mission is to raise awareness,drive diagnosis and improve the quality of life of those affected by celiac.

The Gluten-Free Cooking Spree is designed to do just that!

Over the past two years, this approach has proven to be a fun and creative way togive doctors and chefs a hands-on experience that encourages them to change theway they approach their work.

Our agenda will also allow us to learn a bit more about celiac disease and livinggluten-free. We have exciting speakers in Dr. Bob Anderson and Dr. Linda Arterburnwho will give us a peak into the future of celiac disease and cutting-edge research.Dr. Vikki Petersen will tell us about gluten as a key factor behind a variety of healthproblems that affect millions of Americans. Her path to good health will inform theway we approach wellness and prevention.

Above all, we hope you enjoy every minute of the evening as we kick off May’sCeliac Awareness Month! Bon Appétit!

Alice BastFounder and President, NFCA

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BOARD OF DIRECTORSAlice BastNFCADorothy Binswangerfresh:artistsRichard BinswangerBusiness Intelligence Intl.Valerie Crooker ClemensMiss Maine Scholarship Pageant

Jay CooganDuane Morris LLPBill GreenWSG Partners LLC

J.C. Henry IIIEP Henry CorporationRichard J. Mandel, MDCenter for Advanced Orthopaedics

Ed SniderComcast-SpectacorJack WyszomierskiVWR International

David S. YadgaroffKYW Newsradio 1060

BUSINESS ADVISORY BOARDRenee BernettJuvenile Diabetes Research Fdn.Veenita B. Bleznak, Esq.Iroko Pharmaceuticals, LLCStephen BouikidisNetReach TechnologiesLaura CarlsmithEatingWell Media GroupDavid H. CohenDHC Enterprises INC.

Ross CohenTriumph Dining

Michael J. DankeIBM Market IntelligenceRobin DavisonSTAT KIDS, LLCLouis J. GiulianoITT IndustriesLinda HollidayMBC/Digitas HealthPamela J. Kania, MSWomen'sHealthcare Advisor

Jaime C. KleinInspire Human Resources

Jody LevyThe Advantage Partnership

Chris Mycekimc²Roy ShapiroKYW Newsradio 1060Roberta SnowWest Chester University

Margaret Fearey WalshChanging-Places, Inc.

MEDICAL AND SCIENTIFIC ADVISORY BOARDBob Anderson, PhD, FRACPWalter and Eliza Hall Institute

Keith Berkowitz, MDCenter for Balanced Health

Craig J. Brown, MD, FACSThe Eye Center

Aline Charabaty, MDGeorgetown University Hospital

Anthony J. Di Marino, MDThomas Jefferson University

Jan Erikson, PhDThe Wistar Institute

Nancy Patin Falini,MA, RD, LDNDietician/Consultant/Author

Alessio Fasano, MDUniversity of Maryland

Paolo Fortina, MD, PhDThomas Jefferson University

Marla J. Gold, MDDrexel University

Gary M. Gray, M.D.Stanford University

Peter Green, MDColumbia University

Edward Hoffenberg, MDUniversity of Colorado

Martin F. Kagnoff, MDUniversity of California

Donald D. Kasarda, PhDU.S. Department of Agriculture

Ciaran P. Kelly, MDHarvard Medical School

Ted Malahias, DDSColumbia University

Robert Mangione, PD, EdDSt. John's University

Ramasamy Manikam, PhDSt. Mary's Healthcare System for Children

Stanton Miller, MD, MPHOur Lady of Lourdes Medical Center

Ludvig M. Sollid, MDUniversity of Oslo

Warren Strober, MDThe Mucosal Immunity Section

Ritu Verma, MDChildren's Hospitalof Philadelphia

NIH LiaisonStephen P. James, MDNational Institute of Diabetes andDigestive and Kidney Diseases

Program AdvisorsRita Balice-Gordon, PhDUniversity of Pennsylvania

Bana Jabri, MD, PhDUniversity of Chicago

Joseph A. Murray. MDMayo Clinic College of Medicine

The National Foundation for Celiac Awareness (NFCA) was formed as a national501(c)(3) not-for-profit organization to raise awareness of celiac disease among thegeneral public and the healthcare community, and to facilitate research to betteridentify the causes, mechanisms, and treatment of celiac disease.

NFCA is made up of professionals, medical specialists, and volunteers—all dedi-cated to working with leading researchers around the world to better understandceliac disease and to restore health and reclaim lives.

NFCA’s national awareness campaign aims to gain a prompt and accurate diagnosisfor the almost 3 million Americans who suffer needlessly from celiac disease. Target-ing these efforts towards the general public and healthcare communities, our goal isto reduce the time to diagnosis and reduce the devastating impact of undiagnosedceliac disease and its progression to cancer, diabetes, osteoporosis, and a whole hostof other autoimmune diseases.

For more information, please visit:

www.CeliacCentral.org

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WHAT IS CELIAC DISEASE?

Celiac disease is an autoimmune digestive disease that damages the smallintestine and interferes with absorption of nutrients from food. It is triggeredby consumption of the protein called gluten, which is found in wheat, barleyand rye. Left untreated, people with celiac disease can develop further com-plications such as other autoimmune diseases, osteoporosis, thyroid disease,and some cancers. An estimated three million Americans have celiac disease,but about 1 in every 4700 with the disease receives an accurate diagnosis.The only effective treatment is a lifelong 100% gluten-free diet.

Celiac Disease is notoriously hard to diagnose because it presents itself insuch a broad range of symptoms including:

Abdominal Pain Chronic diarrhea Joint painConstipation Weight loss Neurological conditionsAnemia Fatigue Vitamin deficienciesSkin rash Discolored teeth Reproductive issuesDelayed growth Headaches

To determine if a patient has celiac, a physician can screen for the disease byusing a simple antibody blood test, a genetic test and an intestinal biopsy.

Currently, a person waits 10 years to receive a celiac diagnosis. In an effortto shorten this national average, NFCA distributes a print and electronic “Do IHave Celiac?” brochure, providing information about celiac disease and asymptoms checklist to aid patients and their doctors in determining the ap-propriateness of a celiac test.

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GLUTEN-FREE DIET

A gluten-free diet means avoiding all foods that contain wheat (includingspelt, triticale, and kamut), rye, and barley--in other words, most grain,pasta, cereal, and many processed foods. Despite these restrictions, peoplewith celiac disease can eat a well-balanced diet with a variety of foods, in-cluding bread and pasta. For example, instead of wheat flour, people can usepotato, rice, soy, or bean flour. Or, they can buy gluten-free bread, pasta, andother products from special food companies.

Here is a list of some acceptable grains and starches:

Amaranth Corn Rice TefArrowroot Millet Sorghum QuinoaBeans Nut Flours SoyBuckwheat Potato Tapioca

RESOURCES

National Foundation for Celiac Awarenesswww.CeliacCentral.org

University of Maryland Center for Celiac Researchwww.CeliacCenter.org

Washington Area CeliacSprue Support Groupwww.dcceliacs.com

National Institutes of Healthwww.celiac.nih.gov

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SPEAKERS

Bob Anderson PhD, FRACP. A recognized internationalleader in the immunology and clinical management of coeliacdisease, Dr. Anderson holds a doctorate and specialist physi-cian qualifications in internal medicine and gastroenterology.Currently, he serves as the Laboratory Head of the Autoim-

munity and Transplantation Division at The Walter and ElizaHall Institute in Parkville, Australia.

Bob is the inventor of four patents that describe the toxic components of gluten andtheir therapeutic, diagnostic and functional food applications. Bob is a founder ofNexpep Ltd (est. 2005), and is currently the CEO, CSO, CMO and a Director. Bobhas overseen the preclinical and early clinical development of Nexvax2, a com-pound designed to desensitize coeliac disease patients to gluten and allow return tonormal diet. Nexvax2 will enter Phase 1 clinical trials in Q2 2009.

Dr Anderson is a frequent invited speaker at local, national, and international clini-cal and scientific meetings; he has chaired and spoken on the science of coeliac dis-ease at the "Advances in celiac disease" session each year since 2005 at the annualscientific meeting of the American Gastroenterological Association.

Dr Anderson has established "coeliac clinics" at two of Melbourne’s leading teachinghospitals, where he continues to see patients as a consultant gastroenterologist. Dr An-derson founded and is currently Chairman of the Board of the Coeliac Research Fund, acharity established to raise awareness, lead health professional education and supportresearch in coeliac disease. Dr Anderson is a consultant to several diagnostics companiesin the United States, and is an Adjunct Associate Professor at the University of Maryland.

Linda Arterburn, PhD. The Vice President-Development forAlba Therapeutics Corporation, Dr. Linda Arterburn has a broadrange of biotechnology research and development managementexperience. Prior to joining Alba, Dr. Arterburn was Executive Director of Discovery Research at Martek Biosciences. In this capacity, she initiated an inflammation research program and waslead inventor on two patents involving novel anti-inflammatory lipids.She previously led Clinical Research and Scientific Affairs at Martek where she playeda key role in the regulatory authorizations for the addition of Martek’s fatty acid products, DHA and ARA, to infant formula in the United States and Canada. Dr. Arterburnalso spent seven years at W.R. Grace & Co., where she led an in vitro toxicology re-search program, and then served as Manager of Technology and Planning.

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Dr. Arterburn holds a PhD in Pharmacology and the Molecular Sciences from theJohns Hopkins University School of Medicine, and a Bachelor’s Degree in Biochem-istry from the University of Wisconsin. To learn more about Alba Therapeutics, go towww.albatherapeutics.com

Dr. Vikki Petersen. A Chiropractor and Certified ClinicalNutritionist,Dr. Peterson is Clinic Director for HealthNOW Med-ical Center located in Sunnyvale, CA which specializes in in-ternal medicine, clinical nutrition, chiropractic and physicaltherapy. HealthNOW designs treatment programs tailored to

the individual with the goal of achieving optimal health byidentifying the root cause of a patient’s health condition. Dr. Pe-

tersen has also been in private practice for over 20 years.

Dr Petersen is co-author of the book: The Gluten Effect – How “Innocent” Wheat isRuining Your Health. As a national lecturer, she appears regularly as a speaker inSilicon Valley and is also a national, as well as international, radio personality. Tolearn more about Dr. Peterson visit, www.glutendoctors.blogspot.com orwww.healthnowmedical.com.

DISTINGUISHED GUESTS

Dietitian’s Corner: Cheryl HarrisCheryl Harris is a Registered Dietitian and Nutritionist practicing in Alexandria, VAand the owner of Harris Whole Health. She is passionate about helping people livewell on a gluten-free diet and has always loved to bake and cook. Her nutrition de-grees and personal experience put her in a unique position to share her expertiseand help others succeed with a gluten-free lifestyle. She teaches classes on glutenfree living and cooking and sees individual clients. In her free time, Cheryl worksher organic garden and experiments with gluten free goodies.

Ms. Harris has a Master’s Degree in Public Health Nutrition from the University ofCalifornia, Berkeley and a BS in Nutritional Sciences from Cornell University. Shehas worked as a registered dietitian and nutritionist for the past 6 years and is aCertified Breastfeeding Counselor (CLC) through the Center for Breastfeeding.Cheryl has attended numerous trainings through the Center for Mind Body Medicinein DC and Tai Sophia, which focus on the health of a whole individual. Ms. Harriscurrently works with the Kaplan Center for Integrative Medicine in Arlington, VA andserves as a consultant for Mom Made Foods, a local organic baby food company. To learn more about Ms. Harris’ work, go to www.harriswholehealth.com.

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Master Chef and “Ask the Chef” Expert: James W. Harris IIChef Harris (of Harrah’s Resorts in Atlantic City) was trained in the culinary arts atJohnson & Wales University. He has qualified as a GREAT Guide as part of NFCA’sGluten-free Resource Education and Awareness Training program. This qualificationenables Chef Harris to assist chefs and restaurants desiring to learn about gluten-free cooking—the right way!

A former Marine, Chef Harris has seen food preparation across the spectrum. ChefHarris has practiced has his culinary arts at Harrah's in St. Louis and, now, in At-lantic City. Before working with Harrah's, Chef Harris worked at a number of well-known restaurants, including Outback Steakhouse, Aramark, and Delta QueenStream Boat Company in New Orleans.

For those who go to Atlantic City and want to be certain that they can dine at a fa-cility that is familiar with gluten-free cooking, Harrah's Resort is the place to go.They concentrate on building loyalty and value by being the most service-oriented,technology-driven, geographically-diversified company in gaming. Gluten-free din-ing is part of this high level service.

Chef Harris is married to Nicole Shultzberg Harris and is the father of Samantha,Rebecca and James.

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In addition to Wegman’sBrand Gluten Free products,we carry a variety of nationalbrand products that are alsogluten free. Many of theseitems are located in Nature’sMarketplace, where our staffcan show you the productsspecially made for peoplewith Gluten Sensitivity.

JUDGES

Tracey Seaman. A single mom of two adolescents, Tracey Seaman is the testkitchen director for Everyday with Rachel Ray magazine, and has been a food edi-tor, stylist, and recipe developer for over two decades. Among the many publicationsshe has contributed to or worked: Food & Wine, Gourmet, Martha Stewart Living,and Martha Stewart Kids. She lives with her family in New Jersey.

Tracey co-authored Real Food for Healthy Kids, a cookbook featuring more than200 easy-to-make recipes for school days and weekends, including breakfast,snacks, lunch, dinner, and parties. Each recipe has been taste-tested by children andanalyzed by a nutritionist. To learn more about the book or to visit the Real Foodsfor Healthy Kids interactive website, go to www.realfoodsforhealthykids.com.

Dr. Vicki Petersen. A Chiropractor and Certified Clinical Nutritionist,Dr. Peter-son is Clinic Director for HealthNOW Medical Center located in Sunnyvale, CA whichspecializes in internal medicine, clinical nutrition, chiropractic and physical therapy.HealthNOW designs treatment programs tailored to the individual with the goal ofachieving optimal health by identifying the root cause of a patient’s health condi-tion. Dr. Petersen has also been in private practice for over 20 years.

Dr Petersen is co-author of the book: The Gluten Effect – How “Innocent” Wheat isRuining Your Health. As a national lecturer, she appears regularly as a speaker inSilicon Valley and is also a national, as well as international, radio personality. Tolearn more about Dr. Peterson visit, www.glutendoctors.blogspot.com orwww.healthnowmedical.com.

Susan K. Flinn. Principal of Susan K. Flinn Consulting and a native Washington-ian, Susan Flinn has been in the public health and public policy field since the late1980s. She has worked with the numerous local and national nonprofits advocatingfor public health, public policy and social change. The author of numerous publications,Ms. Flinn writes and edits materials for a range of audiences, including policymakers,providers, and the general public. Before becoming a consultant, Ms. Flinn was the Di-rector of Legislative Affairs at Advocates for Youth, a non-profit that promotes adoles-cent sexual and reproductive health. She has also worked at the National Institutes ofMental Health (NIMH) and the American Association of University Women. Ms. Flinnholds a M.A. in Public Policy and Women's Studies from George Washington Universityand a B.A. in Urban/Art History from Bryn Mawr College.

To learn more about Ms. Flinn’s work, go to www.susanflinn.com.

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2009 SPREE PARTICIPANTS

Chefs/Restaurants & Bakeries

Hospitals & Health Care

News Organizations

A special thanks to NFCA Staff and volunteers whose hard work and dedicationmade the 2009 Gluten-Free Cooking Spree a success!

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Cherry Blossom CakesEverybody EatsGiffordsHarrah’s Resort and CasinoHyatt Regency BethesdaJaleoLebanese TavernaLegal Sea FoodsLilit Café

Peacock Grand CaféPete’s New Haven Style ApizzaStarbucksSweet Sin BakeryUno Chicago GrillVisions RestaurantWildfire RestaurantZengo Restaurant

Alba Therapeutics CorporationBethesda PediatricsChildren’s National Medical CenterEverybody Nutrition & Wellness, Inc.Foxhall InternistsHarris Whole Health

HealthNow Medical CenterHowe to EatReiter, Hill, Johnson and NevinShady Grove Fertility CentersThe Walter and Eliza Hall Institute Walter Reed Army Medical Center

Beer & Brewing Magazine (Bella Online)Bethesda GazetteBurlington Country TimesCNN

The Daily TimesDC Gluties BlogWashington PostWashington Times

Information in this program book complete as of 4/28/2009.

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THE COMPETITORS AND THEIR RECIPES

Team 1 led by Chef Steven Lukis (Wildfire Restaurant )Recipe: Bacon wrapped scallops with apricot dipping sauceIngredients: Hormel bacon, fresh scallops, apricot jam, rice vinegar, sambal chili paste, sesame oil, fresh garlic, ginger, cilantro and scallions.

Team 2 led by Chef John Paul Domato (Jaleo)Recipe: Endives conqueso de cabra y naranjasIngredients: Endive, goat cheese, oranges, almonds, garlic and olive oil

Team 3 led by Chef Graham Bartlett (Zengo) Recipe: Scallops Al mojo de AjoIngredients: fresh scallops, sushi rice, rice vinegar, juzi juice, sesameseeds, fresh scallions, garlic & corn, egg, canola oil, Srivcha Chile Paste

Team 4 led by Chef Joel Mehr (Pete’s New Haven Style Apizza)Recipe: Kyra’s Favorite GF ApizzaIngredients: Pizza Shell: Chickpea & rice flour, tapioca starch, water,salt & dry yeast. Sauce: crushed tomatoes, tomato sauce, onion pow-der, granulated garlic, olive oil, salt and pepper, sugar, basil. Sweetsausage: ground pork, garlic, water, salt and pepper, fennel seeds,parsley, diced onions, oregano.

Team 5 led by Chef Maziar Farivar (Peacock Grand Café)Recipe: Seared peppered tuna with spaghetti squash & fava bean-corn relish.Ingredients: Fresh Tuna with a cracked pepper/salt rub. Relish: favabeans, corn, salt and pepper, garlic, fresh herbs, white wine, lemonjuice, butter. Spaghetti squash.

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Team 6 led by Chef Davinder Singh (Lilit Café)Recipe: Crab CakesIngredients: Crab meat, gluten free bread crumbs, egg yolk, chives, mayonnaise.

Team 7 led by Chef Jack Stubbs (Hyatt Regency Bethesda)Recipe: Quinoa Parmesan Crisp with MonkfishIngredients: Fresh monkfish filet, napa cabbage, fresh parmesancheese, white truffle oil, red cabbage, quinoa grains, red bell pepper,honey, fresh mint & cilantro, carrots, white vinegar, canola oil, koshersalt, fresh lemons & oranges.

Team 8 led by Chef Richard D’Souza (Sweet Sin)Recipe: Lamb Chops with Polenta & Basil ChutneyIngredients: Lamb Chops, rosemary, garlic, cayenne. Polenta (Bob’sRed Mill cornmeal, chicken broth, mushrooms, onion, garlic & basil).Basil Chutney: Fresh basil, cilantro, jalapeno, coconut, Thai Kitchen coconut milk. Gluten free/dairy free/egg free/wheat free.

Team 9 led by Chef Ann Flannery (Legal Sea Foods)Recipe: LTK PaellaIngredients: Shrimp, calamari, scallops, clams, mussels, white fish, arborio rice, cooked, white wine, edamame, garlic, grapeseed oil,chicken thighs, grilled chorizo. Paella Base: Grapeseed oil, garlic, saffron, white wine, marinara, salt, roasted red peppers.

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AUCTION AND RAFFLE ITEMS

Assaggi Mozzarella Bar$120 gift certificate

Bowie BaySoxThe winner will receive four tickets to the Bowie BaySox game on May 14th whenthey meet the Erie Seawolves on Food Allergy Awareness Night. The game starts at7:05 PM. There is a special section for the food allergy group, including those whoare gluten-free. Enjoy the Rock, Paper, Scissors Tourney! Details on baysox.com.Valued at $60.

Café AtlanticoEnjoy a night out with a $100.00 gift certificate for Café Atlantico.

MOM’s Organic MarketA delightful treat awaits the winner of this gift basket of delicious gluten free organic food valued at $50.00.

Nearly Normal Cooking by Jules ShepardGluten-Free Cookbook …with a difference! Jules Shepard, a long-time lover of allbaked goodies, was diagnosed with life-altering celiac disease in 1999. With thegoal of making gluten-free food taste nearly normal, Jules spent years experiment-ing with various grains and flours to formulate recipes that offer a fresh and tastyapproach to living and eating without missing the wheat or gluten. Valued at $19.

Nutrition Session with Cheryl HarrisCheryl Harris is a Registered Dietitian and Nutritionist practicing in Alexandria, VAand the owner of Harris Whole Health. She is passionate about helping people livewell on a gluten-free diet and has always loved to bake and cook. She teachesclasses on gluten free living and cooking and sees individual clients. Estimatedvalue $150.

Organic Bistro BasketGift basket includes coupons for six complimentary frozen gluten-free Whole Lifemeals by Organic Bistro, a copy of the book “Eating Between the Lines” and an Organic Bistro t-shirt. Estimated value $50.

Personalized Cherry Blossom Cake Molly Evans of Cherry Blossom Cakes is offering beautiful and delicious gluten-freecakes for your special occasion from a child's birthday to a multi-tiered wedding cake.Winner will receive one 9" two-layer cake in your choice of flavor. Valued at $50.

Romantic Escape Package at Hyatt Regency BethesdaTake the time to reconnect and enjoy time for just the two of you. We'll provide anunforgettable setting and all the romantic touches. Package includes: deluxeovernight accommodations, continental Breakfast for 2 in Concours Lounge, chilledbottle of Champagne with strawberries upon arrival, rose petal turndown service,valet parking, early Check-in of 1 p.m. and late Checkout of 2 p.m. Valued at $300.

The Six O-Clock ScrambleSix-month subscription to this on-line newsletter that sends five easy recipes and ashopping list to its subscribers on a weekly basis. Valued at $30.

Washington Nationals TicketsEnjoy an afternoon at the ballpark on Sunday, June 21st and watch the WashingtonNationals take on the Toronto Blue Jays. Winner receives 4 tickets to the 1:30pmgame at Nationals Stadium. Estimated value: $200.

Wildfire RestaurantDinner for two. Valued at $75.

Yoga TalesGift basket includes kids yoga dvd of 10 30-minute yoga classes for kids aged 8-12, a yoga mat/bag, eye pillow, mediation blanket ($150 value)

Yoga Tales Book/CD collection for ages 4-8 (valued at $200).

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In preparation for all Gluten-Free Cooking Sprees, participating chefs andrestaurants are enrolled in NFCA’s Gluten-Free Resource Education Aware-ness Training (GREAT) Program, and receive instruction in using gluten freeingredients and preventing cross contamination.

The GREAT program is a multimedia, comprehensive educational tool thatseeks to inform and educate the entire food industry on celiac disease, thegluten-free diet, as well as gluten free cooking and product protocols. TheGREAT program provides food service establishments and dietitians with theknowledge and training to create and develop gluten free menus.

GREAT is a credentialed that provides continuing education credits for membersof the American Culinary Federation and the American Dietetic Association.

In an effort to improve treatment options and diet adherence, the NFCAplaces a special emphasis on cooperating with and empowering the entirespectrum of those involved in delivering gluten-free food options. Through afew simple lessons, GREAT provides professionals with a protocol that can beapplied to any kitchen or gluten-free meal plan!

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MANY THANKS TO OUR GENEROUS SPONSORS

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FOOD AND BEVERAGE PROVIDED BY:Bell & EvansCabot CheeseCherry Blossom CakesEverybody EatsGifford’s Ice CreamHonest TeaHyatt Regency BethesdaLebanese Taverna

Shabtai - GourmetSnikiddy SnacksStarbucksSweet Sin BakeryUno Chicago GrillVisions RestaurantWoodchuck Draft Cider

Contains no wheat,barley, rye or oats.

www.bardsbeer.com

NFCA HAS HELD 11 GLUTEN-FREECOOKING SPREES IN THE U.S.WITH OVER 5,000 ATTENDEES.

FastFact:

Delicious Gluten-free Cuisine

Bruce Bassman

Pedro Arroba

294 Third Avenue

Brooklyn, NY, 11215

718-369-7444

www.EverybodyEats-Inc.com

Mahatma Rice

82% OF CHEFS WHO HAVE PARTIC-IPATED IN NFCA COOKING SPREESHAVE INTRODUCED GLUTEN-FREEMENUS OR PROTOCOLS.

FastFact:

OVER 300 RESTAURANTS, HOTELSAND PRIVATE CHEFS HAVE PARTICIPATED IN NFCA SPREES AND CONTRIBUTED GLUTEN-FREE FOOD.

FastFact:

OVER 1500 PHYSICIANS HAVE ATTENDED NFCA EVENTS. 92% REPORTED CHANGING THEIR PRACTICES IN DIAGNOSING POTENTIAL CELIAC PATIENTS.

FastFact:

Bethesda Rockville Falls Church

Pancake House

FastFact:

NFCA HAS DISTRIBUTED OVER 800,000 “DO IHAVE CELIAC?” BROCHURES IN PARTNERSHIPWITH QUEST DIAGNOSTICS, SONORA QUEST,WEGMANS AND WHOLE FOODS MARKETS.

PLEASE SUPPORTOUR MOVEMENT

Over 3 million Americans are affectedby celiac disease, more than those af-fected by Parkinson’s, MS, Breast Can-cer, or Rheumatoid Arthritis. In fact,Celiac Disease is one of the mostcommon autoimmune disorder in the United States. Left untreated, Celiac Disease canresult in complications such as cancer, osteoporosis, and secondary autoimmune dis-eases. Research shows that a timely diagnosis is essential to treating or preventingcomplications of celiac disease.

It really is true that no amount is too small—or too large. Please consider a dona-tion to The National Foundation for Celiac Awareness. Our entire mission is to raiseawareness of often overlooked disease, improve the rate of diagnosis from the cur-rent staggering average of 10 years, and facilitate research. Your support will pro-vide the funds to make all of that happen. You can make a difference as we restorehealth and reclaim lives!

Please send your donation to:

Name:

Address:

Phone: Email:

Amount:

The National Foundation for Celiac Awareness reports to the Internal Revenue Service under the tax identifi-cation number of 90-0108854. NFCA is a 501(c)(3) tax-exempt corporation. All donations to the NationalFoundation for Celiac Awareness are tax-deductible. NFCA is a United Way Agency with Donor Option Num-ber 15403. The official registration and financial information of (insert the legal name of the charity as reg-istered with the department) may be obtained from the Pennsylvania Department of State by calling tollfree, within Pennsylvania, 1 (800) 732-0999. Registration does not imply endorsement.

National Foundation for Celiac Awareness • P. O. Box 544 • Ambler, PA 19002 •215-325-1306 • 215-643-1707 (fax) • info@CeliacCentral.org

www.CeliacCentral.org

NFCA’S SPREES HAVE BEEN COVERED BY OVER100 MEDIA OUTLETS INCLUDINGTHE COMCASTNETWORK, CBS RADIO, CNN, ABC, NBC, NPR, THEPHILADELPHIA INQUIRER AND THE NY TIMES.

FastFact: