Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

Our next meeting is Monday, January 16th from 6-8pm. 

December 2011

 

Table of Contents

·      Donations – Year End Donations Appeal

·      Gluten Free 101

·      Meetings are at the Heart Hospital Annex Building

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

·      Calendar – GIG of Central Arkansas

·      News from GIG of Northeast Arkansas - Jonesboro

·      Children’s Corner - Tips from Sherri

·      Dempsey Bakery – a note from Paula

·      Restaurants – we need reviews

·      GF foods – what have you found?

·      Recipe Corner – Italian Cream Cake; Black Walnut Divinity; Walnut Salad; Broccoli Salad; Salad Dressing; Sweet Potato Casserole

·      Airborne Gluten

·      Help with the GF diet

·      Articles and Abstracts: Gluten Sensitivity; Oral Manifestations of CD

 

Donations

Year End Donations Appeal

Happy Holidays GIGCA family! Please consider a year-end tax deductible donation to your favorite non-profit organization – GIGCA. We will post names and businesses of those that donate in our newsletter, or if you wish to remain anonymous, please let us know at the time of your donation.

Thank you for your support.

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

 

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. 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

 

 

Calendar for GIGCA

 

December – No meeting this month.

 

January 16, 6-8pm – Topic, to be announced.

 

Come early to get a complimentary copy of Living Without or Delight Gluten Free. There are also sample packs of Jovial pasta. These items are handed out when you register at the door.

 

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

 

 

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.  

 

January 14, 2012, 10am to noon -- Dr. Lee Shinabery of Shinabery's Compounding Pharmacy in Jonesboro

 

February 11, 2012, 10am to noon -- Lisa Jones will be speaking. She is an independent consultant with Ava Anderson Non-Toxic Products. Lisa works with Dr. Hendricks.

 

For more information contact:

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

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

 

 Children's Corner by Sherri

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

 

This will return in 2012.

 

Dempsey Bakery

Dempsey Bakery had a great November and is looking forward to a good
December. We are taking special orders for pies, cakes and corn bread
dressing. We also have lots of pretty desserts for a special party. It is
best to call ahead at 375-2257 and tell us what you want and that way you
will be sure to get it.

 

Happy Holidays,
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 Christmas treats.

 

 

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

 

You can email me at aaluther@comcast.net

 

GF foods

Have you found a new favorite GF food? Let us know so we can tell others to try it.

 

 

Recipe Corner

Please send me your recipes to share. 

 

Sherri's Italian Cream Cake. It is so good.

 

1 pkg. Kinnikinnick white cake mix

7-14oz canned coconut (according to taste) 

1/2-1 cup crushed pecans or walnuts 

Use the directions on the cake mix, substitute buttermilk for the liquid. 

Bake in two round pans so you can have frosting between layers.

Mix the ingredients and put them into two round cake pans. Bake at 350 until a toothpick comes out clean.

 

Frosting 

1 pkg.cream cheese 

1 stick butter 

1 pd.-powdered sugar 

1 t. vanilla 

1/4 t. almond extract

 

It is the most delicious and moist cake I have had since I became GF.

.

*****

The following recipes are from the Holiday Potluck.  Some were submitted without a name. Thank you for sharing.

 

Black Walnut Divinity

 

2 ½ C granulated Sugar

½ C. White Syrup – Karo

½ C water

 

Boil above ingredients to hard ball stage.

 

While boiling, beat 2 egg whites until stiff.

 

Pour hot syrup over egg whites, beating continuously.

 

When Candy becomes stiff, add the following:

¾ C black walnuts

1 tsp vanilla – McCormick

 

Continue beating until really stiff, using the back of a large spoon

 

Pour into an 8” pan lined with wax paper.

Cut and enjoy.

 

*****

 

Broccoli Salad

2 bunches of broccoli – wash and dice

1 bunch of green onions diced or white onion to taste

½ to ¾ cup of golden raisins or regular raisins

¼ to ½ cup sunflower seeds

 

10-12 pieces of cooked bacon (cooked crisp and chopped) to be added before serving.

 

Dressing

½ cup mayo

2 tablespoons sugar

2 tablespoons vinegar

 

Mix the dressing and pour over broccoli mixture. Marinate for at least 2 hours – overnight is better. Put bacon in and mix before serving.

 

*****

Salad Dressing

From Gwynn

 

Combine ingredients for salad.

 

Juice of 2 lemons

4 Tablespoons white wine vinegar

2 Tablespoons of olive oil

2/3 C sugar

 

*****

Sweet Potato Casserole

From Lee

 

Combine the following:

6 cups cooked, mashed sweet potatoes

1 C sugar

1 tsp pure vanilla

¼ C butter or margarine

½ C milk

2 eggs

 

Put in a baking dish and add the topping.

 

Topping

¼ C butter or margarine

1 C brown sugar

¼ C GF flour (I use Bob’s Redmill)

1 C chopped nuts

1 C coconut

 

Bake 30 minutes at 350 until firm and top is brown.

 

Airborne Gluten

When we first go gluten free we learn about avoiding any food with wheat, barley, rye and uncertified oats. Then we find we need to check all our medications, supplements, hair products and beauty products. The next step is look for all the way hidden gluten can get into our lives.

 

Airborne gluten can be a problem. A while back I shared my story of airborne gluten. Every Monday I was sick. I felt as though I had been exposed to gluten no matter how careful I was. One Saturday, my day to feed the wild birds, I realized that as a puff of birdseed dust hit my face, I could taste it. Was this the source of my gluten? I stopped feeding the birds and my Monday morning illnesses disappeared.  It takes 24-48 hours for me to react to gluten. Of course, this is not proof. It is only one story but we can learn a lot from listening to each other’s stories.

 

Here is an article that can help you avoid airborne gluten.  Can I Get Symptoms from Inhaling Airborne Gluten?

 

 

Help with the GF diet

When asked, there are people who would like to return to eating gluten and there are others who say they would never go back to eating it. But what we would all like is for something to help free us from the worry of cross contamination when we eat out. Help may be on the way.

 

In past newsletters I have mentioned the enzymes being tested by Alvine Pharmaceuticals  The Zonulin inhibitor, Larazotide, is also in a clinical trial.

Neither of these will replace the GF diet but they may help with cross contamination issues.

 

I have also mentioned the development of a vaccine. . ImmusanT has raised $20 million  to fund research into a vaccine that will make gluten tolerable for those with celiac disease.

 

What is new is the antibody for binding gluten in the intestine. Avaxia is developing orally administered anti-gluten antibodies for celiac disease. The antibodies will neutralize low levels of gluten in the small intestine and are designed for use in association with a gluten-free diet. This has not yet been tested in live animals or people. http://www.avaxiabiologics.com/celiac.html

 

None of these will be available soon. In the meantime, be super careful. Small amounts of gluten do count.

Articles and Abstracts

Gluten sensitivity: problems of an emerging condition separate from celiac disease.

Authors: Brown AC.

Journal: Expert Rev Gastroenterol Hepatol. 2012 Jan;6(1):43-55.

Affiliation: Department of Complementary and Alternative Medicine, John A Burns School of Medicine, University of Hawaii, 651 Ilalo Street, MEB 223, Honolulu, HI 96813, USA. amybrown@hawaii.edu.

 

Abstract

Gluten sensitivity appears to be emerging as a separate condition from celiac disease, yet no clear definition or diagnosis exists. As a result, patients with gluten sensitivity experience delayed diagnosis and continuing symptoms if they consume gluten. This emerging medical problem may involve human genetics, plant genetic modifications, gluten as a food additive, environmental toxins, hormonal influences, intestinal infections and autoimmune diseases. The treatment is similar to that for celiac disease - a gluten-free diet. The use of a gluten-free diet or an elimination diet is encouraged in assisting people to determine whether or not they are gluten sensitive. It is time to not only recognize, but to treat and further research gluten sensitivity, as unconfirmed environmental factors continue to spread this problem further into the general population.

PMID

22149581 [PubMed - in process]

http://www.ncbi.nlm.nih.gov/m/pubmed/22149581/

 

*****

Is your dentist looking for celiac disease? The only symptoms may be in the mouth.

 

J Can Dent Assoc. 2011;77:b39.

Oral manifestations of celiac disease: a clinical guide for dentists.

Rashid M, Zarkadas M, Anca A, Limeback H.

Source

Dalhousie University, Halifax, Nova Scotia. mohsin.rashid@iwk.nshealth.ca

Abstract

Celiac disease (gluten sensitive enteropathy) is a common disorder affecting both children and adults. As many people with celiac disease do not present with the classic malabsorptive syndrome, delays in diagnosis are common. Dental enamel defects and recurrent aphthous ulcers, which may occur in patients with celiac disease, may be the only manifestation of this disorder. When dentists encounter these features, they should enquire about other clinical symptoms, associated disorders and family history of celiac disease. In suspected cases, the patient or family physician should be advised to obtain serologic screening for celiac disease and, if positive, confirmation of the diagnosis by intestinal biopsy. Dentists can play an important role in identifying people who may have unrecognized celiac disease. Appropriate referral and a timely diagnosis can help prevent serious complications of this disorder.

PMID:21507289

http://www.ncbi.nlm.nih.gov/pubmed/21507289

 

 

 

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Patrick Van Acker