Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

Our next meeting is Monday, October 17th from 6-8pm.  

Tony Pipkin, RD will be speaking

October 2011

 

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

·      News from GIG of Northeast Arkansas - Jonesboro

·      Children’s Corner - Tips from Sherri

·      Halloween Allergen Free/Gluten Free Candy Lists

·      National Foundation for Celiac Awareness – for kids and parents

·      Gluten Alert – Prolab Protein formulas

·      Dr. Fine’s Conference in Dallas

·      Dempsey Bakery - Review

·      Restaurants – Truly Asian Restaurant

·      GF Products – Jovial at Drug Emporium

·      Recipe Corner – Red Lentil Curry, Cornbread Dressing, Carrot Cake, Spicy Pulled Chicken Cabbage Salad

·      Home test kits for gluten

·      Articles and Abstracts - Increased risk of atrial fibrillation in patients with coeliac disease; Association of attention-deficit/hyperactivity disorder and celiac disease

 

 

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. 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. 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

Monday, October 17th, 6-8pm – Tony Pipkin, RD will be giving us an update from the Academy of Nutrition and Dietetics (formerly known as the American Dietetic Association) on Celiac Disease and the Gluten Free Lifestyle.

 

Monday, November 14th, 6-8PM – This will be a Holiday Potluck. Bring a dish to share. GIG of Central Arkansas will supply the meat. This is a time to get to know other members and share a meal with your GF friends.

 

Please bring an ingredient card with your dish. Please share your recipe by emailing it to aaluther@comcast.net  and I will send out all the holiday recipes in a special email.

 

December – No meeting this month.

 

January – To be announced.

 

 

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.  

 

Saturday, October 8, 2011 at 10:00 am. The speaker will be Dr. Lisa Hendrix. 

November 12, 2011 -- Program to be announced

December 10, 2011 -- Christmas Party

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

 

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

 

Years ago, I taught with a wise woman who encouraged me to start traditions with my little boys.  She gave me a book to read out loud to them every Christmas season called The Best Christmas Pageant.  She even suggested we go to a tree farm to cut down a Christmas tree.  The goal was to make a memory.  (One year we got the tree home and it was full of ants!  I certainly remember that one!)  Years later, we had a daughter and her daddy either took her to Shipley Doughnuts or Chick-fil-A, with the playground of course, every Saturday morning.   All three of our kids would fight to ride home with Dad knowing they would stop for an Icee; even when I had dinner waiting!  Going gluten free meant we had to alter more than just our food; it included many of our traditions as well.  

 

But thank God families have gluten free options now.  Saturday mornings could include a trip to Dempsey Bakery for their delicious cinnamon rolls. Chick –fil-A offers kid's meals with grilled chicken nuggets and healthy fruit cups. (Of course Icee's are still gluten free.)  For younger kids, you could call ahead to the Peabody Hotel and arrange for your child to be the duck master.  They will get to escort the ducks down the elevator and be introduced to the audience.  Later, you could top off the experience with some gluten free cookies shaped like ducks; bakery or homemade.  Things just keep getting easier!

 

At times, I wondered if what we did as parents really mattered; especially when the boys hit their teenage years.    But then they had kids of their own and they wanted to make a memory.   So our legacy continues.

 

Halloween Candy Lists for 2011

Alison St Sure has posted the Gluten Free/Allergen Free Halloween Candy Lists for 2011 Not all the candies in the main list and the quick list for Allergen Free are gluten free. There is a link to a quick list for Gluten Free.

 

Please use this as a guide. This does not take the place of reading the ingredient list.

 

National Foundation for Celiac Awareness(NFCA)

This is from the NFCA website:

NFCA has added tons of new content on Kids Central. When you visit www.CeliacCentral.org/kids, you’ll now find an option to choose the Kids or Parents side.



 

The Kids side is geared specifically for younger fans, with recipes, product reviews and stories written for kids, by kids. There’s also a Gluten-Free Homeroom, which arms kids with the knowledge and tools to make their needs known, even when you’re away. The Pep Talks section features inspiring notes and quick tips from adults who know what it’s like to be gluten-free.



 

On the Parents side, we’ve added new sections for Articles on parenting a gluten-free child and Research from the pediatric field. You can also find links to kid-friendly gluten-free recipes and product reviews. Click HERE to read the rest of this article. 

*****

Top 10 Ways to Get Gluten-Free Kids to Eat Healthy

Thursday, October 20, 2011
2:00 PM - 3:00 PM EDT
Reserve your Webinar seat now at:

https://www3.gotomeeting.com/register/161782982

Join NFCA as EA Stewart, also known as ‘The Spicy RD’ and one of NFCA's Ask
the Dietitian bloggers, outlines 10 ways dietitians can engage their
gluten-free pediatric and adolescent patients in healthy eating habits.

Sponsored by Blue Diamond Growers, this hour-long webinar is free of charge
and the only requirement is a working Internet connection!

Using her Top Ten Tips, EA will:
1. Discuss the dietitian’s role in instilling healthy emotional and physical
habits in children with celiac disease.

2. Share strategies that dietitians can use to motivate their young patients
to make nutritionally sound gluten-free choices

3. Explore ways that young kids living gluten-free can successfully manage
the limitations of their diet by making healthy and creative food choices

4. Identify tools dietitians can share with the gluten-free child to ensure
that they have a safe dining experience away from home.

And more!

Three Webinar participants will be randomly selected to win a special prize
pack from Blue Diamond.

Have a question for EA? Send your inquiries to
kvoorhees@CeliacCentral.orgby Thursday, October 13th for a chance to
have your inquiry answered live during the Webinar! (Please title the email subject line "webinar question").

 

Gluten Alert

http://www.fda.gov/Safety/Recalls/ucm274768.htm

Prolab Proactively Recalls Some Protein Products in Order to Correct Labeling for Items That May Have Undeclared Milk and/or Wheat and Gluten Allergens

 

 

 

Dr. Fine’s Conference in Dallas

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).

 

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

 

Dempsey Bakery

Gluten,Wheat,Soy,Nut,Tapioca Free
Our baker is very creative and will try to make items to meet your specific needs and we have many vegan products as well. We use high quality ingredients and mostly goat milk and coconut milk

 

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

 

Review of Dempsey Bakery submitted by Terri 

Dempsey Bakery is now open in downtown Little Rock and I have tried several wonderful treats: monkey bread, brownies, pizza crust, cookies, pumpkin bread, and delicious hamburger buns that I used as sandwich bread. Next, I'm looking forward to chocolate pie..... mmmmmmmm.

 

Restaurants

 

Beth from Gluten Intolerance Group of Northeast Arkansas wants us to know about this Asian restaurant that she loves. “There is a new restaurant in Jonesboro that has a gluten free section in their menu.  It's called "Truly Asian Restaurant".  The chef and owner is Dennis Wijaya. 

 

 The address is 2704 Alexander Drive, Suite #C in Jonesboro, AR.  It's behind Outback and Back Yard Burger on Southwest Drive.  It is open Monday -- Friday for lunch  11:00 am to 2:00 pm.  Then it opens back up for supper at 4:30 pm and closes at 9:00 pm.  It is open for supper on Saturday 4:30 pm --9:00pm.  It is closed on Sundays.  Their website is www.trulyasianrestaurant.com   .   Phone number is (870)275-6000. 

 

The Gluten Free choices on the menu are:  Singaporean Rice Stick Noodle, Gluten Free Style Fried Rice, Gluten Free Mixed Vegetables, Gluten Free Sauteed Broccoli, Moo Goo Gai Pan, Lettuce Wrap, Sauteed Tilapia Fillet, Sauteed Garlic Chicken and Shrimp, Seafood Delight, and Sweet and Sour Chicken. 

 

 Be sure to ask for Dennis and tell him your food allergies or intolerances.  He will be extra careful, so everyone can eat safely.  The food is delicious, fresh, light, and he uses no MSG.  You can dine-in, carry out, have delivery, or ask about catering.  Dennis is a member of the Gluten Intolerance Group of Northeast Arkansas and has spoken recently at one of their meetings.” 

 

 

GF foods

Last month Sharon found Jovial GF pasta at Fresh Market. Sherri wants us to know that Drug Emporium is also carrying Jovial products.

 

 

Recipe Corner

Please send me your recipes to share. 

 

Red Lentil Curry from Greg

Ingredients

 

Directions

  1. Wash the lentils in cold water until the water runs clear (otherwise lentils will be “foamy”).  Cover the lentils with water in a pot and simmer with a lid until the lentils are tender.  Add more water if necessary.
  2. In a large skillet or saucepan caramelize the onions in olive oil.
  3. While the onions are cooking, combine the curry powder, cayenne pepper powder, salt, sugar, garlic, ginger, apples and potatoes in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
  4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
  5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
  6. Add soy milk and additional raw sugar to taste

16 servings

Adapted from a similar recipe on allrecipes.com

 

*****

Cornbread Dressing from Sherri

1 pan Gluten Free Pantry cornbread

6 slices white gluten free bread broken up

1 package  crumbled Glutino crackers

2 onions chopped

5-6 ribs chopped celery

1/2 cup butter

4 eggs well beaten

salt and pepper to taste

water chestnuts sliced

2 or more cans GF chicken broth

 

Crumble cornbread and white bread and mix with crackers.  Saute' vegetables in butter, add to bread mixture and mix well.  Add enough broth to moisten well.  Add eggs, salt, pepper and chestnuts.  

 

Pour in 9X13 pan and bake 1hr. or until firm.

 

This recipe is so delicious our family requested we not have any other dressing at the holidays.

 

*****

 

 

Dr. William Davis, a cardiologist from WI who recently published "Wheat Belly", has been posting some of the book’s recipes on his websites. The following recipe has been reprinted here with permission from Dr. Davis. 

From the Wheat Belly Blog

Carrot Cake

Posted on October 5, 2011 by Dr. Davis

This is among my favorite recipes from the Wheat Belly book. I reproduce it here for those of you who read the Kindle or audio version and therefore didn’t get the recipes.

 

I made this most recently this past weekend. It was gone very quickly, as even the 13-year old gobbled it up.

 

(I reduced the sour cream in this version from 8 to 6 oz to reduce cooking time. Also, note that anyone trying to avoid dairy can substitute more coconut milk, i.e., the thicker variety, in equivalent quantities.)

Makes 8-10 servings 

 

Ingredients:
Cake:
2 cups carrots, finely grated
1 cup chopped pecans
1 cup coconut flour
1 tablespoon ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon baking powder
2 tablespoons freshly grated orange peel
Sweetener equivalent to ½ cup sugar (e.g., 4 tablespoons Truvia)
½ teaspoon sea salt
4 eggs
1/2 cup butter or coconut oil, melted
2 teaspoons vanilla extract
½ cup coconut milk
6 ounces sour cream

 

Icing:
8 ounces cream cheese or Neufchâtel cheese, softened
1 teaspoon lemon juice
1 tablespoon Truvía or 1/8 teaspoon stevia extract powder or ¼ cup Splenda

 

Preheat oven to 325° degrees F.

Grate carrots and set aside.

Combine coconut flour, flaxseed, cinnamon, nutmeg, baking powder, orange peel, sweetener, and salt in large bowl and mix by hand.

 

Put eggs, butter or coconut oil, vanilla coconut milk, and sour cream in mixing bowl; mix by hand. Pour liquid mixture into dry pecan/coconut flour mixture and blend with power mixer until thoroughly mixed. Stir carrots and pecans in by hand with spoon. Pour mixture into greased 9- or 10-inch square cake pan.

 

Bake for 60 minutes or until toothpick withdraws dry. Allow to cool 30 minutes.

 

Place Neufchâtel cheese in bowl. Add lemon juice and sweetener and mix thoroughly. Spread on cake.

 

Dr. Davis’ websites:

Wheat Belly Blog

Wheat Belly Facebook Page

 

 

*****

This recipe is used by permission and is copyrighted property of Rogene A. Robbins, (2011) Co-Director of Special Food Groups and main author of the blog http://www.glutenfreeandlovingit.com Be sure to visit her website to see a picture of this recipe. There you will also find more recipes and other useful information. There is even a tutorial on how to cook a fresh pumpkin.   

 

Spicy Pulled Chicken Cabbage Salad

Thought for Today: "The art of medicine consists in amusing the patient while nature cures the disease." --- Voltaire


The inspiration for this recipe was a pulled pork sandwich recipe served with coleslaw on the bun. We do not eat pork so I decided chicken would work. The sauce recipe was very complicated with even more ingredients than my recipe, including beer so of course I simplified it. When I saw the photo of the sandwich I wondered “would it be possible to lose the bread and serve this as a salad?” It was. Here’s how.

 

Pulled Chicken Ingredients:
1 t. garlic powder
½ t. cayenne pepper
1 t. paprika
1t. Chili powder
3 T. honey
1 t. spicy brown mustard
3 T. balsamic vinegar
1 T. tomato paste
1/3 c. water.
3 or 4 boneless, skinless chicken breasts


Directions:
1. Combine sauce ingredients in a small saucepan. Heat, stirring until well blended.
2. Reserve 2 T. for salad dressing.
3. Pour enough sauce into a slow cooker to just cover the bottom. Place chicken breasts on top of sauce. Cover chicken with remaining sauce.
4. Cook chicken on low 4- 6 hours on until done.
5. When the chicken is done use two forks to “pull” the chicken in shreds. Return the chicken to the sauce and stir to coat well.


Salad Ingredients:
1 bag coleslaw mix (shredded cabbage and carrots)
¼ c. sliced green onions
¼ c. diced green bell pepper
¼ c. diced red bell pepper
2 T. reserved sauce
¼ c. Extra Virgin Olive Oil


To Assemble Salad:
In a large bowl combine coleslaw mix, onions and peppers. Combine reserved sauce and oil. Pour over salad, tossing to coat. Let the salad stand for 30 minutes, but no longer. You want the cabbage to remain crisp. Divide cabbage salad between four plates. Spoon a generous portion of the chicken over the cabbage. Serves 4. *


* The cabbage salad is best served fresh so you don’t want leftovers. For fewer servings reduce the salad ingredients accordingly.

 

 

 

Home Test Kits for Gluten

GlutenTox Home detects the toxic fragment of gluten in wheat, barley, rye and oat, so that you know if something is unsafe for people with celiac disease. You can set the test to detect 20ppm or 5ppm, whichever you prefer.

 

Start to finish, the process takes 10-20 minutes — so it isn’t for use at a restaurant or for every meal. When it comes to spot-checking ingredients, proofing special-occasion foods, or ferreting out those last traces of gluten in your home, though, it’s ideal.

 

You can read about this home test at Trimuph Dining Blog There you will find links to some reviews of this product.

*****

 

 

EZ Gluten also makes test strips for home use. A test takes10 minutes to run after preparing and adding the sample to the test tube.   The EZ Gluten® Test is an easy to use kit that will quickly detect the presence of gluten in foods and beverages. It is sensitive enough to detect levels of gluten as low as 10 ppm. This simple test is small and portable enough for use at restaurants or when traveling, and is sesitive and robust enough for use in industry and food manufacturing. It can be used to test individual ingredients in foods and beverages.

 

 

 

 

 

 

Articles and Abstracts

 

 Eur Heart J. 2011 Oct;32(19):2430-7. Epub 2011 Jun 8.
Increased risk of atrial fibrillation in patients with coeliac disease: a nationwide cohort study.
Emilsson L, Smith JG, West J, Melander O, Ludvigsson JF.
Source

Arvika Hospital, Värmland County, Arvika, Sweden.
Abstract

Aims Inflammatory markers are established risk factors for atrial fibrillation (AF), but the role of autoimmune diseases is unknown. The aim of the study was to examine the association between coeliac disease (CD) and AF in a large cohort of patients with biopsy-verified CD. Methods and results We identified 28 637 patients with CD through biopsy reports (defined as Marsh 3: villous atrophy) from all pathology departments (n= 28) in Sweden. Biopsies had been performed between 1969 and 2008. Age- and sex-matched reference individuals (n= 141 731) were identified from the Swedish Total Population Register. Data on AF were obtained from the Swedish Hospital Discharge Register, the Hospital Outpatient Register, and the Cause of Death Register. Hazard ratios (HRs) for AF were estimated using Cox regression. In the CD cohort, 941 individuals developed AF (vs. 2918 reference individuals) during a median follow-up of 9 years. The corresponding adjusted HR for AF was 1.34 (95% CI = 1.24-1.44). The absolute risk of AF in CD was 321 of 100 000 person-years, with an excess risk of 81 of 100 000. A prior AF diagnosis was also associated with an increased risk of subsequent CD (odds ratio = 1.45, 95% CI = 1.31-1.62). Conclusions Atrial fibrillation is more common both before and after CD diagnosis in patients with CD though the excess risk is small. Potential explanations for the increased risk of AF in CD include chronic inflammation and shared risk factors, but ascertainment bias may also have contributed. Clinical implications Coeliac disease affects 1-2% of the Western population. Our results indicate that patients with coeliac disease, verified by intestinal biopsy, are at increased risk of atrial fibrillation. This observation is consistent with previous findings that elevation of inflammatory markers predicts atrial fibrillation. Additional studies are needed to clarify the mechanistic link between atrial fibrillation and autoimmune diseases such as coeliac disease.

PMID:
21653560

http://www.ncbi.nlm.nih.gov/pubmed?term=21653560%20

 

*****

 

Prim Care Companion CNS Disord. 2011;13(3). pii: PCC.10br01104.

Association of attention-deficit/hyperactivity disorder and celiac disease: a brief report.

Niederhofer H.

Source

Department of Child Psychiatry, Psychiatric Hospital of Rodewisch, Rodewisch, Germany.

Abstract

OBJECTIVE:

A possible association of celiac disease with psychiatric and psychological disturbances such as attention-deficit/hyperactivity disorder (ADHD) has been reported repeatedly. The objective of this study was to observe whether a gluten-free diet could alleviate the behavioral symptoms in patients with celiac disease and ADHD.

METHOD:

Sixty-seven subjects aged 7 to 42 years (mean = 11.4 years) with ADHD were enrolled in the study in South Tyrol, Italy, from 2004 to 2008. Hypescheme, an operational criteria checklist that incorporates DSM-IV and ICD-10 criteria, was used to assess ADHD-like symptomatology. Additionally, blood serum levels of all subjects were assessed for possible celiac disease by examining antigliadine and antiendomysium antibodies. A gluten-free diet was initiated for at least 6 months in celiac disease-positive patients with ADHD.

RESULTS:

Of the 67 patients with ADHD, 10 were positive for celiac disease. After initiation of the gluten-free diet, patients or their parents reported a significant improvement in their behavior and functioning compared to the period before celiac diagnosis and treatment, which was evident in the overall mean score on the Hypescheme questionnaire (t = 4.22, P = .023).

CONCLUSIONS:

Celiac disease is markedly overrepresented among patients presenting with ADHD. A gluten-free diet significantly improved ADHD symptoms in patients with celiac disease in this study. The results further suggest that celiac disease should be included in the ADHD symptom checklist.

PMID:21977364

http://www.ncbi.nlm.nih.gov/pubmed/21977364

 

 

 

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