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  Prepare for Pot Luck on March 14


Pot Luck is upon us. It will start promptly at 1 p.m., Sunday, March 14, in Reid Park Building 2, the Performing Arts facility on South Alvernon Way, south of East Broadway Boulevard.

   Set-up will run from 1 to 1:30 p.m. when we will begin to sample an array of home-made and store bought GF goodies ranging from main courses to snacks and desserts.

   After we have filled our plates once or twice we will be addressed by Bill Eyl, southwestern director for CSA/USA, Inc.

   Since Pot Luck is scheduled to run until 4 p.m. there also will be plenty of time for visiting.

   For the newcomers and some of us who have forgotten, this is how it is done: Bring a family-sized serving of your favorite gluten-free dish. We also need you to bring along some serving spoons and a jug of water (for coffee, tea, and drinking.).

   Bring the wrapper if you purchased the completed dish, or make a careful list of ingredients if the dish is home made. Set the ingredient’s list next to the dish.

   We need to display ingredients because SACS members come with a mind-boggling variety of food sensitivities, not just gluten. Your thoughtfulness will help members decide if they should sample the dish you brought.

   SACS will supply disposable plates, napkins, cups, and flatware, as well as coffee and tea with sugar/sweeteners, creamer, and juice.



  CSA/USA leader to speak post Pot Luck

   The question, What can CSA do for me, and why should I join?, will be asked and answered by a regional CSA/USA leader during the general meeting portion of the Pot Luck event slated for 1 p.m. at Reid Park.

   Bill Eyl, who is ending a second two-year-term as CSA/USA Southwest Region IV director,  has been a member for more than 12 years after serving as a regional resource person for a number of years. He counsels newly diagnosed Celiacs referred to the CSA/USA website.

    On the GF diet for 40 years, Mr. Eyl first was diagnosed in 1941 and became a “banana baby,” an infant Celiac placed on the banana diet and expected to outgrow CD. Some Celiacs were diagnosed as early as 1920, notes, Mr. Eyl, who is writing an article on the “banana babies.”


SACS calls for Walk donation canvassers

   We need SACS members to contact one or more potential supporters for the Celiac Walk April 24. The assignment consists of making a phone call or two, then following up by picking up donations which can include gift certificates, G-F products or items for raffle prizes.

   “People love to help the walk so it's easy! And it helps us spread the word about Celiac Disease in the community,” says Karen Keating, walk co-chairperson.

   To help, please get in touch with Colleen Beaman, walk chairperson, at 743-7979, ckbeaman



Expert shares tips for  handling, storing veggies, fruits


for amateurs, but Al Bernardi , the produce expert, did his best Jan. 24 to help about 50 SACS members at the general meeting catch up with produce know-how he’s accumulated over the decades.

   Jill Rouw, vice president, shared her notes on Mr. Bernardi’s demonstration with Celiac Digest and SouthernArizonaCeliac so that we can share some of Mr. Barnardi’s advice with those who couldn’t be at the meeting.

   Mr. Barnardi is the founder of  Barnardi & Associates, Inc., an Arizona-California-Florida based national supplier of fresh produce.  He is in demand on the lecture circuit these days and that’s not surprising considering the advice he gives:

    1.Put your plastic wrap in the freezer or refrigerator.  It won’t stick to itself, but it will stick to whatever you are wrapping.

   2. Microwave citrus to get more juice, but be sure to slice it in a bowl.

   3.To ripen fruit, place it in a paper bag with an apple.

   4. Clean the top layer off mushrooms under running water with your fingers or a brush. Use an egg slicer to cut them evenly.

   5. Hang bananas from their stems for even ripening.

   6. Olive oil on steamed vegetables is more healthful and has fewer calories than butter.

   7. To store lettuce, wash, blot dry and put in a Ziploc bag with a damp paper towel.

   8. Never store tomatoes in the refrigerator and never let them get close to lettuce in storage, as they will cause brown wilt on the lettuce.

   9. Organic foods are grown with manure and have lots of bacteria on them, so wash them thoroughly in water.

   10.Don’t wash produce with soap as it will damage the skin and contribute to early rot. Use plain, clean water.

   For many more of Al’s tips, visit our website at


GF diners plan for March 17, praise PF Chang’s


Verde Road, Tucson, will be the setting at 6:30 p.m. March 17 (St. Patrick’s Day) for a Gluten-Free Dining Club experience. To reserve your place or places at the table confirm with Karen Keating (885-4828), GF Dining chairperson, by March 13.


   Although a review of the Feb.18 event at Elle, a wine country restaurant, 3048 E. Broadway, missed February’s early deadline, we do have tidings of really good cheer from those who dined Jan. 21 at PF Chang’s Chinese Bistro, a chain restaurant at 1805 E. River Road. Stay tuned for an Elle review in April's Celiac Digest.

   PF Chang’s, which was given the five-star maximum on the SACS GF Dining Club scale, is a G-F menu venue. That goes a long way toward its providing knowledgeable service and variety.

    “In the past year the corporate chefs re-worked the GF menu and standardized cooking procedures at all PF Chang's restaurants,” Karen reports. “This is great news -- it means we can expect consistent recipes and familiarity with GF diet restrictions and cooking procedures as we enjoy Chinese food around the country!”

   “If you go to PF Chang’s, please mention that you heard from the CSA or the G-F Dining Club that they offer good food and service for celiacs,” Karen urges.

   Phone Karen, read April’s Celiac Digest, or click on to www .Southern Arizona to find out where the GF Dining Club will dine next. The group usually meets on the third Wednesday.


  Study links CD to cancer 

   If the thought of intestinal discomfort and/or itchy skin is not keeping you strictly GF, maybe the latest research linking CD and cancer will.  

   According to the Aug. 15, 2003, issue of the American Journal of Medicine, a study of 381 CD patients over 19-years compared their incidence of cancer with a normal population. 

   Of the 381 CD patients, 43 (11%) were diagnosed with cancer.  Of these, nine were diagnosed with cancer after the CD diagnosis, seven were within a month of CD diagnosis, and 27 were diagnosed with cancer before the CD diagnosis. 

   Using standard morbidity rates, only 14 (instead of 43) could have been expected to have a cancer diagnosis. 

   "The most striking feature of our study is that the risk for non-Hodgkin's lymphoma persisted despite diagnose and treatment with a gluten-free diet,"       Dr. Peter H. R. Green, of Columbia University, New York, said.  He stated that the increased cancer risks may be because patients are inadvertently consuming gluten, which is frequently present in processed food or food prepared outside the home. 

   He did not address the issue that many were not on a GF diet as their cancers were caught before their CD diagnosis.

   Studies in Europe showed the same CD-Cancer link, but this was the first US study .

   The implication of this, Dr. Green said, is that CD patients need to be followed by their physicians for signs of non-Hodgkin’s Lymphoma.

   The CD cancer link is explored comprehensively in Dangerous Grains by James Braly, M.D., and Ron Hoggan.

   Their theory is that gluten (and to a lesser extent milk-derived casein) contain peptides (protein fragments) that look and act like the narcotic morphine. These natural opioids interfere with the actions of our innate killer cells that would, under ideal conditions, destroy cancer cells before they multiply. 

   The authors cite the increased rates of cancer deaths among heroin and cocaine addicts to support their theory. They state, “There are many similarities between untreated celiacs and opiate addicts in impaired natural killer cell function, altered T-cell function, generally reduced immune function and altered spleen function, another important element of the immune system.”

   The authors further assert that the natural opioids released by wheat and dairy products may be why certain foods are called ‘comfort foods’.  And, it may also be why strict GF adherence might be difficult for some people.

   Furthermore, since these naturally occurring opioids cause increased insulin production, more glucose is moved into cells.  And, cancer cells need glucose to thrive.  The increased glucose can result in adult-onset diabetes and contributes to the increasingly common obesity found in undiagnosed Celiacs.

   Their theories are not mainstream, but they are provocative.  Another source explaining this phenomenon is at this site:  The author, a veterinarian who is a Celiac, links major public health problems to overall societal trends in milk and wheat consumption.



Board lists '04-'05 officer slate


   Georgina Rubal, member-at-large, has been named president-elect. Georgina will be elected president in May and will begin her term in June, according to Mary Louise Catura, chairperson of the executive board election committee.

    Other nominations to the slate of officers for the 2004-2005 term include: president-elect for 2005-2006,

  Cleo Anderson; newly arrived from Montana  where she was a state CSA leader, and vice president/membership, Lisa Lopez, a long-time SACS member.

    Mary Louise, a past president who heads the Roundtable Forum, noted that the membership chairperson position has been expanded to a vice presidency to accommodate expanding responsibilities due to our growing membership.

    Completing the slate are: treasurer, Sue Beveridge, who will be serving a second term; secretary, Hetty Pardee, who also will be serving a second term; and, member-at-large, Brenda Bryson, also a long-time SACS member.




CSA/USA: 877-272-4272, 8 a.m. to 3 p.m. Central Time, ww

Change of Address/Phone number: Notify Jill Rouw, membership chairperson, jdrouw

Change of Email: Notify us via the link at

 Frito Lay snacks:  Visit  for gluten status.

GF travel: Vacation gluten-free 

but well-fed this summer in the Pacific Northwest. Click on   for details.



 GF Double-Fudge Saucepan Brownies

By Chris Silker

2 Tbs. butter/margarine

2 Tbs. water

1/2 cup sugar

2 cups GF semi-sweet chocolate chips, divided

1 tsp GF vanilla

2 slightly beaten eggs

2/3 Cup GF flour

1/4 tsp baking soda

1 tsp xanthan gum


 Mix the butter, sugar and water in a saucepan over low heat, stirring constantly until the mixture starts to boil. Remove from heat and stir in one cup

of  the chocolate chips until the chips

are melted.

   Add the vanilla and eggs and mix well.

   Add the flour, baking soda and xanthan gum and mix well. Stir in another one cup chocolate chips into the batter, mix well, and pour into a greased 9" square pan.

   Bake for 20-25 minutes at 350F. Do not over bake! If you wait until a toothpick comes out clean or the edges pull away from the side, they'll be too done. I take them out at about 20-22 minutes.  These brownies are VERY rich. You can substitute double chocolate chips for the  semi-sweet if you want your brownies to be even more decadent. The brownies will be crumbly when warm, but they're quite cohesive when they cool.

(Altruistically  baked and taste-tested by your dedicated editors)


Mark Your Calendar


(Email for phone numbers)


March 13 -- Walk meeting. For details, phone/email Colleen Beaman, Georgina Rubal., or Karen Keating.


March 14, 1. p.m. -- Pot Luck, Reid Park, Performing Arts (Bldg. #2), Alvernon & Broadway. CSA/USA speaker. Bring food and serving spoons.


March 17, 6:30 p.m. Jonathan’s Cork, 6320 E. Tanque Verde Road. Confirm with Karen Keating, by March 12.


March  22,  -- Walk meeting. For details see March 13.


March 24, 1 p.m. -- Roundtable Forum. Columbus Library, E. 22nd St. & S. Columbus Blvd. Fourth Wednesday, same time/place.


April 10 -- Walk meeting. For details see March 13.


April 17 -- Walk meeting. For details see March 13.


April 21, 6:30 p.m. --GF Dining, TBA.


April 24, 8 a.m.  -- Third Annual Celiac Walk, University of Arizona Mall


April 28, 1 p.m.  -- Roundtable Forum. Same as March 24.


May 22nd -- Food Fair.  TMC Marshall Auditorium


Page 5 Insert (follows)


Child study associates dental defects with CD

   I became interested in the connection between celiac sprue and dental defects shortly after being diagnosed with celiac disease.  An article concerning the number of celiacs with dental problems caught my attention as well as the statement that “not many dentists are aware of the connection between celiac disease and dental defects, such as decalcification and enamel abnormalities.”  This statement was surprising to me since “I” understood celiac sprue to be a malabsorption condition which would cause problems in various parts of the body – so why didn’t the dental community understand this connection.  Then some months later, I found myself again reading about malabsorption of the necessary minerals and nutrients needed for the body to grow and develop properly.  This time it was in Bailličre’s Clincial Gastroenterology International Practice and Research, June 1995. 


   This subject just kept coming back to me.   So I started looking back at my own experiences and realized that even my dentists over the years had not made any connection to the dental problems I had experienced since early childhood.  I had terrible baby teeth with severe enamel conditions.  Even as a very small child, I was very self-conscious of them.  The dentists told my parents the enamel problems were because I was allergic to penicillin and had been given penicillin when I was about 2 years old. 


    As it turns out, one of my four children has celiac disease and also has problems with his teeth.  His baby teeth showed many areas of enamel defect as well as other problems.  Two of his children are believed to have the disease and at the ages of 3 and 4 have severe dental problems with many fillings, root canals and caps on molars.  Thus, my research on this subject took on a whole new dedication.


   Dental problems in general appear to be high among the “celiac population”.  While attending the past two national conferences for CSA, I have discussed the subject with many celiacs.  The consensus seems to be that many celiacs have had dental problems throughout their lives. Most of them were not aware there is a direct connection to their celiac disease.  Doctors who have studied and treated celiacs (primarily in other countries) are aware of the connection.  Many times, they use the dental records in helping to make a determination if a patient could be considered a celiac (before performing the biopsy). 


   I asked two pediatric gastroenterologists in Seattle what criteria they looked for when determining if a child was a candidate for the small intestine biopsy.  They told me that there were 5 to 6 things they consider: presents of intestinal irregularities (such as severe bouts of diarrhea or constipation); small stature (failure to grow – below the normal percentile); thinning hair; distended abdomen; dental enamel and cavity problems and (sometimes) irritability and mood swings. 



   From my discussions with dentists and from the experiences related to me by other celiacs, it is apparent that most dentists are not aware of this connection.  Even though the connection should be very apparent since the body needs good absorption of the minerals and nutrients to develop properly and this includes the teeth.  Celiacs experience malabsorption during the formative months of development and thus the teeth will be damaged as much as the other development of the body.


   In 1988, Dr. Lissa Aine and the Finnish Dental Society conducted a study that discovered that enamel defects (hypoplasia) found in systematic patterns correlated significantly with both gluten ingestion and severity of symptoms in children with celiac sprue.  The maxillary permanent central incisors (upper two front teeth) were affected in 95% of the celiac children studied who had permanent teeth. (Illus. #1) Both initial gluten ingestion and subsequent gluten challenge prior to the age of 3 years could be clearly seen as enamel defects on the maxillary permanent central incisors.  Both dental maturity and skeletal maturity were delayed in celiac children when compared to controls.  “Catch-up” growth in dental tissues and bone occurred in celiac children on a gluten-restricted diet.  Suggestions for decreasing the adverse effects of gluten ingestion and the subsequent immune response on dental development are given.


    This study further found that prior to the diagnosis of celiac sprue, malabsorption affects nutrient status and the immune response system is on “red alert”.  When undiagnosed, celiac sprue occurs at the same time as critical tissue development and the resulting tissue may reflect the nutrient deficiencies and/or abnormal immune response.


    For part of the study, 86 children ranging in age from 3 to 22 years, who had biopsy-proven celiac disease (41 boys and 45 girls) were studied.  Ten of these children had only deciduous teeth (baby), 45 had various combinations and the remaining had fully developed permanent teeth.  Control subjects were used for both the dental enamel defects portion and the dental maturity segment.  Dental enamel defects (hypoplasias) were studied using systematic observation, photography and dental casts.  For children with only “baby teeth”, x-rays of the first permanent molars were studied to determine the degree of enamel defects.  Dental maturity was estimated from both clinical eruption of teeth and from a score obtained from full- mouth x-rays of seven left upper teeth. 


   The results showed that of the 76 celiac children with permanent teeth, 73 (96%) had dental enamel defects.  This compares with 47 (31%) of the 150 clinical controls.  Of the celiac children with enamel defects, 75% of their permanent teeth were affected, compared to only 8% in the control subjects.  In the celiac subjects, at least two groups of teeth (ex. Incisors and molars) were affected.  Enamel defects in celiac children usually occurred as bands that encircled the teeth. ( Illus.#2 & #3)

The enamel defects occurred during the same time span, thus emphasizing the systemic nature of the enamel deformity. 


   The two upper front teeth (maxillary (Illus.#3) permanent central incisors) were always affected.  This is understandable, since 90% of the enamel of these teeth develops between 10 months and 4 years – when the malabsorption and immune response in undiagnosed celiac sprue is unchecked.


    It is not known whether it is the malabsorption or immune response that is primarily responsible for the enamel defects.  While the enamel defects in the teeth of those with celiac sprue were symmetrical and time-related, the enamel defects in the control children were not symmetrical or systematic.

    Also to be noted is the severity of the enamel defects was greater in celiac children than in the control group.  Twenty-nine percent of the celiac children had evident or severe defects as compared to less than 2% of the control subjects.


   Enamel defects proceed from the tip of the tooth towards the area that will be situated near the gum line. (Illus.#4)   Therefore, a fairly accurate estimate can be given of when the enamel defects occur.  Using the upper two front teeth as a time line indicator, the effects of gluten ingestion was studied as well.  For the 14 of 16 children who were diagnosed before the age of 2 years and had strictly followed their diet, the enamel area formed last (adjacent to the gum) was not affected, although the preceding enamel areas were.  In the 10 of 11 who had been diagnosed and then took the gluten challenge before the age of 3, enamel defects occurred in the gingival portions of the tooth enamel as well as other areas.  Twenty-eight of the 39 diagnosed after the age of 4 showed severe enamel defects.  (Illus. #5)Eighteen had enamel defects in all three areas of the upper front teeth, 10 had enamel defects in the medial and gingival areas.


    An interesting issue was discovered during this study – there appeared to be a direct correlation between the severity of the clinical celiac symptoms and the dental damage in the 76 children with permanent teeth before the age of 4 years.  The more severe the symptoms, the more severe the enamel defects.


    When the dental maturity was measured, those with celiac sprue were delayed in comparison with the control group.  Children with celiac sprue had later eruption of their permanent teeth.  The bone age of the celiac children was retarded compared to the control group.


Because there still seems to be a great deal to learn in this area, I am continuing my research and will have an update for you in future issues.          Cleo Anderson, SACS president elect



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