Gluten Intolerance Group of North Texas

COMMUNICATOR of North Texas

April 2015

GIG of NT Branch Manager: Kathy Enos Co-Manager: Kristie Bodeman Secretary: Linda Kline Treasurer: David Kline Newsletter Editor: Joni Seifrick 101 Class Educa-tors: Brenda Crayne, Elaine Coleman, Carole McCarthy, Anita Royse Restaurant Guide Coordinator: Daniel McCarthy Generation GF Coordinator Holly Kline Meeting Day Sup-port:

Judith Holton, Laura Jones

Welcome NEW MEmBERS!

Welcome Suzanne Torres! Hope you enjoy our group and learn a lot of beneficial information.

Upcoming Events A Core group meeting was held March 31 and the following items were discussed:

Meeting Schedule There will be no meetings in June and July. There will be a meeting Aug. 1st to announce upcom-

ing events for Sept. and Oct. Members are en-couraged to bring items for auction/raffle bas-kets in October. Celiac 101 class will meet.

Working meeting to assemble baskets Sept. 5th for the October fundraiser. Celiac 101 class will meet

Claudia Pillow volunteered her house for the Holi-day party again this year.

January 2nd meeting is cancelled because it is the holiday weekend

Fabulous Fall Fundraiser: Discussed committees for fund raiser in October:

set up committee, food committee (Carol McCarthy is leading this group), Raffle Basket committee, Publicity committee, clean up com-mittee.

If anyone wants to volunteer to serve or lead any of these committees, please contact Kristie Bodeman. Please collect items for the raffle baskets

Agenda for the fund raiser will include a business meeting at 10 am, followed by a report from a leading GF CEO, lunch, and then end with the silent auction/raffle. Price of a ticket will be $25. Special tickets will be sold to eat lunch with the speaker for $50.

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Table of contents

Recipes Cranberry bread 3 Banana pudding 4 Heath Bar cookies and Hershey Kiss cookies 5 Peanut Butter Meringue cookies 6 Recall– hamburger patties from HEB 7 21 cost effective ways to eat gluten free on a budget 8– 13 Pregnant and gluten-free? Check with doctor for support 13

Gluten Free Cheerios– coming soon! 14

Gluten Free Rice Krispies Is Discontinued 15 Endoscopy Dangers 18 Type 1 diabetes and celiac disease: what’s the connection? 19-20 Recommendation for vitamin D intake was miscalculated, 21 is far too low, experts say. Promising celiac disease therapies on the horizon 22-23

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Recipes Gluten Free Cranberry Bread

2 cups gluten free flour

3/4 cup granulated sugar 1/2 teaspoon salt 1/2 teaspoon baking soda

1 1/2 teaspoons baking powder 1 teaspoon xanthan gum ½ tsp. cinnamon ¼ tsp. allspice

1 – 2 Tablespoon(s) orange zest 3/4 cup orange juice, freshly squeezed (you’ll have to squeeze real oranges, store-bought will not achieve the right flavor)

1/4 cup butter, melted 2 eggs 1 tsp. vanilla

1 cup whole cranberries, fresh or frozen (if your cranberries are frozen, the bread will take a bit longer to bake) 3/4 cup- 1 cup walnuts chopped, optional (add 3/4 to the batter and another 1/4 cup to the top of the

bread before it goes into the oven) Coarse sugar

Directions Step 1: Preheat your oven to 350 degrees. Grease a large loaf pan and set aside. Step 2 In

a large bowl, sift all the dry ingredients and combine them well with a wire whisk. Set aside. Step 3: In a medium bowl, mix together the orange zest, orange juice, butter, eggs and vanilla. Step 4: Add all the liquid ingredients to the dry ingredients and mix just until combined. (Using the whisk to mix incorporates

the ingredients quickly and easily. Step 5: Gently fold in the cranberries and ¾ cup walnuts, if desired. Step 6: Pour all the batter into the prepared pan and smooth the top. Top with a sprinkling of coarse sugar and the ¼ cup extra walnuts.

Bake at 350 for 45 minutes. Test with a toothpick to check for doneness.. Note: Your bread may take an additional 5 – 10 minutes, depending on if your cranberries were frozen or not.

Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

Slices of this bread are excellent just plain or with a smear of strawberry cream cheese sandwiched be-tween two pieces. Yum!

Enjoy it!

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Not Yo’ Moma’s Bread Pudding Recipe courtesy of Paula Deen

2 packages Butter Shortbread cookies (Pamela’s) 6-8 bananas, sliced 2 C milk 5 oz. box instant French vanilla pudding 8 oz. package cream cheese, softened 14 oz. can sweetened condensed milk 12 oz. container frozen whipped topping, thawed

Line the bottom of a 13’ X 9” dish with 1 box of the cookies (you may want to crush the cookies for easier scooping) and add a layer of bananas on top. In a bowl, combine the milk and pudding mix and blend with an elec-tric blender. In another bowl, combine the cream cheese and con-densed milk and mix until smooth. Fold the whipped topping into the cream cheese mixture. Combine the cream cheese mixture and the pudding until combined. Pour over the bananas and cover with remaining box of cookies (you may want to crush the cookies for easier scooping). Refrigerate until ready to serve. Serves 12.

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Heath Bar Cookies From Loraine Didrikson

1 C butter 1 tsp. cinnamon 2 C brown sugar ½ tsp. salt 2 eggs 1 tsp. baking salt 2 tsp. gf vanilla extract 1 C coconut flakes 1 ¾ gf flour blend 8 oz. Heath bar Bits ½ tsp. xantham gum 3 C gf oats

Heat oven to 375 degrees. Line cookie sheet with parchment paper. Beat butter, brown sugar, eggs, and vanilla until blended. Add flour, xantham gum, baking soda, cinnamon, and salt. Beat until blended. Stir in oats, toffee, and coconut. Drop dough by rounded teaspoons 2” apart onto prepared cookie sheets. Bake 10 minutes or until edges are lightly browned. Cool 5 minutes, remove to wire rack. Makes about 4 dozen cookies.

Peanut Butter Hershey Kiss cookies ¼ C butter ¼ C butter flavored shortening ½ C sugar ½ C brown sugar 1 egg ½ C gf peanut butter ½ tsp. gf vanilla extract 1 ¼ C gf flour blend ½ tsp. baking soda ½ tsp. xantham gum ½ tsp. salt 6 oz. Hershey Kisses Cream the butter, shortening, and sugars. Add egs and blend. Add peanut butter and vanilla, blend. Add sifted dry ingredients. Drop dough out with #70 dipper, Place 2 inches apart on a cookie sheet lined with parchment paper. Bake in a preheated oven at 375 degrees for 8-10 minutes, or until set. Do not over bake. Top each cookie with a Hershey Kiss and leave on sheet for 5 minutes before removing. Makes approx. 3 dozen cookies.

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Peanut Butter Meringue Cookies From http://southernfood.about.com/ad/cookierecipes

2/3 cup sifted confectioner’s sugar ½ cup gf peanut butter 2 egg whites, room temp. or 4 tbsp liquid egg whites Salted peanuts, chopped

Beat egg whites until stiff peaks form, set aside. In a mixing bowl, gradually add sifted con-fectioner’s sugar to peanut butter, mixing well. Fold in beaten egg whites. Cover cookie sheets with brown paper, parchment paper, or silicone mats. Drop batter by the teaspoonfuls onto the paper. Sprinkle with chopped nuts. Bake for 10 minutes at 375 degrees, cool in pan, then remove from paper. Makes 2 dozen cookies.

Chocolate Chip Meringue Cookies 2 large egg whites ½ cup sugar 1 tsp. vanilla extract 3 tbsp. unsweetened cocoa powder ½ cup semisweet chocolate chips or pecan pieces Pinch of nutmeg and cinnamon In a large mixing bowl, beat egg whites on high speed with an electric mixer until they hold soft peaks. Beat in sugar 1 tbsp. at a time. Add vanilla extract. Reduce speed to low and beat in cocoa powder. Gently fold in chocolate chips with a rubber spatula. Drop mixture by rounded teaspoonfuls onto foil or parchment lined baking sheets, or silicon baking pads. Bake at 250 degrees for 1 hour. Turn off oven and leave cookies in oven for 2 hours longer. Remove from pan; store in airtight container. Makes approx. 1 dozen cookies.

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From Lana Bandoim

Campos Foods is recalling its H-E-B beef burgers because they

contain wheat, but it is not listed on the packages. The recall af-

fects several varieties of the H-E-B beef burgers, and consumers

who are allergic to wheat, have celiac disease or gluten sensitivi-

ties are being encouraged to dispose of the product. The U.S. De-

partment of Agriculture’s Food Safety and Inspection Service

(FSIS) has confirmed the recall and labeled it a Class II.

Campos Foods is recalling two types of packages containing H-E-B

fully cooked thick n’ tasty cheese burgers. The 15-ounce and 30-ounce bags, which contain 3.75-

ounce beef burgers, are mislabeled. In addition, the H-E-B fully cooked thick n’ tasty bacon

cheese burgers sold in 30-ounce bags are being recalled. Both the cheese burgers and the bacon

cheese burgers sold in 15-pound cases are also part of the recall. All of the packages have EST.

2260 T stamped in the USDA mark of inspection.

The U.S. Department of Agriculture’s Food Safety and Inspection Service has labeled this a

Class II recall. The H-E-B beef burgers were sold in black bags that indicated they were fully

cooked and had added natural smoke flavor. The only allergen information on the packages was

an indication that the burgers contained milk. Campos Foods found that a spice mix used to pre-

pare the burgers may have been contaminated with wheat. The current product labels do not

have wheat listed in the ingredient list.

RECALL

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21 Delicious Ways to Eat Gluten-Free on a Budget

By Marilyn Lewis on March 11, 2015 Reprinted with permission. JS

If you have tried going gluten-free or cooking for someone who needs to eat food with-

out gluten, you probably know that this diet can be seriously unhealthy for your budget.

After she went gluten-free, Arlington, Virginia, lawyer Jennifer Dillon told Reu-

ters that her grocery bill rose by $40 a week for her family of four, to at least $130 a

week. Time magazine called gluten-free eating “an exceptionally pricey food fad.”

However, as I learned after switching to a gluten-free diet 12 years ago, spending wads

of money just isn’t necessary.

Few people actually need to go gluten-free for health. But for those who must, it’s a

lifesaver. The University of Chicago’s Celiac Disease Center estimates 3 million Ameri-

cans, or 3.5 percent of the population, have celiac disease, a serious autoimmune disor-

der causing digestive system damage from eating wheat, rye or barley.

Another small percentage of the population is thought to have less damaging conditions

like gluten intolerance and wheat allergy. But does gluten harm everyone? Opinions vary.

The Huffington Post debunks “myths” about a gluten-free diet, while others liken gluten

to cigarettes.

The idea has caught on more broadly, and the food industry is responding, but gluten-

free products can be breathtakingly expensive. One study found that gluten-free prod-

ucts, on average, cost 242 percent more than their wheat-based counterparts. Other

research finds they cost up to 518 percent more, Reuters says.The demand for every-

thing gluten-free has analysts at Packaged Facts predicting the industry will be worth

$6.6 billion in 2017. Much of the higher price goes to cover the costs of certification,

testing and maintaining separate processing plants, explains one producer.

Here are some ways to reduce your costs: continued…..

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1. Accept it: Your world has changed

Gluten-free eating becomes easy when you accept that there’s really no substitute for wheat.

Just let it go. Store-bought gluten-free baked goods aren’t just hellaciously expensive, they’re

also:

Disappointing. It’s crushing to spend $15 on a pie “that tastes like gravel,” says Roberts, author

of several acclaimed gluten-free baking books. When I first encountered a gluten-free bak-

ery, I was like a traveler in the desert stumbling upon an oasis. I bought a scone, a muffin,

cookies and a Danish. With each bite, my disappointment grew. Today, I mostly avoid baked

goods that aren’t homemade. A few local artisan bakeries are setting the bar higher these

days, but “not bad” is still high praise for most store-bought gluten-free products.

Fattening. Fat, sugar, eggs and salt are used to pump up the blandness of rice flour, a primary

ingredient in baked goods.

Quickly stale. These baked goods dry out much more quickly than wheat-based food.

2. Embrace new habits

Stop trying to replace all the bread, bagels, muffins and cookies you used to eat. Make bread

and cookies occasional treats. Eat burgers and sausages without a bun. Switch to open-faced

sandwiches, lettuce wraps and crackers. Enjoy dips, hummus and peanut butter with vegetables

and fruits. Cornbread (read the labels on mixes) is a quick, easy bread substitute.

3. Cut back on restaurants and takeout

Eating at home saves tons of money and reduces your chances of accidental gluten poisoning. I

once got ill from a chicken dish the waitress had assured me contained no wheat. I later found

out that she’d known the dish had flour, but she hadn’t realized that flour (typically) is wheat.

4. Cook from scratch

Most rules for budget eating apply, with gluten or without. Cooking from scratch is one of those

rules. It eliminates the premium on restaurant and takeout food. Author Mark Bittman’s soup

tutorial is a thrifty, easy way to start (omit the croutons and bread). Our creamy polenta is an-

other good starter dish. The Web and public libraries have loads of recipes and guidance.

Start gradually. Personal finance expert Donna Freeman advises cooking just twice a week at

first, making the meals “big ones so you’ll have leftovers to carry to work. Continued…..

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5. Freeze

After a day – or maybe two — wrap fresh gluten-free baked goods tightly in plastic and foil and

store in the freezer so they won’t dry out. Slice breads before freezing so you can thaw slices

separately. Roberts told me in an interview that she microwaves frozen slices for six to eight

seconds before popping them into the toaster.

Gluten-free flours have a short shelf life, so buy in small quantities or keep out enough for four

or five months and freeze the rest.

6. Use whole ingredients

The biggest expense in a gluten-free diet is the cost of specially processed foods. Fruits, vege-

tables, meat, seafood, eggs, beans, rice, quinoa and corn are naturally gluten-free, are healthier

and cheaper than processed foods and help you avoid products with hidden gluten.

7. Bake

From Roberts’ “Gluten-Free Baking Classics” I’ve produced cakes, cookies, muffins and scones

far better than store or bakery products and usually indistinguishable from wheat-based good-

ies. Oh, and they cost a fraction of store prices.

I haven’t tried much bread-making, but with the right recipes it’s not difficult, Roberts says.

“Gluten-Free on a Shoestring” shares top 10 secrets to bread-making.

8. Find your favorite flour blend

Most gluten-free baking requires a balance of several flours (grain, bean and legume), starches

(potato, tapioca, corn and arrowroot), and gums (guar gum and xanthan gum). To bake bread

you’ll use different blends (known as flour mixes) from those used for cakes and cookies.

Popular flour blends are made by King Arthur, Authentic Foods, Cup4Cup, Better Baking and

Bob’s Red Mill. The Seattle Times tests a few in “Gluten-free smackdown: A taste test of 6

flours in muffins.” continued…...

.

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While you can substitute rice flour for wheat in a few recipes, you won’t find a single flour or

blend that works dependably as a “cup-for-cup” substitute for wheat flour, says Roberts. Hunn

blogs here about the problem.

Each grain, each company’s milling techniques and each flour blend absorbs moisture differently,

creating divergent results. Roberts says: Find a bread flour mix and pastry flour mix you like and

stick with them for dependable results.

9. Make your own flour blends

Cut costs even further by blending your own flour mixes. It’s easy. (Really.) Hunn, author of the

“Gluten-Free on a Shoestring” books, also tests and reviews commercial flour blends. She’s even

developed formulas for replicating two commercial blends.

Roberts shares recipes for her homemade flour blends here.

10. Use GF-tested recipes

Use recipes developed for the flour blend you’re using, Roberts says. Milling companies offer

plenty of tested recipes on their packaging and websites. When following recipes developed by

cookbook authors or bloggers, use the flour blends they recommend.

11. Stockpile

I’ve splurged and spent $7 a couple of times on awesome gluten-free crackers (Raincoast Oat

Crisps). But for daily consumption, I stock up on my favorite cheaper grocery store brands when

I find low prices.

12. Use sales and coupons

My favorite crackers, Crunchmaster, Blue Diamond Nut Thins and Blue Diamond Artisan Nut

Thins, are on sale frequently. I use grocery store coupons or download coupons from manufactur-

ers’ sites to compound the savings.

13. Shun specialty stores

High-end grocers charge high prices, and they excel at tempting shoppers into making pricey im-

pulse buys. Budget shopping is simpler at a regular grocery store. Bring your list and stick to it.

Here’s About.com’s celiac grocery list . Continued…...

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14. Avoid inside aisles

The perimeters of grocery stores are the places to find unadulterated whole foods (read labels

– especially on processed meats). Aside from canned and frozen vegetables and fruit, inside

aisles contain mostly expensive mixes, junk food and packaged products.

15. Raid your cupboards

Making meals with food in your pantry and fridge will keep you out of stores. Get inspiration and

recipes at CookWithWhatYouHave.

16. Make stock

Save vegetable peels in an airtight bag in the freezer to make flavorful stocks to use in soups

and other dishes. Here is Ina Garten’s (no gluten) chicken stock recipe.

17. Cook ahead

When cooking soups, stews and casseroles, make plenty, eat some and freeze the rest. Hunn’s

“Gluten-Free on a Shoestring” suggests quick weekday meals using basics like the gluten-free

pizza dough, pasta dough, stocks and black beans she makes on weekends (the book has recipes).

Once a month Hunn makes and freezes uncooked mac and cheese, cookie dough, potato gnocchi,

biscuits and rolls.

18. Go online

About.com suggests comparing prices online. It helps you to know a good price when you see one

in a store, and buying online may even be cheaper. (Remember to include shipping costs.

19. Don’t buy for the whole family

Many gluten-free guides suggest taking your entire family gluten-free. That’s up to you, but if

you do, limit the expensive store-bought gluten-free items to those family members who actual-

ly need them. Continued………...

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20. Collect favorite books and blogs

Going gluten-free is a bit research-intensive at first, but identifying your favorite sources for

tips and recipes saves you time later.

21. Use your stale bread

With ingredients this expensive, you can’t afford to throw out food. Use stale bread and crack-

ers and baking goods to make bread crumbs, croutons, strata, meat loaf and meatballs.

About.com has more tips for using stale gluten-free bread. End of Article

Pregnant and gluten-free? Check with doctor for support Ann Byrne, community blogger 9:02 p.m. EST March 7, 2015 If you are experiencing symptoms of celiac disease and are interested in becoming pregnant, consider getting tested by a doctor. Untreated celiac disease impacts your health in many ways and is one of the factors that can increase a woman’s risk of infertility. If you test positive and want to become pregnant, strict adherence to a gluten-free diet is your best nutritional tool. When you have untreated celiac and ingest gluten, the body attacks the villi of the small intestine. Normal villi allows nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. As villi gets flattened from your response to gluten, they are no longer as effective in absorbing vital nutrients and malnutrition may occur. According to the National Foundation for Celiac Awareness, a gluten-free diet can result in low levels of calcium, iron, fiber, zinc, B vitamins, vitamin D, and magnesium. This isn’t the optimum situation for every day life, let alone pregnancy, so supplements and eating nutrient-dense foods are your best bet. Daily intake of prenatal vitamins is imperative before and during pregnancy, so be sure to find a brand that is certified gluten-free. When pregnant, be aware that g-free food substitutes gener-ally lack the vitamin and mineral enrichment of regular food. Try your best to focus on naturally g-free foods, such as vegetables, non-gluten grains, legumes, meat, poultry, nuts, and healthy fats and oils. Be sure to discuss your diet with your OB-GYN and find out where he or she stands on having your iron, B12, folate and calcium levels tested during your pregnancy. Ask your doctor if he or she can recommend a nutritionist that has experience dealing with dietary restrictions during pregnancy for extra support and guidance. For additional support, visit celiac.com and join the online “Celiac Disease — Pregnancy” forum for a vast range of topics. Contact Ann Byrne at annelizabethbyrne@gmail.com

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This article is published by Beth Hillson from glutenfreemakeovers.com. This is a wonderful site that you can subscribe to and get free recipes, news, and insights from Beth about cutting edge gluten free issues. (JS)

Set a Place for Cheerios: An Icon Goes Gluten Free

This summer, General Mills starts rolling out gluten free Cheerios. ONLY a gluten-free version

will be made after that point and ONLY the top five sellers, including the iconic (original) Yellow

Box, Honey Nut Cheerios, Frosted, Apple Cinnamon, and Multigrain will be gluten free.

I was one of ten from the gluten free community invited to attend the General Mills Cheerios

Summit in Minneapolis earlier this week to understand the process and motivation behind Gen-

eral Mill’s launch of gluten free cheerios. I came away, impressed and honored to be part of this

historic and game-changing initiative. General Mills is retooling one of America’s beloved cereals

so even those of us who need a strict gluten free diet can partake.

How does a mainstream product that has been off limits to gluten free folks for so many

years suddenly become gluten free?

Oats are inherently gluten free but the cross contamination with wheat and barley has made

most oats off limits. General Mills spent 5 years perfecting a mechanical process for sorting

and removing the wheat and barley from the oat groats to insure the oats meet the FDA safety

standard for gluten free.

Why not use certified gluten free oats?

Production folks at General Mills say there is not enough certified gluten free oats in the world

to meet their production needs (about 400 million pounds of oat flour per year).

to properly clean the oats is a proprietary process.

The new mill is dedicated to handling the separation and processing of these oats and removes

contaminated dust as well as the hull of the oats through a process using high pressure

air. Once the oats are toasted and ground into flour, they are shipped in dedicated rail cars to

plants where the Cheerios are made on enclosed systems in walled off areas of the plants. The

process is carefully monitored from start to finish.

What about the wheat starch?

Wheat starch will not be used. In fact it isn’t used now, except on occasion in one mill. By put-

ting wheat starch on the label, General Mills was able to say “Contains Wheat,” a caution to peo-

ple with celiac disease that the original cereal was not safe for their consumption. “We spent all

this money to literally not change anything,” says one production manager. The original Cheerios

is also GMO free. The taste and the price of Cheerios will not change. Continued...

Gluten Free Cheerios!

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How will I know when the gluten free versions are available?

There will be a transition period in which both types of Cheerios will be on the shelves. After

July, you will begin to see boxes that carry the “simply gluten free” seal at the lower right of the

front of the box. After a few months and depending on the supply in the pipeline, the old box

without the seal, will disappear and the new ones will take their place.

Why is General Mills doing this?

It’s good business. General Mills has 800 gluten free products already. Since Chex went gluten

free in 2008, the company sees double digit growth in sales year after year. They’ve invested a

lot of money in changing over Cheerios and hope to see the same growth in that line.

But it’s a personal story, too. Phil, who has worked at General Mills for 50 years and is the

brains behind Honey Nut Cheerios, was inspired to create gluten free Cheerios after his daugh-

ter-in-law was diagnosed with severe gluten intolerance. At first, it was a “hobby” project. Once

he and other engineers were able to prove that the oats could be separated successfully, the

company put all its efforts behind the project. There’s a lot at stake for General Mills.

Keep in mind, a small percentage of folks with celiac disease cannot tolerate oats in any

form. Check with your doctor before eating Cheerios or any other form of oats.

GF Cheerios cont.…...

Gluten Free Rice Krispies Is Discontinued March 27, 2015 by Amy Leger | G+ Amy Leger Gluten Free Rice Krispies being discontinued; photo from 2011 Such a bummer. This morning I confirmed with Kellogg’s the news that their Gluten Free Rice Krispies is being discontinued. The customer service agent I spoke with confirmed the fate of the cereal which was introduced in 2011. He explained the Gluten Free Rice Krispies was being discontinued because of “manufacturing constraints”. I asked what that meant…but he didn’t have the information to elab-orate. He did suggest that their gluten free Special K cereal with brown sugar was quite good. I told him that I agreed with that statement, but I can’t make Gluten Free Rice Krispie bars with it. He agreed.

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NEED A PHYSICIAN or DIETICIAN? Pediatric Gastroenterologists Lyn Hunt, MD Nicholas Ogunmola, MD Bankole Osuntokun, MD 750 8th Ave. #200 Fort Worth, TX 76104 682-885-1990 Jack An, MD, Kendall Brown, MD Eric Argao, MD 7777 Forest Ln., Suite B304 Dallas, TX 75230 972-566-8844 Adult Gastroenterologists Thomas Deas, MD 1201 Summit Ave. #300, #500 Fort Worth, TX 76102 817-361-6900 Mark Murray, MD Eric Hill, MD 7620 NE Loop 820 Fort Worth, TX 76180 817-284-2693 10840 Texas Health Tr, Ste 280 Fort Worth, TX 76244 Balu Chandra, MD Boyce Estes, MD David & Steven Ferney, MD Gordon Luk, MD Jeffrey Mills, DO James Nackley, MD Andrew Shea, MD 1600 Central Dr. #110, 155 or 310 Bedford, TX 76022 817-267-8470 Lawrence Schiller 712 N. Washington, Ste 200 Dallas, TX 75246 214-545-3990

Adult Gastroenterologists (Cont.) Timothy Ritter, MD 2020 W. State Hwy 114, #300 Grapevine, TX 76051 817-424-1525 Venkat Namburu, MD 7633 Bellaire Dr. So., #105 Fort Worth, TX 76132 817-386-5767 Ahmad Khalifa, MD Donald Johnson, MD 1111 5th Ave. Fort Worth, TX 76104 817-877-0888 John Secor, MD 8221 Walnut Hill Lane, Suite 214, LB1 Dallas, TX 75231 (214) 368-6707 Dermatologists D. Scott Miller, MD Tarrant Dermatology Consultant 1307 8th Ave # 505 Fort Worth, TX 76104 (817) 927-2332 Jennifer Aranda, MD Southlake Dermatology 1422 Main Street, #213 Southlake, TX 76092 817-251-6500 Angela Moore, MD 711 E. Lamar Blvd. Arlington, TX 76011 817-795-7546

Rheumatologist Tom Geppert, MD Rheumatology Associates 901 W Wall St. Ste 103 Grapevine, TX 76051 214-540-0700 Dieticians/Nutritionists Kathy Miller, MS, RD, LD Cooper Clinic, Nutrition Dept. 12200 Preston Road Dallas, TX 75230 972-560-2655 Cherie Head Today's Nutrition 7215A Baker Blvd. Richland Hills TX 76118 817-239-7223 seecher-renay@hotmail.com Debra Hilliard-Jones, RD 1600 Airport Freeway Ste 362 Bedford, TX 76022 817-858-9388 Carol Ireton-Jones, PhD, RD, LD, CNSD Dietitian/Nutrition Therapy Specialist 13490 TI Blvd Suite 102 Dallas, Texas 7524 972-316-7664

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Already Thinking About Your

Next Adventure? Safely Travel to Foreign Speak-

ing Countries

Learn to effectively communicate your food concerns when

ordering meals in foreign speaking countries with the

FREE Gluten & Allergy Free Travel Translation Card app!

http://glutenfreepassport.com/allergy-gluten-free-apps/gf-allergy-travel-translation-cards/

#.UO8x54njnz0

Designed in an easy-to-use format, simply show either the gluten free or allergy free

translation card to the wait staff and/or chef. Easily identify your special dietary require-ments for meals free from gluten, wheat,

corn / maize, dairy / milk, egg, fish, gluten, peanut, shellfish, soy, tree nut & wheat.

FREE Gluten & Allergy Free Travel Translation

Cards

With various languages to choose from, you will feel at ease when dining in restaurants throughout the world while managing your

gluten free diet & food allergies.

Also, remember to print free paper copies of the gluten free or allergy free cards

in the event that the restaurant staff needs to provide a hard copy to

kitchen personnel to prepare your meal safely!

Mobile Apps Paperback Books

eBooks

A word about grocery community partner programs- GIG NT participates in 3 grocery store programs. Kroger, Albertsons, and Tom Thumb all donate funds to our or-ganization when shoppers present their shoppers card at check out. The best way to get your card is to come to a meeting and pick up a registration pa-per and get your card immediately. All the information you need is at every meeting, and we need your support.

This is your newsletter! Please make an effort to share in-formation, recipes, new products you have located, and any other advice you run into and think oth-ers might benefit from hearing. I am running low on resources for recipes and products, and would appreciate your input immensely. Email anything you would like to contribute to: jlseifrick@gmail.com Thanks for your support. Joni

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By Lana Bandoim G+

Doctors often recommend endoscopies for patients who may have celiac disease or gluten sensi-

tivities. However, a recent superbug scare has made some patients hesitate to have the proce-

dure. Staff used contaminated endoscopes at Ronald Reagan UCLA Medical Center and exposed

179 patients to deadly carbapenem resistant Enterobacteriaceae (CRE).

Although the scopes used at Ronald Reagan UCLA Medical Center were sterilized, deadly bacte-

ria still became trapped in the devices and infected patients. The Food and Drug Administration

(FDA) issued a warning about ERCP endoscopes and stated that the design of the product made

cleaning difficult. The duodenoscope, a specific type of endoscope involved in the superbug

scare, had narrow channels that trapped bacteria.

Endoscopies are often used as part of the diagnosis and healing process. They are a common

recommendation from medical professionals for celiac disease patients, but they are also used

for patients who have heartburn, GERD, cancer and other conditions. The outbreak at Ronald

Reagan UCLA Medical Center is not the first case of contaminated endoscopes. Carbapenem re-

sistant Enterobacteriaceae contamination was also found at the Virginia Mason Medical Center

in Seattle, and 11 people died.

What can you do to have a safer endoscopic procedure? The key is to find doctors who are using

sterile and disposable products. The ERCP endoscopes are not disposable, so they have to be

cleaned after each patient. However, there are better alternatives that reduce the risk of bac-

terial contamination. You may want to look for the disposable endosheath, a one-time use barrier

that can be placed over an endoscope, that can be thrown away after a procedure. A study from

St. James's University Hospital reveals that disposable sheaths can be used successfully in

out-patient settings. Another study from the Department of Anesthesiology at Detroit Medical

Center found that endosheaths were cost-effective and reduced turnover times.

Endoscopy Dangers

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Written on September 25, 2014 by Walgreens in Diabetes, Diet & Nutrition With all the focus on going gluten-free for food allergy and food sensitivity reasons, it may sur-prise you to know that those with type 1 diabetes may give up gluten for a very different reason: an association between type 1 diabetes and celiac disease. About 10% of persons with type 1 dia-betes also have celiac disease.

If you have both celiac disease and diabetes, cooking from scratch can help you address the cost of groceries, among other factors. If you have type 1 diabetes, you and your first-degree relatives should be screened for this auto-immune disorder, as symptoms of celiac disease are often absent in people with diabetes. Celiac disease is a condition in which the small intestine becomes damaged when foods with gluten are eaten. Gluten is a protein found in wheat and products related to wheat, such as kamut, spelt, bulgur, faro, rye and barley. People diagnosed with celiac disease have to adhere to a gluten-free diet for life. Managing diabetes requires making healthy food choices for the optimal management of blood sugar, cholesterol and blood pressure levels. People with diabetes and celiac disease have to care-fully manage both conditions. If you have diabetes and celiac, here are a few things to consider: 1) Blood sugar fluctuations Celiac disease can cause unstable blood sugar levels as nutrients are not absorbed properly. Once gluten is removed from the diet, the intestinal wall begins to heal. Frequent self-monitoring of blood glucose and insulin adjustment may be needed to manage blood glucose levels. 2) Cost In a 2008 study in the Canadian Journal Dietetic Practice Research, researchers compared the cost of gluten-free and regular foods. On average, gluten-free products were 242% more expen-sive than regular products. Tip: Take advantage of naturally gluten-free foods such legumes, vegetables, fruits and nuts; cook from scratch; use coupons, compare prices online; don’t have the entire family eat gluten-free. Continued…...

Type 1 diabetes and celiac disease: what’s the connection?

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Diabetes cont.………….

3) Calories and weight management Weight control is another tool to effectively manage diabetes. Gluten-free is not calorie-free. You may have heard that gluten-free foods have fewer calories than gluten-containing foods, making them a great alternative for people trying to lose weight. Not always! Many bread, cookies and cakes have about the same number of calories as the gluten-containing grains. The calories in other foods vary depending on the brand. Tip: Make sure that you compare calories among products. 4) Carbohydrate counting Gluten-free foods are not carbohydrate-free. Carbohydrate is the nutrient that affects blood sugar levels the most. People with diabetes use carbohydrate count-ing as a meal-planning tool to help control blood sugar levels. Many gluten-free foods substitute wheat, barley and rye with other carbohydrates such as rice and corn, so check the amount of carbohydrate on the food label. Tip: Read the ingredient list for sources of carbohydrates. Eat appropriate portions to man-age your weight and blood sugar levels. 5) Overall health Many people purchasing gluten-free products may be following a healthy-for-you perception trend. According to Mintel, 65% of Americans eat gluten-free foods because they believe they are healthier, 24% to help them lose weight and 36% for reasons other than sensitivity (inflammation and depression). Gluten-free is not synonymous with healthy eating. Eliminating glu-ten-containing grains from the diet means decreasing B vitamins, magnesium, iron and fiber. Tip: Include healthy gluten-free grains such as amaranth, millet, quinoa and corn. By Lorena Drago, MS, RD, CDN, CDE

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Recommendation for vitamin D intake was miscalculated, is far too low, experts say Date: March 17, 2015 Source:

Creighton University

Summary:

Researchers are challenging the intake of vitamin D recommended by the National Academy of Sciences Institute of Medicine saying their Recommended Dietary Allowance for vitamin D un-derestimates the need by a factor of ten.

Researchers at UC San Diego and Creighton University have challenged the intake of vitamin D recommended by the National Academy of Sciences (NAS) Institute of Medicine (IOM), stating that their Recommended Dietary Allowance (RDA) for vita-min D underestimates the need by a factor of ten.

In a letter published last week in the journal Nutrients the scientists confirmed a calculation er-ror noted by other investigators, by using a data set from a different population. Dr. Cedric F. Garland, Dr.P.H., adjunct professor at UC San Diego's Department of Family Medicine and Public Health said his group was able to confirm findings published by Dr. Paul Veugelers from the Uni-versity of Alberta School of Public Health that were reported last October in the same journal. "Both these studies suggest that the IOM underestimated the requirement substantially," said Garland. "The error has broad implications for public health regarding disease prevention and achieving the stated goal of ensuring that the whole population has enough vitamin D to maintain bone health." The recommended intake of vitamin D specified by the IOM is 600 IU/day through age 70 years, and 800 IU/day for older ages. "Calculations by us and other researchers have shown that these doses are only about one-tenth those needed to cut incidence of diseases related to vitamin D deficiency," Garland explained. Robert Heaney, M.D., of Creighton University wrote: "We call for the NAS-IOM and all public health authorities concerned with transmitting accurate nutritional information to the public to designate, as the RDA, a value of approximately 7,000 IU/day from all sources." "This intake is well below the upper level intake specified by IOM as safe for teens and adults, 10,000 IU/day," Garland said. Other authors were C. Baggerly and C. French, of Grassroot-sHealth, a voluntary organization in San Diego CA, and E.D. Gorham, Ph.D., of UC San Diego.

Story Source: The above story is based on materials provided by Creighton University. Note: Materials may be edited for content and length. Journal References: Paul Veugelers, John Ekwaru. A Statistical Error in the Estimation of the Recommended Dietary

Allowance for Vitamin D. Nutrients, 2014; 6 (10): 4472 DOI: 10.3390/nu6104472 Paul Veugelers, John Ekwaru. A Statistical Error in the Estimation of the Recommended Dietary

Allowance for Vitamin D. Nutrients, 2014; 6 (10): 4472 DOI: 10.3390/nu6104472

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Promising celiac disease therapies on the horizon

BY KATHRYN DOYLE

Mon Mar 9, 2015 2:33pm EDT

(Reuters Health) - Currently, a gluten free diet is the only way to manage celiac disease. But new

drugs in clinical trials with humans, as well as more in the pre-clinical phase, may one day allow

people with the disorder to enjoy gluten again.

These options are still years from commercial availability, but early results have been encourag-

ing, according to a review of the drug pipeline in Gastroenterology Report.

“Based on data on ClinicalTrials.gov, there are two investigational products we are aware of which

may enter large confirmatory trials in the not too distant future,” said lead author Dr. Klaus

Gottlieb, senior medical director of the immunology and internal medicine department for Quin-

tiles, a company that provides bio-pharmaceutical development services and consulting in Durham,

North Carolina.

“One of them is an enzyme that splits the molecule in wheat that causes celiac disease, gluten,

into smaller harmless products and another one promises to make the gut less leaky and thus pre-

vent potentially toxic substances (from) reaching deeper layers where they may cause inflamma-

tion,” Gottlieb said.

Two million Americans and 3.5 million Europeans have celiac disease, although more than half in

the U.S. are not diagnosed, the authors say. People with the disorder must avoid eating gluten, a

protein in wheat, rye and barley. If people with celiac disease consume foods that contain those

grains, their immune response leads to intestinal damage, malnutrition and other problems.

Several new therapies have shown promise in human trials, appearing at least somewhat effective.

None have yet entered safety trials, the final step before Food and Drug Administration approval

and commercial availability.

It’s still hard to say when one of these options will reach the market, but if all goes well it could

happen in three to five years, Gottlieb told Reuters Health by email.

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For one potential oral therapy, patients take a mixture of two enzymes that split the gluten mol-

ecule into smaller harmless products. In a trial of adults with celiac disease, those taking this

drug had no change in their intestinal biopsies after eating gluten, while those taking a placebo

did have evidence of injury to the intestinal lining.

However, symptoms were similar in both groups.

Three daily doses of another drug, designed to control an inflammatory process in the intes-

tines, did appear to reduce diarrhea, indigestion and abdominal pain symptoms in one trial.

Several others in earlier stages of development are aimed at suppressing the immune response

to gluten and preventing intestinal inflammation.

Before the drugs are approved, it’s hard to say if they will allow people with celiac disease to eat

gluten in small amounts, large amounts, or without restriction, Gottlieb said.

“If they eat a lot of gluten, they may still have some symptoms and perhaps other long-term

health consequences,” he said. Some may be best to take right before eating gluten and others

might be more effective when taken on a regular schedule.

SOURCE: bit.ly/1Gohfll Gastroenterology Report, online February 26, 2015.

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Educational Brochures from the GLUTEN INTOLERANCE GROUP website. These are excellent documents that will educate you, your family, and your doctors:

Adding Fiber to Your Diet Associated Autoimmune Diseases

Celiac and Anemia

Celiac Disease

Celiac Disease – IN SPANISH

Celiac, Allergy or Non-Celiac Gluten Intolerance

Celiac Disease in the Older Adult

Could Gluten be Causing Your Health Problems

Dermatitis Herpetiformis

Diabetes and Celiac Disease

Gluten Sensitivity

Guide to Gluten Free Products – NOTE: This is a compre-hensive guide to gluten free products and companies that make certified gluten free products. It is a 150 page booklet that has a file size of over 10 MB. It can be downloaded and viewed or printed. Please be aware that product ingredients change and manufactur-ers change formulations often. It is your responsibility to READ THE LABELS and/or contact the manufacturer to insure the product con-tinues to be gluten free.

Heart Healthy Guide and Celiac Disease

Hospital Stays Made Safe

Medications and Celiac

Nutrient DeficienciesOne Step at a Time

Easy to Find-Easy to Make Gluten Free Snacks

Foreign Restaurant Cards

Getting Started

Gluten Free in a Non-Dedicated Kitchen

Gluten Free Restaurant Awareness Program

GIG’s Diet and Drug Instruction Guide

Gluten Free Grains and Thickening Agents

Gluten Free Grains

One Step at a Time – IN SPANISH

Quick Start Guide

Quick Start Guide – IN SPANISH

Restaurant Dinning Tips

Supplementing a Gluten Free Diet

Traveling Gluten Free

Vegetarian Diet and Celiac

Weight Management and Celiac

DISCLAIMER—All information provided by Gluten Intolerance Group of North Texas is intended for the benefit of members and other interested parties and has not necessarily been submitted for medical review. Individuals should consult with their own doctors for advice. No liability is assumed by Gluten Intolerance Group of North Texas.

Mission Statement GIG of North Texas was formed to address the growing need of Celiac Disease (CD), Dermatitis Herpeti-formis (DH) and Gluten Intolerance support and education of people in the Fort Worth/Dallas area. The group consists of both adults with CD, DH, and Gluten Intolerance and parents of children who are afflicted with one of these diseases. Specifically, we will: 1. Provide active support to Fort Worth/Dallas individuals with Celiac Disease, DH and Gluten

Intolerance and their families; 2. Share practical information on successfully living a gluten-free lifestyle in the Fort Worth/Dallas area; 3. Educate the public and medical community about CD, DH, and Gluten Intolerance; 4. Raise awareness about CD, DH, and Gluten Intolerance in the Fort Worth/Dallas area; and 5. Raise funds to support local CD, DH, and Gluten Intolerance initiatives and research in these fields.

To: Gluten Intolerance Group of North Texas 6821 Nob Hill Dr. N. Richland Hills, TX 76182

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