1,000 Gluten-Free Recipes Cookbook Wins Living Now Award: May is National Celiac Awareness Month
As the American Celiac Disease Alliance joins the world in observing May as Celiac Awareness Month, a cookbook for celiac patients by member Carol Fenster wins a Living Now Book award.
Denver, CO (PRWEB) May 8, 2009 -- As the American Celiac Disease Alliance (http://www.americanceliac.org) joins nations around the world in celebrating May as Celiac Awareness Month, a cookbook by one of its members has won a Living Now Book award.
Carol Fenster, author of the award-winning 1,000 Gluten-Free Recipes (Wiley; 2008), says the Living Now Book awards, sponsored by the Jenkins Group, are given to books that promote healthier, more productive, and more fulfilling lives.
"Celiac disease is an autoimmune condition in which gluten (a protein in wheat and related grains) prevents absorption of nutrients," says Fenster. "There is no vaccine, pill, or surgery for this condition; the only treatment is a lifelong gluten-free diet. That's where my book comes in. It shows how to make gluten-free food at home and promotes a healthy lifestyle for celiac patients."
Once thought to be "extremely rare," research by Dr. Alessio Fasano, Medical Director of the Center for Celiac Research at the University of Maryland, found that approximately 1 in 133 Americans -- about 3 million people, which is ten times more than originally expected -- have celiac disease, "the most prevalent genetically transmitted condition in the world."
Gluten is an ingredient in baked goods such as breads, pasta, crackers, pretzels, cakes, and cookies. Gluten-free versions of some foods can be found in natural food stores or specialty bakeries, but many dishes must be prepared at home. Instead of the usual wheat flour, Fenster, who has been gluten-free for 20 years, uses a combination of flours made from sorghum, potato, and tapioca in baked goods like crusty French bread or mouth-watering pizza or delectable cakes and cookies. Recipes for these foods are at http://www.1000GlutenFreeRecipes.com
Gluten also lurks where it isn't so obvious. For example, canned soups are thickened with wheat, licorice candy relies on wheat for bulk, and beer contains barley (another gluten grain) for flavor. Read labels on everything -- before every purchase -- since manufacturers can change ingredients at any time. Avoid foods that say CONTAINS: WHEAT on the label.
To help with meal preparation, Fenster also offers subscription-based, weekly online menu planning services at http://www.GFreeCuisine.com. For more information about her book, her online services, or an interview, contact Carol Fenster, 800.741.5418..
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