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SACS polishes off business agenda, GF food samples at May Food Fair

In addition to sampling GF food and then toting home samples, SACS members accomplished a lot of business May 21 at the Food Fair meeting in Tucson Medical Center’s Rincon Room.

   To begin with, a decision was taken by vote to discontinue the annual Tucson Walk for Celiac Disease.  Only seven members voted in favor of preserving the tradition. All SACS members and friends are encouraged to contact any board member with suggestions for a replacement fundraising event.

    The last Walk, held in April, 2005  raised more than $10,000 in donations and pledges. Of that amount, $7,515 was sent to the Center for Celiac Research at the University of Maryland in Baltimore.

   SACS members, voting by ballot, allotted $1,000 to help defray board members’ registration fees at CSA’s Annual Conference in Washington, DC, Sept.30-Oct 2, 2005.

   As of September 3, 2005, Chapter 15 had $4,197 in the bank.    In other business, SACS elected and installed officers for 2005-2006.  They are: Past president, Jeannine Faidley; president, Georgina Rubal; president-elect, Elizabeth Rascon; vice president/membership, Sue Beveridge; secretary, Barb Blackman; treasurer, Hetty Pardee; members-at-large, Brenda Bryson, Shirley Curtis, Mary Massarotti, Marilyn Ringer and Cheryl Wilson.

    Members polled on the quality of presentations by guest speakers during the 2004-2005 fiscal year rated most of them as “excellent.”  They particularly appreciated the presentation by Dr. Alessio Fasano, MD of the Center for Celiac Research..

   LynnRae Ries, a GF baker and author, gave a short talk capped off by members taste-testing her fresh-baked goods and purchasing her vacuum-packed breads. Most importantly, members sampled and took home a substantial selection of donated GF products.

 

Plan to share your yummiest GF dish at annual Potluck on Sunday, Sept. 25

   The annual Potluck meeting will be held from noon to 2:30 p.m. on Sunday, Sept. 25 in the Therapeutic Recreation Center of Reid Park, 1000 S. Randolph Way. The site is north of 22nd and south of Broadway.  See map on Page 6 or visit our website. (See URL in masthead)  

   Set-up will begin at 11:30 a.m. and food sampling will begin at noon. We, the members attending, will be providing a buffet of yummy home-made and store-bought GF foods ranging from main courses to snacks and desserts.

   The featured speaker for this event will be LynnRae Ries, author of What, No Wheat? and Waiter, There's Wheat in my Soup.  She is also the owner of the Gluten Free Creations Bakery in Phoenix.  LynnRae will have copies of her book as well as bakery products to sample and sell at the meeting.  Her website at www.lynnrae. com/ provides a complete description of her books, businesses and educational endeavors.

   Bring a family-sized serving of your favorite gluten-free dish. If your dish requires it, please bring along some serving spoons.  If possible, bring a gallon of water for coffee, tea or drinking.  Include the wrapper if you purchased the completed dish, or make a careful list of ingredients if the dish is home made. Set the ingredients list next to the dish. If feasible, bring copies of the recipes to share.

   We need to display ingredients because many SACS members come with a variety of food sensitivities, not just gluten. This will help members decide if they can safely 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.

 

Directions to the Potluck : The location of the Potluck is NOT the same as it was last year.  Mary Massarotti checked out the area and sent in these directions: “ From 22nd Street, go north on Randolph Way. On the west side of the road is located the Therapeutic building.  There is a landmark in front of the building, a communication tower.  You can’t miss it.

 

GF Lunch Bunch scores free

cheesecake at Ruby Tuesday

   The GF Lunch Bunch met for the first time Friday, Sept. 9th at Ruby Tuesday near River and Stone.  About 25 members had meals ranging from grazing at an impressive salad bar to burgers and steaks.  Each table had its own server, so there was no waiting. 

   Best of all, Colleen Beaman, who organized the event, managed to hustle free and delicious GF cheesecake for all who wanted it.

   The GF Lunch Bunch will meet at noon on the second Friday of each month through December.  Restaurants lined up include the Outback, Paco's Tropical Café, and the Lotus Garden.  See the website and this issue’s calendar on Page 4 for more details and restaurant addresses. 

   Colleen finds the venues and Eilene Ealey is making the phone calls and taking the reservation count.  Volunteers are always needed to help make phone calls.

   Besides being a fun event, the lunches are held during daylight hours when many members feel more comfortable driving.  Plus, each restaurant gains awareness of GF food preparation, and we gain experience dealing with waiters and chefs.

   Times and places for the GF Dining Club, which meets in the evening, have not been established as yet.  Please see the website calendar and first page for updates as they become available.  Or, you can contact Karen Keating at KKeating1111@hotmail.com

 

CHAPTER 15 NOTES

 

Gluten Free Demo Days are held at the New Life Health Center, 3954 N. Oracle Rd. every Wednesday from 2 - 5 p.m.. You can sample foods made from GF mixes and products before you buy.

 

Buy a five-year membership in SACS for $50 and save $10.  The regular price is $12 per year.

 

Jelly Belly Gourmet jelly beans have been GF for about a year now, since they changed the formula for the buttered popcorn flavor. Their candy corn is GF, too.  Happy munching.

 

The 2006 Celiac Walk may be hosted by a Phoenix celiac group next year.  They will be deciding within the next month or two whether to sponsor a Walk or not.

 

SACS has adopted an 11-year-old Celiac, Oscar, from Nogales, Sonora. His family is challenged to find or even afford special foods for him.  The group will be donating food packages for him periodically. Donate foods or mixes with child appeal to any board member. Money is OK.

 

Volunteers are needed to design and construct a portable and durable presentation board on Celiac Disease that can be displayed at health fairs or other awareness events.  Contact any board member if you can help.

 

Celiac Specialties, a Chicago-based GF bakery has, according to president Georgina Rubal, excellent products. Their website is www.celiacspecialties.com. They will be donating merchandise for the Potluck Sept. 25.

 

Center for Celiac Disease at the University of Chicago has free food basket donations for newly diagnosed. www.uchospitals.edu/specialties/celiac/ is the URL.  Look for GF Care Package Program on that webpage.

 

CSA/USA: 877-272-4272, 8 a.m. to 3 p.m. Central Time. Their URL is: www.csaCeliacs.org.

 

Change of address/phone number: Change of email: Notify us via the website or call 742-4813

 

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

 

Real pizza goes GF

Member Amy Dickerson-Cushman says this about Picazzo’s Pizza—”Just wanted to let everyone know about the Picazzo’s Pizza in Tempe. They are now serving gluten-free pizza and it is listed on their menu.  They have a designated oven and pizza stones.  We took my daughter up there to try the pizza.  Wow!  It tasted really, really good.  Almost like Pizza Hut pan pizza!  It is a gourmet pizza place so the prices are not cheap but to be able to go out for pizza is really big!!”

    Sue Beveridge also feasted on ’real’ pizza at their Scottsdale location.  She said, “It wasn’t cheap, but the portions were huge, and it was good enough that Dave liked it, too.”

   Their website is www.pizzapicazzo.com, and they have restaurants in Sedona, Tempe and Scottsdale. Their Tempe location is  440 W. Warner Rd. Suite 101 while the Scottsdale branch is located at 7325 Frank Lloyd Wright Blvd.

 

Health news to use

Estrogen and autoimmune disease

   An in vitro study by a team of researchers at Texas A&M University System Health Science Center in Dallas has shown that as estrogen concentration decreases, levels of the inflammation-regulating antibody C16 increase, setting off a chain reaction of inflammation.  The process can increase women's susceptibility to autoimmune diseases like rheumatoid arthritis researchers say. 

   Women develop various autoimmune diseases much more commonly than men. It's not clear why. Lupus, for example, strikes women up to 10 times more often than men.  Fibromyalgia (along with rheumatoid arthritis ) is another autoimmune disease that afflicts a disproportionate number of women. 

   The article did not mention Celiac Disease in the autoimmune list, but many of us experienced symptom exacerbation just prior to or after menopause.  Most women are diagnosed after age 45, according to Dr. Murray.

   Some have reported CD symptom relief by using natural hormone replacement.  You can Google “natural hormone replacement” on the Internet or read Dr. Wright's book, Natural Hormone Replacement or Susanne Sommer's book, The Sexy Years for more information.

 

Migraine—magnesium connection?

   Alexander Mauskop, M.D., director of the New York Headache Center and associate professor of clinical neurology at State University of New York (SUNY), has long studied the association between migraines and magnesium.
   According to Mauskop, “Magnesi-um is a mineral that you can't live without, because it plays many roles in the human body." One of these roles, he explained, is the regulation of serotonin levels, a brain chemical known to be involved in the onset of migraine headaches.

   In the brain, fluctuating magnesium levels can send blood vessels into spasm, stretching delicate nerve endings and generating pain in the process.

   If you want to read the complete article, send an email via the website or you can call the newsletter editor and request a snail mail copy sent to you.

 

Clinical chemists issue revised

thyroid  testing guidlelines 

   Until November 2002, doctors had relied on a TSH (thyroid stimulating hormone) level ranging from 0.5 to 5.0 to diagnose and treat patients with a thyroid disorder who tested outside the boundaries of that range. Now current research encourages doctors to consider treatment for patients who test outside the boundaries of a narrower margin based on a target TSH level of 0.3 to 3.04. The Academy of the American Association for Clinical Chemistry (AACC) believes the new range will result in proper diagnosis for millions of Americans who suffer from a mild thyroid disorder, but have gone untreated until now.

   The report also states: "It is likely that the current upper limit of the population reference range is skewed by the inclusion of persons with occult (hidden) thyroid dysfunction.”   

   The moral of this story is that keep after your doctor if you have symptoms of thyroid deficiency even though the ‘tests’ are normal.  After all, the baseline of the tests was established using blood levels of people who were exhibiting symptoms of thyroid deficiency.

 

Leadership Contacts

(Use 'Contact' on this website for information )

 

Last chance to renew

  Membership Chairperson Sue Beveridge reminds everyone….

   “Though our membership year goes through the end of June, we are allowing a grace period through September.  If you received a renewal form in the mail, please renew now so you don’t miss any newsletters.

   One of our chapter’s goals is to promote awareness and provide education to the medical profession and to the community.  Part of your dues will go toward developing an informational display board to be used at health

 

DM has GF Books

Member Chuck Ford reminds those of us with access to DM’s Base Exchange, “Today, Bessie and I went out to the new (less than a month) Base Exchange at Davis-Monthan AFB. They have row after row of new books, but what took our eye (Bessie bought two) was the 14 different books on gluten-free cooking. Bette Hagman had about six including her newest Gluten-Free Gourmet Cooks Comfort Foods, along with other authors by last names of Cox, Reilly and a couple of others. The good part was that they were all discounted 25% off of cover price.”

 

Mark your calendar

(Use 'Contact' on this website for information )

 

Sept. 25 - Sunday, General Meeting, Potluck with LynnRae Reis as speaker, Reid Park: 12:00-2:30

Sept. 28- Roundtable, 1 p.m. Columbus Library, 22nd and Columbus

Sept. 30-Oct. 2, 28th Annual CSA Conference, Washington, DC.

Oct. 7-Board meeting, Bookman’s 12:30

Oct. 26- Roundtable—see Sept. 28

Oct. 14 - GF Lunch Bunch, Outback Steakhouse near Swan and Grant, noon. RSVP @ 888-2935

Nov. 4-Board meeting, Bookman’s 12:30

Nov. 5 - General Meeting, TMC, Alamo Bldg. CSA Conference Update, 9-12

Nov. 11-GF Lunch Bunch, Paco's Tropical Café,  5819 N Oracle Rd, Noon. RSVP @ 888-2935

Dec. 9- GF Lunch Bunch, Lotus Garden,  5975 E Speedway Blvd, noon. RSVP @ 888-2935

(no Roundtable in Nov. or Dec.)

2006 Events

Jan. 14 - tentative date for general meeting. Topic TBA

March—Rice Innovations Spaghetti Dinner fundraiser, details TBA

May—Food Fair and Elections, details TBA

 

Gluten Free Made Easier By Michelle Warner

Note: Member and newly diagnosed Celiac, Michelle Warner, took control of her life, diet and health immediately upon being diagnosed.  Here is a list of ‘supermarket’ foods that are adequately labeled and contain no hidden sources of gluten.

   Michelle, a ballet dancer, feels well enough now that she will be performing in the Southwest Nutcracker this December.  Say ‘hello’ to her at the Sept. Potluck.

 

When diagnosed with Celiac Disease in May 2005, I was completely unprepared (as I am sure are most newly diagnosed Celiac patients) for the increased expense and calorie content of most “gluten-free” foods. As a result, I began to search for mainstream brands, found at regular grocery stores, that happened to make gluten-free food.

   In calling companies, I found several that not only told me the product about which I was calling was gluten-free but also that the company had no hidden sources of gluten in their product labeling. Being informed of such news has been a God-send, as learning the companies that have no hidden sources of gluten has removed the unknown factor for many mainstream products and has allowed me to do much more of my shopping in regular grocery stores.

   While many veteran Celiacs are probably already aware of the companies that indicate all sources of gluten on their labels, I wanted to go ahead and share the information I have gathered for the benefit of newly diagnosed Celiacs. Please note: because manufacturer information is subject to change, I recommend verifying the information given in this article. Please also note that for the purposes of this article, I am only focusing on whether or not the ingredients themselves are gluten-free, not whether or not a dedicated line is used for the production of an item.

When I called the following companies between June 2005 and August 2005, I was told these companies list any gluten-containing ingredients in the ingredient statement on the package label. So, for example, if the label says “natural flavors,” if any of these natural flavors contain gluten, that gluten source will be listed in parenthesis, i.e.: “natural flavors (barley).”

Unilever (1-800-735-3554). Maker of the following brands:

Bertolli, Brummel and Brown Spread Made with Yogurt, Shedd’s Spread Country Cook, Hellmann’s, I Can’t Believe It’s Not Butter!, Lawry’s, Lipton, Knorr; Promise, Ragu, Skippy, Take Control, Wish Bone, Imperial, Best Foods

Kraft (1-800-222-2323). Maker of the following Brands:

Oscar Mayer, Nabisco

Jif Peanut Butter (1-800-283-8915)

Nestle (1-800-358-1971). Maker of the following brands:

TOLL HOUSE, CARNATION, LIBBY’S, ALBER’S

Con Agra (1-800-988-7808). Maker of the following brands:

ACT II, Andy Capp’s, Angela Mia, Armour, Award, Banquet, Banquet Homestyle Bakes, Big Mama Sausage, Blue Bonnet, Brown N’ Serve, Butterball, Chef Boyardee, Cook’s, Country Line, Crunch n’ Munch, Cuturelle, DAVID, Dennison’s, Eckrichs, Egg Beaters, Fernando’s, Firecracker, Fleischmann’s, Gebhardt, Gilardi Foods, Gilroy, Golden Cuisine, Gulden’s, Healthy Choice, Hebrew National, Hunt’s, Hunt’s Snack Pack, JHS – J. Hungerford Smith, Jiffy Pop, Kid Cuisine, Knotts Berry Farm, La Choy, Lamb Weston, Lamb Weston Inland Valley, Libby’s, Lightlife, Longmont, Louis Kemp, Luck’s, Lunch Makers, MaMa Rosa’s, Manwich, Margherita, Marie Callender’s, Meridian, Move Over Butter, Orville Redenbacher’s, PAM, Parkay, Patio, Pemmican, Pemrose, Peter Pan, Ranch Style, ReadyCrisp, Reddie-wip, Ro*Tel, Rosarita, Singleton, Swiss Miss, Squeeze ‘N Go, The Max, Van Camp’s, Wesson, Wolf, Wolfgang Puck’s

Some additional tips:

All Pace Picante Sauces (1-800-433-PACE) are gluten-free.

Arizona Brand Table Corn Tortillas (602-273-7139) are gluten-free. (I believe that Arizona Brand makes the best corn tortilla I have ever had. They are sweet and soft, and they work well as a bread substitute for sandwiches.)

Pinnacle Foods Corp (1-877-852-7424). The following are gluten-free:

Vlasic Pickles, Sauerkraut, Peppers and Log Cabin Country Kitchen

syrup and Duncan Hines regular-sized frostings.

The following Francesco Rinaldi (www.francescorinaldi.com) pasta sauces are gluten-free:

Francesco Rinaldi Meat Sauce, Francesco Rinaldi Mushroom Sauce Francesco Rinaldi Traditional Sauce, Francesco Marinara Sauce
Francesco Tomato & Basil Sauce,

Francesco Ultra Dolce Sweet & Tasty Sauce, Francesco Garden Combo, Francesco Tomato/Garlic/Onion, Francesco Super Mushroom Sauce, Francesco No-Salt Sauce

Mama Cozzi Salsa, Casa Mamita Salsa

Century Theaters’ popcorn (Odells, 1-800-635-0436) (C. Cretors and Company, 1-800-228-1885) is gluten-free. This includes all popcorn ingredients: the kernels, the buttered flavored popcorn salt, the Canola popping oil and the anhydrous  butter fat (extra butter that can be applied).

Harkins Theaters’ popcorn (Ventura Foods 480-627, 7791) (David Wilts1-800-551-9080) is gluten-free. This includes all popcorn ingredients: the kernels, the canola oil and the butter flavor topping used on the popcorn.

Icee (www.icee.com) Minute Maid and Coca Cola flavors are gluten-free.

Hormel Turkey Pepperoni (1-800-523-4635) is gluten-free. (Sold at K-Mart.)

Mrs. May’s (www.mrsmays.com) All Natural Almond Crunch and Cashew Crunch are gluten-free. (Sold at Costco.)

Hillshire Farm (1-800-328-2426): all Hillshire Farm products (with the exception

of the corndogs) are Gluten-free. (Sold at Costco.)

Dairy Queen (1-952-830-0200): in addition to the listed gluten-free products on their website (www.dairyqueen.com), the hot fudge and the hot caramel are also gluten-free.