Gluten Free in Central Arkansas, branch of GIG
Notes from Anne and LaDonna
GIG's 2010 Annual Conference - Minneapolis.
Notes are attached as pdf’s. If you
are unable to open these attachments, please let me know
This year the theme was "Savor the Flavor". Flavor and choices of gluten free foods continues to expand as more and more people find they have celiac disease or gluten intolerance. The talks emphasized not only living gluten free but eating foods that support good health. Each meeting is like a celebration for living gluten free.
Celebration always includes people - over 300 people attended. I was able to see old friends and meet new friends. I have always said that gluten free people are some of the nicest people I know. I strongly encourage you to attend an annual GIG conference. At these conferences you will meet wonderful people, hear the latest information about celiac disease/gluten intolerance and get to sample new foods from the 50 or more vendors who set up booths.
The next meeting will be held in Orlando, FL June 30-July 2. This will be a wonderful trip for the whole family. I will let you know the details as I hear them.
LaDonna and I are sharing notes we jotted down and hope they accurately represent what the speakers said. This is not medical advice. Please see your medical team for diagnosis and treatment concerns.
Calendar for GFCA
*Saturday*, August 14 1-3pm: Betsy Hendricks, MD will be speaking. Her topic is “It’s the Yeast”
Monday, September 20, 6-8pm Samuel B. Welch, MD, PHD, FACS, FAAOA, Associate Professor of Otolaryngology-Head and Neck Surgery at UAMS will be speaking. Topic: "Delayed Food Reactions: Diagnosis and Management".
*Saturday*, October 16th 10am to noon Cookbook author, Claudia Pillow will be giving a presentation. She and her sister Annalise Roberts, recently published a new book, The Gluten-Free Good Health Cookbook: the Delicious Way to Strengthen Your Immune System and Neutralize Inflammation. The three-step strategy of Gluten-Free Good Health is simple: replace gluten-containing foods (such as wheat) with vegetables and fruits, reduce sugar intake, and balance every meal with whole foods. The book contains such sought out recipes as a gluten-free roux for Mac and cheese, traditional pan sauce gravies, innovative low-fat sauces and creamy soups. The extensive vegetable chapter contains flavorful, easy-to- prepare recipes like roasted ratatouille and butternut squash gratin, so eating healthy is simple. www.foodphilosopher.com