THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 9, Number 1 January 2000
**********************************************************************
...........................................
: What's Inside :
: ------------- :
: Miscellaneous Notes :
: 1999 CSA Conference Report :
: Genetically Engineered Foods :
: 10th Annual GF Gang Celiac Workshop :
: Common Sense for the Next Century :
: Pharmaceuticals :
: Osteoporosis :
: Tips for Celiacs :
: Newsletter Roundup :
: CD and Kidney Stones :
: On-the-Go Nourishments :
: Recipe Page :
: Pumpkin Muffins :
: GF Peanutty Chocolate Cookies :
: French Butter Cookies :
: Lemon Bars :
: GF Peanut Butter Chip Snacks :
:.........................................:
References
Disclaimer
Miscellaneous Notes:
--------------------
Lipton Margarines and Spreads: TCCSSG member Dan Powell passes along
some updated information he received from Lipton: "All of our
margarines and spreads are gluten-free. Lipton manufactures the
following brands:
Brummel & Brown
I Can't Believe It's Not Butter
Imperial
Mrs. Filbert's
Promise
Shedd's
"Because products are formulated for use by a majority of consumers
and not specifically for those on restricted diets....our product
formulations may change at any time....more products/varieties may
have been added....changes in existing products may have occurred.
Therefore, we suggest reading all ingredient labels carefully."
-=-=- -=-=-
Benecol Products: TCCSSG member Diane Chadwell recently contacted
Benecol and shared with us what she learned. Diane wrote: "Benecol
is a 'margarine' spread that actually helps reduce one's cholesterol
[but only in conjunction with a low-cholesterol, low-fat diet--Dorothy
Vaughan, our group's dietitian advisor]. The 'regular' spread is
quite tasty, but I don't like the 'light' version (doesn't melt well
or taste as good). However, both are gluten-free (GF).
"Additionally, they now have other products. I know ALL of their
dressings are GF because I called last week to check since this is new
in my grocery store. I believe they make bars also, but these are NOT
GF."
For more information, send e-mail to managecholesterol@benecol.com
or call 888-BENECOL.
-=-=- -=-=-
GF Summer Camp in Washington State: The Gluten Intolerance Group of
North America will go to camp at the same time as the American
Diabetic Association, July 5-10 and 11-14, 2000. This offers our
children with both celiac disease and diabetes a chance to have a
summer camp experience with all the support staff possible. These
sessions will fill fast. Camp brochures will be available later this
month. If you would like information, please send e-mail to
gig@accessone.com; write to GIG of NA, 15110 10th Ave. SW, Suite A,
Seattle, WA 98166-1820; call 206-246-6652; or fax 206-246-6531 (fax).
GIG will also have some scholarships available; they are currently
working on funding to help cover the airfare for some of the
children.<1>
Return to the Table of Contents
1999 CSA Conference Report
--------------------------
by Janet Armil and Carolyn and Tom Sullivan
[Note: Most of the highlights from the conference were covered in a
previous issue of this newsletter (Dec. 1999). This item was held
until now due to space considerations.--ed.]
Genetically Engineered Foods: Unanswered Health Questions, Michael
---------------------------------------------------------- Hansen,
Ph.D., Research Associate, Consumer Policy Institute and Consumer
Union, Yonkers, NY [Publisher, Consumer Reports]
Genetically engineered foods are those in which genes have been
introduced into the plant to, ostensibly, increase herbicide tolerance
or bug resistance. The major genetically engineered crops today are
corn (about 30%), soybeans (about 50%), canola, cotton and potatoes.
Dr. Hansen stated that there is NO evidence of health problems with
genetically engineered foods on the market today. BUT, there are no
studies to prove the long term safety of genetically engineered foods.
This is a new and powerful technology that allows the barriers between
species to be breached and there is no long term knowledge of the
results. His concerns are that the technology is inadequately
regulated and insufficiently identified for consumers.
Genetically engineered foods today are not required to undergo any
pre-market safety testing, have any unique labeling, or provide any
consumer notification. The U.S. is increasingly isolated in its
refusal to label genetically engineered foods. [Author's note: the
European Union requires labeling of genetically engineered foods. The
United Kingdom (England) will not allow the importation of genetically
engineered foods. A review of genetically engineered foods is
contained in Consumer Reports, September 1999, pg. 41-46 and pg. 7.
A website for a group seeking more research and regulation is
http://www.SAFE-FOOD.org.]
With current technology there is no control of the precise location or
attachment of the implanted gene in the host organism. Because of
this imprecision, the implications of the following genetic
engineering assumptions on human health are unknown:
* The implanted gene exhibits the same behavior before and after
implantation, i.e., there is a linear causal chain.
* There are no environmental effects from the implanted gene.
* The implanted gene remains constant and stable.
* The implanted gene remains both in the host organism and at the
site where it is implanted.
Potential issues or concerns with genetically engineered foods
include:
* The creation of unanticipated toxins in the host.
* The transfer of allergens to the host from the marker gene. This
has not occurred to date because no KNOWN allergen source has been
utilized as a marker gene. However, if the same food product is
both genetically altered and not genetically altered it will be
very difficult to find the source of an allergy without some
obvious product differentiation.
* The transfer of antibiotic resistance to the host from the marker
gene. DNA can survive digestion by both animals and humans.
* A reduction in nutrient levels of the genetically altered food.
The U.S. does not require labeling of genetically engineered foods.
Many other countries do. The topic is on the agenda of the World
Trade Organization (WTO) for discussion in November.
The recommendations of Dr. Hansen and Consumer Reports are for more
safety studies, mandatory labeling and some process for tracing a
change to its source.
Audience questions elicited the following:
* There is no visual way to differentiate between a genetically
engineered ear of corn and a non-genetically engineered ear.
* There are three federal agencies involved in food safety: the
Food and Drug Administration (FDA), which is part of the
Department of Health and Human Resources under Secretary Donna
Shallala; the Animal Plant Inspection Service (APIS) of the
Agriculture Department; and the Environmental Protection Agency
(EPA).
* The FDA responds to numbers-the number of letters, phone calls,
etc.
* The Sierra Club, Friends of the Earth and PIRGIM (Public Interest
Research Group In Michigan) are actively involved in the
genetically engineered foods issue.
* A grassroots group on the internet interested in genetically
engineered food issues can be found at http://www.safe-food.org.
* A method of asking questions and receiving answers on the internet
can be found at http://www.ask.com.
Dr. Hansen can be reached by e-mail at HANSMI@consumer.org.
Return to the Table of Contents
Tenth Annual Gluten Free Gang Celiac Workshop
---------------------------------------------
summarized by Marcia Campbell, Sue Gentilia, and Mary Guerriero
This report contains some highlights from the Eleventh Annual Celiac
Workshop, held November 6, 1999, at Children's Hospital, in Columbus,
Ohio.
Common Sense for the Next Century, by Ann Whelan
---------------------------------
The keynote speaker was Ann Whelan, editor and publisher of
Gluten-Free Living, a bi-monthly newsletter. Subscriptions are $29
for one year and $49 for two years. Write to Gluten-Free Living, PO
Box 105, Hastings-on-Hudson, New York, NY 10706.
The happiest diagnosis of your life, Ann says, is to be diagnosed as a
bona fide, gold-standard-certified, biopsied celiac.
Ann feels that celiac disease (CD) will be the disease of the 21st
century (as awareness increases). The best time to be diagnosed is in
childhood. Early diagnosis helps you avoid complications such as
osteoporosis, some forms of cancer, and possibly other
autoimmune-related diseases. If diagnosed during your older years,
more damage is likely to be done to your system; and it is harder to
cope with the diet and to make changes in eating habits. Also, some
older people are reluctant to become involved in a support group.
(Support groups can be extremely important in the process of learning
to cope and adjust to being a celiac.)
The gluten-free (GF) diet does not need to be as difficult as we
sometimes make it. Some celiacs give up because of the perceived
complexity of the diet. If handled well, a balanced diet can contain
adequate amounts of calcium and fiber, as well as the necessary
vitamins and nutrients needed for healthy living.
Ann commented that you shouldn't believe all you read and hear. Look
for answers on your own. Evaluate the source of the information. You
need valid evidence that something is harmful before you eliminate it
from your diet. Examples of this are distilled vinegar, quinoa,
canola oil, and buckwheat. (There is no evidence that canola oil is
not GF. Quinoa and buckwheat could be contaminated, but in and of
themselves, they are GF. Distilled vinegar can come from a number of
different grains, including corn and wheat; but even when it comes
from wheat the distillation process eliminates all traces of gluten.)
It is hard to change your thinking from gluten to GF, but we should
take advantage of the evidence being presented on these products.
[This is Ann's position, which is shared by many, but not all celiac
groups and experts.--ed.]
CD is the disease of the 21st century because of the growing number of
diagnoses being made. The prevalence of CD in the U.S. is the focus
of a study being conducted in Maryland by Dr. Alessio Fasano. The
next International Celiac Symposium is being held in August in the
U.S. for the first time. For these reasons celiacs are being brought
together as a unified group. Many support groups are involved in
assisting Dr. Fasano. To prove the prevalence of CD, groups are
providing centers for blood testing first and second degree relatives.
[Information about our own group's participation appears earlier in
this newsletter. PLEASE make an effort to get your relatives to come
for the screening.--ed.]
Adjust your attitude from "half-empty" to "half-full". For some there
is a paranoia that makes us work against ourselves in the GF diet. We
work against ourselves when we obsess about CD. (However we should
still be as careful as we can be about maintaining a GF diet.)
Ann stressed strongly the need for all CD support groups in the U.S.
to present a unified front. This could bring about a basic,
nationally-agreed-upon diet that would be in line with the rest of the
world. A national celiac diet would preclude cheating, make following
the diet easier, and eliminate confusion about what is and is not GF
in the celiac community.
Ann Whelan's presentation could seem controversial to some, but she
would like celiacs to think about and question what has been accepted
as "tried and true"; some of it may not be "true" after all. We need
to be willing to investigate new trends, new ideas, and new theories
in order to expand our knowledge of CD.
Pharmaceuticals, Steve Plogsted, Pharmacist
---------------
Steve Plogsted is a clinical pharmacy specialist at Children's
Hospital in Columbus, Ohio. He recommended Stoke's GF Pharmaceutical
Guide as a reference. The cost is $20. For more information, call
800-754-5222; fax 609-654-5899; write to Stokes Medical Arts Pharmacy,
Inc., 639 Stokes Road, Medford, NJ 08055; e-mail
stokesrx@stokesrx.com; or visit their web page at
http://www.stokesrx.com. Stokes also has the ability to make and
compound medications.
Steve recommends having your doctor write "DAW (Dispense as Written)"
on your prescriptions. Generic brands may change as often as once a
year. Most mail-order pharmaceutical companies supply a toll-free
phone number or you can check their internet web sites.
Very few medications these days have dyes, starches, sugars, or
lactose in them.
Medications are regulated in the US with rigorous testing and quality
control. There are approximately 250 new generic brands per year, of
which 40-60% are rejected within the first 30 days due to lack of
sufficient information, etc.
360 million dollars are spent on new products each year. The patent
life is 17 years, but it takes up to 12 years from discovery to market
a new pharmaceutical. That leaves only 5 years to recover the
research costs in developing a new drug.
If you have exhausted all other avenues for getting information for a
medication, you can contact Steve at his internet web page:
http://www.geocities.com/gluten_Rx/gluten.html. (Steve will be
leaving Children's Hospital, so we don't have a phone number for him.)
Osteoporosis, Nancy Stevens, MS, RD, LD
------------
Risk factors for osteoporosis include a family history of
osteoporosis, small frame and weight, hormonal factors, and late onset
of menses (15 years and older) in female patients, prolonged
amenorrhea, and early or surgical menopause. Caucasion women have a
higher risk factor then other population groups.
Your lifestyle can play a part in low calcium absorption. Risk
factors include smoking, alcoholism, eating disorders, and a low level
of physical activity. Salt, the tannins in tea, and fiber in large
amounts can also hinder calcium absorption.
Medical factors to consider include hypo- and hyperthyroidism,
malabsorption disorders [including untreated celiac disease], liver
problems, rheumatoid arthritis, and depression. Children building
bone and older people losing bone mass have the highest risk factor
for fractures.
The dual-energy X-ray absorptometry (DEXA) is the most accurate test
for detecting bone loss. A plain X-ray will not detect bone loss
until 30% of the bone mass is gone. The DEXA has a very low radiation
level, about 10% of the amount of a chest X-ray.
There are no referenced standards for anyone under the age of 20.
Bone density reaches its peak around age 18-20. It starts to decline
around age 40. Between those ages it is at a plateau; it is at that
time that we should begin to increase calcium intake.
Osteoporosis in relation to [untreated] celiac disease can cause
insufficient bone formation and excessive bone loss if not watched, as
more bone is broken down than is built up.
Of the calcium in our body, 99% is for bone and teeth. Bone formation
and strength is the number one use. Other uses include blood
clotting, hormonal function, and muscle contraction.
30% of calcium absorption occurs in the small intestines. Good
calcium sources include milk, cheese, and yogurt. Other sources
include tofu, pudding, ice cream, shell fish, canned sardines and
canned salmon with bones, broccoli, spinach, bok choy, collard greens,
and turnip greens.
The guidelines for daily calcium intake are:
children ages 4-8 ........ 800 mg
pre-teens and teens ..... 1300 mg
adults 19-50 ............ 1000 mg
adults 51 and up ... 1200-1500 mg
Vitamin D is also important in regulating the body's absorption of
calcium. You need about 200 IU of Vitamin D for each 500 mg of
calcium you take in a supplement. An effective calcium supplement
should dissolve in about 30 minutes when placed in 6 oz. of distilled
vinegar.
It is also recommended that you put some form of weight-bearing
exercise into your routine, such as walking or jogging for 30 minutes,
3-4 times per week.
Return to the Table of Contents
Tips for Celiacs<2>
-------------------
by Ann Whelan
This is a report on a presentation by Ann Whelan, Editor of
Gluten-Free Living, at the Feb. 20th, 1999 meeting of the Houston
Support Group.
Background: Ann has officially been a celiac for eight years, but
probably had it much longer. Before starting Gluten-Free Living (now
nearly 4 years old) she was managing editor of Baby Talk Magazine.
Now she also teaches writing and grammar at a local college. Ann
developed Glufen-Free Living because she felt there wasn't reliable,
clearly understandable information about Celiac Disease (CD) and
wanted to use her publishing skills, a profession she loves, to
benefit the celiac population.
Ann gave us TIPS: Five food tips, five health tips, five quickie
tips, and five things to look forward to, always in a "Let's Be
Positive" mode.
Food Tips:
1. Concentrate on what you CAN eat, not what you can't. Try not to
blow the gluten-free (GF) diet out of proportion. If you take
processed foods out of the equation, you can eat almost anything:
fruits, vegetables, beans, meat, fish, rice, corn, etc. When you
eat plain food, you start to really taste food the way you never
tasted before. What we can eat is good for us.
2. Get used to the fact that you have to do more cooking and baking
Turn this factor into an asset and become a good GF cook. Eat
simply. For breakfast Ann eats eggs, yogurt, fruit, Jowar
(sorghum) Jo Crisps Cereal, or even vegetables.
For lunch you can eat leftovers. Leftover rice mixed with a
vegetable is always a good idea; you can keep bags of frozen peas,
corn, or broccoli in the freezer. One of Ann's favorite lunches is
to put plain peanut butter on a rice cake and slice apples on top.
For snacks try fruit, Jell-O, or home-popped popcorn, all of which
can be quickly prepared.
In a restaurant, first check the menu to see what you can eat
without question, what you might be able to eat if you ask
questions, what you'd better stay away from, and what you might
want to look into a little bit. Try not to make an issue of it and
don't be embarrassed or afraid to ask questions. Ann says she
figures whatever the gathering is for, it's not to discuss her
diet.
3. Forget about getting dietary advice from your doctor. A
gastroenterologist's primary job is to diagnose your illness and
then send you on to a dietitian and a support group. Please don't
get mad at doctors for not knowing all the details of the GF diet.
Dietitians, too, may not know a lot about the GF diet. We celiacs
need to partner with dietitians to get them up to speed and help
those we educate teach other dietitians. There are many pieces of
the celiac pie that need to be improved, and adopting and educating
dietitians is an important step toward getting more reliable
information to more people.
4. Join a support group. The best place to get information about the
disease and the GF diet is from a support group because the leaders
and members deal with diet issues every day. Celiacs need to
support their group leaders and volunteer assistance. Ann says she
feels strongly about all of us giving something back to society for
the richness that we have managed in our own personal lives. So if
you are really interested in making celiac disease your "thing",
you can volunteer to work with a support group
5. Accept that there are very few absolutes and very many points of
disagreement about what is and is not GF or what is and is not
appropriate for celiacs. We know with certainty that the things we
should not eat are wheat, barley, rye, oats, spelt, triticale and
kamut. The next thing we need to find out is where those grains
actually are, not necessarily where they might be. We should have
a basic diet we can rely on before we waste valuable time and
effort looking for needles in haystacks. In her research Ann has
discovered that a lot of the things we celiacs believe but have
never checked out are not necessarily true in the real world.
Misinformation takes hold in the celiac community and then we are
left trying to disprove something that should never have been
proposed in the first place. In other words, we are left trying to
prove a negative.
For example, research shows that canola oil is GF, so it should be
appropriate for any celiac except those with a special sensitivity
to it. Since it is GF, any sensitivities to canola oil can't be
gluten problems. But it's been publicized that canola oil is not
appropriate for any celiac, so everyone (especially food vendors)
has been forced to decide what to do about this product, which
actually happens to be a "healthy" oil. Canola oil did not belong
on any list of products that all celiacs should avoid in the first
place. Celiacs need to make their own judgements and realize that
no one can tell them what they cannot eat without explaining and/or
proving that it is dangerous. You have to do the best you can with
tlie diet, but try to stay away from any gluten-fearing paranoia
that exists. Try to know your sources and the reasons why you
should be avoiding something.
Health Tips:
1. Eat a varied diet, which will provide a wider variety of vitamins
and minerals for better nutrition. Iron, calcium and folic acid
are the three nutrients most frequently malabsorbed by celiacs, so
be sure you eat the foods that contain them.
2. Whatever your age and whatever your sex, do get a bone density
test. Many celiac experts say that most celiac patients have some
degree of abnormal bone loss, often serious, at diagnosis. If your
doctor is not up to speed on CD, you may have to firmly request the
simple, noninvasive bone density test. The treatments for
osteoporosis include hormone therapy and some new drugs, primarily
Fosamax.
There are 10 million Americans today who have osteoporosis, and
18.5 million more who have some early signs of osteoporosis. The
cost of treating these problems is enormous. Yet if a person has
osteoporosis and also has hidden CD, and is taking osteoporosis
medications and eating calcium-rich foods, the treatment will
probably not be optimum if the patient is malabsorbing the calcium
she is eating and perhaps even the medications. Since the celiac
connection to osteoporosis is the malabsorption of calcium,
treating the cause of the malabsorption--the GF diet --needs to
come before consideration of Fosamax or other drugs.
Celiacs need to eat dairy products because they are a prime source
of calcium. Calcium, which has such a strong connection with
osteoporosis, is one of the most malabsorbed nutrients in CD. Some
celiacs have difficulty eating dairy products because of associated
lactose intolerance, but it is extremely important to get dairy
products into your body in whatever way works. Of all the dairy
products available, one of the best is yogurt; it's low fat, easily
digested (even for some who are lactose intolerant), and readily
available.
3. Have an annual physical exam that includes a complete blood count
(CBC) and stool testing, according to Dr. Joseph Murray of the
Mayo Clinic. He thinks you should have thyroid testing every other
year, but if you already have thyroid disease, more frequent
testing might be advantageous. The experts also say you should
have serology antibody testing once a year to test for compliance
with the GF diet. A positive result almost always means some
gluten has been inadvertently ingested. Dr. Murray says you then
have to: Check your diet, check your diet again, and check your
diet a third time. He also recommends taking one good
multi-vitamin a day that includes 100 percent of the recommended
daily amount of B-complex vitamins, iron, folate and other vitamins
and minerals.
Whatever other supplements you take will depend on your own
personal needs. You will need to investigate the possible gluten
content in everything you ingest, including (and especially!)
vitamins and medications. We have to be careful of everything that
goes into our mouths, but especially of anything we take every day.
4. Encourage your first-degree relatives to get screened for CD.
Usually these relatives are not comfortable with your request
because they don't want to follow your diet, but 10% of them will
probably have CD, and of the 10% who have it, 50% will have no
symptoms but will have flat intestinal villi.
How can we get our relatives tested? First of all, don't make an
issue of your diet around them. Make them drool over the delicious
GF dishes you are eating. Keep the current complexities about the
diet to yourself. And don't nag!
If you can, send donations to the University of Maryland Prevalence
Study, which is testing first-degree relatives (and others) to try
to find out what the true prevalence of CD is in the United States.
If it turns out that celiac disease is not rare, then the FDA and
food manufacturers will have to pay more attention to our problems.
Please make checks payable to the UM Foundation, Inc. Center for
Celiac Research, Attn: Pam King, 700 W. Lombard St., Room 206,
Baltimore, MD 21201. These funds are administered by the
University of Maryland Foundation, Inc.
5. The very best thing you can do for yourself is to have a life
beyond CD. Don't let having this disorder stop you from doing
anything! Make sure you have other interests. Make sure you
exercise. Make sure you get out and eat with gluten-eating people.
Make sure you travel. Make sure you stay all-around healthy.
Five Quick Tips:
1. Buy your own toaster or toaster oven. This is an easy way to avoid
cross contamination.
2. Try not to complain about the cost of GF products. They are
expensive for a reason. The manufacturers have to pay more to get
supplies, pay more to process the food, and they have to pay more
to market it because they don't have normal marketing avenues. We
have to pay more because we have to order a lot by mail.
It helps to remember that we usually don't have to take expensive
medications as treatment for gluten sensitivity and, unlike
medications, the foods we eat have no side effects.
3. Buy a bread machine. When you bake your own bread, it is
ultimately cheaper than any ready-made bread. Plus it usually
tastes better.
4. Not everyone can do this, but it helps to avoid processed food.
Even when you investigate products over the phone or get a letter
from the manufacturers or consult some of the commercial product
listings that are available, you are still not totally sure the
product is safe. Life is simpler and safer when you avoid
processed foods--or eat them as infrequently as possible.
5. Remember that Europe is well ahead of the U.S. in dealing with CD.
We know physicians there have been diagnosing CD for a longer time
and celiacs have been on a GF diet longer in Europe than here.
Yes, several European countries do allow a small amount of wheat
starch in international products, but their research has not shown
an increased morbidity or mortality rate in their celiac
population. Ann says she tends to think of this when she hears
Americans going nuts about potential (versus actual) trace amounts
of scientifically unmeasurable gluten in certain ingredients.
Unfortunately, we don't have our act together in the U.S. when it
comes to CD and the GF diet. All U.S. celiacs have a lot in
common and we all need to pull together, not apart, for our common
good.
Five Things to Look Forward To:
1. A good possibility that doctors will be able to diagnose CD without
the biopsy in the years to come.
2. The Celiac International Conference in August 2000 in Baltimore.
Those who attend can plan a nice east coast vacation around the
dates (August 10-13) if they'd like.
3. GF food that gets better and more varied as the number of vendors
grows. Hopefully our specialty foods will be more easily available
locally. In the meantime, ask your supermarket managers to stock
specific products in their stores. You might be surprised at how
quickly they agree to do so.
4. More awareness of CD, especially in terms of research, doctors'
understanding, availability of GF food, and interest from the
federal government and FDA. We need to make CD a household word
because it impacts so many peoples' lives.
5. A united U.S. effort to support celiacs!!
Highlights of Gluten-Free Living: Previous issues from this year have
included articles on CD and diabetes, canola oil, GF travel, a report
on the Canadian Celiac Association's annual convention, and answers
from medical experts to questions from celiacs across the country.
The most recent issue includes articles on quinoa, maintaining a
positive attitude, and several recipes, among other topics.
Subscribe to Gluten-Free Living (6 issues for $29;12 issues for $49),
PO Box 105, Hastings-on-Hudson, NY 10706.
Return to the Table of Contents
Newsletter Roundup
------------------
Compiled by Jim Lyles
This section contains articles and excerpts from newsletters produced
by other celiac groups.
............................................................
: :
: Excerpts from _Calgary Celiac News_ :
: ----------------------------------- :
: Sep. 1999 Jo Anne Murray and Betty Salewicz, editors :
: Calgary Chapter of CCA :
: #7, 11 Street NE :
: Calgary, AB T2E 4Z2 CANADA :
:..........................................................:
CD and Kidney Stones: According to a local urologist, people with
intestinal disorders that are characterized by fat malabsorption and
steatorrhea are at a greater risk of forming calcium oxalate kidney
stones. This results when calcium in the digestive tract binds with
unabsorbed fat rather than oxalate which then allows the oxalate to be
absorbed through the intestine, increasing the risk of developing
stones in the urinary system. Fat malabsorption and steatorrhea are
common symptoms of untreated Celiac Disease (CD).
If you have concerns of kidney stones as they may relate to your CD
diagnosis, discuss them with your physician. Together you can
establish an appropriate treatment plan to meet your individual needs.
........................................................
: :
: Excerpts from _Celiac Connections_ :
: ---------------------------------- :
: Sep./Oct. 1999 Barbara Jordan, editor :
: The Celiac Disease Resource, Inc. :
: PO Box 621 :
: Glenmont, NY 12077 :
:......................................................:
On-the-Go Nourishments, by Karen Anderson, CSW, RD, CDN
Dole pitted dates stuffed with Blue Diamond roasted almonds
Sunmaid raisins with a handful of fresh roasted peanuts
Smucker's all-natural peanut butter sandwiched into a ripe banana
3 cups of Orville Redenbacher's lowfat popcorn with a V8 juice
Baby carrots, raw with a dip of Land O'Lakes Sour Cream-Lipton
Onion Soup Mix
Seedless green or red grapes and some MooTown Snackers cheese
Cracker Barrel cheddar on Edward & Son's Brown Rice Snaps
Tostitos baked tortilla chips with Ortega Salsa and a Juicy Juice
"chaser"
Dannon lowfat or Lite yogurt sprinkled with Nutty Rice cereal by
Pacific Foods
1/2 Cup Ener-G Foods granola and fat free milk
Caramel rice cakes by Orville Redenbacher with a couple tsps. of
Jif peanut butter
Dole California trail mix
Return to the Table of Contents
References
----------
<1> "Re: summer camp", by Cynthia Kupper, from the CELIAC Listserv
archives on the Internet, posted Nov. 8, 1999. To obtain a copy
on the internet, go to
http://maelstrom.stjohns.edu/archives/celiac.html and click on
"November 1999, week 2".
<2> Reprinted from the Sep. 1999 newsletter of the Houston Celiac
Support Group, edited by Janet Y. Rinehart. For more information,
write to her at 11011 Chevy Chase, Houston, TX 77042-2606.
Return to the Table of Contents
Recipe Page
-----------
**********************************************************************
Pumpkin Muffins
2/3 cup rice flour
1/3 cup black bean flour
1/3 cup corn starch
1/3 cup tapioca starch
1 cup sugar
1 tsp. salt
1-1/2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
dash ground cloves
dash ginger
1 cup pumpkin
3 eggs
1 cup milk
Mix all the dry ingredients together well. Add in the pumpkin, eggs,
and milk. Combine well.
Use one 12-pan muffin tin or two 6-pan muffin tins. Fill each pan 3/4
full. Bake at 325 degrees F for about 30 minutes.
This recipe comes to us from Bruce Richardson, chef of Saint Charles
Seminary in Wynnewood, PA.
**********************************************************************
GF Peanutty Chocolate Cookies
2/3 cup sugar
1/3 cup Hershey's cocoa
1/4 tsp. baking soda
1/2 cup milk
2 cups (12 oz.) Reese's peanut butter chips
1 tsp. vanilla extract
1 cup finely chopped peanuts
2-1/2 dozen whole peanuts
In a medium saucepan combine the sugar, cocoa, and baking soda. Blend
in the milk. Add the peanut butter chips and stir over low heat just
until the chips are melted and the mixture is smooth. Add the vanilla
and pour the mixture into a medium bowl. Cool; chill until set.
Roll spoonfuls of the batter into 1-inch balls, then roll the balls in
the chopped peanuts. Flatten them slightly and top each with a whole
peanut.
Bake at 350 degrees F for 8-10 minutes or until slightly firm, but not
hard. Cool slightly and remove the cookies from the cookie sheet.
Cool on a wire rack. Makes about 30 cookies.
This recipe comes to us from TCCSSG member Alice Priestley, who
received it from Hershey Foods Corporation (800-468-1714) in May 1999.
**********************************************************************
French Butter Cookies
2 sticks (1/2 lb.) of butter, room temperature
2/3 cup brown sugar
1 egg
1 tsp. vanilla
2-1/2 cups GF flour mix**
1 tsp. salt
Mix the butter and sugar. Add the egg and vanilla. Mix in the flour
and salt. Make three rolls in plastic and chill them for 1 hour.
Roll each roll in sugar and cut into 1/4" thick slices. Use wood
skewers to make 5 holes; one in each corner and one in the middle.
Bake at 350 degrees F for 15-20 minutes. The resulting cookies taste
a little like Lorna Doone cookies.
This recipe comes to us from TCCSSG member Joan Kulka.
**********************************************************************
Lemon Bars
1 pkg. angel food cake mix from The Gluten-Free Pantry
1 15.75-oz. can of Comstock lemon (or other flavor) pie filling
Stir the two ingredients together with a spatula. Spoon into a 9x13
inch pan or a brownie pan (ungreased) and bake at 350 degrees F for 25
minutes. While still warm, sprinkle powdered sugar on top.
This recipe comes to us from TCCSSG member Mary Guerriero, who claims
that even her gluten-eating friends love it.
**********************************************************************
GF Peanut Butter Chip Snacks
2 cups (12 oz.) Reese's peanut butter chips
1 Tbsp. shortening
5 cups GF corn flakes, crushed to about 2-1/3 cups
1 cup raisins
In the top of the double boiler over hot, but not boiling, water; melt
the peanut butter chips and shortening. Stir until smooth and creamy.
(Or, place the chips and shortening in a medium, microwave-safe bowl
and microwave on high 60 to 90 seconds until the mixture is smooth
when stirred.) Mix the crushed corn flakes with the melted chips and
raisins. Stir until the cereal is well-coated.
Drop by the teaspoonful onto a tray covered with wax paper. Cover and
chill for about one hour, or until firm. Remove from the refrigerator
and store in an airtight container in a cool, dry place. Makes about
3-1/2 dozen snacks.
This recipe comes to us from TCCSSG member Alice Priestley, who
received it from Hershey Foods Corporation (800-468-1714) in May 1999.
**********************************************************************
** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Pediatric Advisor: Robert Truding, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Mary Guerriero
Vice President: Sue Gentilia
Past President: Diane Morof
Finance Committee: Tom Sullivan
Sue Gentilia
Secretaries: Marilynn Ponto
Pat Michael
Web Page Editor: Pam Murphy
Newsletter Editor: Jim Lyles
Contributing Editors: Tom & Carolyn Sullivan
Group E-mail address: tccssg@yahoo.com
Group web page: http://community.mlive.com/cc/celiac
Disclaimer:
-----------
All recommendations, information, dietary suggestions, menus, shopping
guide suggestions, medical updates, miscellaneous articles, and
recipes in this newsletter are intended for the benefit of our
members, readers, and the general public. No liability is assumed by
the Tri-County Celiac Sprue Support Group or any of its members.
Information in The Sprue-nik Press has been approved by our
physician and dietitian advisors. Individuals should consult with
their physicians and dietitians before following any medical or
dietary recommendations in The Sprue-nik Press.
Original material used in The Sprue-nik Press is placed in the
public domain for the benefit of all celiacs. The information is not
copyrighted to facilitate the easy exchange of celiac information.
Feel free to reproduce any portion of this newsletter, unless it
specifically states otherwise. All we ask is that you indicate where
the information came from.
The Sprue-nik Press is published by the Tri-County Celiac Sprue
Support Group (TCCSSG), a local chapter of CSA/USA located in
southeast Michigan. Members receive printed copies of this newsletter
(8+ issues per year), a shopping guide, and a new member packet full
of articles and useful information. Out of area subscriptions are
welcome. For subscription information, send a note to
tccssg@yahoo.com.
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