Graphics intensive version of Celiac Digest in PDF format:

Page1 , Page 2,  Page 3,  Page 4, Page 5, Page 6


 

Text version of Celiac Digest below:

 Dr. Fasano to speak at

January 15 meeting

 

   Dr. Alessio Fasano is the featured speaker for our 9 a.m. general meeting Saturday, January 15 at the University of Arizona College of Pharmacy.  (Please see map and directions on page 6).  He will discuss new research relating to diagnosing Celiac Disease, providing information invaluable to health professionals as well as Celiacs in general.  Don’t miss this meeting!

   Page five in this issue is an insert designed to be given to any health professional you know.  Nurses, nurse practioners, dieticians, nutritionists, chiropractors, mental health workers, physician assistants, doctors, dentists, pharmacists – in essence, anyone who provides any kind of health care – is our target audience.  More aware professionals translates to more people being diagnosed.

   If you need more flyers, they can be downloaded and printed from our website at: www.Southern ArizonaCeliacSupport.org )

   From his native Italy, Dr. Fasano came to the University of Maryland’s School of Medicine in 1990  as a Research Assistant Professor in the Center for Vaccine Development.   He is now Professor of Pediatrics and Director of the Mucosal Biology Research Center and Center for Celiac Research as well as holding the titles of Professor of Physiology and Professor of Medicine.  

   No food is allowed inside the Auditorium at the College of Pharmacy, but a sampling of breakfast food will be set up in the lobby outside.  If you can bring something, please contact Georgina Rubal at 481-4280. 

   The general meeting will start at 9 a.m., and Dr. Fasano will speak at 10 a.m.

(See invitation to Friday dinner for Dr. Fasano page 2)

­­­­­­­­­­­____________________________________________________________________________________________

All members are invited to a dinner honoring

Dr. Fasano at the Arizona Inn

January 14, 2005 at 8 p.m. 

Please RSVP Georgina Rubal at 481-4280

or email at Lilangel3233 @aol.com. 

Dr. Fasano will be flying into Phoenix  late Friday afternoon and driving to Tucson.  The delayed dinner hour is due to the uncertainties of air and freeway travel.

_____________________________________________________________________________________________

Metro Restaurants GF friendly

The  Gluten Free Dining Club’s November gathering met at Firecracker Bistro at Ft. Lowell and Swan.  The manager, Chris Chavez, met with us in advance and welcomed us when we arrived.  A special menu of Gluten Free Entrees was prepared.  The chef prepared a special menu of GF entrees which identified all menu items (including sauces) that are GF as well as soy and wheat free.  These items are entered in their computer, thus helping the staff verify safe and healthy selections.    

   The food was delicious, the service excellent and the menu reasonably priced.  Most important, the management is willing to accommodate and, in fact, welcomes customers with special dietary requirements. 

   We enjoyed cashew chicken as well as shrimp and substitutions were made easily.  Firecracker is one of the Metro Restaurants, so if you go, please mention the GF Dining Club to reinforce our presence.  When we dine out and request GF options, we are educating food service workers and helping restaurants understand that adapting meals for Celiac customers can be mutually beneficial.

   The next GF Dining club event is the 3rd Wednesday of February, the 17th, 6:30 p.m. at Pinnacle Peak Steakhouse in Trail Dust Town on Tanque Verde Road. 

   Bon Appetit and Happy Gluten-Free Holidays to All!

 

Firecracker Bistro, 2990 N. Swan, Tucson, AZ  85712

General Manager:  Chris Chavez

Phone: 520-318-1118

Email: firecracker@metro restaurants.com

Website: http://www.metrorest aurants.com/fc-restaurant.htm

Website for all Metro restaurants: http://www.metrorestaurants.com/

 

Chef offers GF/CF custom baking

 

   Lori Bakes is a home-based business offering custom made cakes, cookies, muffins, yeast/quick breads and other specialty deserts—all GF and CF if required.

   Since everything is made to order, she requires a two-week lead time for ordering. Her son is GF/CF, so she is experienced in keeping an uncontaminated kitchen. A list of ingredients for all products are available upon request.

   Member Karen Keating recommended this vendor.

 

Lori Bakes

123 Oakhurst dr.

McMurray, PA 15317

Phone: 724-941-7817

email:  loribakes@adelphia.net

 

Chapter 15 Notes

 

Brown Rice Medley at Trader Joe's has black barley now instead of wild rice in the mix. As always, read the ingredients.

 

JENNIE-O Turkey Store has a link on its site where it plainly states Gluten-Free Products.  The URL is http://www.jennieo turkeystore.com/products.asp . It’s always nice when they care enough to label for us.

 

Food cravings? This website http://www.naturopathyworks.com/pages/cravings.html has a chart linking specific cravings to specific deficiencies.  It’s worth a look.

 

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

 

CSA/USA: 877-272-4272, 8 a.m. to 3 p.m. Central Time.www.csa celiacs.org

 

Black-Bottom Banana Bars

1/2 cup butter or margarine

1 cup granulated sugar

1 egg

1 teaspoon GF vanilla extract

1 1/2 cups mashed ripe bananas (about 3 medium)

1 1/2 cups GF flour (Bette's Gourmet Featherlight Flour Blend is a good one)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon xantham gum

1/4 cup baking cocoa

1/2 cup GF chocolate chips added to the dark batter

 

[Optional: You could also add chopped pecans if you wanted and/or dust with powdered sugar after they cool.]

 

In a mixing bowl, cream butter and sugar. Add egg and vanilla extract and beat until thoroughly combined. Blend in the bananas.

 

Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half (note: ˝ of the batter consists of a scant 2 cups). Add cocoa and chocolate chips to half of the batter and mix in. Spread the chocolate batter into a greased 13 x 9-inch baking pan. Spoon remaining batter on top of the chocolate batter and spread with a knife but don’t cut through. Bake at 350 degrees F for 25 minutes or until the bars test done. 

 

Yields about 2 1/2 to 3 dozen bars. These bars are better the day after baking.  And, they freeze very well.

(These were taste-tested at the Nov. 13, 2004 general meeting.)

 

 Health news to use

 Long-term antacid use may increase risk of pneumonia

   Gastric acid-suppressive therapy increases the risk of community-acquired pneumonia, according to the results of a case-control analysis study published in the Oct. 27, 2004 issue of JAMA

   The suppression of stomach acid allows the proliferation of bacteria that can find its way into the respiratory tract and cause pneumonia.  Prescription and OTC acid suppressors are aggressively marketed by pharmaceutical companies in the media and through physicians. 

   If you find yourself relying on this class of drugs, it might be prudent to investigate alternative treatments for gastric acid related problems.

 

Brain perfusion abnormalities common in untreated Celiac Disease

   Celiac.com reported an Italian study to determine the incidence of brain perfusion abnormalities in those with celiac disease, and whether gluten intake and associated autoimmune diseases may be considered risk factors in causing cerebral impairment.  Perfusion scans measure blood supply to brain tissue.

   The researchers used brain single-photon emission computed tomography to examine the brains of 34 adult celiac patients--16 on a gluten-free diet, 18 on a gluten-containing diet, and 18 with other autoimmune diseases--and compared them to 10 age and sex-matched controls with normal small intestine linings.  The researchers found that 24 out of the 34 in the study--a full 71%--had brain tomography abnormalities.

   The most significant brain abnormalities were found in the patients with untreated celiac disease (74%), and in those with associated autoimmune disease (69%). The abnormalities mainly affected the frontal region of the brain. The researchers conclude that brain perfusion seems common in celiac disease, but does not appear to be related to associated-autoimmunity diseases, and the condition may be improved by a gluten-free diet.

   Check your diet if your memory or thinking seems impaired.

 

Nicotine reduces intestinal inflammation

   According to the Nov. 6, 2004 issue of Science News, tests of nicotine in cultured human cells indicated that the drug inhibits the overproduction of a molecule promoting inflammation.

   This and other studies suggest that nicotine might prove effective for ulcerative colitis and other inflammatory bowel diseases.  Research on mice deliberately induced with sepsis showed increased survival rates for those animals receiving nicotine.

   Scientists are trying to develop a drug without nicotine’s side effects that will put a brake on the body’s  overproduction of immune chemicals.   Anecdotal reports from Celiac message boards suggest that untreated CD gets worse after a person quits smoking, so such a compound might help with the physical distress of accidental gluten ingestion.

 __________________________________________________________

GF Marinade

If you are tired of the same bland meat and veggies, try this marinade from the CDF magazine.

Combine:

2/3 C. GF soy sauce (San-J’s Tamari is good as its flavor is mild)

1/4 C. orange juice

2 TBS lime juice

2 large garlic cloves, crushed

 

Pour in a plastic food storage bag and add skinless chicken or salmon pieces.  Marinate for not less than 20 minutes nor more than one hour.  Broil the meat appropriate to its thickness, turning once and spooning on more sauce.  The ingredients may be doubled, and the sauce keeps well in the refrigerator. Not recommended for cuts of beef.

 

Mark your calendar

 

 

2005

Jan. 6—Board Meeting, 10:30, Naninni Library

Jan. 15 - General Meeting  – Dr. Fasano to speak, The Auditorium, College of Pharmacy, U of A., 9 a.m.

 

Jan. 26 Roundtable  Columbus Library, 22nd and Columbus, 1 p.m.

Feb. 23  Roundtable, see Jan. 26

March 23 Roundtable, see Jan. 26

March 5 – General Meeting  – Details TBA

April 23 – Annual Celiac Walk

May 21- General Meeting— Details TBA

 

____________________________________________________________________________________________

Southern Arizona Celiac Support Group

Invites You to Attend a Lecture Presented by

 

Alessio Fasano, MD

 

January 15, 2005

10:00 a.m.

University Medical Center – College of Pharmacy

The Auditorium – (room 325)

www.SouthernArizonaCeliacSupport.org

 

► Celiac Disease is a genetically transmitted autoimmune condition occurring when the lining of the small intestine becomes inflamed and damaged in response to exposure to dietary gluten (wheat, barley, rye or oats).

 

► A minimum of 1 out of 130 Americans suffer from Celiac Disease and most do not know they have it.  Celiac Disease is the most under-diagnosed condition in the United States.

 

►Diagnosis is difficult because no two Celiacs will present with exactly the same symptoms.  Symptoms may include some, just one or all of the following: anemia, IBS, depression, chronic fatigue, osteoporosis, diarrhea/constipation, migraines, liver damage, infertility, thyroid problems, GERD, alopecia and neurological complications. Over 30% of newly diagnosed Celiacs are overweight or obese.

 

► There are new diagnostic blood tests available to screen for and detect Celiac Disease.

 

Dr. Fasano is regarded as one of the foremost authorities worldwide on Celiac Disease, and his epidemiological studies in the United States have changed the preconception that Celiac Disease is a rare disorder in our country.

 

An accomplished biomedical scientist and educator, Dr. Fasano is currently Professor of Pediatrics and Director of the Mucosal Biology Research Center and Center for Celiac Research at the University Of Maryland School Of Medicine where he concomitantly holds the rank of Professor of Physiology and Professor of Medicine.  Dr. Fasano originally came to the University of Maryland Baltimore and to the School of Medicine in 1990 as Research Assistant Professor in the Center for Vaccine Development.  He rose to the rank of Professor in six years, reflecting both the extraordinary energy which he brings to his work and the seminal discoveries which have emanated from his laboratory.

 

Dr. Fasano's scholarly efforts have also focused on the pathophysiology of intercellular tight junctions. Through a series of studies published in prestigious journals, Dr. Fasano described an intestinal mammalian analogue of a Vibrio cholerae derived protein, which reversibly opens intestinal tight junctions.  Dr. Fasano named this protein zonulin, and subsequently showed its participation in physiological regulation of intercellular tight junctions in a wide range of epithelia beyond the intestine.

 

 

Driving directions:  (from I-10) Drive east on Speedway and turn north on Mountain. Then turn east on Drachman and follow it straight through to the parking lot. SACS will have bright signs posted.