Gluten Free in Central Arkansas, branch of GIG
Table of Contents
· Calendar - GFCA - Saturday, May 22 from 10-noon will be our next meeting
· May is Celiac Awareness Month
· Support Groups Around Arkansas – Jonesboro, Fayetteville, Hot Springs, Fort Smith
· News from GIG – Annual Educational Conference; Gluten Free Challenge
· GF Products – Check these out
· Stores –Drug Emporium ; Whole Foods; Argenta Market; Amazon GF May discount
· Children’s Corner – notes from Sherri
· Recipe Corner- link to GF Challenge recipes, Potato Skins, Jambalaya, weekly recipes by email
· Cantrell Drug
· Articles and Abstracts - Celiac Sprue: A Unique Autoimmune Disorder
Please send donations to our GFCA treasurer, Terri Murdoch. Make checks payable to GFCA.
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 email@example.com or by phone 501-262-4299
All general meetings are held in the community room of Whole Foods unless otherwise specified. Whole Foods kindly allows us to use their community room for our meetings. We are not affiliated with Whole Foods. GFCA is a branch of Gluten Intolerance Group (GIG)
10700 N Rodney Parham Rd
Little Rock, AR 72212
For directions go to: http://snipurl.com/3duie [maps_google_com]
Calendar for GFCA
*Saturday*, May 22 from 10-noon Lisa Hendrix, MD will be speaking this month. Topic: “Adrenal Fatigue”
Monday, June 21st 6-8pm: I will be bringing you the latest news from the 2010 GIG Annual Educational Conference. Please let me know if you are planning to attend this conference too.
*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: To be announced.
*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
GFCA Participation Always Needed
Do you have a recipe to share? Did you find a new product you love? Have you visited a restaurant that served you a great GF meal? Do you have vacation and travel tips? Did your child go to a camp? We all have stories about getting diagnosed and learning to be GF – what is your story? Do you have a favorite website? We can all learn from each other. We would love to hear from YOU. You will find items submitted by your GF friends in this newsletter. When you submit something, please let me know if I can mention your name.
If you have submitted something to me, and you do not see it in the newsletter, please contact me. I have been known to misplace or lose emails.
I will use your first name only unless you give me permission to use your full name.
May has been designated as Celiac Awareness Month.
To help with promotion of Awareness, the Gluten Intolerance Group of North America is promoting the 2nd Annual Chef to Plate Campaign for the full Month of May with HUNDREDS of restaurants participating. Support these restaurants. Their goal is to provide you with gluten-free meals and help make others aware that eating gluten-free can be safe and enjoyable.
For a list of participating restaurants in the Chef to Plate Campaign - see (http://tinyurl.com/26kdmbm) . Check back frequently as this list updates regularly. Izzy’s Restaurant is participating in this program. I hope next year we can get greater participation. ~Anne
For more Restaurant or Food Service information, you may want to visit the following websites: Gluten-Free Restaurant Awareness Program (GFRAP) (http://www.glutenfreerestaurants.org/) or the Gluten-Free Food Service (GFFS) (http://www.gffoodservice.org/) .
Gluten Intolerance Group of North America
31214 124th Ave SE
Auburn, WA 98092-3667
Support Outside of Little Rock
Gluten Intolerance in N.E. AR -Jonesboro. For information about meetings please contact:
Barbara Feeser 870-935-4515 firstname.lastname@example.org
Gale Pierce 870-539-2591 email@example.com
Corrie Stricklin 870-268-1080. Nature's Pantry location is 554 CR 409 (also known as South Culberhouse), Jonesboro, AR.72404. firstname.lastname@example.org
Arkansas R.O.C.K. For information, you may contact Melanie at 479-582-9232 or email her at email@example.com This group is based in Fayetteville. There is also an active Yahoo group to join http://health.groups.yahoo.com/group/ArkansasROCK/ The online Yahoo groups is a wonderful way to stay in touch with the GF community in Arkansas. It is available to everyone. It is not just for parents.
NWA Celiac Sprue Association Support Group For more information you may contact Carolyn McKinley at 479-644-9909 or email firstname.lastname@example.org
Gluten Free Fort Smith For more information contact Majetta Green 479-221-4372 or email@example.com The next meeting will be Thursday, May 13th for pizza and snack night.
News from Gluten Intolerance Group
2010 GIG Annual Educational Conference
Savor the Flavor of Gluten Free Living
Coming June 4-5, 2010!
Minneapolis Airport Marriott
2020 American Boulevard East
Bloomington, MN 55425
Nightly Room Rates: $97 + tax
Leadership Training: June 3rd!
Conference and Exhibits: June 4th and 5th!
Dr. Joseph Murray, Mayo Clinic; Dr. Daniel Leffler, The Celiac Center at Beth Israel Deaconess Medical Center; and Dr Stephen Wangen, IBS Treatment Center will be keynote speakers on Friday, June 4th. Dr Rodney Ford will be the guest speaker at the banquet on Saturday, June 5th. I have attached a pdf of the program.
GIG is committed to holding prices for this conference at the 2009 rate or less. Special Early registration price ends May 13th
Gluten Free Challenge
You are invited to take the Gluten-Free Challenge.
Gluten-Free meals can taste great! Sign up for the Gluten-Free Challenge (www.GoGFChallenge.com) to learn more! Starting April 21st, you will receive a “Recipe of the Day” and “Tip of the Day” for a month. Use these tasty recipes and tips to learn about gluten-free eating. On the weekend of May 22, we challenge you to eat gluten-free for the weekend. Dine with a gluten-free family member or friend to show your support and awareness of celiac disease, gluten intolerances and being gluten-free.
Bring everyone to the table to enjoy the same food.
Sign up for the Gluten-Free Challenge (www.GoGFChallenge.com) now! Win prizes while you learn and support people living a gluten-free lifestyle!
The Gluten-Free Challenge is a joint awareness project of the Gluten Intolerance Group of North America and Pamela’s Products.
I have heard Kroger brand "Rice Bitz” toasted rice cereal says gluten free on bottom left front corner. Has anyone seen this? Let me know if you have tried this product.
All 18 flavors of Cocopotamus handmade dark chocolate fudge truffles are always gluten-free. www.cocopotamus.com “Our chocolate has gotten good press & raves from Rachael Ray & The Barefoot Contessa. We ship nationwide & are also sold at 3 locations in Arkansas. “
Quaker Rice Cakes are now gluten free. http://www.quakeroats.com/products/rice-snacks/rice-cakes/apple-cinnamon.aspx
Melanie of Arkansas R.O.C.K. wants us to know Bliss Cupcake Cafe is now serving gluten-free cupcakes every day. They are located on the Fayetteville Square, across from the Bank of Fayetteville. www.blisscupcakecafe.com
General Mills has an online listing of all their GF products. http://www.liveglutenfreely.com/products/ I have heard they will be introducing a GF Hamburger Helper in May. Nature Valley Roasted Nut Crunch(Almond) bars are not yet on the GF product list, but the new packaging is clearly marked “Gluten Free” on the front.
There have been rumors that Redbridge beer has been discontinued. This is just a rumor. People have contacted Redbridge and have been told the beer has been reformulated. Redbridge is again available at Whole Foods.
Loomis Farms sent me information about their GF mixes and foods. Please see the attachment for more information.
Loomis Farms Foods
P.O. Box 113, Fouke AR 71837
Drug Emporium now has increased selection of GF frozen foods but the GF and gluten containing foods are mixed together. They now carry Udi’s bread and muffins – the muffins were in one freezer and the bread in another. Although DE has a dedicated GF aisle, be sure to check out the other aisles for more GF goodies.
Whole Foods wants to hear from you. They want to know what you want to have them carry. Please contact Ryan Madding Ryan.Madding@wholefoods.com A couple of new items were KaleChips and Feng Shui rice crackers.
I have been told Argenta Market opened in April and is carrying GF foods. They also carry locally grown produce and fruits, grass fed meats, fresh fish. Send me a review of this new market. http://www.argentamarket.com/
Amazon.com has a bunch of great gluten-free grocery deals this month:
Up to 25% off Pamela's gluten-free products (10% w/code PMLAI822 and 15% w/Subscribe & Save): http://amzn.to/adNCvP
Up to 30% off on Betty Crocker gluten-free mixes (15% w/code BCGLFREE and 15% w/Subscribe & Save): http://amzn.to/dgUiGG
Up to 25% off Namaste gluten-free products (10% w/code NMST7II9 and 15% w /Subscribe & Save): http://amzn.to/cWBsZ4
Up to 25% off on Nature's Path & EnviroKidz gluten-free breakfast product s (10% w/code ENVR9333 and 15% w/Subscribe & Save): http://amzn.to/93DqxN
Up to 30% off gluten-free Oskri products (15% w/code OSKRO5IO and 15% w/Subscribe & Save): http://amzn.to/cN1klm
All Subscribe & Save orders include free shipping. If you're not familiar with the Subscribe & Save program, you select how frequently you want to receive the item when placing the original order, but you can skip intervals and cancel the subscription without obligation at any time. So if you just want the product once, combine a Subscribe & Save order with use of the code and then cancel the future orders after you receive the first shipment. Amazon also sends out reminder e-mails in advance of future shipments in case you forget to cancel right away.
Children’s Corner by Sherri
Last week, I committed one of the unpardonable sins of motherhood. I ran out of syrup for the GF toaster waffles. (Let me explain myself, it's because I switched to real maple syrup so a bottle doesn't last long!) Luckily our neighbors had some Log Cabin Light Syrup, so we were back in business in the time it took to run next-door. My twelve year old daughter read the ingredients, pronounced it safe and was about to pour it all over her waffles when I intercepted and read on the label that the "natural flavor" was made out of barley. Most of the other ingredients were artificial sweeteners, like soribitol which claims to have a laxative effect. (And who in their right mind would eat anything that had that as a disclaimer?) So, my daughter had to eat her waffles dry. Hopefully, this won't cause her too much psychological damage. (JK, or just kidding for those who don't have pre-teens.)
At least I have made great strides in the cookie arena of motherhood. I ordered a new cookbook, Gluten-Free Baking Classics by Annalise G. Roberts (Annalise will be speaking at the GFCA meeting in October). They have a chocolate chip cookie recipe that they dare anyone to tell isn't made from wheat. I wasn't sure about ordering the special flour since the postage equaled the cost of the flour, but I decided I should live dangerously for once. My friend's little boy, who is very picky, thinks I am the best cook now. (Did I mention he's Pam's son?) One of the hints from the cookbook suggested freezing part of the dough in an airtight container. Now I can pull out a tub from the freezer and have warm cookies in the time it takes to bake them. (But, if you just want to buy a cookie to send in your child's lunchbox, try the new Annie'e Gluten Free Bunny Cookies that can be found at Drug Emporium)
Luckily I have raised two children already, so I'm not expecting to be Mother of the Year anyway.
Have a good recipe – please share it with others.
If you have not yet signed up for The Gluten Free Challenge you can find the recipes here http://www.gogfchallenge.com/recipes.html If you sign up, you will receive tips, recipes and have a chance to win prizes.
From Clean Eating Magazine Nov/Dec 2009 issue submitted by LaDonna
Makes 4 - 2 shell servings
4 medium (6 to 8 oz) baking potatoes
1 tsp extra virgin olive oil, divided
Olive oil cooking spray
1/8 tsp garlic powder
Pinch of cayenne pepper, or to taste
1/8 tsp sea salt
4 slices organic nitrate-free extra-lean turkey bacon, chopped (Devin’s pick: Applegate Farms Organic Uncured Turkey Bacon)
1 ½ oz low-fat cheddar cheese, finely shredded (Devin’s pick: Cabot’s 75% Light Cheddar Cheese)
3 tbsp green onion, finely chopped
¼ cup low-fat sour cream (optional)
*Preheat oven to 425F.
*Scrub potatoes well with a vegetable brush. Poke each potato 5 times with a fork. Rub outside of each with ¼ tsp oil. Place potatoes directly on oven rack and bake for 50 minutes to 1 hour or until tender throughout. Let potatoes cool for 1 to 2 hours or refrigerate in a resealable plastic bag for up to 1 day.
*Preheat oven to 425F
*Cut potatoes in half lengthwise. Using a spoon, carefully scrape out centers, leaving an even ½ inch-thick potato shell intact.
* Spray a medium baking sheet with cooking spray. Arrange potato shells on baking sheets so they barely touch. Lightly mist tops with spray, then sprinkle them evenly with garlic powder, cayenne, paprika and salt. Bake 10 minutes.
* Meanwhile, place a small pan over medium-high heat. Add bacon and cook, stirred frequently, until barely crisped, about 3 to 5 minutes. Transfer bacon to a plate lined with paper towel to drain.
* Sprinkle cheese, bacon, then onion evenly over baked shells. Bake 15 to 18 minutes more, or until potatoes are lightly browned. Top with a dollop of sour cream, if desired. Serve immediately.
These are some of LaDonna’s favorite GF sites.
www.glutenfreeda.com – free articles and great recipes
http://www.nourishingmeals.com/ - very good healthy recipes
www.surefoodsliving.com - articles about gluten-free
Jambalaya submitted by Terri
1 green bell pepper
1 medium yellow or white onion
3 stalks of celery
1 1/2 pounds of chicken cut into bite sized chunks
1 lb. smoked sausage (I used Andouille sausage)
1/2 cup of chopped parsley (I used a bag of frozen cut okra)
2 1/2 cups white rice, uncooked
8 cloves of garlic
1/2 cup of chopped green onion (I didn’t use)
4 cups of chicken broth
1/4 cup oil
salt and red pepper to taste
2 bay leaves
Try adding a package of spinach or baby carrots that have been finely chopped. This is a great way to sneak in some extra veggies.
In a very large saute pan, heat oil. Saute chicken, stirring every few minutes until the chicken begins to stick to the bottom of the pan and has turned a rich brown color on all sides. This will take about twenty minutes. This is a very important step since it is the color of the chicken that gives this jambalaya the color. Add sausage and saute for about five to seven minutes, stirring often.
Push all the meat to one side and tilt the pan. Remove about half of the oil that drains. Reduce heat to medium and add celery, onion, bell pepper and garlic. Stir and sauté until caramelized. This should take about seven to eight minutes. If you are adding spinach or carrots, add them here.
Increase heat to high and add broth and bay leaves. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for ten minutes. Add salt and red pepper to taste. You want to over season at this point since the rice will cut the seasoning. Add mushrooms, green onion, parsley and rice. Bring to a boil and reduce heat to low and cover. Stir after fifteen minutes and cook for fifteen more for a total of thirty minutes.
Cantrell Drug Company – Compounding Pharmacy and more
Greetings from Cantrell Drug Company! We are so pleased to be in our new building located one block east of the Cantrell and Mississippi intersection and hope that you will stop in for a visit. We offer the benefits of a local, personalized retail pharmacy and state-of-the-art compounding for any prescription needs your physician may prescribe. We offer fast, courteous service and free delivery in the Little Rock area. Please contact our full-time retail pharmacist, Karen Koen, Pharm D, for any assistance you may require regarding your pharmaceutical needs.
As the first PCAB Accredited compounding pharmacy in the state and eighth in the nation, we are proven to be one of the top compounders nationally. Compounding is where a pharmacist mixes drugs to fit the unique needs of a specific patient. This may be done to change a pill to a liquid form for a child or an elderly patient, to avoid an ingredient that a patient is allergic to, to obtain a specific dose not available by a manufacturer, or compound a unique medication for a pet .
In our over the counter area, we offer pharmaceutical grade vitamins and supplements and invite you to come in and review stock. We currently are able to order from VSL, NUMEDICA, and XYMOGEN, and are able to order any of their products that a patient might need. Please speak with me for any products that you might need that are not currently stocked, and I will be happy to work with the company and provide a quote prior to ordering.
One specific line of products that we carry is Dr Wilson’s Adrenal Fatigue protocol. We have carried and used his products for more than 5 years and have found them to be very helpful for adrenally fatigued patients. We have Dr. Wilson’s book available for purchase, and I will be happy to assist you with any questions you may have about this subject.
My favorite aspect of our retail compounding pharmacy is hormones, and I have practiced saliva testing and hormone replacement evaluation with ladies for over 5 years. Our pharmacy offers a saliva test to determine a patient’s hormone levels. Through education, training and practice, we have found saliva testing to be the best method to know levels before beginning any type of hormone therapy and saliva testing. After testing, we offer customized bio-identical hormone compounding through our compounding lab. These can be prepared according to your physician’s prescription to meet your specific needs. Our goal is to replace only the hormones that are deficient and only treat with enough to get you back to a normal range. You may go to our website, www.cantrelldrug.com and click on the “hormone therapy” box for more information and the associated paper work needed. You also may call me at the pharmacy for more information.
Thank you so much for giving me this opportunity to give you a brief introduction to Cantrell Drug. We are here to help you with any of your pharmaceutical needs or questions you may have. Please feel free to give us a call or stop in and see our new place.
Louanne Hughey RN BSN
Cantrell Drug Company
7321 Cantrell Road
Little Rock, AR 72207
Articles and Abstracts
Celiac Sprue: A Unique Autoimmune Disorder
Shadi Rashtak; Eric V Marietta; Joseph A Murray
Celiac sprue (CS) is a gluten-sensitive enteropathy with many autoimmune features. CS involves multiple organs through immune and nonimmune processes, and is frequently associated with other autoimmune disorders. This article reviews the co-occurrence of CS with autoimmune disorders of the cutaneous, nervous, endocrine, musculoskeletal, gastrointestinal and cardiovascular systems. The types of autoimmune disorders associated with CS and the prevalence of CS in other autoimmune disorders are also discussed. A brief review of the literature on the potential mechanisms behind these associations and the therapeutic effects of a gluten-free diet for autoimmune comorbidities in CS is also provided.
You can read the complete article http://www.medscape.com/viewarticle/709198 Registration if required, but registration is free.
This article mentions some of autoimmune diseases associated with celiac spure: Dermatitis Herpetiformis, psoriasis, alopecia areata, type 1 diabetes, thyroid disorders, Addison’s Disease, neuropathy, cerebellar ataxia, myopathy, Sjogren’s Syndrome and other rheumatologic disorders, autoimmune hepatitis, primary biliary cirrhosis, primary sclerosing cholangitis and cardiovascular disorders.
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