<<Disclaimer: Verify this information before applying it to your situation.>>

I have received many responses to my writing in reply to Tom Sullivan's post RE: Consolidating Our Efforts,

 26 August, 2002.  The replies were overwhelmingly positive with two notable exceptions.  I would like to 

respond publicly to these negative responses in the hopes of dispelling some unfortunate, and potentially 

damaging, information that seems to be circulating within in a small faction of the celiac community.

 

In no way was my previous post a criticism of any organization.  We may chose to disagree on points relating 

to the diet, but any disagreements on other issues is about as useful as herding cats, and benefits no one.

 

Fact:  The ADA guidelines for the celiac diet were developed and written by a group selected by the ADA, 

comprised of dietitians, nurses and those with advanced degrees seen as experts in their respective fields 

using current accepted and thoroughly documented research. The proposed guidelines were then reviewed 

for accuracy by members selected by the ADA with the appropriate educational background and professional 

reputation to be considered experts in this well defined area (celiac disease).  One of the reviewers of this 

document was Cynthia Kupper, Executive Director of the Gluten Intolerance Group. It should be noted that 

the criteria for determining the reviewers in any document of this kind is based on the reviewers current 

knowledge and reliable research based information used in educating others.

 

Fact:  The Gluten Intolerance Group does not restrict the use of any material that they use, publish or print. 

They do ask that any group or individual wishing to use their material, or print their material in another 

publication, receive permission to do so. This request has nothing to do with copyright or trademark, but 

rather with wanting to monitor the uses of this material and for what purpose.  This request protects our  

reputation. Copyrights and trademarks have to do with logos and unique use of the name and acronym, 

rather than limiting the dissemination of information.  The whole issue is simply stated in the last page of our 

newsletter, with the statement: "Please contact GIG for reprint permission of all material found in this 

newsletter."  There is no threat of lawsuits or other litigation implied or defined.  GIG does not intend, ever, 

to keep information within a closed circle but rather to share it with any and all who are interested. Those 

who use it inappropriately will be challenged, of course.  

 

Fact:  Reliable scientific research on the chemical composition of foods and the interplay between foods and 

celiac disease is a growing and changing information base that we are all watching with great interest.  The 

information we used five years ago, or even 2 years ago, is now outmoded and limiting, and not what we 

want to share with those who come to us for information, irrespective of organization.  If we are to protect 

our health, enjoy a wide range of culinary experiences, and share our knowledge with others, we must keep 

current with respected scientific research.  The correct information is available to all, and it is our responsibility 

to share this information, no matter what our organizational associations may be.

 

Let us all endeavor to work together for the common good.  It can only strengthen us as individuals and as 

groups.  

 

Respectfully,

 

Julie Hix

Immediate Past Chairman of the Board

Gluten Intolerance Group (GIG)      

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