<<Disclaimer: Verify this information before applying it to your situation.>>
Miscellaneous Notes
-------------------
Memo to CSA Leaders, Members and Celiac Friends: The CSA Executive
Board has accepted the resignation of Leon H. Rottmann, Ph.D. as
Executive Director.
As CSA deals with change, the Governing Board will focus on the
purposes as stated in the CSA constitution and by-laws to determine
the course and assure "Celiacs Helping Celiacs" for many years to
come. At this time we especially need your visible presence,
patience, and prayers. We hope you can add a bit more support through
donations of money or personal talents to complete the task of
developing a more effective distribution system of educational
materials and support.
The board, staff, and medical advisors will strive to create a high
performance team with shared responsibility, aligned on purpose, high
communication, future-focused, focused on tasks, creative talents, and
rapid response. These are the eight attributes of high performance
teams outlined by Kinicki and Kreitner in their book, Organization
Behavior. The CSA team has an important role for each member,
chapter, resource unit, and national officer. Let's make volunteerism
work. Looking forward to teaming with you all. Wishing Leon Rottmann
the best. He has given much to help CSA grow.--Mary A. Schluckebier,
CSA/USA, Inc. President
-=-=- -=-=-
Taco Bell Chips: The September Sprue-nik Press listed gluten-free
(GF) foods at Taco Bell. Please note this warning. When Taco Bell
started advertising their new nacho chips earlier this year, I called
the 1-800-TACOBEL number to ask if the chips were still GF. According
to their nutritionist, the ingredients in the chips are GF. HOWEVER,
the chips are now fried on-site in the same oil that is used to fry
the Chalupas, which are made from a wheat flour. Therefore, the nacho
chips would be contaminated. The nutritionist said that not all Taco
Bell stores have switched to the new chips. Some of the Taco Bell
Express stores still use the original chips, usually because they do
not have a deep-fryer. Just ask before you order if they fry their
chips on-site.--TCCSSG member Pam Cusmano
-=-=- -=-=-
Great Lakes Gluten-Free E-mail List:<1> Great Lakes Gluten Free (GLGF)
is a new regional forum to discuss issues related to the gluten-free
(GF) diet. GLGF is FREE and is intended to be a supplementary
resource for people in the Great Lakes area who follow a wheat-free,
gluten-free, and/or casein-free diet. The list is open to all, but
focuses on news and information relevant to people who live in
Illinois, Indiana, Iowa, Ohio, Ontario, Pennsylvania, Michigan,
Minnesota, Missouri, and Wisconsin.
Discussions will focus on issues of a regional nature, such as
announcements of celiac support group meetings in the Great
Lakes/Midwest region, efforts to increase awareness of celiac disease
in the Midwest, reviews of restaurants in the region that offer GF
meals, where to find appropriate medical specialists, and other
information about the GF diet and lifestyle which is of a regional
nature.
The purpose of GLGF is to address purely regional issues; it is not
intended to replace other celiac discussion groups. Therefore,
general discussions about new medical research, the safety of major
brand food products, and sharing of recipes are DISCOURAGED, since
these topics are the mainstay of the national/international celiac
discussion lists.
To join GLGF, simply send an e-mail message to
[log in to unmask] or visit the GLGF web page at
http://www.gluten-free.net/glgf/index.htm.
GLGF is sponsored by Gluten-Free Trading Company as a service to the
GF community. For more information about the sponsor's role, please
visit the web page listed above. Contact information: Gluten-Free
Trading Company, LLC 604A W. Lincoln Ave., Milwaukee, WI 53215;
888-993-9933; http://www.gluten-free.net.
-=-=- -=-=-
_Wheat-Free, Gluten-Free Dessert Cookbook_, by Connie Sarros, has 400
luscious recipes, including cakes, cookies, tortes, donuts, dessert
crepes, pies, crusts, and more. There is even a section of low
calorie recipes. All ingredients are approved by CSA/USA and the
National Center for Digestive Diseases. It includes a comprehensive
list of guidelines for purchasing gluten-free foods, as well as an
extensive list of "safe" foods and gluten-free additives. The cost is
$17.95 including shipping. To order, send a check to Connie Sarros,
3270 Camden Rue, Cuyahoga Falls, OH 44223. For more information, call
330-929-1651, visit http://www.wsff.com/gfcookbook on the internet, or
send an e-mail message to [log in to unmask]
-=-=- -=-=-
_Food Allergy Field Guide_ is a new book to help your child manage
food sensitivities to wheat, dairy, and other food allergens. Theresa
Willingham, a journalist who specializes in medical columns-and the
mother of 7- year-old Chris who cannot eat wheat or dairy, shares her
extensive knowledge on practical matters such as grocery shopping and
reading labels, avoiding hidden allergens, maintaining an allergy-free
kitchen, and assuring proper nutrition. She provides a brief look at
some of the latest research on celiac disease and offers an extensive
list of vendors and resources. It includes a collection of 100 simple
recipes to help families eat well without wheat, gluten, dairy, eggs,
corn, soy, or nuts.
_Food Allergy Field Guide_ is gleaned from food-sensitive children and
their parents, all around the world, who have found that a diet that
doesn't make them sick shouldn't make them feel different, either.
The list price is $19.95. It is available at health food stores, on
the internet at http://www.savorypalate.com and http://www.Amazon.com,
at Miss Roben's, and directly from the publisher by calling
800-741-5418.
-=-=- -=-=-
2000-2001 Shopping Guide: All members should have received the newest
Shopping Guide with their November newsletter. For any member who
wants another copy or for any non-members who want their own copy,
single copies can be obtained by sending a check or money order for
$12 made out to TCCSSG to TCCSSG Shopping Guide, 34638 Beechwood St.,
Farmington Hills, MI 48335. Your copy will be sent by US mail.
|