THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 7, Number 1 January/February 1998
**********************************************************************
..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: GF Gang Conference Highlights . . . . -2- :
: Living Well Without Wheat . . . . . . -3- :
: Newsletter Roundup . . . . . . . . . . -4- :
:................................................:
Disclaimer
Miscellaneous Notes:
---------1----------
The Frankenmuth Bavarian Inn reports in a letter dated December 17,
1997 that the following items on their menu are gluten-free: broiled
chicken, broiled whitefish, broiled cod, baked potato,
cranberry-orange relish, tossed salad, fresh fruit (apples-oranges),
fresh carrots, and fresh celery-tomato appetizer. The letter was
signed by Joe Putnam, food production manager. You are advised to
call 1-800-228-2742 and make reservations if possible, and to inform
them of your special dietary needs. [Frankenmuth is about 30 miles
north of Flint, just off of I-75.]
-=-=-=-=-=-=-
To the Husband of a Celiac: In this day of prepared foods and
wonderful restaurants, eating is a joy. Call for a Pizza, get
prepared pasta, bring home Arby's or Subway. Enjoy the delicious
breads at the restaurants. No need to cook. This is not true if your
wife has celiac disease (CD). Eating out can be a traumatic and
difficult experience.
If you are the husband of a Celiac, you will be patient and not insist
on leading the kind of life she no longer can lead. Let your wife
know that you enjoy meals prepared at home. Become a meat and
potatoes man like your father was. Help her make cooking a fun thing
instead of a drudgery. Learn about the gluten-free (GF) diet, help
her cook, and share her GF food with praise and not complaint
(especially when the GF bread does not come out just right).
Encourage your wife to stay on the diet so she won't break bones,
develop lymphoma, or suffer any of the other possible celiac side
effects. If you haven't gotten "with it" yet, do so quickly. Your
wife needs you.--from the husband of a celiac
-=-=-=-=-=-=-
Hygrade Food Products has a new phone number: 1-888-317-5867. Please
make a note of it, as the old number apparently results in an
unpleasant phone experience.
-=-=-=-=-=-=-
You know you're a celiac if...
...you've installed floor-to-ceiling bookcases in your bathroom.
...you've ever driven more than 40 miles to buy flour.
...it takes you 4 hours to grocery shop and your eyesight is
ruined.
...you hyperventilate when passing by the bakery counter.
...you've ever deliberately rammed your cart into a Shredded Wheat
display.
...you refer to the CSA/USA and TCCSSG Shopping Guides as "The
Bibles".
...you've ever had to take out a loan to pay the grocery bill.
...you'd gladly pay any price for a pretzel that doesn't taste like
sawdust.
...Betty Crocker makes you sick.--Diane Wright
Return to the Table of Contents
1997 Gluten-Free Gang Conference Highlights
---------------------2---------------------
summarized by Jim Lyles
General Comments
----------------
The Gluten-Free Gang held their ninth annual celiac conference at
Children's Hospital in Columbus, Ohio, on December 6th. The keynote
speaker was Dr. Joseph Murray, a well-known celiac specialist from
the University of Iowa. Dietitian Mary Kay Sharrett spoke on the
newest "Do's and Don'ts" for celiacs. There were separate workshops
covering: the internet, gluten-free (GF) Asian foods, the
mind-body-spirit connection, and manual bread making (hosted by Sandra
Leonard, publisher of The Gluten-Free Baker newsletter). The final
session had a panel composed of Dr. Murray plus Children's Hospital
representatives Mary Kay Sharrett (dietitian), Dr. Li (pediatric
gastroenterologist), and Steve Plogsted (pharmacist), which answered
questions from the audience. The conference attendees then gathered
for a massive potluck lunch.
Sponsors of the program (most of whom had tables with materials and
samples during the breaks) included our own support group as well as
the Central Ohio Celiac Support Group; Ener-G Foods (is there ANY
mail-order vendor that does more for celiacs?), the Gluten-Free Baker
newsletter, Nestle's, Pamela's Cookies, and Sterk's Bakery.
There were 250-300 people who attended this conference. Each
participating family received a "grab bag" with three GF food samples
(GF pasta, cookies, etc.) from the various sponsoring companies.
Also, each received a folder containing: conference agenda; notes for
Dr. Murray's talk; "Gluten in Medications" article from pharmacist
Steve Plogsted; a pamphlet on celiac disease (CD) from the Celiac
Disease Foundation; a subscription form for the newsletter Gluten-Free
Living; information on the CD prevalence study at the University of
Maryland; information (recipes, an article, and how to subscribe) from
the Celiac E-mail list on the internet; handouts and recipes from over
a dozen GF vendors and the USA Rice Council; recipes for the potluck
dishes; and a detailed conference evaluation form. There were
additional handouts at many of the sessions.
One of the unique features of this conference (compared to most other
celiac conferences) is the way they also cater to the needs of
children. There were separate sessions for the kids, broken into
three groups: ages 4-6, ages 7-10, and teens. They even provided
toddler care (ages 2-3). All age groups seemed to truly enjoy the
activities they participated in.
The usual barriers to celiac conferences are location and cost.
Neither applies to this conference. Columbus is only about four hours
away from the Detroit area, so travel expenses are minimal. You could
even choose to avoid a night's lodging by leaving early in the morning
on the day of the conference. And the fees for the conference itself
were only $15 per adult or teenager; with the children being free.
All things considered, this conference represents an exceptional value
for celiacs in Ohio and the surrounding states. Be sure to set aside
some time to attend this conference next fall; you won't be
disappointed!
The remainder of this article highlights a few of the conference
sessions.
The Widening Spectrum of Celiac Disease
---------------------------------------
Dr. Joseph Murray, University of Iowa
[Dr. Murray gave a similar talk to our support group in Oct. 1996,
which was summarized in the Nov. 1996 and Dec. 1996 issues of _The
Sprue-nik Press_. This summary will generally focus on items which
were not covered in those previous summaries.]
There are many different terms which have been used to describe the
disease which we generally call celiac disease (CD); only the first of
these is preferred:
* gluten sensitive enteropathy--this is the most precise
definition, as it describes intestinal damage related to the
intake of gluten.
* celiac sprue--"sprue" implies diarrhea, which many newly-
diagnosed celiacs do not have.
* idiopathic steatorrhea--this means "unexplained foul-smelling,
fatty stools". Many celiacs do not have this symptom, and in any
case the cause is known (damaged villi) so it can hardly be
unexplained.
* non-tropical sprue--again the implication is that diarrhea is a
major symptom, which is not always the case.
A good working definition of CD is: A permanent intolerance to gluten
that results in damage to the small intestine, which is reversible
with the avoidance of dietary gluten. The intestine becomes inflamed
(swollen). Note that the "damage" to the intestine may or may not
affect the ability to absorb nutrients.
Some of the more unusual non-gastrointestinal symptoms of CD include
rickets, dental enamel defects, epilepsy with intra-cranial
calcification, delayed menarche in teenage girls, arthritis
(synovitis), neurologic disorders, mental "fuzziness", and lupus and
other connective tissue diseases. There are also some unusual
gastrointestinal symptoms, including heartburn, gastrointestinal
lymphomas and carcinomas [two forms of cancer], abnormal transaminases
(liver abnormalities), and unexplained weight loss.
Dr. Murray believes that all dermatitis herpetiformis (DH) patients
are also gluten sensitive. The gluten sensitivity occurs in the
gastrointestinal tract. [For all intents and purposes,
gluten-sensitive DH patients are also celiacs; DH may simply be one
more non-gastrointestinal symptom of CD--ed.]
In celiacs, gluten causes problems in the gut, not on the skin. You
could rub wheat flour on the skin or inject it under the skin of most
celiacs without causing problems. Celiacs that have reactions to
gluten on the skin probably have an additional sensitivity or allergy
to wheat or gluten which causes the reaction.
Both iron and folic acid are absorbed in the first third of the small
intestine, which is often where much of the villi damage occurs in
celiacs. Other nutrients can be absorbed further down in the small
intestine. This explains why newly-diagnosed celiacs often have
unexplained anemia and/or low folic acid levels with no other apparent
symptoms.
In recent years the "typical" presentation of CD has been changing.
CD tends to occur at an older age now. The symptoms are more often
atypical instead of the "classic" symptoms of diarrhea, bloating,
wasting, and fatty, smelly stools. It is diagnosed more often in
adults now than in children. The pediatric age of diagnosis is now
4-7 years, whereas it was much younger in the past. There tends to be
less marked growth retardation and fewer deficiencies in
newly-diagnosed celiacs now.
There are many reasons for this. Breast feeding is now encouraged,
whereas in the past it was actually discouraged; this means the
introduction of gluten to the diet occurs later. The IgA/IgG antibody
blood tests often help to "find" celiacs sooner, before the damage has
gotten too severe. Also, there is a trend towards more aggressive
screening for CD in many countries.
Dr. Murray identified a number of other diseases/problems that are
often associated with CD. Besides the "usual" ones, he mentioned
pernicious anemia (vitamin B12 deficiency), autoimmune hepatitis, and
systemic lupus.
CD diagnosis:
* the rate in Europe varies from 1:200 (one out of every 200
people) to 1:2,000
* it appears to be rare in Negroid and Asian populations
* the rate of diagnosis in most areas is proportional to the
degree of suspicion
* 6% of adult Type I diabetics in Iowa have CD
* 1:10,000 children in Buffalo, New York have been diagnosed with
CD
* 1:4,700 Olmsted, Minnesota residents have been diagnosed with CD
(from a Mayo Clinic study)
* the rate in healthy blood donors in most tested countries varies
from 1:100 to 1:300
Among diagnosed celiacs, the ratio of females to males is 2:1.
However, in screening tests the ratio is 1:1. Why? Are men more
likely to accept discomfort as normal?
At the University of Iowa, the rate of diagnosis has gone up
dramatically, perhaps because there is a higher degree of suspicion
regarding CD. Prior to 1988, about 2 cases of CD were diagnosed per
year at the University of Iowa. In 1991, there were 18. Currently
they diagnose 55-60 cases of CD per year.
From 1980-1988 in Iowa, 70% of the diagnosed celiacs presented with
"classic" celiac symptoms. Since 1992, only about 30% have the
classic symptoms at the time of diagnosis.
Many celiacs have been diagnosed or misdiagnosed with other maladies
prior to their diagnosis of CD, including:
irritable bowel syndrome (IBS), sometimes a catchall for
unexplained GI symptoms unless stress-induced
primary lactose intolerance
psychiatric illness
menstrual blood loss
diabetic diarrhea
giardia
inflammatory bowel disease (IBD)
pernicious anemia
peptic ulcer disease
chronic fatigue syndrome
pancreatitis/SOD dysfunction
fibromyalgia
fiber deficiency
Dr. Murray believes in aggressively looking for CD:
* If you are already doing an endoscopy, then always do a duodenal
biopsy. You are "down there" anyway, and it only takes a few
more minutes.
* Screen all high-risk groups for CD. Along with the "usual"
groups, you should look at those with IgA deficiency (which is
more common in celiacs) and Caucasians with lactose intolerance.
* Look for CD in children with non-specific abdominal pain.
Many factors can lead to psychological problems in untreated or
undiagnosed celiacs:
fatigue
not feeling well
the diet
social isolation
vitamin deficiency
direct toxic effect of gluten on a leaky gut
Dr. Murray spoke of the results of a small study they conducted to
compare the results from labs which perform the celiac antibody blood
tests. They contacted 8 labs; 6 agreed to participate. They used
blood serum samples from 20 biopsy-diagnosed celiacs that had NOT
previously had the serum antibody tests. The results:
* 2 of 20 had selective IgA deficiency. One lab actually measures
endomysial IgG when they detect IgA deficiency. (Normally IgA is
measured in the endomysial test.)
* The IgA-based endomysial test was 100% specific to CD, but the
sensitivity was only 55-90% [meaning up to 45% of the time it
failed to find a celiac--ed.].
* The antigliadin antibody test sensitivity was quite variable.
* There was no standardization of the tests between labs; each lab
measures celiac antibodies differently.
Sometimes it is necessary to do a gluten challenge, to get an official
diagnosis for someone who has already been following the GF diet. One
question that always arises is this: How long should the gluten
challenge last? Dr. Murray likes to wait until there have been 2-4
weeks of gut symptoms or a positive blood test before doing the
biopsy.
What is the recommended follow-up after diagnosis for a celiac? Dr.
Murray has this checklist:
ensure a well-balanced GF diet
take vitamins for 100% of the RDA (recommended daily allowance)
calcium and magnesium supplements
cholesterol may rise (malabsorption may have caused it to be unnaturally low)
check for lactose tolerance after the villi have healed
check for complications and associated diseases (such as bone density problems)
The Newest Do's and Don'ts
--------------------------
Mary Kay Sharrett, MS, RD, LD, Children's Hospital, Columbus, OH
The June 1997 issue of the Journal of the American Dietetic
Association presented the results of a study involving wheat starch
and celiac patients. The study found detectable levels of gluten in
the wheat starch used. 11 of the 17 patients that had never consumed
wheat starch prior to the study developed symptoms. Also, 2 of the 3
patients with coexisting DH had a relapse of skin lesions. The study
concluded that the long term intake of "GF" products containing wheat
starch cannot be recommended for celiacs. (Incidentally, the study
also found that 2 buckwheat cereals were found to have large amounts
of gluten [presumably due to cross-contamination--ed.].)
Be prepared for emergencies or natural disasters. Stock ready-to-eat
canned meats, fruits, vegetables and juice, and powdered milk. Freeze
some GF bread or cereal products. Periodically rotate these products
with fresh replacements.
If you have a celiac child, write a letter to give to anyone working
with your child. Include a list of OK foods your child can have such
as fresh fruits and vegetables. If you include processed food items
be sure to regularly update the letter.
Be adventurous. Try new varieties of potatoes (Yukon golds, purple
potatoes, ruby crescents) and rice. Look for new ideas by reading
magazines, looking at ads, and surfing the internet. Schedule a new
food night once a month.
Be organized. Design your own cookbook. Keep a folder for new
recipes.
Q&A Panel
---------
Dr. Murray; Dr. B Li, Children's Hospital in Columbus, OH; Mary Kay
Sharrett; and Steve Plogsted, pharmacist, Children's Hospital in
Columbus, OH
Q: How common is lymphoma in the small intestine?
A: (Dr. Murray) T-cell lymphoma in the small intestine is very rare
in general. Even in untreated celiacs, it is rare, though more
common than in general. For treated celiacs (i.e., those on a
strict GF diet), after 10 years on the diet the risk is the same
as the risk for non-celiacs.
Q: What testing, if any, should be done on the first-degree relatives
of a celiac?
A: (Dr. Murray) If the relative has no symptoms, then they should
still be screened using the serum antibody tests. If there are
symptoms, then they should be investigated for CD including a
possible biopsy.
Q: What is the latest word on oats?
A: (Dr. Murray) In the USA, oats are not safe for celiacs due to
cross-contamination issues. Also, there are questions about the
dose of oats used in the studies which seem to indicate that oats
may be okay for celiacs. These studies may not have used enough
oats, for a long enough time, to be certain that they do not
adversely affect celiacs. Finally, oats don't really add
significant nutrition to the diet, so why take the chance?
Q: How long does it take to recover once you go on a GF diet?
A: (Dr. Murray) For most adults it takes about 6-12 months.
However, for elderly celiacs it may take 2-4 years, or they may
never fully recover.
Q: Are celiacs more susceptible to illness?
A: (Dr. Murray) Undiagnosed celiacs may be more susceptible to
illness, due to the spleen being affected as well as the effects
of malnutrition.
Q: If a child's physical growth is affected by undiagnosed CD, will
mental development also be affected?
A: (Dr. Li) There are no long-term studies about this. Children
generally bounce back well once they are on a GF diet; however it
is possible that mental development could also be affected.
Q: Does MSG (monosodium glutamate) contain gluten?
A: (Mary Kay Sharrett) MSG does not contain gluten if it is made in
the USA.
Q: Is thyroid disease more common in celiacs?
A: (Dr. Murray) About 10% of my patients have thyroid disease.
Also, about 3-4% of thyroid patients have CD.
Q: Is night blindness a common problem for celiacs?
A: (Dr. Murray) Night blindness is the most common eye problem that
I see with celiacs. Usually the problem is corrected on a GF
diet.
Q: Is smoking a problem for celiacs?
A: (Dr. Murray) Smoking is a problem for anyone! Don't smoke,
period.
Q: Should there be separate GF and non-GF kitchen utensils?
A: (Mary Kay Sharrett) Use common sense. Utensils with smooth
surfaces can be used for both GF and non-GF cooking so long as
they are cleaned between uses. Utensils with porous surfaces
(wooden spoons) might retain some gluten particles after cleaning.
Q: Is it a problem for celiacs to inhale flour dust?
A: (Mary Kay Sharrett) It is not well known how much of a problem
this would be.
(Dr. Murray) Just smelling a gluten product should not be a
problem. However, some of the flour dust that settles on the
nasal passages will eventually get swallowed, which means that
some gluten is consumed and digested.
Q: Can autism be caused by CD?
A: (Drs. Li & Murray) Autism is NOT caused by CD. There is
anecdotal evidence to suggest that in SOME cases a GF and
milk-free diet may help those with autism.
Return to the Table of Contents
Living Well Without Wheat
------------3------------
by Bette Hagman
[Betty Hagman spoke at the Westchester (NY) Celiac Conference Day,
Sept. 21, 1997. This talk was summarized in the Westchester Celiac
Sprue Support Group's Oct. 1997 newsletter. Enclosed here are
excerpts from that summary.--ed.]
When Bette Hagman was diagnosed with celiac disease (CD) 25 years ago,
she didn't know how to cook. In fact, she never imagined she would be
a role model for living well on a gluten-free (GF) diet and the author
of three successful cookbooks (The Gluten-Free Gourmet series).
Today, Bette's cookbooks have sold over 100,000 copies and have been a
valuable source of information for both newly-diagnosed and long-term
celiacs.
Bette spoke of the first 50 years of her life (prior to diagnosis).
As a child she missed playing because she was too sick. So she would
lie on the window seat and watch the other children play. As a
teenager she didn't date because she was too embarrassed at how often
she would need to stop at a restroom. She didn't have people over
because it took her all day to do the housework that her neighbor
could do in two hours. She was able to hold her jobs and work, but
she often skipped lunch so she would not be too sick to work in the
afternoon.
Diagnosis of CD came slowly to Bette, as is often the case. She had
been having the same symptoms all her life: stomach distress,
weakness, low weight, fuddled brain, anemia, and infertility. After
many GI series, her medical chart was simply labeled "rapid transit"
because the food was going through her so fast. Finally, at a pain
clinic she went through all the tests they had and was told that she
just wanted attention and should see a psychiatrist. At this point
she was beginning to feel suicidal. Fortunately, Bette received good
support from a friend who told her there was nothing wrong with her
mentally; she had a disease and the physicians had just not found it
yet.
Soon after, Bette was diagnosed with CD. She left the doctor happy to
learn that it wasn't cancer, but a trip to the grocery store soon
brought her down to earth. She quickly learned that all the things
she loved were on the "no-no" list. She initially cut out a lot of
socializing, for fear of eating out. Then she began exchanging
recipes with a group of other celiacs, although the exchange was
one-sided in the beginning as she didn't cook. So that is how she got
started. Some of the recipes in her first cookbook came from the
group.
Today, Bette encourages those with CD not to miss anything. She
travels wherever she wants and can eat anything she wants, so long as
she makes it herself. It doesn't take much to pack a bag that will
give you quite a bit of protein, fruit, and starch. If the GF meal
she orders from an airline isn't GF, then she just digs out her bag.
For international travel Bette suggests carrying a letter from your
doctor stating that you have CD and that the only prescription for it
is your own food. (In some countries food is not allowed to be
carried in without medical cause.)
Bette says to do whatever is necessary to make a meal at social
occasions. She carries a dining card from the GIG of North America
that lists the diet restrictions, which she finds is effective when
eating out. You can carry a little GF bread or food bag with you when
needed. If you have to eat only an appetizer when everyone else has a
full meal, then go ahead; just talk with your friends and eat more at
home later.
Bette always keeps her food box packed, even for a shopping trip. It
contains biscotti, raisins, and cheeses slices, and is kept in the
refrigerator. She just takes it with her in her purse. If she meets
someone and they want to go to lunch at a place she can't eat at, she
goes with them, orders coffee and salad, and nibbles out of her food
box while she talks. In most restaurants this is not a problem if you
tell them why.
We are lucky now to have access to many wonderful GF food suppliers
and the addition of new flours such as bean and sorghum [jowar]. She
is working on two more mixes that can be used in the same way as her
original GF flour mix. So the food choices available to celiacs will
continue to increase.
Besides being a successful author and speaker, Bette also promotes CD
awareness on a one-to-one basis. "I want to shout it to the world,"
said Bette. "I want to shout it to everybody who says it's a bad
diet, and tell them you don't miss a thing. I even have a license
plate that reads, 'Living Well Without Wheat.' I get a lot of
questions about it, and that's what I wanted. That's what we need to
do--all of us need to talk about celiac disease. Our researchers say
that probably only 10% of us have been diagnosed; all the rest of
those with celiac disease are out there still suffering."
"I really wish that my former doctors could see me standing here and
I'd shout to them, 'I'm diagnosed--I'm happy, I'm healthy--I'm living
well without wheat.' I can honestly say that at 75 years old, I feel
better than I felt at 50. So don't ever say you're too old to do
anything, and never get off this diet--please."
Return to the Table of Contents
Newsletter Roundup
---------4--------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
.................................................................
: :
: Excerpts from _CNY Celiac Newsletter_ :
: ------------------------------------- :
: Dec. 1997/Jan. 1998 Amy D. Eliezer, editor :
: Central New York Celiac Support Group :
: 4 Firtree Lane :
: Jamesville, NY 13078 :
:...............................................................:
Tips for Living Well Without Wheat:
* When a recipe calls for bread crumbs to coat something for
frying, substitute potato flakes. (per Grace Bentley)
* For a nutritious breakfast shake "on the run", try rice baby
cereal mixed with milk and banana or other fruit. Can be sipped
with a straw.
* Gift-wrapped cookie tins filled with your choice of gluten-free
(GF) cookies are available from G! Foods. They also make GF
crackers. Call (415) 255-2139 to place an order or ask for a
catalogue.
* There is a celiac-diabetic cookbook available, written by Lilly
Leicht. Write to L.T., RR#1, Box 54, Pender Island, BC V0N 2M0,
CANADA.
..........................................................
: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Winter 1997 (Vol. 3, No. 4) R. Jean Powell, editor :
: Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:........................................................:
Grief: A normal reaction to losses in one's life, the power of grief
can be overlooked by family, friends, even physicians, when a
diagnosis of celiac disease is given. "You're so fortunate!" Yes,
and eventually you'll come to terms with your topsy-turvy universe,
but first you suffer bereavement: You aren't the person you thought
you were, and you grieve for your lost self; you've lost years of
health, opportunities, peace of mind; family history may include
pointless tragedies and unnecessary deaths. To top it off, how will
you ever be able to survive without bread? If you were very ill, the
relief from feeling better will soften the edges of your grief, but it
is a process that each of us must experience. And as we wend our
individual ways through the shock, denial, numbness, sadness, anger,
to final acceptance, we need reassurance that soon we will approach
our peculiar--and special--circumstance with gratitude. We've
survived! This small journey can take as long as two years and should
it remain unacknowledged by you, it can slip into a habitual
depression. So be kind and loving to your own sadness. It may sneak
up behind you throughout your life in unexpected small sorrows, but
cherish the memories and "positiveness will triumph!".--R. Jean
Powell
-=-=- -=-=-
"A Sweet Fairy Tale", by R. Jean Powell, is a children's story. The
cast of characters includes: Gliadin, the bad witch; her cat
Blacktoes; Tiny Crumb; Miss Diagnosis, the local school teacher; the
good fairy Ricerella, and others. It is written to introduce children
to a life-time of healthy attitudes toward the gluten-free diet. It
is illustrated and has four 8-1/2 x 11 inch pages. It is $3.50 per
coverboard set or $7.50 per laminated set, postage included. All
proceeds go to the Montana Celiac Society. Mail to Montana Celiac
Society, 1019 So. Bozeman #3, Bozeman, MT 59715.
...........................................................
: :
: Excerpts from _Gluten-Free News_ :
: -------------------------------- :
: Dec. 1997 Michigan Capitol Celiac/DH Support Group :
: PO Box 1482 :
: East Lansing, MI 48826 :
:.........................................................:
Tips From Red Star Yeast: These are Red Star's latest suggestions for
bread machines: Welbilt 3300, 3600, 4000, 4800, 6800
(1-800-372-1656); Regal 6750, 6751, 6760 (1-800-582-0510 or
1-414-626-8566); and Toastmaster 1195 (order direct at
1-800-947-3744). Also, the Red Star bread machine is now available at
Walmart, Shopko, and Sears.
Once a yeast package is opened, it must be kept refrigerated or frozen
in an airtight container to maintain the yeast's activity. Under
refrigeration, the life of the yeast is about six weeks; frozen it is
six months. To freeze, close the foil-lined original bag as tightly
as possible and place it in an airtight container to avoid moisture
build-up.
Yeast is packaged by weight, not volume. The average amount in a 1/4
oz packet is 2-1/4 tsp.
[The remaining tips come from a pamphlet done jointly by a member of
the Gluten Intolerance Group of Florida, Red Star Yeast, and the
Missouri Soybean Merchandising Council.]
Even the best of GF bread will become very solid after standing for a
time. This does not mean it is stale. Just pop it into the microwave
for a short time and it will appear to be freshly baked.
If the bread falls after baking, there was too much liquid in
proportion to the flour. Just use less liquid and/or increase the
xanthan gum. On the other hand, if the bread is too dense, increase
the sugar or yeast and increase the liquid.
When trying a new recipe, hold back 2 tablespoons of the water and
watch as the bread machine mixes the ingredients. If after a few
minutes the dough looks dry, add the remaining water in, one
tablespoon at a time, until the dough has the right consistency. If
the dough is too thin, add rice flour one tablespoon at a time to
thicken it.
At the end of the baking cycle, if the bread is not quite done then
leave it in the machine for an extra ten minutes as there is plenty of
retained heat in the machine. At the end of that ten minutes, remove
the bread from the machine and place it on a wire rack to cool.
........................................................
: :
: Excerpts from _K.C. Gluten-Free Advocate_ :
: ----------------------------------------- :
: Oct. 1997 Helen & Gary Richards, editors :
: Greater Kansas City Chapter of CSA/USA :
: 6317 Goodman Dr. :
: Merriam, KS 66202 :
:......................................................:
Ecotrin enteric coated aspirin is gluten-free per a Sept. 23, 1997
phone call to the manufacturer, SmithKline Beecham.
.......................................................
: :
: Excerpts from the Midlands Chapter 13 Support Group :
: --------------------------------------------------- :
: newsletter: Nov. 1997 Sandra K. Allen, editor :
: Route 1 Box 707 :
: Fort Calhoun, NE 68023 :
:.....................................................:
Denny's is currently using a wheat-based coating in some parts of the
country for their potatoes in some skillet meals. This is a change
from past procedure, so check before ordering.
Dried-out Bread: When gluten-free (GF) bread has dried out and is
crumbly, break it up and bake it in the oven for croutons, bread
crumbs, or stuffing. On its own it tastes like melba toast.
"Changing Features of Coeliac Disease" is the next scheduled
scientific meeting to be held July 10-12, 1998, in Tampere, Finland.
Speakers include the world's finest celiac researchers and attendance
is NOT restricted to medical professionals. The program will be in
English. Information is available on-line.
.....................................................
: :
: Excerpts from _The WNY Celiac News_ :
: ----------------------------------- :
: Dec. 1997 Peg Quinn, editor :
: WNY Gluten-Free Diet Support Group :
: PO Box 611 :
: East Aurora, NY 14052 :
:...................................................:
Kids Corner: 'Tis the holiday season again! Something fun to do for
the kids (parents too) is to make a gluten-free (GF) edible
gingerbread house. You can use either Health Valley Rice Bran
Crackers, Mock Graham Crackers from Bette Hagman's More From the
Gluten-Free Gourmet (page 87), or the new Roll & Cut gingerbread
cookie mix from Miss Robens's.
For a base for the house, just rinse out a small or medium milk
carton. You can make an ornamental frosting to hold the crackers on
to the base and to stick the candy on the crackers. Here is a recipe
for an ornamental frosting: Combine 1 cup Crisco and 1 tsp. GF
vanilla. Slowly add 4 cups of confectionery sugar; beat until
combined. Stir in 1-1/2 tsp. of milk or any lactose-free milk
substitute.
You can decorate it with GF candies such as M&M's, Lifesavers, Hershey
Kisses, Tootsie Rolls, or any other favorite GF candies. The kids
will enjoy this special activity and they can eat it too! Have a
wonderful and healthy holiday.--Angela Roach
-=-=- -=-=-
Product News:
* Oil of Olay moisturizing body wash and all eleven versions of Oil
of Olay lotion are GF. Call (800) 652-9261.
* Cheesebrough Ponds reports that Vaseline Lip Therapy is GF. Call
(800) 243-5804.
* Chapstick: A.H. Robins of Richmond, which manufactures Chapstick
lip balm, reports that the product may contain gluten or gluten-
related products. Call (800) 762-4672.
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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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