<<Disclaimer: Verify this information before applying it to your situation.>>
Newsletter Roundup
------------------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
.............................................
: :
: Excerpts from _CDF Newsletter_ :
: ------------------------------ :
: Summer 1997 Elaine Monarch, publisher :
: Celiac Disease Foundation :
: 13251 Ventura Blvd., Suite 1 :
: Studio City, CA 91604-1838 :
:...........................................:
Accentuate the Positive (excerpts from Elaine Monarch): Many of us
know the pain of having psychiatric treatment recommended because our
physicians thought our symptoms "were all in our heads". It was only
last week that we received a call at the CDF office from a woman who
told us she was diagnosed by a psychiatrist. The psychiatrist told
her the symptoms were not in her head and to go back to her doctor.
Having confirmation by the psychiatrist, the doctor then proceeded to
do the appropriate blood testing and biopsy and surprise!....a
diagnosed celiac. But why did it take an unnecessary visit to a
psychiatrist to get her doctor to "believe" her symptoms were true?
Cooke & Holmes, in their book _Coeliac Disease_ (Churchill
Livingstone, New York, 1984) repeatedly cite depressive illness as the
most common symptom of gluten intolerance. And in her article,
"Evaluation of Mental Status of Children with Malabsorption Syndrome
After Long-term Treatment" (_Psychiaria Polska_, 25/2 Mar/Apr 1991),
Dr. Kozlowska identified fully 71% of the children they studied as
having psychiatric disturbances.
In relationship to celiac disease/dermatitis herpetiformis, to all of
us who follow the gluten-free lifestyle, I cannot stress enough how
important it is to look at what we CAN have, more than what we cannot
have. Even those celiacs who are lactose intolerant, or diabetic, or
all three, and who additionally may have other sensitivities, there is
still so much we CAN have and CAN do. The Celiac Disease Foundation
wants you to be informed. Gather information, check your sources,
then make an informed decision, and continue to enjoy life. Take
control of your own life and don't limit yourself with boundaries that
are not there.
-=-=- -=-=-
Xanthan Gum is produced by a fermentation process using the bacterium
Xanthomonas campestris. This bacteria actually grows on plants found
in the cabbage family. During the fermentation process, the bacteria
is fed corn syrup and minerals. When completed, the mixture is
pasteurized to kill the bacteria. The gum is converted from a liquid
to a solid form by using a hydroxide substance. The gum is then
washed, dried, and milled to a fine powder.
-=-=- -=-=-
Herbal Teas: Watch out for some herbal teas that use roasted barley
malt. [It should be listed in the ingredients--ed.]
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: :
: Excerpts from the _CSA/GC Newsletter_ :
: ------------------------------------- :
: Sep. 1997 Lois Walter, editor :
: Celiac Sprue Association of Greater Chicago :
: 124 Newton Ave. :
: Glen Ellyn, IL 60137 :
:...........................................................:
The Turkey Store label includes these products which contain only
fresh turkey breast, and are therefore gluten-free (GF): Turkey
Breast Slices, Cutlets, and Strips; Boneless Breast Tenderloins, and
Boneless Breast Roasts. Also, in these three products the natural
flavoring is a GF herb, so they are also GF: Lean Ground, Extra Lean
Ground Breast, and Lean Burger Patties. Other Turkey Store products
may be GF but the spices in them are from other suppliers and their GF
status has not yet been determined. For more information, contact
Jerome Foods, Inc., 34 N. 7th Street, Barron, WI 54812; (715)
537-3131; fax (715) 537-9685.
...............................................................
: :
: Excerpts from _Derby City Celiac_ :
: --------------------------------- :
: Fall 1997 Marge Johannemann, President :
: Greater Louisville Celiac Sprue Support Group :
: PO Box 7194 :
: Louisville, KY 40257-0194 :
:.............................................................:
Baking Healthy is a new 100% fat free oil and shortening replacement
from Smuckers. According to a representative at (888) 550-9555, this
product is gluten-free (GF). Marge Johannemann used it in a
lemon-blueberry muffin recipe, and reports that it worked great!
..........................................................
: :
: Excerpts from _Lifeline_ :
: ------------------------ :
: Summer 1997 (Vol. XV, No. 3) Leon Rottmann, editor :
: CSA/USA, Inc. :
: PO Box 31700 :
: Omaha, NE 68131-0700 :
:........................................................:
_The Practical Gluten-free Cookbook_, by Arlene Stetzer, has been
recently revised. It has 120 pages and contains 150 recipes that form
a good base for newly-diagnosed celiacs. Arlene is a celiac herself
and has done a good job of putting together a down-home, practical
cookbook particularly suited to long-term cooks who are looking for
help in switching to gluten-free cooking. The cost is $27.95. Write
to Arlene Stetzer, W23032 State Road #35, Trempealeau, WI 54661; call
(608) 534-6739; or fax (603) 534-6316; Visa & MasterCard are accepted.
.......................................................
: :
: Excerpts from the Midlands Chapter 13 Support Group :
: --------------------------------------------------- :
: newsletter: Sep. 1997 Sandra K. Allen, editor :
: Route 1 Box 707 :
: Fort Calhoun, NE 68023 :
:.....................................................:
Zucchini Can Be Used As a Milk Replacer, according to Mimi Frerichs.
The bigger the zucchini the better. Peel and place the zucchini in a
blend. Blend, adding enough water to reach the consistency of
condensed milk. Freeze it in 1 cup portions, and use it one-to-one in
recipes calling for milk. For sour milk or buttermilk replacement,
add lemon juice or vinegar to the zucchini mixture as you would for
regular milk.
.................................................................
: :
: Excerpts from the San Antonio CS Support Group :
: ---------------------------------------------- :
: newsletter: Sep. 1997 Lynn Rainwater, Secretary/Treasurer :
: 1023 Cloverbrook :
: San Antonio, TX 78245-1604 :
:...............................................................:
Unmasking the Celiac is the title of the 1997 American Celiac
Conference, Nov. 1-2, at the Airport Hilton in New Orleans. The
keynote speaker is Dr. John N. Udall, who will discuss pediatric
celiac issues. Other speakers include Dr. Alessio Fasano, Dr. Peter
Greene, dietitian Nancy Patin Falini, and Dr. Sheila Crowe.
Registration is $175 (add $25 if after Oct. 20th), and includes a
reception on Friday night and a banquet on Saturday night. Room rates
at the Airport Hilton are $99. For special travel arrangements,
contact Diane Schaefer, Joy Travel, (504) 348-3099, (504) 454-6606.
For more information on the conference, contact the American Celiac
Society, 58 Musano Court, West Orange, NJ 07052-4114, (973) 325-8837,
(973) 432-1207.
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