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Hello Listmates,

We were fortunate to have Michelle Melin-Rogovin, Program Director of
the Univeristy of Chicago Celiac Disease Program speak to us.

She outlined the goals of the new program headed by Dr. Stefano
Guandalini who is the Chief of Pediatric Gastroenterology, Hepatology
and Nutrition at University of Chicago Children's Hospital.

The program plans  to develop and coordinate patient services, research
activities, medical eduation and public awareness in order ot increase
the rate of celiac diagnoses and improve the lives of celiac patients.

They plan to conduct research on the correlation of celiac disease  with
other medical conditions, initiate education among nutritionists,
nurses, and physicians to change the way celiac is diagnosed and taught
to increase the diagnosis  rate in the Midwest, help us to receive
better patient services by disseminating research findings about medical
risks associated with untreated celiac disease and/or cheating on the GF
diet, and advocate consumer issues and promote public awareness of
celiac disease.

It is my understanding that a network of physicians will be developed
where you can get referral to a specialist in another disease who is
also savvy in celiac disease.

It is a very exciting time to be in the Midwest and watch as this new
program unfolds.  We wish them every success.

We also discussed the new ADA guidelines for the GF diet.  The list of
safe foods now includes buckwheat, quinoa, millet, amaranth, teff,
distilled vinegar and distilled alcoholic beverages such as rum, gin,
whiskey, and vodka.  (From my understanding the distilled vinegar and
distilled alcoholic drinks would be GF as long as no gluten is added
back in after the distillation process.)  If you are interested in
obtaining a copy of the information, I know it was published in the
September/October 2000 issue of Gluten Free Living (a wonderfully
informative publication).

We also discussed an article from the November/December 2000 issue of
Gluten Free Living called Round Up the Usual Suspects by Ann Whelan.
The article helped to put in perspective some of the ingredients that we
find in our foods everyday such as soy sauce, caramel color, natural
flavorings, starch and modified food starch, hydrolyzed vegetable
protein and hydrolyzed plant protein.

Our refreshments were provided by Kinnikinnick and I must say that they
were a big hit.  Most of us had not tried more than a couple of their
products and were pleasantly surprised at the taste and texture.  I am
sure that we will all be adding their products to our regular purchases.

I hope that you find this synopsis informative.

Barbara in Illinois