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 7 October 1998
**********************************************************************
.......................................
: What's Inside :
: ------------- :
: Miscellaneous Notes :
: Notes from Small Group Discussions :
: GF Snack List for Celiac Kids :
: Fundraising Update :
: Newsletter Roundup :
: Recipe Page :
: Peanut Butter and Banana Bread :
: Barbecue Sausage :
: Korean Dressing :
: Vegetable Hash :
:.....................................:
References
Disclaimer
Miscellaneous Notes:
--------------------
Editor's Corner: In the last few newsletters, you may have noticed
something missing: There were very few articles from other
newsletters. We needed a lot of space for the Canadian Celiac
Conference report and other articles of local and national interest.
That, combined with our long summer break, means I have a huge stack
of newsletters to plow through (I mean, to carefully read, digest, and
snip excerpts from with a precise editorial knife). With this issue,
I'll make a start at this, and I'll catch up in the next few issues.
The problem, of course, is that there are many other fine newsletters
out there, and the content of these newsletters has steadily increased
and improved. Also, we have steadily increased the number of groups
we are exchanging newsletters with, so that it is up to something like
42 groups. Still, this is a nice problem to have, and I'm sure it
will be a long time before we have to worry about searching for
content to fill up the space in our newsletter.--Jim Lyles
-=-=- -=-=-
Tips from Regina Kukielka:
* At a salad bar in Meijer's, I found Hellmann's individual salad
dressing packets for 25 cents each. (All Hellmann's dressings
are GF, according to a phone conversation with them.) I found
these packets very handy to take to restaurants, parties, etc.
At some Meijer's stores they keep them behind the deli counter
instead of at the salad bar.
* The Red Star Instant Active Dry Yeast (1 lb.) is very economical
to use. According to Red Star, use only half the amount called
for in the recipe. You can keep it in the freezer for up to 6
months. Even if you do not use it all up, you will be money
ahead. Try it and compare.
* I have always found Toni's buns to be wonderful, but a little
difficult for some to make. I found that the "Rapid Rise French
Bread" recipe in Bette Hagman's More From the Gluten-Free Gourmet
makes very good sandwich (or hamburger) buns and is much easier
to make. I find that buns last longer and travel better than
slices of bread. The Gluten Free Pantry sells hamburger and hot
dog bun rings. Your waitperson should be able to microwave a
single bun in its own baggie for five seconds for you to enjoy
with your meal.
* Take a GF bun out of the freezer, thaw it in the micro, then put
some mozarella cheese, oregano, and basil on each half. Broil it
in the oven or toaster oven for a quick cheese pizza.
* Catholic celiacs have a dilemma when it comes to receiving
communion. The host is made from wheat, so a celiac cannot
safely receive communion in the traditional manner. Try to make
arrangements to receive your communion in the form of rice bread.
If you can't, take heart: God knows and understands your desire.
-=-=- -=-=-
New Restaurant Cards: We have updated our restaurant card. This card
summarizes the ingredients we can't have or must be careful about, and
lists some items that are commonly available or can be easily prepared
at most restaurants. They are available for $1 each at our meetings.
You can also get one by mail. Send $1 and a self-address, stamped
envelope to TCCSSG, 41415 Andre, Novi, MI 48377.
-=-=- -=-=-
Hershey's Has Gluten-Free Chocolate Recipes and they will mail them to
you on request. In recipes that call for corn flakes, remember to use
gluten-free brands instead of Kellogg's or Post brands. Call
800-468-1714. (Thank you to member Terry Kotlensky for this
information.)
-=-=- -=-=-
Help For Fractures: Scientists have come up with a new treatment for
broken bones. A cement made of calcium phosphate can be injected
directly into wrist, knee, ankle, hip, shoulder, skull, and spinal
fractures. Called the Norian Skeletal Repair System, it replaces
damaged spongy bone tissue and hardens in ten minutes. Over time, the
body replaces the cement with bone. Patients are out of casts within
weeks rather than months, so there is less joint stiffness and muscle
atrophy. The cement may also help strengthen bones weakened by
osteoporosis. The cement is already used in Europe and is awaiting
FDA approval in the USA. It may be available to doctors in the USA in
1999.<1>
-=-=- -=-=-
Cooking and the Modern Family: A recent survey of American eating
habits in _Bee Culture_ magazine contained the following facts:
* Those surveyed thought the ideal food preparation time was 15
minutes. By the year 2030, it is estimated that families will
want this to drop to five minutes.
* Only one third of women over the age of 20 bake for fun, even
once per year.
* 75% of Americans do not know at 4 pm what they'll be eating for
dinner.
* 75% of American children do not know how to cook.
* In 1995, restaurant sales exceeded supermarket sales.
* The sources of meals consumed at home are: 41% fast food, 21%
restaurant takeout, and 22% supermarket takeout. Only 16% of the
meals Americans consume at home are (presumably) home-cooked.
In another survey reported in _The New York Times_, 75% of those
polled did not know how to cook broccoli and 50 % couldn't prepare
gravy. 45% [nearly half!!!] did not know how many teaspoons are in a
tablespoon. [Ed. note: It's three. You'll be quizzed at the next
meeting.]
Why are Americans so lacking in spunk in the kitchen? Perhaps
because, unlike most of recorded history, we live in a time when we
don't have to cook to keep from starving. Or perhaps cooking is not
considered enlightening enough. (Going to the moon is worth the
effort; but making chicken parmesan is less noble?)<2>
Return to the Table of Contents
Notes from Small Group Discussions
----------------------------------
At our September meeting we broke up into small groups, with each
group discussing a different topic. Then we reconvened into one large
group and shared what each group had learned. Here are notes from
some of these groups:
Senior Celiacs, reported by Tom and Carolyn Sullivan
--------------
Seven members gathered for the Seniors small group discussion. One
member is a celiac diagnosed for 20 years who values the group because
she no longer has to go it alone. Another is a gentleman whose
daughter was diagnosed with dermatitis herpetiformis (DH) last year
who has been wondering about his years of bowel problems. (He was
advised, of course, to NOT go on the diet until he has a proven
diagnosis.) The rest included the usual lengthy do-it-yourself
struggles to get a diagnosis.
Most seniors have, over the years, adjusted their diet to not eat
foods that didn't agree with them, most of which just happened to
contain gluten as they now know. So their attitude toward the diet is
very straightforward: If it doesn't contain gluten and it doesn't
bother you, enjoy. If you don't like it or if you react to it, no
matter what it does or doesn't contain, don't eat it.
A follow-on to the diet discussion was the observation that we must
learn to separate celiac reactions from normal "human" reactions. Not
all reactions are celiac reactions caused by gluten. People can react
to other things at times.
One member indicated that for her, Fosomax works. [Fosomax is a
prescription drug that helps stop bone loss and, in some cases, can
even reverse bone loss to some extent.--ed.] After nine months of
use, a second bone density test showed improvement. This observation
also brought an agreement that one should maintain a file of their own
medical records. Always get a copy of every medical test or document
that deals with you and keep your own records. This allows you to
review your own records at your leisure, do your own analysis, and
develop your own line of questions, if necessary, for your doctors.
One individual did not ever use vinegar because they thought it had to
be grain based. They were assured that all apple cider vinegars, all
wine vinegars, and most balsamic vinegars (check the label) are
perfectly safe for celiacs. Also, Heinz distilled white vinegar comes
from corn and is also safe for celiacs. [Watch out for Heinz apple
cider FLAVORED vinegar, however. It was recently learned that this
particular vinegar is NOT gluten-free and should not be used by
celiacs.--ed]
Summertime Problems, reported by Mary Guerriero
-------------------
The members in this group talked about dining out. Marilyn Ponto
mentioned several celiac-friendly places, including the Belfry at
Stratford, and the Rainbow Restaurant, an Oriental restaurant on the
southeast corner of 9 Mile and Farmington which has celiac meals.
We also talked about traveling and what to take. Many group members
like to take Ener-G's 2-slice bread sample packs.
One member has had trouble with a rash on her head (so it was
interesting hearing Matt Lee's talk from the DH group about the rash
on his head). She thought it was from the shampoo having wheat in it.
[If so, this would probably be an additional sensitivity, beyond the
usual celiac gluten reaction--ed.]
The group also discussed problems with eating when on a date. The
group had a single man and two single women. All three felt it was
embarrassing to have to deal with special diet demands when eating out
on a date. We talked about using the restaurant card to help with
this, and maybe using this as a chance to lightly introduce the topic
of celiac disease.
Overall the group didn't have many special problems over the summer;
just the usual problems celiacs deal with all year round.
Parents of Celiac Children, reported by Kent Helmer
--------------------------
Most of the parents in this group had celiac children 3 years old or
older, who were thriving on the diet and showing few or no symptoms.
They were typically diagnosed at 1.5 to 2 years of age, though some
were diagnosed at an older age.
Most agreed that all first-degree family members of a celiac child
should be tested, though it seems that some of the fathers were
reluctant to undergo this testing.
The issue of a celiac child rebelling came up:
* Some parents found that their celiac child would cheat on the
diet when they were with friends.
* Celiac kids can get emotional about the things their friends are
having that they have to miss because of the diet.
* Snacks at athletic and school events can be a problem. One
solution is to pass out to the other parents a list of commonly
available GF items, so that the snacks provided might be
something your child can have. [A sample list is provided
elsewhere in this newsletter.--ed.] Also, it pays to have a
"backup" snack available in case the other parents forget about
the GF food list.
* When your child has a play date at a friend's house, be sure to
send a list of GF snacks to the friend's parents ahead of time.
One of the reasons that some young children are tempted to cheat is
that they often don't show obvious symptoms after eating gluten.
Unlike many adults, celiac children often don't have instant "bad
reactions" to small diet "slips".
The group decided to have a pot-luck pizza party for celiac children
and their families. [Details are elsewhere in this newsletter.]
Toni Richardson's Pizza Shell recipe was recommended. (Toni was a
long-time member of the group who passed away a few years ago, but her
memory lives on in her many wonderful GF recipes.) This recipe can be
found in the new patient packet that each member of TCCSSG got when
they joined the group. (Look for the sheet entitled, "Sandwich Buns &
Pizza Shells".) Also, it was posted on the Celiac Listserve a few
years ago so you can also find it there.<3>
New Celiacs, reported by Ella Lobbestael
-----------
There was a lot of discussion and usual questions. Ella shared a few
tips from the discussion:
* Celiacs should not share the same toaster with other family
members, due to cross-contamination from regular bread crumbs.
* Keep a good supply of the mixes from Bette Hagman's cookbooks in
your pantry, as this makes meal preparation a lot easier.
Hospitalization, reported by Ron De Cicco
---------------
[Note: Ron wrote a good article about his hospitalization for knee
replacement surgery, which can be found in the April 1997 issue of _The
Sprue-nik Press_.]
* Make sure the admitting physician marks on your chart that you
are a celiac.
* Remember that the hospital dietitian doesn't actually prepare
your food, so be careful of what you are served and question
anything that looks suspicious.
* Prepare your own food ahead of time, if you can, and store it in
the hospital or have someone bring it in to you each day.
* I.V.'s should be okay, but check pills and other medications.
[A Note from our Physician Advisor: When you are ill and need to take
a prescription, particularly if it is an antibiotic, you'll have to
strike a balance between trying to remain gluten-free (GF) and getting
well. If you are unable to determine if an antibiotic is GF, it is
probably better to go ahead and take it. The most immediate concern
is to kill off the bug that is making you sick. Any gluten
contamination, particularly in pills, is going to be slight anyway.
Antibiotics kill off the "good" bacteria in your digestive system, as
well as the "bad" bacteria. This tends to cause diarrhea, both in
celiacs and in non-celiacs. So if you have diarrhea while you are
taking an antibiotic, it does not necessarily mean that the antibiotic
has gluten; more than likely it is simply a normal side-effect that
you needn't be concerned about unless it is severe or persistent.
Having said that, I want to make it clear that for any long-term
prescription you should investigate and make sure it is GF. If it is
critical to start the medication right away, then do so; but also
investigate and make sure that for all subsequent refills you get a GF
alternative. It may be necessary to risk some slight, possible gluten
contamination for 10 days, as the lesser of two evils. It is quite
another thing to have gluten contamination in a medicine you must take
for weeks, months, or the rest of your life, something I definitely
would not advise.--Thomas Alexander, MD]
Return to the Table of Contents
Gluten-Free Snack List for Celiac Kids
--------------------------------------
by Jim and Vicki Lyles
We have two celiac children playing soccer this fall. After each game
parents take turns providing a snack and a drink. We passed out to
the other parents a list of gluten-free (GF) snacks and drinks that
can be found in a regular grocery store. Of course, the other parents
might forget about the list, in which case we will stop and get
something our kids can have after the game. Still, most of the time
the other parents do remember and our children don't have to feel
different after the game is over.
When I mentioned this during our small group discussions at the last
meeting, I was asked to include the list in the next _Sprue-nik Press_.
So here is the list we passed out for our daughter. We used a similar
list for our celiac son, and I'm sure you could change it accordingly
for your celiac child:
* * * * * * * * * * *
Gluten-Free Snacks for Janet Lyles
Janet cannot have any food made with wheat, rye, oats, or barley.
This eliminates all store-bought cookies, crackers, cupcakes, etc.
Janet's condition is not technically an allergy, but you can treat it
as such. This means even small quantities of these grains must be
avoided, such as that which may be found in unspecified food starches
or unknown natural flavorings.
The following products are safe for Janet to eat. (If a specific
brand is listed, don't substitute other brands, as the ingredients may
be different.) If you have questions about another product, please
call Jim or Vicki Lyles at 634-4610. If your child wants to provide a
snack not on the list below, that is fine; all we ask is that you
provide one of the items on the list for Janet so she doesn't feel
left out. Thank you for helping to provide a snack that Janet can eat
safely!
Drinks
------
Any 100% juice (without "natural flavors", unless it is one of the
brands listed below)
7-Up
A&W
Barqs
Capri Sun
Coke products (Sprite, etc.)
Crush
Dr Pepper
Hawaiian Punch
Hi-C
Kemps fruit drinks
Kool-Aid Bursts
Minute Maid
Motts juice boxes
Mountain Dew
Pepsi products
Slice
Snapple
Squirt
Sunkist
Vernors
Welch's juice boxes
Snacks
------
Planters Nuts (roasted & salted only; no "flavors" except honey
roasted)
individual bags of plain-flavored Ruffles, Lays, Fritos, and Seyferts
chips
raisins or any fresh fruit
string cheese
Tootsie Roll Pops
Farley's fruit snacks
Tootsie Rolls
M&Ms
Reese's cups or pieces
Hershey bars (plain or w/almonds)
Rolos
Starbursts (squares only)
Junior Mints
Lifesavers
Charms Blow Pops
Gummisavers
Bubble Yum
Baby Ruth
Wrigley's gum
Butterfinger
Fruit Stripe gum
Raisinettes
O Henry
Skittles
York Peppermint Patties
Return to the Table of Contents
Fundraising Update<4>
---------------------
Center for Celiac Research Multi-Center Serological Study
Update as of September 1, 1998
The University of Maryland's Center For Celiac Research has received
approximately $190,000 in contributions and pledges.
Thanks to those of you who have made pledges and gifts, we have been
able to purchase and install a dedicated computer system. The six (6)
regional centers have begun minimal screening of study participants.
Thanks to a partial grant provided by the University of Trieste, we
now have one of the leading international experts in antiendomysium
testing for celiac disease assisting us full time in our lab.
We have tested 1178 samples as part of the Study for the Prevalence of
Celiac Disease in the United States. Our preliminary findings
indicate a 6% positive finding of first-degree relatives and 3.4%
positive finding of second-degree relatives of Celiacs. These
findings are in the same range as were found in most of the European
studies done in previous years.
As we initially stated in our protocol, we will need to test a total
of 45,000 blood samples. All the tools and players are in place - now
we need the necessary dollars to put the study into full operation.
Blood testing and shipping charges will increase significantly in
direct proportion to the samples processed.
We thank all of you who have made gifts and pledges. The Celiac
community has been very supportive of our grass-roots fund-raising
effort.
When we began this effort back in May 1997, we suggested that if 1000
Celiacs, relatives or friends would make a commitment to pledge $200
per year for three (3) years we would be on our way to funding this
extremely important study.
To date we have received ONLY 122 pledges in the amount of $70,335.
We have also received a significant number of cash contributions, and
as previously announced we were blessed to receive a generous gift of
$50,000 from the Oberkotter Foundation.
For now, we cannot count on any financial assistance from the NIH. So
we are once again asking YOU to please help us. Remember, we are not
asking you to make a contribution, but to make an investment in the
well-being of every Celiac - now and in the future.
HOW?
1) If you have not made a pledge or contribution, please consider
making one at this time.
2) If possible, increase your current pledge or make an additional
gift.
3) Discuss the importance of this study with fellow Celiacs,
relatives, friends or whoever might be in a position to help. Ask
them to contribute.
4) Organize discussions and/or fund-raising efforts with your local
support group.
5) Help us to identify possible organizations, companies, trusts or
foundations that might be in a position to help. Contact Pam King,
410-706-8021 for any questions or assistance.
All donations and pledges should be made payable to the UM Foundation,
Inc. - Center for Celiac Research, Attention: Pamela King, Director
of External Affairs, 700 W. Lombard Street, Baltimore, Maryland
21201. These funds are being managed by the UM Foundation, Inc.
Thank you again for your commitment to this invaluable research.
[Note from Mary Guerriero: Have you considered contributing to this
valuable research? Even if you only have $5 or $10 to spare, this
would help a lot. If every member of our group contributed $5, that
would total up to several thousand dollars. If that were multiplied
by the over 100 support groups around the country, the total would be
a quarter million dollars or more. It all starts with that first $5
or $10 check. How about you?]
Return to the Table of Contents
Newsletter Roundup
------------------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
..........................................................
: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Summer 1998 (Vol. 4, No. 2) R. Jean Powell, editor :
: Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:........................................................:
Dental Defects and CD: The following are excerpts from an article
written by Cleo Anderson of Helena, Montana.
I became interested in the connection between celiac disease (CD) and
dental defects shortly after being diagnosed with CD. I read an
article which stated that not many dentists were aware of this
connection, which surprised me since malabsorption causes problems
throughout the body; why shouldn't teeth also be affected? Months
later I read another article<5> about the effects of malabsorption of
the necessary minerals and nutrients needed for the body to grow and
develop properly. My own dentists over the years had not made any
connection to the dental problems I had experienced since childhood.
I had severe enamel problems in my baby teeth which doctors attributed
to an allergic reaction I had to penicillin at age two. As it turns
out, one of my four children has CD and also has problems with his
teeth. Two of his children are believed to have CD and at the ages of
three and four have severe dental problems with many fillings, root
canals, and caps on molars. My family history spurred me on to
further research on this subject.
At the past two CSA national conferences I discussed dental problems
with many celiacs. The consensus seems to be that many celiacs have
had dental problems throughout their lives. Most were not aware of
the connection to CD. Doctors who have studied and treated celiacs
(mostly in other countries) ARE aware of the connection and often use
dental records in helping to decide whether or not to biopsy a patient
for celiac disease.
For instance, I asked two pediatric gastroenterologists in Seattle to
list the criteria they used to determine if a child should be
biopsied. The list included: presence of intestinal irregularities
(severe diarrhea or constipation), small stature (failure to thrive),
thinning hair, distended abdomen, dental enamel and cavity problems,
and (sometimes) irritability and mood swings. Unfortunately, many
dentists do not appear to be aware of this connection with CD.
In 1988 Dr. Lissa Aine and the Finnish Dental Society conducted a
study in which it was discovered that enamel defects (hypoplasia)
found in systemic patterns correlated significantly with gluten
ingestion and severity of symptoms in celiac children. The upper two
front teeth were affected in 95% of the celiac children studied who
had their permanent teeth. Both initial gluten ingestion and
subsequent gluten challenge prior to the age of three years could be
clearly seen as enamel defects on the upper two front teeth. Both
dental maturity and skeletal maturity were delayed in celiac children
when compared to non-celiacs. "Catch-up" growth in dental tissues and
bone occurred in celiac children when placed on a gluten-restricted
diet.
It is not known whether the malabsorption or the immune response is
primarily responsible for enamel defects in celiacs. In the study,
the enamel defects in the celiacs were symmetrical and time-related,
whereas enamel defects in non-celiac children (which were less severe
and frequent) were not symmetrical or systemic.
The study also found a direct correlation between the severity of
clinical celiac symptoms and the severity of the enamel defects of
permanent teeth. The more severe the symptoms, the more severe was
the damage to the teeth.
-=-=- -=-=-
Milk: Sensitivity or Intolerance? The following are excerpts from an
article written by R. Jean Powell:
Human infants and other mammals produce an enzyme called lactase,
which is used in digestion to break down the complex milk sugar,
lactose, into simpler sugars. In many cases, lactase production slows
down dramatically as children approach adolescence. Without
sufficient lactase, the lactose in milk cannot be digested. This
condition is known as lactose intolerance.
People of Northern European, Middle Eastern, and Central African
descent typically have no difficulty with dairy foods. They are
descended from societies that have domesticated goats and cattle for
thousands of years. Natural selection gradually changed their
genetics so that lactase production remains functional throughout
life.
How did this natural selection happen? If fresh cheeses and milk were
among a society's main food sources, then lactose intolerant
individuals in that society would not thrive and would be less likely
to have children. Meanwhile, those who could digest lactose would be
more likely to survive and would have more children. Each generation
would have a higher percentage of people who could digest lactose,
until lactose-intolerance was mostly bred out of the population.
African Americans, Asians, Native Americans, and people who come from
areas surrounding the Mediteranean have a different heritage and lose
the ability to produce lactase soon after weaning. This implies that
school-aged children can suffer from an inability to digest lactose as
readily as adults.
Actually, an intolerance to lactose occurs naturally in a large
portion of the world's population. It's all in your genes. The
lactase enzyme is produced by hair-like projections located in the
brush border of the absorptive cells in the small intestine. A person
with active celiac disease (CD) will have damage to these cells and
lose the hair-like projections; this causes secondary lactase
deficiency. For those who normally can tolerate milk, active CD
causes a sort of temporary lactose intolerance. When the small
intestine heals, the hair-like cells are restored and lactase
production will return to its normal level. But if you are one of
those who don't produce much lactase anyway, you will remain lactose
intolerant for life for reasons that have nothing to do with celiac
disease.
Not all dairy products must be avoided. Microscopic allies reside in
our intestines that, if properly cared for, can "gobble up" at least
some of the lactose our enzymes can't digest. Too much lactose will
overwhelm them, so moderation is crucial.
In yogurt and aged, hard cheeses, some lactose is broken down prior to
consumption. Also, yogurt encourages "good" bacteria to begin
fermentation even while the yogurt sits on the store shelf. When
eaten, these "good" bacteria release lactose-digesting enzymes into
your intestine. However, freezing kills these bacteria so you won't
find them in frozen yogurt or in acidophilus milk (which is often made
with frozen starter cultures). Also, these microbes can digest
buttermilk lactose only when phosphorus is added.
Fortunately, there are gluten-free (GF) enzyme replacements on the
market. Some hard cheeses, ices, ice creams, butters, and margarines
are low in lactose. Consuming milk with meals slows its progress
through the digestive tract, giving the bacteria a greater opportunity
to break down the milk sugars. Analyze your own symptoms carefully
and you can occasionally enjoy dairy products in moderate amounts.
Just don't overload! Gas, cramps, and diarrhea set in when more
lactose is consumed than can be processed by the bacteria. A few
techniques:
* Avoid dairy products for two weeks, carefully scanning labels for
hidden sources of lactose, such as anything creamed.
* If your symptoms lessen dramatically in two weeks, then gradually
reintroduce a dairy food. There may be no indication for two or
three days, so be patient.
* Bacterial infections, viruses, antibiotics, and parasites can
interfere with the lactose-digesting bacteria in your intestine.
Once that problem is solved, the "good" bacteria will return.
* For newly-diagnosed celiacs, as the intestine heals the hair-like
projections on the villi may return and begin to produce lactase
again, perhaps not abundantly, but enough to allow you to enjoy
dairy products several times a week. Just gauge from your
symptoms.
Foods other than dairy products which contain calcium include:
eggs fish fruit
green vegetables sardines & salmon w/bones tofu
broccoli kale figs & dates
celery turnip greens sesame seeds
Also, there are many GF juices fortified with calcium and many GF
calcium supplements. [Dorothy Vaughn, our dietitian advisor, notes
that none of these products are as calcium-rich as most dairy
products. Some would have to be eaten in large quantities to match
the calcium in a glass of milk.]
[Editor's note: For celiacs, the symptoms of accidental gluten
ingestion and lactose intolerance can be very similar. Both can cause
bloating, cramps, and diarrhea. However, there is a big difference in
what goes on inside your gut. When a celiac eats gluten, it causes
damage to the small intestine along with these more immediate
symptoms, which can lead to serious long-term complications if it
occurs repeatedly. When you are lactose intolerant and consume too
many dairy products, the immediate symptoms are the only real concern.
Lactose does not cause damage to the small intestine. So for celiacs
that are lactose intolerant, the policy should be: "dairy in
moderation, gluten not at all".]
Lactaid and Dairy Ease no longer guarantee that their products are GF.
Lactrase (800-558-5114) gave the following statement: Ingredients
include maltodextrin (corn-based), aspergillus oryzea (a fungus) and
magnesium stearate (a beef or porcine fat). Red and orange dyes color
the capsule. No gluten sources are used, so the product is believed
to be GF, but the product itself has not been tested.
Some people can digest lactose, but have a sensitivity to milk protein
[casein]. This can cause symptoms almost immediately, whereas lactose
intolerance symptoms are usually delayed. Symptoms include lip
swelling, tingling in the mouth and throat, vomiting, abdominal
distention, diarrhea, bad breath, sudden fatigue, and irritability.
[Note from Dr. Alexander: This is typically a condition that occurs
in children.] The only treatment for milk protein sensitivity is to
avoid all milk products.
-=-=- -=-=-
Celiac Disease: A Recent Event? The following are excerpts from an
anthropology paper by Joe Barr, Montana State University, published in
April 1998:
Celiac Disease (CD) manifests itself in many ways due to its negative
effects on an individual's gastrointestinal tract, affecting the
ability to absorb nutrients. Celiacs who inadvertently consume gluten
find themselves at a disadvantage in evolutionary terms. Faced with
sickness and death at an earlier age, often without mating, it follows
that such individuals carrying the genetic tendency towards CD would
eventually die out, effectively terminating their lineage and
eradicating CD.
So how then, did the genes consistent with CD remain in existence and
at such a high frequency in many populations today? Perhaps CD is a
relatively recent mutation in the human genotype.
The grain that is most noxious to celiacs is wheat. Wheat was first
domesticated in around 8400 BC, and wild wheat was being gathered as
early as 9400 BC by certain neolithic peoples in the Near East [such
as Palestine, Lebanon, and Syria]. The center of early wheat
cultivation implicated in the onset of CD is found in the Near East in
countries such as Greece, Turkey, Israel, and Northern Africa.
Researchers have concentrated on establishing some sort of correlation
between the frequency of CD and the presence of wheat in the diet of
these populations. Surprisingly, they've found that the highest
concentration of CD is found, not near the center of wheat
cultivation, but rather, on the periphery of the regions with the
greatest wheat consumption.
On a map displaying the frequency of CD, a pattern appears: The
incidence of CD, from lowest to highest, shifts with the spread of
grain cultivation from the Near East to Northern Europe and the
British Isles as if the celiac genotype were fleeing the specter of a
mysterious, daunting predator. Other similar patterns can be observed
between smaller populations, such as between the English and the
Irish. This daunting predator, of course, is natural selection, the
mechanism behind Darwin's theory of evolution.
An article addressing the geographic distribution of CD suggests that
the onset of the disease generally occurs before the reproductive
years and leaves stricken individuals with a much decreased
reproductive capacity, thereby diminishing the number of viable
offspring in subsequent generations. One simply has to note the
systematic elimination of individuals less fit to survive in an age
when survival meant the consumption of a food source that would
ultimately lead to their demise.
The author of this article claims that the genetic mutation leading to
CD must have been relatively recent in human evolution. Natural
selection simply has not had the time necessary to effect a complete
eradication of the celiac genotype.
[Had the celiac genetic mutation or the cultivation of wheat occurred
a few thousand generations earlier, there might not be any CD today.
Of course, many of the readers of this article would also not be here
today, as their ancestors would have been wiped out by natural
selection. With modern medicine and a gluten-free diet, we celiacs
can outfox evolution.-ed.]
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References
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<1> "Building up Broken Bones", Allyssa Lee, _Reader's Digest_, Oct.
1998, pg. 94.
<2> Excerpts from "Busy Bees", an editorial by Christopher Kimball,
_Cook's Illustrated_, Sep/Oct 1998, pg. 1.
<3> "Toni's Pizza Shell Recipe", by Jim Lyles, from the CELIAC
Listserv archives on the Internet, posted March 20, 1996. To
obtain a copy on the internet, go to
http://maelstrom.stjohns.edu/archives/celiac.html and click on
"March 1996, week 3."
<4> "CFCR September 1, 1998 Update", from the CELIAC Listserv archives
on the Internet, posted September 23, 1998. To obtain a copy on
the internet, go to
http://maelstrom.stjohns.edu/archives/celiac.html and click on
"September 1998, week 4."
<5> _Bailliere's Clinical Gastroenterology_, International Practice
and Research, June 1995.
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Recipe Page
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**********************************************************************
Peanut Butter and Banana Bread
This recipe is adapted from _Simply Perfect Baking_, a "Better Homes &
Gardens" special interest publication. It is a great way to use up
that one overripe banana--Vicki Lyles
1 cup GF flour mix**
1/4 cup brown rice flour
1/4 cup sugar
1/4 cup brown sugar
1-1/2 tsp. GF baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. cinnamon
1 ripe large banana, mashed (about 1/2 cup)
1/2 cup milk
2 or 3 Tbsp. chunky peanut butter, according to taste preference
1 Tbsp. vegetable oil
1/2 tsp. GF vanilla
1 egg
1/2 cup GF baking chips, your choice. The original recipe called
for milk chocolate chips, but most flavors would work.
Preheat the oven to 350 degrees F.
Grease an 8 inch by 4 inch loaf pan. Stir together all of the dry
ingredients (through the cinnamon) in a large mixing bowl.
Combine mashed banana, milk, peanut butter, oil, vanilla, and egg in
another bowl. Add the banana mixture to the flour mixture, stirring
just until combined. Stir in the baking chips.
Pour the batter into the greased pan. Bake at 350 degrees F for 50-55
minutes, or until a wooden toothpick inserted near the center comes
out clean. Cool in the pan for 10 minutes, then remove onto a wire
rack and cool completely. Wrap and store in the refrigerator
overnight to allow flavors to blend before serving.
We enjoyed this plain, but the original recipe called for a peanut
butter frosting and (optionally) sprinkling with chopped peanuts and
miniature semi-sweet chocolate chips before serving. Here is the
frosting recipe:
1-1/2 Tbsp. chunky peanut butter
1 Tbsp. butter or margarine
1/2 cup confectioners sugar
1/2 tsp. GF vanilla
1-1/2 tsp. milk
Melt the peanut butter and butter or margarine in a small saucepan.
Remove the mixture from the heat. Stir in the confectioners sugar and
vanilla. Stir in the milk. Add more milk, if necessary, until the
mixture is of spreading consistency. Makes 1/4 cup of frosting.
**********************************************************************
Barbecue Sausage
2 lbs. Hillshire Farm smoked sausage
1/4 cup Pepsi or Coca-Cola
1/2 cup K.C. Masterpiece honey steakhouse BBQ sauce
2/3 cup Smuckers grape jelly
Cut the sausage into 1/2" slices and place it in a casserole bowl.
Mix the cola, BBQ sauce and grape jelly together in a small bowl.
Pour the mixture over the sausage slices. Bake at 300 degrees F for 2
hours.
This recipe comes to us from Beth Codere.
**********************************************************************
Korean Dressing
1/2 cup Domino sugar
1 cup Mazola Right Blend salad oil
2 Tbsp. Lea Perrins Worcestershire sauce
1/4 cup Spice Island premium rice vinegar
1 medium Spanish onion, chopped
Combine all these ingredients to make a good dressing for a vegetable
salad with hard boiled eggs and apple slices.
This recipe comes to us from Sara Brooks.
**********************************************************************
Vegetable Hash
2 large potatoes
1/4 cup chicken broth
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup fresh corn kernels
GF olive-flavored cooking spray
1 tsp. dried thyme
1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped fresh parsley
Garnishes: fresh thyme sprigs, fresh spinach leaves
Boil the potatoes 15-20 minutes or until tender; drain and cool. Peel
the potatoes and cut them into 1/4 inch cubes. Place them in a large
bowl and set them aside.
Combine the broth, red and green peppers, and onion in a non-stick
skillet. Bring the mixture to a boil. Reduce the heat and cook for 5
minutes, stirring occasionally. Add the corn and cook for another
minute. Add the vegetable mixture to the potatoes and toss gently.
Wipe out the skillet.
Coat the skillet with the cooking spray . Spread the potato mixture
evenly in the skillet and cook over medium heat 5-7 minutes, without
stirring, until the bottom layer of potatoes turns golden.
Add the thyme, tarragon, salt, and pepper to the mixture and toss it
to coat. Add more cooking spray to the skillet. Cook the mixture 3
more minutes. Sprinkle with the parsley. Serve it warm and with
garnish, if desired. Serve it with scrambled eggs and apple slices.
Makes 6 servings.
This recipe comes to us from chef Bruce Richardson, one of the
speakers at the 1996 CSA/USA conference.
**********************************************************************
** 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)
**********************************************************************
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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: Tom Sullivan
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 Mary Guerriero.
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