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New officers take helm; board cites hard workers

SACS seated a new slate of officers for the 2004-2005 fiscal year when an election by acclamation and their installation was held May 22 during the Food Fair meeting in the Marshall Auditorium at Tucson Medical Center. At the close of business, the more than 50 members who attended enjoyed collecting the many donated samples of GF products on display.

    The new officers are: Past president, Jeannine Faidley; president, Georgina Rubal; president-elect, Cleo Anderson; vice presidents/membership, Marilyn Ringer and Mary Massaroti; secretary, Hetty Pardee; treasurer, Sue Beveridge; members-at-large, Brenda Bryson and Shirley Curtis (Shirley also is the web mistress and newsletter editor.). Lisa Lopez was elected at the meeting, but due to commitment conflicts, she resigned and Marilyn and Mary were appointed later to the vacated post.

   Jeannine Faidley presented thank-you gifts to Mary Louise Catura from SACS for her work for the chapter.  Mary Louise was president, past president, and product manager. She also chairs the Roundtable each fourth Wednesday and writes a food column for the newsletter.

     Laurie Kreidler and Esther Hopkins also were recognized, Laurie for her dedication to setting up the refreshments for for every general meeting, and Esther for her tireless work in organizing and executing the phone tree, which notifies members of upcoming meetings. 

      Other matters covered include:

► The ‘Walk’ profit was about $6,000 with not all pledges in.  Eighty-five percent of the profit will be donated to the University of Maryland, Celiac Research Center for research and lobbying expenses for celiac legislation.  The rest of the money will be used locally for education and chapter expenses.

► The board voted to help finance SACS delegates to the CSA conference in Oklahoma City in October by providing $1,000 to cover costs for Georgina Rubal, president, and $300 to subsidize each of three other SACS members.  The delegates will report on conference topics and product information at the November SACS meeting.

Lori Davies informed us about the conference on Celiac Disease that was to be held by the National Institutes of Health (NIH) in Bethesda, Maryland, June 28-30, 2004.

Jeannine Faidley, past president, said that one of our chapter goals is to develop a group to assist Celiac patients in hospitals. This group would prepare and deliver GF meals during the patient's stay, and advocate for GF foods from the hospital kitchen.  She reminded members to be sure to inform the chapter if they are hospitalized so that GF food can be made available during their stay.

 

Dietician to speak at Sept.11 meeting

Don't miss our general membership meeting Sept. 11 in the Rincon Room of the Alamo Building at Tucson Medical Center, north of East Grant Road at North Beverly Ave. in Tucson. 

   The featured speaker will be member Nancy Schuller, who will share information about Celiac diets presented at the Dietician’s Conference in Phoenix by Cindy Kupper from the Gluten Intolerance Group (GIG).  Nancy, whose husband is a Celiac, brings both a personal and professional perspective to her presentations and is always willing to answer questions.

   Bring along some of your favorite  gluten-free snacks to share.  Since many of our members are sensitive to foods other than gluten, please list the ingredients or bring the wrapper from a purchased treat.

   The meeting starts at 9:00 a.m. for coffee and ‘meet and greet’ for the first half hour.    (Directions: Enter TMC at traffic light, turn left a first stop sign, follow curve and go straight to the end. Park in either lot, but enter lower level for Rincon Room.  Map is available online at www.SouthernArizonaCeliacSupport.org.

 

Tucson kids Rock!

By Liz Attanasio  The next gathering of the Raising Our Celiac Kids (ROCK) group will be held on Saturday Oct. 9 from 10 a.m. to 1p.m..  Arrive anytime between 10 and 1 and stay as long as you like.  Gluten-free snacks and goodies will be served and lots of information will be exchanged.

   ROCK is a support group for children and their families who find themselves on a gluten-free diet due to celiac disease or gluten intolerance.  At ROCK gatherings, we discuss topics that are important to our children, like birthday parties, school lunches and peer pressure. 

   Parents need the support and kids love meeting and playing with other children who are just like themselves.  For more information on ROCK or directions to the meeting, phone Liz

 

GF Diners schedule meal at

Kingfisher Bar & Grill

   The Kingfisher Bar & Grill, 2564 East Grant Road, is the site of this season’s first Gluten-Free Dining Club meeting September 15, 6:30 – 8 p.m.. The Kingfisher Bar & Grill specializes in seafood, rotisserie meats, and poultry, drawing from a wide variety of American regional cooking influences, including the Southwest and Northwest.  You don’t need reservations to attend, but they are appreciated.  Call Karen Keating at 885-4828 to RSVP.

   The Dining Club outing is an opportunity to try new restaurants that are pre-screened for GF menu selections.  It also gives working members a chance to attend a monthly Celiac support group where they can enjoy good company and GF food while eating out.  If you are a new Celiac, the practice of ordering GF from a restaurant menu is very helpful, too.

    If you can’t make it to the Kingfisher this month, plan on attending other GF Dining Club dinners October 20  (PF Chang’s) and November 17 (Jonathon’s Cork.)

 

Chapter 15 Notes

Envelope glue said GF by National Starch & Chemical Company. “The food and pharmaceutical starch products we supply are refined from dent corn, waxy corn or tapioca.” You may still want to use a damp sponge to moisten the glue as bugs like to nibble on envelope glue, too.

Got gluten in your meds? Contact Poison Control to find out. Online sources and/or printed materials are often not updated regularly, so it’s unwise to rely totally on them..

Blood tests do not always detect very low levels of gluten contamination.  If you’re having symptoms, do your detective work.

Hypo- and hyper- thyroidism are common in Celiacs and more common in women than men.  New guidelines mean prior tests showing just' low’ thyroid function are now recommended for drug treatment.

Arrowhead Mills Maple Buckwheat Flakes Cereal is labeled "Wheat Free--Made with Non-Gluten Ingredients" on the front panel.  BUT …"no gluten ingredients" does not mean it is gluten free.  Arrowhead Mills processes other grains in the same place. Eat at your own risk.

Shrimp may trigger a delayed DH outbreak due to a type of iodine in the outer vein.  Contact Cleo Anderson (207-6874) for more information.

Blood calcium levels do not indicate the health of your bones as the body must maintain a certain level of calcium in order to sustain life.  If necessary, the body will take calcium from your bones.  Insist on a bone density test to ascertain bone health.

Sorbital and fructose may cause some digestive problems in certain individuals according to an article in the National Library of Medicine    “… malabsorption of fructose  and/or sorbitol may be the cause of or aggravate abdominal symptoms.”

CSA/USA: 877-272-4272, 8 a.m. to 3 p.m. Central time.www. csaceliacs.org.

Change of address/phone number: Change of email: Notify us via the website or call 825-3032

Subscription discounts are available if at least 10 new readers sign up for Living Without magazine. Contact Mary Louise Catura  at 298-1038.

 

SACS needs you to save Celiac lives

Take on a volunteer position today!

 

   SACS is growing and so is our need for volunteers to fulfill our mission of encouraging diagnosis and guiding new Celiacs and members in managing the GF diet. 

   The rewards of becoming active include learning more about Celiac Disease and the satisfaction of helping others with CD.

  Contributing time and effort to SACS is critical and in no way trivial. If we think about it, what we do as SACS volunteers, most probably saves the lives of some Celiacs!

   Here are the posts that need filling with descriptions of the responsibilities.

 

   SACS EMTs: Jeannine Faidley, past-president, is proposing a SACS Emergency Meal Transport arrangement whereby hospitalized members can receive GF meals from volunteers.  Jeannine would like for people who have done this before on their own to meet with her after the Sept.11 general meeting to discuss organizational ideas.  She would also welcome any volunteers and/or ideas.

 

   Raffle Chairperson: Organizes the raffles held at some general meetings and other events. The raffles of GF products not only raise funds for the chapter, but they also serve to introduce new GF products to the group. 

   The raffle chairperson contacts vendors and other donors (including members) for GF prizes and makes up gift baskets.  He or she also is responsible for selling the tickets and collecting and accounting for the raffle funds. 

   Basic math skills, room to store products and a desire to help are all one needs for this post. Ideally, more than one person could share the position, dividing the time and the tasks involved. Contact Georgina Rubal, president and past raffle chairperson, to get this job.

 

    2005 Walk Co-Chairperson: This co-chairperson works on logistics regarding equipment, T-shirts, props, DJ, and other particulars so that they are in place when the Walk steps off.  To do this job, you must be able to work on a deadline and have good organizational skills.  The post comes with a “how to” notebook. If you fit this description, please contact Colleen Beaman  (743-7979), the Walk co-chairperson who is signing sponsors for the April event.

 

   Other Walk-Related Posts: Many other volunteers are needed for specific Walk-related tasks. Please contact Colleen Beaman (743-7979) to help. Meetings are on Saturdays in the months leading up to the Walk.  These jobs include staffing food, T-shirt and registration tables, and the raffle , drink and product tables.

 

    Phone-Tree Chairperson: The phone-tree leader works with at least 10 other volunteers to remind members of upcoming general meetings. The chairperson divides the phone list among herself and the other volunteers. You need a phone and about 30-45 minutes to make phone calls less than once a month. Contact Georgina Rubal if you can help with this as a volunteer or as the chairperson.

 

   Yahoo Listserv Chairperson: Setup and moderate a Yahoo list restricted to SACS members to facilitate internet communication within our group.  You need a computer with an internet connection. You must be comfortable with email and willing to check the account daily.  The actual time on-line would be short, and hands-on help for set-up is available. Contact Georgina Rubal, president, or Shirley Curtis, web mistress, if you can help with this..

 

Leadership Contacts

(send an email to info@southernarizonaceliacsupport.org for this)

 

CD implicated in neurological symptoms

   The July 3, 2004, issue of Science News contains a summary of a study by Israeli doctors linking neurological problems with Celiac disease.  Researchers examined 111 children treated for CD between 1977 and 2001 and used 211 healthy (non-CD) children as controls. 

   The doctors identified neurological problems in 51 percent of the children with CD and in only 20 percent of the healthy children.  These neurological problems included epilepsy, migraines and reduced muscle control. The research team also reported a new link between CD and attention deficit and attention deficit/hyperactivity disorders.

   Some people with CD only develop the neurological symptoms and do not have the classic gastrointestinal problems.       However, until doctors learn to recognize all signs of this condition, more cases in children will go undiagnosed or treated

 

Mark your calendar

(See SACS  Leadership box Page 3 for phone numbers/email addresses )

 

Sept. 2 – Board Meeting, 11 a.m. Bookman’s at Grant and Campbell

Sept. 11-General Meeting, TMC, Alamo Building, 9:00 a.m.

Sept.15 - GF Dining Club 6:30 - 8 p.m. Kingfisher Grill  (885-4828 for more info)

Sept. 22, 1 p.m. -- Roundtable Forum. Columbus Library, E. 22nd St. & S. Columbus Blvd. Fourth Wednesday, same time/place (except Nov. & Dec.)

Oct. 7 - Board Meeting, 11 a.m. Bookman’s at Grant and Campbell

Oct. 9 – R.O.C.K. meeting, 10 a.m. to 1 p.m..  Phone Liz at 877-9181 for directions and more information.

Oct. 20 - GF Dining Club 6:30 - 8 p.m. PF Chang’s   (885-4828 for more info)

Oct. 21-24 – 27th  Annual CSA  Conference in Oklahoma City, OK.  See CSA website for details.

Oct. 27- 1p.m. - Roundtable Forum. Columbus Library

 

Nov. 4 - Board Meeting, 11 a.m. Bookman’s at Grant and Campbell

Nov. 13- General Meeting – Details TBA

Nov. 17 -GF Dining Club 6:30 - 8 p.m. Jonathan's Cork   (885-4828 for more info)

2005

Jan. 15 - General Meeting  – Details TBA

March 5 – General Meeting  – Details TBA

April 23 – Annual Celiac Walk

 

May 21- General Meeting— Details TBA

 

Baker-at-Large shares bread secrets

By Mary Louise Catura

Please be advised that you don’t have to use all these flours, because it does run up the price.  But, if you really like bread, you will love this mixture.

Mary Louise Catura’s Gluten-Free Flour Mixture

2 C brown rice flour

2 C garfava bean flour

2 C teff flour, either brown or ivory.  (I found a nice mixture at New Life on Speedway)

1 C sorghum flour

1 C tapioca four

½ C potato starch (not potato flour. Some brands call it potato starch flour, which is OK.)

½ C flax seed meal

½ C amaranth flour

½ C hazelnut or almond meal (available at Trader Joe’s)

¼ C mesquite meal (available at The Health Hut on Fort Lowell. Warning, don’t use this if you have a diarrhea problem.)

   Mix this all together in a large bowl and keep in a tightly sealed container in the freezer or refrigerator.

Multi-flour Bread  - using the flour mixture above

 

In a small bowl, proof your yeast as follows:

½ C very warm water

2 tsp sugar

2 pkgs yeast, (NOT Rapid Rise as this is a heavy flour and needs time for the yeast to work.)  Let the water/sugar/yeast mixture sit in a warm place while you prepare the following:

 

In a large mixing bowl:

4 C GF flour mix

½ C sugar

1½  tsp salt

4 tsp of xanthan gum 

Mix together well

 

In another bowl:

3 eggs beaten

1 tsp vinegar

4 Tbs oil (Olive oil is best for this)

¾ to 1 C water (see below)

 

Add the yeast mixture to the egg mixture and stir the whole thing into the flour mixture.  If you have a stand mixer or a powerful hand mixer, use it.  Or, you can stir vigorously by hand.  This is where the less water comes in.  If the dough is too thick to mix, add a bit of water until you can mix the whole batch thoroughly.

 

Let this rise in the mixer bowl, covered with a damp paper towel, for about 45 minutes.  Stir it down and spoon it into small bread pans.  I use four small 3 x 5 aluminum bread pans, which I spray generously with Pam.  Let the mixture, covered with damp paper towels, rise in the pans about the 45 minutes.  Preheat your oven to 350F and bake for 45 minutes.

 

As soon as the pans are cool enough to handle, turn the bread out and let it cool completely (about an hour) before trying to slice it.  I then slice it, put waxed paper between the slices, bag it and freeze.

 

Potato Crust Quiche    from Cuisine at Home, Issue 45, June 2004.

 

3 T. unsalted butter, divided

1/2 lb bulk Italian sausage

1/2 C onion, chopped

1/2 C jarred roasted red bell pepper, drained and chopped

2 T vegetable oil

1 pkg (1 lb 4 oz) fresh hashbrown potato shreds

1-1/2 C fontina or Swiss cheese, shredded

6 eggs

1/2 cup heavy cream

2 dashes hot sauce

8 slices Roma tomatoes

1/4 cup Parmesan cheese, shredded

1/2 cup sour cream

1 T minced fresh chives
Preheat oven to 400F.

   Melt 1 T butter in a 10" ovenproof nonstick skillet over medium-high heat.  Add sausage; brown for 3 minutes.  Stir in onion and sauté 2 minutes.  Transfer to a bowl with the bell pepper; stir to combine.  Return skillet to the burner and add 1 T butter and the oil.

   Arrange hash browns in pan, pressing and spreading them up the sides with a spatula to form a crust.  Season with salt and pepper, then dot with 1 T butter.  Cook 10 minutes, or until the edges start to brown.

 

   Sprinkle fontina over potato shell and spoon sausage mixture over cheese. 

 

   Whisk together eggs, cream, hot sauce, salt, and pepper to taste; pour over sausage and cheese.

   Arrange tomatoes on top and sprinkle with Parmesan.  Bake for 25 minutes, or until filling is firm and the tip of a knife inserted near the center of the quiche comes out clean.  Let stand 5 minutes, then run a spatula around the rim to loosen the quiche.  Slide it onto a serving dish and cut into wedges. Combine sour cream and chives, and dollop onto each serving.

 

More than just ketchup    Heinz has extensive G-F list

   Whole foods, prepared from scratch, are the best guarantee of GF safety, but sometimes Celiacs just do not have the time to do that. Listed below are GF products produced by Heinz foods.

   If the Heinz product is not on this list, then it is not considered gluten-free. This list was current as of August 2004. Verify by calling the 800 number below if you have any questions or concerns.

(1-800-255-5750).  Their offices are open Monday through Friday from 8:30 AM until 6:00 PM, Eastern Time.

 

HEINZ PRODUCTS:

Ketchup

One Carb Ketchup

No Sodium Added Ketchup

Hot & Spicy Kick'rs

EZ Marinader -- Teriyaki

Distilled White Vinegar

Red Wine Vinegar

Apple Cider Vinegar (not Heinz Apple Cider FLAVORED Vinegar)

 

AUNT MILLIE'S PASTA SAUCES

All Aunt Millie's Pasta Sauces

 

CLASSICO PASTA SAUCES:

All Classico Pasta Sauces

Classico Salad Dressings   (Creamy Caesar & Balsamic Vinaigrette)

 

DELIMEX PRODUCTS:

UPC CODE:       PRODUCT NAME:

1769600012        Taquitos, 36 ct. Delimex Chicken

1769600018        Tamales, 12 ct. Delimex Beef

1769600019        Tamales, 12 ct. Delimex Chicken & Cheese

1769600020        Taquitos, 24 ct. Smart & Final Beef

1769600024        Tamales, 6 ct. Delimex Beef

1769600028        Taquitos, 25 ct. Delimex Beef

1769600029        Taquitos, 25 ct. Delimex Chicken

1769600048        Taquitos, 36 ct. Delimex Beef

1769600095        Taquitos, 12 ct. Delimex Beef

1769600096        Taquitos, 12 ct. Delimex Chicken

1769600133        Taquitos, 22 ct. Schwan's Beef w/ Salsa

1769600155        Tamales, 15 ct. Costco Beef

1769600159        Tamales, 20 ct. Delimex Beef, Costco

1769600180        Taquitos, 60 ct. Delimex Beef

1769600186        Taquitos, 60 ct. Sam's Club Beef

1769600189        Taquitos, 60 ct. Delimex Chicken

1769600206        Tamales, 2 ct. Trader Joe's Beef

1769600207        Tamales, 2 ct. Trader Joe's Chicken & Cheese

1769600214        Taquitos, 25 ct. Delimex 3-Cheese

1769600222        Tamales, 6 ct. Schwan's Beef

1769600481        Taquitos, 36 ct. Delimex Beef (Mexico Import)

1769600500        Taquitos, Delimex Beef / Deli-Pak

1769600505        Taquitos, Mini, 40 ct. Beef, Snacker Tray w/ salsa

1769600554        Tamales, Cheese Deli Bulk Pack

1769600555        Tamales, Chicken Deli Bulk Pack

1769600556        Tamales, Beef Deli Bulk Pack

1769600565        Tamales, 20 ct.Beef, Sams Club

1769600684        Taquitos, 66 ct. Costco Beef

1769600685        Taquitos, 66 ct. Costco Chicken

1769601208        Tamales, 2 ct. Trader Joe's Cheese & Green Chiles

 

ORE-IDA PRODUCTS:

UPC CODE:           PRODUCT NAME:

1312000080         Ore-Ida Golden Patties (9 ct.)

1312000198         Ore-Ida Snackin' Fries =99 (10.5 oz.)

1312000258         Ore-Ida Golden Fries (32 oz.)

1312000278         Ore-Ida Golden Fries  (5 lb.)

1312000286         Ore-Ida Golden Crinkles (32 oz.)

1312000291         Ore-Ida Golden Crinkles (5 lb.)

1312000296         Ore-Ida Pixie Crinkles (26 oz.)

1312000377         Ore-Ida Cottage Fries (32 oz.)

1312000392         Ore-Ida Southern Style Hash Browns (32 oz.)

1312000417         Ore-Ida Extra Crispy Fast Food Fries (26 oz.)

1312000469         Ore-Ida Potatoes O'Brien (28 oz.)

1312000647         Ore-Ida French Fries (8 lb.)

1312000654         Ore-Ida Country Style Hashbrowns (6 lb.)

1312000801         Ore-Ida Shoestrings (5 lb)

1312000809         Ore-Ida Crunch Time Classics Straight Cut (24 oz.)

1312000810         Ore-Ida Crunch Time Classics Crinkle Cut (24 oz.)

1312000828         Ore-Ida Shoestrings (28 oz.)

1312000829         Ore-Ida Shoestrings (40 oz.)

1312000833         Ore-Ida Country Style Hashbrowns (30 oz.)

1312000845         Ore-Ida Deep Fries Crinkle Cuts (24 oz.)

1312000854         Ore-Ida Hash Browns (5 lb.)

1312000862         Ore-Ida Country Style Hashbrowns (6 lb.)

1312001012         Ore-Ida Potato Wedges with Skins (24 oz.)

1312001190         Ore-Ida Steak Fries (3.75 lb.)

1312008564         Ore-Ida Golden Crinkles  (8 lb.)

1312008565         Ore-Ida Golden Fries  (8 lb.)

1312008572         Ore-Ida Golden Crinkles (8 lb.)