<<Disclaimer: Verify this information before applying it to your situation.>>
Newsletter Roundup
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Compiled by Jim Lyles
We exchange newsletters with several other celiac groups. In this
article I will summarize some of what we've learned from our
newsletter swapping.
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| Information from _The Celiac ActionLine_ was removed, |
| since it already appears elsewhere in the archives. |
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: :
: Excerpts from the Midwest Gluten Intolerance Group :
: -------------------------------------------------- :
: newsletter: May 1995 4007 Forest Rd. :
: newsletter: Sept. 1995 St. Louis Park, MN 55416 :
:......................................................:
Gluten and Autism: Recently there was an interesting case of a boy
with severe autism who was put on a GF diet, after his parents
received information from The Center for the Study of Autism about
studies done in England and Norway suggesting the possible benefit of
a GF and casein-free diet. This dietary treatment for autism in
childhood is only experimental [and may only help in some cases].
However, in this case it has been helpful to the boy over the past
year.
More on Blue (Bleu) Cheese: The veins of blue or green in blue cheese
come from a mold caused by fungi consuming organic matter. In the
case of Roquefort cheese, a special type of bread crumb is added to
the cheese curds during the processing. The bread crumbs are powdered
to a fine dust upon which the fungi feed and create the mold. Whether
or not the gliadin component of gluten remains in the cheese in this
process is questionable.
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: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Aug. 1995 Sue Goldstein :
: 9 Salem Place :
: White Plains, NY 10605 :
:...................................................:
Polio Vaccine and CD: There was a discussion on the Internet
regarding the GF status of polio vaccine. Dr. Joseph Murray, a
gastroenterologist at the University of Iowa, suggested that polio
vaccine should be safe for children even if they have CD.
Why Study CD? Dr. Stephen James, while speaking at the Baltimore
conference, answers this question. Since it is clear for the most
part what causes CD, and since a very good treatment exists [the GF
diet], one might ask why a substantial amount of effort should be
devoted to the study of this disease. The reason is that CD is the
best example of a disease in which certain genetically susceptible
individuals have a very specific type of inflammatory response in the
intestine in response to a well-defined stimulus. If all the details
of the pathogenesis of CD can be determined, it is likely that this
information will be useful in understanding other diseases such as
food allergy, the inflammatory bowel diseases, autoimmune diseases
triggered by dietary components, and helicobacter pylori infection
(the major cause of ulcers). In addition, a clear understanding of
this abnormal response might make it possible to better trigger immune
responses in the gastrointestinal tract when they are desirable, such
as with vaccination or immunotherapy for autoimmune diseases.
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: :
: Excerpts from *Celiac Connections* :
: ---------------------------------- :
: Sept. 1995 (Vol. 2, No. 4) Julie Lasky, Director :
: 62 Parkwood Drive :
: Albany, NY 12205 :
:......................................................:
Soy Flour: Foods made from soy beans can lower blood cholesterol and
other blood fats by 10%, thus significantly reducing the risk of heart
disease, according to a report published in the New England Journal of
Medicine (Aug. 3, 1995). Other research shows that soy can lower the
risk of cancer.
Many GF recipes use soy flours and milks, such as the Rice-Soy Waffles
found in _The Gluten-Free Gourmet_ by Bette Hagman. For more
information about soy, contact the United Soy Bean Board at (800)
TALK_SOY (weekdays 8-4) and ask for their free newsletter, *The Soy
Connection*.
Soy flour tips:
* Always combine soy flour with other flours. For example, 1 cup
of wheat flour can be replaced by 1/2 cup each soy flour and
potato starch.
* Soy flour browns more quickly than other flours. Reduce your
baking time or lower the oven temperature by 25 degrees F.
* To bring out more of soy's nutty flavor, stir the flour in an
ungreased pan over medium heat for a few minutes.
* Soy tastes best in nut, chocolate, or fruit-flavored baked
products.
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: :
: Excerpts from *Sprue Review* :
: ---------------------------- :
: Sept. 1995 Suzyn Dobroski, Editor :
: 166 Eastland Ave. :
: Rochester, NY 14618 :
:.......................................:
Celiac Awareness Month: Did you know October is the designated month
to speak out about CD? Take the opportunity to educate employers,
friends, neighbors, and dietitians. Invite them to a GF meal. Ask
your local library if you can utilize their display case to educate
the community about the disease and the resources available locally.
Encourage your siblings to have the antibody blood tests done. Also
send information on the disease to anyone you may know in the health
care professions.
Omega Nutrition offers several unusual flours, including bean, almond,
hazelnut, and pistachio. These flours offer a unique taste to a
recipe when used in place of 20% of the flours called for in the
recipe. A representative from the company, when asked about
cross-contamination, indicated they don't process any other flours.
Prices range from $4 to $5.35 per 8 oz. bag. Write to Omega
Nutrition, 1720 Labountry Rd., Ferndale, WA 98248 or call (800)
661-3529.
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