THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 6, Number 3 April 1997
**********************************************************************
..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Total Knee Replacement . . . . . . . . -2- :
: Celiac and Malignant Tumors . . . . . -3- :
: Celiac ABC's . . . . . . . . . . . . . -4- :
: Fat Substitutes . . . . . . . . . . . -5- :
: Newsletter Roundup . . . . . . . . . . -6- :
: Recipe Page . . . . . . . . . . . . . -7- :
:................................................:
References
Disclaimer
Miscellaneous Notes:
---------1----------
Celiac Disease and Diabetes: The Houston Celiac-Sprue Support Group's
March/April 1997 newsletter is a godsend for those who have both
celiac disease (CD) and diabetes; it is dedicated entirely to that
subject! It includes an introduction with three short case histories;
symptoms of diabetes; an article from Diabetes Forecast which
discussed CD symptoms; the life story of a diabetic that died young
and may have had CD without knowing it; a discussion of the genetic
connection between the two disorders; an article from Gluten-Free
Living, and a Q&A session with Dr. Joseph Murray. If you would like a
copy of this newsletter, send $1 to the Houston Celiac-Sprue Support
Group, 11011 Chevy Chase, Houston, TX 77042-2606.
-=-=-=-=-=-=-
Another 1997 Celiac Event: In our last newsletter we listed some
conferences of interest to celiacs. Here is another. The American
Celiac Society's conference will be Nov. 1 & 2, 1997, in New Orleans.
More details will follow. Contact the American Celiac Society,
58 Musano Court, West Orange, NJ 07052; (201) 325-8837.
Also, apologies are in order. The Gluten Intolerance Group of North
America holds their annual meeting every year in April in the Seattle
area. This year I overlooked their meeting and didn't get a reminder
in time to include it in last month's newsletter. Give me 40 lashes
with a wet GF noodle.-ed.
-=-=-=-=-=-=-
Medicine Absorption[1]: Absorption of antibiotics or any medicine in
adult celiacs is an item that can be overlooked. Celiacs report
various responses to gluten. These reactions can occur within hours,
days, or for some no symptoms may appear. If a biopsy were taken, it
is likely that damage would be seen in all. The area of damaged villi
may also vary between celiacs. "It is known that persons with damage
to the first (proximal) part of their small intestine tend to absorb
larger molecules and malabsorb smaller molecules, while the reverse is
true in persons without damage to this section."[2]
If medication is not giving the expected results, the status of the
diet and absorption may be a factor to consider. An old screening
test of normal subjects and celiacs with no indication of
cardiovascular, liver, or kidney disease showed the following results
for drugs excreted in the urine:
an increased absorption of: cephalexin, clindamycin, fucidin,
sulphamethoxazole, and trimethoprim
an impaired absorption of: amoxycillin and pivampicillin
a delayed absorption of: rifampicin
normal absorption of: ampicillin, erythromycin, ethyl succinate,
lincomycin, and erythromycin stearate.[3]
[Note from Dr. Alexander: The significance of these differences in
actual clinical settings is not well established, particularly for
those celiacs whose disease is under good control.
Return to the Table of Contents
Total Knee Replacement
-----------2----------
A Gluten-Free Hospital Stay
by Ronald A. De Cicco
In August 1996 I started having problems with my right knee again. I
had arthroscopic surgery four years before and thought I had solved
the problem. Then in December 1995 I was diagnosed with celiac
disease and I went on the gluten-free (GF) diet. I was feeling a lot
better and thought my troubles were over for awhile and I went back to
work. Between August 1996 and December the X-rays showed complete
loss of all right knee cartilage. The doctor indicated that the pain,
swelling, and stiffness would only get worse and suggested total knee
replacement. Due to some deadlines at work, I postponed surgery until
February 1997.
As our support group had presented a program by hospital dietitians
last fall, I had some idea of how to approach the problem of a celiac
eating in the hospital. Unfortunately, the three hospitals
represented by the three dietitians approached the celiac problem in
different ways, so I wasnt sure how my hospital would respond. I
contacted the medical referral dietitian who had oriented me on the GF
diet for advice. Her assistance was invaluable. (Note: Her office
is concerned with advising patients having various problems with diet;
she doesnt direct the actual food service in the hospital for this
facility.)
One thing I found out was that the doctors admission order is all
powerful, so I contacted his office and explained the problem. This
insured that the appropriate wording was entered into the admission
order. This makes it a specific action and the hospital personnel now
must pick up the ball. This is not to say he will have a direct or
detailed part in treatment (diet), but puts the ball into the game.
(Note: I didnt find a nurse who had ever had a celiac patient,
although one thought it was only a wheat allergy.)
Another thing to arrange beforehand is the autologous blood donation;
in my case I provided two pints which was more than enough. But again
I found that this requires specific direction by the doctor.
Interestingly, since the blood is not tested for transmittable
diseases, if it is not used during the surgery it is destroyed.
As I do most of my own baking, the weekend before I entered for
surgery, I baked two loaves of bread, a pan cake and a blueberry
muffin recipe converted to a 3/4 inch thick flat cake. These could be
packed easily in a flat/tote bag. The flat cake I had previously
found would keep a week in a plastic bag. I froze both cakes and
bread until the morning of surgery. Just in case, the night before I
also packed a box of GF crisp crackers and a box of commercial GF
pecan shortbread cookies as a backup or supplement if needed. I also
packed a box of Erewon GF corn pops (not Kelloggs) for breakfast or
snacking. Note that these supplements did not require any special
handling or preservation except they could not be set where visitors
could sit on them. There wasnt much else I could do at this time. My
wife, who is well versed in my GF diet, accompanied me to the hospital
the morning of surgery.
My own previous experience with trauma and surgery indicated that the
first day or two I am not much interested in eating, especially
anything heavy. This condition was also true this time.
My surgery was scheduled for 10:30 am and by the time I woke up,
eating was next to the last thing I was interested in. In a light
haze I heard my wife discussing the supper menu with someone (an
assistant food service dietitian). They set up meals for supper and
next day's breakfast. The dinner and supper for the following day
would be set up at breakfast time or shortly thereafter. She left a
copy of some sort of master menu in the drawer of my night stand.
Thus for supper that day I had a small baked potato, turkey breast
sans gravy, some plain jello, a piece of my blueberry cake, and
coffee. I really had to force myself to eat most of it.
The next day breakfast was my corn pops cereal, milk, coffee and a
couple of my hard crackers.
By now I was able to get into the menu game on my own for the first
time. (Note: For me as a country boy, dinner is the noon meal and
supper is the evening meal.) For dinner I wanted to try the relish
plate. Wow! This was a ten inch plate with carrots, celery, sliced
red onion, and a slab of sliced pepper on a bed of lettuce--NO
CROUTONS. This was about a meal in itself. This was the time I found
out I had made my first mistake--no salad dressing. I then had my
wife bring in a small amount in a sealed plastic container, about a
two-day supply. There was a refrigerator available but the small
amount would keep for a day or so. She also provided me with ketchup
if needed. As these were from home, I knew they were safe. Thus I
could avoid the problem of hospital brands. For meat items I stayed
with fish and hamburger prepared on aluminum foil, center-cut roast
beef, and turkey breast. I specified that the roast beef not touch or
have any juice or gravy with it. I also had baked or mashed potatoes
and fresh fruit. A couple of times I used my commercial GF cookies
for dessert.
Using these guidelines I found I had plenty to eat without worrying
about getting sicker. I avoided eggs primarily because they dont sit
well with me. The five days of hospitalization passed with no
additional problems.
To summarize:
1. I didn't find food to be a major problem. The hospital staff was
very cooperative. The head dietitian checked in the third day to
see how things were going and to find out if there was anything
more that could be done to help. I was able to say, "No."
2. As with all fellow celiacs, I believe the patient in the long run
is the most responsible to try to avoid problems. It is all
planning and attention to details.
3. Stick to simple GF fundamentals.
4. I found that by planning to have bread and single-serving
containers of soup in the freezer, I was able to avoid having to
do any of my special cooking when I returned home for the first
week when I was still having trouble moving around.
Return to the Table of Contents
Celiac and Malignant Tumors [4]
--------------3---------------
In its May 16, 1996 issue, the New England Journal of Medicine
discussed in detail the relationship between celiac and
malignancies.[5]
This article notes that "...an increased risk of malignant tumors has
been long noted in patients with celiac disease." The risk of
adenocarcinoma throughout the gastrointestinal tract is elevated. The
most striking increase in incidence, however, occurs in intestinal
lymphomas. Most of these tumors are T-cell which usually occur in the
gastrointestinal tract.
It is postulated, the authors point out, that the sensitivity to
gluten increases the number of activated T-cells in the intestinal
mucosa and that at some point a clonal T-cell lymphoma develops. The
relative risk of lymphoma in patients with celiac disease, the article
adds, is a subject of debate with most estimates ranging from a
40-fold to 100-fold greater risk than in persons without celiac
disease.
"However, these numbers may be related to the lack of strict adherence
to a gluten-free diet. A recent 10-year follow-up study in Finland of
335 patients with celiac disease who were highly compliant with
dietary treatment showed no increase in the frequency of
lymphoma....as compared with age-matched controls."
There is debate in the literature whether some cases of adult-onset
celiac disease are actually a smoldering lymphoma from the outset, the
authors continue.
In response to the article, the New England Journal of Medicine
subsequently published a letter[6] [which stated]:
"Screening for celiac disease, rather than screening for lymphoma in
patients with established celiac disease, is more likely to improve
the outcome in this condition. There are two reasons for this
suggestion. First, many cases of celiac disease are undiagnosed, and
the reported prevalence of the disease varies greatly, ranging from
21.8 cases per 100,000 in North America to more than 300 per 100,000
in the west of Ireland...
"Second, there is mounting evidence that a prolonged and strict
gluten-free diet provides protection against cancer in patients with
celiac disease."[7,8]
The letter writers add that many patients with gluten-sensitive
enteropathy may have subclinical or only mildly symptomatic disease,
and the classic presentation with steatorrhea, weight loss, or
dermatitis herpetiformis represents the more severe end of the
spectrum.
"In addition to patients with classic presentations, others suitable
for serologic screening are those with clinical characteristics that
have strong statistical association with CD; such as type I diabetes
mellitus, thyroid disease, iron or folic acid deficiency, and a family
history of celiac disease.
"We should switch our focus from the early detection of
celiac-associated lymphoma to its prevention by screening for and
treating celiac disease," Drs. Egan, Stevens, and McCarthy concluded.
Return to the Table of Contents
Celiac ABC's [9]
-------4-------
by Suzyn Dobroski
I have a two year old. He is a happy little guy who has made his
mother somewhat crazy by his constant rendition of the "ABC" song. It
is because of this ever present melody (which lingers while drifting
to sleep...I count letters instead of sheep), that I believe the
following came to fruition.--Suzyn Dobroski
A is for abstinence. Why mess with the enemy? If in doubt, keep it
out of your mouth!
B is for Bette [Hagman]. Our great one, the GF cooking guru. She has
made our culinary challenges less frustrating and more delicious.
C is for companion. Make friends with another who has the disease. I
guarantee it will be a bonding experience. My "celiac maniac"
friend and I frequently bake for one another. The food not only
satisfies our stomach, but also nurtures our souls.
D is for denial. It is normal to challenge the final diagnosis with a
juicy donut or take out pizza. For this reason, the buddy system
is strongly recommended.
E is for education. Utilize every opportunity to be a teacher of the
gluten-free way.
F is for flatulence. Your aromatic "expressions" will no longer keep
family and friends at a distance.
G is for gratitude. Give thanks each day for a "disability" that does
not require drug intervention. Vigilance for what we place in our
mouth is the prescription.
H is for healing. Once diagnosed and the prescription for a healthy
life is understood, the intestine does repair [usually-ed.]. Life
expectancy is that of a person without the disease.
I is for inconvenient. Learn to plan ahead for travel away from home
or for those spur of the moment gatherings. Keep a survival bag in
your car...crackers, fruit, or instant GF soup.
J is for jolly. Try to keep a sense of humor. It's gluten-free,
calorie-free, and fat free!
K is for kissing. Beware of sealing your lips to one who is devouring
the enemy!
L is for lemons turned to lemonade. Don't throw out those baking
failures. Grind up sunken bread for bread crumbs. Save those
crumbly cookies for pie crust!
M is for malabsorption. That little slice of pizza, that one bottle
of beer, or a pill taken daily may not cause immediate,
catastrophic symptoms. However, be forewarned: There is a
cumulative effect. The absorption of vitamins WILL be inhibited
and cause damage, however minor, from the get go.
N is for nutrition. We can't deny the fact that this diet is a very
healthy one and the envy of others who don't have the "excuse" to
eat more "clean" foods.
O is for optimism. Become aware of all that you CAN eat. Diversify
your eating! Try out new ethnic cuisines like Thai, Vietnamese,
Japanese, or Indian.
P is for practice. Baking with our special flours is an art, much
like any other culinary skill. Be patient and persevere!
Q is for question. When confronted with a food item you are unsure
about, stand up and be heard. Q is also for quiet. Please make
your concerns heard in a mannerly fashion.
R is for reimbursement. Some companies are now including this
medically necessary diet as one of the eligible out-of-pocket
health care expenses from pre-tax dollars. Interested? Ask your
employer.
S is for support. The celiac community is thriving today because of
local, national, and international support groups. Get involved!
[Amen and Hallelujah!-ed.]
T is for transition. Be gentle with yourself as you make the
necessary dietary changes. Realize mistakes will be made.
U is for understanding. Give GF cookbooks to family members as gifts.
They may invite you to dinner more often!
V is for victim. Make every bad experience dealing with this
medically necessary diet an opportunity to be proactive. For
instance, get to know the manager at the grocery store you
frequent. When a favorite item is suddenly gone from the shelves,
let them know you miss it and want it back even if it means placing
an individual order.
W is for whimsical. Products and their ingredients change frequently.
Be aware of this when ingesting products from even the most recent
GF consumer product guides.
X is for xanthan gum. Don't run out. Your neighbor is not likely to
have it in their cupboard!
Y is for you. Weeks often go by and I realize I haven't taken time to
bake bread or cookies for myself. Make the way you must eat a
priority.
Z is for zany. Don't believe anyone who tells you, "You'll grow out
of it!"
Return to the Table of Contents
Fat Substitutes
-------5-------
Dorothy Vaughan, our dietitian advisor, provided this list of fat
substitutes. These need to be examined because they are in many
reduced-fat foods. Note that maltodextrins and dextrins can come from
a gluten source, so avoid using them unless the source is known to be
GF:
Simplesse
---------
Composition: microparticulated milk and egg white proteins
Texture: slippery, creamy feeling
Use: ice cream, dairy products
Caloric Equivalent: 4 calories per gram (replaces 3 grams of fat)
Disadvantages: cannot be used in frying/cooking; antigenic in
milk and egg allergies
Dextrin, Maltodextrins
----------------------
Composition: partially hydrolyzed starches (potato, corn,
tapioca, or wheat)
Texture: oily feel in the mouth
Use: salad dressings, chips, frozen desserts, spreads,
baked goods, meat products, frostings, soups
Caloric Equivalent: 4 calories per gram (replaces 4 grams of fat)
Disadvantages: cannot be used in frying
Soluble Fibers
--------------
Composition: xanthan, gellan, guar gums, algins, pectin,
konjak, inulin
Texture: gel-like, creamy texture
Use: salad dressing, yogurts, sour cream, cream cheese
Caloric Equivalent: 0-4 calories per gram, depending on digestibility
Disadvantages: none
Caprenin
--------
Composition: reduced calorie triglyceride containing caprylic,
capric, and behenic acids
Texture: similar to fat
Use: soft candies, confectioneries, replacement for
cocoa butter
Caloric Equivalent: 5 calories per gram (partially unabsorbed)
Disadvantages: provides fat calories
Salatrim
--------
Composition: structured triacylglerols comprising long-chain
and short-chain fatty acids
Texture: similar to fat
Use: baked and dairy products
Caloric Equivalent: 5 calories per gram (partially unabsorbed)
Disadvantages: provides fat calories
Olestra
-------
Composition: sucrose polyester produced by esterification of
sucrose with long-chain fatty acids
Texture: tastes and behaves like fat
Use: chips, french fries, cookies, spreads, baked
goods, candy, salad dressing, ice cream, etc.
Caloric Equivalent: noncaloric, indigestible, unabsorbed
Disadvantages: anal leakage; malabsorption of fat-soluble
nutrients; gastric upset
Return to the Table of Contents
Newsletter Roundup
---------6--------
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 Nutmeg Celiac_ :
: --------------------------------- :
: Winter 1997 Manny & Phyllis Strumpf, editors :
: Nutmeg Celiac Group :
: 30 Lance Lane :
: Milford, CT 06460-7519 :
:..................................................:
GF Toothpastes: The following information was obtained via phone
calls:
* "There is no gluten whatsoever in Crest." Proctor & Gamble
Consumer Affairs, (800) 492-7378.
* "[Colgate] brand toothpastes are completely safe for gluten
intolerant persons." Colgate Consumer Affairs, (800) 221-4607.
* Aim is also GF. Cheesebrough Ponds USA, (800) 786-5135.
.............................................
: :
: Excerpts from _CDF Newsletter_ :
: ------------------------------ :
: Fall 1996 Elaine Monarch, publisher :
: Winter 1997 Celiac Disease Foundation :
: 13251 Ventura Blvd., Suite 1 :
: Studio City, CA 91604-1838 :
:...........................................:
Vitamins Without Gluten are available from these companies:
Freeda Vitamins, Inc., (800) 777-3737
The Gluten-Free Pantry, (800) 291-8386
Solgar Vitamin Co., Inc., Lynbrook, NY 11563
Twinlab Specialty Corp., Ronkonkomo, NY 11779
Country Life, Hauppuuge, NY 11788
Trader Darwin's (Trader Joe's market brand)
G! Foods has a new item for diabetic celiacs: sugar-free fruit
cookies sweetened with fruit and fruit juice. Holiday gift tins of
chocolate-dipped biscotti make great gifts. Call (415) 255-2139.
Fantastic Foods offers soup-in-a-cup products that are wheat and
gluten-free. Look for Cha-Cha Chili, Jumpin' Black Bean Soup, rice
and bean cups, potato cups, even soups such as Creamy Corn & Potato
Chowder and Creamy Tomato Rice Parmesano. They also offer many rice,
risotto, and other products available in supermarkets. For more
information call (707) 778-7801.
Pamela's Products: It is time to quash unsubstantiated rumors about
this fine vendor of GF products. The following quote comes from
Pamela Giusto-Sorrels, president of Pamela's Products, Inc., on Feb.
27, 1997: "Pamela's gourmet wheat-free and gluten-free products have
been eaten by thousands of celiacs in the past nine years across North
America and internationally. I take great care to assure all
facilities and equipment are carefully cleaned, that product is
produced on dedicated days, and that my production is regulated with
quality control procedures which are strictly followed by trained
staff in state-inspected Kosher facilities. I....scrutinize all
ingredients to assure they apply to a gluten-free diet. I take great
pride in producing quality wheat-free and gluten-free products and
invite comments, questions, and/or concerns anytime." For more
information call (415) 952-4546.
-=-=- -=-=-
Passover Is For All Celiacs: Passover (April 21-27) is a time in
which the Jewish people observe strict dietary laws by omitting such
food items as leavening and many grains. While many Passover baked
goods will contain matzo meal or cake meal [not GF] in their
ingredients, there are many baked goods that contain potato starch as
their only flour source. One popular brand of potato starch baked
goods is Oberlanders, who bake cookies, brownies, soup nuts, and
sponge cakes. These items can be found in Kosher meat markets,
specialty Kosher delicatessens, and on the shelves of supermarkets at
this time of year. There are other brands of potato starch-based
items, so check the labels.
Also, beware, as many popular brands such as Manischewitz and Goodmans
do use matzo meal and cake meal in some of their Passover baked items
such as macaroons. Read labels carefully.
Passover is a great time to buy soup mixes, ketchup and other
condiments, tuna, salad dressing, and candy, which are all made
without wheat as required by the Passover traditions. This even
extends to vinegar distilled from grain; at Passover time products are
made with apple cider vinegar. Many of these non-baked items can be
found in Passover displays at your local supermarket.--Jill Morey
Gaines, CDF President
-=-=- -=-=-
Lunch Box Yummies: These tips come from Jill Morey Gaines in her
R.O.C.K. (Raising Our Celiac Kids) column. These snacks are made
with all fresh fruits and vegetables:
* Apple Sandwich--Cut an apple in half, across the width. Remove
the seeds in each half. Fill each apple half with GF peanut
butter, and add a few raisins. For a school snack you can put
the two halves back together and wrap them in aluminum foil.
* Turkey and Cheese Rollups--Take a slice of fresh roasted turkey
breast and a slice of GF cheese, put them together and roll them
up. Secure the roll with a toothpick, if necessary. You can
also add lettuce, tomato, or a condiment to the rollup.
* Celery Boats--Cut celery into four-inch lengths. (Don't cut the
celery length-wise.) Fill up the celery "boats" with peanut
butter and raisins, peanut butter and jelly, cream cheese, etc.
.....................................................
: :
: Excerpts from _The WNY Celiac News_ :
: ----------------------------------- :
: March 1997 Peg Quinn, editor :
: WNY Gluten-Free Diet Support Group :
: PO Box 611 :
: East Aurora, NY 14052 :
:...................................................:
Bristol Myers Pharmaceutical does not maintain a printed gluten-free
(GF) product list. Their consumer affairs staff at (800) 468-7746
have verified that these products are GF: Extra Strength Excedrin
tablets and caplets, Nuprin tablets, Extra Strength Bufferin,
Theragran Vitamins, Comptrex, and No-Doze tablets.
Tums: SmithKline Beecham verbally confirms that Tums regular strength
antacid/calcium supplement tablets are GF. The starch is corn-based
and the flavor is NOT grain-alcohol based. For more information call
(800) 245-1040 or write to SmithKline Beecham Consumer Healthcare,
Pittsburgh, PA 15230.
............................................
: :
: Excerpts from _Celiac SprueNews_ :
: -------------------------------- :
: Jan. 1997 Jan Hill, editor :
: March 1997 CSA/USA San Diego Chapter :
: 3657 Foxgrove Place :
: San Diego, CA 92130 :
:..........................................:
A Celiac Limerick:
There once was a man named Vielhauer
Who could not eat things made with flour.
And so his poor wife
For the rest of her life
Read cookbooks for him by the hour.
--Bill Vielhauer
-=-=- -=-=-
Alcoholic Beverages: John Duffy gave a well-researched talk on
alcoholic beverages. The safe drinks include: wine (red and white),
blush, champagne, brandy (grape), tequilla, and rum (if made from
sugar). He advised avoiding sweet wines (usually fortified), gin,
bourbon, scotch, ale/beer, and vodka (unless from potatoes). Fruit
brandies are usually safe to drink, as well as good brandies. John
recommended the book _Grossman's Guide to Alcoholic Beverages_.
...............................................................
: :
: Excerpts from the Gluten Intolerance Group of North America :
: ----------------------------------------------------------- :
: newsletter: Feb. 1997 Cynthia Kupper, editor :
: PO Box 23053 :
: Seattle, WA 98102-0353 :
:.............................................................:
GF Ingredients, But... Both Kellogg's and Barbara's Bakery, Inc.
have written to indicate that some of their products have gluten-free
(GF) ingredients. For Kellogg's, these include Corn Pops, Temptations
Honey Roasted Pecan, and Nutri-Grain Almond Raisin cereals. Both
companies take great measures to clean their equipment between
production runs. However, neither company can guarantee that these
products are actually GF, due to the possibility of cross-
contamination.
Newman's Own: Shuster Laboratories provides technical and quality
assurance services to Newman's Own, Inc. Based on information they
have received, they feel the following Newman's Own brand products are
GF: spaghetti sauce (all varieties), popcorn, microwave popcorn,
lemonade, and organics--Sweet Dark Chocolate products. It is NOT
known whether Newman's Own salad dressings and Bandito salsas are GF
or not.
International Dairy Queen does not have a GF product listing.
However, in a letter dated Dec. 31, 1996 they do list a few products
they have completely investigated, which they state do not contain
gluten: nonfat frozen yogurt, vanilla and chocolate soft-serve, and
all flavors of the Misty slush.
......................................................
: :
: Excerpts from the Midwest Gluten Intolerance Group :
: -------------------------------------------------- :
: newsletter: March 1997 Lillian Stich, editor :
: 62 12th Ave. NE :
: St. Cloud, MN 56304 :
:....................................................:
Fleischmann's Yeast: Specialty Brands has confirmed in writing that
Fleischmann's yeasts are all gluten-free (GF). Their packages are
dated one year after the date of manufacture. Unopened packages of
yeast can be stored on a cool, dry pantry shelf. Once opened, oxygen,
temperature, and humidity tend to decrease the activity of the yeast.
Once opened, jars of yeast should be tightly capped, refrigerated, and
used up within six months.
Two methods can be used for making yeast products:
1. Mix the yeast with sugar and warm water (105-115 degrees F).
Yeast dissolves best at this temperature. However, a hotter
temperature will kill the yeast when it is added directly to the
water.
2. Mix the yeast with the dry ingredients. This protects the yeast
so that liquids 120-130 degrees F can be added.
To give you some idea of these temperatures: Water at 105-115 degrees
F will feel comfortably warm to the fingertips. Water 120-130 degrees
F should feel considerably warmer than body temperature but not hot
enough to burn the skin. However, it is best to use a thermometer to
measure the water temperature.
Specialty Brands has a wealth of information for bread bakers, whether
you use a bread machine or make it by hand. Call the Baker's Help
Line at (800) 777-4959.
Return to the Table of Contents
References
----------
[1] Reprinted with permission from the _Celiac ActionLine_, Vol. IV,
No. 4, October 1994, pg. 4.
[2] I. Cobden, J. Rothwell, A. Axon, "Intestinal Permeability and
Screening Tests For Coeliac Disease", _Gut_ 1980, 21:512.
[3] R. Parsons, G. Hossack, G. Paddock, "The Absorption of
Antibodies in Adult Patients With Coeliac Disease", _Journal of
Antimicrobial Chemotherapy_ 1975, 1:39.
[4] Reprinted with permission from _The Nutmeg Celiac_, Winter 1997.
Published by the Nutmeg Celiac Group, a chapter of CSA/USA;
editted by Phyllis & Manny Strumpf.
[5] A. Epstein, F. M. Graeme-Cook, "A 79-Year-Old Woman with
Anorexia, Weight Loss, and Diarrhea after Treatment for Celiac
Disease", Case Records of the Massachusetts General Hospital, Case
15-1996, _NEJM_, May 16, 1996, vol. 334, no. 20, 1316-22.
[6] Laurence J. Egan, MD, Mayo Clinic in Rochester, Minnesota and
Fiona M. Stevens, MD and Ciaran F. McCarthy, MD, University
College Hospital, Galway, Ireland, "Celiac Disease and T-Cell
Lymphoma", _NEJM_, Nov. 21, 1996, vol. 335, no. 21, 1611.
[7] G. K. Holmes, P. Prior, M. R. Lane, R. D. Pope, R. N.
Allan, "Malignancy in Coeliac Disease--Effect of a Gluten Free
Diet", _Gut_ 1989, 30:333-8.
[8] P. Collin, T. Reunala, E. Pukkala, P. Laippala, O.
Keyrilainen, A. Pasternack, "Coeliac Disease--Associated Disorders
and Survival", _Gut_ 1994, 35:1215-8.
[9] Reprinted with the author's permission. Obtained on Jan. 8, 1997
from the reference file "CELIAC TMPFILE3 CELIAC", available from
the CELIAC e-mail list hosted at St. Johns University in New
York.
Recipe Page
-----7-----
**********************************************************************
Mrs. Symon's Coffee Cake/Muffins
Batter 3 eggs
------ 1-1/2 tsp. GF vanilla
3 cups GF flour mix** 1-1/2 cups sour cream
1-1/2 cups sugar
1-1/2 tsp. GF baking powder
1-1/2 tsp. GF baking soda Filling
1/4 tsp. salt -------
1 tsp. xanthan gum 3/4 cup brown sugar
1-1/2 sticks (3/4 cup) butter 1 cup nuts (optional)
or 1/2 cup yogurt 2 tsp. cinnamon
Mix the batter well. Mix the filling in a separate bowl.
For coffee cake: Spray a tube or bundt pan with GF cooking spray.
Pour half the batter in the pan. Sprinkle with 2/3 of the filling.
Add the remaining batter, then top with the remaining filling. Bake
at 350 F for one hour.
For muffins: Spray tins with GF cooking spray. Fill each tin 1/3
full with batter, add some filling, then more batter to make each tin
3/4 full. Top each muffin with filling. Bake at 350 degrees F for
15-20 minutes.
This recipe comes to us from long-time member and group-founder Kathy
Davis. (This makes a LARGE batch of muffins.)
**********************************************************************
Finnish Cake (Fruit & Cream)
1 cup eggs (about 5 large), 3/4 tsp. GF baking powder
room temperature 1 tsp. GF vanilla
1 cup sugar (granulated) 1 pint whipping cream
1/2 cup potato starch any chopped & sweetened fruit or
1/2 cup white rice flour preserves
Whip the eggs and sugar at high speed for 20 minutes. (A Kitchen-Aide
mixer works great.) Sift the flours with the baking powder and then
fold them into the mixture. Add the vanilla.
Pour the mixture into 2 8x8 inch, greased & GF-floured cake pans.
Bake at 325 degrees F for 30-35 minutes. The cakes should spring back
and be golden brown when done.
Let the cakes cool in the pans for 10-15 minutes, then gently loosen
the edges with a sharp knife. Invert the pans onto cooling racks.
Remove the cakes from the pans when they are completely cooled.
Slice each layer in half to make a total of 4 layers. Whip the cream
(add sugar & vanilla to taste) and set aside. Place fruit and whipped
cream between the cake layers. Decorate with whipped cream & fresh or
canned fruit (kiwi, mandarin oranges, strawberries, etc.)
This recipe comes to us from a recent meeting. [It was unsigned. If
the author steps forward, I'll give credit in the next
newsletter--ed.]
**********************************************************************
Pineapple Nut Cake
Cake Frosting
---- --------
2 cups GF flour mix** 1 cup powdered sugar (add more to be
2 cups sugar thicker)
1 tsp. xanthan gum 1 3-oz. pkg. cream cheese
2 eggs, beaten 1/2 stick (4 Tbsp.) margarine
2 tsp. baking soda 1 tsp. GF vanilla
1 20-oz. can crushed pineapple,
including the juice
1 tsp. GF vanilla
1 cup chopped walnuts
Mix all the cake ingredients together by hand. (Do not use a mixer.)
Pour the mixture into an ungreased sheet cake pan (approximately 11x17
inches). Bake at 350 degrees F for 35-40 minutes.
Mix the frosting ingredients together and pour the frosting over the
cake while it is still slightly warm.
If you want a real treat, warm the cake slightly before eating and add
a scoop of GF vanilla ice cream.
This recipe comes to us from our March meeting. [It was unsigned. If
the author steps forward, I'll give credit in the next
newsletter--ed.]
**********************************************************************
** 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.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Diane Morof
Vice President: Mary Guerriero
Past President: Jim Lyles
Secretary: Denise Parsons
Newsletter Editor: Jim Lyles
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 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.
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