Sunday, May 11, 2008

New Celiac article mentions Enterolab Testing

This article is from The Colorado Springs Business Journal. The stool test, Enterolab and Dr. Fine are mentioned positively. Dr. Lewey uses Enterolab.

Alice Bast

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

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?

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

Anne Barfield

Years ago I read about the benefits of fermenting cereals prior to
them. I didn't feel terribly motivated to try it for obvious reasons.
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
it on the stove as usual. I was immediately impressed with the
bread-like aroma. The flavor & texture was less "grainy" with a slight
tartness, much like sourdough bread. I've made it several times since &
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
or sourdough starter.

Fermenting grains is supposed to make them more digestible & enhance
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

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

Valerie in Tacoma

It hurts when I eat

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

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.


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


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

Anne Barfield

-----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 - A celiac blog

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

Anne Barfield
210 340-0648


Good Stories

Some good stories today...

Anne Barfield

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


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

Anne Barfield

Celiac and GF diet in Practical Gastroenterology article - Shelley Case

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

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



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



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:


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




Shelley Case, B. Sc., RD
Case Nutrition Consulting,
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

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

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

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  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

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  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

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

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

Celiac disease on the rise - 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!

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. 




2 for Tuesdays | tacos pescados






stop into Beto's every Tuesday for:

salad and soft drink,

$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



Anne Barfield
210 340-0648


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

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:

Shelley Case, B. Sc., RD
Case Nutrition Consulting,
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
Phone: (306) 536-7716     Fax: (306) 751-1000

FW: New article about kefir

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

F Lopitz-Otsoa, A Rementeria, N Elguezabal & J Garaizar

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

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 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



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

I have heard of these products and they have a good reputation.
I don't take it this far. I even use shampoo that has wheat bran oil in
If my annual blood test still shows a number higher than what it was
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
too much gluten. It is good to know which lab your tests are done, so
know what number is in the danger zone.

Mine is usually 2.3 or.78. Last year it was 12. That is well within
acceptable range, but not my own personal record range. It might mean I
a little contamination before the test. It was 4 months after my trip
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
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.....

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

Anne Barfield

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

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

Hipster Celiac Susceptibility Thread...

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


Anne Barfield
210 340-0648

-----Original Message-----
From: Joe Barfield []

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.


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.



Joe Barfield


From: Frances Kelley []
Sent: Thursday, July 06, 2006 9:19 AM
To:; '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. 


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.

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?


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


New Enzyme Degrades Gluten

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


Gentetics and Celiac Disease - TTG & IGA Normalization

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
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
heal and for her to feel better again just after eating wheat for 4

Thanks again for all of your support,

Beth Kassis

Eggplant Casserole 2006 Barfield

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!"

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
I talk to many people that are first joining our support group and find
many people are just like you. They do not biopsy for many good
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
be good to print off some medical journal reports, etc that you can find
that would fit your situation. Anything from the national research
like the organizations displayed on this page.

Click on any of these logos and read some of the research. Print
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
doctors speaking. Most of the questions from the audience had to do
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
the time, they conceded that under their particular circumstances, they
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
wheat and egg allergic. My daughter took him off wheat for that
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.
his 7 year old sister was screened by bloodwork and she had no symptoms
all, but they just wanted to test her. Her ttg was high enough that
chose to just put her on a gf diet, no biopsy either. Their
agreed to this. Their mother has had biopsies twice and told she
have celiac. But she is gf because she can tell the difference and is
healthier overall. We are beginning to call this conditon gluten
intolerant. If you have gluten intolerance, you can have the same
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
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
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.
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

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
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
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
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...

Visit the Celiac Web Page at

Archives are at:

Medscape article - The Elusive Stomachache

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

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

Anne Barfield

Good article about celiac

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.


Anne Barfield



97 percent of American celiacs are not diagnosed - Cynthia Kupper

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

Anne Barfield

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,
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

Salt Lake City, June 1, 2006 - The National Institutes of Health reports
1 of every 133 Americans have a serious illness called celiac disease,
known as gluten intolerance, but, only a small fraction of people living
celiac disease in the U.S. have been diagnosed. National celiac disease
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
for the

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

Key presenters at the conference include: Dr. Alessio Fasano, University
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
Dr. Janet Harnsberger, private practice pediatrician associated with
Children's Medical Center, who will present issues related to raising
with celiac disease; Carol Fenster, Ph.D. and consultant, who will
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
as 200 other diseases and conditions including osteoporosis, lymphoma,
cancer, anemia, lactose intolerance, dermatitis herpetiformis (a
itching and blistering rash), Type 1 diabetes, thyroid disease, down
unexplained infertility, miscarriage, neurological conditions,
arthritus and many others.

"Many people have no symptoms and are not aware of the potential,
affects of the disease," said Cynthia Kupper, executive director of the
national GIG and a registered dietician. "Others suffer painful and
symptoms and spend an average of 11 years seeking a diagnosis. They
endure uncomfortable procedures to rule out other illnesses before their
disease is diagnosed. Because we know that celiac disease runs in
with better awareness and education such as that provided at our annual
conference, Americans will be able to ask their doctors for a new,
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
barley) that damages the small intestine. The propensity for celiac
trigger at anytime in a person's life. Typical triggers can include
surgery, pregnancy, giving birth, viral infections, or any life altering
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
contain wheat, barley, rye, and cross contaminated oats must be
completely. Based on current research, the National Institutes of Health
that 2 million Americans have celiac disease and estimates that only
been diagnosed. Many more people suffer varying degrees of gluten
To learn more, go to

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

Media contact: Barb Shelley, Gluten Intolerance Group,

* All posts for product information must include the applicable country
Archives are at:

Chicken jambalaya

Joe Barfield
The Joe Barfield Group
Specializing in Homes of History and Character

-----Original Message-----
From: Anne Barfield []
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
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
town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I
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
Jambalaya King or Queen for the year and is priviledged to be the
jambalaya cook for all the town's official functions. I've been working
my own recipe for about ... well never mind how long!

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

The pros cook jamabalaya in a huge iron caldron over an open flame. I
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
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
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
Add chopped chicken & onions. Stir constantly over medium heat until
are wilted. Stir in celery & garlic. Continue stirring & scraping
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
tomatoes & water, salt & pepper. Bring to boil & scrape bottom of pot
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
45 minutes. Allow to sit 10 to 15 minutes before serving. Serves 4.

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Celiac Cooking Class at Central Market

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


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.



 Anne Barfield