San Antonio Celiac Blog

New Celiac article mentions Enterolab Testing

2008-05-11T23:30:00.000-07:00

This article is from The Colorado Springs Business Journal. The stool test, Enterolab and Dr. Fine are mentioned positively. Dr. Lewey uses Enterolab.
http://www.csbj.com/story.cfm?id=10179&searchString=lewey

Alice Bast

2008-05-11T23:28:00.000-07:00

Pretty good article today. Alice Bast has slept at Chicken Paradise! And she loves my description of being "born again celiacs", as we go around attempting to convert everyone with suspicious symptoms.

Anne Barfield
www.chickenparadise.com

Celiac Disease: Hard to Diagnose, Easy to TreatVoice of America - USAHeadaches, stomachaches and infertility are all symptoms of celiac disease, an immune system disorder that affects the gastrointestinal tract. ...

Fermented breakfast cereal -- are you kidding?

2008-05-11T21:53:00.000-07:00

This sounds like something you would do with kefir.....

Anne Barfield
www.chickenparadise.com

---------
Years ago I read about the benefits of fermenting cereals prior to
cooking
them. I didn't feel terribly motivated to try it for obvious reasons.
But
when someone recently posted about it on the list, some inner curiousity
possessed me & I decided to try it.

I put a cup of water, 1/4 cup uncooked GF cereal & 2 tablespoons of
kefir in
a bowl & left it sit on the counter for 24 hours. The next morning I
cooked
it on the stove as usual. I was immediately impressed with the
pleasant,
bread-like aroma. The flavor & texture was less "grainy" with a slight
tartness, much like sourdough bread. I've made it several times since &
I'm
getting hooked on it. Now when I don't ferment my breakfast cereal
ahead of
time, I'm disappointed with the taste of plain cooked cereal. It just
doesn't taste properly cooked anymore if I haven't at least soaked it
overnight with that little dab of kefir added.

I don't know why I reacted so negatively to trying this at first. After
all, it's basically doing the same thing as raising bread with baker's
yeast
or sourdough starter.

Fermenting grains is supposed to make them more digestible & enhance
certain
nutritional components. I can't say I can tell any difference this soon
after trying it, but I can say it makes my cooked breakfast cereal
yummier.

If you don't have kefir, you could duplicate this by adding a couple
table
spoons of plain yogurt & a pinch or two of baker's yeast for overnight
soaking. (Kefir contains lactobacillis & various kinds of beneficial
yeasts.)

Valerie in Tacoma

It hurts when I eat

2008-05-11T21:51:00.001-07:00

Good description here....

Hey doc! It hurts when I eat!
Chilliwack Progress - B.C., Canada
... By the time I heard about celiac disease from my doctor, I had already begun to abandon most foods, relying on coffee, tea and chocolate to power me through my ...

FW: Simone's Plain and Simple

2008-05-11T21:50:00.001-07:00

I heard Simone interviewed on Lynn Rosetta Casper's cooking show, on NPR yesterday, and was intrigued. She was a professor until she retired a few years ago. She bought this farm on a whim, and loves sharing it. There are good ideas here. Chicken Paradise could do something like this. http://www.simoneplainandsimple.com/index.html

A dinner once a month would be fun to plan and serve. Having a contact with outside vendors for music, flowers, special things, would be useful. Take a look and see what I mean. I don't think Simone's would be too gluten free, but I would visit there anyway, if traveling across Iowa.

Anne Barfield
www.chickenparadise.com

Naturopaths

2008-05-11T21:49:00.001-07:00

Here is a good story about naturapaths in general, and one in particular who
has come to "see the celiac light".

Anne Barfield
www.chickenparadise.com

-----Original Message-----
From: Celiac/Coeliac Wheat/Gluten-Free List

I missed Emerisle's question about celiac savvy MDs in Seattle. His one
respondant is correct. NDs (naturopathic physicians) are generally more
well versed in the issues of celiac disease than conventional MDs. My
husband & I see Katie Data ND in Fife, WA. She's great.

I used to see Dr. Patrick Donovan ND in Seattle. He's very good, but his
bedside manner could use some refinement. Almost any ND in western
Washington would be very helpful as most were trained at Bastyre University,
a celaic savvy medical school in Seattle.

But, for MDs in western Washington, I'm most familiar with Thomas Dorman MD,
in Federal Way. He is very, VERY knowledgeable in celiac disease. I went
to work for him after he helped me so much with chronic health problems I'd
been suffering for years. He really knows his onions when it comes to
celiac disease & all sorts of other chronic illnesses. He's a holistic MD,
who specializes in nutritional medicine & helping the chronically ill who've
dropped out of conventional medicine for lack of results.

In our area Dr.
Dorman is one of those doctors of last resort. His treatments get results
when no one else's can. What's funny about my relationship with Dr. Dorman,
is that while I worked for him some years ago, he had a more limited
understanding of celiac disease. He & I had a small conflict when it came
to celiac disease. I believed it was more prevalent & important than he
acknowledged. He often couseled me to back off the gluten issue, because he
didn't want to turn into a "gluten ghuru" like Dr. Mercola.

Before I left
his employ, I introduced him to Dr. Fine in Dallas, TX. After getting
acquainted with Dr. Fine's tests, Dr. Dorman began ordering all his
chronically ill patients to get tested for celiac disease. After pursueing
this course for several years, he found that 80% of his chronically ill
patients came up positive for gluten sensitivity w/ malabsorption (Dr.
Fine's equivalent diagnostic term for celiac disease). And every single one
of these patients who went GF, experienced significant improvements in their
health. He's now a big proponent of the GF diet for almost every
chronically ill person.

He told me earlier this year that before seeing so
many of his patients improve through the GF diet, he didn't know how "huge"
celiac disease really is. Then he offered me my old job back! HA! Talk
about validation! (Dr. Dorman is nearing retirement, so if anyone wants to
see him, I'd advise haste. Last I heard, he is training a young MD to take
over his practice.)

Valerie, RN in Tacoma

www.IamGlutenFree.blogspot.com - A celiac blog

2008-05-11T21:46:00.002-07:00

I really enjoy reading this blog, and might even try one of her recipes one of these days. Take a look at

http://www.iamglutenfree.blogspot.com/

Anne Barfield
www.chickenparadise.com
210 340-0648

Good Stories

2008-05-11T21:46:00.001-07:00

Some good stories today...

Anne Barfield
www.chickenparadise.com

Going gluten-free*
Minneapolis Star Tribune (subscription) - Minneapolis,MN,USA
More people are learning that they have celiac disease, an illnesstied directly to food. ... Her case isn't unusual; celiac disease is often misdiagnosed. ...

October is Celiac Disease Awareness Month
PR Newswire (press release) - New York,NY,USA
Gluten-Free Food Solutions Are Increasing for Those with Celiac Disease NEW YORK, Oct. 4 /PRNewswire/ -- A growing number of Americans ...
See all stories on this topic

No daily bread
Lawrence Journal World - Lawrence,KS,USA
When Leonard Steinle was diagnosed with celiac disease three years ago, he had to give up wheat, barley and rye to have normal digestive health. ...

Working with dietitian key to avoiding nutritional problems
Milwaukee Journal Sentinel (subscription) - Milwaukee,WI,USA
... What about celiac disease?: Celiac disease and wheat allergy are distinct conditions. Celiac disease is a permanent adverse reaction ...

Bookmark Page

2008-05-11T21:45:00.001-07:00

http://www.realage.com/GICenter/Articles.aspx?aid=10408

Most of these are good articles that I search for occasionally, so am bookmarking them on my computer.

Anne Barfield
www.chickenparadise.com

Celiac and GF diet in Practical Gastroenterology article - Shelley Case

2008-05-11T21:44:00.001-07:00

I have known Shelley Case for years and have the highest respect for her and her work. She just sent me these links that were in Sept. 2006 Practical Gastroenterology . There is some excellent information here. I plan to keep it handy for reference and hope you will also.

Anne Barfield
Alamo Celiac GIG Membership Chair
www.alamoceliac.org

From: Shelley Case
Sent: Tuesday, September 26, 2006 1:35 PM

I am pleased to send you the link to the article I co-authored called Celiac Disease: An Update for Health Professionals in Sept 2006 Practical Gastroenterology

http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/Sept0601.pdf

They also included a list of celiac medical experts in the US (see link).

http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/Sept0603.pdf

In addition to this article there will be a series of articles on various aspects of the gf diet over the next year. Here is the link listing the stories:

http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/Sept06ParrishIntro.pdf

Feel free to pass this link to others who may be interested in receiving it.

Shelley

Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
Author: Gluten Free Diet: A Comprehensive Resource Guide
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group, Canadian Celiac Association
Advisory Board: Living Without Magazine

FW: Google Alert - Celiac

2008-05-11T21:43:00.001-07:00

This interview is about Rory Jones, who is the author that co-wrote Dr. Peter Green's book. I think it is well-written. If I was anywhere near Connecticut, I would go to hear her talk. Please take the time to read this.

Anne Barfield
www.chickenparadise.com

Google Alert for: Celiac

Health — Local author to give talk on Celiac Disease
The Stamford Times - Norwalk,CT,USA
By Kathryn Higgins. New Canaan resident Rory Jones, co-author of "Celiac Disease: A Hidden Epidemic," will give a presentation from 2-5 pm Sunday, Sept. ...

Alamo Celiac San Antonio Meeting, 9/19/06 - Dermatitus Herpetiformus

2008-05-11T21:42:00.001-07:00

Alamo Celiac San Antonio Pot Luck and Talk on DH

Please join us on Tuesday, September 19, at 6:30 pm. We are pleased to have Capt. Patrick McCleskey, Dermatology Resident at Wilford Hall Medical Center, speaking to us about dermatitis herpetiformis.

This will be a potluck dinner. If you are new, or attending your first meeting, you might like to come a bit early and have an opportunity to talk to other members before we begin our dinner, which will be followed by a short meeting and then our speaker. Remember to bring either your recipe or a list of ingredients to put next to your dish. Some of our members have other dietary restrictions besides gluten and will appreciate knowing what all is in your dish. If this is your first visit, you do not need to bring anything. Just come and get acquainted and enjoy a gluten-free dinner.

The meeting will be held at Covenant Presbyterian Church, 211 Roleto Drive, which faces I-410 between Honeysuckle and Northwest Military Highway. If you need directions you can call me at 210-340-0648.

If you have any questions you would like for Dr. McCleskey to address, you are welcome to send them to me by e-mail at
annebarfield@satx.rr.com and I will pass them along to him.

I look forward to seeing you there.

Anne Barfield
Chair, Alamo Celiac San Antonio

Alamo Celiac San Antonio Meeting, 9/19/06 - Dermatitus Herpetiformus

2008-05-11T21:42:00.000-07:00

Alamo Celiac San Antonio Pot Luck and Talk on DH

If you have any questions you would like for Dr. McCleskey to address, you are welcome to send them to me by e-mail at
annebarfield@satx.rr.com and I will pass them along to him.

I look forward to seeing you there.

Anne Barfield
Chair, Alamo Celiac San Antonio

Buttermilk Biscuits from Denise Cleveland

2008-05-11T21:41:00.002-07:00

I've been on a search for a really good biscuit since my family went GF--to no avail it seemed. I had begun making pancakes and waffles with 'real' buttermilk and they were coming out very well--so I figured I should look for a buttermilk biscuit recipe. I went on the food network website and found several. I of course tried the one with the most moisture content and sweetness-always good combos. I've modified it just a tad--because it was too moist! So, here is the recipe:

2 cups gf flour (I use 2 parts sorghum to 1 part potato starch.)

1 1/2 t. baking powder

1 1/2 t. baking soda

1 t. xanthan gum

1/2 t. salt

2 T. sugar

1/4 cup butter, room temp

1/3 c. cream

1 c. buttermilk

Heat oven to 400 degrees. Mix dry ingredients. Cut in butter until the mixture is crumbly. Add cream and buttermilk. (You might want to add up to 2 more tablespoons or so of buttermilk depending on your flour mix. You'll want it moist but holding it's shape.) Stir all together well. Using an ice cream scoop or a large spoon, scoop the dough onto a cookie sheet. Bake for about 15 minutes until golden brown.

Just made these this morning and they came out really good! You should be able to use this same recipe as a dumpling. (A dumpling is basically a biscuit anyway.) Just reduce or take out the sugar and add some herbs, etc. If anyone tries it I'd like to hear how it works out! I've modified this recipe enough that I believe it could be reprinted.

Denise C.

Celiac disease is on the rise

2008-05-11T21:41:00.001-07:00

This is an excellent article, and a good one to share with anyone you think needs to know more. It may be from Canada, but celiac knows no borders, and we can read Canadian. And besides that, the author mentioned in the last part of the story, Shelley Case, is a good friend of mine, a celiac celebrity, and has slept at Chicken Paradise!

Love ya,

Anne Barfield
www.chickenparadise.com

Celiac disease on the rise
Canada.com - Hamilton,Ontario,Canada
... basket. No, it's not a case of diet deja vu. Low carb is not making a comeback. But the diagnosis of celiac disease is on the rise. Or ...

Two for Tuesday x $5.00 at Beto's & Gluten Free!

2008-05-11T21:40:00.001-07:00

I just had a chat with Cheryl at Beto's, and have we got a great deal for the non-gluten eaters! Not only is this a bargain, but they Fernando plays acoustical guitar on Tuesday nights. The fish tacos are gluten-free, and so are the mini mojitos and mini margaritas. Cheryl told me all the ingredients and they are totally fresh and safe..... no mixes at all. Fresh squeezed juices, rum or tequila and triple sec.

If you survived Monday, plan on dropping into Beto's on Tuesday and see if there are some of us there. No RSVP, no phone calls, just drop in anytime between 5pm and 9pm and bring anyone who wants to come with you. Look around for us. I'll try to bring a table top sign or something that says Alamo Celiac on it.

Anne

2 X 4 Tuesdays

2 for Tuesdays | tacos pescados

stop into Beto's every Tuesday for:

2 FISH TACOS and
salad and soft drink,
$5.00

$2 Mini Mojitos
$2 Mini Margaritas
$2 Teacate

(Tuesdays only, 5pm - 9pm)

Download Catering Menu

Download Dine-In Lunch and Dinner Menu

Beto's Comida Latina

8142 Broadway San Antonio, TX 78209 210.930.9393

info@betoscomidalatina.com

Anne Barfield
www.chickenparadise.com
210 340-0648

FW: [Austin-TX-Celiac] Fwd: [CELIAC] celiac disease on Web MD

2008-05-11T21:38:00.000-07:00

Here is a new article about celiac written for webMD. I know two of the sources. Shelley Case has even stayed at Chicken Paradise! It is a good reference and explains the difference in various levels of gluten intolerance.

Gluten Intolerance: Against the Grain

Do wheat products cause intestinal trouble? Try these tips for a gluten-free diet:
http://www.webmd.com/content/article/125/115981.htm

Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
Author: Gluten Free Diet: A Comprehensive Resource Guide
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group, Canadian Celiac Association Advisory Board: Living Without Magazine
EMail: scase@accesscomm.ca
Phone: (306) 536-7716 Fax: (306) 751-1000

FW: New article about kefir

2008-05-11T21:37:00.001-07:00

A new free full text review on kefir is available at:

Revista Iberoamericana de Micolog=EDa Volume 23 (2006); Issue 2; 67-74

Kefir: A symbiotic yeast-bacteria community with alleged healthy
capabilities

F Lopitz-Otsoa, A Rementeria, N Elguezabal & J Garaizar
http://www.reviberoammicol.com/2006-23/067074.pdf

Asia Kitchen: Excellent Thai restaurant in San Antonio with GF menu

2008-05-11T21:32:00.000-07:00

Last night my family of seven, with five celiacs, enjoyed a birthday celebration at Asia Kitchen in San Antonio. The chef, Sally, came out to talk to us afterwards. She is committed to the celiacs of this area, and takes great care to prepare everything separately for us. This is not unusual, because all their dishes are prepared to order. Nothing is cooked up in advance, except maybe the rice. They also offer white or brown rice.

Go to http://www.asia-kitchen.com/ and click on menu to see their selections. You will see an orange GF out to the side of each menu item that is safe for us. Sometimes they can prepare other items to be gf, but there are so many to choose from that I usually just order from the menu. All of the wait staff is very familiar with our restrictions, so you can enjoy a lovely Thai meal, all made in house. They also offer a few desserts that include non-dairy ice cream made with coconut milk. We were too full to try it, but hope to soon.

Asia Kitchen is near SeaWorld San Antonio, so any of you traveling here to visit SeaWorld can enjoy a nice meal afterwards at Asia Kitchen.

Anne Barfield
www.chickenparadise.com

TORTILLA SOUP BARFIELD 1993

2008-05-11T21:31:00.002-07:00

I have been leaving out the Worcestershire sauce, although I know the brand I use is GF. Just doesn't seem to need it. This is nice to have in the fridge or freezer for when you need a quick meal and don't want to cook.

TORTILLA SOUP BARFIELD 1993 updated 2005

1 chicken, or equivalent…..can be breasts, dark meat, whichever pieces you like.

1 medium onion 2 Tab chile powder

3 cloves chopped garlic 1 or less tsp salt

1 can Rotel peppers and tomatoes* 2 tsp. Worcestershire sauce

12 oz chicken broth 1 cup chopped cilantro

1 can chopped tomatoes corn tortillas, cut up

2 tsp. ground cumino 1 can garbanzo beans, drained

· If you don’t have this Texas brand of Rotel peppers and tomatoes, substitute a can of chopped tomatoes, or 3-4 chopped fresh tomatoes, and 2-3 chopped hot chiles of some kind. Like jalapeno, or poblano, or if you don’t like it spicy, omit it.

Cook chicken in water to cover, after removing visible fat and skin. When tender, remove chicken pieces from pot and debone. Save broth in pot. Add chopped onion and garlic, Rotel peppers and tomatoes, chopped tomatoes, garbanzo beans, chile powder, salt, Worcestershire sauce, cumino and chicken broth to pot and cook 15 minutes or so. Add deboned chicken, cook a few more minutes.

When ready to serve, add corn tortillas, sliced about ¼ inch wide, or like whatever size noodles you would like. Cook 2 minutes before dishing up.

If corn (tortillas) is a problem, I suggest you substitute cooked brown rice which can be added to give it more substance.

Have on hand to garnish any of the following you like:

grated cheese (cheddar or jack) chopped chives

sour cream chopped avocado

chopped fresh cilantro crisp crumbled corn chips

Revisit of Mrs. Meyer's Clean Day/ Caldrea Products

2008-05-11T21:31:00.001-07:00

I have heard of these products and they have a good reputation.
Personally,
I don't take it this far. I even use shampoo that has wheat bran oil in
it.
If my annual blood test still shows a number higher than what it was
last
year, I guess I will eliminate that next.

FYI... If the reading is 0-20 it is within the safe range. Another lab
might use 0-14 and another uses 0-18. Anything higher means you are
getting
too much gluten. It is good to know which lab your tests are done, so
you
know what number is in the danger zone.

Mine is usually 2.3 or.78. Last year it was 12. That is well within
the
acceptable range, but not my own personal record range. It might mean I
had
a little contamination before the test. It was 4 months after my trip
to
France last year.... Who knows what caused it? No one knows.....

So, if my test is higher than I want it to be again, I will get even
more
suspicious and particular, but I won't put Chutney on GF dog food. She
doesn't like it. The rest of you get GF dog food when you are here.....
(joke)

Any time your doctor does any of these tests, demand a copy of it to go
into
your files. Most important!!!

Anne Barfield
www.chickenparadise.com

From: Celiac/Coeliac Wheat/Gluten-Free List
Sent: Wednesday, July 12, 2006 7:46 PM

I had posted that I recieved an e-mail from Mrs. Meyer's stating that
all of their products are gluten free. Jennifer at Mrs. Meyer's thought
that I was just asking about their cleaning products. I sent her another
e-mail about the fact that their Pet Shampoo has Oatmeal in it ( I hug
my dog all day long!). Below is her response. FYI I also asked about
their Caldrea Line of Products and they are all gluten Free. For those
of you who like all natural products, check them out on line. You can
contact Jennifer and ask where you can buy them as well.

Diana in RI=20
Hi Diana,

I apologize. I wasn't even taking into account our Mrs. Meyer's Clean
Day Pet Line of products when I replied you your Mrs. Meyer's Clean Day
inquiry; I was just assuming that you were asking about our cleaning
product line. It is true our Oatmeal Pet Shampoo does contain oatmeal
extract in its formulation and for this reason it obviously would not be
a good idea to wash your pets with this product. However our Oatmeal
Pet Shampoo is the only product in the pet line that has this
ingredient. I am sorry for not relaying this information in my original
reply.

With Clean and Kind Regards,

Jennifer Martinez
Customer Service Manager
Toll free at: 877-576-8808=20
Caldrea / Mrs. Meyer's Clean Day=20
T 612-436-7333
F 612-371-9995
jennifer@caldrea.com

Hipster Celiac Susceptibility Thread...

2008-05-11T21:27:00.000-07:00

Hmmm. .... I haven't seen a study regarding susceptibility of gluten intolerance for hipsters.....

Anne Barfield
www.chickenparadise.com
210 340-0648

-----Original Message-----
From: Joe Barfield [mailto:joe@joebarfield.com]

Caucasian refers to people of a common stock originally from the Caucasus mountains in Central Eurasia including Turkey and several areas in Russia. Anthropologists include Indians as Caucasian.

http://en.wikipedia.org/wiki/Caucasian_race.

Of course, there are a bunch of other usages for caucasian, notably to mean "white folk" in an exclusionary manner.

But for the most part, caucasoid differentiates from negroid and mongoloid, hipster, etc.. There are contexts where these broad terms are useful, including discussions of disease susceptibility.

At least that's my take on it.

Yip,

Joe Barfield

From: Frances Kelley [mailto:fkelley@austin.rr.com]
Sent: Thursday, July 06, 2006 9:19 AM
To: dholladay@swbell.net; 'Anne Barfield'; 'Lynn Rainwater'; 'Kelly paolini'; 'JoeH Barfield'
Subject: RE: Google Alert - Celiac

I agree with Debbie that there was some factual misinformation here like the statement that celiac is "a Caucasian disease". But in the prior paragraph is says it effects people in India. Whenever I see an error I get suspicious.

That said, overall this sounds intriguing. But I am concerned about the error rate (if that is the right term?). Does any gluten not get broken down before it moves from the stomach to the small intestine? And if yes, then why type of damage if any are you doing to the small intestine?

What I would really like is to see what Drs. we know (Green, Fasano, etc.) are saying about this.

Francie

At 12:21 PM 7/4/2006, Debbie Holladay wrote:

Anne, this sounds very interesting. I wonder if it is the same enzyme that is in GlutenEase? I need to ask my chemist-daughter if she can tell from the chemical names. While this may not be a substitute for the GF diet, it may be a help when traveling or eating out, when cross-contamination is an almost unavoidable issue.

Did you notice this paragraph (next to last), though?

Celiac disease is an HLA-linked disease related to Type 1 diabetes and rheumatoid arthritis in which autoimmune reactions cause the disease; similarly, immune reactions can lead to organ transplant rejection. Koning said it isnt likely that AN-PEP would be of any therapeutic value in any of these HLA-associated diseases because Type 1 diabetes and rheumatoid arthritis are real autoimmune diseases, where the immune system attacks parts of the body. In celiac disease, it is the gluten that is the target, not the body.
Someone has missed the fact that the body is under attack as a result of the autoimmune response to gluten, or did I totally misunderstand the authors statement? I was going to pass this information along, but I hesitate to do so without a disclaimer about that statement.

Debbie

Celiac Success: New Enzyme Efficiently Degrades Gluten
EndoNurse - Phoenix,AZ,USA
... turns out to also quickly and nearly-completely break down whole gluten molecules as well as the T cell stimulatory peptides that cause celiac disease, a ...

Kefir beer?

2008-05-11T21:24:00.000-07:00

This was in a summary and I thought I would share it. Not sure what kefir beer is, but let us know if you do!

Going GF helped me a lot, but I had to do a lot more to finally get healthy.

I think a lot of it has to do with dysbiosis: the bacteria in the gut are

just incorrect, after years of gut damage. Also I had to stop dairy, as it

was almost more problematic than gluten. And I did a feast/fast diet for a

year or so, which really helped, and took probiotics, and have a massively

nutrient-rich (and very tasty, I might add) diet.

The two things that, I think were key in the gut department were:

1. Kefir. The bacteria or yeast in kefir make amazing differences in the gut

flora. I can't do dairy, so I make

"kefir beer", which tastes a lot like regular beer so it's not really a hard

medicine to take. I dont' know exactly why

it works, but it does, for a lot of people.

2. Pascalite. Taken with a meal, it seems to change how the meal is

digested. Massively. And it's cheap. I suspect that if a person with major

problems takes it with every meal, most of the problems disappear. You

still need to change your diet to get permanent change, but pascalite is a

quick fix. Works great for eating out too. (I don't work for the company. I

found out about it on this list).

---------------

Anne Barfield
www.chickenparadise.com

New Enzyme Degrades Gluten

2008-05-11T21:23:00.000-07:00

7/3/06

Gentetics and Celiac Disease - TTG & IGA Normalization

2008-05-11T21:22:00.001-07:00

Sent: Saturday, June 17, 2006 12:51 PM
Sender: Celiac/Coeliac Wheat/Gluten-Free List

After Allison had her second biopsy and we put her back on the GF diet,
her gastro dr. wanted to test her blood every three months to see if her
TTG
levels and IGA were back tor normal.

It took OVER NINE MONTHS for her TTG to get back to the normal range.
That was really a surprise to me. It took a very long time for her gut
to
heal and for her to feel better again just after eating wheat for 4
months.

Thanks again for all of your support,

Beth Kassis

Eggplant Casserole 2006 Barfield

2008-05-11T21:20:00.001-07:00

Hi guys. It took a while because i had simplified the recipe but had not written it down. The only way for me to remember all the directions was to make it, and write it down as I go. I can make it without thinking, but can't remember the details while sitting at a computer.

Eggplant Casserole 2006 Barfield

1 large eggplant (over 1 pound)

6 inches hot Italian sausage (opt.)

2 cans tomato sauce

1 can chopped tomatoes

2-3 cubes frozen pesto, or ¼ cup pesto (opt.)

1 ½ cups grated mozzarella (or equivalent in slices)

1 cup grated parmesan cheese

Peel and slice the eggplant. Put in large bowl of salted water. Add a few handfuls of ice cubes. Add eggplant slices, and weight it down to keep it submerged. (A lid or plate will do.) Let sit for 15 minutes or so.

Meanwhile, skin and crumble the sausage, and brown it. Add 2 cans sauce and 1 can tomatoes. Cook 10 minutes. Add the pesto if using it. Let simmer while you put the eggplant slices into the oven.

Set oven for 350 degrees. Drain the slices. Use a cookie sheet with a rim, put a sheet of aluminum foil into it, and spray with Pam. (This means you don’t have to wash the pan later.) Put the eggplant slices on the cookie sheet and bake for 15 minutes. Layers are fine.

Get out a medium or large casserole dish and spray the bottom with Pam. Put a layer of eggplant slices, 1/3 of the tomato mixture, 1/3 of the cheeses, and do this until you have three layers of each.

Bake 30-45 minutes. Needs to be very bubbly and smell really good. If you take it out too soon the eggplant will be a bit tough. Good left over. This is all about proportions. If the eggplants are smaller or larger, you might need to add or subtract the amount of sauce and cheese.

Summary: diagnosis - "Protect your child - Get a new doctor!"

2008-05-11T21:19:00.001-07:00

Dear Jennifer,
Please try to find a different doctor to go to. You might be able to
educate this one, but she sounds like she will make everything hard on
you.
I talk to many people that are first joining our support group and find
that
many people are just like you. They do not biopsy for many good
reasons,
and some of them regret it later. But some of them don't care what the
doctor says, and they know what works for thier bodies.

Be firm, and don't let this doctor get you off track. Meanwhile, it
would
be good to print off some medical journal reports, etc that you can find
that would fit your situation. Anything from the national research
places,
like the organizations displayed on this page.
http://www.alamoceliac.org/acnationalorganizations.html

Click on any of these logos and read some of the research. Print
anything
that will help your case, and point out that it is from the authority,
university, NIH, etc.

I just returned from the national GIG meeting where I heard the top
research
doctors speaking. Most of the questions from the audience had to do
with
the complications of getting tested. Most were in situations as you
described for your daugher, or some variation of that. The doctors were
hesitant to tell anyone it is not necessary to have the biopsy, but most
of
the time, they conceded that under their particular circumstances, they
do
understand why they didn't do it at the beginning.

Both of my grandchildren are gf. The 5 year old was told at 2 that he
was
wheat and egg allergic. My daughter took him off wheat for that
reason,
and he eats gf. They dont intend to ever put him back on wheat to "test
this theory". His grandmother (that's me) has celiac, biopsy dx'd.
Then
his 7 year old sister was screened by bloodwork and she had no symptoms
at
all, but they just wanted to test her. Her ttg was high enough that
they
chose to just put her on a gf diet, no biopsy either. Their
pediatrician
agreed to this. Their mother has had biopsies twice and told she
doesn't
have celiac. But she is gf because she can tell the difference and is
much
healthier overall. We are beginning to call this conditon gluten
intolerant. If you have gluten intolerance, you can have the same
symptoms
as celiac, but just do not have flattened villi, or else you are not
biopsied, BUT wheat and gluten damage your body, and make you sick.

So, you stand firm, protect your child, and I hope you can either
educate
that doctor or find a new one.

This is longer than I intended, but I felt like letting you know there
are a
lot of others in this same situation.

Anne Barfield
www.chickenparadise.com
210 340-0648

Just wanted to say thank you for the 60+ replies I received. Most were
diagnosed by biopsy but some just bloodwork and a GF diet.

Just to give you a background - as most of you know - my daughter who is

4-1/2 years old no was diagnosed at 18 months with cd. She was
diagnosed by bloodwork only. When she was born she had a seizure
disorder, low muscle tone, and later had a speech delay. She had been
through TONS of bloodwork at two different hospital as well as MRI's,
EEG's, and Cat Scans - all of which she needed to go under for. So when
she was 16 months she had a viral infection with diareha which lasted
about 6 weeks.

We then brought her to a wonderful gastro doctor who ran a battery of
tests and her TTG levels were elevated. He suggested that we put her on
a GF diet and retest her in 6 months. So we did and her TTG levels were
negative! He was amazing and gave my husband and I an enormous amount
of credit for adhearing to the diet. She then started gain weight,
speak more, her moods had greatly improved, her muscle tone had gotten
slightly better, her stomach did not hurt anymore, she did not have
diareha anymore, she did not zone out nearly as much and her energy
level had changed enormously. So we left her on a gluten free diet now
for the past 3 years and she has made tremendous strides with her moods,
energy levels and growth. On occasion she has had accidents and we see
the differences it makes.

So yesterday was her annual check up and her first gastro doctor had
left the practice to become a nutrition doctor and referred us to
another doctor
there. Well she came in - and the first words out of her mouth were
your child doesn't have celiac disease.
I was floored.

The first words out of her mouth for not even seeing my daughter was she
didn't have it. She said This genetic test result shows negative... so I
pointed out that the genetic test was for my other daughter not the one
she was seeing.

Now I know that the golden rule is a biopsy, but we, along as her
original gastro doctor thought that a biopsy at this point in her life
with all she had been through was not necessary. Her bloodwork as well
as her tremendous response to the gf diet was good enough for all of us.
Plus
the fact that when she does eat something with gluten in it, she has all
classic signs of CD.

The doctor was very beligerent and spoke to me like
I had no idea what I was talking about. She said "Celiac Disease is a
lifelong thing, an allergy to wheat is something she will grow out of."
then proceeded to name every case she has seen and that she would show
me charts and before long, she had my daughter all scheduled for the
biopsy.

I was livid. So I asked her if she has the disease or the allergy, what
would I do differently? She said nothing. So what's the point then?
She has classic CD symptoms when she is glutened. Her mental capacity
is severly diminished - which I was under the impression was not due to
an
allergy. I told her I would not be doing the biopsy. I didn't feel the
need to have her go under again for 2 biopsies one now and one in 6
months after her being gluten for all that time.

I did not want to put my daughter through 6 months of hell with stomach
pains, diareha, mental instability etc. Now I know that most of you are
going to yell at me for not doing the biopsy, but at this point in her
life, its just not something I want to put her through. She has
responded to the GF diet and I am okay with her being normal. If she
were to go through the process of eating gluten for the biopsy, I just
don't think that is fair to her. When she is glutened she complains to
me that her tummy hurts and she feels funny - and when it finally gets
out of her system, she sais "oh mommy I feel so much better."

So thank you for letting me vent about a doctor who should learn a
little
more on bedside manners. Oh and btw, when she finally examined her (we
waited 2 hours in the waiting room) she looked in her nose and throat
and
told me I should have her tonsils and adnoids removed that she knew
someone! I told her that we already have an ENT that we love and when
she didn't know who they were (different hospital affiliation) she told
me that they weren't good. Thanks again...
Jennifer
NJ

Visit the Celiac Web Page at
Http://www.enabling.org/ia/celiac/index.html

Archives are at:
Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST

Medscape article - The Elusive Stomachache

2008-05-11T21:01:00.000-07:00

Thought you might like to read this, but you have to register with
Medscape
first.

>From Journal of Pediatric Health Care
"The Elusive Stomachache" - Case Presentation
Posted 06/05/2006
Jo Ann Serota, MSN, RN, CPNP

http://www.medscape.com/viewarticle/532191?src=mp

Anne Barfield
www.chickenparadise.com

Good article about celiac

2008-05-11T21:00:00.001-07:00

I just heard this dietitian speak at the conference in SLC and really like him. I just googled him to see what I would find about him and realize that this is an excellent article to share with your colleagues. Mark himself with previously diagnosed with IBS, and the article tells some excellent info about it all.

http://www.pghhospitalnews.com/archives/default.asp?page=3&articleID=181

Anne Barfield
www.chickenparadise.com

97 percent of American celiacs are not diagnosed - Cynthia Kupper

2008-05-11T20:54:00.001-07:00

I will be at this conference next week. Cynthia Kupper slept at Chicken
Paradise only a few weeks ago! Another celiac celebrity!

Anne Barfield
www.chickenparadise.com

From: Celiac/Coeliac Wheat/Gluten-Free List
Sent: Wednesday, May 31, 2006 11:43 PM

Event dates: June 9-11, Sheraton City Centre Hotel 150 West 500 South,
Salt
Lake City, UT 84101

"97 percent of Americans with celiac disease are still not diagnosed"
National celiac disease experts to gather in Salt Lake City, discuss new
research, share coping tips, raise awareness for the undiagnosed June
9-11

Salt Lake City, June 1, 2006 - The National Institutes of Health reports
that
1 of every 133 Americans have a serious illness called celiac disease,
also
known as gluten intolerance, but, only a small fraction of people living
with
celiac disease in the U.S. have been diagnosed. National celiac disease
experts
will gather in Salt Lake City June 9-11 to present research, health and
coping tips for the diagnosed and raise awareness of this insidious
disease
for the
undiagnosed.

The experts will be in Salt Lake City as part of the Gluten Intolerance
Group
of North America's national education conference to be held at the Salt
Lake
City Sheraton City Centre hotel, 150 West 500 South.

Key presenters at the conference include: Dr. Alessio Fasano, University
of
Maryland Center for Celiac Research, who will present advances in celiac
research; Dr. John Zone, University of Utah School of Medicine, who will
discuss the
latest developments related to skin health as it pertains to celiac
disease;
Dr. Janet Harnsberger, private practice pediatrician associated with
Primary
Children's Medical Center, who will present issues related to raising
children
with celiac disease; Carol Fenster, Ph.D. and consultant, who will
demonstrate
how to cook baked delicacies without wheat; and Shelley Case, registered
dietician, who will detail the basics of the gluten free diet.

Once thought rare, celiac disease is associated with and can lead to as
many
as 200 other diseases and conditions including osteoporosis, lymphoma,
stomach
cancer, anemia, lactose intolerance, dermatitis herpetiformis (a
burning,
itching and blistering rash), Type 1 diabetes, thyroid disease, down
syndrome,
unexplained infertility, miscarriage, neurological conditions,
rheumatoid
arthritus and many others.

"Many people have no symptoms and are not aware of the potential,
devastating
affects of the disease," said Cynthia Kupper, executive director of the
national GIG and a registered dietician. "Others suffer painful and
often
baffling
symptoms and spend an average of 11 years seeking a diagnosis. They
often
endure uncomfortable procedures to rule out other illnesses before their
celiac
disease is diagnosed. Because we know that celiac disease runs in
families,
and
with better awareness and education such as that provided at our annual
conference, Americans will be able to ask their doctors for a new,
fairly
simple
blood test."

Celiac disease is a chronic, inherited disease which is the result of an
immune-mediated response to eating gluten (a protein found in wheat, rye
and
barley) that damages the small intestine. The propensity for celiac
disease
can
trigger at anytime in a person's life. Typical triggers can include
stress,
surgery, pregnancy, giving birth, viral infections, or any life altering
or
traumatic event.

There is no pill for celiac disease at this time. The only treatment is
following a life-long gluten-free diet. Foods, beverages, and
medications
that
contain wheat, barley, rye, and cross contaminated oats must be
eliminated
completely. Based on current research, the National Institutes of Health
predicts
that 2 million Americans have celiac disease and estimates that only
60,000
have
been diagnosed. Many more people suffer varying degrees of gluten
intolerance.
To learn more, go to www.nih.gov.

About the Gluten Intolerance Group
A not-for-profit organization, the Gluten Intolerance Group's mission is
to
increase awareness of and knowledge about celiac disease, a common, but
highly u
nder-diagnosed illness. To learn more, go to www.gluten.net.

Media contact: Barb Shelley, Gluten Intolerance Group,
shelleycomm@comcast.net

* All posts for product information must include the applicable country
*
Archives are at:
Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

Chicken jambalaya

2008-05-11T20:53:00.001-07:00

Joe Barfield
The Joe Barfield Group
Joe@JoeBarfield.com
www.SanAntonioVintageHomes.com
Specializing in Homes of History and Character

-----Original Message-----
From: Anne Barfield [mailto:annebarfield@satx.rr.com]
Sent: Monday, May 29, 2006 11:19 AM
To: Joe Barfield; Billy Neel; Kelly paolini; Liza Bernstein
Cc: Papa Joe Barfield
Subject: FW: My best chicken jambalaya

This sounds pretty tasty, after all that intro.... I will try this with
olive oil, as I don't keep coconut oil handy. Also, I think it might
need
some okra! But everyone has different ideas.
From: Celiac/Coeliac Wheat/Gluten-Free List
Poster: Valerie WELLS <valleriewells@MSN.COM>

My best chicken jambalaya, yet. Jambalaya making is an art. In the
little
town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I
grew
up, the locals work all their lives to perfect their own jambalaya
recipe(s). These recipes are closely guarded family secrets. There's a
cook-off every summer at the "Jambalaya Festival." The winner is
crowned
Jambalaya King or Queen for the year and is priviledged to be the
official
jambalaya cook for all the town's official functions. I've been working
on
my own recipe for about ... well never mind how long!

I hope you'll enjoy my latest version of chicken jambalaya. It will
likely
be my favorite for a while. I love it for it's flavor and simplicity.
The
dark thigh meat browns nicely & inhances the flavor.

The pros cook jamabalaya in a huge iron caldron over an open flame. I
cook
it on the stove top in a cast iron Dutch oven that holds about 5 quarts.
(Size 8.) This recipe can be doubled in this size pot. (My Dutch oven
is
NOT the camping kind with little legs.)

~Valerie in Tacoma

1 tablespoon coconut oil
4 boneless, skinless chicken thighs, cut in 1 inch chunks (chicken
breast
meat is too dry)
1/2 onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 cup Asian type short grain brown rice (I use Tsuru Mai.)
1 14.5 oz can diced tomatoes (I use S & W.)
1 cup water
1/2 teaspoon salt
black pepper

Preheat oven to 350 degrees F. Heat oil in heavy flame proof dutch
oven.
Add chopped chicken & onions. Stir constantly over medium heat until
onions
are wilted. Stir in celery & garlic. Continue stirring & scraping
bottom
of pot until vegetables & chicken begin to brown. Stir in rice & stir a
minute or two more so that some of the grains become opaque. Add
remaining
tomatoes & water, salt & pepper. Bring to boil & scrape bottom of pot
once
more. (The brown stuff stuck to the bottom of the pot is what gives the
characteristic flavor to this jambalaya.) Cover tightly & bake in oven
for
45 minutes. Allow to sit 10 to 15 minutes before serving. Serves 4.

*Support summarization of posts, reply to the SENDER not the Celiac
List*
*******
To unsubscribe, email:
mailto:CELIAC-unsubscribe-request@LISTSERV.ICORS.ORG
*******

Celiac Cooking Class at Central Market

2008-05-11T20:52:00.001-07:00

Read the title of this first class scheduled for August 1 at 6 30pm.!

http://www.centralmarket.com/cm/cmClasses-SAaug.jsp

I just got off the phone from talking to Elise McClure, and I am so excited. She actually knows what gluten intolerant means, and we discussed cross contamination. They also attempt to avoid all major allergens, like casein, eggs, yeast.

I am signing up for this class. I hope you will too. I just talked to Joanne who makes the reservations and she said the class can take 30, and they already have 12 signed up. Not sure if that included me or not.

Read the menu, folks, and get out your credit cards!

Lynn, I will write a bit about it to go in the June newsletter. I would hate for anyone to miss out because it was full.

Later,

Anne Barfield
www.chickenparadise.com

5/4/06

FW: PELOPONNESUS TOMATO OMELET

2008-05-11T20:51:00.003-07:00

PELOPONNESUS TOMATO OMELET Barfield 1992

6 servings

Olive oil to coat heavy large broiler proof slope-sided skillet

5 green onions (including 3 inches of green tops), chopped

6 small or 3 large ripe tomatoes, peeled, sliced 1/3 inch thick

Salt and freshly ground pepper

1 cup grated mizithra, hard ricotta or dry Monterey Jack cheese (3 oz)

1 Tablespoon chopped fresh oregano or basil, crumbled

9 eggs, beaten to blend

¼ cup minced fresh parsley leaves

Heat oil in pan over medium heat. Add onions and cook until soft, about 10 minutes, stirring occasionally.

Arrange layer of tomatoes over onions. Season with salt and pepper. Cover and simmer until tomatoes are tender, uncovering for last few minutes of cooking to evaporate excess liquid.

Preheat broiler. If moving to another pan, spray first with Pam or olive oil.

Sprinkle cheese and oregano over tomatoes. Reduce heat to low, pour eggs over and cook without stirring until eggs are almost set, about 9 minutes.

Position rack 6 inches from broiler. Place skillet under broiler until eggs are completely set and top of omelet is golden brown, about 2 minutes.

Slide omelet out onto serving platter (or leave in skillet) and top with parsley. Cut into wedges to serve.

NOTE…. I have done this multiplied by four, in a large rectangular turkey roaster, using 36 eggs and served to 24 people. Cut into squares.

Served at Chicken Paradise in San Antonio, Texas

www.chickenparadise.com

Celiac on "House

2008-05-11T20:51:00.001-07:00

Celiac is Diagnosed, but Distorted, on Fox's ''House'' ...
Business Wire (press release) - San Francisco,CA,USA
Celiac, the autoimmune disease marked by a person's intolerance to the food protein gluten, was highlighted in the May 9th episode as a contributing factor in ...

FDA's Gluten Free Proposal Will Benefit Millions of Americans

2008-05-11T20:49:00.001-07:00

From: American Celiac Disease Alliance [mailto:info@americanceliac.org]
Sent: Wednesday, January 24, 2007 9:09 PM

FDA's Gluten-Free Proposal Will Benefit Millions of Americans

Under an FDA proposal published yesterday, food companies will have to meet new standards before labeling their products as gluten-free. It also provided a new definition for 'gluten-free' which will give individuals with celiac disease greater confidence that specially labeled foods are in fact, safe for them to eat, according to the American Celiac Disease Alliance (ACDA).

The Food Allergen Labeling and Consumer Protection Act (FALCPA) passed by Congress in 2004, requires food manufacturers to clearly state if a product contains any of the eight major food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soy. It also required the FDA to develop and implement rules for using the term ‘gluten-free’ on food packaging.

Adhering to the gluten-free diet is the only course of treatment for celiac disease, a genetic digestive disorder. The condition, triggered by eating the protein gluten which is found in the grains wheat, rye, and barley, and hybrids of these grains affects an estimated 2 to 3 million Americans.

There is no single, world-wide accepted definition of gluten-free labeling. The levels of acceptable gluten vary from country to country, as do the symbols and terminology, permissible in the labeling. Research establishing a safe threshold of gluten consumption for those with celiac disease was recently published in the American Journal of Clinical Nutrition. The study, conducted by members of the ACDA at the University of Maryland and referenced by the FDA, concludes that celiacs can safely tolerate up to 20 parts per million (ppm) of gluten a day.

“The FDA listened to patients, food manufacturers, and members of the scientific community and came up with a well thought out proposal,” said Andrea Levario, Executive Director of the ACDA.

    -- There is so little research about the gluten-free diet and safe consumption levels that the agency is seeking comments on a number of related issues including:
    -- The appropriateness of 20 ppm gluten as the proposed threshold level as determined using an ELISA based testing method;
    -- The effect that adoption of a lower threshold level would have on individuals with celiac disease and on industry;
    -- Whether a lower threshold level might effect (limit availability of) commercially available foods labeled gluten-free in the United States;
    -- Whether a reduced availability would have a negative impact individuals with celiac disease; and
    -- Whether oats should be included in the definition of prohibited grains.

'In the absence of federal rules, food companies have been using a variety of standards in manufacturing gluten-free products. This creates confusion and skepticism among individuals whose health depends on clear, accurate labeling. With only 90,000 out of an estimated 2 million celiacs diagnosed, manufacturers know that uniformity and consistency will benefit them as well consumers,' said Levario.

The FDA has prepared a series of questions and answers to help consumers understand the provisions of the proposal. For a copy go to: http://www.cfsan.fda.gov/~dms/glutqa.html ; and for a copy of the gluten-free labeling guidelines go to: http://www.cfsan.fda.gov/~lrd/fr070123.html .

About the ACDA

The American Celiac Disease Alliance (ACDA) was established in March 2003 to provide leadership on public policy issues affecting those with celiac disease, an inherited autoimmune disorder affecting children and adults. The non-profit serves as a national umbrella organization representing all segments of the celiac community -- research centers, physicians, patients, food manufacturers, print media, and the service industry. For additional information visit our website at: www.americanceliac.org

If you no longer wish to receive e-mail from us, please click here.

Summary - Brain Fog

2008-05-11T20:48:00.000-07:00

From: Celiac/Coeliac Wheat/Gluten-Free List
Sent: Monday, May 08, 2006 5:04 PM

This is the greatest group! Thanks to all who responded to my question
=
of - What is Brain Fog?

Here is what I found:

Described as: Affects memory and cognition; inability to function =
properly, no matter how hard you try; lack of concentration, spaceiness,
=
irritability, mood swings, lethargy, depression. That described me =
perfectly.

Helpful Suggestions: Food allergies other than gluten; artificial =
sweeteners; reaction to dairy; gluten eaten by mistake; have thyroid =
tested; taking B-complex; taking niacinamide or niacin, more sleep; B-12
=
shots;sublingual B-12; more exercise.

Received lots of encouragement and other folks sharing they could really
=
relate to the description I gave of how I was feeling.

Thanks again.

Helen
Nashville TN

San Antonio Celiac Support Group Mother's Day Brunch

2008-05-11T20:47:00.000-07:00

From: txlynnr@swbell.net [mailto:txlynnr@swbell.net]
Sent: Thursday, May 04, 2006 7:52 PM

Mother's Day Brunch

We look forward to our second annual Mother’s Day Brunch on May 13 at 10:00 am at Covenant Presbyterian Church, 211 Roleto. As usual, this will be a potluck event, and this time we are asking you to RSVP so that we will be well prepared.

Some suggestions are egg dishes, waffle mix and waffle iron, with the trimmings. Bacon, ham, or sausage could be your choice. How about some biscuits and gravy? Of course, fresh breads, muffins and coffee cakes are most welcome too. Maybe a fruit platter is more interesting to you. There will be coffee and fruit juice provided. As most of you know, the kitchen area is a wonderful setting for our meals, as all the conveniences of home are there for us to use. There is an oven, microwave and refrigerator space we are welcome to use. Papa Joe will be there with his omelet pan making the famous Chicken Paradise omelets with the freshest eggs in town.

Our speaker for this special event is member Amy Trimble, a celiac mother of twin celiac pre-schoolers. Amy is a Licensed Marriage and Family Therapist (LMFT) and will have some suggestions about how families can adjust to a diagnosis like celiac disease. As we all know, this affects everyone in the family. Amy will also share some tips on reducing stress. Dress comfortably, as some of us will want to sit on the floor, and others will choose to use a chair to participate in some deep breathing and relaxation processes. Amy is a certified yoga instructor and will share some simple poses that allow us to go back to our daily lives with a more relaxed attitude.

We hope you will join us. You don’t have to be a mom to attend. You can bring your mom, your children, your grandmother and other family members. Please remember to give me a call at 210-340-0648 or e-mail me at annebarfield@satx.rr.com and let me know what you intend to bring. We want to be sure there is a wide range of dishes to interest everyone. Also let me know how many family members to expect. Look forward to seeing you there!

Anne Barfield
Chair, San Antonio Celiac Support Group

May Newsletter

Our May newsletter will be mailed later than usual this month. We are converting over to Bulk Mail, which will reduce our postage costs. This is a complex change, and has put us behind the curve in getting the May issue to you as early as we would like. The newsletter should be mailed next week. Please accept our apologies for this delay.

Thank you.

Lynn Rainwater
Editor, Alamo Celiac

CELIAC RESTAURANT SUGGESTIONS-Spanish version

2008-05-11T20:46:00.001-07:00

SUGERENCIAS DE CELIAC PARA RESTAURANTES

Por favor, ayúdeme a hacer una buena selección de las comidas que puedo comer de su menú. Soy considerada una celiac, lo cual es una condición médicamente diagnosticada. Mi cuerpo no tolera ningún tipo de gluten derivado del trigo, la cebada, el centeno o la avena. A penas un pedacito o una pizca de estos granos me puede enfermar. El gluten es tóxico para mis intestinos.

En adición, cualquier comida preparada para mí no puede tener contacto con otras comidas que contengan trigo, cebada, centeno o avena. Existen algunos productos que contienen uno o más de éstos ingredientes como la salsa de soya, algunos aderezos y los caldos preparados para uso comercial.

Por favor, no coloque “croutons” en mi ensalada o cerca de ésta, ni migajas de pan en mi comida.

NO PUEDO COMER EN SUSTITUCION, PUEDO COMER

Pan Arroz

Pasta Papas

“Croutons” Harina de maíz

Almidón de trigo

Tortillas de harina

Salsas hachas con harina Salsas hechas con almidón de maíz

Salsa de soya

Malta o sabores derivados de la malta

Almidón modificado para comidas Almidón de maíz

Aderezos comerciales para ensaladas Aderezos frescos con vinagre blanco

Quesos procesados Purés de quesos

HVP o MSG Gran mayoría de cremas agrias y quesos crema

Vinagres de malta Otros vinagres puros, sin sabores añadidos

Yo puedo comer muchas otras cosas, incluyendo frutas frescas, vegetales, ensaladas, carnes, huevos, mariscos, derivados de la leche, nueces, maíz y papas sin procesar si no están cocinados en una superficie o freidor con residuos de productos de trigo. Las comidas pueden ser condimentadas con especias frescas, hierbas, ajos, cebollas y vinos, pero no con nada que contenga trigo. También puedo comer chocolate, café y vino. Por favor, preste atención a problemas con sopas o sabores procesados.

Nota: Por favor, cocine los alimentos en un sartén, parrilla o asodor limpios.

Definición de términos:

Gluten:

1 m. Sustancia adhesiva que sirve para unir una cosa a otra; esp., la albuminoide, insoluble en el agua, que junto con el almidón y otros compuestos se encuentra en la harina de los cereales.

CELIAC RESTAURANT SUGGESTIONS-Spanish version

2008-05-11T20:46:00.000-07:00

SUGERENCIAS DE CELIAC PARA RESTAURANTES

Por favor, no coloque “croutons” en mi ensalada o cerca de ésta, ni migajas de pan en mi comida.

NO PUEDO COMER EN SUSTITUCION, PUEDO COMER

Pan Arroz

Pasta Papas

“Croutons” Harina de maíz

Almidón de trigo

Tortillas de harina

Salsas hachas con harina Salsas hechas con almidón de maíz

Salsa de soya

Malta o sabores derivados de la malta

Almidón modificado para comidas Almidón de maíz

Aderezos comerciales para ensaladas Aderezos frescos con vinagre blanco

Quesos procesados Purés de quesos

HVP o MSG Gran mayoría de cremas agrias y quesos crema

Vinagres de malta Otros vinagres puros, sin sabores añadidos

Nota: Por favor, cocine los alimentos en un sartén, parrilla o asodor limpios.

Definición de términos:

Gluten:

1 m. Sustancia adhesiva que sirve para unir una cosa a otra; esp., la albuminoide, insoluble en el agua, que junto con el almidón y otros compuestos se encuentra en la harina de los cereales.

CELIAC RESTAURANT SUGGESTONS-handout

2008-05-11T20:45:00.002-07:00

CELIAC RESTAURANT SUGGESTONS

Please help me select items from your menu that are safe for me to eat. I am a celiac, which is a medically diagnosed disease. My body cannot tolerate any gluten from wheat, barley, oats or rye. Even a crumb or a speck from these grains can make me ill. Gluten is toxic to my intestines.

Also, any food prepared for me must not come in contact with other food containing wheat, oats, rye or barley. There are certain cooking items that contain them, like soy sauce, some marinades and commercially prepared broth.

Please do not put croutons on or near my salad, or bread crumbs on my food.

I CANNOT EAT INSTEAD, I EAT

Bread Rice

Pasta Potatoes

Croutons Corn meal

Wheat starch

Flour tortillas

Sauces made with flour Sauces made with cornstarch

Soy sauce

Malt or malt flavoring

Modified Food starch Corn starch

Commercial salad dressings Fresh, with wine vinegar

Processed cheese Pure cheeses

HVP, MSG Most sour cream, cream cheese

Malt vinegar Other pure vinegars, unflavored

I CAN EAT many foods, including all fresh unprocessed fruits, vegetables, salads, meats, eggs, seafood, dairy, nuts, rice, corn and potatoes, providing they are not cooked on a grill or in a fryer containing residue of wheat products. (Please cook in a separate pan or wipe the grill.) Foods can be flavored with any fresh spices, herbs, garlic, shallots, onions, and wine, but not products containing wheat. I can have chocolate, coffee, and wine. Please watch for problems with soup stocks or processed flavorings.

Celiac Disease - Tip of the Iceberg - presentation by Dr. Kenneth Fine

2008-05-11T20:45:00.001-07:00

Here is a much more complete analysis of Dr. Fine's talk than I could ever write. I think this is well done.

Anne Barfield
www.chickenparadise.com

Copyright 2006 by Clan Thompson
To subscribe to this newsletter: http://www.clanthompson.com/celiacsite/news_subscribe.html
****************************
CELIAC DISEASE: Just the Tip of the Iceberg

A Report on Dr. Kenneth Fine's Conference in Dallas - March 4, 2006

by Lani K. Thompson

Twenty percent of all Americans have some auto-immune problem - and "it's almost certainly related to gluten sensitivity", Dr. Kenneth Fine told a group of doctors, nurses, nutritionists, celiac patients and other interested people who attended his "Intestinal Health...and Beyond" Conference in Dallas, TX between March 3-5. That's because there's an increased risk of other auto-immune diseases developing in a person with celiac disease when the diagnosis is made later in life, as it often is in America.

Dr. Fine's lecture was called "Early Diagnosis of Gluten Sensitivity Using Fecal Testing: Report of an 8-Year Study" and it was the focal point of the weekend. In it, he discussed the spectrum of gluten sensitivity vs. celiac disease, the shortcomings of blood tests and biopsies for gluten sensitivity, and how stool testing has overcome these shortcomings and revealed the problem to be more extensive than previously known.

Celiac Disease, also known as celiac sprue, is an autoimmune disorder. In order to develop celiac disease, a person needs to have the celiac gene, some kind of "trigger" or activation of the gene, and be eating ! gluten. People with celiac disease can't eat gluten, a grain-based protein found in wheat, rye, barley, and oats. When they do, the protein sets off an immune response that causes damage to their small intestine. Symptoms of celiac disease vary widely, as do their severity. Some people don't have any symptoms at all. Others may experience diarrhea, bloating, abdominal cramping, anemia, fatigue, muscle cramping, pain in the bones or joints, unexplained weight loss, weakness, decreased ability to clot blood, osteoporosis, depression, mood changes, and more. There is no cure, but the disease can be treated with a gluten free diet. However, not everyone who gets better on the gluten free diet has celiac disease, said Dr. Fine. "Celiac sprue is just the tip of the iceberg of gluten induced disease".

"We now know, not only is there this spectrum of change in the intestine and in the symptoms, but that we can actually identify people who seem to be gluten sensitive but never have t! he villous atrophy" that is seen in full blown celiac disease, he told his audience. Reports of gluten sensitivity with no villous atrophy - or intestinal damage - have been around since the early 1980's, but when the antitissue transglutaminase Ab test was developed in the 1990's, doctors thought it could rule in and rule out all disease. "Blood tests allowed us to pick up more disease, and in more people," Dr. Fine said.

However, he continued, Celiac Sprue is really the end disease and it is only in the end stages of this disease that doctors have 100% reliability of the tests currently used to diagnose it. A positive biopsy or blood test result means you have the disease, but a negative result does not mean you are fine. In fact, each of the two blood tests that are commonly used to make a diagnosis are only accurate 59% of the time and, in celiacs with only partial villous atrophy, the antigliadin and anti-endomysial antibodies tests were only able to detect the di! sease 31% of the time.

Celiac disease was first written about by Aretaeus the Cappadocian in 100 AD. However, not much was known about the disease until the past few decades. Now some doctors think that undiagnosed celiac disease may be as common as 1 in 130 people. Before he founded the Intestinal Health Institute and EnteroLab.com, Dr. Fine studied microscopic colitis, an inflammatory disease of the colon in which the body's immune system starts to attack the bacteria living in the colon. Colitis can cause the body's immune system to react to gluten.

Dr. Fine used slides to show how the pathology of microscopic colitis is virtually identical to celiac sprue. When the pathology occurs in the small bowel, it's celiac disease. When it occurs in the large bowel, it's microscopic colitis. However, because the patient doesn't usually have fully developed celiac disease, diagnostic tests, like blood tests, are usually negative. The first study Dr. Fine ever did, as a young researcher, was to try to figure out why there seemed to be an overlap between the different syndromes of microscopic colitis and celiac sprue.

What he discovered was that 64% of people with microscopic colitis have the celiac-like genes of the HLA which is DQ2 and most of the others had another set of genes that had never before been reported in an inflammatory condition associated with gluten sensitivity.

"We had an apparent celiac-like gene genetic predisposition and, perhaps, a new set of genes making their first appearance," Dr. Fine said. When they looked at the small bowel biopsies, they found they were abnormal in 70% of the patients...but it was not celiac disease. There was no villous atrophy and, when they looked at the blood, there were no more antigliadin antibodies than there are in the general population.

"So, here I was scratching my head. What were all of these celiac genes doing in these microscopic colitis people? Why does the biops! y look like celiac disease?" He found a study comparing the presence of antigliadin antibodies inside the intestine to antigliadin antibodies in the blood.

Patients with celiac disease showed these antibodies in both the blood and the small intestine. Normal people had no antibodies in their blood or in their small intestine. Celiacs who followed a gluten free diet for one year tested negative for antibodies in the blood but positive for antibodies in the intestine. So, when there is mild intestinal damage, there are antigliadin antibodies in the intestine.

This was such an important finding that researchers developed a technique to try to detect the antibodies without having to insert a long tube into the small intestine. They had the patient swallow a short tube that went into the stomach, pumped twenty gallons of fluid through to clean everything out, then looked for the antigliadin antibodies. This was considered a relatively non-invasive screening test for cel! iac sprue and was used for many years!

"You have to get inside the intestine to see what's going on immunologically," Dr. Fine said. A less invasive way to do this is through fecal analysis. Fecal analysis is superior to blood testing because it is more sensitive to the presence of the offending proteins.

Comparison of Test Results for the Presence of Antigliadin Antibodies

Patient Group Blood Test Fecal Analysis
Untreated Celiacs 76% 100%
Microscopic Colitis 9% 75%
Sympomatic People 12% 57%
Asymptomatic People 11% 29%

"That was an extremely important finding in my career. What this meant was that...at a minimum, 29-30% of the general population and 50-75% of people with irritable bowel syndrome, microscopic colitis, perhaps other forms of inflammatory bowel disease and autoimmune disease" have these antigliadin antibodies in their stool.

In a follow-up study, Dr. Fine looked at 7336 patients. 99.4% of them were sick and/or sympto! matic and 60% of his patients tested positive for gluten sensitivity.

42% had autoimmune disease
21% had irritable bowel syndrome
20% had a family history of celiac disease or gluten sensitivity
6% had microscopic colitis
2% had chronic fatigue
8% had weight loss, headaches, autism, ADD, or other disorders.

Of the patients in this study, 57% of them had the celiac gene and only 0.07% had no predisposing gene at all. In the general US population, 42% of people have the celiac gene and only 0.4% have no predisposing gene at all.

"Who should be screened?" asked Dr. Fine. There are certain people at greater risk of developing gluten sensitivity. They include: people with microscopic colitis, Crohn's Disease, Ulcerative colitis, Irritable Bowel Syndrome, relatives of those with gluten sensitivity, those with hepatitis C, Down's Syndrome, Gastroesophageal reflux disease, seizure disorders, short stature in children, autoimmune liver disease, derma! titis herpetiformis, Type I diabetes, Rheumatoid arthritis, Sjogren's syndrome, Lupus, Autoimmune thyroid disease, Aids, Peripheral neuropathy, and autism.

Unlike other tests for gluten intolerance, Dr. Fine's new stool test is not invasive and his own research shows that it's more sensitive than other tests, too. It can help identify gluten sensitivity before significant intestinal damage is done, before other complications and autoimmune diseases can develop, and before gluten intolerance becomes full-fledged celiac sprue.

(Note: Slides from Dr. Fine's keynote address from the conference have been posted at www.EnteroLab.com. Click on the "Research and Education" link for the slides and a related essay. To obtain a DVD of the conference, you may email requests for them to orders@intestinalhealth.org. Include your name, mailing address (U.S. mail) phone number (to contact you when they are completed), and email address. The Intestinal Health Institute will contac! t you when they are ready. The cost is $49.95 + S/H.)

###

About Dr. Kenneth Fine: Dr. Fine is the Medical Director and Director of Operations for EnteroLab.com Reference Laboratory, the Director of Operations and Director of Medical Research for Intestinal Health Institute and Director of Operations and Chief Consultant for FinerHealth and Nutrition. You can visit him online at www.EnteroLab.com, www.finerhealth.com or www.intestinalhealth.org.

FW: Ingredients on Lists to watch out for

2008-05-11T20:41:00.001-07:00

I saw this list and decided to save a copy, and share one to you. The last big list is the one that has the mysterious ingredients, like yeast extract. It is from www.Celiac.com

What items on ingredients lists should I avoid?

Following is a list of things that are considered unsafe for obvious reasons; they all contain one of the forbidden grains as a standard ingredient (though even on this list there are exceptions, like gluten-free bread and some macaroon cookies which may be made without wheat flour):

bagels, barley, beer, biscuits, bran, bread, bulgur, cake, cake meal, cookies, couscous, crackers, croutons, cupcakes, doughnuts, durum, flour, french toast, gliadin, gluten, graham flour, graham crackers, kamut, macaroni malt, malt flavoring, malted milk, malt vinegar, matzo meal, muesli, muffins, noodles, oats or oatmeal, oat bran, pancakes, pasta, pastry, pie, pretzel, rolled oats, rye, semolina, spaghetti, spelt, toast, triticale, waffles, wheat, wheat germ, wheat starch, whole wheat

Be very sure to read all labels. Such common prepared food as cereals, ice cream, soups, yogurt, snack foods and processed meats (like lunch meats and sausages) may contain any of the above ingredients.

Seemingly innocent ingredients like "tomato paste" are suspect, too, because ingredients of ingredients are not required to be broken down. Some tomato paste may contain HVP, but when you see "tomato paste" in that jar of spaghetti sauce, it may be safe, or it may not. (Also check any cans of tomato paste you buy; if it says "100 percent tomatoes" it should be safe, but, surprisingly, many contain other ingredients).

It is a good idea to recheck labels at regular intervals. Ingredients may change at any time. For example, at one time Pringles Potato Chips were gluten-free. However, in the past year the ingredients changed to include wheat starch. Also, in some products the ingredients may vary from one batch to another. For example, Archway macaroons are sometimes made with potato starch, and sometimes with wheat starch. So, depending on which package you happen to buy, they may or may not be gluten free.

Any of the following may have wheat, rye, barley or oats as an ingredient. On some items wheat flour may be what we call a "hidden ingredient." This could be because conveyor belts are dusted with wheat flour, or wheat flour is mixed in to aid in pouring finely ground spices ("anti-caking agents"). (Food manufacturers are not required to list items used in "packaging" so be careful.) "Nebulous ingredients" are those with catchall names (like "modified food starch") that can be manufactured from a variety of sources, some of which are toxic, some of which are not.

Look at the ingredients list and check with the manufacturer:

annatto color, barbecue sauce, binders, bouillon, burrito (if wheat tortilla), butter-scotch, candy, caramel color, catsup, cereal, cheese (annatto color; molds may be introduced on bread crumbs), chewing gum (flour as ingredient or may be dusted with it), chocolate, cottage cheese (may contain food starches), curry powder (may have flour as a hidden ingredient to improve flow), emulsifiers, excipients, farina, fillers, food starch, french fries (contamination from cooking oil; vinegar retains color), frozen yogurt, gluten (corn gluten is not toxic), granola, gum (may be oat gum), hydrolyzed plant protein (HPP), hydrolyzed vegetable protein (HVP) (if source not identified), ice cream, ice milk, leavening, Licorice candy (usually has wheat), maltodextrins (may be made with forbidden grains), mayonnaise, modified food starch (could be corn, could be wheat), mono & diglycerides (may use a wheat derived carrier), MSG (may be made from wheat outside U.S.), mustard (wheat flour may be a hidden ingredient), natural flavor (this can be anything; there is no disclosure requirement), nonalcoholic beer, rice syrup (may use barley enzymes), seasoning, sherbet, shortening (vitamin E from wheat germ may be added), soup, sour cream (may contain food starches), soy sauce (wheat used in most brands), spices (may have flour to improve flow), stabilizers, starch*, tamari (most okay, check ingredients), textured vegetable protein (TVP), tomato paste, tortillas, tostada, vegetable gum (may be made from forbidden grains), vegetable shortening (may be made from forbidden grains), white pepper, yeast (may be grown or dried on wheat flour), yeast extract, yogurt

* In the U.S. "starch" is safe as it should always be corn starch; in other countries it may be wheat starch. "Food starch" and "modified food starch" may be either corn or wheat, in the U.S. and elsewhere.

Anne Barfield
www.chickenparadise.com

3/21/06

Gluten Free Beers in Milwaukee publication

2008-05-11T20:39:00.002-07:00

There is an article on gluten- free beers by Jim Lundstrom in a Milwaukee
online magazine called The Scene.

http://www.valleyscene.com/realbeer.html

If not, click on the homepage at www.valleyscene.com

to get the table of
contents.

Bev in Milwaukee

Rampono Beer

2008-05-11T20:39:00.001-07:00

Just heard about a new GF Beer, Rampono, or how ever you spell it.

Never heard from the parents with the six pack in the fridge. I will contact my source!

On tap: Local brews
The Journal News.com - Westchester,NY,USA
... The beer is popular with local Jews, sure, but it turned out to be an unexpected blockbuster with the 1.5 million adults in the US with celiac sprue, a ...

Challenging the Gluten Challenge

2008-05-11T20:37:00.001-07:00

I selected a few articles from celiac.com to share with you.... see below.
Ron Hoggan is quite an authority. I have his book.

Anne Barfield
-----Original Message-----
From: Celiac/Coeliac Wheat/Gluten-Free List

- So Why Do Celiacs Still Need Biopsy? - By William Dickey, Ph.D., M.D.,
F.A.C.G.
http://www.celiac.com/st_prod.html?p_prodid=1280

- Challenging the Gluten Challenge - By Dr. Ron Hoggan, Ed.D.
http://www.celiac.com/st_prod.html?p_prodid=1281

FAQ list for newly diagnosed Celiacs

2008-05-11T20:35:00.001-07:00

Dear Kristin and other interested celiacs

This list is a good start, but I would put them in a different order, and include GIG as a resource, along with CSA.

As many of you know, I am the membership chair of Alamo Celiac, www.alamoceliac.org and chair of the San Antonio support group. For many of the questions on your list, you can find the information at our website.

For instance, if you go to the website and click on Defensive Dining you will find suggestions for places to eat, along with in depth reviews for some of them. There is also a category there called Fast Food, where you can go and click on whichever place you want to get the updated menu or information.

Another place to click will give you all the best books or cookbooks.

Another will give you Gluten Free Online Stores where you can click on all the manufactures websites. It is so easy to go here and find what you want, rather than having to search for them seperately.

We are presently working on the page called Local Resources and we need input from everyone about where they have found help other than the grocery stores, which is already listed at Local Gluten Free Shopping. It might be someone who bakes gf, or a source other than a health food store.

There is Lists of various gf lists, besides celiac.com's list. We have free on-line lists and others that are for sale.

In fact, as a new celiac learner, I would suggest going down the row of buttons and click on each of them to see what can be found there. Every time a new member calls to ask me a specific question, I first ask myself if this question can be answered at www.alamoceliac.org. If not, the webmeister and I plan a way to put the information there.

Here in San Antonio we have a new dietitian advisor that has spent a lot of time learning more about this diet from a professional dietitian perspective. Her name is Sheri Zorrilla, and you can contact her at sszorrilla@satx.rr.com. She might point you towards other helpful information too. I just realized that her name is right along with yours on the cover of the Alamo Celiac newsletter, as Dietitan Advisor.

We hope that you will take advantage of the work we have done, so that you won't have to reinvent the celiac learning wheel.

Anne Barfield
San Antonio Celiac Support Group Chair
Alamo Celiac Membership Chair
www.alamoceliac.org
210 340-0648

-----Original Message-----
From: austin-tx-celiac-bounces@mylist.net [mailto:austin-tx-celiac-bounces@mylist.net]On Behalf Of Williams, Kristin
Sent: Wednesday, January 25, 2006 10:14 AM
To: Austin TX Celiacs
Subject: RE: [Austin-TX-Celiac] new member's questions

Dear Listserve,

I’m a pediatric dietitian new to the celiac world and have enjoyed reading your postings and learning from you. I’m trying to put together a starter kit for new patients. I want to give patients and their families enough information for them to get started without overwhelming them….Tall order I know. Here is what I have so far:

csaceliac.org and give materials order form for product listing
The GF diet, a comprehensive guide by Shelly Case
celiac.com. I provide each family with the forbidden and safe foods list
Whole foods and the gluten free baked products / Central market
Restaurants GF menus (I have: McDonalds, Wendys, Chiles, Galaxy café, Wild Wood Art Café(especially for bread and birthdays), PF Changs, KFC, Chic-fil-A
Mail order sources. I have a list that includes many businesses but I think it is likely out of date
Eating Gluten-free with Emily
Cookbook-Incredible Edible GF food for kids
Alamo support group
glutenfreeoats.com
I recommend specific products such as Pamela’s Pancake and baking mix(is this available in stores?) and Glutino pretzels(I think only available by mail order?)
And of course, I give all families this listserve address.

I would greatly appreciate any feedback about what was helpful and what wasn’t. If you think I should add anything please let me know.

Things that patients as me for that I feel I don’t have a good resource for include:

1. A good bread recipe

2. more info on eating out.

3. recipe book

From: austin-tx-celiac-bounces@mylist.net [mailto:austin-tx-celiac-bounces@mylist.net] On Behalf Of Frances Kelley
Sent: Tuesday, January 17, 2006 12:20 PM
To: Austin TX Celiacs
Subject: RE: [Austin-TX-Celiac] new member's questions

What a great list!! I hope we can get a lot of this information on our WEB sites.

As many of you know we have a group WEB site www.alamoceliac.org. On this site there is a section for “Defensive Dinning”, “Local Shopping” and “Local Resources”. Defensive dining is all about places to eat here in Austin, San Antonio and Corpus Christi. Local shopping lists stores that are right here in our local area and have selections of GF food. Local Resources is really a catch all for everything else. But again these are services that are not on-line or mail order but right here availably locally for us.

We are always looking for places to add to these lists. The more people who can give us the information the more extensive and better those lists can serve all of us. Submissions for the WEB site can be sent to me fkelley@austin.rr.com.

In addition we have a WEB site that is totally dedicated to dining. It is www.popartsplace.com/Celiac. The “C” in celiac must be capitalized. In defensive dining the information is more formal. Generally, these submissions talk about all of the GF selections available and are submitted after discussions with the manager or chef. The poparts site is less formal. This is a site that you can go to and submit information about a restaurant. You do not need to contact me or anyone else you can just log on to the site and enter the data. You talk about what you ate and how your experience was. There is no need to review the entire menu or to talk to the kitchen. Each time you have a positive experience at a restaurant you can enter it in this site and I would encourage you to do so.

These WEB sites are the first places I direct newly diagnosed celiacs when they contact me. They are also the places I send people who are visiting Austin for information about where to find GF food. So, please submit any information you have or care to share with new celiacs, visiting celiacs or just new information for those of us in a GF rut.

Francie

At 11:21 AM 1/17/2006, you wrote:

Wow, it's amazing what we can accomplish as a group as apposed to just
one person. I am sure that many of you have compiled a list of
information from these emails, but I thought I would share my rough and
crude way that I have done so for the new people. See my attachment and
if you have a better way of doing this please share.
P.S. I call my list GF Restaurants, but it includes Grocery Stores and
so on.

Melissa Ratliff
Wilshire Homes
Receptionist
512-502-2050

-----Original Message-----
From: austin-tx-celiac-bounces@mylist.net
[ mailto:austin-tx-celiac-bounces@mylist.net] On Behalf Of
aallen23@austin.rr.com
Sent: Tuesday, January 17, 2006 11:03 AM
To: Austin TX Celiacs
Subject: Re: [Austin-TX-Celiac] new member's questions

So the Whole Foods downtown is going to order it and it should be in
Thursday am so I'll walk down there on Thursday and check and then send
an e-mail out to everyone. Seems to have just been an issue with
when they moved from the old store to the new one. I have a contact
now in the store if you want to filter requests through me I can pass
them onto her.

Anne

----- Original Message -----
From: LAURALAMANTIA@aol.com
Date: Tuesday, January 17, 2006 10:40 am
Subject: Re: [Austin-TX-Celiac] new member's questions

> Oh my gosh! I've been looking all over town for the Tinkyada lasagna
> noodles too! I knew they were available online but I'm not wild about

> buying groceries via mail order. I shop at the Whole Foods downtown
> all the time and I guess I figured once they were all settled in and
> the dust had settled, maybe they would carry them? I'd be willing to
> go in on a case if it was ordered ...
> does anyone have any idea of the shelf life of dried pasta?
>
> Laura :)
>
> From: "Pamela L. Gillies-Heaney" <gheaney@juno.com>
> > Date: Tuesday, January 17, 2006 10:14 am
> > Subject: Re: RE: [Austin-TX-Celiac] new member's questions
> >
> > >
> > > HI all, Yes, I've been looking for Lasagne noodles by Tinkyada
> also.
>

FW: Internet Links to Keep as Favorites

2008-05-11T20:34:00.001-07:00

Take a look at Betty Barfield's list and see if there is something you want to save in your files.

___
From: Barfield, Betty [mailto:Betty.Barfield@aa.com]
Subject: Internet Links to Keep as Favorites

Here are a few good links that might be kept as “favorites” on your computer. Some you may have, some may be new to you:

http://www.enabling.org/ia/celiac/medcare.html

http://www.enabling.org/ia/celiac/index.html

http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm

http://www.celiactravel.com/restaurant-cards.html

http://www.recipegoldmine.com/glutenfree/glutenfree.html

http://homepage.mac.com/sholland/celiac/GFfoodlist.pdf

http://homepage.mac.com/sholland/celiac/GFmedlist.pdf

Betty Barfield

North Texas GIG

One in 133 have Celiac - Statistics

2008-05-11T20:33:00.001-07:00

Go here and click on the 7th question. Or scroll through all of them.

http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm#7

2nd International Gluten Free Beer Festival

2008-05-11T20:31:00.001-07:00

Joe Barfield
The Joe Barfield Group
Joe@JoeBarfield.com
www.SanAntonioVintageHomes.com
Specializing in Homes of History and Character

-----Original Message-----
From: Anne Barfield [mailto:annebarfield@satx.rr.com]
Sent: Monday, January 09, 2006 9:06 AM
To: Joe Barfield
Subject: FW: Another GF Beer Choice!

Response from the Beer Fox...

Anne Barfield
www.chickenparadise.com
210 340-0648

-----Original Message-----
From: Smagalski, Carol [mailto:Carol.Smagalski@bpc.com]
Sent: Monday, January 09, 2006 8:18 AM
To: Anne Barfield
Cc: beer@bellaonline.com
Subject: RE: Another GF Beer Choice!

Anne-

Thank you so much for this information! I just received word this weekend
that the First International Gluten Free Beer Festival will be held in
England on Feb 3rd and 4th, 2006, in conjunction with the CAMRA (Campaign
for Real Ale) Festival. If all goes well with this portion of the Festival
this year, it will continue in years to come. I have been asked to speak at
the 2nd International Gluten-Free Beer Festival in 2007, so I would be
grateful for any GF Beer information you receive at any time.

This segment of the industry is in its infancy, and I have a vision that it
will become a significant market in the years to come. After all, Celiacs
should have the opportunity to sit in a brewpub, tavern, or brasserie with
their friends and enjoy a beer and the fun atmosphere!
Cheers!
Carolyn Smagalski
Beer Fox
http://beer.bellaonline.com
1/9/06

Laboratory Accuracy - Quest vs Prometheus

2008-05-11T20:29:00.001-07:00

Sender: Celiac/Coeliac Wheat/Gluten-Free List
<CELIAC@MAELSTROM.STJOHNS.EDU>
Poster: richabec <richabec@ALLTEL.NET>
Subject: FW: S/ laboratory accuracy
-------------------------------------------------------------------

<<Disclaimer: Verify this information before applying it to your
situation.>>

My original post:

Normally, when we have our antibodies checked I have the test drawn at a
Quest Lab and then mailed to Prometheus. I have been convinced by the
celiac community that Prometheus is the way to go.

This week when I took my son for his yearly check, Quest refused to mail it
off. They said they have a new machine that does the Celiac tests and they
will no longer mail them out. I left and went to a different lab that will
still mail it out after drawing blood for the test.

My question is: Does anyone have any information about whether or not this
new machine means that Quest is becoming more reliable in doing the celiac
panel?

My doctor really doesn't have info that I trust on this issue. He agrees
to the Prometheus lab just to pacify me. He seems to think that Quest is
cheaper, but they actually aren't cheaper for me. Even though insurance
pays less since they are out of network my net cost is less. However, I was
a bit alarmed that it was harder to find a cooperative lab this time. As
more docs request this test I assume more labs will run it and I just don't
know whether to trust them or not.

Any opinions out there? Becky

I have included the responses below. I received one positive post about
Quest, two that recommended other labs, several with bad experiences with
Quest.
Most were supportive of Prometheus. For those that may not know, they can
be contacted at www.prometheuslabs.com <http://www.prometheuslabs.com/> .
They are very pleasant to work with. You can call or email and they will
send out free test kits. You must get a doctor's signature and have a lab
draw the blood and send it to Prometheus. They can also suggest labs that
will cooperate on drawing the blood. I have been very pleased with them. I
was just curiously hoping that others might also be getting on board with
quality testing. At this point - I am sticking with Prometheus!

Thanks for all of your replies. I appreciate the input! Becky
____________________________________________________________________________
____________________________________________________________________________
_________________________-

I have had three doctors separately tell me recently that Prometheus is the
most reliable lab. So I think I would still go with that opinion. What my
husband did to get his blood sent to Prometheus is to call Prometheus to
have the kit sent to him and then he took the kit to his regular doctor who
drew the blood and sent it off. Maybe you can go that route in the future.
____________________________________________________________________________
___________________________________________________________________________

Good questions! Quest is one of the major labs in our town too, and I
always encourage our members to persuade their doctors to use Prometheus,
IMMCO or Mayo Clinic because of my own previous personal experience with
Quest. It is interesting to hear about their new "machine". I wonder if
this is something that Quest has added to some of their labs, or if it is a
new national machine, and their samples are all forwarded to it.

It will be interesting to find out how this turns out. It would be
wonderful if Quest does have an accurate system, as most new celiacs are not
aware of all the problems that have come up with Quest in the past.
____________________________________________________________________________
____________________________________________________________________________
___________________

Our family doc has access to two labs, one being Quest. He, and several
other doctors have told me that Quest is a high speed not very good quality
operation but they are stuck with it because of HMO contracts.
When we had my Dad tested, he went to the hospital drawing site and they did
it. I forget if he paid the hospital or medicare did for the drawing fee.

When our daughter was acutely ill, the covering doc who was on then because
our family doc was away ordered a bunch of blood work, urine and stool
cultures, and Quest fouled up three of 6 or 7 tests. Another one the tech
at the drawing site used the wrong container so it had the wrong chemical.

Sad to say, we pay all this money and we still have to keep an eye on the
'experts'. If things are not done the way I know they should be I just
insist until they do. It's my kid's life and we are the ones that care
after all.
____________________________________________________________________________
_________________________________________________________________________
My experience with Quest Labs and that of my family members as well as some
of our friends, has been very negative. They *lose* things, don't use
sophisticated analysis and are generally terrible.......if you can use an
advanced lab like Great Smokies or Metametrix, that is the way to go. I
never trust any results that I get from labs such as Quest........(I'm
unfamiliar with Prometheus, it may be top-notch, just no past experience
with that particular lab.....)
____________________________________________________________________________
______________________________________________________________________

I don't have answers regarding lab accuracy, but wanted to let you know that
our family doctor's lab is also no longer cooperative about sending things
to labs I select; they will, however, still draw the blood, and allow me to
make all the shipping arrangements. I've not looked into anything in a long
while, but I'm pretty sure that Prometheus will work with you on that,
providing appropriate mailing instructions/materials. Also, be forewarned:
when I learned that my husband's doctor at the cancer center (for his
anemia, he does not have cancer) was already using Prometheus for other
tests, I arranged for them to do the CD testing, rather than mess with the
draw and me doing the mailing and the insurance filing at the other doctor.
Imagine my shock and dismay when I learned after the fact that although the
testing would have been properly covered through a gastroenterologist, it
needed pre-approval which was not taken care of through this other doctor
not familiar with it, and, hence we were stuck with the full bill, which was
around $700 (that was the full panel, complete with gene test, which he does
have).
Still, given the woeful false-negative rate, I wonder if any annual check-up
is really worthwhile anyway? (have you seen the posts regarding false
negatives? I can forward that if you are interested).
____________________________________________________________________________
____________________________________________________________________________
___

It seems to me that if your doc writes the order for a specific lab, the
place drawing the blood needs to comply? It would need to be specified on
the lab requisition form.

I had a similar situation going on w/food allergy testing ... the local
hosp. lab did the draw & noted that they could do the test, but they were
also happy to send it out to the lab specified by the doc.

I'm guessing that if Quest has invested in new equipment to handle an
increase in testing as a result of the NIH position paper, they're gonna
fight for market share.
____________________________________________________________________________
_________________________________________________
.
I do know that Kaiser Permanente uses Quest. I would imagine they feel
secure that the Quest results are accurate.

____________________________________________________________________________
_______________________________________________________
The only accurate way to determine if you have celiac disease aka gluten
sensitivity is to be tested by the lab at http://www.enterolab.com
<http://www.enterolab.com/>

The blood tests are only about 50 % accurate at best.

* Send administrative questions to CELIAC-request@MAELSTROM.STJOHNS.EDU *

Summary - Enterolab for Celiac Stool testing

2008-05-11T20:27:00.001-07:00

Thanks so much for all the replies I got to my question about the
reliablity of Enterolab. In summary,
27 of 29 respondents felt VERY POSITIVE about their experience with
Enterolab. The following is a list of what people said about it with the
number that responded in like fashion in bold after each comment.

Positive comments about Enterolab

* Several referred me to the earlier summary by <steven.h@ATT.NET>
* Mentionned the usefulness of the food sensitivity tests done at
Enterolab - 4
* Reported that they and/or family members (in several cases it was
many family members) had received false negative testing through
blood tests, but had positive tests with Enterolab. Most
mentionned that the positive diagnosis was verified by the persons
health improvements on the gluten free diet. -8
* Reported that blood testing seemed to get accurate results if the
intestimes were completely atrophied, but questionned whether
blood testing is accurate before intestines are atrophied -1
* Reported having negative test results from Enterolabs for family
members who had no health issues, thereby further supporting the
reliability of the tests -3
* Reported that the test results varied from family member to family
member, suggesting that Enterolab diagnoses celiac judiciously - 2
* Suggested e-mailing Enterolabs for help on choosing which tests to
get -1
* Mentionned the usefulness of the gene testing for Celiac which is
done at Enterolab - 6
* Were referred to Enterolab by health care professionals - 3
* Were told "There is not yet enough data to prove the value of
Enterolab testing" from their physician - 1
* Had Blood test results that matched the Enterolab results - 1
* Said the lab was knowledgable and responsive - 4
* Said good things about Dr Fine, his responsiveness and his work - 2
* Suggested retesting at Enterolab after a period of time if someone
tests "just below the cutoff"-1
* Mentionned the difficuty of doing a challenge test for gluten if
one has been off it and wants to do the blood or endoscopy for
diagnosis. 1
* Mentionned how simple it is to collect a stool sample, even for
kids -1

Two replies questionned the validity of Enterolab.

* One cited conferences where experts spoke about the unreliablity
of the celiac diagnosis, 1
* One said there is no published support for the validity of
Enterolabs for gluten sensitivity and that he/she considers
Enterolab NOT medically valid. 1

Based on these responses I've ordered tests for eight family members,
all of whom deal with celiac like symptoms. Very impatient to get the
results!

Thanks again,

Jeannie

*Support summarization of posts, reply to the SENDER not the Celiac List*

Dr. Donahue on Celiac Disease

2008-03-24T08:59:00.000-07:00

Dear Dr. Donohue: My wife has been diagnosed with celiac disease. Since her diagnosis, she has adhered to a strict gluten-free diet and appears to be recovering nicely.

What can be expected if she were accidentally to consume a small amount of wheat from cross-contamination in a restaurant?

Is any effort being made to develop a medicine that could counteract the reaction to gluten? Please encourage food manufacturers to display "gluten-free" on their products when applicable.

Dear J.B.: If you're ever asked to name an illness that lived in quiet obscurity for decades and decades but has vaulted into the limelight in the past few years, the answer is celiac disease, a somewhat common disorder. It's intolerance to gluten, a protein found in wheat, barley and rye. In susceptible people, gluten creates havoc in the digestive tract. It gives rise to diarrhea, stomach pain, bloating and weight loss. Often, the diagnosis isn't made until people come down with another illness, like early-age onset for osteoporosis because their digestive tracts, damaged by gluten, can't absorb calcium.

A diet that excludes gluten is the treatment for celiac disease. That's somewhat of a tough diet to manage. Gluten is everywhere. It's in places where you'd least expect. It can be a filler for some medicines. Even communion wafers usually are made from wheat. So, small amounts of gluten have caused some celiac patients trouble, and I suppose cross-contamination with it in a restaurant is possible. The only way to know is to have your wife try eating in a restaurant and see what happens.

There are many efforts to find a control medicine for celiac patients. One effort focuses on finding an enzyme that digests gluten so it's no longer a problem.

You and your wife might not know of a powerful ally, the Celiac Disease Foundation, which can be contacted at www.celiac.org or (818) 990-2354. The foundation provides information for patients, fields their questions and puts them in touch with support groups.

Talking to doctor summary, neurological symptoms

2007-01-16T23:31:00.000-08:00

Very interesting! Please read and save this for future reference.

Anne Barfield
www.chickenparadise.com

From: Celiac/Coeliac Wheat/Gluten-Free List
Sent: Tuesday, January 16, 2007 1:29 PM

Thanks to all who wrote. The information was wonderful and the kind wishes
were heart warming. I will try to summarize and also give websites. My
original post is at the end of the summary if you missed it. First, it was
conclusive that negative blood tests do not mean one doesn't have Celiac.
The problematic news is that several articles that were sent say that with
neurological symptoms even the intestinal biopsy can be negative. This
seems to be a new area of study when it comes to Celiac. I have posted some
of the comments and article sites below.
Thanks again,
Cece in Arkansas

****************
Dr. Peter Green's book Celiac Disesae, A Hidden Epidemic is an excellent
source. He has devoted one chapter to neurological manifestations.
This is an excellent abstract: Gluten sensitivity as a neurological
illness. You may view it at http://jnnp.bmj.com/cgi/content/full/72/5/560
Also, a recent Mayo Clinic study:
http://www.newswise.com/p/articles/view/524150/
************************
Dr.Hadjivassilious has written several articles on Gluten Sensitivity as a
Neurological Illness with important information on DQ1 gene. Given your
more traditional version of celiac, you likely have the DQ2 or DQ8 gene.
Below is a little more information on DQ1, just because it is not on the
radar of many GI doctors.
http://www.acnr.co.uk/pdfs/volume2issue6/v2i6reviewart2.pdf
http://brain.oxfordjournals.org/cgi/content/full/126/3/685
http://jnnp.bmjjournals.com/cgi/content/full/72/5/560
http://jnnp.bmjjournals.com/cgi/content/full/74/9/1221
***********************
The latest "Living Without" magazine has a wonderful article in it about
this very thing. The neurological (brain) symptoms are just now being
uncovered along with gastro (gut) and dermatitis (skin).
**********************
If I were to recommend one article of his for a good overview this it would
be "Gluten Sensitivity as a Neurological Illness" and you can
read the complete article for free.
********************
I am certainly not an expert, but I have been diagnosed with Celiac and my
Mom has many neurological problems. When she was tested (the usual antibody
blood tests and endoscopy) her tests came up negative for Celiac, however,
our GI (who is wonderful) still felt that she would benefit from going
gluten free and encouraged her to get testing through Enterolab. She did
the stool test and found out she has 2 DQ2 genes (inherited DQ2 from both
parents! they both died young of lymphoma!) she is indeed very intolerant
to gluten.

Our GI explained it to us (because we were confused that she
could have the Celiac gene just like me and tested negative for Celiac) - he
said that there are many people intolerant to gluten who don't necessarily
develop Celiac. He said the gluten attacks their body in a different way.
That the medical community knows what to call it when it attacks the small
intestine or skin, but when gluten attacks other organs or systems, we don't
have a "name" for that yet.
************************************

My original post:
I found 2 1/2 years ago that I had an advanced case of Celiac. My sister had
2 blood tests done and one was negative and one was borderline. She is
having neurological problems that I think might be connected. She is going to the gasterologist to see about an endoscopy. None of our doctors around here
are very knowledgeable (big surprise, uh) and I'm afraid he might refuse to do
the endoscopy because of the blood test results. Have any of you had negative
blood tests and then found out you did have Celiac? Also if anyone knows of good material to take to the doctor on neurological symptoms of Celiac I would appreciate the sites. Thanks for any help you can give.

Cece in Arkansas

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html

2007-01-16T06:39:00.000-08:00

More on Chicken Paradise

2006-06-21T19:50:00.000-07:00

Hey. My mother checks my blogs. I have to cover the home team...

Chicken Paradise

2006-06-21T19:43:00.000-07:00

So my parents run a Bed & Breakfast that caters to guests who have dietary restrictions including Celiac Disease. It's in the middle of town. They have an acre and a third and a bunch of chickens... Check out the website.

Welcome the San Antonio Celiac Blog

2006-06-12T06:46:00.000-07:00

Allow me a few days to get this blog populated. Today is Monday, June 15th. Feel free to prod me as time slips away... I have a ton of content, I just have to take a moment and make about 30 posts. That's daunting.

Meanwhile, I am going to stroll to my kitchen to make myself some gluten-free granola from the new Whole Foods in Austin mixed with home-made yogurt. This is the first time I have ever made yogurt, so wish me luck...

Joe Barfield

Spelt bread seized in Minneapolis, direct link

2006-01-12T20:31:00.000-08:00

Here is the link to the story about the FDA authorities seizing the spelt bread made by French Meadow bakery. I suggest you share this with every grocery or health food store that you know of that sells this so-called "wheat alternative".

http://www.twincities.com/mld/twincities/living/food/13596383.htm

1/12/06