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 5 June/July 1997
**********************************************************************
..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Refractory Celiac Disease . . . . . . -2- :
: Newsletter Roundup . . . . . . . . . . -3- :
:................................................:
References
Disclaimer
Miscellaneous Notes:
---------1----------
Look Beyond Celiac Disease: Sometimes we become so focused on celiac
disease, that we assume all problems are related to it. But that is
often not the case. We are saddened to report that Judy Fearncombe, a
former member of our group who moved to Georgia, died a few months ago
of colon cancer. I'd like to share the following information,
condensed from a note from Doris Fearncombe, Judy's mother:
If there is one lesson to be learned by Judy's illness and death, it
is to not overlook other causes for problems just because you have
celiac disease. They say Judy must have had cancer in the colon for
over a year before she had surgery--and all the time the thoughts were
on celiac disease. Her colon was completely filled in one area, and
six of fourteen lymph nodes were malignant when they did the surgery
last August. Eventually it spread to the liver and all of the
abdomen. The problem is they didn't do a colonoscopy early on because
everything was focused on celiac disease. So the message is: Keep an
open mind, don't assume that every problem is due to celiac disease.
-=-=-=-=-=-=-
Don't Miss This Magazine: The July 1997 issue of _Taste of Home_
magazine has a lot of recipes that are gluten-free (GF), or can be
very easily adapted to be GF. There are many summer salads and
desserts. It comes out every two months, so this issue should be
available for a while. Check at your local grocery store, or if you
miss it you can always try looking for it at the library.--Vicki Lyles
Here is a list of the recipes which are either GF or easily adapted to
be GF:
Strawberry Lemonade Summertime Main-Dish Salad
Yogurt Fruit Dip Meat Loaf Hamburgers (with a GF
Lemon Pudding Cake (for two!) bun, of course)
Superstar Spinach Salad Chicken Salad on Cantaloupe Rings
Fruity Summer Cooler Roast Beef and Potato Salad
Banana Custard Pudding Chocolate Chip Pie
Brown Cow Punch Grilled Turkey Tenderloin
Potato Pockets That Good Salad (without the
Cucumbers with Dressing croutons)
Cheesy Potato Bake Homemade Ice Cream
Cattleman's Spread Anytime Cucumber Slices
Dilled Pork Roast Zucchini with Dill
Onions au Gratin Fried Onions and Apples
Roasted Tomato Soup Red Potato Bundles
Catfish Jambalaya Italian-Style Walleye
Wild Berry Freezer Jam Mozzarella Dip
Kookie Cookies Blueberry Sauce Supreme
Stars and Stripes Parfait
-=-=-=-=-=-=-
What's in a Name? Life is full of little ironies. Did you know that
Phyllis Brogden, chairperson of the Greater Philadelphia Celiac-Sprue
Support Group, lives in Flourtown? Do you think celiacs would be
welcome in Wheaton, Illinois (pop. 57,000)?
-=-=-=-=-=-=-
New Cookbooks: The Houston Celiac-Sprue Support Group announces a new
cookbook by Carol Fenster, Ph.D., entitled _Special Diet Solutions:
Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast, or Refined
Sugar_. It is available from Savory Palate, Inc., (800) 741-5418.
Single copies are $19.95 plus $3 shipping. Discounted group orders
are available. This new cookbook (190 pages) is extremely suitable
for all celiacs and celiac diabetics. We recommend you first read
thoroughly the Glossary of Ingredients and the appendices, which
address baking with alternative sweeteners, dairy substitutes, egg
substitutes, and wheat-free flours; hidden sources of dairy products,
corn, soy, and yeast; and food exchanges.--Janet Rinehart and Karen
Tipton in Houston[1]
_Great Gluten Free Goodies_ was written by Rebecca Riley, a
professional chef with a recently diagnosed celiac son. The index
gives some insight into the recipe selection of items that are
initially removed from our diet, as it includes items such as
quickbreads, coffee cakes, muffins, pies, quiches, tarts, cookies,
cakes, and desserts. Write to Promo Works, Recipes from Rebecca's
Kitchen, PO Box 372, Yarmouth, ME 04096. The cost is $5.95 plus $1.00
for postage.--Michael Jones[2]
-=-=-=-=-=-=-
Boar's Head Products: So you can't find Boar's Head Products? (They
have several gluten-free items.) Then call Bruce, their distributor,
at (248) 414-9998. He will tell you what stores in your area carry
their products.--Ruth Clarey
-=-=-=-=-=-=-
The University of Utah is recruiting participants for a study to
detect genes that may predispose individuals to celiac disease. They
request that sibling pairs (brothers/sisters) and extended family
members--cousins, aunts, etc. (even distant cousins) volunteer for
the study.
The previous requirement to be biopsy-proven has been relaxed. They
now desire samples from any pairs that are confident that they are
gluten intolerant. They will pay to have the blood drawn.
Note that their address has changed slightly. If you are willing to
contribute a blood sample and answer a short questionnaire, please
contact Jeff Black, University of Utah, Genetic Epidemiology, 391
Chipeta, Suite D, Salt Lake City, UT 84108; phone: (800) 444-8638,
Extension 15075; fax: (801) 581-6052.[3]
-=-=-=-=-=-=-
Shopping Guide Reminders: The next edition of our shopping guide will
come out this fall. As in the past, it will be automatically sent to
all current members of TCCSSG. Non-members who want to buy an updated
copy should send in their request in October. The anticipated cost is
$10, postage included. Checks should be made payable to TCCSSG and
mailed to TCCSSG Shopping Guide, 34638 Beechwood, Farmington Hills, MI
48335.
The next edition of the CSA shopping guide is due out in July. The
cost is $8, postage included. Make your check payable to CSA/USA, and
request the Cooperative Gluten-Free Commercial Products Listing #3.
Mail your request to CSA/USA, Inc., PO Box 31700, Omaha, NE
68131-0700.
Return to the Table of Contents
Refractory Celiac Disease[4]
-------------2--------------
by Dr. Joseph Murray
A recent poster asked about refractory celiac disease. This is a
highly complex area and is the most challenging in dealing with celiac
disease. While refractory celiac disease can be defined as a patient
with celiac disease whose symptoms do not respond to a gluten-free
diet, there are several important questions and issues in coming to
the determination that the patient is really suffering from truly
refractory disease.
To make the diagnosis conclusive first one must be satisfied that
there is not another cause of the problem. Though rare there are
other conditions that can mimic or coexist with celiac disease and
cause continued problems. The second issue is whether the patient is
truly gluten free and have they been so for long enough to conclude
that there has been a failure? To make this determination I have the
patient keep a complete and detailed dietary record for 3-4 weeks
listing every single item they ate and have them save the wrapper or
carton for review. If the dietitian or I feel that there is any
possibility of contamination then we exclude that item and wait
longer. Sometimes the patient is exposed to a higher risk of gluten
contamination by eating out a lot where they do not have true control
over the food preparation. We check medications that the patient
takes regularly. I also check the endomysial antibodies and gliadin
antibodies. These should be negative if the patient has been gluten
free for at least six months. The gliadin IgG may persist longer but
usually its levels drop. If these are positive then that makes me
think that they have had significant gluten in the diet in the recent
past. (Note : there still may be gluten in the diet if the test is
negative) The original and follow up biopsies should be compared to
see if there has been any improvement. Assuming that these criteria
are met then one can proceed to consider the patient to have
refractory disease.
At that point it is important to check for complications such as
lymphoma, lymphocyctic colitis and possibly pancreatic insufficiency.
I treat the patient with a course of antibiotics and consider adding
in pancreatic supplements to see if that will help the patient's
symptoms. It is only at this point that I consider some suppression
of the immune system such as with steroids or some other agent.
Rarely, the patient may be so ill that one must accelerate the
decision to treat with steroids. Steroids are powerful medicines that
can be very helpful and even lifesaving in many diseases but also have
risks that should be discussed prior to use.
This is not medical advice and should not be used as such.--Joe Murray
Return to the Table of Contents
Newsletter Roundup
---------3--------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
...........................................................
: :
: Excerpts from _The Celiac ActionLine_ :
: ------------------------------------- :
: Spring 1997 (Vol. VII, No. 1) Mike Jones, Publisher :
: Celiacs of Orlando & GIG of Florida :
: 12733 Newfield Drive :
: Orlando, FL 32837 :
:.........................................................:
Incorrect Use of the Term "Gluten": A new cookbook, _My Kid's Allergic
to Everything Dessert_, incorrectly lists these items as containing
gluten: buckwheat, chickpea flour, garbanzo flour, potato starch, and
potato flour. [There is disagreement between the various celiac
groups as to whether or not buckwheat contains gluten--ed.]
Pat Cassady Redjou, author of _The No-Gluten Solution_ and _The
No-Gluten Solution's Children's Cookbook_, died in mid-September.
Send memorial donations to the University of Iowa Foundation, Celiac
Disease Research Foundation, c/o Dr. Joseph Murray, PO Box 4550, Iowa
City, IA 52242.
Free Information from registered Dietitians is available by calling
1-800-366-1655. They may not be experts on the gluten-free diet, but
this is an excellent resource for general nutrition.
Bacterial Overgrowth: Dr. Betty Wedman is a celiac and nutritionist
in St. Petersburg. She recently made a reference to the fact that
six of her seven celiacs had bacterial overgrowth in the small
intestines. Therefore, it would be prudent for celiacs to consider
this possibility if they have symptoms such as abdominal cramps,
bloating, gas, diarrhea, weight loss, and Vitamin B12 malabsorption.
[This assumes that these celiacs are on a strict GF diet; otherwise
these symptoms could be due to villi damage--ed.]
Dietary Specialties is offering a wonderful cracker from Bi-Aglut.
Also, they have a free recipe booklet of ways to prepare Bi-Aglut
pasta. They are also shipping their unique gluten-free living
newsletter "Recipe for Better Health" with each order. Dietary
Specialties, PO Box 227, Rochester, NY 14601, 1-800-544-0099,
http://colorwheel.com/ds/index.html.
The GF Cookie Jar produces a wonderful line of 50 fresh baked
products. Ten of these items are also available dairy and egg free.
A good way to sample their products is to order the Cookie Jar
Sampler: bread, rolls, bagels, donuts, pretzels, brownies, and
cookies. The GF Cookie Jar, PO Box 52, Trevose, PA 19053,
1-215-355-9403.
Ener-G Foods has made several additions to their product line:
Crackers, Chocolate Cake, Rainbow Pasta, and Authentic Foods Bean
Flour Mix (from Bette Hagman's new cookbook). Ener-G Foods, PO Box
84487, Seattle, WA 98124-5787, 1-800-331-5222,
http://www.ener-g.com.
Miss Roben's is now charging $4.95 for shipping on any order in the
continental USA. Some of the new products include: European Dark
Bread, White Cake Mix, and a Pie Crust Mix. Miss Roben's, PO Box
1434, Frederick, MD 21702, 1-800-891-003,
http://www.jagunet.com/~msrobens.
Gluten-Free Delights is a new line of GF products produced by a
sensitive celiac in Iowa. The product line includes: Snickerdoodle,
Chocolate Chip, Peanut Butter, Lemon Love Notes, Caramel Corn, Popcorn
Candy Balls, plain and Cinnamon donut holes. Gluten-Free Delights,
700 W. Ridgeway, Lot #604, Cedar Falls, IA 50613, 1-319-277-0963,
ZEJG11A@prodigy.com.
Natural Feast built a following through their line of fresh pies.
Several new additions may be of interest to vegetarians or those with
a dairy problem: Bread Mix, English Muffins, Walnut Torte to name a
few. There is also a Sponge Cake, Butterscotch Brownies, Chocolate
Mousse, Chocolate Brownies, Raisin Bread, Energy Bar, and a Protein
bar. They no longer ship by mail, but the products can be found in
many local health food stores. Natural Feast Corp., PO Box 5018, New
Bedford, MA 02745, 1-508-984-4230.
The Gluten-Free Pantry has added several new items to their product
line: Hot dog roll form, Coconut Macaroon Mix, White Rice Flour,
Brown Rice Flour, Potato Starch, Jowar Flour, Tapioca Flour, Tart
Dried Cherries, Wild Rice Flour, Chickpea Flour, and Powdered Cheddar
Cheese. The instant soups are tasty and easy to prepare at work. The
Gluten-Free Pantry, PO Box 840, Glastonbury, CT 06033, orders
1-800-291-8386, http://www.pantry.glutenfree.com.
Stevia is a leaf from the rain forests of Paraguay and Brazil. It is
gaining popularity in the USA as a sweetener, since it is several
hundred times sweeter than sugar. Some reports state that it is not
disruptive to blood sugar levels. Diabetic celiacs may desire to talk
with their physician about the use of Stevia. It comes in various
forms. One source is Stevia Co., 7650 US Hwy. 287 #100, Arlington,
TX 76017, 1-888-783-8422, www.fastlane/~petro/stevia.html.
A New Fat Substitute made from prunes and apple is available from
SunSweet. It is designed as a fat replacer in soft baked goods (cakes
and brownies). Recipes and information are available by calling
SunSweet at 1-800-418-2253.
La Choy Soy Sauce: If the label on La Choy Regular and Light reads
hydrolyzed soy protein, the company states that it is GF. For
additional information: Hunt-Wesson, PO Box 4800, Fullerton, CA
92634, 1-714-680-1000.
French Toast Cereal from General Mills appears to be GF when reading
the ingredients. When the company is called at 1-800-328-1144, the
old answer is received that none of their products are GF. The
company is not willing to make a commitment due to the volume of wheat
products in the plant.
Tips for Baking with Jowar Flour:
* Add 1/2 to 1 Tbsp. of corn starch for every cup of Jowar flour.
* 1/2 tsp. xanthan or guar gum is required for cookies for each
cup of Jowar flour. Double this for breads.
* A little oil may be added for recipes that are dry.
* An extra egg or egg white will improve the smoothness and crumb
structure.
Bread Machine Recipes for Regal and Toastmaster are now available in
two pamphlets produced in cooperation with Red Star Yeast:
* "GF Recipes for Your Toastmaster Bread Machine", Toastmaster,
1801 N. Stadium Blvd., Columbia, MO 65205
* "GF Recipes for your Regal Breadmaker", Regal Ware, 1675 Regal
Dr., Kewaskum, WI 53404, 1-800-998-8809. (Available in English
or French.)
............................................
: :
: Excerpts from _Celiac Connections_ :
: ---------------------------------- :
: April 1997 Katie Marschilok, editor :
: 4 Fairlawn Lane :
: Troy, NY 12180 :
:..........................................:
Senior Citizens recently diagnosed with Celiac Disease (CD) should...
* ...have a bone density test done as soon as possible.
* ...encourage your children, grandchildren, and siblings to be
tested for CD.
* ...take vitamin and mineral supplements if your doctor makes that
recommendation, but first check to make sure they are gluten-
free (GF).
* ...make sure any medicines you take are also GF.
* ...make sure every doctor you see is aware of your diagnosis and
the need for all medication to be GF.
* ...check out the availability of a safe GF diet prior to starting
any hospital stay, and if you have any doubt then have a
family member bring you food.
...........................................................
: :
: Excerpts from _Gluten-Free News_ :
: -------------------------------- :
: March 1997 Michigan Capitol Celiac/DH Support Group :
: April 1997 PO Box 1482 :
: East Lansing, MI 48826 :
:.........................................................:
Thyroid Disease: Celiacs who also suffer from thyroid problems may
wish to contact the Thyroid Foundation of America, Ruth Sleeper Hall,
350 Parkman St., Boston, MA 02114-2698, 1-617-726-8500.
Pasta Machine: Creative Technologies Corp. makes the Takka X1000
Pasta & Dough Machine. They will sell it to individuals for $79 plus
$14 shipping charges. Takka Products Div., 170 53rd St., Brooklyn, NY
11232, 1-800-282-5240.
..........................................................
: :
: Excerpts from the Gluten Free Gang Support Group :
: ------------------------------------------------ :
: newsletter: Apr. 1997 Mary Kay Sharrett, co-editor :
: Children's Hospital :
: 700 Children's Drive :
: Columbus, OH 43205 :
:........................................................:
The 9th Annual Celiac Program for children and adults will be on
Saturday, December 6th, in Columbus Ohio. The guest speaker will be
Dr. Joseph Murray of the University of Iowa.
.................................................................
: :
: Excerpts from _Derby City Celiac_ :
: --------------------------------- :
: Spring 1997 Marge Johannemann, President :
: Summer 1997 Greater Louisville Celiac Sprue Support Group :
: PO Box 7194 :
: Louisville, KY 40257-0194 :
:...............................................................:
From the Children's Hospital Conference held in Columbus, Ohio last
fall, come these highlights of a talk by Steve Plogsted, PharmD.
Steve said that there are now over 300,000 drugs. 15 years ago many
drugs had gluten in them, but over the last 10-15 years most drugs
have become gluten-free (GF). It costs about 2-3 million dollars to
develop a single new drug and takes 5-7 years to get it on the market.
Steve offered to answer questions about medications; he can be called
at (614) 722-2195.
-=-=- -=-=-
GF Fat Replacer: Sunsweet has a new product called Lighter Bake,
which can be used to replace butter, margarine, oil, and/or shortening
in your favorite recipes and packaged mixes. A phone call to the
manufacturer revealed that this product is GF. Simply eliminate the
fat from the recipe and replace it with Lighter Bake at half the
amount called for. [For example, replace 4 oz. of butter with 2 oz.
of Lighter Bake.] This product gives a moistness to cakes and
chewiness to cookies that can not be achieved with traditional
ingredients. It can be found in most grocery stores in the same
section as shortening or in the health foods/produce section.
-=-=- -=-=-
Fast Fuel Gels for Runners: If you're a gluten-free (GF) runner,
triathlete, or bicyclist, there are two brands of GF fast fuel gels:
* Power Fast Fuel Gel, from the makers of PowerBar
(1-800-500-5634), comes in vanilla, lemon lime, and strawberry
banana flavors.
* GU Fast Food for Athletes comes in several flavors including
orange burst. For more information call Sports Street Marketing
(1-800-400-1995).
These gel packs contain complex carbohydrates that metabolize quickly
and are easy to digest. They should always be taken with plenty of
water.
-=-=- -=-=-
Simply Potatoes can be found in your grocer's refrigerator case.
These shredded hash browns are delicious and quick to prepare. They
can also be used to make potato pancakes. According to the Northern
Star (1-800-259-7335), this item (plain hash browns only) is GF.
Hidden Wheat Alert! According to Kroger (1-800-632-6900), Kroger
brand dark brown sugar contains wheat, and should not be used by
celiacs. However, Kroger brand light brown sugar does not contain
wheat and is safe for celiacs. [For Domino's light brown and dark
brown sugar, it states right on the package that it is Kosher for
Passover, and since it does not contain matzoh, that means it is also
gluten-free.--ed.]
Centrum and Centrum Silver are NOT GF according to Lederle
Pharmaceutical (1-800-762-4672). Both have traces of gluten due to
cross-contamination during processing.
Tums 500 is GF according to Smith/Klein Beecham (1-800-456-6670).
Premarin is GF according to URL Pharmaceutical (1-800-666-7248).
.............................................................
: :
: Excerpts from the _CSA/GC Newsletter_ :
: ------------------------------------- :
: June 1997 Lois Walter, editor :
: Celiac Sprue Association of Greater Chicago :
: 124 Newton Ave. :
: Glen Ellyn, IL 60137 :
:...........................................................:
Amy's Kitchen has six gluten-free (GF) products: Whole Meal Enchilada
Dinner, Shepherd's Pie, Black Bean & Vegetable Enchilada, Cheese
Enchilada, Veggie Loaf Dinner, and Mexican Tamale Pie. Amy's Kitchen,
Inc., PO Box 7868, Santa Rosa, CA 95407, 1-707-578-7188, Fax
1-707-578-7996.
Taj Gourmet Foods makes cooking sauces and frozen dinners, all of
which are GF according to the company. In a letter they state that
their products are "...all natural, free of any chemicals or
artificial colors, flavors, and additives of any kind. Taj products
are sold through more than 400 natural food stores and supermarkets
throughout the [USA]." Taj Gourmet Foods, 190 Fountain St.,
Framingham, MA 01702, 1-508-875-6212, Fax 1-508-875-6457.
.....................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: June 1997 Sue Goldstein :
: 9 Salem Place :
: White Plains, NY 10605 :
:...................................................:
Dr. Peter Green, Westchester's medical advisor, is co-author of some
abstracts on celiac disease (CD) that were presented at Digestive
Diseases Week in May. Some excerpts:
* "Celiac Disease: A Physician Survey"[5]: New York City
gastroenterologists were surveyed. They averaged only six
celiacs each, but diagnosis in recent years appears to be
increasing. Most do not perform bone mineral densitometry or
give Pneumovax [Merck Labs' pneumonia vaccine[6]], suggesting a
lack of awareness of the high rate of osteoporosis or
hyposplenism among celiacs. Also, only about half refer their
patients to celiac support groups.
* "The Endoscopic and Biopsy Appearance of Treated Adult Celiac
Disease"[7]: In the study, adult celiacs rarely had normal
appearing duodenal mucosa, with reduced folds and subtotal
villous atrophy. This may be the norm for adults. Refractory
patients have more marked changes including scalloping. Mucosal
fissures are seen both before and after commencement of the diet.
........................................................
: :
: Excerpts from the Healthy Villi Celiac Support Group :
: ---------------------------------------------------- :
: newsletter: Spring 1997 Melinda Dennis, editor :
: 95 Orchard St., #2 :
: Somerville, MA 02144 :
:......................................................:
Product Information:
* Bristol Myers, (800) 468-7746. According to Pam Polis, these
products are gluten-free (GF): Comtrex (caplets, tablets,
liquid), Nuprin tablets, Bufferin Extra Strength, Excedrin Extra
Strength (tablets and caplets), No Doze, and Theragram vitamins.
Pam said the starch in these products is from corn; the gelatin
is from animal sources; and that there are no incidental
ingredients in these products.
* Pillsbury, (800) 767-4466. Their GF product list is outdated and
they do NOT plan on updating it. They will check the status of
specific products but will not send anything in writing. Current
GF products: Green Giant vegetables (plain without seasonings)
and Pillsbury Frosting (French Vanilla and all chocolate flavors;
but NOT the plain Vanilla flavor).
......................................................
: :
: Excerpts from the Midwest Gluten Intolerance Group :
: -------------------------------------------------- :
: newsletter: May 1997 Lillian Stich, editor :
: 62 12th Ave. NE :
: St. Cloud, MN 56304 :
:....................................................:
Tips for Successful Baking:
* Add an extra egg to recipes for lightness and moistness. Beating
egg yolks and whites separately before adding to the batter also
lightens the product.
* Use white rice flour for lighter texture and brown rice flour for
added nutrition.
* Some cooks combine the liquids in a recipe with the rice flour,
bring the mixture to a boil, and then let it cool before adding
it to the other recipe ingredients. This can reduce rice flour's
grainy texture.
* Buttermilk used in place of regular milk will lighten baked goods
and reduce crumbly texture.
* Baked goods made with gluten-free flours dry out fast. Frosting
them and keeping them in airtight containers will help preserve
moistness.
* A mashed banana or 1/4 cup of applesauce in muffins or quick
breads will help preserve moisture.
...........................................................
: :
: Excerpts from the Greater Philadelphia CS Support Group :
: ------------------------------------------------------- :
: newsletter: June 1997 Phyllis J. Brogden :
: 6318 Farmar Lane :
: Flourtown, PA 19031 :
:.........................................................:
Pretzels: A new (and apparently very tasty) gluten-free (GF) pretzel
is available. They are called "Glutano". The cost is about $3 per
bag. These can be ordered from a Canadian company called De-Ro-Ma.
De-Ro-Ma carries nearly 400 GF products so be sure to request their
product list. The only drawback is that there can be some hefty
shipping charges for orders from the USA. For more information write
to De-Ro-Ma, 910 Jarry Blvd., Laval, QC H7W 2W6, CANADA; call (800)
363-3438; or visit their web page.
Return to the Table of Contents
References
----------
[1] From the CELIAC Listserv archives, on the Internet, Janet
Rinehart, posted June 25, 1997.
[2] From the CELIAC Listserv archives, on the Internet, Michael Jones,
posted May 26, 1997.
[3] Michael Jones, CELIAC Listserv archives (on the internet), Oct.
16, 1996.
[4] From the CELIAC Listserv archives, on the Internet, Dr. Joseph
Murray, posted June 2, 1997.
[5] J Poneros, S Stavropoulos, L Das, F Byfield, D McMahon, P Green,
Dept. of Medicine, Columbia University College of Physicians and
Surgeons, New York, NY.
[6] Canada NewsWire, "Merck Frosst Partners in Ontario Health
Prevention Program", from the internet:
http://www.newswire.ca/releases/July1996/16/c1939.html,
obtained June 26, 1997.
[7] P Green, H Rotterdam, J Poneros, F Byfield, Depts. of Medicine and
Pathology, Columbia University College of Physicians and Surgeons,
New York, NY.
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: Maria Montie
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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