Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

September 2011

Dr. Lisa Hendrix speaking at our next meeting on

Saturday, September 17th, 10am to noon.

 

We will not have a meeting on the Monday Sept 19th.

 

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

·      Children’s Corner - Tips from Sherri

·      Dr. Fine’s Conference in Dallas

·      Restaurants – Leave it to Liz; Chipolte; Subway; Diane’s

·      20ppm – letter from Dr. Fasano

·      Recipe Corner – Monster Cookies, GF German Apple Cake

·      Articles and AbstractsNeurologic and Psychiatric Manifestations of Celiac Disease and Gluten Sensitivity.

 

 

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. 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 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

Saturday, September 17th  10am-noon  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.

 

 

Children's Corner by Sherri

Comments or questions about The Children's Corner?  Contact Sherri at sherri495@comcast.net

 

We try to have a kid-friendly house.  Not just with safety issues, but also for fun things to eat and do.  It's pretty easy to appeal to the preschool members of our family.  Marshmallows come in every size and shape and for some strange reason kids like them.  Popsicles are a staple in my kitchen, they help every imaginable boo-boo, from busted lips to teething pain.  (Somehow they work on scraped knees too.  Go figure.)

 

But teenagers are trickier.  Yes, there are lots of good gluten free things to choose from these days, especially the Julie's ice cream sandwiches.  The only problem is that they taste so good that even my gluten-eating husband scarfs them down as soon as we get them!  Plus there aren't many places in the freezer to hide them.  (Did I mention the ice cream is organic and they are only 220 calories?  We buy them at Kroger on Chenal Pway.)

 

My thirteen year old also likes homemade kettle corn and it only takes about fifteen minutes to make and I always have the ingredients in my pantry.  (I did buy a special popcorn popper that has a twirly thing on the bottom to keep from burning the popcorn.)  To hot oil add: 1/2 cup popcorn, 1/3 sugar and food coloring.  (My daughter likes purple, but you can be creative according to the holiday, red and green for Christmas or black and orange for Halloween.)  Lightly salt it after it pops.  Easy enough.

 

Being gluten free is limiting, but there are lots of ways we can add a little spice to our children's lives so they don't feel deprived.  After all, other kids are getting Little Debbie's and Twinkies in their lunches every day!        

*****

Glutenfreeda has again come up with ideas for a month of GF school lunches.  http://www.glutenfreeda.com/sep11-back-to-school.asp If you want to see more ideas just type in “back to school” in the search bar and you can look at past years’ ideas.

 

Here are 100 Gluten Free School Lunch Ideas.

 

Dr. Fine’s Conference in Dallas

Inviting You to My Upcoming Health Conference & CD Release Party/Concert  -  Nov. 3-6th

The conference entitled “The Gluten Truth meets The Circle of Life: A Tale of Two Hemispheres” is being held at the beautiful and newly remodeled Westin Galleria, and the concert to release my “Memphis Rising” CD is being held Saturday night November 5th at the Lakewood theatre in east Dallas (the same place we released my previous CD in December 2009).

 

The discounted early-registration price of $245 for the conference (covering the Full Conference Program, 5 Meals, Concert & Welcome Reception) will be extended for another 6 weeks (I received this information Aug 28) to further remove any price-barrier for your attending. One day rates are also available for the conference. This conference hosts a world expert speaking staff on The Gluten Truth (everything you ever wanted to know about gluten sensitivity and the gluten-free diet), as well as an additional expert staff speaking on what I like to call “The Higher Truth of Health” - an optimal overall health and life-success message.

 

Please see http://intestinalhealth.org/2011dallasevent  for the full conference itinerary.

 

The final Sunday of the conference will feature inspirational topics by me including how our dietary choices are affected by and affect our spiritual consciousness, and how to create and spread Goodness in this world "For Goodness' Sake."

 

To attend the Saturday night concert only is free, or for $25 you may attend the pre-concert dinner, which includes a free CD of your choice. There is no additional fee for the concert or banquet dinner with paid conference attendance. The theme of the concert is “Rock n’ Blues… for Goodness’ Sake” featuring some of the greatest musicians that both Memphis and Dallas can serve up.

 

Attendees of the conference will also have the opportunity to entertain me and each other at a Friday talent night and Karaoke party.

 

All food at each event will be gluten-free and healthful, with vegetarian and kosher options always available.

 

For more information about the conference and concert or to register online please go to http://intestinalhealth.org/2011dallasevent or call our conference coordinator at (804)247-1655.

 

I hope to see you at one or both of these events, as it is always my great pleasure to speak, sing, and serve to my friends, family, colleagues, and clientele.

 

Until then, have a wonderful rest of the summer.

In Health, Happiness, and Hope,


Dr. Ken aka Kenny Davin Fine

 

A few years ago I attended Dr. Fine’s conference in Dallas and it was excellent.  I hope you can attend this one. Let me know if you are planning to attend. Perhaps we can set up a carpool.   ~ Anne Luther

 

 

Restaurants

 

Debbie wants you to know about Just Leave It to Liz. “ This is a restaurant that has been open in downtown Benton for several months now.  I had not gone in since most places that are not part of a big chain don't know of gluten free.  The owner was a teacher and had students that were gluten free, so she can and has catered gluten free meals or if you want to go eat just take a gf tortilla and she will make you a wrap.  If she knows some gluten free people are coming, she can fix a gf dessert too.  They are only open for lunch as far as meals go, but it is a nice atmosphere.  They also carry some sauces by Robert Rothschild Farms that are gf for sale.  Thought I would pass it along for anyone who might be passing through.”

*****

Chipotle Mexican Grill recently opened on Cantrell in the same center as Fresh Market and Bonefish Grill. They use sustainably raised food. The menu is very GF friendly.  Go here to find out about allergens.

 

I talked with the manager at Chipotle. She said they were very aware of gluten sensitivity.  She said that we should always tell the person making our food that we are GF and to please change gloves. The lettuce and the cheese are put on by hand. In order to reduce the chance of cross contamination, ask that the lettuce and cheese under the counter be used for your bowl.  The chips are GF. The soft corn tortilla is NOT GF because it is flattened on the same press as the flour tortillas. There is a crispy tortilla that is GF.

*****

Subway is rolling out GF breads in other stores. “What started in January as a quiet and limited campaign by Subway to test gluten-free rolls and brownies in the Dallas market, then spread to a few Portland outlets, has rapidly grown into a plan to include more than 500 stores.” http://www.celiac.com/articles/22654/1/Subway-Slowly-Expands-Gluten-free-Tests/Page1.html

 

This is a slow expansion. Read the article to see what precautions they are taking to assure a GF product.

*****

Diane's is a carry-out and gourmet food store.  Harold wrote: “I recently came to Little Rock to stay the weekend and we found a place called Diane's. They now have gluten free dinners, cookies, mixes, crackers. etc. I bought the Mexican chicken and couldn't believe how good it was. Just thought you would like to share the news with others.”

 

 

20 ppm – an open letter to the FDA from Dr. Fasano

You can read the letter Dr. Fasano wrote to the FDA and watch a video as he explains why he thinks that the definition of GF should be set at 20 parts per million. http://medschool.umaryland.edu/celiac/labeling_law.asp

 

GF smartphone apps

 

Elizabeth found a Free App, "Find Me Gluten Free". it gives you info about restaurants in Little Rock, and other major cities.  It tells whether they have a gluten-free menu, gives customer reviews, and lists many fast food chains as well.  This can also be found at:  www.findmeglutenfree.com She says she is very happy with it.

 

So Simple Gluten Free Recipes was developed by Jen Cafferty. Her website, where she has posted many recipes, is Gluten Free Life

 

 

 

GF foods

Sharon had this to say about Jovial GF pasta: “I bought Jovial brand spaghetti Saturday and we had it for our Sunday lunch. It is hands-down the BEST pasta I’ve eaten since eating gluten free. The gluten-eaters in my family declared that they wouldn’t be able to tell the difference.

 

Bought it at Fresh Market in the same display as other pastas – it was near the bottom of the shelves’ display.”

 

Recipe Corner

I really need your recipes for this part of the newsletter. Again, I will pull from the archives and also give you a link to a website.

 

These are from Jen

Monster Cookies

¼ c butter, room temperature

¾ c sugar

2 eggs

1 tsp vanilla

1 c peanut butter

1 ¼ tsp baking soda

3 c gluten free oats

6 oz chocolate chips or M&M’s

½ c sunflower seeds or flax seeds or favorite nuts

Preheat oven to 350 degrees.

Beat sugar, brown sugar and butter until creamy.   Add eggs, vanilla and baking soda, and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and seeds/nuts.  Place a teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.  Bake for 10-12 minutes until lightly brown around edges.

 

Gluten Free German Apple Cake

Presented and adapted by Jessica Rayfield at the Gluten Free Baking Invitational in Denver, Colorado; Sunday, April, 6, 2008.

Adapted from The Joy of Vegan Baking by Colleen Patrick-Gourdreau.

Cake:

¾ c Dairy-Free Butter (Earth Balance Buttery Sticks)

¾ c cane sugar

¾ c applesauce

¼ c dairy free milk (hazelnut milk recommended)

¾ c brown rice flour

¾ c tapioca flour

½ c sorghum flour

(Continued on next page)

(Gluten Free German Apple Cake continued)

¼ c potato starch

¾ tsp xanthan gum

1 Tbsp, ¾ tsp baking powder

Topping:

1 medium granny smith apple

¼  c brown sugar

¾ tsp cinnamon

¼ tsp ground ginger

¼ tsp allspice

1.     Preheat oven to 375 degrees and prepare a 9” Sping form cake pan by greasing lightly with non-stick baking spray

2.     In electric mixer with paddle attachment, cream the butter and sugar at medium-high speed until very light and fluffy.  This takes 5-8 minutes

3.     While butter/sugar mixture is creaming, measure the dry ingredients in a small bowl, whisk together and set aside.

4.     Thoroughly scrape the bowl of the mixer before adding the applesauce and milk, and slowly stir together on a low speed.  This step will cause the butter to break, so do not worry that batter looks chunky.

5.     Add the dry ingredients to the mixer and begin blending on  medium-low.  As the batter just begins to come together, stop the mixer, scrape the bowl, and turn up the speed to medium-high in order to whip the batter until it is just smooth and light.

6.     Immediately spread batter into the prepared pan.

7.     To create topping, stir together the brown sugar and spices in small bowl.  Quarter the apple, remove the core, and cut into thin slices to lay decoratively around the top of the cake.  Gently press the apples into the batter.

8.     Brush apples lightly with a little butter before sprinkling brown sugar mixture evenly to cover top of cake.

9.     Bake for 40-50 minutes in a preheated oven until the apples are tender, sugar has caramelized, and a toothpick inserted in center of cake comes out clean

10. Allow cake to cool completely before removing from pan.  Be sure to keep covered to prevent cake from drying, especially once it has been sliced.

 

Articles and Abstracts

 

 Psychiatr Q. 2011 Aug 30. [Epub ahead of print]

 

Neurologic and Psychiatric Manifestations of Celiac Disease and Gluten Sensitivity.

 

Jackson JR, Eaton WW, Cascella NG, Fasano A, Kelly DL.

 

Source

Maryland Psychiatric Research Center, University of Maryland School of Medicine, Box 21247, Baltimore, MD, 21228, USA.

 

Abstract

Celiac Disease (CD) is an immune-mediated disease dependent on gluten (a protein present in wheat, rye or barley) that occurs in about 1% of the population and is generally characterized by gastrointestinal complaints. More recently the understanding and knowledge of gluten sensitivity (GS), has emerged as an illness distinct from celiac disease with an estimated prevalence 6 times that of CD. Gluten sensitive people do not have villous atrophy or antibodies that are present in celiac disease, but rather they can test positive for antibodies to gliadin. Both CD and GS may present with a variety of neurologic and psychiatric co-morbidities, however, extraintestinal symptoms may be the prime presentation in those with GS. However, gluten sensitivity remains undertreated and underrecognized as a contributing factor to psychiatric and neurologic manifestiations. This review focuses on neurologic and psychiatric manifestations implicated with gluten sensitivity, reviews the emergence of gluten sensitivity distinct from celiac disease, and summarizes the potential mechanisms related to this immune reaction.

PMID:

21877216

[PubMed - as supplied by publisher]

http://www.ncbi.nlm.nih.gov/pubmed/21877216

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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