<<Disclaimer: Verify this information before applying it to your situation.>>
Newsletter Roundup
---------4--------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
........................................................
: :
: Excerpts from the Healthy Villi Celiac Support Group :
: ---------------------------------------------------- :
: newsletter: Winter 1998 Melinda Dennis, editor :
: 95 Orchard St., #2 :
: Somerville, MA 02144 :
:......................................................:
Citracal is Gluten-Free according to Evon at Mission Pharmacal
(210-533-7118). Mission Pharmacal has verbally stated that all of
their products are gluten-free. They make vitamin and calcium
supplements. They cannot supply a product list at this time, but you
can call and request a brochure on an individual product.
Ensure Liquid Supplements: All flavors are gluten-free according to
Melinda at Ross Products (614-624-7677). The alcohol in their
flavorings comes from sugar beets. Ross Products will send you a
booklet listing all their products and indicating which are
gluten-free, lactose-free, and Kosher.
Stella Foods, Inc. (920-494-2228) stated in writing that all their
products are gluten-free except Frigo Parmazest Italian Topping. They
make cheese products under these labels: Stella, Frigo, Lorraine,
Gardenia, and Dragone.
.....................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Dec. 1997 Sue Goldstein :
: 9 Salem Place :
: White Plains, NY 10605 :
:...................................................:
Top Ten New Years Resolutions:
1. Check food items BEFORE you put them in your mouth. If there is
any doubt as to the safety of the ingredients, skip them. It's better
to be safe than sorry. Continuously check back with manufacturers as
they may change ingredients and suppliers.
2. Join your local support group. Not only is it a great place to
meet new friends, trade tips and recipes, but where else can you find
a more empathetic listener and share gluten-free (GF) goodies?
3. Volunteer to help those newly diagnosed. Remember the confusion
and helplessness you felt at the beginning and channel that into
helping others gain from your knowledge and experience.
4. Broaden your culinary horizons. Try trading recipes and helpful
tips with fellow Celiacs. Start with something simple if you are new
to the kitchen and soon you will find what a little experimenting can
do.
5. Have an annual checkup. Even if you are feeling terrific, it is
important to have a yearly checkup that includes testing of serum
antibodies, vitamin levels, and annual blood work ups. The idea is
once you have attained good health, to keep you there.
6. Exercise regularly. A healthy body is not only attained by good
eating habits. Diet and exercise together can help to strengthen your
bones, relieve stress and improve your mental state.
7. Don't minimize your condition. It is one that should be taken
quite seriously and others will take their cue from how you present
it. The serious implications of not following a strict GF diet must
never be taken lightly.
8. Encourage family members to be tested. Since many family members
may be asymptomatic, this testing is crucial in protecting your loved
ones from serious consequences.
9. Get The Word Out. There's no reason to keep celiac disease (CD) a
secret. Share your knowledge and expertise with your physicians and
health care providers. Even those that are knowledgeable on the CD
condition can always learn a helpful tip or two that you have
experienced first hand.
10. Keep a positive outlook. Remember how far you have come and how
much better you feel. Give yourself a pat on the back for making a
choice for a healthy life.
..............................................
: :
: Excerpts from _Celiac Circular_ :
: ------------------------------- :
: Jan./Feb. 1998 Joan Tuckey, editor :
: Edmonton Chapter of CCA :
: Room 5R17, 11111 Jasper Ave. :
: Edmonton, AB T5K 0L4 CANADA :
:............................................:
Rediscover Flax: The following excerpts come from the Flax Council of
Canada, from an article reprinted from the November 1997 issue of the
Moncton Chapter newsletter:
* Whole flaxseed should be stored at room temperature. Flaxseed
can be milled in a coffee grinder to a granular, free-flowing
meal. Once milled it should be refrigerated in an airtight,
opaque container and used within 30 days.
* Ground flaxseed can be substituted for shortening or cooking oil
at a ratio of 3:1 in baked goods. For example, use 1 cup of
ground flaxseed in place of 1/3 cup of butter, margarine, or
cooking oil in a recipe. Baked goods made with ground flaxseed
tend to brown more rapidly.
* Studies have shown that eating flaxseed baked into muffins and
breads creates a substantial cholesterol-lowering effect and
reduces HDL cholesterol. Compared to costly lifetime drug
treatment programs [for high cholesterol], flax supplementation
may be a cost-effective way to maintain a lower cholesterol
level.
-=-=- -=-=-
Baking Healthy is a new 100% fat-free oil and shortening replacement
from Smuckers. Smuckers indicated this product is gluten-free
(888-550-9555).
Hormel's Real Bacon Bits are gluten-free (800-523-4635).
Gatorade: All flavors of Gatorade sports drinks are gluten-free
(800-884-2867).
-=-=- -=-=-
Honey Tips:
* Honey can be substituted cup for cup in place of granulated
sugar.
* As a rule, reduce the liquid by a quarter cup for every cup of
honey used.
* In baked goods, add 1/2 teaspoon of baking soda for every cup of
honey used and bake at a temperature of 25 degrees F lower than
called for.
* In cookie recipes using eggs and no additional liquid, increase
the flour by about 2 tablespoons per cup of honey, to give the
desired consistency.
................................................
: :
: Excerpts from _CDF Newsletter_ :
: ------------------------------ :
: Fall 1997 Elaine Monarch, publisher :
: Winter 1998 Celiac Disease Foundation :
: 13251 Ventura Blvd., Suite 1 :
: Studio City, CA 91604-1838 :
:..............................................:
Half Full or Half Empty? Too often we get caught up in the negative
aspect of things. Too often I find myself upset and complaining about
my daughter and her celiac disease (CD). She can't eat cake or
store-bought bread. In fact, I was complaining about this to an
acquaintance just the other day in front of my daughter, Danielle. In
the middle of my conversation, Danielle interrupted, exclaiming that
she could eat ice cream and many candies. She said she eats burgers
without the bun, salad, rice, and potatoes. She eats out at many
restaurants, always finding something to eat on the menu, even if her
choice is limited.
Danielle, for all her seven years, reminded me about all the things
she can eat and about all the activities and opportunities in life
that she can enjoy because she is healthy. She reminded me about how
important our attitude can be, and that if having CD is the worse
thing that ever happens to her, we are all blessed.--Jill Morey Gaines
-=-=- -=-=-
Tips from Carol Fenster, author of _Special Diet Solutions: Healthy
Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast, or Refined Sugar_:
* More protein. Carol recommends supplementing baking recipes with
protein such as Knox gelatin, bean flour, and jowar flour, as
they help the baking and browning process.
* Spices and seasonings. Combination flours have little or no
flavor. So long as they agree with you, you should try using
more seasonings and spices in your cooking. However, you should
follow a new recipe as written the first time, before getting
creative with additional spices and seasonings.
* Measure twice, mix once. For dry ingredients, don't scoop flour
out of the canister. First, stir and fluff the flour, then spoon
it into the measuring cup without packing it down and then level
the top off. Also, don't use the dry ingredient measuring cups
for wet ingredients, because you'll get almost two tablespoons
extra for each cup. For wet ingredients you should always use
glass (Pyrex) measuring cups.
|
