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Subject:
From:
Jim Lyles <[log in to unmask]>
Date:
Mon, 20 May 1996 23:50:06 EST
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<<Disclaimer:  Verify this information before applying it to your situation.>>
 
                         Newsletter Roundup
                         ------------------
                        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.
 
 
................................................
:                                              :
:       Excerpts from _Celiac SprueNews_       :
:       --------------------------------       :
: April/May 1996              Jan Hill, editor :
:                    CSA/USA San Diego Chapter :
:                          10424 Flanders Cove :
:                         San Diego, CA  92126 :
:..............................................:
 
CD-related Articles:  In the last 30 years, just over 6,000 papers
have been published on CD.  Of these, only 10 were published by
researchers from the United States.<2>
 
Lentils and Dry Peas are members of the dry legume family, close
relatives of the bean.  These are two of the most nutritious foods.
They are a vegetable protein and a complex carbohydrate and contain no
cholesterol or fat.  Legumes are low in calories and have more dietary
fiber than any other major food (including vegetables, nuts, fruits,
and grains).  Lentils and dry peas fit in well with today's
health-conscious diets.<3>
 
 
...............................................................
:                                                             :
: Excerpts from the Gluten Intolerance Group of North America :
: ----------------------------------------------------------- :
: newsletter: March 1996              Cynthia Rolette, editor :
:                                                PO Box 23053 :
:                                     Seattle, WA  98102-0353 :
:.............................................................:
 
More on the Finnish Oats Study:  In October 1995, the New England
Journal of Medicine published a study from Finland entitled "A
Comparison of Diets With and Without Oats in Adults with Celiac
Disease", by Esko K. Janatuinen, et al.  This study suggests that
oats may be safe for celiacs.  But there are several points to
consider:
 
*  The study purposely omitted those with "severe CD", and those whose
   CD "relapsed" or whose symptoms worsened.  This factor alone might
   omit anyone who is symptomatically sensitive to any small
   contamination in their diet.
 
*  Both the control group (which ate no oats) and the test group ate a
   diet that is not GF according to US standards, as wheat starch was
   used in both groups.  This makes it difficult to determine if the
   equivalent results between the two groups were due to oats being
   safe, or due to both groups consuming wheat starch.
 
*  The amount of oats consumed was relatively small, and the time of
   the study was relatively short (12 months).  Also, oats have less
   avenin (gliadin's counterpart in oats) than wheat has gliadin.  A
   study involving larger quantities of oats, lasting five years,
   would be more helpful in determining the toxicity of oats to celiac
   patients.
 
*  Research suggests that in some persons with CD it can take over a
   year to see the microscopic changes in the small intestine caused
   by gluten contamination.
 
*  In the US and Canada, oats may be cross-contaminated by wheat and
   other grains in the field, during harvesting, and in processing.
   It may be difficult to find a pure source of oats.
 
The Gluten Intolerance Group of North America recommends that celiacs
completely avoid oats.
 
[The study involved only adult subjects, so there is no way to know
how children would react to oats.  Certainly for children, oats are
NOT advised.  We also advise adult celiacs to completely avoid oats,
at least until more studies have been done.--editor]
 
 
...............................................................
:                                                             :
:     Excerpts from the Houston Celiac-Sprue Support Group    :
:     ----------------------------------------------------    :
: newsletter: Mar./Apr. 1996     Janet Y. Rinehart, President :
:                                           11011 Chevy Chase :
:                                     Houston, TX  77042-2606 :
:.............................................................:
 
_Diabetes Forecast_ is set to publish an article this summer about the
connection between CD and Type I Diabetes.
 
                            -=-=-=-=-=-=-
 
Talk Highlights<4>:  The following are highlights from a talk by
gastroenterologist Sheila E. Crowe, one of the medical advisors for
the Houston Celiac Sprue Support Group.
 
*  When someone past the age of 50 is diagnosed with CD, there is a
   greater probability of lymphoma and other associated diseases.
 
*  Untreated celiacs are at a higher risk of developing small bowel
   lymphoma and adenocarcinoma; but the risk is still quite small.
   The risk of developing a "common" cancer such as colon, breast, or
   lung cancer is much higher, though not any higher than it is for
   non-celiacs.
 
*  For reasons that are not entirely clear, untreated celiacs are at a
   higher risk of developing esophageal cancer.  It may be related to
   certain nutrient deficiencies caused by malabsorption.
 
*  It is extremely important to get a definitive diagnosis of CD in
   children.  To put a child on a GF diet for life without a proper
   diagnosis is a disservice to the child.  Other diseases have
   celiac-like symptoms.  Once you've been on a GF diet, it is much
   harder to get a proper diagnosis as a gluten-challenge is required
   first.
 
*  If you do not get better on a GF diet after being diagnosed as a
   celiac, the biopsy should be reviewed by someone experienced.  Dr.
   Crowe always looks at the biopsy specimens along with the
   pathologist.
 
*  Patients are entitled to their medical records, including actual
   tissue slides, to present for a second opinion.
 
*  Pancreas damage can cause symptoms similar to CD.  Symptoms of
   pancreatitis include pain (sometimes severe), weight loss, fat
   malabsorption, and foul-smelling stools.  However, the two
   conditions should not be confused by a specialist.  The correct
   diagnosis is important, as management of the two diseases is quite
   different.
 
*  Irritable Bowel Syndrome (IBS) is specific to the lower bowel,
   occurs more often in women than in men, and is not associated with
   anemia and weight loss.  However, it can cause diarrhea,
   constipation, and abdominal pain (sometimes alternating with
   constipation).  Blood work, X-rays, endoscopies, and biopsies are
   usually completely normal.  IBS patients may be sensitive to
   gluten, but this is not an immune system response (whereas CD is),
   it is a neurohormonal response.  IBS patients may have problems
   with many other foods.  Patients can be incorrectly diagnosed with
   IBS when in reality they have colitis, Crohn's disease, or CD.
 
*  Lactose Intolerance [whether temporary or permanent] will not
   damage your intestine, will not make you more susceptible to
   cancer, and will not make you anemic; however it will make you feel
   uncomfortable.
 
*  Celiacs do not normally get reactions to allergy skin tests for
   wheat.  The allergy reaction to wheat is different from the
   reaction of true celiacs to the wheat protein gliadin.
 
*  Many autoimmune disorders seem to be connected with CD, including
   Type I (insulin-dependent) Diabetes, Graves Disease, Sjogren's
   Syndrome, Addison's Disease, Scleroderma, Chronic Active Hepatitis,
   Myasthenia Gravis, Systemic Lupus Erythematosus, and possibly
   Rheumotoid Arthritis.
 
*  There are many potential causes of villi damage, including:
   radiation therapy, chemotherapy, CD, Crohn's Disease, viral
   gastroenteritis, bacterial overgrowth, and immunodeficiency.  Also,
   there are at least 20 diseases that resemble CD symptomatically.
 
 
.....................................................
:                                                   :
:  Excerpts from the Westchester CS Support Group   :
:  ----------------------------------------------   :
: newsletter: April 1996              Sue Goldstein :
:                                     9 Salem Place :
:                           White Plains, NY  10605 :
:...................................................:
 
The "NO-GLUTEN" Solution, by Pat Cassady Redjou, is a cooking guide
for people who are "sick and tired of being sick and tired".  Among
other things, it contains recipes for making your own chicken, meat,
and vegetable broth.  To order, send a money order for $26.95
(Washington residents should add $1.82 sales tax) to:  Pat Redjou, The
"NO-GLUTEN" Solution, Box 731, Brush Prairie, WA 98606-0731.
 
                            -=-=-=-=-=-=-
 
The Social Celiac Course 101:  Arm yourself with these coping
techniques when you attend a party:
 
Chapter 1--Cocktails.  When the bartender asks, "What's your poison?"
   this may not be so far off.  Most hard liquors are likely made from
   one of the various grains that celiacs must avoid.  There are a few
   relatively safe options:  most wine, tequila, and rum.  Or you can
   always opt for GF soda or juice; no one will be the wiser when you
   join in on the traditional party toast.
 
Chapter 2--Hors D'oeuvres.  These little critters will most likely be
   off your list.  Most are wrapped in some sort of dough [or sauce]
   that is not likely to be GF.  Fresh fruit or veggies may be your
   best hope.  Better yet, keep a small bag of GF goodies with you to
   eat while everyone else stuffs themselves with pigs in a blanket.
 
Chapter 3--Entrees:  This gets a little more difficult, but don't
   despair.  If you are celebrating in a restaurant, try to speak to
   the Chef or Maitre D' and advise them of your situation.  If
   possible, try to reach them prior to the meal.  Remember to stay
   away from anything with stuffings, dressings with unknown
   ingredients, or fried foods cooked in the same oil as breaded
   foods.  When dining at a guest's house, offer to bring a homemade
   dish to contribute to the meal.  Your host will be thankful for the
   help, and you will be sure to have at least one GF option when you
   eat.
 
Chapter 4--Dessert:  This is the time you may start to feel a little
   sorry for yourself.  That is, until you see the stuffed look on
   your dining companions' faces.  While you may opt for fresh fruit
   or a light GF Sorbet, they can barely speak or move because they
   are so full from that rich chocolate cake.  So give yourself a pat
   on the back and remember, it's just one less hour on the treadmill
   for you at the gym.

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