Gluten Intolerance Group of North Texas COMMUNICATOR

April-June, 2011

THIS EDITION INCLUDES: Expert's Picks: The Best of Celiac Disease Featured Article 1 Research from Digestive Disease Week 2010 Featured Article 21 Compiled by Monica J. Smith, Gastroenterology & Endoscopy News, www.gastroendonews.com, Featured Article 25 Featured Article 32 Sheila Crowe, MD, Professor of Medicine Featured Article 36 Division of Gastroenterology & Hepatology Featured Article 38 Director, Celiac Disease Center Featured Article 41 University of Virginia School of Medicine Dr’s & Dieticians 3 Charlottesville, Virginia Membership Form 5 Upcoming Meetings 6 377. Multiple Common Genetic Variants for Celiac Disease Influencing GF Kids’ Camp 9 Immune Gene Expression GIG National Convention 9 Recipes 10-18 A genome study (Dubois PC et al. Nat Genet 2010;42:295-302), presented in an Trip to Hawaii 19 oral session at DDW, found a possible link between multiple, common genetic Gluten Sensitivity Tests 20 Labeling Law Update 23 variants and celiac disease, and also provided a mechanism to explain how Minutes 28 these variants may lead to the disease. Kroger Letter 29 MSG Article 30 Researchers from the University of London and the Celiac Disease Genetics Valentine Party Consortium conducted a second generation genome-wide association study Pictures 34 (GWAS), using 4,533 subjects with celiac disease and 10,750 controls from four different populations of European descent. They genotyped 113 selected GIG of NT LEADERSHIP: single-nucleotide polymorphisms (SNPs), and another 18 SNPs from 14 known President/Newsletter Editor: loci in an additional 4,918 cases and 5,684 controls. Betty Barfield Vice President: The researchers’ earlier GWAS and follow-up studies identified 13 non–human Kathy Enos leukocyte antigen (non-HLA) celiac genomic risk regions. They conducted the Secretary: second GWAS to see if further components of celiac heritability could be ex- Linda Kline plained by additional common genetic variants, and found 13 new regions of Treasurer: statistical significance. Cont. Pg 2 David Kline Welcome NEW MEmBERS! GF 101 Class Director & In- structors: Teri Beach Mantza Delgado Patricia Maniscalco Diane McConnell, Erin May & Anita Royse Linda Bussey Greg Dunning Teri Marshall Restaurant Guide: Diane McConnell Beverly Daily Ben Garrett Bill Meek Kid’s Activity Leader: Cheryl Greenlee Holly Kline Meeting Day Support: You may notice that there is a new look to the newsletter. We HAVE A NEW NAME! Kathy Enos, Linda Hudson, Our new group name is Gluten Intolerance Group of North Texas. This is not a Cheryl Montague, Cassandra major change for us, but be aware of our new name. To learn more about why GIG of Gee, Judith Holton NT has a new name, see page 40 of this newsletter. Gluten Intolerance Group of Page 2 North Texas COMMUNICATOR

In an expression quantitative trait meta-analysis of 1,469 whole blood samples, 20 of 38 (52.6%) tested loci had celiac risk variants correlated with cis gene expression (P<0.0028). The researchers concluded that cis expression is a dominant mechanism that influences a person’s susceptibility to celiac disease.

Although the researchers’ findings cannot yet be applied to diagnostic testing or to identify molecules involved in triggering celiac disease, they do advance scientific knowledge of the genetic basis for the disease. ―There were 13 new regions identified, and another 13 regions with evidence of an association. This cer- tainly suggests that there are other genes involved in celiac disease, which we’ve been looking for, for a long time. The HLA-DQ2 and HLA-DQ8 genes only confer about 40% of the genetic risk for celiac disease.

This will help us understand how celiac disease arises and how it manifests. Potentially, there may be some therapeutic options down the road as well.‖

S1079. Eosinophilic Esophagitis: Lack of Association with Celiac Disease or Duodenal Lymphocytosis in a Large United States Population

Although recent studies have suggested an association between eosinophilic esophagitis (EoE) and celiac disease, new research conducted by Shelby D. Melton, MD, MS, gastrointestinal pathologist at Caris Diagnostics in Irving, Texas, and Robert M. Genta, MD, professor of pathology at the Dallas Veterans Affairs Medical Center at the University of Texas Southwestern Medical Center, call this association into question.

The researchers evaluated a nationwide database of gastrointestinal (GI) biopsy specimens from community- based endoscopy centers. They examined histopathologic, demographic, clinical and endoscopic data from 44,977 patients who had duodenal and esophageal biopsies between 2004 and 2008, and evaluated how often EoE and either celiac disease or intraepithelial lymphocytosis were correlated.

They found diagnoses of EoE in 1,155 subjects. Villous flattening consistent with gluten-sensitive enteropathy (Marsh IIIa, IIIb and IIIc lesions) were found in 306 patients, of whom only six, including one child, had EoE. In 1,710 subjects with duodenal intraepithelial lymphocytosis (Marsh I and II lesions), 49 (including seven children) had EoE. The authors concluded that current evidence does not support the hypothesized association between EoE and celiac disease, because the prevalence of duodenal lesions common to celiac disease and intraepithelial lymphocytosis was similar between patients regardless of EoE status.

―Their data suggest that there is no association, at least in adults, and there doesn’t appear to be an association in smaller groups of pediatric patients. I would argue that their sample size is probably not large enough to assess the relationship in children—they only had one child in one group and seven in the other. The adult data seem reasonable, but I don’t know how well they could support whether patients with fewer histologic changes had celiac disease based on nonpathologic data such as serology and [HLA-DQ2 and HLA-DQ8] status.‖

S1082. The Association Between Celiac Disease and Eosinophilic Esophagitis in Children and Adults Other researchers, however, found more evidence to support the hypothesis that an association exists between EoE and celiac disease. Peter Green, MD, director of The Celiac Disease Center at Columbia University, in New York City, and his colleagues described an increased risk of EoE in a cohort of adult and pediatric patients with celiac disease. Cont. Pg. 4 Gluten Intolerance Group of Page 3 North Texas COMMUNICATOR NEED A PHYSICIAN or DIETICIAN? Pediatric Gastroenterologists Adult Gastroenterologists (Cont.) Rheumatologist

Lyn Hunt, MD Timothy Ritter, MD Tom Geppert, MD Nicholas Ogunmola, MD 2020 W. State Hwy 114, #300 Rheumatology Associates Bankole Osuntokun, MD Grapevine, TX 76051 901 W Wall St. 750 8th Ave. #200 817-424-1525 Ste 103 Fort Worth, TX 76104 Grapevine, TX 76051 682-885-1990 Venkat Namburu, MD 214-540-0700 7633 Bellaire Dr. So., #105 Jack An, MD, Fort Worth, TX 76132 Dieticians/Nutritionists Annette Whitney, MD 817-386-5767 Kendall Brown, MD Kathy Miller, MS, RD, LD Eric Argao, MD Ahmad Khalifa, MD Cooper Clinic, Nutrition Dept. 7777 Forest Ln., Suite B304 Donald Johnson, MD 12200 Preston Road, Dallas, TX 75230 1111 5th Ave. Dallas, TX 75230 972-566-8844 Fort Worth, TX 76104 972-560-2655 817-877-0888 Adult Gastroenterologists Dr. Dee Rollins, PhD, RD, LD John Secor, MD Life Enrichment Center Thomas Deas, MD 8221 Walnut Hill Lane, 301 East Texas Street 1201 Summit Ave. #300, #500 Suite 214, LB1 Grapevine, TX 76051 Fort Worth, TX 76102 Dallas, TX 75231 817-975-5872 817-361-6900 (214) 368-6707 [email protected]

David Gifford, MD Dermatologists Cherie Head Mark Murray, MD Today's Nutrition Diane Bai, MD D. Scott Miller, MD 7215A Baker Blvd. 7620 NE Loop 820 Tarrant Dermatology Consultant Richland Hills TX 76118 Fort Worth, TX 76180 1307 8th Ave # 505 817-239-7223 817-284-2693 Fort Worth, TX 76104 [email protected] (817) 927-2332 Balu Chandra, MD Debra Hilliard-Jones, RD Boyce Estes, MD Jennifer Aranda, MD 1600 Airport Freeway David & Steven Ferney, MD Southlake Dermatology Ste 362 Gordon Luk, MD 1422 Main Street, #213 Bedford, TX 76022 Jeffrey Mills, DO Southlake, TX 76092 817-858-9388 James Nackley, MD 817-251-6500 Andrew Shea, MD Carol Ireton-Jones, PhD, RD, 1600 Central Dr. #110, 155 or 310 Angela Moore, MD LD, CNSD Dietitian/Nutrition Bedford, TX 76022 711 E. Lamar Blvd. Therapy Spe-cialist 817-267-8470 Arlington, TX 76011 13490 TI Blvd 817-795-7546 Suite 102 Lawrence Schiller Dallas, Texas 7524 712 N. Washington, Ste 200 972-316-7664 Dallas, TX 75246 214-545-3990 Gluten Intolerance Group of Page 4 North Texas COMMUNICATOR

The investigators retrospectively identified 1,452 subjects with biopsy-diagnosed celiac disease, of whom 1,154 (79.5%) were adults and 298 (20.5%) were children aged 19 years and younger. They found EoE in 16 (1.1%) individuals, of whom 11 were adults and five were children. They also found a significantly increased risk for EoE in their cohort of celiac patients compared with the risk in the general U.S. population. Although adults were generally diagnosed with celiac disease several years before being diagnosed with EoE, children were often diagnosed concomitantly with both conditions.

―This is an interesting study. My own clinical experience doesn’t support this, but I haven’t done a proper study; my population is smaller overall and I don’t see many pediatric patients.

Dr. Green and his colleagues’ findings support what is reported in the literature. The problem, of course, is that this is a retrospective study—ideally, a prospective study which can take into considera- tion confounding factors would help strengthen the evidence for an association.‖

S1090. Celiac Sprue and Eosinophilic Esophagitis: Are Duodenal Biopsies Enough?

Tissue transglutaminase (tTG) immunoglobulin (Ig) A antibody testing may indicate celiac disease in EoE patients who had normal duodenal biopsies, according to new research.

Investigators conducted a retrospective chart review of patients diagnosed with EoE over eight months in 2009 to estimate the prevalence of gluten sensitivity and determine the diagnostic yield of small-bowel biopsies Cont. Pg. 7

Gluten Intolerance Group of Page 5 North Texas COMMUNICATOR

Thank you for subscribing to the GIG of NT newsletter. Please check with Betty to see if you are up to date on your yearly dues. With your continued support, we can further the cause of celiac disease awareness and continue the work we’re doing with restaurants, grocery stores, the medical field and help make your lives a little less stressful in every day living. Thanks!

Date:______( ) New Member-$15.00 for individual or family per year ( ) Lifetime Membership - $150 ( ) Renewing Member-$15.00 per year ( ) Donations Gladly Accepted ______Name(s): ______Mailing address: ______City:______State:______Zip:______Email address:______Home Phone:______Work Phone:______Cell Phone:______Fax:______Gastroenterologist (GI doctor): Name:______Location:______Please make your check payable to Gluten Intolerance Group of North Texas We encourage you to join GIG National (Gluten Intolerance Group www.gluten.net), our parent organization, for $35.00 per year. Members will receive a subscription for one year to the quarterly newsletter as well as a wealth of other information. If you join both GIG of NT and GIG together, you will receive a $5 discount for a total cost of $45.00 to you. GIG of NT covers the cost of the added savings on to you. Make your check for either $15 for a single membership to GIG of NT or $45 and we will take care of mailing the GIG membership to them for you. Many of you have expired newsletter subscriptions. Please send in your re- newal checks or use Paypal or your credit card on our website to renew so you can continue receiving the newsletter. Your membership funds help us bring in the great speakers we invite every year. Thank you! Print this page and mail your check today to 6821 Nob Hill Drive, North Richland Hills, TX 76182 Gluten Intolerance Group of Page 6 North Texas COMMUNICATOR

Mark Your Calendar — Upcoming GIG of NT Meetings We meet at The Hills Church (new name), located at 6300 NE Loop 820 North Richland Hills, TX 76180. A map can be found on the website: http://www.rhchurch.org/directions.html or on www.northtexasgig.com. For the newly diagnosed, the Celiac 101 class starts at 9AM to 12PM. Please register to attend this class. Regular support group meeting starts at 10AM.

Saturday, April 2nd

Noted gluten-free author, baker and mother of two, Jules Shepard will be out guest speaker for the April 2nd meeting. Jules has been adhering to a delicious and nutritious gluten-free diet since 1999. Her secret? Not settling for bland, dry, crumbly food. Instead, Jules perfected an all-purpose flour that allows her to turn existing recipes into gluten free ones! Thanks to Jules’ flour, recipes handed down from mother to daughter, swapped with friends, found in books and magazines all can remain the part of your family’s diet that they’ve earned. With Jules’ no-compromises approach to cooking, you and your family can reap the health benefits of a gluten-free diet easily. Jules’ first cookbook, Nearly Normal Cooking for Gluten Free Eating has done well since it was first published…and continues to be among the most popular gluten-free cookbooks available. She consults with families with dietary restrictions, has appeared on numerous TV and radio programs and is a noted speaker and cooking demonstrator. She also has recently published a second book, a month-by-month reference for people making the transition to eating gluten free. Written from her perspective as a celiac patient, the book, entitled, The First Year: Celiac Disease and Living Gluten Free is applicable to anyone endeavoring to eat gluten free. Her third book, Free For All Cooking helps people eating gluten free who also must deal with other food allergies.

A celiac patient living gluten-free and dairy-free for 11 years, author, baking and lifestyle consultant, speaker and flour inventor Jules Shepard is well versed in nearly every aspect of the gluten free community.

Her personal and professional perfectionism drove her to work for two years to develop a truly all-purpose flour that, more than allowing people to replicate the taste and feel of baked goods, it helps many retain their identities; it re- unites families in their kitchens; it gets people to focus on the health potential of foods; it gives people hope that their newly dictated gluten-free journeys are, in fact, possible (and can even be enjoyable); it gives restaurants and bakeries new ways to meet a growing demand. Jules understands the medical aspects of celiac disease, intimately: she has lec- tured to celiac pioneer Dr. Alessio Fasano’s medical students, and written books and magazine articles and appeared on TV and radio explaining the disease in understandable terms.

Gluten Free Class If you are newly diagnosed with any condition that needs to follow a gluten-free diet, we highly recommend coming to our monthly class 'Gluten Free 101 - An introduction to Living Gluten Free'. This class meets across the hall from our regular monthly meetings and will give you a good foundation. The class starts at 9:00 am and ends around noon. Snacks and water will be served. A resource table is available afterward where you can preview many books and other items to help you on your journey. This class is free, but registration is required. Registration is open to patients, family members, and medical professionals. To register, send an email to educa- [email protected]. If you are familiar with GF baking, please bring a dish to share with others. If you are new to the diet or not comfortable with baking yet, don’t feel obligated to bring anything. The room can be chilly so dress accordingly. Children 10 and over and adults only, please.

Saturday, May 7 Meeting: Jenny Bair, motivational speaker from Living Well Health & Wellness Center, Dallas. Get fired up to eat and live well! Saturday, June 4 Meeting:, Blind Taste Test with an Un-Named Company to Taste Test their Pizza Crust. Gluten Intolerance Group of Page 7 North Texas COMMUNICATOR and celiac serology testing for identifying gluten sensitivity. They also examined whether dietary treatment of gluten sensitivity affects the resolution of symptoms and pathologic findings of EoE.

Twenty-nine patients with EoE had both duodenal biopsies and tTG IgA antibody testing performed. A biopsy or tTG test identified gluten sensitivity in four (13.8%) of these patients. Three of the four had normal duodenal biopsies and showed evidence of celiac disease by tTG testing alone, whereas one patient had normal tTG antibody but showed Marsh I changes on a duodenal biopsy. Two of these patients had resolution of their EoE symptoms and histologic findings after they adopted a gluten-free diet.

Similar to findings in pediatric studies, these data suggest celiac disease is common in adults with EoE but that diagnosing celiac disease may be chal- lenging: EoE patients can have normal duodenal biopsies, but show gluten intolerance with tTG testing. The researchers suggest that tTG testing should be considered when patients with EoE have normal duodenal biopsy results.

―I don’t think the authors can conclude that celiac disease is commonly found in a population with EoE, partly because not all subjects had celiac disease—three of them only had elevated antibodies with normal pathology and some had near-normal levels of tTG IgA. This isn’t as strong a study as Dr. Green’s, but the findings, which suggest a small increase in disease frequency in EoE patients, concur with those of Dr. Green.

These data suggest that as practitioners, we need to consider EoE when evaluating our patients with celiac disease who also have symptoms of gastroesophageal reflux disease (GERD). It is reported that GERD symptoms are increased in patients with celiac disease, but previous studies have only assessed patients for acid reflux as the cause of symptoms. We need to look for EoE more often. Conversely, in adult patients who have EoE as well as other complaints or test results that may indicate celiac disease, perhaps we should take duodenal biopsies to exclude a more generalized eosinophilic syndrome and celiac disease. The data, however, are somewhat soft to make this recommendation.‖

S2039. The Sensitivity and Specificity of Deamidated Gliadin Peptide IgA and IgG As a Screening Test for Celiac Disease at the University of Virginia

Recent studies suggest that IgA and IgG anti-deamidated gliadin peptide (DGP) antibody assays are more sensitive and specific for detecting celiac disease in both adults and children. A study presented at the poster session, however, found the assays to be more specific, but less sensitive, than a tTG test.

In this study, researchers at the University of Virginia, Charlottesville, including Dr. Crowe, evaluated the performance of DGP IgA and IgG for sensitivity and specificity and compared the results with tTG testing for celiac disease screening.

Her team’s retrospective study included data collected from the time that the investigators first began using the assay in 2008.

The results suggest that DGP antibodies may serve a role as an adjunct, confirmatory test for celiac disease

Cont. Pg 8 Gluten Intolerance Group of Page 8 North Texas COMMUNICATOR

―It’s a small study, but we found the sensitivity of our tTG assay [to be] 100% and the specificity [to be] 96.1%. When we looked at the DGP, the IgA and IgG were equivalent—the sensitivity was only 80%, but the specificity was 96.5%.

In settings such as heart failure, liver disease and autoimmune conditions, where tTG can cause false- positives, it appears that deamidated gliadin peptide may be helpful because it has greater specificity. The DGP test was normal in [the single false-positive tTG, which occurred in a patient who had liver disease, not celiac disease], consistent with other reports indicating [the] DGP assay is a more specific test.‖

S2054. Hemolysis Induces Tissue Transglutaminase, but Not Deamidated Gliadin Peptide, False Nega- tive Results in Celiac Disease Patients With Low Antibody Levels

Although hemolysis appears to release tTG and may result in false-negative values in patients with celiac disease who have low antibody levels, it does not seem to have the same effect on DGP.

Researchers evaluated the performance of tTG-IgA and DGP-IgA tests for detecting celiac disease using sera from nine celiac disease patients with high, intermediate or borderline tTG-IgA titers and conducted control experiments with added human tTG.

They found the addition of hemolyzed blood reduced tTG-IgA, but not DGP-IgA, titers proportionally to the extent of hemolysis. The anti-DGP test, however, was stable under hemolytic conditions regardless of titer level. Reduction in titer resulted in false-negative results for patients who had initial borderline or intermediate tTG antibody titers. The addition of human tTG to serum resulted in a significant reduction in antibody titer for the tTG test, but not the DGP test.

The investigators concluded that hemolysis interferes with detection of celiac tTG antibody, but not DGP antibody. Hemolysis may cause false-negative results with tTG-IgA tests, particularly in samples with low titers. As for visible hemolysis, tTG-IgA values are unreliable, and the authors recommend the samples be redrawn or tested for DGP-IgA antibodies.

―They showed that DGP remains quite sensitive in this setting. Right now the DGP antibody tests are not widely available, but I believe there will be [a] role to help with false-positives as well as false- negative tTG tests.

A lot of us are interested in using antibody testing to take the place of biopsies, but we’re not there yet. But this is a way we might be able to combine tests, not for routine use, but in these situations where false-positive or false-negative tTG tests are a concern.‖ ### Reprint permission granted by Cynthia J. Gordon, Ph.D., Managing Editor, Gastroenterology & Endoscopy News

We are proud to announce that the Gaylord Texan Hotel, 1501 Gaylord Trail, Grapevine, TX 76051 offers certified gluten-free food service in all their restaurants, in room dining, and banquets. For more details about the Gaylord Texan Hotel, and all other and GRAP certified food service, please go to the following websites: www.gffoodservice.org and www.glutenfreerestaurants.org.

Madelyn Smith, GIG Program Manager Gluten Intolerance Group of Page 9 North Texas COMMUNICATOR

The American Celiac Disease Alliance has just updated our Advocacy Page and we urge everyone to act now. Tell Congress, tell the FDA, tell the HHS Secretary (HHS oversees the FDA) to finish the regulations without delay. All you need to do is go to the link below. Letters are set and ready to send to HHS, the FDA Commissioner, and members of Congress.

Let's show our strength by shouting out how important this is to us. Tell the FDA to finish the GF Labeling regulations. Tell them that people with celiac disease require safe, gluten-free foods. Tell them to finish the FALCPA Labeling Rules NOW. Here's the link http://www.capwiz.com/celiac/home/ to the page.

The American Celiac Disease Alliance is a 501(c)(3) non-profit volunteer organization that represents and advocates on behalf of the entire celiac community - patients, physicians, researchers, and food manufacturers, and other service pro- viders.

Our web site and the CapWiz feature that allows you to write to Congress are founded by donations and member dues. If you wish to make a donation, click on the donate box in the upper right corner of our home page. Write Now!

Beth Hillson President, American Celiac Disease Alliance www.americanceliac.org

SIGN THE KIDS UP NOW! Gluten Intolerance Group's 37th Annual When: July 10-16, 2011 Educational Conference Where: Camp Gilmont in Gilmer, Texas What: A celiac camp for children ages 7-15 Where: Orlando, FL When: June 30 - July 2, 2011 www.greatglutenescape.org Theme: Treasures of the Gluten

MISSION STATEMENT Free World The Great Gluten Escape will provide each Venue: Gaylord Palms Hotel & camper with an opportunity to participate in all Convention Center camp activities without concern for the gluten content of the food provided. The camp will pro- GIG has a very exciting program vide an environment that encourages peer sup- with a lot of activities for every- port and escape from the daily peer pressure of one at this conference; adults, teen/tweens, exhibitors, etc. the ―I can't have that‖ syndrome. Take a look at the Conference Program Brochure at _http:// CAMP DETAILS preview.tinyurl.com/49goaje_ (http:// This 6 day/5 night summer resident camp has preview.tinyurl.com/49goaje) and see what we have in been designed for youth ages 7-15 with dietary store for you. We have several new events lined restrictions related to Celiac Disease, Dermatitis up, including a demonstration stage where you will be able Herpetiformis, and/or Gluten sensitivity/ to see cooking demonstrations and a treasure hunt through Intolerance. This is the camp where you can es- the Exhibitors Hall. You can enter to in a prize each day of cape from the gluten the conference. loaded world we live in. For one week you will no longer have to Read more about these great options via the link above or worry about gluten! go to www.gluten.net. On the home page, look for the box that has the following listed. Camp Director, Kelly LeMonds Gluten Intolerance Group [email protected] 37th Annual Educational Conference June 30 - July 2, 2011 Gluten Intolerance Group of Page 10 North Texas COMMUNICATOR

Parker County Peach Pie Check the freezer section (where frozen bread is located) Makes 1 91/2 inch pie of your local Tom Thumb grocery store and you will find 1 Pre-made Gillian's Pie Crust that they are carrying several brands of gluten free 3/4 c. sugar breads. Two of the most popular brands they carry are 1/4 c. GF flour blend Rudi’s and Udi’s. 6 cups fresh peeled peaches, sliced 1/4 inch thick 1 tsp. almond extract

- In a small bowl, combine sugar and GF flour, mixing until a uniform color. - Place peaches into a large mixing bowl and drizzle almond extract over them. - Sprinkle sugar mixture over peaches and mix gently until evenly coated. - Mound peaches into a thawed pre-made Gillian's Pie Crust or your own prepared crust. - Bake in preheated 325º oven approx. 1 hr. Check to make sure fruit is tender and crust is golden brown. If pie needs to bake longer, cover it lightly with foil to prevent over-browning.

Linda Kline Gluten Intolerance Group of Page 11 North Texas COMMUNICATOR

*** RECIPES ***

Onion Rings with a Kick These have tons of flavor, but not too spicy. Valerie Fender Wwww.gling.com

Onion rings with a bit of a kick...loaded with flavor! Pair them with a horseradish dipping sauce and you'll have a winner for your next party.

Ingredients:

1 cup white rice flour 1 Tablespoon chili powder 1 teaspoon cayenne pepper 1 teaspoon salt 2 large egg yolks 1 cup gluten free beer

Oil for frying 2 white onions, cut into 1/2 inch thick rings and separated

Instructions:

In a medium sized bowl, whisk together the dry ingredients. Gradually whisk in the egg yolks and beer until you have a smooth thick batter. If you need more beer, add enough to make the batter about the consistency of pancake batter.

In a large, heavy dutch oven, heat 2 to 3 inches of oil to 360 degrees. Dip onion rings into batter and add to the hot oil a few at time. Cook to golden brown, 1 to 2 minutes. Remove from oil with tongs and transfer to a tray covered with paper towels or a cooling rack to allow excess oil to drain off. Lightly salt if needed while still hot. Gluten Intolerance Group of Page 12 North Texas COMMUNICATOR

*** MORE RECIPES ***

BOCCONCINI, QUINOA AND OREGANO SALAD

This impossibly healthy recipe is from Quinoa 365 by Patricia Green and Carolyn Hemming. It's gluten-free and vegetarian. --- (Bocconcini are Italian cheese balls. They taste similar to Mozzarella cheese and are actually a fresh type of Mozzarella. Bocconcini are about the size of cherry tomatoes.)

Serves 4 to 6 - 3/4 cup quinoa - 1-1/2 cups water - 1 cup diced zucchini - 1 cup halved cherry tomatoes - 1/2 cup diced red onion - 1/2 cup frozen green peas, thawed - 1 cup diced red bell pepper (about 1 pepper) - 1/2 cup diced yellow bell pepper - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 tablespoon Dijon mustard - 2 tablespoons finely chopped fresh oregano (or 2 teaspoon dried oregano) - 2 teaspoons minced fresh garlic - Pinch salt - Pinch ground black pepper - 1 cup halved mini bocconcini cheese pieces (can substitute with Mozzarella)

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool. Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.

Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 2 days. Gluten Intolerance Group of Page 13 North Texas COMMUNICATOR

*** MORE RECIPES ***

Gluten Free Cracker Toffee Suzie Ayres

1 cup of sugar 6 Tbsp butter 1/2 cup heavy whipping cream Enough square GF crackers to cover the bottom of large cookie sheet 1 bag (10 oz) bag of chocolate chips

Preheat oven to 400.

Caramelize brown sugar.** Line pan with enough square GF crackers (such as Glutano) to cover entire large cookie sheet. Pour caramel mixture over crackers. Bake for 5-7 minutes. Take out and sprinkle chocolate chips on toffee. Put back in oven for a couple of minutes to soften chips. Take out of oven and smooth out chocolate w/ spatula. Let cool in the refrigerator. When cooled, break into chunks.

** 1) First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Tip: the caramelized sugar will be much hotter than boiling water. 2) Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize. 3) As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. 4) Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. 5) Whisk until caramel sauce is smooth. Gluten Intolerance Group of Page 14 North Texas COMMUNICATOR

*** MORE RECIPES ***

Homemade Gluten-Free Sesame Seed Pretzels Tina Turbin

These gluten-free pretzels taste just like the real thing—soft and chewy. Mmmm!

INGREDIENTS 3 2/3 c gluten-free flour mix 1/3 c potato flour 2 tbsp rapid yeast 1 ½ tsp xanthan gum 1 tsp salt 4 tbsp melted butter or nondairy replacement 1 1/2 –2 c warm water, divided 2/3 c baking soda 10 c water 1 egg yolk, beaten with 2 tbsp water Sesame seeds, for sprinkling

DIRECTIONS

1. Mix together flour mix, potato flour, yeast, xanthan gum, and salt. 2. Using the paddle attachment of your mixer, beat ingredients together on medium speed, adding melted butter and 1 ¼ c warm water. Add enough water to make a soft but not wet dough. Beat for 5 minutes. Then cover and let sit for 5 mins. 3. Uncover and beat an additional 4 mins. Oil dough lightly. Cover bowl with plastic wrap and place it in a warm spot for 30 mins. 4. Divide dough into 12 pieces. Roll each into a 12-inch rope. Make a U shape with the rope. Holding the ends, cross them over each other and press them onto the top of the rope to form a pretzel. Transfer to parchment-lined pan. Cover with lightly-oiled plastic wrap and let rise for 20 to 20 minutes. 5. Preheat oven to 450 degrees. Line 2 half-sheet pans with parchment paper and lightly brush with vegeta- ble oil. Set aside. 6. Bring baking soda and 10 c water to a boil in a large saucepan. Lower to simmer and cover. 7. Place pretzels into boiling water, one at a time, and boil for 30 secs. Remove from water with a slotted spoon. 8. Return boiled pretzels to the sheet pan. Brush each with egg yolk and water mixture. Sprinkle with sesame seeds. 9. Place in preheated oven and bake until dark golden brown, about 12 to 14 mins. Transfer to a rack and cool for at least 5 mins before serving.

Dip them into some yellow mustard, cheesy sauce, or whatever you like!

URL to article: http://www.glutenfreehelp.info/recipes/homemade-gluten-free-sesame-seed-pretzels/ Copy- right © 2011 Gluten Free Help. Reprint permission granted by Tina Turbin. Gluten Intolerance Group of Page 15 North Texas COMMUNICATOR

*** MORE RECIPES ***

Gluten Free Chicken Pot Pie Donna Nobles

2 cans Progresso chicken & corn chowder 1/2 c. milk 1 bag of Steamers brand mixed vegetables 2 Tb. melted butter 1 c. cooked, cubed chicken 1/4 tsp. garlic powder 3/4 c. GF Bisquick 1/2 c. cheddar cheese, grated 1 Tb. chopped, fresh parsley 1 egg

Preheat oven to 350. Sautee chicken in 2-3 Tb. olive oil, season with paprika, garlic powder and a sprinkle of kosher salt. Add the 2 cans of corn chowder soup and the veggies, heat to boil and cook a few min. Prepare Bisquick topping. mix garlic powder and Bisquick together first, add egg, milk & melted butter; fold in cheddar.

Spoon bubbly hot chicken mixture into non greased casserole pan. Spoon Bisquick mixture over the chicken mixture in spoonfulls.

Top with fresh parsley. Bake 25-30 min. until browned and toothpick inserted into biscuit comes out clean. Enjoy!

Gluten Intolerance Group 2011 Chef to Plate Campaign

This is a grass-roots campaign to help spread awareness of celiac disease and gluten intolerance throughout the nation and into Canada and even Turkey this year, using restaurants that already have a gluten-free menu and have a solid working understanding of how to treat gluten-free menu orders. We will be sending out Posters and Table Tents to these restaurants to post during the month of May (national Celiac Awareness Month). We are using Campaign Leaders to contact restaurants in their area to encourage them to join the campaign. You can read more about it on our ―Invitation to Become a Campaign Leader‖ or ―Invitation to Restaurants‖ documents posted below.

We reached over 3.9 million people last year and will expand even further this year. Sign up now to take the lead in your area as a Campaign Leader. You will post flyers and contact restaurants in your area in the months leading up to May. Join the Campaign now!

Invitation to be a Campaign Leader (If you are interested in being a leader, contact Betty) Campaign Leader FAQs Sign up Your Restaurant Here Participating Restaurants View a Map of the Participating Restaurants from The Celiac Scene Gluten Intolerance Group of Page 16 North Texas COMMUNICATOR

*** MORE RECIPES ***

Chocolate Chickpea Cake!

Love your heart with chocolate, which has a positive impact on mood, blood pressure and blood vessels. The chickpeas in this cake make it rich and moist. It’s also great for those who want to avoid wheat flour. The berry sauce seeps into the chocolate quickly. Delicious!

Adapted from a recipe by Jean Carper

Cake:

1 ½ c semisweet chocolate chips 1 15.5 oz can chickpeas (garbanzo beans) 4 eggs 1 c. sugar (or substitute your favorite alternative sweetener) ½ tsp. baking powder 1 T. confectioners’ sugar (optional)

Quick Strawberry Sauce:

1 pint fresh strawberries, cut up into small pieces ½ c. raspberry jam 2 tsp. fresh lemon juice Preheat oven to 350 F. Using a double boiler, heat the chocolate until melted, stirring consistently. In a blender or food processor, combine beans and eggs. Process until smooth. Stir in sugar (or other sweetener), baking powder and melted chocolate. Process again until smooth. Lightly grease 8 4-oz. custard cups, or ramekins. Divide batter evenly among baking dishes. Bake for 25 minutes or until a knife inserted comes out clean. Cool and remove from pans. Place cakes upside down on a large plate and sprinkle with confectioners’ sugar (if using). Serve on individual plates with berry sauce.

To make sauce, heat jam until melted using a double boiler. Stir in juice and strawberries. Gluten Intolerance Group of Page 17 North Texas COMMUNICATOR

*** MORE RECIPES *** Sweet & Spicy Chicken Wings Karen Cranford

1 cup Pace Picante Sauce 1/4 cup honey 1/2 teaspoon ground ginger 12 chicken wings (tips removed) or 24 chicken drum- mettes

Stir the picante sauce, honey and ginger in a large bowl.

Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.

Bake at 400 deg. for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce.

My own personal notes: I have often had more than 24 chicken pieces and there's plenty of sauce. Also, when I've been in a hurry, I simply put the wings in my pan, spoon sauce over all of them and cook them...not turning or brushing and they come out great too!

TOAST-IT BAGS on sale!!! You can safely toast bread in any wide- mouthed toaster without fear of cross contamination. A MUST HAVE travel item!! The bags are perfect to use when traveling or even for home use. There are 2 reusable (many times) bags per package. 2 PACKAGES ARE JUST $9.00. Buy at: http:// gfbooks.homestead.com /sale0311.html Gluten Intolerance Group of Page 18 North Texas COMMUNICATOR

*** MORE RECIPES ***

(Not) Mom’s Apple Pie

Vera Williams Pecan Pie Crust:

2 c. pecans 1 c. pitted dates 1 t. cinnamon Optional: pinch of salt

Soak dates in enough warm water* to cover until softened. Place pecans, cinnamon and salt, if using, in a food processor. Pulse until nuts are finely chopped. Remove nuts and place in a large bowl. (This is a good time to grind the walnuts for the pie filling, so you don’t have to wash your food processor multiple times.) Drain dates, reserve water and place dates in a food processor. Blend dates, adding reserved water as needed to form a thick paste. Add to bowl and mix with pecans. Knead briefly until a soft, sticky “dough” forms that will hold its shape. Press evenly into a pie pan. Trim off any excess “dough,” refrigerate, and use later as a topping on oatmeal or as a dessert bite.

Filling:

5 c. apples, peeled, seeded, and thinly sliced; about 5-6 large apples 1 c. pitted dates 1 lemon, juiced and zested 2 t. ground cinnamon ½ t. ground cardamom ½ t. ground clove ½ t. freshly grated nutmeg 1 c. walnuts

Soak dates in enough warm water* to cover, until softened. Place walnuts in a food processor and pulse until chopped; set aside. Thinly slice apples, toss with lemon juice and zest. Drain dates and reserve soaking water. Place dates and spices in a food processor and blend, adding soaking water as needed until blended into a paste. Add to apples and toss by hand until apples are coated with date mixture. Add walnuts as needed to achieve desired consistency. Filling should be thick and able to hold its shape, rather than being watery or syrupy. Taste filling and adjust spices according to taste. Arrange apple filling on top of pecan crust. Top with any leftover walnut pieces. Refrigerate at least an hour, or over night, and serve with cashew cream.

*For a truly raw pie, use room temperature water and soak dates overnight. Gluten Intolerance Group of Page 19 North Texas COMMUNICATOR

Planning a Trip to Hawaii? Here’s some notes from a recent traveler there.

We spent time on the Big Island last spring but we stayed in Hilo. Great farmer's market plus wonderful health food store. We did travel all over the island, however, and found good health food stores in Kona (don't remember name, sorry!) on the main highway from north to south. They had a deli bar with hot and cold foods and everything was labeled. Plus they had the best lime aide that I ever had!

We stayed in a condo near Kona last time we visited the big island and did a huge portion of our shopping at the Costco near Kona. Costco has all sorts of safe options.

We spent several days on the Big Island last summer--in Kona and Hilo and parts in between--and had no problems finding GF food. One restaurant in Kona even had a GF menu! (I wish I could remember the name but it was right across from the Kailua Pier and had these great "fish gargoyles" as downspouts.) Fresh fish is generally safe, but do watch out for the rice as they add soy sauce to it a lot. We picnicked as well, especially as we traveled across the island and visited Volcano National Park, and found luncheon meats/cheese, fresh or dried fruit, chips, etc. in regular grocery stores. We took a collapsible thermal bag (you know, like those you might use for cold groceries) with us, but also bought a cheap styrofoam one to load up with our cold food and drinks. We used ice from the hotels. For those hikes, you may want to pack some GF energy bars in your suitcase in case you can't find them easily. We also packed GF cookies so our son had a sweet treat once in a while. (Hawaiian ice is GF!) He didn't get sick at all so I think you'll find it easy to eat. Have fun! ~~ Nancy Miller Gluten Intolerance Group of Page 20 North Texas COMMUNICATOR

Gluten Sensitivity Tests

Recently you received a press release from Dr. Tom O'Bryan and Cyrex Lab about their lab and new saliva testing.

The question --- Is this reputable?

I have had the honor of meeting Dr. O'Bryan many times. Each time he talks, he references credible, highly respected peer-reviewed medical publications and studies. Many with names we all recognize.

Dr. O'Bryan, in my opinion, is like Fasano (and Dr. Fine) - highly intelligent and forward-thinking scientists. Dr. O'Bryan is determined to have his work published in the same medical journals he sites when talking.

These are new tests. They are not the tests naturopaths have used in the past. They were developed based on findings in other scientists work, including a recently published paper from Europe indicating that saliva testing may be a sensitive, low cost screening tool for gluten intolerances.

They are designed to be more specific and sensitive, and look at other types of 'gluten' markers. Whereas older saliva tests used are not sensitive or specific. They are designed to pick up and validate gluten intolerances currently not able to be tested for using currently accepted methods. For instance, they may be able to validate gluten intolerance in autism spectrum, explaining why some people with autism respond favorably to the GFD and some do not or why some people with chronic pain syndromes do well on a GFD and others do not. These tests could be more sensitive and catch gluten intolerances quicker than the current tests available.

Since these are new tests, they are not validated. Validation occurs by: 1) testing large and multiple sample groups; 2) publishing the results; 3) having other non-related scientists run the same testing with similar results. Reproducibility is the cornerstone of validation. (For those Dr. Fine fans, this is what he has failed to do, and it is the reason his work has not receive respect in the medical community outside of natural medicine).

That means that Cyrex will need to run hundreds of tests, publish their results, and then other labs will need to repro- duce similar results using the same tests. It also means that the results will have to be compared to currently accepted methods to see if they are as effective as current methodology. This process gives testing methods validity. Validity may also come by further studying the people found to have positive results for gluten and placing them on a GFD and re- checking or observing improvement in health on or off the GFD.

So what does this mean to you?

1. It is exciting and new research 2. You will hear other well-respected researchers say that the studies are not validated (true), and so the scientific community will look at the research with caution. However, just with all new research - that is how all new methods are viewed until validated. The very large study from Europe received the same skeptical caution..."it is too new and needs further study" This is what happened with Fasano's work many years ago. 3. I am personally excited to see what the outcomes are of Dr. O'Bryan's works will be. I respect the way he approaches his passion for diagnosis of gluten intolerances. Only time will tell if the tests are valid for celiac disease, gluten intolerances, both vs. one, or not at all. 4. This is groundbreaking research.

As with all such new research, it is important that you work with your medical care team. Share this information with them and if it is positive consider a second opinion. The GFD is a lifelong commitment for people with gluten intolerances and should not be undertaken until you have done diagnostic testing to know your sensitivity is celiac disease or a gluten intolerance.

Cynthia Kupper, RD Executive Director, Gluten Intolerance Group

Read the Study Here - Saliva Screen with Children Each Array can be ordered at TheDr.com Gluten Intolerance Group of Page 21 North Texas COMMUNICATOR

Gluten-free trend More school cafeterias are catering to a growing number of students who don't eat the protein. By Ann S. Kim [email protected] Staff Writer SCARBOROUGH - After picking up a tangerine and two chocolate milks, Grace Murphy detoured from the lunch line and went into the kitchen at Wentworth Intermediate School.

Waiting for her was a freshly baked rice-flour crust pizza -- Wednesday's regular gluten-free option in Scarborough schools and the fifth-grader's favorite school lunch.

"It's really good. It's always good," Grace said after digging into a cheesy slice.

Scarborough is among the Maine school districts that are adjusting their cafeteria options for a growing number of students who don't eat gluten, a protein in wheat, rye, barley and triti- cale. Grace Murphy, 10, a fifth-grader at Wentworth Intermediate School in Scarborough, carries a gluten-free pizza made by In addition to foods that obviously are made with those grains, kitchen manager Leslie Dumais. Grace has celiac disease, a gluten can be in condiments, luncheon meats and vitamins that condition in which eating gluten damages the interior of the contain additives like thickeners and binding agents. small intestine. John Ewing/Staff Photographer

Grace, an outgoing 10-year-old with a big smile framing the green elastics on her braces, has celiac disease, a condition in which eating gluten damages the interior of the small intestine. Grace went to the doctor because she wasn't growing and suffered from stomachaches.

Other people must avoid gluten because of wheat allergies or other intolerances. In response to requests for gluten-free foods, Scarborough rolled out a gluten-free menu this school year with standard offerings for each day of the week, said Judith Campbell, the school nutrition program's director. About 10 students have been partaking.

The state doesn't track how many districts provide gluten-free meals, but anecdotally, it's clear that a growing number of students are requesting them, said Gail Lombardi, program manager in the state Department of Educa- tion's Child Nutrition Services.

She said more children are being diagnosed at a younger age because doctors now test family members of patients who are gluten-intolerant.

Schools are responding in various ways as awareness of gluten grows. Portland Food Service Director Ronald Ad- ams is exploring whether the district can buy frozen gluten-free meals from Jeanie Marshal Foods. The Bangor- based vendor has a gluten-free pizza crust for food service programs, and is developing meals for school systems, said Jim Sorbello, regional sales manager for the company.

green elastics on her braces, has celiac disease, a condition in which eating gluten damages the interior of the small intestine. Grace went to the doctor because she wasn't growing and suffered from stomachaches.

Cont. Pg. 22 Gluten Intolerance Group of Page 22 North Texas COMMUNICATOR

Other people must avoid gluten because of wheat allergies or other intolerances. In response to requests for gluten -free foods, Scarborough rolled out a gluten-free menu this school year with standard offerings for each day of the week, said Judith Campbell, the school nutrition program's director. About 10 students have been partaking.

The state doesn't track how many districts provide gluten-free meals, but anecdotally, it's clear that a growing number of students are requesting them, said Gail Lombardi, program manager in the state Department of Education's Child Nutrition Services.

She said more children are being diagnosed at a younger age because doctors now test family members of patients who are gluten-intolerant.

Schools are responding in various ways as awareness of gluten grows. Portland Food Service Director Ronald Adams is exploring whether the district can buy frozen gluten-free meals from Jeanie Marshal Foods. The Bangor-based vendor has a gluten-free pizza crust for food service programs, and is developing meals for school systems, said Jim Sorbello, regional sales manager for the company.

In Biddeford, the staff determines where changes are needed for the handful of students who need gluten-free meals, said Sandy Lewis, the food service supervisor. Unbreaded chicken may fill in for chicken nuggets, and gluten- free cupcakes made from supermarket mixes can be dessert.

"We're just trying to fill the gaps. They're going to have a little different tray," she said.

In a previous job in the medical field, Mary Emerson saw that children on gluten-free diets did better when the whole family adhered to the diet. Otherwise, the diet felt punitive.

So she tries to keep the gluten-free meals similar to those that the other children eat in School Administrative Dis- tricts 55 and 72, around Hiram and Fryeburg, where Emerson is school nutrition director. She makes an exception for bread because kids don't like the texture of gluten-free slices. Cont. Pg. 23

Just picked up a copy of the Betty Crocker Gluten Free Recipe Collection from the magazine rack in my local grocery store.

It includes 280 recipes for breakfasts, dinners, breads & desserts and there is a photo with each recipe. They all look pretty delish!

Lisa Roessler Gluten Intolerance Group of Page 23 North Texas COMMUNICATOR

"They were going right into the wastebasket -- and they're expensive," she said.

On Wednesday morning, Leslie Dumais, the kitchen manager at Wentworth Intermediate School, added sauce and mozzarella to the pre-made gluten-free crust and wrapped it so it wouldn't come into contact with other foods. At lunchtime, she baked it, then put it on a counter away from other foods, cut it into slices and covered it.

After her diagnosis last year, Grace said, she was sad about the changes to her diet. Now, she happily explains how pans at home get a thorough scrubbing to rid them of any gluten, and how special menus are available at restaurants.

She enjoys hamburgers without buns, mashed potatoes, rice, and fish with special crumbs.

"I didn't know I could have all this good food," she said.

Staff Writer Ann S. Kim can be contacted at 791-6383 or at: [email protected]. Reprinted with permission of Portland Press Herald/Maine Sunday Telegram. Reproduction does not imply endorsement.

Post Foods Fruity Pebbles and Cocoa Pebbles

Post Foods earned kudos from those with celiac disease and gluten intolerance when it announced that it had made its popular Fruity Pebbles and Cocoa Pebbles cereals gluten-free. The company also said it was responding to health concerns by lowering the sugar content of its cereals to 9 grams per serving. Although most people think of Pebbles cereals as a kids' product, I've known plenty of adults who like them. Gluten-free consumers can find Fruity Pebbles and Cocoa Pebbles in most su- permarkets.

Update on FDA’s Gluten-Free Food Labeling Rule January 26th, 2011 Rhonda Kane, MS, RD, Consumer Safety Officer at the Food and Drug Administration (FDA), provided us with the following status report on FDA’s gluten-free food labeling rulemaking:

“FDA published a proposed rule to define the food labeling term “gluten-free” on January 23, 2007, which had a 90-day public comment period that closed on April 23, 2007. As discussed on page 2803 of the proposed rule (posted under the subheading “Gluten-Free” at http:// www.cfsan.fda.gov/~dms/lab-cat.html#gluten), FDA committed to conducting a safety assessment on gluten exposure in individuals with celiac disease. FDA conducted this safety assessment in accordance with the data quality criteria discussed in the agency’s report entitled Ap- proaches to Establish Thresholds for Major Food Allergens and for Gluten in Food and to comply with the Data Quality Act. Doing so was a lengthy process, which required that FDA’s draft safety assessment be reviewed by an independent panel of scientific experts.

FDA has revised its safety assessment report, as appropriate, to address the expert comments, and efforts are now underway to publish a Federal Register (FR) notice to reopen the comment period on the proposed rule in order to share the safety assessment and solicit public comments on it and its potential use in defining the term “gluten-free” in the final rule. FDA will consider the comments received in response to this notice and on the proposed rule as well as

Cont. Pg. 24 Gluten Intolerance Group of Page 24 North Texas COMMUNICATOR the findings of the safety assessment and the other factors mentioned in the proposal (i.e., ease of compliance and enforcement, stakeholder concerns, economics, trade issues, and legal authorities) to develop a final rule. When the FR notice on the safety assessment is published, a link to it likely will be included at the cited website; therefore, interested entities may wish to check that website periodically for updates.”

Thank you so much Rhonda for this update and for all of your and FDA’s hard work on behalf of the gluten-free community. The care that is being brought to develop this rule is extraordinary and very much appreciated!

Tricia Thompson MS RD The Gluten-Free Dietitian | Nutrition Consultant Celiac Disease=20 348 Summer Street | Manchester Massachusetts 01944 Phone: 978-526-1696 | Fax: 978-526-7848 Email: [email protected] | Web: www.glutenfreedietitian.com

A SUMMARY OF LIPSTICKS

Burt’s Bees — Safe See list of ingredients to avoid in lipsticks:

Lancome — Contact the company BARLEY DERIVED INGREDIENTS Aveeda — Contact the company for your specific purchase AMINO PEPTIDE COMPLEX BARLEY EXTRACT Cover Girl — Call the company HORDEUM VULGARE (BARLEY) EXTRACT Mary Kay — Safe PHYTOSPHINGOSINE EXTRACT e.l.f. — Reported that everything is GF WHEAT DERIVED INGREDIENTS Clinique — Call company w/color name and type of lipstick to ask if it’s GF AMP-ISOSTEAROYL HYDROLYZED WHEAT PROTEIN L’Oreal — Call company w/color name and type of DISODIUM WHEATGERMAMIDO PEG-2 SULFOSUCCINATE HYDROLYZED WHEAT GLUTEN lipstick to ask if it’s GF HYDROLYZED WHEAT PROTEIN Elizabeth Arden — Safe HYDROLYZED WHEAT PROTEIN PG-PROPYL SILANETRIOL Chanel — Safe/has a dedicated facility HYDROLYZED WHEAT STARCH HYDROXYPROPYLTRIMONIUM HYDROLYZED WHEAT PRO- Arbonne — Safe TEIN NuSkin — Safe STEARYLDIMONIUMHYDROXYPROPYL HYDROLYZED WHEAT Afterglow — All products are GF, order online PROTEIN WHEAT AMINO ACIDS Almay — Call the company and ask WHEAT BRAN EXTRACT Avon — Ingredients listed on website, WHEAT GERM EXTRACT www.avon.com WHEAT GERM GLYCERIDES WHEAT GERM OIL Maybelline — Shiny-licious moisture extreme, su- WHEAT GERMAMIDOPROPYLDIMONIUM HYDROXYPROPYL perstay lipcolor and shine reduction are GF. May HYDROLYZED WHEAT also have more, call 1-877-456-5287 PROTEIN WHEAT PROTEIN Neutrogena — 1-800-582-4048 GF products WHEAT (TRITICUM VULGARE) BRAN given: lip boost intense moisture therapy, lip mois- EXTRACT ture SPF15 and moisture shine lip gloss TRITICUM VULGARE (WHEAT) FLOUR LIPIDS MAC , not all are GF TRITICUM VULGARE (WHEAT) GERM Manufacturers change ingredients so check before EXTRACT you buy or use. TRITICUM VULGARE (WHEAT) GERM OIL Gluten Intolerance Group of Page 25 North Texas COMMUNICATOR

Utah women's basketball: Diana Rolniak copes with celiac disease By Sarah Thomas, Deseret News

SALT LAKE CITY — Diana Rolniak is the type of person who thrives when faced with a challenge. Her ability to fight through trials has been especially helpful over the past three years, as a sophomore on Utah's women's basketball team who has dealt with a handful of new obstacles, including leaving her home in Denver to start school at the University of Utah and taking on the workload that comes with being a college athlete.

Each of those became infinitely more complicated when she was hit with her biggest test: learning to live, and play basketball, with celiac disease. Utah's Diana Rolniak battles Utah State's Banna Diop during a Jan. 1 game. Rolniak "I just took it head on," Rolniak said of her July 2008 diagnosis. "I follows a gluten-free diet. (Scott G. Winter- had already committed to Utah, and I just took it on as a new chal- ton, Deseret News) lenge in my life."

Celiac disease is an autoimmune disorder in which the body is unable to digest gluten, which is a mixture of proteins that appear in foods processed from wheat, oats, rye and barley. When Rolniak and others with celiac get gluten poisoning, they can be sick for days as their body works to recover. "Everything you would imagine with a gastrointestinal illness, you have those problems," Utah in- terim head coach Anthony Levrets said, and Rolniak added that, "I'm going to be sick for a while and I can lose close to 20 pounds in one week."

She experienced just how devastating eating the wrong items can be during the summer before her senior year of high school, when the 6-foot-4 forward was trying to play basketball while dropping below 100 pounds.

As a result, Rolniak spent her first year at Utah focusing on how to maintain a healthy lifestyle while adjusting to living in Salt Lake City and being a college student and athlete.

After living in a group setting to start her freshman year, Rolniak has since set up specific living ar- rangements in order to prevent cross-contamination, including living alone and turning herself into a chef.

"I have to have a lot of control over my food; I do most of my own cooking," she said. "When I did have a roommate, I spent most of my time making sure things were kept clean and things were kept separate. It's kind of a consuming process." Cont. Pg. 26

For you subscribers of the newsletter, here is the user name and password for 2011 to access online all the previous newsletters on our website. On the home page of www.northtexasgig.com, scroll down to right under the Texas flag, and click on “GIG of North Texas’ Members.” This is a new user name and password for 2011. The user name is: member The password is: 11ntgig Gluten Intolerance Group of Page 26 North Texas COMMUNICATOR

Traveling with the basketball team adds another dimension to the daily grind. Fortunately, more and more restaurants have begun offering gluten-free menus.

"On the road, we've figured out the restaurants that cater to gluten-free … that she's comfortable with," Levrets said. "And all of the hotels we stay in, we make sure they're able to prepare gluten- free meals to go along with our pregame meals."

In addition to figuring out what items are safe to eat, working at maintaining her weight is a constant effort for Rolniak, because of a combination of her disease, high metabolism and grueling workouts. "There's a certain weight I want to stay above in order to be healthy," she said. "If I dip below that, I'm not the same player — I'm not the same person."

Rolniak eats every two hours and nearly 6,000 calories a day. Her daily menu looks something like this:

Breakfast is two bowls of cereal, two yogurts, eggs and a homemade breakfast sandwich; she has two snacks before lunch, which each consist of a protein shake and fruit; and at noon she eats a sandwich, fruit, yogurt, chips, Reese's and a Diet Coke. She has a small shake during the team's film session, takes a break to snack during practice, and then has another shake after practice. Din- ner is another substantial meal, which can range anywhere from lasagna to chicken to steak, potatoes and rice. Depending on how late she is up, Rolniak says she might have another dinner, which is always followed by dessert.

Levrets said he has seen a difference in Rolniak this season, both as a student and an athlete. "Getting diagnosed and leaving home, going to college and being an athlete, figuring all of those things out (was a challenge)," he said, "but she's a take-charge kind of kid … and the healthier she gets, the more she learns to manage this, the better she's becoming. She's got a dynamic future ahead of her on the floor and off."

Aside from being a starting forward and averaging 23 minutes a game, a nearly 10-minute improvement from the beginning of the season, Rolniak is a stellar student. She's a chemistry major — the chemistry program was a key part of what drew her to Utah — and is working toward becoming a surgeon.

"I've wanted to go to medical school since I was seven years old," she said. "Nothing quite gets me as excited as chemistry does, I'm just lighting up as I talk about it. I look at ingredients on the back of shampoo bottles and start drawing out the structures in my mind."

She said she's currently interested in either trauma or oncology. Both are male-dominated fields, but she feels her personality and the on-your-feet decision-making training from basketball will help her be successful.

"For me, it's about making a difference for other people. I've been blessed with so much, and I defi- nitely feel called to do this, and I can help a lot of people doing this. It's something I'm really passion- ate about." ###

Permission to reprint granted by Sarah Thomas, Deseret News. Gluten Intolerance Group of Page 27 North Texas COMMUNICATOR

New GFRAP-Certified Restaurants in Texas

Eddie V's Eddie V's 2800 Kirby Drive, Suite a 100 301 East 5th Street Houston, TX 77098 Austin, TX 78701

Eddie V's Eddie V's 4023 Oak Lawn Avenue 9400 Arboretum Blvd. Dallas, TX 75219 Austin, TX 78759

Eddie V's Wildfish 12848 Queensbury Lane 1834 NW Loop 1604 Houston, TX 77024 San Antonio, TX 78248 Please go to our website, Eddie V's www.glutenfreerestaurants.org to get more details 3100 West 7th Street on the Eddie V's and Wildfish restaurants, and all Fort Worth, TX 76107 other GFRAP restaurants.

See Website for Gluten Free Menu

At Garliq we understand what it is to prepare authentic homemade meals. We also understand that sometimes that can be a challenge, especially when someone in the family has an allergy. When Nazir opened Garliq in 2009 his sole purpose was to treat his guests to good home cooked Italian foods. In mid 2010 Garliq was asked to provide Gluten Free Pizza for a Young man named Charlie. Soon after that Nazir being the inquisitive one, his thoughts turned to many more folks like Charlie that should be able to go eat out without worries. So Nazir read more about Celiac Disease--an autoimmune reaction to a gluten protein found in wheat, barley, and rye. After searching and disappointment with the quality and lack of variety of gluten-free products available to the public, Nazir started experimenting with recipes and soon the Gluten free menu was created.

Da'Garliq Family invites you to enjoy a wonderful dining experience with us. Buon Appetito 250 Randol Mill Ave, Southlake, Texas 76092 phone-817-337-9100 ~ fax-817-337-9115 www.garliqpasta.com [email protected] Gluten Intolerance Group of Page 28 North Texas COMMUNICATOR

Minutes from March 5, 2011 Meeting

The meeting was lead by President, Betty Barfield. She reminded to pay dues if you haven’t done so. That day only was half price book day. Restaurant Guides are $25 if bought at the meeting and $5 more if they are bought on-line and have to be mailed. (Can be purchased at www.northtexasgig.com.) You get free updates for life or can pay $10 for reprints. We also have $6 University of Maryland awareness bracelets for children and teens/adults.

GIG National is going through a branding change so; our name is changing to Gluten Intolerance Group of North Texas. Our website name will change in the future. Betty mentioned our group was featured in two articles in the latest GIG National magazine. One article was written by Betty about our group and its beginnings and the other by Claudia Pillow about our Gaylord Makeover Event. Betty mentioned several companies sent samples for our meeting. If you try them and have feedback please send them a message.

Betty and Claudia represented our group in the recently held Dallas Ft. Worth Dietetic Association meeting. Ju- dith Holton is asking if anyone is willing to help her “clean up” the spread sheet about companies to contact in the future for another big event please let her know. Amy Green was introduced and spoke about her new book “Simply Sugar and Gluten Free”.** Betty told about several meetings coming up in the future and who the speakers will be. She then introduced our special speaker, Carol Fenster. Check out Carol’s new blog: www.carolfenstercooks.com/. Submitted by: GIG of NT Secretary, Linda Kline ** Amy’s new cookbook is put together very nicely with a mix of recipes for every meal...breakfast, lunch, dinner with snacks and desserts thrown in. Amy’s recipes are gluten free and refined white-sugar free. After visiting a doctor to help control her weight, she started her diet without wheat and without refined– white sugar. It’s amazing how many wonderful recipes she has in her book without using these two food products. And to top it off, her recipes are also SIMPLE and quick to make. This is one to add to your cookbook collection. Betty (See ad for Amy’s book below.)

Easy Ways to Support Gluten Intolerance Group of North Texas ! Support Gluten Intolerance Group of North Texas by doing what you already do – buy groceries! We are registered with Kroger, Tom Thumb and Albertson’s. Sign up your grocery store cards designating GIG of North Texas as your charity of choice. The support group will receive 1% of your purchases. Registration is easy and it’s FREE. - Albertson’s Card — Pick up one of the new Albertson’s key cards to be scanned when you’re ready to check out and NTGIG will receive 1% of what you spend. - Kroger Share Card — Pick up your Kroger Bar Card Letter at one of our meetings and take to your nearest Kroger. They will scan it once and that scan lasts for one year. We receive 1% of what you spend at the store. Form is on page 27 of this newsletter for you to print and take to Kroger with you. - Tom Thumb Rewards Card — Our charity number with Tom Thumb is 10937. Forms are available at our support group meetings or you can fill one out at your own Tom Thumb office using our charity number as your designated charity. If you want a form mailed to you, let Betty know. Then when you swipe your Rewards card, our group number is credited with the 1% donation.

Customer Letter

Step One: Read through this letter to understand the advantage of being a part of the Kroger Neighbor to Neighbor Donation Program. Step Two: Take the letter with you to your neighborhood Kroger store the next time you go shopping. Step Three: Present the letter with your organization’s barcode to your cashier upon checkout. After they have scanned your KrogerPlus Card you will be enrolled for the current year of the Kroger Neighbor to Neighbor Donation Pro- gram. Every time you shop at Kroger and use your enrolled KrogerPlus Card, Kroger will contribute a percentage of your eligible purchases to the Kroger Neighbor to Neighbor Donation fund. Once a card is scanned with the barcode, it will be active for the remainder of the program year.

Q & A How many Kroger Neighbor to Neighbor accounts can an organization have? One per organization.

Can a household ―link‖ their KrogerPlus Card to more than one organization at a time? No, the system allows for one organization per household. To change organizations, you must present your KrogerPlus Card and the new organization’s barcode to the cashier.

Do I have to enroll each program year? Yes, all organization’s and participants must re-enroll for each program year. Enrollment is June 1, 2010 through Dec 31, 2010. The Neighbor to Neighbor Program accumulation is July 1, 2010 through April 30, 2011.

How much can my organization earn? The Kroger Neighbor to Neighbor Donation Program will donate $1 million annually. Each organization will earn a percentage of the $1 million equal to the percentage of total earned contributions attributable to that organization.

Kroger Cashier: 1. Scan customer’s KrogerPlus Card 2. Scan the attached Organization’s barcode.

The customer’s KrogerPlus Card is now enrolled in the Kroger Neighbor to Neighbor Donation Program & contributing funds to their organization. When you scan the barcode, the description on the receipt will say ―Loyalty Div 0.00‖. This means the barcode was properly scanned. The following Friday, the customer’s receipt will display a message at the bottom of the receipt saying ―Your card is contributing to Neighbor to Neighbor #12345‖ GLUTEN INTOLERANCE GROUP OF NORTH TEXAS

Please feel free to contact a Kroger Neighbor to Neighbor Donation Program Representative with any additional questions at 866-995- 7643 or email to [email protected]. Additional information is also available at www.krogerneighbortoneighbor.com.

Gluten Intolerance Group of Page 30 North Texas COMMUNICATOR

Monosodium Glutamate!

March 3rd, 2011

Bottom line: There may be other reasons to avoid MSG but gluten is not one of them. According to the Inter- national Glutamate Information Service (http://www.glutamate.org) monosodium glutamate (MSG) is gluten free. This flavoring ―enhancer‖ is made primarily through fermentation using various sugars and starches, such as sugar cane, beet sugar, corn starch and tapioca starch as starting materials. Wheat starch does not appear to be used.

Why the confusion over gluten-free status? MSG wasn’t always produced using fermentation. It used to be isolated from protein sources that contained high amounts of glutamic acid (monosodium glutamate is a monosodium salt of the amino acid glutamic acid). The protein source typically used was wheat gluten. In fact, glutamic acid was first isolated in 1866 from the wheat prolamin gliadin. When MSG first became available commercially in 1909 it was isolated from wheat flour. Wheat gluten remained the primary source of MSG until the 1960s when other methods of production were developed, including chemical synthesis and fermentation.

If you are still concerned about MSG… keep in mind that under FALCPA if a food regulated by the FDA includes an ingredient that contains wheat protein, the word ―wheat‖ must be included on the food label either in the ingredients list or Contains statement. In other words, if MSG was isolated from wheat gluten or Cont. Pg. 31 Gluten Intolerance Group of Page 31 North Texas COMMUNICATOR produced via fermentation using wheat starch, AND it contained protein from wheat, ―wheat‖ would appear on the label of an FDA-regulated food.

BUT even if MSG is either isolated from wheat gluten or fermented using wheat starch as a starting material, keep in mind that MSG is the monosodium salt of the single amino acid glutamic acid. MSG is NOT gluten, or gliadin, or even a celiac-toxic chain of amino acids. Might it contain residual gluten? Possible—maybe–but highly unlikely. This was confirmed by Thomas Grace of Bia Diagnostics in Burlington, Vermont, ―It is unlikely that you will find any trace of gluten in MSG.‖ MSG is a highly processed and purified substance. It has to be in order to impart its flavor ―enhancing‖ properties.

If you are interested in reading accurate information about MSG, please see the publications cited below.

Sources of information: Ault, Addison. The Monosodium Glutamate Story: The Commercial Production of MSG and Other Amino Acids. Journal of Chemical Education. 2004;81:347-355. Avail- able at: http://www.cornellcollege.edu/chemistry/ cstrong/512/MSG.pdf

Sano, Chiaki. History of Glutamate Production. The American Journal of Clinical Nutrition. 2009;90:728S- 732S. Available at: http://www.ajcn.org/ content/90/3/728S.full

Matheis, Gunter. Flavor Modifiers. In Philip R. Ashurst editor Food Flavorings. Gaithersburg, Maryland: Aspen Publishers. 1999:367-405.

Used with permission from Tricia Thompson, MS, RD. © There is a growing list 2011. This article was originally published at http:// of products coming www.glutenfreedietitian.com/newsletter/2011/03/03/ from Breads From monosodium-glutamate/ and is reprinted here with permission. Anna. The newest are Tricia Thompson, MS, RD is an internationally recognized two mixes seen to the expert in celiac disease and the gluten-free diet. A researcher, right: Black Bean consultant, and writer, she is the author of The Gluten-Free Brownie Mix and Nutrition Guide, The Complete Idiot’s Guide to Gluten-Free Pizza Crust Mix. Eating, and The American Dietetic Association’s Easy Gluten- Check out the website Free: Expert Nutrition Advice with More Than 100 Recipes. for more informa- For more information on celiac disease and the gluten-free tion : diet, visit Tricia’s website at www.glutenfreedietitian.com. www.breadsfrom Locally, these mixes can be found at anna.com Sunflower Shoppe & Market Street Gluten Intolerance Group of Page 32 North Texas COMMUNICATOR

Gluten-Free Could be a Smart Choice for Your Body, or Just a Dietary Hassle Here's what you need to know if you're wondering what all the gluten-free fuss is all about. By Lindsey Walder, MS RD LD

What’s the deal with gluten? Gluten-free foods have increased in popularity as you may have noticed by the expanding number of gluten-free products on the market. Unlike twenty years ago, it is quite easy today to get your hands on gluten-free pasta, waffles, sauces, cereals, and even frozen foods. Additionally, many restaurants have designated gluten-free items on their menus or will have gluten-free options on hand for special requests. Perhaps you have a friend who has decided to go “gluten-free,” or maybe you have heard alternative health practitioners and celebrities touting what they believe to be the numerous advantages of a gluten-free lifestyle. In any case, what’s the bottom line—who actually needs a gluten-free diet? Let’s start with the basics: What is gluten and when can consuming it be a bad thing? Gluten is the protein in wheat, barley, and rye. In individuals with celiac disease, a chronic digestive disorder, exposure to gluten triggers an immune response. Because this immune response damages the small intestine walls, food and nutrients are unable to be absorbed. Abdominal pain, bloating, and diarrhea are common symptoms with the potential for subsequent nutrition deficiencies, weight loss, and even cancer to develop over time. Some people with the condition experience no signs or symptoms after eating gluten; however, this does not mean it is not harmful. Even trace amounts of gluten can be damaging, whether or not they cause signs or symptoms. For someone with celiac disease, the only treatment is a lifelong avoid- ance of gluten. But for the first time, experts are entertaining the idea that a similar non-celiac gluten sensitivity may exist. This theory could explain why more and more people of late are declaring themselves gluten intolerant and seem to find relief once they banish gluten from their diets. A non-celiac gluten sensitivity may cause similar symptoms to celiac disease like bloating, cramps, and diarrhea, but without causing damage to the small intestine. As gluten-free foods, sensitivities, and celiac disease become more commonplace in our vocabu- lary, it makes sense that people searching for symptom relief for such things as chronic fatigue syndrome, migraine headaches, or fibromyalgia, may also try avoiding gluten. So should you go gluten-free? Always talk with your doctor, but only if you have celiac disease or a gluten sensitivity should it be imperative. Otherwise, giving up gluten can be an unnecessary hassle—gluten is in everything from salad dressings to sandwich bread to soups. Most people who ad- here to a gluten-free diet for reasons other than celiac disease or a gluten sensitivity tend to fall back eventually to foods containing gluten. There is no benefit to avoiding gluten for weight loss because “gluten-free” does not mean calorie- free. Some people have latched onto the notion that eating a gluten-free diet will bring about quick weight loss. Do not be fooled. Remember, only by creating a calorie deficit will you lose weight.

Cont. Pg. 33 Gluten Intolerance Group of Page 33 North Texas COMMUNICATOR

There are also some risks associated with an There are many flour blends/mixes that you unbalanced gluten-free diet. can use for your basic GF flour (replacement for wheat flour). Here are some of your op- Because many gluten-free foods are lacking fi- tions: ber, B vitamins, and iron you may end up with a Authentic Foods Multi Blend nutrition deficiency. Additionally, “gluten-free” Bella Gluten Free Flour does not translate to “healthy.” Swapping out a Better Batter Flour gluten-containing cake mix for a gluten-free Bob's Red Mill All Purpose Mix cake mix should not leave you with a sense of Breads from Anna Yeast Free Bread Mix Domata Living Flour Blend pride. Indeed, manufacturers often use more Gluten Free Pantry All Purpose Flour sugar and fat to bind foods together when gluten Glutino All Purpose baking Mix is missing. While the added sugar and fat may Jules Gluten Free Flour make food more palatable, that does not trans- King Arthur Baking Mix late to healthy. ### Kinnikinnick Celiac Flour Pamela's Baking and Pancake Mix Reprint permission granted by Lindsey Walder, Tom Sawyer Flour Blend MS , RD, LD

GIG of North Texas member, Carole McCarthy, has been working with Oliva Eatery in Keller on a Gluten Free Menu. We will soon have a group gathering there in May. Watch for information about this invite coming up in your email! http://www.olivaeatery.com/ 12477 Timberland Boulevard Keller, TX 76244-5217 (817) 337-6999 [email protected]

Monday - Thursday 11AM - 9PM Friday 11AM - 10PM Saturday Noon - 10PM Sunday - Closed

7432 Denton Hwy, Watauga - Phone 817-498–6370 - Closed Mondays - Open All Day Tuesday-Sunday David Mitchell, Owner [email protected] ―Call ahead two hours before arriving and let the manager know how many in your party so we can complete your experience with fresh gluten free chips.‖ Gluten Intolerance Group of Page 34 North Texas COMMUNICATOR

February 5, 2011 GIG of North Texas’ Valentine Party!!

Kuddos go to Holly Kline (and her mom, Linda) in host- ing our 2011 Valentine Party at our February 5th meeting. The kids loved the GF goodies and had a great time too! ~ Thanks, Holly!! Gluten Intolerance Group of Page 35 North Texas COMMUNICATOR

Hello everyone! I thought I'd take this opportunity to update you all on the gluten-free pantry mission!!

Around June of 2010, I reached out to several local food pantries in hopes of providing gluten-free foods to low-income or no-income families presenting with either gluten-intolerance, celiac disease and/or food allergies. My son, Ethan was diagnosed at the age of 2 with Autism. I enrolled Ethan in elementary school at the age of 3 as he had reached the age limit for Early Childhood Intervention Services. He immediately began speech and occupational therapy within his school district and behavior therapy at home. Although I did see some improvements; it was obvious to me Ethan was still struggling significantly in school with overall focus & concentration. At the age of 5, despite being told Ethan did not have gluten intolerance by several physicians, I put him on a gluten-free diet and our journey began. I saw results almost immediately. The anxious little boy who cried daily, experienced emotional outbursts and tantrums started to heal and I knew I could never turn back.

As I would shop for gluten-free items @ the grocery store, I initially felt overwhelmed to say the very least....even more so as I embarked on eliminating dairy and casein from Ethan's diet. As I would watch the cashier add up our groceries, the thought of mothers and fathers unable to provide gluten-free foods to their children haunted me..every single time. Although it is very true that one can survive on what is primarly located on the parameter of a grocery store (fresh produce, some meats, dairy-if you can tolerate it)...for anyone who has children you know that children with special dietary needs want to eat what every other child is eating. The challenge to find bread, cereal, a cracker, a cookie, chicken nuggets, lunch meat, snacks he could eat without gluten or dairy was expensive...so, what were families who couldn't afford this lifestyle doing..... going without? It just seemed unnecessary. That's the short-version of what inspired me to partner with Dallas Central Ministries to provide gluten-free, dairy free foods to those in need...that and my son, Ethan.

This is a work in progress. It may be another month before I can provide you all with additional details on our progress. What we are trying to do right now is develop a few menus the food bank can utilize on an ongoing basis which will benefit not only an individual who presents with a need for gluten-free, dairy-free, etc but also their other family members. The food pantry currently provides breads, some produce, dairy items (yogurt, cheese), eggs, tuna, spaghetti sauce, some cereals, etc. We'd like to help them re-vamp what they are currently ordering...focusing on "healthy foods" which will benefit everyone. We will of course keep a closer watch on specialty items such as gluten-free breads, muffins, , gfcf waffles, dairy-free milk (rice and almond) so that those items are distributed to only those presenting with a true need. If nutrition is your specialty; I need you! Did I mention there is NOT a designated food pantry in DFW...not even through the North Texas Food Bank providing these foods on an ongoing basis. Together, WE can change that.

Below are some stats: - 100-150 families are helped per day (first come, first-serve basis; no one will be descriminated against because of their income or lack thereof, however you MUST be a Dallas county resident to be eligible to receive food) - Dallas County residents can come once per month to receive about 7 days worth of food (21 pounds) -Families currently go through an "intake process" and will be asked whether anyone in their family has $20,000 worth of food is purchased by the pantry per month - Food is ordered online from the North Texas food bank on a Friday & is delivered on Mondays. Familes come in on Tues- days to make their selections. - Families can shop for food from 9am-12pm and 1-4pm - Meat is in limited supply - Freezers are available (they will be designating one freezer to hold GF breads, muffins, waffles, etc) - The pantry will move to a bigger facility in 2012 (located @ I-30 & Malcolm X)

I will be providing you all with updates as I receive them! Special thanks to Rose Mary Simmons and Betty Barfield and your Gluten Intolerance Groups for your ongoing support!! I appreciate you both very much!! Thank you, Steve for your assistance with Aid Matrix! I look forward to collaborating with you all on this mission. Also, after touring the facility, we determined we would not need sorters after all to sort the existing food in the pantry. However, we will need educators to help train the pantry's existing staff on labeling items GF. Please contact me if you are interested in assisting in any way. Thank you all,

Kristie George, ([email protected] Gluten Intolerance Group of Page 36 North Texas COMMUNICATOR

What is Celiac Crisis? In my work as an author, researcher, and gluten-free advocate, I inform others about issues that celiac patients face. Celiac crisis, although rare, is a condition that people with celiac disease should know about. A team of researchers has come together and reviewed cases of celiac crisis in order to facilitate its diagnosis and treatment. It remains poorly understood, but a grasp of celiac crisis can be vital to the health of celiac patients and can even save lives. Celiac crisis, according to Celiac.com, is the ―acute onset or rapid progression of gastrointestinal symptoms, together with signs or symptoms of dehydration or malnutrition that may be attributed to celiac disease.‖ It necessitates hospitalization and usually short-term supplemental nutrition. Celiac disease is itself an autoimmune reaction to gluten, a protein found in wheat, barley, and rye. Upon ingestion of gluten, the villi of the small intestine, which are the finger-like structures that absorb the nutrients of digested food, are attacked, resulting in malnutrition. Various symptoms, mental and physical, are associated with the disease, ranging from migraines, chronic diarrhea, chronic constipation, anemia, chronic fatigue.

A group of researchers reviewed cases of celiac crisis, in an effort to form a better understanding of the condition. This will in turn make diagnosis easier and help with treatment options. In their study, they looked over the cases to find common features among them and formulated solutions for treatment. According to Celiac.com, the team of researchers, variously representing the Mayo Clinic as well as the Celiac Center of the Beth Israel Deaconess Medical Center at Harvard Medical School, was made up of Shailaja Jamma, Alberto Rubio-Tapia, Ciaran P. Kelly, Joseph Murray, Robert Najarian, Sunil Sheth, Detlef Schuppan, Melinda Dennis, and Daniel A. Leffler.

Among all the cases, symptoms were found of ―severe dehydration, renal dysfunction, and electrolyte disturbances,‖ according to Celiac.com. They all needed hospitalization and the administration of intrave- nous fluids; some needed corticosteroids, some parenteral nutrition. In all of the cases, it was found that a gluten-free diet had positive results. Celiac crisis is found among adults, is a serious health condition, and has a high risk of death. Fortu- nately, its symptoms are clear, such as diarrhea for no apparent reason and malabsorption of food and nutrients. When such signs are presented, a test for celiac disease should be conducted by doctors. Treat- ment options include systemic steroids or oral budesonide. Additionally, short-term nutritional support should be provided until the time that the gluten-free diet has resulted in full alleviation of celiac symptoms of malabsorption.

Eleven cases had developed celiac crisis before celiac disease diagnosis. It is imperative that we increase celiac awareness, which will result in a higher incidence of correct celiac diagnoses. Currently, it’s estimated that three million people suffer from celiac disease in the U.S. Out of these, only 3% are cor- rectly diagnosed at most. Those with celiac disease, understanding the cause of their symptoms, can take action by eliminating gluten from their diet and thus reducing their risk for celiac crisis. Tina Turbin, www.TinaTurbin.com www.DannyTheDragon.com Cont. Pg 36 Gluten Intolerance Group of Page 37 North Texas COMMUNICATOR

―What is Celiac Crisis‖ Resources: (Cont.) Tina Turbin,: Nominee for Best Children's Picture Book 2009 International Book Awards Finalist - Children's Novelty & Gift Book 2010 Na- tional Indie Excellence Awards Finalist - Children's Picture Book 2010 Mom's Choice Awards 2010- Silver Recipient Disney Me- dia, Parent's Choice Award 2010 www.GlutenFreeHelp.info "My Other Unde- niable Cause"

Celiac.com: Celiac Crisis: A Rare but Seri- ous Complication of Celiac Disease in Adults http://www.celiac.com/ articles/22235/1/Celiac-Crisis-A-Rare-but- Serious-Complication-of-Celiac-Disease-in- Adults/Page1.html Indian Pediatrics: Celiac Crisis http:// indianpediatrics.net/nov2005/1169.pdf Davidson: Celiac Disease http:// www.bio.davidson.edu/courses/ immunology/Students/spring2006/Mohr/ celiac.html

Rudi’s Gluten-Free Bakery Announces Multigrain Hamburger Buns, Multigrain Hot Dog Rolls and Pizza Crusts as the Latest Addition to its Gluten-Free Line

BOULDER, CO -- To meet the growing consumer demand for gluten-free products, Rudi’s Gluten-Free Bakery has ex- panded its line of nationally available, all-natural gluten-free products to now include hamburger buns, hot dog rolls and pizza crusts. Rudi’s executives made the announcement today at the Natural Products Expo West trade show in Ana- heim, Calif. Rudi’s Gluten-Free Bakery, launched by Rudi’s Organic Bakery in 2010, is making life brighter for all families that suffer from celiac disease or gluten intolerances by introducing gluten-free multigrain hamburger buns, multigrain hot dog rolls and pizza crusts that have the same look, taste and texture of regular buns and rolls the entire family is sure to enjoy.

“Consumers had told us for years that they were highly dissatisfied with gluten-free bread and bakery products,” said Doug Radi, vice president of marketing for Rudi’s Organic Bakery. “Our gluten-free breads addressed this problem by delivering a taste and look just like real bread. We’re excited to add our new hamburger buns, hot dog rolls and pizza crusts to our gluten-free line, creating more healthy and wholesome options the whole family can enjoy.” Rudi’s Gluten-Free Bakery Multigrain Hamburger Buns, Multigrain Hot Dog Rolls and Original Pizza Crusts are loaded with goodness; each variety is made using only the highest-quality, wholesome, all-natural ingredients. And, unlike many gluten-free products on the market today, Rudi’s Gluten-Free Bakery buns, rolls and pizza crusts contain no artificial chemicals or preservatives. Gluten Intolerance Group of Page 38 North Texas COMMUNICATOR

Clues to Gluten Sensitivity By MELINDA BECK, Wall Street Journal Lisa Rayburn felt dizzy, bloated and exhausted. Wynn Avocette suffered migraines and body aches. Stephanie Meade's 4-year-old daughter had constipation and threw temper tantrums.

Some people claim that eating gluten products can cause health problems like body aches and chronic fatigue -- and even some behavioral problems in children. WSJ's Melinda Beck talks with Kelsey Hubbard about a new study that sheds light on what may be going on.

All three tested negative for celiac disease, a severe intolerance to gluten, a protein found in wheat and other grains. But after their doctors ruled out other causes, all three adults did their own research and cut gluten—and saw the symptoms subside.

A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don't have celiac disease.

"For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease," says lead author Alessio Fasano, medical director of the University of Maryland's Center for Celiac Research.

The news will be welcome to people who have suspected a broad range of ailments may be linked to their gluten intake, but have failed to find doctors who agree.

"Patients have been told if it wasn't celiac disease, it wasn't anything. It was all in their heads," says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America.

The growing market for gluten-free foods, with sales estimated at $2.6 billion last year, has made it even harder to distinguish a medical insight from a fad.

Although much remains unknown, it is clear that gluten—a staple of human diets for 10,000 years—triggers an immune response like an enemy invader in some modern humans.

The most basic negative response is an allergic reaction to wheat that quickly brings on hives, congestion, nausea or potentially fatal anaphylaxis. Less than 1% of children have the allergy and most outgrow it by age five. A small number of adults have similar symptoms if they exer- cise shortly after eating wheat.

At the other extreme is celiac disease, which causes the immune system to mistakenly attack the body's own tissue. Antibodies triggered by gluten flatten the villi, the tiny fingers in the intestines needed to soak up nutrients from food. The initial symptoms are cramping, bloating and diarrhea, similar to irritable bowel syndrome, or IBS, but celiac disease can lead to malnutrition, osteoporosis and other more serious health problems that can result in early death. It

Cont. Pg. 39 Gluten Intolerance Group of Page 39 North Texas COMMUNICATOR can be diagnosed with a blood test, but an intestinal biopsy is needed to be sure.

The incidence of celiac disease is rising sharply—and not just due to greater awareness. Tests comparing old blood samples to recent ones show the rate has increased four-fold in the last 50 years, to at least 1 in 133 Americans. It's also being diagnosed in people as old as 70 who have eaten gluten safely all their lives.

"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content.

Gluten sensitivity, also known as gluten intolerance, is much more vague. Some experts think as many as 1 in 20 Americans may have some form of it, but there is no test or defined set of symptoms. The most common are IBS-like stomach problems, headaches, fatigue, numbness and depression, but more than 100 symptoms have been loosely linked to gluten intake, which is why it has been so difficult to study. Peter Green, director of the Celiac Disease Center says that research into gluten sensitivity today is roughly where celiac disease was 30 years ago. In the new study, researchers compared blood samples and intestinal biopsies from 42 subjects with confirmed celiac disease, 26 with suspected gluten sensitivity and 39 healthy controls. Those with gluten sensitivity didn't have the flattened villi, or the "leaky" intestinal walls seen in the subjects with celiac disease.

Their immune reactions were different, too. In the gluten-sensitive group, the response came from innate immunity, a primitive system with which the body sets up barriers to repel invad- ers. The subjects with celiac disease rallied adaptive immunity, a more sophisticated system that develops specific cells to fight foreign bodies.

The findings still need to be replicated. How a reaction to gluten could cause such a wide range of symptoms also remains unproven. Dr. Fasano and other experts speculate that once immune cells are mistakenly primed to attack gluten, they can migrate and spread inflammation, even to the brain.

Indeed, Marios Hadjivassiliou, a neurologist in Sheffield, England, says he found deposits of antibodies to gluten in autopsies and brain scans of some patients with ataxia, a condition of im- paired balance.

Could such findings help explain why some parents of autistic children say their symptoms have improved—sometimes dramatically—when gluten was eliminated from their diets? To date, no scientific studies have emerged to back up such reports.

Dr. Fasano hopes to eventually discover a biomarker specifically for gluten sensitivity. In the meantime, he and other experts recommend that anyone who thinks they have it be tested for celiac disease first.

For now, a gluten-free diet is the only treatment recommended for gluten sensitivity, though some may be able to tolerate small amounts, says Ms. Kupper. Cont. Pg. 40 Gluten Intolerance Group of Page 40 North Texas COMMUNICATOR

Our parent organization, the Gluten Intolerance Group of N.A. has undertaken a forward-thinking approach to “Brand Identify” for all the branches of its organization. GIG has grown to about 70 branches all across the U.S. from Florida to Alaska in the last few years and has decided that consistency between group names and logos would have the most effective marketing impact in the gluten intolerant world today. Therefore, all GIG support groups will have new names that conform to a certain standard set by GIG. All GIG branches will have names that clearly indicate that they are a branch of the Gluten Intolerance Group and indicate their geographical location as well. Our name did not have to undergo a lot of change because we just moved our location, “North Texas,” to the end of our name instead of the beginning: North Texas Gluten Intolerance Group became Gluten Intolerance Group of North Texas. Other branches of GIG have a more significant name change, but all will begin with “Gluten Intolerance Group” and then their location. Another major change is a consistent logo (which is registered) to be used by all branches and in all literature that each branch produces. The logo can be seen on the upper left hand corner of each page of this newsletter. GIG of North Texas will lose it’s “Texas Flag” logo that we have used since our inception in 2004, but we are happy to comply with these new guidelines. These changes should not change the way we continue our service to you so join us in celebrat- ing the growth of the Gluten Intolerance Group and the services they perform for the gluten free community such as the Gluten Free Certification Organization, the Gluten Free Restaurant Awareness Program, Gluten-Free Food Service Ac- creditation, TAGS, a brand new teen program for kids with gluten sensitivities and much more. See www.gluten.net for all the services GIG provides for us. It will make you proud. ~~ Betty Barfield

"There's a lot more that needs to be done for peo- A staple in Fort Worth for many years, Sub- ple with gluten sensitivity," she says. "But at least lime Bakery, is we now recognize that it's real and that these now advertising people aren't crazy." ### that their custom cakes can be made Reprint permission by Melinda Beck. gluten free, sugar free or vegan. Sev- eral of our local Picasso's Pizzeria, with three locations in Dallas now has young ladies have three types of delicious gluten free pizzas. chosen Sublime

Bakery to make One location is the SE cor- their wedding ner of Frankford and the cakes. Tollway, another at the

NW corner of Skillman and Quoting from their website: Kingsley Rd., and a location on Dallas Parkway. “Do you follow a Sugar-Free, Gluten-Free or

Vegan diet? You're in luck, because Sublime The average price is $14 Bakery Chef and Owner, Catherine Ruehle has for a medium pizza. The taste was good. (From one created desserts with you in mind. Check out of our readers who tried their pizza.) Catherine's menus for special dietary

needs.” Most of their toppings are gluten free. They offer a

10” GF crust that is kept separate from any contamination from freezer to the table. Picasso’s charges $2 The location is: more per pizza and are looking into ordering gluten free beer for their locations. Country Day Plaza 5512 Bellaire Dr South If you live in the Dallas area or are traveling by one of Fort Worth, Texas 76109 the locations, give them a try. http:// MAP IT picassospizza.com/ 817-570-9630, [email protected] Gluten Intolerance Group of Page 41 North Texas COMMUNICATOR

A Celiac Child’s Road to Recovery Tina Turbin – www.GlutenFreeHelp.Info

Ever since your child was recently diagnosed with celiac disease, you’ve been working hard to manage his gluten-free diet (http://GlutenFreeHelp.info) . This has required some adjust- ments, but you’re managing your child’s gluten-free diet fairly well, learning gluten-free cooking and providing your child with gluten-free alternatives at school and at your favorite local restaurants. As a gluten-free advocate and mother, I am often asked by parents of celiac children how long it will take after switching to a gluten-free diet before their child will feel better. Not only does this give parents the peace of mind that they’re finally doing the right thing to stop their child from being ill, but it’s useful in getting their celiac child to stick to their new way of eating long enough to see and feel the benefits.

The amount of time it takes to feel better on a gluten-free diet is different for every person. Sometimes people feel better right away, but sometimes it can take weeks or even a few months. The average length of time before people begin to experience relief of their symptoms is six to eight weeks. In adults, it can take the intestines several months or even years to heal. Since your child has been diagnosed with celiac disease (http://glutenfreehelp.info/celiac-or-gluten-free) early in life, their intestines will most likely not need a recovery period of such length.

One of the reasons why the length of time can be prolonged before relief is experienced is that mastering a gluten-free diet can take time. It’s not unusual to make some mistakes as you change your child’s diet to gluten-free. For instance, you may not know all the synonyms for gluten at first and in reading food labels, you may overlook these and unbe- knownst to you end up feeding your child gluten-containing foods. Also, avoiding cross-contamination of gluten can be a challenge at first.

Other food intolerances can influence the celiac child’s recovery period. It is common for celiac patients to have other food intolerances and food allergies beside a gluten allergy. Lactose intolerance is a common side effect of celiac disease. Luckily, as the intestines heal on your child’s gluten-free diet, these intolerances should improve, but this too can take several months.

Celiac disease can also cause deficiencies in vitamins and minerals due to intestinal damage, which prevents proper ab- sorption of nutrients. As a result, untreated celiac disease has also been linked with depression, thyroid disease, and dia- betes. Many celiac patients will not feel totally better until these illnesses have been treated.

If your child has been diagnosed with celiac disease, it's important that he sticks to the gluten-free diet even if he doesn’t feel results right away. Learning that the recovery time varies can be encouraging for you and your celiac child. Focus on creative ways of adapting to a gluten-free lifestyle, and keep your child busy with fun activities such as baking gluten-free goodies during this time. Continue to tell your child how much healthier he’s going to be because of his gluten-free diet. Before you know it, your child will begin to see and feel relief and will be well-grooved into his new gluten-free way of life.

Tina Turbin became extremely interested and involved in the subjects of celiac disease and gluten a number of years ago after many years of unresolved troubles, to finally get properly diagnosed herself. She has since been a diligent researcher, writer, on weekly radio shows, develops gluten-free recipes, teamed up with top professionals, reviewing GF companies & GF cook books on her renowned website: GlutenFreeHelp.info. As the multi award-winning children's author of the acclaimed Danny the Dragon children’s series, Tina takes great pleasure in donating the profits from her Danny the Dragon Dreams audio-book to Dr. Peter Green’s Celiac Disease Center at Columbia University Medical Center. Tina is happy to be a part of the team at Gluten-Free Foodie, in addition to other popular websites she writes for: CeliacCentral.org, Celiac.com and Everyday- Health.com. She resides in her East and West Coast studios continuing to write, promote and work within the celiac and gluten-free arena to help increase the awareness of this area and help others on a daily bases. She is forever writing additional children's books to entertain the world. To stay updated please sign up for her newsletter by visiting GlutenFreeHelp.info. Gluten Intolerance Group of Page 42 North Texas COMMUNICATOR

EGG, MILK, SOY, AND WHEAT ALLERGY A List of Taco and Enchilada Sauces ALERT, March 14, 2011 Faribault Foods, Inc. is recalling ―Field Day Or- Wheat Free: ganic Garbanzo Beans‖ due to mislabeling that resulted in undeclared egg, milk, soy, and Old El Paso wheat. The company reports that some cans with (www.OldElPaso.com; General the label may contain minestrone soup. This product is sold in grocery and other retail outlets nation- Mills; 800/300-8664) Taco Sea- wide. The 15-oz. can has UPC Code 42563 60003 soning Mix - Original and Hot & 813 C1 014 10 printed on the bottom. Consumers Spicy may return the product to the place of purchase for Old El Paso Fajita Seasoning Mix a refund. Consumers with questions may call the Ortega (B&G Foods) Taco Sea- company at (888) 201-6440. soning Mix and Chipotle Mix Kroger Guacamole Seasoning WHEAT ALLERGY ALERT , March 14, 2011 Mix Monogram Meat Snacks, LLC, is recalling approxi- Kroger Enchilada Sauce Mix mately 5,125 pounds of ―Hannah’s Honey Cured Turkey Sticks‖ due to undeclared wheat. The prod- Nick Fowler's Taco Seasoning Mix ucts, which were packaged between Dec. 13, 2010 Kroger Chipotle Enchilada Sauce (jar) and March 4, 2011, were shipped, including via Kroger Enchilada Sauce (jar) Internet sales, to institutions (prisons and one Kroger Verde Enchilada Sauce (jar) homeless shelter) in California, Colorado, Illinois, Kroger Fire-Roasted Red Enchilada Sauce (jar) Missouri, and Ohio. The recall affects: 100-count Old El Paso Enchilada Sauce - Mild cases containing 1-oz. packages with identifying & Medium (can) case code ―706179‖ and use by/sell by dates of Kroger Enchilada Sauce - 09/09/11 and 10/01/11, and 560-count cases containing 1-oz. packages with identifying case code Red (can) ―330074‖ and use by/sell by date of 10/01/11. Each McCormick Original Taco Seasoning package bears the establishment number ―P-15727‖ Mix inside the USDA mark of inspection. Consumers McCormick 30% less Sodium Taco with questions may call the company at (901) 259- Seasoning Mix 6642 McCormick Mild Taco Seasoning Mix McCormick Fajitas Seasoning Mix MILK, SOY, AND WHEAT ALLERGY ALERT, McCormick Enchilada Sauce Mix March 14, 2011 Ortega Mild & Medium Original Taco Sauce (jar) Old World Meats is recalling approximately 83 pounds of ―Original Flavor Beef Sticks Hot‖ and

―Original Flavor Beef Sticks Teriyaki Snack Sticks‖ NO – (These have wheat): due to undeclared milk, soy, and wheat. The products were produced Feb. 16, March 2, March 3, or Lawry's Taco Seasoning Mix March 8, 2011, and shipped to two distributors in Kroger Taco Seasoning the greater Duluth, MN area. The products come Kroger Original Chili Seasoning in 1.5-lb. cases, with each box containing 24 indi- Kroger Fajita Seasoning - original vidual 1-oz. packages. Each package bears the es- Kroger Burrito Seasoning Mix tablishment number ―EST. 3448‖ inside the USDA Kroger Green Enchilada Sauce (can) mark of inspection. The ―Original Flavor Beef Sticks Hot‖ contain code number 3022011 printed Kroger Green Enchilada Sauce (can) on the lower portion of the label. The ―Original Fla- McCormick Original Chili Seasoning Mix vor Beef Sticks Teriyaki Snack Sticks‖ contain code Lawry's Enchilada Sauce Mix numbers 2172011, 3032011, or 3092011 printed on Kroger Enchilada Sauce (can) the lower portion of the label. Consumers with Old El Paso Enchilada Sauce questions may call the company at (218) 722-2333. From: Janet Rinehart, www.houstonceliacs.org The Food Allergy & Anaphylaxisetwork Gluten Intolerance Group of Page 43 North Texas COMMUNICATOR

Hi Betty - We absolutely can provide gluten free meal plans. Our menu is 90% gluten free right now.

Listed here are the only items that contain gluten:

WHEAT (GLUTEN) & CELIAC PATIENTS (Avoid these options)

Chicken Fettucini Alfredo Chicken Spinach Wrap/Wheat Wrap Tenderloin Spinach Wrap/Wheat Wrap Although oats do not contain gluten, cross contamination is possible. Avoid Perfect Patties, Devin's Muffins, OatOmega3 Bars, and Oatmeal.

Please let me know if I can help you in any way! Each of our Nutrition Consultants is trained very well on gluten sensitivities and Celiac so also feel free to consult with them as well. Meg McCall, My Fit Foods www.myfitfoods.com

To your Health,

Meg McCall Corporate Nutritionist My Fit Foods 713-962-6955

1. MyFitFoods-Lemmon 4015 Lemmon Ave. Dallas, TX 75219 214-780-0602

2. MyFitFoods-Preston 6100 Luther Lane Dallas, TX 75225 214-360-7569

3. MyFitFoods-Royal 5960 Royal Lane Dallas, TX 75230 214-613-2841

4. MyFitFoods-SMU 6403 Hillcrest Dallas, TX 75205 214-520-6878

5. MyFitFoods-Southlake 2600 E. Southlake Blvd. #160 Southlake, TX 76092 817-749-0288 Mission Statement GIG of North Texas was formed to address the growing need of Celiac Disease (CD), Dermatitis Herpeti- formis (DH) and Gluten Intolerance support and education of people in the Fort Worth/Dallas area. The group consists of both adults with CD, DH, and Gluten Intolerance and parents of children who are afflicted with one of these diseases. Specifically, we will: 1. Provide active support to Fort Worth/Dallas individuals with Celiac Disease, DH and Gluten Intolerance and their families; 2. Share practical information on successfully living a gluten-free lifestyle in the Fort Worth/Dallas area; 3. Educate the public and medical community about CD, DH, and Gluten Intolerance; 4. Raise awareness about CD, DH, and Gluten Intolerance in the Fort Worth/Dallas area; and 5. Raise funds to support local CD, DH, and Gluten Intolerance initiatives and research in these fields.

DISCLAIMER—All information provided by Gluten Intolerance Group of North Texas is intended for the benefit of members and other interested parties and has not necessarily been submitted for medical review. Individuals should consult with their own doctors for advice. No liability is assumed by Gluten Intolerance Group of North Texas.

Gluten Intolerance Group of North Texas 6821 Nob Hill Dr. To: N. Richland Hills, TX 76182