February 2013
 
GIGCA on Facebook
GIG on Facebook
A local branch of Gluten Intolerance Group (GIG) of North America providing support for
people with all types of gluten intolerances, in order to live healthy, productive lives.
 
 
Meeting Calendar
 
We meet on the
Third (3rd) Monday of each month from 6-8pm
in the Annex Building behind the Arkansas Heart Hospital (1701 South Shackleford Rd - click for map) in Little Rock.
 
February 18:
Nikki Thompson - "Feeding Kids Gluten Free"
 
March 11**:
Paula Dempsey @ Dempsey Bakery
(GF frozen dinners)
 
April 15:
Dr. Betsy Hendricks 
 
Dates marked with ** are on a day other than the 3rd Monday of the month.
 
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* Please feel free to bring in home baked or store bought foods you would like to share with the group.
* Drug Emporium kindly donates GF food for us to try at our meetings.
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For more information, contact:
Sherri Clay, President
(501) 821-0111
 
 
 
Donations
& Thanks
 
Every year, we ask our supporters to donate money to help us continue to spread the word about gluten intolerance. As you know, Gluten Intolerance Group of Central Arkansas (GIGCA) is a non-profit organization run by volunteers. Would you consider helping us by making a tax deductible gift of $20 or more?
 
You can bring your donation to the next GIGCA meeting or mail it to:
     Beaura Cavalier
     GIGCA Treasurer
     4 Willow Oak Cove
     Maumelle, AR 72113
 
(If you mail your donation, please indicate if you would like to be mailed a tax receipt in return, and if we have your permission to list your name in our newsletter as a donor, or if you would like to remain anonymous.)
 
If you have any questions, you can contact Beaura at:
beauracavalier@gmail.com     (501) 749-9328
 
We would like to thank those donors who wish to remain anonymous and the following people for their generous donations:
 
   Lee Conner
   Mildred Buddenberg
 
 
 
Gluten Free 101
 
If you would like more details on living gluten free, please contact Anne or LaDonna to arrange a personal “Gluten-Free 101” session.
 
Little Rock Area
Anne Luther
(501) 681-5544
 
Hot Springs Area
LaDonna Brock
(501) 733-9026
 
 
 
 We Want to Hear
from You!
 
We need your input to make this newsletter great! 
Send in your:
* favorite GF recipies
* GF product reviews
* restaurant reviews
* GF book reviews
* Children's Corner story
* your personal GF story
or anything else you would like to share with the group.(Please indicate whether you want to be anonymous or have your first or last name used.)
 
Please write it up and send it to: aluther@comcast.net.
 
 
 
   In This Issue:
    ~ News from Our President, Sherri Clay
    ~ Upcoming Meeting Info
    ~ Dempsey Bakery - new frozen dinners!
    ~ Restaurants: Local Lime, Chuck E Cheese's, Fast Food
    ~ YOUR Opinions
    ~ News from Other GIG Groups
    ~ Recipe Corner: Lentil Soup, Savory & Sweet Crackers
    ~ Children's Corner: The Boy with a Thorn in His Joints
    ~ Research Update
              * Gluten Alert: Yeast Extract
              * Webinar: GF Alcoholic Beverage Labeling
              * GF Diet Decreases Endometriosis Symptoms
 
 
News from Our President, Sherri Clay
February is off to a good start!  The groundhog saw his shadow, so while it may be unscientific, I am excited about an early spring.  (It may be my eagerness to replace all those shrubs and trees we lost in the winter storm!)  After reading the Children's Corner, I am reminded of why we do what we do in our group.   Please help get the word out by inviting any one you know who feeds a child to come and hear Nikki Thompson speak this month. It really is true, we can change lives by changing our diets!
 
 Upcoming Meeting Info
Monday, February 18th, 6-8pm: Anyone who has ever fed a child knows that putting him/her on a gluten free diet is a unique challenge. Come hear how Nikki Thompson feeds her three children a gluten free diet. (Nikki was a dietician in her former life.)  We will give attendees a copy of the booklet "The Trouble That Jack Had" to help explain Celiac Disease.
 
Monday, March 11th, 6-8pm: Our friend, Paula Dempsey, is at it again creating gluten free t.v. dinners! These meals are gluten, dairy, egg, soy and nut free.  Think of the possibilities: hospital stays, nursing home meals, or meals for those of us who just don't want to cook!  Come hear about Paula's new endeavor while enjoying one of these new dinners.
 We will need a head count to make sure she has a dinner for you. Please send RSVP with your preference for roasted chicken or meatloaf by Feb 28 to LaDonna at ladonnakbrock@yahoo.com. This meeting will be held at Dempsey Bakery. There will be a $5 charge to cover the cost of the ingredients.
 
Monday, April 15th, 6-8pm: Dr. Betsy Hendricks
 
 Dempsey Bakery - new frozen dinners!
From Dempsey Bakery: “We did it!! Our selection is very limited presently but we have a Roasted Chicken and a Meatloaf frozen dinner in our freezer for sale now.  They are very tasty and gluten, dairy, egg, soy and nut free. If you know someone sick or in the hospital, they are perfect!! You can bake or microwave them totally sealed so no chance of cross contamination.”
 
Paula Dempsey says she will post some pictures of these meals on Facebook.  Be sure to "like" Dempsey Bakery on Facebook to stay up to date on new items.  www.dempseybakery.com
 
 Restaurants
Local Lime is located in the Promenade Shopping Center on Chenal right across from the theatre.  Anne stopped by and asked if they had any gluten free choices.  They do not have a gluten free menu, but the manager said they could make many of their dishes gluten free. He also talked about precautions that would be taken to be sure there was no cross contamination. He said they take food allergies and intolerances very seriously. They are on Facebook www.facebook.com/locallimetaco.
  
Chuck E. Cheese’s is now offering a GF pizza. It is an individual cheese pizza prepared in a dedicated gluten-free facility, shipped, baked and delivered to your table in a sealed bag. There is also a gluten-free cupcake that is in its own sealed bag. Watch the video to see how they handle your pizza here.
 
Anne found a quick (three part) rundown of some fast food restaurants and their GF offerings.
Part 1  Subway, Starbucks, Five Guys, Quiznos, and more
Part 2  Taco Bell, Wendy’s, Sonic, Little Caesar’s, and more
Part 3  McDonald's, Burger King, Popeye's, and more
 
If you find a restaurant that is not on our list of restaurants with GF menus that is on our website, please let us know.
 
YOUR Opinions
Cookbook
Nancy found a great cookbook by Fiona Hunter called “the Gluten Free Cookbook.” I did not find it on Amazon, but it can be found on the Walmart and Books-A-Million websites. Nancy says that every recipe she has tried has been great. One of her favorite is Breakfast Berry Bars on page 76. They are easy to make and you can mix all the ingredients in 15 minutes. She also likes one of the bread recipes. 
 
GF Food
Anne noticed that Drug Emporium now carries some products from Dempsey Bakery. You will find these in the freezer along the front wall.
 
Nancy found Kinnikinnick Frozen Gluten-Free Pizza Crust at Kroger’s. “It is really good although a little pricey --you get 4 nice size crusts and I add my toppings. “
 
Thank you for sending us your thoughts!!!
 
News from Other GIG Groups
News from GIG of Harrison
Meetings are on the first Monday of each month in the Ginny Hammerschmidt Room in the Durand Center.
For more information contact:
Terrie Martindale  tmusicus@yahoo.com  (870) 741-7240.
 
News From GIG of Northeast Arkansas - Jonesboro
Meetings are on the second Saturday of each month at Mt. Carmel Methodist Church, 4000 Southwest Drive, in Jonesboro from 10am - noon.  Find them on Facebook. 
Barbara Feeser  barbfeeser@att.net  (870) 935-4515
Gale Pierce  agpierce@suddenlink.net   (870) 203-9068
 
News from GIG of Northwest Arkansas - Fayetteville
Contact Josie Upson gig.nwar@gmail.com to get on the e-mail list and for more information.  Find them on Facebook.
 
News from GIG of North America
The U.S. still does not have a ruling on GF labeling. Cynthia Kupper discusses labeling and certification of GF products on Gluten Free Radio with Jules Sheppard. There is a link to this podcast on the right side of this webpage. It is an excellent podcast and may answer some of your questions about labeling. 
 Recipe Corner
 
Autumn Lentil Soup from Craig
(makes 4-6 servings)
 
2 cups lentils (any color)
8 cups turkey or chicken stock
2 cups chopped tomatoes
1 Anaheim pepper, chopped
4 cloves garlic, chopped
3 T parsley or cilantro, chopped
½ tsp cumin
½ tsp turmeric
2 tsp pumpkin pie spice (cinnamon, ginger, cloves, nutmeg)
½ tsp Morton Lite salt
1 T   bacon grease (optional)
 
Rinse lentils and add to stock.  Bring to a boil.  Add remaining ingredients, stir and simmer at low to medium heat. Cook until lentils are tender, stirring often. Serve hot with a sprinkling of fresh parsley or fresh cilantro and a swirl of sour cream or yogurt.
 
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Savory and Sweet Crackers (with Almond Flour)
Posted by Against All Grain on April 20, 2012
Submitted by LaDonna Brock
(makes about 20 crackers)
 
1 cup blanched almond flour
½ T olive oil
2 T cold water
½ tsp sea salt
2 T raisins
3 tsp raw sunflower seeds
1 sprig rosemary (or 1 t dried rosemary)
 
Preheat your oven to 300 F.  Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. You should have fairly lumpy dough where you can see bits of raisins and sunflower seeds.
 
Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a 1/8 inch thickness with a rolling pin. Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers.
 
Carefully transfer the parchment paper (with crackers on it) to a cookie sheet. Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
 
Store in an airtight container at room temperature for a couple of weeks. These probably won’t last that long in your house though!  To see some great pictures of these crackers go here.
 
 Children's Corner
 
Article from the New York Times, February 1, 2013
 
The Boy With A Thorn In His Joints
(Shepherd Strauss was diagnosed with juvenile idiopathic arthritis when he was 3.)
 
When my son, Shepherd, was 3 years old, he and his twin brother, Beau, took soccer lessons for the first time. They were so excited that they slept in their uniforms — a purple T-shirt with a yellow star kicking the ball with one of its points — the night before their first practice. But when we got to the field the next day, Shepherd’s enthusiasm evaporated. While Beau and the other kids ran zigzags around the cones, Shepherd stood still and looked bewildered. When it was his turn to kick the ball, he seemed lost. After 15 minutes, he walked off the field and sat down in my lap, saying he was too tired to play. We watched the other kids, and I pointed out to him the drills I thought he might enjoy, the ones that Beau was charging through. But he refused to go back to the field. His passivity didn’t concern me much — he was 3, after all, and I already thought of him, in the way that parents tend to categorize their children even as we tell ourselves we shouldn’t, as a little clingy and not especially athletic. My husband, Darin, and I had recently noticed that Shepherd occasionally walked with a limp, but it was faint enough that sometimes when you looked for it, it was gone. Faint enough — though it seems incredible now — that we didn’t connect it to his reluctance on the field.
 
I assumed that Shepherd would warm to his soccer lessons the next time around. He and Beau still donned their jerseys at bedtime and talked each night about “soccer school” at the dinner table. But the following Saturday, Shepherd burst into tears the moment he started to run.
 
That week we saw our pediatrician, who referred us to an orthopedist. When no injury showed up on the X-ray, the doctor said that arthritis was most likely the issue. Arthritis in a 3-year-old? It sounded more odd than alarming at first, but over the next few weeks, we watched Shepherd spend more and more time on the couch. His stiff-legged walk became more pronounced, though he claimed that he was just walking like a penguin. Then he started having trouble getting out of bed.
 
A month after our first appointment, we went to see Philip Kahn, a pediatric rheumatologist at NYU Langone Medical Center, who gave Shepherd a diagnosis of juvenile idiopathic arthritis (J.I.A.), an autoimmune disease that causes painful swelling in the joints. J.I.A. can lead to stunted growth, disability and, rarely, blindness.
To continue reading click here.
 
 Research Update
 
Gluten Alert: Yeast Extract
by Tricia Thompson, MS, RD
 
February 7, 2013: Update on the gluten-free status of yeast extract.
Individuals with celiac disease and other gluten-related disorders have long been advised to avoid foods containing the ingredient “brewer’s yeast” but not the ingredients “yeast extract” or “autolyzed yeast extract.”
 
My current recommendation when either yeast extract or autolyzed yeast extract is listed as an ingredient in foods NOT labeled gluten-free is to contact the manufacturer and ask whether spent yeast from beer manufacturing is the source. Here’s why…
To read the rest of this important article click here.
 
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Webinar from the National Foundation for Celiac Awareness (NFCA)
Did you miss this Webinar? If so, you can listen to it and other past Webinars here.
 
Topic: "It's Not Just Food Anymore: An Update on Gluten-Free Alcoholic Beverage Labeling"
Date:  Tuesday, January 22, 2013 but it has been archived – see above link.
Speaker: Tricia Thompson, MS, RD; The Gluten Free Dietitian, Nutrition Consultant Celiac Disease, Founder Gluten Free Watchdog, LLC
 
Those newly diagnosed with celiac disease and non-celiac gluten sensitivity almost immediately realize that traditional beer is no longer an option during happy hour. Perhaps the most popular alcoholic beverage, traditional beer is brewed using malted barley. If beer is off limits, what other alcoholic beverages and liquors can a person living gluten-free enjoy? Join NFCA as Tricia Thompson, MS, RD, Founder of GlutenFreeWatchdog.org, reviews a hot topic - current gluten-free labeling policies of alcoholic beverages as proposed by the U.S. Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau’s Interim Policy established in May 2012.*

*The TTB has stated that this Interim Policy was released pending a ruling from the FDA. Once the FDA releases a final rule on labeling of food as gluten-free, the TTB will decide whether any revisions are needed.
 
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Gluten-free diet: a new strategy for management of painful endometriosis related symptoms?
Minerva Chir. 2012 Dec;67(6):499-504.
Source: Department of Gynecology and Obsterics, Tor Vergata University, Rome, Italy
 
Abstract
AIM: Pelvic pain affects 4% to 39% of women and accounts for 10-40% of all outpatient gynecologic visits. The etiology of painful endometriosis-related has not been fully delineated. No studies have been published concerning gluten-free diet administered to achieved relief of painful symptoms endometriosis-related. The aim of this retrospective study was to evaluate the effectiveness for the outcomes of endometriosis-related pain and quality of life of gluten-free diet in a follow-up of 12 months in patients with chronic pelvic pain endometriosis-related.
 
METHODS: Two hundred seven patients with severe painful endometriosis-related symptoms entered the study. At enrolment time, the baseline values of painful symptoms were assessed by Visual Analogue Scale (VAS) for dysmenorrhoea, non-menstrual pelvic pain, and dyspareunia. According to VAS, pain severity was scored from 0-10; 0 indicating the absence of pain, and 1-4, 5-7 and 8-10 mild, moderate and severe respectively. A gluten-free diet was submitted to all patients and a new evaluation was performed after 12 months of diet. Student t test was used for statistical analysis.
 
RESULTS: At 12 month follow-up, 156 patients (75%) reported statistically significant change in painful symptoms (P<0.005), 51 patients (25%) reported not improvement of symptoms. No patients reported worsening of pain. A considerable increase of scores for all domains of physical functioning, general health perception, vitality, social functioning, and mental health was observed in all patients (P<0.005).
 
CONCLUSION: In our experience, painful symptoms of endometriosis decrease after 12 months of gluten free diet.
 
 
 
Gluten Intolerance Group of Central Arkansas (GIGCA)

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