Saturday, May 23, 2009

Orville Celiac Support Group

Orville Celiac Support Group news

Celiac Information and Support Group
Dunlap Community Hospital
832 S. Main St., Orrville, OH 44667 * 330-684-4776
Monthly Meeting on the 4th Monday at 6:00 p.m.
Sponsored by the Nutrition and Dietary Department *Bobbie Randall, MEd, RD, LD, CDE Dietitian
For additional information contact Lynn McGinnis 330-347-8231 or 330-345-5088
Volume II Issue 6 ~ June 22, 2009 at 6:00 P.M.
Welcome Special Guest, The Grande Ranch !
Look for the yellow signs on Dunlap’s Community Room (at the north end of the building)

A QUOTE from Mansfield Group Leader, Bev Messner, used at their last meeting and sums our lives up well … “Having celiac disease is not a prison sentence, but a journey to better health and eating. For those of us who have been there and done that, nothing could be truer. When you are sick and at death’s door (which many of us were), we can attest to the fact that it is a journey….a very tough one at first…..but a journey nonetheless……to feeling better than ever……and all of that is due to just changing our diet. Life is good. We didn’t die. We flourished. We regained our energy. We went on living…..only without all those problems that made us so ill due to gluten. So AMEN to that!”

Thyroid Disease often seen with Celiac Disease:
People with celiac are at increased risk for developing thyroid disorders including hypothyroidism, hyperthyroidism and thyroiditis. The thyroid is a butterfly-shaped gland in the neck that produces hormones to regulate the body’s metabolism. In hypothyroidism, the gland is underactive causing symptoms such as fatigue, sensitivity to cold, dry skin, and weight gain. In hyperthyroidism, the gland is overactive, causing symptoms such as excessive sweating, heat intolerance, and
nervousness. However, in mild cases of hypo- or hyperthyroidism no symptoms are present. Thyroiditis describes inflammation of the thyroid gland. Studies done in Sweden showed people with celiac disease had a greater than fourfold increased risk of being diagnosed with hypothyroidism, a threefold risk of suffering hyperthyroidism, and a 3.6-fold increased risk of developing thyroiditis. The reverse was also true, with the same level of statistical significance, for an increased risk of celiac disease in people with established hypothyroiodism, hyperthyroidism, and thyroitid. The association was seen in all strata (males, females, children & adults). The positive association between celiac disease and thyroid disease may be due to shared genetic or immunological traits.

Tax Deductions for Gluten Free Food …
This has been a topic several times and there is no easy answer to it – each individual is different as is the way the taxes are prepared. Be sure to talk with your accountant or preparer, find out what you’ll need to do, what receipts you’ll need to have and if any documentation or prescriptions are required.
Celiac Disease Foundation has some information available to assist you, follow this link:

Upcoming Wayne County Meetings at Dunlap Community Hospital and Surrounding Events:

June 22, 2009 ~ Special Guest - Grande Ranch Restaurant
July 27, 2009 ~ Talk and Learn
August 24, 2009 ~ Talk and Learn
September 21, 2009 ~ Special Guest - Connie Sarros, Cookbook Author
October 26, 2009 ~ Talk and Learn
November 23, 2009 ~ Gluten Free Thanksgiving! Bring a GF dish to share w/2 copies of the recipe.
December 2009 ~ Talk and Learn

We are excited to announce 2 new product lines from Glutenfreeda Foods: Glutenfreeda’s Burritos (yes, you heard right!), and Glutenfreeda’s Instant Oatmeal!
Glutenfreeda’s Burritos are the very first frozen, single serving gluten-free burrito. Our burritos are made from all natural and organic ingredients, have no GMO’s, no hormones, no trans fats and no hydrogenated oils. This is the perfect breakfast, snack or lunch for anyone on the go or even a perfect solution for kid’s lunches. And as with all of our products, these hand-rolled delicious burritos are authentic in taste and ready to eat in minutes! Available in 4 flavors: Breakfast Beef, Vegetarian & Dairy Free, Vegetarian Bean & Cheese and Chicken & Cheese.
Glutenfreeda’s Instant Oatmeal is another first! Our flavored instant oatmeal is made from certified gluten-free oats and is flavored with organic maple sugar and fruit. In addition, we’ve fortified our instant oatmeal with flax to add even more nutritional content – making this the perfect quick & easy and heart healthy breakfast. Each box of Glutenfreeda’s Instant Oatmeal contains 6 individual serving packets making it a great grab-n-go item. A great breakfast for busy mornings, travel, camps, or anytime. Available in 4 flavors: Maple Raisin, Banana Maple, Apple Cinnamon & Variety Pack.
And of course, let’s not forget our delicious cookies! Many of you are quite familiar with Glutenfreeda’s Real Cookies – cookies that taste just like the real thing! Our line of pre-formed, gluten-free cookie dough is so simple to prepare, just take however many cookies you want to bake and drop them on a cookie sheet and in minutes you have fresh, home-baked delicious cookies! Our cookies are available in the following flavors: Chip Chip Hooray (chocolate chip), Peanut Envy (peanut butter), Chocolate Minty Python (dark chocolate mint), Peanut Paul & Mary (peanut butter chocolate chip – also dairy free), Sugar Kookies (sugar cookies).
It is our mission at Glutenfreeda Foods, Inc. to bring our loyal customers authentic gluten-free foods that are convenient to prepare and delicious!
Or products are available at natural food stores and grocery stores across the country. If you can’t find us at your local store, download a PDF of our Retailer Request Form. Simply print, sign and pass along to the store manager and/or buyer. Our authentic tasting products are just a phone call away from your store!

GF base for Cream Soups … a recipe from the Repository in Canton… “Heloise” that has been passed on through the Canton Support Group … Give it a try and let us know your thought on the finished product.
1 cup nonfat dried milk powder (rice milk powder can be substituted)
1 tablespoon dried onion flakes
2 tablespoons cornstarch
2 tablespoons chicken bouillon powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4-teaspoon black pepper
Mix all the ingredients and store in an airtight container. Makes 4 to 6 cups, depending on serving size.
When you’re ready to make the soup, put 2 cups water and the soup mix in a large saucepan and cook over medium heat, stirring constantly until thick. Add the main ingredient of your choice and cook until done. If the soup is too thick, add more water. Season to taste.

Oven Roasted Red Potatoes
10- 12 small red potatoes, well washed
2 Tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of garlic powder
1/2 teaspoon of pepper
2 Tablespoons of shredded Parmesan cheese
freshly diced scallions

Preheat oven to 425 degrees, placing a small casserole dish on the top rack.
Boil the potatoes for roughly 15-20 minutes, or until they're tender. Carefully! remove hot dish from the oven and transfer potatoes into it. Gently twist a fork into the flesh of each of the potatoes - letting it open up hopefully without breaking it in half, though, if you do, that's okay, too. Drizzle the olive oil over the potatoes, sprinkle spices and top with cheese. Bake for 20 - 25 minutes and serve with sliced scallions.

Information to keep handy:
Pharmacist, Steve Plogsted – Nationwide Children’s Hospital 614-722-2195
Grande Ranch ~ Gluten Free Pizza menu … 330-263-1100 (closed on Mondays)
Internet Resources: GIG – Gluten Intolerance Group –; CSA – Celiac Sprue Association –; CDF – Celiac Disease Foundation – and

FOR YOUR INFORMATION from the Website:

A Summary of Celiac Disease and Gluten Intolerance by Scott Adams
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 1331 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well1. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley3. Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions.
Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss.3 If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population4. Further, gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease3. It is therefore imperative that the disease is quickly and properly diagnosed so it can be treated as soon as possible.
Based on the figure mentioned above we can extrapolate the total number of people in the United States with celiac disease: 2.18 million (based on the total population: 290,356,0285). It is very important that doctors understand just how many people have this disease so that routine testing for it is done to bring the diagnosis rate in line with the diseases epidemiology. Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis.
The only acceptable treatment for celiac disease is strict adherence to a 100% gluten-free diet for life. An adherence to a gluten-free diet can prevent almost all complications caused by the disease3. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods.
Celiac Disease Screening 02/08/2007 - For anyone with a family history of celiac disease or of disorders such as thyroid disease, anemia of unknown cause, type I diabetes or other immune disorders or Downs syndrome, doctors may suggest routine screening. Otherwise, patients are generally screened on a case by case basis according to individual symptoms.
People with celiac disease have abnormally high levels of associated antibodies, including one or more of the following: anti-gliadin, anti-endomysium and anti-tissue transglutaminase, and damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley.
Antibodies are the specialized proteins the immune system uses to break down and eliminate foreign substances from the body. In people with celiac disease, the immune system treats gluten as a foreign invader and produces elevated levels of antibodies to get rid of it, causing symptoms and associated discomfort.
Testing & Diagnosis
A blood test, such as anti-tissue transglutaminase and anti-endomysial antibodies, can detect abnormally high antibody levels, and is often used in the initial detection of celiac in people who are most likely to have the disease, and for those who may need further testing.
Since the immune system of a person with celiac treats gluten as a foreign substance and increases the number of antibodies, elevated levels of these antibodies are a sign of celiac disease.
To confirm the diagnosis, your doctor may need to do a biopsy, that is, microscopically examine a small portion of intestinal tissue to check for celiac associated damage to the small intestine. To do this, your doctor inserts a thin, flexible tube (endoscope) through your mouth, esophagus and stomach into your small intestine and takes a sample of intestinal tissue to look for damage to the villi (tiny, hair-like projections in the walls the small intestine that absorb vitamins, minerals and other nutrients).

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