THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 10, Number 1 January/February 2001
**********************************************************************
...........................................
: What's Inside :
: ------------- :
: Miscellaneous Notes :
: Excipient Ingredients in Medications :
: Newsletter Roundup :
: Product Information :
: Just a Thought... :
: Diabetes and CD :
: Cooking Philosophically :
: Emergency Planning :
: From the Postman's Pouch :
: Foods by George :
: GF Communion Wafers :
: Living Healthy with CD :
: Product Warnings :
: Publications for Diabetic Celiacs :
: Recipe Page :
: Cornbread :
: Scalloped Potatoes and Ham :
: Walnut Sticks :
: Cranberry Apple Crisp :
: PayDay Bars :
:.........................................:
References
Disclaimer
Miscellaneous Notes
-------------------
Mrs. Butterworth Lite Syrup is NOT Gluten-Free. The October/November
Sprue-nik Press indicated the all Mrs. Butterworth and Log Cabin
syrups are gluten-free; however, this is not the case. TCCSSG member
Sara Brooks called recently (888-349-1998) and was told there is
gluten in Mrs. Butterworth Lite syrup, so that one syrup is NOT
gluten-free. The Original, Buttery and Country Kitchen syrups are
gluten-free. The Log Cabin Original and Lite syrups are also
gluten-free. Thank you to Sara for sharing this information with the
group.
-=-=- -=-=-
Gluten-Free Play Dough<1>:
1/2 cup gluten-free flour--any kind
1/2 cup corn starch
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 tsp. cooking oil
food coloring
Cook and stir on low heat for 3 minutes, or until it forms a ball.
Return to the Table of Contents
Excipient Ingredients in Medications
------------------------------------
by Stephen Plogsted, ParmD
Stephen Plogsted is a pharmacist at Children's Hospital in Columbus,
Ohio. At the celiac conference hosted there in November, he provided
the following information about some of the inactive ingredients often
found in medications. [Note: All of these ingredients are
gluten-free unless noted otherwise--ed.]
Benzyl alcohol--made synthetically from benzyl chloride which is
derived from toluene (a tar oil)
Cellulose (methylcellulose, hydroxymethylcellulose,
microcrystalline)--obtained from fibrous plant material (woody
pulp or chemical cotton)
Cetyl alcohol--derived from a fat source (spermaceti, which is a waxy
substance from the head of the sperm whale)
Croscarmellose sodium--an internally cross-linked sodium
carboxymethylcellulose for use as a disintegrant in pharmaceutical
formulations
Dextrans--sugar molecules
Dextrins--result from the hydrolysis of starch by heat or hydrochloric
acid (from corn)
Dextrates--mix of sugars resulting from the controlled enzymatic
hydrolysis of starch [Might not be gluten-free, depending on which
grain the starch is derived from.--ed]
Gelatin--Obtained from the skin, white connective tissue and bones of
animals (by boiling skin, tendons, ligaments, bones, etc with
water)
Glycerin--Historically, glycerin (also known as glycerol), was made
the following ways:
-- Saponification (a type of chemical process) of fats and oils
in the manufacturing of soaps
-- Hydrolysis of fats and oils through pressure and superheated
steam
-- Fermentation of beet sugar molasses in the presence of large
amounts of sodium sulfite
-- Today it is made mostly from propylene (a petroleum product)
Glycerols--obtained from fats and oils as byproducts in the
manufacture of soaps and fatty acids
Glycols--products of ethylene oxide gas
Iron oxide (rust)--used as a coloring agent
Mannitol--derived from monosaccharides
Polysorbates--chemically altered sorbitol (a sugar)
Povidone (crospovidone)--synthetic polymers
Silicon dioxide--dispersing agent made from silicon
Sodium lauryl sulfate--derivative of the fatty acids of coconut oil
Stearates (calcium, magnesium)--derived from stearic acid (a fat);
occurs as a glyceride in tallow and other animal fats and oils, as
well as some vegetables; prepared synthetically by hydrogenation
Titanium dioxide--chemical not derived from any starch source used as
a white pigment
Triacetin--derivative of glycerin (acetylation of glycerol)
Return to the Table of Contents
Newsletter Roundup
------------------
Compiled by Janet Armil and Jim Lyles
This section contains articles and excerpts from newsletters produced
by other celiac groups.
...............................................................
: :
: Excerpts from _Derby City Celiac_ :
: --------------------------------- :
: Fall 2000 Bill Banks, editor in chief :
: Greater Louisville Celiac Sprue Support Group :
: PO Box 7194 :
: Louisville, KY 40257-0194 :
:.............................................................:
Product Information
-------------------
Certo's Liquid Pectin is gluten-free. Call 1-800-437-3284 for more
information.
Walmart is in the process of changing all labeling for their products
to indicate not just "modified food starch", but either "modified
corn starch" or "modified wheat starch". You may want to recheck
Walmart products that you previously put on your "no" list.
Bayer Products: The Consumer Care Division of Bayer (800-800-4793)
states that Bayer no longer guarantees any of its products,
including Alka-Seltzer, to be gluten-free.
Return to the Table of Contents
..............................................
: :
: Excerpts from _Alamo Celiac_ :
: ---------------------------- :
: Sep. 2000 Lynn Rainwater, editor :
: San Antonio CS Support Group :
: 1023 Cloverbrook :
: San Antonio, TX 78245-1604 :
:............................................:
Just a Thought...
-----------------
by Christie Schroeter
I found a cookbook that I love and actually read and follow. No
kidding. So I'm here to pass it on to you. My daughter-in-law gave
me The Rice Bible for my birthday and my first thought was, "Oh no,
another dust catcher for the kitchen." Then I opened what was billed
as "the ultimate, authoritative, and sumptuous guide" to rice. With
over 500 illustrations, this book is not only beautiful, but
informative.
There are thirteen chapters, with topics such as the varieties and
uses of rice; different methods of cooking this grain; seasonings and
colorings to add interest and flavor; products made with rice; and
recipes for risottos, soups, snacks, paellas, and desserts.
Being celiac normally means incorporating quite a bit of rice into our
diets. But it doesn't have to mean boring. This book, written by
Christian Teubner, shows you how to make it delightful and delicious.
But the real eye catcher for me was the many times they mentioned
gluten intolerance, celiac sprue, and gluten sensitivity in the book.
They know about us!
Well, it's time to go get dinner started..... now what am I going to
fix? Will it be the saffron risotto with asparagus, or baked rice
balls, or red snapper in a rice crust? Whatever I decide to do, I
promise I won't change the recipe.
The Rice Bible, Viking Penguin, hardcover, 565 pages. ISBN
0670886025. List Price: $34.95. Available from Barnes and Noble for
$26.36 plus $3.99 shipping.
Return to the Table of Contents
........................................................
: :
: Excerpts from _Celiac Connections_ :
: ---------------------------------- :
: Nov./Dec. 1999 Barbara Jordan, editor :
: The Celiac Disease Resource, Inc. :
: PO Box 621 :
: Glenmont, NY 12077 :
:......................................................:
Diabetes and Celiac Disease
---------------------------
"5 or more percent of people with Type 1 diabetes may have celiac
disease!" (Dr. Markku Maki, Finland). 1 in 250 people in the
general population may have it too (according to Dr. Alessio Fasano,
Baltimore). Currently 8 million Americans are diagnosed with
diabetes, and it is estimated that another 8 million Americans have
diabetes and don't know it. That means as many as 64,000 Americans
may have to face the dual challenge of celiac disease (CD) and
diabetes.
What should people with CD in their family tree know about diabetes?
1. There are three types of diabetes:
Type 1 Diabetes most often develops before age 30. It is an
autoimmune disease (as is CD). Type 1 diabetics
eventually (usually within one year) totally lose the
ability to produce insulin. They require insulin
injections to survive.
Type 2 Diabetes usually develops after age 40. The body
produces some insulin, but it is insufficient or
ineffective. It is managed by following an individualized
meal and exercise plan. Oral medication and/or insulin
may also be required. Risk factors for this type of
diabetes include family history, sedentary lifestyle, and
excess weight. Additional risk factors for women include
previous diagnosis of gestational diabetes, or the
delivery of a child weighing more than 9 lbs.
Gestational Diabetes can develop during the second half of a
pregnancy and may disappear once the pregnancy is over.
Women who have this condition should work with their
health care provider to control blood sugars by following
individualized meal plans, and should closely monitor
blood sugar levels. If the meal plan does not control the
blood sugar level then insulin injections may be
necessary.
2. Signs and symptoms of high blood sugar include:
Excessive hunger, frequent urination, thirst, fatigue, and
unexplained weight loss.
What should people with diabetes know about CD?
* There is a wide variety of possible signs and symptoms of CD.
* It is important to be screened for CD.
* A diagnosis of gastroparesis (delayed gastric emptying), often a
complication of diabetes, may actually be caused by or
complicated by undiagnosed CD.
* The improvement in blood sugar control that can be realized once
a person with CD becomes gluten-free is dramatic.
What nutrition therapy is needed for those with both CD and diabetes?
Those with both CD and diabetes must follow a gluten-free (GF) diet
that includes appropriate levels of carbohydrates, proteins, fats,
fiber, vitamins, and minerals that are spaced throughout the day. CD
requires careful attention to WHAT you eat. Diabetes requires careful
attention to the QUANTITY [and type] of food eaten, especially the
quantity of carbohydrates.
It should be understood that many of the alternative food sources safe
for people with CD create a denser, more carbohydrate-laden starch.
The overall calorie and carbohydrate content of GF foods may be higher
than similar gluten-containing foods, because many GF foods gain their
texture and taste by adding sugar and fat. One of the challenges for
people with CD and diabetes is to gain accuracy with the carbohydrate
counting of GF foods.
Patients experienced with diabetes, yet newly diagnosed with CD, may
require medication adjustment during the first 6-12 months after
starting a GF diet. They may have been suffering from chronic
malabsorption. Once the intestinal villi heal and absorption
improves, medication needs may change.
The quality of life for patients diagnosed with both CD and diabetes
can be greatly improved if they have coordinated efforts from
professionals knowledgeable about both diseases.
Return to the Table of Contents
.........................................
: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Fall 2000 R. Jean Powell, editor :
: Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:.......................................:
Cooking Philosophically
-----------------------
by Carol Fenster, PhD
Carol Fenster, author, speaker, and food advisor, presented a program
at the Montana state convention in August. This article contains
highlights from her presentation.
Food Tips
---------
Bread:
* Use a mix of flours, not just one.
* Have all ingredients, except water, at room temperature.
* Warm the eggs with warm water and use large eggs.
* Use fresh, regular-rising yeast.
* Carol prefers mixing the dough by hand, but she also uses the
Welbilt bread machine.
* Water/yeast temperature should be 105 degrees F.
* The amount of moisture needed in the dough is important, and
depends on numerous factors such as preference, humidity, and
altitude.
* Allow the dough to rise in a room-temperature oven, not on the
counter or in the air where it can dry out.
* Gluten-free dough needs to rise only once, and shouldn't be
allowed to rise as high as possible, for it exhausts the energy of
the dough.
Pizza Crust:
* Carol uses Red Star Yeast and a non-dairy liquid called Soy Dream
(Rice Dream is not considered gluten-free). Together, heat them a
little to start the yeast; then add a touch of cider vinegar.
* Oil non-stick pans with a Misto-machine, which oils evenly.
* There is a palate adjustment that we must make in order to accept
the gluten-free taste. Add spices such as Italian seasoning to
ease the adjustment.
* If you decide that the dough needs more moisture, add one
tablespoon at a time.
* Use a shaker filled with brown rice flour for sprinkling on sticky
dough-it won't become tough, because it contains no gluten. (An
advantage--at last!)
* Tapioca flour gives more resistance and thus is chewy, whereas
potato starch is soft.
* Parchment paper may be used repeatedly and keeps pans clean.
Pizza Sauce:
* You may use either tomato sauce or tomato paste.
* It is the casein in cheese which makes it melt so beautifully.
* Non-cheese pizza is wonderful too, and there is non-dairy
parmesan available.
Philosophical Tips
------------------
* There is a new trend in the United States toward eating less wheat;
we all want to make our voices heard and this trend suggests that
perhaps this is starting to happen. People can live very well
without wheat.
* In dealing with food sensitivities there is almost always an
appropriate substitute ingredient; the secret lies in knowing what
the substitute is and how to use it.
* Families who eat at home together have better adjusted children who
are better students; their nutrition is better.
* Family routines such as mealtimes provide a sense of predictability,
safety, and security.
* Food has sensual/social qualities: Look, touch, smell, hear,
create, CELEBRATE!
* We all eat too much! Restaurant plates have grown to 12-inch
diameter, while at home plates are 9-10 inches. The "serving size"
of a muffin is 1.5 ounces, but the muffins we buy are often three
times that size.
* One day, food sensitivities will attain the same level of attention
as fat-free and diabetic diets. Restaurants will accommodate our
special dietary needs. Government, industry, and the media will
recognize us.
* Would you rather spend money on prescription drugs and doctor
visits, or on good, wholesome, healthy food?
Return to the Table of Contents
......................................................................
: :
: Excerpts from the Healthy Villi Celiac Support Group :
: ---------------------------------------------------- :
: newsletter: Fall 2000 Elise Gorseth & Melinda Dennis, editors :
: 95 Orchard St., #2 :
: Somerville, MA 02144 :
:....................................................................:
Emergency Planning
------------------
by Dorothy Kellstrand
One of our members, Dorothy Kellstrand, presented the following topic
to the Celiac Support Group of Central Massachusetts at their
Worcester meeting on Saturday, May 21, 2000. She graciously agreed to
share her talk with the Healthy Villi newsletter and we have excerpted
highlights from it.--Thanks, Dot
Some Celiac/ DH support groups throughout the country are now starting
to offer advice on preparations of emergency kits to have ready at all
times. Last year there were disastrous tornadoes in Salt Lake City
and the group in that area worked with their support group to have
emergency kits stocked in the homes. I have borrowed some of their
ideas and have done some research to assist us here in Central
Massachusetts. Hopefully some of the suggestions will be helpful to
you.
If it becomes necessary for one of us to move to a shelter for any
reason, we must realize that the shelter will be set up to house and
feed many people. The focus on food will be ease of preparation to
supply many people quickly and easily.
Unfortunately, we who are on gluten-free diets will likely not be able
to eat much of this food, so we will need to bring items with us to
help ourselves.
It is easy to picture the menu that might be offered at a shelter:
probably pasta of some sort, or bologna sandwiches, along with
probably some Little Debbie pastries.
An emergency gluten-free food pack that would sustain you for three
days is what you need to have ready at all times. It could also be
used in the event that you find that you need to go to the hospital or
on a trip on short notice.
Select a waterproof container that will be easy to carry: A plastic
storage container, like those made by Rubber Maid, that will fit
easily into a tote bag, a duffel bag, or a backpack.
Store enough non-perishable food for a three-day supply. Select foods
that do not require refrigeration, preparation, or cooking, and can be
made with little or no water. If you feel you must heat food,
consider packing a can of Sterno. Think about foods that are compact
and lightweight. Include: canned juices, fruits, and vegetables;
ready to eat canned meat, chicken and fish; and peanut butter,
packaged cereals, crackers, comfort foods (such as Frookies or
Pamela's cookies or a can of Macaroons), gluten-free energy bars, and
canned nuts.
Don't forget to pack a supply of disposable plates and cups. I find
that disposable bowls, rather than plates, work well for lots of
things. Do not forget to pack staples, such as salt, pepper, sugar,
plastic utensils, and a can opener for those items that do not have
flip tops.
Select items that can be used up in one serving, as you probably will
not have any place to store opened food containers. Avoid using
containers that will decompose or break, such as cartons or glass.
Also, place a large note in your kit, to remind you to bring any
current medications you will need during your stay, to take with you
when you leave your home.
Date your kit, so that you can use up foods that are nearing an
expiration date, and replace them with new ones every 6 months or so.
I have only mentioned a few items that will work, and, no doubt, you
can think of many more that will make your stay at a shelter as
comfortable as possible. The purpose of this presentation is to make
you aware that we need to be prepared for emergencies, and how you
choose to do it is up to you. I am certain there are many unique ways
to go about preparing an emergency kit.
Return to the Table of Contents
-=-=- -=-=-
From the Postman's Pouch
------------------------
Q: The last package of Ghirardelli semi-sweet chocolate chips that I
purchased stated "may contain trace amounts of nuts, flour gluten,
and milk protein." Has the formula changed?
A: We contacted Leslie Cleaver of Consumer Affairs at 800-877-9338 and
have excerpted the following from her letter of reply:
The commitment of Ghirardelli Chocolate Company is to comply with
all US Food & Drug Administration (FDA) regulations and guidelines.
While the FDA has not formally defined "allergens", Ghirardelli
Chocolate Company has chosen to employ precautionary labeling of a
potential food allergen in retail products to better serve our
customers. After a thorough review of the products and productions
lines at all Ghirardelli facilities, Ghirardelli Chocolate company
uses precautionary allergen labeling on all products to present the
most common food allergen risk.
More information on Gluten Specific allergen: the following items
do not contain any gluten. (These items are not manufactured on
any of the same equipment as products that contain gluten, however,
a very slight possibility of trace contamination does exist.):
Double Chocolate Chips
Milk Chocolate Chips
Semi-Sweet Chocolate Chips
Sweet Ground Chocolate and Cocoa
Premium Unsweetened Cocoa
Hazelnut, Mocha, Double Chocolate & White
Mocha Hot Chocolates
Milk and Mint Chocolate Wafer/Drops
Milk, Mint and Dark Squares"
Editor's note: Please check the ingredient listing on each package
as well. For more information on other allergens, call
800-877-9338 and ask to speak with Leslie.
Q: How do I increase my dietary fiber intake?
A: Adequate fiber intake is an important part of a healthy diet as it
can help prevent constipation, lower cholesterol levels, protect
against heart disease, cancer, and diverticulitis, and can help
with weight control. Gluten-free diets are often low in fiber, so
you'll need to make a conscious effort to include high fiber foods
in your diet every day. Gluten-free fiber sources include: dried
beans (such as kidney beans, black beans, chick peas), bean flours,
fresh fruits with skins and seeds, raw and lightly cooked
vegetables, brown rice, dried fruit (beware of those dusted with
flour), nuts and lentils. Rice bran and flax seeds are highly
concentrated sources of fiber that you can use as you would wheat
bran. Add small amounts to baked goods, mix into hot cereal, and
sprinkle on cold cereal, vegetable and fruit salads. When adding
fiber to your diet, increase your intake slowly to allow your body
to adjust. Otherwise you may experience gas, bloating or diarrhea.
Adequate fluid intake is also important; aim for at least 8 cups of
water per day.<2>
Return to the Table of Contents
......................................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Feb. 2000 Leslie Elsner and Sue Goldstein, editors :
: newsletter: Sep. 2000 9 Salem Place :
: newsletter: Nov. 2000 White Plains, NY 10605 :
:....................................................................:
Foods by George
---------------
When George Chookazian and Cecilia Mahoney started dating in 1989,
George had been a stockbroker for over 8 years and Ceil had been
coping with symptoms diagnosed as "irritable bowel syndrome." They
shared enjoyment of good food, especially a meal that included a loaf
of fresh baked bread. Ceil jokingly says, "The more we saw of each
other, the sicker I got!" Within six months, Ceil's health had
deteriorated substantially, and she was finally diagnosed with Celiac
Disease. Actually, this was a rediagnosis, for Ceil had been
diagnosed when she was three years old, and like all "banana babies,"
was told she would outgrow it.
George and Ceil were dissatisfied with most of the gluten-free foods
available and felt overwhelmed with the thought of living without
tasty pasta, bread, and sweet baked items. George, who had been
experimenting in the kitchen for years, was convinced he could develop
gluten-free foods that could be enjoyed by individuals with and
without Celiac Disease. Tired of the financial industry, George
entered the food industry with a position in a company that
manufactured Italian foods. Before long, Ceil encouraged George to
start his own food business. "George had the newfound spirit of an
entrepreneur;" says Ceil. "He spent countless hours in the library
researching the interaction of various types of non-gluten flours
that, when combined in specific proportions, would simulate the
properties of gluten. He also spent many hours in the kitchen
experimenting with ingredients and developing recipes." Within a few
months, he developed four different gluten-fee mixes for cakes,
cookies, muffins, waffles, and mo re, which were introduced on the
market under the Shiloh Farms label in November 199l.
In order to expand his baking skills, George started a 30-week baking
and pastry program at the Culinary Institute of America in August
l992. On weekends, he and Ceil promoted the mixes at support group
meetings in the region. Within a month of graduating from the CIA,
George leased a small space in a health food store in River Edge, NJ,
named "The Happy Carrot". He began manufacturing several varieties of
ravioli and fettuccine, which became instant hits at support group
meetings. It was not long before George was driving a 520-mile loop
through New England and delivering his pasta line to 30 health food
stores. In December 1994, Garden Spot Distributors began to carry the
pasta products, ending George's long treks. Unfortunately, the pasta
line was phased out a year later due to the repetitive stress on
George's arms and hands. By July 1996, Foods by George was strictly
manufacturing baked items, including English muffins, blueberry and
corn muffins, cookies, and pecan tarts. These were distributed
through Garden Spot, by mail order, and by direct sale to several
health food stores. In the meantime, George and Ceil continued to
promote their products and delight celiacs by catering pasta and
pastry parties sponsored by support groups. George made pasta
specifically for these occasions.
In June l997, George and Ceil married and became partners in life as
well as business. Foods by George moved to a larger kitchen in Glen
Rock, New Jersey the next November, and Ceil left her job to work full
time with George. In 1998, Foods by George started producing fresh
frozen pasta cuts again--spaghetti, macaroni, elbows, gnocchetti, and
thin egg noodles-in addition to their popular prepared manicotti and
lasagna. They also introduced a second type of English
Muffin--Cinnamon Currant. They introduced personal size ready-made
pizza in 1999, which quickly filled the tummies and freezers of many
happy celiacs.
It became apparent that Foods by George would become unable to meet
increasing demands for their products. In December 1999, they moved
to a much larger facility in Mahwah, New Jersey and bought
state-of-the-art equipment which allows them to substantially increase
production levels while continuing to maintain a high level of product
quality. Foods by George develops, manufactures, and packages all
their products in their totally gluten-free facility.
Foods by George products can be found in many health food stores from
Boston to Washington, D.C. Their goal is to increase distribution
across the country. Meanwhile, customers who do not find Foods by
George products in their favorite health food store in the Northeast
or beyond, can talk to the store owner or manager and ask them to call
George directly at 201-612-9700. Foods by George also mail orders
many of their products directly to customers throughout the
continental United States.
George and Ceil say their business is more than a business--it's their
passion. "We feel blessed to be doing something that we enjoy
immensely and that other people also enjoy."
Return to the Table of Contents
-=-=- -=-=-
GF Communion Wafers: Ener-G Foods now sells communion wafers. The
cost is $2.99 for a package of about 50 wafers. The ingredients are:
Ener-G Soyquik (toasted soy flour, gum arabic), sweet rice flour,
methycellulose, Ener-G baking powder, shortening, and water. For more
information, call Ener-G at 800-331-5222, or visit their website at
http://www.ener-g.com.
-=-=- -=-=-
Schick's Bakery, best known for their premium Passover products, now
produces gluten-free cakes and cookies. Their cakes include chocolate
chiffon, marble loaf, sponge loaf, apricot roll, candy brownie,
chocolate nut roll, rainbow marzipan, railroad, raspberry roll, and
seven layer. Cookies include chocolate chip, bon bons, krakovsky,
leaves, fudge cookies, and mini rum balls. Orders can be shipped to
your home or business. Write to 4710-16th Ave., Brooklyn, NY 11204;
phone 718-436-8020; fax 718-438-8244; e-mail
schicksbakery@hotmail.com; or visit http://www.schicksbakery.com.
[Ed. note: Passover is April 8, 2001. Many of these Schick's
products could be available about 3-4 weeks before Passover at One
Stop Kosher, 25050 Southfield Road (northeast corner of Southfield &
10 Mile Roads), 248-569-5000. As we go to press, however, One Stop
Kosher is uncertain of which, if any, products will be carried in the
store this year.]
Return to the Table of Contents
........................................................
: :
: Excerpts from _KC Gluten-Free Advocate_ :
: --------------------------------------- :
: Oct. 2000 Diane Anderson, editor :
: Greater Kansas City Chapter of CSA/USA :
: 6317 Goodman Drive :
: Merriam, KS 66202 :
:......................................................:
Living Healthy with Celiac Disease
----------------------------------
by Wendy Wark
a book review by Rebecca Nash
A few months ago on the internet, I ran across an advertisement for a
new book on the Celiac condition. It was described as a good starting
point for a new Celiac. I read the synopsis and the comments by
others who had bought the book, and I decided to purchase it myself.
As advertised, this little book is an excellent reference guide for a
newly diagnosed celiac patient. It is in paperback form and is
organized in two sections, each 44 pages long. The first section is
called "Getting Started". After giving a description of the symptoms,
diagnosis and effects of celiac disease, the author goes on to provide
tips on eating out and grocery shopping. The book contains a wealth
of information, including lists of mail order companies, resource
books and cookbooks, available support groups, useful Internet sites,
and other helpful references.
The second section of the book is called "Recipe Box". Included are
descriptions of different gluten-free (GF) flours, tips for baking
with GF ingredients, and about 90 easy-to-make recipes. The
collection of recipes covers the basic baking areas needed to be
replaced when living a gluten-free lifestyle: Cakes & Cookies,
Muffins, Pie Crusts, Bread and Rolls, Pizza Crusts, and Pancakes. Ms.
Wark comments that these recipes use as few ingredients as possible in
order to make them easier and less intimidating.
I would recommend this book as an excellent source of information for
the newly-diagnosed patient, or to someone who is trying to understand
and accommodate for a family member. A suggestion I would make to a
new patient is to consider buying it for their extended family
members, to help them when hosting dinners in their homes.
To order the book, send a note requesting "Living Healthy with Celiac
Disease" and a check or money order for $12.45 to AnAffect Marketing,
115 Andover Drive, Exton, PA 19341. Allow 2-3 weeks for delivery.
Return to the Table of Contents
....................................................................
: :
: Excerpts from the Washington Area CS Support Group :
: -------------------------------------------------- :
: newsletter: Early Winter 2000 Joany Janicki, editor :
: 5410 Connecticut Ave., NW #408 :
: Washington, DC 20015 :
:..................................................................:
Product Warnings
----------------
* Health Valley's most recent gluten-free list includes vegetable
stock. However, barley is one of the ingredients listed on the
label; therefore it is off-limits for celiacs.
* Centrum Vitamins, made by Whitehall-Robbins (888-797-5638) are not
all gluten-free. The company advises that bottles listing the
ingredient "lutein", an anti-oxidant, are NOT gluten-free.
-=-=- -=-=-
Publications for Diabetic Celiacs
---------------------------------
* The Canadian Celiac Association has a comprehensive publication to
help with the special dietary requirements of celiac disease and
diabetes. To order A Guide for the Celiac Diabetic, make a check or
money order for $19.45 Canadian payable to the Canadian Celiac
Association, 5170 Dixie Road, Suite 204, Mississauga, ON L4W 1E3,
CANADA. [Ed. note: The cost is in Canadian dollars. It may be
converted to US dollars before writing the check or money order, or
a credit card may be used (Visa or Mastercard) and the credit card
company will do the conversion. This information is also available
on their website at http://www.celiac.ca under "Products".]
* Cooking with the Diabetic Chef is a new cookbook by the American
Diabetic Association for those with both celiac disease and
diabetes. It uses a minimum of grains, or those that can easily be
substituted or omitted, and artificial sweeteners. The book is
written by Chris Smith.
Return to the Table of Contents
References
----------
<1> Gluten-Free News, Nov. 2000. Published by the Michigan Capitol
Celiac/DH Support Group, PO Box 1482, East Lansing, MI 48826.
<2> "The Gluten Free Diet: Nutrition Concerns", by Nixie Raymond, MS,
RD, 5/2/99, revised 9/00.
Return to the Table of Contents
Recipe Page
-----------
**********************************************************************
Cornbread
2 cups cornmeal
1 cup quinoa flour
1/2 cup rice flour
1/2 cup potato starch
1 tsp. xanthan gum
1 cup sugar
1 tsp. salt
4 tsp. baking powder
2 cups buttermilk
1/2 cup vegetable oil
2 eggs
Preheat the oven to 400 degrees F. Grease a 9 x 13 inch pan.
Mix the dry ingredients. Add the wet ingredients. Do not overmix!
Pour the mixture into the greased pan and bake for 25 minutes.
This recipe was served at our January potluck meal. The author is
unknown, but will be identified in a future newsletter if his/her
identity is made known.
**********************************************************************
Scalloped Potatoes and Ham
2 Tbsp. plus 2 tsp. butter
2 Tbsp. GF flour mix**
2 cups milk
1/2 tsp. salt
dash pepper
1-1/2 lbs. potatoes
1 small onion, chopped
1/2 lb. ham, diced
In a saucepan, melt the butter over medium heat until hot and bubbly.
Add the flour and stir quickly to combine. While stirring constantly,
gradually add the milk. Stir in the salt and pepper. Reduce the heat
to low and cook, stirring frequently, until the sauce is smooth and
thickened (about 10-15 minutes).
Preheat the oven to 350 degrees F. In a 2-quart casserole dish, layer
the potatoes, onion, and ham; then cover with the sauce. Cover the
dish and bake for 1-1/2 hours (90 minutes.)
For a 9 x 13 inch dish, double the recipe.
This recipe was served at our January potluck meal. The author is
unknown, but will be identified in a future newsletter if his/her
identity is made known.
**********************************************************************
Walnut Sticks
1 cup brown sugar
1/2 cup GF flour mix**
1 cup walnuts, chopped
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs, well beaten
1/4 cup powdered sugar
Mix all ingredients together. Place in a 9 x 13 inch pan. Bake at
350 degrees F for 20-25 minutes.
Remove from the oven and cut into strips. Dust with powdered sugar.
Serves 36.
This recipe comes to us from Joan Kulka. It was served at our January
potluck meal.
**********************************************************************
Cranberry Apple Crisp
3 cups chopped cranberries
2 large apples, chopped
1/2 cup sugar
1 tsp. cinnamon
1/4 cup quinoa flour
3/4 cup GF buckwheat flakes
1 cup sliced almonds
3 Tbsp. melted butter
1/4 cup sugar
Mix the cranberries, apples, 1/2 cup sugar, and cinnamon together.
Spread the mixture in a greased, glass pan.
Mix the remaining ingredients together. Spread the mixture on top of
the apple mixture in the glass pan.
Bake at 375 degrees F for 45 minutes.
This recipe comes to us from Marlene Bensch. It was served at our
January potluck meal.
**********************************************************************
PayDay Bars
6 cups Rice Crunch'Ems cereal
1 cup peanuts
1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp vanilla
Butter a 9x13 pan. Combine cereal and peanuts in a large mixing bowl.
Heat sugar and corn syrup to boiling. Remove from heat and stir in
peanut butter and vanilla until mixed. Pour over cereal mixture; stir
until combined. Spread into prepared pan. When almost cool, cut into
squares.
This recipe is from Vicki Lyles, and was adapted from a recipe she
received from a co-worker.
**********************************************************************
** 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)
**********************************************************************
Return to the Table of Contents
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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