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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.
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: :
: Excerpts from _The Nutmeg Celiac_ :
: --------------------------------- :
: Fall 1996 Manny & Phyllis Strumpf, editors :
: Nutmeg Celiac Support Group :
: 30 Lance Lane :
: Milford, CT 06460-7519 :
:................................................:
Intestinal Bleeding and Gluten Intolerance: According to a Texas
newspaper, many celiacs suffer from previously undetected intestinal
bleeding. This helps explain why the condition may lead to
iron-deficient anemia. (Patients also develop anemia because they
don't absorb iron efficiently.) Dr. Kenneth Fine of Baylor
University Medical Center examined 36 celiacs for subtle blood loss
and compared their bleeding to other patients with conditions that
affected their absorption of nutrients. He reported in the New
England Journal of Medicine that about half of the patients had
suffered intestinal bleeding. This may not change the way CD is
managed, but it adds a new dimension to its understanding. It also
means that a common colon cancer test that searches for intestinal
bleeding might not be accurate in celiacs, Dr. Fine said.
A New Fat Substitute is available. Judy Prager, RD, CDN, the
nutrition advisor for the Nutmeg Celiac Group, tells us about Olestra.
Proctor & Gamble has introduced this heat stable fat substitute, which
can be used in cooked foods. It will be marketed under the name Olean
and will be used to replace the added fat in snack foods such as
potato chips, corn chips, and crackers. It has the taste and feel of
fat, but is not metabolized or absorbed so it has no calories.
However, there are a few problems. Olestra drags caroteinoids from
the body; studies show that diets rich in caroteinoids are associated
with a lower risk of some cancers. A more common problem is that
Olestra may cause diarrhea when consumed in moderate amounts, due to
the fact it is an indigestible, greasy compound. Judy Prager does not
recommend eating foods containing Olestra as part of your regular
diet.
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: :
: Excerpts from _Gluten-free Friends_ :
: ----------------------------------- :
: Fall 1996 (Vol. 2, No. 3) R. Jean Powell, editor :
: Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:......................................................:
Allergies, Intolerances, and CD are all different, Cleo Anderson
explains. Allergies affect 7% of children and 2% of adults, and
usually involve one or more of: milk, eggs, wheat, soybeans, nuts,
and peanuts (legumes). Allergy reactions include asthma, arthritis,
runny nose, itching, and rashes; and sometimes persistent diarrhea.
Most children outgrow allergies within a few years, and a number of
adults report that allergies can disappear if they stay away from the
offending foods for a year or more. Allergies are potentially fatal
if they trigger an anaphylactic reaction. Allergy reactions are
caused by the immune system. [Allergies involve IgE antibodies, which
are different from the antibodies involved in CD--editor.]
Intolerances are unlike allergies in that they have nothing to do with
the antibodies our immune systems produce. A food intolerance is a
non-immune reaction to food or food additives. Gluten intolerance
causes difficulty digesting gluten and exhibits mild symptoms ranging
from runny noses and wheezing to digestive upsets such as abdominal
pain, bloating, and diarrhea.
CD, also known as gluten enteropathy, is neither an allergy nor an
intolerance. Gluten enteropathy causes damage to the lining in the
small intestine, which interferes with the absorption of nutrients.
Neither allergies nor intolerances lead to this sort of intestinal
damage.
-=-=-=-=-
_A Sweet Fairy Tale_, by R. Jean Powell, is a children's story book
written to familiarize children with celiac terms, help develop
positive attitudes toward having a disease, and help children develop
acceptance through humor. It includes a glossary of CD terms. It can
be read by an adult as a bed-time story, or by children ages 10 and
up. It is illustrated, and has four 8.5 x 11 inch pages. The cost is
$3.55, including postage. Add $2 to have the pages laminated. All
proceeds go to the Montana Celiac Society. Write to Montana Celiac
Society, 1019 So. Bozeman #3, Bozeman, MT 59715
.................................................................
: :
: Excerpts from the San Antonio CS Support Group :
: ---------------------------------------------- :
: newsletter: July 1996 Lynn Rainwater, Secretary/Treasurer :
: 1023 Cloverbrook :
: San Antonio, TX 78245-1604 :
:...............................................................:
_Crazy for Corn_, by Betty Fussel, is a paperback cook book published
by Harper Perennial (ISBN: 0-06-0950238-5) for $16. It contains
information about the history of corn in cooking around the world.
There are recipes from colonial day cookbooks, upscale restaurant
chefs, native cookery of the Southwest, and European ethnic recipes.
Many of the 170 recipes are GF.
_A Cookbook for Diabetic Celiacs_: A Guide for the Diabetic Celiac is
available from the Canadian Celiac Association, 6519B Mississauga
Road, Mississauga, ON L5N 1A6, Canada, (905) 567-7195. (Keep in mind
that there are differences between the Canadian and US regarding the
GF status of some ingredients.)
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