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To all,

     Just heard about this ... 

I think it's a fabulous idea on so many levels.  I'm in, hope you will be too.

Please pass the word and let's get a huge number of people there!

May 4th at the Washington, D.C., Embassy Suites Convention Center

For more information please visit http://www.1in133.org or contact
info(at)1in133(dot)org.

Regards,
Dimitrios

--------------------------------

World's Largest Gluten-Free Cake Needs Icing of Long-Overdue FDA
Labeling Regulations
Community leaders, food manufacturers, and researchers convening in DC
for gluten-free labeling summit.

Prominent members of the burgeoning gluten-free community announced
today a collaborative “1in133” event on May 4 to bake the world’s
largest gluten-free cake as part of an effort to draw attention to the
Food and Drug Administration’s (FDA) delay in finalizing standards for
gluten-free food labeling. The name is derived from the fact that one
in every 133 people in the U.S. suffers from celiac disease or a
gluten intolerance issue.

To kick-off Celiac Awareness Month – globally recognized in May - the
1in133 event is being hosted at the Washington, D.C., Embassy Suites
Convention Center on May 4 and will culminate with a V.I.P. reception
for federal lawmakers, concerned members and friends of the
gluten-free community and gluten-free food manufacturers. With
pre-eminent guest speakers and information on a petition advocating
for the FDA to take action on determining a gluten-free food-labeling
standard, the 1in133 event will reinforce the need for such standards
and pressure the FDA to take action.

“This is a very serious autoimmune disease,” cautions Dr. Alessio
Fasano of the University of Maryland Center for Celiac Research. “It
deserves equally serious food labeling laws.”

Fasano, one of the world’s leading researchers in celiac disease and a
leading proponent of a federally mandated gluten-free standard, will
attend as the 1in133 event’s guest speaker.

Seven years ago the FDA was tasked with developing and implementing
such standards as part of the Food Allergen Labeling and Consumer
Protection Act (FALCPA). The delay in implementation and lack of
labeling rules has left millions of Americans with celiac disease and
gluten intolerance at risk of illness from contaminated food.

Currently, U.S. food manufacturers can claim “gluten-free” on product
labels without appropriately informing consumers if a product is truly
free of all potentially harmful ingredients. As a burgeoning market --
$560 million in sales in 2004 and projected sales of approximately
$2.6 billion in 2012 -- gluten-free food products have brought many
newcomers to the space claiming gluten-free status on their labels
while not necessarily removing all potential allergens. Other
manufacturers are reluctant to label their products “gluten-free”
because there is no accepted standard. This disparate situation leaves
consumers who eat gluten-free to guess which products are actually
safe for consumption.

FALCPA was passed to protect food-allergic and celiac patients from
having to decipher ingredient labels through sometimes-harmful trial
and error efforts. The law, which requires the top eight allergens to
be clearly listed on ingredient statements, did not require disclosure
of barley or rye, the other grains that are toxic to those with celiac
disease and other gluten sensitivities. The 2004 mandate for the FDA
to develop and implement gluten-free food labeling requirements would
fill that void.

The 1in133 event is the brainchild of Jules Shepard, noted gluten-free
author, baking expert and celiac community advocate, and John
Forberger, a winning gluten-free triathlete and active blogger. Event
sponsors include Whole Foods Market, The University of Maryland Center
for Celiac Research, The University of Chicago Celiac Disease Center,
the Gluten Intolerance Group of North America, Celiac Disease Center
at Columbia University and others. Event coordination is contributed
by Aaron E. Flores, Executive Chef, Embassy Suites D.C. Convention
Center.

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