Gluten Intolerance Group of Central Arkansas
GIGCA on Facebook
GIG on Facebook
Join us on Monday June 20, 6-8pm in the Fireplace Room of the Arkansas Heart Hospital. Talk with Paula Dempsey and taste samples from Dempsey Bakery. See the Calendar for more details.
Table of Contents
· GF 101
· Meetings are at the Heart Hospital Annex Building
· Sharing information *please send recipes reviews and more*
· Calendar – GIG of Central Arkansas
· GIG Annual Educational Conference in Orlando
· Children’s Corner -Tips from Sherri: traveling to Disneyworld
· GF Rice Krispies
· Drug Emporium
· Frito-Lay – updated GF lists
· Travel Tips
· Recipes Corner – Salmon, Cheese Crackers
· Articles and Abstracts – Increased incidence of cataract in those with CD
· NOW Calcium and Magnesium recall – too much vitamin D
Please send donations to our GIGCA treasurer, Terri Murdoch. Make checks payable to GFCA until we change our name with the bank too.
11 Berwyn Dr
Little Rock, AR 72227
Gluten Free 101 classes are held on demand. Please contact either Terri Murdoch or me for more information on classes in Little Rock. LaDonna Brock has moved. She is now available for GF 101 in Hot Springs. She can be contacted by email at firstname.lastname@example.org or by phone 501-262-4299
Meetings are at the Heart Hospital
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
We would love to hear from you. 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
Calendar for GIGCA
Monday, June 20th, 6-8pm – Paula Dempsey will be talking about the opening of her gluten free bakery, "Dempsey Bakery" Your Gluten Free and Specialty Baker. Yes, that is right; Little Rock is going to have a bakery without gluten! The bakery will also make special items for special needs beyond gluten free. Other stores will also carry the GF bakery items. Come and hear all about this bakery. Samples will be served. There is now a Facebook page to “like”. Paula says they should be testing in their kitchen by first of July Be sure to watch the Dempsey Bakery Facebook page because they may be giving away stuff the first couple of weeks as they will be baking to get the rhythms and figure out the ovens, etc so it is going to be their testing time. There should be lots of opportunities for some yummy test foods!!
Monday, July 18th, 6-8pm – Betsy Hendricks, MD will be speaking about the thyroid.
Monday, August 15th, 6-8pm- Dr. David Nelsen is a staff member of UAMS Family Medical Center. In 2002 his article, Gluten-Sensitive Enteropathy (Celiac Disease): More Common Than You Think, appeared in the journal of the American Academy of Family Physicians
Dr. Nelsen will be speaking from 6:45-8pm. Topic to be announced. Come early, bring a dish to share and join us in a summer potluck starting at 6pm.
Saturday, September 17th – time and topic to be announced. Dr. Lisa Hendrix will be speaking.
Monday, October 17th, 6-8pm – Tony Pipkin, RD will be speaking. Topic to be announced.
November and December – To be announced. We will have a Holiday Potluck in December. Watch your newsletter for the date and time.
Annual Educational Conference of GIG
GIG conference - Registration Special -20% off the current registration rate.
July 1 and 2, 2011 in Orlando (Kissimmee) Fl.
There will be a teen’s program and a children's program. Daycare is available
for those under 5. You can still get a discounted price if you register before
I have been to every one of GIG's conferences since I stopped eating gluten 7+ years ago. The programs have been wonderful. It is empowering to meet up with 300+ GF people. Check the link below to see the schedule of events.
Please Let me know if you are planning to attend this event.
Children’s Corner by Sherri
Comments or questions about The Children's Corner? Contact Sherri at email@example.com
In writing this column, I am mindful that many of you and/or your children are newly diagnosed and the thought of taking a taking a trip is overwhelming. For those who still feel like a deer in the headlights, there is hope, it will get easier, money back guarantee.
We took a vacation to Disney World when we were newbies. I had heard they were gluten "friendly" at the park, so I went straight to guest services the moment we walked through the gates. Obviously, I talked to the wrong person because she told me to just look for menus posted outside the restaurants or ask to speak to the chiefs. (Yeah right, with millions of people waiting.) The only foods I felt were safe for us to eat were fries and chips, all day. When I finally talked to the right Disney representative and found out all the wonderful foods we could have had, I almost cried. Many of the eateries at the park even offer GF birthday cakes when given advance notice. She suggested we eat at Animal Kingdom for dinner. We immediately made a reservation. Upon arriving, we asked to speak to the chief. When he came to our table, he asked what my daughter's favorite foods were. In the meantime he walked us around the buffet line and told us what would safe to snack on until he could prepare our meal. What arrived at our table thirty minutes later was a real feast; forget breakfast with Cinderella. My husband felt cheated that he had already filled up on foods from the buffet line while we indulged in this beautifully arranged, delectable meal. (Much like I felt when he was served steak while they gave me cold cuts at family camp.) I don't know the price of that dinner, but whatever it cost, it was worth it. We have never had a meal to compare to it since then. (Disney World is mentioned in the Living Without magazine, June, July edition.)
Treating ourselves and learning how to live normally is part of the healing process. Think of it, this is the only disease that can be controlled by what we eat. And those who eat gluten free due to sensitivity may well be sparred diseases down the road. That, in itself, is cause to celebrate!
The Disney Food Blog has useful information http://www.disneyfoodblog.com/eating-gluten-free-at-disney-world/
Girl Scout Cookie Petition
Stacy Manilow started a petition asking that there be at least one Girl Scout Cookie that is free of the top 8 allergens and gluten free. If you want to sign this petition, go here .
GF Kellogg’s Rice Krispies
Have you seen this in the grocery stores yet? It is available through Amazon so I am sure you will see it locally soon. Be sure you look for the words “Gluten Free” on the box as the non-GF Rice Krispies will still be available.
Sherri is happy to report that the Wal-Mart on Hwy 10 at Chenal is putting in a GF section.
Glutenfreeda Pizza wraps can now be found in the freezer section. There are three flavors – Italian Sausage, Pesto Chicken and Three Cheese. Udi now makes hamburger and hot dog buns. I did not see the hot dog buns, but they do have hamburger buns.
On Saturday, May 21 Sherri, Terri and Anne had a table at Drug Emporium where we gave out samples of GF foods and information. Many thinks to Drug Emporium for their continued support of GIG of Central Arkansas.
Arkansas Times – Article about GF Dining
The June 8 edition of the Arkansas Times has a nice article about GF dining. If you cannot find a copy, you can read the full article here. http://www.arktimes.com/arkansas/gluten-free-dining-guitde/Content?oid=1785550
Frito-Lay has started testing products for residual gluten. Their updated list now has a section of foods made in the US that tested <20ppm gluten.
Foods that do not contain any wheat, barley, rye and oats but have not been tested are listed in a separate section. http://www.fritolay.com/your-health/us-products-not-containing-gluten-ingredients.html
I hope they will be testing more products soon.
Gluten Free Registry has a listing of many gluten free friendly restaurants throughout the US. There is also an app for iPhone, iPad or Android. http://www.glutenfreeregistry.com/
Don’t forget to see if the city you are traveling to has a GIG support group. If so, contact the branch and see if they will help you with GF resources for their city. http://www.gluten.net/local-branches.aspx Please note that the webpage for GIG of Central Arkansas has not been updated. GIG just put up the new website. To find our updated page, go to www.centralarkansasgig.org
Celiac Sprue Association local chapters
Celiac Disease Foundation local chapters
Get suggestions from others who have traveled to the same place by using the Celiac Listserv The Listserv is also searchable – just click on Web archive interface.
Try Googling the name of the city with ‘gluten free’ and you may get some great results.
We need your recipes for this section. Please send them to firstname.lastname@example.org If the recipe was taken from a book or a website, please let me know so I can give the proper acknowledgement.
Salmon from Anne
I don’t have a written recipe and I do vary my seasonings. First, make sure the fish you buy is fresh. Beware of dried out looking filets. Ask the store when they got the fish. It should have only a faint odor of fish.
One of my favorites this time of year is Copper River Salmon http://www.copperriversalmon.org/ It is very dark red and has a delicate flavor. It is available for only 1-2 months. This recipe can be used for any type of salmon.
Place the fish, skin side down, in a pan.
Pour a little butter or olive oil over the fish.
Season with salt and pepper
Optional seasonings are thyme, Italian seasonings, garlic, basil, parsley, and lemon juice. Since salmon has a lot of flavor, I usually use only butter, salt, pepper and lemon juice.
Bake in a 375-400 degree preheated oven. The length of time will depend on the thickness of the fish. Usually about 10-15 minutes.
Serve with steamed or baked asparagus. To bake asparagus, wash spears and break off and discard the tough end. Place in an ovenproof dish with salt, pepper and a little olive oil to lightly coat the spears. To dress it up, you can add some sesame seeds. Bake at 375 for about 12-15 min or until fork tender.
Cheese Crackers – Roben Ryberg showed us how to make these wonderful crackers at the GIG Educational Conference of June 2008. This recipe was posted in my notes from the conference. A friend asked me about a cheese cracker and I though you might like to have this recipe too.
Roben Ryberg is a cookbook author. Her newest book is “Gluten Free in Five Minutes: 100 rapid recipes for breads, rolls, cakes, muffins and more” To see all her books on Amazon, go here .
These poofy, tasty little crackers are rolled and cut. Miniature cookie cutters are available in cooking supply stores if you wish to mimic the tiny crackers loved by children. You can also cut them with a knife.
4 ounces cheddar cheese shredded
1⁄4 cup softened butter
3⁄4 cup cornstarch, 95 grams
1⁄4 teaspoon salt
1⁄4 teaspoon xanthan gum
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
Topping: salt or other dried herbs or spices as desired (I love garlic salt on these!)
Directions: Preheat oven to 400°.
Combine all ingredients, except milk, in mixing bowl. Mix until mixture resembles a fine crumb. Add milk and beat well.
On lightly greased surface, pat or roll dough to 1/8 inch thickness. Cut into 3⁄4 inch squares or other small shape that you like. You can also cut into larger round or square cracker shapes if desired (just extend baking time). (You can use a pizza cutter to cut these out fast!)
Prick tops of crackers with fork and sprinkle lightly with salt or other dried herbs or spices as desired.
Bake until golden brown and crisp, approximately 10 minutes. Crackers will be light and crispy, although barely browning at the edges. The bottom of the cracker will have a bit more color.
Makes approximately 5 dozen small crackers.
Articles and Abstracts
In Sweeden they looked at 28,756 people with severe villous atrophy and found an increase in incidence of cataract when compared to controls matched for age and sex. Vitamin deficiencies are often seen in those with CD and in those with cataracts.
Am J Epidemiol. 2011 May 30.
[Epub ahead of print]
Increased Risk of Cataract Among 28,000 Patients With Celiac Disease.
Mollazadegan K, Kugelberg M, Lindblad BE, Ludvigsson JF.
Vitamin deficiencies are prevalent in celiac disease (CD) and are associated with cataract formation, but it is unknown whether persons with CD are at increased risk of cataract. The authors' objective in this population-based cohort study was to determine the risk of cataract among persons with biopsy-verified CD. Data on CD were collected from reports on small intestinal biopsies performed between July 1969 and February 2008 in the 28 regional pathology departments in Sweden. The authors identified 28,756 persons with CD (villous atrophy, Marsh pathology stage 3). For each person with CD, Statistics Sweden selected up to 5 controls matched for age and sex from the Total Population Register. Data on cataract were obtained from the Swedish National Hospital Discharge Register and the National Day-Surgery Register. Cox regression analysis was used to estimate the risk of cataract. During a median follow-up period of 9 years, the authors identified 1,159 cataracts among persons with CD (909 were expected) (hazard ratio = 1.28, 95% confidence interval: 1.19, 1.36). The absolute risk of cataract was 397/100,000 person-years in CD, with an excess risk of 86/100,000 person-years. In conclusion, this study found an increased risk of developing cataract in patients with CD.
PMID: 21624959 [PubMed - as supplied by publisher]
Recall For NOW Supplement
NOW Foods is conducting a voluntary recall of the company’s Calcium & Magnesium Softgels because it has been determined that these products contain excessive amounts of vitamin D3 (30-40,000 IU per 3 softgel serving as compared to labeled 600 IU per 3 softgel serving).
The product was distributed throughout the United States and other countries. The affected U.S. product codes are 1251, 1252. The recall also affects Private Label products codes.
For the full recall notice from NOW go to http://www.nowfoods.com/082727.htm