houston celiac perspective - Gulf Coast Community Service

Transcription

HOUSTON CELIAC SUPPORT GROUP
Chapter #25 of CSA/USA, Inc.
“HOUSTON CELIAC PERSPECTIVE”
MAY 2015, Issue No. 3
HOUSTON CELIAC
SUPPORT GROUP
Medical Advisors
Ra
John R. Stroehlein, MD
Gastroenterologist,
M.D Anderson Cancer
Hospital
Eamonn Quigley, MD,
Houston Methodist
Ian Sachs, MD
Gastroenterologist,
The Methodist Hospital
Alberto O. Barroso, MD
Gastroenterologist,
Houston Methodist, Baylor
College of Medicine
Sylvia Hsu, MD,
Dermatologist, Baylor
College of Medicine
Douglas S. Fishman, MD,
Ped. GI, TX Children’s Hosp.
Barbara S. Reid, MD, Ped.
GI
Kay L. Lee, MD, Family
Practice
Ray A. Verm, MD,
Advisor Emeritus
DIETETIC ADVISORS
Anne L. Dubner, RD
Peggy Gumto, RD
Norma Terrazas, RD
Leslie Ramirez, RD
Sara Olague, RD
Rya Clark, RD
NEXT MEETING:
DATE: Saturday, Saturday, May 30, 2015
TIME:
1 p.m. to 3:30
PLACE: Memorial Drive Lutheran Church,
12211 Memorial Drive at Gessner. (Behind the church,
follow the path near playground to the Fellowship Hall.)
PROGRAM: We will have a discussion about Socializing Gluten Free,
based on Jax Peters Lowell’s book THE GLUTEN-FREE REVOLUTION:
Absolutely Everything You Need to Know about Losing the Wheat,
Reclaiming Your Health, and Eating Happily Ever After.
We will discuss such topics as Resuming Your Social Life, Letting
Your Hostess Know, What can you bring?, The Perils of Arriving
Hungry, Dealing with Caterers, Bothering the Bride, Potluck is Not
Your Friend, Taking a Bite to be Polite, The Art of Plate and Switch,
Business Meals, Taking Your Own Food, The Good Gluten-Free
Weekend Guest, and Giving As Good as You Get, as suggested by
Jax. Be prepared to jump in with your own experiences.
We are sorry that arrangements could not be made for Jax to come to Houston;
we did not order enough books to satisfy Jax or the publisher.
However, Jax is very willing to answer any questions or autograph your book
(with a 3x5 label that you send her). E-mail Jax at
[email protected].
Please make a reservation ASAP with Janet for this meeting.
E-mail: [email protected] or call 281/679-7608.
As usual, please bring gluten-free goodie or/dish to share for the
social hour after the program. Everyone does something or brings
a gluten-free item to our meetings. Please bring at least 2 copies or more of your recipe with brand names so that
we can publish all the recipes later. (Or e-mail the recipe to Janet. Make sure Janet gets a copy.)
Please note source of the original recipe (a particular cookbook?). Newbies may want to bring paper goods or
drinks. We also need a couple of people to help with setting up chairs before & after the meeting, and also help
with clean up. When you respond with your attendance to Janet, discuss these social aspects, too. Please call Janet
right away to volunteer. Thanks!
NOTES: Please refrain from using fragrances at our meetings.
There are members and guests who are very sensitive to these
types of environmental stimuli. Also, please do not bring children
under the age of 8 to this meeting. They could be distracting to the speaker. Thanks.
Houston Celiac Support Group; www.houstonceliacs.org;
Janet Y. Rinehart, Chairman; 281/679-7608; E-mail: [email protected]
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GLUTEN-FREE COMMUNITY NEWS

CELIAC AWARENESS GROUP, North Houston
(Cypress, Spring, The Woodlands, Tomball, Conroe and beyond
areas)
Meetings: August 8 and October 3, 2015.
The Meetings will be held at the MUD #24 meeting facility (17035
Deer Creek Drive, Spring, TX 77379). (Water tower across from HEB
on Stuebner Airline/Louetta) from 1:00 - 3:00 pm.
WESTCHASE FARMER’S MARKET: GF Mixes
from Phyllis Bell. Every Thursday, rain or shine; 3 to 7 p.m.

St. Cyril of Alexandria Catholic Church parking lot, 10503
Westheimer Road (at Rogerdale Road, one block west of
Beltway 8)

WHAT HAPPENS TO YOUR GLUTEN-FREE
DONATIONS TO THE HOUSTON FOOD BANK?
By Karen Beane, Houston Board Member
The special foods section
When our group makes gluten-free food donations to the Houston Food
Bank, have you ever wondered what happens to it? The Houston Food
Bank acts as a clearing house for other community food pantries and they distribute the food donations they
receive to them.
I got a chance to see one of the community food banks that receives the gluten free food donations from our
group, Gulf Coast Community Service Association (or GCCSA). I had seasonal items that I wanted to be sure
were received in time for the holidays and the Houston Food Bank had already made their scheduled run to the
GCCSA.
Suzanne Garcia took me on a tour of their very well organized food pantry. They receive fresh, frozen and
canned foods. If a particular item is in high demand and donations aren’t covering the demand, they compare
prices among the major stores, and then go buy it. Ms. Garcia showed me their special foods section that expands
and contracts according to the current needs and she said they have many requests for gluten-free food. They
don’t let people take the special foods unless they actually need it and can’t eat regular stuff. They store frozen
gluten-free bread that they receive from stores like HEB and Kroger. Instead of giving people a sack of food, they
give them a cart and allow them to shop from available selections (like a small store).
They will provide a free, three-to five-day supply of emergency groceries once per month for income-qualified
residents of Harris County.
Their website (www.gccsa.org) covers the varied services they provide – Rental Assistance, Prescription
Assistance, Transportation assistance (Metro), Food Assistance and Utility Assistance.
I was impressed with the organization and the assistance they provide to people in need and it was nice to
know one of the places that receive our gluten -free donations from the Houston Food Bank.
► Please bring easily storable gluten-free products to our meetings. Karen & Dave Bean bring special
boxes found near the entrance to the church Fellowship Hall.
► Ms. Garcia asked me if I had some gluten- free recipes using inexpensive ingredients (in other words, not
five flours and xanthan gum) and I was able to provide her with a few. Members, could you suggest some
simple GF recipes for the Food Bank? Please send your inexpensive recipes and I will put them in a
collection for the food banks? If so, please ask them to send them to [email protected] and put “GF on a
budget” in the subject line. So we can be helpful in more ways than one! Thanks a lot!
WELCOME, NEW MEMBERS!
JoJo Wahlstrom and Wendy Villani of Houston.
HOUSTON CELIAC PERSPECTIVE
MAY 2015
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NEW RESOURCES
HOUSTON CELIAC
SUPPORT GROUP
Editorial Committee
Janet Y. Rinehart
Mary Lu Mase
Susan Daniels
Michael Hagood
Melissa Aldrich, Ph.D.,
Medical Research
John Longo, PhD,
Webmaster
Executive Board
Janet Rinehart, New
Member Orientation &
chapter newsletters
Kathleen Williams, New
Member Packets
L.B. Newman, Treasurer
Barbara Ferring,
Hospitality
Laura Patterson, GF
Dining Club Chairman
Karen Beane
John Longo, PhD
Phyllis Bell, Northside
Celiac Awareness Group
Monica Ryan – R.O.C.K.
Jennifer Tiras – R.O.C.K.
Note: If you make a search on Amazon for “Celiac Disease” or
“Gluten-Free Cookbooks,” you will find an amazing amount of GF
resources, and most at very good prices! -- jyr

BOB’S RED MILL EVERYDAY GLUTEN-FREE by Camilla
V. Saulsbury. $24.95. (or $19.05 at Amazon.com) The recipes lets
home cooks experiment with different flours and alternatives to wheat.

GLUTEN-FREE CLASSIC SNACKS by Nicole Hunn, author of the
Gluten-Free on a Shoestring series. You’ll enjoy trying Twinkies. Hostess
Snowballs, coffee cakes, Swiss Rolls, Mallomars, or Twix bars. Your favorite
snacks and desserts are back -- because now you can make them gluten free.
Order from Amazon.com for $15.92 in paperback version.

AGAINST ALL GRAIN: DELECTABLE PALEO RECIPES TO
EAT WELL & FEEL GREAT by Danielle Walker. (150 gluten-free, dairy
free and paleo recipes for daily life) It’s $19.19 on Amazon.com.
SIMPLY GLUTEN-FREE & DAIRY-FREE: BREAKFASTS *
LUNCHES * TREATS * DINNERS * DESSERTS by Grace Cheetham,
author of A COOK’S BIBLE: Gluten free, Wheat Free & Dairy Free Recipes.


THE DAIRY FREE AND GLUTEN-FREE KITCHEN by Denise
Jardine. This paperback is $17.06 on Amazon.
EVERYDAY CLASSICS - Essential Gluten-Free, Dairy-Free
and Egg-free Recipes by Alexa Croft. This paperback is $24.98 on
Amazon.


GLUTEN FREE FLOUR POWER: Bringing Your Favorite
Foods Back to the Table, by Aki Kamozawa and H. Alexander Talbot. This duo makes their living in
food consulting: recipe development and chef training. In many recipes they use flaxseed meal as a substitute
for eggs, and they have developed a do-it-yourself flour mix that is gum-free. The latter makes use of sweet
rice flour and flaxseed meal. The authors note that the low-allergy blend produces a slightly different result
than their other two recommended flour blends that contain both milk (à la Cup-4-Cup) and xanthan/guar
gum. This is their third cookbook. This new resource is $25.20 at Amazon.com. Read a review at
http://bit.ly/GF_Bake.

IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by
Gwyneth Paltrow and food writer Julia Turshen who compiled a gluten-free, sugar-free collection of 185
recipes that the actress guarantees are “not like a punishment.” (The tough diet has come under close scrutiny,
albeit not yet from the most epicurean of authorities. The New York Post describes the book as “the manifesto to some
sort of creepy healthy-girl sorority with members who use beet juice rather than permanent marker to circle the ‘problem
areas’ on each other’s bodies,” while the Atlantic Wire writes that It’s All Good takes “laughable Hollywood neuroticism
about eating to the next level.” The London Guardian was kinder – sort of – noting that, “Yes, children do have slightly
different nutritional requirements from adults … but filling their plates with empty calories in the form of white pasta,
bread and rice is no nutritional kindness.”)
MAY 2015
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RESTAURANT INVESTIGATIONS
 LOCAL FOODS
Houstonlocalfoods.com;
4/2015
jyr
Locations: 2424 Dunstan Road at Kelvin, next to Benjy’s, 713/521-7800 (Rice Village area)
2555 Kirby; 713/255-4440; (Upper Kirby area)
A g o u r met s el ect i o n o f s a n d wi c h es , s a la d s a n d p r ep a r ed mea l s wit h l o ca l
ingr edients.
My husband and I ate at Local Foods in the Village for lunch one day. We both had an egg salad sandwich,
but mine with gluten-free bread. I asked if it could be toasted and they said it would have to be toasted on a
separate plate. They seemed to understand gluten-free contamination issues. (Yea!). The delicious in-house made
potato chips were great, too. We also chose the kale and quinoa salads as sides.
NELORE CHURRASCARIA BRAZILIAN STEAKHOUSE, 4412 Montrose Blvd.; Ph. 281/752-7393.
www.nelore.com
(5/2/2015 jyr)
Typical Brazilian Steakhouse featuring an extensive salad bar and grilled meats. Price is $39 per person, or
$29 just for the salad bar.
The Brazilian Cheese rolls had regular flour; unfortunately, avoid. (In many Brazilian steakhouses, the
cheese bread only is made from cassava/tapioca flour that we can eat.)
In terms of meats, avoid the Chicken Legs, Sausage and Parmesan Pork. Although GF, the lamb was a little
dry.
A knowledgeable member of the waitstaff went over all the ingredients for items on the salad bar and meat so
that I could choose safely. Do ask who can help clarify ingredients.

 PHO & CRAB RESTAURANT, (Vietnamese), 14741 Memorial Drive (between Dairy Ashford &
Eldridge); 281/7l41-0654; www.phoandcrab.com
About 98% of food is gluten free. Ask for Manager Andrew to go over the ingredients.
The Hoisin Sauce, hot sauce, and peanut Sauces are have no wheatk/gluten.
To thicken, they use tapioca starch.
They will be getting GF soy sauce for us, or bring your own bottle of GF soy sauce. The vermicelli is rice. All
dishes are gluten free except order no Steamed Dumplings, no Crunchy Noodle Combo, or no Garlic Noodles.
 MARTHA'S BLOOMERS, 8101 Hwy 6 Bypass, Navasota TX 77868; (936) 825-7400. Has a GF men
and some delicious Gf food, according to Kathleen Williams (co-chairman of our group).
VIETOPIA Vietnamese Cuisine, 5176 Buffalo Speedway at Westpark; 713/664-7303.
My husband and I tried out Vietopia one evening for dinner, and we were quite disappointed. They had five
gluten-free choices, three of which were with tofu. Ed and I shared the GF Fried Rice Chicken and Claypot Beef.
There was a paucity of protein on both. They did have GF (Kikkoman) soy sauce. I would not recommend this
restaurant for celiacs. (jyr)

CELIAC DISEASE: WHICH CHILDREN SHOULD BE TESTED?
Lara C. Pullen, PhD, March 23, 2015
Serological screening studies indicate that celiac
disease (CD) has a prevalence of 1% to 2% in
Western populations and that the incidence is
increasing across all age groups. Although many
individuals develop symptomatic CD, others do not.
In fact, researchers estimate that just 10% to 30% of
patients with CD are ever diagnosed, in part because
they may be asymptomatic.
For children, that lack of diagnosis can be
critical: Young children with undiagnosed CD are
particularly vulnerable to the effects of
malabsorption and failure to thrive.
Because of that danger, some researchers and
clinicians are pushing for widespread screening.
Some experts go even further, suggesting that the
entire pediatric population should be routinely
screened for CD. Yet the cost and the need for
invasive confirmatory biopsies leave others skeptical
of that approach unless better, cheaper diagnostics
become available.
MAY 2015
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New data published in the March issue of
the American Journal of Gastroenterology by Rok
Seon Choung, MD, PhD, from the Division of
Gastroenterology and Hepatology, Mayo Clinic,
Rochester, Minnesota, and colleagues, show that
among a representative sample of nearly 15,000
Americans aged 6 years or older, the prevalence of
confirmed CD was 0.8% (95% confidence interval
[CI], 0.5% - 1.0%) in 2009 to 2012.
Extrapolating to the population at large, the data
suggest that more than 1.5 million people in the
United States have CD. Moreover, the analysis
showed a near doubling in the prevalence among
adults aged 50 years or older, rising from 0.17%
(95% CI, 0.03 - 0.33%) in the 1988 to 1994 National
Health and Nutrition Examination Survey to 0.44%
(95% CI, 0.24% 0 0.81%) in the 2009 to 2012
survey. However, the adjusted prevalence is uneven
among racial and ethnic groups, ranging from 1.0%
of whites to 0.2% of blacks and 0.3% of Hispanics.
For Ritu Verma, MBChB, director of the Center
for Celiac Disease and the Lustgarten Endowed
Chair for Clinical Care of GI Motility Disorders at
the Children's Hospital of Philadelphia in
Pennsylvania, those numbers and the consequences
of undiagnosed CD lead to a straightforward
conclusion: "The biggest plea I have for
pediatricians is to just do the panel," she
told Medscape Medical News, referring to an
antibody test panel that can help to determine
whether a child likely has the disease.
However, other pediatric gastroenterologists,
including Saeed Mohammad, MD, from
Northwestern University Feinberg School of
Medicine in Chicago, Illinois, feel that screening the
entire population is just not feasible, and the cost of
increased screening may not be justified.
MY STORY: PHYLLIS GUY BELL
Phyllis is the leader of the Northside Gluten-Free Awareness Group
My story begins in the fall of 2009 where I began to have all types of symptoms and side effects from foods
that I was eating. I found myself EXCESSIVELY TIRED and would often dose off even while driving. My eyes
watered and ran all the time, even making it hard to see. I had migraine headaches. I also noticed blurry vision
even though I had recently had new glasses.
It became hard for me to focus and remember things as well. It was even difficult to conduct full
conversations without stuttering or recalling what it was I was trying to say… (I knew in my head what I wanted
to say, but I could not seem to construct the words on the other side to say it).
I was tested for Thyroid concerns; tested negatively. I began to have rashes that itched like having poison ivy
I would often become extremely ill and had bloating, and horrible bowel issues (excessive diarrhea) after
eating. I was afraid to eat anything
In July of 2010 I went to the doctor for “allergy testing.” I didn’t know what ‘gluten’ was or what it was in. I
was devastated when I found out and thought “what am I to do?” Those are all the things I LOVE to eat! After I
cried and reasoned with God, It was Decided…So be it!
And for the first two weeks, I did well…and began to feel better so much better. Then the cravings for my
favorite burger got the best of me and I thought, maybe it is not really the gluten…so I indulged! After eating the
burger I now knew that it was definitely gluten that had made me feel the way I was feeling before. And vowed
from that day forward, with every ounce of strength possible, I would choose to feel better and eliminate gluten
from my
My shopping episodes would often take approximately two hours as I read every label and attempted to
figure out how to substitute things I so enjoyed.... It was grueling! I lost 35 pounds in 6 months.
Where I do go from here?
First I joined the Houston Celiac Support Group, and after I connected with them, Janet sent me so much info
that I could not consume it fast enough. The group was encouraging, and was a WELLSPRING of info that I
needed from shopping and travel to eating out....
I was determined to know more. I began reading books from the library and researching food allergies
(because I had a list of them) and what effects they have on the body, etc.
Additionally, I was in transition. (My profession – real estate – was in a slump.) I attended a between-job
ministry. The topic that day was ‘passion’. The main question I asked was, “If you could do anything you
wanted without worrying about money, what that would be?” My answer: ‘I WOULD BE IN THE
KITCHEN.’
Although not a professional baker, I loved being in the kitchen, baking and cooking for friends and family
and helping others. I wondered... What can I do with that? I have no clue in how to bake the things I loved…
MAY 2015
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Then I had an inspiration… I got on the computer and researched gluten-free bakeries Houston; there were
two. One said ‘no’ the other said ‘yes’, and there began my journey with learning how to re-bake the things I
loved to eat as well as helping others that I came in contact with every day. As I learned...I shared. And now
this is another step in helping others on this same journey!
21 DELICIOUS WAYS TO EAT GLUTEN FREE ON A BUDGET
By Marilyn Lewis, March 15, 2015;
http://www.moneytalksnews.com/21-delicious-ways-eat-gluten-free-budget/2/
Budge\
1. Accept it: Your world has changed
Gluten-free eating becomes easy when you accept that there’s really no substitute for wheat. Just let it go.
Store-bought gluten-free baked goods aren’t just hellaciously expensive, they’re also:
 Disappointing. It’s crushing to spend $15 on a pie “that tastes like gravel,” says Roberts, author of several
acclaimed gluten-free baking books. When I first encountered a gluten-free bakery, I was like a traveler in the
desert stumbling upon an oasis. I bought a scone, a muffin, cookies and a Danish. With each bite, my
disappointment grew. Today, I mostly avoid baked goods that aren’t homemade. A few local artisan bakeries
are setting the bar higher these days, but “not bad” is still high praise for most store-bought gluten-free
products.
 Fattening. Fat, sugar, eggs and salt are used to pump up the blandness of rice flour, a primary ingredient in
baked goods.
 Quickly stale. These baked goods dry out much more quickly than wheat-based foods.
2. Embrace new habits
Stop trying to replace all the bread, bagels, muffins and cookies you used to eat. Make bread and cookies
occasional treats. Eat burgers and sausages without a bun. Switch to open-faced sandwiches, lettuce wraps and
crackers. Enjoy dips, hummus and peanut butter with vegetables and fruits. Cornbread (read the labels on mixes)
is a quick, easy bread substitute.
3. Cut back on restaurants and takeout
Eating at home saves tons of money and reduces your chances of accidental gluten poisoning. I once got ill
from a chicken dish the waitress had assured me contained no wheat. I later found out that she’d known the dish
had flour, but she hadn’t realized that flour (typically) is wheat.
4. Cook from scratch
Most rules for budget eating apply, with gluten or without. Cooking from scratch is one of those rules. It
eliminates the premium on restaurant and takeout food. Author Mark Bittman’s soup
tutorial (http://www.nytimes.com/2011/03/06/magazine/06eat-t.html?_r=0) is a thrifty, easy way to start (omit
the croutons and bread). Our creamy polenta is another good starter dish. The Web and public libraries have loads
of recipes and guidance.
Start gradually. Personal finance expert Donna Freeman advises cooking just twice a week at first, making the
meals “big ones so you’ll have leftovers to carry to work.”
5. Freeze
After a day – or maybe two — wrap fresh gluten-free baked goods tightly in plastic and foil and store in the
freezer so they won’t dry out. Slice breads before freezing so you can thaw slices separately. Roberts told me in
an interview that she microwaves frozen slices for six to eight seconds before popping them into the toaster.
Gluten-free flours have a short shelf life, so buy in small quantities or keep out enough for four or five months
and freeze the rest.
6. Use whole ingredients
The biggest expense in a gluten-free diet is the cost of specially processed foods. Fruits, vegetables, meat,
seafood, eggs, beans, rice, quinoa and corn are naturally gluten-free, are healthier and cheaper than processed
foods and help you avoid products with hidden gluten.
MAY 2015
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7. Bake
From Roberts’ “Gluten-Free Baking Classics,” I’ve produced cakes, cookies, muffins and scones far better
than store or bakery products and usually indistinguishable from wheat-based goodies. Oh, and they cost a
fraction of store prices.”
I haven’t tried much bread-making, but with the right recipes it’s not difficult, Roberts says. “Gluten-Free on
a Shoestring” shares top 10 secrets to bread-making.
8. Find your favorite flour blend
Most gluten-free baking requires a balance of several flours (grain, bean and legume), starches (potato,
tapioca, corn and arrowroot), and gums (guar gum and xanthan gum). To bake bread you’ll use different blends
(known as flour mixes) from those used for cakes and cookies.
Popular flour blends are made by King Arthur, Authentic Foods, Cup4Cup, Better Baking and Bob’s Red
Mill. The Seattle Times tests a few in “Gluten-free smackdown: A taste test of 6 flours in muffins.”
(http://www.seattletimes.com/food-drink/gluten-free-smackdown-a-taste-test-of-6-flours-in-muffins/).
While you can substitute rice flour for wheat in a few recipes, you won’t find a single flour or blend that
works dependably as a “cup-for-cup” substitute for wheat flour, says Roberts. Hunn blogs here
(http://glutenfreeonashoestring.com/the-myth-of-a-cup-for-cup-gluten-free-flour/) about the problem.
Each grain, each company’s milling techniques and each flour blend absorbs moisture differently, creating
divergent results. Roberts says: Find a bread flour mix and pastry flour mix you like and stick with them for
dependable results.
9. Make your own flour blends
Cut costs even further by blending your own flour mixes. It’s easy. (Really.) Hunn, author of the “GlutenFree on a Shoestring” books, also tests and reviews commercial flour blends. She’s even developed formulas for
replicating two commercial blends. Roberts shares recipes for her homemade flour blends here (http://myglutenfreetable.com/guide-to-flour-mix/)
10. Use GF-tested recipes
Use recipes developed for the flour blend you’re using, Roberts says. Milling companies offer plenty of tested
recipes on their packaging and websites. When following recipes developed by cookbook authors or bloggers, use
the flour blends they recommend.
11. Stockpile
I’ve splurged and spent $7 a couple of times on awesome gluten-free crackers (Raincoast Oat Crisps). But for
daily consumption, I stock up on my favorite cheaper grocery store brands when I find low prices.
12. Use sales and coupons
My favorite crackers, Crunchmaster, Blue Diamond Nut Thins and Blue Diamond Artisan Nut Thins, are on
sale frequently. I use grocery store coupons or download coupons from manufacturers’ sites to compound the
savings. (Also try Nut Thins Cheddar. Yummy. Jyr)
13. Shun specialty stores
High-end grocers charge high prices, and they excel at tempting shoppers into making pricey impulse buys.
Budget shopping is simpler at a regular grocery store. Bring your list and stick to it. Here is About.com’s celiac
grocery list: (http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFshoppinglist.htm).
14. Avoid inside aisles
The perimeters of grocery stores are the places to find unadulterated whole foods (read labels – especially on
processed meats). Aside from canned and frozen vegetables and fruit, inside aisles contain mostly expensive
mixes, junk food and packaged products.
Houston Celiac Support Group; www.houstonceliacs.org
Janet Y Rinehart, Chairman, 281/679-7608; E-mail: [email protected]
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15. Raid your cupboards
Making meals with food in your pantry and fridge will keep you out of stores. Get inspiration and recipes
at CookWithWhatYouHave.
16. Make stock
Save vegetable peels in an airtight bag in the freezer to make flavorful stocks to use in soups and other dishes.
Here is Ina Garten’s (no gluten) chicken stock recipe. (http://www.foodnetwork.com/recipes/ina-garten/chickenstock-recipe.html)
17. Cook ahead
When cooking soups, stews and casseroles, make plenty, eat some and freeze the rest. Hunn’s “Gluten-Free on
a Shoestring” suggests quick weekday meals using basics like the gluten-free pizza dough, pasta dough, stocks
and black beans she makes on weekends (the book has recipes). Once a month Hunn makes and freezes uncooked
mac and cheese, cookie dough, potato gnocchi, biscuits and rolls.
18. Go online
Print a $1 Off Coupon for Udi's GF Bread. Udi's is 100% Gluten Free at www.udisglutenfree.com/Coupon.
About.com suggests comparing prices online. It helps you to know a good price when you see one in a store,
and buying online may even be cheaper. (Remember to include shipping costs.)
19. Don’t buy for the whole family
Many gluten-free guides suggest taking your entire family gluten-free. That’s up to you, but if you do, limit
the expensive store-bought gluten-free items to those family members who actually need them.
20. Collect favorite books and blogs
Going gluten free is a bit research-intensive at first, but identifying your favorite sources for tips and recipes
saves you time later.
21. Use your stale bread
With ingredients this expensive, you can’t afford to throw out food. Use stale bread and crackers and baking
goods to make bread crumbs, croutons, strata, meat loaf and meatballs. About.com has more tips for using stale
gluten-free bread.
CHOOSING CARB SMART
Karen Beane demonstrated at our February meeting cooking Shiritake Noodles and Brownies (using Almond
butter and Agave liquid for sweetener). The recipes were in the previous chapter issue and in the handout
compilation of recipes. You will see from the table Karen shared with us how the calories and carbs compare for
some GF breads, baking mixes, and spaghetti/noodles. Be smart when choosing gluten-free products.
She buys her shiritake noodles at Asian markets. She has also found the noodles at Kroger and HEB but they
are more expensive: $2.99 per package versus $1.59 at Viet Hoa and $1.99 at Hong Kong Market
 Viet Hoa International Foods (www.viethoa.com/)
8300 W. Sam Houston Parkway South, Houston, TX 77072. Tel: 832-448-8828
 Hong Kong Family Market, 9968 Bellaire Blvd # 100, Houston, TX. (713) 772-2
Gluten-Free Bread
comparisons
(2 slices)
Calories Total
Fat
Total
Carbs
Dietary
Fiber
Net
Sugars Protein
Carbs
Udi’s:
Udi’s Millet Chia Bread
150
4.5 g
22 g
5g
17 g
Udi’s White Sandwich
140
3.5 g
22 g
1g
21 g
3g
3g
6g
3g
-8-
Udi’s Whole Grain
Udi’s Omega Flax & Fiber
Canyon Bakehouse:
Canyon Bakehouse 7 Grain
Canyon Bakehouse Mountain White
Canyon Bakehouse Deli Rye Style
Three Bakers:
Great Seed Whole Grain & 7 Seed
Bread
Omega Whole Grain & 5 Seed
Rye Style Whole Grain
White Bread
Katz:
Katz GF White Bread
Katz GF Whole Grain
Katz GF Challah Bread
Katz GF Oat Bread
Baking Mixes (prepared):
Pamela’s Products Bread Mix
Bob’s Red Mill Homemade
Wonderful Bread Mix
Bob’s Red Mill Hearty Whole Grain
King Arthur Flour Bread Mix
GF Spaghetti, per serving:
Tinkyada
Ancient Harvest
BioNaturae
Schar
DeBole’s
Shiritake Noodles (2 servings
(1 package
140
150
4g
6g
22 g
22 g
2g
6g
20 g
16 g
3g
3g
4g
6g
140
140
140
3
3
3
30
30
26
4
4
4
26
26
26
4
6
2
4
2
4
200
4.5
38
6
32
4
3
210
140
140
5
2.5
1.5
38
31
30
6
5
5
32
26
25
4
3
3
3
2
2
220
200
180
200
3.5
6
6
7
17
36
30
26
1
2
2
2
16
24
28
24
1
2
2
4
1
2
4
4
320
200
12
3
56
44
6
6
50
38
18
4
2
4
260
320
7
2
46
50
8
2
38
48
6
4
8
2
210
205
200
210
210
20
2
1
1
1
.5
1
43
46
42
44
48
6
2
4
2
1
1
4
41
42
40
43
47
2
0
<1
1
3
0
0
4
5
5
5
3
1
WHAT’S IN YOUR GUT?
By Jennifer Dalton MS, RDN, LD, Dayton Daily News
Contributing Writer, Nutrition, March 27, 2015
If you have ever worked with a registered
dietitian to change your eating lifestyle, then you
were likely encouraged to evaluate food choices to
determine how those food choices influence your
health.
While this approach is successful for improving
health outcomes for major diseases, we are
beginning to see that what we eat impacts our health
beyond what is human, in a trillion ways. The
average adult has 100 trillion human cells; however,
throughout the human body are an additional 1500
trillion nonhuman microbes. These microbes reside
on our skin and throughout our digestive tract and
can be beneficial to promoting health or disease in
the human body. Researchers have been exploring
the environmental (food, chemicals, stress) influence
on bacterial count and diversity. This work has led to
the discovery that these tiny microbes have a big
influence on human health. In fact, researchers have
found these tiny microbes appear to influence our
risk for osteoporosis, heart disease, diabetes, anxiety
and even weight loss.
Our relationship with our bacteria (microbiota)
is established early in life and each person develops
their own unique microbiota. From the moment a
baby is delivered through the vaginal canal,
inoculation of helpful bacterial occurs. Soon after,
during breastfeeding, additional bacteria are
introduced to the infant. These two points of
exposure to bacteria may contribute to the reduced
rates of asthma and celiac disease that are associated
with breast feeding and vaginal delivery. In addition,
some research has shown that the presence of a dog
in the home may reduce risk for allergies and asthma
as a result of exposure to the dog. Our individual
microbiomes are well cultivated by age 3.
Once our microbes are established, they have a
strong influence on many important systems and
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functions in our body. These tiny microbes play a
significant role in our immune system. In fact, twothirds of the immune system is affected by these tiny
microbes. In addition, they play an important role in
maintaining the health of the digestive tract, help in
the production of certain vitamins, provide healthpromoting fuel (short chain fatty acids) to the large
intestine, and assist with several other important
metabolic functions.
Our population of microbes appear to be
resistant to change. However, researchers have
found that antibiotic exposure does change the
bacterial count and diversity with these changes
taking years to recover. While this may sound
alarming it is important to note that antibiotics are
very beneficial in treating bacterial infections and
have improved health outcomes for these diseases
for decades. It is important to use antibiotics when
prescribed to resolve these infections. Certain
digestive conditions tend to have higher risk for
altered microbial diversity and counts, these
include irritable bowel syndrome, celiac disease
and treatment with gastric suppression
medications.
Researchers are now looking at ways to
influences restoration of the microbiota through use
of foods and probiotic supplements. Dietitians
specially trained in digestive diseases currently work
with clients to help restore microbial balance
through diet and supplements. Encouraging a
balanced microbiome may be helpful in improving
overall health outcomes. Diet appears to play a key
role in supporting the balance of this community of
microbes that help us to function each day.
(Jennifer Dalton, MS, RDN, LD, is the director of didactic program in dietetics at the University of Dayton. She
teaches courses on nutrition and health and is an expert on functional nutrition, celiac disease and digestive
health. Email: jdalton1@udayton.)
BEYOND BIOPSY AND GLUTEN-FREE DIET
Emerging Diagnostics and Therapies for Celiac Disease
Healio Gastroenterology, April 2015
http://www.healio.com/gastroenterology/malabsorption/news/print/healio-gastroenterology/%7Bd5226cf97618-475b-8a95-6edca100ca78%7D/beyond-biopsy-and-gluten-free-diet
The prevalence of celiac disease in the United
States has more than doubled during the past 2
decades and currently affects approximately 2
million Americans and 3.5 million Europeans,
according to recent estimates. However, most
individuals with celiac disease remain undiagnosed,
and for those who receive a diagnosis, notoriously
difficult lifelong adherence to a gluten-free diet
remains the only effective treatment.
According to experts interviewed by Healio
Gastroenterology, celiac disease research has
reached an interesting moment in light of recent
advances in diagnostic tools and several promising
emerging therapies that are currently under
development.
Diagnostic Process Debate
Although there has been a true increase in
background undiagnosed celiac disease during the
past 20 years, much of the rise in prevalence can be
attributed to the rate of diagnosis, which has risen
15-fold in that same time period, according
to Joseph A. Murray, MD, from the Mayo Clinic in
Rochester, Minnesota.
“There has been a dramatic increase in the rate
of diagnosis of celiac disease in the United States,”
Murray said, which “reached a plateau in about 2004
and has stayed at this high level — much higher than
it was before.”
In a recent review, Murray and coauthor Steffen Husby, MD, from Odense University
Hospital in Denmark, credited better clinical
awareness and tests for these advances in diagnosis
rates. The traditional reliance on histological
analysis of duodenal biopsy samples for diagnosis
has been reduced by highly accurate celiac-specific
serological analyses — primarily, tests for tissue
transglutaminase 2 (tTG2) immunoglobulin (Ig) A
and endomysial IgA antibodies, both of which have
demonstrated greater than 90% sensitivity and
specificity, they wrote. Thus, a debate has ensued
during the past decade surrounding the
circumstances in which a biopsy can be omitted for
the diagnosis of celiac disease.
The most recent guideline recommendations from
the American College of Gastroenterology and the
British Society of Gastroenterology, both of which
Murray co-wrote, include utilizing symptoms, celiac
antibodies, human leukocyte antigen (HLA)-based
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genetic tests and biopsy histology for diagnosis.
Both guidelines “affirmed the value of biopsy for the
confirmation of the diagnosis of celiac disease in
adults,” Murray said, whereas the 2012 guideline
from European Society for Pediatric
Gastroenterology, Hepatology and Nutrition
(ESPGHAN) recommended “that in certain
restricted circumstances a duodenal biopsy could be
avoided in European children.” These circumstances
involve very specific requirements, including tTG2
IgA antibody levels of more than 10 times the upper
limit of normal, a positive endomysial IgA antibody
test, a positive genetic HLA test and objective
improvement on a gluten-free diet.
Murray and the ACG guideline co-authors “felt
we were not ready for avoidance of a biopsy
diagnosis [in children],” he said. In their review, he
and Husby wrote that because the ESPGHAN
guideline places “considerable demands on the
quality of anti-tTG2 antibody analysis … the
evidence base for this strategy needs further
strengthening.” However, they considered a possible
“central truth … that maybe not everybody needs a
biopsy to make the diagnosis,” he said. “There is a
degree of flux that is going on. The big problem [is
that] people are not reading the [ESPGHAN]
guidelines in detail and are applying them
inaccurately and incorrectly to a much larger
population.”
Daniel A. Leffler, MD, MS, director of clinical
research at The Celiac Center at Beth Israel
Deaconess Medical Center in Boston, said that
although the ESPGHAN guideline is reasonable, as
“invasive procedures in children are something to be
avoided whenever possible,” it does not negate the
utility of diagnostic biopsy, especially in adults.
“Endoscopy is one of the safest invasive procedures
we do. Risks are miniscule, it’s a quick procedure,
and it provides not only diagnostic information but
can be helpful in follow-up.”
Repeat endoscopy performed routinely for some
celiac patients with persistent symptoms “is a
perfectly reasonable thing to do,” he said, “but the
yield of that is much lower if you don’t have the
original biopsy to compare it to, and since you don’t
know who is not going to respond years down the
road, not having that irretrievable information is a
problem.” There also is some evidence that having a
diagnostic biopsy leads to better long-term
adherence to a gluten-free diet, as the results are
“much less abstract” than a blood test result, Leffler
added.
CELIAC DISEASE & BREAST CANCER: AN UNEXPLAINED
PROTECTIVE EFFECT
By Sonia Kupfer, MD
IMPACT, Issue One, 2015, The University of Chicago Medicine; www.cureceliacdisease.org
Breast cancer is the most common cancer in
women worldwide. In the US, about 12% of women
or 1 in 8 will develop breast cancer in their lifetime
(American Cancer Society, 2015). There are a
number of well-studied risk factors for breast cancer,
including older age, family history, lifetime
exposure to estrogen (through early menstruation, or
menarche, and/or late menopause), not giving birth,
dense breasts, use of hormone replacement therapy,
obesity and lack of physical exercise as well as
tobacco use. Some individuals and family members
are at significantly increased risk due to hereditary
syndromes. On the other hand, there are several
protective factors including decreased estrogen
exposure (late menarche and/or early menopause),
having multiple children, breastfeeding, maintaining
normal weight and exercising regularly. In addition,
studies show that diseases of immune dysfunction,
such as rheumatoid arthritis, and conditions of low
body weight, such as anorexia nervosa, are
associated with decreased breast cancer. (Tian G et al
Biomed Res Int 2014 & Karamanis G Int J Cancer 2014).
This list of “protective” conditions also includes
celiac disease.
A number of studies have confirmed that celiac
disease protects against breast cancer. In aggregate,
these studies estimate that rates of breast cancer in
women with celiac disease are between 10-80%
lower than expected rates. The largest studies to find
protective effects come from Scandinavia (table).
One Swedish study by Askling and colleagues
(Askling J et al Gastroenterol 2002) studied 12,000
subjects with celiac disease from a hospital register
between 1964- 1994 and assessed cancer incidence
including breast cancer. The authors found the
incidence of breast cancer was 70% less than that in
the general female population. This included both
pre- and post-menopausal breast cancers.
The second Swedish study by Ludvigsson and
colleagues (Ludvigsson Int J Cancer 2012) also found a
reduced incidence of breast cancer in celiac disease
although only an 18% reduction was found. In this
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study, 17,852 women with celiac disease were
identified by damage of the small intestine on
biopsies - a more precise classification of true celiac
disease. The protective effect of celiac disease on
breast cancer was not changed when the authors
controlled for smoking and body mass index.
Finally, Ilus and colleagues (Ilus T et al AJGastro
2014) studied 32,439 Finnish adult celiac patients
and found that breast cancer was reduced by 30%.
These authors used a nationwide register of celiac
patients and linked it to the nationwide cancer
registry. Based on these two more contemporary
studies, the true protective effect of celiac disease on
breast cancer is likely somewhere between 18-30%.
While epidemiological studies have confirmed
lower breast cancer rates in celiac patients, the
reasons for this protective effect remain speculative.
Some have suggested that reduced breast cancer in
celiac is explained by lower lifetime exposure to
estrogen due to later onset of menarche and earlier
menopause. While this is a plausible explanation,
there is not yet clear proof that this is the primary
cause. Others have thought that lower body weight
in celiac women could also be responsible for the
protective effect akin to the effects noted in anorexia
nervosa. However, Ludvigsson did not see a
difference in protection when controlling for body
mass index. It is likely that low body weight could
contribute to delayed menarche, thereby reducing
breast cancer risk. Finally, some have speculated
that the degree of small intestinal inflammation is
associated with greater protection similar to what
has been seen in some studies of rheumatoid
arthritis. Again, it may be that inflammation is
correlated with other protective factors for breast
cancer such as low body weight and/or lifetime
estrogen exposure.
Despite the apparent “protection” against breast
cancer in large-scale studies, women with celiac
disease should not forego routine breast cancer
screening with mammograms as directed by their
doctor. While celiac disease is protective, other risk
factors including age, family history, physical
activity and lifestyle can outweigh this beneficial
effect. Moreover, when a patient is on a gluten-free
diet and the small intestine has healed, the risk of
breast cancer returns back to that of the general
population.
The bottom line is that women with celiac
disease still got breast cancer in these studies—
just at a lower rate than the general population
Given that mammograms can detect early stage
cancers, even women with celiac disease should
benefit from this life-saving screening test.
If you are concerned about your risk of breast cancer, please talk with your doctor. The University of
Chicago also has a Cancer Risk and Prevention Clinic for personalized cancer risk assessment. For more
information contact: http://www.uchospitals.edu/specialities/cance/risk/about/breast-ovarian.htm.
Study
Number of
Breast cancer
Cases
Number of
Women with CD
Askling et al
Ludvigsson et al
7
151*8
6521
17,852
Ilus et al
239
21,158
Risk (95%
confidence
interval)*
SIR 0.3 (0.1-0.5)
HR 0.82 (0.68-0.99)
**
SIR 0.7 (0.6-0.8)
Study Period
1964-1994
1969-2007
2002-2011
*Risk is calculated as the standardized incidence ratio (SIR) that compares observed breast cancer cases to expected cases in
the population or hazard ratio (HR) that compares breast cancer to no breast cancer in the study group; the 95% confidence
interval is the statistical range reflecting the precision of the estimate; an SIR or HR less than 1.0 denotes a protective effect
** This estimate excludes women diagnosed within the 1st year of celiac disease. Study Number of breast cancer cases
Number of women with CD Risk (95% confidence interval)* Study period Askling et al 7 6521 SIR 0.3 (0.1-0.5) 1964-1994
Ludvigsson et al 151** 17,852 HR 0.82 (0.68-0.99) ** 1969-2007 Ilus et al 239 21,158 S
AS CELIAC AND GLUTEN SENSITIVITIES GAIN PROMINENCE,
DRUG COMPANIES RACE TO FIND TREATMENTS
By ANDREW POLLACK, NY Times, APRIL 28, 2015
http://www.nytimes.com/2015/04/29/business/celiac-diseases-prominence-has-drug-companies-racing-to-findtreatments.html?smprod=nytcore-ipad&smid=nytcore-ipad-share&_r=0
Like many people with a sensitivity to gluten,
Kristen Sweet avoids the protein in wheat that can
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make her sick. But when she eats at a friend’s house
or a restaurant, she cannot be certain that the food is
absolutely gluten free.
“There’s this risk every time you do go out and
trust your health in someone else’s hands,” said Ms.
Sweet, 29, who has the gluten-related condition
known as celiac disease. “When I do get sick I am
curled up in a ball for days and there is nothing I can
o. There is nothing you can take.”
Now, however, pharmaceutical companies are
racing to develop the first drugs for celiac disease,
which researchers say is much more common than
previously thought.
No drugs are expected to reach the market until
2018 at the earliest, but a couple of them have
shown hints of promise in small clinical trials and
might soon advance to the final stage of testing.
With that in mind, the Food and Drug
Administration held a daylong public
workshop recently to discuss something it has not
had to ponder before: How to measure the
effectiveness of celiac disease drugs in clinical trials.
Most of the drugs in development would not
eliminate the need for a gluten-free diet, but would
help alleviate symptoms when some gluten does leak
into food.
They are being developed mainly by small
companies, though some larger pharmaceutical
companies are now also showing
interest. AbbVie paid $70 million for an option to
acquire the global rights to a drug being developed
by Alvine Pharmaceuticals. GlaxoSmithKline and
Avalon Ventures, a venture capital firm, created a
new company, Sitari Pharmaceuticals, which is
pursuing celiac treatments.
Drug development has lagged, experts say, in
part because the illness was once thought to be a rare
condition among children. In the last 15 years or so,
however, studies have found that around 1 percent of
the population, both adults and children, have the
disease, meaning it affects about three million
Americans. But most of them do not have a
diagnosis, in part because the symptoms — which
include abdominal pain, bloating, diarrhea,
headaches, fatigue and cognitive problems — can
have many other causes. And not all gluten
sensitivity is related to celiac.
Celiac is now believed to be an autoimmune
disease, in which the body’s immune system attacks
its own tissue, particularly the lining of the small
intestine, through which nutrients are absorbed. The
attack is triggered in genetically susceptible people
by gluten, a protein in wheat, barley and rye that
imparts favorable properties for cooking but cannot
be readily digested.
“It’s the first autoimmune disease for which the
antigen was identified,” said Dr. Francisco Leon, cofounder of Celimmune, a new celiac drug
development company. He said celiac disease might
serve as a test bed for drug companies developing
products for autoimmune diseases because it is easy
to get a quick read on whether a drug works by
feeding people gluten.
It also suggests drugs for other autoimmune
diseases might work for celiac disease. Celimmune
licensed rights to a drug Amgen had tested for
rheumatoid arthritis and will study it for hard-totreat cases of celiac disease.
The advent of the gluten-free diet has been a
major advance for those with celiac disease, but it is
not a cure-all. One study, for instance, showed that
the small intestines of two-thirds of adults were still
damaged two years after starting a gluten-free diet.
That could be because it takes time to heal. Or it
could be that people are still being exposed to gluten
that seeps into food in small amounts. Gluten can
also be in lipstick, prescription drugs and other
places that might not be expected. And adhering to
the diet can be difficult for some people, specialists
say, particularly teenagers who want to have pizza
with their friends.
“There’s a whole degree of anxiety and social
isolation that comes along with this,” said Dr. Daniel
A. Leffler, director of research at the Celiac Center
at Beth Israel Deaconess Medical Center in Boston,
who has been a consultant to companies developing
celiac drugs.
Drug developers are taking various approaches.
Alvine’s drug, ALV003, consists of two
enzymes that are meant to break down gluten before
it can get into the small intestine and cause a
reaction. The drug is a powder dissolved in water
that is taken before meals.
In one small study, volunteers deliberately ate
bread crumbs every day for six weeks. The intestines
of those who took the drug were not damaged,
unlike the intestines of those who took a placebo.
But there was not a statistically significant
difference in symptoms.
Alvine, a privately held company based in San
Carlos, Calif., expects results by this fall from a
larger midstage trial involving 500 patients, the
largest trial ever for celiac disease, said Dr. Daniel
C. Adelman, the chief medical officer.
Christina Buettner, who participated in a study
of ALV003, said she did not notice any difference in
how she felt, though she does not know whether she
got the drug or the placebo. Ms. Buettner, a nurse in
the Boston area, said having to drink 8 ounces of the
same fruit-flavored liquid before every meal “got
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kind of old,” but she would be willing to do it if the
drug was shown to reduce the long-term damage
from the disease. Both she and Ms. Sweet, who
lives in the Philadelphia suburbs, said that ideally
they would only take a drug like ALV003 before
meals that they could not be sure were gluten-free.
There are also nutritional supplements already
on the market that claim to break down gluten.
These supplements do not have to be approved by
the F.D.A. and some celiac specialists said there is
little to no evidence that they work.
BioLineRx, an Israeli company, is in early-stage
testing of a polymer that binds to a key part of the
gluten protein, preventing it from being absorbed in
the small intestine. And Alba Therapeutics, a
privately held company in Baltimore, has done
midstage trials of a drug, larazotide acetate, that is
supposed to prevent gluten from squeezing between
cells of the lining of the small intestine and setting
off an inflammatory reaction.
In a Phase 2 trial, the lowest dose tested reduced
symptoms compared with a placebo. But Teva
Pharmaceutical Industries, which obtained an option
on larazotide acetate when it acquired another
company, has decided not to license the rights to the
drug, a Teva spokeswoman said. Alba, which
declined to be interviewed, is apparently searching
for money to move the drug into late-stage testing.
At least one company, ImmusanT, hopes to do
away with the need for a gluten-free diet, allowing
people to eat what they want. It thinks that injecting
people over several weeks with the pieces of gluten
that provoke an immune reaction will induce
tolerance to gluten, somewhat similar to the way
allergy shots work. Some experts consider this a
long shot.
As a discussion at the recent F.D.A. workshop
made clear, assessing the effectiveness of celiac
drugs can be difficult because the disease affects
people differently. There is not a clear correlation
between symptoms and damage to the intestine.
Ideally, some participants said, a drug would both
improve symptoms and heal the damage while also
preventing long-term complications like bone loss.
Who should get the drugs would be another
question. If a drug comes to market, especially an
expensive one, insurers might limit the drug to those
with a definitive diagnosis obtained by inserting an
endoscope down the throat into the intestine to
examine it and take a biopsy.
“I expect we will need an actual diagnosis of
celiac disease, not just gluten sensitivity,” said Dr.
Sheila E. Crowe, a gastroenterologist at the
University of California, San Diego.
Right now, gluten-free foods have become
popular even among those without celiac disease or
sensitivity. This rankles some people with celiac
because they think it trivializes their illness.
Alice Bast, founder and chief executive of the
National Foundation for Celiac Awareness, a patient
advocacy group, said the introduction of drugs
would help society and the medical community take
the disease more seriously, leading more doctors to
screen patients for the illness. Ms. Bast, who had
celiac diagnosed 21 years ago, said it took her eight
years to find out she had celiac disease after visiting
22 doctors and experiencing symptoms including
migraines, hair loss, broken teeth, debilitating
diarrhea and three miscarriages.
“With drug development there will be better
medical awareness,” she said. “There will be disease
management rather than self-management.”
CELIAC DISEASE IS JUST FOR GIRLS
By Jordan Middlebrook
(www.kingglutenfree.com)
Food Solutions Magazine, October 2013 Issue
If one in one hundred and thirty-three people
are affected by celiac disease, how many can you
name off the top of your head that are men?
I bet that number is closer to zero than anyone
might think.
Women see a doctor regularly for mammograms
and pap smears. Men need to do the same with
prostate checks, but because they feel nothing is ever
wrong, they don’t. I know; I’m a man.
The stigma surrounding food allergies or food
related diseases can be a tough bullet to take for
even the manliest of men. If you’re not stereotyped
as an “indoorsy” homebody, then chances are you’re
stereotyped as a sports fan or a tree chopper. Guess
which one fears the food challenges?
Fact is, most men don’t go to the doctor as often
as they should. Celiac disease is for girls because
men don’t get tested when they should. They ride
out the pain and suffering until it kills them or puts
them in the hospital. It’s too bad that these men let
it happen. The majority of people diagnosed with
celiac disease are women who get properly and
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promptly tested and accurately diagnosed. The male
population has it in for themselves. Men act like the
Sean Connery as James Bond type to get through life
and celiac diseases is just a hindrance to that way of
thinking.
Celiac disease for men isn’t just a gluten thing,
it’s an ego thing.
Men have a vision of who they are and they
need to uphold that image to the general public. For
example, if you’re six feet tall and have a royal
beard, you can’t be a food sissy.
For instance, if you’re cutting the lawn as a
favor to a friend and the roommate comes out to
offer you a beer on a hot day, you have to turn them
down. Most men diagnosed with celiac disease
don’t want to say they can’t have regular beer. It’s
embarrassing.
Wings after work? Forget it. In this case,
nothing says you’re less of a man than a spinach
salad with balsamic dressing at a wing joint.
Male diabetics don’t get mocked for having a
food related disease. These men stick needles I
themselves to protect their very lives. That’s a
man! You’ll never hear anyone be teased, shunned
or looked down upon because they have diabetes.
Celiac disease is a whole other ballgame that
people don’t yet understand. It’s scary for men
because it bring them down to a level where they
can’t even play ball. This is a place that they don’t
want to be.
Picking through food and worrying about what’s
on their plate; being judged by those around them.
If a man can put up a single sheet of drywall and
screw it in by himself, he should be able to have a
regular beer after work… a full-bodied Irish brew,
not some watered down, puddle-tasting swill.
Celiac disease won’t hurt you right away; just
give it time as it slowly destroys your insides,
creates malformed cells. Then those cells become
cancerous and it kills you.
Men have to get out of the mindset that they are
too tough for celiac disease and take that leap to be
tested. They need to be aware of some of the 200+
symptoms of celiac disease, and find trust in a
medical professional who can help them with an
accurate diagnosis. Men die from a stomach ache
just to avoid the hospital. Men suffer bloating after
a hamburger jut to fit in. The simple phrase stands:
Men are men.
Celiac disease is just for girls---and men who
truly care about themselves and their health.
SCIENTISTS HAVE DISCOVERED A SIMPLE WAY TO COOK RICE
THAT DRAMATICALLY CUTS THE CALORIES
By Roberto A. Ferdman, March 25, 2015
http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientists-have-figured-out-a-simpleway-to-cook-rice-that-dramatically-cuts-the-calories/?tid=trending_strip_1
Rice, the lifeblood of so many nations' cuisines,
is perhaps the most ubiquitous food in the world. In
Asia, where an estimated 90 percent of all rice is
consumed, the pillowy grains are part of almost
every meal. In the Caribbean, where the starch is
often mixed with beans, it's a staple too. Even here
in the United States, where people eat a
comparatively modest amount of rice, plenty is still
consumed.
Rice is popular because it's malleable—it pairs
well with a lot of different kinds of food—and it's
relatively cheap. But like other starch-heavy foods, it
has one central flaw: it isn't that good for you. White
rice consumption, in particular, has been linked to a
higher risk of diabetes. A cup of the grain carries
with it roughly 250 calories, most of which comes in
the form of starch, which turns into sugar, and often
thereafter body fat.
But what if there were a simple way to tweak
rice ever so slightly to make it much healthier?
An undergraduate student and his professor at
The University of Sri Lanka have been tinkering
with a new way to cook rice that can reduce its
calories by as much as 50 percent and even offer a
few other added health benefits. The ingenious
method, which at its core is just a simple
manipulation of chemistry, involves only a
couple easy steps in practice.
"What we did is cook the rice as you normally
do, but when the water is boiling, before adding the
raw rice, we added coconut oil—about 3 percent of
the weight of the rice you're going to cook," said
Sudhair James, who presented his preliminary
research at National Meeting & Exposition of the
American Chemical Society (ACS) on Monday.
"After it was ready, we let it cool in the refrigerator
for about 12 hours. That's it.
How does it work?
-15-
To understand what's going on, you need to
understand a bit of food chemistry.
Not all starches, as it happens, are created equal.
Some, known as digestible starches, take only a little
time to digest, are quickly turned into glucose, and
then later glycogen. Excess glycogen ends up adding
to the size of our guts if we don't expend enough
energy to burn it off. Other starches, meanwhile,
called resistant starches, take a long time to for the
body to process, aren't converted into glucose or
glycogen because we lack the ability to digest them,
and add up to less calories.
A growing body of research, however, has shown
that it might be possible to change the types of
starches found in foods by modifying how they are
prepared. At the very least, we know that there are
observable changes when certain foods are cooked
different ways.
Potatoes, for instance, go from having the right
kind of starch to the less healthful kind when they
are cooked or mashed (sigh, I know). The process of
heating and cooling certain vegetables, like peas and
sweet potatoes, can also alter the amount of resistant
(see: good) starches, according to a 2009 study. And
rice, depending on the method of preparation,
undergoes observable chemical changes. Most
notably, fried rice and pilaf style rice have a greater
proportion of resistant starch than the most
commonly eaten type, steamed rice, as strange as
that might seem.
"If you can reduce the digestible starch in
something like steamed rice, you can reduce the
calories," said Dr. Pushparajah Thavarajva, a
professor at the University of Sri Lanka who is
supervising the research. "The impact could be
huge."
Understanding this, James and Thavarajva tested
eight different recipes on 38 different kinds of rice
found in Sri Lanka. What they found is that by
adding a lipid (coconut oil in this case, because it's
widely used in Sri Lanka) ahead of cooking the rice,
and then cooling the rice immediately after it was
done, they were able to drastically change its
composition—and for the better.
"The oil interacts with the starch in rice and
changes its architecture," said James. "Chilling the
rice then helps foster the conversion of starches. The
result is a healthier serving, even when you heat it
back up."
So far they have only measured the chemical
outcome of the most effective cooking method
for the least healthful of the 38 varieties. But that
variety still produced a 10 to 12 percent reduction in
calories. "With the better kind, we expect to reduce
the calories by as much as 50 to 60 percent,"
said James.
Cooking that can change the world
The prospect of less caloric rice is a big deal.
Obesity rates are rising around the world,
particularly in the developing world, where people
rely more heavily on cheaper food staples. China
and India, which are already seeing rising obesity
problems, are huge consumers of rice. Rice, of
course, is not the sole cause of weight gain. But
reducing the amount of calories in a cup of rice by
even as little as 10 percent could have an enormous
impact for future generations.
"Obesity has been a problem in the United States
for some time," said Thavarajva. "But it's becoming
a problem in Asia, too. People are eating larger and
larger portions of rice, which isn't good."
The researchers still have to test the remaining
varieties of rice, including Suduru Samba, which
they believe will produce the largest calorie
reduction. They also plan to experiment with oils
other than coconut oil, like sunflower oil.
A world where commercially sold rice comes
pre-cooked and with much fewer calories might not
be that far off. People should already be able to
replicate the process at home, although James warns
the results might vary depending on the type of rice
used. And there's good reason to believe the
chemistry could be applied to many other popular
but less-than-healthy foods.
"It's about more than rice," said Thavarajva. "I
mean, can we do the same thing for bread? That's the
real question here."
(Roberto A. Ferdman is a reporter for Wonkblog covering food, economics, immigration and other things. He
was previously a staff writer at Quartz.)
-16-
10 TIPS FOR GOING GLUTEN FREE DURING
CELIAC AWARENESS MONTH
http://wtvr.com/2015/04/27/10-tips-to-going-gluten-free-during-celiac-awareness-month/
One out of every 133 Americans has celiac
disease (about three million), yet 95% of those with
the disease remain undiagnosed, according to the
National Foundation for Celiac Disease. It is an
autoimmune disorder triggered by consuming a
protein called gluten, which is found in wheat,
barley and rye. It affects the small intestine.
May is Celiac Awareness Month and the
nutritionists at MARTIN’S Food Markets have
drafted 10 tips to help go gluten-free whether you
have celiac disease, gluten sensitivity or have opted
to go gluten-free for other reasons. It’s an immune
reaction to gluten, a protein found in wheat,
Here are ten tips from MARTIN’S
nutritionists to help you and your family go glutenfree:
• There are plenty of naturally gluten-free foods that
provide the nutrients you need to stay healthy. Build
a gluten-free diet around fresh foods such as fruits,
vegetables, meat, fish, eggs, dairy, nuts, seeds and
beans and cook from scratch as much as possible.
• Most gluten-free breads and cereal are low in
fiber. Choose naturally gluten-free fiber-filled grains
like brown rice, quinoa, buckwheat, millet,
amaranth, teff and sorghum.
• Instead of bread or wraps, use romaine or kale
leaves. Add your favorite sandwich ingredients such
as turkey, tomatoes, and avocado and roll up! (or
GF corn tortillas -- jyr)
• Cross-contamination is an issue when preparing
gluten-free food. To keep gluten-free foods safe,
purchase two sets of cooking utensils and dishware
as well as a separate toaster or consider reusable
toaster bags. Make sure everything in the kitchen is
labeled clearly. (If you clean your utensils and pots
and pans with hot water in your sink or in the
dishwasher, you probably don’t need another
separate set unless the pans are scratched. – jyr)
• Gluten can be lurking in unsuspecting items. Read
labels when it comes to broths, seasoning mixes,
sauces and marinades.
• Gluten-free items can be loaded with added sugar.
Stick to single digits of sugar per serving, 8 grams or
less is ideal.
• Enjoy pizza night by making a cauliflower crust
and loading up with your favorite toppings. (Many
GF cookbooks have GF pizza crust recipes. In
Houston look for frozen Russo’s NY Pizzas! -- jyr)
• Wheat flour is often used to thicken sauces and
gravies, so try potato starch, cornstarch, arrowroot
starch or tapioca starch/flour for a gluten-free
alternative. (Also, sweet rice flour – jyr)
• Gluten-free baking can taste unfamiliar, so add
spices for a flavorful boost. Double the amount of
vanilla or try extra cinnamon or nutmeg to deepen
flavor.
• When baking gluten-free treats, lower the oven
temperature by 25 degrees, as they tend to brown
more easily.
For more information and resources on glutenfree, visit the NFCA (http://www.celiaccentral.org/)
SERIOUSLY, CELIAC DISEASE
By Alice Bast, 05/05/2015 3:
http://www.huffingtonpost.com/alice-bast/seriously-celiac-disease_b_7181236.html
Imagine being at the height of your professional
career only to lose all control of your health. For
Chad Shaffer, a healthy professional, this nightmare
became a reality. In just a few short months, he went
from being perfectly healthy to becoming so ill he
was confined to a wheelchair. For months, he
suffered from debilitating muscle weakness, severe
weight loss, developed a paralyzed diaphragm,
cardiac arrhythmias and eventually went into
cardiopulmonary arrest.
Now picture a different kind of nightmare -suffering day to day for as long as you can
remember, always wondering what it would feel like
to experience just one day of good health. For nearly
her entire life, Jilly Lagasse, daughter of chef Emeril
Lagasse, lived with severe lethargy, depression,
eczema, and life-interrupting digestive issues. After
years of fighting these debilitating symptoms, she
began to lose everything from her hair to her
personal life, but never gave up the hunt for answers
to her ever-deteriorating health.
Think about what it would be like to live in
constant fear that you or a loved one will have a
child fall ill or pass away -- a parent's worst
nightmare. A dear friend of mine watches as her
daughter battles cancer after years of begging her to
-17-
take one simple preventative measure. Each day, she
fears that she will do what every parent dreads most
-- bury her child.
More than 20 years ago, I actually lived through
this nightmare. I said goodbye to a child I never got
to know, a baby girl named Emily who passed
before her first breath.
Each and every one of these heartbreaking
experiences could have been avoided. It may seem
as though these nightmares are vastly different, but
one factor connects each of them: undiagnosed or
misdiagnosed celiac disease.
Since its founding in 2003, the National
Foundation for Celiac Awareness (NFCA) has raised
awareness of celiac disease as a serious, genetic
autoimmune condition with the goal of helping
people get a diagnosis. When I founded the
organization, 97 percent of people remained
undiagnosed or misdiagnosed. Today, that number
has dropped to 83 percent. We're making progress,
but there is still work to do.
I hear stories of desperation from people who try
to warn their families of the risks, but are met with
resistance. Could it be that they are simply afraid of
a positive diagnosis? Maybe. Perhaps they heard the
jokes circulating the Internet about the gluten-free
diet and think that it's really no big deal. Or, maybe
the risks haven't been fully explained to them. They
may think, "I don't have any symptoms. This can't
happen to me."
Sam Master would tell you differently.
Throughout his childhood, Sam seemed to be the
poster child for good health. He felt fine, didn't
experience out of the ordinary stomachaches, and he
had enough energy to keep up with his peers. But
after his sister was diagnosed with celiac disease,
Sam and the rest of his family members got screened
as well through a simple blood test. Though he had
no symptoms, Sam did, in fact, have celiac disease.
His story has a happy ending. More than ten
years since his diagnosis, Sam is a fourth-year
medical student and a dedicated advocate for the
celiac disease community. Had he not been
screened, Sam could have been wheelchair-bound at
the pinnacle of his career or developed cancer or
another autoimmune disease, all because he seemed
perfectly healthy on the outside as a war was raging
on the inside.
Some may still think this could never happen to
them. But the fact of the matter is, celiac disease is
far from rare. This serious genetic autoimmune
condition affects an estimated 3 million Americans.
Only 510,000 people are diagnosed. The remaining
2,490,000 people are unknowingly living with celiac
disease, at risk for developing devastating health
consequences, like the ones Chad, Jilly and my dear
friend's daughter have experienced.
At NFCA, we are hopeful for more stories like
Sam's, ones in which good health is maintained,
parents don't have to worry about losing their
children, and the focus is on a flourishing career
instead of doctor's appointments and invasive
medical tests. To achieve this, it's time for celiac
disease to be taken seriously.
This is why the NFCA launched Seriously,
Celiac Disease and the Talk. Tell. Test. campaign.
To drive down the undiagnosed rate, NFCA
embarked on a multi-phase research project to learn
how to effectively reach the people most at risk:
blood relatives of people already living with celiac
disease. The result? A research-tested strategy that
includes an impactful video and a Dos and
Don'ts guide designed to help those diagnosed have
the most effective conversation with their relatives.
My hope is that celiac disease makes its way out
from under the current misconceptions that it is rare
or "not that serious." NFCA is working to make it
happen, but we need your help. If you're living with
celiac disease, don't be afraid to give it the attention
it deserves by initiating a focused conversation about
your family's need to get tested. Help your relatives
avoid the severe health consequences that can come
from untreated celiac disease. Talk to them. Tell
them the facts. Urge them to get tested for celiac
disease.
GRAIN-FED CATTLE OK FOR GLUTEN-SENSITIVE CONSUMERS,
SPECIALIST SAYS
By Matthew Weaver, Capital Press, May 8 2015
http://www.capitalpress.com/Livestock/20150508/grain-fed-cattle-ok-for-gluten-sensitive-consumersspecialist-says
Grain-fed cattle won't impact people diagnosed with celiac disease or gluten sensitivity,
Washington State University livestock specialist Paul Kuber recently told Spokane County
cattlemen.
-18-
People diagnosed with celiac disease or gluten
sensitivity can still safely eat grain-fed beef, a
Washington State University livestock specialist
says.
Paul Kuber told members of the Spokane
County Cattlemen that celiac disease is an
autoimmune disorder in which the body reacts to
gluten from wheat, barley or rye as if it were a
poison, destroying part of the small intestine
responsible for absorbing nutrients. Symptoms of
gluten sensitivity are the same, but people with it do
not test positive for celiac disease.
Cattlemen president Jim Wentland asked Kuber
to speak on the subject after a customer expressed
concern while looking to purchase beef. The
customer claimed to be allergic to grain-fed beef,
and the ranchers’ grass-fed cattle were eating a feed
mix that contained distillers grain byproducts,
Wentland said.
In the U.S., the majority of cattle are grain-fed,
Kuber said. Roughly 25 percent of the country’s
population prefers grass-fed beef, particularly in
urban areas with a higher ethnic population, he said,
citing a University of Nebraska study.
“We do have a group of people out there who
have chosen to go gluten free as a result of fad
diets,” Kuber said. “A lot of times, the information
they get is not predicated on science. It’s off the
Internet, word-of-mouth — a lot of that information
is just incorrect.”
The Celiac Disease Foundation and Mayo Clinic
list fresh meat and unbreaded poultry and fish as
safe to eat for patients with celiac disease.
Patients can eat meat from animals that consume
a gluten diet because of the protein degradation that
occurs through digestion, rendering gluten proteins
inactive or non-functional, Kuber said.
In humans, protein digestion begins in the
stomach and is completed in the small intestine. In
ruminant mammals, which usually have four
compartmentalized stomachs, microbes metabolize
grain and forage, preparing plant material for the rest
of the digestion process.
“It’s either going to be broken down and
absorbed or it’s going to be passed through the large
intestines and out the other end,” Kuber said. “That’s
why people can consume beef that has been fed
wheat, rye or barley. There’s no opportunity for (it)
to go into a human diet from a piece of meat.”
Kuber said there hasn’t been a lot of concern
about grain-fed animals affecting patients with celiac
or sensitivity. In researching the topic, he couldn’t
find anything that said it was a problem. “It’s
something (ranchers) probably need to be aware of,
particularly if they’re trying to market products,” he
said. “If someone says, ‘I’m gluten-intolerant; you
said you feed your cattle wheat,’ the farmers now
can tell them it’s not an issue.”
SET A PLACE FOR CHEERIOS:
AN ICON GOES GLUTEN FREE
by Beth Hillson
Gluten-FreeMakeovers.com, March 29, 2015
This summer, General Mills starts rolling out
gluten free Cheerios. ONLY a gluten-free version
will be made after that point and ONLY the top five
sellers, including the iconic (original) Yellow Box,
Honey Nut Cheerios, Frosted, Apple Cinnamon, and
Multigrain will be gluten free.
I was one of ten from the gluten free community
invited to attend the General Mills Cheerios Summit
in Minneapolis earlier this week to understand the
process and motivation behind General Mill’s launch
of gluten free cheerios. I came away, impressed and
honored to be part of this historic and gamechanging initiative. General Mills is retooling one
of America’s beloved cereals so even those of us
who need a strict gluten free diet can partake.
How does a mainstream product that has
been off limits to gluten free folks for so many
years suddenly become gluten free?
Oats are inherently gluten free but the cross
contamination with wheat and barley has made most
oats off limits. General Mills spent 5 years
perfecting a mechanical process for sorting and
removing the wheat and barley from the oat groats to
insure the oats meet the FDA safety standard for
gluten free.
Why not use certified gluten free oats?
Production folks at General Mills say there is
not enough certified gluten free oats in the world to
meet their production needs (about 400 million
pounds of oat flour per year).
-19-
What level will they test at and how often?
As Raquel from quality control explained,
Cheerios will meet and exceed the FDA labeling
standard of less than 20 ppm. Elisa testing will be
done on the finished product, but, the focus is on
separating out the gluten containing grains at the
earlier stage of manufacturing and, for that, General
Mills has built the new, multi-million dollar Fridley
Mill we toured in Minneapolis. Although the
equipment is “off-the-shelf”, the way it is assembled
and the number of repetitions needed to properly
clean the oats is a proprietary process.
The new mill is dedicated to handling the
separation and processing of these oats and removes
contaminated dust as well as the hull of the oats
through a process using high pressure air. Once the
oats are toasted and ground into flour, they are
shipped in dedicated rail cars to plants where the
Cheerios are made on enclosed systems in walled off
areas of the plants. The process is carefully
monitored from start to finish.
What about the wheat starch?
Wheat starch will not be used. In fact it isn’t
used now, except on occasion in one mill. By
putting wheat starch on the label, General Mills was
able to say “Contains Wheat,” a caution to people
with celiac disease that the original cereal was not
safe for their consumption. “We spent all this
money to literally not change anything,” says one
production manager. The original Cheerios is also
GMO free. The taste and the price of Cheerios will
not change.
How will I know when the gluten free versions
are available?
There will be a transition period in which both
types of Cheerios will be on the shelves. After
July, you will begin to see boxes that carry the
“simply gluten free” seal at the lower right of the
front of the box. After a few months and depending
on the supply in the pipeline, the old box without the
seal, will disappear and the new ones will take their
place.
Why is General Mills doing this?
It’s good business. General Mills has 800
gluten-free products already. Since Chex went
gluten free in 2008, the company sees double digit
growth in sales year after year. They’ve invested a
lot of money in changing over Cheerios and hope to
see the same growth in that line.
But it’s a personal story, too. Phil, who has
worked at General Mills for 50 years and is the
brains behind Honey Nut Cheerios, was inspired to
create gluten free Cheerios after his daughter-in-law
was diagnosed with severe gluten intolerance. At
first, it was a “hobby” project. Once he and other
engineers were able to prove that the oats could be
separated successfully, the company put all its
efforts behind the project. There’s a lot at stake for
General Mills.
Keep in mind, a small percentage of folks with
celiac disease cannot tolerate oats in any
form. Check with your doctor before eating
Cheerios or any other form of oats.
Meanwhile Another GF Cereal Bites the Dust
Savvy Celiac and other bloggers are reporting
that Kellogg’s Gluten Free Rice Krispies is being
discontinued. The cereal which was introduced in
2011, will no longer be made because of
“manufacturing constraints.” The company did not
elaborate on what that meant.
COOKBOOK
COCONUT CREAM POKE CAKE
Houston Chronicle
1 boxed white cake mix (and necessary ingredients) -- gluten free
1 15-oz. can of cream of coconut (May be found in the cocktail-mixes
dept.)
1 14-oz. can sweetened condensed milk
1 8-oz. tub of whipped topping
1 8-oz. package sweetened flaked coconut
Instructions:
Prepare and bake the white cake according to the package directions in a 9-by-13k-inch pan.
Remove the cake from the oven and while still hot, poke holes all over the cake using a large fork or
chopstick. Mix the cream of coconut and sweetened condensed milk together; then pour over top of
cake while still warm.
-20-
Let cake cool completely. Cover with the whipped topping and then with the coconut. (May be
toasted if desired) Keep cake refrigerated; serve cold.
CHOCOLATE, LIME & COCONUT CAKE
Houston Chronicle, 4/8/2015
From Bob’s Red Mill Everyday Gluten-Free Cookbook
1 cup amaranth flour
½ cup unsweetened natural cocoa powder
¼ cup potato starch
1 TBSP ground flax seeds (flaxseed meal)
¾ tsp. baking soda
½ tsp. fine sea salt
¾ cup fine-crystal cane sugar
½ cup well-stirred coconut milk (full fat)
½ cup melted virgin coconut oil
½ cup water
1 TBSP finely grated lime zest
1 TBSP freshly squeezed lime juice
1 can (14 oz.) coconut milk (full fat)
Instructions:
Preheat oven to 350 degrees. Grease an 8x8-inch metal pan; set aside.
In a large bowl, whisk together the amaranth flour, cocoa powder, potato starch, flax seeds, baking
soda and salt. In a medium bowl, whisk the sugar, coconut milk, coconut oil, water, lime zest and juice
until blended. Add the coconut-milk mixture to the flour mixture and stir, just until blended.
Spread evenly in the prepared pan. BAKE at 350 degrees for 27 to 32 minutes, or until tester
inserted in the center comes out with moist crumbs attached. Let cool completely in pan on a wire rack.
To make the whipped topping:
Place the can of coconut milk in the refrigerator for at least 24 hours. Just before whipping,
place the mixing bowl and the beater in the freezer for 5 minutes. Remove can from refrigerator and
flip upside down. Open can and pour off liquid (you can store the liquid in the refrigerator for another
use). Scoop the thick coconut cream into the chilled mixing bowl. Whip at high speed until soft peaks
form and use immediately. Serve cake with whipped topping.
CHERRY DUMP CAKE
(From Quick & Easy Dump Cakes & More
(This is not a high cake, more like a cobbler, but easy and quite delicious! jyr)
1 package (about 15 oz.) yellow or white cake mix (OR gluten-free cake mix like Betty
Crocker’s GF)
1 can (21 oz.) cherry pie filling
1 can 20 oz. crushed pineapple, undrained
½ cup (1 stick) butter, melted
1 cup chopped pecans (optional)
1.
Preheat oven to 350 degrees. Spray 13-x-9-in. baking pan with nonstick cooking spray (or coat
with Crisco)
2. Spread cherry pie filling in bottom of prepared pan. Add pineapple with juice; mix with cherries
and spread evenly. Top with dry cake mix, carefully spreading over fruit layer with fork. Do not
mix.
3. Drizzle butter over cake mix, covering as much as possible. Sprinkle with pecans, if desired.
4. BAKE 40 to 45 minutes or until golden brown. Cool 15 to 30 minutes. When cool, spread with
at least 8-oz. carton of Cool Whip.
-21-
► Free e-book SPRING RECIPES from Celiac Support Association:
http://www.csaceliacs.info/files.jsp?file_id=1271 or
file:///C:/Users/Janet/Downloads/CSA_Spring_2015_Recipe_Collection.pdf or go to the CSA website:
CSA website (http://www.csaceliacs.org/).
To assist CSA in helping everyone lead a healthy life, please consider a small donation to support CSA’s efforts for
education and advocacy. The Celiac Support Association hopes to empower you and others with celiac disease and gluten
related disorders to live life to the fullest. In good health! CSA, P. O. Box 31700, Omaha, NE 681310700;
Toll Free: 877/CSA-4CSA.
-----------------------------------------------------------------------------------------------------------------------------------------------------
OUSTON CELIAC SUPPORT GROUP
MAY 30, 2015 MEETING
PLACE:
TIME:
PROGRAM:
Memorial Drive Lutheran Church, 12211 Memorial Drive at Gessner
1 p.m. To 3:30
DISCUSSION: SOCIALIZING GLUTEN FREE
(Don’t forget to bring some non-perishable gluten-free products to share with the Houston Food
Bank. Thanks!)
HIGHLIGHTS INSIDE THIS ISSUE:
GF Community News -------------------------------------------------New Resources ---------------------------------------------------------Restaurant Investigations ---------------------------------------------Celiac Disease: Which Children Should be Tested? -------------My Story: Phyllis Guy Bell ------------------------------------------21 Delicious Ways to Eat Gluten Free On a Budget --------------Choosing Carb Smart --------------------------------------------------What’s in your Gut? ----------------------------------------------------Beyond Biopsy and Gluten-Free Diet --------------------------------Celiac Disease & Breast Cancer: Unexplained Protective Effect -As Celiac & Gluten Sensitivities Gain Prominence, Drug
Companies Race to Find Treatments ----------------------------Celiac Disease is Just for Girls ----------------------------------------Scientists Have Discovered a Simple Way to Cook Rice That
Dramatically Cuts the Calories -----------------------------------10 Tips for Going Gluten Free During Celiac Awareness Month -Seriously, Celiac Disease -----------------------------------------------Grain-Fed Cattle OK for Gluten-Sensitive Consumers,
Specialist Says -------------------------------------------------------Set a Place for Cheerios: An Icon Goes Gluten Free --------------GF Recipes -----------------------------------------------------------------
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- DISCLAIMER All recommendations, information, dietary suggestions, product news, menus, recipes, and related data generated by
the Houston Celiac Support Group are intended for the benefit of our members and other interested parties, for informational
purposes only. Statements and opinions expressed in any article, letter or review are those of the author only and are not
necessarily those of our Physician or Dietetic Advisors, unless specifically stated as such. The text has not been submitted for
approval to the Celiac Support Association’s medical board; however, pertinent medical or food information has been reviewed
by one of our physician and/or dietitian advisors. Individuals should consult with their own physician and/or dietitian before
following any medical or dietary recommendations in this Newsletter. Food manufacturers’ products are subject to formula
change at any time, changes that may or may not be reflected on labels. No liability is assumed by the Houston Celiac Support
Group or any of its members.
Reproduction
of anyCeliac
material
is allowed
(except
copyrighted material); however, please reference “Houston Celiac
Houston
Support
Group;
www.houstonceliacs.org
Support Group, a chapter of CSA/USA, Inc.” Thank you.
-22-

houston celiac perspective - Gulf Coast Community Service

Transcription

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