Gluten Intolerance Group of Central Arkansas
Cynthia Kupper, RD will be speaking September 17th
Table of Contents
· News from Our President
· Meeting Calendar for GIGCA
· Meeting Locations
· Donations and Thanks
· Gluten Free 101
· Sharing information: please send recipes, reviews and more*
· New GIG group – GIG of Harrison
· News from GIG of Northeast Arkansas – Jonesboro
· News from GIG of Northwest Arkansas – Fayetteville
· News from GIG of North America
· Children’s Corner – Jeb’s remarkable story
· Getting to Know You – we want to hear your story
· Dempsey Bakery - new cookie sweetened with fruit instead of sugar
· Restaurants – What’s your favorite Pizza?
· GF events – William Sonoma, Julianne Bitley
· Recipe Corner – Glutenfreeda’s school lunch ideas; Beth’s Pumpkin Bread
· Articles and Abstracts
o Celiac Disease and Gluten Sensitivity: An Interview with Medical Experts
o How Common is Gluten Sensitivity?
News from Our President
Even after seven years of being gluten free, it's still exciting to me when I find a restaurant that is what I call gluten friendly, or discover products in unlikely places. Last night, my daughter and I ate at Frankie's Cafeteria. (Mr. Frankie's daughter is very interested in gluten free and plans to have a gluten free menu available soon.) We asked her to get us a cornbread muffin from the kitchen since the ones on the line might have come in contact with the rolls. When we got to a table, Miss Frankie noticed my daughter had sweet potatoes on her plate. She told us she needed to check because she thought they had flour in them. Sure enough they did, so she cheerfully exchanged them for rice. These days everyone has heard of gluten free, which makes our lives so much easier! And it goes without saying, but gluten free makes us healthier too! Win, win.
Meeting Calendar for GIGCA
September 17th 6-8pm – Cynthia Kupper, RD, Executive Director of GIG of North America will be sharing “What's in the Horizon for Gluten Free Living”
There will be foods to sample, door prizes and a light supper will be served.
Door Prize Donations will include:
· Sample pack of Gluten Free stickers and markers from Kemnitz Family Kitchen. www.kfk-enjoy.com Our group can get $1 off per pack and free shipping is we order 12. If you are interested, contact LaDonna
· Books from Triumph Dining www.triumphdining.com
October 4th, 6pm (Thursday) - We are proud to announce that GIGCA is hosting
Gluten Expert, Professor Rodney Ford. Dr. Ford is visiting from his Children’s Clinic in Christchurch (New Zealand) and is here to promote the concept of a Zero-Gluten world. Why! Because he says that everyone eating gluten and wheat is being harmed. He cites research from his clinic, and international medical research that has found gluten to be food that causes the biggest amount of sickness.
But is there any evidence for this extraordinary statement, or is he just grandstanding? Well, Ford presents his evidence in the book “Gluten: ZERO Global” http://www.glutenZEROglobal.com , and has set out on a tour of the USA to support like-minded people.
Ford is a medical doctor, a pediatrician and gastroenterologist. He would rather see a child helped by a change in diet rather than being put on prescription medications. He says: “I am by promoting diet, not drugs. This is what it is all about … and of course the pharmaceutical world is not happy about this idea!” A gluten-free diet is often the cure for the sick, the tired, the grumpy and the fat.
This October meeting with Dr. Rodney Ford will be at St Vincent’s Hospital in the auditorium of the Education Building at 6pm. Tickets are $10 which includes a dessert from Dempsey Bakery. Tickets are available at the September meeting, at Dempsey’s Bakery and at the door.
November 12, 6-8pm we will have a holiday pot luck dinner and speaker from Downhome Restaurant and Catering on"How To Host The Perfect GF Party". Please note this meeting is the 2nd Monday of the month.
Most meetings are at the Heart Hospital Annex Building:
Arkansas Heart Hospital
1701 South Shackleford Road
Little Rock, AR 72211
The meeting room is located in a building behind the main Heart 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.
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.
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.
For questions please contact:
Donations and Thanks
Your Donation supports our activities including our monthly meetings and outreach to help those newly diagnosed and those newly adopting a GF lifestyle. Make checks payable to GIGCA. Please send donations to our GIGCA treasurer, LaDonna Brock. You can call or email LaDonna if you have any questions.
490 Oak Valley Drive
Hot Springs AR 71913.
We would like to thank all of you who have already donated to GIGCA this year. We stretch your dollars as far as we can to help educate and reach people in Central Arkansas. No one is paid a salary from our local chapter. If you haven't contributed yet this year, please consider a tax deductible gift.
Gluten Free 101
Gluten Free 101 (GF101) classes are held on demand. For more information on classes in Little Rock contact Anne Luther at email@example.com 501-681-5544.
LaDonna Brock is available for GF 101 in Hot Springs. She can be contacted by email at firstname.lastname@example.org or by phone 501-733-9026
We would love to hear from you. The newsletter is much more interesting with your input. Here are some subjects that would be of interest:
2) Product reviews
3) Restaurant reviews
4) Information on GF traveling
5) Your story
6) Anything you would like to share with the group
New GIG branch has formed.
We want to welcome GIG of Harrison as the newest GIG branch.
They meet the first Monday of every month in the Ginny Hammerschmidt Room in the Durand Center. For further information please contact:
Terrie Martindale email@example.com 870-741-7240
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. Find them on Facebook.
All meetings are on the second Saturday of each month at Mt. Carmel Methodist Church in Jonesboro from 10:00 am until 12:00 noon.
For more information contact:
Barbara Feeser (Group Leader) mailto:firstname.lastname@example.org (870)935-4515
Gale Pierce (Secretary/Treasurer) mailto:email@example.com (870) 203-9068
News from GIG of Northwest Arkansas - Fayetteville
Contact Info: Dana Ward firstname.lastname@example.org
Please email Dana to get on the email list and for more information!
You can find them on Facebook too!
News from GIG of North America
The biggest news is that Cynthia Kupper, Executive Director, will be speaking to our group on September 17th. We hope you can attend this meeting and meet Cynthia.
Submitted by Jeb’s mom, Lori
Our gluten-free journey began August 2011 when our 11 year old son, Jeb, was critically ill. He was diagnosed five months prior with Minimal Change Disease, an auto-immune kidney disease. My very active and happy son was faced with a serious health issue. Our family was scared and heartbroken not knowing his future.
Visits to a nephrologist saved Jeb's life and I am grateful. However, "high-dose Prednisone" was the answer to any future relapses with his disease, which were almost guaranteed would happen. That's when I began searching for more than the medical model offered. I trusted Dr. Torin Gray who told us our son's disease needed to be treated with nutrition. Nutrition? That had never been mentioned by other doctors before now so it surprised me. Dr. Gray referred us to Dr. Traci Bishop who eliminated different foods from Jeb's diet. It became very obvious gluten made Jeb violently ill.
That was a year ago and Jeb has been completely gluten free. Symptoms from the last five years disappeared which included occasional hives, fatigue, headaches and joint pain. Allergy testing and previous doctor visits weren't the answer for a sustained, healthy body for Jeb. Eating gluten free has allowed him to be symptom-free and feeling great. He has never had a relapse with Minimal Change Disease. He loves trying new gluten free recipes, knows how to read food labels, and has grown almost three inches this year! Our whole family has enjoyed eating gluten free....it's been a journey and all of us have seen such health benefits. God has given us knowledge, peace and wisdom through all of this and we give Him the praise and the glory for taking such good care of us!
Getting to Know You
We would love to hear your story. I know that everyone has a story to share. Please write it up and send it to email@example.com Please let me know if you want to be anonymous or if your want to have your first or last name used.
Dempsey Bakery - www.dempseybakery.com
We now have a great sugar free cookie. It is sweetened with apricots, raisins and applesauce. It is a light chewy cookie
Tickets for Dr. Ford’s talk are available at the bakery.
Be sure to "like" Dempsey Bakery on Facebook to stay up to date on new items.
Dempsey Bakery webpage: http://www.dempseybakery.com/
Please send in your restaurant reviews to share. If you find a restaurant that is not on our list of restaurants with GF menus, please let me know.
Last month I asked people to write me about their favorite place to get GF pizza. Alice wrote, I have eaten the GF pizza at Domino’s. It was very good and I did not get sick. BUT you have to ask them to use a cleaned screen to bake on. If not, they reuse the screens they put the crust on.
You can email me at firstname.lastname@example.org
Have you found a new favorite GF food? We would love to hear about it.
GF Events in Little Rock
I’m really excited about our Gluten Free Class at Williams Sonoma on September 22 from 1pm until 2pm. We will have Chef Donna Uher leading the class. Paula Dempsey ( Dempsey Bakery), and Sherri Clay (Gluten Intolerant Group of Central Arkansas) in attendance . Our goal for this class is to educate our customers on how to live gluten free, eat gluten free, and discover all of the options we have for this lifestyle. This will be a cooking class as well as a gluten class. Our menu will consist of Gluten free cupcakes, vegetable pasta casserole (made while in attendance) and samples from Dempsey Bakery. We will have a list available to all in attendance of the Gluten free products that Williams Sonoma offers.
Please contact the store if you would like to sign up for this class at 501-663-3019. A special thank you to those that attend will receive a 10% discount to stock up on your favorite Williams Sonoma products. We will see everyone on September 22 at 1:00pm.
Julianne Bitely will will be teaching “Gluten Free Living and Cooking Series for the Arkansas Extended Learning Center. Go to www.extendedlearning.org for the schedule.
For more information, please contact Julianne at email@example.com or you can find her on Facebook
Have a recipe to share? Send it to firstname.lastname@example.org
Every year Glutenfreeda posts 4 weeks of school lunch ideas. Anything printed in red is an active link that will take you to a recipe. http://www.glutenfreeda.com/sep12-back-to-school-menus.asp
With Fall right around the corner what could be better than is slice of Pumpkin Bread. This recipe was submitted by Beth for a 2005 newsletter but it will be new to most of you.
Beth’s Pumpkin Bread (makes two loaves)
1 ½ cups of white rice flour
5 T* of tapioca flour
2 T* of potato flour
3 T* ground cinnamon
1/8 t ground cloves
½ t ground nutmeg
1 ½ t salt
2 t baking soda
1 cup Pamela’s pancake & baking mix
2 cups granulated sugar
1 can (15 oz.) Libby’s 100% Pure pumpkin
4 large eggs
1 cup olive oil
½ cup orange juice/ or water/ or vanilla rice milk
(*make each tablespoon large and well rounded)
Optional: add dried cranberries or raisins to batter
Mix all dry ingredients together well. Add all other ingredients and mix by hand. Grease TIN loaf pans (very light colored ones only, glass ones will burn it, and dark ones make it too brown on bottom!) with either butter or substitute and then dust with a little rice flour. Divide batter into two pans. Bake at 350 in a preheated oven for 1 hour. Do not overcook. Allow to fully cool before cutting. I keep ours in the frig wrapped in saran wrap to keep it moist. I cannot make enough of this for my family. They love it!
Articles and Abstracts
Celiac Disease and Gluten Sensitivity: An Interview with Medical Experts
The Huffington Post has an article written by S. Z. Berg who did email interviews with Alessio Fasano, MD and Daniel Leffler, MD. Here are the questions that were asked:
1. What is the difference between gluten sensitivity and celiac disease? Is it a spectrum? Can you have gluten sensitivity and not have the gene for celiac?
2. What are the tests for diagnosing both of these conditions? What tests are available for people who are already gluten-free? How accurate are the tests? What’s the gold standard?
3. Why are the symptoms so varied? What are the cascade of events that lead to symptoms?
4. Wheat is the link of these conditions and neurological symptoms?
5. What are the symptoms people should be aware of?
To read the answers, go here.
Mark Sisson wrote an article about his thoughts on gluten sensitivity. Here is the first paragraph. ~ Anne
“I’ve long suspected that everyone has some degree of sensitivity to gluten, even if they’ve never been formally diagnosed and even if they don’t notice any overt symptoms after eating it. Now we have concrete evidence that non-celiac gluten sensitivity actually exists. My own story was that of a lifetime grain-eater who defended my “right” to eat grains until I was 47 – until the evidence was just too overwhelming to ignore. Once I gave them up as part of a 30-day experiment, lo and behold, my arthritis cleared up, my lifelong IBS went away, and my occasional GERD disappeared. Ditching grains, especially wheat, changed my life for forever and made me understand how easy it is for so many people to overlook this possible problem. A recent study, which I highlighted in Weekend Link Love, confirmed the existence of non-celiac wheat sensitivity. Subjects without the atrophied villi (tiny projects that line the intestines and help absorb nutrients) characteristic of celiac and without positive tests for various markers that indicate celiac experienced gluten-related symptoms after a blinded wheat challenge. It doesn’t give us much of a clue as to the prevalence of sensitivity, but it establishes that such a thing might exist among the general population.”