Thursday, January 28, 2010
Source: VistingNewEngland.com
Author: Eric J. Hurwitz

ALLCANEAT Foods Ltd. Goes Against the Grain
Local Baker George Moufarrej to start entirely gluten-free food product line at the former Zeppy's Bagel Facility in Randolph, Mass.

George Moufarrej is on a roll -- the gluten-free kind, of course.

When customers continuously came into Moufarrej's Fresh Start Bakery in Walpole, Mass., asking about gluten-free products, he decided to investigate the medical validity of such a diet and what products were available on the market.

Moufarrej first found some startling information in relation to how gluten affects Celiac's disease, an autoimmune digestive diseasethat damages the villi of the small intestine and interferes with absorption of nutrients from food. With one in 133 Americans known to have Celiac's disease (some other estimates are much higher), Moufarrej found that there has been a substantial amount of anecdotal reports of autism, diabetes,
depression, intestinal cancer and other diseases that coexist with Celiac's.

Knowing that the only treatment, at this time, for Celiac's disease is a gluten-free diet, Moufarrej soon met with doctors and those personally challenged with the ailment so that he could figure a way to create a food product line tasting every bit as good as the gluten versions.

Through the tireless research and development -- as well as forming a team of dedicated local business
people -- Moufarrej launched ALLCANEAT Foods Ltd., in a 35,000 sq. ft. facility that will open soon at the former Zeppy's Bagel site in Randolph, Mass. ALLCANEAT will offer "gluten- and allergenic-free foods (breads, pizza shells, cakes, cookies, etc.) the whole family will enjoy as well as providing for people afflicted with celiac disease and other allergic disorders where a gluten- and allergenic-free diet is essential for good health." Moufarrej has been so focused on ALLCANEAT that he recently sold the Fresh Start Bakery in Walpole to concentrate on this mission.

Moufarrej hopes that the gluten-free concept simplifies meal preparation for families with someone suffering from Celiac's.

"The name 'ALLCANEAT' refers to everyone in the family being able to eat our foods," said Moufarrej. "No more separate diets, refrigerators. We want to bring the family back to simplicity when it comes to meals. This isn't about offering foods to people with Celiac's, but about feeding the whole family. We feel we have some delicious foods that everyone can eat"

ALLCANEAT President Diane Sterrett is now a believer in the gluten-free diet, seeing first-hand how those affected by Celiac's reacted to Moufarej's gluten-free products.

"The first time I heard about 'gluten-free,' I said to George 'What the heck is gluten free?'" said Sterrett. "These people were literally in tears, wanting to hug him for creating these foods. In the past, they had little selection at the stores and the taste was not good, in many cases. Also, kids with Celiac's can't have a sandwich. Here, we give them our gluten-free bread and they are fine. A lady had tears in her eyes, telling us she had no reaction to bread after 45 minutes."

Moufarrej will be using a variety of gluten-free ingredients to create the ALLCANEAT foods, including rice flour, amaranth, millet, quinoa, and teff. Going great lengths to create an allergy-free environment and products, Moufarej will not use genetically modified (GMOs) ingredients and artificial colors. The facility is 100 percent free of common allergenic foods, including nuts, sesame, and soy. Unrefined sugar -- with all its trace minerals and nutrients intact -- will replace the nutrient-void yet common refined sugar.

ALLCANEAT executive vice-president of sales and marketing David Ford, 50, of Norwood, Mass., knows, first-hand, the value of a gluten-free diet. His wife Kathy Deery Ford suspected something was wrong in 2005 when their then 19-month-old daughter Kaitlyn was not developing properly. Kaitlyn displayed, amongst many other abnormalities, a noticeable lack of communication, erratic sleeping patterns, various pain, night sweats, low muscle tone, lack of eye contact and an obsession with playing with her hair.

David was in a constant state of denial saying," She's fine, she doesn't have autism!," according to Kathy.

Development pediatrician Rita Delollis assessed Kaitlyn watching her interact with family and how she played with toys. Noticing abnormalities in her behavior, Delollis confirmed to Kathy and David that Kaitlyn had Pervasive Developmental Disorder (PDD), a form of autism referring to challenges with socialization and communication. Applied Behavior Analysis (ABA) was useful but without diet she would not have been
responding to the treatment. Kathy researched on her own, first starting with the Internet which yielded nearly a half a million results for the word "autism." While at Barnes and Noble, however, Kathy found an inspiring book, Karen Seroussi's Unraveling the Mystery of Autism and PDD.

Finding so many similarities between Kaitlyn's situation and the information in the book, Kathy was convinced that diet played a major role in autism.

David wasn't convinced, however.

"David wasn't accepting about autism," said Kathy. He said 'I don't know what you're talking about. My brother didn't talk until he was three’...I told him, 'We're doing this.' He said 'No.' We almost got divorced over this."

Kathy forged ahead with the diet concept, eliminating grains and casein (the predominant phosphoprotein in dairy products) from Kaitlyn's diet. Within two weeks, Kaitlyn more than doubled her vocabulary, the pains went away and the tantrums decreased significantly. Within two months, Kaitlyn was sleeping better and free of
digestive challenges.

"It was incredible," said Kathy. "David, too, saw the proof and came to grips with this."

Kathy reports that Kaitlyn's pediatrician has been willing to accept, and work with, the new diet plan -- in addition to the traditional Western Medicine therapy.

The icing on the cake (no pun intended) occurred when a mutual friend of David and Moufarrej said, "You have to try these (gluten-free) foods." David did and was so impressed that he told Moufarrej, "I'm going to help you."

With a healthier daughter and realizing the validity of a healthy diet, David became ALLCANEAT's executive vice-president of sales and marketing.

"Helping Kaitlyn is a responsibility," said David, who, by trade, is a senior education specialist at EMC2 in Franklin, Mass. "There needs to be more awareness of how to help the Kaitlyn's in the world...We (at ALLCANEAT) would like to change the way people eat. It's our way of giving back."

The gluten free foods also benefit Ford who is a diabetic. Kathy and their older daughter, Nicole, eight, do not have food allergies, but, nevertheless, enjoy the ALLCANEAT foods.

Although still diagnosed with PDD, Kaitlyn is now attending public schools, and is well integrated socially and intellectually into the kindergarten classroom, says Kathy.

Kaitlyn also experienced a wonderful, little surprise for her most recent birthday: a real, gluten-free birthday cake.

Moufarej told Kathy "I'm going to make Kaitlyn the most beautiful cake. It will be so beautiful that it will make you cry."

Moufarej revealed the cake to the Ford family, a "delicious German-chocolate-like cake with white ribbons and a beautiful tiara," according to Kathy.

"I cried and I'm not really one to cry," said Kathy. "It was a beautiful cake. Kaitlyn never had a normal birthday cake before."

"George is a baker -- not someone out to make a lot of money," said David. "He gets sincere pleasure out of helping people and this is what is going to make the business so special."

ALLCANEAT will be located at 937 North Main St., Randolph, Mass. Stay tuned for grand opening information!