THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 5, Number 1 January 1996
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..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Celiac-Friendly Restaurant Contacts . -2- :
: Gluten-Free Breads . . . . . . . . . . -3- :
: Gluten-Free Pharmaceutical Guide . . . -4- :
: Newsletter Roundup . . . . . . . . . . -5- :
: Recipe Page . . . . . . . . . . . . . -6- :
:................................................:
Disclaimer
Miscellaneous Notes
---------1----------
Thank you to Tom Sullivan, who put together the Restaurant Contact
form found elsewhere in this newsletter. You may find it of value to
print this form and take it to the restaurants which you enjoy (or
would enjoy) eating at. Once it is filled out, you could bring it to
your next group meeting and share it with others.
-=-=-=-=-=-=-
Bread Machine Tips from Red Star Yeast:
* When using a bread machine, never use water warmer than 85
degrees F.
* You can use either active or rapid-rise yeast when you are using
bread machine.
* When using quick-rise yeast, use 1/2 tsp. per cup of flour.
* When using active yeast, use 3/4 tsp. per cup of flour.
-=-=-=-=-=-=-
Celiac Cruise: Mar Go Travel is having a special Celiac Cruise of the
Scandinavian capitals and St. Petersburg. This is a 12-day cruise
that begins on June 8, 1996. Prices range from $4,641 to $13,236
(Canadian) per person, for double occupancy. Third/fourth passenger
and single rates are also available. Special incentives include free
air, prepaid gratuities, a cocktail party, shipboard credits, and
more. For more information, call (604) 943-6141 or (800) 668-7022, or
write to Mar Go Travel, 1133 56th Street, Twawwassen, BC V4L 2A2,
CANADA.
-=-=-=-=-=-=-
Brown Rice--Better than White Rice: Milling is the primary difference
between brown and white rice. Milling removes the outer hull, bran,
germ, and endosperm from the rice grain. While milling increases the
cooking convenience of rice, making it a 20 minute process instead of
40, the trade-off is a dramatic drop in nutrients. The outer layers
that are milled off contain nutritionally important oils, fiber,
vitamins, and minerals. Fiber is not only more filling, but has a
probable role in preventing certain gastrointestinal diseases and
heart disease. Brown rice contributes to health in a way that white
rice can't, and is therefore well worth the wait.(1)
Return to the Table of Contents
Celiac-Friendly Restaurant Contacts
-----------------2-----------------
Hello, DATE:___________________
Celiac Disease is a medical condition caused by an intolerance to
gluten. It can be controlled with diet by avoiding ALL sources of
gluten. Gluten is found in products made from wheat, barley, rye, and
oats. Bread and pasta are some of the more obvious sources of gluten.
Soup bases, sauces, vinegars from the above grains (wine or cider are
okay), deep-frying oil, and condiments are sometimes not-so-obvious
sources of gluten.
To protect themselves, celiacs must know the source of all food
products and preparations. Celiacs enjoy eating out, but they must
have information from a knowledgeable source at a restaurant as to
both how their food will be prepared and what the labeled contents are
of all products to be used in preparing their food.
We would like to add your restaurant to our support group's list of
celiac-friendly restaurants. This list is used by our support group's
members, and would be shared with other support group members
throughout the country who may be visiting in our area. To do so, we
would ask you to help us with the following information.
RESTAURANT NAME:______________________________________________________
ADDRESS:______________________________________________________________
PHONE NUMBER:_________________________________________________________
MANAGER - DAY:________________________________________________________
MANAGER - NIGHT:______________________________________________________
Do you currently have gluten-free meals available? YES___ NO___
Would you be able to serve a gluten-free meal to a customer
if asked? YES___ NO___
To whom should celiacs talk with if they wish to dine here?
NAME:_________________________________________________
DAY
TITLE:________________________________________________
Before:____________ PM
NAME:_________________________________________________
NIGHT
TITLE:________________________________________________
Should they talk to this person...
before they come in to dine? YES___ NO___
when they come in to dine? YES___ NO___
both before and when they come in to dine? YES___ NO___
Are there any suggestions you can offer for us to help you help us?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Return to the Table of Contents
Gluten-Free Breads
--------3---------
a talk by Sandra Leonard
summarized by Lynn Samuel
Sandra Leonard is the proprietor of the Gluten-Free Baker newsletter.
She spoke at the 1995 CSA/USA conference on October 5, 1995, in San
Francisco, California. Her talk was summarized by Lynn Samuel in the
December 1995 newsletter published by the Midlands Chapter 13 Support
Group, a chapter of CSA/USA. That summary is reprinted here.
This was an EXCELLENT and entertaining presentation at the CSA
conference, given by Sandra Leonard, proprietor of the Gluten-Free
Baker newsletter in Fairborn, Ohio. This charming lady has a
wonderful sense of humor and I thoroughly enjoyed her presentation,
even though I felt I was out of my element. Owning a bread machine, I
felt I was at the wrong place listening to tips on making bread from
scratch manually! But, it was worth it.
We were told that each brand of rice flour works differently. Betty
Hagman's recipes call for Ener-G rice flour. Oriental rice flour is
ground finer and requires less liquid. Sandra recommends cutting the
liquid in half to start out. Following recipe directions, initially
add 1/2 the amount required, then add more liquid gradually to form
the proper consistency. All ingredients should be at room
temperature.
The latest bean flour available from Authentic Foods consists of broad
beans and garbanzo beans. It is quite absorbent. She bakes with it.
Sandra states that proofing the yeast is essential. To do this, take
a pinch of sugar from the recipe, pour warm water (as stated earlier,
using 1/2 the liquid to proof), sprinkle yeast on top of warm water,
and stir to dissolve. Set aside. (It will get frothy and look like a
shake). Salt inhibits yeast from rising, so add more sugar if there's
lots of salt in the recipe.
Mix the dry ingredients well, using a wire whisk rather than beating.
Add the wet ingredients in stages: 1) eggs, 2) shortening, butter, or
oil, 3) yeast and water mixture, 4) other liquids (dough may be sticky
to the touch), 5) may add more liquid now. The dough should be the
consistency of a thick batter, like a quick bread or thick muffin mix
which is sticky, not kneadable.
Place the bread dough into a greased loaf pan. Wet your hand or
finger, then take the dough off. Using a wet finger, smooth the top
across the dough and into the corners. It's best to use insulated
bakeware that has a cushion of air between two layers. There is less
chance of burning.
To make rolls, use round cookie cutters and keep them on when baking.
Grease a pan or cookie sheet, and spread dough with a wet hand. After
using grease or Pam, put plastic wrap over the dough to rise. Let it
rise about 45-90 minutes (or more if necessary, depending on the
temperature), and then bake! Be sure to remove the plastic first.
If the bread is browning too much, you can make a foil tent with the
shiny side up.
When the bread is done, remove it from the oven and place it on a wire
rack to cool. Spray Pam on the knife if you plan to slice it while
warm.
If you prefer a softer crust, brush the top with butter or margarine
before baking. If you add ingredients like raisins or nuts, dust them
with rice flour and mix well.
If you like, you can use parchment paper (using a clothespin to hold
it to the side of the pan), or re-usable teflon paper.
Sandra made delicious "Almost Cheese Nip Crackers" which she shared.
The recipe is in one of the Gluten-Free Baker newsletters, and back
issues were available to be purchased. She is obviously a very good
cook and enjoys her job!
Return to the Table of Contents
Gluten-Free Pharmaceutical Guide
---------------4----------------
The following comes from the Lone Star chapter of CSA/USA.
................................................................
: :
: GLUTEN-FREE PHARMACEUTICAL GUIDE :
: :
: I have Celiac Disease. I am intolerant to gluten, a mixture :
: of grain proteins. Ingestion of gluten by celiac patients :
: damages the mucosal lining of the intestinal tract. :
: Symptoms may include nausea, vomiting, diarrhea, nutrient :
: malabsorption, and increased risk for long term :
: complications, including lymphomas. :
: :
: Any drug products I use MUST be gluten-free, as I may react :
: to even the smallest amount of gluten. Gluten-containing :
: products are not easily identified. I will need your :
: :
: assistance in identifying medications which are gluten free. :
: :
: Potential sources of gluten in medications, particularly :
: drug excipients and binders, include: :
: :
: starch (corn, potato, or tapioca starch are allowed, :
: wheat, oat, or barley starch is not) :
: gluten peptides; grain vinegars; :
: alcohol/ethanols/extracts; :
: natural or artificial flavors; :
: malt; maltodextrins; dextrins; :
: natural or artificial flavors; :
: hydrolyzed plant or vegetable proteins; :
: monosodium glutamate; :
: emulsifiers; stabilizers; :
: lectins/lecithins; :
: preservatives; and sweeteners :
: :
: It is necessary to contact the drug manufacturer to verify :
: that a product is gluten-free. Excipient use may vary by :
: lot number. Manufacturer's medical information personnel :
: will be able to assist in determining if a product is :
: gluten-free. Many drug companies have toll-free numbers. :
: First try to obtain a toll-free listing by dialing :
: 1-800-555-1212. :
: :
: I appreciate your kind attention to my health requirement. :
: :
: This card was produced by the :
: Lone Star chapter of CSA/USA. :
:..............................................................:
Return to the Table of Contents
Newsletter Roundup
---------5--------
Compiled by Jim Lyles
We exchange newsletters with several other celiac groups. In this
article I will summarize some of what we've learned from our
newsletter swapping.
........................................................
: :
: Excerpts from _The Celiac ActionLine_ :
: ------------------------------------- :
: Oct. 1995 (Vol. V, No. 4) Mike Jones, Publisher :
: Celiacs of Orlando & GIG of Florida :
: 12733 Newfield Drive :
: Orlando, FL 32837 :
:.....................................................:
Bette Hagman's taping of GF Southwest cooking in Portales, New Mexico
will be broadcast in three segments. Check with your local PBS
station for availability of KENW-TV's show called "Creative Living".
A tape of the show is available for $15. Write to KENW-TV, Attn:
Sheryl Borden, 52 Broadcast Center, Portales, NM 88130.
Are Oats Acceptable? An article in the New England Journal of
Medicine (Oct. 19, 1995) refers to a recent study that suggests oats
may be acceptable for a GF diet. This has stirred considerable
discussion. There are many points to consider before adding oats to
your GF diet:
1. Do oats have a low level of toxicity that will take years or
require large quantities to show microscopic damage in the
villi?
2. Cross contamination from other grains is a strong possibility.
[This may occur as early as in the fields where the oats are
grown, due to year-to-year crop rotation--ed.]
3. The medical/celiac community has not officially approved the
inclusion of oats in the diet. [In particular, the study did
not cover celiac children. Don't start feeding oats to your
celiac child without seeing your gastroenterologist first!--ed.]
Skin biopsies for DH: A skin biopsy in an affected area shows a
specific diagnosis pattern of Dermatitis Herpetiformis (DH). This is
typically obtained from the buttocks or other area where itching is
observed. When a skin biopsy is needed and no blisters are available,
then a DH outbreak can often be created by applying a 30% solution of
iodine as a patch.
Dapsone, a drug often used to treat DH blisters, decreases the average
life span of red blood cells from 120 days to 30 days. Dapsone is
known for possible hematological changes as a common side effect.
Red Star has introduced another pamphlet for celiacs entitled "New
Gluten-Free Recipes for your Bread Machine". To get a copy, call Red
Star at (800) 4-CELIAC.
Ibuprofen and DH: Ibuprofen types of pain relievers may not be
desirable for DH patients, as they may cause an increase in DH
problems.(2)
Down's Syndrome and CD: The frequency of CD is 43 times greater in
children with Down's Syndrome than in children without Down's
Syndrome. It should be considered in all children with Down's
Syndrome who have either persistent diarrhea or failure to thrive.(3)
Epilepsy and CD: Several studies suggest a link between CD, brain
calcifications, and seizures/epilepsy. Here is some information from
two of these studies:
* In a study of 783 patients with seizures nine were subsequently
biopsy-diagnosed to have CD. In all these cases, symptoms of CD
were either previously not taken into account or were very mild
or completely absent. In a group of 36 patients with clinically
manifest CD, regular follow-up, and good compliance to the GF
diet, no seizures were reported.(4)
* Of 31 patients (series A) with cerebral calcifications of
unexplained origin and epilepsy, 24 were diagnosed as celiacs on
the basis of a flat intestinal mucosa. Of 12 patients (series B)
with both CD and epilepsy, five were found to have cerebral
calcifications. This gave a total of 29 cases with the
combination of CD, epilepsy, and cerebral calcifications (CEC).
Only two of the series A patients had gastrointestinal symptoms
at the time of intestinal biopsy. Most of the patients had
diarrhea, anemia, and other symptoms of CD during the first three
years of life.
Unfortunately, a GF diet beneficially affected the course of
epilepsy only when started shortly after the onset of epilepsy.
The possibility of CD should be investigated in all cases of
epilepsy and cerebral calcifications of unexplained origin.(5)
...........................................................
: :
: Excerpts from _Gluten-free Friends_ :
: ----------------------------------- :
: Summer 1995 (Vol. 1, No. 2) R. Jean Powell, editor :
: Winter 1995 (Vol. 1, No. 4) Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:........................................................:
Talking with a Medical Professional: First, learn all you can about
CD, DH, and the GF diet. Make sure you have accurate information, and
be willing to admit you are still learning. Be polite and respect the
time pressures a professional works under. State facts, questions,
and your purpose clearly; anger, hostility, or a "pity me" approach
will not gain a professional's respect. Show respect for their
professional knowledge even if they do not have much experience with
CD.
Dealing with Family and Friends: Family and friends often do not
understand how important it is to be very strict about the GF diet.
They may try to be helpful. However, you must do what is best for
you; whether it is convenient for everyone or not; and whether they
understand or not. If you eat "just a little" gluten one time, they
will be confused when you try to decline the next time. (They won't
know how you paid for your "politeness" the first time.) So BE
CONSISTENT. As family and friends begin to see what a difference the
GF diet makes, they tend to become more supportive.
I'm glad I had a biopsy because: "First of all, it gave me a definite
diagnosis from a medical source--pretty important when family members
think it's 'all in your head.' Second, it gives me a definite reason
to tell other family members that they and their offspring could be at
risk for CD. Third, it helps keep me on the GF diet because I know I
have it. Last but not least, medical personnel respect a diagnosis by
a confirmed biopsy by a GI specialist."--Lily Patten
A Frightful Tale: "I would like to introduce to you the wicked witch
Gliadin and her cat Blacktoes. They lurk in the woods behind Sprue
Village, a small community nestled in the valleys of Anywhere, USA,
Earth (and other places) where peculiar people who can't eat cookies
or gingerbread live. Gliadin, who is a luscious and tasty morsel,
tries with all her many beguiling wares to tempt Sprue Villagers,
evilly cackling when pizza and spaghetti make them writhe in pain!
Blacktoes leaves cookies and slices of Velveeta on doorsteps to entice
the children...and make them cry. Blacktoes is a bad cat. Gliadin is
a bad witch. They will be appearing throughout your life,
so--BEWARE!"--R. Jean Powell [I made some slight changes, based on
comments from Dorothy Vaughan, our dietitian advisor--ed.]
................................................................
: :
: Excerpts from the Houston Celiac-Sprue Support Group :
: ---------------------------------------------------- :
: newsletter: Jan./Feb. 1995 Janet Y. Rinehart, President :
: 11011 Chevy Chase :
: Houston, TX 77042-2606 :
:.............................................................:
The Incidence of Malignant Diseases and the survival rate in celiac
patients were compared with those in the Finnish population. The five
year survival rates of celiac patients did not differ from those in
the general population. At least 85% of the celiac patients adhered
strictly to the GF diet, which may explain the favorable outcome.(6)
The Development of Respiratory Problems should be regarded as a
potentially serious and life-threatening event in middle-aged celiac
patients. Lung abscess should be added to the list of respiratory
diseases associated with CD.(7)
Adenovirus 12 and CD: Dr. Steven M. Best of Hudson, Wisconsin has
examined research papers on Adenovirus 12 (Ad12) and CD. Some of the
studies suggest that CD can be triggered by Ad12. However, there is
conflicting evidence on this topic. In one study, researchers
concluded that persistent Ad12 infection is not involved in the
pathogenesis of adult or childhood CD. However, the study did not
exclude the possibility that an acute, remote Ad12 infection (which
does not integrate into host DNA) triggers the onset of CD.(8)
......................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Oct. 1995 Sue Goldstein :
: 9 Salem Place :
: White Plains, NY 10605 :
:...................................................:
"A Passover Guide to Cosmetics and Medications" is written by Rabbi
Gershon Bess and published by Kollel-Los Angeles. During Passover,
some people of Jewish faith refrain from using items which are
chometz, that is, which contain wheat, barley, rye, oats, or spelt.
So you see, Rabbi Bess' annual research is useful for celiacs too.
Last year's guide contained 25 pages of product names (in small type)
organized into categories, with the chometz items marked by an "*".
The 1996 guide will be ready in March. Write to Kollel - Los Angeles,
7466 Beverly Blvd. $204, Los Angeles, CA 90036. A donation is
suggested. (This information comes from Mary Courtney, via the CELIAC
e-mail list on the Internet.)
References
----------
(1) "Brown Rice: Well Worth the Wait", Christine Negm, nutritionist,
_Lundberg Rice Paper_, vol. 9, no. 1.
(2) _The Merck Manual of Diagnosis and Therapy_, 16th ed., pg. 2445.
(3) _European Journal of Pediatrics_, Nov. 1993. Authors: Hilhorst
MI, Brink M, Wauters EA, Houwen RH., Dept. of Gastroenterology,
Wilhelmina Children's Hospital, Utrecht, The Netherlands.
(4) "Celiac Disease and Epilepsy in Pediatric Patients", Fois A,
Vascotto M, Di Bartolo RM, Di Marco V, _Childs Nerv Syst_, Sept.
1994, 10(7), pgs. 450-454.
(5) Coeliac Disease, Epilepsy, and Cerebral Calcifications", The
Italian Working Group on Coeliac Diseasae and Epilepsy, Gobbi G,
Bouquet F, Greco L, Lambertini A, Tassinari CA, Ventura A,
Zaniboni MG, _Lancet_, Aug. 22 1992, 340 (8817), pgs. 439-443.
(6) "Coeliac Disease -- Associated Disorders and Survival", _Gut_
1994, 34:1215-1218.
(7) "Lung Cavities in Patients with Coeliac Disease", _Digestion_
1990; 46:72-80.
(8) "Evaluation of Celiac Disease Biopsies for Adenovirus 12 DNA Using
a Multiplex Polymerase Chain Reaction", _Modern Pathology_ 1993;
6(1):61-64
Return to the Table of Contents
Recipe Page
-----6-----
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Ham 'n Cheese Supper Bread
1 cup GF flour mix** 1 egg
1 tsp. baking powder 1/3 cup milk
1/2 tsp. xanthan gum 1 Tbsp. salad oil
1/4 tsp. baking soda 1/4 tsp. prepared GF mustard
1/8 tsp. salt 1 cup shredded cheddar cheese
1/2 cup chopped cooked ham (about 4 ounces)
2 Tbsp. instant minced onion 1 Tbsp. sesame seed
Combine the flour, baking powder, xanthan gum, baking soda, and salt
and mix together well. Add the ham, onion, egg, milk, oil, mustard,
and 2/3 cup of the cheese and mix well. Spread the mixture into a
greased 1-quart casserole dish. Sprinkle the remaining cheese and
sesame seeds on top.
Bake at 350 degrees F until the top is golden brown, about 30 to 35
minutes. Serve warm. Makes 4 servings. This bread goes well with
soup.
Note: Wrap leftover bread in aluminum foil and refrigerate or freeze.
To reheat, leave it in the foil wrapping for 10 minutes (if thawed) or
30 minutes (if frozen) at 400 degrees F.
This recipe came from _Betty Crocker's Dinner for Two Cookbook_,
published by Golden Press, New York, NY, in 1977. It was adapted to
be gluten-free by Vicki Lyles.
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Crazy Crust Pizza
1 cup GF flour mix** 1 tsp. olive oil
1 egg, beaten 1-1/2 tsp. xanthan gum
1/4 to 1/2 tsp. salt GF cooking spray (such as Pam)
1/4 to 1/3 cup milk pizza sauce and toppings
Mix all ingredients well. Pat out the dough in a greased 9" pizza
pan. Make an edge. Spray top of dough with GF cooking spray.
Bake for 10 minutes at 500 degrees F. Remove from the oven and top
with pizza sauce and any other pizza toppings you want. Put it back
in the oven for 7-10 minutes, or until the cheese melts.
This recipe came from Joan Kulka.
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Light Apple Cobbler
GF cooking spray (such as Pam) 1 cup GF flour mix**
6 cups apples, peeled & chopped 1/2 cup sugar
1/2 cup brown sugar, packed 1 tsp. baking powder
1 Tbsp. cornstarch 1 egg, beaten (or 2 egg whites)
1-1/2 tsp. cinnamon 1/2 tsp. vanilla
1/4 tsp. nutmeg 2 Tbsp oil (or applesauce)
Spray a 9 inch baking dish with cooking spray. In a medium bowl, mix
apples with brown sugar, cornstarch, cinnamon, and nutmeg. Place this
mixture in the baking dish.
Combine the flour, sugar, and baking powder. Add the egg and vanilla,
stirring until well distributed. Dribble in the oil (or applesauce)
and mix with a spoon until crumbly. Put this flour mixture on top of
the apples and lightly press it into the apples.
Bake uncovered at 350 degrees F for 40 minutes.
This recipe came from Mary Guerriero.
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** GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)
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Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Diane Morof
Vice President: Mary Guerriero
Past President: Kathy Davis
Secretary: Denise Parsons
Newsletter Editor: Jim Lyles (200-2214@mcimail.com)
Contributing Editor: Judy Hafner (gpyp07a@prodigy.com)
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 not been submitted for
approval to the CSA/USA medical board; however it 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 this newsletter, a shopping
guide, and a new member packet full of articles and useful
information. Mail-in subscriptions are welcome. For subscription
information, send a note to Jim Lyles, at (200-2214@mcimail.com).