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  • Celiac Symposium Goes Virtual! NCA and the Celiac Research Program at Harvard Medical School are co-hosting a 75-minute virtual meeting every month from September through December 2020. Speakers will present on selected topics for 60 minutes, followed by a 15-minute question-and-answer period. All meetings will begin at 1 pm Eastern Time. CEUs pending for RDNs and RNs. Register now: Thursday, October 22: Cooking Gluten-Free with Demonstrations and 2020 Holiday Inspirations - Denise Herrera, Executive Chef and VP of Food and Beverage for Burton’s Grill & Bar, will share cooking skills and tips on using gluten-free bread products to create holiday food favorites, including
  • NCA supports the Medical Nutrition Therapy Act of 2020 and encourages YOU to as well! Write, call or email your Congressional leaders to co-sponsor and support the passage of this important Bill that will amend “…the Social Security Act to provide Medicare Part B coverage of outpatient MNT for prediabetes, obesity, high blood pressure, high cholesterol, malnutrition, eating disorders, cancer, celiac disease, HIV/AIDS and any other disease or condition causing unintentional weight loss, with authority granted to the Secretary of Health to include other diseases based on medical necessity. It also authorizes nurse practitioners, physician’s assistants, clinical nurse specialists and
  • Do you have unanswered general nutrition questions about the gluten-free diet and lifestyle? Our dietitians are happy to answer your general nutrition questions about celiac disease. Please submit questions that are applicable to a general gluten-free audience. We regret that personal clinical questions (medical history, labs, supplements, etc.) cannot be addressed. Time allowing, every effort will be made to answer all submitted questions.  Click Here to Ask a Question This month's answered questions: Diagnosing celiac disease after going on a GF diet Is maltodextrin in medicines safe? Is celiac disease hereditary?
  • A recent study found that early introduction to gluten may reduce the risk of developing celiac disease. Learn more about this study published in JAMA. Science Daily also covered this. This study found people with celiac disease do not have an increased risk of contracting COVID-19. The Celiac Disease Genomic Environmental Microbiome & Metabolomic (CDGEMM) study follows infants from birth through childhood to learn more about each of the many factors that contribute to the development of celiac disease. The first results from the CDGEMM  study are available. Click here to read about this on MassGeneral Hospital for Children site
  • Virtual support group meetings hosted by NCA Resource People through Big Y Foods, Inc. will be held from 7 to 8 pm Eastern Time on the second Tuesday of each month. Join for open conversation about gluten-free living and have your nutrition questions answered by a registered dietitian. This meeting will be presented by Kathy Jordan, MS, RDN, CPT — Consulting Dietitian for Big Y Foods, Inc. Zoom Registration Link: After registering, you will receive a confirmation email containing information about joining the meeting.
  • Cooking Gluten-Free with Demonstrations and Holiday Inspirations: On October 22nd, Denise Herrera, Executive Chef and VP of Food and Beverage for Burtons Grill, will share cooking skills and tips on using gluten-free bread products to create holiday food favorites, including crab-stuffed mushrooms, versatile soup stock and herbed croutons, holiday gravy, and bread pudding. Lee Graham, Executive Director of NCA, will introduce Chef Herrera. Please note: No CEUs are available for this presentation. Click here to register! Virtual Support Meeting: Hosted by NCA Resource People through Big Y Foods, Inc., virtual support meetings will be held from 7 to 8 pm Eastern
  • Q: Is celiac disease hereditary? I have a sibling and an adult child who have celiac disease Answer Yes, celiac disease is a genetic disease and hereditary, so if you have a relative with the disease the risk is higher to have it. Prevalence of celiac disease: 1st degree relative with celiac disease (parent, child, sibling): 1 in 22 2nd degree relative with celiac disease (aunt/uncle/grandparents): 1 in 39 US population: 1 in 133 (1) It is recommended that first degree relatives get tested for celiac disease. Since you have a sibling and child with celiac disease, you should get
  • Q: Is maltodextrin found in US pharmaceuticals considered safe for those with celiac disease? I am finding conflicting information. Answer Maltodextrin is a starch hydrolysate that is almost always made from corn in the US, but can also be made from wheat, potato or rice. However, even if maltodextrin is derived from wheat, it is generally considered safe for people with celiac disease as gluten is removed during processing and the final product will be less than 20 ppm which is the threshold for gluten-free foods (1). Note, if you have an allergy to wheat, this might be a problem.