Wednesday, September 17, 2014

SensitiviTees Allergy Awareness T-shirt Line is a Featured Product in Fall Edition of Allergic Living Magazine

Food Allergy and Gluten-Free Awareness Apparel is Spotlighted in Publication’s “Allergy Shots” Section; Messages Help Schools and Others be More Aware of Childrens’ Dietary Concerns and Needs

SensitiviTees, “The sharing caring clothing company,” is a complete line of t-shirts for children and adults that alert others to the wearer’s food allergies or gluten-free diet. Readers of Allergic Living magazine are now aware of the line with its inclusion in the publication’s “Allergy Shots-Get in Gear” section in the fall 2014 issue, which came out in early September.

The brand caught the attention of the magazine’s editor, Alisa Fleming, and the fall issue provided a timely spotlight as children with celiac disease or common food allergies head back to school, out of the careful watch of parents and caregivers. The SensitiviTees graphics tell others about the wearer’s food allergy or need to avoid gluten; designs include milk and dairy allergies, nut and peanut allergies, fish allergy, wheat allergy, and gluten-free designs.

The SensitiviTees brand has drawn the attention of food allergy and celiac sufferers nationwide through its blog and website which provide helpful information and resources for those communities. Last spring we formed a strategic partnership with Brothers-All-Natural snacks, which caters to individuals with various food allergies and sensitivities, including those who maintain a gluten-free diet. In honor of Celiac Awareness Month in May, SensitiviTees participated in an online contest sponsored by the snack company; it is now participating in the Brothers-All-Natural Allergy-Friendly MegaGiveaway which will run through September 30, 2014.

CLICK ON THE IMAGE BELOW TO ENTER

THE MEGA ALLERGY-FRIENDLY CONTEST!!!

TO GET A WHOPPING 20% OFF ALL OF OUR INVENTORY

SIMPLY CLICK ON ANY OF THESE TEE SHIRTS BELOW.

AT CHECKOUT--ENTER THE PROMO CODE: GFE2014 FOR THE SAVINGS!

Tuesday, September 16, 2014

Win 36 allergy-friendly products for a healthy school year!

SensitiviTees and eight amazing brands have come together to offer ONE lucky winner 36 must-have items for allergy-free living.

See how to enter contest toward the end of the page!

Meet the Brands:

SensitiviTees
SensitiviTees colorful, allergy-themed clothing line is a fun, gentle way to remind people of their dietary needs and promote awareness of food allergies. The company and products were created by parents of children who have food allergies and understand what it takes to keep a child safe from allergen exposure. The various Tee designs are available in long or short sleeve and contain messaging for the common allergies: Nut/peanut, fish, milk, dairy, wheat, and gluten-free. Let’s face it; when more people know about your child’s allergy, the likelihood of exposure is decreased. As an added bonus, SensitiviTees are super-cute and fun to wear for all ages!

Nutrimom-Food Allergy Liason
Tracy Bush, Nutrimom is a Food Allergy Consultant, Blogger, Author and the mother of a child with multiple life-threatening food allergies. She helps to bridge the gap when someone is diagnosed with a food allergy and how to begin in the world of allergy-friendly foods.

SunButter
SunButter is free of nut, peanut, tree nut, gluten, dairy & egg and has the same amount of protein as peanut butter without the allergy concerns.

Enjoy Life Foods
Allergy-friendly snacks that are all free of the top eight allergens but never free of great taste. Enjoy Life’s mission and brand is to create and shape safe, great tasting free-from food products the world trusts and loves so that everyone can eat freely!

Freedom Foods
The Freedom Foods range of cereals is made in a dedicated, specially-built Allergen-Free facility in the Riverina region of New South Wales, in Australia. Because our site has been developed specifically to make allergen free foods and we test every batch we make to the most stringent levels possible, you can be assured that the Freedom Foods products you buy are free from the allergens you need to avoid.

New Wave Enviro
New Wave Enviro is a family owned company, wholesaling environmentally friendly products since 1993. Our complete line of Enviro Filters, BpA Free Enviro Bottles, Seriously Safe Stainless® Steel Bottles and Litter Free Lunch™ Products help to improve the quality of life while creating earth-friendly alternatives

Smart Flour Foods
Smart Flour Foods believes that everyone should love what they eat, and the company’s passion is creating great tasting gluten-free foods through the power of Ancient Grains. Loaded with vitamins, minerals and fiber, their naturally gluten-free pizzas and crusts use only the highest quality ingredients and contain no artificial preservatives or synthetic hormones. Combined with the unrivaled Ancient Grain taste, Smart Flour Foods are delicious, nutritious and always gluten-free.

Winona Pure Oils
Winona Pure Oils are able to do what no other cooking sprays on the market can do—provide your meals, and popcorn, with a natural and pure taste without the use of chemical propellants. Our products offer you the convenience of an aerosol spray that can be safely sprayed directly on your food. Our mission is to change the way people think about cooking sprays. Make it your mission to Purify Your Life with Winona Pure’s 100% real oils.

Brothers-All-Natural
Brothers-All-Natural produces healthy, natural, convenient fruit snacks made from 100% real fruit, with absolutely no additives or preservatives of any kind. With a variety of products that include freeze-dried Fruit Crisps, Fruit Clusters, and Fruit & Oats cereal, there are plenty of healthy snack options for all ages and diets. All Brothers-All-Natural Fruit Crisps and Fruit Clusters are allergy-friendly; gluten-free, peanut/nut free, soy free, dairy free, non GMO, vegan, and OU Kosher certified. These fruit snacks are nothing but 100% fruit, just the way nature intended!

CLICK ON THE IMAGE BELOW TO ENTER
THE MEGA ALLERGY-FRIENDLY CONTEST!!!

DON'T FORGET TO TELL YOUR FAMILY & FRIENDS!!!

Tuesday, August 5, 2014

A New Era of “Gluten-free” Labeling by Michael R. Taylor of the FDA Voice

For most of us, choosing a meal is not a make or break decision. Most people prepare a meal without fearing that it will endanger their health. That’s not the case with people who suffer from celiac disease. I’ve learned first-hand from talking with people with the disease how much it means to them to be able to select gluten-free foods with confidence.

Celiac disease is a serious health issue and there is no cure. The only choice for the more than 3 million Americans living with the disease is adherence to a diet free of gluten — proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. To do otherwise is to risk gradually damaging the intestines, preventing the absorption of vitamins and minerals, and possibly leading to a host of other health problems.

Last year FDA issued a rule on food labeling to improve life for people with celiac disease. The rule ensures that “gluten-free” claims on food packages are reliable and consistent. It provides a clear definition of the term so that all packaged food products bearing the claim “gluten-free” contain less than 20 parts per million of the protein.

And today is the compliance date for this rule. This is important because it means that any packaged food product labeled with the “gluten-free” claim, as of today, must meet the standard set by the FDA.

FDA gave companies a year to make the necessary changes to their products if they used the “gluten-free” claim. This past year, we took steps to educate industry about the rule and what it means to be gluten-free. In June, we issued a guide to help small businesses comply with the rule.

The gluten-free final rule applies to packaged foods, which may be sold in some retail and food-service establishments such as some carry-out restaurants. However, given the public health significance of “gluten-free” labeling, FDA says that restaurants making a gluten-free claim on their menus should be consistent with FDA’s definition. I’m pleased to note that the National Restaurant Association also advised operators offering “gluten-free” items on their menus to make sure their claims are consistent with the definition.

Honest and accurate “gluten-free” labeling will strengthen consumers’ confidence in the products that carry it. One of the rule’s requirements is that it establishes a threshold of 20 parts per million — meaning that to be labeled as free of gluten, each kilogram of the product must contain less than 20 milligrams of the protein. This is consistent with the threshold established by other countries and international bodies that set food safety standards.

I commend companies that have already stepped up to the plate to meet the definition for “gluten-free” labeling. They make it possible for consumers to have labels they can trust as they make well-informed food choices.

Courtesy of Michael R. Taylor is FDA’s Deputy Commissioner for Foods and Veterinary Medicine

Friday, July 25, 2014

A Tale of Two Tees by Jo Maseberg-Tomlinson

My son is five and headed to Kindergarten this August. He was diagnosed with celiac disease (my husband and I both have it) around age 2. He's always been in group daycare centers where every precaution was taken with his food and diet.

Now, as we look at entering public school, we have found out that we won't even know who his kindergarten teacher is until the night before school starts. I have filled out paperwork about his celiac disease for enrollment, but won't be able to talk to anyone in person until the night before school starts.

This had me very concerned because I understand they hand out snacks regularly in the classroom and the kids have shared desks, etc. I started searching online for some cute t-shirts that said "gluten-free" to make it clear to any adult around him that first week of school that he is the child who has celiac disease.

Most of the t-shirts I found were very confusing. They said things like "got gluten?" or had a weird picture of wheat that looked like we were endorsing it, not against it.

Then I stumbled across the SensitiviTees website and found (finally!) shirts in his size that were very clear and easy to read.

When we opened the package last night, he grinned from ear to ear. I asked him what the shirts said and he proudly announced "gluten-free!" I think the first week of school will go just fine!

From SensitiviTees:

Thank you Jo, for your wonderful story. We are confident that the first day of school and other days to follow will come off without a hitch!

SHOP NOW TO GET YOURS!!!!!!

Thursday, July 17, 2014

THE BASICS OF GLUTEN-FREE TRAVEL by National Foundation for Celiac Awareness

For people with celiac disease and other gluten-free eaters, traveling often means eating outside of a safe, familiar kitchen. With equal parts research, preparation and flexibility, though, everyone can take a healthy and fun gluten-free trip. Read on for some basic tips for gluten-free travel.

Before Your Trip

Research your destination online
Google “gluten-free [your destination]” or use a gluten-free search engine or smartphone app to assess the options. Searching online can provide the most current information and a variety of both professional and user-generated reviews.

Call ahead
Start with your destination’s most promising restaurants, bakeries, and hotels and contact the manager of each to learn more about gluten-free options, food preparation, and cross contamination.

Choose hotels carefully
Extended stay hotels often include kitchenettes in each room, allowing guests the option to cook away from home. Many other hotels will provide a mini refrigerator or a microwave upon request, for more basic food preparation and storage.

Talk with your hosts
If you’ll be staying with friends or family, discuss your gluten-free needs in advance. Suggest some gluten-free foods for your hosts to have on hand, plan meals together, and provide uncontaminated kitchenware if necessary.

Pack snacks
Always have a stash of snacks and meals to keep yourself fueled for the trip. Stock up on your go-to gluten-free products at your local supermarket or pack your favorite homemade treats.

In Transit

In the air
Some airlines offer gluten-free snacks and meals for purchase or as part of the regular meal service. Call your airline at least a week in advance to inquire about gluten-free options and place a request if necessary.

In the car
Stop at gluten-free restaurants and shops along the route or pack a cooler filled with your homemade food. If you have extra space, take your gluten-free kitchenware along.

On a boat
Many cruise companies can accommodate celiacs. Be sure to contact the company directly to be sure that all of your needs can be met for each meal you plan to eat on board.

At Your Destination

Ask questions
Even though you’ve already called ahead and spoken with the restaurant, bakery, or hotel manager, be sure to inform the staff of your needs in person. Don’t hesitate to ask specific questions about each menu item. What’s in the sauce? Do the French fries have a separate gluten-free fryer? Is the gluten-free pizza made with dedicated utensils and equipment?

Use dining cards
Reusable dining cards are downloadable or available for purchase through many outlets. With their to-the-point description of the dining needs of people with celiac disease, they are helpful for communicating with chefs and restaurant staff. Available in dozens of languages, dining cards can be lifesavers when traveling abroad and working around language barriers.

Be flexible
Plans can change on a whim. The restaurant you selected might sell out of its gluten-free options before you arrive, or your travel companions might vote against trekking to that bakery you had your heart set on. Don’t hesitate to move on to the next place on your gluten-free list, rely on the snacks you’ve packed, or stock up at a nearby health food store as necessary.

Once you’ve planned and prepared, enjoy your trip! Greater awareness of celiac disease and the gluten-free diet means that safe options are available in many places around the globe. Enjoy gluten-free hotdogs in several major league ballparks, fresh pasta in many trattorias in Italy, piping hot soup throughout much of Vietnam, and galettes with a view of the Seine in France.

Courtesy of Anna Sonnenberg is an avid traveler, always on the lookout for delicious, healthy and safe gluten-free food. After being diagnosed with celiac disease in 2012, she launched the website Gluten-Free Jet Set to share restaurant reviews and healthy travel tips with the gluten-free community. Anna is currently based in Washington, DC and is planning her second gluten-free trip around the world.

Thursday, June 5, 2014

Step by Step Guide to Help You Give Up Dairy by Heather McClees

June is National Dairy Alternative Month. There are certainly some fabulous dairy alternatives out there and we at SensitiviTees are celebrating this month by offering up some special editorials and articles and sharing them with you!

There are millions of reasons to give up dairy, many of which you’re probably already aware of. From conventional farming and animal cruelty to toxic nutrients and chemicals in dairy, there’s never a better time to take up the healthy habit of going dairy-free. Plus, it’s easier now than ever and totally painless!

To get you started on going dairy-free, I’ve shared some of my personal favorite tips, along with resources that can help you out. The best part is, going dairy-free isn’t expensive or hard to do. The dairy-free industry is booming right now, so take advantage of it and hop on board! You won’t only be doing your body good, but also help the animals and planet with every single step.

1. Make a List

The first tip I give to others who want to go dairy-free is to make a complete list of all the foods you like that are dairy-based or that contain dairy. The purpose of this is to allow you to get familiar with exactly what’s in your food. For instance, many people aren’t even aware the salad dressing they eat contains dairy or the box of granola bars they love may contain milk. Dairy hides in everything (along with sugar)! So take a look at the ingredient list of all the foods you have at home and write down any on the list that say “Contains Milk” under the ingredient list. Include all shelf items, items in your fridge, and anything in your freezer such as frozen desserts or frozen meals. Cow’s milk, mayonnaise, most dressings, eggs, whipped cream, ice cream, frozen yogurt, pudding, milk-based dips, any form of cheese (except for goat), kefir, yogurt, quark, and sour cream all count as dairy unless they say they are dairy-free on the package.

2. Go to the Store

Now, it’s time to go to the store and don’t forget your list when you go! For each item, I promise there is a vegan replacement for that item. Then, it’s up to you to decide what items you want to start off replacing. The easiest thing to replace when you go dairy-free is milk. There are many vegan milks out there, but in my opinion, the option that resembles the creamy and thick texture of milk the best is unsweetened almond milk. You can buy sweetened varieties but they are very high in sugar; however, select the option that’s best for you. Other non-dairy milks include soy, rice, hemp, flax, and coconut milk. You can also find some specialty mixes as well. If you’re looking for vegan packaged foods, most of the time those items will say they are vegan on the front or back. If you’re not sure, read the ingredient label and see if it says “Contains Milk” under the ingredient tab. This will let you know if it’s dairy-free or not.

3. Keep an Open Mind

It’s important to keep an open mind when you go dairy-free. For instance, coconut yogurt may not taste exactly like Greek yogurt, but it’s actually very good and completely dairy-free. Vegan cheese is actually very similar in taste to real cheese and within a few times of eating it, you’ll likely never go back to eating real cheese. Keeping an open mind will keep you motivated and help ensure you don’t give up in the early stages.

4. Reward Yourself

Next, don’t forget to reward yourself for making a healthy choice! The best way to do that is by making decadent, delicious vegan, and dairy-free recipes, such as dairy-free ice cream, vegan fudge,vegan pizza, or even vegan cake! This won’t only satisfy your taste buds, but also keep you excited about your new journey. Going dairy-free isn’t about deprivation, so have fun with it!

5. Keep Up the Motivation

The most important tip to go dairy-free is to stay motivated! Share your new healthy lifestyle change, any tips you have, and your eats with everyone you know. You could even start a blog where you detail your dairy-free journal and share recipes with readers. I also suggest watching some incredibly interesting films about the truth of the dairy industry, which is likely the only motivation you’ll ever need. If you get a chance, you can also visit Farm Sanctuary to meet real animals rescued from conventional farms. Plus, here are 10 Great Reasons to Ditch Dairy if you need further motivation.

Going dairy-free truly is so easy. For every dairy item in your life, I promise there’s a delicious vegan replacement – butter, mayonnaise, you name it! If you went dairy-free, what’s your best tip for newbies taking this healthy step?

Image source: Vegan Cherry Garcia Ice Cream

Courtesy of One Green Planet

Monday, May 12, 2014

The New Gluten-Free Must-Have in our House! PLUS-Gluten-Free Goodies Giveaway

Our son has celiac disease and is on a very strict gluten-free diet. We keep a strictly gluten-free household as well so we’re always on the lookout for new products we can all enjoy. In fact, we are passionate about the hunt for delicious gluten-free foods that not only are delicious but nutritious as well. We just bagged another great find with Brothers-All-Natural fruit crisps.

When I brought home a box of the apple fruit crisps last month, wow—did that ever make our son’s day. He loves them!

We love them, too (please tell us they are not just for kids) because the Fruit Crisps are very allergy-friendly and our son does have some food allergies we have to be mindful of as well. Brothers-All-Natural fruit crisps now occupy a permanent place on our weekly shopping list. We’re planning to try some of the other varieties and look forward to adding them to desserts or salads or with dips.

Our son brings them to school and can snack away without a care. The crunch makes them kid-friendly (unlike dried fruit that says “grownup food”) and of course, we don’t have to worry that he’s eating something that will aggravate his condition since they’re simply all fruit. Since dealing with his food and health issues, we’ve become so much more aware of what’s in the public food supply (much of it is not so good) so we are delighted that Brothers-All-Natural’s fruit crisps are certified to be gluten, peanut, tree nut, soy, and GMO free.

Even if we were not dealing with his celiac disease and food allergies, we’d be so happy to know our son is simply eating healthy snacks instead of all the junk that’s out there. He’s always been so good about his dietary restrictions and it’s so satisfying for all of us that we found something that takes no convincing to eat.

Visit http://blog.brothersallnatural.com to learn more about Brothers-All-Natural fruit crisps and more!!!

We like Brothers-All-Natural so much that SensitiviTees has teamed up for a great gluten-free goodies giveaway in May, in honor of National Celiac Awareness month. The winner will receive a 24-pack of Disney Variety Fruit Crisps and a free SensitiviTee with the gluten-free or allergy awareness design of your choice.

Click on this link to enter the Giveaway

Thursday, May 1, 2014

May is Celiac Awareness Month--brought to you by National Foundation for Celiac Awareness (NFCA)

Heroes Within Us

This Celiac Awareness Month, the National Foundation for Celiac Awareness (NFCA) is recognizing the Heroes Within Us - community members who are out there making a difference in the lives of those with celiac disease or non-celiac gluten sensitivity ('gluten sensitivity'). Stick with us throughout May 2014 to hear from our featured community members and to learn about what makes them heroes.

2014 Celiac Awareness Month Toolkit

Back by popular demand, the 2014 Celiac Awareness Month Toolkit has everything you need to raise awareness and educate yourself and others about celiac disease, gluten sensitivity and the gluten-free diet.

As a bonus this year, you'll also get access to delicious gluten-free recipes from our sponsors.

Download the free toolkit here.

Gluten-Free Product of the Day

We’re featuring a different gluten-free product every day this month. Check the Gluten-Free Product of the Day page daily for product ideas to change up your gluten-free food routine.

Upcoming Events

Free Webinar: Best Practices in Celiac Disease Diagnosis
Thursday, May 15, 2014 at 2 p.m. EST/11 a.m. PST

We couldn't think of a better time to share the most up-to-date and accurate information about celiac disease testing for both kids and adults. We'll be joined by our expert panelists: NFCA's Scientific/Medical Advisory Council members Dr. Daniel Leffler of Beth Israel Deaconess Medical Center and Dr. Ritu Verma of The Children's Hospital of Philadelphia. Register now!

Other Celiac Disease Awareness Events:

Twitter Chat on Celiac Disease Diagnosis: #NFCAchat
Tuesday, May 13, 2014 at 8 p.m. EST/5 p.m. PST
Celiac Awareness Day with the Philadelphia Phillies
Sunday, May 18 at 1:35 p.m. EST
Twitter Chat on Celiac Disease Awareness: #NFCAchat
Tuesday, May 20, 2014 at 8 p.m. EST/5 p.m. PST

Community Photos

Back in April, NFCA asked the community to share their photos for our "secret project." We put them in our logo to show that you all are heroes within our community. The pictures were so great, we couldn't keep them to ourselves. Check out our Heroes Within Us Pinterest board to get a better look at the heroes who are part of our community.

Want to be on our Pinterest board? Send your photo to awareness@celiaccentral.org.

Celiac Awareness Month Recipe Box

Introducing NFCA's first-ever Celiac Awareness Month Recipe Box featuring recipes from our sponsors.

Grab the recipes.

What is Celiac Disease?

Celiac disease is a genetic autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye. An estimated 1 in 133 Americans has celiac disease, yet 83% remain either undiagnosed or misdiagnosed. Currently, the only treatment is a strict, lifelong gluten-free diet.

Learn more:
Celiac Disease Symptoms
Celiac Disease Symptoms Checklist
Testing & Diagnosis

What is Gluten Sensitivity?

Non-celiac gluten sensitivity ('gluten sensitivity') is a non-specific immune response to gluten that presents with symptoms similar to celiac disease. According to preliminary research, gluten sensitivity does not result in damage to the intestine. Research is conflicting, but it has been estimated that up to 6% of the American population has this condition. Researchers don’t fully understand the long-term effects of gluten sensitivity, but a gluten-free diet is the current recommended treatment.

Learn more:
Non-Celiac Gluten Sensitivity

National Foundation for Celiac Awareness Press

The National Foundation for Celiac Awareness (NFCA) has experts on staff available to speak with the press about celiac disease, non-celiac gluten sensitivity and the gluten-free lifestyle.

Media Contact:
Angela Salerno-Robin
Edelman
312-233-1243
angela.salerno@edelman.com

Topic areas include, but are not limited to:

Celiac disease, gluten sensitivity and gluten-free diet overview
Barriers to diagnosis
Personal experiences with celiac disease
Gluten-free dining and food safety
Growth of the gluten-free market
Gluten-free food labeling
Gluten-free fad diet vs. a medical necessity

Gluten Free Goodies Giveaway

Click on this link to enter the Giveaway

Friday, April 25, 2014

Preventing Food Allergies: Finding the why behind the when by Julianne Wyrick

Nearly four out of every 100 children in the U.S. have a food allergy, according to CDC data from 2007. Avoiding common food allergens, such as peanuts, eggs, tree nuts and fish, for the first few years of life was the prescription for prevention for many years, but in 2008 the American Academy of Pediatrics reversed these guidelines, noting little evidence existed to say the avoidance was preventing food allergies. Newer expert recommendations have even suggested introducing these foods early could play a role in preventing allergies. An idea known as the “dual-allergen exposure hypothesis,” which has to do with when and how children are exposed to allergens, could be a reason why.

Last month, I had the chance to listen to allergy expert Gideon Lack speak on the hypothesis at an allergy panel discussion during the Association of Health Care Journalists (AHCJ) annual conference.

The dual-allergen exposure hypothesis is the theory that exposure to food allergens through the skin can lead to allergy, while consumption of these foods at an early age may actually result in tolerance, as Lack explains in a 2012 article. Depending on the balance of these exposures, either tolerance or allergy will “win.” Children with eczema, for example, have a disrupted skin barrier that could allow exposure to food proteins in the environment – such as peanut oil in creams or peanut residue on tables. Under the hypothesis, if these children avoid peanuts but are still exposed to them in the environment, they might be more likely to develop peanut allergy.

Lack told the audience about two studies that could shed some light on researchers’ understanding of the hypothesis and the development of food allergy. One study is the LEAP Study, which involves a group of children assigned to avoid peanut-based foods until three years old and another group assigned to eat a peanut snack three times a week. The other is the EAT study, which is comparing breast-feeding plus feeding of allergenic foods with breast-feeding alone. However, Lack noted that very few evidence-based recommendations currently exist about when children should start eating allergenic foods, as health reporter Sandra Jordan explains in her blog on the AHCJ panel. With the prevalence of food allergy today, it will be interesting (and useful) to see where the future evidence from these studies falls.

Courtesy of Scientific American