<<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: Nov. 1994 4007 Forest Rd. :
: newsletter: March 1995 St. Louis Park, MN 55416 :
:......................................................:
Schiffy III Catering makes and ships gluten-free mixes already
prepared or will send mixes specially blended to meet individual
needs. Write to Schiffy III Catering, 9 Underhill Ave., Hicksville,
NY 11801, or call (516) 681-0895.
*The Gluten-Free Baker Newsletter* is available for $19.95 per year
(4 issues). Write to The Gluten-Free Baker, 361 Cherrywood Drive,
Fairborn, OH 45324-4012.
_Gluten-Free Gems_ is a new cookbook written by Noreen Moses (a
celiac). The price is $16.95. Write to Owens Publications, 8249
S.W. Fairway Dr., Wilsonville, OR 97070.
_The Joy of Gluten-Free Cooking_, by Juanita Kisslinger (a celiac),
is a cookbook first published in 1994. It contains 135 recipes. The
cost is $15.95, including shipping. Write to Kisslinger
Publications, Intl., 541 Sturgeon Eddy Rd., Wausau, WI 54403.
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: :
: Excerpts from the Houston Celiac-Sprue Support Group :
: ---------------------------------------------------- :
: "Basic Issues for Celiacs and Janet Y. Rinehart, President :
: DHers", April, 1995 11011 Chevy Chase :
: newsletter: Summer 1994 Houston, TX 77042-2606 :
: newsletter: March/April 1995 :
: newsletter: Summer 1995 :
:................................................................:
Continual Cheating on the GF Diet carries some long term risks:
1. It may result in the inability of some villi to fully regenerate
and allow complete absorption.
2. There is a significantly increased risk of lymphoma in the small
intestine.
3. Decreased bone density leading to osteoporosis can occur.
A Substitute for Creamed-Based Soups can be made by combining 2 cups
nonfat dry milk, 1 cup cornstarch, 2 tbsp. dried onion flakes, and
1/2 tsp. pepper. Mix well and store in an airtight container. This
dry mixture equals about 9 cans of cream soup. To make the
equivalent of one can of condensed cream soup, combine 1/3 cup milk
mix and 1-1/4 cups water; cook and stir until thick. (This tip comes
from Mary Gunn of Florida.)
Watch Poached Eggs in restaurants; sometimes white vinegar is added
to the water they are poached in.
Lactose Intolerance is Temporary in most newly-diagnosed celiacs.
After 4-6 weeks on a strict GF diet, most celiacs can tolerate
lactose again. Newly-diagnosed celiacs may need calcium and Vitamin
D supplements. Once the villi are healed, the daily recommendation
for calcium is 1,000 mg for both men and most women. Women that are
pregnant, lactating, or postmenopausal need about 1,500 mg per day.
It is best to obtain calcium from your diet. If calcium supplements
are used, they are absorbed best when taken with dairy products.<11>
Jowar, a New Cereal Grain, appears to be safe for celiacs. It is a
hard, round, white grain free of "off" flavors and colors, and with
excellent milling characteristics. Jowar is very similar to a food
sorghum widely used in India. For further information, write to
Duncan Brown, PO Box 824, Water Valley, TX 76958, or call (915)
484-3381.
Two Pamphlets on Osteoporosis are available:
* *Medications & Bone Loss: Are You at Risk for
Osteoporosis?*--Write to The National Osteoporosis Foundation,
Dept. MM2, PO Box 96616, Washington, DC 20077-7456.
* *The Good News for Healthy Women*--Send a business-size,
self-addressed, stamped envelope to The American Dietetic
Association, Dept. 9280, PO Box 4729, Chicago, IL 60680-4729.
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: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Aug. 18, 1994 Sue Goldstein :
: newsletter: Oct. 24, 1994 9 Salem Place :
: newsletter: March, 1995 White Plains, NY 10605 :
:.......................................................:
Blood Tests for Celiac Evaluation involve looking for elevated levels
of three types of antibodies<12>:
* IgG and IgA gliadin antibodies (AGA): IgG AGA is a highly
sensitive test, but not as specific to celiac disease as IgA
AGA.<13> IgA AGA levels increase and decrease rapidly in
celiacs with the addition and withdrawal of gluten from the
diet.<14>
* IgA endomysial antibodies (EmA): IgA EmA provides nearly 100%
specificity in screening patients with active, untreated celiac
disease.<13,14>
* IgA reticulin antibodies (ARA): IgA ARA (R1 type) typically
correlates with changes in mucosa, decreasing as mucosa
recovers.<13>
(In the above discussion, sensitivity refers to how likely the
antibody is to respond to gliadin in an untreated celiac; the more
sensitive the antibody, the more likely it is to be elevated in an
untreated celiac. Specificity indicates how likely it is that an
elevated level means celiac disease and nothing else. High
specificity means that a positive result is almost surely caused by
untreated celiac disease and nothing else. Low specificity means a
positive result could be caused by something other than untreated
celiac disease.--editor)
Authentic Foods is now offering a GF product line made from bean
flour, including a pancake & muffin mix, a chocolate Cake mix,
vanilla powder, and other products. Write to Authentic Foods, PO Box
48813, Los Angeles, CA 90048, or call (213) 934-0424.
Freeda Vitamins has a complete line of GF supplements, which also
contain no starch, coal tar dyes, artificial flavoring, salt,
sulfates, preservatives, lactose, fish ingredients, eggs, nor meat
ingredients. According to Dr. Philip Zimmerman, who is president of
Freeda and has a Ph.D. in micro-chemistry, "We....scrupulously
careful to avoid any gluten, as well as artificial colors, flavors,
additives, or preservatives....I do not allow the use of 'premixed
blends' which are often used in our industry..."<15> (Editor's note:
Celiacs are given a discount on all Freeda's products) Write to
Freeda Vitamins, 36 E. 41st St., New York, NY 10017, or call (800)
777-3737.
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