13-Year-Old Joins Mari Produtions, LLC and Writes the Gluten-Free Guide to Washington, D.C. to Raise Money to Fight Celiac Disease
Washington, DC, February 09, 2010 --(PR.com)-- 13-year-old Sleepy Hollow Resident Writes The Gluten-Free Guide To Washington, D.C. To Raise Money To Fight Celiac Disease
Sara Friedman, age 13, has just released The Gluten-Free Guide to Washington, D. C.; all proceeds from sale of the book will go to The University of Maryland Celiac Research Foundation, which is run by Dr. Alessio Fasano. Sara decided to write the book for her public service project, or mitzvah, before her bat mitzvah. The book represents a double mitzvah: it helps travelers to, and newly-diagnosed residents of, the metro Washington, D.C. area who are gluten intolerant, and the proceeds of the book will help Fasano search for a cure for celiac disease and other autoimmune diseases. “I am very excited about Dr. Fasano’s research and about this unique opportunity to help support it. He is already in clinical trials for a cure, and he will be helping me and millions of others.” says Ms. Friedman.
Sara wrote the book with her mother, Maria Roglieri, as editor, as the third in her mother's series of Gluten-Free Guides (which includes currently The Gluten-Free Guide to Italy and The Gluten-Free Guide to New York). The series offers travelers’ health guides to serve the needs of the large and growing gluten-free community, millions worldwide who suffer from celiac disease, gluten-intolerance, or wheat allergy as well as autism, neuropathy, chronic pain, fibromyalgia, MS, rheumatoid arthritis, and migraines.
Friedman and Roglieri, a mother-daughter team, have both been on a gluten-free diet for years. Sara was diagnosed with celiac disease at age 6 after suffering weight loss, anemia, and abdominal cramping. When placed on a gluten-free diet, her blood count was restored and she was returned to a normal growth pattern. Sara's mother went on a gluten-free diet after 15 years of doctoring and four operations had failed to relieve her digestive and neurological symptoms. Within days of going gluten-free, she stopped vomiting, and regained sensation in her arms and legs.
Since even small amounts of gluten can be deleterious, following a gluten-free diet is challenging because gluten is found in just about everything -- pastas, breads, sauces, cereals, etc. Eating out requires checking all ingredients with the chef, a necessary conversation becomes even more challenging during travel, especially if it must be held in a foreign language.
Increasing recognition of the health benefits of avoiding gluten has spurred a worldwide proliferation of food services for gluten-free clientele -- GF (gluten-free) menus in many restaurants, GF desserts and breads in bakeshops, GF cooking lessons and catering from professional chefs, GF foods in supermarkets as well as at health food stores. Sales growth in GF foods now outpaces that of overall food products.
Unfortunately, awareness and information have lagged. Every person newly-diagnosed with celiac disease or gluten intolerance has been obliged to do his own research about gluten-free services both at home and in travel destinations.The mother-daughter team experienced their own start-up difficulties when they went gluten-free, which inspired them to create The Gluten-Free Guide series as a universally-available comprehensive resource for residents of, and travelers to, the world's major metropolitan areas and target destinations. The research, organization and packaging (a single carry-along volume) save readers a great deal of time and stress. The data were compiled with the help of national and local celiac support groups and activists; restaurant owners, chefs and managers; professional chefs; food scientists; health food store owners; and physicians and nutritionists.
All of The Gluten-Free Guides provide lists of and key information about restaurants, bakeries and hotels which cater to a gluten-free clientele. They also provide a multi-lingual vocabulary section to facilitate clear communication of dietary needs. The guides to Washington, D.C. and New York also include gluten-free menus from participating restaurants; interviews with physicians, professional chefs, and celiac activists; and information on local support groups and medical services.
The Gluten-Free Guide to Washington, D. C. covers Washington, D.C., southern Maryland and northern Virginia. The book identifies over 600 restaurants in the metro area that cater to a gluten-free clientele.
For more information about the books, visit www.gfguidedc.com, www.gfguideny.com and www.gfguideitaly.com.
About the authors:
Sara Friedman is a 7th-grader in Sleepy Hollow, New York. She began the book at age 11. She enjoys creative writing, acting, playing viola and piano, and singing.
Maria Roglieri is Professor of Italian at St. Thomas Aquinas College. She holds a B.A. from Columbia University, and an M.A. and a Ph.D. from Harvard University. In addition to The Gluten-Free Guide to New York and The Gluten-Free Guide to Italy, she has authored numerous articles and a book on Dante and music.
The two authors are currently co-writing the next in the series, The Gluten-Free Guide to California, which will be forthcoming in late Summer 2010.
Mari Productions, LLC (914) 332-9610
admin@gfguideny.com
###
Sara Friedman, age 13, has just released The Gluten-Free Guide to Washington, D. C.; all proceeds from sale of the book will go to The University of Maryland Celiac Research Foundation, which is run by Dr. Alessio Fasano. Sara decided to write the book for her public service project, or mitzvah, before her bat mitzvah. The book represents a double mitzvah: it helps travelers to, and newly-diagnosed residents of, the metro Washington, D.C. area who are gluten intolerant, and the proceeds of the book will help Fasano search for a cure for celiac disease and other autoimmune diseases. “I am very excited about Dr. Fasano’s research and about this unique opportunity to help support it. He is already in clinical trials for a cure, and he will be helping me and millions of others.” says Ms. Friedman.
Sara wrote the book with her mother, Maria Roglieri, as editor, as the third in her mother's series of Gluten-Free Guides (which includes currently The Gluten-Free Guide to Italy and The Gluten-Free Guide to New York). The series offers travelers’ health guides to serve the needs of the large and growing gluten-free community, millions worldwide who suffer from celiac disease, gluten-intolerance, or wheat allergy as well as autism, neuropathy, chronic pain, fibromyalgia, MS, rheumatoid arthritis, and migraines.
Friedman and Roglieri, a mother-daughter team, have both been on a gluten-free diet for years. Sara was diagnosed with celiac disease at age 6 after suffering weight loss, anemia, and abdominal cramping. When placed on a gluten-free diet, her blood count was restored and she was returned to a normal growth pattern. Sara's mother went on a gluten-free diet after 15 years of doctoring and four operations had failed to relieve her digestive and neurological symptoms. Within days of going gluten-free, she stopped vomiting, and regained sensation in her arms and legs.
Since even small amounts of gluten can be deleterious, following a gluten-free diet is challenging because gluten is found in just about everything -- pastas, breads, sauces, cereals, etc. Eating out requires checking all ingredients with the chef, a necessary conversation becomes even more challenging during travel, especially if it must be held in a foreign language.
Increasing recognition of the health benefits of avoiding gluten has spurred a worldwide proliferation of food services for gluten-free clientele -- GF (gluten-free) menus in many restaurants, GF desserts and breads in bakeshops, GF cooking lessons and catering from professional chefs, GF foods in supermarkets as well as at health food stores. Sales growth in GF foods now outpaces that of overall food products.
Unfortunately, awareness and information have lagged. Every person newly-diagnosed with celiac disease or gluten intolerance has been obliged to do his own research about gluten-free services both at home and in travel destinations.The mother-daughter team experienced their own start-up difficulties when they went gluten-free, which inspired them to create The Gluten-Free Guide series as a universally-available comprehensive resource for residents of, and travelers to, the world's major metropolitan areas and target destinations. The research, organization and packaging (a single carry-along volume) save readers a great deal of time and stress. The data were compiled with the help of national and local celiac support groups and activists; restaurant owners, chefs and managers; professional chefs; food scientists; health food store owners; and physicians and nutritionists.
All of The Gluten-Free Guides provide lists of and key information about restaurants, bakeries and hotels which cater to a gluten-free clientele. They also provide a multi-lingual vocabulary section to facilitate clear communication of dietary needs. The guides to Washington, D.C. and New York also include gluten-free menus from participating restaurants; interviews with physicians, professional chefs, and celiac activists; and information on local support groups and medical services.
The Gluten-Free Guide to Washington, D. C. covers Washington, D.C., southern Maryland and northern Virginia. The book identifies over 600 restaurants in the metro area that cater to a gluten-free clientele.
For more information about the books, visit www.gfguidedc.com, www.gfguideny.com and www.gfguideitaly.com.
About the authors:
Sara Friedman is a 7th-grader in Sleepy Hollow, New York. She began the book at age 11. She enjoys creative writing, acting, playing viola and piano, and singing.
Maria Roglieri is Professor of Italian at St. Thomas Aquinas College. She holds a B.A. from Columbia University, and an M.A. and a Ph.D. from Harvard University. In addition to The Gluten-Free Guide to New York and The Gluten-Free Guide to Italy, she has authored numerous articles and a book on Dante and music.
The two authors are currently co-writing the next in the series, The Gluten-Free Guide to California, which will be forthcoming in late Summer 2010.
Mari Productions, LLC (914) 332-9610
admin@gfguideny.com
###
Contact
Mari Productions, LLC
Maria Roglieri
914 332 9610
www.gfguideny.com
Maria Roglieri
914 332 9610
www.gfguideny.com
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