The Clan Thompson Celiac Newsletter
Issue #51 November 21, 2003
Copyright 2003 by Clan Thompson
All rights reserved. Subscribers may print copies of this newsletter for others to read or send copies to their friends as long as the ENTIRE publication is printed or sent along with all copyright notices and attributions. Sending and/or printing excerpts is not allowed without written permission.
To learn more about celiac disease, visit our web page at: <http://www.clanthompson.com/>
To subscribe to this newsletter: http://www.clanthompson.com/celiacsite/news_subscribe.html
To unsubscribe: http://www.ymlp.com/unsubscribe.php?celiacnews
****************************
In this issue:
1. News: DETECTION OF NEW ANTIBODY IMPROVES DIAGNOSIS OF COELIAC DISEASE
STUDY LOOKS AT CELIACS WHO SYMPTOMS CONTINUE AFTER GOING ON THE DIET
PATIENT EDUCATION DAY AT COLUMBIA
DIET BARS NOW LAB CERTIFIED GLUTEN FREE
2. Where To Find Gluten Free "Stuff"
3. The Cook's Corner: GREEK CASSEROLE (MOUSAKA)
4. Ask the Cook: WHY DO MY COOKIES SPREAD OUT OVER THE SHEET?
5. Announcements: CHRISTMAS SALE
6. Ask the Doctor: WILL RETURN NEXT MONTH
7. This Month's List: ALCOHOL & FRITO-LAY'S
8. Letters From Our Readers
****************************
1. DETECTION OF NEW ANTIBODY IMPROVES DIAGNOSIS OF COELIAC DISEASE
Screening of patients who have type 1 insulin dependent diabetes mellitus (IDDM1) for an immunoglobulin G 1 (IgG1) isotype serum antiendomysial antibody (IgG1 EMA) doubles the number of cases of coeliac disease (CD) that can be detected.
For more info: www.diabetesincontrol.com/issue181/item12.shtml&e=7249
---
HIGH PREVALENCE OF SMALL INTESTINAL BACTERIAL OVERGROWTH IN CELIAC PATIENTS WITH PERSISTENCE OF GASTROINTESTINAL SYMPTOMS AFTER GLUTEN WITHDRAWEL
Celiac disease is a gluten-sensitive enteropathy with a broad spectrum of clinical manifestation, and most celiac patients respond to a gluten-free diet. However, in some rare cases, celiacs continue to experience GI symptoms after being on a GFD, despite optimal adherence to diet. This study evaluates the causes of persistence of GI symptoms in a series of consecutive celiac patients fully compliant to GFD.
You can read the abstract or access the full text at:
http://www.medicinedirect.com/journal/journal/article?acronym=AMGAST&format=abstract&uid=PIIS0002927003000431
---
PATIENT EDUCATION DAY AT COLUMBIA
On November 15th over 500 patients and health care providers attended Patient Education Day, put on by the Celiac Disease Center at Columbia. There were talks on multiple topics related to celiac disease. The guest speakers included John Zone, Chairman of Dermatology, University of Utah, who spoke on dermatologic manifestations, and Drs. Norman Latov, Cornell University and Bruce Roseman, Westchester Medical Center who spoke on neurological complications of celiac disease. Also, Dr. Bana Jabri and Dr. Carol Semrad both from the University of Chicago spoke on the potential for non dietary therapies and the role of small amounts of gluten in the diet as causes of persistent damage. From Columbia, Dr. Elizabeth Shane addressed issues concerning celiac disease related bone damage. Anne Lee, the Center's nutritionist, addressed trends in dietary management, while Dr Peter Green hosted the event and gave an update on recent research in the field. There was also a talk given on dental and oral abnormalities seen in celiac disease, and, in addition, there was an update on recent legislative activity on a food labelling bill that is currently under consideration in Washington, DC.
This was the second annual patient education day run by the Center. The large attendance is a reflection on the growth of the Celiac Disease Center at Columbia, the increased rates of diagnosis of this common condition and the strong desire of patients to be involved in the management of their disease.
---
UNIVERSAL NUTRITION: ALL DOCTOR'S CARBRITE DIET BARS NOW LAB CERTIFIED GLUTEN FREE
November 10, 2003 - Universal Nutrition, a New Jersey based health nutrition and sports supplement manufacturer, announced that its line of sugar free bars and candy, the Doctor's CarbRite Diet line, is now lab certified gluten free. The Doctor's Carb Rite Diet bars are a perfect healthy snack that contains no hydrogenated oils, no trans fats, no preservatives, no artificial sweeteners or flavors.
People with celiac disease cannot tolerate gluten protein, which is found in wheat, rye, barley, and possibly oats. Celiac disease is a digestive disease that damages the intestines and interferes with absorption of essential nutrients such as vitamins, minerals, and protein from food. Decreased absorption of nutrients can result in vitamin deficiencies and even more serious health problems including intestinal cancer, osteoporosis, anemia, and seizures.
A gluten free diet is considered to be the only effective treatment for celiac disease. Most grain, pasta, cereal and other foods containing wheat, rye, barley, and possibly oats must be avoided. Following a gluten free diet can help promote healthy intestinal environment.
The Doctor's CarbRite Diet bars can now be used as a part of gluten free diet. The Doctor's CarbRite Diet Bars are also perfect for those who restrict sugar intake and need to maintain balanced insulin levels. For more information, please visit www.CarbRiteDiet.com. The Doctor's CarbRite Diet bars can be found in health food stores.
**************************
2. Where To Find Gluten Free "Stuff"
---AD: GLUTEN SOLUTIONS ---
Announcing the arrival of pre-packaged, pre-sliced, READY-TO-EAT-BREADS at Gluten Solutions! Bread is perhaps the most adored, and most missed, product that gluten-free dieters crave. That's why we're delighted to bring you the following new breads, rolls, and bagels, online only at http://www.glutensolutions.com:
White Sandwich Bread
Italian Sandwich Bread
Italian Hi-Fiber Sandwich Bread
Cinnamon Loaf
Italian Raisin Bread
Bagels
All these great products are made fresh at Sterk's' Bakery, then rushed to Gluten Solutions for expedited delivery to your home. Everything is in stock now, so we hope to hear from you soon!
Regards,
Bryan Van Noy
Gluten Solutions
www.glutensolutions.com
1-888-845-8836 Orders & Service
---END OF ADS---
****************************
3. The Cook's Corner: GREEK CASSEROLE (MOUSAKA)
---
(Editor's Note: Connie Sarros has written her 4th cookbook, _Wheat-free Gluten-free Recipes for Special Diets_ which will soon be available at your local bookstores and health food stores. It is for those on a gluten-free diet who have additional dietary restrictions, such as diabetes, vegetarian, vegan, and/or multiple food allergies.)
--
by Connie Sarros
The holidays are synonymous with good foods and special desserts. If you are entertaining this yuletide season and want to serve something that will impress your family or guests, yet isn't overindulgent in fat and calorie count, here is the perfect entrée or side dish. This recipe is from my book, _Wheat-free Gluten-free Reduced Calorie Cookbook._
GREEK CASSEROLE (MOUSAKA)
1 large eggplant, peeled
2 tsp. olive oil
1 large onion, chopped
1/2 lb. ground lamb or very lean ground beef
5 tsp. tomato paste
1/4 cup water
1/4 cup GF dry white wine
1/4 cup fresh chopped parsley
1/8 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 Tbsp. GF margarine
1 1/2 Tbsp. cornstarch
1 cup scalded milk
1 egg, beaten until frothy
1/8 tsp. nutmeg
1/2 cup GF lowfat cottage cheese
1/3 cup GF dried cornbread crumbs or GF dried bread crumbs
1/2 cup GF grated Parmesan cheese
Cut eggplant into 1/2-inch thick crosswise slices. Spray both sides of eggplant slices with GF nonstick spray; set on a broiler pan and broil until browned, turning once. Spray a large skillet with GF nonstick spray. Heat 2 tsp. oil in the skillet; sauté onions until soft and barely browned, stirring frequently. Add the meat and cook, breaking up meat with a fork, for 10 minutes or until meat is browned. In a bowl, stir together tomato paste, water, wine, parsley, cinnamon, salt and pepper; add to meat and simmer, stirring frequently, until all liquid has been absorbed. Remove from heat. Preheat oven to 350 degrees. Melt margarine in a saucepan; with a whisk, blend in cornstarch. Slowly stir hot milk into cornstarch; cook over medium heat, stirring constantly, until thickened (about 3 minutes); cool slightly. In a medium bowl, stir together beaten egg, nutmeg, and cottage cheese; stir warm milk into egg mixture, blending thoroughly. Spray a 9-inch square pan with GF nonstick spray. Sprinkle bottom lightly with cornbread (or bread) crumbs. Arrange alternate layers of eggplant and meat in pan. Sprinkle each layer with Parmesan cheese and crumbs. Pour cottage cheese mixture over top. Bake for 45 minutes or until top is golden. Cool slightly before cutting. Serves 6 as an entrée or 9 as a side dish.
****************************
4. ASK THE COOK
---
(Editor's Note: Readers are invited to submit their gluten free cooking questions to Connie at celiac@clanthompson.com. The words "THE COOK'S CORNER" must appear in the subject line or your email may be filtered as "spam".)
---
Connie,
I am gluten-free and dairy-free, so I substitute milk-free margarine for the butter in cookie recipes. Usually this works, but sometimes the cookies spread beyond recognition. Is there anything I can add to the dough to prevent this? (Aila)
Hi Aila,
Many cookie doughs require a minimum of 65% butterfat to keep their shape. Milk-free margarine is made from vegetable oils, which do not have enough butterfat content. These oils are far better for your arteries, but no so good for the dough. Add a bit more GF flour mixture to compensate for the extra moisture in the margarine. If the cookie recipe calls for ground nuts, add a bit more of those, too. Add a bit more baking powder or baking soda. Finally, after forming the cookies on the baking sheet, place the sheet, uncovered, in the freezer for 15 minutes, then bake as directed. The slightly-frozen exterior of the dough will help the cookie keep its shape during baking.
--
DEAR CONNIE I NEED TO FIND A GLUTEN FREE GRAVY RECEIPE FOR THANKSGIVING TURKEY. i HOPE YOU CAN HELP NONE OF THE HEALTH FOOD STORES SEEMED TO HAVE ANY PACKETS THANK YOU LISA D
Hi Lisa,
Good gravy is really easy to make. Marinate your roast and add water, a GF chicken bouillon cube, and a little sherry or white wine to the pan before baking. Keep adding enough water during baking so there will be enough liquid at the end for the gravy. After baking, remove the turkey to a platter or cutting board. Strain the liquid from the pan into a bowl. For approximately 4 cups of gravy, measure 4 Tbsp. cornstarch into a saucepan. Slowly stir in the strained pan drippings, stirring well with a wire whisk to avoid lumps. Add salt and pepper to taste. Stir over medium heat until sauce has thickened. For thicker gravy, add more cornstarch. This works well for a simple gravy. Variations: You may want to stir in a can of Progresso Cream of Mushroom Soup. Or you can brown fresh, sliced (or canned) mushrooms in butter, then
stir in the cornstarch and drippings and cook, stirring, till thickened. Wishing you a Happy Thanksgiving, Connie
---
Hi,
In the last issue a reader asked Connie if buttermilk lightened up recipes made with alternative flours and she said yes! I used to sour milk by adding vinegar to it for baking before I became lactose intolerant. By any chance would "souring" soymilk or rice milk with vinegar make baking more successful. I realize sour milk is not the same as buttermilk. I bake with soymilk, though, and am grasping for anything which helps! deb
Hi Deb,
I tried adding vinegar and/or lemon juice to soymilk 3 different times and each time the soymilk curdled in spots, but did not convert into anything usable. If you are lactose or casein intolerant, I would not suggest trying to convert soymilk into buttermilk.
Below are some other hints that will help make your baked goods lighter.
Add an extra egg. (Have eggs at room temperature.)
Whip an egg white till stiff, then fold into the batter.
Add 3/4 more baking soda or baking powder than is called for in the recipe.
Substitute a carbonated beverage or applesauce for half of the liquid called for in the recipe.
Whip the batter at high speed 2 to 3 minutes.
Sift the GF flour mixture twice before adding to liquid ingredients.
Hope this helps,
Connie
---
Hi Connie
I was noticing your flour mix that uses garbanzo bean flour. I seem to be sensitive to the bean flours and was wondering if there is a gluten-free flour that can be used when the recipe calls for garbanzo, garfava or white bean flour. I was also wondering about the flours like amaranth, quinoa, millet and teff. Are they pretty easy to digest and would any of them work as a substitue for bean flour. Brenda
Hi Brenda,
Bean flours have become a popular ingredient in GF flour mixtures because they help make a baked product lighter. If you cannot tolerate the bean flours, you can substitute amaranth flour because that, too, will help to make a lighter product. As for the other flours you mentioned, teff tends to leave an aftertaste; it is also dark in color and may leave your baked goods looking darker that you intended. Quinoa is off-white so it won't affect the coloring of your product, and the aftertaste is very subtle. It doesn't make baked goods quite as light as the amaranth flour, but it would be fine to substitute quinoa for the bean flour. Millet has a distinctive taste; personally, I prefer not to use millet because it tends to be a little gritty. Another viable alternative is sweet potato flour (available through Ener-g foods) or you may use sweet rice flour for the bean flour. Note: Do not confuse 'rice flour' (used as the main ingredient for the GF flour mixture) with 'sweet rice flour' (which is more like cornstarch).
Happy Baking,
Connie
---
Dear Connie,
Since being diagnosed with CD, I have used cornstarch to thicken my gravies. I recently discovered that I am allergic to corn. Is there something else I can use to thicken gravies? (V.S.)
Dear V.S.,
Don't despair. Fortunately, there are always viable alternatives. In place of the cornstarch, you may use arrowroot, sweet rice flour (or glutinous rice flour), or potato flour (not to be confused with potato starch flour).
****************************
5. Announcements: CLAN THOMPSON CHRISTMAS SALE
You can already buy our drug SmartList for 1/2 price when you buy it in combination with our food SmartList. That's a good deal...but, between now and Christmas, you can SAVE EVEN MORE!
Our gift to you will be an extra three months added to your one year subscription.
This sale applies to:
Food SmartList subscription for PC - $49.95
Drug SmartList subscription for PC - $49.95
Food/Drug Combo subscription for PC - $74.90
Food SmartList subscription for Palms - $59.95
Drug SmartList subscription for Palms - $59.95
Food/Drug Combo subscription for Palms - $89.90
Food SmartList subscription for Pocket PCs - $59.95
Sale ends December 25, 2003
TO ORDER: http://www.clanthompson.com/celiacsite/prod_catalog.html
---
CHILDREN'S COOKBOOK
Publication of a Children's Cookbook by the Celiac Disease Center
Title: Nothing Beats Gluten-Free Cooking
Authors: Anne Roland Lee, Susan Cohen & Laura Leon
To purchase online for $25 (including shipping):
www.cdcc.hs.columbia.edu
****************************
6. ASK THE DOCTOR
Ask the Doctor will return next month.
****************************
7. This Month's List: ALCOHOL & FRITO LAY'S
The following E.& J. Gallo Wines were gluten free as of 11/10/03
Gallo White Zinfandel
Gallo Sauvignon Blanc
Gallo Cafe Chardonnay
Gallo Hearty Burgundy
Gallo Cabernet Sauvignon
Bartles & James wine base coolers
Boone's and Boone's Farm wine base products
The following E.& J Gallo products were NOT gluten free as of 11/10/03
Hornsby Cider products
Bartles & James malt base coolers
Boone's and Boone's Farm malt base products
The following E. & J Gallo products MAY contain trace amounts of gluten:
E & J Brandy (all)
E & J Cask and Cream
You can contact E.& J. Gallo at consumerrelations@ejgallo.com
---
FRITO-LAY'S LIST OF GLUTEN-FREE FOODS
This is a partial list of Frito-Lay's products. A complete list can be found at: www.fritolay.com
BAKED DORITOS® Cooler Ranch Flavored Tortilla Chips
BAKED LAY'S® Original Potato Crisps
BAKED LAY'S® Sour Cream & Onion Artificially Flavored Potato Crisps
BAKEN-ETS® Fried Pork Skins
BAKEN-ETS® Pork Cracklins
BAKEN-ETS® Sweet & Tangy BBQ Flavored Pork Skins
CHEETOS® Jumbo Puffs Cheese Flavored Snacks
CHEETOS® Puffs Cheese Flavored Snacks
CHEETOS® Reduced Fat Cheese Flavored Snacks
CHEETOS® Twisted Cheese Flavored Snacks
CHEETOS® Natural White Cheddar Puffs Cheese Flavored Snacks
CRACKER JACK® Butter Crunch Peanuts
CRACKER JACK® Original Caramel Coated Popcorn & Peanuts
DORITOS® Cooler Ranch Flavored Tortilla Chips
DORITOS® Four Cheese Flavored Tortilla Chips
DORITOS® Guacamole! Flavored Tortilla Chips
DORITOS® Salsa Flavored Tortilla Chips
DORITOS® WOW!® NACHO CHEESIER® Flavored Tortilla Chips
FRITO LAY® Cashews
FRITO LAY® FLAMIN' HOT® Flavored Sunflower Seeds
FRITO LAY® Honey Roasted Peanuts
FRITO LAY® Jalapeno & Cheddar Flavored Cheese Dip
FRITO LAY® Mild Cheddar Flavored Cheese Dip
FRITO LAY® Sunflower Seeds
FRITO LAY® Sweet Honey Trail Mix
FRITOS® Bean Dip
FRITOS® Black Bean Dip
FRITOS® Chili Cheese Dip
FRITOS® SABROSITAS Lime 'N Chile Flavored Corn Chips
FRITOS® SCOOPS!® Corn Chips
FUNYUNS® Onion Rings
LAY'S® Classic Potato Chips
LAY'S® Dill Pickle Flavored Potato Chips
LAY'S® Sour Cream & Onion Artificially Flavored Potato Chips
LAY'S® Sour Cream & Onion Artificially Flavored Mini Crisps
Maui Style Regular Potato Chips
MISS VICKIE'S Jalapeno Flavored Potato Chips
MISS VICKIE'S Mesquite BBQ Flavored Potato Chips
RUFFLES® French Onion Dip
RUFFLES® Ranch Dip
RUFFLES® Reduced Fat Potato Chips
RUSTLER'S Beef Jerky
SMARTFOOD® Reduced Fat White Cheddar Cheese Flavored Popcorn
SMARTFOOD® White Cheddar Cheese Flavored Popcorn
TOSTITOS® All Natural Mild Salsa
TOSTITOS® Gold Tortilla Chips
TOSTITOS® Restaurant Style with a Hint of Lime Flavor Tortilla Chips
TOSTITOS® Salsa Con Queso
WAVY LAY'S Au Gratin Flavored Potato Chips
*The above products do not contain gluten; however, they are produced on the same line as our products that do contain gluten. Although the lines are washed between batches, a slight residue may remain on the lines. Individuals who are extremely sensitive may be affected
****************************
8. Letters From Our Readers
Hi Lani,
To begin with, kudos on providing the "Clan Thompson Newsletter." The information you provide is valuable and pertinent. However, I am curious as to how you collect the medical portion as it is very detailed and scientific. Do you have a medical advisor who furnishes the medical information?
Thank you for your contribution in helping all the Celiacs who continue to need guidance. Keep up the good work! I look forward to hearing from you. Lenora
Hi Lenora,
I'm not sure what you mean by the "medical portion". We have four doctors who answer questions for our Ask the Doctor columns. Some news stories may be medical. In those cases, they are either press releases from the organzation or company that released it; a link to an online article that may appear in a medical journal, or a synopsis of a medical story I've come across, with a link to the original story so readers can read the original for themselves. (We have to be careful not to infringe on copyrights!)
I hope this answers your question. In any case, I'm glad you like our newsletter. Best wishes,
Lani