Clan Thompson Celiac Newsletter
Issue #101 March 21, 2007
Copyright 2007 by Clan Thompson
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In this issue:
1. News: ENROLLMENT/DOSING COMPLETE IN CELIAC CLINICAL TRIAL
SALBA CERTIFIED TO BE GF
2. Where To Find Gluten Free "Stuff"
3. The Cook's Corner: ALMOST CHEESEBURGER
4. Announcements
5. Ask the Doctor: I HAVE CD AND I'M PREGNANT. WILL MY BABY BE HEALTHY?
6. This Month's Mini-Lists: FOODS
7. Product Review: PURELY DECADENT DAIRY FREE NON-DAIRY FROZEN DESSERT
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1. News: ALBA ANNOUNCES COMPLETION OF ENROLLMENT AND DOSING OF PATIENTS IN PHASE II CLINICAL TRIAL OF AT-1001 FOR THE TREATMENT OF CELIAC DISEASE
BALTIMORE, March 8 /PRNewswire/ -- Alba Therapeutics Corporation today announced it has completed enrollment and dosing of patients in its Phase IIa dose ranging clinical trial of AT-1001, the Company's lead orally administered zonulin receptor antagonist drug candidate for the treatment of Celiac Disease ("CD"). The randomized, double-blind, placebo-controlled clinical trial is designed to evaluate the safety, tolerability and efficacy of AT-1001 in 86 CD subjects during gluten challenge.
"We are pleased with the rapid enrollment of this study and look forward to reporting its results later this year," said Dr. Blake Paterson, CEO of Alba. "Previously reported AT-1001 clinical trial data has been promising and we expect that the results of our ongoing clinical evaluation will support our Phase IIb trial design." The 86 patients enrolled in the Phase IIa study were confirmed biopsy positive for CD and in compliance with a gluten-free diet for at least six months prior to enrollment. Patients were randomized into seven drug-treated and placebo groups and challenged three times a day with jluten for a 14 day period.
About Celiac Disease: Celiac Disease is a T-cell mediated auto-immune disease that occurs in genetically susceptible individuals and is characterized by small intestinal inflammation, injury and intolerance to gluten. According to the
National Institutes of Health, CD affects approximately 3 million Americans. The only current treatment for CD is complete elimination of gluten from the diet, which results in remission for some patients.
About AT-1001: AT-1001 is an orally administered octapeptide zonulin receptor antagonist that appears to exert its inhibitory effect on gliadin-induced tight junction disassembly by blocking putative zonulin receptors on the
luminal surface of the small intestine. Pretreatment with the peptide fails to inhibit gliadin induced zonulin release, while administration of zonulin analogues or gliadin in the presence of AT-1001 fail to significantly affect the safety, tolerability and efficacy of AT-1001 in 86 CD subjects duriintestinal permeability, confirming the effect of the molecule is specific to the zonulin receptor. AT-1001 is currently under investigation in a multicenter, double blind, placebo controlled Phase II dose ranging study to evaluate ng gluten challenge.
About Alba: Alba Therapeutics Corporation is a privately held biopharmaceutical company based in Baltimore, Maryland. Alba is dedicated to commercializing disease-modifying therapeutics and vaccine and drug delivery adjuvants based on the zonulin pathway. Alba's lead compound, AT-1001, is targeted towards the treatment of Celiac Disease, Inflammatory Bowel Disease and
Type 1 Diabetes.
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CORE NATURALS ANNOUNCES GLUTEN-FREE CERTIFICATION FOR SALBA
WINTER SPRINGS, Fla., March 8 /PRNewswire/ -- Core Naturals, LLC, a provider of premium ingredients for the nutrition, nutraceuticals and functional foods markets, has announced that Salba(R) has received gluten-free certification by the Gluten-Free Certification Organization (GFCO). The GFCO, a program of the Gluten Intolerance Group (GIG), provides an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. The certification will allow Salba(R) to carry GFCO's Gluten-Free label and serves as assurance to millions of people who suffer from Celiac disease that this nutrient-dense whole food source can be safely consumed as part of a healthy diet.
According to Mitch Propster, CEO, obtaining Gluten-Free Certification underscores Core Naturals' commitment to providing better health and nutrition to people throughout the United States. "Today, we're only just beginning to understand the millions of people who suffer from Celiac disease and the difficulty they have in maintaining a diet that controls the disorder," he said. "Salba(R) can be a remarkable boon to this group because, as one of nature's most nutrient-dense whole foods, it can become a mainstay of a Celiac sufferer's diet. Salba(R) is the richest whole food source of Omega-3 fatty acids found in nature. Every serving (15 grams or approximately 2 flat tablespoons) of Salba(R) provides over 3,000 mg of Omega-3s. That same serving provides over 5,000 mg of dietary fiber, with less than 0.5 net carbohydrates per serving. Gram for gram, Salba(R) provides six times more calcium than milk, fifteen times more magnesium than broccoli and carries a powerful Antioxidant (ORAC) rating of 1400 (forty times the strength of red wine) - and it does all this while being gluten-free," he added.
Salba(R) should be of particular interest to consumers interested with specific health issues, including weight loss, heart health and blood-glucose stabilization. Functional foods formulated with Salba(R) have the potential to make label claims in each of these areas. Core Naturals and other Salba groups will be showcasing their latest additions to the Salba fortified line of foods at the upcoming Natural Foods Expo West Conference in Anaheim, CA on March 9 - 11, 2007.
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2. Where To Find Gluten Free "Stuff"
---AD: ANGELIC GROOVES CELIAC AWARENESS JEWELRY---
Visit our website at
www.angelicgrooves.com
for our great Easter and Spring specials going on now!
For more information you can contact Angie Parde at 402-499-7264
---AD: GLUTEN SOLUTIONS ---
Bry's Bread is the latest breakthrough in gluten-free, pre-sliced sandwich bread. Our bread comes vacuum-packed for ultimate freshness. The loaves are pre-sliced and ready to eat - to enjoy the most, be sure to toast!
Bry's Bread is ONLY available at Gluten Solutions - www.glutensolutions.com - for just $4.95 per loaf. Here are some reviews:
"This is the one and only bread that I have tried and loved. I have been gluten free for 3 months now and was starting to give up on ever being able to eat a sandwich again. I am really starting to feel normal again thanks to this bread!"
- Red Bank, NJ
"I love this bread. For the first time in over 6 years I was able to have a roasted turkey sandwich without it falling apart. I almost cried. I toasted it lightly first. I highly recommend this bread."
- Lexington, KY
---END OF ADS---
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3. The Cook's Corner:
(Editor's Note: Readers are invited to submit their gluten free cooking questions to Connie at celiac@clanthompson.com. The words "ASK THE COOK" must appear in the subject line or your email may be filtered as "spam".)
by Connie Sarros
The recipe below is from my 'Wheat-free Gluten-free Cookbook for Kids and Busy Adults'. Serve with GF crackers or strips of GF bread. It is quick and easy and delicious!
ALMOST CHEESEBURGER
1/2 lb. lean ground beef
1 tsp. dried onion flakes
1 lb. GF processed cheese, cut into cubes
1/4 cup milk
1 Tbsp. GF ketchup
2 Tbsp. GF mustard
Spray a skillet with GF nonstick spray. Brown the beef and onion flakes in the skillet over medium-high heat, breaking up the meat with a fork as it cooks. Lower heat and stir in the cheese, milk, ketchup and mustard. Continue stirring until the cheese has melted.
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4. Announcements
Enter your group's events on our Calendar at http://www.clanthompson.com/discussion and they will automatically be included in our celiac newsletter that month.
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GREAT GLUTEN ESCAPE CAMP 2007
What: A celiac camp for children ages 7-15
When: June 17 - 22, 2007
Where: Camp Gilmont in Gilmer, Texas
Web Site: www.dallasrock.org/gge.htm
Camp Fees: $350
FOR MORE INFO:
Kelly LeMonds, Camp Director
Great Gluten Escape Camp, Inc
greatglutenescape@dallasrock.org
www.dallasrock.org/gge.htm
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FIVE REASONS WHY YOU SHOULD BUY A CLAN THOMPSON CELIAC SMARTLIST SUBSCRIPTION
1. We issue updates on a regular basis.
2. We're the ONLY software that contains VERIFIED gluten information. We call manufacturers and report what they say about their own products...and we include contact info so you can call them yourself.
3. We research customer requests. If you can't find your favorite products in our SmartList, all you have to do is email us at celiac@clanthompson.com with the product name and manufacturer. We will contact the company and get back to you with their reply and, if possible, we will include that info in our next update.
4. We issue GLUTEN ALERTS. We work on a full time basis to research and update information in our SmartList. When we learn that product information has changed and an item is no longer gluten free, we post that info on our website and send an email to each of our SmartList subscribers so they can stay up to date in between updates.
5. The average cost of a subscription is less than $1.35/week!
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GLUTEN-FREE GROUP OF GETTYSBURG
When: Monday, March 26 2007 @ 07:00 PM - 09:00 PM
Where: Gettysburg Hospital Community Room
147 Gettys Street
Gettysburg, PA 17325
Description: For those who have the dual dietary restrictions of diabetes and celiac disease, this meeting will cover the challenges of counting GF carbs, and making insulin adjustments. Led by an RN who works for the local endocrinology office and has both diseases.
Contact Cheryl Hutchinson, RN at hutchjc@earthlink.net for more info.
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ON THE ROAD AGAIN...WITH SHELLEY CASE
Shelley Case will be speaking at upcoming meetings and conferences in the US and Canada and she looks forward to meeting many of you in the celiac community and dietitians. Here is her itinerary.
March 31 North Texas GIG: http://www.northtexasgig.com/home.html
April 1 Texas Dietetic Association Conference, Frisco, TX: www.nutrition4texas.org <http://www.nutrition4texas.org
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5. ASK THE DOCTOR
(Editor's Note: Please send your celiac-related medical question to . The phrase "ASK THE DOCTOR" should be in the subject line so the mail isn't filtered as spam. Questions selected for this column will be published in future editions of our newsletter. If you do not want us to print your real name, please use initials or an alias.
Although the doctors cannot answer every question, they will try to answer as many questions as time permits. Overly long questions, and questions that are relevant only to the person submitting them will not be considered. The phrase "Ask the Doctor" MUST appear in the subject line or your email may be filtered as spam.)
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(Editor's Note: Dr. Stefano Guandalini is an internationally recognized expert on celiac disease whose clinical and research efforts have geatly influenced the way celiac disease is diagnosed and treated today. His work contributed to the revision of twenty year old guidelines for celiac diagnosis and these guidelines are now used worldwide for the diagnosis of celiac disease in both children and adults. Dr. Guandalini created the Univerisity of Chicago Celiac Disease Program because he was concerned about the low rate of celiac disease detection in the US. This program is dedicated to patient care services, research activities, medical education and public awareness initiatives. In 2003, Dr. Guandalini and other renowned celiac disease experts published an important study that found that 1 in 133 Americans has celiac disease.You can read about that study here: http://www.uchospitals.edu/news/2003/20030210-celiac.html)
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Hello. I have been GF since April 1,2006. I try my best to stay GF but have accidentally had gluten 4 times (that I know of). I became extremely ill. I just found out I am 11 wks pregnant. I am now taking prenatal vitamins found at Wild Oats. I have not found many articles (online or in books)that show healthy babies born to CD Moms. Only babies born with problems and then the mother being diagnosed with CD. I am scared. I know I need to take my vitamins and stay GF. Is there any websites or information you can point me to? I live in a rural area in NE and the closest support group is 2 hours away and I can't make it due to my work schedule. I did see a dietitian (she traveled almost 2 hrs to see me) when I was diagnosed and she had did not know anything about CD. I would appreciate any help you can give me. Sincerely, Caroline
Dr. Guandalini: Caroline, do not worry. While it is true that celiac women may have difficulties in conceiving, and some adverse events have been reported more frequently in pregnancies of celiac women who regularly eat gluten, it is also true that the vast majority of celiac pregnant women experience a normal, healthy pregnancy and their babies are eventually born uneventfully. Take your vitamins, stay on the diet, and relax. And once the baby is born, try your best to exclusively breast-feed him/her for 4-5 months, then begin introducing food containing gluten in small amounts, gradually increasing them over time while possibly continuing to breast-feed until at least 8-9 months, and if possible up to 12. Our website (www.celiacdisease.net) offers some indications you may find useful.
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Andy: My three children have been diagnosed with Celiac Disease and have been on a Gluten-Free diet for over a year now. However, my wife and I would like to know just how gluten-free they have been during this time period.
Questions
1) What periodic tests should be done to ensure that the child is remaining gluten-free?
Dr. Guandalini: The best way of assessing your children have been gluten-free is to check periodically their blood levels of these 2 antibodies: anti- tissue transglutaminase (tTG) and anti-gliadin (AGA). I typically recommend doing this every year.
Andy: 2) If a test reveals that a child has gluten in their system, how do you know how long the gluten has been there?
Dr. Guandalini: There is no way of knowing this. Bear in mind however that for the titers of the afore-mentioned antibodies to rise after gluten ingestion, it takes a minimum of 4-6 weeks.
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Dear Sir or Madam...I was wondering about cows or chickens being feed grains vs. grass? Will it affect those with gluten problems if the animals are fed wheat? This affects several people in our family, and right now grassfed meat is very hard to afford on a one-salary income! I am almost afraid to ask how much of an affect it has. Thank you!
Dr. Guandalini: You shouldn't worry about getting grass-fed meats at all. The amount of intact gluten that may be found in meats from animals fed with any gluten-containing grain is likely to be infinitesimally small, and most certainly below what we know is the minimal amount of gluten that celiac patients can tolerate on a daily basis: about 20 mg.
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6. This Month's Mini-List: FOODS
#1 - Manufacturers of the following US products reported them to be GLUTEN FREE when we called them in February and March, 2007. A longer list of products appears in our FOOD SMARTLIST. For more info, or to download a FREE DEMO visit http://www.clanthompson.com/prod_downloads_candemos.php3
Mitchell's Fish Market - Appetizers - New Orleans Voodoo BBQ Shrimp (omit crackers)
Mitchell's Fish Market - Combinations - Shang Hai Sampler (Omit rice wine sauce.)
Kitchen Basics Vegetable Stock
Honeysuckle White Buffalo Style Chicken Deli Deli Breast
Honeysuckle White Slow Roasted Turkey Deli Breast
Dietsource Sugar Free Pudding Mixes
Dietsource Fruit Spreads
Trix Cereal (check the label because old boxes are still on the shelves. If you don't see wheat in the ingredients, you have one of the new GF boxes.)
Southern Comfort
Scarpetta Barely Bolognese Sauce
Sauces 'n Love Pesto Sauce
Scarpetta Puttanesca Sauce
Swiss Miss Hot Cocoa Mix - Milk Chocolate with marshmallows (UPC # 015700072776)
Herr's Salsa and Cheese Dip
Herr's Potato Chips - Ketchup
Wegmans Pancake Syrup (2% maple) 24 oz.
Wegmans Cottage Cheese 1% small or large curd - 16 oz.
Laura Lynn Steak Sauce 11oz.
Laura Lynn Mayonnaise 16oz.
Laura Lynn Sour Cream & Chives Mashed Potatoes 7.2oz.
Jolly Time Healthy Pop Caramel Apple Popcorn
Celestial Seasonings Wild Berry Zinger
Apple & Eve Cranberry Apple Juice (100%)
Applegate Farms Turkey Bologna
Applegate Farms Pepperjack Cheese
Jelly Belly jelly beans
International Delight Coffee Creamers (all flavors)
Clan Thompson's Celiac SmartLists are a series of programs which make it easy to find gluten information on thousands of items. Our SmartLists are the ONLY software that contains VERIFIED gluten information, and a "Comments" field is included to provide even more information.
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7. Product Review: PURELY DECADENT DAIRY FREE NON-DAIRY FROZEN DESSERT
Purely Decadent Dairy Free Frozen Desserts are made by Turtle Mountain LLC, an Oregon based company. You can visit them online at http://www.purelydecadent.com.
We rated this product in four different categories: appearance, flavour, texture, and packaging. Tasters could award 0, 1/2, or 1 star for each category, with a maximum of 4 stars possible. Tasters could also award a 1/2 star bonus for anything extraordinary about the product - as long as the total didn't exceed 4.
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Taster #1
Appearance - 1 star. Looks like real ice cream - smooth and creamy and dense. Some frozen soy milk products I've tried have a lot of air bubbles or crystals in them. This one looked yummy.
Flavour - 1/2 star. We tried the cookie dough flavor. It wasn't bad...but it won't fool you into thinking it's real ice cream.
Texture - 1 star. I loved the creamy texture.
Packaging - 1/2 star. Black text on a brown package is hard to read...I had to struggle to check the ingredients.
TOTAL FOR TASTER #1: 3 stars
Additional Comments: I am very picky about my ice cream. I love Ben & Jerry's or Haagen Dazs. Although this product can't compare to my favorite ice cream brands, it's not a bad choice if you have to avoid milk and I would buy it for my lactose intolerant granddaughter.