<<Disclaimer: Verify this information before applying it to your situation.>> I'm a recent subscriber to the Celiac-Diabetes list-serve. My name is Sara Jones and I live in Houston, Texas. I worked with Janet Rinehart, back in the 80s to establish the Houston Celiac-Sprue Support Group, a chapter of CSA/USA, Inc. I also have the IDDM and Celiac Disease connection and have been working with Lynn Samuel and with Janet Rinehart, among others, to have a questionnaire approved that would provide the format for Celiacs with Diabetes to share coping strategies. I am totally void of any medical training so please accept that any comments I submit are strictly personal thoughts and opinions derived from experiences, from lecturers, and from materials read over the years. I work for a NASA subcontractor in the Houston area in an administrative support capacity (the fun of budgets and project cost analysis!). I've managed to trace CS as well as Types I and II Diabetes to other family members, reinforcing for me the hereditary involvement of all three problems. I am, however, among those that are of the opinion that only Type I (IDDM) Diabetes and CS are genetically related while the Type II Diabetes and CS connection is not a genetic association even though they are both hereditary disorders. I do believe that individuals trying to juggle Diabetes and CS together in their lives, regardless of whether it is Type I or Type II Diabetes, are met with many of the same challenges and complications....that, maybe, the differences are often only varying shades of gray. On the subject of the IDDM and Celiac Disease connection I would like to mention some easy-to-read and recent articles to Cynthia in Boston and to Jason Latronica (I've stumbled across others but I just happen to have details with me at the office on the following): 1) Wheat's Your Problem, in the August 1996 edition of Diabetes Forecast magazine. The article is by Jean Guest, RD, CNSD, and the magazine is a publication of the American Diabetes Association. 2) articles by Kemp Randolph and Katie Marschilok on the subject of the genetic connection of IDDM and Celiac Disease published in the January/February 1996 edition of the Gluten-Free Living newsletter, Ann Whelan, Editor (P.O. Box 3836, Merrifield, VA 22116-3837). 3) Celiac Sprue and You, a very recent article published in the Diabetes Wellness Letter, Vol.4, No.8 (August '98 edition I believe it would be). I'm afraid I took the original newletter home and don't have the name and address of the publication's editor with me. I'm sure others within the List-serve could recommend additional articles that Cynthia and Jason, among others, would find informative and helpful. Sara Jones Houston Celiac Sprue Support Group, Houston, Texas [log in to unmask] ======================================================================== Date: Wed, 19 Aug 1998 08:17:24 -0600 From: Pat Sandt <[log in to unmask]> Subject: Celiac breakfast <<Disclaimer: Verify this information before applying it to your situation.>> I must admit that I'm a creature of habit. I almost always have cereal and milk for breakfast. Celiac sprue has certainly minimized the number of available cereals: I eat puffed rice. I've also found a brand of corn flakes that contains just corn, but it doesn't taste too good. The good news about puffed rice is that it is available in my regular grocery store (not just in the health food grocery store) and the price is not bad: it's one of those "bagged" cereals. I've also found a wheat-free, gluten-free biscuit and pancake mix. On special weekends, I'll have pancakes for breakfast. If your kids have celiac sprue, but not diabetes, you might find some sweetened rice cereals: I don't know. If you want to keep sweetened cereals out of the house, you might try sticking with puffed rice and letting each child choose the fruit to put in the cereal! The good and bad news is that breakfast is the easiest meal to make gluten-free. Pat Sandt, Brighton CO