Gluten-Free - Celiac Support Association

Scalloped Corn
Ingredients:
Directions:
1 15-ounce can GF cream
style corn
2 tablespoons corn starch
2 eggs
1/2 teaspoon salt
1 tablespoon sugar
1 cup evaporated milk
Mix corn, eggs, sugar, salt
and corn starch well. Add
evaporated milk and mix.
Grease a casserole and
pour in mixture. Bake at
375º for 45 minutes. Great
Corn Chowder
Ingredients:
4 slices (or more) of bacon
1 medium onion, sliced
2 carrots, diced
6–8 potatoes, cubed
1 can GF chicken broth plus
R 1 can milk or water
1 can whole kernel corn
1 can GF cream style corn
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recipe for Thanksgiving!
Directions:
Brown bacon. When brown,
remove bacon, add onion
and brown. Add chicken
stock and 1 can water or
milk plus the vegetables
and cook until veggies are
tender. Add the 2 cans of
corn, salt and pepper to
taste. Heat and serve.
R
November
Support CSA this month by shopping through iGive. iGive really is as
simple as it sounds. Through this organization members can generate
donations by shopping at any of our 1,200+ stores. There are no
costs, obligations, nor any hidden fees. Just type in “Celiac Sprue
Association” under Select a Cause To Support, and start shopping!
Complimentary Copy – NOVEMBER
Establishing a Support System
Celiac Disease on the Web!
Corn Gluten
Scalloped Corn and Corn Chowder
Establishing a
Support System
Changing long established habits - for the
rest of your life - can seem like a daunting
task. It need not be faced alone. Membership
in Celiac Sprue Association provides
information, encouragement, and support.
Others share your journey. CSA members
are ready to help the transition go more
smoothly. Refer to the Local Support page to
find a chapter or resource unit in your area.
Working with a knowledgeable dietitian
or nutrition professional will also aid in
learning to shop, cook and eat gluten-free.
There is no “typical celiac.” Not only do
the symptoms vary widely, so do the related
medical conditions. Diet and treatment
needs are unique to each individual. What
may work for one may be totally inappro­
priate and/or damaging for another.
Partnering with a doctor will help an
individual make the most appropriate
decisions regarding any ongoing deficien­
cies and supplementation.
Other professionals to add to your
health team include dentists, pharmacists,
dietitians, and your celiac support group
The CSA Website was one of the first websites
devoted to membership and public assistance,
promoting information for self-management and
referral services for individuals with celiac disease
and related diseases. The first CSA website was
created in 1998 with continued improvement and
updates. The newest redesigned website, for both
the general public as well as specific member log-in
benefits, was unveiled in 2012. Features include a
continuous feed to “Latest News,” with daily updates
of articles related to celiac disease. Along with the
various links to information, a special “GlutenFree” resource directory link on the top of the
CSA homepage, connects the viewer to numerous
products and offerings as a free service on behalf of
the CSA membership.
We are very thankful for you!
Corn contains a form of gluten
called zein, which is slightly
different than the types of
gluten found in the traditional
gluten-containing grains like
wheat, barley and rye. The
gluten zein of corn is usually well
tolerated by people with celiac
disease, which is why corn flour
is often used as an ingredient
in gluten-free products such as
Remember that we are always here to help!
Call us at (877) 272-4272
Share your support team contacts with
us and we will send them copies of CSA’s
monthly communications.
Photos from CSA Conference
Celiac Disease on the Web! www.csaceliacs.org
Also find us on:
NOTE: Watch for changes to the CSA website
coming in January 2014 with new member benefits
and other features.
Did you know . . .
Most of the corn you see growing in the fields is not
corn you eat, but is produced to feed livestock!
Corn Gluten
© Nebraska Department of Agriculture
By Aglaee Jacob ­– Registered Dietitian
corn tortillas, breads, chips
and crackers. However, corn
may be cross-contaminated,
so look for a gluten-free
assurance such as the CSA
Recognition Seal on the label.
Reference: Gut mucosal granulocyte activation
precedes nitric oxide production: studies in
coeliac patients challenged with gluten and
corn, G Kristja´nsson, M Ho¨gman, P Venge, R
Ha¨llgren, Gut 2005;54:769–774. doi: 10.1136/
gut.2004.057174