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Title: CCSG Meeting 12/10/10
Location: AAMC\’s Health Sciences Pavilion
Link out: Click here
Description: Annual Holiday Potluck
Start Time: 6:30p
Date: 2010-12-10
End Time: 8:30p
Title: CCSG Meeting
Location: AAMC\’s Health Sciences Pavilion
Link out: Click here
Description: Jules Shepard, author and creator of ‘Nearly Normal Cooking for Gluten Free Eating’ and ‘Celiac Disease and Living Gluten Free, The First Year’ will give a presentation on ‘Making the Change: Successfully Cooking & Living Gluten Free’
Start Time: 6:30p
Date: 2010-05-14
End Time: 8:30p
Jules Shepard will be presenting to our group on May 14. Her power point discussion will engage everyone from those new to living gluten-free to those seasoned veterans of gluten-free living, as she will be presenting on how to successfully live and bake gluten free. In the engaging style that has taken her all over the country as a sought after speaker and cooking instructor, Jules will share tips and techniques to tackling gluten-free that have made her books and weekly recipe newsletter favorites of the gluten-free community. She will also bake bread and bring other baked treats! Attendees will receive a free copy of Living Without Magazine. This is one event you won’t want to miss! Please pre-register so that Jules will have enough food and magazines to share with everyone. If you already own one of Jules’ books, bring it to the meeting for Jules to sign (Pat wrote a story in Jules’ The First Year: Celiac Disease and Living Gluten Free, so you may want her to sign your book too!). Jules’ books and patent-pending all purpose gluten-free flour and mixes will be available for purchase after the presentation.
Title: CCSG Meeting
Location: AAMC\’s Health & Sciences Pavilion
Link out: Click here
Description: Margaret Wright, MS, BSN, CNHP will be our speaker. The topic is Necessary Exclusions & Healthy Alternatives for the Healthy Celiac Diet
Start Time: 6:30p
Date: 2010-04-09
End Time: 8:30p
Follow this link to read the entire article.
http://www.foodnavigator-usa.com/Science-Nutrition/Oats-may-boost-nutritional-profile-of-gluten-free-dietsShared by Suzanne Wolcoff
This is a response to an email for Dr. Symes
Hi D.,
It was great to have you join my Email group. I have been having to cut back on Emails but I wanted to write to you personally. I wanted to make sure that you know that you can get better from understanding and applying the information on my Website.
The things you listed are a few of the things from which I had been suffering for much of my life. I had always been on the ADHD side, even a touch bipolar. Then came the depression, followed later by the fibromyalgia. This is a very typical progression, as depression will always follow pathological over-activity to some degree. It is the way the brain copes with over-stimulation. The fibromyalgia is simply a reflection of the brain’s and body’s state of ill health, which is so often accompanied by a major drop in our pain threshold. Our pain threshold goes up and down like a barometer, depending on our health and well-being. The flu is a good example, during which we sore and achy all over due to the effects of the virus on our brain’s pain centers. Fibromyalgia is a perpetual state in which the pain center is unusually sensitive, brought on by overall ill health, malnutrition, lack of proper sleep (during which the brain heals), and even the presence of certain chronic viruses (e.g. Epstein Barr). These latent viruses (often of the Herpes group) become active due to the drop in our immune system’s health and competence. Shingles is another good example.
So, the treatment plan is very clear: We need to stop doing the things that are harming us and take dead aim at the health of the brain and immune system as well as the rest of our body. For example, part of any chronic pain syndrome is the exhaustion of our normal production of anti-inflammatory agents (cortisone, progesterone, and serotonin). I write about all of theses on the site. The drop in these critical hormones is very explainable as is the timing of their decline, with menopause being a classic example. Our adrenal glands produce cortisone and progesterone but food intolerance from the “big 4”-gluten, dairy, soy or corn intolerance- ultimately compromises this gland’s crucial functions. Many individuals are cruising along on the standard American diet (SAD) and suffering from malabsorption of nutrients by their small intestine due to the damage being done by the “big 4”. This malnutrition reduces the health and integrity of every tissue in the body, including the adrenal glands and pituitary gland. The drop in brain and bodily serotonin also accompanies this process, as we leak this critical hormone into our damaged gut and fail to absorb the nutrients needed to make more. But then comes menopause and the accompanying drop in hormones produced by the ovaries- the main source of progesterone, which is the most powerful anti-inflammatory in the body. This leads to a very serious rise in inflammation. At the same time, the brain’s ability to handle pain drops precipitously as previously mentioned.
Therefore, you can see that chronic pain syndromes such as fibromyalgia, arthritis, back pain, and the like are really a combination of rising inflammation and a decline in our ability to handle that pain. I hear from people all of the time who suffer from this syndrome just as you and I have experienced. But now you know why this occurs…and it can be reversed. We can’t necessarily bring a woman out of menopause and restore her ovarian production of progesterone but I do not doubt that this actually occurs in some women, especially those who go into this state prematurely. There is no way that it is natural for a 39 year old woman to enter menopause. This may be (and probably is) more a matter of pituitary and adrenal dysfunction that one of the expected “change” of natural menopause.
How do we reverse this? The paper linked below my signature (How to Start Treating Just About Anything) is a good guideline. The basic steps are:
1) Stop the nutrient malabsorption taking place in the intestine by eliminating the “big 4”- gluten (wheat, barley, rye), dairy, soy and corn
2) Understand the rationale behind the G.A.R.D. (the glutamate/aspartate restricted diet). We need to drastically reduce the amount of “excitotoxins” consumed- those neurostimulating amino acids, glutamic acid and aspartic acid, which are the parent proteins in MSG and Nutrasweet, respectively. The richest sources of these amino acids are the gluten grains, dairy (especially cheese), soy and other legumes, and nuts/seeds, as well as prepared foods with MSG (monosodium glutamate) and diet foods with aspartame (Nutrasweet). This alone will raise the pain threshold dramatically as the pain center of the brain is being bombarded by these proteins making it more sensitive to pain stimuli from all areas of the body.
3) Eat plenty of fruits, vegetables, and healthy proteins which provide the body with what it needs to heal. Eggs are a great source of protein as well as vitamin D3, B12, omega three fatty acids, trace minerals, and lecithin (an important phospholipid for the brain). Rotating fish, poultry and lean beef can then provide the protein needed to maintain and repair the body. Note: Too much poultry consumption can actually supply gluten, as chickens and turkeys are fed high grain diets. I have found that I was becoming “glutenized” from eating chicken and recently reduced my consumption of poultry dramatically. Too much fish may actually put us at risk to mercury toxicity. Organic beef, lamb and bison are really some of the best sources.
4) Consider the value of taking some supplements, the most important of which are vitamin D3 (crucial), C, B complex, omega threes, and magnesium. Read about D3 and magnesium deficiencies and you will see something very important. Iodine (e.g. kelp) and selenium are important for normal thyroid function, with hypothyroidism being a big cause of lowered pain thresholds.
5) Read about antioxidants and their positive effects against air pollution in particular. Environmental pollution is a major player in neurological conditions (e.g. fibromyalgia, epilepsy, MS and other neurodegenerative diseases) and the antidote is the antioxidant. The main ones are vitamin C, E, and grape seed extract. The latter has now been shown to be one of the most powerful on the planet. (And yet man invented the seedless grape. Go figure. L)
6) Drink filtered water. One of the best investments I ever made was the water filter I have a link to on my Website in my products section. It gets rid of everything and is relatively cheap and easy to install.
7) Look up the term “xenoestrogen” and familiarize yourself with the sources of these damaging estrogens. They are inflammatory and leading contributors in all of the main female issues (breast cancer, POS, endometriosis, and premature menopause). You may be surprised as some of the common sources.
8) Try to get as much full-spectrum light as possible. Light drives our brain’s serotonin levels up and the rapid decline in sunlight this time of year plays and big role in the dropping of our pain threshold. Light therapy (light boxes) can help pain and epilepsy just like it does seasonal affected disorder.
9) Try to get good quality sleep and some regular exercise. The preferred time for us to go to bed is 8 hours before sunrise. We need 7-8 hours and we should wake with the sun. That is our normal rhythm. Anything else is a compromise. We need proper sleep to heal, especially our brain, which is what fibromyalgia is mostly about. We normally dream between 4 and 6 AM and this is crucial to our mental health. Those who typically awaken at 1-2 and struggle to go back to sleep (like I did for years and years) are in a very bad pattern and will eventually suffer the consequences (fibromyalgia, migraines, memory loss, and more). Late night television and computer work will alter the normal sleep-wake pattern, contributing greatly to the decline in our overall health, but especially that of the central nervous system. Too much caffeine (especially after 3 PM) will also disrupt the normal sleep-wake pattern.
10) Consider some lab testing if doing the above does not help you dramatically. Low thyroid function can dramatically lower the pain threshold (just as it does the seizure threshold). I have seen this many times in dogs and people. If the thyroid needs to be tested, make sure they do a complete thyroid profile, not just a TSH test.
The paper below my signature goes into more detail as does the rest of my site but these are the high points.
I do hope this helps. It’s a lot to take in but these are all crucial elements in regaining our health. The diet is clearly the single-most important aspect of fibromyalgia just as it is in most major medical conditions. The diet affects everything! But the more we get right, the more rapidly and completely we recover. My ill health is like a bad dream now. It’s hard to believe that I was as sick as I was. You can recover just as I did and I do look forward to hearing about your recovery. J
Have a great holiday season,
John
John B. Symes, D.V.M. (aka “Dogtor J“)
Website: www.dogtorj.com
Email: dogtorj@dogtorj.com
Consults: consults@dogtorj.com
Media: Contact Dogtor J
Moxxor Omega-3: www.mymoxxor.com/dogtorj
Life’s Abundance Pet Foods: www.manna4pets.com
Now on facebook (DogtorJ)
Gluten Free Pizza:
Carini’s Pizza & Subs
356 Romancoke Road
Stevensville , MD 21666
410-604-2501
Submitted by: Susan
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Just a note to let you know that the Freedom Bakery in Severna Park now has “Fun Dough” for kids to play with and Danishes.
Submitted by: Alicia
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Greetings,
My name is David Widenor. I am the General Manager of Boston’s the Gourmet Pizza in Waldorf MD. I wanted to take a moment and introduce myself and the company in which i represent. We are proud to announce that we recently added a Gluten free dough option to our menu! We understand the complexities of dinning out when someone has an adverse reaction to gluten and we take great care to insure that our gluten free menu option’s are prepared and served in a gluten free environment. In addition we wanted to introduce our-self to your group and alert you to our new menu options options. The following link will take you directly to our menu if you are interested in viewing our options http://bostonsmaryland.com/
We would be very interested in having the opportunity to Partner with your organization in the future for fund raising opportunity’s. I look forward to hearing back form you very soon.
David A. Widenor
General Manager
Boston’s The Gourmet Pizza Restaurant & Sports Bar
10440 O’Donnell Place
Waldorf Maryland 20603
1-301-396-4988 (p)
1-301-638-9439 (f)
dave@bostonsmaryland.com
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I contacted this company to find out if this skin lotion is gluten free. Yes it is! This product is used for dry skin. Hope this is helpful.
Submitted by: Patricia Reichert
——————————————————————————–
Subject: Kerafoam 42
Date: Fri, 21 Aug 2009 13:21:25 -0500
Dear Ms. Reichert,
I am responding to your request for information regarding whether or not Kerafoam 42 (urea 42%) Emollient Foam is gluten-free.
Kerafoam 42 contains the following inactive ingredients:
Ceteareth-10 phosphate, cetearyl alcohol NF, dicetyl phosphate, dl-alpha tocopheryl acetate USP, edetate disodium dehydrate USP, methylparaben NF, propylene glycol USP, propylparaben NF, purified water USP, sodium phosphate monobasic USP. Also contains propellant HFA-134a (1,1,1,2-tetrafluoroethane). These ingredients are considered GRAS (Generally Recognized As Safe) by the FDA and are all commonly used in pharmaceutical preparations.
None of the inactive ingredients are derived from wheat, rye or barley. Therefore, the product can be considered to be free of gluten.
If you have further questions, please contact Medical Information for Onset Therapeutics at (877) 702-0532.
Sincerely,
Ann Bichsel, PharmD
Medical Information
On behalf of Onset Therapeutics
Case # 1-19588077
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Hope all is well. Went on a huge southern roadtrip and found several gluten free friendly restaurants along the way that I wanted to share with members.
First there was the Irregardless Cafe in Raleigh-Durham, N.C., area. They had several gf items including a yummy gf pita bread served free at the table.
In Weaverville, N.C., right outside Asheville, a wonderful bakery called the Well-bred Bakery offered several cookies and a chocolate roulade that were out of this world, all gf. Also, in Asheville is an amazing barbeque joint called 12 bones, featured on Good Morning America, and offers a knowledgeable staff and gf sauces.
In Gulfport, M.S., was my favorite place called Lookout 49 because of its location on Hwy 49. They offered a huge gf menu which included one amazing chocolate dessert and a long list of fried seafoods that were all prepared gf. I really loved the fried oysters!
Lastly, in Gainesville, Fla, I found a wonderful Latino restaurante with a knowledgeable, helpful staff. The restaurant is called Green Plantains and the food was amazing.
Happy travels,
Submitted by: Ines
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You may already know this, but I thought I would share with you just in case…Metro Diner in Annapolis (just underneath Target’s parking lot) has Gluten Free Blueberry Pancakes on the menu and I tried them the other day and they were phenomenal. Also, I went to Applebee’s in Annapolis and they have become incredibly knowledgeable about gluten free cooking and they seemed to go out of their way to accommodate me. One other note to mention…Giant in Edgewater has become my go to store. They have started carrying so many gluten free items, it is amazing. If you have anything that you want them to carry, just ask and they will order it in for you!
Sincerely,
Charity added 10/17/09
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Lure’s Bar & Grill in Crownsville, MD has many items on it’s menu that are naturally gluten-free and delicous! The owner is knowledgable about the gluten-free diet and willing to work with you and your diet restrictions! This is a great place and I highly recommend it!
Pat added 10/17/09
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Just wanted to let you know that Isabella’s Best Gluten Free pepperoni pizzas are now in some MD Sam’s Clubs as a test, we need everyone’s support to help grow the gluten free items in the clubs. The 12″-2 pack pizzas sell for about $13.88. Please pass along this information to your members. I can send you a list of test store in MD, PA, NJ, NY and DE
Thanks for your help.
Jack Jackman
Domata Living Flour
jackjackman@domataflour.com
404-456-7035
http://domatalivingflour.com added (11/14/09)
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This icecream is dairy and gluten free. My mom has picked it up at Safeway and we have gotten it at David’s and a little healthfood store in Whitemarsh. Thought you may want to forward the coupon to the group or especially to any friends who are dairy-free. My daughter really likes this icecream and I heard they have the half gallon of coconut milk at the Ferndale/Linthicum Food Lion on B&A Blvd.–maybe they have it at a store need you. Not all Food Lions carry it.
http://www.sodeliciousdairyfree.com
VegNews Votes So Delicious and Purely Decadent Best Dairy Free Ice Cream added (11/14/09)
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Hills Kitchen in Washington, DC is a lovely boutique kitchen store. They are hosting their second gluten free event at the Eastern Market Metro.
www.HillsKitchen.com
November 19 – 7-9 pm
Gluten Free? Not a Problem at Hill’s Kitchen. In this class discover baking without flour. The class will cover raw ingredients that are used to replace flour, discuss sourcing, and talk about relearning how to bake without gluten. Cupcakes, brownies, and banana bread are on the syllabus. This is a demonstration class, so just bring yourself and some good questions. $45. Call (202) 543-1997 or visit the website to register. 713 D Street, SEMuffins, brownies, and cookies are normally out of reach of people sensitive to wheat gluten.
Jill Lawrence, CPO-CD, GC
Washington, DC’s 1st Certified Professional Organizer in Chronic Disorganization added (11/14/09)
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Please put out the word! We are now supplying Bon Appetit, the café in the student center, with gf pizza crusts. They also have some individual pastries. If more people ask for GF items, then they will continue to offer them. Otherwise, it will be like many of the other restaurants and hotels in Baltimore that I have approached that say “we don’t see this.” Let’s make it worth it to them to keep it available!!!
Thanks!!!
Janice Shih, M.D. Tenzo
at Clustered Spires
285 Montevue Lane
Frederick, Md 21702
410.302.6233 added (11/14/09)
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You may already know this, but I thought I would share with you just in case…Metro Diner in Annapolis (just underneath Target’s parking lot) has Gluten Free Blueberry Pancakes on the menu and I tried them the other day and they were phenomenal. Also, I went to Applebee’s in Annapolis and they have become incredibly knowledgeable about gluten free cooking and they seemed to go out of their way to accommodate me. One other note to mention…Giant in Edgewater has become my go to store. They have started carrying so many gluten free items, it is amazing. If you have anything that you want them to carry, just ask and they will order it in for you!
Sincerely,
Charity Myers added (11/14/09)
*****************************************
I don’t know if you watch Shark Tank on ABC but they had a gentleman on who makes gluten-free ‘play doh.’ It’s called Soy-Yer Dough. I know there’s a lot of kids with celiac who cannot use Play-Doh. I thought it was a great idea.
Their website is: www.soy-yer.com
Michelle Rowell added (11/14/09)
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Welcome Aboard the Semper Fi…
your gluten free “home away from home”.
Hello,
My name is Michele Wallick and I was diagnosed with Celiac Disease 3 years ago. My company, GF Adventures, owns and operates a brand new, gluten free crewed 46’ sailing catamaran in the British Virgin Islands. Imagine a vacation without explaining gluten free, asking questions, or worrying about cross contamination.
Looking to get away soon? We have a special on October and November vacations.
Please visit our website at http://gfadventures.com.
Have a great day!
Best Regards,
Michele
GF Adventures LLC… enabling freedom
President & CEO
Voice Mail (305) 735-8080
Skype: michele.wallick added (11/14/09)
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I don’t know if this was mentioned at the meeting last night (I arrived a little late), but I just looked up the GoPicnic websitewww.gopicnic.comand they say that they will donate 5% of all sales of their gluten-free meals to the University of Maryland Center for Celiac Research. I was excited to see they were doing this, and just wanted to let people know!
Gluten-Free-Candy-List
Here is a form that you may print out and send with your child explaining what they may have for treats and snacks and what they cannot.
This was submitted by Michelle Z. Lipinski, MS HRD
Dear Gluten-free Support Group Leader:
I am passing alone this information for those who may be interested in your groups. There is a special promotional discount of 15% off through the month of September just for support group members. Please pass this email along if you think your members will be interested. Thank you.
PRESS RELEASE
New Cookbook for Gluten Free College Students from Gluten Free Success Publications
——————————————————————————–
Buffalo, NY (PRWeb) August 28, 2009 – Navigating college dorm living just got easier for gluten free students
with a new cookbook, the Gluten Free College Student Cookbook by Joanne Bradley. Designed to make
the transition from home to college a successful path, the cookbook features over 201 gluten free recipes
uniquely designed for dorm or
apartment cooking. Easy no-cook and low-cook recipes are further enhanced
by individual appliance instructions. Over 180 of the recipes are dairy (casein) free and vegan friendly with
common food substitutions. Further information on the cookbook is available at http://www.GfCfSuccess.com,
a culinary publications center for gluten/casein free
living.
Gluten challenged students face illness from eating gluten (found in wheat, barley, and rye) in any form, thereby
diminishing their college career from missed classes or recurrent sick days. Celiac disease affects 1 in 133
Americans, or 2% of the college population.
The Gluten Free College Student Cookbook fills an unaddressed need for college students and teens to
master cooking for themselves before and after leaving home for the first time. Gluten free options vary on
college campuses, and may not be available at all, making the need for simple cooking solutions even more important. The book includes a 40-page instructional section including a complete list of the most useful dorm room utensils
and appliances, a safe food handling primer, and beginning cooking techniques.
The author, Joanne Bradley, has an extensive foodservice career including 16 years as a restaurant chef and
12 years in College and
University foodservice management. Diagnosed with food intolerances several years
ago, Joanne has since devoted her work life to developing unique strategies for success in the gluten free diet.
Relying on her experience in college food service, she has described the challenges and provided solutions for
the gluten free student.
The Gluten Free College Student Cookbook is a 288-page trade paperback (ISBN: 1442179805) available
online from Amazon.com and from the www.GfCfSuccess.com website.
Contact:
Joanne Bradley
Gluten Free Success Publications
contact@glutenfreecollegestudent.com
Alternative grains may boost coeliac nutrition
By Stephen Daniells, 04-Aug-2009
Related topics: Science & Nutrition
Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Substitution with the alternative flour sources was found to improve intakes of protein, iron, calcium and fibre, according to researchers from the Celiac Disease Center at Columbia University in New York.
“By adding three servings of gluten-free alternative grains, the nutrients (fiber, thiamine, riboflavin, niacin, folate and iron) are improved,” wrote the researchers, led by Anne Lee, in the Journal of Human Nutrition and Dietetics.
“By adding the alternative grains, the amount of protein, fat and calories from these foods would also be added to the diet,” they added.
The findings could lead to enhanced products for the blossoming gluten-free food market, worth almost $1.6bn last year, according to Packaged Facts, and experiencing a compound annual growth rate of 28 per cent over four years.
Sufferers of coeliac disease have to avoid all gluten in their diet, but diagnosis is not the only factor. Other sectors of the population, such as those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating, are strong drivers.
But against this backdrop of popularity, there have been concerns that some gluten-free products on the market made with rice, corn and potato flour and xanthan or guar gum to improve texture have sub-optimal levels of essential nutrients.
It should be noted that, although oats do not actually contain gluten there is some concern over their presence in foods since they are commonly contaminated during processing with gluten from wheat, rye or barley, according to Coeliac UK.
Study details
Lee and her co-workers performed a retrospective review of the diet history of 50 randomly selected people with coeliac disease in order to establish a ‘standard’ gluten-free dietary pattern. Analysis of this pattern revealed that almost 40 per cent of meals and snacks contained no grains, while of the 60 per cent containing grains, rice was the grain most often used.
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The dieticians then devised an ‘alternative’ gluten-free dietary pattern by incorporating grains that were naturally gluten-free, or gluten-free products made from ‘alternative’ flours, including as oats, quinoa, and high fibre gluten-free bread
“The inclusion of alternative grains or grain products provided a higher nutrient profile compared to the standard gluten-free dietary pattern,” explained the researchers.
“The grains used in the present study are widely available and often were less expensive,” they wrote. “Therefore, altering the grain in the diet could potentially increase dietary compliance by reducing the economic burden of the diet.
“Because the present study focused only on the nutritional analyses of the two diets, the impact of the alternative pattern on dietary compliance, patient acceptability and long-term nutritional status warrant further study,” they said.
ConAgra looks into the past
At the recent IFT Annual Meeting and Food Expo in Anaheim, ConAgra Mills announced its development of a proprietary blend of ancient gluten-free grains and tapioca starch.
The new flour reportedly has good nutritional properties, as well as good product characteristics. ConAgra Mills tapped its portfolio of naturally gluten-free ancient grains, like amaranth, quinoa, sorghum, millet and teff.
Source: Journal of Human Nutrition and Dietetics
August 2009, Volume 22, Issue 4, Pages 359-363, doi: 10.1111/j.1365-277X.2009.00970.x
“The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet”
Authors: A.R. Lee, D.L. Ng, E. Dave, E.J. Ciaccio, P.H.R. Green