the magazine for people with allergies and food sensitivities living
TRANSCRIPT
Now In Our 11th Year!
The magazine for people with allergies and food sensitivities
LIVING
WITHOUT
®
BEST Gluten-Free, Dairy-Free
Summer-Fresh Recipes
Dining Out Safely
with Food Allergies
Picky Eater?
Secrets
7for Parents
Delicious,
Nutritious
Foods to
Pack & Go
Living Without is the only national publication specifically targeting
readers who need to adhere to a special diet/lifestyle.
We provide lifestyle solutions, from innovative recipes using dietary
alternatives to recommendations of products that make life simpler
and better.
The magazine is a life-enhancing resource for the millions of
Americans who must adhere to a special diet.
Living Without provides informative editorial and advertising to help
readers successfully navigate their special dietary needs. We are the
magazine that people turn to—and
return to—after they begin their
special-diet lifestyle.
Living Without at a Glance
9% increase in circulation in past year!
High newsstand sell-through
100% growth in weekly e-recipe subscribers
Now publishing Special Holiday Food Guide!
The Premier Lifestyle Magazine for People with Allergies & Food Sensitivities
Gluten-free products are a fast-growing $2B market.
6% of U.S. children
are food allergic.
Market Size
Food allergies affect
12+ million Americans!
30–50 million Americans have lactose intolerance.
Over 40 million seek out gluten-free products when shopping.
Over 20 million have asthma.
Over 15 million follow a gluten-free diet .
Over 12 million have food allergies.
Over 3.3 million have attention deficit disorder.
Over 3 million have celiac disease.
Over 3 million have peanut allergies.
Over 2 million have autism.
Over 900,000 have milk allergies.
Shopped in health food stores or natural foods supermarkets
Purchased organic foods
Purchased natural household care products
Purchased natural personal care products
Purchased non-prescription medicines
Purchased prescription allergy medicine
Personally used vitamins/minerals
Personally used probiotics or digestive enzymes
Personally used herbs
26%
25%
63%
94%
69%
66%
61%
48%
46%
Allergies in Household Reader households with at least one member who has:
On average,our readers are
actively managing 2.5 food allergies
per household.
Seeking Out Quality Products That Fit Their LifestyleWithin the past six months, readers who:
save every issue
read every page
prepared a Living Without recipe within the past month
purchased goods advertised in Living Without within the past 6 months
visited an advertiser’s website after seeing an ad in Living Without
Sources: SPINS, 2009; Claritas, 2007; US Census Bureau, 2006; Hartman Group, 2010; National Institute of Diabetes, Digestive and Kidney Issues (NIDDK); American Lung Association; Food Allergy & Ana-phylaxis Network (FAAN); National Health Interview Survey (NHIS); Univ. of Chicago Celiac Disease Center; Jour. of Allergy & Clinical Immunology; Autism Speaks; Living Without Reader Survey, May 2008.
Readers on a Mission to Live Well
Household DemographicsPresenting a unique opportunity to target affluent, educated and health-conscious females seeking dietary and lifestyle solutions for themselves and their children.
Female 95%
Median Age 47
Median HHI $82,500 (index 167)
College degree or higher 72%
Married 81%
Children in HH 45% (index 129)
Readers heavily rely on Living Without as a resource for advice and products.
97%
95%
87%
81%
62%
95%
80%
38%
19%
18%
Engaged, Active & Responsive Audience
Any food allergies/sensitivities
Celiac disease
Milk allergy
Soy allergy
Peanut allergy
Content That Inspires
In Every Issue Life Story
Inspirational profiles of people with allergies or food sensitivities.
House CallA medical perspective on allergies and food sensitivities.
So GoodDelicious recipe ideas for dining gluten-free, wheat-free, dairy-free, sugar-free, egg-free, soy-free, peanut-free and more.
Cooking School (3x/year)Learn the basics of special-diet cooking and discover new techniques for successful baking without wheat, dairy and eggs.
Travel Guide/Across AmericaPlaces to stay, dine and tour for a fun-packed, allergy-friendly vacation.
Personal Care (3x/year)Allergy-free skin care and other ways to look your best.
Try It • Read ItReviews of new products and books.
5 in 25Quick and easy ways to prepare your favorite recipes. Four pantry items plus one commercial product.
Super Foods, Super SupplementsAchieve better health on a special diet with nutrient-dense foods and supplements.
Research RoundupThe latest news for people with allergies and food sensitivities.
Living Without PantrySubstitution solutions for baking without key ingredients like wheat, dairy and eggs.
2011 Editorial Calendar
Living Without responds to our readers’ desire for foods and lifestyle choices, offering quality solutions for better, more enriching lives. Recipes for a wide range of allergies or sensitivities, especially those
that require gluten-free and dairy-free meal solutions.
Motivational and educational features that offer support and guidance on living life fully, mindfully and with passion.
Buying advice and resources for alternative ingredients, new products and books, plus the latest medical news.
February/March Romance Additional Distribution
38 www.LivingWithout.com June/July 2009
Wrap, Stack
and Pack!
so good
B Y S U E S O N V E S S
When I prepare a portable meal and head out,
I want more than just good fl avor and solid
nutrition. I want to keep it simple with quick
fi xings and no clean-up.
Wraps and sandwiches fi t the bill. Today there are
more options for gluten-free breads and wraps than ev-
er before—homemade and ready-made. Wrap, stack and
pack them in a cooler or picnic basket for convenience
that tastes great and satisfi es even the hungriest out-
door enthusiast. Round out your meal with a super-fresh
salad or two and then give it a sweet ending with our best choc-
olate chip cookies.
These gluten-free, dairy-free recipes pack up beautifully.
What’s more, they’re easily adapted to fi t your individual tastes
and special dietary needs. Here’s a great way to enjoy a balanced
meal at the beach, the pool, the park—or wherever you’re going.
Chicken Wrap
S E RV E S U P TO 6
Loaded with flavor and antioxidants, this wrap has it all. Don’t
like or can’t eat a certain vegetable? Substitute your favorite
alternative. For a sweeter variation, try it with your favorite
barbeque sauce; add sliced red onions and shredded lettuce
for extra crunch.
1 whole precooked chicken, deboned and sliced or
shredded to equal 4 cups
½ red bell pepper, thinly sliced
3 medium carrots, cut into matchsticks
1 medium cucumber, cut into matchsticks
3 tablespoons gluten-free vinaigrette, bottled or
homemade (recipe on page 40)
Gluten-free tortillas, wraps or fl atbread (one
per person)
1-1½ cups gluten-free barbeque sauce, optional
Sliced red onions, optional
Shredded lettuce, optional
1. In a large bowl, toss chicken, red peppers, carrots and
cucumbers in vinaigrette.
2. Warm tortillas before filling so that they become more
pliable. Wrap them in parchment or foil and place in a
preheated 350-degree oven for 5 minutes or heat in a
microwave oven for 20-30 seconds for each tortilla.
3. Fill warmed tortilla with chicken and vegetables and
wrap, folding in the ends to contain filling.
4. Secure with toothpicks or waxed paper and place in
chilled container until ready to eat. Keep chilled if not
eating within an hour of preparation.
Optional Variation
Heat barbeque sauce in large saucepan over medium heat.
Add shredded chicken and cook until heated through,
about 8 minutes. Add optional vegetables, to taste. Place
ingredients in warmed tortillas and wrap, folding in ends
to contain filling.
Each serving (without barbeque sauce) contains 355 calories,
11g total fat, 2g saturated fat, 0g trans fat, 70mg cholesterol,
412mg sodium, 34g carbohydrate, 4g fiber, 26g protein.
On the go with gluten-free,
dairy-free food
©Andersen Ross/Brand X Pictures/age fotostock
42www.LivingWithout.com
June/July 2009
so good
Pork and Fennel Satay
S E RV E S 4 TO 6
This handy recipe can be quickly put together
ahead of time. The flavor of the meat
improves while it marinates. Thread meat on
skewers just before grilling. Serve with a salad
of fresh sliced fennel drizzled with a lemony
vinaigrette.
2 teaspoons freshly ground cumin seeds
2 teaspoons freshly ground fennel seeds
2 teaspoons ground turmeric
1½ teaspoons salt
1 tablespoon raw sugar
Finely grated zest of 1 lemon
6 tablespoons coconut cream (see sidebar)
1¼ to 1½ pounds trimmed pork, cut into
small pieces
Vegetable oil
Salad for serving
Small bamboo skewers, soaked in cold
water for 30 minutes
1. In a bowl, mix together the seeds, turmeric,
salt, sugar and lemon zest. Blend in coconut
cream.
2. Add pork pieces, stirring well to coat. Cover
and refrigerate for 1 hour or up to 24 hours.
Dust off the grill a
nd celebrate summer
with fresh recipes for the barbeque. It’s
time for outdoor cooking, eating and
entertaining. These dishes can be prepared in
advance with minimal fuss. That means there’s more time to enjoy
your guests and less time spent in the kitchen.
For a special appetizer, wow friends and family with a platter of
Korean beef and lettuce cups—morsels of rice and spice wrapped in
small lettuce leaves. Or pass around a bowl of smoky eggplant dip
with crusty gluten-free breads or fl atbreads. Whip up pork satay or
an elegant dish of chicken breasts with green grapes for an entree.
If you’re catering to vegetarians, dazzle them with charred bell pep-
pers stuffed with grilled eggplant and cherry tomatoes.
Some of these recipes call for a cast-iron griddle, also known as a
hot plate. This is an valuable piece of barbeque equipment that may
come as part of your grill. If not, consider purchasing a cast-iron
griddle to enhance grilling variety. You can cook just about anything
on it—from eggs and tomatoes to hotcakes and pancakes. Even
small items like garlic cloves, which would normally fall through the
grill, can be prepared on a cast-iron griddle.
Here’s how to test the temperature of your cast-iron griddle. Set
the griddle on the barbeque grill to preheat. Hold your hand about
two inches above the griddle. If it’s uncomfortably hot after two
seconds, griddle temperature is really hot. If your hand gets too
hot after four seconds, it’s medium heat. If you can hold your hand
there for six seconds or more, it’s low heat.
Welcome the best of the season with this gluten-free, dairy-free
menu of fl avorful food—hot and delicious from your grill.
photo credit: Aaron McLean (aaronmclean.com)Getting
Grilled
B Y J U L I E B I U S O
Enjoy the good taste
of a gluten-free,
dairy-free summer
June/July 2009 LIVING WITHOUT 43
so good
3. Thread meat onto bamboo skewers,
about 3 to 4 pieces per skewer, not too
tightly pressed together. Brush meat with
a little oil.
4. Cook skewers over gentle heat on a grill,
brushing with oil regularly, until crisp and
brown and just cooked through, about 20
minutes. Or cook on a preheated oiled cast-
iron griddle over medium heat. Serve hot.
Each serving contains 342 calories, 27g total
fat, 14g saturated fat, 0g trans fat, 70mg
cholesterol, 5g carbohydrate, 660mg sodium, 1g
fiber, 21g protein.
TIP Bamboo skewers are ideal for grilling small
pieces of meat or vegetables. They’re inexpensive
and there’s no clean up. Throw them away after
use. Be careful as they can burn if positioned over
direct flames. To prevent scorching, soak them in
water before using.
Korean Beef and Lettuce Cups
S E RV E S 6
There’s plenty of taste in these little
bundles. Traditionally, the spicy meat is
served on top of a spoonful of cooked
rice but you can substitute peeled, sliced
cucumber, which provides a contrasting
crunch.
1-2 inch piece of ginger, peeled and grated
1 clove garlic, peeled and crushed
3 scallions, trimmed and fi nely sliced
½ teaspoon chili paste
1 tablespoon superfi ne granulated sugar
2 tablespoons rice wine or dry sherry
3 tablespoons tamari or gluten-free
soy sauce
1 tablespoon sesame oil
1 tablespoon sweet Thai chili sauce
1 (8-ounce) sirloin steak or 2
(4.5-ounce) porterhouse steaks
1 cup jasmine rice, cooked, optional
1 cup deseeded, sliced cucumber,
optional
1 buttercrunch lettuce, broken
apart into cups, washed and dried
1 fresh hot red chili, thinly sliced, to
garnish
1 tablespoon sesame seeds, lightly
toasted in a dry pan
1. In a dish, combine ginger, garlic,
scallions, chili paste, sugar, rice wine or
sherry, tamari, sesame oil and sweet Thai
chili sauce.
2. Trim beef and slice thinly against the
grain. Add to marinade and toss well.
Leave beef covered at room temperature
for 30 minutes.
3. Drain meat, reserving marinade. Cook
the meat on a preheated oiled cast-
iron griddle over a high heat for a few
minutes until lightly browned. Transfer
meat to a bowl.
4. Boil reserved marinade in a small
saucepan, cooking until thick and syrupy.
Pour juices over beef. (Alternatively, heat
a wok over high heat, adding 1 teaspoon
oil. When oil is
hot, add the beef and
cook quickly until lightly browned.
Add marinade to wok and simmer as
described.)
5. Assemble beef and lettuce cups
by putting a small spoonful of rice
or cucumber in each lettuce cup and
topping with a spoonful of beef. And a
dollop of sweet Thai chili sauce. Sprinkle
with chopped red chili and a smattering
of sesame seeds. Serve immediately.
Each serving contains 175 calories, 8g total
fat, 3g saturated fat, 0g trans fat, 20mg
cholesterol, 16g carbohydrate, 555mg sodium,
1g fiber, 10g protein.
TIP When selecting fresh ginger, look for plump,
firm clumps. Avoid ginger that is withered, as it
will be pungent and coarsely textured. The best
way to store ginger is to wrap it in paper towels
and refrigerate it in the vegetable crisper. It
can also be frozen in a resealable plastic bag
and grated while still frozen.
Smoky Eggplant Dip
S E RV E S 4 TO 6
Singeing the eggplant develops a nutty,
smoky flavor. Don’t worry about the
blackened skin—it’s easily picked off.
1 large eggplant
2 tablespoons vegetable oil, divided
½ teaspoon cumin seeds
1-2 inch piece of ginger, peeled and
chopped
Coconut Cream
Canned coconut milk
separates in the can into
two distinct compo-
nents—a watery liquid
and a rich cream. Use the
liquid in soups or baking
or to cook rice. Use the
ceam in curries, sauces or
desserts. You can shake
the can before opening to
get a smooth milk.
Purchase coconut cream
from stores that special-
ize in South East Asian,
Indian and Pacifi c Island
foods or from spirit
suppliers (it’s used in
drinks like pina colada).
Don't substitute cream
of coconut, which has
been sweetened and
thickened.
Can't fi nd coconut
cream? You can make
your own. Put 2 cups
desiccated coconut in a
food processor with ½
cup milk of choice (cow,
rice, soy, hemp). Process
for two minutes. Pour
mixture into a bowl and
let sit for an hour. Strain.
Cumin Seeds
Cumin seeds, an essential
fl avoring in curries, are
delicious with lamb, red
peppers, carrots and egg
dishes. Toasting cumin
seeds enhances their rich,
earthy aroma and fl avor.
To toast, put seeds in a
small, dry skillet over me-
dium heat. Toast for a few
minutes, shaking the pan
occasionally until seeds
start popping, darken in
color and smell fragrant.
Grind the seeds in a spice
grinder or pulverize them
with a mortar and pestle.
When cool, store seeds in
an airtight jar until used.
20 www.LivingWithout.com October/November 2009
B Y W E N D Y M O N D E L L O
Four-year-old Daniel Clowes sat quietly by himself, alone in a schoolroom full of excited preschoolers. The class was happily celebrating a birthday and everyone was digging
into colorful cupcakes piled high with frosting and sprinkles. Everyone except Daniel. Instead, the teacher handed him a bag of gluten-free pretzels and a bottle of water. The doleful look on Daniel’s face told his mother all she needed to know about how he was feeling.
This was one experience for Daniel, now 8, who’s allergic to milk, wheat, egg, tree nuts and peanuts. All youngsters with anaphylactic allergies encounter similar scenarios countless times throughout their childhood.
Emotional Wellness for Allergic Kids
Food and Feelings
“Whether it’s a holiday meal or a class party, sooner or later food allergies take their toll. These kids want to be able to grab a cookie from the buffet table like everyone else,” says Daniel’s mother, Gina Clowes, founder of an online support group (al-lergymoms.com) and chair of the Food Allergy Initiative (FAI) advocacy steering committee. “There’s an obvious need to care for our allergic children’s physical health but their emotional well-being is equally important and often overlooked. As par-ents, we need to nurture their hearts and souls, as well as their bodies.”
The psychological aspect of anaphylaxis is a critically im-portant component to raising children who are well adjusted
© Stuart Pearce/Pixtal/age fotostock
photo credit on cover: Aaron McLean (aaronmclean.com)
Gluten-Free, Dairy-Free Italian Desserts Pasta Roundup Sweetheart Cupcakes Baking with Sugar-Free Alternatives
Summer Camp Guide Easter Dinner: Everything but the Easter Bunny Simply Seder: Passover Desserts Cinco de Mayo
Dining Out Guide Ten Ways to Top Brownies Summer Smoothies to Cool and Quench Waffles: Not Just for Breakfast Anymore
Healthy Bars to Pack for Snack Harvest-Fresh Casseroles Champion Breakfasts Fancy Cakes
Thanksgiving Feast and Other Company Meals Gluten-Free Flour Power Slow Cooking/ One Pot Meals Trick or Treat: Cut-Out Cookies for Kids
Guide to Special-Diet Entertaining Gifts of [Allergy-Friendly] Food Souper Bowl Snacks: Make Your Own
Celebrate in Style Delicious Traditional Menus for Special Dieters Gluten-Free Cookies and Desserts
April/May Easter/Passover/Summer Camp
June/July Restaurant & Travel
August/September Back-to-School
October/November Halloween/Thanksgiving/Baking
December/January Holiday & New Year
Special Holiday Issue (newsstand only)
Natural Products Expo West
Autism One Conference
Celiac Disease Foundation Annual Conference
Summer Fancy Food Show
Thrive Allergy Expo
Gluten-Free Culinary Summit—East
Natural Products Expo East
American Dietetic Association
Winter Fancy Food Show
Teen Allergy Summit
54 www.LivingWithout.com April/May 2009
house call
Q B Y H A R V E Y L . L E O , M D , A N D N E A L J A I N , M D .
AQ I’m severely allergic to dairy. Is there treatment or cure on the horizon for people like me?A There are a lot of promising studies being conducted on food allergies, par-ticularly related to peanut allergy. On the dairy front, researchers at Johns Hopkins recently attempted to desensitize older children and adults who had document-ed IgE-anaphyalaxis to cow’s milk. These patients were given increasing oral doses of milk in a controlled setting over a period of time. At the close of the study, many of those treated experienced mouth itching and some throat discomfort when ingesting milk, but ultimately, 40 to 50 percent of them could safely tolerate more than a few ounces of milk. These exciting findings offer hope but many questions remain. How long do the effects of desensitization last? How many patients relapse and have an anaphylac-tic reaction? How do very young children respond to desensitization? A word of caution: Several study par-ticipants required epinephrine and oth-er medical intervention, a reminder that this technique is still in the investigation stage and should not be tried outside a controlled research setting.
–Dr. LeoQ We’re remodeling our bathroom and found some mold behind a wall. Should we be worried?A Mold can occur naturally in damp places like bathroom showers or kitchen
backsplashes. Several types can pose a health hazard to susceptible individuals. The best known culprit is Stachybotrys, characterized by its black, blanket-like appearance. Spores from this mold release a toxin that’s detrimen-tal to humans, particularly with pro-longed exposure. A study conducted ten years ago identified a rare reaction to this mold in the lungs of young infants, causing serious breathing issues. Parents of young children exposed to this mold should check with their doctor. Many people suffer allergic symptoms, such as itchy, runny nose and eyes, breath-ing trouble, etc., to outdoor seasonal molds. The most studied is Alternaria sp, a mold found in the soil which releases spores on dry, windy days in late sum-mer. Experts have linked Alternaria sp. blooms with an increase in emergency room visits by asthmatics. If you suspect mold exposure in your home, hire a reputable mold remedia-tion company to investigate and remove it and be certain to discuss your health concerns with your doctor.
–Dr. LeoQ My child was just diagnosed with food protein induced enterocolitis syn-drome. Is this like a food allergy? A Food protein induced enterocolitis syndrome, or FPIES, differs from a stan-dard food allergy in a variety of ways. Children with this problem have a very Food allergies affect more than 12 million Americans, including 6 percent of children under the age of three. Allergic reactions can range
from mild to anaphylaxis, a serious condition that can cause hives, swelling, nausea, closing of breathing passages and even death. There is
no cure, just the strict avoidance of the offending foods. Ninety percent of all food allergies are caused by eight foods: wheat, milk, peanut,
tree nuts, egg, soy, fish and shellfish. ¬
¬
¬
¬
specific reaction to the foods they’re sen-sitive to, usually dairy and soy. Often, the reaction occurs in infants who are tran-sitioning from breast milk to formula before their first birthday but FPIES can also be caused by solid foods. Children with FPIES typically begin vomiting 2 to 3 hours after ingesting even small quantities of the problem food. They may also develop diarrhea. Vomiting is often very severe and can continue even after the stomach is empty, with the child retching for an hour or more after the reaction starts. The youngster can become dehydrated and develop low blood pressure requir-ing IV fluids. Unlike other types of food allergy reactions, kids with FPIES do not develop hives, swelling, congestion or breathing problems. Unfortunately, there are no tests to confirm that a child has FPIES; the only way to diagnose it is by medical history. This can lead to a delay in diagnosis, particularly if the doctor doesn’t know about this relatively uncommon condi-tion. The actual incidence of FPIES is not known but in my practice it repre-sents less than 1 percent of the food-allergic kids I treat.
Like other types of food allergies, avoidance of food culprits is extremely important. It’s also recommended that
Pediatric allergists Harvey L. Leo, MD, and Neal Jain, MD, answer questions about allergies and food sensitivities.
28 www.LivingWithout.com August/September 2009
N obody wants to look like a cordovan loafer. Especially in
the close-ups. You grab a sunscreen with a decent SPF,
slather away, reapply frequently, remembering the ten-
der vee between clavicle and top button, and by summer’s end
your skin is as soft and undamaged as a baby’s bottom. Piece
of cake, right?Maybe for some people. But for sensitive types allergic to the
common ingredients in sunscreens, summer can be cruel. We
don’t need the sun to feel the burn—or the itching, the scaling
and the crusting. For some, the mere mention of PABA (Para-
Amino Benzoic Acid) and problematic ingredients like oxyben-
zone and other benzophenomes (see sidebar on page 32) are
enough to cause a full-blown rash.
PABA is the cause of sunscreen-induced contact dermatitis
in a shocking 97 percent of Americans tested with the condi-
tion by the Centers for Disease Control. It’s also associated with
allergies, hormone disruption, cellular damage and low birth
weight. This ubiquitous chemical is not so easy to avoid. It’s
found in 600 brands of sunscreens.
Add to this the American Cancer Society’s report that one in
four of us will be diagnosed with skin cancer this year—not to
mention other unsightly problems like brown spots, wrinkling
and the premature aging associated with unprotected sunning,
plus the fact that thinning of the ozone layer, global warming
and other atmospheric problems are intensifying the dangers
of UVA and UVB rays. Suddenly, going to the beach is up there
with running with scissors.What’s a Bathing Beauty to Do?
Before you break out the biohazard suit, a little education goes
a long way.The Environmental Working Group suggests reading the fi ne
print. If PABA is the culprit for you, look for a natural, hypoal-
lergenic sunscreen that contains titanium oxide or zinc oxide.
Sensitive to Sunscreen?
Don’t get burned by the ingredients in your sun lotion
B Y J A X P E T E R S L O W E L L
August/September 2009 LIVING WITHOUT 59
B Y L A U R E L G R E E N E
try it
Bake Me a Cake
There’s a gluten-free bakery in Texas that sells fabulous baked goods made with the fi nest in-
gredients. The fl avors and textures of these special desserts are so carefully developed, you’d
never suspect they’re gluten free. Blackbird Bakery offers delicious choices (biscotti, maca-
roons, gingersnaps, muffi ns, banana bread, pie) on its website—but that’s not all. Owner
Karen Morgan can prepare your favorite delicacies to order. We sampled brownies and chewy
chocolate chip cookies—out of this world! Morgan, who has celiac disease, customizes and
caters gourmet goods for restaurants and businesses and, of course, ships to you. Prices are
reasonable, shipping costs are modest, taste is incomparable.
512-236-0707, blackbird-bakery.com
Ancient Eats Move over broccoli. Here’s a new (and old) way to get your vitamins, minerals, antioxidants
and more. California company Navitas Naturals offers ultra-nutritious functional fare
produced from plants that have nourished human beings for millennium. We’re talking re-
makes of historic foods eaten in ancient cultures like the Aztecs, Mayans, Incas. We sampled
several Navitas products, including new offerings—acai powder, pomegranate powder, ca-
cao nibs—and found them interesting and very tasty. All the test bowls emptied quickly with
the cacao nibs declared our favorite. These premium organic ingredients, all gluten free, can
enhance the taste of smoothies, trail mixes, soups, salads, cereals and baked goods. Plus they
can literally skyrocket the nutrient count of your everyday diet. It’s your body. Try some new
(and old) ways to keep it nourished.
888-645-4282, navitasnaturals.com
Pick of the Crop
Introducing Superfruit Spreads, a new line of jams made with high-nutrient, antioxidant-packed fruit. These delicious,
full-bodied spreads produced by Canadian-based Crofter’s are for grown-up palates. Made with pure, organic ingredients,
here's sophisticated fl avor that’s intense and not too sweet. Starting with a complex morello
cherry and red grape base, Crofter’s adds wild fruit and berries, using minimal pro-
cessing and a third less sugar than its other jams. Superfruit Spreads
come in four varieties, all gluten free. They’re bursting with ripe taste,
like fresh-picked fruit in a jar.
705-746-6301, croftersorganic.com
Products are subject to change without notice. Only you can determine the actual safety of any product for yourself. Always read the label prior to use.
Be a Love BugWhat’s not to love about insect sprays made with rosemary, peppermint, thyme and clove essential oils
that deliver eviction notices to troublesome pests? EcoSMART Technologies’ organic insect sprays
kill bugs fast but are safe to use around children and pets. They leave no pesticide residue—just a
pleasant, natural scent with no chemical undertones. Designed for home and garden, EcoSMART offers
specifi c and all-purpose formulas that target indoor and outdoor bugs, plus the insects chomping on
your garden. The label on the garden product advises that you can spray and harvest on the same day.
Most insecticides come with precautions; there’re no such warnings on EcoSMART. With this bug spray,
the only ones to worry are the bugs.
877-723-3534, ecosmart.com
2011 Rates & Specifications
LIVINGWITHOUT®
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Apr/May 2011 1/17/11 1/24/11 2/22/11 3/ 8/11
June/July 2011 3/14/11 3/21/11 4/20/11 5/ 3/11
Aug/Sept 2011 5/ 9/11 5/16/11 6/21/11 7/ 5/11
Oct/Nov 2011 7/18/11 7/25/11 8/23/11 9/ 6/11
Special Holiday Issue 8/23/11 8/30/11 n/a 10/11/11
Dec/Jan 2012 9/19/11 9/26/11 10/25/11 11/ 8/11
Ad Deadlines
Advertising Contacts Susan Tauster
National Accounts [email protected]
Danny VincentEastern Advertising [email protected]
60,000 paid newsstand/subscription copies sold bi-monthly nationwide.
Sold at nearly 8,000 locations, including Whole Foods, Wegmans, Safeway, Bashas, Meijer’s, Harris Teeter, Sprouts Farmers Market, Sunflower Market, doctors’, allergists’ and nutritionists’ offices, bookstores and more!
LivingWithout.com
Online Materials Tom Canfield
V.P. Circulation203-857-3100 [email protected]
Ad Size Dimensions File Size Rate (net)
Med. Rectangle 300 x 250 40k $25 cpm
Leaderboard 728 x 90 40k $25 cpm
Banner 468 x 60 30k $15 cpm
Logo Ad 120 x 60 20k $10 cpm
Online Ad Rates and Specifications
Advertising Contacts Susan Tauster
National Accounts [email protected]
Weekly E-Recipe
Emailed to 75,000 opt-in recipients each week — number of recipients has doubled in past year!
Provides delicious gluten-free meal options and offers a unique sponsorship opportunity to directly reach your target audience via email.
Sponsor’s banner ad appears within email, landing page and all recipe pages during the sponsored week, generating an additional 100,000 page views.
Secondary ad placement and additional weekly advertising opportunities available. Contact your advertising representative for more information.
Leaderboard 728 x 90
Logo Ad120 x 60
Banner 468 x 60
All ad sizes are in pixels (not shown actual size). GIF, JPEG and SWF files accepted. Maximum Animation Time 0:15 Looping permitted.
Extend your reach through LivingWithout.com, our in-depth archival resource for those seeking information on managing allergies and food sensitivities.
Over 300,000 page views per month.
Includes recipes, product reviews, resources, events and more.
Variety of advertising options available, including custom sponsorship opportunities and rich media campaigns.
Danny VincentEastern Advertising [email protected]
LIVINGWITHOUT®
Medium Rectangle
300 x 250