<<Disclaimer: Verify this information before applying it to your situation.>> Newsletter Roundup ------------------ 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. +-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-+ | Information from _The Celiac ActionLine_ was removed, | | since it already appears elsewhere in the archives. | +-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-+ ........................................................ : : : Excerpts from the Midwest Gluten Intolerance Group : : -------------------------------------------------- : : newsletter: May 1995 4007 Forest Rd. : : newsletter: Sept. 1995 St. Louis Park, MN 55416 : :......................................................: Gluten and Autism: Recently there was an interesting case of a boy with severe autism who was put on a GF diet, after his parents received information from The Center for the Study of Autism about studies done in England and Norway suggesting the possible benefit of a GF and casein-free diet. This dietary treatment for autism in childhood is only experimental [and may only help in some cases]. However, in this case it has been helpful to the boy over the past year. More on Blue (Bleu) Cheese: The veins of blue or green in blue cheese come from a mold caused by fungi consuming organic matter. In the case of Roquefort cheese, a special type of bread crumb is added to the cheese curds during the processing. The bread crumbs are powdered to a fine dust upon which the fungi feed and create the mold. Whether or not the gliadin component of gluten remains in the cheese in this process is questionable. ..................................................... : : : Excerpts from the Westchester CS Support Group : : ---------------------------------------------- : : newsletter: Aug. 1995 Sue Goldstein : : 9 Salem Place : : White Plains, NY 10605 : :...................................................: Polio Vaccine and CD: There was a discussion on the Internet regarding the GF status of polio vaccine. Dr. Joseph Murray, a gastroenterologist at the University of Iowa, suggested that polio vaccine should be safe for children even if they have CD. Why Study CD? Dr. Stephen James, while speaking at the Baltimore conference, answers this question. Since it is clear for the most part what causes CD, and since a very good treatment exists [the GF diet], one might ask why a substantial amount of effort should be devoted to the study of this disease. The reason is that CD is the best example of a disease in which certain genetically susceptible individuals have a very specific type of inflammatory response in the intestine in response to a well-defined stimulus. If all the details of the pathogenesis of CD can be determined, it is likely that this information will be useful in understanding other diseases such as food allergy, the inflammatory bowel diseases, autoimmune diseases triggered by dietary components, and helicobacter pylori infection (the major cause of ulcers). In addition, a clear understanding of this abnormal response might make it possible to better trigger immune responses in the gastrointestinal tract when they are desirable, such as with vaccination or immunotherapy for autoimmune diseases. ........................................................ : : : Excerpts from *Celiac Connections* : : ---------------------------------- : : Sept. 1995 (Vol. 2, No. 4) Julie Lasky, Director : : 62 Parkwood Drive : : Albany, NY 12205 : :......................................................: Soy Flour: Foods made from soy beans can lower blood cholesterol and other blood fats by 10%, thus significantly reducing the risk of heart disease, according to a report published in the New England Journal of Medicine (Aug. 3, 1995). Other research shows that soy can lower the risk of cancer. Many GF recipes use soy flours and milks, such as the Rice-Soy Waffles found in _The Gluten-Free Gourmet_ by Bette Hagman. For more information about soy, contact the United Soy Bean Board at (800) TALK_SOY (weekdays 8-4) and ask for their free newsletter, *The Soy Connection*. Soy flour tips: * Always combine soy flour with other flours. For example, 1 cup of wheat flour can be replaced by 1/2 cup each soy flour and potato starch. * Soy flour browns more quickly than other flours. Reduce your baking time or lower the oven temperature by 25 degrees F. * To bring out more of soy's nutty flavor, stir the flour in an ungreased pan over medium heat for a few minutes. * Soy tastes best in nut, chocolate, or fruit-flavored baked products. ......................................... : : : Excerpts from *Sprue Review* : : ---------------------------- : : Sept. 1995 Suzyn Dobroski, Editor : : 166 Eastland Ave. : : Rochester, NY 14618 : :.......................................: Celiac Awareness Month: Did you know October is the designated month to speak out about CD? Take the opportunity to educate employers, friends, neighbors, and dietitians. Invite them to a GF meal. Ask your local library if you can utilize their display case to educate the community about the disease and the resources available locally. Encourage your siblings to have the antibody blood tests done. Also send information on the disease to anyone you may know in the health care professions. Omega Nutrition offers several unusual flours, including bean, almond, hazelnut, and pistachio. These flours offer a unique taste to a recipe when used in place of 20% of the flours called for in the recipe. A representative from the company, when asked about cross-contamination, indicated they don't process any other flours. Prices range from $4 to $5.35 per 8 oz. bag. Write to Omega Nutrition, 1720 Labountry Rd., Ferndale, WA 98248 or call (800) 661-3529.