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Newsletter Roundup
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Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
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: :
: Excerpts from _The WNY Celiac News_ :
: ----------------------------------- :
: June 1997 Peg Quinn, editor :
: WNY Gluten-Free Diet Support Group :
: PO Box 611 :
: East Aurora, NY 14052 :
:...................................................:
Gatorade drinks are gluten-free, according to their Consumer Affairs
Dept. (1-800-884-2867).
Progresso Soups: According to Consumer Affairs (1-800-325-7130), the
following soups are GF: Cream of Mushroom, Manhattan Clam Chowder,
Split Pea, Split Pea with Ham, Black Bean, Escarole, Chicken Broth,
and Lentil. Some of their 99% fat-free soups are also GF.
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: :
: Excerpts from _K.C. Gluten-Free Advocate_ :
: ----------------------------------------- :
: July 1997 Helen & Gary Richards, editors :
: Greater Kansas City Chapter of CSA/USA :
: 6317 Goodman Dr. :
: Merriam, KS 66202 :
:......................................................:
Wheat Starch Studied: 17 adult biopsy-proven celiacs added 4-6
portions of wheat starch products to their daily diet for up to a
year. They had never previously consumed wheat starch. A
quantifiable amount of immunoreactive gliadin (0.75 mg/100g) was found
in the wheat starch. 11 of 17 developed symptoms which resolved
within weeks of discontinuing wheat starch. Conclusion: Prolonged
use of wheat starch products by celiacs is not recommended.<4>
Note that in Europe, where wheat starch is often considered to be an
acceptable part of a "gluten-free" diet, there is a greater incidence
of intestinal lymphoma among celiacs. When traveling overseas watch
for wheat starch in products marked "gluten-free". In the US, one
product that contains wheat starch, but is considered "gluten-free",
is Pace picante sauce.
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Reducing Diabetes Risk? Brown rice may be a better choice for celiacs
than white rice. Eating a lot of white bread, white rice, and
potatoes, as part of a diet low in cereal fiber, may set the stage for
diabetes. This information comes from researchers at Harvard School
of Public Health in Boston. Foods with a high glycemic load (most
likely to raise blood sugar levels) include white bread, mashed
potatoes, french fries, and low-fiber cold cereals. Women who ate the
least cereal fiber and the highest glycemic load were 2.5 times more
likely to develop Type II (non-insulin dependent) diabetes than women
eating the most cereal fiber and the lowest glycemic load.
Conclusion: Eating grains in their least-processed form may offer
protection from diabetes, especially for those with a family
history.<5>
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: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Spring 1997 (Vol. 3, No. 1) R. Jean Powell, editor :
: Fall 1997 (Vol. 3, No. 3) Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:........................................................:
Update on Montina: Montina, also known as Indian Rice Grass, is a new
edible grain being investigated at Montana State University. It is a
small seed, about the size of a caraway or cumin seed. When milled
into flour it produces richly colored brown pastries and breads whose
taste and texture are similar to pumpernickel rye. Montina has been
determined to be gluten-free (GF) by Medical Innovations Ltd., a
laboratory in Australia. Like other GF flours, it will need binding
gums to help hold it together.
Montina is a perennial which doesn't require yearly tilling and may be
grazed after harvest, making it an environmentally-friendly grain.
Current research at the labs includes devising biological methods (in
place of chemicals) in managing the plants. For instance, a fungus is
being developed to control Montana's favorite outlaw weeds: Leafy
Spurge and Knapweed.
We look forward to a wonderful addition to our somewhat limited flour
possibilities. If you would like information about obtaining or
growing Montina, contact Arden Bruce at the Bruce Seed Farm in
Townsend, Montana. The phone number is (406) 266-3103.
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