Graphics intensive version of Celiac Digest in PDF format:
Text version of Celiac Digest below:
Third CD walk shapes up
By Evelyn K. Cohen
Our Third Annual Walk for Celiac Disease is pretty much out of the planning stages and under construction, according to Colleen K. Beaman, walk chairperson.
The April 24 event is intended to raise funds for Celiac research and bring attention to our under-recognized, under-diagnosed and under-treated ailment.
Pre-registration packets should be available in February. Watch for registration information on our new website, SouthernArizonaCeliacSupport.org, or phone one of the leadership contacts (Page 2). Colleen says we still need volunteers to help in preparing some of the gluten-free snacks for buffet tables along the route.
We also need volunteers to solicit sponsors and contributors of gluten-free foods for the buffet. Member Marilyn Ringer, for example, already has canvassed Oro Valley.
We need people to look up media contacts for our publicity campaign, and we need them to help with the distribution of press releases.
We also require dedicated people to help with manning the food, registration and T-shirt tables. Several volunteers have signed on but more are needed.
Others already at work include Georgina Rubal, member-at-large and a
U of A senior who will graduate this year with a degree in nutritional sciences. Georgina is providing us with campus maps for walkers. She also is in charge of the walk-day raffle and has recruited members of the
U of A Nutrition Club to help us with the walk. Nutrition Club members, students, and others will be issued SACS’s certificates recognizing their hours of community service.
Mary Louise Catura, Roundtable chairperson and past president, and Georgina, are soliciting food manufacturers and suppliers for the gluten-free buffet.
Jeanette L. Sather, a SACS member, and members of the U of A Nutrition Club, will be helping Mary Louise and Georgina to get the GF products prepared and placed on the buffet tables.
Viola and Ted Rubal, Georgina's parents, will be on hand early April 24 to help with set-up. Diane and Jim Perrine will update the banner and hang it. Diane was walk chairperson last year.
Jill Rouw, membership chairperson, is making a quilt for the raffle. Hetty Pardee, secretary, is working registration, and treasurer, Sue Beveridge, is busy writing thank you notes to sponsors and contributors.
Karen Keating, our GF Dining Club chairperson, is helping Colleen with publicity.
Colleen, Karen and Georgina are waiting to hear from you.
Labeling laws await votes
By Evelyn K. Cohen
Federal food labeling legislation impacting an estimated 2.5 million Celiacs in the U.S. will be up for floor votes this year in the Congress and the Senate.
For us this means that the campaign is underway to alert our representatives in both Houses that we need them to vote in favor of the labeling laws. If enacted, the provisions would go into effect on Jan.1, 2006.
Both H.R.3684 and Title II of S.741 would require the Secretary of Health and Human Services to develop rules for the use of the term 'gluten-free' on food labels. The measures also require that the top eight allergens --wheat, milk, eggs, shellfish, fish, soybeans, peanuts, and tree nuts-- be listed on food labels by their common or usual name, or by source of the ingredient.
The legislation moved in 2003 to waiting lists for floor votes when a Senate committee on Nov. 21 released Title II of S. 741. On Dec. 8 a subcommittee in the U.S. House of Representatives introduced H.R. 3684, the "Food Allergen Labeling and Consumer Protection Act of 2003." Votes reporting the bills out of committees for action in both Houses were unanimous.
Veggie, fruit demo rocks Jan. 24 general meeting
Learn about fresh produce from an expert Jan. 24 after the business portion of our first general meeting of 2004. The session will come to order at 9 a.m. in the Rincon Room, Alamo Building, at Tucson Medical Center.
In addition to the gluten-free products usually available at our meetings, we may get to sample some of the fresh produce Al Bernardi, the produce expert, will use in his presentation. Mr. Bernardi, founder of Bernardi & Associates, Inc., will demonstrate the proper techniques for vegetable and fruit storage and preparation.
Now retired in Green Valley with his wife, Joan, Mr. Bernardi is well-known on the service organization lecture circuit.
Mr. Bernardi shares decades of experience in his talks while his son, Joe, man
-ages the business. The company, which is located in Arizona, California and Florida, supplies fresh fruits and vegetables nationwide and year-round
(Directions: Enter TMC at traffic light, East Grant Road & North Beverly Avenue, heading north. Turn left at first stop sign on TMC campus. Follow curve, then go straight to end. Park in either lot, then walk to lower level of Alamo Building for Rincon Room. Map is online under Calendar tab.)
Just What the Doctor Ordered (column by Shirley Curtis)
Since the average time of diagnosis from onset of symptoms for Celiacs in the US is over 10 years, most of us have ‘stories’ concerning clueless physicians and their questionable judgments
After a diagnosis of Celiac Disease in 1997, the internist told Jeanette Sather, “Just don’t eat bread.” (He never bothered to explain it was the gluten causing the problem.)
A neurologist told me in 1975 that “You can’t handle stress. Quit your job and marry an insurance salesman.” (I was a single mom supporting two children . Encephalitis was causing the head pain)
Tell us what was The Worst Advice A Doctor Ever Gave Me. It does not have to be Celiac related.
Roundtable laden with GF products
By Mary Louise Catura
Gluten-free cake mixes and GF granola will be on sale when the Roundtable Forum meets at 1 p.m., Jan. 28, at the Columbus Library, South East corner of East 22nd Street and South Columbus Boulevard, Tucson.
Chocolate, lemon and dark vanilla GF cake mixes will be available for $4.50 each. These GF cake mixes are the best I've ever tasted. They taste like real cake! If you're a cake lover, you'll love these cakes.
Now that the holidays are over, we are resuming our regular fourth Wednesday Roundtable Forum meetings. If you can make it, you will find lively conversation, advice and wonderful GF products. Hope to see you around the Roundtable.
(Mary Louise Catura is the Roundtable Forum chairperson and a past president.)
Board member resigns
I sent my resignation from our Board to Jeannine Faidley, Pres. On Oct. 16, 2003 because of an accident that resulted in fractures to my pelvis. I needed to undergo extensive physical therapy, including pool therapy, both at Devon Gables, and later at Health South.
We have a great local group, and I am grateful to the members who helped me.
They brought GF food to Devon Gables, and they volunteered to take me to doctor and therapy appointments.
I certainly can’t forget those of you who prayed for my quick recovery. I began to count on it as I experienced what I call “leaps” to the next level of healing.
The original fractures have healed , but I will be continuing both pool therapy and strength training for a while.
Thanks to all of you and your encouragement. I hope to see you at the Jan. 28th meeting.
Gratefully, Julia Kelly
Leadership Contacts ... contact us via the web, as some members do not want their email/phone numbers online.
Gluten-free diners rate restaurants
When the Gluten-Free Dining Club meets at 6:30 p.m. Wednesday, Jan. 21, at PF Chang's Chinese Bistro, 1805 E. River Road, SACS members will be marking score cards thanks to Karen Keating, GF Dining Club chairperson. She has initiated a five-star restaurant review system that rates venues on four points critical to persons with Celiac Disease, and one general quality point.
PF Chang's Chinese Bistro offers patrons a special menu of GF selections, which may result in a new rating category. Please note that all members are welcome and may bring dinner companions, Celiac or not. Reservations with Karen (use contacts link) are required, however, by the Friday before each dining club experience. The club usually meets at 6:30 p.m. on the third Wednesday of the month.
Karen's five-star scoring system focuses on: (1) menu selection/substitutions; (2) meeting special requests; (3) venue's knowledge of gluten ingredients and gluten contamination factors; (4) staff understanding of the GF diet; and (5) overall quality of the dining experience.
Two restaurants already visited by the GF Dining Club, the Kingfisher Grill in September and the Adobe Wine Deli in October, received four and five stars, respectively and retroactively, from Karen. She says both restaurants provide positive experiences for Celiac diners.
GF diners will visit Elle, a wine country restaurant, at 3048 E. Broadway Blvd., on Feb. 18. On March 17, the GF diners plan to meet at Jonathan's Cork, 6320 E. Tanque Verde Road.
How Southern Arizona Celiac Support came to be
— and Pat Ewing’s part in its development
By EVELYN COHEN
We exist today as the Southern Arizona Celiac Support Group, Chapter 15, Region Six, CSA/USA, because Pat Ewing got diagnosed 22 years ago and took on the responsibility of being, not only our first president, but our liaison with the national Celiac scene. She networked us into the latest research long before there was a SouthernArizonaCeliacSupport.org.
In 1982, after years of being incorrectly diagnosed, Pat, at last, was faced with the cure -- a restricted diet for the rest of her life. Pat told her doctor "I'll try it for a month." Weakened, coming off IV’s, and still hospitalized after testing, Pat gave it her all. She started researching the Celiac diet and making national Celiac contacts from her hospital bed.
Pat was motivated by a barley tea bag that arrived on the tray with her first "gluten free" meal. The dietician who came to apologize for the glutinous incident admitted scant knowledge of the diet, but made it up to Pat by finding information on Celiac disease in a used book store. One of the books listed the address of CSA/USA then located in Des Moines, Iowa.
"I sat in the hospital and wrote and they answered right away," Pat recalled. She received information and recipes. In addition, CSA/USA contacted another Tucson woman, the late Mary JoAnn Hurley, who was self-diagnosed, and put Mary JoAnn in contact with Pat. Mary JoAnn knew four other Tucsonans with Celiac disease and facilitated the first Celiac support meeting. Mary JoAnn did not want to be president, leaving Pat to step up to the plate.
Crediting her late husband, Randy, for his support, Pat relates that the two of them went to conferences in Des Moines and Oklahoma City. They met Pat Garst who founded CSA/USA in the late1970s. Randy, who passed away about 10 years ago, served two years as a Region 6 board member.
CSA/USA is the largest (10,000 members) and most conservative national Celiac organization, according to Pat. She notes that the Celiac groups started about the same time in different places due to limitations on communication across vast distances. She says that it was more productive to work regionally.
Other American Celiac groups that are working toward the same goals, according to Pat, include the American Celiac Society based in the East, the Gluten Intolerance Group (GIG) based in Seattle, and the Celiac Disease Foundation, Studio City, CA.
Pat, who received a CSA/USA National Service Award in 2003, was a member at-large until last fall. She reminds us that the Celiac organizations’ development story is told in the book, Against the Grain by Jax Peters Lowell.
SACS gets new website
By EVELYN K. COHEN
We launched SouthernArizonaCeliacSupport.org, our new website, in November of 2003. If you are not on-line, get thee to a library and check it out. It's worth the trip.
This website provides regular updates of chapter doings as well as links to other CD-related websites. Members are encouraged to send in their recipes and the URLs of sites they recommend.
Visit our site to catch up on meetings, CD research, and GF products. Check out recipe links, shopping tips, and meeting photos.
Thanks go to Shirley Curtis, web mistress and co-editor of this newsletter, for creating and maintaining our wonderful new website.
8 8 8 8 8 8 8
Mark your calendar
Jan. 21, 6:30 p.m. --Gluten-Free Dining Club, PF Chang’s, River Rd. & Campbell Ave. RSVP by Jan. 16, Karen Keating, 885-4828. Meets third Wednesday, different restaurants.
Jan. 24, 8 a.m. -- Walk meeting, all welcome, Rincon Room, Alamo Building Tucson Medical Center.
Jan. 24, 9 a.m. -- General meeting, Rincon Room, Alamo Building, Tucson Medical Center.
Jan. 28, 1 p.m. -- Roundtable, Columbus Library, E. 22nd St. & S. Columbus. Meets fourth Wednesday, same time/place.
Feb. 18, 6:30 p.m. -- GF Dining, Elle.
Feb. 21 -- Walk meeting. For time/place,
phone or email Colleen Beaman, Georgina
Rubal, or Karen Keating. See Leadership
Contacts page 2 for phone/email info.
Feb. 25, 1 p.m. -- Roundtable. See Jan. 28.
March 13 -- Walk meeting. See Feb. 21.
March 14, 2 p.m. -- Pot Luck, Reid Park.
March 17, 6:30 p.m. -- GF Dining, J.Cork
March 22, -- Walk meeting. See Feb. 21.
March 24, 1 p.m. -- Roundtable Forum
April 10 -- Walk meeting. See Feb. 21.
April 17 -- Walk meeting. See Feb. 21
April 21, 6:30 p.m. --GF Dining, TBA.
April 24, 8 a.m. -- Third Annual Celiac Walk, University of Arizona Mall, Tucson.
April 28, 1 p.m. -- Roundtable Forum
May -- Food Fair. Time and place TBA.
Chewy Pecan Pie Bars
(Jeanette Sather brought these scrumptious cookies to the last Roundtable meeting. Everyone asked for seconds.)
¼ C butter or margarine, melted
2 C packed brown sugar
2/3 C *GF flour
2 tsp. vanilla extract
¼ tsp baking soda
¼ tsp salt
1/2 tsp xanthan gum (optional)
2 C chopped pecans
Pour butter into a 13x9x2 inch baking pan; set aside. In a mixing bowl, combine brown sugar, flour, eggs, vanilla, baking soda and salt. Mix well. Stir in pecans. Spread over melted butter. Bake at 350 F for 30-35 minutes. Remove from oven and immediately dust with confectioner’s sugar. Cool completely before you attempt to cut into bars.
* Authentic Foods’ Bette's Featherlite Rice Flour (rice flour, corn starch, tapioca flour, potato flour). It is available at the New Life Health Food Store on Broadway or online at www.glutenfreemall.com.
1 Tbs. egg white
2 Cups pecans, or
walnuts or almonds
1/4 C sugar
1 Tbs. ground cinnamon
Heat oven to 300 F. Beat the egg white thoroughly with just a bit of water. Coat the nuts with the egg white mixture.
Stir the sugar and cinnamon together and sprinkle over the nuts, thoroughly coating them.
Arrange the nuts in one layer in a non-stick pan or a glass pan that has been lightly greased. Bake 20 minutes.
* Baked and personally taste-tested by your editors until all were gone.
Save a Celiac life today
Copy the flyer on the back (122 kb PDF Document) of our new "Page Five." Make as many copies as you need and distribute it everywhere (with permission from the management).
About one out of every 130 people are believed to be genetic Celiacs.
Many are undiagnosed and suffering from debilitating, Celiac Disease symptoms.
The flyer is designed to "out" this stealth health disorder and lead Celiacs to the dietary change that would end their suffering, and possibly save their lives.
"Page Five," in addition to serving as a flyer template, is expanding "Celiac Digest," our newsletter. We now have space for late-breaking information, as well as more recipes, photos and features if reader input warrants it.
Suggested distribution points for the flyer include all-health-related sites, libraries, educational institutions, food markets, workplaces, media, health clubs, perhaps your hairdresser and any other place that would work
Celiacs run risk of kidney stones
<Disclaimer: Verify this information before applying it to your situation.>
Stephen Holland, M.D., a physician posting on the St. John’s Celiac Listserve contributed this comment on kidney stones in response to a list member’s question:
“Patients with Celiac disease are at risk
for kidney stones. The malabsorbtion of fat causes the fat to stay in the
intestine. Fat binds calcium. With calcium bound to fat, oxalic acid,
which usually would be bound up by the calcium, is better absorbed. Oxalic
acid stones then can form in the kidney.”
“Increased dietary calcium helps, since the calcium then can bind up the oxalic acid. Calcium supplements taken at non-meal times increase the risk of kidney stones, so I tell my patients to take the calcium supplements with meals.”
Costco lists GF items
Costco has provided this list of GF Costco-brand items available in its stores. The information was valid as of December 2003.
#835671 KS Chocolate Raisins
#205438 KS Whole Almonds
#314437 KS Peanuts
#203438 KS Almonds
#18473 KS Pecans
#203444 KS Pecans Raw
#34806 KS Trail Mix
#35930 KS Apricots
#35772 KS Prunes
#12488 KS Yogurt Variety Pack
#12489 KS Variety Pack Yogurt
#26253 KS Vanilla Ice Cream
KS Berry Smoothie
#18475 KS Ham
#77421 KS Spiral Sliced Ham
#24619 KS Spiral Sliced Ham
#87745 Rotisserie Chicken
#51070 KS Canned Chicken
#24623 KS Frozen Chicken Breast
#204026 KS Antacid
#204017 KS Antacid
#195344 KS Pink Bismuth Liquid
#293567 Children's Ibuprofen
#311844 KS Aspirin
#192528 KS Enteric Coated Aspirin
#195357 KS Infant Non-Aspirin
#195307 KS Light Coat Aspirin
#204013 KS Tri Buffered Aspirin
#178733 KS Suphedrine
#195359 KS Cold & Allergy
#311824 KS Diphedryl
#314005 KS Daytime Cold/Flu Gelcap
#314013 KS Allergy Sinus
#314015 KS Nightime Cold/Flu Gelcap
#314023 KS Allergy Medication
#50460 KS Weight Loss Shake
Brief depressions recur in Celiacs
According to the Journal of Psychosomatic Medicine, 36% of Celiac patients compared to 6.9% of 144 control patients were found with Recurrent Brief Depression. This association was stronger with RBD than major depression.
The heightened risks in CD patients were for the following mood disorders:1) major depressive, 2) dysthymic disorders, 3) adjustment disorders, and 4) panic disorders.
The authors hypothesized that the association between CD and mood disorders might be explained by the following mechanisms: 1) malabsorption of tryptophan leading to lower serotonin production (2) autoimmunity: cytokines (certain proteins produced by the body).