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1. On Tues., Feb. 11, a small article appeared in the Houston Chronicle
in the first section:
CELIEAC DISEASE FOUND TO AFFECT 1.5 MILLION
Celiac Disease, a severe digestive disorder triggered by gluten in wheat
and other grains, is more common among Americans than previously
thought, affecting more than 1.5 million people.
Researchers from the University of Maryland, the University of Chicago,
and other institutions took blood samples from 13,145 mostly white
adults and children, including nearly 9,000 people considered at risk
for celiac because of symptoms or family history. Intestinal biopsies
confirmed the diagnosis.
The disease was present in one out of 22 people who had a close relative
with celiac and in one out of 133 participants who were not at risk.
The new findings -- published in Monday's Archives of Internal Medicine
-- could lead to quicker diagnosis of the ailmlent.


Houston Chronicle
Wednesday, Feb. 12,2003
GLUTEN-FREE EATING TAKES SOME EFFORT
By Sharon Maasdam, Newhouse News Service

Preparing food can be a challenge if you - or someone you cook for - has
celiac disease and can't tolerate gluten or wheat. You have to read food
intions for wheat products. Prepared gluten-free breads and cereals are
available, but they're expensive and not all grocery stores carry them.
Gluten is found in wheat, barley, rye and oats. When you see
"gluten-free" on labels, it means the item contains no ingredients from
these grains. Gluten-free foods playa very important role for people who
have this genetic disorder, in which the body cannot tolerate gliadin,
the protein component of gluten. It is estimated that one in 250 people
has this disease.
According to the Celiac Disease Foundation Web site, www.celiac.org ,
gluten damages the villi - tiny, hairlike projections in the small
intestine that absorb nutrients from food - making them shrink or
disappear. Therefore the body can't fully absorb basic nutrients such as
proteins, carbohydrates, fats, vitamins, minerals and even water.
One of the main challenges is figuring out which foods may have even
tiny amounts of hidden gluten. Labels are often imprecise. Gluten might
be found in some unlikely foods: cold cuts, soups, bouillon, hard
candies, soy sauce, many low-fat or nonfat products, vinegar, flavorings
made with alcohol, even licorice and jelly beans.
Potentially harmful ingredients. include modified food starch,
hydrolyzed vegetable protein (HVP), hydrolyzed plant protein (HPP),
texturized vegetable protein (TVP), binders, fillers, excipients,
extenders, malt and other natural flavorings.
Gluten may also be used asa binder in some pharmaceutical products. If
you have any questions, ask the food or drug manufacturer for more
information. Alcohol and vinegar that are properly distilled should not
contain any harmful gluten products.

Here are two books that are helpful for gluten-free cooking:
. Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living
by Danna Korn (Hay House Publishing, 391 pages, $14.95). this book
answers many questions about a wheat-free or gluten-free diet. Kom has
been researching celiac disease since her son was diagnosed in 1991. The
book is loaded with practical tips, about 20 recipes, menu suggestions
and ideas for traveling and eating out.

. The Gluten-Free Gourmet Makes Dessert by Bette Hagman <Henry Holt, 348
pages, softcover, $18).
For those who must eat gluten-free foods, going to the bakery and buying
grocery-shelf cookies are offlimits. They're made with flours containing
gluten. However, this. doesn't mean desserts are off-limits. It's just
that they cannot contain wheat or other grains with gluten. This
cookbook offers more than 200 gluten-free recipes for cakes, cookies,
pies and other sweets.

For support and information about eating gluten-free, write to Gluten
Intolerance Group of North America, 15110 10th Ave. SW., Suite A,
Seattle, VVA 98166, or call 206-246-6652, or see www.gluten.net.
The Celiac Disease Foundation offers information on gluten intolerance
and a newsletter; call 818-990-2354 or visit www.celiac.org.
Korn will be guest speaker at the next meeting of the Houston Celiac
Support Group, 1 p.m. Feb. 22 at Memorial Drive Presbyterian Church.
Call 281-679-7608 for reservations.

3. The third mention of celiac disease/gluten intolerance was the
announcement of our Houston chapter meeting on Sat., Feb. 22, 1 to 3:30
p.m. (You can e-mail if you need more pdetails).

I have had many calls from new celiacs this week wanting to come to our
meeting. They're coming out of the woodwork! So gratifying for them and
for us to find each other.

Sincerely, Janet in Houston

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