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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.
.........................................
: :
: Excerpts from _Celiac Update_ :
: ----------------------------- :
: Fall 1996 Janet Thomas, editor :
: CCA Fredericton Chapter :
: 100 Epworth Circle :
: Fredericton, NB E3A 2M6 :
:.......................................:
Guilt: I began to wonder about guilt and our celiac kids after an
incident my family experienced on our summer vacation. We were
spending the day on Prince Edward Island (PEI) and had packed our
barbecue and food suitable for picnic meals. We discovered that PEI
doesn't really have a network of picnic areas located in scenic spots.
So there we were, with food but nowhere to prepare and eat it for our
two hungry boys. We drove 25 miles or so back to Charlottetown and
ate at Wendy's.
What does this have to do with guilt? Well, on the way to
Charlottetown my husband and I discussed the fact that for most
families this wouldn't be a problem; they'd just pull into one of the
hundreds of seafood joints to eat. For us however, meals out are
difficult since it is hard to find GF food than an eight-year-old will
eat. Both of us were selfishly moaning at the necessity of forgoing
really fresh and delicious seafood. That's when I realized that our
eight-year-old might be thinking that all the difficulties over meals
were somehow his fault, for being a celiac. I began to wonder how
many other times I had thoughtlessly commented on how much work it is
to keep him in GF food, how much extra baking I have to do, or how
difficult it is to eat out or send him to a special event.
Now all of these things are a fact of life with celiac kids, but we
certainly didn't intend to lay blame on our son. We were just
talking. I haven't had the nerve to ask Michael how he feels about us
just talking. But this I do know: Celiac kids have enough to deal
with these days without parent-induced guilt so I for one am going to
watch my words from now on!
-=-=-=-=-
Two GF Cookbooks, _Gluten-Free Anytime_ and _Gluten-Free Anytime
Special_, are written jointly by Joyce Friesan and Donna Wall.
_Gluten-Free Anytime_ is a must for those who wish to eat "normal"
foods. Joyce and Donna have included recipes for such basics as
muffins, banana bread, tea biscuits, soda crackers, pancakes, waffles,
chocolate chip cookies, apple crisp, and many more. Their second book
has "special" recipes such as sausage rolls, fortune cookies,
fruitcake, Christmas mints, and chocolate patties. There is a whole
section of heavenly recipes for chocolate lovers. For more
information write to Gluten-Free Anytime, 3429-136 Avenue, Edmonton,
AB T5A 2W5, CANADA.
.............................................
: :
: Excerpts from _CDF Newsletter_ :
: ------------------------------ :
: Summer 1996 Elaine Monarch, publisher :
: Celiac Disease Foundation :
: 13251 Ventura Blvd., Suite 3 :
: Studio City, CA 91604-1838 :
:...........................................:
Have You Had Your Gluten Today? President Jill Morey Gaines spoke of
a recent conversation with a long-time celiac. He had decided that
one cannot live by rice cakes alone, what harm does a little bread, an
occasional bowl of pasta, or a bagel have in the long run? When Jill
asked how he felt, he said "lousy" as usual; don't all celiacs feel
lousy living without gluten? Jill then warned him about all the
long-term medical risks to not being GF. She bombarded him with a
list of diseases that were infinitely worse that CD. She was
delighted to find out later that she had made a difference with him.
He had decided to try a strict GF diet and felt like a new man several
weeks later. He had not realized just how bad he had been feeling.
His whole outlook on life has changed. He is now leading an extremely
active life and counts his blessings instead of his misfortunes. How
about you?
-=-=-=-=-
Digestive Disease Week is the premier meeting for GI's and related
specialists. It was held in San Francisco in May, and had a record
attendance of 12,130. CDF had a booth in the exhibit hall where they
passed out info and answered questions throughout the meeting. CDF
also sponsored a session on Celiac Disease, which 400 people (mostly
physicians) attended. Presenters included Dr. Martin Kagnoff,
researcher at UCSD; Dr. Paul Ciclitira of England, and Dr. Michael
Marsh (also of England), author of Coeliac Disease (Blackwell
Publishers, 1992).
-=-=-=-=-
The Starch in Advil: David Kao, a medical affairs specialist at
Whitehall-Robbins, reports to CDF: "After extensive research....we
have been able to verify that the starches incorporated into Advil are
not derived from wheat rye, oats, or barley, and that only National
Formulary standard corn starches are utilized."
............................................
: :
: Excerpts from _Celiac Connections_ :
: ---------------------------------- :
: Sept. 1996 Katie Marschilok, editor :
: 4 Fairlawn Lane :
: Troy, NY 12180 :
:..........................................:
Educating Diabetes Educators: The 1996 annual meeting of the American
Association of Diabetes Educators (AADE) took place in August, with
some 3,000 diabetes educators in attendance. One of the presentations
at this four-day meeting was done by CDCSG. It was entitled, "Why
Should Diabetes Educators Be Thinking, "Celiac Disease". The session
gave a basic overview of the definition, symptoms, and diagnosis of
CD, followed by an overview of the basic principles of the GF diet.
It was well-received and many asked that it be repeated next year,
along with a new session on diet instruction.
The CDCSG representatives also attended a three-hour workshop
entitled, "Solving the Puzzle of Gastroenterological Complications of
Diabetes". There they informed all the attendees that diabetes
patients with GI complaints should be screened for CD before resorting
to treatment with medication. Fortunately the panel experts agreed
with them, but it was disturbing that this had to be brought up from
the floor instead of being a scheduled part of the workshop.
[CDCSG is clearly taking seriously the task of educating the
professionals to increase celiac awareness--ed.]
...............................................................
: :
: Excerpts from the Gluten Intolerance Group of North America :
: ----------------------------------------------------------- :
: newsletter: Sept. 1996 Cynthia Kupper, editor :
: PO Box 23053 :
: Seattle, WA 98102-0353 :
:.............................................................:
Digestive Disease Week Highlights: Jill Ryan summarized some of the
highlights from celiac-related research presented during Digestive
Disease Week conference. This conference was held in San Francisco in
May:
* CD may be more prevalent in the US than was previously thought.
One study suggested the incidence to be as high as 1:250.<2>
* A study shows CD to be associated with a high prevalence of
chromosome instability. This could be related to the well-known
increased prevalence of malignancies in celiacs.<3>
* Sucrose levels in the blood may form the basis of a new
screening test for CD.<4>
.......................................................
: :
: Excerpts from the Midlands Chapter 13 Support Group :
: --------------------------------------------------- :
: newsletter: Oct. 1996 Sandra K. Allen, editor :
: Route 1 Box 707 :
: Fort Calhoun, NE 68023 :
:.....................................................:
_The Gut Reaction_ is a newsletter that accompanies all orders shipped
from the Gluten-Free Pantry. Or you can subscribe to this quarterly
publication for $6 per year or $1.50 per issue. For more information,
write to Gluten-Free Pantry, PO Box 840, Glastonbury, CT 06033 or call
(800) 291-8386.
-=-=-=-=-
Bread Machine Tips: These tips come from "The Bread Doctor", a flyer
from the Gluten-Free Pantry:
* The dough is of the proper consistency if it produces definite
lines on top as it kneads.
* Too much liquid produces a floppy, gummy loaf with large holes
and a flat or sunken top.
* Too little liquid produces a lumpy, crumbly loaf.
* Don't use the automatic cool-down cycle; cool the bread on a
wire rack to prevent it from becoming gummy.
* Use butter and milk instead of oil and water to add moisture and
create a chewy crust.
......................................................
: :
: Excerpts from the Washington Area CS Support Group :
: -------------------------------------------------- :
: newsletter: Sept. 1996 Becky Campbell, editor :
: 1332 R Street, NW :
: Washington, DC 20009 :
:....................................................:
_The All Natural Allergy Cookbook_, by Jeanne Marie Martin is now
available in paperback from Harbour Publishing, Madeira Park, British
Columbia, Canada. All recipes in this cookbook are wheat-free and
dairy-free, and most are yeast-free and GF as well.
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