Celiac Sprue Association Tulsa Support Group

Brunch Recipes and Meeting Schedule for 2012

2011-12-14T11:32:00.004-06:00

Recipes from Gluten-Free Holiday Brunch
Thanks to everyone who attended the brunch on Saturday, December 3, and everyone who shared recipes. Despite some rain, we had a great time and lots of wonderful, gluten-free food. Here is a link to all the recipes that were submitted - https://docs.google.com/document/pub?id=1hU2fdopVT-n0ZvXWXhPrPJ6vBRzB9lrsX1-aUsFMCbQ. Have fun cooking!

Mark Your Calendars - Meeting Schedule for 2012
- Tuesday, February 21 at 7pm
- Tuesday, April 17 at 7pm
- Tuesday, June 19 at 7pm
- Tuesday, August 21 at 7pm
- Tuesday, October 16 at 7pm
- Saturday, December 1 at 11am - Holiday Brunch

At this point we are planning to continue meeting at the OU Schusterman Center at 41st and Yale. They have told me they will not be able to put out directional signage for us anymore, so I will be including detailed directions to which building/room on the website and in meeting reminder e-mails. Just make sure you check your e-mail/the website, so you'll know where to go for each meeting.

October 2011 Meeting Notes & Additional Information

2011-10-19T22:48:00.000-05:00

Mark Your Calendars

Akin’s Allergy-Free Learning Fair – Saturday, Oct. 22 - On behalf of Akins Natural Foods we would like to let you know that we will be hosting our annual allergy-free learning fair on Saturday October 22nd from 11am-2pm. We are excited about this year’s event because we will be going beyond gluten-free foods. This year we will have a large variety of items that are gluten-free to sample, but some sample items will be dairy free, soy free, wheat free, and nut free as well. Also we will have samples of gluten-free health & beauty products and even allergy-free samples to take home to your pets. We will have an informative store tour at noon on Saturday as well that will highlight all the allergy-free products we have to offer in our store.

Our Annual Gluten-Free Brunch will be held Saturday, December 3, at 11am - The brunch will at the same location as last year, Southwood Bible Church on Sheridan between 71st and 81st. Family and friends are encouraged to attend. If you are not a chef or baker, don’t worry! Easy snacks like gluten-free crackers and cheese, chips and salsa, or a fruit or vegetable tray are a great addition to the buffet.

Recommended Resources

National Foundation for Celiac Awareness Website – www.celiaccentral.org – They have some great information on this site. Don’t miss their printable guides (http://www.celiaccentral.org/Resources/Printable-Guides/373/and Webinar archives (http://www.celiaccentral.org/webinars/archive/

University of Chicago Celiac Disease Center - www.celiacdisease.net – tons of resources including factsheets and new ebook called Jump Start your Gluten-Free Diet - http://www.celiacdisease.net/assets/documents/Jump_Start_Your_Gluten-Free_Diet__5_20_2011.pdf

A Huge Thanks!

Thanks to all the companies who provided samples and giveaways for our meeting and for the awareness packs we distributed at the 2011 Down Syndrome of Tulsa Association Buddy Walk (we gave out more than 150 packs). Remember, if you find new products you like but they aren’t available where you shop – ask for them! Customer requests are the best way to get new gluten-free products into our local stores.

Samples at Meeting

· Crunchmaster Crackers - www.crunchmaster.com - widely available - have seen at Whole Foods, Akin’s, Sam’s, and Walmart.

· Home Free Cookies - http://www.homefreetreats.com/ - website says available at Akin’s and Whole Foods.

· The Gluten Free Bar - more information and ordering at www.theglutenfreebar.com. 15% off coupon code for our group – use coupon code “Tulsa” when checking out online (applies to all case orders). A case of 12 bars is $27-$29 depending on flavor with free shipping when you order 2 or more cases.

· Mary’s Gone Crackers – www.marysgonecrackers.com – website says available at Akin’s, Whole Foods, Food Pyramid, and Harps.

· Better Batter Flour – If you took home a Better Batter sample box to try, you can find more information, recipes, and order at www.betterbatter.org. Not sure on local availability. May have to order through website or Amazon.

· Cassava Flour – If you took home a cassava flour sample to try, you can find more information at http://www.akfponline.com/premiumcassavahome.aspx. The commercial name of this product is supposed to be “Freestyle.” Still working on commercial availability, so no details on when this will be available for the public to purchase.

· Domata Living Flour - If you took home a Domata Living Flour sample bag to try, you can find more information, recipes, and order at www.domatalivingflour.com. Domata should be available at some Akin's stores.

Awareness Pack Items

· Angie’s Kettle Corn - http://www.angieskettlecorn.com/ - website says available at Akin’s and SuperTarget.

· Corn Thins – www.cornthins.com – available at Akin’s and Whole Foods and on Amazon.

· Food Should Taste Good – http://www.foodshouldtastegood.com/ - widely available at area grocery stores.

· Ian’s Natural Foods – http://www.iansnaturalfoods.com/ - available at Whole Foods and Akin’s.

· Pirate’s Booty – www.piratebrands.com – widely available at area grocery stores.

· NoGii Bars – http://www.nogii.com/ - check website for availability.

· NOW Energy Bars - http://noopportunitywastedenergybar.com/index.html - check website for availability.

Other

· Elana Amsterdam - http://www.elanaspantry.com/ - cookbooks and recipes using primarily almond and/or coconut flours –avoids soy and uses agave as sweetener.

Product Information

Holiday Candy - Beware of “holiday versions” of items that are normally gluten-free. Looking for gluten-free candy corn? CVS says their Gold Emblem brand Candy Corn, Candy Pumpkins and Autumn Mix are gluten-free. Brach’s products seem questionable because of possible cross-contamination.

Gluten-Free Candy Lists
- http://www.myglutenfacts.com/pdfs/HalloweenUSA_2011.pdf
- http://www.glutenfreechecklist.com/images/Halloween%20Candy%20List.pdf
- http://surefoodsliving.com/2011/10/gluten-free-halloween-candy-quick-list-2011/#more-5165

Gorton's Grilled Fish is Gluten Free - Gorton's gluten-free options include Grilled Tilapia, Grilled Salmon, Grilled Haddock and All Natural Grilled Fillets made from flaky white Alaska Pollock, in a wide range of flavors. More information at http://www.gortons.com/glutenfree.php.

Gluten-Free Medical Diet Option - Medifast Now Offering Meals that are certified gluten-free by the Gluten-Free Certification Organization (GFCO) - http://www.medifast1.com/Products/Site/Medifast_Direct_Products/PlanPackages/SpecialtyPackages/prd~74850.jsp.

Let’s Talk Turkey

· Butterball - Butterball product labels let consumers know whether any of the top eight allergens may be present in the product. For example, a label may read “contains wheat and dairy.” Specifically, gluten is not present naturally in turkey. Only two of our retail products currently contain gluten: Butterball^® Frozen Italian Style Meatballs and Butterball^® Frozen Stuffed Turkey. Our gravy has been reformulated to eliminate gluten, but certain gravy packets may still contain gluten; it will be listed on the ingredient statement.

· Honeysuckle White - The majority of Honeysuckle White® products do not contain Gluten. However, the following list of products do contain Gluten:
Asian Grill Marinated Turkey Strips
Teriyaki Flavor Turkey Breast Tenderloin
Frozen Italian Style Meatballs
Fresh Italian Style Turkey Meatballs
Beer Smoked Turkey Brats

· Jennie O - Browse our gluten free products or call 1.800.621.3505 for more information.

· More Gluten-free Turkey Information (November 2010) - http://www.examiner.com/gluten-free-food-in-atlanta/gluten-free-turkey-list

Gluten-Free Alcoholic Drinks

Below information from http://glutenfreediet.ca/blog/?p=356.

The best advice for any drink/food is to read a label if you can find it, but here are some general guidelines regarding the gluten status of alcoholic beverages.

· Beer (unless specifically gluten-free) is not gluten-free. The good news is that gluten-free beer is becoming more widely available.

· Malt-based coolers are not gluten-free.

· Wine (including vermouth, port and sherry) is generally gluten-free, but beware of any specialty flavorings and note the earlier warning about malt-based coolers.

· Champagne

· Liqueurs (also known as cordials) are generally gluten-free.

· Rye whiskey, scotch whiskey, gin, vodka and bourbon are distilled from a mash of fermented grains. Even though these alcoholic beverages can be derived from a gluten-containing grain, the distillation process removes the gluten from the purified final product, so they are gluten-free.

· Rum (distilled from sugar cane) and brandy (distilled from wine) are also gluten-free.

· Some pre-made Bloody Mary, Caesar, and other beverage mixes may contain barley malt flavoring or hydrolyzed wheat protein and are not gluten-free, so check the label on these items.

· Most ciders are gluten-free but some brands may use barley in its production and are not gluten-free. The best bet is to check with the manufacturer to determine if they are gluten-free.

De-Glutenized Wheat?

http://www.celiaccentral.org/News/NFCA-Blogs/Ask-the-Dietitian/Ask-the-Dietitian/494/month--201110/vobid--6499/

I just noticed for the first time yesterday on a label it said, "de-glutenized wheat." The same for corn. What does this mean? The label also said it was gluten-free.

You are likely to start seeing the term “de-glutenized wheat” and “de-glutenized wheat starch” on product ingredient labels. This means that the wheat or wheat starch ingredient used in the product has been refined to remove the gluten from it.

However, buyer beware: this doesn’t necessarily mean that the product is safe to eat, as gluten can be present from other ingredients or cross-contamination.

You should still do the following:

1) Read the remainder of the ingredient statement to see if all ingredients are gluten-free

2) Determine if the product has been certified gluten-free by a third-party certifier

3) Call the manufacturer to determine if they test for safe gluten levels of less than 20 ppm. If the company tests for gluten levels at less than 20 ppm or they use a third party gluten-free certifier you can feel confident that the product is safe. However, if the company doesn’t test for gluten levels on its own or through a third party certifier, you should be wary of the product’s safety.

Many companies make a “gluten-free” claim very loosely, meaning the ingredients may not contain gluten, but they don’t test for gluten that may have entered the product through the shipping and manufacturing process.

Surviving the Holidays Gluten-Free

Tips for Potlucks/Holiday Parties

· Eat before you.

· Show up a little late after most people have already eaten and moved on to drinks/ conversation.

· Be wary! Crumbs, gluteny hands, and utensils are all potentials for cross-contamination.

· Bring your own dish, plate, snacks, etc.

· Serve yourself first. Ask your host if they would mind if you prepare a plate before the food is set out.

· If in doubt, go without. The holidays can be especially tough when it comes to staying on a strict gluten-free diet, but it’s going to be more difficult to enjoy them if you are sick. Don’t feel guilty though about indulging in a few extra gluten-free treats!

Information To Share With Your Host - Entertaining Gluten-Free Guests Guide
Help family and friends feel more confident when they cook for you or your gluten-free loved ones-
http://www.celiaccentral.org/SiteData/docs/NFCAGluten/427c24658337e1b3/NFCA_GlutenFreeEntertaining.pdf.

Some Tips for Gluten-Free Holiday Cooking

· Use your old recipes and just use gluten-free subs. If you find gluten-free recipes calling for several types of flours, just total them up and use an all-purpose, gluten-free flour like Domata, Jules, Better Batter, etc. If the recipe also calls for xanthan gum, you’ll probably need to eliminate it as most of the all-purpose, gluten-free flours contain xanthan gum already.

· Test it out before your big event, especially if it is an important tradition. Yes, there are some very good gluten-free all-purpose flours and other substitutes, but there may be some differences. You may need more or less of something or find that one sub works better than the other.

· Everything doesn’t have to be homemade. You can buy gluten-free pie crusts or whole pies at Whole Foods and online (www.katzglutenfree.com has pies and lots of other gluten-free holiday items, including some not so easy to find items like challah, rugelech, and hamantaschen). There is even gluten-free stuffing mix and gluten-free turkey gravy.

· Keep the old as much as you can and want to, but don’t be afraid to add the new. We have a few “oldies but goodies” that must be on the table, but I always try to add something new in the mix – you might even start a new tradition.

Gluten-Free Holiday Recipes/Baking Tips

· 2010 Holiday Baking Ebook from The Baking Beauties (www.thebakingbeauties.com) - this website has lots of great recipes and this holiday baking ebook - https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B5VK_PYiLK3uMjM5M2UzMmMtZmE3MS00MzBiLThhM2MtM2VmMDc3NGNiMjgx&hl=en_US&pli=1

· Art of Gluten-Free Baking - http://www.artofglutenfreebaking.com/gluten-free-recipes/

· Gluten-Free Crockpot Recipes - http://crockpot365.blogspot.com/ (not really holiday recipes but great for the busy holiday season)

· Jules Gluten Free Blog - http://blog.julesglutenfree.com/ (you can use Jules flour or try other gluten-free, all-purpose flour that already has xanthan gum added)

· Gluten-Free Baking Tips - http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html

Recipes Mentioned At Meeting

· Barbara’s Recipes (includes “make your own” baking mix) - https://sites.google.com/site/csatulsa/barbara

· Pie Crust using Pamela’s Baking Mix - http://www.pamelasproducts.com/recipe/search/314.aspx

· Pumpkin Pie Cake - https://docs.google.com/document/d/1mKIH7_UHklldnsVmypFTBBhKe98wc7LdX83HuRNSfEo/edit?hl=en_US

Traveling Gluten-Free

See the “Gluten-Free in Tulsa and Beyond” guide for lots of tips on traveling gluten-free -

https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B3XcRLC6v8nNOWY4YzM5ZjItZTFhNi00ZDkzLThiZWYtMjNkYzdiZjQ1NmM4&hl=en_US/

Research/Medical News

Alvine Pharmaceuticals: Therapeutic Drug for Celiac Population Ready for Next Phase of Trial

http://www.celiaccentral.org/News/News-Feeds/View-Research-News/Celiac-Disease-Research/134/month--201110/vobid--6565/

Alvine Pharmaceuticals, Inc. has announced positive results from its Phase 2a clinical trial of ALV003, a therapeutic drug intended to minimize the small intestinal damage of gluten exposure among people with celiac disease.

In this phase of the trial, 41 adults with celiac disease and on a gluten-free diet were given a daily gluten challenge (2g of gluten in form of bread crumbs) for 6 weeks. During that time, participants received ALV300 or a placebo daily.

Researchers compared the results of small intestinal biopsies taken from each participant before and after the gluten challenge. Researchers also analyzed gastrointestinal symptoms as measured by the Gastrointestinal Symptom Rating Scale (GSRS) scores and blood test results, among other measures.

According to the researchers, participants who took ALV300 showed “significantly less” damage in their small intestine than those who took the placebo. The ALV300 group also had fewer symptoms according to GSRS scores and reported adverse events (i.e. diarrhea, abdominal pain, flatulence) less frequently than the placebo group. Researchers also reported that no significant changes were observed in the celiac serology tests among the ALV300 group.

While the drug is not intended to be a cure for celiac disease, it could be a safety net in cases of gluten exposure. Alvine Pharmaceuticals is now poised for the next steps in making this therapy a reality.

"Based on the results of this rigorously conducted trial, we believe that clinical proof-of-principle has been achieved. We are currently preparing for a Phase 2b trial of ALV003 in celiac disease patients targeted to begin in 2012," said Daniel Adelman, chief medical officer at Alvine Pharmaceuticals.

Augurix and Tillotts Sign Agreement for the Commercialization of Simtomax for Rapid Diagnosis of Celiac Disease
http://www.prweb.com/releases/2011/9/prweb8779536.htm

Augurix SA (“Augurix”) and Tillotts Pharma AG (“Tillotts”) are pleased to announce that they have entered into a commercialization agreement for Simtomax®, a rapid point-of-care diagnostic test for celiac disease.

The agreement grants Tillotts the exclusive right to distribute and supply Simtomax® in dedicated key European markets. Simtomax® is already available in Switzerland, Italy and France.

Thierry Duvanel, CEO of Augurix Diagnostics, said: “Celiac disease is a vastly undiagnosed disease, mainly due to the complexity of existing testing procedures. Simtomax®, Augurix’ highly-sensitive point-of-care test, allows for early screening by running three analyses rapidly in a simple, one-step test. The expertise of Tillotts in the field of gastroenterology will be key in distributing Simtomax®. We are pleased to be working with Tillotts to provide high quality tests to the marketplace.”

“The partnership with Augurix for the commercialization of their state of the art diagnostic test for the detection of celiac disease is a further important milestone in building an attractive and innovative gastrointestinal product portfolio. Simtomax® perfectly complements our core competencies within gastroenterology and fits very well with Tillotts’ Asacol® and Colpermin®,” commented Thomas A. Tóth von Kiskér, President and CEO of Tillotts.

Celiac disease, also known as gluten intolerance, is a widespread gastrointestinal disorder. This food intolerance to gluten, a protein found in wheat, barley and rye, affects over 26 million people worldwide.1 Left untreated, celiac disease can lead to long term health issues such as infertility, osteoporosis, and cancers of the digestive tract,2 yet it is estimated that 90% of patients remain undiagnosed.3

Simtomax® addresses a significant unmet need in the diagnosis of celiac disease by offering a simple, one-step, lab-accurate diagnosis of celiac disease and IgA deficiency for all patients in only ten minutes.

This fingertip blood test can be performed immediately at the point of care and replaces the standard laboratory analyses performed on a blood sample drawn from a venous puncture.

Simtomax® requires no training or equipment and can be stored at room temperature. Augurix received the 2010 Frost & Sullivan European Product Differentiation Excellence Award in Point of Care for the development of Simtomax®.

In Vitro Gliadin Challenge Confirms 'Hard-To-Diagnose' Celiac Disease

http://www.medscape.com/viewarticle/751259

NEW YORK (Reuters Health) Oct 10 - Challenging biopsied duodenal mucosa with gliadin, the toxic fraction of wheat gluten, can help establish a diagnosis of celiac disease when gluten sensitivity is suspected, but can't be confirmed with standard diagnostic tests, Italian researchers say.

In vitro gliadin challenge is particularly helpful when patients started a gluten-free diet before biopsy samples were taken, said senior investigator Dr. Carolina Ciacci, from the University of Salerno, in an email to Reuters Health.

"People often start the gluten-free diet before diagnosis, just to see if they feel better (often doctors give that wrong advice)," she said. Often such patients "need to return (to) a gluten-containing diet, wait for months, sometimes having symptoms, and repeat blood tests and endoscopy to disclose the presence of celiac disease."

The current study shows that "gluten can be put directly on a biopsy; the biopsy of a person with celiac disease develops inflammation markers upon gluten contact. There is no need to eat it."

In the presence of gliadin, a celiac patient's intestinal mucosa undergoes several modifications that can partly be reproduced in vitro, according to a report online September 27 in the American Journal of Gastroenterology.

Dr. Ciacci and colleagues experimented with in vitro gliadin challenges using duodenal biopsy samples from 337 patients (all adults) at a tertiary center for food intolerance and celiac disease. The cohort included 221 patients with celiac disease (positive controls; 166 untreated and 55 on a gluten-free diet) and 57 patients without it (negative controls). There were also 59 "difficult diagnosis" patients, i.e., people with suspected celiac disease in whom the diagnosis couldn't be confirmed, either because they had already eliminated gluten from their diet or because they had non-concordant diagnostic tests.

In each tissue sample, the researchers measured gliadin-induced mucosal expression of seven inflammatory markers: PY99, ICAM-1 (intercellular cell adhesion molecule), HLA-DR, CD3, CD25, CD69, and transglutaminase 2 IgA.

HLA-DR had the highest accuracy for celiac disease in analyses on negative controls and untreated positive controls (i.e., excluding patients on a gluten-free diet). The area under the receiver operating curve was 0.99. The accuracy of the test did not increase when this marker was combined with any of the other markers.

The findings were similar in a subset of 39 patients in the "difficult diagnosis" group who agreed to go off a gluten-free diet after gliadin challenge for reassessment of celiac disease-specific antibodies.

The findings for HLA-DR, the researchers point out, were consistent at incubation times of three hours and 24 hours, on or off a gluten-free diet, and in patients with difficult diagnosis.

How many people fall into this "difficult diagnosis" category? "Many, many, but nobody knows exactly how many," Dr. Ciacci told Reuters Health.

The investigators note in their paper that this test could provide a psychological boost for patients who don't have celiac disease but are afraid to return to a normal gluten-containing diet.

Dr. Ciacci cautioned, however, that to perform in vitro gliadin challenge "you need an endoscopy unit next to a good laboratory equipped for cell culture. We suggest the test be performed only in celiac disease/food intolerance centers."

Dr. Daniel Leffler, director of clinical research at the Celiac Center at Beth Israel Deaconess Medical Center, Boston, told Reuters Health, "improvements in diagnosis of celiac disease in people on a gluten free diet are greatly needed."

"This is a well designed and performed study," added Dr. Leffler, who was not involved in the study. "However, the techniques used, namely HLA-DR expression in cultured duodenal biopsies, is probably too complicated to be done in routine clinical use and will be limited to specialized research centers."

New Evidence of Link Between Celiac Disease and Attention-Deficit/Hyperactivity Disorder (ADHD)

http://www.celiaccentral.org/News/News-Feeds/View-Research-News/Celiac-Disease-Research/134/month--201110/vobid--6571/

There is new evidence to support the association between celiac disease and attention-deficit/hyperactivity disorder (ADHD). Researchers have found that celiac disease is more prevalent among people with ADHD. What’s more, patients who had both conditions reported a significant improvement in ADHD symptoms after adopting a gluten-free diet.

In the study, 67 patients with ADHD, ages 7-42, were blood tested for celiac disease. Of the 67 patients, 10 tested positive for celiac and were put on a gluten-free diet. The researchers noted a ‘significant’ improvement in ADHD symptoms among patients who adopted the gluten-free diet.

Patients paid more attention to detail and were less easily distracted, among other findings.

Previous research and anecdotal reports have suggested that patients with ADHD may benefit from a gluten-free diet. While small, this study provides scientific evidence to support that link.

“The results of this study suggest that a gluten-free diet improves ADHD symptoms significantly and that untreated celiac disease may predispose patients to mental and behavioral disorders such as ADHD,” the researchers concluded. They also suggested that celiac disease be added to the list of symptoms for ADHD, particularly to "avoid unnecessary stimulant treatment."

Other News

Celiac disease on the rise in the U.S.

http://yourlife.usatoday.com/fitness-food/safety/story/2011/08/Celiac-disease-on-the-rise-in-the-US/50060416/1

Complaints of celiac disease are on the rise in the United States, with more and more people growing ill from exposure to products containing gluten.

Nearly five times as many people have celiac disease today than did during the 1950s, according to one recent study. Another report found that the rate of celiac disease has doubled every 15 years since 1974 and is now believed to affect one in every 133 U.S. residents.

"It's quite widespread," said Dr. Alessio Fasano, director of the Center for Celiac Research and the Mucosal Biology Research Center at the University of Maryland School of Medicine. "We thought there were regional differences in the past, but now we know it's everywhere."

That increased incidence rate has left researchers scrambling to figure out why more people are developing the chronic digestive disorder. Doctors still can't explain the trend, but they are making some headway testing a number of hypotheses.

"There are many theories out there, not all independent of each other and not all of them true," Fasano said.

Celiac disease is an inherited autoimmune disorder that causes the body's immune system to attack the small intestine, according to the U.S. National Institutes of Health and the University of Chicago Celiac Disease Center. The attack is prompted by exposure to gluten, a protein found in such grains as wheat, rye and barley.

The disease interferes with proper digestion and, in children, prompts symptoms that include bloating, vomiting, diarrhea or constipation. Adults with celiac disease are less likely to show digestive symptoms but will develop problems such as anemia, fatigue, osteoporosis or arthritis as the disorder robs their bodies of vital nutrients.

Awareness of celiac disease has grown in recent years, evidenced by the growing number of gluten-free foods on the market. However, medical experts don't believe that the increase in celiac disease incidence can be chalked up simply to folks becoming more aware of the chronic digestive disorder or to improvements in diagnostic techniques.

Rather, the most popular potential explanations for the increase in celiac disease rates involve improvements in sanitation and hygiene in civilization overall, said Fasano and Carol McCarthy Shilson, executive director of the University of Chicago Celiac Disease Center.

According to the "hygiene hypothesis," Shilson said, people in industrialized countries are more at risk for celiac disease because their bodies have not had to fight off as many diseases.

"We're just too clean a society, so our immune systems aren't as developed as they should be," she said.

Another version of the hypothesis holds that the cleanliness of industrialized society has caused a fundamental change in the composition of the digestive bacteria contained within the gut, Fasano said.

"It's because this increase occurs primarily in industrialized countries, where things are cleaner," Fasano said. "We abuse antibiotics, we wash our hands too often, we are vaccinated more often."

Other potential explanations for the rise in celiac disease rates, according to Fasano, include:

An increase in the amount of gluten found in grains. "We eat grains that are much more rich in glutens than they were 70 or 80 years ago," he said.

Children being exposed to gluten from an early age. "We know for sure if we introduce grains too early, people at risk for developing celiac disease are more likely to contract it," he said.

Too few women breast-feeding their children. "There are theories out there that say breast-feeding will protect you, or prevent celiac disease," Fasano said.

It's possible, experts say, that each of these theories is correct to a degree and that a combination of factors will ultimately be found to contribute to celiac disease. "It may well be in one person, one plays a stronger role than another," Fasano said.

But while experts try to find a cause -- and then, they hope, a cure -- advocates urge people who are at risk for developing celiac disease to undergo screening for the disorder.

Researchers have shown a genetic predisposition for celiac disease, with about 30 percent of the population carrying genes that make them vulnerable, Shilson said.

But because adults with celiac disease often don't suffer the digestive symptoms associated with gluten intolerance, many people are unaware they have it or could pass it on. "About two-thirds of people with the active disease have no symptoms at all," Shilson said.

Studies also have found that the earlier people find out they have celiac disease, the better able they are to head off the disorder's more debilitating effects.

"There's not much you can do to prevent it, but you can be aware of it and catch it," Shilson said. "Early intervention is key."

However, people who suspect they have celiac disease should not go gluten-free before being tested. Doing that can interfere with the accuracy of the screening.

"It's very important that you don't change your diet before you are screened for celiac disease," Shilson said.

Food Allergy, Intolerance Sector to Hit $26B by 2017

http://www.foodproductdesign.com/news/2011/08/food-allergy-intolerance-sector-to-hit-26b-by-201.aspx

The global food allergy and intolerance products market is projected to exceed $26 billion by 2017, according to a new report from companiesandmarkets.com. The sector’s explosive growth is expected to continue due to increased diagnosis of digestive health conditions, growing interest for wheat-free and gluten-free diets, improved labeling regulations, and tastier and innovations in the category.

According to the “Food Allergy and Intolerance Products: A Global Strategic Business Report," the rise in consumer base has manufacturers investing in “free-from" foods such as those containing less or no gluten, wheat, lactose, cow's milk, nuts, egg, soy and ominous additives.

Current R&D activities are focusing on improvements to food allergy product taste and texture. The market witnessed an avalanche of new product launches in 2010 with savory snacks, energy bars, baking ingredients/mixes, chocolates, and cookies topping the list of new gluten-free introductions. Consumers now have a variety of options to choose from in the baked products category, including baking mixes, breads, bagels, muffins, entrees, cakes, cookies, doughnuts, baking mixes, pastas, pizza, cereals, snack foods and soups. In addition to a variety of gluten-free grains, starches, flours and seeds are available to make baked items. The large rise in demand for lactose free products has also led several companies to focus on formulation of dairy-free products, through modification of the processing techniques and dosages.

The biggest market for food allergy and intolerance products is the Untied States, where an estimated 10% of the population have difficulties digesting gluten. Gluten-free foods represent the fastest-growing segment. While gluten-free foods have been targeted at celiac suffers who are required to avoid gluten to lead a healthy life, the products also are embraced by people who perceive that gluten-free diet can help in treatment of disorders such as autism, chronic fatigue, schizophrenia, attention deficit disorder, multiple sclerosis, migraine and fertility problems.

The consumer base for gluten-free diets comprises a greater proportion of non-celiacs, mainly due to growing concerns related to symptoms associated with celiac disease and wrong self-diagnosis among the non-celiac sufferers. The sector also is being driven by celebrities endorsing gluten-free and wheat-free diets as a weight-loss regimen.

The report contains insight on the marketplace, including historic and forecast data for the period 2003-2017. The industry is discussed in-depth, with analysis of key players, their products and strategic activities; trends; product launches; innovation; regulatory affairs and more.

August 2011 Meeting Notes & Additional Information

2011-08-17T19:46:00.004-05:00

A Few Changes

New Group President - I want to take a minute to thank Ronda Falkensten for leading the group for such a long time. Ronda has done a fabulous job, and I am excited to follow in her steps as the new president of the group. My name is Jennifer Croley, and my six-year-old daughter and I both have celiac disease. I am a stay-at-home mom and homeschool teacher to my daughter, but I also do freelance writing and editing when I can find the time. I like to read, do yoga, and bake (gluten-free goodies, of course). I’m here to help out however I can. I definitely don’t have all the answers, but I’ll do my best to provide what help I can and seek out helpful information and resources.

New CSA Tulsa E-mail Address – csatulsa@gmail.com

New Facebook Page Name – The “CSA Tulsa” Facebook page is now the “Celiac Sprue Association of Tulsa” page. We hope the name change will make it easier for people to find us!

Book Recommendation

Check out the book "Real Life with Celiac Disease" (www.reallifewithceliacdisease.com) by Melinda Dennis and Dr. Daniel Lefler. It has lots of topic specific information that is backed up by real patient examples and lots of research.

Acknowledgements

Thanks to the Gluten Free Expo in Dallas scheduled for October 1-2, 2011 (http://gfafexpo.com/#dallas-gluten-allergen-free-expo) for providing a cookbook, cooking class ticket, and two vendor fair tickets to giveaway during our meeting. Congratulations to our lucky winners.

Thanks to Rudi’s Gluten-Free Bakery (http://www.rudisglutenfree.com/) for sending some giveaways and coupons for free bread. Find Rudi’s at Whole Foods, Akin’s, and Reasor’s.

Thanks to the following companies for sending great samples for our meeting:

• Corn Thins – www.cornthins.com
• Katz Gluten Free – www.katzglutenfree.com
• Peanut Butter and Company – www.ilovepeanutbutter.com
• Pirate’s Booty – www.piratebrands.com

Also, thanks to Tammie from Hope Food Sciences for visiting and bringing samples of their muffins. Hope Food Sciences is a Tulsa company with the mission to educate and create a one-stop shop for children and families with special dietary and nutritional needs. Their foods are gluten-free, casein-free, dairy-free, sugar-free, soy-free, and preservative free. Additionally, all products can be made with duck eggs. Check them out at http://www.hopefoodsciences.com/.

Thanks to everyone who donated money at the meeting. We will use the donations for meeting supplies and to expand our celiac disease awareness efforts.

Research/Medical News

Celiac Being Missed - AGA Standard for Duodenal Biopsies Often Not Met

http://www.gastroendonews.com/ViewArticle.aspx?d=In%2Bthe%2BNews&d_id=187&i=July%2B2011&i_id=748&a_id=17535

Only one out of every three patients who undergo an endoscopy with duodenal biopsy has four or more specimens submitted for analysis, even though four is the minimum number recommended by the American Gastroenterological Association (AGA), according to a new report presented at the 2011 Digestive Disease Week meeting. As a result, many cases of celiac disease are likely missed, the investigators concluded.

The study of more than 132,000 patients treated over the past four years showed that only about 35% of all duodenal biopsies met the AGA standard since the guideline was published. Additionally, the diagnosis of celiac disease doubles when four or more specimens are submitted from duodenal biopsy. Retrieval rates are improving, the study showed. Adherence with this criterion increased from 33.8% in 2006 to 37.2% in 2009.

According to the AGA technical review, “mucosal changes can be patchy. Therefore, it is important to take multiple endoscopic biopsy specimens (ideally four to six) from the proximal small intestine.” The report also stated that biopsy specimens should be sufficient sizes, carefully oriented and mounted villous side up to enable cross-sectioning rather than tangential sectioning, which could lead to misleading interpretations. “The standard really should be a minimum of four to six specimens, taken from the second and third parts of the duodenum, as well as the duodenal bulb. Unfortunately, that’s not quite the standard of what’s being done.”

“This indicates that the low rates of celiac disease diagnosis in this country may be due in part to endoscopist-related factors. Increasing the number of specimens submitted during duodenal biopsy appears to be an effective way to diagnose more of these patients,” said Dr. Lebwohl, adding that it takes only an extra minute to double the number of specimens from two to four.

Celiac disease quadruples risk of osteoporosis

http://www.endocrineweb.com/news/osteoporosis/6023-celiac-disease-quadruples-risk-osteoporosis

For individuals who are not otherwise at risk for osteoporosis, having celiac disease puts them at more than four times the risk of developing progressive bone loss, according to researchers from the Lancaster University School of Health and Medicine.

The UK scientists who discovered the correlation said they did so after collecting bone mass density measurements for more than 1,000 adults with celiac disease.

In the latest study, the team took bone mass density readings of participants' skeletal health using dual-energy x-ray absorptiometry scans. Researchers found that the lumbar vertebrae of individuals with celiac disease were significantly less dense than those without the condition.

Though all participants had no other risk factors for bone loss, the team concluded that having celiac disease boosted the likelihood of osteoporosis by a factor of four and a half, even among otherwise healthy adults.

Study Links Celiac Disease to Cataract Risk

http://www.caring4gi.com/go/gi/news?NewsItemId=20110624elin001.xml

People with celiac disease may have a slightly increased risk of cataracts, a new study suggests. As reported online May 30th in the American Journal of Epidemiology, the researchers used data on nearly 29,000 Swedish adults with celiac disease and up to five age- and sex-matched controls for each patient.

Over a decade, the researchers found, there were 1,159 cases of cataracts among people with celiac disease -- versus an expected 909 cases, based on the general population.

They estimate that among people with celiac disease, there would be 397 cases of cataracts for every 100,000 people each year, vs 311 cases in the general population.

Autoimmune conditions other than celiac disease have also been linked to cataracts, including type 1 diabetes. So there may be some underlying process, such as chronic body-wide inflammation, that contributes to cataracts, researchers said. On the other hand, people with celiac disease often have nutrient deficiencies, even after their condition is diagnosed. And some studies have linked higher intakes of certain nutrients -- like the antioxidants lutein, zeaxanthin and vitamin E -- to a lower risk of cataracts.

For now, it is suggested that people with celiac be aware of the connection to cataracts and bring up any potential signs of the eye disease to their doctor.

Other News

FDA Reopens Comment Period on Proposed Gluten-Free Labeling
http://www.celiaccentral.org/News/News-Feeds/Celiac-in-the-News/Celiac-in-the-News/161/month--201108/vobid--5824/

On August 3, the FDA published a notice in the Federal Register reopened the comment period for its 2007 proposal on labeling foods as "gluten-free." The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to "gluten-free" labeling standards used by many other countries.

"Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance," said Michael Taylor, deputy commissioner for foods.

"We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods."

The proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as "gluten-free" not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

Latest Update: Deadline for comments is October 3, 2011. The FDA said they are committed to moving quickly and project that a final rule will be published in the 3rd quarter of 2012, provided no other issues arise. The FDA also said they will likely outline a compliance program when they publish the final rule on gluten-free food labeling.

To submit your comments electronically, go to www.regulations.gov

1. Choose “Submit a Comment” from the top task bar
2. Enter the docket number FDA-2005-N-0404 in the “Keyword” space
3. Select “Search”

Don’t want to go through the FDA site to read the proposal or submit your own comments? Visit www.1in133.org/proposal. This site offers information about the proposal and a letter you can sign onto that will be submitted, along with the names of all the signers, to the gluten-free labeling Docket, before the October 3, 2011 deadline.

Senators urge FDA action on gluten-free labeling

http://www.foodnavigator-usa.com/Regulation/Senators-urge-FDA-action-on-gluten-free-labeling

Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for gluten-free foods has languished for more than four years.

Defining a tolerable threshold level for gluten presence in gluten-free foods was included as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004. In 2007, the FDA proposed that gluten should be labeled at anything over 20mg per kg (20ppm); foods labeled gluten-free containing more than this amount would be considered misbranded. Many companies are already voluntarily using this standard, but the rule has yet to be finalized.

U.S. Senators Ron Wyden (D-OR) and Patrick Leahy (D-VT) sent their letter to FDA Commissioner Dr. Margaret Hamburg asking for an explanation for the delay.

They wrote: “We ask that you provide us with an update on when FDA will promulgate a final rule, why FDA has taken so long to issue this rule, and if there are any legal or regulatory hurdles that have prevented the timely implementation of this legislation.”

“The regulatory uncertainty surrounding FDA’s inaction has led to a proliferation of ‘gluten free’ standards and labels provided by 3rd party groups. This creates confusion for consumers, and hesitancy amongst producers on what their requirements will be.” Senators Wyden and Leahy wrote.

How Happy Are You on a Gluten-free Diet?

http://www.celiac.com/articles/22603/1/How-Happy-Are-You-on-a-Gluten-free-Diet/Page1.html

People with celiac disease are relatively lucky; a simple change in diet, without any drugs, can completely reverse all symptoms in most patients and causes no side effects. But maintaining a gluten free diet is, of course, far from simple. A number of treatment options are in varying stages of development, but no one has asked celiac patients what kind of treatment they would prefer to a gluten free diet, or if they would even prefer one at all. A recent study in the UK did just that. It found that over 40% of celiac patients are dissatisfied with the gluten free diet.

Aziz et al. gave a questionnaire to 310 celiac patients and 477 controls. The first section measured their satisfaction with the gluten free diet; the second measured their use of complementary or alternative medicine by asking if they took popular oral supplements (multivitamins, kava, Echinacea, etc.); and the third assessed their views of novel therapies being developed to treat celiac disease. These include a vaccine that would be injected and would allow the consumption of unlimited gluten; peptidases or zonulin antagonists that would enzymatically degrade gluten or inhibit intestinal permeability, respectively, and would be taken orally in case of accidental or periodic ingestion of gluten; and genetic modification of wheat to reduce its toxicity.

Although more than 40% of celiac patients were unhappy with the gluten free diet, they did not use complementary or alternative medicines with more frequently than controls. This suggests that they do not view these as viable alternative treatments to a gluten free diet. Most celiac patients - 42% - said that they would be interested in a vaccine that would allow them to eat unlimited gluten, while 35% said they would prefer anti-zonulin and 23% said they would like peptidases. Both of these latter therapies would not necessarily allow for healing of the small bowel mucosa like a gluten free diet does, but either could be taken as an adjuvant or to protect against minor or occasional ingestion of gluten. Of the potential novel treatments, all patients ranked genetic modification of wheat as their lowest preference.

Adherence to dietary advice is among the lowest of all kinds of guidance given by doctors. Among celiac, strict adherence to a gluten free diet varies from 96% all the way down to 36% among different populations.

New gluten-free label created in US to weed out pretenders

http://www.independent.co.uk/life-style/health-and-families/new-glutenfree-label-created-in-us-to-weed-out-pretenders-2300737.html

A new gluten-free certification label has been created to help US consumers sift through the sea of unsubstantiated claims and logos.

Quality Assurance International and the National Foundation for Celiac Awareness announced the new label last week, which is to act as a rigorous, science-based stamp of approval for gluten-free foods, the groups said.

The logo is identifiable as a black and white circle with a checkmark in the middle, and reads, "This product is certified gluten-free."

In addition to stringent product reviews, to qualify for a seal manufacturers will be required to undergo onsite inspections, testing to ensure compliance of 10 parts per million (ppm) or less, and compliance that includes random product testing.

Back-to-School Information

Back-To-School Favorites Products List

• Katz Chocolate Cupcakes (Some Katz products now available at Akin’s and Reasor’s or order at www.katzglutenfree.com with free shipping on $30 or more but $6 extra shipping in summer months?)
• Peanut Butter and Company Easy Squeezy Packs (Walmart, Whole Foods, Reasor’s, Target)
• Pirate’s Booty (Target, Whole Foods, Akin’s, and more)
• Rudi’s Multigrain Bread (Whole Foods, Reasor’s)
• Corn Thins (Akin’s)
• GoGo Squeez (Target, Walmart)
• Barbara’s Bakery Multigrain Puffins (Whole Foods, Akin’s?)
• Envirokidz Peanut Butter Chocolate Bars (best price at some Walmart stores, Whole Foods, Akin’s)
• Snyder’s GF Pretzels (some Walmart stores, Whole Foods)

NFCA Webinar about Back-to-School

http://www.celiaccentral.org/Events/Free-Webinars/110/

NFCA invites you to attend a special Back-to-School Webinar:

Importance of School Nurse Education & How-To Strategies for Parents of Gluten-Free Kids to be held Thursday, August 25th, 8 p.m. CT.

Join NFCA as Nina Spitzer, President of the Celiac Disease Foundation's Greater Phoenix Chapter, leads this valuable hour-long session about your child's gluten-free needs in and out of the classroom.

Nina will:

• Explain the 504 Plan and its impact on the child's rights in the school environment.
• Advise why school nurses should be educated on celiac disease and the gluten-free diet, including a review of their role in the classroom setting.
• Provide a list of school support staff and their appropriate roles in accommodating a celiac child's needs.
• Share strategies on how parents can maneuver the school year with their gluten-free child.
• Offer tips and suggestions on how parents can create a safe and healthy gluten-free school environment, including recipes and common challenges in the classroom's social setting, such as lunch and snack time, birthday parties and field trips.

Free Gluten-Free Back to School With Jules ebook

http://www.julesglutenfree.com/product-p/book-bts.htm

Enter coupon code 2011BTSebook to download a free copy of “Back to School With Jules.”

Information on the ebook:

If this is your first school year with a gluten-free student, this book is indispensable. Jules offers advice on how and when to talk to teachers, handling special occasions, creative and simple lunchbox ideas for mains, desserts and snack time; and college tips regarding roommates, dining hall issues, meeting gluten-free friends and more.

This offer is good through August 26, 2011.

Printable List of 50+ Allergy Friendly Lunchbox Ideas (for kids or adults)

http://cookitallergyfree.com/blog/2011/08/printable-list-of-50-allergy-friendly-lunchbox-ideas/

Upcoming Events

Gluten & Allergen Free Expo in Dallas

http://gfafexpo.com/#dallas-gluten-allergen-free-expo

October 1-2, 2011 - Cooking Classes and Vendor Fair, must register in advance for classes, can buy vendor fair tickets on site ($20 advance, $25 at door) Cooking classes are 3-4 hours and cost $90-$105 (includes 1 vendor fair ticket) – Classes are Bread and Beyond, Blissful Baked Goods, Happy Holidays, Healthy Living

Down Syndrome Association of Tulsa Buddy Walk

http://www.dsat.org/buddywalk.asp

Sunday, October 16 1:30pm-4pm at Union Public School – Central Park, 62nd & Mingo, Tulsa. We will have an exhibitor table and will be handing out gluten-free goodie bags with awareness information about Celiac Disease. If anyone wants to come help out, please send an e-mail to csatulsa@gmail.com.

Next CSA Tulsa Meeting
Tuesday, October 18, 2011 at 7pm, OU Schusterman Center at 41st and Yale. We are planning to have two guest speakers - a physician assistant and dietician who has celiac disease. See you there!

June 2011

2011-06-22T10:04:00.004-05:00

June 2011

Miscellaneous – csatulsa.org, csaceliacs.org

There’s an app for that! - In this Eating Out G-Free app, Elisabeth Hasselbeck shares her hard-earned wisdom on living life without gluten and loving it. She gives you what need to know to start living a gluten-free life, from finding a G-Free menu to creating G-Free shopping lists, outlining what food to avoid, and managing G-Free living while eating out. This is a free app designed to accompany Hasselbeck’s bestselling book, The G-Free Diet, now available in paperback.

Go shopping armed with info! CSA/USA recently released a mobile version of The CSA Gluten-Free Product Listing 15th Edition. Priced at $9.99, the application is available for download on iTunes and is titled GlutenFreeMe. The direct link for purchasing is http://bit.ly/GlutenFreeMe. You can search by product, category and brand, and a favorite list where new products can be added. You can also submit new products directly to CSA via email w/ just one click for potential addition to the product listing. Also, if you have a suggestion to improve future additions of this product listing you may contact CSA/USA at celiacs@csaceliacs.org.

CSA/USA is also on Facebook at www.facebook.com/csaceliacs. Also available on www.csaceliacs.org, a new tool to provide carbohydrate content of GF grains and flours. Just go to the home page and click on “Counting Gluten-Free Carbohydrates”. This can be especially useful for those maintaining both a gluten-free diet and a diet for type I diabetes.

Tax Update – Thanks to CSA efforts, the IRS will review changing the instructions for special diets in the next revision of Medical Deductions Publication (Pub502). The IRS letter states that those who must adhere to a strict non-gluten diet may deduct the excess expenses of special food. The IRS letter affirms deductions may be claimed by a taxpayer who can establish a medical purpose for a special diet, such as through a Physician’s diagnosis, and can establish the extent to which buying diet specific foods exceeds the cost pertaining to the basic dietary needs of those who do not have specific medically required diets on 1040 Schedule A Medical Deductions.

CSA Worksheet for Food Calculations
Date GF item Purchase Price Comp Product Price $ Difference % Diff. Receipt Notes1/1/10 Bread $4.95 $2.35 $2.60 52.53% x

Debunking myths about living gluten-free.

As you learn more about living without gluten, you’re bound to come across some well-meaning—but wrong—advice now and then, along with plain old misinformation. Maybe someone told you to stay away from omelets, or vinegar forever. Or that Japanese soba noodles, made from buckwheat, are “poison.” As false as these tips are, many contain a kernel of truth. For example, even though an omelet doesn’t traditionally call for gluten-containing ingredients, some restaurants might add wheat-containing pancake batter to their omelet mixtures or use the same grill for cooking gluten containing items, thus increasing risk of cross-contamination. And while most soba noodles are made from 100 percent buckwheat—a gluten-free ingredient—a few may also be made with wheat and should be avoided. So whose advice do you follow, and how do you separate facts from fiction?

Your best strategy is to stay well informed, getting your information from reliable sources like your health care team and leading organizations* involved in celiac disease and gluten intolerance (and not, say, your Aunt Esther or some self-proclaimed “expert” blogger). If something doesn’t sound right—or sounds too good to be true--ask about it! Of course it’s always better to err on the side of caution if you’re unsure about a food or ingredient. If a restaurant can’t tell you what’s in their omelets, skip the omelets (and maybe the restaurant!).
Let’s dig into some of the most persistent myths around gluten-free living and debunk them once and for all.

MYTH: CELIAC DISEASE IS RARE
Fact: FALSE - We may not have heard much about celiac disease in the past because it’s such a difficult disease to diagnose. But in recent times, as medical science has become better at identifying it, we have a better understanding of just how many people all over the world are affected by this genetic disorder. More than 2 million people in the United States alone have celiac disease, or about 1 in 100 people. The odds are even higher if you have a parent, sibling, or child diagnosed with celiac disease: as many as 1 in 22 people.1
Moreover, since the symptoms of celiac disease overlap with those of many other conditions, it often takes a while to get a definitive diagnosis—so a good many more people may be living with celiac disease but not know it yet.

MYTH: YOU MIGHT "GROW OUT OF" YOUR CELIAC DISEASE AND BE ABLE TO EAT GLUTEN SAFELY AGAIN. >Fact: FALSE - While celiac disease is completely manageable with a gluten-free diet, it is life-long. Once you have been diagnosed, you’ll always need to avoid gluten to stay healthy. But feeling great and being well is definitely worth the trade-off!
The kernel of "truth" in this myth is that children who are allergic to wheat are often able to outgrow it and eventually be able to tolerate wheat in their diets2. But wheat allergy, which is caused by an immune system reaction to wheat proteins, is completely different from an autoimmune disease like celiac disease.

3CAN'T EAT THAT—OR CAN YOU? Here are some foods and ingredients commonly thought to contain gluten. Are they truly off limits?

Buckwheat. It’s a misnomer: Though it looks and has the wonderfully nutty taste of a wheaty grain, buckwheat is actually the seed of a fruit in the rhubarb family. Although naturally gluten-free, you still want to look for the words "gluten free" on the package, as this will assure it was not cross contaminated during production with gluten containing ingredients.

Maltodextrin. Although it sounds like it contains malt, this common food additive is made from non-gluten-containing rice, corn, or potato starch in the USA.4 However, in Europe, wheat may be used to make maltodextrin.

Malt whiskey and other distilled spirits (vodka, rum, gin, etc.). 5 Even a scotch produced from malted barley can be considered gluten-free, thanks to the process of distillation, which keeps harmful components of gluten completely separate from the end product. Unless their labels indicate that they’ve been flavored with gluten-containing ingredients after distillation, these spirits are gluten-free. www.glutenfreedrinks.com

Monosodium Glutamate (MSG). Don’t let the sound of the word “glutamate” convince you that this food additive contains gluten; it's derived from glutamic acid, an amino acid unrelated to gluten.

Vinegar. The distillation process (see above) means that distilled vinegars are naturally gluten-free. The one exception is malt vinegar, which is made from fermented barley and not distilled.

Spices and Seasonings. Spices and herbs do not contain gluten, and any anti-caking agents are from gf sources. Seasonings are a blend, including, spices and herbs, which are often combined with a carrier agent that may contain gluten. Gravy mixes, sauces, and snack foods often contain seasonings with wheat flour or wheat starch. The Food Allergen Labeling and Consumer Protection Act requires wheat to be declared on food labels of all products.

Modified Food Starch. Made from corn, potato tapioca, wheat, or other starches, in North America it most often is made from corn or potato. If made from wheat, it must be listed as such on the label.

Blue Cheese. Recently, Health Canada and the Canadian Celiac Association investigated blue cheese, testing 3 different types of blue cheese including Roquefort, with 3 different types of ELISA tests. All of the tests on all of the blue cheese samples found no detectable gluten, even in blue cheese that used gluten-containing starter cultures. Blue cheese is considered gf, due to the manufacturing process and purification techniques used to make it.

Natural flavors or flavorings, artificial colors. Gluten-containing grains are not frequently used as one of the several thousands of foods used as flavoring agents. The 2 exceptions are hydrolyzed wheat protein and barley malt. Both must be clearly labeled as such in the US.

Carmel coloring. Always GF

http://www.glutenfreely.com and Shelley Case at delightmagazine.com

GlutenTox Home is a new kit that tests food or liquids for the presence of gluten. It's adjustable to either 5ppm or 20ppm and takes less than 20 minutes start-to-finish. The test stick contains a special antibody, G12, which can even discern between safe and unsafe oats (a recent study published in Gut indicates that different strains of oat have different levels of gluten).

The kit is available online at www.glutentox.com. Right now it's only available as a 5-test kit($60), but within the next few months we'll be offering a 2-test kit($28) as well.
As a special promotion for celiac support groups like yours, I'm offering free shipping anywhere within the US on orders of 10 or more 5-test kits.

Medical – Fun fact - Out of the estimated fifty autoimmune diseases that have been discovered by doctors, celiac disease is the only one for which research isn't supported by the U.S. government.

Season of Birth May Influence Rate of Celiac Disease

Children born in the spring or summer seem to have higher rates of celiac disease, according to researchers at the Massachusetts General Hospital for Children. This higher rate could also be attributed to certain seasonal and environmental factors such as the timing of infants' introduction to gluten and of viral infections during the first year of life.

The research team hypothesized that the season of a child's birth might influence rates of celiac disease, since babies commonly receive their first foods with gluten at about six months of age, which for children born in spring or summer would mean the beginning of the winter cold season. The research team assessed 382 patients with biopsy-confirmed celiac disease, whose age at diagnosis ranged from 11 months to 19 years.

Among older children (ages 15 to 19), there was virtually no difference in birth season (categorized as light, meaning March to August, or dark, defining September to February).

But the group of 317 children under 15 years old showed a significant difference. As a group, 57 percent had been born in a light season, whereas 43 percent were born during a dark season.

Given the prevalence of celiac disease in children, the study carries potential importance for families and doctors and might cause health professionals to rethink the timing for introducing children to gluten-containing foods.

Source: Celiac.com

New Study Examines Financial Impact of Celiac Disease in Mediterranean ¬– www.Celiac.com has a partial overview of the report, and points out that (surprise!) there are more celiacs in the Mediterranean, North Africa and the Middle East. At this point, that can’t be terribly shocking to anyone who follows celiac news: we’re really everywhere, we celiacs are. But the report went deeper.

There are two gems that I just want to quote directly (there is a link to the PDF of the report at the bottom of the celiac.com writeup, linked above):
1. “The diagnosis of CD brought a 30% reduction in direct medical expenditure.”
Once again, this can’t be terribly surprising to anyone – at least on an anecdotal level it’s old news. Diagnosing celiac disease and treating it with a GF diet leads to fewer medical expenses? Of course.
The savings come from fewer/less: In-patient admissions, Out-patient cost, Lab test, Radiology and Office visits. In other words: from everything. Similar results were found in a 2008 study in the US, and it’s great to see multinational data proving the anecdotes true.
2. “We assume that the cohort of CD with no symptoms does not increase the average medical cost, compared to non CD individuals (but this should also be revised, since a significant number of patients identified by screening report a posteriori significant clinical symptoms).”
It’s certainly notable that patients identified by screening only reported their symptoms after diagnosis. I’m one of those ‘didn’t know she was sick until she started feeling better’ celiacs, and so I’m shocked that this study didn’t consider the additional medical costs associated with celiacs who don’t have typical symptoms. I had no idea that my annual trip-to-the-doctor-for-meds sinus infection was related to my small intestine.

Celiac and Asthma Linked - In separate research out of the Karolinska Institute and Orebro University Hospital in Sweden, researchers found those with celiac disease were 60 percent more likely to develop asthma, with an increased risk remaining five years after diagnosis. Researchers compared rates of asthma diagnoses in nearly 30,000 biopsy-proven celiacs and 140,000 people without celiac disease. The study was the first large-scale investigation on the two conditions.

The link between celiac disease and asthma may be related to malnutrition, meat, vegetables, pears and water, or to a regular balanced diet. In addition, it's estimated 60 to 70 percent of celiacs have low levels of vitamin D, often remaining low several years after starting the gluten-free diet, which may help explain the risk post-diagnosis. Vitamin D has recently been the subject of several studies on asthma and allergies because it's thought to have beneficial anti-inflammatory effects in the body. However, there may be other explanations for increased asthma risk in celiacs, such as a shared genetic predisposition for both conditions, since scientists also found having asthma increased the likelihood of a later celiac diagnosis. Researchers underscore their work doesn't show one disease causes another. More research is needed, they say. The study was published in the Journal of Allergy and Clinical Immunology.

Researchers at the University of Maryland say they have proven that gluten sensitivity is different from celiac disease.
According to a research published online in BMC Medicine, scientific evidence shows a difference at the molecular level and in the response elicited from the immune system; however, it also shows that both are part of a spectrum of gluten-related disorders.
Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the University of Maryland School of Medicine and director of the Center for Celiac Research, said that the differences were seen in intestinal complications and genes that regulate immune response in the digestive tract.
“Identifying and isolating specific ‘biomarkers’ in the immune response of people with gluten sensitivity could lead to diagnostic tools for the condition,” says Dr. Fasano, who also directs the University of Maryland School of Medicine Mucosal Biology Research Center.
In people with celiac disease, gluten -- often found in wheat, rye and barley -- sets off an autoimmune reaction that attacks the small intestine.
Officials said that if celiac disease is left undiagnosed and untreated, it can lead to the development of other autoimmune disorders, as well as osteoporosis, infertility and neurological conditions and, in rare cases, cancer.
Unlike celiac disease, gluten sensitivity is not associated with these serious conditions. Common symptoms of gluten sensitivity include abdominal pain similar to irritable bowel syndrome, fatigue, headaches, “foggy mind” or tingling of the extremities.
“Imagine gluten ingestion on a spectrum,” said Fasano. “At one end, you have people with celiac disease, who cannot tolerate one crumb of gluten in their diet. At the other end, you have the lucky people who can eat pizza, beer, pasta and cookies—and have no ill effects whatsoever. In the middle, there is this murky area of gluten reactions, including gluten sensitivity. This is where we are looking for answers about how to best diagnose and treat this recently identified group of gluten-sensitive individuals.”
There is also evidence that a subgroup of schizophrenic patients and autistic children might be affected by gluten sensitivity, researchers said.
The Center for Celiac Research estimated that nearly 6 percent of the U.S. population, or 18 million people, suffer from gluten sensitivity.
Visit www.celiaccenter.org for more information.
Kelly Cantrell, Bastyr Dietetic Intern, 2011

ImmusanT's Celiac Vaccine Passed Phase I Clinical Trials Celiac.com 05/23/2011 - ImmusanT, Inc., a biotechnology start up based in Cambridge, Massachusetts, is testing a vaccine to desensitize celiac patients to gluten. It is called Nexvax2, and it has already passed Phase I clinical trials, which means that it is safe and tolerable to humans. Nexvax2 is slated to begin Phase II trials, which address efficacy, within the next year.

Nexvax2 was developed by Nexpep Pty, Ltd., a company in Melbourne, Australia. It is based on their findings that only three peptides are responsible for eliciting the majority of the T cell response that goes on to destroy the intestines of celiac patients. HLA molecules function to present these toxic peptides to T cells; this presentation is what activates the T cells, instigating the inflammatory response. Thus, this vaccine relies on the HLA type. It is specific for celiacs with the HLA-DQ2 haplotype, accounting for about 90% of celiac patients. Nexvax2 encompasses these three proprietary peptides, presenting them to T cells in the absence of a second, T-cell stimulatory signal. T cell recognition of the HLA-DQ2 bound toxic peptides thus occurs in a non-inflammatory environment, establishing tolerance to dietary gluten. This peptide based approach has been successful in generating tolerance in people with cat-sensitive asthma, and has not been used more broadly because it has been difficult to identify the correct toxic epitopes. Similar efforts are underway to discover and develop peptide-based therapeutic vaccines for other autoimmune diseases, including multiple sclerosis, Type-1 diabetes, and rheumatoid arthritis, but celiac disease is an ideal target for the technology because the HLA types that activate the inflammatory T cells in celiac disease are so well defined.

The vaccine consists of a weekly or monthly injection, and would allow those with celiac disease to resume eating "normal" levels of gluten without suffering adverse effects. Other therapies that have proposed to treat celiac disease, such as those promoted by the companies Alva, Alba, and Chemocentryx, did not aim to replace the gluten free diet; they allowed only small, intermittent exposure to gluten. During the Phase I trial of Nexvax2, some people who got the injections containing the highest doses of the toxic peptides suffered gastrointestinal distress; they thus inadvertently acted as a positive control, indicating that the peptides administered are in fact the correct ones.

ImmusanT is also partnering with INOVA Diagnostics to use reactivity to these peptides as a diagnostic test both for celiac disease and for those celiac patients who might be good candidates for the Nexvax2 vaccine - i.e. those 90% who are HLA-DQ2 rather than those who are HLA-DQ8.

Source: http://www.sciencedaily.com/releases/2011/05/110509091559.htm

Food – angelfoodministries.com - still having good luck with their food. July Allergen Free Box includes all breaded 1 lb. each of chicken breast nuggets, chicken tenderloins, breast fillet patties, boneless chicken wings, and cubed steak. Once again, all of these items are breaded.

Kinnikinnick is pleased to announce that they are working with Levy Restaurants to help bring gluten free to over 170 stadiums, parks, zoos and other public facilities in the U.S. starting immediately. Levy provides catering services and has recognized the need to provide gluten free options to patrons of these venues.

There are 23 locations lined up in the system:
• Dodger Stadium - Los Angeles, CA
• Qwest Field - Seattle, WA
• WaMu Theater - Seattle, WA
• Scottrade Center - St Louis, MO
• United Center - Chicago, IL
• Ravinia Park performing arts facilities - Highland Park, IL
• Lincoln Park Zoo- Chicago, IL
• Toyota Park - Bridgeview, IL
• Arlington Park - Arlington Heights, IL
• Philips Arena, Atlanta, GA
• Toyota Center, Houston, TX
• Toyota Park,. Bridgeview, IL
• Qwest Center, Omaha, NE
• Chase Field, Phoenix, AZ
• St. Paul River Centre, St. Paul, MN
• Nationals Park, Washington DC
• Time Warner Arena, Charlotte, NC
• Raymond James Stadium, Tampa, FL
• U.S. Cellular Field, Chicago, IL
• American Airlines Arena - Miami, FL
• Amway Center - Orlando, FL
• American Airlines Center - Dallas, TX
• Wrigley Field, Chicago, IL

Levy manages concessions not only for Wrigley Field, but US Cellular Field, United Center, Ravinia, Toyota Park, and Arlington Race Track as well. As of March 28, 2011 they are now offering dedicated Gluten Free/Celiac-friendly concessions stands. Some items offered at these stands will include gluten free beer, loaded nachos, hot dogs with gluten free buns, as well a variety of gluten free snacks (potato chips, gummy bears). They will also use dedicated serving utensils for these gluten free stands, so there is no risk of cross-contamination.
Dining areas within each of the stadiums will also be offering more substantial gluten free fare. For instance, Sections 119 and 108 at United Center in Chicago, IL will offer turkey, brisket, and pulled pork with Sweet Baby Ray's barbecue sauce (gluten free), along with gluten free corned beef and roast beef sandwiches. U. S. Cellular Field in Chicago already offers gluten free sandwiches, ice cream, chocolate chip cookies, and Bard's Tale gluten free beer.
Read more: http://www.chicagonow.com/blogs/gladly-gluten-free/2011/04/cubs-hit-a-home-run-with-gluten-free-concessions.html#ixzz1JcSGfHWj
Details on what products will be available and where, are yet to be announced. We'll be adding more locations to the list in the coming months. Watch Twitter and Facebook for more updates. www.blog.kinnikinnick.com

General Mills statement issued regarding Helper meals: Due to a location change in production, our three gluten-free Helper products (Hamburger Helper Cheesy Hashbrown, Asian Helper Chicken Fried Rice and Asian Helper Beef Fried Rice) will soon no longer be gluten-free. The new product will be marked "May Contain Wheat."

Taste Test: Great Gluten-Free Baking Mixes – From Rachael Ray Every Day March 22, 2011
We taste-tested dozens of gluten-free baking mixes from the grocery store and picked our favorites
Best Muffin - Authentic Foods Blueberry Muffin Mix
While some competitors had a gritty texture, these vanilla-y, blueberry-dotted babies were smooth and cakey, thanks to superfine rice flour and rice bran. "I could eat one every morning!" one panelist enthused, reaching for a second muffin. $7.65 for 17 ounces, authenticfoods.com for stores

Best Brownies-Gluten Free Pantry Chocolate Truffle Brownie Mix
These rich brownies strike all the right chords with a crackled top and a dense, fudgy interior sprinkled with chocolate chips. And with just eight ingredients, we weren't surprised that one panelist gushed, "All I taste is chocolate and more chocolate!" $4.79 for 1 pound, at most grocery stores
Best Pizza Crust - Bob's Red Mill Gluten Free Pizza Crust Mix
Sure, this crust soaks up sauce like a dream, but it was the bready flavor that most impressed. "Finally, an option that tastes good!" one panelist cheered. Bonus: Each slice offers 4 grams of fiber and 3 grams of protein, thanks to a blend of three whole-grain flours. $4.19 for 1 pound, at most grocery stores
Best Pancakes - Kinnikinnick Foods Pancake and Waffle Mix
These slightly sweet, crepe-like pancakes are "as tender and fluffy as the silver dollars from my favorite diner," one taster praised. So what's the secret? The mix is made with pea starch. Who needs wheat? $5.95 for 22.8 ounces, kinnikinnick.com for stores
Best Yellow Cake - The Really Great Food Company Yellow Cake Mix
Mace adds a nutmeg-like flavor to this off-the-charts-delicious cake. Glossy on the outside and moist within, it won raves—even unfrosted. (Cream cheese icing, however, would take it to new heights.) One taster, a skeptical 13-year-old with celiac disease, said it best: "We've got to buy this!" $6.99 for 23 ounces, reallygreatfood.com for stores

Mike’s Lite Hard Lemonade and Lite Hard Cranberry Lemonade now say GF on the label - products were put through a variety of highly sensitive tests that indicate they are gluten-free. The ELISA test, the most stringent test currently available for gluten quantification, indicates that both lite products contain less than 5 parts per million (ppm) of gluten, meaning they can be considered gluten-free. In fact, the neutral malt base that has been the core of all of our products since 2005 is also gluten-free - as are the additional individual ingredients we add to our beverages. However, since we do not test all of our final products for the presence of gluten protein, we do not promote them all as gluten-free at this time. Two of mike's employees - our directors of quality assurance and compliance - have gluten allergies themselves and have been highly involved in our gluten-free testing to ensure we're offering an authentic and high quality gluten-free product. In February 2011 through the University of Nebraska's Food Allergy Research and Resource Program using two different methods - including the ELISA test, the most stringent test currently available for gluten quantification. Test results show that both lite products contain less than 5 parts per million (ppm) of gluten, less than the 20 ppm needed to be considered gluten-free. http://www.mikeshard.com/faq.php?cat=Gluten

Udi’s new bread varieties – Omega-Salba & Millet-Chia. The great thing about these 2 new breads is that they have a lot more fiber and protein content to them, 6 grams of fiber and 5 grams of protein in each.

Hideway Pizza now offers GF pizza crust at all of their Tulsa locations.

April 2011

2011-04-20T21:13:00.010-05:00
April 2011

MISCELLANEOUS – CSA walk/run for Celiac Awareness, Sat, Apr 14, 2012 - Tulsa, OK
5k walk/run for celiac awareness on behalf of local Celiac Sprue Association chapter
Contact Natalie Zanatta [mrs.n.zanatta@gmail.com] if you can serve on a committee or you would like to help

Rene’ Norman with Nutrition Consultants of Tulsa - Protein, Calcium and Vitamin D…
What’s the Big Deal?

Protein

What is protein?
• Proteins are composed of amino acids. There are 20 different amino acids. The human body needs amino acids to function. Amino acids are grouped as either essential or nonessential.
o Nonessential amino acids are those that the body can produce.
o Essential amino acids can not be made by the body; therefore, they must be consumed in our daily diet.

Why do we need protein?
• They are the building blocks of the human body. Muscles, tissues (including skin, hair, nails, collagen, blood, and organs) are all made of protein.
• Proteins supply amino acids, which are involved in many bodily functions including digestion, metabolism, and transport of nutrients, oxygen and waste throughout the body.
• Amino acids are involved with enzymes, hormones and antibodies that protect us from disease.
• Also important for fluid balance, acid-base balance, blood clotting and visual pigments.

What are complete and incomplete proteins?
• Protein sources differ in the number, arrangement and type of amino acids they are comprised of.
• Protein sources that contain all the essential amino acids are considered “complete” proteins. Examples: meat, poultry, fish, eggs, soy milk and milk products
o Protein sources that do not contain all the essential amino acids are considered “incomplete” proteins. Examples: grains, nuts, beans and legumes
o A mixture of incomplete proteins can provide all the essential amino acids.

Why is too much protein unhealthy?
• The body cannot store protein. Excess protein is converted into fat or spilled into urine. Consuming more protein can increase total calorie intake. If exercise level is not also increased the body will build an equal amount of fat and muscle mass.
• Consuming excessive protein can strain your kidneys. Consuming excessive protein can strain your kidneys. Several waste products are formed when protein is metabolized and kidneys have to filter these waste products out of the body. More water is pulled from your body to flush these waste products out. This can put you at risk for dehydration.

How much protein do we need?
• The minimum amount of protein is about 0.36 grams per pound of body weight. For a 150 lb person, that means 54 grams protein.
• You may need between 0.8 to 1.2 grams protein per kilogram of weight. Take your weight in pounds and divide by 2.2. A 150 lb person is 68 kilograms. A range of protein intake would then be 54 to 81 grams of protein.
• The current thought is that we can’t absorb more than 25-30 grams of protein at one time.

What about protein supplements?

• Protein supplements can help you obtain adequate protein. Protein supplements can be added to smoothies, stirred into applesauce or cottage cheese and added to yogurt or pudding.
• These are often found in protein powders.
• For low- or no-lactose protein supplement, choose whey protein isolate, soy (isolate or concentrate) protein or egg white protein.
• Whey protein concentrate will have more lactose in it.

The Calcium Connection

Our bodies need calcium for more than just bones. When our body needs calcium and there isn’t enough in our blood, calcium is taken from our “calcium bank”…our bones! We also need calcium for:

Strong bones & teeth Conducting nerve signals
Blood Clotting Muscle contraction
Heart Beat Regulation

How much calcium?

Age
(male & female) Calcium
(mg/day)
1-3 500
4-8 800
9-18 1,300
19-50 1,000
51-70 1,000
71 and over 1,200

Selected Food Sources
8 oz milk/yogurt 300 mg
8 oz fortified orange juice 300 mg
1 oz low-fat cheese 200 mg
½ cottage cheese 75 mg
Broccoli, ½ cup 36 mg
Almonds, ¼ cup 72 mg

Tips on Taking Calcium
• Divide into 500-600 mg doses
• Chewable, liquid or powder
• Calcium Citrate (ex: Citracal) better absorbed than calcium carbonate (Oscal)
• Take Fe supplements 2-4 hours away

More information available on www.nof.org (National Osteoporosis Foundation)
Nutrition information for foods and beverages can be found on www.nutritiondata.com

Did you get your Vitamin D?

Researchers are finding Vitamin D receptor cites in virtually all cells and tissue.

What Vitamin D Does
• Pulls calcium from your intestines to be deposited in bones
• Must be circulating in your blood to do this. You don’t need to take calcium and vitamin D at the same time.
• Greater fat stores lead to more Vitamin D storage in fat cells

Adequate vitamin D is linking to reduced risk of:
• Autoimmune disorders (MS, type 1 diabetes, rheumatoid arthritis)
• Infections (tuberculosis, flu)
• Cancer (colorectal, prostate, breast, ovarian, esophagus, pancreas & leukemia),
• Osteoporosis, osteopenia, osteomalacia
• Hip fractures in older woman
• Accelerated muscle loss seen with aging

You are at risk for low vitamin D if you . . .spend most of your time indoors, have darker skin, live at northern latitudes, use sunscreen, are older and have malabsorption issues.

Recommended Intake
Dose/Day Target Pop. Rec. by
400-800 IU < 50 yrs National
Osteoporosis Foundation
800-1000 IU At or > 50 yrs
2000 IU s/p Roux En Y
400 IU Children <18 yrs American Academy of Pediatrics
2000 IU Upper Tolerable Level intake for healthy adults with vit. D normal levels National Acad. Of Sciences

Vitamin D Sources (Take with fat to increase absorption)
Cod Liver Oil 1 tbls 300 IU
Salmon/Mackerel 3.5 oz 300 IU
Tuna & Sardines 3.5 oz 200-250 IU
Fluid Milk 8 oz. 93 IU
Supplements & Sunshine varies

Sunshine: If you were out at noon, with some skin exposed, while on a beach at Cape Cod, for 10-15 minutes, during June or July, did not use sunscreen and are a fair skinned person and on the young-ish side… you can make up to 20,000 IU.

When calcium and vitamin D are taken together, we see a reduced risk for:

 Osteoporosis, osteopenia, osteomalacia
 Falls seen in aging population
 Hip fractures in older women
 Loss of teeth and periodontal disease
 Obesity

And…when you have adequate protein, you will slow down the rate you lose muscle. Less strength leads to more falls and accidents.

That’s the big deal about protein,
calcium and vitamin D

The Celiac Kid is a new book out for children that is excellent at explaining CD to kids. celiackidbook.com or for an autographed copy go to http://www.design-ability.com/blog/store/

GF Summer Camp through Campfire USA right here in Oklahoma www.tulsacampfire.org/camp

It's Time For A Labeling Summit On May 4th, the American Celiac Disease Alliance and other community leaders will gather for a gluten-free labeling summit in Washington, DC. And to kick-off National Celiac Disease Awareness Month, gluten-free chefs will be constructing the world's tallest gluten-free cake! To learn how you can get involved and support this event go to 1in133.org .

Gluten Free Standards Needed More Than Ever
Since Congress passed the Food Allergen Labeling and Consumer Protection Act (FALCPA) in 2004, the celiac community has waited anxiously for the FDA to complete the gluten free labeling standards. Days have turned to months and then to years.

Our patience is gone. Parents, patients, food manufacturers, and health care professionals are frustrated and concerned about companies placing 'GF' stickers on all sorts of products, including bottled water. Without GF standards, companies aren't testing or verifying ingredients, they are free to put 'Gluten-Free' on products without regard to the health and safety of the end consumer.

Lawmakers need to know FDA hasn't finished the GF rules and they need to hear it from you!

Take Action Today -- Tell Congress . . . . and tell a friend

How sure are you that the product you're about to pay for won't make you sick, and compromise your special weekend plans?
How sure are you that you won't be putting your child through the mental and physical stress of a gluten contamination you promised you'd help him avoid at all costs?
We have peanut-free airplane trips now, when someone alerts the crew to an allergy - and rightfully so.
We have clear labeling for eggs, wheat, dairy and the other five top allergens, and rightfully so.
The fact that clear, federally established and monitored regulations for gluten-free food labeling don't exist is a slap in our collective faces. More stringent and clearly stated regulations exist governing catching trout than exist to protect those of us whose physical wellbeing depends on eating gluten-free!
More stringent and clearly stated regulations exist governing catching trout than exist to protect those of us whose physical wellbeing depends on eating gluten free!

The worst part? The Food and Drug Administration (FDA) was tasked 7 years ago with developing and implementing such standards as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA).

Seven years! And nothing.

It's bad enough when acquaintances, talk show hosts and others label gluten free as some kind of "fad" or another vain attempt at weight loss. The FDA's inaction does our cause no good, to be sure.

For millions of Americans, this disregard for our health is a big deal. And we're doing something about it.

I've teamed up with a few creative friends to create a large-scale, newsworthy event to draw attention to the need for federal gluten-free food labeling standards. It's the first Gluten-Free Food Labeling Summit.
At the Summit on May 4th, in Washington, D.C., we will unveil the World's Tallest Gluten-Free Cake during a V.I.P. reception for federal lawmakers, concerned members and supporters of the gluten-free community, members of the media and gluten-free food manufacturers!

Projected to tower more than 12 feet tall, this gluten-free, dairy-free cake will symbolize the Big Deal that federal gluten-free food labeling standards mean to the estimated 3 million Americans living with celiac disease, and the more than 18 million Americans living with gluten-intolerance.
21 million Americans! I'd say that's a big deal!
We need your help to make a Big noise about this Big event.
1) Visit our website, 1in133.org and read about the unprecedented leadership within our community behind this event.
2) Lend your voice, by signing our petition. Let your representative in congress know by clicking here: http://www.capwiz.com/celiac/issues/alert/?alertid=40856501&type=CO
3) Make a donation of $11.33 for each of your loved ones that eat gluten free (this helps defray the significant costs of staging such a massive undertaking - the remaining funds will support our community's own American Celiac Disease Alliance (ACDA)).
4) Send a letter to the FDA, with a few clicks, right from the 1in133.org web site.
5) Please, please, ask everyone you know to put themselves in the shoes of someone who buys and prepares meals for a loved one whose health depends on fair and clear labeling. Ask them to support our cause for those on a medically necessitated gluten-free diet that keeps them from the litany of symptoms and consequences of eating gluten.
6) Post this to your Facebook wall, Tweet about it, ask your local health food store to publicize it in the gluten-free aisles, on their community bulletin boards in their very next email blast, on their web site, etc.
This event is just 5 weeks away!
The FDA has given us an example of inaction. We must show them that members of the gluten-free community are passionate, committed and vocal - and that we will NOT be dismissed or overlooked.
Please, take a few minutes now to sign our petition, to give in $11.33 increments, to have a letter sent to the FDA and to forward this information to the people you trust as friends.

In gluten free crime news, a North Carolina man was recently convicted and sentenced to 11 years in jail for selling wheat containing products as gluten free.

On a related note, the online celiac community was (justifiably) outraged when a chef admitted to deliberately serving gluten to people requesting a gluten free meal. This made headlines in main stream media including the New York Daily News, Huffington Post, and even The Globe & Mail in Canada. If you search for his name you'll get almost 1/2 a million results. Thankfully, I think the only job he'll be getting in a restaurant any time soon is washing dishes.

Don't miss GIG's ”Treasures of the Gluten-Free World" in Orlando! June 30 - July 2, 2011

GIG is planning their biggest event yet! Come join us at the Gaylord Palms Hotel and Convention Center this July 1st and 2nd where alligators roam in the atrium and Mickey Mouse is only minutes away! A perfect opportunity for family fun while also engaging in the latest celiac disease and gluten intolerance research! Extend your stay for the 4th of July holiday and watch the fireworks at Disney World - a spectacular sight!

GIG will be highlighting keynote speakers Dr. Tom O'Bryan and Dr. Stefano Guandalini, and also feature registered dietitians such as Melinda Dennis, MS, RD, LDN, and Ronnie Alecia, RD. Dr. Ted Malahias will give us a doctor's view on dental health with celiac disease, while Nancy Falini will speak to parents of children with celiac disease/gluten intolerance looking to empower them away from home! This education conference is packed with knowledge too valuable to pass up!

Registrations received on April 2 - May 30 are subject to regular conference rates. May 30 and beyond are subject to late rates. You may fax your registration to 253-833-6675 or register online at www.gluten.net.

FOOD –
New Foods –
□ Against the Grain GF Pizza at Whole Foods, sells for $11.99, available in 3 cheese and nut-free pesto
□ Kellogg’s® Rice Krispies® Gluten Free cereal, made with brown rice will be available in June
□ Kikkoman GF Soy Sauce Kikkoman Gluten-Free Soy Sauce has been tested and confirmed to meet the 2008 revised Codex Standard and the proposed FDA guidelines for gluten-free products (less than 20ppm). No store listings in OK as yet, on store finder. http://kikkoman.elsstore.com/view/category/7641-soy-sauce/
□ Katz GF products available in select Reasor’s

Cosmo cafe on Brookside has a new gluten free menu. Click here to view: http://cosmo-cafe.com/documents/Glutenfreemenu.pdf

Te Kei's at 17th and Utica has a new gluten free menu, GF soy sauce, and GF kids menu as well. It is yummy!

Easter Candy – check your candy, what you are used to buying may not be GF now, or different sizes may not be GF. Like “Reester Bunnies” made by different companies in different plants. The 2 smaller sizes are GF the large size has wheat. For an ultra-conservative list go to: http://www.myglutenfacts.com/events/gluten-free-easter-candy-list/

February 2011

2011-02-16T09:46:00.002-06:00
February 2011

Crock Pot Chocolate Covered Peanuts
1 Jar Unsalted Peanuts
1 Jar Salted Peanuts
1 4 oz German Chocolate – chopped
3 lbs. White Almond Bark – chopped
1 12 oz. pkg. semi-sweet chocolate chips

Layer peanuts, chopped German chocolate, chopped white Almond Bark and chocolate chips in crock pot. Close lid and set on low. Leave for 3 hours.

Remove lid and stir thoroughly.

Spoon cluster on wax paper and let set.

The two books reviewed were: The Cake Mix Doctor Bakes Gluten Free by Anne Byrn and Blackbird Bakery Gluten-Free by Karen Morgan. Blackbird Bakery is more for those that like to bake from scratch and Cake Mix Doctor uses the Betty Crocker Gluten-Free or other GF cake mixes as a base and goes from there for her cakes, brownies and cookies.

MISCELLANEOUS –
GlutenFreeTravelSite ( http://www.glutenfreetravelsite.com ), recently added a feature that enables gluten-free college students to review colleges and universities for their degree of "gluten-free friendliness." Reviewers simply follow the steps for Submitting a Review ( http://www.glutenfreetravelsite.com/submit.php ) as they would for a restaurant, store, hotel, or resort, but they choose "college" when prompted for the type of establishment they're reviewing.

By adding colleges as a choice of venues to be reviewed, GlutenFreeTravelSite gives college students a way to share their feedback -- both positive and negative -- with current and prospective students who follow gluten-free diets.

Please help us spread the word so that we can help as many gluten-free teenagers as possible as they embark upon their college selection process. To read more about our website and this new feature, see our Blog post (http://www.glutenfreetravelblog.typepad.com ) or read our Press Release (http://www.prweb.com/releases/glutenfreemeals/collegecampuses/prweb5047544.htm ).

Fairmont Hotels and Resorts recently introduced a new series of menus chain-wide with dishes created for guests not only with celiac disease but also diabetes and heart disease, as well as for guests on macrobiotic, raw and vegan diets.
Dubbed Lifestyle Cuisine Plus, the menus use local ingredients, by chefs at each of Fairmont's 64 hotels worldwide. Available not only in Fairmont hotels' restaurants but also on their room service and banquet menus, dishes range from Sonoma Mission Inn and Spa's gluten-free baked tofu with bean noodles to the Mount Kenya Safari Club's raw zucchini, carrot, portobello and cashew butter pave and Seattle's Olympic Hotel's heart-healthy free-range chicken with quinoa.
Other hotel companies also offer special diets and dishes including Westin Hotels, Sheraton Hotels and Marriott Hotels and Resorts. But Fairmont's Lifestyle Cuisine Plus seems to be the industry's most far-reaching, in terms of the variety of diets it accommodates.

Celiac disease may have little influence on soaring gluten free market By Caroline Scott-Thomas, 04-Feb-2011
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
In a previous report, Packaged Facts had projected US sales of gluten free foods and beverages to reach $2.6bn by 2012, and $2.3bn by this year. However, its current estimate put the market at $2.64 billion in 2010 – a compound annual growth rate (CAGR) of 30 percent from 2006 to 2010. In its latest report, entitled “Gluten- Free Foods and Beverages in the U.S., 3rd Edition”, the market research organization predicts that the market will continue to grow over the next five years, albeit at a slower rate, and now projects the US market for gluten free foods and beverages to approach $5.5bn by 2015.
“Once regarded as a niche product that was only of interest to people who couldn’t tolerate wheat, gluten-free foods and beverages have quickly transformed into a mainstream sensation, embraced by consumers both out of necessity and as a personal choice toward achieving a healthier way to live,” Packaged Facts said.
While many market researchers looking into the growth of the gluten free market have speculated that under-diagnosis of celiac disease is a major driver, Packaged Facts found that this may not be the case.
The organization carried out an online nationwide survey of 1,881 adults in fall 2010, including 277 consumers of gluten free products. It found that the top reason (46 percent) for buying gluten free foods and beverages was a perception that they are ‘generally healthier’. Thirty percent of gluten free consumers said they did so in an effort to manage their weight and 22 percent said they thought gluten free products were ‘generally higher quality’.
Only 8 to 12 percent of gluten free consumers said they bought gluten free products because they or a member of their household has celiac disease or an intolerance to gluten, wheat or other ingredients.
“Interestingly, 13 percent buy gluten free foods to treat other conditions that may or may not be associated with diet,” the report said.
Celiac disease, an autoimmune disorder triggered by gluten – the protein in wheat, barley, rye and spelt – is estimated to affect about one in every 133 Americans. The only treatment currently available is complete gluten avoidance.
Packaged Facts also found that food manufacturers are increasingly adding ancient grains, such as quinoa and amaranth to their gluten free offerings in order to boost nutritional profiles.
“Enrichment and fortification are smart marketing under just about any circumstances, but for gluten-free foods it’s a more critical issue, as GF diets are often lacking in essential nutrients,” the report said.
“While savvy celiacs who are fortunate enough to have the counsel of a knowledgeable dietitian probably take measures to supplement their diets, many if not most GF dieters do not do so.”
While the overwhelming variety of new gluten-free products may be great news for those with dietary restrictions, Melissa Abbott, director of culinary insights at the Hartman Group research firm in Bellevue, Wash., sees it as an indication the market is nearing its saturation point.
At January’s Fancy Food Show in San Francisco, one of North America’s largest specialty food trade shows, Ms. Abbott took note of the abundance of products labelled gluten-free. There were gluten-free cranberry sauce, gluten-free jams and jellies, gluten-free beef jerky and gluten-free fruit juices – foods that historically didn’t contain gluten.
“This is a sign that the gluten-free trend is about to level off,” Ms. Abbott said in an e-mail.
Her assessment echoes her research firm’s 2009 report, titled Gluten Free: Context, Insights and Predictions, which saw gluten-free as something of a passing fad.
“Taking a longer-term perspective, we believe that gluten-free will prove to be more reminiscent of fad dieting such as low carb, and as such does not represent an enduring mainstream trend,” it said. “While there will remain a small, permanent marketplace for gluten-free products, we do not believe this represents significant opportunity for manufacturers, retailers or food service in the long term.”
The report predicted the interest in gluten-free dieting will peak at about 2012, and begin to fade away, as fad dieters and those interested in health and wellness drop away. A major reason why mainstream interest may wane is many gluten-free products aren’t necessarily healthy. The Hartman Group noted products such as gluten-free cereals and baking mixes are often composed of potato starch, tapioca starch and white rice flour – ingredients that tend to be low in nutritional value.
Toronto registered dietician Mary Bamford says maintaining a nutritious gluten-free diet means eating whole grains such as buckwheat, brown rice and quinoa, which are naturally free of gluten, instead of relying on processed food.
“It’s kind of like Tofurky; tofu is tofu, Tofurky is fake turkey. Other grains are not meant to be breads,” she says, noting such foods should be eaten only as treats, not as staples.

2011 GIG Conference in Orlando

Theme: Treasures of the Gluten-Free World
Venue: Gaylord Palms Hotel & Convention Center
Dates: July 1 & 2, 2011

Don't forget to sign up for this wonderful educational conference. We will have many interesting speakers this year, including our keynote speaker, Dr. Thomas O'Bryan. We will also have a Demonstration Stage in the Exhibit Hall, where you can go to watch demonstations from various authors and sellers. We will also have a Treasure hunt each day of the conference, where you can win a great prize. For more info go to www.gluten.net.

I have extra copies of CSA/USA’s Lifeline Magazine. Visit them at www.csaceliacs.org or at 1-877-CSA-4-CSA.

Gluten Free Labeling - a recent post on the Celiac Listserv said, "GF labeling in the US means nothing at this time. Until the FDA acts and issues mandated guidelines for labeling an item GF, any manufacturer can label their food GF. Per the manufacturer, it is labeled GF as it has no gluten containing ingredients. However, it is produced in a shared facility, with no special handling, and no testing. "

So many of us ask "who can we write to? Why can't the USA have a standard like so many other countries?"

The Food Allergen Labeling and Consumer Protection Act (FALCPA) required FDA to implement labeling regulations for gluten-free foods by August 2008. Those rules are now nearly three years past due!

While FDA talks about the importance of food safety, people with celiac disease struggle during each grocery store visit, questioning whether a product labeled gluten-free is truly free of harmful ingredients.

An estimated 3 million Americans have celiac disease and must follow a strict gluten free diet. Sales of gluten-free foods are skyrocketing (projected to be a 2.2 billion dollar industry by 2012), and without proper regulations the risk is increasing for each of us every day. In a few specific instances, manufacturers have been so cavalier as to use a little wheat because it helps the taste and texture of the product. Some companies even say they are marketing to the other 15 to 45 million people who want to be gluten-free for other reasons. What's a celiac to do?

The American Celiac Disease Alliance has launched a letter writing campaign to tell the FDA, HHS ( Dept. of Health & Human Svcs. that oversees the FDA) and Congress to urge the FDA to complete the gluten-free labeling rules required by FALCPA. If you would like to be part of that campaign go to http://www.capwiz.com/celiac/home/.

With all the attention being given to nutrition and food safety, this should be a no-brainer for our government.

For products of concern, like lipstick, L’Oreal shared a very relevant list. The list contains all ingredients, in all L’Oreal products, that might contain gluten. Click here to see that list: http://www.triumphdining.com/blog/wp-content/uploads/2010/09/gluten-list-for-loreal.jpg You can visit their website for the full brand list, but it includes Garnier, Maybelline, Redkin, Lancôme, and The Body Shop. www.loreal.com/ Ecco Bella Natural Organic Gluten-Free Cosmetics, Origins, 100%Pure, Lumene and Neutrogena all still seem to be GF.

We have just opened a small hotel in Garmisch-Partenkirchen, Germany, catering for Celiacs/ Gluten Free diets and their friends and family.
Could you please advise how we might be able to be included on your website or promote us in any way please?
Our website is: www.glutenfreehotel.co.uk
As a celiac myself I would be grateful to find a place where I can go on holiday and eat safely. I know that fellow celiacs would like to we are here, we have
Had very satisfied customers so far. We really need to spread the word.
I have realized that what we are trying to do here is not just a job now.

Many thanks
Darren & Michelle
http://www.glutenfreehotel.co.uk/
darren@glutenfreehotel.co.uk
http://www.facebook.com/#!/pages/GLUTEN-FREE-HOTEL/116382388382737

MEDICAL – University of Maryland Gets Record Donation for Celiac Research: $45 Million to Help Create First-of-its-Kind Institute
Doctors at the University of Maryland Center for Celiac Research have received a major boost in their efforts to find new treatments, and even a cure, for the autoimmune disease - a $45 million donation that is a record for the university system.

The donation, directed by the family of a grateful patient from Indiana, was announced last Thursday by the center's director, Dr. Alessio Fasano. Fasano said the money will be used to create a first-of-its-kind institute that could eventually employ up to 200 doctors and researchers. They will not only study the often-misdiagnosed celiac disease but use it as a model to study other related diseases, including diabetes, rheumatoid arthritis and multiple sclerosis.

"Finding enough money is always a problem," Fasano said in an interview about the donation. "What we really need for a major breakthrough is thinking out of the box, and this will allow us to do just that."

For Shelia Cafferty, it took nine years of debilitating gastrointestinal symptoms and rashes. She began to suspect wheat a few years ago. Cafferty, a nurse, put herself on a gluten-free diet, though she doesn't recommend self-treatment because it makes the disease harder to diagnose.

She continued to look for answers, going from doctor to doctor. While looking through research papers online, Fasano's name kept coming up. About a year ago, she and her husband, Ken, who works in mining in Indiana, contacted Pam King, the Maryland center's director of operations, who put them in touch with Fasano.

He took blood and discovered that Cafferty did not have the inherited genes necessary to develop celiac disease. But he was able to diagnose her gluten sensitivity. So relieved to finally have an answer - and determined for others not to suffer - she and her husband gave $5 million to Fasano's center and steered another $40 million there from a foundation in which they're involved. The foundation declined to be identified.

"There are a lot of people like me, not getting answers," she said by phone from Indiana before heading to Maryland for the announcement. "When you don't feel good, it impacts your activity and your daily living."

Ken Cafferty said he and his wife want their money to raise the public's and doctors' awareness, as well as to fund research into treatments and a cure for celiac disease and other autoimmune disorders. "It's heartbreaking to see someone you love suffer," he said.

Source: An article in The Baltimore Sun 10/28, written by Meredith Cohn

Mouse study suggests new clues to celiac disease - A key discovery into how celiac disease develops may pave the way toward preventing this painful digestive disorder in those most at risk, a new animal study suggests.
Using mice, scientists at the University of Chicago have identified a biochemical interaction that may trigger an autoimmune reaction in the intestines of genetically susceptible people.
Specifically, the researchers found that retinoic acid, a form of vitamin A, seems to work together with high levels of a pro-inflammatory substance known as interleukin-15 (IL-15) to break the body's tolerance to gluten, a protein found in wheat, barley and rye.
"This is the first time that we actually show how inducing a specific dysregulation in the intestines can lead to losing tolerance to a food antigen, and in particular to gluten," said study author Dr. Bana Jabri, co-director of the university's Digestive Disease Research Core Center.
The finding is important, she added, "because we may now have a way to reintroduce tolerance to gluten since we know what to target." It should be noted that promising research done with animals often fails to produce beneficial results for humans.
The deleterious effect of retinoic acid was particularly surprising, Jabri said. "Retinoic acid has long been viewed as a regulatory factor when this inflammation occurs, but our findings suggest a completely new role," she said.
The study, which will appear in a future print issue of the journal Nature, was published online on Feb. 9.
According to the U.S. National Institutes of Health, one out of 133 people is estimated to have celiac disease, which causes cramping, bloating and diarrhea. Over time, the condition can lead to problems absorbing nutrients, damage to the small intestine and, in some cases, joint pain, chronic fatigue and depression.
For the study, Jabri and her colleagues examined the records of patients at the university's Celiac Disease Center, which showed that many of them had high levels of IL-15 in their intestines. Then they conducted experiments using a new mouse model of the disease developed in Jabri's lab. When the researchers increased levels of IL-15 in mice, the animals developed all the early symptoms of celiac disease. Adding retinoic acid only worsened the disease. But when the researchers blocked IL-15 in the mice, their symptoms improved and they could tolerate gluten again.
Dr. Alessio Fasano, medical director at the University of Maryland's Center for Celiac Research, called the findings "an extremely important piece of the puzzle."
"What's really intriguing, I think, is the role of retinoic acid, which we've always thought helped to prevent the immune response rather than make it worse. It's a most provocative finding," Fasano said.
A recent study by Fasano and his colleagues suggests that celiac disease is on the rise, particularly among the elderly, but at the same time many more people today are misdiagnosing themselves, he said.
"This is partly because people assume that if they have symptoms that go away when they are on a gluten-free diet, then this means that they have celiac (disease), but that's not necessarily true," Fasano explained.
In many cases, the problem may be gluten sensitivity, which is thought to affect roughly 7% of the population. "Gluten sensitivity is a totally different animal than celiac disease, because it doesn't involve the autoimmune response and it doesn't have the same long-term consequences," Fasano noted.

Every weekday, a CNNHealth expert doctor answers a viewer question. On Friday, it's Dr. Melina Jampolis, a physician nutrition specialist.
Question asked by Patrick of Omaha, Nebraska: How long does it take to feel the benefits of a gluten-free diet once diagnosed with celiac disease? I have been living gluten/casein free for over five years now and have yet to see much improvement.
Expert answer: Since celiac disease affects approximately 1 percent of the population and is often undiagnosed until later in life, your question provides a great opportunity to educate people about this disease.
Gluten-free diets are essential for people who have celiac disease, a lifelong genetic condition in which the body does not tolerate the protein in wheat, rye and barley. When gluten-containing foods or products are consumed in those with the disease, the intestines are damaged, leading to inability to properly absorb vitamins, minerals and other nutrients.
Blood tests followed by intestinal biopsy are necessary for the diagnosis. Common symptoms include abdominal pain, bloating, diarrhea, fatty stools, weight loss and fatigue. Symptoms can also extend beyond the digestive tract due to nutrient deficiencies and include anemia, osteoporosis and neurological symptoms.
I'm not sure if you have casein allergy as well, but limiting dairy during the initial treatment can be useful as lactose intolerance sometimes occurs as a secondary consequence of the intestinal damage.
Without knowing what symptoms you have that have not improved, it is difficult to troubleshoot.
Most people will notice fairly rapid improvement after removing gluten completely from their diet, but it may take years for the intestines to fully heal. After five years, I would expect you to have noticed significant if not complete improvement. Here are a few possible reasons your symptoms may not have improved:
• Hidden gluten in your diet. It is shocking how many foods actually contain gluten in some form including things like hydrolyzed vegetable protein, starch, soy sauce, fillers and even binders used in pharmaceutical products and vitamins, according to the Celiac Disease Foundation, a great resource for those suffering from this disease. In addition, the National Institutes of Health has launched a campaign to increase awareness of celiac disease and its website is also a terrific resource.
• Refractory sprue. Some people have a less common form of the disease that does not respond to removal of gluten from the diet and requires stronger immune therapy. Your doctor would make this diagnosis.
• Nutrient deficiency. Due to the restrictive nature of a gluten-free/casein-free diet, you could be missing key nutrients, or you may have a lingering vitamin or mineral deficiency. I would highly suggest consulting with a registered dietitian with experience treating patients with celiac disease to fully evaluate your diet, and see your doctor for blood tests when appropriate.
• Associated autoimmune disease. In some cases, celiac disease may be associated with another disease in which the body attacks itself including thyroid disease, liver disease, rheumatoid arthritis and type 1 diabetes. See your doctor to rule out this possibility.

Celiac and Crohn's Disease May Share Genetic Risk Factors Scientists find 4 gene risk locations common to both inflammatory bowel diseases. Further investigation is needed to understand how these four genetic risk factors influence both celiac and Crohn's disease. The study was published Jan. 27 in the journal PLoS Genetics.

A new Dutch study is taking a look at the so-called “window of opportunity,” in which it might (might might might) be possible to keep celiac disease from taking hold in an infant.
Over the years experts have waffled back and forth on whether or not it’s prudent to feed infants gluten. Is it better to expose their systems to the potential toxin, so that they can build a resistance to it? Or is it better to shield them until their digestive and immune systems are stronger?
One thing that is certain: the rate of celiac disease is on the rise, and increased diagnosis / heightened awareness doesn’t explain all the new cases. It isn’t just that we’re better at finding celiac; it’s also more common now than it was 20 years ago. This points to some sort of trigger — and if we can find the trigger, we can better avoid it (at least, theoretically).
The Leiden University Medical Center in the Netherlands has launched a study that should help do just that. The study has two parts:
1. Two groups of Swedish children will be followed until age 12. One group was born when prevailing advice involved sheltering infants from gluten. The other was born more recently, when introducing gluten into the diets of 4-6 month-olds was encouraged.
2. 1,000 infants who each have a first-degree relative with celiac disease will be followed. Those whose genomes show indicators of potential celiac disease will be split into two groups, each receiving a different amount of gluten in their daily diets from 4-6 months. All the infants will be tracked for indications of celiac disease / for antibodies, and their mothers’ breast milk will be tracked for gluten.
This is really promising research, and I’m looking forward to seeing the answers 12 years from now.

A study published in the Journal of Pediatric Gastroenterology & Nutrition (and covered on Celiac.com) shows extremely promising results of an Italian study.
In the study, the saliva of slightly more than 4,000 children was tested. Children whose samples came back positive were given a blood test. If the blood test came back positive, they were tested via endoscopy and biopsy.
The statistics are pretty amazing:
• 4,048 children gave usable saliva samples.
• 32 of them tested positive and were given the blood test.
o 31 of these children tested positive again and were subject to endoscopy and biopsy.
o 28 of these children showed villous atrophy and one had Marsh 1 lesions (a potential indicator of atrophy to come).
• A further 9 children showed borderline symptoms via saliva.
o 3 of these had positive blood tests.
• The overall rate of celiac disease in the sample was 1.16%, in keeping with generally accepted estimates of the disease’s popularity.
• The rate of symptomatic to asymptomatic children was 1:1.16 – showing that approximately half of the children with celiac disease had no obvious health concerns.
It’s not too surprising that this study comes from Italy, land of mandatory celiac testing for children. Kudos to them for working to make screening even easier; I look forward to the day when testing is mandatory in the US as well, and requires nothing more invasive than a cotton swab.

FOODS – Nancy Smith has a restaurant and book review.

Many of the consumers asked us to let them know what kind of bread they tasted. The sample coded 508, which was preferred 5 to 1 over the other sample, was Rudi’s Gluten-free bread. It is sold in the freezer case at Reasor’s, Whole Foods and Akin’s.
The Villa Ravenna in the Farm shopping center will accommodate GF customers & has GF pasta. The owner seemed very informed about GF and was willing to discuss his menu.

Jennie-O Italian Style Turkey Meatballs used to be gluten-free. There has been an ingredient change, and there is also new packaging. The new bags now contain oat bran and are no longer gluten-free. They have been removed from the Hormel gluten-free list.

New gluten-free products:
□ Udi's is coming out with a new fiber-rich, gluten-free bagel with 20 grams of added whole grain
□ Mary's Gone Crackers' is coming out with a new flax-filled cracker
□ Reasor’s at the 71st & Lynn Lane store in BA is now carrying the “Ceaser’s” brand of Lasagna, stuffed shells, manicotti that I told the guy about at our meeting!
□ Reasor’s has a "fresh" pasta in their freezer section that you just have to boil for a few minutes.
□ deLish animal cookies 8oz bag for $2.48 at Walgreen's. They can be used in recipes that call for vanilla wafers, or instead of graham crackers for a crust.
□ Kikkoman has introduced a new gluten-free soy sauce that is a premium Tamari-style soy sauce with the same rich, savory taste and flavor that is associated with Kikkoman Soy Sauce. Naturally brewed with four simple ingredients-water, soybeans, rice and salt, Kikkoman Gluten-Free Soy Sauce meets the FDA's proposed guidelines for a gluten-free declaration.
When this announcement was first released, it said "FDA mandatory guidelines." While that seems like an oxymoron, it's more evidence of the confusion about gluten-free labeling. The FDA's guidelines, should they be issued, will be voluntary, not mandatory. Kikkoman has since revised its statement to say "proposed guidelines." We can assume that this means Kikkoman is testing the product to below 20ppm.
□ Fruity and Cocoa Pebbles, as of January, have a reduced sugar content, and are now certified gluten free.

The Cake Mix Doctor Bakes Gluten-Free by Anne Byrn. I found it on www.amazon.com for $8.53.

Almond flour is made from blanched ground almonds. Almond meal is made from natural ground almonds with the skin on and has a coarser texture than almond flour. Both are very nutritious and are high in fiber, protein, and other nutrients such as vitamin E, magnesium and manganese. This is especially important because many of the gluten-free flours and starches such as white rice flour and starches (tapioca, potato and corn) are low in protein, iron, B vitamins and fiber.
Almond flour and almond meal can be found pre-packaged- available in grocery or natural food stores, from various gluten-free companies and internet stores. You can also grind your own in a small coffee grinder or food processor using blanched or natural almonds. Be sure to grind finely as possible but be careful not to over process or you will end up with almond butter! Due to its higher fat content remember to store almond flour or meal in a tightly sealed container in the refrigerator or freezer to keep it fresh.

Taco Bell's "seasoned beef" contains other ingredients, including water, wheat, oats, soy lecithin, maltodextrin, anti-dusting agent and modified corn starch.

If you are near the Dallas or Tyler, Texas area, the Subway might have some new menu options. According to QSRweb, Subway’s gluten-free menu is being tested in these two markets. If it’s successful, expect a national roll-out to eventually follow.
So what can we expect to see from this popular purveyor of bread-bread-bread?
Subway will be offering gluten-free brownies and gluten-free bread (upon which any sub could of course be built). They’ve reportedly organized several procedures, which should ensure a safe experience for gluten-free diners:
• Each gluten-free roll and brownie is individually wrapped.
• Each gluten-free sub will be made using a new knife, also individually wrapped.
• Each gluten-free sub will be prepped by only one “sandwich artist” all the way down the assembly line, to minimize chances of cross-contamination.
• Other unspecified steps are being taken to minimize cross-contamination risks in general.
• Subway staff in the test markets have been trained on the specific requirements of gluten-free customers.
Subway is the most popular chain in the country, so if this menu kicks in it will mean thousands upon thousands of newly safe dining options for the gluten-free community.
Betty Barfield, head of North Texas Gluten Intolerance Group in Dallas reports that the roll is manufactured by French Meadow in a Gluten Free facility and each roll is individually wrapped. In addition to this roll, these stores are also offering a Gluten Free Brownie, again pre-wrapped! North Texas Gluten Intolerance Group and other local groups helped taste this product in the fall and gave their feedback.
"Due to the new nature of this product and ongoing training, you may want to consider calling your local store to make sure they have product available before you visit. The stores will have a list of products and sauces that are safe to eat. Already, this first week of offering it we have received some great feedback and many are excited, I know I am! Just today I had a Buffalo chicken sandwich," she says.

Holiday Luncheon Photos

2010-12-19T12:31:00.001-06:00
Enjoy some photos from the 2010 Holiday Luncheon...

October 2010

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October 2010

Miscellaneous –
In observance of October as Celiac Disease Awareness Month "Celiac Disease - Guide to the Gluten-Free Lifestyle" was in the Chicago Tribune. This is the link to the publication: http://tribads.chicagotribune.com/jump_pages/mediaplanet/1010/index.htm. Mary Schluckebier, CSA Executive Director, contributed information for this important awareness opportunity.

The Summer 2010 issue of Delight Gluten-Free magazine featured a great article entitled Digital Delights. It rated a bunch of different apps for your phone, it’s worth taking a look at if you are into those. I have a copy of that here, and of course it will be on our website. The prices ranged from free to $17.99 & the categories were just as varied. The following information was taken directly from the article.
Best For Newcomers: Gluten-Free Groceries by Triumph Dining, Cost: $17.99
Best For The Home Cook: Whole Foods Recipe, Cost: free
Best For International Travel: Gluten-Free Restaurant Card,Cost: free
Best Overall: Is That Gluten Free?, Cost: $5.99
Honorable Mention Application: My Grocery Master, Cost:$4.99
Honorable Mention Application: Allergy Guard (and Allergy Guard Lite), Cost: $1.99 (free)
Honorable Mention Application: ICanEat OnTheGo Gluten and Allergen-Free, Cost: $2.99

Medical - University of Maryland Intestinal Stem Cells and Benefits to Celiac Patients
Researchers at the University of Maryland School of Medicine are leading a new international research initiative, funded in part by the Vatican, to explore the therapeutic potential of intestinal stem cells. The International Intestinal Stem Cell Consortium will include scientists from several institutes in Italy as well as from the University of Maryland School of Medicine.
"This new coalition brings together scientists from both sides of the Atlantic to ensure we are exploring every avenue of stem cell research in order to bring real treatments as quickly as possible to patients suffering from deadly conditions such as Alzheimer's disease and multiple sclerosis," said Dr. Alessio Fasano, head of the Celiac Center at Maryland's School of Medicine who is coordinating the consortium. In addition to the scientists at the University ofMaryland School of Medicine, the group will include researchers from the Instituto Superiore diSanita, the University of Salerno in Dr. Fasano's hometown of Salerno, Italy, and the Bambin Gesu in Rome, the largest children's hospital in Europe.
Dr. Fasano said researching stem cells found in the intestines is a promising area that has been largely neglected until now. It is likely the first treatment that might result from the research would help patients with intestinal disorders such as celiac disease. To read the full article, visit the CFCR website. www.celiaccenter.org

From Reuters Health Information: Celiac Disease Can Be Triggered to Start in Adulthood
By Nancy Lapid
Celiac disease is not always present from birth, and some people don't develop it until adulthood, a new study shows.
The new study also shows that the prevalence of celiac disease in American adults is likely five times higher today than in the mid-1970s and that environmental factors probably share the blame with genetics.
The sharp rise in prevalence in the past three decades is "apparently related to an increasing number of subjects that, in their adulthood, lost the immunological tolerance to gluten," the researchers said.
Researchers found that the incidence of celiac disease doubled every 15 years since 1974 and that the incidence increased as subjects aged, with some developing the disease in their 50s or 60s. If someone can be gluten-tolerant for 40 or 50 years before developing celiac disease, then environmental factors may outweigh genetic causes for the disease, says Alessio Fasano, director of the Center for Celiac Research, which led the study.
Fasano says that other unknown environmental changes and changes in "the composition of bacteria in our guts" may be causing gluten autoimmunity to present itself later in life.
If scientists can understand that process, they may be able to "develop a way to keep autoimmune disease on hold, " says Fasano.
In their study, they looked for celiac disease antibodies in blood samples taken from thousands of adults in 1974, and then again from the same people 15 years later. In some cases, people who didn't have celiac disease at the first time point did have it at the second.
But the findings don't call for universal screening for celiac disease. "Screening healthy adults will not be cost-effective both in terms of economic impact...and clinical care," senior author Dr. Alessio Fasano told Reuters Health by e-mail. He said the cost of identifying a case of celiac disease is approximately $6,000 if symptomatic patients are being screened, but that cost more than triples when screening individuals with no symptoms.
"The key message is to screen adult and elderly patients if they have signs or symptoms compatible with celiac disease, since the condition can have its onset at any age and not only in childhood as we believed before," Dr. Fasano said.
Not much more than a decade ago, celiac disease was still called celiac sprue. Most doctors mistakenly thought it occurred only in babies and that patients could eventually outgrow it.
Today it's not news that many adults are walking around with undiagnosed celiac disease - but it's often been assumed that these undiagnosed adults have had latent disease. In a 2008 report from Finland, Vilppula et al found (to their surprise) that the prevalence of celiac disease in an elderly cohort was more than twice as high as the prevalence in the general population. Only 25% of the elderly people with celiac disease had symptoms. In a much smaller study from Israel by Lurie et al, two of the elderly patients discovered to have celiac disease had cognitive decline that was attributed to Alzheimer dementia but improved on a gluten-free diet.
Celiac disease has a clear genetic component. Yet as the University of Chicago Celiac Disease Center tells patients on its web site, "up to one third of the U.S. population has the genes for celiac disease, but it is thought that only 1-4% of them will actually develop the disease at some point in their lifetimes." Researchers still aren't sure what it takes to trigger those genes, although some have suggested that environmental factors might play a role.
In the new study, Dr. Fasano at the University of Maryland and colleagues tested stored blood samples from subjects in the Maryland CLUE I and II cohorts. (The name is taken from the original project's slogan, "Give Us a Clue to Cancer and Heart Disease.") The researchers had two samples from each of 6167 adults, obtained in 1974 and 1989. From those subjects they randomly selected 3511 individuals to analyze. They also looked at 840 samples from subjects who died before the second time point, corresponding to the fraction of deaths in the total CLUE I cohort from 1974 to 2007.
To diagnose celiac disease, the researchers tested each blood sample for IgA anti-tissue transglutaminase (anti-tTG) and endomysial antibodies.
As reported online September 27th in the Annals of Medicine, seven subjects had celiac disease autoimmunity in 1974 (a prevalence of 1:501), and by 1989 a total of 16 had the disease (prevalence 1:219). In other words, nine people had developed it in the meantime - including two who were in their 50s in 1974.
Since 1989, the prevalence of celiac disease has continued to rise, according to the authors. Based on data from a separate cohort of 2845 "not at risk" Americans analyzed in 2001, Dr. Fasano and his colleagues had reported (in 2003) a celiac disease prevalence of 1:105. This shows, they say now, that "during the last 30 years, the prevalence of celiac disease among adults in the U.S. increased five-fold, doubling approximately every 15 years."
Using questionnaires completed by study participants over the course of follow-up, the authors determined that only two of the 18 total cases of celiac disease (11%) were ever diagnosed: one between 1974 and 1989, and one after 1989.
The authors also found celiac disease in two subjects who died before 1989. They note that one of these two died of jejunal cancer, "a neoplasm that is strongly associated with celiac disease."
Compared to controls, people with untreated celiac disease had higher rates of osteoporosis and other autoimmune diseases, but the differences weren't statistically significant.
Overall, the results show that environmental factors play a role in celiac disease, "given the fact that genetics was not a factor in our study since we followed the same individuals over time," Dr. Fasano said in a statement.
But for now, how and why a patient loses tolerance to gluten remains a mystery. "Even if you have these genetic markers, it's not your destiny to develop celiac disease," Dr. Fasano said.
Ann Med. Posted online September 27, 2010. Abstract
Reuters Health Information © 2010

Mayo Clinic Research Confirms Rise in CD
Researchers at the Mayo Clinic also report an increase in CD, according to an article in the summer issue of the Mayo Clinic's research magazine Discovery's Edge. Joseph Murray, MD, and colleagues analyzed stored blood samples, taken from Air Force recruits in the early 1950s, for gluten antibodies. They assumed that 1% would be positive, mirroring today's rate. That assumption was wrong — the number of positive results was far smaller, indicating that CD was "rare," Dr. Murray noted in the article.
This led him and his colleagues to compare those results with 2 more recently collected sets from Olmsted County, Minnesota. Their findings suggest that CD is roughly 4 times more common now than in the 1950s.
"This tells us that whatever has happened with CD has happened since 1950," Dr. Murray said. "This increase has affected young and old people. It suggests something has happened in a pervasive fashion from the environmental perspective," he added.

Family Members & Celiac Disease
Prevalence of Celiac Disease and Symptoms in Relatives of Patients with Celiac Disease
Source: European Review for Medical and Pharmacological Sciences

This study looked at the prevalence and clinical features of celiac disease (CD) in family-members (FMs).
For the study, the researchers recruited 108 CD patients and looked at 312 first and second degree family members. As a result, CD was diagnosed in 63 subjects (20.1%). Of this group, 21 were males and 42 were females. The mean age was 34 years of age with the cohort of those diagnosed ranging from 2-81 years. Symptoms ranged from classic to subclinical, to silent forms of CD. Most of patients suffering from "classical" (28.7%) and "subclinical" (42.9%) forms of CD were older than patients suffering from "silent" CD (28.7%). Most of patients suffering from subclinical disease showed autoimmune diseases such as Hashimoto's thyroiditis, and psoriasis, and other atypical symptoms, such as gastroesophageal reflux disease (GERD), were also recorded.
The study concluded that there is a high-prevalence of CD between CD family members, and most of them were asymptomatic.

Scientists believe they've identified the molecular triggers of celiac disease; a finding they say could lead to the first drugs to tame the chronic, painful gut disorder.
Currently, the only treatment for celiac disease is a gluten-free diet. But gluten contamination in many foods makes it difficult to avoid and leads to long-lasting intestinal damage in some patients, said Robert Anderson, head of the celiac disease research laboratory at the Walter and Eliza Hall Institute of Medical Research in Parkville, Australia.
Regulating the immune response to gluten with a drug "would be a much more efficient way of dealing with celiac disease," Anderson said, but an incomplete understanding of how the immune system responds to gluten has prevented researchers from developing such therapies.
Gluten actually consists of many different protein components, and it's been unclear which of these fragments induces the immune response seen in celiac disease. During their investigation, Anderson and his colleagues analyzed immune responses in the blood of more than 200 celiac disease patients after they had consumed meals containing gluten.
The researchers found that the patients' immune systems seemed to be responding negatively to only three of the proteins. That suggests that "a very precise trigger is driving the immune response," Anderson said. "The problem is not so much gluten; it's really these three peptides."
Phase I clinical trials of a drug based on the three isolated fragments of gluten protein are currently underway in Australia.
The results are published in the July 21 issue of Science Translational Medicine

Biocard Celiac Disease at Home Test Kit by 2GPharma Inc
2GPharma Inc. has the new Biocard Celiac Test that can be used as an aid in the diagnosis of celiac disease, although confirmation can only be done by a medical doctor.
The Biocard Celiac Test is a home test for the detection of celiac disease-associated IgA antibodies to transglutaminase from a simple fingertip blood sample that can be obtained hygienically via a small, sterile lancet that is contained within the Biocard Celiac Test kit.
Test results can be read within 10 minutes. The sampling is practically painless and all materials required for the test are included along with fool proof step by step instructions on how to perform the test (although it is important to read the instructions fully before you use the kit). The results are easy to read and have 93% accuracy. The cost is $50.00. I would caution that this test kit tests for neither tTg nor EMA.
Visit their site for more information: http://celiachometest.com/en/test/biocard-celiac-test/

Food - www.e-mealz.com - $ 5.00 / mo. The G-FREE MENU PLAN is our newest and most highly requested dinner menu plan! Many families are searching for an economical and practical solution to meal planning for their specific dietary preferences. G-FREE is E-Mealz’s version of a non-medical* gluten free meal plan. We do our best to give you a week’s guideline and menu of foods free of wheat, barley and rye. This meal plan may not satisfy all of your particular dietary needs, but, this will be a great guideline for feeding your family with delicious recipes that they will all enjoy.
Our meal plan gives you everything necessary to prepare healthy, family friendly gluten-free dinners. This plan is a little more expensive than our other meal plans due to the amount of fresh produce and specialty gluten free products. Nonetheless, week after week, each new meal plan is constructed to be budgeted and to include variety that can be enjoyed by the whole family. No planning, no separately prepared meals and no more stress involved in dinnertime and grocery budgeting. The average cost for this weekly plan is only $82-$95.
• Healthy G-free meals your whole family will enjoy
• Time and money-saver for grocery shopping
• New and budgeted week after week
• Simple and easy to prepare
• Weekly average cost: $82-$95
This gives you the meals, the ingredient lists, the preparation instructions, and even brand name suggestions and staples needed for each meal. If you want to look at a sample version, go to www.e-mealz.com and click on the “See Sample Menu” button, then find the “Gluten Free” choice under “Specialty Family Meal Plans”.

Elote, downtown, Saturday 30th at 4 p.m. so this could be viewed as a late lunch/early dinner.

Friday night is when they will clean the fryer (new oil for Saturday), and clean the grills. They do not open on Saturday for lunch, so this is the best time for them to prepare everything "gluten free!"

Please let the group know in order to give a head count.

There is free parking downtown on weekends. Please see Elizabeth to sign up!

The link: www.elotetulsa.com

Polo Grill in Utica has their menu marked for gluten free foods

Mod's in down town Tulsa offers gluten free crepes once weekly. They are considering gluten free waffles if the demand is high enough.

Smoothie King Offers Gluten-free Choices - There are many gluten-free smoothies available on the menu at Smoothie King. The smoothies can be as healthy as you choose to make them. Starting at 180 calories for the Gladiator, with 45 grams of protein, all the way to 749 calories for the Peanut Power Plus Grape. The nutritional chart is color coded for different types of smoothies. As always, make sure to let the person preparing your smoothie aware of your need to eat gluten-free and make sure that a clean blender and utensils are used. http://www.smoothieking.com/.

Lipton Onion Soup Mix Autolyzed Yeast Extract (Barley) - Glutamate, a component of MSG, occurs naturally in some vegetables and processed ingredients, such as hydrolyzed vegetable protein and yeast extract. According to Shelley Case, member of the Celiac Disease Foundation Medical Advisory Board," autolyzed yeast and yeast extract are derived by a special process that causes yeast to be broken down by its own enzymes resulting in the production of various compounds that can be used as flavoring agents. These are derived from baker's yeast and appear in her list of ingredients that are safe for a gluten-free diet.

www.liveglutenfreely.com – product pocket listing, 15-20 soups, etc.

Bonefish Grill has a great GF menu and desserts. We were there recently and had the flourless brownie with ice cream and raspberry sauce. It was decadent! They also offer vanilla and chocolate crème broulee (I had to try that too, incredible!).

Glutino’s pretzels now come with a yogurt coating and a chocolate coating.

Unilever is in the process of labeling their GF Wishbone dressings with “gluten free” under the ingredients list. Unilever plans to identify more of their GF products in the future.

Pamela’s is introducing single serve Pancake mix and chocolate brownie mix. Brownies are cooked in the micro-wave; pancakes are cooked on a hot griddle.

Wal-Mart has just released their Great Value Brand with new labeling. All newly labeled products have a plain WHITE label w/ DARK BLUE writing. Many of these products that were labeled GLUTEN-FREE before were reformulated and are now labeled as: “may contain wheat” or “contains wheat”. Please double check all Wal-Mart labels before purchasing. If you would like to express your concern to Wal-Mart regarding these ingredient changes or have a Great Value Brand product question, their customer service number is: 1-877-505-2267.

Carlee's offers different products in the bakery section of Whole Foods in Tulsa. Carlee's Pound Cakes in the freezer section.

Sprouts Café has changed ownership, I have heard that they will continue to offer a GF menu. I urge you to continue to request GF, if you liked them before, and I heard many of you did.

Halloween 2010 – Safe GF candy list – go to www.celiac.com/articles/22323/1 for a complete list as of September 2010

Thanksgiving turkey list - A fresh or frozen turkey is not something we typically suspect as a source of gluten. Unfortunately, basting solutions injected in turkey during processing may contain gluten. Here are several popular brands of whole fresh or frozen turkey that, according to the manufacturers, are gluten-free.
Always read labels carefully! If you aren't sure about a product, contact the manufacturer before buying. Don't buy pre-stuffed turkey or use the gravy packets that accompany many turkey products- they contain gluten!

Honeysuckle White®
Honeysuckle White® is a Cargill brand.
Honeysuckle White® Gluten Free Fresh and Frozen Turkey Products include:

All Natural Whole Turkey
Extra Tender and Juice Young Turkey
Fresh Bone-In Turkey Breast
Frozen Whole Turkey
Frozen Bone-In Turkey Breast

Honeysuckle White® Fully Cooked Gluten Free Turkey Products include:

Oven Roasted Whole Turkey
Hickory Smoked Whole Turkey
Deep Fried Cajun Style Whole Turkey
Hickory Smoked Bone-In Turkey Breast
Jennie-O® Brand
Jennie-O®, Hormel brand Gluten Free Turkey Products include:

Jennie-O® Prime Young Turkey: fresh or frozen (the gravy packet does contain gluten)
Jennie-O Turkey Store® Oven Ready Turkey Breast (the gravy packet does contain gluten)
Jennie-O® Frozen Turkey Breast (the gravy packet does contain gluten)

Full Listing of Hormel Gluten Free Products

Don't forget to toss the gravy packet which contains gluten!

Pilgrim's Pride®
According to Pilgrim's Pride® , "All of our turkey products are gluten free."

Butterball®, a ConAgra brand, does not label whole fresh or whole frozen turkey products as gluten free. Product information is available at Butterball® website: When I called them, in was easier for them to give me a list of non-GF products…Rotisserie, Italian and some older gravy packets, & they will all be labeled w/ bold wheat on the label. The newer butterball gravy packets are made with rice flour and are GF, so make sure you get one w/ the new gravy packet!!

www.butterball.com or 1-800-BUTTERBALL (800-288-8372) Weekdays from 10 a.m. to 7 p.m. CST

Rudi’s GF products are now available at Whole Foods in the freezer section end cap for $5.69-$5.99. Three varieties available

Carrabba’s has an updated GF menu, still no pasta

Kilkenny’s GF Menu added to the menu book

Thank you to Katz Gluten Free for providing the samples for tonight

Holiday Brunch? Ideas, suggestions

2010-09-25T10:24:00.004-05:00

CSA Tulsa now has a Facebook page. Click the Facebook logo and "Like" it!

June 2010

2010-06-15T22:13:00.000-05:00
June 2010

Miscellaneous - 33rd Annual CSA Conference - Kansas City, Missouri, October 29-31, 2010
To receive Registration Information Contact the CSA National Office Staff toll-free by calling 877-CSA-4-CSA or email CSA at celiacs@csaceliacs.org. Researchers, healthcare professionals, dietitians, authors, chefs, restaurant owners, and gluten-free food vendors participate in this educational event. Those who register early will receive the discount rate. On 10/15/2010 registration fees will increase 30%.One day only registrations are available for Friday and Saturday.

USA Today - http://doc.mediaplanet.com/all_projects/4827.pdf>Something pretty exciting happened recently in terms of celiac awareness. USA Today included an insert all about celiac in the May 14th edition of the paper. This publication reaches millions of people. It’s not a woman’s magazine, a cooking magazine, a health magazine or an online blog. It’s a mainstream paper with mainstream appeal and having a 16 page insert all about celiac is a very big deal!
The insert was not in every issue, but selected distribution areas only. For those of you who could not get it in your area, you can read it on the NFCA website. Alice Bast, the leader of that group is featured in the insert, along with several other prominent figures in the celiac/gluten-free community. Boar’s Head, Dietz & Watson and Betty Crocker bought full page ads in the insert and there are smaller ads for companies we all know, but most people in the country have never heard of. Bard’s Tale gluten-free beer has an ad as well as General Mills (owner of Betty Crocker).
Dr. Alessio Fasano gives some insight about advances in treatment and there is a Q&A with Dr. Peter Green. There is some great info for gluten-free kids and their parents. Sarah-Jane Smith, the pro golfer with celiac, is featured as well as A.J. Clemens, a competitive skier. Both of them are part of the NFCA Athletes for Awareness program and both speak of how much better they feel, now that they follow the gluten-free diet. Like most people I know with celiac, the athletes mention how much more energy they have now.
One of the best parts of the insert to me personally, is where the social aspect of following a restricted diet is touched on. It’s not an in depth look at what our days are like, but it might educate a few gluten eaters in our lives that no, we cannot just order a salad every time we go out to eat with them. Someone once told me that the best response to that comment is to suggest that I would order a salad if the person who asked me to do so, would order a salad as well. I tried this trick and it worked like a charm. I highly recommend others do the same.
In the “What it really means to be gluten-free” section, a nutritionist explains that the gluten-free diet is not bad for one’s health. That news is contrary to what the National Wheat Association wants everyone to believe. We all need to eat wheat – it’s been around for 10,000 years after all. That is a short time span in terms of how long mankind has been around, of course. Now that wheat is losing some market share as a food additive, the barley growers are trying to pick up the slack. Did Frito Lay really need to put barley flour in Lay’s Barbeque chips – both regular and baked? At least they do call it out as barley on the label, which they are not required by law to do.
Bob Levy, of Bob & Ruth’s Gluten-Free Travel Club talks about the trips they offer gluten-free travelers. Some of their offerings allow children to join in on the gluten-free adventures. I’ve met people who’ve gone on the Asian trip and the African safari. Everyone said the food was simply amazing and the scenery and culture weren’t too shabby either! For more information about this great company, check out the Bob & Ruth’s Gluten-Free Travel Club website. www.bobandruths.com
*Special thanks to the advertisers that made this insert possible, ad to JoAnn Mitchell, who was kind enough to send me the NFCA link! http://www.celiaccentral.org/SiteData/docs/USAToday.C/3e03bb707ddd321e/USAToday.CD.May2010.pdf

Rene’ Norman - René Norman, RD/LD*, joined Nutrition Consultants Of Tulsa in 1999 after providing nutrition counseling for hospital weight management, wellness and diabetes programs. Norman is a graduate of the University of Tulsa and the dietetic internship at Oklahoma State University. Norman is another recognized leader in the dietetics profession with experience in local and state dietetics associations. The Oklahoma Dietetic Association honored Norman as an “Emerging Dietetics Leader.” 2021 South Lewis Avenue, Suite 325, Tulsa, Oklahoma 74104, Phone: 918-749-9077

Dianne Bostic is a Celiac helping Celiacs
Regular cookbooks, all purpose flour - Don’t waste a lot of time or money buying multiple GF flours and/or GF cookbooks. Find a good all purpose GF flour that you like and use your old cookbook. Once you find a good all-purpose GF flour, you can use it 1 for 1 in place of regular flour up to about the 2 to 2 ½ cup mark. Anything over that is hard to do gluten free because of the lack of gluten. If you do find a great GF cookbook that calls for several (sometimes up to 8!) different flours, you can add up the total amount of those flours and use your all purpose GF flour there as well. Some GF all purpose flours to try:
• Gifts of Nature – www.giftsofnature.net
• Jules Gluten Free - http://www.julesglutenfree.com/
• Gluten Free Pantry - http://www.glutenfree.com/
• Better Batter - http://betterbatterbaking.com/
• Kinnikinnick – www.kinnikinnick.com

Food - BBQ-ing & briquettes – may not be a good idea after all many briquettes are composites that may contain a starch and that starch can be wheat. Many people use gas grills and avoid the issue completely. However, if using charcoal briquettes use lump charcoal which is charcoal made from large pieces of wood (without binder).
If neither of these options is available, set a piece of heavy duty aluminum foil on the grill and cook your food on that.
The Melting Pot Debuts Gluten-Free Menu
Nature's Own Launches Gluten-Free Bread-Atlanta area only right now - Gluten Free Extra Fiber White, and Gluten Free Healthy Multi-Grain
Major League Baseball Parks Sell Gluten-Free Snacks - For information about the 14 MLB teams and 10 minor league teams ARAMARK partners with, visit www.ballparkfoods.com.
Gluten-free Labeled Meal from Smart Ones
• Smart Ones Broccoli & Cheddar Potatoes
• Smart Ones Lemon Herb Chicken Piccata
• Smart Ones Fiesta Chicken
• Smart Ones Chicken Santa Fe
• Smart Ones Cranberry Turkey Medallions
• Smart Ones Honey Dijon Chicken

Jason's Deli to serve Udi’s gluten-free bread starting July 5, 2010

General Mills to Introduce Gluten-free Bisquick & Hamburger Helper Summer 2010
In addition to this highly anticipated product introduction is the debut of gluten-free Hamburger Helper, which will also be available this summer in 3 flavors: Chicken Fried Rice, Cheesy Hashbrowns and Beef Fried Rice.
Since 1931 Bisquick has been a staple in the kitchens of many Americans, and finally the gluten-free community will be able to enjoy it again. I know for me personally there are many quick and easy casseroles I would make that would call for Bisquick and have just put those recipes aside since I knew I was unable to use it. I am really looking forward to the ease of using Bisquick again for many recipes, especially recipes that are easy for children to create.
General Mills continues to impress us with its commitment to serving the gluten-free community. It is wonderful to see larger mainstream companies being able to make products that meet our needs and are widely available at mainstream grocery stores. It is encouraging to see what General Mills is doing, and leaves me with hope that many other larger companies will follow suit. Once being gluten-free meant having to travel far to specialty stores, mail order and pay double or more on products that were cheap to the rest of the population, and this is finally starting to change with increased awareness.
General Mills - Recently added a granola bar to its line of GF products. It is Nature Valley Roasted Nut Crunch Bars –Peanut Crunch. This is the only variety that is GF. They do make several different varieties of the Nature Valley granola bars, they have oats, and other ingredients, this is the on ly one w/out oats and/or other gluten containing ingredients, so make sure you get the correct box. Got the website to verify at http://www.liveglutenfreely.com/products/default.aspx.
Canyon Bakehouse – has a line of gluten-free bread products: 7-Grain, Cinnamon Raisin, White, Rosemary & Thyme Focaccia and Cranberry Crunch Muffins. At Whole Foods on the same table as Udi’s bread.
Celiac Specialties – has created a new croissant style dinner roll that stays soft for five days with no toasting necessary. They are also working on onion poppy seed and herb rolls/buns. http://www.celiacspecialtiesshop.com/
Edward and Sons - just released a sugar cone, so now they have gluten-free versions of both a cake and a sugar cone. Just in time for summer and ice cream season.
Glutino – their yogurt and chocolate covered pretzels should be available locally the first part of May. They launched these two new products at Expo West along with three types of cereal.
King Arthur – has release a line of certified gluten-free mixes that include: Bread, Pizza Crust, Pancake, Multi-purpose Flour, Brownie, Cookie, Muffin and Chocolate Cake. These mixes are also Kosher certified. www.kingarthurflour.com/glutenfree
Larabar - has created three new flavors of their bars: Chocolate Chip Cookie Dough, Peanut Butter Chocolate Chip and Chocolate Chip Brownie. They all use Fair Trade vanilla and cocoa. All LaraBar products are gluten-free, vegan and raw.
Snyder’s of Hanover - is introducing gluten-free pretzels that are made in a dedicated environments and are certified by the GFCO program.
Carlee's Sandwich Buns in the bakery section of Whole Foods in Tulsa. Carlee's Gluten Free is now available at Sproutz Cafe [orders@carleesglutenfree.com]
GF Isabella's pizza at Sam's at 71st and they are not carrying it anymore. Today 5/15/10 I called the Sheridan store and they are not carrying it either. I talked to Gwen, a manager, at Sam's and she is "trying" to get it back as she has had requests....also she is trying to get "other" GF products. I thanked her and told her we appreciate her efforts. You may want to share this at our June meeting.....also hope our group will contact Sam's to "bring pizza back".
.

Café Samana – 3807-F S. Peoria 742-3559 (behind Weber’s where Blue Moon used to be)
Health conscious food (lots of vegetarian & vegan) including g-free sandwiches of all types (Udi’s bread) – things like homemade falafel, roasted veggie, chicken salad, grilled cheese, BLT. Also salads, soups, hummus & veggies, homemade slaw w/ jicama. Really good & nice small, homey café atmosphere w/ art on walls. http://www.facebook.com/cafesamana

Sproutz - 2602 South Harvard Avenue Tulsa 508-2122
g-free donuts (Sandwiches, soups, etc. – including g-free wraps. Also has both zucchini cinnamon) & chocolate cupcakes. http://www.sproutztulsa.com/

Gina & Guiseppe’s – GF pizza & pasta
Joe Momma’s – GF pizza, call ahead first
GIG & GFRAP (GF Restaurant Awareness Program) – they visit a restaurant that applies for GF certification, they audit them much like a kosher certification, identifying ingredients, reviewing menus and examining policies and procedures. Cross contamination is a great concern. They ask what standard a facility can live with and if it’s not high enough, they won’t work with them. www.glutenfreerestaurants.org
Dr. Cynthia Rudert – “Physicians need to see one celiac patient a week. If not, they aren’t looking hard enough for the disease. Physicians need to get educated in the top 15 symptoms of celiac disease.”

April 2010

2010-05-04T11:39:00.002-05:00
Miscellaneous - Food allergic in college, and coping - Just off the main student dining hall at College of the Holy Cross, there’s a small kitchenette to which two dozen students have a key. Inside are a freezer and refrigerator stocked with grab-and-go gluten-free foods such as pizzas, waffles, enchiladas, and breads, as well as dairy-free milk and protein drinks. Cabinets are filled with gluten-free cereals and crackers, and there’s a toaster, microwave, clean cutting boards, and plastic utensils that have never been used for other foods. For students who have to be extremely careful about what they eat, this room is a safe haven.
Many high school seniors are making their college decisions right about now. It’s even more complicated for students with food allergies and other dietary needs. College is often the first time many have lived away from home and they’re about to be completely responsible for choosing their meals. Now many institutions, including Holy Cross, Boston College, and Tufts, are adapting to the growing need for specially prepared meals and greater vigilance in the kitchen to keep foods safe from cross-contamination.
Christine Milne, 21, a Holy Cross junior from St. Johnsbury, Vt., was diagnosed with celiac disease and lactose intolerance about three years ago. She says the college’s dining hall staff, including head chef Timothy Trachimowicz, helps her to make healthful choices. “I used to have a lot of anxiety about not being in a safe environment, but I’ve never had a problem here,’’ she says.
While Milne finds it easiest to have a standing weekly menu, Cortney Flanagan, 20, a junior from South Hadley, e-mails the kitchen daily with her requests. If the junior, who’s allergic to wheat, soy, egg whites, and peanuts, forgets to order in advance, she’ll grab a wheat-free pizza from the kitchenette. Junior Ashley Buckley, 20, from Duxbury, pre-orders gluten-free dinners, but also takes advantage of the assortment of gluten-free cereals, breads, snacks, and salad dressings.
Trachimowicz understands gluten-free, lactose-free, and other restrictions. “Students come to us and want to know ‘What’s safe for me to eat?’ We go through the menu options, ingredients, and the nutrition analysis with them.’’
Not all students seek assistance in managing their allergies. And privacy laws prevent health records from being shared with the school dietitian or dining manager unless the student permits it, explains Sheila Tucker, executive dietitian at Boston College. Based on national statistics that 4 percent of the US population has some kind of food allergy, Tucker estimates that she sees only one-quarter to one-half of enrolled students with food allergies, or about 30 new students each year. “They need to speak up,’’ she says.
Then she can work with students to identify particular allergens in foods served on campus and review what options are available. For example, at the three major BC dining halls, students can order special meals in advance, and there’s a freezer filled with gluten-free items near the checkout. Tucker advises students to skip self-service areas to avoid possible cross-contamination (picture shredded cheese landing in the bin of grated carrots or croutons getting mixed in with the lettuce), and ask for made-to-order salads and sandwiches instead.
Safety is the major goal, Tucker says. “But my other job is to keep [the students] well nourished.’’ Sometimes students stay away from whole food groups because of an allergy, when they might need the nutrients from those particular foods. She gets a lot of concerned parent phone calls right after Thanksgiving, which is often when the student has been home for the first time. If incoming freshmen come see her at the beginning of the semester, explains Tucker, it paves the way for “a safe transition to enjoying eating on campus.’’
At colleges that post menus online, students can click on items to read the nutritional content, ingredient lists, and identified allergens. Tufts takes this one step further by also providing the information at point-of-service. Next to every food selection, small cards indicate ingredients and allergens. New cards are printed daily for each item offered on the menu. Tufts dietitian Julie Lampie explains, “Because we change our products and recipes, this ensures that all the ingredients are accounted for.’’
Knowing what’s in every food is critical for Rachel Newmiller, as it is for anyone with life-threatening allergies. Newmiller, a 19-year-old BC freshman from Pennsylvania, is allergic to peanuts, tree nuts, milk, eggs, and most seeds. She chose BC over Cornell and Penn State because she felt that all her needs would be best met there. She and her parents visited the school last spring and met with Tucker and the director of dining, and ate two meals in the dining hall. “If they were not as accommodating, I wouldn’t be here,’’ she says.
Newmiller calls or e-mails her order for dinner and the next day’s breakfast and lunch and picks up the packaged meals. “It’s not something I’m self-conscious about,’’ she says. “It’s better if those around you are aware so they can be watchful and I can be safe.’’
At Holy Cross, Trachimowicz works diligently to provide safe meals. “It’s a big day-to-day challenge for me, making sure the staff is following the recipes and there’s consistency in preparation,’’ he says. “These kids are depending on us.’’

Gluten-Free Camp Helps Celiac Disease Kids
Study Shows Special Camp Improves Self-Perception of Children on Restricted Diets
By Bill Hendrick
WebMD Health News
Reviewed by Louise Chang, MD
Feb. 15, 2010 -- A week at a gluten-free camp improves the lives of kids with celiac disease, say researchers at the University of California, San Francisco.
But the researchers found that negative self-perceptions of kids still new to the dietary restrictions improved when they went to the gluten-free camp.
The researchers tracked 104 kids at a gluten-free camp, 70% of whom had been on a gluten-free diet for less than four years. The children, aged 7 to 17, were given a 14-question survey at the start and end of the camp that gathered information on how they felt about themselves.
"All seemed to benefit from camp, no longer feeling different from other kids or feeling frustrated with a restricted diet," the researchers write. "Improvement was observed in each of the three categories of questions: well-being, self-perception and emotional outlook."
But the camp experience had a greater effect on those who had been on a gluten-free diet for less than four years. Children who had been on a gluten-free diet for more than four years already had high positive ratings at the beginning of camp, so their ratings at the end of the camp session changed less.
The researchers, including Tasce Simon Bongiovanni, of the University of California, San Francisco, say they hope their findings will encourage children with celiac disease to attend such camps to improve their quality of life at home, school, and during social gatherings.
"A gluten-free camp that provides an environment of unrestricted foods can at least temporarily alleviate stress and anxiety around food and social interactions," the researchers write. "Durability of these observations on return to daily life requires additional study.
"Celiac camp enables children with [celiac disease] to enjoy the camp experience freely without concern for and preoccupation with the foods that they are eating or the stigma of their underlying disease," the researchers conclude.

First ever GF Camp in Oklahoma – www.tulsacampfire.org – click on ‘Camp’, then ‘Resident Camp’, then look for ‘Gluten – Free Camp Session’ for prices and descriptions. Ages 3rd grade and up. June 20-26th

Akins at 51st & Memorial is having a Gluten Free Cooking Class on Monday April 26 at 11:30 am and at 7 pm for $10 and preregistration is required. 918-663-4137

American Celiac Disease Alliance - Make sure your Representative knows about celiac disease BEFORE Awareness Month kicks-off. You know the facts, share them forward. Educate and Advocate -- Do it TODAY! http://americanceliac.org/ , click on the “Get Involved” tab, then click on “Take Action”. You’ll see “Action Alert” box w/ “All School Children Deserve a Lunch” and “Countdown to Awareness Month”

Medical - Studies show that magnesium deficiency is common in those with celiac disease. One study found that magnesium deficiency was present in all patients with classical celiac disease, 1/5th of persons with silent celiac disease and 1/5th of persons with celiac disease on a gluten-free diet. Another study found that deficiency was present in all patients with asymptomatic celiac disease and that bone mass was reduced.
5 Important Reasons to Be on the Lookout for Magnesium Deficiency:
1. It can make life miserable, causing chronic fatigue, weakness, lousy appetite, vomiting, constipation, poor memory, headache and trouble sleeping.
2. It can disturb the mind, causing irritability, anxiety, sadness that can deepen into depression, premenstrual tension, confusion and personality change.
3. It can cause pain in bones and in muscles with twitching and spasm that can worsen into tetany.
4. Chronic deficiency compromises the strength of bone leading to osteoporosis (weak bones) and impairs the secretion and action of parathyroid hormone, which in turn, causes low blood calcium with all its effects.
5. Serious deficiency can threaten the heart and arteries, as a cause of hypertension, cardiac dysrhythmias (irregular heart beat) and myocardial ischemia (not enough oxygen to the heart muscle).

Celiac disease awareness is growing, but misinformation still abounds. Here are 15 celiac disease facts every doctor, patient and member of the public should know.
1. 1 in 700 - The average prevalence of celiac disease in the United States 1950. (Mayo)
2. 1 in 100 – The average worldwide prevalence of celiac disease across all races today. (NIH) The average prevalence of celiac disease in the United States today. (Mayo)
3. $8,500 - The average annual estimated healthcare cost of each person with untreated celiac disease in the United States. (Cigna/Columbia Celiac Disease Center study)
4. 40+ - The number of countries with celiac disease support groups.
5. $1.56 billion – The gluten-free food industry sales in 2008. (Foodwatcher)
6. 3-12.3% – The prevalence of celiac disease among adults with Type 1 Diabetes.
7. 24% - The prevalence of asthma among children with celiac disease.
8. 200 to 300% – The increased chance of developing cancer in people with untreated celiac disease.
9. 800 to 900% - The increased likelihood of miscarriage for a woman with untreated celiac disease.
10. 300+ - The number of signs, symptoms, associated disorders and complications that can directly or indirectly stem from celiac disease. (Recognizing Celiac Disease)
11. Celiac Disease is the most commonly misdiagnosed genetic auto-immune disease in the world.
12. Any Age – Celiac disease is not a childhood disease as previously thought. Symptoms can present at any age following the introduction of dietary gluten.
13. No Cure - The only treatment for celiac disease is the gluten-free diet (No Wheat, Barley, Rye or Oats). Once gluten is removed, healing and recovery occurs. You cannot grow out of celiac disease.
14. All or Nothing - Celiac disease is a pass/fail prognosis. One either has it or they do not. That said, test results can change. A person can test negative one day and positive weeks, months or years later. Once positive, the diagnosis is lifelong.
15. Treating Celiac Disease Requires Treating Nutrient Deficiencies – Treating celiac disease requires removing gluten from the diet as well as identifying and correcting nutrient deficiencies. Self-management in the identification of symptoms due to nutrient deficiencies is crucial to long-term health as nutrient deficiencies can persist or arise in the future

Promising Breakthrough Drug Could Help Those with Celiac Disease
CTV Calgary: Mar. 05 2010
A revolutionary treatment shows promise in improving the lives of patients who can't eat gluten. It’s a new pill called Larazotide Acetate.
So far, the first of three trials has shown some promising results. "Fifty per cent of [patients in the study] had significant damage and only 15 per cent on the Larazotide," said Dr. R. Fedorak, a University of Alberta doctor has helped to develop the drug and is overseeing the medical trials.
The doctor says the pill isn't meant to be a cure, but it's aimed at giving people with celiac disease some freedom. "It is meant to allow those patients to ingest small amounts of gluten when they're out at a restaurant or visiting a friend's or relative's home and not have the symptoms."
A fourth clinical trial is slated for later this year, and the drug could be made available by 2012.

Friday, April 16th – Gluten Sensitivity Lecture w/ Dr. Tom O’Bryan
• Heart disease/heart attack - CD/villous atrophy analogy – that’s the end stage
• Non adherence to the GFD – eating gluten once/month increases your relative risk of death by 600% (1 crouton)
• Most of what I heard was the same things we discuss at meetings, so we’re on the right track here
• Testing – new salivary test coming out in the next 6 weeks or so that will be ~94% specific. Chew and spit 4x in 1 day. It’s a salivary tTg test (Amer. Journ.Med 2007)

Food – Shane Michael w/ Soma Café

Becky Taylor – Progressive Dinner at Riverwalk

Recalls - Zatarain's Original Dirty Rice Mix, 8 oz. package with UPC Code 7142909535 and a "BEST BY" date of JAN 19 12H. Zatarain's Original Dirty Rice Mix packages with this date code contain undeclared wheat and barley ingredients. People who have allergies to wheat or barley run the risk of serious or life threatening allergic reactions if they consume this product.
The Zatarain's Original Dirty Rice Mix package was distributed to limited grocery stores in Florida, Michigan and Virginia beginning February 15, 2010. The product is available in 8 oz. boxes, and the date code is found on the bottom of the package. The "BEST BY" date of JAN1912H is the only date code affected by the recall.
The recall was initiated after it was discovered that product was mispackaged, and as a result, the ingredient statement on the package did not list wheat and barley as an ingredient.

GFN Foods, LLC Voluntarily Recalls Gluten-Free Naturals Pancake Mix, Gluten-Free Naturals Light & Moist Yellow Cake Mix and Gluten-Free Naturals Cookie Blend Flour
Gluten-Free Naturals Pancake Mix – UPC 187058 000043
Lots 09159 (exp 12/8/2010), 09320 (exp 5/16/12) 09322 (exp 5/18/12)
Gluten-Free Naturals Light & Moist Yellow Cake Mix – UPC 187058 000067
Lots 09083 (exp 9/24/10) and 09322 (exp 5/18/12)
Gluten-Free Naturals Cookie Blend Flour – UPC 187058 000029
Lots 09086 (exp 6/24/10), 09219 (exp 11/7/10) and 10035 (exp 5/4/11)
These products, manufactured by GFN Foods, are being recalled because they have the potential to be contaminated with Salmonella. The FDA and Thumb Oilseed Producers Cooperative of Ubly, MI found traces of salmonella in Thumb Oilseed's facility. GFN Foods, LLC is voluntarily recalling the products that contain the ingredient supplied by Thumb Oilseed.
Salmonella is an organism which can cause serious and in some cases fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with salmonella often experience fever, diarrhea (which can be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with salmonella can result into getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis and arthritis.
The safety of our products is of paramount importance to GFN Foods. Customers that have purchased the above products should contact GFN Foods at 866-761-6147 for a refund or to arrange for replacement product. You can also email sales@gfnfoods.com or call with any questions.

Custom Choice Cereal - http://www.customchoicecereal.com/ you pick your base cereal from cinnamon granola, organic corn flakes, and organic good morning flakes enriched w/ flax, buckwheat, quinoa, corn and amaranth. Then add your choice of fruit, nuts and seeds and have it shipped directly to your door. Think of raisin bran, grape nuts, or whatever else you’ve been missing. You can literally make over a billion combos.

Snyder’s of Hanover – is coming out w/ a new GF pretzel. There has been a lot of controversy about this new pretzel & I am proud to report that they are now doing the right thing and having the pretzels tested (in fact, they are testing at 5ppm gluten). This is in large part to the response of the Celiac community.

Gluten-Free BBQ: If you use your BBQ grill for grilling gluten buns and gluten marinated meats, you will want to consider buying a new BBQ grill and dedicating it to your gluten-free foods only. However, if you share a grill with gluten containing foods and a dedicated BBQ grill is not an option, you will need to clean your grill thoroughly before each use and grill your gluten-free food before the grill is contaminated with gluten buns, meats, sauce drippings, etc. If you are a guest at a BBQ and grilling your food on a clean grill first is not an option, or if you aren't sure if the grill is really clean, you might want to try using aluminum foil as a buffer between your food and the grill. Grilling your food on clean aluminum foil will keep the grill from contaminating your food. You will also want to make sure your food is not touched by any of the grill utensils that have touched gluten.

Braum’s -The only ice cream that would have gluten is if it has a baked product in the ice cream. For example Chocolate Chip Cookie Dough (the dough has gluten) or Brownie Batter etc. As far as cross contamination, we make our ice cream in a specific order so that allergens are run after something that would not have the allergen and the equipment is completely cleaned and sanitized between flavors.

ONEOK Field – bun less burgers & fries (fried in peanut oil), buns do not touch the flat top. Bun less hot dogs, cheese nachos w/ out chilli (chilli has oats)

More Than Noodles - has rice noodles you can substitute for anything on the menu. the only sauce we cannot have is stroganoff. NO meatballs! It’s like at 97th & Riverside. Website - www.morethannoodles.com

P.F. Chang's China Bistro Launches Expanded Gluten Free Menu P.F. Chang’s China Bistro has expanding its gluten-free offerings to includes five new beef entrees and a total of 28 dishes. The new items include: GF Mongolian Beef; GF Beef a La Sichuan; Pepper Steak; GF Hong Kong Beef with Snow Peas; Beef with Broccoli
P.F. Chang's participates in the Gluten Free Restaurant Awareness Program (GFRAP) and according to a press release from the company, they maintain a “rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease.”

Jason’s Deli is investigating the possibility of introducing gluten-free sandwiches. So we are wondering: Do you, or does anyone in your immediate family, have a gluten allergy or a gluten intolerance and How likely would you be to choose gluten-free breads if offered at Jason’s Deli? Go to http://www.jasonsdeli.com/blog/

Camille’s Sidewalk Café – Teff tortillas available for wraps in place of sandwiches. Signs posted for those w/ CD or gluten sensitivities. I have not seen or heard, but I had a flyer forwarded to me.

Los Cabos has a GLUTEN FREE MENU!!!

February 2010

2010-02-16T11:12:00.006-06:00
Miscellaneous –Tim Pate is here to show us a video from Dr. Tom O’Bryan about gluten intolerance. See it at: http://www.youtube.com/watch?v=J3Wfo8glR3w Dr. O’Bryan will be doing a speaking engagement here in Tulsa Friday April 16, 2010.

GlutenFreeTravelSite ( http://www.glutenfreetravelsite.com ) was launched in April 2008 and is a website that offers users the ability to search and submit gluten-free dining and travel reviews of restaurants, hotels/resorts, grocery stores, and cruise ships anywhere in the world. We currently have about 800 “Celiac-friendly” places reviewed on the site, and most are independent (non-chain) establishments you don’t often find listed on other “directory-style” websites. And again, unlike other sites geared to helping people find suitable places for gluten-free dining, the review nature of our site allows users to get detailed, first-hand feedback from others with their same dietary needs and challenges.

We’d still love to have more submissions for your particular area, so I’m contacting you to propose a way we can work together for mutual benefit. Recently, we began working with a support group in the Washington DC Metro area (DC Celiacs) to incorporate reviews from their members onto our site. They have their own Yahoo group where they share some reviews with each other, but of course it is only accessible to members of their group. Working with us has now enabled them to get their reviews of Celiac-friendly DC/VA/MD establishments increased exposure.

GlutenFreeTravelSite.com has gained some nice traction recently in terms of traffic to our site. We rank first on Page One of Google when searching the terms, “Gluten Free Travel,” and “Gluten Free Restaurant Menus,” and also on Page One for “Gluten Free Restaurants”...so our site is increasingly one of the main sites people are consulting for guidance. We’ve also just added enhanced Search and Mapping features which allow people to narrow their search of reviews to the city/town or zip code level (and map the results). It helps people access the reviews most relevant to them, and we hope to continue offering people the most extensive database of gluten-free dining and travel reviews available. It would be great being able to incorporate your CSA chapter’s valuable feedback into the review pages of our site. And it would give you a place to refer your own members and others living in and traveling to your area.

There are several ways we can get your support group’s reviews/feedback published on our site:
1.) People can go directly to the Submit Review page of GlutenFreeTravelSite ( http://www.glutenfreetravelsite.com/submit.php ) and enter a review of their favorite restaurants, grocery stores, hotels/resorts. The process is very user friendly and takes only a few minutes.
2.) People can email me their comments about a Celiac-friendly establishment (kbroussard@glutenfreetravelsite.com), and we can even input the review for them.
3.) If your CSA chapter maintains a list of reviews (online or offline), you can forward it to me, and we can enter the information as reviews.

We would, of course, “give credit” to your CSA chapter as the source of the review so it would give you all some really nice exposure on GlutenFreeTravelSite and help build awareness of your group among people visiting our site (whether they are newly diagnosed Celiacs in your area, longtime Celiacs who may not be aware of your support group, or Celiacs traveling to the area who need guidance). You can see how we’ve handled this recently by selecting DC, Maryland, or Virginia when searching reviews on our site...at the end of the reviews provided by DC Celiacs, we’ve included their support group’s name and website.

As you can see, we are happy to help make getting the word out about Celiac-friendly places in your area as easy as possible. It will benefit your local chapter by helping you get the word out to people new to your area (or traveling to your area), it will enable us to offer a more comprehensive array of reviews from your area on GlutenFreeTravelSite.com, and best of all, it will help give some free PR to all the establishments in your area that have so graciously made the effort to offer gluten-free menu options to the Celiac community. It’s a win-win-win!
GlutenFreeTravelSite has awarded Florida with the title of “World’s Most Celiac-Friendly Destination,” and specifically points out the Disney and Orlando areas as being especially accommodating to those on gluten-free diets. “Following a gluten-free diet while living in or traveling to Florida is relatively easy, compared with other areas across the country and around the globe,” writes Karen Broussard, founder and president of GlutenFreeTravelSite.com.
“Florida is our contest winner this year due in large part to the number of reviews submitted for Disney properties. They take special diets very seriously and have done a great job of making everyone feel welcome at their restaurants, parks, and resorts. Plus, the entire Orlando area and other Florida cities are also home to many national restaurant chains that have developed ‘gluten-free’ menus. Following a gluten-free diet while living in or traveling to Florida is relatively easy, compared with other areas across the country and around the globe,” said Broussard.

Want to know if your food is really, truly gluten-free? Depending on your own individual sensitivity to gluten, you might want to consider investing in a box of E-Z Gluten test strips. The E-Z Gluten test strip kit is easy to use, and you can have results in about 5 minutes. We use the E-Z Gluten test strips to batch-test our products in our catering kitchen.
I'm not suggesting that it is always practical to carry the test strips around with you, but for those of you who are prone to reactions with the slightest exposure to gluten, you may want to consider this. The test strips will measure down to 10ppm for any gluten contamination. You can order them online from Elisa Technologies. There are different costs for different quantities from 2 for $25.00 up to 25 for $262.50.
Of course, you don't have to worry about any of these problems when you order from Gluten Free Houston, or buy our products at American Health Foods in Tomball or at A Moveable Feast in Memorial–our kitchen is 100% gluten free. www.ezgluten.com

Gluten Free Summer Camp in Oklahoma! Camp Fire USA in Tulsa, Oklahoma is running a summer resident camp June 20-26 for kids with Celiac Disease/gluten intolerance and their siblings 3rd - 12th grade who do not have celiac disease or gluten intolerance (although all food will be gluten free).
It is for families with kids that just can’t go to a regular summer camp because of the food. Information is available on our website; www.tulsacampfire.org or by calling 918-592-2267. I will be following up this email by sending you some flyers that have our contact information on it.
If you have any questions or would like more details, please feel free to contact me, Vicki Proctor, at the number above. Camp Fire USA strives to build caring, confident youth and future leaders and we feel camp is an important (and fun!) part of ALL children’s development process.

During this week only gluten-free foods will be prepared by seasoned camp cooks, and while the camp is owned by Camp Fire USA Green Country Council – Tulsa, Oklahoma, the camp is closed to all other youth during the gluten-free sessions, to allow for a gluten-free dining hall and atmosphere. (While we would like to accommodate all youth, this week is specifically geared for youth with Celiac disease or gluten intolerance only. Youth with diabetes or other special needs should check out camps that target those needs.)
Parents please read all the resident camp information on Camp Waluhili and follow the registration process. If you have any questions about the camp, feel free to contact us. And don’t forget, we have two scheduled open houses that you are welcome to attend. Come and tour the camp plus have the opportunity to talk to camp staff about our camp and programs. The two open houses are April 17 and May 8th from 10:00 am until 2:00 pm. See the FORMS section for directions to camp.

Gluten-Free Food Week Program Choices
Take a look at the available programs offered during this week. If your child meets the age and ability requirements, note your choice on the Camp Waluhili registration form.
Program Choices
• All Around Camp 3rd, 4th, and 5th grade $350.00
All aboard! Grab onto the railing and keep your hands and feet inside the car at all times. Campers in this session will get to experience a large selection of activities at camp including daily swim lessons. From fire building, hiking, arts and crafts, BB’s and archery to kayaking, water games, speed stacking, parachute games, lummi sticks and more; no hour will ever be the same. This session prepares campers to specialize in a camp activity in the future.
• Classic Campers 6th grade and up $350.00
Can’t decide what your favorite activity is? Never been to camp before? No Problem! Enjoy an exciting week filled with all of our traditional camp activities. From learning outdoor skills like fire building, lashing, knots, and compasses to kayaking, canoeing, archery, mountain biking, games, arts and crafts, rappelling and more, you will not only explore the outdoors but fall in love with it. Careful, only the daring will try this quest that guides you to a different activity every session of the day.
• H2O Gamers 6th grade and up $350.00
Love the water? Like playing games? How about both at the same time? Whether you are in the pool, boating on the lake, or chasing your friend with a water balloon, this session is sure to be a blast. You will play lots of traditional games, a few new games, and even create your own games. You won’t want to miss out on to chance to cool-off in the water!
• Craftastic! 6th grade and up $350.00
This one-week crash course in crafting will cover a wide range of crafting ideas and techniques. Sample everything from macramé, crochet, paper and card making, quilting, candle making, collages and duct tape art. Explore the contents of our craft cabin to come up with your own fabulous craft ideas!
• Ship Mates! 6th grade and up $350.00
Join us on a journey to new worlds as you canoe and kayak through the waters of Lake Fort Gibson. Learn boating knots and skills to impress your friends on your next outing. Don’t forget to “Hold onto your hats!” as you spend a day sailing by the scenic shoreline. If you love to be on the water, you won’t want to miss this session!
• Pathfinders 8th grade and up $375.00
Leadership is the focus of this activity-filled session. You will spend your activity time on the Camp Waluhili challenge course sharpening those skills. Learn how to lead games and work with others in an outdoor setting. You will even progress to spend a day on a local area challenge course such as the HelmZar course in Tulsa.

“Gluten-free” named #3 top food trend predicted for 2010
Blogged in Celiac Disease News, Gluten Free Diet, Gluten Free News by John L Tuesday January 26, 2010
Gluten-free eating has become more and more popular and mainstream over the last few years, as more people are being diagnosed with Celiac disease and gluten intolerance/allergies. So it's not surprising that among the many predictions for 2010's favorite edibles, The Daily Beast has named gluten-free food as number three on their Ten Food Trends for 2010 list. As the website says, "Gluten-free products are not just for those folks dealing with hypersensitive allergies.’So many people have wheat allergies, and even if they don’t, they just feel better if they don’t eat wheat,' The Fancy Food Show’s Ron Tanner says."
This is a definite success for the gluten-free community, as our lifestyle diets and ways of eating will be taken more and more seriously, in hopes that new standards for gluten-free certification and quality control and labeling will become regulated. Not to mention, there's a greater chance that more information will be getting distributed to the public about the prevalence of gluten allergies. It's also safe to assume gluten-free food products, restaurants, websites, and blogs will take off this year — even more so than before.

The Gluten Free Cooking Expo will be held April 17-18, 2010 at the Wyndham Hotel in Lisle, IL.
Come to the Expo if you:
• Are tired of spending money on cooking classes and then coming home to convert your recipes to gluten-free
• Want to see top chefs teach you the "secrets" of gluten-free cooking and baking
• Can't understand what nutrients are deficient in the gluten-free diet and don't understand how to prepare foods that are nutrient-dense and healthy for you (and still taste great!)
• Are looking for the best tasting gluten-free products
• Need to know how to live a gluten-free lifestyle on a budget
• Would like to prepare quick, healthy and easy meals for your busy family
• Want to learn all about basic and advanced gluten-free cooking techniques in a friendly setting that is designed to meet your specific needs
At the Expo you will:
• Experience two days of cooking presentations by top chefs, nutritionists and authors
• Sample everything that the chefs prepare for the cooking demonstrations
• Take home a booklet with all the Expo recipes, presentations, and cooking tips
• Visit our 50+ table vendor fair to sample and purchase gluten-free products and services
• Enjoy delicious lunch each day prepared by Chef Kevin of the Wyndham Hotel Lisle
• Have the opportunity to join us for gluten-free dinner on Saturday evening
• Go home with a large gift bag of gluten-free goodies
• Leave the Expo with answers to all of your questions about gluten-free cooking, baking and living!
2010 Gluten Free Expo Topics
• If Julia Child were Gluten-Free // Traditional French cuisine and sauces sans gluten
• What's Missing? Nutrient deficiencies and how to conquer them with healthy breakfast treats
• Fast Track: Quick breads made with one grain
• Almond Flour: An amazing gluten-free grain
• Baking Secrets from Rose's Wheat Free Bakery
• Fast Track: Make ahead meals for the busy person
• Which gluten free foods have the most nutrients per serving and how these foods can heal your system
• Kitchen Facts: How home cooking techniques can help you navigate the restaurant scene
• Italian Fantasy: Be led through an entire Italian feast from appetizers through dessert
• Baking Secrets II: Learn top gluten-free baking secrets from the leader of one of the largest gluten-free companies in America
http://gfreelife.com/
ADVANCED REGISTRATION REQUIRED FOR COOKING SESSIONS:
VENDOR FAIR HOURS:
The vendor fair is open to the public and tickets can be purchased at the door. The 2010 Expo Vendor Fair will be held from 8:00 a.m. to 2:00 p.m. on Saturday, April 17th and 11 a.m. to 3:00 p.m. Sunday, April 18th, 2010.

Tickets for the vendor fair are available at the door the day of the event. Tickets are $15 per adult and children under 12 are free.

Group rates for the vendor fair are available for groups of ten or more at a rate of $10 per person. Advanced purchase is required. Group rates are available until April 1, 2010. To purchase group tickets please contact us at info@gfreelife.com

CHILDREN"S ACTIVITIES:
The vendor fair will feature a special area for children ages 2-12. Children will be able to participate in various activities related to gluten-free living.
HOTEL LODGING:
Group rates are available for $89.00 per night. Mention The Gluten Free Cooking Expo when booking your room. Call 1-866-615-4206 to make your reservation.

PACK YOUR BAGS - The Buenos Aires Parliament has passed a bill to help people with celiac disease by promoting research into the causes of the illness and creating a list of gluten-free food. PRO lawmaker Marta Varela helped to sponsor the bill which intensifies the prevention, treatment and study of the disease, as well as the listing. In addition, restaurants, bars and cafes must have at least one option in its menu suitable for Celiacs. Today, over 400,000 Argentines are Celiacs, and it is estimated that another 25,000 have not yet been diagnosed.

Medical - the FDA is conducting a study about gluten-free labeling of food products. The Gluten-Free Labeling of Food Products Experimental Study will collect information from consumers who have celiac disease or gluten intolerance and individuals who do not have either condition.
According to the FDA, "The purpose of the study is to gauge perceptions of characteristics related to claims of gluten-free and allowed variants (e.g., free of gluten, without gluten, no gluten), in addition to other types of statements (e.g., made in a gluten-free facility or not made in a facility that processes gluten containing foods) on the food label. The study will also assess consumer understanding of gluten-free claims on foods that are naturally free of gluten, and gauge consumer reaction to a product carrying a gluten claim concurrently with a statement about the amount of gluten the product contains."
You may recall that in March, the agency published a notice announcing its intent to conduct a study of significant interest to those with celiac disease. The notice, which is required when the federal government wants to collect information for research purposes, stated that the FDA is "planning to conduct an experimental study about gluten-free labeling of food products."
http://edocket.access.gpo.gov/2009/pdf/E9-4766.pdf
According to Andrea Levario, Executive Director of the Alliance, “based on the comments received in March the FDA revised how it would gather the data for the experimental study. The new approach will ensure that a much larger and more diverse group of individuals with and without celiac disease will have the opportunity to share their views about gluten-free labeling on food products. Without question this information will be helpful to the FDA. However, with the final GF labeling rule now over a year past due, let's hope this does not cause even further delay.” Source: www.americanceliac.org

GM Wheat Means Hope for Celiac Sufferers
The following is an excerpt from an article by Alexa Nemeth in Food Safety News:
Genetically modified foods are becoming more popular in the news as they become more prevalent in our society. The U.S. Food and Drug Administration (FDA) has defined GM foods or GMOs (Genetically Modified Organisms) as crop plants created for human or animal consumption using the latest molecular biology techniques. These plants are modified in a laboratory to add nutritional value and/or enhance their most desired traits.

Dr. Diter von Wettstein, R.A. Nilan Distinguished Professor in the Department of Crop and Soil Sciences and the School of Molecular Biosciences at Washington State University, received grants totaling nearly $2 million from the National Institutes of Health and Washington's Life Sciences Discovery Fund in 2008 and 2009. Wettstein was awarded the grants to advance his research to develop wheat varieties safe to eat by people with celiac disease.

His research focuses on removing the gliadins and gliadin-type prolamins from the gluten protein in wheat. It is the gliadins that specifically cannot be digested by individuals with celiac disease; they eventually cross the intestinal wall, causing a damaging T-cell response to the intestinal lining.

Dr. von Wettstein and his team have identified a fully viable, lysine-rich barley mutant that lacks the gliadin-type and low-molecular-weight glutenins that are currently shown to be exclusively responsible for dough elasticity and exceptional baking quality. Using genetic methods to remove the celiac-causing gliadins and low-molecular glutenins, his task is to produce a similar wheat grain while preserving wheat's baking qualities.

As an extra asset, the resulting grain will contain more lysine; an amino acid essential for an optimal diet that is usually deficient in wheat. Dr. von Wettstein and his team have partnered with the Seattle-based biotechnology company Arcadia Biosciences to screen large populations of wheat, to be able to identify gene mutants that affect the celiac-triggering protein types.

Celiac Disease & Gluten-free Diet Information Since 1995 - Celiac.com - http://www.celiac.com
Celiac.com 01/05/2010 - Researchers have found that celiac disease often precedes Type 1 diabetes in children with both conditions, and that up to 10% of children with Type 1 have clinical celiac disease, according to findings presented at Gastro 2009 in London, UK by T. Hansson of Uppsala University Hospital, Sweden.

Hansson explained that researchers detected elevated levels of celiac disease-associated antibodies in children with recent onset Type I diabetes.

“The presence of autoantibodies against tissue transglutaminase (anti-tTG) implies that celiac disease was present already at the time of Type 1 diabetes onset in all children having both diseases,” he said. “Hence, celiac disease may precede and cause Type 1 diabetes in children with both diseases.”

A team of researchers looked for anti-tTG in blood samples from 169 children with new-onset Type 1 diabetes, 88 siblings of the patients, and 96 age- and gender-matched controls.

A total of 21 patients with Type 1 diabetes, six siblings, and three controls showed elevated levels of anti-tTG.

The team confirmed celiac disease via intestinal biopsy in five children before Type 1 diabetes, and 12 children after onset. Interestingly, blood samples from all but one of the 12 showed elevated anti-tTG at time of Type 1 diabetes onset and the remaining child showed elevated levels within 6 months of onset.

From this, the research team concludes that 10.1% of children with Type 1 diabetes patients showed confirmed celiac disease, compared with 4.5% of siblings, all of whom were asymptomatic, and 2.1% of controls.

The researchers suggest that a "change in diet in individuals with genetic susceptibility may reduce the risk of developing Type 1 diabetes." They add that “all Type 1 diabetes children and their siblings should be routinely screened for celiac disease-related antibodies.”

Source: Gastro 2009, UEGW/WCOG; London, UK: 21–25 November

Perrigo Company announced it will implement a labeling program to help consumers more clearly identify more than 200 of the company's over-the-counter store-brand pharmaceuticals that are gluten-free, starting in January 2010. Previously, the only way a consumer could verify a pharmaceutical product as "gluten-free" was to call Perrigo directly. Now, consumers will be able to identify whether a Perrigo-supplied product is "gluten-free" simply by reading the product label.
Perrigo will be the first manufacturer to offer its customers the ability to place gluten-free statements on a wide range of over-the-counter pharmaceutical products. The new initiative will include all of Perrigo's best-selling categories, such as pain relievers, cold and allergy, and antacids. The company already has more than 200 dietary supplements that are part of a similar labeling program.
To support the gluten-free labeling initiative, Perrigo has instituted a gluten-free assurance program. Perrigo's program is based on the acceptable thresholds of gluten (less than 20 parts per million) identified by the FDA for the food industry. It is comprised of a gluten testing methodology for raw materials and products, as well as ongoing quality assurance for ingredient and formula changes
Perrigo initiated the labeling program specifically in response to an increasing market demand for gluten-free products. Questions from consumers regarding the gluten content of Perrigo-manufactured products have recently ranked among the company's top call center inquiries.
Perrigo makes generic OTC products for things like Advil, Sudafed, Claritin, vitamins, etc., for more information go to www.perrigo.com

New hope for celiac disease sufferers? December 21, 2009|By Cathryn Delude The Los Angeles Times reported that researchers are looking at oral enzymes and immunotherapy as possible treatments for celiac disease.
In a sense, the 2 million plus Americans with celiac disease are lucky. No other autoimmune disease has such a safe and effective treatment. Purging the diet of gluten can reverse the disease and reduce intestinal inflammation. That's important, because studies now show that the consequences of untreated celiac disease are graver than previously thought, causing anemia, arthritis, osteoporosis, hepatitis, neurological problems and even malignancies, as well as increased general mortality.
Still, it is very difficult to eliminate gluten entirely. It lurks in disparate sources such as vinegars, soy sauce, medications, lip balm and Play-Doh (which some children consider edible); and even gluten-free foods, which are expensive, may contain enough traces to cause symptoms. "When we study celiac patients who have been doing their best to follow a gluten-free diet, even after five years we see lots of damage in the small intestines in about half of them," said Dr. Robert Anderson, a gastroenterologist in Melbourne, Australia, who is working on a vaccine to prevent or switch off the reaction to gluten.

"When we study celiac patients who have been doing their best to follow a gluten-free diet, even after five years we see lots of damage in the small intestines in about half of them," said Dr. Robert Anderson, a gastroenterologist in Melbourne, Australia, who is working on a vaccine to prevent or switch off the reaction to gluten.

His is one of many efforts underway to develop new, non-dietary treatments for celiac disease. Ultimately, celiac patients may be able to take a pill before a meal so they could, for example, have stuffing with their holiday turkey. Or, as is Anderson's goal, they could go for a series of treatments similar to allergy shots that would teach their immune systems to tolerate gluten.

There are two categories of treatments being developed. Enzyme Therapy being studied at Stanford University would supplement a gluten-free diet and protect patients from occasional gluten exposure; the other, a vaccine being developed by Dr. Anderson in Melbourne, would train the immune system to tolerate gluten and allow patients to eat a regular diet.

Several other groups are also developing vaccines for celiac disease including a low-tech immunotherapy approach that might require just one inoculation -- of hookworm. Researchers at the Brisbane Princess Alexandra Hospital in Queensland, Australia, tested the effects of hookworm inoculation on 20 patients with celiac disease to see if it would blunt the immune response to gluten. The results have not been published, but when the Phase II trial was over and the patients were offered a medication that would kill the parasites, they all opted to keep their hookworms. Copyright © 2009, The Los Angeles Times

Prometheus has created MyCeliacID™. This test is a saliva-based genetic test for celiac disease which can be taken in the privacy of your home and does not require your doctor to order*. The test can be ordered online at www.MyCeliacid.com in four easy steps. The test results will be received privately by email. The website, www.MyCeliacid.com contains additional information and the answers to frequently asked questions.
For the members of celiac support groups and their family and friends, Prometheus would like to offer this test at a discounted price of $229 if the test is ordered before February 28, 2010 by entering the Promotional Code “CeliacSupportGroups” when ordering the test online. There is no additional shipping and handling fee. Additional discounts can be taken for multiple family members. Please call 1 (800) 610-1525 for more information.
Celiac Disease Alert: Six Ways Gluten Can Kill You by John Libonati
"I only cheat once in awhile." If you have celiac disease, you damage your body EVERY TIME you ingest gluten. You can DIE from celiac disease in a variety of ways. None of them are fun. Some take longer than others. Some may not kill you per se, but rather they may stop you from enjoying life, make you suffer from chronic pain or limit your potential.
Celiac disease is a deadly serious condition caused by eating what is essentially a poison to susceptible people – gluten proteins in wheat, barley, rye and oats.
Here are just 6 examples how celiac disease from gluten ingestion can hurt you:
1. Dehydration – Extreme damage to the intestinal lining can lead to death through dehydration. In this case, the lining that is supposed to hold water in your body no longer functions. The gut actually pulls water from your body. You basically die from vomiting, diarrhea and leaky gut.
2. Malignancies (Cancers) – Malabsorption of nutrients or consistent damage to cellular structures can lead to cancers: lymphoma, leukemia, intestinal, esophageal. Since omega-3 fatty acid deficiency can lead to a number of cancers, other cancers may be caused by celiac disease as well.
3. Pregnancy complications – Nutrient deficiencies can lead to cardiomyopathy in the mother or birth defects in the fetus from folic acid deficiency, protein deficiency, etc.
4. Immunodeficiency – A weakened immune system can allow common illnesses to become deadly – the flu for example. Other illnesses that should normally be fought off are not.
5. Autoimmune diseases – Celiac disease, if not diagnosed and treated early, causes the body to react to other things in the body. As the body tries unsuccessfully to attack and remove gluten (because the person keeps eating it), the immune system stays on a heightened alert and starts attacking other things.
6. Malnutrition – Any health problem that comes from malnutrition of any one or more nutrients that lead to death can be caused by celiac disease. A broken hip from osteoporosis that does not heal is one such example. Another can be dementia from vitamin b12 deficiency.
These are just six ways celiac disease can kill. They are not all of them and should not be taken as an inclusive list.
"I'm just gluten sensitive. I don't have celiac disease." A disturbing trend is the use of the term "gluten sensitivity" as if this is a separate issue from celiac disease. The truth is that celiac disease is a form of gluten sensitivity, which is defined as any adverse health reaction to gluten. Celiac disease is a spectrum disorder, with very mild symptoms on one end and death on the other.
Also, celiac disease tests are not as specific as once thought. You can test negative one day and positive three months later. Just because you do not have intestinal damage today, does not mean you will not in a year, two years or five years from now and be classified as having celiac disease. Until that point, you may be classified as gluten sensitive if gluten gives you symptoms.
Malabsorption of nutrients occurs before intestinal damage can be seen under a microscope, so you may have symptoms from nutrient deficiencies for years before your doctor sees villus atrophy or enough damage has occurred that one of the tiny biopsy samples contains it.
If you have celiac disease it is important to understand that the gluten-free diet is the complete elimination of gluten from the diet. That said, the gluten-free diet is just the first step toward wellness. The next step is determining any health problems that have arisen and treating them. The final step is ongoing identification of health problems that arise in the future to determine how to treat yourself.
You can find a list of symptoms that are related to celiac disease in the Glutenfreeworks.com Symptom Guide. To determine whether nutrient deficiencies are causing your problems, get yourself a copy of Recognizing Celiac Disease. This book will give you a complete understanding of gluten, gluten sensitivity, celiac disease, the symptoms of celiac disease, which nutritional deficiencies cause each problem and the dietary sources highest in the missing nutrients. Ask for it at your library or order it online at the publisher's website – Recognizingceliacdisease.com. John can be reached at john.libonati@glutenfreeworks.com

Food – New GF grains hitting the market - kaniwa, mesquite, purple corn, and sweet potato flours. Each has a distinct flavor and “personality” that is sure to delight any gluten-free baker and reinvigorate their favorite recipes.
• Kaniwa is a species of goosefoot, closely related to quinoa. This tiny grain is packed with protein and has an earthy taste that lends itself well to breads, pancakes, and muffins.
• Mesquite is protein rich and imparts a warm, sweet, slightly smoky taste on foods while enhancing the flavors of cinnamon, chocolate, caramel, and coffee. Adding mesquite flour to your favorite recipes will transform their flavor and put a completely new spin on your old favorites.
• Purple Corn can be used in any recipe calling for traditional corn meal or flour while providing an antioxidant boost. Although similar in nutrition to yellow corn, purple corn contains substantial amounts of phenolics and anthocyanins, among other phytochemicals, which gives the corn its vibrant color. Its main colorant is cianidin-3-b-glucosa which is a known antioxidant. The high anthocianin content does not degrade with heat exposure.
• Sweet Potato is a velvety flour that holds moisture well, imparts a subtle sweetness on baked goods, and is incredibly versatile.
With these flours come more complete flavor and nutritional profiles for the gluten intolerant. To learn more about these flours and how they can be used check out: http://zocalogourmet.com/

A new resource for gluten sensitive consumers has been launched by General Mills at www.liveglutenfreely.com. The site includes gluten-free recipes for Turtle Brownies, Celebration Trifle and Chocolate-Hazelnut Dream Torte. Each includes at least one General Mills gluten-free product as an ingredient. More than 200 General Mills baking mixes, cereals, soups and other items are labeled gluten free. The site was created in response to the frequent inquiries to the customer service department of "Which General Mills products are gluten free?" Consumers will now have 24/7 access to this information. People may also subscribe to an electronic newsletter to receive product information and recipes directly to their inboxes.

Katz Gluten Free Foods has been working with Akin’s to get their products stocked but they need our help as well. Their products are GF, dairy free, nut free, all natural and no preservatives. If you like their products, request them at Akin’s or other stores you like to shop at, and hopefully they’ll get stocked on the shelves. And if you refer a store, and e-mail the store info and contact name to Katz, when that store places its first order, Katz will give you a $50 coupon, just e-mail referastore@katzglutenfree.com. But in the meantime if you order online you can get 15% off by entering a special code. www.KatzGlutenFree.com
Thank you for the samples tonight

Isabelle’s Best is available at Sam’s Club. It sells for $13.38 for a package of 2. If the product is well received they have other varieties that they will be able to offer. Sam’s requires you to sell a certain number of pizzas a day to keep them in the stores, which is about 5/store.

Custom Choice Cereal offers an intuitive online platform to customize your own gluten-free cereal from a variety of dried fruits, nuts, and seeds. Each unique mix is a reflection of your individual "cereal personality" and provides a healthy and safe way to start the day. The fun customization process is especially interesting for children and teenagers who can create their personal safe and nutritious breakfast to enjoy before school. Choose from Cinnamon Granola, corn flakes, and good morning flakes, then add your choice of dried fruits, nuts, and/or seeds. They’ll mix it for you, then ship it to your door.
Our Promise
Cross-contamination and food safety are important concerns for gluten-intolerant consumers. That's why Custom Choice Cereal only sources naturally gluten-free ingredients and tests each incoming ingredient for gluten-contamination using the EZ Gluten® test. This test is sensitive to within 10 parts per million and widely recognized as a leading gluten detecting test. All cereal is mixed in a dedicated gluten-free facility before it is shipped to your home. www.customchoicecereal.com

Udi’s bread – products now available at Reasor’s. Bread is $4.69, Cinn. Rolls are $5.69

Merritt’s bakery – now carrying Deerfield farm GF products Deerfieldsglutenfree.com

Tin Star Riverside & 95th, has a gluten free menu. http://www.tinstar.us/ourmenu/index-gluten.cfm

Gina & Guiseppe's has a GF menu w/ GF homemade pasta and pizza. They located on the Riverwalk right accross from the Melting Pot. http://www.gngdeli.com/. YUM!!

GIG will launch its next annual Chef to Plate Awareness Campaign soon! The purpose of this campaign is to spread awareness of celiac disease and gluten intolerances through the restaurants that currently provide gluten-free offerings. It is not about the promotion of any specific restaurant program.

This awareness campaign was a big success in 2009. Through our partnership with several organizations, we were able to help spread gluten-free awareness throughout the gluten intolerant community. Our lists of restaurants with gluten free menus were posted on several websites. We sent out over 5000 pieces of literature to 196 restaurants, including several chains, all over the United States and into Canada. We estimate that we reached more than 1.625 million people!

Get involved! We encourage people to consider becoming a Campaign Leader. As a Leader, you will talk to different restaurants in your community and ask them to post celiac awareness materials (which we will provide) in their restaurants throughout the month of May. These restaurants will be posted on our website as an added benefit to both the restaurants and the gluten-free community. If you would like to become a Campaign Leader, send your name and contact information to: rebecca.powell@gluten.net

Other ways to get involved: Locate restaurants in your area that serve gluten-free food and send us the information. The information will be sent to a campaign leader in the local area to contact the restaurant about joining in the awareness campaign. If you know of a restaurant in your area, send the information to: rebecca.powell@gluten.net

Visit our website at www.gluten.net/events.php and scroll down to Chef to Plate to find out more!

Burger King Corp released a Gluten-Sensitive List: foods and ingredients on the BURGER KING® restaurant menu in the U.S. that do not contain wheat, barley, oats or rye. As part of nutrition efforts under its BK Positive Steps® corporate social responsibility program, the gluten-sensitive nutrition information supports BKC's commitment to provide guests with access to detailed nutrition information so they can make informed choices that fit their dietary and lifestyle preferences.
"We understand that our guests have individual dietary needs, and as part of our HAVE IT YOUR WAY® brand promise, Burger King Corp. offers menu items for individuals with gluten sensitivity," says Cindy Syracuse, senior director, cultural marketing, Burger King Corp. "With our Gluten-Sensitive list, we're making it easier for our guests to identify these choices."
The Gluten-Sensitive List and other nutrition resources, including detailed nutrition facts, meal planning tools and information about allergens for all U.S. menu items, are available at www.bk.com. Some examples of BURGER KING® menu items in the U.S. that do not contain wheat, barley, oats or rye include:
BK® Fresh Apple Fries with low-fat caramel dipping sauce
All BURGER KING® beef patties
Egg Omelet
French Fries
HERSHEY®'S Fat Free Milk
Side salad (no croutons) with KEN'S® Honey Mustard, Light Italian or Ranch dressing
TENDERGRILL® Chicken Breast Filet

Purfoods Gluten-Free Meals glutenfreemeals.com 866-942-7873 have been in business 10 years, the owner's have a daughter w/celiac, they use no MSG or preservatives, meals come ready made (just heat and eat), many meals can be frozen (except egg based), are packaged by a USDA method called modified atmospheric packaging, ELISA tested to be <20 ppm. See a food and price list in the restaurant binder outside.

Bready baking system that combines a robot with a special patented Mix Bag. A radio-frequency ID (RFID) tag scans the perfect baking protocol for each variety of bread or cake into the robot. Just attach the bag, add yeast and liquids, and press a button.
Bready's exclusive vertical kneading action emulates the kneading motion of a professional baker. In the process, moisture from the liquids deeply penetrate the gluten-free flour resulting in a moist, evenly textured bread that won't crumble under your knife or stale as quickly as typical gluten-free breads. www.mybready.com high in fiber, 3 ppm or less gluten.

Only Bready offers a fully automatic system designed specifically for people on a gluten-free diet.
• Bready eliminates contamination - dough is mixed, kneaded and baked in a closed environment.
• Bready makes moist and delicious gluten-free cakes, too!
• Vertical kneading inside a mix bag allows liquids to penetrate the gluten-free flour for moist, evenly textured bread that stays fresh longer and won't crumble under a knife.
• RFID scanning programs the perfect kneading, resting, rising and baking parameters for each bread or cake. No guesswork, just perfect results every time!
• Steam injection enhances the character of the bread by adding humidity during proofing (one of the best kept secrets of professional gluten-free bakers).
• No mess to clean up - just throw away the empty mix bag.
• No paddle to remove, no gaping hole in the bottom of your bread.
• Shapely, bakery-quality loaves.

The 918 Coupon Queen was on 6 in the morning. Her son has several food allergies – one of which is gluten. You can go to the website www.918couponqueen.com and do a site search for gluten free she has info on how to get GF food coupons she said they used to spend about $600 an month on his food alone and now are down to $300. Just know that not everything she does is GF. BTW - Whole Foods and Akin’s gives a 10% discount when you buy a case of something.

This week Domata is introducing a new 4 lb bag. For your convenience we list our per pound price on our website so that you are an informed consumer. Please compare pound per pound and ounce per ounce when shopping. It is because of you that Domata is entering new markets daily. Please look for us on your grocery or health food shelf in the near future. If we don't show up, ask the store manager to give us a call at 417/654-4010, and we will get them set up to bring in your favorite flour and mixes. For the first time Domata is offering a 20% discount for on-line purchases. Please go on-line to our website at www.domatalivingflour.com to order, and enter the code below as shown when prompted: New-4-lb-bag Your discount will show up automatically at the end of the order. This offer is for retail, on-line orders only. Please note: this offer ends March 31st, 2010

Requests from the brunch - chicken, pasta, and green chili (sp?) casserole? And the recipe, would also like the recipe for the Peanut Butter cookies. Choc. mint bars, corn bread and the sm. powdered sugared truffles.

One Final Note – Top 10 GF items every Gluten Intolerant person should have in their Pantry:
1. A good general gluten-free flour blend. Highly recommended: Better Batter Flour, Meister's Flour, Gift’s of Nature, Domata Living Flour
2. Xanthan gum or guar gum for your baked recipes.
3. Quality flavored olive oils and vinegars. Make sure these are gluten-free and you can whip up a marinade or salad dressing in no time.
4. Quinoa. Buy pre-rinsed quinoa from a company such as Ancient Harvest and save yourself a few minutes in the kitchen.
5. Great gluten-free bread such as Udi's or Katz's. Keep it in the freezer for those times when you need to make a sandwich on something that tastes like the "real" thing.
6. Gluten-free pasta that holds up in leftovers or pasta salad. Tinkyada, Bionaturae, Goldbaum's are all brands that work well.
7. A cake or cookie mix that you can make at the last minute and always turns out well. Betty Crocker Chocolate Cake Mix, Better Batter Flour Brownies, Namaste Spice Cake, Arrowhead Mills White Cake Mix.
8. Pancake/Waffle Mix that never fails. Pamela's Products, Gluten Free Sensations.
9. Bread Mix that tastes so good people won't know it is gluten-free. Pamela's Products, Breads from Anna.
10. Gluten-free soy sauce and Asian marinades for when you want to prepare Chinese food or are heading out to a restaurant and want them to cook with your soy sauce. San-J.
For more top ten lists and gluten-free cooking information visit www.gfreelife.com.

October 2009 Meetiing

2009-10-21T08:56:00.001-05:00
October 2009

Miscellaneous – WASHINGTON, D.C. - Under unanimous consent, the U.S. Senate passed a resolution sponsored by U.S. Sen. Jim Inhofe (R-Okla.) designating September 13, 2009 as "National Celiac Disease Awareness Day". The designation is designed to help raise awareness about the disease.

"There are many groups and organizations working to promote Celiac Disease awareness, and I applaud all their efforts," Inhofe said. "This terrible disease impacts an estimated 2.2 million Americans and thousands of Oklahomans, and many of these individuals are currently undiagnosed. Awareness can go a long way toward diagnosing and treating the millions of suffers of celiac disease both in my home state of Oklahoma and across the nation."
Celiac disease is an autoimmune disorder and a malabsorption disease that creates an intolerance to gluten, a protein found in wheat, rye, oats and barley, as well as some medicines and vitamins. When exposed to gluten, the villi of the small intestine are damaged, interfering with the absorption of nutrients. Other problems can occur as a result of damage to the small intestine, including malnutrition, anemia, lymphoma and adenocarcinoma, osteoporosis, miscarriage and congenital malformation, and short stature.
Celiac disease is also linked other autoimmune disorders such as thyroid disease, systemic lupus erythematosus, type 1 diabetes, liver disease, collagen vascular disease, rheumatoid arthritis and Sjögren's syndrome.

Gling.com is an online resource for people allergic to gluten, a protein found in grains, to share recipes and find nearby stores that stock gluten-free products. Gling is an online hub for information on living gluten-free. His wife and son are both gluten intolerant and despite a plethora of information on the Internet about gluten-free diets, he couldn't find a single site that combined recipes and shopping resources with an online community for his gluten-free family.

"Information that doesn't give you anything real to do is very discouraging," Lee said. "The goal for Gling is to give somebody a site where you can sit down for five or ten minutes and find things to make and what to buy and where to buy them in your neighborhood."

Such new tools can't come fast enough for consumers. Only one in every four adults in Clark County gets the full recommended serving of fruits and vegetables every day, according to county health data.

"People do need information, it's really hard to tell anymore what's a health food and what's not," said Tricia Mortell, nutrition and family wellness program manager for Clark County Public Health. "We're flooded with 2,000 new food choices a year, so it's gotten very hard to figure things out."

www.zeer.com lists over 30,000 gluten-free items in their data base and new items are added weekly. According to Tiffany James who reported this for The Examiner, “the service is easy to use and contains an incredible amount of information about the gluten-free items they include in the program. Is something certified to be gluten-free? Is the product made in a dedicated gluten-free facility? Even the status of products being made on shared production lines is listed. MSG is called out on the labels, even though MSG is considered to be gluten-free in the U.S., many people avoid it for other reasons.”
Tiffany reports that the only drawback was the monthly fee of $4.95 a month! That’s still good news for gluten-free consumers

Reasors Gluten Free grocery store tour upcoming tour dates - November 17th and December 15th. Both of the tours will be held at Reasor’s in Jenks and will start at 6:30pm. You can register on-line at www.reasors.com (under ‘Health and Wellness’, then ‘Nutrition’, then ‘Supermarket Sense Shopping Tour’), or you can call Lara Munding Veazey, MA, RD/LD, CPT with Nutrition Consultants of Tulsa, LLC 2021 S Lewis Ave Suite 325 Tulsa, Ok 74104 www.nutritiontulsa.com at (918) 749-9077.

Holiday brunch - We are still looking at December 5th at 11 AM. We are still looking for a location. I only had 1 reply as to the $5.00/person charge to get in & that person thought it was fine (VOTE). I also only had one person reply with a suggestion of another place to hold our brunch. So if we still have it this year this is what we will need: You can go to the website at www.csatulsa.org and we will have a sign in sheet for the food and for non-cooking people take donations for the paper goods like last year. www.csatulsa.org

Medical - October 8, 2009, Immune system link in celiac disease, bone loss, By CBC News
People with celiac disease may be more susceptible to osteoporosis because their own immune system attacks their bone tissue, a new study suggests. Previously, it was thought that people with celiac disease may be more likely to develop the bone-thinning condition because they may have problems absorbing calcium and vitamin D from their diet. The two nutrients are key to the development of healthy bones. About 20 per cent of celiac patients produce antibodies that target a key protein called osteoprotegerin that maintains bone health, Scottish researchers reported in Thursday's New England Journal of Medicine. The result is rapid bone destruction and severe osteoporosis, Prof. Stuart Ralston of the Institute of Genetics and Molecular Medicine at the University of Edinburgh and his colleagues found. "Not only have we discovered a new reason to explain why osteoporosis occurs in celiac disease, but we have also found that it responds very well to drugs that prevent bone tissue removal," Ralston said in a release. The antibodies against osteoprotegerin were found in three of 15 patients with celiac disease, but not in 10 healthy controls or 14 people with autoimmune hypothyroidism. Several of the researchers reported relationships with pharmaceutical companies or patent applications involving osteoprotegerin antibodies for a diagnostic test and treatment.

Body Mass Index in Celiac Disease: Beneficial Effect of a Gluten-free Diet - This study was co-authored by Peter Green, MD, and investigated body mass index (BMI) and effect of the gluten-free diet (GFD) on BMI of celiac disease patients in the United States where obesity is a systematic problem. Findings were that compared with national data, females had lower BMI (21.9 vs. 24.2) and fewer were overweight (11% vs. 21%); more males had a normal BMI (59.5% vs. 34%) and fewer were underweight (9.1% vs. 26.7%). The study concluded that “a GFD had a beneficial impact on BMI, underweight patients gained weight and overweight/obese patients lost weight. The improvement in BMI adds to the impetus to diagnose celiac disease. Expert dietary counseling may be a major factor in the beneficial effects we noted. Source: J Clinical Gastroenterol. 2009 Sep 23 www.pubmed.gov

ScienceDaily (Sep. 7, 2009) — It was nine years ago that University of Maryland School of Medicine researchers discovered that a mysterious human protein called zonulin played a critical role in celiac disease and other autoimmune disorders, such as multiple sclerosis and diabetes. Now, scientists have solved the mystery of zonulin's identity, putting a face to the name, in a sense. Scientists led by Alessio Fasano, M.D., have identified zonulin as a molecule in the human body called haptoglobin 2 precursor.
Pinpointing the precise molecule that makes up the mysterious protein will enable a more detailed and thorough study of zonulin and its relationship to a series of inflammatory disorders. The discovery was reported in a new study by Dr. Fasano, published the week of September 7, 2009 in the online version of the Proceedings of the National Academy of Sciences. Dr. Fasano is a professor of pediatrics, medicine and physiology and director of the Mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine.
Haptoglobin is a molecule that has been known to scientists for many years. It was identified as a marker of inflammation in the body. Haptoglobin 1 is the original form of the haptoglobin molecule, and scientists believe it evolved 800 million years ago. Haptoglobin 2 is a permutation found only in humans. It's believed the mutation occurred in India about 2 million years ago, spreading gradually among increasing numbers of people throughout the world.
Dr. Fasano's study revealed that zonulin is the precursor molecule for haptoglobin 2 — that is, it is an immature molecule that matures into haptoglobin 2. It was previously believed that such precursor molecules served no purpose in the body other than to mature into the molecules they were destined to become. But Dr. Fasano's study identifies precursor haptoglobin 2 as the first precursor molecule that serves another function entirely — opening a gateway in the gut, or intestines, to let gluten in.”

50% of Type 1 Diabetics Show Adverse Immune Response to Wheat - Scientists at the Ottawa Hospital Research Institute and the University of Ottawa have uncovered what looks to be an important clue regarding the causes of type 1 diabetes. A research team led by Dr. Fraser Scott recently screened 42 patients with type 1 diabetes and found that nearly half showed an abnormal immune response to wheat proteins. Dr. Scott is a Senior Scientist at the Ottawa Hospital Research Institute and Professor of Medicine at the University of Ottawa. The research team includes Dr. Majid Mojibian, Dr. Habiba Chakir, Dr. David E. Lefebvre, Jennifer A. Crookshank, Brigitte Sonier and Dr. Erin Keely. In most people, the immune system functions normally, identifying and attacking dangerous foreign visitors, like viruses and bacteria, without harming healthy body tissue or other benign molecules, including food molecules in the digestive tract. The breakdown of this process contributes to the development of various autoimmune diseases and allergies. In the case of Type 1 diabetes, the immune system wrongly targets the cells of the pancreas, the organ responsible for regulation of blood sugar. Globally, diabetes afflicts nearly 250 million people. Type 1 diabetes, the most severe form of the disease, makes up about 10 percent, or about 25 million, of that worldwide total. There is currently no cure for Type 1 diabetes, and sufferers require daily insulin injections can help control blood sugar levels. Dr. Scott’s results offer the first suggestions that T cells in the immune systems of type 1 diabetics are also more likely to have adverse immune reactions to wheat. His results also suggest that such over-reaction is tied to genes associated with type 1 diabetes. According to Dr. Scott, the research suggests that "people with certain genes may be more likely to develop an over-reaction to wheat and possibly other foods in the gut and this may tip the balance with the immune system and make the body more likely to develop other immune problems, such as type 1 diabetes.” Dr. Scott adds that the immune system has to find "the perfect balance to defend the body against foreign invaders without hurting itself or over-reacting to the environment and this can be particularly challenging in the gut, where there is an abundance of food and bacteria.”
In side comments that accompany the paper, diabetes expert Dr. Mikael Knip of Finland suggest that the team's results "add to the accumulating concept that the gut is an active player in the diabetes disease process.” Earlier animal models studies by Dr. Scott have shown that a wheat-free diet can reduce the risk of developing diabetes, but he notes that more research is needed to confirm the association and to assess possible effects of diet changes in humans. More research is also needed to examine possible connections to celiac disease, an autoimmune disease associated with adverse immune reactions to wheat proteins that has significant associations with diabetes. This research project was funded by the Juvenile Diabetes Research Foundation and the Canadian Institutes of Health Research.
Source: Diabetes - August 2009

Food - Restaurant Guide – Send me or bring in your GF menus and I’ll add them to this book. www.csatulsa@cox.net

Celiac.com - Celiac Disease & Gluten-free Diet Information Since 1995 - A Victory for Gluten-Free Beer Celiac.com 09/11/2009 - When is a beer not a beer? When it's gluten-free. Until now.

Beer perpetually hovers near the top of most celiac lists of things they'd love to have if they could. Until recently, the regulation of labels for beer, wine and spirits fell to a little known government agency called the Alcohol and Tobacco Tax and Trade Bureau.

Because their regulations relied on the Federal Alcohol Administration Act of 1935, which defined beer as a beverage brewed from malted barley and other grains, gluten-free beers did not meet the strict definition, and could not therefore be labeled as 'gluten-free beer,' as no such standard existed.

That situation has changed, and the Food and Drug Administration is now charged with the regulation of beer labels. Because of this, gluten-free beer can now be labeled 'gluten-free beer' instead of 'sorghum beer' or 'beer made without wheat or barley', or some such silliness.

That's good news for the nation's estimated two million sufferers of celiac disease, and the many, many more that are gluten intolerant. For these folks, consuming any kind of product containing wheat, rye or barley can cause chronic diarrhea, arthritis, bone loss and a raft of other symptoms.

In people with celiac disease, the immune system reacts to gluten, a protein found in wheat, rye and barley, which causes inflammation in their gut and interferes with the absorption of nutrients.

All traditional beers are brewed with malted barley and contain gluten. However, specialty micro brewers began making beer from malted sorghum, an African grain, and sometimes rice. Anheuser-Busch followed later with its own sorghum beer. Beers brewed with sorghum and rice are gluten free, which is great for celiacs, but was not in line with the Federal Alcohol Administration Act of 1935, which defines beer as a beverage brewed from malted barley and other grains.

So even though it looked, smelled and tasted like beer, the amber, foamy and distinctly beer-like beverage did not count as beer under the rules. Which is why last July 7, 2008, the FDA and TTB agreed that FDA would take over regulation.

The FDAs Guidance for Industry covers all non-barley beers. So, in a great development for all of the celiac and gluten-intolerant folks out there, these beers can now officially be labeled gluten-free once they've been tested and confirmed by FDA.

The guidelines give brewers of gluten-free beers until Jan. 1, 2012, to begin adding nutrition labels to their beverages, including a declaration of major food allergens, wheat.

Up until now, people with celiac disease and gluten intolerance could not be sure that their gluten-free beer was actually safe and gluten-free. Now FDA regulations have established a standard.

According to Elaine Monarch, executive director of the Celiac Disease Foundation, accurate labels will provide a measure of assurance for celiacs, and possibly make it easier for European gluten-free beverages to enter the market.

Gluten-free beer is a small, but steadily growing sector of the beer market, with a present market share of under 0.1%, according to Paul Gatza of the Brewers Association in Boulder, Colorado. Still, growth for some brands runs upward of 35% per year. The biggest gluten-free beer players are Anheuser-Busch, which makes Red Bridge, Lakefront Brewery's New Grist, and Bard's Tail.

Easy Cake ( $2.99) is a rich glutenfree "lava cake" that your customer can make with just a fork and a microwave oven. Each package includes the cake mix, a microwave-safe cooking container, and the "lava" (a bar of dark chocolate for the Chocolate Cake or a bar of white "chocolate" confection for the Vanilla Cake).
To prepare, the customer simply adds a little vegetable oil, liquid (milk, water, soy milk, or rice milk), and an egg. Mix with a fork, drop in the candy bar (which melts to become the "lava"), and microwave for 2 to 2.5 minutes. Voila! A scrumptious treat!
Easy Cake is perfect for school, office parties, or as a quick dessert. After baking the cake will be about 4 inches in diameter and 2 inches high (1 to 3 servings depending on portion size). The container is marked for measuring the liquids and includes a lid to make it easy to store leftovers (if there are any). The mix is rice based. The Chocolate flavor is milk/casein free. The Vanilla flavor has milk in the white confection, but the vanilla cake mix itself is milk/casein free. There are two flavors: Chocolate and Vanilla.
Gluten Free Trading Company is pleased introduce Easy Cake, a delicious glutenfree instant microwave cake that is ready to serve in less than 3 minutes!
For additional details please call us at 414-747-8700, ext 211 or log in to your GlutenFree Warehouse Account and visit our Easy Cake Page. http://www.food4celiacs.com/

Plaza District in OKC – Coffy’s Café – soups, salads, sandwich’s and sweets http://www.coffyscafe.org/

Chipotle is surprisingly easy to dine at while on a gluten-free diet. Really the only things that are off limits at Chipotle are the flour tortillas and the tomatillo salsa. All other items are the menu are gluten-free. You can create just about anything you like out of the many remaining ingredients. They have salads or burrito bowls that can be made up of chicken, steak, barbacoa or carnitas for your meat. There are black beans or pinto beans, if you prefer a vegetarian option. They have several different salsas & guacamole to choose from. You can add lettuce to your burrito bowl or just stick with the cheese & sour cream. One of the star ingredients is the cilantro lime rice. The end result is nothing short of spectacular. The best thing about Chipotle is the price. The burrito bowl is priced at $6.35, which is very reasonable for the amount of food you get. A wonderful idea for a quick lunch or dinner on the run. Before ordering, make sure to ask the person making your food to change their gloves so that there is less risk of cross contamination from the flour tortillas. If necessary, ask for the manager on duty to ensure that your needs are understood and met. **Please use caution with the chips & crispy corn taco shells, as they may not be made in a dedicated fryer. Make sure to ask the manager at each location before ordering.

SUMATRA COFFEE SHOP gluten-free sandwiches, paninis, brownies, chocolate chip cookies, and blueberry muffins at at 4244 South Peoria. Yvonne is the owner, and she is darling. You can call her ahead at 742-4849, and she will get your order ready for you. She makes incredible gluten-free bread for $14.95 a loaf that is simply wonderful! You can order loaves of bread the day before, and pick them up the next day. She can slice the bread or leave the loaf whole. She ONLY makes gluten-free bread, so the likelihood of problems is minimized. The BLT and panini are so good

Lonestar now has a gluten free menu. I spoke with one of the manager's there about the gluten free brownie sunday they have at Outback, he told me to email Lonestar and make this a suggestion and that it would create more business for them. Here is the email (lonestarsteakhouse.com)

PF Chang's has a system in place that helps you identify if the dish was prepared separately from other allergens. When you order gluten free meals or an allergy specific free meal, it should be served to you on a plate that has the PF Chang's inscription around the edge. This means that the meal was prepared in a different station using cleaned out woks with gluten-free ingredients. If you do not receive your order on a round plate with this insignia printed on it, double check with the manager.

Copelands (next to Teds Escondido (on 71st and 129TH) they said the kitchen manager will come out and discuss their gluten free offerings and as they are a scratch preparation restaurant they can fix many things gluten free.

The Olive Garden’s Gluten Free menu. Who would have thought that an almost strictly pasta restaurant would have GF offerings? Of course, you can always get their salad sans croutons, but now they have a GF pasta on their Garden Fare options menu. Pennine Rigate with Marinara is a hearty marinara sauce made from tomatoes, bell peppers, onions and herbs served over gluten free penne pasta. Gluten sensitive diners can also try their Steak Toscano (grilled 14 oz. steak served with grilled veggies) or the Herb-Grilled Salmon (salmon filet brushed with herbs and olive oil, served with broccoli and red bell peppers. The Mixed Grill, which comes with broccoli and grilled veggies, can be made with skewers of grilled steak and chicken, marinated in Italian herbs and olive oil, or with all chicken. There is even a children’s GF menu item: Grilled Chicken Breast served with broccoli and grilled veggies. www.olivegarden.com

Udi's breads at Whole Food’s - they make both whole grain and white bread that doesn't have to be kept in the fridge or freezer and that doesn't have to be toasted

GIG's restaurant program - Gluten Free Restaurant Awareness Program (GFRAP)
Have you taken a look at it lately? Website: www.glutenfreerestaurants.org

GFRAP's mission is to make dining out a pleasant experience for gluten-intolerant consumers by working with food service industry professionals to provide gluten-free menu options and employee training programs. GFRAP has been serving both independent restaurants and restaurant chains for over 12 years and currently includes over 1000 participating restaurants. Just in the last three months alone, 17 new restaurants were added to the website!

Participating restaurants receive education and training materials on preparing and serving gluten-free meals to their gluten-free guests. Their menus are approved by GIG’s team of dietitians before being added to our website.

If you are traveling or want to check your hometown's listings, just go to the website and search by restaurant name, city or zip code to find out which restaurants are serving gluten-free meals in your area. The website provides a brief description of the restaurant and a map to show how to get there. This is a valuable resource to people who eat out frequently and are looking for new restaurants to try. Check back every week to see the new restaurants that have been added!

Gluten Free Tasting Event on Tuesday at Boston's in Bentonville ~ August 25th 2009 ~ 3 Beer Samples, And a Small Original or Gluten Free Pizza of Your Choice ~ $12.00 ~ p.s. they have Bards gluten free beer now and your gluten eating family & friends can come too! If Bentonville, Arkansas can do this, we can too!! But it’s up to you!!

Halloween options – List of safe Halloween candy, all of these I would feed to my own family. Trick-or-treating tips: One option is to take "safe" candy to your neighbors ahead of time and ask them to hand this out to your child on Halloween.

Have a bag of assorted "safe" candies and treats at home. After trick or treating, let your child trade the disallowed sweets for items in your homemade goodie bag. (Hint: Have some really special items, like a cupcake, or popcorn ball, or even Halloween stickers), in the bag so your child will feel excited about the trade.) I let my kids do a ‘2-for-1’. They get to trade 1 of the non-safe items for 2 gluten-free items. They are always more than happy to do this. And in a few days all the candy goes away anyway.
Remember that different sizes of the SAME candy can contain different ingredients. So always read ingredient labels!

August 2009 Meeting Notes

2009-08-17T19:22:00.002-05:00
August 2009

Miscellaneous – a new social network, www.GlutenFreeFaces.com, just launched. The site is free to join and gives you the ability to share recipes, stories, information, search gluten-free blogs, upload photos and videos, ask questions, join discussion groups, get the latest gluten-free news, connect with Celiacs in your area and even chat live with other gluten-free individuals from around the globe. Think of it as a gluten-free Facebook, that is customized to fit your gluten-free needs.
Becoming a member of Gluten-Free Faces is easy. All you have to do is visit www.GlutenFreeFaces.com and click the "Sign Up" link on the home page. Then, enter your email address and fill out a short password and you will instantly gain access to your personalized gluten-free social network! You can then create your profile, where you have the control over how much, or how little information you would like to share, which means that you have control over your privacy settings.

The Fourth Annual Gluten-Free Culinary Summit will be presented at two culinary colleges: The East Edition will be hosted by The Culinary Institute of America in Hyde Park, New York (September 12 and 13, 2009) and the West Edition will be hosted by Johnson & Wales University in Denver, Colorado (October 3 and 4, 2009).

Well-suited for all interest levels and skills. For event schedules, presenters and registration, please visit: www.theglutenfreelifestyle.com. If you have any questions about the Summit Editions, please feel free to call us at 303-368-9990 or email info@prchefs.com.

Food vendor Aramark is opening a gluten-free concession stand at the home of the Colorado Rockies. Aramark says it's believed to be the first such stand in the major leagues. In addition to hot dogs, the new stand's gluten-free offerings include burgers, chicken sandwiches, brownies and beer.

Families visiting Hersheypark will find burgers in gluten-free buns at 13 different locations (spotted on a map) in the park, in addition to GF chicken tenders, pizza, wraps, muffins, brownies and caramel corn.
These new items were added to park menus as a result of requests from guests. The Hersheypark.com Web site lists all the foods available for this and other allergy conditions.
Food workers receive training on the importance of handling gluten-free foods in ways that keep it safe from gluten. Guests can reach park staff through the Web site in advance of a visit with questions about food availability.
Guest Speaker – Teri Whisenhunt from – Mixes from the Heartland http://www.mixesfromtheheartland.net/
Medical – Journal of Clinical Gastroenterology. 2009 Apr 6- To better diagnose celiac disease, assess intestinal damage, and monitor treatment over the long-term, doctors are looking to develop a whole new set of non-invasive evaluation tools.

One of the tools currently of interest are fatty acid binding proteins (FABPs), these are small cytosolic proteins found in enterocytes (tall columnar cells and responsible for the final digestion and absorption of nutrients, electrolytes and water). FABPs are reliable indicators of intestinal mucosal damage, and are potentially useful for non-invasive assessment of intestinal damage in celiac patients.

A team of researchers in the Institute of Nutrition and Toxicology Research at Maastricht University, as well as the departments of Surgery, Pediatrics and Internal Medicine at University Hospital Maastricht, recently set out to assess the potential use of FABPs in non-invasive assessment of intestinal damage in celiac disease.

They began by examining the distribution and microscopic localization of FABPs in healthy human intestinal tissue. They then checked circulating levels of intestinal (I)-FABP and liver (L)-FABP in 26 healthy control subjects, and in 13 patients with biopsy-proven celiac disease, both before and after initiating a gluten-free diet. Ten celiac subjects underwent reevaluation within a year beginning a gluten-free diet.

They found that I-FABP and L-FABP are common in the small intestine, particularly in the jejunum. FABPs also show up in cells on the upper part of the villi, the part that is first to be damaged in celiac disease.

They also found that people with untreated, biopsy-proven celiac disease have substantially higher circulating levels of FABPs as compared with healthy control subjects (I-FABP: 784.7 pg/mL vs. 172.7 pg/mL, P<0.001; L-FABP: 48.4 ng/mL vs. 10.4 ng/mL, P<0.001). These levels return to normal when patients adopt a gluten-free diet.
According to the team, the monitoring of FABP circulating levels shows strong promise as a non-invasive means of diagnosing and assessing intestinal damage in celiac disease, as well as in long-term non-invasive monitoring of treatment and gluten-free diet compliance.

According to a study in the journal Gastroenterology, using frozen blood samples taken from Air Force recruits 50 years ago has found that intolerance of wheat gluten is four times more common today than it was in the 1950s. The findings contradict the prevailing belief that a sharp increase in diagnoses of wheat gluten intolerance has come about because of greater awareness and detection, and raises questions about whether dramatic changes in the American diet have played a role. "It's become much more common," said Dr. Joseph Murray, the Mayo Clinic gastroenterologist who led the study. No one knows why, he said, but one reason might be rapid changes in eating habits and food processing over the last half century. "Fifty years is way too fast for human genetics to have changed," Murray said. "Which tells us it has to be a pervasive environmental influence." Researchers at the Mayo Clinic and the University of Minnesota who conducted the study also found that the recruits who had the undiagnosed digestive disorder, called celiac disease, also had a four-fold increase in the risk of death.
Today an estimated one of 100 people suffer from the inherited disorder, though most of the time people don't know they have it.
Murray said he initiated the study to find out whether the disease is on the rise, and whether it had long-term health consequences if undiagnosed and untreated.
He turned to medical archaeology to find the answers - a treasure-trove of blood samples taken from recruits at the Warren Air Force base in Cheyenne, Wyo., between 1948 and 1954. At the time, strep infections were raging among the recruits, mostly young men on their way to fight in the Korean war. Doctors there drew the samples as part of a study that proved treating the infections with antibiotics would prevent rheumatic fever, a serious heart ailment that can follow strep throat.

Recurrent mouth ulcers suggest celiac disease- SOURCE: BMC Gastroenterology 2009.
- A minority of patients with recurrent mouth sores (aphthous stomatitis) have gluten-sensitive enteropathy, making evaluation for celiac disease appropriate in this population, according to a new study in BMC Gastroenterology.
"It has been reported that in 5 percent of celiac disease patients, aphthous stomatitis may be the sole manifestation of the disease," write Dr. Farhad Shahram, of Tehran University of Medical Sciences, Iran, and colleagues.
The researchers studied 247 aphthous stomatitis patients (average age 33 years) who had at least three aphthous attacks during the year. The team measured antibodies and other immune factors associated with celiac disease, and patients with negative results were excluded.
Those with positive results underwent biopsies of the lining of the small intestine. Gluten-sensitive enteropathy was defined as a positive blood test for immune factors and abnormal biopsy results. A gluten-free diet was recommended for patients with gluten-sensitive enteropathy.
Of the 247 patients, seven patients with positive blood tests underwent upper GI endoscopy and duodenal biopsies. Endoscopic findings were compatible with gluten-sensitive enteropathy in two patients and were normal in five patients. However, biopsy findings were compatible with gluten-sensitive enteropathy in all seven patients.
The patients with gluten-sensitive enteropathy were an average of 27 years old and the average duration of the disease was 4.5 years. The seven celiac disease patients had not responded to conventional mouth ulcer medications, including topical corticosteroids, tetracycline, and colchicine.
Of the seven celiac disease patients, four started a strict gluten-free diet. All showed a significant improvement within 2 to 6 months.
"Gluten-sensitive enteropathy should be considered in aphthous stomatitis patients," the authors conclude. A lack of response to conventional treatment for could be another indicator of celiac disease risk.

Gluten Tied to Schizophrenia-Celiac.com 04/29/2009 - A team of researchers based at UK's prospective University of Highlands and Islands (UHI) have found a link between gluten and schizophrenia. According to their latest findings, proteins found in the gluten of wheat, rye and barley might play a role in triggering schizophrenia in people with a genetic risk for the condition, or in worsening symptoms in people who have the disease.

The research team has been looking into the role played by gluten in schizophrenia and diabetes, as well as hunting for connections between the two disorders. Their research showed that the bodies of certain schizophrenia sufferers could not properly processes gluten, which led to tissue damage.

As a result of these and other findings, researchers now consider genetic risk factors, together with environmental triggers, to be central to development of both schizophrenia and diabetes. Gluten is one such example.

According to senior researcher and reader in genetics, Dr. Jun Wei, more than one-third of all people with schizophrenia show "high levels of antibodies against wheat gluten," and may experience some improvement in symptoms with a gluten-free diet.

Though the studies are still in their early stages, the hypothesis is encouraging, because, as noted by head of UHI department of diabetes and cardiovascular science, Prof Ian Megson, if it is correct, "a simple change in diet might prevent these diseases...in some individuals."

The research is part of two comprehensive studies at UHI into the connections between schizophrenia and diabetes, and the role played by gluten, and is supported by a £300,000 grant from the Schizophrenia Association of Great Britain (SAGB).

It would be interesting to see more research done on the connection between celiac disease and schizophrenia, as other studies have indicated that there is a link.

Source: BBC News

Hippocampal Sclerosis in Temporal Lobe Epilepsy Linked With Gluten Sensitivity- J Neurol Neurosurg Psychiatry 2009;80:626-630 - A paper in the June issue of the Journal of Neurology, Neurosurgery, and Psychiatry suggests an association between gluten sensitivity and temporal lobe epilepsy (TLE) with hippocampal sclerosis (HS).
Celiac disease and gluten sensitivity are known to be associated with cerebellar degeneration and epilepsy with occipital calcifications, Dr. Jukka Peltola, of Tampere University Hospital, Finland, and colleagues explain. They add that autoimmunity has been implicated as a possible mechanism leading to HS.
In the current study, the researchers examined celiac-associated antibodies and gluten sensitivity in 48 consecutive patients with refractory focal epilepsy. The patients were categorized into three groups based on ictal electro-clinical characteristics and magnetic resonance imaging findings: TLE with HS (n = 16), TLE without HS (n = 16), and extratemporal epilepsy (n = 16).
Seven patients were gluten sensitive. All seven were in the TLE with HS group (p<0.0002). On duodenal biopsy, three of the seven patients with gluten sensitivity had histological evidence of celiac disease. The other four had inflammatory changes consistent with early celiac diagnosis but normal small bowel villous morphology.
"Our data suggest that celiac disease-related antibodies may be associated with the development of HS in patients suffering from temporal epilepsy," Dr. Peltola said in an interview with Reuters Health. "Therapeutically, our findings open the possibility for prevention of HS by adhering to a gluten free diet," he explained. "TLE with HS is a progressive disorder leading to cognitive decline and worsening of seizures, therefore the relevance of these findings to the clinical practice is significant if confirmed in other studies."
"The present study adds further evidence for an association of immunological aberrations and human epilepsy," Dr. Peltola added. "Increased plasma levels of various autoantibodies have been identified in patients both with newly diagnosed and chronic epilepsy...Immunological mechanisms may be related to refractoriness and even progression of certain types of epilepsy."

Celiac Disease Linked to Irritable Bowel Syndrome - In patients meeting diagnostic criteria for irritable bowel syndrome (IBS), the prevalence of biopsy-proved celiac disease was more than quadruple that in control individuals without IBS, according to the results of a systematic review and meta-analysis reported in the April 13 issue of the Archives of Internal Medicine. "Prevalence of biopsy-proved celiac disease in cases meeting diagnostic criteria for IBS was more than 4-fold that in controls without IBS," the study authors write. "If screening is to be undertaken, then EMA or tTGA testing should be preferred to IgA class AGA testing because of a higher positive predictive value, although the yield will depend on the prevalence in the population being studied."
The American College of Gastroenterology supported this study. The authors have disclosed no relevant financial relationships.

ADHD Caused by Digestive Disorder? - Celiac.com 05/08/2009 - In 1996-1997, researchers began a long-term study of 23 children aged 4 to 11. All of the children suffered from hyperactive disorders including ADHD. All children showed abnormal levels of peptides in their urine.

Researchers believed that metabolic disorders impair the effective breakdown of certain proteins in children and thereby cause mental problem, such as hyperactive disorders. Related international research has established links between protein disorder and the conditions of Autism and schizophrenia. A growing number of studies also hint that some cases of ADHD are tied to digestive disorders. Data from this Norwegian study supports the idea that ADHD may also arise from a digestive disorder.

This study indicates that consumption of certain foods, such as milk and gluten, may contribute to ADHD in children who lack the enzyme that breaks down proteins like casein, a component of milk--which also helps in the formation of cheese.

Interestingly, when children who lack this enzyme eat foods that require the enzyme to properly digest proteins like casein, their brains experience an opium-like effect, which might explain at least some of the spaciness and impaired attention these kids exhibit.

According to Reichalt's theory, hyperactivity can be controlled by reducing the intake of foods that require the presence of this missing enzyme to properly break down the offending proteins.

In the study, 22 of the 23 children were placed on strict milk-free and gluten-free diets. All exhibited a rapid improvement in general well-being, including improved mental health and general behavior, improved attention-span and better learning abilities. After a year, 22 of the 23 families reported clear improvements in their child's behavior and attention-span.

When the kids were taken off their diets, their symptoms returned nearly immediately. Before changing their diets, most of the children were taking medications, like Ritalin, to treat their symptoms. After their diets were established, their medications were discontinued.

By 2004, a number of the children had ceased their diets for various reasons and some have returned to medication. Still, six children remained milk-free and several had also cut out gluten, which is found in wheat, rye, barley and to some extent oats.

Swine Flu Drugs: Roche Says Tamiflu Gluten-free - The Centers for Disease Control and Prevention (CDC) website has a page dedicated to antiviral medicines and swine influenza. That website contains the following information: To treat H1N1/swine flu, or prevent the flu in people one year of age or older who have been exposed to the virus, the CDC recommends oseltamivir (Tamiflu®). When contacted, Roche representatives stated that all Roche products, including Tamiflu, are gluten-free.

To treat H1N1/swine flu infection in people 7 years of age and older, or to prevent infection in people 5 years and older, the CDC recommends zanamivir (Relenza®). When contacted, GSK representatives stated that gluten is not one of the active or inactive ingredients in Relenza, but that GSK cannot guarantee that the product is free from potential cross-contamination.

Please be aware that this information applies only to products available in the U.S. For drugs obtained internationally, contact the manufacturers directly.

"Non-Celiacs" Benefit from Gluten-free Diet - Gastroenterology 2009;136:816–823 - A team of Finnish researchers is calling for a change in the criteria for diagnosing celiac disease, based on their findings that gluten intolerant patients who do not have clinical celiac disease get similar benefits from a gluten-free diet, and respond to the diet about as well as patients who do have clinical celiac disease.

The research team recently set out to test their hypothesis that patients who showed only mild enteropathy, but positive endomysial anti-bodies, would benefit from a gluten-free diet in a manner similar to patients with more serious mucosal damage.

Among their findings are that patients with endomysial antibodies benefit from a gluten-free diet REGARDLESS of the level of intestinal tissue damage. That means that folks who have no symptoms whatsoever, but who have blood antibodies that are reacting to offending gluten proteins, should consider the benefits of a gluten-free diet. Moreover, it's likely that damage will eventually occur over time without a gluten-free diet.

The current diagnostic criteria for celiac disease require the presence of small-bowel mucosal villous atrophy with crypt hyperplasia (Marsh III). So, no damage of this specific kind, no celiac disease, no gluten-free diet, no worries. Such has been the common medical practice up to the present.

However, in many cases, damage to the intestine develops slowly over time. Also, most patients show some kind of clinical symptoms long before histologic changes show up. Endomysial antibodies happen to be strong and specific predictors of pending damage in the form of villous atrophy.

To test their hypothesis, the research team performed small-bowel endoscopies, along with clinical evaluations, on 70 adults with positive endomysial antibodies. Of these, 23 showed only mild enteropathy (Marsh I–II). Researchers assigned members of this group to either gluten-free or gluten-inclusive diets at random.

After 1 year, the team repeated all clinical, serologic, and histologic tests. A total of 47 participants showed small-bowel mucosal lesions consistent with celiac disease (Marsh III), and this group served as a control for the study.

The results for the group that continued to consume gluten showed damage to the mucosal villous architecture in all cases, along with persistent symptoms and abnormal antibody levels.

In contrast, the gluten-free group showed less damage, generally Marsh I–II, a retreat of symptoms, reduced antibody levels along with reductions in mucosal inflammation similar to controls (Marsh III).

The team concluded that a gluten-free diet provides similar benefits for gluten intolerant patients without clinical celiac disease as for those with celiac disease, that the diagnostic criteria for celiac disease warrant re-evaluation, that the presence of endomysial antibodies without mucosal damage should be included in chain of genetic gluten intolerance, and finally that such cases merit treatment with gluten-free diet.

As a reminder: the Celiac Research study spoken about at our last meeting needs several more volunteers! They can arrange with the research sponsor to pay for transportation costs (gas) and can possibly work with individuals if they have special circumstances in getting to their clinic. Their center is the #1 research site in the US on this study now.
Steven Newlon
Director of Marketing & Patient Recruitment
COR Clinical Research
P: 405-272-8481
F: 405-272-3041
www.corclinical.com

SCIENTISTS IN AUSTRALIA TEST VACCINE - Australian scientists announced that they have developed a vaccine which could mean patients could eat all kinds of foods without any side effects. A couple of years ago, researchers at Melbourne's Walter and Eliza Hall Institute discovered which part of gluten was causing the toxic reaction in celiac patients. Now they have turned that into a vaccine treatment. Dr Jason Tye-Din, a gastroenterologist in Australia is quoted as saying the treatment would put an end to the need for a gluten-free diet. "The aim of the vaccine is to switch off the abnormal response to gluten seen in celiac disease," he said.
The vaccine is designed to de-sensitize the patient so their bodies can cope with gluten. Dr Tye-Din says it is hoped the treatment will restore the ability of the small intestine to absorb nutrients in the normal way. "Having a vaccine that would allow people to return to a normal gluten-containing diet will be a world first, a significant breakthrough and will significantly enhance the life of patients with celiac disease," he said. Researchers will initially do a small trial on 40 patients with celiac disease, which will tell them whether it is safe and if there are any side effects.

AT-1001 update - A gluten-free diet is the only accepted treatment, right now. But, what if you could take a pill before a meal to block gluten, and eat anything you want? That’s the idea behind a new experimental drug AT-1001. Dr. Alessio Fasano, M.D., one of the researchers behind the drug says “The ultimate goal is to go back to a regular life. To eat whatever you want, whenever you want.”
The drug inhibits zonulin, a protein that regulates the absorption of nutrients. Its job is to open and close spaces between tightly-packed cells that line the small intestine, letting vital nutrients in, and keeping destructive proteins, like gluten, out. Too much zonulin…and the space gets jammed open.
Another researcher heading the study says, so far, the pill seems to keep those spaces between cells closed so gluten can’t get in.
It doesn’t mean the end of a gluten-free diet, but it could allow for an occasional splurge.

Two recent activities should help raise CD awareness. First, a milestone in CD information has been initiated by the CDC to provide a better estimate of the number of people w/ CD in the US. The annual health statistics survey will now include questions about CD including tTg and EMA testing. Second, the American College of Gastroenterology now “highly recommends” testing for CD before making a diagnosis for IBS.

Food/Restaurants –Starbucks is discontinuing its Valencia orange cake. Triumph dining has put together a petition to let Starbucks know how much we miss the gluten-free cake and to let them know we’d love to see it back in our local Starbucks! Please share this petition with your support group members and ask them to sign it. The petition is located here: http://www.triumphdining.com/blog/petition -to-starbucks-bring-back-the-gluten-free-cake/. They are now going to sale KIND Fruit and Nut Bars in their place.

GoPicnic - http://www.gopicnic.com/Gluten-Free-Meals - on the go meals, some kind of like lunchables. Average pricd $5.99 + shipping.

www.celinalfoods.com They have single serving packets that can be made in the microwave in less than a minute. Including slices of bread, vanilla cake, corn bread and more.

Old School Bagels decided they couldn't do GF bagels because the risk of cross contamination is too great. They now have no plans to make gluten free bagels, and has asked to pass this along.

Pete's Place in Krebs (outside McAlester) is an Italian place. It has grilled chicken, pork loin or steak, salad AND they had GF pasta!!

The Celiac Chicks have begun creating a Gluten-Free Map of the World (http://www.celiacchicks.com/2009/04/glutenfree-world-map.html). We can all help by adding GF places we know of or have visited. This map could be great help to celiacs looking for places to eat or buy food while on vacation, business trips, etc.

Mazzio’s –

TPS - does have a limited GF menu, but there is a required process needed to receive it. Please contact Tulsa Public Schools Child Nutrition Services for more information.

Angel Food – Allergen-Free Food Box has gone up to $40.00 dollars go to www.angelfoodministries.com to order. I am told it is very good GF food.

NFCA is working to make Philadelphia a model for gluten-free dining by working to make all its restaurants friendly to gluten-free diners.
To that end, NFCA offers a Gluten-Free Resource Education Awareness Training (GREAT) program, free of charge. During the course, restaurant workers are taught what ingredients contain gluten, and what substitutes can be used instead. They learn that even a hint of flour in the air can be dangerous to some people, and that reusing utensils or pans that once touched gluten is a no-no.
Restaurants that complete the training can put a GREAT sticker on their door, signaling to diners that the chef has been properly trained in gluten-free protocol. The hopes are that one day the GREAT sticker will be as common as Zagat or "Best of Philadelphia."
NFCA is now working with the 76ers and the Phillies to help them add gluten-free foods to their stadium fare. She looks forward to the day when a child suffering from celiac disease can go to the ballpark and enjoy a traditional hot dog in a bun just like anybody else.

Watch for new or newly remodeled Wal-Marts to have a new Gluten Free 12 foot aisle. And don't forget the Great Value Brand will label Gluten Free if it truly is.

Red Robin – you can get a lettuce wrap burger (tell them to hold the seasoning) and it was delicious! It comes with a side salad.

Toby Keith's in the Hard Rock casino (used to be the Cherokee Casino out on I44). The fries are cooked separately from all battered foods, so the cheesy fries were safe. Also the baked potato wedges. Both were yummy! I think they are both appetizers, but the fries may be a side dish option.

They had lots of burgers and sandwiches that we could have gotten without the bun. The burger without the bun was delicious! It was the only burger or sandwich we tried, but they had some kind of bologna and turkey that day. They must use good quality meat, because the burger wasn't dry or tough. I skipped that stuff and went straight for the steak with fries. The steak is melt-in-your-mouth fabulous! Of course there was salad, too. And ice cream for dessert.

Minute Rice’s microwave single-serve bowls. They are noted as gluten free on the package and I just love the chicken-flavored one.

More GF cereals from General Mills: Rice Chex, Corn Chex, Cinnamon Chex, Chocolate Chex, Strawberry Chex, Honey Nut Chex, Trix, Kix (check ingredients…old boxes have oats), Honey Kix, Berry Berry Kix, Sprinkles Cookie Crisp, Chocolate Lucky Charms, Dora the Explorer

June 2009 Meeting

2009-06-23T15:41:00.001-05:00
JUNE 2009

Guest Speakers – Thank you to Jessica Shaw with Organic Bistro Whole Life Meals for being here to discuss the new GF meals available at Akin’s and Whole Foods. Thank you Steven Newlon, Director of Marketing & Patient Recruitment from COR Clinical Research in OKC for discussing the research they are conducting on CD.

Jessica Shaw will be at Whole Foods near 41st & Peoria June 23rd from 1PM - ? handing out coupons for their products.

Miscellaneous – The NFCA is hosting a celiac awareness and gluten free education conference designed to educate restaurants, chefs, food suppliers and medical providers on the details of Celiac Disease and Gluten Free. The conference is in Northwest Arkansas on July 10th at the Holiday Inn Conference Center in Springdale, Arkansas. The room rate with a cut off date of Monday, June 29, 2009. To register for the conference please go to this link http://arkansasceli ac.eventbrite. com/.
We are encouraging the Gluten Free community to attend and to share this with their contacts in the food and medical industries. If anyone has any specific questions or needs information, please call Carolyn at 479-644-9909 or email celiac@glutenfreefriends-nwa.org

The Gluten-Free Cooking Expo is a two-day event featuring cooking demonstrations by professional chefs, cookbook authors and nutritionists. This year the Gluten-Free Cooking Expo takes place August 15-16 at the Wyndham Hotel in Lisle, Illinois, just outside of Chicago.
The Expo will focus on gluten-free and dairy-free cooking. (Click Here for a complete schedule) There is also a large Vendor Fair where you can sample and learn more about new gluten-free products.

There are several registration options, including one day or two day attendance. Visit the Gluten-Free Cooking Expo registration site to learn more. This year we are offering a special 10% group discount to members of CSA and GIG. Advanced Registration is required. Register at www.glutenfreeclasses.com
To receive the CSA/GIG discount, use the code GROUP when checking out.

Questions? Contact Jen Cafferty, Founder, The Gluten Free Cooking Expo jen@glutenfreeclasses.com or 847-217-1317

Plans are coming together for the 32nd Annual CSA Conference in Erie, PA. Mark your calendars for Oct. 30-Nov. 1. CSA Dietitian Day is Oct. 29. Hotel reservations can be made by calling 813-454-2005. The full schedule of speakers will be posted at http://www.csaceliacs.org/Conferences/2009Presenters.php as it is finalized.

CSA is seeking volunteers to help w/ national projects. If you are experienced in experimental GF baking and have an interst in doing some experimental GF baking w/ a new flour, contact Mary Schluckebier, Executive Director, P.O. Box 31700, Omaha, NE 68131-0700 or e-mail her at TestBaker@csaceliacs.org.

Food/Restaurants –The next scheduled Gluten Free Tour at Reasor’s on Tues, Aug 25th. It is a free tour that Reasor’s sponsors and participants can sign up on Reasor’s websites or by calling Lara Munding Veazey, MA, RD/LD, CPT of Nutrition Consultants of Tulsa at (918) 749-9077. The tour fills up fast and there is room for only about 14 people at a time. If you are newly diagnosed or struggling finding GF foods, I highly recommend this tour.

Sumatra Coffee Shop (SW side of 43rd & Peoria) now serves gluten-free sandwiches on soft, homemade bread, as well as gluten-free desserts! They're serving breakfast complete with GF bacon & eggs, sausage, toast, etc. They also have all kinds of great coffees, fruit smoothies, chai, teas, etc. The owner (Yvonne) uses separate equipment, utensils, & condiments for gluten-free cooking. Her employee, April, was diagnosed with celiac 8 years ago.

Gluten-free menu items beginning this Monday(June 1st)

Gluten-free Sandwiches (served w/ GF chips & pickle):
Classic BLT
Smoked Turkey Breast
Chicken Picca (Indian spices)
Turkey Artichoke
Smoked Ham
Grilled Chicken
Thai Beef
Vegetarian

Gluten-free Salads:
Grilled Chicken Salad
Grilled Chicken Caeser Salad
Sesame Chicken Salad

She is willing to expand her GF menu - to include grilled panini sandwiches the hours are 7:00 a.m. - 7:00 p.m. Monday - Saturday. Closed Sunday.

Next Meeting - Teri Whisenhunt CEO of Mixes From The Heartland in Amarillo, Tx will be here to tell us about their products and sell to those interested. They will have a limited number of items on hand to sell, but you can order now and they will bring them to the next meeting for you. All of their products carry the CSA/USA Seal of Recognition, and Teri told me they test a 3ppm or less. Visit them at http://www.mixesfromtheheartland.net/.

New Research Opporunity

2009-05-28T19:38:00.003-05:00
COR Clinical Research in Oklahoma City is currently seeking volunteers for a very important research study on Celiac Disease. The purpose of this research study is to determine the safety and effectiveness of an investigational medication to induce remission in subjects with Celiac Disease. The study is approximately 2.5 months long with approximately 6 visits and a 6 week “gluten challenge.” This is a very important study to the Celiac community, as there are no medications currently on the market for Celiac Disease and no other research being done on potential Celiac medications that we are aware of. This study hopes to provide enough FDA required information to someday have this medication on the market for Celiacs.

The basic eligibility requirements of the study are:

Ø Patients 18 – 72 years old

Ø Diagnosis of Celiac Disease by a biopsy

Ø On a Gluten-Free diet for at least 1 year

Ø Cannot have smoked within the last 6 months

Ø Cannot be a Diabetic

All qualifying participants will receive study visits, study medication, and tests performed at no charge. There will also be a nominal reimbursement for a patients travel costs. Anyone interested can simply call our office at 405-272-8481 from 8am-5pm Monday through Friday. Additionally people can get more information on our website at www.corclinical.com .

Meeting Notes APRIL 2009

2009-04-23T13:54:00.005-05:00
Meeting Notes April 2009

Miscellaneous – Thank you to our vendors: Becky Campbell with CC’s Gluten Free Foods, Staci Woodruff with BeautiControl Cosmetics, Jamie Patton with Xocai chocolate, Rose Salay with Mary Kay Cosmetics, and Iris Roper with Vitamist Spray Vitamins. We appreciate you being here!

A sad note – Barbara’s husband, Bob, died Monday morning. His funeral will be held Friday at 10 am at McClendon-Winters Funeral Home, 303 E Seventh St. Okmulgee, OK

A new cookbook coming out in May - Gluten Free Every Day Cookbook: More Than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert M. Landolphi. Rob, a gluten-free chef and graduate of the Johnson & Wales University culinary school, is a certified culinary arts instructor and culinary operations manager at the University of Connecticut. The dishes in the book are delicious, quick, and easy, offering lots of flavor and not much fuss. Rob offers contemporary recipes for soups, muffins, main courses, sides, cookies, pies, and more, as well as great methods for encrusting and dusting and other tips for a satisfying gluten-free diet. The book is available through major bookstores and your favorite online retailer.

Gluten-Free Products Growth Feeds American Appetite- March 12, 2009 – from market research publisher Packaged Facts - For an American general population loaded with health problems but limited on health care, adopting a gluten-free diet is becoming an increasingly popular solution to alleviate complications from the numerous medical maladies associated with wheat and gluten consumption. As a result, the market for gluten-free food and beverage products grew at a compound annual growth rate (CAGR) of 28 percent from 2004 to 2008, to finish with almost $1.6 billion in retail sales last year, according to the brand-new report, “The Gluten-Free Food and Beverage Market: Trends and Developments Worldwide, 2nd Edition.”

Packaged Facts projects that ensuing years will experience double-digit growth due to an overwhelming number of positive factors, the most important of which is the existence of more gluten-free products in stores through both product introduction and the conversion of existing products to gluten-free status. By 2012 the market is expected to reach about $2.6 billion in sales.

To meet consumer demand, more than 225 marketers introduced new gluten-free products into the United States in 2008. From supermarkets with private label brands to single product-line specialty marketers, every conceivable type of food and beverage marketer in the United States introduced new products into the market last year.

TheGlutenSolution.com - The services offered at www.TheGlutenSolution.com provide consumers with an accurate and reliable tool that identifies which food products manufacturers claim to be gluten free, the steps taken to substantiate this claim, as well as provide industry with a platform that helps them effectively reach these consumers. They also include information on 16 other special diets for those who must try to combine a GF diet with other dietary needs (not just for those on a GFCF diet, but any combination of these 16 special diets for each of our members).

A new website called www.glutenfreereporter.com features slightly humorous reviews of restaurants with gluten-free menus. Based in Chicago, they are only able to visit restaurants in the area (along with a few places in cities they've vacationed in). They would love to cover GF restaurants nationwide, and are hoping our group would be willing to contribute some brief reviews of establishments in our area. Their email address is glutenfreereporter@gmail.com.

Medical – Quick Home Celiac Disease Test Debuts in Canada – www.celiac.com - the average time for a correct diagnosis of celiac disease is 10 years from the first onset of symptoms. That figure is 12 years for Canadians. Checking for celiac disease involves a simple blood test and usually a biopsy to follow up on positive results. Until now, that blood test was available solely through a doctor. Often, believing celiac to be rare, doctors are reluctant to order the blood test without overwhelming evidence. This can be problematic, as most people do not have classic symptoms, and are often asymptomatic. Numerous people have been forced to visit multiple doctors before confirming their diagnosis.

Recently, the Finnish firm AniBiotech developed a unique, patient-friendly celiac disease test kit that can be used to provide quick, accurate results at home. Marketed in Canada by 2G Pharma, the Biocard™ Celiac Test Kit works by metering gluten antibody levels from a tiny fingertip blood sample, and is the currently the only point-of-care celiac disease test kit approved by Health Canada.

The test tells users with a high degree of accuracy that they are either negative, developing celiac disease, or already have celiac disease. In the last two cases, the specially formulated Canadian kit encourages people to consult a physician for confirmation, which usually involves a biopsy of the small bowel.

The Biocard™ Celiac Test Kit is currently available in Canada at London Drugs, Rexall Pharma Plus, and other major Canadian retail chains.

The test kit is currently awaiting approval for U.S. distribution.
More information can be found at www.celiachometest.com.

Is Celiac Disease America’s Most Under-diagnosed Health Problem? – www.celiac.com - According to Dr. Alessio Fasano, medical director of the Center for Celiac Research, 2.5 million to 3 million people in the USA have celiac disease—it is twice as common as type 1 diabetes or breast cancer and twice as common as Crohn’s disease, ulcerative colitis and cystic fibrosis combined—yet, to date, no more than 150,000 of them have been diagnosed. This means that a full 2.35 to 2.85 million people in the USA have not been diagnosed and treated.

The symptoms of the disease can range from no symptoms at all, to mild weakness, bone pain, canker sores, chronic diarrhea, abdominal bloating, and progressive weight loss. If people with celiac disease continue to eat gluten, studies show that their risk of gastrointestinal cancer increases by a factor of 40 to 100 times over the general population. Further, gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease. It is thus essential that the disease be quickly diagnosed and treated.

The last decade has seen an explosion in the understanding and awareness of celiac disease and in higher standards and increased availability of gluten-free foods.

Genetic Link Between Type 1 Diabetes, Celiac Disease Seen - (Health Day News) - If connection holds up, it might lead to cures. Researchers have identified common genetic mutations between type 1 diabetes and celiac disease, suggesting that the two inflammatory disorders may stem from a shared underlying mechanism.
The finding also suggests that the two diseases may be triggered by similar environmental factors.
"Our results spotlight that much more research needs to go into investigating the environmental factors involved," said study senior author John Todd, of the Cambridge Institute for Medical Research at the University of Cambridge in the U.K. "Additionally, research investigating whether there are benefits for type 1 diabetics knowing they are positive for celiac is important. There needs to be clinical research to see if this information could help them."
Knowledge on biological function could one day help spur treatments or cures for the diseases, the researchers suggested.
The study, released early online Wednesday by the New England Journal of Medicine, which will publish it in the Dec. 25 issue, was co-sponsored by the JDRF.

Potential New Therapies: A Future Without Gluten-free Diet?
• Enzyme Therapy - It has been shown that because of the high proline content, gliadin peptides are highly resistant to digestive processing by pancreatic and brush border proteases.[19] Enzyme supplement therapy with the use of bacterial prolyl endopeptidases has been proposed to promote complete digestion of cereal proteins and thus destroy T-cell multipotent epitopes.[20,21•] It remains to be assessed to what extent such intraluminal digestion may detoxify peptides particularly active in the most proximal part of the small intestine. An alternative approach to reduce gluten toxicity is based on a pretreatment of whole gluten or gluten-containing food with bacterial-derived peptidase.
• Engineered Grains and Inhibitory Gliadin Peptides - Either breeding programs or transgenic technology or both may lead to production of wheat that is devoid of biologically active peptide sequences. Site-directed mutagenesis of wheat, which would not affect the baking properties, has also been proposed, although the number and the repetition of such sequences in wheat render this approach difficult. The identification of specific epitopes may also provide a target for immunomodulation of antigenic peptides by engineering peptide analogues of gliadin epitope(s) with antagonistic effects of native peptide(s).
• Immunomodulatory Strategies - The autoantigenic tTG is mainly expressed in the lamina propria and its expression is upregulated by various stimuli, such as mechanical stress or bacterial/viral infection, during active celiac disease. Although the precise molecular details of this interaction in vivo remain unclear, selective inhibition of tTG in the small intestine might represent a therapeutically useful strategy for countering the immunotoxic response to dietary gluten in celiac disease. Other immunomodulatory targets, including IL-10, are possible alternative tools for promoting tolerance. However, evidence that gluten toxicity is not dependent only on T-cell recognition is growing. Activation of innate immunity has been demonstrated, and antibodies to IL-15 have been proposed, particularly in the treatment of refractory sprue because of the intraepithelial-lymphocyte-activating role of IL-15.[22] Nevertheless, one should realize that treated celiac disease is a benign condition and dietary treatment is safe, although strenuous. Therefore, any immunomodulatory approach must have a safety profile equivalent to that of the GFD, but with the advantage of increased compliance.
• Correction of the Intestinal Barrier Defect - The ability of the intestinal mucosa to regulate the trafficking of macromolecules between the environment and the host is an extremely important function of the intestine. Together with the gut-associated lymphoid tissue and the neuroendocrine network, the intestinal epithelial barrier, with its intercellular tight junctions, controls the equilibrium between tolerance and immunity to nonself antigens. When the finely tuned trafficking of macromolecules is dysregulated in genetically susceptible individuals, both intestinal and extraintestinal autoimmune disorders can occur.[23] This new paradigm subverts traditional theories underlying the development of autoimmunity, which are based on either molecular mimicry or the bystander effect or both, and suggests that the autoimmune process can be arrested if the interplay between genes and environmental triggers is prevented by re-establishing the intestinal barrier function. Indeed, in many cases, increased intestinal permeability seems to precede disease and causes an abnormality in antigen delivery that triggers the multiorgan process leading to the autoimmune response.[23] Therefore, correction of the intestinal barrier defects may represent an innovative therapeutic alternative to the treatment of autoimmune diseases, including celiac disease.
• The inhibition of zonulin, a modulator of intestinal permeability, has been already successfully explored in an animal model of autoimmunity.[24] More recently, the zonulin inhibitor AT-1001 has been tested in an inpatient, double-blind, randomized placebo-controlled human clinical trial to determine its safety, tolerability, and preliminary efficacy.[25••] Following acute gluten exposure, a 70% increase in intestinal permeability was detected in the placebo group, whereas no changes were seen in the AT-1001 group.[25••] Gastrointestinal symptoms were significantly more frequent among patients of the placebo group as compared with the AT-1001 group.[25••] Combined, these data suggest that AT-1001 is well tolerated and appears to reduce gluten-induced intestinal barrier dysfunction, proinflammatory cytokine production, and gastrointestinal symptoms in celiac patients.
• Vaccination - First Ever Celiac Disease Vaccine Trials Underway in Australia
Celiac.com 04/06/2009 - Celiac sufferers around the globe are anxiously awaiting word from Australia, as the world's first vaccine trials for the treatment of celiac disease get underway in Melbourne. In April, Bob Anderson, of the Walter and Eliza Hall Institute of Medical research, will begin the initial phase of the first-ever trials for a celiac vaccine that, if successful, might just mean the end of gluten-free diets for those with celiac disease.

The treatment has been successful in mice and is now ready to be tested on humans. In this initial phase, 40 volunteers with celiac disease will receive doses of the vaccine over an 11-month period to determine that it will cause no harm. Once researchers make sure the vaccine is safe, they will begin phase II trial, wherein they give vaccine doses to trial subjects and evaluate their responses to gluten challenges to determine the efficacy of the vaccine. Evaluation will include an examination of immune response and intestinal condition to determine the level of gluten tolerance.

The vaccine therapy involves repeatedly injecting solutions of gluten at increasing concentrations. The goal is to reduce and ultimately eliminate gluten sensitivity slowly, in a manner similar to common allergy desensitization treatments. The road to the development of this treatment has not been easy. Dr. Anderson is that rare combination of medical doctor (gastroenterologist) and PhD scientist who is able to develop practical treatments from bedside observations. After struggling to gain funding throughout his research career, he eventually patented his vaccine and co-founded Nexpep in an effort to develop the vaccine on his own. Because, like common dust and hay fever allergy therapies, this treatment approach may allow people with celiac disease to actually consume the gluten that produces the toxic reaction and reduce or even eliminate that reaction via vaccination. This approach will also serve as a model for a vaccine approach for other immune conditions such as type 1 diabetes, rheumatoid arthritis and multiple sclerosis.

Until recently, doctors thought celiac disease was rare. But according to statistics, it is twice as common as type1 diabetes or breast cancer. Celiac disease is now known to strike one per cent of Americans, but although modern blood testing has made early detection accurate and efficient, most people with celiac disease still do not know that they have it. Just 3% of sufferers have been diagnosed, leaving nearly 3 million people undiagnosed, and therefore unable to benefit form simple treatment in the form of a gluten-free diet. Long-term risks for untreated celiac disease include malnutrition, infertility, osteoporotic fractures, liver failure and various cancers. Symptoms can vary between individuals, with some experiencing no symptoms at all, even though damage to the bowel and general health still occurs whether or not symptoms are present.

Presently, long-term monitoring of dietary compliance for celiac patients is haphazard at best, and standards for gluten-free products have yet to take effect in the USA and other countries. Geoff Withers, director of pediatric gastroenterology at Brisbane's Royal Children's Hospital, points out that a gluten-free diet is "notoriously difficult. It is expensive and lifelong, and comes at a cost to the individual." Even treatment with a gluten-free disease is no panacea. People on gluten-free diets routinely suffer from a deficiency of certain vitamins, especially B vitamins. Roughly half of those following gluten-free diets have impaired intestinal healing due to compliance issues, and that means they are in danger of associated risks which include cancer.

A successful vaccine could have massive consequences for treatment of celiac disease, and might radically improve the lives of those with the condition.
Conclusion - Celiac disease is a unique model of autoimmunity in which some of the genes involved, the target autoantigen, and, most importantly, the environmental trigger, are all known. Therefore, celiac disease represents a superb model to study the genetic, immunological, epidemiological, and clinical aspects of multifactorial diseases. Given the undisputable role of gluten in inducing the autoimmune intestinal insult typical of celiac disease, the GFD is considered the only effective treatment for individuals with celiac disease. However, the implementation of a GFD is challenging and most of the time suboptimal. A better understanding of the complexity of the genetic/environmental interaction responsible for celiac disease development opens the way to explore alternative therapeutic strategies. It is possible that reducing the 'strength' or the access of the environmental component will prevent disease recurrence, particularly in those patients with a lower genetic load of predisposing genes.
Carlo Catassi; Alessio Fasano
Curr Opin Gastroenterol. 2008;24(6):687-691. ©2008 Lippincott Williams & Wilkins

How Much Gluten is Too Much? - New data are now available on the issue of the gluten threshold. By using a prospective, double-blind and placebo-controlled study design and the quantitative morphometry on small intestinal biopsies as the biomarker of gluten-induced damage, Catassi et al.[15] showed that 50 mg of daily gluten, if introduced for 3 months, was sufficient to cause a significant decrease in the villus height/crypt depth ratio in the small bowel mucosa of treated celiac disease patients. Neither the clinical nor the serological (IgA antitTG and AGA) findings showed a correlation with the minimal mucosal changes induced by these gluten traces. Because of the limited number of patients studied, no firm conclusions could be reached about the potential toxicity of 10 mg gluten/day, which remained a 'grey' area. A recent systematic review of the literature suggested that a daily gluten intake of less than 10 mg is unlikely to cause significant histological abnormalities.[17] These results should be interpreted in light of recent data regarding the consumption of wheat substitutes by celiac disease patients. In a large sample of European celiac disease patients, the median intake of wheat substitutes was 173-268 g/day, whereas 10% of patients consumed 400-531 g/day of these products.[18]
It can be concluded that the previously used 200 ppm value is not a safe threshold because the harmful gluten intake of 50 mg/day could be ingested even by patients consuming a moderate amount (250 g/day) of nominally gluten-free products. Even a 100-ppm threshold is not suitable for generalized use, especially when consumption of wheat substitutes is occasionally as high as 500 g/day. The threshold of 20 ppm keeps the intake of gluten from 'special celiac food' well below the amount of 50 mg/day, which allows a safety margin for the variable gluten sensitivity and dietary habits of patients.

Food - EU Debuts New Standards for Foods with 'Gluten-Free' Label - Celiac.com 02/06/2009 - The European Union’s Food Standards Agency (FSA) has issued new rules for foods carrying the ‘gluten-free’ label. Under the new rules, foods labeled ‘gluten-free’ must have less than 20 parts of gluten per million. This new standard represents a ten-fold reduction over the prior rules, which set the gluten limit at 200 parts per million.

The FSA also established a separate labeling category for cereals that have been specially processed to reduce gluten to levels below 100 parts per million. These foods may not be labeled ‘gluten-free,’ but must carry some other label such as ‘gluten-reduced,’ or ‘very-low gluten.’ The FSA indicates that the exact labeling for such products should be undertaken at the national level.

Foods that are naturally gluten-free and acceptable for a gluten-free diet cannot be labeled as ‘gluten-free,’ or ‘special-diet,’ but may say that they are ‘naturally gluten-free.’ The rules require the term ‘gluten-free’ or ‘very-low gluten’ to appear prominently on the package label in a way that indicates the “true nature of the food.” These rules are designed to help people with celiac disease make more informed decisions about the gluten content of the food they eat.

The new rules provide strict definitions for gluten and related grains and proteins, and gluten-free foods, and mandates standards for testing and measuring gluten levels in food.

They also mandate that quantitative determination of gluten in foods and ingredients be based on an immunologic method or other method providing at least equal sensitivity and specificity, and that all testing done on equipment sensitive to gluten at 10 mg gluten/kg or below.

The rules cite the enzyme-linked Immunoassay (ELISA) R5 Mendez method as the officially sanctioned qualitative analysis method for determining gluten presence in food.

European food makers can voluntarily adopt the new labeling system any time. Compliance becomes mandatory for all EU food makers on Jan. 1, 2012. Regarding the three-year delay, the FSA cited a need on the part of some manufacturers for time to make formulation and packaging changes.
Oat and quinoa possible semolina replacers in pasta - Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
Writing in the Journal of Cereal Science, researchers report that tagliatelle made from amaranth, quinoa and oat with the same of semolina pasta became possible with additives such as whey protein and pre-gelatinized starch.
“In future work a study of pasta quality, such as mechanical and sensorial characteristics during cooking and overcooking, will be carried out,” they concluded.
If future studies support the potential of the extract, it may see gluten-free breads formulated with amaranth ingredients adding to the ever-growing gluten-free market.
Source: Journal of Cereal Science
Volume 49, Issue 2, Pages 163-170
“Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle”

Mallory’s Mud Pies at 38th & Harvard can do gluten free/allergy free wedding/ birthday/ anniversary/ special occasion cakes.

Kilkenny’s – now has a gluten free menu.

Schwan’s –has at least one GF meal available, go to www.schwans.com and you will see the GF pasta and turkey meatball meal from “The Celebrity Apprenctice”.

Ghiradelli Chocolates: In June, 2008, the Ghiradelli Chocolate Co. started production of a new milk chocolate bar, Luxe Milk Crisp, which has an ingredient containing barley malt. As a result, the line on which chocolate bars and squares are produced will now share a common line with barley gluten. The company takes the following measures to reduce cross contamination on their production lines: lines are cleaned between the changing from one product to the next. The first two batches of any product made are disposed of and not packaged. The chocolate chips by Ghiradelli, 60% Bittersweet, Semi-sweet and Milk Chocolate line and powder line of hot chocolates and cocoas will remain free of gluten.

General Mills Announcement – 3/31/09 - General Mills is reformulating the following Big G Cereals to gluten free status:
• Corn Chex
• Honey Nut Chex
• Strawberry Chex
• Chocolate Chex
• Cinnamon Chex
As was the case with Gluten Free Rice Chex, the barley malt ingredient was removed and replaced with another ingredient. Production has begun, so you may start seeing the gluten free formulas on store shelves now. All 5 products should be widely available across the U.S. by June 1, 2009. As with all reformulated products, both products may be on store shelves at the same time so please read labels/packaging carefully, examining the product packaging to ensure that the cereal inside the box is in fact the new, gluten free product. Look for "NOW GLUTEN FREE" or "GLUTEN FREE" on the front/side/back panels.
In addition, the following Betty Crocker Gluten Free mixes will be available at approximately the same time:
• Betty Crocker Gluten Free Brownie Mix
• Betty Crocker Gluten Free Chocolate Chip Cookie Mix
• Betty Crocker Gluten Free Devils Food Cake Mix
• Betty Crocker Gluten Free Yellow Cake Mix
However, understand that ingredients can be confusing. Betty Crocker wanta you to be assured that if the ingredient label does not list wheat, barley, rye, oats or gluten containing ingredients sourced from these grains, then the product would be gluten-free. Sources of gluten are listed on the label even if the source of gluten is part of another ingredient (such as flavoring or spice). Because ingredients may vary from one package to another due to product reformulation, you should use the products ingredient label to provide you with current and accurate information.

It was also mentioned at the meeting that Duncan Hines will soon be following suit with their own gluten free mixes. And starting in May, Starbucks will offer a gluten free cake at their stores.

February 2009 Meeting Notes

2009-02-23T13:10:00.004-06:00
February 2009

RESEARCH OPPORTUNITY - Celiac Sprue Association encourages qualified people to respond to the following attached research opportunity. At this time we highly encourage the newly diagnosed to participate. “Celiacs Helping Celiacs”.

COR Clinical Research in OKC is sponsoring a clinical study on Celiac Disease. If you are aged 18-75, are newly diagnosed with Celiac disease or have previously been diagnosed and the gluten-free diet did not resolve your symptoms you may qualify. For more information call COR at 1-405-272-8481. According to Study Coordinator, Lacey Bixler, in Oklahoma City,phone 405-272-8481, to be eligible you must be having symptoms or just have been dagnosed w/ unresolved symptoms. It is a 12 week long study and you would have to make 5 visits to the clinic in Oklahoma City.

Miscellaneous –
New web site offering people with food allergies information and a chance to try new products that don't contain gluten, nuts, dairy, soy and fish. Web site offers info, coupons for allergen-free foods – www.BeFreeForMe.com. People who sign up will get a monthly newsletter and coupons from manufacturers, retailers and restaurants that feature allergen-free items.

Faster Gluten Test - WebMD Health News - Nov. 14, 2008 -- Scientists have developed a new test that could speed up identification of gluten in foods. The new test flags gliadin, and is faster than and as sensitive as currently available test. The new gliadin test was "highly sensitive" and only took 90 minutes, compared to similar sensitivity from a currently available test that takes eight hours.

Food –
Signature Cakes in Jenks will do gluten-free cakes and cupcakes.

Uno to offer gluten-free pizzas nationwide - Uno Chicago Grill is going to offer gluten-free pizzas nationally after strong consumer demand during market tests of the products.
Uno officials said the gluten-free option has received a positive reaction from guests who suffer from celiac disease, as well as others who have an allergy or need to avoid eating wheat. The new pizzas, available with cheese or pepperoni toppings, have been tested at locations in Maine, Vermont, New Hampshire, Rhode Island and Massachusetts.
“Consumer reaction was so positive, and the chatter so strong on gluten-free blogs and websites, that our restaurants began receiving requests to carry the new pizza,” said Richard Hendrie, senior vice president of marketing for Boston-based Uno. “Because the demand was so strong, we decided to pull out all the stops to get the gluten-free pizza into our 200-plus stores as quickly as possible.”
The gluten-free pizza adds to Uno’s other wheat-free menu items, which include entrees, salads, sides and desserts. The chain also clearly labels menu items for ingredients that are linked to common allergies, including fish/shellfish, soy, tree nuts/peanuts, eggs, milk and wheat/gluten.

French Meadow Bakery now offers Gluten-Free Par-Baked Pizza Crusts. The crusts are packaged individually in aluminum tins for your convenience and to minimize the risk of cross-contamination. Each package offers 6 – 10.5 inch crusts for just $13.50. Visit www.frenchmeadow.com to order your Gluten-Free Pizza Crusts, then just top and bake!

TastesLikeRealFood.com- and mixesfromtheheartlandinnc.com – are now offering a variety of GF and sugar free mixes and products. The phone # is 806.355.7900. All of their products are ELISA tested and meet the 20 ppm GF standard. Enter coupon code CSA74105 for all orders placed on our site using this code through March 31, we'll donate 15% of the purchase price to your group.

Whole Foods Market Inc. has pulled three "gluten-free" products for children because the items actually contain gluten. The products made by Wellshire Farms Inc. of Swedesboro, N.J. -- Chicken Bites Dinosaur Shaped, chicken corn dogs and beef corn dogs -- contained between 116 and 2,200 parts per million of gluten. The chain also said it would create a strict "gluten-free" definition and begin monitoring its items so such problems don't recur. While the federal legal definition of gluten-free is imprecise, most experts view it as containing less than 20 parts per million, the newspaper said. Whole Foods initially refused to remove the products, saying Wellshire Farms was responsible for ensuring the items were safe and legal. But after receiving about 20 consumer complaints or inquiries, including from people who thought "gluten-free" meant zero gluten, Whole Foods pulled the products from its U.S. stores. Wellshire Farms now has a batter supplier that guarantees less than 20 parts per million of gluten, owner Louis Colameco said. The Wellshire Farms Web site lists all products in its Wellshire Kids line as "gluten-free."

From Buffalo Wild Wings - Thank you for your request. Attached is our recently completed Allergen Reference Sheet, Sauce Nutritional information and Burger Seasoning information for your review. Please note the preparation process below for the fried items in regards to the crossover of food. The Naked chicken tenders do not contain gluten however they are cooked on the grill. They should not be cooked on the same part of the grill as the burgers and they should use separate utensil (however I cannot guarantee).
You can speak with the manager at the location.
Preparation Processes:
- Our Traditional Wings are a fresh chicken product that we deep fry at 350'F and shake in the sauce of choice.
- Our Boneless Wings are a breaded chicken product that is also fried at 350'F and then shook in the sauce of choice. The same container is used to sauce the boneless and the traditional wings.
- Our grilled chicken products and burger products are cooked on a 550'F char broiler, a grill seasoning is applied at the time of cooking the seasoning does contain Dairy and Soy. The Burgers do contain gluten.
- Our Tortilla chips are fried fresh in the restaurant.

As a note, in the preparation process of all our fried items we do not segregate individual product into separate fryers when they are cooked so there is the potential of crossover of fried items and oil in the fryers.

In regards to the frying oil, we use a Beef Tallow Shortening from Cargill to fry all of our products.
The Shortening Ingredient Statement Lists: Deodorized Beef Tallow, BHT and Citric Acid (to protect flavor), Dimethylpolysiloxane (added as a stabilizer).
We hope you find this information helpful.
Buffalo Wild Wings - Research and Development
5500 Wayzata Blvd Suite 1600
Minneapolis, MN 55416

Medical –When prescribed a medication - Your physician and pharmacist have access to a large resource book called “Physicians Desk Reference” or PDR. Every medication (prescription and OTC) is listed along with a consumer number to call with questions. I highly suggest you contact the drug manufacturer directly and verify the gluten-free status of any drug you are taking. Even the minute amounts in a pill, taken regularly, can cause problems. Note, you can also go to www.pdrhealth.com to find out the manufacturer of a particular medication. I did not find phone numbers on their site, however, so you might need to search further on the internet. As for the FDA, they have not tackled the medication issue as yet. A couple of years ago, the American Celiac Disease Alliance introduce a bill to include such disclosure, but the bill did not pass. The Alliance keeps working on that issue as it is a big concern for so many. Meanwhile, the good news is that more and more vitamins and supplements are voluntarily labeling their products as “gluten-free” and “contains no wheat or gluten.”

Celiac Disease Vaccine Trials Slated for 2009
www.Celiac.com - There is currently no cure for the celiac disease. The only treatment is life-long adherence to a strict gluten-free diet. If a gluten-free diet is not followed, the disease can ultimately lead to ill health and life-threatening conditions including malnutrition, osteoporosis, bowel cancer, and may cause infertility problems.

The charity group Coeliac UK, recently hosted a conference at the Royal Society of Arts in central London where, among the latest findings in celiac disease research, they announced progress on the development of a possible vaccine for the condition.

Dr. Bob Anderson of the Autoimmunity and Transplantation Division of Australia’s Walter and Eliza Hall Institute has led a research team that has isolated the toxic elements of gluten, paving the way for a possible vaccine that will suppress or prevent gluten toxicity. The research indicates that the toxic, autoimmune response in celiac patients exposed to wheat is triggered by just few dominant peptides in the gluten protein. This small number of offending peptides makes it exponentially easier for researchers to develop a vaccine.

Dr. Anderson is a joint founder and CEO of Nexpep, an Australian company that is actively working to develop a vaccine to treat celiac disease. Dr. Anderson’s team has created a peptide-based therapeutic vaccine to treat the main problem T-cell epitopes of gluten. The vaccine has the potential to treat at about 80% of people with celiac disease and having the appropriate genetic background. Similar to traditional desensitization therapy for allergies, the peptide-based vaccines are given in multiple small doses over a course of injections in an effort to create immune tolerance not only to the selected gluten fragments, but also lower the toxicity of related toxic gluten molecules.

Nexpep is currently raising capital for a clinical trial program for a peptide-based therapeutic vaccine and intends to commence a Phase 1 clinical trial in the first half of 2009.

Alba Therapeutics announces enrollment of its first European patient in global phase IIb study of larazotide acetate – this is a global multi-center randomized, double-blind, placebo-controlled study that will evaluate the clinical and histological efficacy, safety and tolerability of larazotide acetate in 106 active CD subjects. Dr. Gemma Castillejo ( a principal investigator in the study), believes “this clinical trial has the potential to be a turning point in the search for treatments for celiac disease.” Larazotide acetate acts locally by inhibiting the opening of tight junctions in the cells lining the small intestine triggered by both gluten and inflammatory cytokines, thus reducing uptake of gluten. It also disrupts the intestinal permeability-inflammation loop, and reduces symptoms associated with CD. Larazotide acetate is orally formulated and has been given “fast track” designation by the US FDA for the treatment of CD,a nd is also being evaluated for the treatment of Crohn’s. For more info about Alba’s clinical trials, please visit www.clinicaltrials.gov and search for Alba Therapeutics.

Guest Speaker – Rene’ Norman, RDLD – these are the notes Rene sent to me…Thanks, Rene’!

Vitamin D – A Case for Sensible Sun Exposure
…or at least Supplements

By René Norman, RD/LD
Nutrition Consultants of Tulsa
918-749-9077

Vitamin D’s importance was discovered during the industrial revolution in Northern Great Britain. Children began to have rickets when the skies became polluted. No sun. No vitamin D.

Human population developed over 10’s of thousands of years with a lot of sun exposure. About 90-95% of vitamin D is from sun exposure for most people on earth.

Vitamin D is made when either:

UVB rays hit the skin.

Pro-vitamin D3 is converted to Pre-Vitamin D3

Has a methyl group added in the liver (25 hydroxy Vitamin D3), the storage form of Vitamin D and what is tested by blood work

Has the final methyl group added (mostly done in the kidneys) kidneys to for the biologically active form: 1, 25 (OH)2 D3.

Carried through blood attached to Vitamin D bound protein, made in the liver

OR….by taking supplements or consuming foods/beverages that are supplemented with vitamin D.

Why is vitamin D important?
Vitamin D receptors are found in virtually all tissues and cells. Most understood role for Vitamin D has is to pull calcium from the intestines into the blood to be delivered to bones and other tissues. Researchers have used population studies to see links between vitamin D and health for decades. Some clinical trials are showing how supplementing with vitamin D along with calcium improves bone density. Vitamin D is fat soluble and has better absorption when taken with some fat.

Who’s at risk?
Everybody. Just a few major groups to think about:
• People that have malabsorption issues including Chronhs, celiac disease, Roux En Y gastric bypass surgery.
• People with fat malapsorption.
• Breastfeeding infants whose mothers are vitamin D depleted.
• People with dark skin (African-Americans, Asian Indians).
• Elderly people in general because they often stay away from sun, have reduced ability to make vitamin D in their skin, have reduced ability to absorb nutrients.
• People with kidney or liver failure

How much?
Dosage/day Target population Recommended by:
400-800 IU people < 50 years old National Osteoporosis Foundation
800-1000 IU people 50+ years old
400 IU Children under 18 years old American Academy of Pediatrics
2000 IU Considered the upper tolerable dose for adults; chronic intake of this dose or more run the risk of hypercalcemia . * National Academy of Sciences: Committee that sets Daily Value (DV) levels
* If your vitamin D status is insufficient or deficient, you physician will likely put you on higher doses for a period of time until corrected. If you have concerns, please contact your physician.

What’s a normal lab (25 hydroxy vitmamin D) for vitamin D?

The National Institutes of Health suggests the following:
Value
(Differs between labs) Interpretation
<11 ng/mL <27.5 nmol/L Associated with vitamin D deficiency and rickets in infants and young children
<10-15 ng/mL
<25-37.5 nmol/L Generally considered inadequate for bone and overall health in healthy individuals
30+ ng/mL 75+ nmol/L Proposed by some as desirable for overall health & disease prevention, although a recent government-sponsored expert panel concluded that insufficient data are available to support these higher levels.
Consistently >200 ng/mL
Consistently >500 ng/mL Potential toxicity

The lab (vitamin D sent to ARUP Laboratories) at St. Francis indicates:
19 or less ng/mL Deficiency
20-29 ng/mL Insufficiency
30-80 ng/mL Optimal Level
>80 ng/mL Possible Toxicity

Even after getting 600-700 IU vitamin D per day (milk, supplements) 3 months before my vitamin D test, mine was 30 ng/mL. Interestingly, the first word from my doctor said to get in 800 IU/day. After calling him for something else, his nurse reports the doctor says 2000 IU/day and then re-test in 3 months. I’ll keep you posted.

OK…how much sun? Heresy!
Aren’t we supposed to avoid the sun or slather on a very high SPF sunscreen before heading out? Maybe not. If you:
• Have light colored skin (darker colored skin needs more sun to make vit. D)
• Are in your bathing suit at Cape Cod in July at noon
• See blue skies
• Spend 15-20 minutes outside at noon
• Do NOT have sunscreen on . . . . . .

You will produce about 20,000 IU vitamin D.

Our skin has a built in ability to prevent a toxic amount of vitamin D to be produced.
Researchers calculate that you can spend about 25% of the time it takes you to get a mild sunburn in the full sun and get adequate vitamin D during late spring, summer and early fall. Do this about 3 times per week and you’re vitamin D status should be excellent. The goal is NOT to tan, but rather think of sensible sun exposure.

Getting vitamin D from sun exposure depends on latitude, season, ozone layer, cloud cover, color of skin, and time of day. For example, there are 4 months you can’t get vitamin D in Boston (November-February).

Where else can you get vitamin D?
Supplements Look for D3; dose varies
Cod Liver Oil 1 tablespoon is about 1300 IU
Salmon & Mackerel About 300 IU per 3.5 oz serving size
Tuna & Sardines About 200-250 IU per 3.5 oz. serving size
Fluid Milk About 93 IU per 1 cup
Eggs from hens fed vitamin D Up to 20 IU per egg

Vitamin D References

www.nof.org
National Osteoporosis Foundation

www.pubmed.gov
A service of the National Library of Medicine and the National Institutes of Health. This website provides abstracts of published medical research from peer reviewed journals. A great place to start with your questions. I used the search “vitamin D AND celiac disease” and got nearly 200 citations. Information can be very technical. Focus on reading who they tested, results and conclusions.

www.vitamindhealth.org
Website sponser by Michael F. Holick, PhD, MD. This dermatologist has done a lot of research on vitamin D. There is a very informative and entertaining slideshow presentation he put on his website. Look for “External Links” and click on “Dr. Holick ECTS Presentation 5/2007.” I have no knowledge of any of the products or services that are linked to Dr. Holick’s website.

www.nig.gov
National Institutes of Health. Look for “Vitamin D Fact Sheet.”

Please note: The information presented is as accurate as I was able to determine at the time of my research. While I strived to present the information correctly, there may be information presented during my research that is incorrect or that may have been misinterpreted. This information is meant to be used as a resource to help you make decisions about your medical status and to help you communicate with your physician. It is not meant to be used to diagnose or treat your particular needs.

Vitamin D’s Role in Health
Bone Health
Medical Condition What the research indicates
Osteoporosis & Osteopenia • Vitamin D deficiency will lead to removal of both calcium and the collagen matrix that calcium is deposited on. Research indicates BOTH calcium and vitamin D must be taken to see health benefits.
• Post-menopausal women who reported 80% adherence to at least 1000 mg calcium and 400 IU vitamin D per day reduces risk of hip fractures by about 29%.
• Recent study on 757 girls from Beijing showed a 5.5% increase in bone mineral density when supplemented with vitamin D and calcium than the girls that were given placebos. The study lasted for 2 years.
• Vitamin D at 700-800 IU had a reduced risk of an initial fracture risk in ambulatory & institutionalized elderly people. However, second fractures were not reduced.
• Fracture risk for vertebral fractures is significantly decreased when blood levels are in the 75 ng/mL range.
Osteomalacia
(bone pain in adults) • Vitamin D deficiency can lead a deforming of the cover of the bone which carries pain sensing nerves, which can lead to throbbing, aching bone pain. Often described as achiness in muscles and bones and can often be misdiagnosed as fibromyalgia and chronic fatigue syndrome.
• Some studies show dramatic improvement in symptoms when vitamin D deficiency is corrected. Be patient, it will take 3 to 6 months for improvement in symptoms.
Rickets
(children) • Vitamin D deficiency can lead to soft bones in children and can present as growth retardation skeletal deformities like leg bowing or knocked knees, prominent knob like projections along the ribs next to the sternum. and muscle weakness. Infants can also develop misshapen heads.
Teeth • Elderly people with sufficient vitamin D and calcium intake have less loss of teeth.
Periodontal Disease • Patients with high vitamin D levels have a reduced risk of developing periodontal disease. However, this was true for people over 50 years of age, not younger than 50 year.

Cancer
Medical Condition What the research indicates
General • As early as 1941, scientists observed that people living at higher latitude were at higher risk of dying of cancer.
• In the 1980’s and 1990’s, reports began to surface about how living at higher latitude and being at higher risk of vitamin D deficiency increased risk of developing and dying of cancers of the colon, rectum, prostate, breast and ovary. More recently, researchers are seeing increased risk for developing other cancers of the esophagus, pancreas, and leukemia at higher latitudes. Prostate cancer may have a vitamin D link.
• Healthy postmenopausal women taking 1400-1500 mg calcium/day plus 1100 IU/day of vitamin D had a 60% lower relative risk for developing cancer of any type.
• Men who had a vitamin D level of at least 25 nnol/L had a 17% reduced risk of overall cancer incident and a 29% reduction in cancer-related mortality.
Breast • Information is conflicting.
• Supplementing with just vitamin D doesn’t seem to result in reduction of incidence.
• Some research showed that supplementing with both Vitamin D and calcium led to a substantial reduction in breast cancer for pre-menopausal women, but not for women post-menopause.
• Women with blood levels of about 52 ng/mL had a 50% lower risk of developing breast cancer than those with levels < 13, ng/mL. However, this corresponds to a vitamin D dose of about 4000 IU/day.
• Research from the Women’s Health Initiative shows that there is no reduction in breast cancer incidence for supplementing with 1000 mg calcium/day with 400 IU vitamin D/day.
Gastrointestinal • Population studies suggest for men, higher vitamin D levels (at least 25 nmol/L) indicates a 45% reduction in GI cancer incidence and a 45% reduction in GI cancer mortality.
• An analysis of several studies suggests that people with Vitamin D levels >33 ng/mL have a 50% lower risk of developing colorectal cancer compared to those with levels at or below 12 ng/mL.
Colorectal • An analysis of several studies suggests that people with vitamin D levels >33 ng/mL have a 50% lower rsk of developing colorectal cancert that those with levels at below 12 ng/mL.

Auto-Immune Disorders and Type 2 Diabetes
Medical Condition What the research indicates
Muliple Sclerosis • People who lived the first 10 years of their life north of the 35o latitude (Atlanta, GA) had a 100% risk of developing MS.
• Recent studies suggest that women and men that have a long term history of supplementing with at least 400 IU vitamin D per day have a 40% reduced risk of developing MS.
Type 1 Diabetes • A study from Finland started with supplementing infants through age 1 with 2,000 IU vitamin D per day. These kids were followed for 31 years. This group was found to have a 78% reduced risk of developing type 1 diabetes. Children who had deficient vitamin at the same time and were followed for that same 31 years showed a 300% increased risk of developing type 1 diabetes
• Mice that were genetically prone to developing type 1 diabetes were treated with vitamin D. An 80% reduction in the development of type 1 diabetes.
Type 2 Diabetes • Vitamin D has a receptor cell in the beta islet cells of the pancreas, which helps these cells produce insulin.
• Scientists have observed that the relative risk of developing type 2 diabetes is reduced by as much as 33% in men and women who increase their intake of vitamin D to vitamin D above 800 IU along with 1,000 mg calcium.
Rheumatoid Arthritis • Women with long term supplementation of 400 IU/day of vitamin D had a reduction of developing RA by up to 42%.
Psoriasis • A vitamin D based topical treatment has effectively treated plaque type psoriasis in some people.

Infectious Diseases
Medical Condition What the research indicates
Tuberculosis • It has long been observed that people with TB do better when treated with vitamin D or exposed to sunlight. Vitamin D is needed to produce a peptide in macrophages, an immune cell, so that it can kill infectious agents.
Influenza • It is speculated that one of the reasons influenza is more prevalent in winter in tepid climate is due to lack of vitamin D based on lack of sun exposure.

Muscles Function and Falls
Medical Condition What the research indicates
Sarcopenia

Weakness due to loss of muscle mass • Low Vitamin D leads to sarcopenia, or loss of muscle mass. This happens as we age no matter what we do.
• Increased risk of falls when muscles get weak and people begin to be unsteady on their feet.
• Studies indicate you must supplement with both vitamin D and calcium.
• Post-menopausal women are the most likely to benefit from a reduction in falls following vitamin D therapy.

Obesity & Weight Management
Medical Condition What the research indicates
Obesity & weight management • Population studies have seen a link between low levels of vitamin D being associated with being more likely to be obese.
• Evidence from a prospective large, high quality trial demonstrated that postmenopausal women that daily took 1,000 mg of calcium plus 400 IU vitamin D were significantly less likely to gain small to moderate amounts of weight compared to the women that took a placebo.
• From this same study, women that took calcium plus vitamin D were more likely to lose weight and maintain their weight, but was seen primarily in women that had inadequate calcium intake at the beginning of the study (<1200 mg/day.)
• Obese people tend to have lower vitamin D in their blood because much of it gets bound in fat cells and isn’t easily released from those fat cells.

Low vitamin D has also been associated with depression and schizophrenia, but the research isn’t conclusive….yet.

Final note: Research suggests that some undiagnosed or newly diagnosed celiac patients have secondary hyperparathyroid. One study indicated that testing parathyroid (PTH) should be included when evaluating for celiac disease. This gland regulates blood calcium and can essentially dissolve calcium from your bones to be delivered to the blood. This may be why some adults with celiac disease diagnosed during adulthood have a lower bone mineral density than those without celiac disease. There was 1 case of an older man that was diagnosed with celiac disease AFTER using bisphosonates (brand not named) to treat osteoporosis when his blood calcium when low. Once celiac was diagnosed, he used risendronate (Actonel) after his diagnosis and had normal calcium. This doesn’t seem to be well researched for those that have been GF for several years. It is not known if celiac patients have different needs for osteoporosis medications. But it would certainly be interesting to ask your doctors about it.

One final note…As CSA celebrates over 30 years of service we are by far the largest and the most active celiac organization in the United States. We lobby Congress, fund research, test gluten-free food claims, work with the medical community and publish The CSA Gluten-Free Product Listing so we can enjoy our food without worry. And CSA provides the only national toll free celiac support line responding to over 1,200 calls a month!

Your annual financial contribution and volunteerism makes all this possible. But, there is more.

This January CSA took on the most ambitious physician education program ever in the United States…The CSA-PEP (CSA Celiac Disease and Gluten Sensitivity Physician Education Program). The goal of CSA-PEP is to provide doctors and medical students the information and tools they need to quickly and suc¬cessfully diagnose and treat their patients. Through the efforts of CSA members, the CSA-PEP will accomplish the following objectives:
• Deliver info to physicians and med students that will increase the suspicion necessary to detect patients at risk of CD and gluten sensitivity.
• Increase the rate of successful assessment, diagnosis and treatment of CD and Gluten sensitivity in the US through direct education of physicians.
• Establish recognition of the prevalence as well as the importance of early diagnosis and treatment in the mainstream medical community.
• Introduce physicians to CSA-PEP, CSA, CSA chapters, partners and sponsors.
• Create public awareness of CD, CSA, and CSA_PEP

Your participation is needed to make this program a success. CSA is looking for people to help on a local, regional and national level. Contact CSA if you have experience in any of the following areas: corporate or event fund-raising, information distribution, public relations and program management.

OR…For a gift of $70 or more you can receive a CSA-PEP packet for your doctor. All donations to CSA-USA are fully tax deductible. Be sure to check with your employer about donation matching programs. Then contact CSA to get involved with programs like CSA-PEP and fundraising activities toll-free 1-877-CSA-4-CSA (1-877-272-4272) or email www.celiacs@csaceliacs.org. Click here to donate on-line Celiac Sprue Association.

More Photos from Holiday Luncheon 2008

2008-12-21T21:29:00.006-06:00

Here's another batch of photos from the holiday luncheon. Thank you Tracey for sending them to me...

Photos from the Holiday Luncheon

2008-12-15T18:36:00.004-06:00

Preceliac Clinical Research

2008-11-18T09:50:00.005-06:00
Amy Pruitt, dietitian with ~~Alba Therapeutics~~ COR Clinical Research in OKC, says they are still having problems finding preceliacs for their clinical research. If any of us know of anyone of our friends or relatives that are wondering if they are celiac and would like a free blood test, ~~Alba~~COR Clinical Research is still seeking persons to help with their clinical research. They provide free diagnostic testing and they will take it from there. Alba Therapeutics contact info is: clintrials@albatherapeutics.com or call 1-877-415-3282. COR Clinical Research contact info is: 405-272-8481 or visit www.corclinical.com

Update: See Steven's comment for clarification on medical participants in this study.

October 2008 Meetiing

2008-10-22T10:41:00.000-05:00
Miscellaneous –
A new website for gluten free college students is asking for the student's perspective on eating gluten free at college.

The new site will feature:

· Student questions and answers about foodservice
· Student submitted recipes
· Recipe sections and information on GF cooking
· Student authored articles on gluten free college living
· A Parent's question and answer blog about college foodservice

They need help getting the site off the ground in the following areas:

1) Your questions about college foodservice from students or parents.
2) Short articles or stories (500 words or less) about gluten-free campus living to share with others (author's tagline included, no copyrights, no remuneration)
3) Ideas for content from existing college students.

Please reply to mailto: contact@glutenfreecollegestudent.com

The site will be at www.GlutenFreeCollegeStudent.com which is UNDER CONSTRUCTION. Please do not judge the content or quality by the current condition.

In June the ACDA launched a survey to learn about the availability of gluten-free lunches for students with celiac disease. Overall 2229 surveys were completed.

What we learned came as no surprise.
Over 90% of families send their child to school with a GF lunch. School officials routinely tell parents their child either does not qualify for gluten-free lunches or the school simply will not provide them.
The encouraging news: some children with celiac disease do have 504 plans and have been able to obtain GF lunches. What that proves is - when schools are pressed to review their responsibility under the law, they realize they are required to accommodate the gluten-free diet, and have done so. The ACDA and its members are working to see that all schools offer this plan to students with celiac disease.
The ACDA, whose members include the nation’s leading celiac centers, the largest gluten-free food manufacturers, and national support organizations, took up this fight months ago. Our members will speak to USDA officials and urge the agency to advise schools to comply with the National School Lunch Program’s mandate to accommodate special diets when that need is medically documented. The results of the survey will also be shared with the USDA.
Parents are the best advocates for their children. At the local level, you and other families are the agents of change. In some communities the ability to effect change will come easier than in others. Our section, “Students with Celiac Disease,” includes sample 504 plans, physician statements and other key information to assist you in this effort. http://www.americanceliac.org/

Celinial foods – has a GF foodservice kit with easy prep, single serve, 2 year shelf life mixes. This GF kit has everything you need to convert your menu to GF for 3 days – quickly, easily, and hassle-free. All items are available in small case quantities for short-term residents or hospital stays. It retails for $49.90. For more info go to www.celenialfoods.com.
“Cupcake Gourmet” at Toys ‘R’ Us is GF. Same type mold used in Celenial Foods kit.

Gluten Free Oats – www.glutenfreeoats.com

Triumph dining is doing free shipping for a limited time on all it’s products. They sell “The Essential Gluten-Free Grocery Guide”, “The Essential Gluten-Free Restaurant Guide”, and GF dining cards. Use code SHIP2009 to get Free Shipping on any order at their website at www.triumphdining.com.

Tomorrow’s paper – there is going to be an article titled “No Wheat, No Problem” with Michael Fusco.

Brunch December 6th, 11 AM, at Asbury United Methodist Church (south entrance, room 2818) – LaSandra has sign up sheets for food, or $$ for paper products. If you have questions, you can email her at csatulsa+luncheon@gmail.com. You can also go to the website and sign up online…The address is csatulsa.googlepages.com/luncheon

Rene' Norman is Feb. guest speaker on Vit . D Def.

National Conference –
Lots of GF vendors, but also ‘normal’ ones as well. Financially, General Mills and WalMart both donated. Among the usual GF exhibitors, there were those from mainstream markets as well: Hy-Vee, Outback Steakhouse, Mahatma Rice and Success & Minute Rice.

Great food

Lots of ‘flattened villi’

GF industries revenue will reach $1.7 billion by 2010.

Term ‘modified’ in starch is no longer something to be afraid of – it helps in the functionality of foods (like the new Expandex).

A lot more pharmaceutical companies are becoming interested in CD, among them: Astra-Zeneca and Alba Therapeutics.

Items from Dr. Peter Green - Presentation of CD – 25% - malabsorption, 25% - non-GI symptoms (like infertility, bone disease, neuro. problems, diabetes, etc.), 50% - have only 1 symptom. The most common symptom? Anemia – anyone w/ anemia should be tested for CD. For every 1 pt. w/ GI symptoms, there are 7 more CD pts. w/ out GI symptoms.

Must have blood testing every year to ensure you are on a GFD (TTG & EMA), or that no hidden sources are affecting you.

He says any Dr. unwilling to test for CD is a Dr. unwilling to continue learning, and you should probably switch Drs. If a Dr. has more than 100 pts. and no Celiacs, he’s missed something. Most Drs. stop learning when they start practicing.

Take Ca Citrate and a Multivitamin w/ B vitamins, get vit. D levels measured (test is ‘Vitamin D- 25 OH’)

Dr. David Sands – (PhD in food technology?) talked about how Omega-3 fatty acids decrease inflammatory diseases and can help autoimmune disorders. He also talked about a new dipstick being developed that will cost about 10 c/stick and can detect gluten in foods in about 15 seconds.
The latest research – go to www.clinicaltrials.gov – 19 registered clinical trials for CD: 11 for treatment alternatives to the GFD, 8 for other treatment alternatives (hookworm therapy, or the NexPep Vaccine) which are designed to ‘tame’ the immune system.

Alba Therapeutics – is now in Phase IIb trials, and they have one going on in OKC right now. If you are a newly biopsy diagnosed Celiac, between the ages of 18-75, or previously diagnosed and the GFD is no helping your symptoms you may qualify. Fro more information send an e-mail to clintrials@albatherapeutics.com or call 1-877-415-3282.

Medical –
The Celiac “dam” – and as you age, you are 4X more likely to die than others your age if you have undiagnosed/untreated CD. Damage is cumulative. What they are also seeing from recent research is that 1 crumb/day causes damage.

What are the benefits of the GFD? Decrease of symptoms, mortality and autoimmune problems, and an increase in quality of life.

UK Guidelines Mean IBS Sufferers Will be Tested for Celiac Disease
Celiac.com - In an effort to reduce the misdiagnosis of celiac disease as Irritable Bowel Syndrome, Britain’s National Institute for Health and Clinical Excellence has drawn up new guidelines covering the diagnosis of Irritable Bowel Syndrome. The guidelines call for all diagnosis of Irritable Bowel Syndrome to be preceded by a screen for celiac disease.

Diseases that occur less often than CD:
* Type I Diabetes – 1 in 800 (according to the Juvenile Diabetes Research Foundation one in 10 people with Type 1 diabetes have CD)
* Multiple Sclerosis – 1 in 700
* Autism – 1 in 500
* Epilepsy – 1 in 118
* Crohn’s disease – 1 in 544
Digestive diseases that CD can cause (12):
* Dysphagia is a functional upper digestive disorder characterized by alteration in swallowing. Functional means there is a disturbance in the performance of an organ. It is marked by difficulty or inability to swallow. That means you might be able to swallow some things fine and others not at all. Or, you might swallow partially and regurgitate because it will not go down all the way.
There are many causes of dysphagia including weakened muscles of the throat and/or esophagus, muscles that do not properly contract or relax, lesions, obstructions or cancers of the tongue, pharynx or esophagus. (Eosinophilic Esophagitis)

Dysphagia might be the ONLY presenting symptom of celiac disease. Consider gluten or celiac disease to be the real problem and dysphagia as the symptom. Fix the problem and you fix the symptom.

* Gastroesophageal reflux disease (GERD) – 19% of celiacs have been shown to have GERD.
* Altered Esophageal Motility - the esophagus muscles do not work correctly – either they relax, lose strength and coordination or stop working altogether.
* Iron deficiency – the most common nutritional deficiency in the world. It does NOT respond to treatment in people with celiac disease who are eating gluten because inflammation of the duodenum interferes with proper absorption of iron.
* Plummer – Vinson syndrome – an iron deficiency disorder characterized by esophageal webs that consist of thin membranes that grow across the esophagus and/or throat. It predisposes to cancer of the esophagus.
* Glycogenic acanthosis - the presence of numerous, uniformly grey-white plaques, usually 2-10 mm in diameter and may be confluent, round elevations involving the entire esophageal surface caused by iron deficiency.
* Cancer of the esophagus – possibly results from cellular damage and vitamin A and iron deficiencies. Associated with GERD and Plummer – Vinson syndrome.
* Cancer of the pharynx – marked by dysphagia and voice changes. Possibly results from cellular damage involving gluten exposure and malnutrition in celiac disease including omega-3 fatty acids, selenium and vitamin E.
* Esophageal motor abnormalities – motor means movement. This is a dysfunctional muscle action that may cause inability to properly swallow, regurgitation, chest pain or a nocturnal cough. Causes are unclear.
* Esophageal small cell carcinoma – a major complication with significant morbidity in celiac disease. Possibly results from cellular damage involving gluten exposure and malnutrition in celiac disease including omega-3 fatty acids, selenium and vitamin E.
* Post-cricoid carcinoma – a cancer tumor arising in the hypopharynx possibly resulting from gluten damage.

Cardiovascular Health Problems CD can cause (9):
* Aortic Vasculitis Causing Midaortic Syndrome – Vasculitis is inflammation of any blood vessel, but in this problem it refers to the thoracic aorta, abdominal aorta or both. This condition results in hypertension and cramping/pain in leg muscles on walking and is relieved by rest. Both symptoms are due to decreased blood flow from vessel constriction. The gluten free diet, when the condition is celiac disease related, can result in control of the vasculitis. (4)
* Atherosclerosis - hardening and thickening of the arteries. This condition is increasingly found in celiac disease and is caused by elevated homocysteine levels due to deficiencies of folic acid, vitamin B12 and vitamin B6, oxidixed LDL cholesterol from antioxidant deficiency, and elevated triglyceride levels from omega-3 fatty acid deficiency. Corrected nutritional deficiencies may resolve nutritional causes of atherosclerosis with normalization of homocysteine, LDL cholesterol and triglyceride levels. (4)
* Ecchymosis (Easy Bruising) – Common in people with untreated celiac disease, easy bruising is characterized by superficial bleeding under the skin in response to light trauma. It is marked by bluish swellings under the skin. Ecchymosis results from vitamin K deficiency and resolves quickly on a gluten free diet when related to celiac disease. (4)
* Unexplained Epistaxis (Nosebleed) – Common in people with untreated celiac disease, unexplained nosebleed is characterized by fragility of blood vessels in the nose or abnormal blood coagulation. It is marked by bright red nasal bleeding and results from deficiencies of iron, vitamin C and vitamin K. Occurrence of celiac disease related epistaxis resolves on a gluten free diet. (4)
* Reversible Hypertension – This new association to celiac disease is an arterial pressure disorder where the blood pressure is chronically elevated due to elevated homocysteine levels. Elevated homocysteine causes vessels to lose their ability to relax thereby stiffening the vessels and keeping blood pressure elevated. In celiac disease, elevated homocysteine results from deficiencies in omega-3 fatty acids, folic acid, vitamin B6 and vitamin B12. Celiac disease related hypertension is reversible if gluten is removed from the diet. (4)
* Angina Pectoris – A new association with celiac disease, angina pectoris is characterized by oppressive substernal pain or pressure brought on by exertion and relieved by rest. It results from inadequate blood flow and oxygenation due to atherosclerosis caused by nutritional deficiencies in celiac disease including folic acid, omega-3 fatty acids, selenium, vitamin B6, vitamin B12 and vitamin E. Occurrence of celiac disease related angina pectoris responds to a gluten free diet. (4)
* Cardiomegaly – Characterized by secondary fatty changes, degeneration and swelling of the heart muscle fibers. There is an increased frequency of cardiomegaly in people with untreated celiac disease. Eventually the heart swells and fails if uncorrected. Cardiomegaly results from vitamin B1 (thiamin) deficiency and responds to the gluten free diet. (4)
* Idiopathic Dilated Cardiomyopathy (ICDM) – Celiac disease is found in 5.7% of people with IDCM. IDCM affects untreated celiac disease patients and those celiac patients who do not follow a strict gluten free diet. ICDM is a condition of an enlarged heart that does not pump properly. It is the number one reason people get heart transplants. (5) It is marked by weakness, dyspnea (difficulty breathing upon exertion), tachycardia (rapid heartbeat) and edema (swelling). ICDM, when related to celiac disease, responds to a strict gluten free diet. (4)
* Coronary Artery Disease – A condition where plaque (fatty acid deposits) build up in the arteries, coronary artery disease is found with increased frequency in people with untreated celiac disease. It results from atherosclerosis due to nutritional deficiencies of folic acid, omega-3 fatty acids, selenium, vitamin B6, vitamin B12 and vitamin E. A strict gluten free diet resolves the causes of atherosclerosis as a risk factor for coronary artery disease. (4)
The cardiovascular diseases above are considered diagnoses in and of themselves. But, they can really be a symptom of some underlying problem, such as a nutritional deficiency(ies) caused by eating gluten in people susceptible to gluten sensitivity reactions and celiac disease.
Cardiovascular dysfunction might be the ONLY presenting symptom of celiac disease. Consider gluten or celiac disease to be the real problem and the cardiovascular disorder as the symptom. Fix the problem and you fix the symptom.
The Source: Recognizing Celiac Disease. Cleo Libonati, RN, BSN. GFW Publishing. 2007. www.recognizingceliacdisease.com

Gluten, Celiac Disease and the Brain
www.Celiac.com 09/13/2008 - In the last two decades, research has begun to focus on gluten’s effects on the brain, including associations with Autism Spectrum Disorder (ASD) and Attention Deficit Hyperactivity Disorder (ADHD) peripheral neuropathy, and gluten ataxia.

* Autism - incomplete digestion of dietary proteins, from dairy and gluten-containing foods, allows the remaining small protein fragments, called peptides, to pass through the gut wall into the bloodstream. Eventually these peptides are thought to bind to opioid receptors in the brain, where they are perceived by the body as morphine-like substances. It is this morphine-like or narcotic-like effect that causes many of the typical behaviors associated with ASD. These behaviors can include sensory problems, lack of eye contact, self-stimulation, and altered pain threshold, among others.
* ADD - Several studies report an association of CD with ADD & ADHD. In a 2006 study, Rating Scales were used before a GFD was started and 6 months later. The overall score improved significantly as well as most of the ADHD-like symptoms. The data indicated that ADHD-like symptoms is markedly overrepresented among untreated CD patients and that a gluten-free diet may improve symptoms significantly within a short period of time. The results of this study also suggest that CD should be included in the list of diseases associated with ADHD. From J Atten Disord. Nov 2006
For those skeptical of altering a child’s diet to effect positive behavioral and neurological changes, remember, it does not involve giving drugs, nor does it involve very intensive behavioral treatments.
* Gluten ataxia aka “sporadic idiopathic ataxia” - rarely diagnosed and frequently overlooked condition with symptoms that arise spontaneously and sporadically, and cannot be traced to any definitive cause. This condition usually occurs in adults and seniors and manifests in a variety of neurological symptoms: severe headaches, lack of muscle coordination, drooping eyelids, gait and balance disturbances, drooling, numbness, tingling, and weakness in the extremities, and problems with speech and word-finding. Usually the client is tested for M.S., Parkinson’s, ALS, and other neurological disorders but is negative. Repeated MRI scans cannot pinpoint the exact cause of these symptoms. Once the diagnosis “sporadic idiopathic ataxia” is given, they are offered supportive but not curative treatment. In the case of gluten ataxia certain protein deposits develop in the brain, causing changes that affect the neurological system. Complete avoidance of gluten in addition to supportive physical and cognitive therapies can sometimes reverse many of the patient’s symptoms, but complete recovery is not always possible.
* Peripheral neuropathy - , common among diabetics, can also be related to gluten intolerance. Neuropathy results in painful or numb extremities, including the feet, so it impairs mobility and increases the risk of falls. The amino acid Acetyl-L-Carnitine may have protective and restorative effects on the nerves involved in this disorder. Interestingly, patients with celiac disease and gluten intolerance often show low levels of L-Carnitine and benefit from supplementation.
In addition to the above conditions, many gluten-sensitive individuals report mental sluggishness, “foggy thinking”, and forgetfulness. I’m sure we all would like to find a reason for our occasional memory lapses, but in some people, gluten-sensitivity may induce cognitive symptoms that impair job performance, relationships, driving ability, and general safety - these cases require evaluation by a physician.Schizophrenia - Gluten sensitivity as a factor in the development of schizophrenia has been substantiated by a number of epidemiological and clinical studies. It has also been noted that this psychiatric disorder rarely occurs in countries where wheat and other gluten grains are not often consumed.

FOOD –
If you have a restaurant you’d like to share please add it to the comments section of this website. This will save meeting time.

A ShopRite supermarket in Delaware has opened a separate area of its deli to ensure no contamination of gluten during food preparation, to provide local celiac patients with prepared hot foods made fresh, in a dedicated line.
ShopRite is eager to foster a belief that gluten-free procedures are being religiously followed. "If they want to come in and spot check, they're welcome to," said Dan Tanzer, a ShopRite executive

Retailers are "on a tear" to boost gluten-free options, according to a report by the Food Marketing Institute and the Nielsen company. In the 52 weeks that ended in February, sales were up 20 percent to $1.3 billion, capping four straight years of advances. In July, a Web site called SpecialGourmets.com was launched to help guide celiacs toward safe shopping and dining options.

The Codex Alimentarius Commission, the international body responsible for establishing food safety standards, adopted a single, clear standard for foods labeled as gluten-free. Such a uniform standard will help people seeking gluten-free foods to make informed decisions about the foods they are buying. The standard will also allow Europe and North America to share a single standard, so that buyers can be confident that any foods labeled as ‘gluten-free’ from those countries will meet the Codex standard.In July 2008, the Commission officially adopted a standard.
It is:
* Gluten-free foods contain no WBRO or derivatives thereof, and GF levels do not exceed 20 mg/kg.

* If they do contain WBRO which have been specially processed to remove gluten, that level must not exceed 20 mg/kg.
* Foods containing WBRO specially processed to reduce gluten content to a level above 20 up to 100 mg/kg will be determined at the national level.

How much gluten is toxic? According to Dr. Peter Green: most tolerate 10ppm, all react to 100ppm, some will react to 1ppm.

Barley malt syrup & extracts contain 1800ppm – 2024ppm gluten, modified wheat starch contains anywhere from 13 to 5000ppm. A crumb is equivalent to 50ppm.

We are still waiting on the FDA to make their final ruling.

All foods that have the CSA/USA seal must contain <>Advisory Labels - Do They Affect Your Food Choices?
Share Your Comments With FDA
One of the major dilemmas for the celiac community is how to deal with advisory labels on foods. Many choose to completely avoid products which display statements such as ‘produced in the same plant with wheat products,’ or ‘may contain wheat.’ Others may take a different approach based on personal experience. Regardless of the approach, these statements are a concern. We now have the opportunity to tell the FDA what we really think about such labeling.
The FDA is seeking comments which may be submitted comments electronically at: http://www.regulations.gov/fdmspublic/component/main?main=SubmitComment&o=09000064806b7555 All comments must be received by January 14, 2009.

The Celiac Sprue Association Gluten-Free Product Listing - 13th Edition is available for pre-publication ordering. Researched and compiled by CSA with input from manufacturers, vendors, distributors, diet and health professionals, and CSA members, this essential guide is available as a binder or CD. Become a new CSA member when ordering and get a 25% discount

Reasor's is having a free 1 hour tour on November 8th at 9:30 A.M. at
21st and Yale by Nutritional Consultants of Tulsa. It is an informative
tour about Celiac Disease and the gluten-free products that Reasor's offer.

RSVP at www.reasor's.com

Gluten-Free Candy National Foundation for Celiac Awareness
2007 GLUTEN-FREE CANDY LIST Updated Gluten-Free Candy List for 2007 posted October 26, 2007. Prepared by SillyYak. Disclaimer: This list is for reference ...
http://www.celiaccentral.org/Volunteer/Kids_Corner/Halloween_Treats/Gluten_Free_Candy/186/

A Washington State University researcher has been awarded a grant from the NIH to work on development of wheat varieties safe to eat for those suffering from Celiac disease. The researcher has partnered with Arcadia Biosciences, a Seattle, Wash., biotech firm. He believes he has discovered a fully-viable way to make Celiac-safe wheat. www.celiac.org

Chia Pet food? - Nuchia Foods Corporation has developed a process to produce Chia Seed Flour, which performs similarly to bleached wheat flour but provides a full day’s supply of omega-3 fatty acids, 9.4 grams of fiber and a wide range of vitamins, minerals and antioxidants — all gluten-free.

The 5 & Diner, located at 3641 S. Memorial Drive, next to the Harley-Davidson dealership, has a GF-lactose free list on the web - www.5anddiner.com.

CC's Gluten Free Bakery in Wagoner

2008-10-04T14:33:00.000-05:00

Directions to CC's Gluten Free Bakery in Wagoner, Ok - from Tulsa, take the BA Expressway to the Muskogee Turnpike. Take the Coweta/Wagoner exit. Turn left. Go several miles until you get to Wagoner. The first stop light you will see a Wal-Mart and a Walgreen's. Go straight through the light pass these 2 stores for almost a mile. You will go over 2 railroad tracks. After the 2nd set of tracks look for Main Street. Turn right. CC's is about 5 doors down on the right hand side.

August 2008 Meeting Notes

2008-08-26T14:19:00.000-05:00

Miscellaneous –

Triumph Dining has a give-away they’re doing in August to raise money for Celiac Disease awareness. They’re calling it the $10k Challenge.

Triumph Dining is giving away FREE American Dining Cards until the end of August. There’s absolutely no purchase necessary.

They’re doing this to raise money for Celiac Disease Awareness. If they get 15,000 people to sign up for free dining cards, Triumph Dining will make a $10,000 donation in support of a national celiac disease awareness campaign.

We’re trying to build awareness on two fronts: With 15,000 more dining cards on the street, we’ll be educating more restaurants about the gluten free diet faster. And, with $10,000 funding behind a national campaign, we can diagnose and educate more Celiacs.

There are two ways to get a FREE dining card:

1. Visit http://www.triumphdining.com/freediningcard.aspx and use the order form to sign up (Note: We charge only $.70 s&h to help offset the cost of mailing -- Regular s&h normally costs $2.00), OR

2. Send a self-addressed, stamped envelope to: Triumph Dining; Dining Card Department; 124 E Broad St, Suite B2; Falls Church, VA 22046

December 6th is our holiday brunch at Asbury, LaSandra has some info on that, and you an sign up for items to bring on our website.

Friday I will be on KDOR, channel 17 at 1:45 for an interview about CD

Food –

Becky Campbell from CC’s Gluten-Free Foods in Wagoner. This is a 100% GF facility. Becky sells dinner rolls, breadsticks, biscuits, egg noodles, pizza pockets and crust, pie crusts and decorated cakes. On Saturday mornings, you can even go get some fresh GF donuts and coffee. Her store hours are Friday and Saturday only from 10am – 7 PM. The address is 204 S. Main in Wagoner. The phone #’s are: 485 – 1090, and 645 – 6451. If there is something specific you want, call ahead and she will hold it back for you.

Terina Darcey –she gave a great presentation on the different GF Flours. If you would like a copy of her handout, e-mail csatulsa@cox.net and let me know. I will attach a copy in my reply. Be sure to include gluten free or celiac in the subject line so I don’t think it is junk mail.

From Rachel Ray – a website with all gluten free crockpot recipes.

UPDATE - Kingsford briquettes now use corn starch as their binding agent.