Now In Our 11th Year!

The magazine for people with allergies and food sensitivities

LIVING

WITHOUT

®

BEST Gluten-Free, Dairy-Free

Summer-Fresh Recipes

Dining Out Safely

with Food Allergies

Picky Eater?

Secrets

7for Parents

Delicious,

Nutritious

Foods to

Pack & Go

Living Without is the only national publication specifically targeting

readers who need to adhere to a special diet/lifestyle.

We provide lifestyle solutions, from innovative recipes using dietary

alternatives to recommendations of products that make life simpler

and better.

The magazine is a life-enhancing resource for the millions of

Americans who must adhere to a special diet.

Living Without provides informative editorial and advertising to help

readers successfully navigate their special dietary needs. We are the

magazine that people turn to—and

return to—after they begin their

special-diet lifestyle.

Living Without at a Glance

9% increase in circulation in past year!

High newsstand sell-through

100% growth in weekly e-recipe subscribers

Now publishing Special Holiday Food Guide!

The Premier Lifestyle Magazine for People with Allergies & Food Sensitivities

Gluten-free products are a fast-growing $2B market.

6% of U.S. children

are food allergic.

Market Size

Food allergies affect

12+ million Americans!

30–50 million Americans have lactose intolerance.

Over 40 million seek out gluten-free products when shopping.

Over 20 million have asthma.

Over 15 million follow a gluten-free diet .

Over 12 million have food allergies.

Over 3.3 million have attention deficit disorder.

Over 3 million have celiac disease.

Over 3 million have peanut allergies.

Over 2 million have autism.

Over 900,000 have milk allergies.

Shopped in health food stores or natural foods supermarkets

Purchased organic foods

Purchased natural household care products

Purchased natural personal care products

Purchased non-prescription medicines

Purchased prescription allergy medicine

Personally used vitamins/minerals

Personally used probiotics or digestive enzymes

Personally used herbs

26%

25%

63%

94%

69%

66%

61%

48%

46%

Allergies in Household Reader households with at least one member who has:

On average,our readers are

actively managing 2.5 food allergies

per household.

Seeking Out Quality Products That Fit Their LifestyleWithin the past six months, readers who:

save every issue

read every page

prepared a Living Without recipe within the past month

purchased goods advertised in Living Without within the past 6 months

visited an advertiser’s website after seeing an ad in Living Without

Sources: SPINS, 2009; Claritas, 2007; US Census Bureau, 2006; Hartman Group, 2010; National Institute of Diabetes, Digestive and Kidney Issues (NIDDK); American Lung Association; Food Allergy & Ana-phylaxis Network (FAAN); National Health Interview Survey (NHIS); Univ. of Chicago Celiac Disease Center; Jour. of Allergy & Clinical Immunology; Autism Speaks; Living Without Reader Survey, May 2008.

Readers on a Mission to Live Well

Household DemographicsPresenting a unique opportunity to target affluent, educated and health-conscious females seeking dietary and lifestyle solutions for themselves and their children.

Female 95%

Median Age 47

Median HHI $82,500 (index 167)

College degree or higher 72%

Married 81%

Children in HH 45% (index 129)

Readers heavily rely on Living Without as a resource for advice and products.

97%

95%

87%

81%

62%

95%

80%

38%

19%

18%

Engaged, Active & Responsive Audience

Any food allergies/sensitivities

Celiac disease

Milk allergy

Soy allergy

Peanut allergy

Content That Inspires

In Every Issue Life Story

Inspirational profiles of people with allergies or food sensitivities.

House CallA medical perspective on allergies and food sensitivities.

So GoodDelicious recipe ideas for dining gluten-free, wheat-free, dairy-free, sugar-free, egg-free, soy-free, peanut-free and more.

Cooking School (3x/year)Learn the basics of special-diet cooking and discover new techniques for successful baking without wheat, dairy and eggs.

Travel Guide/Across AmericaPlaces to stay, dine and tour for a fun-packed, allergy-friendly vacation.

Personal Care (3x/year)Allergy-free skin care and other ways to look your best.

Try It • Read ItReviews of new products and books.

5 in 25Quick and easy ways to prepare your favorite recipes. Four pantry items plus one commercial product.

Super Foods, Super SupplementsAchieve better health on a special diet with nutrient-dense foods and supplements.

Research RoundupThe latest news for people with allergies and food sensitivities.

Living Without PantrySubstitution solutions for baking without key ingredients like wheat, dairy and eggs.

2011 Editorial Calendar

Living Without responds to our readers’ desire for foods and lifestyle choices, offering quality solutions for better, more enriching lives. Recipes for a wide range of allergies or sensitivities, especially those

that require gluten-free and dairy-free meal solutions.

Motivational and educational features that offer support and guidance on living life fully, mindfully and with passion.

Buying advice and resources for alternative ingredients, new products and books, plus the latest medical news.

February/March Romance Additional Distribution

38 www.LivingWithout.com June/July 2009

Wrap, Stack

and Pack!

so good

B Y S U E S O N V E S S

When I prepare a portable meal and head out,

I want more than just good fl avor and solid

nutrition. I want to keep it simple with quick

fi xings and no clean-up.

Wraps and sandwiches fi t the bill. Today there are

more options for gluten-free breads and wraps than ev-

er before—homemade and ready-made. Wrap, stack and

pack them in a cooler or picnic basket for convenience

that tastes great and satisfi es even the hungriest out-

door enthusiast. Round out your meal with a super-fresh

salad or two and then give it a sweet ending with our best choc-

olate chip cookies.

These gluten-free, dairy-free recipes pack up beautifully.

What’s more, they’re easily adapted to fi t your individual tastes

and special dietary needs. Here’s a great way to enjoy a balanced

meal at the beach, the pool, the park—or wherever you’re going.

Chicken Wrap

S E RV E S U P TO 6

Loaded with flavor and antioxidants, this wrap has it all. Don’t

like or can’t eat a certain vegetable? Substitute your favorite

alternative. For a sweeter variation, try it with your favorite

barbeque sauce; add sliced red onions and shredded lettuce

for extra crunch.

1 whole precooked chicken, deboned and sliced or

shredded to equal 4 cups

½ red bell pepper, thinly sliced

3 medium carrots, cut into matchsticks

1 medium cucumber, cut into matchsticks

3 tablespoons gluten-free vinaigrette, bottled or

homemade (recipe on page 40)

Gluten-free tortillas, wraps or fl atbread (one

per person)

1-1½ cups gluten-free barbeque sauce, optional

Sliced red onions, optional

Shredded lettuce, optional

1. In a large bowl, toss chicken, red peppers, carrots and

cucumbers in vinaigrette.

2. Warm tortillas before filling so that they become more

pliable. Wrap them in parchment or foil and place in a

preheated 350-degree oven for 5 minutes or heat in a

microwave oven for 20-30 seconds for each tortilla.

3. Fill warmed tortilla with chicken and vegetables and

wrap, folding in the ends to contain filling.

4. Secure with toothpicks or waxed paper and place in

chilled container until ready to eat. Keep chilled if not

eating within an hour of preparation.

Optional Variation

Heat barbeque sauce in large saucepan over medium heat.

Add shredded chicken and cook until heated through,

about 8 minutes. Add optional vegetables, to taste. Place

ingredients in warmed tortillas and wrap, folding in ends

to contain filling.

Each serving (without barbeque sauce) contains 355 calories,

11g total fat, 2g saturated fat, 0g trans fat, 70mg cholesterol,

412mg sodium, 34g carbohydrate, 4g fiber, 26g protein.

On the go with gluten-free,

dairy-free food

©Andersen Ross/Brand X Pictures/age fotostock

42www.LivingWithout.com

June/July 2009

so good

Pork and Fennel Satay

S E RV E S 4 TO 6

This handy recipe can be quickly put together

ahead of time. The flavor of the meat

improves while it marinates. Thread meat on

skewers just before grilling. Serve with a salad

of fresh sliced fennel drizzled with a lemony

vinaigrette.

2 teaspoons freshly ground cumin seeds

2 teaspoons freshly ground fennel seeds

2 teaspoons ground turmeric

1½ teaspoons salt

1 tablespoon raw sugar

Finely grated zest of 1 lemon

6 tablespoons coconut cream (see sidebar)

1¼ to 1½ pounds trimmed pork, cut into

small pieces

Vegetable oil

Salad for serving

Small bamboo skewers, soaked in cold

water for 30 minutes

1. In a bowl, mix together the seeds, turmeric,

salt, sugar and lemon zest. Blend in coconut

cream.

2. Add pork pieces, stirring well to coat. Cover

and refrigerate for 1 hour or up to 24 hours.

Dust off the grill a

nd celebrate summer

with fresh recipes for the barbeque. It’s

time for outdoor cooking, eating and

entertaining. These dishes can be prepared in

advance with minimal fuss. That means there’s more time to enjoy

your guests and less time spent in the kitchen.

For a special appetizer, wow friends and family with a platter of

Korean beef and lettuce cups—morsels of rice and spice wrapped in

small lettuce leaves. Or pass around a bowl of smoky eggplant dip

with crusty gluten-free breads or fl atbreads. Whip up pork satay or

an elegant dish of chicken breasts with green grapes for an entree.

If you’re catering to vegetarians, dazzle them with charred bell pep-

pers stuffed with grilled eggplant and cherry tomatoes.

Some of these recipes call for a cast-iron griddle, also known as a

hot plate. This is an valuable piece of barbeque equipment that may

come as part of your grill. If not, consider purchasing a cast-iron

griddle to enhance grilling variety. You can cook just about anything

on it—from eggs and tomatoes to hotcakes and pancakes. Even

small items like garlic cloves, which would normally fall through the

grill, can be prepared on a cast-iron griddle.

Here’s how to test the temperature of your cast-iron griddle. Set

the griddle on the barbeque grill to preheat. Hold your hand about

two inches above the griddle. If it’s uncomfortably hot after two

seconds, griddle temperature is really hot. If your hand gets too

hot after four seconds, it’s medium heat. If you can hold your hand

there for six seconds or more, it’s low heat.

Welcome the best of the season with this gluten-free, dairy-free

menu of fl avorful food—hot and delicious from your grill.

photo credit: Aaron McLean (aaronmclean.com)Getting

Grilled

B Y J U L I E B I U S O

Enjoy the good taste

of a gluten-free,

dairy-free summer

June/July 2009 LIVING WITHOUT 43

so good

3. Thread meat onto bamboo skewers,

about 3 to 4 pieces per skewer, not too

tightly pressed together. Brush meat with

a little oil.

4. Cook skewers over gentle heat on a grill,

brushing with oil regularly, until crisp and

brown and just cooked through, about 20

minutes. Or cook on a preheated oiled cast-

iron griddle over medium heat. Serve hot.

Each serving contains 342 calories, 27g total

fat, 14g saturated fat, 0g trans fat, 70mg

cholesterol, 5g carbohydrate, 660mg sodium, 1g

fiber, 21g protein.

TIP Bamboo skewers are ideal for grilling small

pieces of meat or vegetables. They’re inexpensive

and there’s no clean up. Throw them away after

use. Be careful as they can burn if positioned over

direct flames. To prevent scorching, soak them in

water before using.

Korean Beef and Lettuce Cups

S E RV E S 6

There’s plenty of taste in these little

bundles. Traditionally, the spicy meat is

served on top of a spoonful of cooked

rice but you can substitute peeled, sliced

cucumber, which provides a contrasting

crunch.

1-2 inch piece of ginger, peeled and grated

1 clove garlic, peeled and crushed

3 scallions, trimmed and fi nely sliced

½ teaspoon chili paste

1 tablespoon superfi ne granulated sugar

2 tablespoons rice wine or dry sherry

3 tablespoons tamari or gluten-free

soy sauce

1 tablespoon sesame oil

1 tablespoon sweet Thai chili sauce

1 (8-ounce) sirloin steak or 2

(4.5-ounce) porterhouse steaks

1 cup jasmine rice, cooked, optional

1 cup deseeded, sliced cucumber,

optional

1 buttercrunch lettuce, broken

apart into cups, washed and dried

1 fresh hot red chili, thinly sliced, to

garnish

1 tablespoon sesame seeds, lightly

toasted in a dry pan

1. In a dish, combine ginger, garlic,

scallions, chili paste, sugar, rice wine or

sherry, tamari, sesame oil and sweet Thai

chili sauce.

2. Trim beef and slice thinly against the

grain. Add to marinade and toss well.

Leave beef covered at room temperature

for 30 minutes.

3. Drain meat, reserving marinade. Cook

the meat on a preheated oiled cast-

iron griddle over a high heat for a few

minutes until lightly browned. Transfer

meat to a bowl.

4. Boil reserved marinade in a small

saucepan, cooking until thick and syrupy.

Pour juices over beef. (Alternatively, heat

a wok over high heat, adding 1 teaspoon

oil. When oil is

hot, add the beef and

cook quickly until lightly browned.

Add marinade to wok and simmer as

described.)

5. Assemble beef and lettuce cups

by putting a small spoonful of rice

or cucumber in each lettuce cup and

topping with a spoonful of beef. And a

dollop of sweet Thai chili sauce. Sprinkle

with chopped red chili and a smattering

of sesame seeds. Serve immediately.

Each serving contains 175 calories, 8g total

fat, 3g saturated fat, 0g trans fat, 20mg

cholesterol, 16g carbohydrate, 555mg sodium,

1g fiber, 10g protein.

TIP When selecting fresh ginger, look for plump,

firm clumps. Avoid ginger that is withered, as it

will be pungent and coarsely textured. The best

way to store ginger is to wrap it in paper towels

and refrigerate it in the vegetable crisper. It

can also be frozen in a resealable plastic bag

and grated while still frozen.

Smoky Eggplant Dip

S E RV E S 4 TO 6

Singeing the eggplant develops a nutty,

smoky flavor. Don’t worry about the

blackened skin—it’s easily picked off.

1 large eggplant

2 tablespoons vegetable oil, divided

½ teaspoon cumin seeds

1-2 inch piece of ginger, peeled and

chopped

Coconut Cream

Canned coconut milk

separates in the can into

two distinct compo-

nents—a watery liquid

and a rich cream. Use the

liquid in soups or baking

or to cook rice. Use the

ceam in curries, sauces or

desserts. You can shake

the can before opening to

get a smooth milk.

Purchase coconut cream

from stores that special-

ize in South East Asian,

Indian and Pacifi c Island

foods or from spirit

suppliers (it’s used in

drinks like pina colada).

Don't substitute cream

of coconut, which has

been sweetened and

thickened.

Can't fi nd coconut

cream? You can make

your own. Put 2 cups

desiccated coconut in a

food processor with ½

cup milk of choice (cow,

rice, soy, hemp). Process

for two minutes. Pour

mixture into a bowl and

let sit for an hour. Strain.

Cumin Seeds

Cumin seeds, an essential

fl avoring in curries, are

delicious with lamb, red

peppers, carrots and egg

dishes. Toasting cumin

seeds enhances their rich,

earthy aroma and fl avor.

To toast, put seeds in a

small, dry skillet over me-

dium heat. Toast for a few

minutes, shaking the pan

occasionally until seeds

start popping, darken in

color and smell fragrant.

Grind the seeds in a spice

grinder or pulverize them

with a mortar and pestle.

When cool, store seeds in

an airtight jar until used.

20 www.LivingWithout.com October/November 2009

B Y W E N D Y M O N D E L L O

Four-year-old Daniel Clowes sat quietly by himself, alone in a schoolroom full of excited preschoolers. The class was happily celebrating a birthday and everyone was digging

into colorful cupcakes piled high with frosting and sprinkles. Everyone except Daniel. Instead, the teacher handed him a bag of gluten-free pretzels and a bottle of water. The doleful look on Daniel’s face told his mother all she needed to know about how he was feeling.

This was one experience for Daniel, now 8, who’s allergic to milk, wheat, egg, tree nuts and peanuts. All youngsters with anaphylactic allergies encounter similar scenarios countless times throughout their childhood.

Emotional Wellness for Allergic Kids

Food and Feelings

“Whether it’s a holiday meal or a class party, sooner or later food allergies take their toll. These kids want to be able to grab a cookie from the buffet table like everyone else,” says Daniel’s mother, Gina Clowes, founder of an online support group (al-lergymoms.com) and chair of the Food Allergy Initiative (FAI) advocacy steering committee. “There’s an obvious need to care for our allergic children’s physical health but their emotional well-being is equally important and often overlooked. As par-ents, we need to nurture their hearts and souls, as well as their bodies.”

The psychological aspect of anaphylaxis is a critically im-portant component to raising children who are well adjusted

© Stuart Pearce/Pixtal/age fotostock

photo credit on cover: Aaron McLean (aaronmclean.com)

Gluten-Free, Dairy-Free Italian Desserts Pasta Roundup Sweetheart Cupcakes Baking with Sugar-Free Alternatives

Summer Camp Guide Easter Dinner: Everything but the Easter Bunny Simply Seder: Passover Desserts Cinco de Mayo

Dining Out Guide Ten Ways to Top Brownies Summer Smoothies to Cool and Quench Waffles: Not Just for Breakfast Anymore

Healthy Bars to Pack for Snack Harvest-Fresh Casseroles Champion Breakfasts Fancy Cakes

Thanksgiving Feast and Other Company Meals Gluten-Free Flour Power Slow Cooking/ One Pot Meals Trick or Treat: Cut-Out Cookies for Kids

Guide to Special-Diet Entertaining Gifts of [Allergy-Friendly] Food Souper Bowl Snacks: Make Your Own

Celebrate in Style Delicious Traditional Menus for Special Dieters Gluten-Free Cookies and Desserts

April/May Easter/Passover/Summer Camp

June/July Restaurant & Travel

August/September Back-to-School

October/November Halloween/Thanksgiving/Baking

December/January Holiday & New Year

Special Holiday Issue (newsstand only)

Natural Products Expo West

Autism One Conference

Celiac Disease Foundation Annual Conference

Summer Fancy Food Show

Thrive Allergy Expo

Gluten-Free Culinary Summit—East

Natural Products Expo East

American Dietetic Association

Winter Fancy Food Show

Teen Allergy Summit

54 www.LivingWithout.com April/May 2009

house call

Q B Y H A R V E Y L . L E O , M D , A N D N E A L J A I N , M D .

AQ I’m severely allergic to dairy. Is there treatment or cure on the horizon for people like me?A There are a lot of promising studies being conducted on food allergies, par-ticularly related to peanut allergy. On the dairy front, researchers at Johns Hopkins recently attempted to desensitize older children and adults who had document-ed IgE-anaphyalaxis to cow’s milk. These patients were given increasing oral doses of milk in a controlled setting over a period of time. At the close of the study, many of those treated experienced mouth itching and some throat discomfort when ingesting milk, but ultimately, 40 to 50 percent of them could safely tolerate more than a few ounces of milk. These exciting findings offer hope but many questions remain. How long do the effects of desensitization last? How many patients relapse and have an anaphylac-tic reaction? How do very young children respond to desensitization? A word of caution: Several study par-ticipants required epinephrine and oth-er medical intervention, a reminder that this technique is still in the investigation stage and should not be tried outside a controlled research setting.

–Dr. LeoQ We’re remodeling our bathroom and found some mold behind a wall. Should we be worried?A Mold can occur naturally in damp places like bathroom showers or kitchen

backsplashes. Several types can pose a health hazard to susceptible individuals. The best known culprit is Stachybotrys, characterized by its black, blanket-like appearance. Spores from this mold release a toxin that’s detrimen-tal to humans, particularly with pro-longed exposure. A study conducted ten years ago identified a rare reaction to this mold in the lungs of young infants, causing serious breathing issues. Parents of young children exposed to this mold should check with their doctor. Many people suffer allergic symptoms, such as itchy, runny nose and eyes, breath-ing trouble, etc., to outdoor seasonal molds. The most studied is Alternaria sp, a mold found in the soil which releases spores on dry, windy days in late sum-mer. Experts have linked Alternaria sp. blooms with an increase in emergency room visits by asthmatics. If you suspect mold exposure in your home, hire a reputable mold remedia-tion company to investigate and remove it and be certain to discuss your health concerns with your doctor.

–Dr. LeoQ My child was just diagnosed with food protein induced enterocolitis syn-drome. Is this like a food allergy? A Food protein induced enterocolitis syndrome, or FPIES, differs from a stan-dard food allergy in a variety of ways. Children with this problem have a very Food allergies affect more than 12 million Americans, including 6 percent of children under the age of three. Allergic reactions can range

from mild to anaphylaxis, a serious condition that can cause hives, swelling, nausea, closing of breathing passages and even death. There is

no cure, just the strict avoidance of the offending foods. Ninety percent of all food allergies are caused by eight foods: wheat, milk, peanut,

tree nuts, egg, soy, fish and shellfish. ¬

¬

¬

¬

specific reaction to the foods they’re sen-sitive to, usually dairy and soy. Often, the reaction occurs in infants who are tran-sitioning from breast milk to formula before their first birthday but FPIES can also be caused by solid foods. Children with FPIES typically begin vomiting 2 to 3 hours after ingesting even small quantities of the problem food. They may also develop diarrhea. Vomiting is often very severe and can continue even after the stomach is empty, with the child retching for an hour or more after the reaction starts. The youngster can become dehydrated and develop low blood pressure requir-ing IV fluids. Unlike other types of food allergy reactions, kids with FPIES do not develop hives, swelling, congestion or breathing problems. Unfortunately, there are no tests to confirm that a child has FPIES; the only way to diagnose it is by medical history. This can lead to a delay in diagnosis, particularly if the doctor doesn’t know about this relatively uncommon condi-tion. The actual incidence of FPIES is not known but in my practice it repre-sents less than 1 percent of the food-allergic kids I treat.

Like other types of food allergies, avoidance of food culprits is extremely important. It’s also recommended that

Pediatric allergists Harvey L. Leo, MD, and Neal Jain, MD, answer questions about allergies and food sensitivities.

28 www.LivingWithout.com August/September 2009

N obody wants to look like a cordovan loafer. Especially in

the close-ups. You grab a sunscreen with a decent SPF,

slather away, reapply frequently, remembering the ten-

der vee between clavicle and top button, and by summer’s end

your skin is as soft and undamaged as a baby’s bottom. Piece

of cake, right?Maybe for some people. But for sensitive types allergic to the

common ingredients in sunscreens, summer can be cruel. We

don’t need the sun to feel the burn—or the itching, the scaling

and the crusting. For some, the mere mention of PABA (Para-

Amino Benzoic Acid) and problematic ingredients like oxyben-

zone and other benzophenomes (see sidebar on page 32) are

enough to cause a full-blown rash.

PABA is the cause of sunscreen-induced contact dermatitis

in a shocking 97 percent of Americans tested with the condi-

tion by the Centers for Disease Control. It’s also associated with

allergies, hormone disruption, cellular damage and low birth

weight. This ubiquitous chemical is not so easy to avoid. It’s

found in 600 brands of sunscreens.

Add to this the American Cancer Society’s report that one in

four of us will be diagnosed with skin cancer this year—not to

mention other unsightly problems like brown spots, wrinkling

and the premature aging associated with unprotected sunning,

plus the fact that thinning of the ozone layer, global warming

and other atmospheric problems are intensifying the dangers

of UVA and UVB rays. Suddenly, going to the beach is up there

with running with scissors.What’s a Bathing Beauty to Do?

Before you break out the biohazard suit, a little education goes

a long way.The Environmental Working Group suggests reading the fi ne

print. If PABA is the culprit for you, look for a natural, hypoal-

lergenic sunscreen that contains titanium oxide or zinc oxide.

Sensitive to Sunscreen?

Don’t get burned by the ingredients in your sun lotion

B Y J A X P E T E R S L O W E L L

August/September 2009 LIVING WITHOUT 59

B Y L A U R E L G R E E N E

try it

Bake Me a Cake

There’s a gluten-free bakery in Texas that sells fabulous baked goods made with the fi nest in-

gredients. The fl avors and textures of these special desserts are so carefully developed, you’d

never suspect they’re gluten free. Blackbird Bakery offers delicious choices (biscotti, maca-

roons, gingersnaps, muffi ns, banana bread, pie) on its website—but that’s not all. Owner

Karen Morgan can prepare your favorite delicacies to order. We sampled brownies and chewy

chocolate chip cookies—out of this world! Morgan, who has celiac disease, customizes and

caters gourmet goods for restaurants and businesses and, of course, ships to you. Prices are

reasonable, shipping costs are modest, taste is incomparable.

512-236-0707, blackbird-bakery.com

Ancient Eats Move over broccoli. Here’s a new (and old) way to get your vitamins, minerals, antioxidants

and more. California company Navitas Naturals offers ultra-nutritious functional fare

produced from plants that have nourished human beings for millennium. We’re talking re-

makes of historic foods eaten in ancient cultures like the Aztecs, Mayans, Incas. We sampled

several Navitas products, including new offerings—acai powder, pomegranate powder, ca-

cao nibs—and found them interesting and very tasty. All the test bowls emptied quickly with

the cacao nibs declared our favorite. These premium organic ingredients, all gluten free, can

enhance the taste of smoothies, trail mixes, soups, salads, cereals and baked goods. Plus they

can literally skyrocket the nutrient count of your everyday diet. It’s your body. Try some new

(and old) ways to keep it nourished.

888-645-4282, navitasnaturals.com

Pick of the Crop

Introducing Superfruit Spreads, a new line of jams made with high-nutrient, antioxidant-packed fruit. These delicious,

full-bodied spreads produced by Canadian-based Crofter’s are for grown-up palates. Made with pure, organic ingredients,

here's sophisticated fl avor that’s intense and not too sweet. Starting with a complex morello

cherry and red grape base, Crofter’s adds wild fruit and berries, using minimal pro-

cessing and a third less sugar than its other jams. Superfruit Spreads

come in four varieties, all gluten free. They’re bursting with ripe taste,

like fresh-picked fruit in a jar.

705-746-6301, croftersorganic.com

Products are subject to change without notice. Only you can determine the actual safety of any product for yourself. Always read the label prior to use.

Be a Love BugWhat’s not to love about insect sprays made with rosemary, peppermint, thyme and clove essential oils

that deliver eviction notices to troublesome pests? EcoSMART Technologies’ organic insect sprays

kill bugs fast but are safe to use around children and pets. They leave no pesticide residue—just a

pleasant, natural scent with no chemical undertones. Designed for home and garden, EcoSMART offers

specifi c and all-purpose formulas that target indoor and outdoor bugs, plus the insects chomping on

your garden. The label on the garden product advises that you can spray and harvest on the same day.

Most insecticides come with precautions; there’re no such warnings on EcoSMART. With this bug spray,

the only ones to worry are the bugs.

877-723-3534, ecosmart.com

2011 Rates & Specifications

LIVINGWITHOUT®

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1/2 Horizontal 7” x 4-7/8” $2,855 $2,140

1/3 Vertical 2-1/4” x 10” $1,990 $1,490

1/3 Square 4-5/8” x 4-7/8” $1,990 $1,490

1/6 Vertical 2-1/4” x 4-7/8” $1,140 n/a

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June/July 2011 3/14/11 3/21/11 4/20/11 5/ 3/11

Aug/Sept 2011 5/ 9/11 5/16/11 6/21/11 7/ 5/11

Oct/Nov 2011 7/18/11 7/25/11 8/23/11 9/ 6/11

Special Holiday Issue 8/23/11 8/30/11 n/a 10/11/11

Dec/Jan 2012 9/19/11 9/26/11 10/25/11 11/ 8/11

Ad Deadlines

Advertising Contacts Susan Tauster

National Accounts Manager630-858-1558stauster@LivingWithout.com

Danny VincentEastern Advertising Manager770-437-0861dvincent@LivingWithout.com

60,000 paid newsstand/subscription copies sold bi-monthly nationwide.

Sold at nearly 8,000 locations, including Whole Foods, Wegmans, Safeway, Bashas, Meijer’s, Harris Teeter, Sprouts Farmers Market, Sunflower Market, doctors’, allergists’ and nutritionists’ offices, bookstores and more!

LivingWithout.com

Online Materials Tom Canfield

V.P. Circulation203-857-3100 tcanfield@belvoir.com

Ad Size Dimensions File Size Rate (net)

Med. Rectangle 300 x 250 40k $25 cpm

Leaderboard 728 x 90 40k $25 cpm

Banner 468 x 60 30k $15 cpm

Logo Ad 120 x 60 20k $10 cpm

Online Ad Rates and Specifications

Advertising Contacts Susan Tauster

National Accounts Manager630-858-1558stauster@LivingWithout.com

Weekly E-Recipe

Emailed to 75,000 opt-in recipients each week — number of recipients has doubled in past year!

Provides delicious gluten-free meal options and offers a unique sponsorship opportunity to directly reach your target audience via email.

Sponsor’s banner ad appears within email, landing page and all recipe pages during the sponsored week, generating an additional 100,000 page views.

Secondary ad placement and additional weekly advertising opportunities available. Contact your advertising representative for more information.

Leaderboard 728 x 90

Logo Ad120 x 60

Banner 468 x 60

All ad sizes are in pixels (not shown actual size). GIF, JPEG and SWF files accepted. Maximum Animation Time 0:15 Looping permitted.

Extend your reach through LivingWithout.com, our in-depth archival resource for those seeking information on managing allergies and food sensitivities.

Over 300,000 page views per month.

Includes recipes, product reviews, resources, events and more.

Variety of advertising options available, including custom sponsorship opportunities and rich media campaigns.

Danny VincentEastern Advertising Manager770-437-0861dvincent@LivingWithout.com

LIVINGWITHOUT®

Medium Rectangle

300 x 250