Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

Our next meeting is Monday, November 14th  from 6-8pm. 

We will have a Holiday Potluck

October 2011

 This is a special edition of the newsletter. Tony Pipkin talked at the October meeting and shared information from the Academy of Nutrition and Dietetics (formerly known as the American Dietetic Association) on Celiac Disease and the Gluten Free Lifestyle.  He wanted you to have a copy of his notes.

 

Table of Contents

·      Donations

·      Gluten Free 101

·      Meetings are at the Heart Hospital Annex Building

·      Sharing information *please send recipes, reviews and more*

·      Calendar – GIG of Central Arkansas

·      News from GIG of Northeast Arkansas – Jonesboro

·      Notes from Tony Pipkin, Oct 2011

 

 

Donations

Please send donations to our GIGCA treasurer, Terri Murdoch. Make checks payable to GIGCA.

  paul.terri@sbcglobal.net

11 Berwyn Dr

Little Rock, AR 72227  

Phone: 501-312-1689

 

Gluten Free 101

Gluten Free 101 (GF101) classes are held on demand. For more information on classes in Little Rock contact Anne Luther at aaluther@comcast.net 501-681-5544. 

 

LaDonna Brock is available for GF 101 in Hot Springs. She can be contacted by email at ladonnakbrock@yahoo.com or by phone 501-262-4299

 

Meetings are at the Heart Hospital Annex Building

Please feel free to bring in home baked or store bought foods you would like to share with the group.

 

Each month Drug Emporium is kindly donating GF food for us to try. 

 

This room is located in a building behind the main hospital. When you drive in from the stoplight, you will be facing the hospital. Go to the right. When you come to the stop sign, go left.  This takes you behind the hospital.  The building with the Fireplace Room will be on the right with a sign that says ANNEX. There is convenient parking in front of the building and we can ignore the HR ONLY parking signs as it is after hours.

 

Arkansas Heart Hospital

1701 South Shackleford Road

Little Rock, AR 72211

 

Going south on I-430, take exit 5 and turn right onto Shackleford. Hospital is on the right.

 

Going north on I-430, take exit 5 and turn left onto Shackleford. Hospital is on the right.

 

For questions contact

Anne Luther                                                                                                                                      

501-681-5544

aaluther@comcast.net

 

Sharing information

We would love to hear from you. Here are some subjects that would be of interest:

1) Recipes

2) Product reviews

3) Restaurant reviews

4) Information on GF traveling

5) Your story

6) Anything you would like to share with the group

 

 

Calendar for GIGCA

 

Monday, November 14th, 6-8PM – This will be a Holiday Potluck. Bring a dish to share. GIG of Central Arkansas will supply the meat. This is a time to get to know other members and share a meal with your GF friends.

 

Please bring an ingredient card with your dish. Please share your recipe by emailing it to aaluther@comcast.net  and I will send out all the holiday recipes in a special email.

 

December – No meeting this month.

 

January – To be announced.

 

 

News From GIG of Northeast Arkansas (Jonesboro)

The Gluten Intolerance Group of Northeast Arkansas meets at the Mt Carmel Methodist Church, 4000 Southwest Drive, Jonesboro.  

 

November 12, 2011 – Contact Barbara or Gale for information

December 10, 2011 -- Christmas Party

January 14, 2012 -- Dr. Lee Shinabery of Shinabery's Compounding Pharmacy in Jonesboro

 

For more information contact:

Barbara Feeser (Group Leader)  feeserb@att.net    (870)935-4515

Gale Pierce (Secretary/Treasurer)  agpierce@rittermail.com   (870)539-2591

 

 

 

Notes From Tony Pipkin, October 2011

 

 

Celiac Disease Evidence Analysis Project – Academy of Dietetics and Nutrition (1/1/12)

Introduction

Celiac disease is a genetically-based autoimmune disease characterized by chronic inflammation of the small intestinal mucosa. Individuals with celiac disease have an immunologic reaction to specific sequences of amino acids found in the grains wheat, rye, and barley.

 

When these amino acid sequences are consumed by a person with celiac disease they trigger an immune system response that causes damage to the small intestinal mucosa. Inflammation and villous atrophy may lead to malabsorption of nutrients.

 

Celiac disease was once thought to be a rare childhood disease, but is now recognized as a fairly common multi-system disorder, occurring in one in 133 people (1). The only currently available treatment for celiac disease is life long adherence to a gluten-free meal pattern including strict avoidance of proteins from wheat, rye, and barley. Although the classic presentation of celiac disease is diarrhea, wasting, malabsorption, failure to grow, bloating, and abdominal cramps, not all individuals have symptoms. Recent studies have shown that many individuals with celiac disease are diagnosed when seeking medical care for other issues such as anemia, osteoporosis, peripheral neuropathy, infertility, and fatigue (2, 3).

Four main categories of celiac disease were included in The National Institutes of Health Consensus Development Conference Statement on Celiac Disease. They are as follows (4):

 

Classical celiac disease is dominated by symptoms and sequelae of gastrointestinal malabsorption. The diagnosis is established by serological testing, biopsy evidence of villous atrophy and improvement of symptoms on a gluten-free diet”

 

Celiac disease with atypical symptoms is characterized by few or no gastrointestinal symptoms, and extra intestinal manifestations predominate. Recognition of atypical features of celiac disease is responsible for much of the increased prevalence, and now may be the most common presentation. As with classical celiac disease, the diagnosis is established by serologic testing, biopsy evidence of villous atrophy, and improvement of symptoms on a gluten-free diet.

 

Silent celiac disease refers to individuals who are asymptomatic but have a positive serologic test and villous atrophy on biopsy. These individuals usually are detected via screening of high-risk individuals, or villous atrophy occasionally may be detected by endoscopy and biopsy conducted for another reason.

 

Latent celiac disease is defined by a positive serology but no villous atrophy on biopsy. These individuals are asymptomatic, but later may develop symptoms and/or histologic changes.

 

Dermatitis Herpetiformis (DH) is the skin manifestation of celiac disease. It is characterized by a bilateral, symmetric rash or eruptions primarily on pressure points of the skin that may evolve into blisters or bullae (fluid-filled sacs). These lesions are painfully itchy. Diagnosis is made through a skin biopsy taken from a site next to a lesion. While the vast majority of individuals with DH have no gastrointestinal symptoms characteristic of CD, most have biopsy-proven villous atrophy that responds well to a gluten-free diet. Topical treatment of the lesions with sulfa pyridine or Dapsone (along with a gluten-free diet) also is effective in treating this form of bullous atopic dermatitis.

 

Gluten sensitivity/intolerance is considered a non autoimmune response to the ingestion of gluten (5). Symptoms include, but are not limited to, abdominal pain and bloating, diarrhea, joint pain, reflux, bloating, and fatigue. Unlike celiac disease and dermatitis herpetiformis, gluten sensitivity does not cause atrophy of the intestinal villi.

 

As the only treatment for celiac disease and dermatitis herpetiformis (and possibly gluten sensitivity) is lifelong adherence to the gluten free diet, there must be consensus on what constitutes this particular diet. In addition to the obvious elimination of wheat, rye and barley, ingredients containing harmful proteins from these grains must be eliminated. Cross contamination with wheat, rye, and barley during food processing, preparation, and handling also must be avoided. We now know that ingestion of even a small amount of gluten can cause intestinal damage. Therefore careful monitoring of ingredients and processing is an intricate part of the gluten free diet.

 

He posted a link to the ADA Pocket Guide to Gluten-Free Strategies for Clients with Multiple Diet Restrictions  http://www.eatright.org/shop/product.aspx?id=64424

 

I have attached pdf files. There are pages with helpful links from the ADA, Helpful Hints for Gluten Free Dining and information Facts about Gluten Free Eating from General Mills.

 

Many thanks to Tony for sharing this great information.

 

 

 

 

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