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Thursday, August 30, 2007
Annual Free Celiac Blood Screening


Every fall The University of Chicago Celiac Disease Center holds a free, celiac blood screening day to test people who are at risk for celiac disease. Each year they test nearly 500 participants, who come to the University of Chicago from all over the country. Many of the participants would not otherwise have had access to celiac disease testing, either because their doctors refused to carry out the tests, their insurance would not cover the cost or they were uninsured altogether.

You are eligible for the free blood screening if you are at risk for celiac disease.

Pre-registration for the screening is essential.
You may register by calling the Celiac Disease Center office at (773) 702-7593 for the next screening on October 6, 2007. Registration opens on August 15, 2007. They will require a brief phone consultation before you register, to determine your eligibility.

The blood screening is held on the 4th Floor of the University of Chicago Duchossois Center for Advanced Medicine. The test performed is the tTG-IgA, or anti-tissue transglutaminase test. This test is the most sensitive screening test available for celiac disease.

The The University of Chicago Celiac Disease Center will host its annual free blood screening on Saturday, October 6, 2007 from 8:30 am until 12:30 pm. They will also host an interactive panel of experts for a brief presentation and Q&A at 11am.

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Sunday, August 26, 2007
Gluten-Free Beer Commercials
Lakefront Brewery has a very strong campaign going on around their New Grist gluten-free beer. They were recently spotted at the Wisconsin state fair with GF beer on tap!! Lakefront Brewery as also updated their website, created a Flickr group, created an online gluten-free community called the New Grist Network, and have even added commercials to their website.

Here are their two new New Grist commercials.



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Sunday, August 19, 2007
Ode to Bette Hagman: Gluten-Free Blog Baking Event
As I mentioned in an earlier post, a gluten-free cookbook pioneer named Bette Hagman has just passed away. In honor of Bette's positive attitude towards gluten-free cooking and her active participation in the Gluten Inolerance Group for over 25 years, Sea at Book of Yum has proposed a gluten-free blog event. Here are a summary of the details:

  • From 8/20-9/2, bake something from one of Bette Hagman's cookbooks.

  • Take a photo of the baked goods and include a flower or bouquet in the picture, honoring Bette Hagman (Click here for an example)

  • Post your photo on your blog along with a short note on the impact Bette Hagman had on your life. Post your link at Book of Yum or email Sea at seamaiden399 @ gmail.com.

  • I also encourage all of you to join the flick group Gluten-Free Goodness and post your pictures there.

  • Visit Book of Yum for more information.



Please feel free to use this image on your blog or in your flickr post:
bette

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Friday, August 17, 2007
Helping Soldiers Heal
This is a totally non-gf, non-Celiac related posting. My brother-in-law, SSG Jay White, served two tours of duty in Iraq since 2003. Luckily, he was done for good as of February 2007 and we have him home safe and sound. Jay is now a Post Traumatic Stress Disorder (PTSD) counselor at a Veteran's Center outside of Hartford, CT. His job is unfortunately now more necessary than ever. The number of soldier suicides rose to 101 in 2006, up from 88 in 2005. We need to help returning Veterans understand that they should not be ashamed to talk about their experiences and that PTSD is very serious and all too real.

I have always admired my brother-in-law for all of the courage and strength he has, even after being on the front lines in Iraq. He is a wonderful man and I am thrilled that he is part of my family and the father to my two new lovely nieces.

Please take the time to read this article, watch this video, and reflect on the physical and psychological trauma that all of our US Armed Forces are dealing with every single day.




Article: http://abcnews.go.com/WN/story?id=3489183

________________________________

If you know a Veteran, please encourage them to visit a Veteran's Center and encourage them to not be ashamed to get the help they need.

Each year, approximately 115,300 veterans attempt suicide. That's nearly one in five suicide attempts nationwide.

In May, Iraq and Afghanistan Veterans of America (IAVA) worked with Representative Jim Moran of Virginia and endorsed the 'Veterans Suicide Prevention Hotline Act of 2007'. Hearing the demand, Congress pushed The Department of Veterans Affairs to provide a resource for veterans in crisis.

On Monday, July 30, the VA responded by announcing a new national suicide prevention hotline for veterans. The toll-free number, 1-800-273-TALK (8255), is always open, and is staffed by mental health professionals.

Please pass this information on to anyone you know that is a Veteran and needs someone to talk to today. Thank you.

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Bette Hagman: Gluten-Free Cookbook Pioneer
My very first gluten-free cookbook came to my family in the mid-1980s and was written by Bette Hagman. At that time, there were almost no (or none at all) gluten-free cookbooks on the market. I was diagnosed with Celiac Disease in 1981 and this cookbook not only taught my family about eating gluten-free but gave us recipes that we still use today. After reading Gluten Free Gobsmacked this morning, I am sad to report that Bette Hagman is ill. Please send your thoughts and prayers to our gluten-free cookbook pioneer. Here is the letter posted on Gluten Free Gobsmacked this morning:

Dear gluten-free friends;

It is with sadness and a heavy heart that I share this news and ask for your support – one last time - for a dear, sweet lady – Bette Hagman.

Bette Hagman is seriously ill. She is trying to be strong by is weakening quickly by this illness.

We want Bette, the author of the Gluten Free Gourmet series of cookbooks, to know how much she has done to make a difference in the gluten-free diet by pioneering great tasting gluten-free foods.

Bette reads every card and note that comes to her. We want her to know she is not forgotten and her work is appreciated. Please consider sending your thoughts, emails and cards to Bette via the GIG office. We will deliver them to her daily. Please act now. Let her know how much we appreciate her.

Send your notes and cards to:

Bette Hagman
c/o GIG
31214 - 124 Ave SE
Auburn, WA 98092-3667

Or send an email to: gig@ gluten.net. In the subject line put: For Bette Hagman

You may also fax a note to: 253-833-6675

Please keep Bette and her daughter Karole in your thoughts and prayers.

Cynthia Kupper, RD, CD
Executive Director
Gluten Intolerance Group of North America®
31214 - 124 Ave SE,
Auburn, WA 98092-3667
Phone: 253-833-6655 Fax: 253-833-6675
www.GLUTEN.net
www.GFCO.org
www.GlutenFreeRestaurants.org

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Wednesday, August 15, 2007
Ian’s Natural Foods Recalls Wheat Free, Gluten Free Recipe Popcorn Turkey Corn Dogs Due to Undeclared Milk Product
(BUSINESS WIRE)--Ian’s Natural Foods, is voluntarily recalling Wheat Free, Gluten Free Recipe Popcorn Turkey Corn Dogs because they may contain undeclared milk product in one of the ingredients. People with an allergy or sensitivity to milk could experience an allergic reaction if they consume this product.

Distributed nationwide, Ian’s Wheat Free, Gluten Free Recipe Popcorn Turkey Corn Dogs are sold in 8 ounce packages in the frozen food section.

Consumers who have purchased Wheat Free, Gluten Free Recipe Popcorn Turkey Corn Dogs are asked to return the product to the place of purchase to receive a full refund. Consumers with questions may contact Ian’s Natural Foods directly at 1-800-54-FOODS.

For media inquiries, please contact Lauren Wasserman at 617.939.8435.

About Ian’s Natural Foods

Ian’s Natural Foods offers an extensive line of great-tasting, healthy foods for families’ on-the-go. Ian’s creates and manufactures frozen entrees, fries, kids meals, breakfast foods and bread crumbs. Ian’s also offers several food items designed with special dietary needs in mind. Ian’s Natural Foods is based in Lawrence, Massachusetts. Products are available at the company’s Web site, www.iansnaturalfoods.com.

Contacts for Ian’s Natural Foods
Lauren Wasserman
lwasserman@coneinc.com

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Thursday, August 9, 2007
Flourless Chocolate Torte II
For those of you who have asked, here is the recipe for the gluten-free chocolate torte that Kathleen Davis speaks about below. I have made this recipe many times for both my celiac and non-celiac friends. It is always a huge hit.

Flourless Chocolate Torte II

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp. vanilla extract

Preheat oven to 300 degrees F. Grease an 8-inch-round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Source allrecipes.com

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Wednesday, August 8, 2007
"What would you do if you couldn't eat wheat?"
About 10 months ago, my cousin Mark's mother-in-law, Kathleen Davis, was diagnosed with Celiac Disease. My cousin put us in touch with one another via email in November 2006 and we have been email friends ever since. Since her diagnosis, Kathleen has been very active in her local support group, the Chesapeake Tidewater Celiacs. She impresses me with the research she does and the information she has gathered in such a short time. Even a life-long Celiac like myself can learn something every day, and this information often comes to me from Kathleen. Kathleen is featured in today's Virginian Pilot Newspaper. I am happy to be able to share this article with the world and give kudos to Kathleen for all of her hard work and outreach in the Celiac community.


The Virginian-Pilot
Aug 8, 2007
Flavor 43
Story by: Jennifer Jiggetts
jennifer.jiggetts@pilotonline.com

WHAT WOULD YOU EAT IF YOU COULDN’T EAT WHEAT?
... OR BARLEY OR OTHER GRAINS? Those with an intolerance for gluten are finding innovative ways to eat well. Virginia Beach’s Kathleen Davis shares her discoveries.

KATHLEEN DAVIS STOOD in the pantry of her Virginia Beach home and pointed to the things she cannot eat.

Cheerios. The cereal contains wheat.

Campbell’s Tomato Soup. “Oh look, the third ingredient is wheat,” she said. Another no for her.

Davis has celiac disease. Anything she eats has to be gluten-free, meaning no wheat, rye or barley. Other grain products can affect celiacs, so to be on the safe side, Davis avoids oats, too.

When she eats foods that contain gluten, she gets sick; the gluten triggers a reaction in her small intestines. Symptoms include abdominal cramping, intestinal gas, distention and bloating, chronic diarrhea, constipation, anemia, and weight loss or gain. Nutrients can’t be absorbed.

The disease affects about 3 million people in the United States, said Elaine Monarch, executive director of the Celiac Disease Foundation.

In Hampton Roads, more than 13,500 people have been diagnosed with it, said Trish Cyrs, a physician assistant with Gastroenterology Associates of Tidewater.

Many more local people have it but haven’t been diagnosed, Cyrs said.

The good news for people like Davis is that it’s controllable. Monarch said the disease can be managed through a proper diet and the elimination of wheat, rye and barley and sometimes oats, which can be questionable for some people. “It’s the chronic condition that must always be monitored,” she said.

A gluten-free, vegetarian diet has helped Davis control her disease.

She’s learned tricks for substituting other products for wheat.

For example: When making sauces, people normally use a flour-based roux. Instead of wheat flour, Davis said she uses either tapioca, potato starch or cornstarch.

Breading tofu or fish? Not a problem, Davis said. Quick grits or cornmeal get the job done.

Does she miss indulging in traditional desserts like chocolate cake? Not since she discovered a recipe for flourless chocolate torte that’s rich and creamy. (See today’s recipe.)

She is also careful to keep her food, utensils and cooking pots free of any traces of gluten. If her husband wants to make a meal with gluten in it, Davis said, he has certain pots that he uses.

Both are careful not to “double-dip” after each other, because doing so can contaminate her food.

Davis said she has had classic symptoms all her life, including constipation, iron deficiency, acid reflux and unexplained weight loss and gain.

“I was bloated,” Davis recalled, picking up a picture of her and her daughter to illustrate her point. Her body in the picture had a bit more weight on it than her petite frame does now.

But even with the symptoms, Davis’ doctors found it hard to diagnose the disease because they treated each symptom separately, or not at all.

“For decades, I told the doctor what was wrong and he told me it was all in my head,” Davis said.

That’s one of the problems for celiac disease sufferers, Monarch said.

Very few doctors specialize in the disease, and there’s no drug to treat it, she said. On average, it takes about 11 years to fully diagnose an adult, she said.

Dr. Pramod Malik of Gastroenterology Associates of Tidewater treats patients with celiac disease. He said symptoms can be subtle and varied, depending on the patient. “A lot of people misdiagnose celiac disease as IBS (Irritable Bowel Syndrome),” he said. “It takes a long time for deficiencies to develop.”

Davis finally was diagnosed with celiac disease last October. She had never heard of it but soon educated herself.

Last year, she co-founded a support group, Chesapeake Tidewater Celiacs, the Celiac Disease Foundation’s local chapter. Cyrs is president.

The group meets once a month and has about 20 members. They trade gluten-free recipes, provide comfort and support, and share medical problems and updates.

The support has helped Davis.

She said she won’t let the disease slow her down or stop her from eating foods she enjoys, with creative substitutions. And she stays on alert for problem foods.

“When in doubt, cast it out,” Davis said. “That’s my motto.”

She said she feels hopeful.

“I call it the panacean disease because I’m not nuts,” she said. “I’ve had all these problems from minor to huge, and they’re all cured. It’s all under my control.”


Jasmine Facun

Kathleen Davis suffered many years before learning she has celiac disease – an intolerance for the glutens in wheat and other grains. Changing her diet changed her health for the better, she says. To help others, she help found a support group, the Chesapeake Tidewater Celiacs, which meets monthly. For information, contact Trish Cyrs at pcyrs@ cox.net, or visit www.celiac.org.



Jasmine Facun

Katheen Davis of Virginia Beach, who has celiac disease, doesn’t miss indulging in traditional desserts such as chocolate cake – not since she discovered a recipe for flourless chocolate torte that’s rich and creamy.

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Tuesday, August 7, 2007
Eating Out Gluten-Free Global Research Study
Share Your Experiences About Eating Out Gluten-Free
in the Unprecedented Global Research Study


This three-dimensional, first-of-its-kind research study: Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide bridges the gap between gluten and allergen-free guests and the restaurants who serve them. Focused on eating out and travel experiences, the ground-breaking study surveys guests living with celiac/coeliac, food allergies and intolerances; as well as the food service and hospitality professionals who cater to them.

The primary purpose of the benchmarking study is for guests and hospitality professionals to begin to understand each others' experiences and improve the dialogue between both sides of the table. Safely eating out is cited as one of the top concerns for those managing special diets across the globe.

With guests, hospitality professionals and communities working together- food allergies, celiac/coeliac and special diets can become universally understood and accepted everywhere! By providing a 360 degree view of consumer and business experiences, research results will help drive the changes needed for millions of individuals managing gluten and allergen-free diets worldwide!

How to Share Your Experiences
Guests and hospitality professionals can participate in this global study by completing one of the three unique surveys that best describes their respective point-of-view.

To be a part of the Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide study, individuals and businesses can share their insights by visiting:

www.glutenfreeexperiences.com for celiacs/coeliacs and the gluten/wheat intolerant

www.allergenfreeexperiences.com for those managing food allergies

www.glutenfreeguests.com or www.allergenfreeguests.com for hospitality & food service professionals.

Each survey takes approximately 15 minutes to complete. All feedback is confidential and will not be shared with any third party. Only one submission per e-mail address will be accepted and the survey closes as of 31 August, 2007.

Upon successful submission and if requested; respondents will receive complimentary eating out educational materials and be entered into various prize drawings. In addition, in the fall of 2007, key findings will be sent electronically to participants if requested.

This innovative study will ultimately empower individuals with the knowledge to safely and confidently live a better quality of life anywhere in the world. At the same time, businesses can leverage the empirical data to justify new programs and services addressing this underrepresented portion of the global population. Understanding each others' point-of-view is the key to improving dining and travel experiences for those managing gluten and allergen-free diets worldwide!

The ground-breaking research is sponsored by GlutenFree Passport®, and its affiliate AllergyFree Passport®, global consulting firms focused on health education and creators of the award-winning, internationally acclaimed book series, Let's Eat Out! Your Passport to Living Gluten and Allergy Free book series. This innovative series is the winner of the Best Language and 4-time award finalist for Best Health & Diet, Best Health & Wellness, Best Travel Guide and Best First Book Non-Fiction. For more information and free educational materials, please visit www.glutenfreepassport.com or www.allergyfreepassport.com.

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Friday, August 3, 2007
Enjoy Life® Gluten-Free TV Debut
Ever since I saw an episode of Sesame Street in the 80s that showed how Crayola crayons (gotta love YouTube) were made, I have been so intrigued by mass production of every day goods. One of my favorite shows on the Food Network is Unwrapped hosted by Mark Summers. This show explores "test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more." So imagine how thrilled I am that one of my favorite shows is featuring a gluten-free company!?!? Kudos to Unwrapped and the Food Network for filming this episode.


© 2007 Television Food Network, G.P. All rights reserved.

Don't miss your chance to go BEHIND-THE-SCENES of Enjoy Life with Marc Summers, host of Food Network's Unwrapped! Meet the Enjoy Life team and learn how we make our yummy allergy-friendly, gluten-free foods.

Go behind-the-scenes of Enjoy Life®
When: Monday night, August 6th at 9/8c
Where: Food Network

If you miss it, you can also watch the "Good 4 You" episode of Unwrapped on:
Tuesday morning, August 7th at 12/11c
Friday night, August 17th at 11:30/10:30c
Saturday morning, August 18th at 2:30/1:30c


For more "Good 4 You" air times and information about Unwrapped, visit www.FoodNetwork.com

For more information about Enjoy Life foods please visit http://www.enjoylifefoods.com/

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