Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

If you will be attending the meeting on Monday, February 20th, please RSVP to aaluther@comcast.net 

February 2012

 

Table of Contents

·      Calendar – GIG of Central Arkansas

·      Meetings are at the Heart Hospital Annex Building

·      Donations

·      From the President

·      Gluten Free 101

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

·      News from GIG of Northeast Arkansas – Jonesboro

·      News from GIG of Northwest Arkansas – Fayetteville

·      News from GIG of Branson and Tri-Lakes

·      New group forming in Harrison

·      News from GIG of North America – Annual event

·      Children’s Corner – Baked Donuts

·      College Resources

·      Getting to Know You – GF stories from our group

·      Dempsey Bakery – a note from Paula

·      Survey: Gluten in medications – please participate

·      Restaurants – we need reviews, Charlotte Eats; Chick-fil-a; PF Changs; Sookies

·      GF foods – Kroger GF list, GF Vodka, Lucini

·      Recipe Corner – Avocado mayonnaise ; Carol Fenster’s blog

·      In The Media – “The Gluten Free Craze” on the Diane Rehm show

·      Gluten Free Journeys from the Internet – Dr. Wahl

·      Articles and Abstracts:

o   Spectrum of gluten-related disorders

o   Defining Gluten Sensitivity

 

 

Calendar for GIGCA

 

February 20, 6-8pm – A manager from PF Chang’s will talk about the precautions they take to insure your meal is gluten free. A tasty treat will be served. To make sure there are enough servings for everyone, please RSVP for this meeting. Email you RSVP to aaluther@comcast.net

 

March 19, 6-8pm – Dr. Betsy Hendricks will be speaking

 

April, May, June – to be announced

 

July and August – No meetings

 

September – To be announced

 

October 4th – Dr. Rodney Ford from New Zealand will be speaking. This meeting will be in an auditorium at St Vincent’s Hospital in the evening. Details will be coming soon. Be sure to save this date!

 

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

 

Donations

Make checks payable to GIGCA. Please send donations to our GIGCA treasurer, Terri Murdoch. You can call or email Terri if you have any questions.

 

Terri Murdoch

11 Berwyn Dr

Little Rock, AR 72227  

Phone: 501-312-1689

paul.terri@sbcglobal.net

 

 

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

 

From Our President – Sherri Clay

We were trying to decide what nationally recognized speaker we could invite to come and speak to our group, when I remembered Dr. Rodney Ford's DVD.  All the way through his entertaining and enlightening talk, I kept wishing people, like our pediatrician, were hearing what we were hearing.  The fact that he is from New Zealand did seem daunting, but just for fun, I contacted him.  Can you imagine the shock I got when he agreed to come and speak on Oct. 4th!  So, SAVE THE DATE, invite your friends/family to SAVE THE DATE and we'll let you know the details as soon as we know them!

 

Sharing information

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:

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

 

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.  

 

The meeting on February 11, 2012was a great success!  Lisa Jones, an independent consultant with Ava Anderson Non-Toxic Products spoke. There were 17 people in attendance and of those 9 were new.  

 

March 10th  meeting will be members sharing and information for the newly diagnosed people. 

 

 Dr. Lisa Hendrix, from Paragould, AR., will be our speaker on April 14th.

 

For more information contact:

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

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

 

News from GIG of Northwest Arkansas (Fayetteville)

Wonderful news! There are now 3 GIG branches in Arkansas. Please give a big welcome to the newest member of our family.

New group name: Gluten Intolerance Group of Northwest Arkansas

Contact Info:  Dana Ward danajeanward@gmail.com

First meeting will be held February 25, 2012, place is TBA

Please email Dana to get on the email list and for more information!

You can find them on Facebook too! https://www.facebook.com/groups/279089788812975/

 

News from GIG of Branson-Tri Lakes

Tri Lakes Celiac Support Group is now a branch with GIG and is called GIG of Branson-Tri Lakes.

 

Our regular meetings are held six times a year in and around Branson, Missouri.  In addition, we have occasional dining out experiences.

 

See our website and Facebook pages for more information.  Links to both are:

http://www.gluten.net/local-branches/missouri/kimberling-city/default.aspx

 

If you are visiting Branson, be sure to check out the page about restaurants.

 

New Group Forming in Harrison

On March 2 at 1:30, I (Anne Luther) will be speaking at the first meeting of a group forming in Harrison.  I hope they will decide to join the GIG family.  Let me know if you need more information about this group.

 

News from GIG of North America

GIG's Annual Event is now the Health & Wellness Experience

 

Come explore the various activities we offer during this event.  Find out about living a healthy, balanced, positive, gluten-free life. Visit all of our health screening booths, hands on activities and our presenter areas.  If you are following a gluten-free diet, or want to know more about it - this event is for you

     

Learn about your BMI, blood pressure, cholesterol, bone density, blood sugar and more.  Also learn practical tips for living gluten-free and balancing your life for better health. Explore the exhibit hall, and network with others living the gluten-free lifestyle.  Join in the Path to Health Game through the hall and enter to win prizes.

 

The Health & Wellness Experience will be held in Seattle at the Sea-Tac Doubletree Hotel on June 16, 2012.  We will have more information coming very soon!

*****

 

Children's Corner by Stephanie

 

Baked Gluten-Free Donuts

As a mother of gluten-free school age children I regularly have to come up with a gluten-free version of various goodies, so my children aren’t sitting there empty-handed at every birthday party or class celebration. A couple of weeks ago a mother of one of my son’s classmates was kind enough to let me know in advance that she would be bringing donuts to class for her son’s birthday. The hunt for a gluten free doughnut was on.

 

Of course, there are frozen versions available, but I didn’t find them to be all that tasty or a good value. Online, I came across several recipes which involved combining four or more types of flour or deep-frying, neither of which are my thing. I wanted to bake them as a healthier alternative and use quick, simple ingredients. I found a donut pan at Hobby Lobby which sells for $9.99, but I was able to use the 40% off coupon from their website (You can print it or show it to the cashier from your mobile device.) and got it for just $6! I bought the standard size pan that makes 6 donuts, but they also offer a 12-count mini donut pan.

 

I ended up adapting the Baked Donut recipe off the King Arthur Flour website and substituting King Arthur Gluten Free Flour. As all of you know who have done some GF baking, substituting GF flour doesn’t always work but, in this case, they turned out great! Since they are baked instead of fried, they wouldn’t pass for Krispy Kreme, but they are indeed yummy and look beautiful! My kids were thrilled!

 

This recipe is a great base for any type of donut, so get creative! I’ve added chocolate chips or finely chopped strawberries. Our favorite is the chocolate with chocolate glaze (go figure!). For the chocolate donut I just replaced a portion (about ¼ cup) of the flour with cocoa. I’ve included the chocolate glaze recipe below. The best thing about the glaze is that you can stir some nuts into the leftovers, pour it into a shallow container and stick it in the fridge for a mini batch of fudge! But after eating donuts, you might rather put that fudge in the freezer for another day.

 

Baked Gluten-Free Donuts

1 cup all-purpose gluten-free flour

½ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon (optional)

2 large eggs

3 tablespoons vegetable oil

2 tablespoons buttermilk

1.     Whisk together all of the dry ingredients in a medium-sized mixing bowl.

2.     In a separate bowl, beat the eggs, oil, and buttermilk until foamy.

3.     Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

4.     Spray the pan with non-stick spray and fill 2/3 full. Note: I’ve found this recipe to yield about 7 donuts. Resist the temptation to overfill them to use all the batter or your holes will bake over!

5.     Bake at 375 for 10-12 minutes and allow to cool on a rack before glazing or topping with powdered sugar.

 

Chocolate Donut Glaze

1/2 cup unsalted butter

1/4 cup milk, not skim

1 tablespoon light corn syrup

2 teaspoons vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups powdered sugar (sift for an extra smooth glaze)

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving…. Cutting this recipe in half works well for making 6 donuts, but of course that leaves you with less fudge. Enjoy!

 

College Resources

Over the past few years more people are going gluten free because of celiac disease or gluten sensitivity. Here is a list of 14 colleges that cater to GF students. http://www.bestcollegesonline.com/blog/2012/01/10/14-colleges-that-cater-to-gluten-free-students/

 

This blog has some links for living a GF life while in college. http://celiacsinthehouse.com/gluten-free-college

 

Getting to Know You

Each month we will feature one story from a member of our group. In order for you to get to know us better, we will start with the board members. I know that everyone has a story to tell. Please write it up and send it to aaluther@comcast.net Please let me know if you want to be anonymous or if your want to have your first or last name used.

 

We will have a story for you next month!

 

 

Dempsey Bakery

Dempsey Bakery is now serving soup and sandwiches for lunch.  We are making a delicious meat sandwich every day and a vegetarian one.  We use very high-end ingredients because we choose to not use preservatives and remember we are also soy free as well.  We are using Applegate meats and boars head cheeses presently.  The very favorite day is Friday since we make Reubens with our famous "Wrye Not" bread.  How long has it been since you have had a Reuben??  You can find the weekly schedule of sandwiches on facebook. 

 

Don't forget to order your custom specialty cake for your special event.. 

Paula Dempsey

 

http://www.dempseybakery.com/

Facebook https://www.facebook.com/pages/Dempsey-Bakery/211651025519197

323 S Cross St

Little Rock, AR

(501) 375-2257

Be sure to “like” Dempsey Bakery on Facebook to get notifications of what is new and last minute specials. You will also get to see pictures of the scrumptious treats.

 

Dempsey Bakery products are carried by Root Cafe, Guillermos.   Izzy's will start carrying our desserts soon.

 

 

Survey: gluten in Medications

This survey is available until Feb 28. I hope you participate.

NFCA is conducting critically needed preliminary research that aims to
validate or nullify the anecdotal adverse experiences associated with
gluten in medications that have been reported by people with celiac disease
and gluten sensitivity. This first-of-its-kind research, funded by the Food
and Drug Administration (FDA), is being conducted in partnership with St.
John's University College of Pharmacy and Allied Health Professions.


Stage 1 of this research is currently underway. NFCA is conducting a survey
to learn more about people’s experiences with gluten in medications. We are
looking to generate as MANY responses as possible. Doing so will help to
ensure, strengthen and validate the findings from our research.

Please participate by visiting:

 www.CeliacCentral.org/Survey

Even if you have NEVER experienced an adverse reaction to medication, we
still want to hear from you!

This survey will take between 4 and 15 minutes to complete, depending on
your responses. It closes on February 28, 2012.

To learn more about phase 1 of our gluten in medications research, visit
NFCA’s website:
http://www.celiaccentral.org/research-news/gluten-in-medications-survey-now-available-from-nfca/

 

Questions? Contact Nancy Ginter at nginter@CeliacCentral.org or at 215-325-1306, ext. 101. Many thanks for your consideration and assistance.

 

Sincerely,

The NFCA Team

 

 

Restaurants

 

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 le me know.  http://www.centralarkansasgig.org/restaurants.php

 

I have not finished my survey of pizza places. I would also love to hear from you. What is your favorite place for GF pizza?

You can email me at aaluther@comcast.net

*****

 

Sherri called Charlotte's Eats And Sweets in Keo.  (They specialize in pies.)  Charlotte came to the phone and offered to make a gf custard for me, if I remember to call the day before I go.  She also said she has gluten free crackers because she likes them!  (I will still take precautions.)  

*****

 

Chick-fil-a has added a GF grilled chicken nugget to the children’s menu.  Chick-fil-a has always been very friendly toward the GF community.

*****

 

I recently ate at PF Changs and had a wonderful meal. The waitperson was attentive and knew about the GF foods. I also requested that my meal be made without sugar and corn starch as I am diabetic and did not want to increase my blood glucose. The manager helped me pick a dish where this could be done easily.  He said that each dish is prepared separately and it would not be a problem to leave out those ingredients. The food was excellent and I will go back again.

 

I noticed that the online GF menu has only 1 dessert choices. The menu I saw last night had 2 choices.

*****

 

Katie wanted us to know, if you are in Jonesboro, Sookies on Main Street has a dedicated GF bakery and is open for breakfast and lunch.

 

GF food
Have you found a new favorite GF food? We would love to hear about it.

 

Alex wants us to know that Kroger has an online GF list http://www.kroger.com/healthy_living/gluten_free/Pages/default.aspx  When using a list like this, be sure to get the most up to date list as ingredients do change.

*****

 

OK, this is not really “food” but Michael was please to find Tito's Handmade Vodka with a paper collar around the top of the bottle which says "distilled 6 times....gluten-free." That is the first time I have heard of a liquor labeled GF.

*****

 

I found an olive oil from Lucini that infused with lemon that I love. It is wonderful drizzled over steamed vegetables. I have also tried the chili infused oil and that had a very nice subtle bite to it. I have yet to try the garlic and the basil oils.  http://www.lucini.com/index.php

 

Recipe Corner

Please send me your recipes to share. 

 

Avocado Mayonnaise from Anne

1 ripe avocado

juice of ½ lemon

about ¼ t salt

a little red pepper

 

Blend these in a blender or with a stick mixer. When smooth, add about ¼ cup of Extra Virgin Olive Oil slowly until you get the consistency of mayo.

 

I covered the leftovers with plastic wrap to keep air away.  It still looks good on the 3rd day.

*****

Carol Fenster has written 5 GF cookbooks. She has a new blog. Here is a recipe for Gluten-Free Fried Chicken Inspired by "The Help" Movie You will not only find a recipe, but she also shares some great tips. Explore her blog!

 

In the Media

The topic of the Diane Rehm Show on Feb 16 will be “The Gluten Free Craze” . Dr. Fasano will be one of the guests. You can hear this show on KUAR 89.1. I think the time is 10:00 am. If you miss this live, you can listen to it as a podcast. http://thedianerehmshow.org/shows/2012-02-16/gluten-free-craze

 

Everyone has a story – Stories from the Internet

An important part of Dr. Wahl’s protocol is that is eliminates gluten and dairy.

 

“In 2003 Terry Wahls, M.D., was diagnosed with secondary progressive multiple sclerosis and soon became dependent upon a tilt-recline wheelchair. After developing and using the Wahls Protocol™, she is now able to walk through the hospital and commute to work by bicycle. She now uses intensive directed nutrition in her primary care and traumatic brain injury clinics. Dr. Wahls is the lead scientist in a clinical trial testing her protocol in others with progressive MS. “ http://www.terrywahls.com/ you can also find her on Facebook.

 

She has recorded videos that are worth watching. http://www.terrywahls.com/video-resources

 

Articles and Abstracts

Non-celiac gluten sensitivity is very real!

 

BMC Med. 2012 Feb 7;10(1):13. [Epub ahead of print]

Spectrum of gluten-related disorders: consensus on new nomenclature and classification.

Sapone A, Bai J, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K,Sander DS, Schumann M, Ullrichr, Villalta D, Volta U, Catassi C, Fasanoa.

Abstract

ABSTRACT: A decade ago celiac disease was considered extremely rare outside Europe and, therefore, was almost completely ignored by health care professionals. In only 10 years, key milestones have moved celiac disease from obscurity into the popular spotlight worldwide. Now we are observing another interesting phenomenon that is generating great confusion among health care professionals. The number of individuals embracing a gluten free diet appears much higher than the projected number of celiac disease patients, fueling a global market of gluten free products approaching the $2.5 billion in global sales in 2010. This trend is supported by the notion that along with celiac disease, other conditions related to the ingestion of gluten have emerged as health care concerns. This review will summarize our current knowledge about the three main forms of gluten reactions, i.e. allergic (wheat allergy), autoimmune (celiac disease, dermatitis herpetiformis, and gluten ataxia), and possibly immune-mediated (gluten sensitivity), outlining pathogenic, clinical, and epidemiological differences and proposing new nomenclature and classifications.

PMID:

22313950

[PubMed - as supplied by publisher]

Free full text

 

*****

Defining Gluten Sensitivity by Christine Doherty, ND

 

"There has been increased attention to the clinical importance of those who do not have celiac disease but respond symptomatically to the gluten-free diet. This led to the recent definition of the term gluten sensitivity at the 11th International Celiac Disease Symposium in Oslo, Norway, in June 2011. There are 3 major categories of gluten or wheat–related pathologic conditions: celiac disease, wheat allergy, and gluten sensitivity. "

http://ndnr.com/web-articles/gastrointestinal/defining-gluten-sensitivity/

 

 

 

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