Hi Gang (re-posting an email just sent to our group),
Thanks to Debbie and Peggy for being part of a steering committee to
give a little more plan and structure to our group. Still low key and
casual, but we've got some ideas for topics for each group, and a rough
plan for meetings. We'll still meet quarterly, and the hope was to have
it the third Thurs. of July, Oct., Jan, and April. That avoids all major
holiday months. However, first one didn't work out that way due to
conflicts, and we're not sure about the next ones... SO-- for now,
please do mark your calendars for a meeting on Thurs. July 26 at 6:30 PM. We'll meet again at Linda Armada's office in the Medical Arts Building behind NFRMC.
Linda Armada, MS, RD, LD/N, CDE has been a part of our group from the
beginning, and has graciously offered to take her time and expertise to
develop a presentation for us on managing vitamin and mineral
deficiencies with Celiac Disease. I've offered snippets of what I've
heard at various talks, but it would be helpful to many of us if we had
one time to focus on this, and then have some questions/discussion. Many
thanks to Linda!
The three of us on the steering committee will bring some appetizers. If
you would like to bring something to share, please do, but we'll
definitely have something small at least to munch. Please plan on
letting me know if you plan to make it by at least July 20 so we can
plan space, food, drinks, handouts, etc.
We also decided we'll keep trying for a social dinner in between our
meetings, and we'll share the plan for what we decided at our next
meeting.
We also decided we will let the local memberships go when they expire.
Sunflower Health will give our members a 10% discount, but Mother Earth
(now Earth Origins) has so many discount plans in place already that we
agreed it seemed more trouble than it was worth to haggle for more. At
this point our group has a little over $100 and for now, our meeting
space does not cost us. If there is something we want to do down the
road that depletes funds, we can always pass a hat!
We've got some interesting topics lined up and can discuss more at our
next meeting. I really needed the structure, so thanks again to Debbie
and Peggy, and to Linda for offering to put together a presentation for
us, and thanks to all of you for being a part of this!
We will see about a dinner in June, perhaps? It's been a while. Stay tuned~
Janet
Monday, May 28, 2012
Saturday, April 28, 2012
The latest...Cyrex Labs, and more!
We had a small meeting on Thurs. April 26, but with some awesome GF mac and cheese, broccoli salad, chocolate cupcakes, and a zucchini/egg/sausage dish. I wanted to share what I'd heard/seen at the Gluten Free Expo in St. Pete last month. The organizers did a lovely job, and there were a lot of vendors. I must admit, I may not be your best source of information about gluten free products at this point. Most of them are just made from refined alternative flours and jack up your glycemic index... so for a while I've been over breads, crackers, cookies, etc. I have my favorites, as I suspect we all do, but I am leaning more and more toward a Paleo diet just for the sake of being healthy (and my Cyrex lab results suggest I should....). I will say Udi's now has some breads with millet, flax, chia, etc. with a bit more protein/fiber than their regular stuff, and the piece I sampled (that I do not believe had been frozen) was very much like regular bread in terms of texture.
The speakers at the expo were what I wanted to hear. Acoustics were not fabulous, so my notes are sketchy. John Libonati spoke first about where we are now with gluten sensitivity, where we are going, where we should be, and what we need to do to get there. He is co-founder, along with Cleo Libonati, of www.glutenfreeworks.com, which I've not spent a lot of time with yet, but has a little bit of everything... resources, research, recipes, etc. He spoke about the incidence/prevalence of gluten sensitivity, and we all know it's higher than what traditional medicine thinks it is. He spoke about why doctors are behind, why the celiac prognosis should be better than it is (everything is about education, of the patients, physicians, and public, and this is all behind where it ideally should be). He presented the case for educating physicians, and he and Cleo have a book: Recognizing Celiac Disease. I thumbed through but did not purchase it, but it looked like a resource guide of the multi-systemic ways that these disorders can manifest themselves. Everyone is consistently stating that atypical presentations are increasing (i.e., seeing more headaches, aches, heartburn, etc. rather than just diarrhea). He spoke about the key to optimal health including becoming your own advocate. Another website to check is deals.glutenfreeworks.com. I haven't looked yet, but I will!
Melinda Dennis in a licensed dietitian (I hope I'm using the right lingo for the credentials) at Beth Israel Deaconess in Mass., and she herself has celiac disease. If I'd have known she was going to be standing at a table all by herself before her talk while people were looking at the exhibits, I'd have come armed with a ton of questions, as she was totally free. Afterward she was mobbed and you couldn't get back to her. She has a book: Real Life With Celiac Disease. I have it. It appears to be a good overview, with many contributors of different chapters. She spoke about why people are gluten free and still don't feel well. It was a really good talk. The main reason, of course, is hidden sources of gluten. Some things I jotted in my warp-speed notes included hidden gluten, cross-contamination, dining out/travel, label reading skills, body care (e.g., lipsticks, avoid Aveeno with oats, Nutragena with wheat). Choose alternative flours that are LABELED gluten free, as flours and grain products that are naturally GF can still be contaminated. If you're eating your favorite GF muffin from a bakery that is made with amaranth flour, for instance, she noted you'll want to know the source of the amaranth.
Overlooked sources include meds and supplements. Meds are not required to follow label laws; supplements are, she said.
She talked about other food intolerances too, that can mimic celiac disease. It's a long list, and I don't think I got it all: corn, lactose, sulphites, vinegar, carbonation, nitrates, nitrites, dried fruit, coffee, preservatives, alcohol, sugar, eggs, BHA/BHT, citrus, soy beans, yeast. All of this stuff is diagnosed with a very careful, methodic elimination diet, best supervised by a dietitian. Eventually you reintroduce one new thing every 2-7 days, and ultimately end up with the ideal of a rotation meal plan where you never have the offending substance more than every 4th day. She noted this takes patience, courage, and time! She noted it's tricky b/c you may not feel the effects of a problem food until 24-48 hours after ingesting it.
She also discussed small intestinal bacterial overgrowth, which you need a specific test for an the treatment is antibiotics.
She elaborated a bit on fructose malabsorption, She talked about FODMAP which is fermentable oligo- di- -monosaccharide and poly -something!!!! (??) but are in all kinds of foods, like high fructose corn syrup, lactose, onion family (garlic, leeks, artichokes are all high in fructose)..apples, pears, peas, soybeans, xylitol, isomalt sorbitol... prunes and cherries never get broken down, but go straight through.
My notes can't possibly do this justice b/c it's not my area of expertise, but the gist is if you're gluten free and still don't feel well, there is help out there to assist you in deciphering the possible causes. Ms. Dennis can consult with you by phone on any of these aspects and can make a plan with you. She said the only thing she cannot do is labs. She has a website at www.deletethewheat.com, and noted that www,celiacnow.org is coming! Places to find a celiac dietitian include eatright.org, gluten.net, csaceliacs.org and there were more but I couldn't keep up!
Cleo Libonati spoke about nutritional deficiencies in celiac disease. Acoustics were very hard for me with her particular voice and I was on my third hour of taking notes... I don't have much here. She spoke about a lot of medications contributing to nutritional deficiencies, what foods contain certain nutrients, I think I did hear her say that ALL oats have gluten, no matter what. She was mobbed afterward, so I never got to ask for clarity. Interesting...
Everyone, by the way, seems to be a proponent of pre and probiotics.
A very rough summary, admittedly, but hopefully some useful information or at least resources to look up if you're feeling stuck.
On to Cyrex Labs. You will find them if you Google it. The Gluten Intolerance Group last July had Cyrex Labs exhibiting at the annual conference. They have several new blood tests (has to be set up thru your physician), but the set I was most curious about was cross-reactive foods--- foods that your body produces antibodies to, as if it were perceiving it as gluten. Now, I've felt fabulous since going gluten free. Zero complaints, but I did this test anyway. They are supposed to be helpful to those who are gluten free but do not feel better. What a surprise my results were. I have not yet decided what I'll do about it!
I got "out of range" results for oats, coffee, sesame, buckwheat, millet, amaranath, tapioca, teff, and rice, and then an "equivocal" result for casein, yeast, sorghum. Interesting, and to my relief, I showed no issues with eggs, corn, potatoes, cow's milk, or quinoa. I called the lab to inquire about what some of this means, and was told that because they are a lab they cannot answer questions, as it's a "conflict of interest." Your labs go to your physician, but my doc and I didn't really discuss it, as we had other business too. So I advised them they might put on the FAQ section of their website that they will not answer questions. I pressed for some of the more technical stuff, like what does "equivocal" mean. They said it means if I keep eating it, I'll be out of range. I asked how recently do you have to eat this stuff to get results... they said 3 months. What I am most curious about is that I HATE coffee. Don't touch the stuff, never have. Don't like coffee-flavored anything... I just don't go there. So how could I test positive for it? They suggested that it's been hidden in something I eat. Well, I just said I hate it, so I doubt it, and secondly, I'm gluten free, so I read labels. I am skeptical. Does that mean my body formed antibodies to it from my tastes from 30+ years ago? Does it mean my mother drank it while pregnant with me and I was born with antibodies? I dunno.To my knowledge, I also have never consumed teff, but it could have been hidden in a gluten free bread or flour blend and I'm just forgetting...same for amaranth.
If I follow these results, it rules out all gluten free bread and plenty of other stuff. I consume most of this at a minimum anyway, but I do eat some cheese,the occas. steel cut oats, the occasional GF sandwich or GF pizza... I put a tablespoon of milk in my tea and cheese on my salads or romaine roll-ups, as I call them. So I have been doing a lot of reading on The Paleo Die as a result. Intuitively it makes sense.... and there is a lot of variety if you do a little research. So we shall see. Maybe I'll feel even FINER than the FINE that I thought I felt before if I remove these things! We shall see. :-)
Be well, everyone. My updates are infrequent, just due to my schedule, but our group is around should you need help.
Until next time!
The speakers at the expo were what I wanted to hear. Acoustics were not fabulous, so my notes are sketchy. John Libonati spoke first about where we are now with gluten sensitivity, where we are going, where we should be, and what we need to do to get there. He is co-founder, along with Cleo Libonati, of www.glutenfreeworks.com, which I've not spent a lot of time with yet, but has a little bit of everything... resources, research, recipes, etc. He spoke about the incidence/prevalence of gluten sensitivity, and we all know it's higher than what traditional medicine thinks it is. He spoke about why doctors are behind, why the celiac prognosis should be better than it is (everything is about education, of the patients, physicians, and public, and this is all behind where it ideally should be). He presented the case for educating physicians, and he and Cleo have a book: Recognizing Celiac Disease. I thumbed through but did not purchase it, but it looked like a resource guide of the multi-systemic ways that these disorders can manifest themselves. Everyone is consistently stating that atypical presentations are increasing (i.e., seeing more headaches, aches, heartburn, etc. rather than just diarrhea). He spoke about the key to optimal health including becoming your own advocate. Another website to check is deals.glutenfreeworks.com. I haven't looked yet, but I will!
Melinda Dennis in a licensed dietitian (I hope I'm using the right lingo for the credentials) at Beth Israel Deaconess in Mass., and she herself has celiac disease. If I'd have known she was going to be standing at a table all by herself before her talk while people were looking at the exhibits, I'd have come armed with a ton of questions, as she was totally free. Afterward she was mobbed and you couldn't get back to her. She has a book: Real Life With Celiac Disease. I have it. It appears to be a good overview, with many contributors of different chapters. She spoke about why people are gluten free and still don't feel well. It was a really good talk. The main reason, of course, is hidden sources of gluten. Some things I jotted in my warp-speed notes included hidden gluten, cross-contamination, dining out/travel, label reading skills, body care (e.g., lipsticks, avoid Aveeno with oats, Nutragena with wheat). Choose alternative flours that are LABELED gluten free, as flours and grain products that are naturally GF can still be contaminated. If you're eating your favorite GF muffin from a bakery that is made with amaranth flour, for instance, she noted you'll want to know the source of the amaranth.
Overlooked sources include meds and supplements. Meds are not required to follow label laws; supplements are, she said.
She talked about other food intolerances too, that can mimic celiac disease. It's a long list, and I don't think I got it all: corn, lactose, sulphites, vinegar, carbonation, nitrates, nitrites, dried fruit, coffee, preservatives, alcohol, sugar, eggs, BHA/BHT, citrus, soy beans, yeast. All of this stuff is diagnosed with a very careful, methodic elimination diet, best supervised by a dietitian. Eventually you reintroduce one new thing every 2-7 days, and ultimately end up with the ideal of a rotation meal plan where you never have the offending substance more than every 4th day. She noted this takes patience, courage, and time! She noted it's tricky b/c you may not feel the effects of a problem food until 24-48 hours after ingesting it.
She also discussed small intestinal bacterial overgrowth, which you need a specific test for an the treatment is antibiotics.
She elaborated a bit on fructose malabsorption, She talked about FODMAP which is fermentable oligo- di- -monosaccharide and poly -something!!!! (??) but are in all kinds of foods, like high fructose corn syrup, lactose, onion family (garlic, leeks, artichokes are all high in fructose)..apples, pears, peas, soybeans, xylitol, isomalt sorbitol... prunes and cherries never get broken down, but go straight through.
My notes can't possibly do this justice b/c it's not my area of expertise, but the gist is if you're gluten free and still don't feel well, there is help out there to assist you in deciphering the possible causes. Ms. Dennis can consult with you by phone on any of these aspects and can make a plan with you. She said the only thing she cannot do is labs. She has a website at www.deletethewheat.com, and noted that www,celiacnow.org is coming! Places to find a celiac dietitian include eatright.org, gluten.net, csaceliacs.org and there were more but I couldn't keep up!
Cleo Libonati spoke about nutritional deficiencies in celiac disease. Acoustics were very hard for me with her particular voice and I was on my third hour of taking notes... I don't have much here. She spoke about a lot of medications contributing to nutritional deficiencies, what foods contain certain nutrients, I think I did hear her say that ALL oats have gluten, no matter what. She was mobbed afterward, so I never got to ask for clarity. Interesting...
Everyone, by the way, seems to be a proponent of pre and probiotics.
A very rough summary, admittedly, but hopefully some useful information or at least resources to look up if you're feeling stuck.
On to Cyrex Labs. You will find them if you Google it. The Gluten Intolerance Group last July had Cyrex Labs exhibiting at the annual conference. They have several new blood tests (has to be set up thru your physician), but the set I was most curious about was cross-reactive foods--- foods that your body produces antibodies to, as if it were perceiving it as gluten. Now, I've felt fabulous since going gluten free. Zero complaints, but I did this test anyway. They are supposed to be helpful to those who are gluten free but do not feel better. What a surprise my results were. I have not yet decided what I'll do about it!
I got "out of range" results for oats, coffee, sesame, buckwheat, millet, amaranath, tapioca, teff, and rice, and then an "equivocal" result for casein, yeast, sorghum. Interesting, and to my relief, I showed no issues with eggs, corn, potatoes, cow's milk, or quinoa. I called the lab to inquire about what some of this means, and was told that because they are a lab they cannot answer questions, as it's a "conflict of interest." Your labs go to your physician, but my doc and I didn't really discuss it, as we had other business too. So I advised them they might put on the FAQ section of their website that they will not answer questions. I pressed for some of the more technical stuff, like what does "equivocal" mean. They said it means if I keep eating it, I'll be out of range. I asked how recently do you have to eat this stuff to get results... they said 3 months. What I am most curious about is that I HATE coffee. Don't touch the stuff, never have. Don't like coffee-flavored anything... I just don't go there. So how could I test positive for it? They suggested that it's been hidden in something I eat. Well, I just said I hate it, so I doubt it, and secondly, I'm gluten free, so I read labels. I am skeptical. Does that mean my body formed antibodies to it from my tastes from 30+ years ago? Does it mean my mother drank it while pregnant with me and I was born with antibodies? I dunno.To my knowledge, I also have never consumed teff, but it could have been hidden in a gluten free bread or flour blend and I'm just forgetting...same for amaranth.
If I follow these results, it rules out all gluten free bread and plenty of other stuff. I consume most of this at a minimum anyway, but I do eat some cheese,the occas. steel cut oats, the occasional GF sandwich or GF pizza... I put a tablespoon of milk in my tea and cheese on my salads or romaine roll-ups, as I call them. So I have been doing a lot of reading on The Paleo Die as a result. Intuitively it makes sense.... and there is a lot of variety if you do a little research. So we shall see. Maybe I'll feel even FINER than the FINE that I thought I felt before if I remove these things! We shall see. :-)
Be well, everyone. My updates are infrequent, just due to my schedule, but our group is around should you need help.
Until next time!
Tuesday, April 10, 2012
GIG Meeting April 26 at 6:30
Hello All,
This is the email (edited slightly) I just sent to our group, at the risk of not repeating:
Hi Gang,
I hope, hope, hope after this meeting to better understand what GIG National wants in terms of a group structure, get some officers, get some help, and get better organized! In the meantime, let's meet on Thurs April 26 from 6:30 to 8, in Linda Armada's office again in the Medical Arts Building behind North Florida. I know this is not ideal for everyone, and I hope we can figure this out, but it was group consensus as more convenient for most last time.
I have some notes to share from presentations at the St. Pete Gluten Free Expo, and a few goodies to sample that I picked up (black bean chips?). I can share my results from Cyrex Labs about the cross reactive foods, and what they told me in terms of "interpretive info" (and I use that really loosely!). Let's make this a potluck and please bring something to munch and share so that no one has to starve. If you have the time actually to make something rather than bring some storebought cookies, we'll be better fed... just do what you can. :-)
PLEASE TELL ME IF YOU PLAN TO COME SO WE HAVE A ROUGH IDEA ABOUT SPACE, DRINKS, ETC.
PLEASE LET ME KNOW BY APRIL 19 so we have about a week to plan.
Thanks!
Janet
P.S. I glutened myself swiping some icing off my manager's birthday cake last week. What a cruel reminder of how important this stuff is, and how critical it is that we understand it thoroughly and assist anyone who is new! :-)
LINDA-- Thank you for your assistance in securing us a space!
This is the email (edited slightly) I just sent to our group, at the risk of not repeating:
Hi Gang,
I hope, hope, hope after this meeting to better understand what GIG National wants in terms of a group structure, get some officers, get some help, and get better organized! In the meantime, let's meet on Thurs April 26 from 6:30 to 8, in Linda Armada's office again in the Medical Arts Building behind North Florida. I know this is not ideal for everyone, and I hope we can figure this out, but it was group consensus as more convenient for most last time.
I have some notes to share from presentations at the St. Pete Gluten Free Expo, and a few goodies to sample that I picked up (black bean chips?). I can share my results from Cyrex Labs about the cross reactive foods, and what they told me in terms of "interpretive info" (and I use that really loosely!). Let's make this a potluck and please bring something to munch and share so that no one has to starve. If you have the time actually to make something rather than bring some storebought cookies, we'll be better fed... just do what you can. :-)
PLEASE TELL ME IF YOU PLAN TO COME SO WE HAVE A ROUGH IDEA ABOUT SPACE, DRINKS, ETC.
PLEASE LET ME KNOW BY APRIL 19 so we have about a week to plan.
Thanks!
Janet
P.S. I glutened myself swiping some icing off my manager's birthday cake last week. What a cruel reminder of how important this stuff is, and how critical it is that we understand it thoroughly and assist anyone who is new! :-)
LINDA-- Thank you for your assistance in securing us a space!
Sunday, January 29, 2012
recap of Jan. 26 meeting
Consensus is Napolitano's gluten-free lasagne is good stuff! They estimate that one pan will serve 4-6 hungry people, but I'd guess more like 8! There was no meat that anyone noticed, and I recall zucchini and mushrooms. Darned tasty! They just need a day's notice. They used Tinkyada rice noodles. I'll certainly be ordering again for myself, that's for sure.
We were all too full to do any bar sampling, so we'll try that again later on. Maybe crackers, too?! We seem to be mostly a social, food-oriented group, and other than checking out the Living Without test kitchen to see if we can take a peek (it's in High Springs!) and perhaps getting someone who did grand rounds on celiac to talk with us, there are no plans/ideas for speakers just yet.
I'll continue to post as I can. PLEASE NOTE THERE'S A GLUTEN FREE EXPO IN ST PETE ON MARCH 24. They're promoting it heavily, but if you need the info, let me know and I'll get you hooked in.
Best to all until next post,
Janet
We were all too full to do any bar sampling, so we'll try that again later on. Maybe crackers, too?! We seem to be mostly a social, food-oriented group, and other than checking out the Living Without test kitchen to see if we can take a peek (it's in High Springs!) and perhaps getting someone who did grand rounds on celiac to talk with us, there are no plans/ideas for speakers just yet.
I'll continue to post as I can. PLEASE NOTE THERE'S A GLUTEN FREE EXPO IN ST PETE ON MARCH 24. They're promoting it heavily, but if you need the info, let me know and I'll get you hooked in.
Best to all until next post,
Janet
Saturday, January 7, 2012
Next meeting! Thurs. Jan. 26 at 6:30
First meeting of 2012! Thanks to Linda from our group for finding out that we can use the office space at North Florida Regional at no cost. Her directions and offer to put up signs are below. Let's meet at 6:30 on Jan. 26, Thursday.
If no one objects, I'm going to use some of our group funds to get a gluten free lasagne from Napolatano's. I just happened to be there when they were testing one out, and it was FABULOUS. I still have silverware, plates, napkins, cups, etc. Someone please email me if you're willing to bring a bag of ice and some bottled water. I don't see anyone in this group who ever goes for the soda. Anyone got other beverage requests/suggestions? I'm winging it here. If you want to go all out and have a salad, someone please volunteer. This is the most restrained group of eaters I've seen in a while! :-)
PLEASE tell me if you plan to come, so I can gauge if one lasagne is enough!
I also have more samples that have been mailed to me, so there are other snacks too.
AGENDA: Catching up, idea swapping and support for new folks (we may have a few), potential local speakers (Elisa labs, the lab in town that offers gluten test kits; field trip to Living Without Test Kitchen?; someone from grand rounds, ...???)
For this meeting, let's also bring TWO of your favorite bars (e.g., Larabars, Kind bars) and let's have a taste test. Nothing stinks worse than being out somewhere, being hungry, and not having anything to eat, so let's talk snack foods. :-)
Also, we've talked about it, but let's do it. Please come armed with a copy of your favorite 3 gluten free breakfasts, lunches, and dinners. Can be as simple or complicated as you like, but let's show each other and our new folks that living gluten free does not equal deprivation! I'll work on compiling some kind of recipe book, or perhaps someone can help with that?
As always, I have a stack of books and resources..growing regularly.
Also, there are a few folks who don't have email and need a call. It's tough for me to have the time. Anyone willing to volunteer to make a call or two? It ends up long conversations sometimes and I can't do that x four or five people. Thanks!
The address:
Medical Arts Building at NFRMC
6400 Newberry Road
Suite 107
The Diabetes Center is located at the Medical Arts Building of North Florida Regional Medical Center.
It’s the building located just behind the pond that gets lit up at Christmas time.
There is a parking garage directly behind the Medical Arts Building (free parking).
You can park on any floor (except the physician area).
The Medical Arts building has a front door and a side door.
The side door is usually locked in the evening.
Hope to see you there! Please do let me know if you plan to make it! I'll have my cell on once I leave work, so call if you have problems (352-215-1078)
Janet
Sunday, November 6, 2011
Nov. 2 meeting summary, Plans for next!
Hello Everyone. No takers on the Allergy Chefs talk. Disappointing. For a group so interested in eating out, is there any feedback? We had a very small informal meeting, see details below.
Read all the way thru please, as details for Tapas & Tinis, dinner Round Two will follow, as everyone recently enjoyed an informal social gathering there!
We just had a very small, informal meeting since there wasn't enough interest in our Allergy Chefs speaker. For the time being, we're going to be a small informal group for socializing/swapping ideas, maybe book review (I'm now taking a look at Wheat Belly)... We'll see about getting Elisa Labs to come present... Everyone's time is limited, but a small core of us seem to agree that the issue of celiac disease and gluten intolerance needs to be taken seriously, and that we need to support each other. We'll come up with ideas as we go, but we do agree we like to eat. Thanks so much to Debbie and Lloyd for the amazing baked goodies, to Peggy for the awesome stuffed peppers, and to Olivia for roasted veggies, stuffing, and more. A major oink-fest for me, as I was admittedly stress-eating, but it was yummy! You do not have to be deprived eating gluten free!!!!!
The UU Fellowship has a vegetarian/vegan potluck the first Sat. of every month. All you gotta do is bring a dish with all ingredients listed enough to serve I think it's 6-9 but can find out, a serving utensil, and your appetite. Anyone wanna organize?
There's a Gluten Free expo in St. Pete next March. Anyone wanna go? Details:
P.O. Box 110910
Gainesville, Florida 32611-0910
Phone: (352) 392-1981
Fax: (352) 392-7652
Amazon.com apparently has an autosend feature where you can regularly order GF goods. I need to check it out. Let us know if you use it!
Lastly, everyone enjoyed the Tapas & Tini's dinner, and would like a repeat. Everyone seems pretty well set on having Thanksgiving not be a crisis, so let's plan on another informal dinner between Thanksgiving and Christmas. Consensus is Thursday works, so I'll call to find out if we can be accommodated on Thurs. Dec.1. Please mark your calendars tentatively and I'll call and let you know.
Lemme know if you have ideas/need anything!
Janet
Read all the way thru please, as details for Tapas & Tinis, dinner Round Two will follow, as everyone recently enjoyed an informal social gathering there!
We just had a very small, informal meeting since there wasn't enough interest in our Allergy Chefs speaker. For the time being, we're going to be a small informal group for socializing/swapping ideas, maybe book review (I'm now taking a look at Wheat Belly)... We'll see about getting Elisa Labs to come present... Everyone's time is limited, but a small core of us seem to agree that the issue of celiac disease and gluten intolerance needs to be taken seriously, and that we need to support each other. We'll come up with ideas as we go, but we do agree we like to eat. Thanks so much to Debbie and Lloyd for the amazing baked goodies, to Peggy for the awesome stuffed peppers, and to Olivia for roasted veggies, stuffing, and more. A major oink-fest for me, as I was admittedly stress-eating, but it was yummy! You do not have to be deprived eating gluten free!!!!!
The UU Fellowship has a vegetarian/vegan potluck the first Sat. of every month. All you gotta do is bring a dish with all ingredients listed enough to serve I think it's 6-9 but can find out, a serving utensil, and your appetite. Anyone wanna organize?
There's a Gluten Free expo in St. Pete next March. Anyone wanna go? Details:
Gluten-Free for Life Expo
What: The Gluten Intolerance Support Group of Largo, Florida, presents 1st annual Gluten-Free for Life Expo . This is an Educational, Experiential Expo for the general public, food industry, and health professionals. The goal is to help those within the Gluten-Free Community gain knowledge, research, and resources, while providing opportunities for families with related diseases to bond with one another. This event aims to increase the awareness and diagnosis of Celiac Disease and help those with Gluten-Intolerance.
When: Saturday, March 24, 2012; 11:00 a.m. – 4:00 p.m.
Where: St. Petersburg Coliseum, 535 4th Ave. N., St. Petersburg, FL 33701
At our last meeting, we talked about the UF butcher, where we at least have some knowledge of how our meat was raised/fed... I inquired once. They are given trace amts of antibiotics when they are young, but at least we have some ideas about where it comes from. My husband says it's by the Vet School off Archer Rd. They are only open certain days and I can never go due to my schedule, but their meat is often cheaper than the grocery store, and if you visit, i'm sure could learn more:
Department of Animal SciencesP.O. Box 110910
Gainesville, Florida 32611-0910
Phone: (352) 392-1981
Fax: (352) 392-7652
Amazon.com apparently has an autosend feature where you can regularly order GF goods. I need to check it out. Let us know if you use it!
Lastly, everyone enjoyed the Tapas & Tini's dinner, and would like a repeat. Everyone seems pretty well set on having Thanksgiving not be a crisis, so let's plan on another informal dinner between Thanksgiving and Christmas. Consensus is Thursday works, so I'll call to find out if we can be accommodated on Thurs. Dec.1. Please mark your calendars tentatively and I'll call and let you know.
Lemme know if you have ideas/need anything!
Janet
Monday, October 3, 2011
Nov. 2 meeting! Got Food Allergies?
The Gluten Intolerance Group, Gainesville is pleased to announce an evening with Joel Shaefer, on Nov. 2 from 6-8 PM, held at the facilities of the Unitarian Universalist Fellowship on 34th St. You can view his website at www.allergychefs.com.
Joel has been in the food service industry for over 25 years. He is a graduate of the California Culinary Academy and Valencia Community College with an AS in Culinary Management, a Certified Chef de Cuisine, and a Certified Hospitality Trainer. Joel’s experience includes being a culinary instructor at Kapiolani Community College, hosting a healthy cooking television segment called “Simply Food” in Honolulu, Hawaii, the Manager of Product Development and Special Diets for Walt Disney World Resort and an adjunct culinary nutrition instructor for Valencia Community College in Orlando, Florida.
Joel's presentation will be appropriate for those with food allergies who'd like to learn more about how to eat out more safely, and for restaurants who would like to learn more about how Joel can help you better serve the growing population of those with food allergies, including gluten intolerances.
SEATING IS LIMITED. Space must be secured in advance, NO LATER THAN OCT. 26, at a cost of $15, which will cover our speaker's expenses and food for our attendees. RSVP to Janet Frank at GIGgainesville@gmail.com and more details will be provided about payment.
See you there!
Joel has been in the food service industry for over 25 years. He is a graduate of the California Culinary Academy and Valencia Community College with an AS in Culinary Management, a Certified Chef de Cuisine, and a Certified Hospitality Trainer. Joel’s experience includes being a culinary instructor at Kapiolani Community College, hosting a healthy cooking television segment called “Simply Food” in Honolulu, Hawaii, the Manager of Product Development and Special Diets for Walt Disney World Resort and an adjunct culinary nutrition instructor for Valencia Community College in Orlando, Florida.
Joel's presentation will be appropriate for those with food allergies who'd like to learn more about how to eat out more safely, and for restaurants who would like to learn more about how Joel can help you better serve the growing population of those with food allergies, including gluten intolerances.
SEATING IS LIMITED. Space must be secured in advance, NO LATER THAN OCT. 26, at a cost of $15, which will cover our speaker's expenses and food for our attendees. RSVP to Janet Frank at GIGgainesville@gmail.com and more details will be provided about payment.
See you there!
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