Houston Celiac Support Group; www.houstonceliacs.org; Janet Y. Rinehart, Chairman; 281/679-7608; E-mail: txjanet@swbell.net -1 -

NEXT MEETING: DATE: Saturday, Saturday, May 30, 2015 TIME: 1 p.m. to 3:30

PLACE: Memorial Drive Lutheran Church, 12211 Memorial Drive at Gessner. (Behind the church, follow the path near playground to the Fellowship Hall.) PROGRAM: We will have a discussion about Socializing Gluten Free, based on Jax Peters Lowell’s book THE GLUTEN-FREE REVOLUTION: Absolutely Everything You Need to Know about Losing the Wheat, Reclaiming Your Health, and Eating Happily Ever After. We will discuss such topics as Resuming Your Social Life, Letting Your Hostess Know, What can you bring?, The Perils of Arriving Hungry, Dealing with Caterers, Bothering the Bride, Potluck is Not Your Friend, Taking a Bite to be Polite, The Art of Plate and Switch, Business Meals, Taking Your Own Food, The Good Gluten-Free Weekend Guest, and Giving As Good as You Get, as suggested by Jax. Be prepared to jump in with your own experiences. We are sorry that arrangements could not be made for Jax to come to Houston; we did not order enough books to satisfy Jax or the publisher. However, Jax is very willing to answer any questions or autograph your book (with a 3x5 label that you send her). E-mail Jax at Jaxonville@comcast.net. Please make a reservation ASAP with Janet for this meeting. E-mail: txjanet@swbell.net or call 281/679-7608.

As usual, please bring gluten-free goodie or/dish to share for the social hour after the program. Everyone does something or brings

a gluten-free item to our meetings. Please bring at least 2 copies or more of your recipe with brand names so that we can publish all the recipes later. (Or e-mail the recipe to Janet. Make sure Janet gets a copy.) Please note source of the original recipe (a particular cookbook?). Newbies may want to bring paper goods or drinks. We also need a couple of people to help with setting up chairs before & after the meeting, and also help with clean up. When you respond with your attendance to Janet, discuss these social aspects, too. Please call Janet right away to volunteer. Thanks! NOTES: Please refrain from using fragrances at our meetings. There are members and guests who are very sensitive to these types of environmental stimuli. Also, please do not bring children under the age of 8 to this meeting. They could be distracting to the speaker. Thanks.

HOUSTON CELIAC SUPPORT GROUP Chapter #25 of CSA/USA, Inc.

“HOUSTON CELIAC PERSPECTIVE” MAY 2015, Issue No. 3

HOUSTON CELIAC SUPPORT GROUP Medical Advisors Ra

John R. Stroehlein, MD Gastroenterologist, M.D Anderson Cancer Hospital Eamonn Quigley, MD, Houston Methodist

Ian Sachs, MD Gastroenterologist,

The Methodist Hospital Alberto O. Barroso, MD

Gastroenterologist, Houston Methodist, Baylor

College of Medicine Sylvia Hsu, MD,

Dermatologist, Baylor College of Medicine Douglas S. Fishman, MD, Ped. GI, TX Children’s Hosp.

Barbara S. Reid, MD, Ped. GI

Kay L. Lee, MD, Family Practice Ray A. Verm, MD, Advisor Emeritus

DIETETIC ADVISORS

Anne L. Dubner, RD Peggy Gumto, RD Norma Terrazas, RD Leslie Ramirez, RD Sara Olague, RD Rya Clark, RD

HOUSTON CELIAC PERSPECTIVE MAY 2015 - 2 -

GLUTEN-FREE COMMUNITY NEWS

CELIAC AWARENESS GROUP, North Houston (Cypress, Spring, The Woodlands, Tomball, Conroe and beyond areas)

Meetings: August 8 and October 3, 2015. The Meetings will be held at the MUD #24 meeting facility (17035 Deer Creek Drive, Spring, TX 77379). (Water tower across from HEB on Stuebner Airline/Louetta) from 1:00 - 3:00 pm.

WESTCHASE FARMER’S MARKET: GF Mixes

from Phyllis Bell. Every Thursday, rain or shine; 3 to 7 p.m. St. Cyril of Alexandria Catholic Church parking lot, 10503 Westheimer Road (at Rogerdale Road, one block west of Beltway 8)

WHAT HAPPENS TO YOUR GLUTEN-FREE

DONATIONS TO THE HOUSTON FOOD BANK? By Karen Beane, Houston Board Member

When our group makes gluten-free food donations to the Houston Food

Bank, have you ever wondered what happens to it? The Houston Food Bank acts as a clearing house for other community food pantries and they distribute the food donations they receive to them.

I got a chance to see one of the community food banks that receives the gluten free food donations from our group, Gulf Coast Community Service Association (or GCCSA). I had seasonal items that I wanted to be sure were received in time for the holidays and the Houston Food Bank had already made their scheduled run to the GCCSA.

Suzanne Garcia took me on a tour of their very well organized food pantry. They receive fresh, frozen and canned foods. If a particular item is in high demand and donations aren’t covering the demand, they compare prices among the major stores, and then go buy it. Ms. Garcia showed me their special foods section that expands and contracts according to the current needs and she said they have many requests for gluten-free food. They don’t let people take the special foods unless they actually need it and can’t eat regular stuff. They store frozen gluten-free bread that they receive from stores like HEB and Kroger. Instead of giving people a sack of food, they give them a cart and allow them to shop from available selections (like a small store).

They will provide a free, three-to five-day supply of emergency groceries once per month for income-qualified residents of Harris County.

Their website (www.gccsa.org) covers the varied services they provide – Rental Assistance, Prescription Assistance, Transportation assistance (Metro), Food Assistance and Utility Assistance.

I was impressed with the organization and the assistance they provide to people in need and it was nice to know one of the places that receive our gluten -free donations from the Houston Food Bank.

► Please bring easily storable gluten-free products to our meetings. Karen & Dave Bean bring special boxes found near the entrance to the church Fellowship Hall.

► Ms. Garcia asked me if I had some gluten- free recipes using inexpensive ingredients (in other words, not five flours and xanthan gum) and I was able to provide her with a few. Members, could you suggest some simple GF recipes for the Food Bank? Please send your inexpensive recipes and I will put them in a collection for the food banks? If so, please ask them to send them to kabeane@pdq.net and put “GF on a budget” in the subject line. So we can be helpful in more ways than one! Thanks a lot!

WELCOME, NEW MEMBERS! JoJo Wahlstrom and Wendy Villani of Houston.

The special foods section

HOUSTON CELIAC PERSPECTIVE MAY 2015 - 3 -

NEW RESOURCES Note: If you make a search on Amazon for “Celiac Disease” or “Gluten-Free Cookbooks,” you will find an amazing amount of GF resources, and most at very good prices! -- jyr BOB’S RED MILL EVERYDAY GLUTEN-FREE by Camilla V. Saulsbury. $24.95. (or $19.05 at Amazon.com) The recipes lets home cooks experiment with different flours and alternatives to wheat. GLUTEN-FREE CLASSIC SNACKS by Nicole Hunn, author of the Gluten-Free on a Shoestring series. You’ll enjoy trying Twinkies. Hostess Snowballs, coffee cakes, Swiss Rolls, Mallomars, or Twix bars. Your favorite snacks and desserts are back -- because now you can make them gluten free. Order from Amazon.com for $15.92 in paperback version. AGAINST ALL GRAIN: DELECTABLE PALEO RECIPES TO EAT WELL & FEEL GREAT by Danielle Walker. (150 gluten-free, dairy free and paleo recipes for daily life) It’s $19.19 on Amazon.com. SIMPLY GLUTEN-FREE & DAIRY-FREE: BREAKFASTS * LUNCHES * TREATS * DINNERS * DESSERTS by Grace Cheetham, author of A COOK’S BIBLE: Gluten free, Wheat Free & Dairy Free Recipes. THE DAIRY FREE AND GLUTEN-FREE KITCHEN by Denise Jardine. This paperback is $17.06 on Amazon. EVERYDAY CLASSICS - Essential Gluten-Free, Dairy-Free and Egg-free Recipes by Alexa Croft. This paperback is $24.98 on Amazon. GLUTEN FREE FLOUR POWER: Bringing Your Favorite

Foods Back to the Table, by Aki Kamozawa and H. Alexander Talbot. This duo makes their living in food consulting: recipe development and chef training. In many recipes they use flaxseed meal as a substitute for eggs, and they have developed a do-it-yourself flour mix that is gum-free. The latter makes use of sweet rice flour and flaxseed meal. The authors note that the low-allergy blend produces a slightly different result than their other two recommended flour blends that contain both milk (à la Cup-4-Cup) and xanthan/guar gum. This is their third cookbook. This new resource is $25.20 at Amazon.com. Read a review at http://bit.ly/GF_Bake.

IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and food writer Julia Turshen who compiled a gluten-free, sugar-free collection of 185 recipes that the actress guarantees are “not like a punishment.” (The tough diet has come under close scrutiny, albeit not yet from the most epicurean of authorities. The New York Post describes the book as “the manifesto to some sort of creepy healthy-girl sorority with members who use beet juice rather than permanent marker to circle the ‘problem areas’ on each other’s bodies,” while the Atlantic Wire writes that It’s All Good takes “laughable Hollywood neuroticism about eating to the next level.” The London Guardian was kinder – sort of – noting that, “Yes, children do have slightly different nutritional requirements from adults … but filling their plates with empty calories in the form of white pasta, bread and rice is no nutritional kindness.”)

HOUSTON CELIAC SUPPORT GROUP Editorial Committee Janet Y. Rinehart Mary Lu Mase Susan Daniels Michael Hagood Melissa Aldrich, Ph.D., Medical Research John Longo, PhD, Webmaster Executive Board Janet Rinehart, New Member Orientation & chapter newsletters Kathleen Williams, New Member Packets L.B. Newman, Treasurer Barbara Ferring, Hospitality Laura Patterson, GF Dining Club Chairman Karen Beane John Longo, PhD Phyllis Bell, Northside Celiac Awareness Group Monica Ryan – R.O.C.K. Jennifer Tiras – R.O.C.K.

HOUSTON CELIAC PERSPECTIVE MAY 2015 - 4 -

RESTAURANT INVESTIGATIONS LOCAL FOODS Houstonlocalfoods.com; 4/2015 jyr Locations: 2424 Dunstan Road at Kelvin, next to Benjy’s, 713/521-7800 (Rice Village area) 2555 Kirby; 713/255-4440; (Upper Kirby area)

A g o u r me t s e l ec t i o n o f s a n d w i c h es , s a la d s a n d p r ep a r ed mea l s w i t h l o ca l i n gr ed i en t s .

My husband and I ate at Local Foods in the Village for lunch one day. We both had an egg salad sandwich, but mine with gluten-free bread. I asked if it could be toasted and they said it would have to be toasted on a separate plate. They seemed to understand gluten-free contamination issues. (Yea!). The delicious in-house made potato chips were great, too. We also chose the kale and quinoa salads as sides.

NELORE CHURRASCARIA BRAZILIAN STEAKHOUSE, 4412 Montrose Blvd.; Ph. 281/752-7393. www.nelore.com (5/2/2015 jyr) Typical Brazilian Steakhouse featuring an extensive salad bar and grilled meats. Price is $39 per person, or $29 just for the salad bar. The Brazilian Cheese rolls had regular flour; unfortunately, avoid. (In many Brazilian steakhouses, the cheese bread only is made from cassava/tapioca flour that we can eat.) In terms of meats, avoid the Chicken Legs, Sausage and Parmesan Pork. Although GF, the lamb was a little dry. A knowledgeable member of the waitstaff went over all the ingredients for items on the salad bar and meat so that I could choose safely. Do ask who can help clarify ingredients. PHO & CRAB RESTAURANT, (Vietnamese), 14741 Memorial Drive (between Dairy Ashford & Eldridge); 281/7l41-0654; www.phoandcrab.com About 98% of food is gluten free. Ask for Manager Andrew to go over the ingredients. The Hoisin Sauce, hot sauce, and peanut Sauces are have no wheatk/gluten. To thicken, they use tapioca starch. They will be getting GF soy sauce for us, or bring your own bottle of GF soy sauce. The vermicelli is rice. All dishes are gluten free except order no Steamed Dumplings, no Crunchy Noodle Combo, or no Garlic Noodles.

MARTHA'S BLOOMERS, 8101 Hwy 6 Bypass, Navasota TX 77868; (936) 825-7400. Has a GF men and some delicious Gf food, according to Kathleen Williams (co-chairman of our group). VIETOPIA Vietnamese Cuisine, 5176 Buffalo Speedway at Westpark; 713/664-7303. My husband and I tried out Vietopia one evening for dinner, and we were quite disappointed. They had five gluten-free choices, three of which were with tofu. Ed and I shared the GF Fried Rice Chicken and Claypot Beef. There was a paucity of protein on both. They did have GF (Kikkoman) soy sauce. I would not recommend this restaurant for celiacs. (jyr)

CELIAC DISEASE: WHICH CHILDREN SHOULD BE TESTED? Lara C. Pullen, PhD, March 23, 2015

Serological screening studies indicate that celiac

disease (CD) has a prevalence of 1% to 2% in Western populations and that the incidence is increasing across all age groups. Although many individuals develop symptomatic CD, others do not. In fact, researchers estimate that just 10% to 30% of patients with CD are ever diagnosed, in part because they may be asymptomatic.

For children, that lack of diagnosis can be critical: Young children with undiagnosed CD are

particularly vulnerable to the effects of malabsorption and failure to thrive.

Because of that danger, some researchers and clinicians are pushing for widespread screening. Some experts go even further, suggesting that the entire pediatric population should be routinely screened for CD. Yet the cost and the need for invasive confirmatory biopsies leave others skeptical of that approach unless better, cheaper diagnostics become available.

HOUSTON CELIAC PERSPECTIVE MAY 2015 - 5 -

New data published in the March issue of the American Journal of Gastroenterology by Rok Seon Choung, MD, PhD, from the Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, Minnesota, and colleagues, show that among a representative sample of nearly 15,000 Americans aged 6 years or older, the prevalence of confirmed CD was 0.8% (95% confidence interval [CI], 0.5% - 1.0%) in 2009 to 2012.

Extrapolating to the population at large, the data suggest that more than 1.5 million people in the United States have CD. Moreover, the analysis showed a near doubling in the prevalence among adults aged 50 years or older, rising from 0.17% (95% CI, 0.03 - 0.33%) in the 1988 to 1994 National Health and Nutrition Examination Survey to 0.44% (95% CI, 0.24% 0 0.81%) in the 2009 to 2012 survey. However, the adjusted prevalence is uneven

among racial and ethnic groups, ranging from 1.0% of whites to 0.2% of blacks and 0.3% of Hispanics.

For Ritu Verma, MBChB, director of the Center for Celiac Disease and the Lustgarten Endowed Chair for Clinical Care of GI Motility Disorders at the Children's Hospital of Philadelphia in Pennsylvania, those numbers and the consequences of undiagnosed CD lead to a straightforward conclusion: "The biggest plea I have for pediatricians is to just do the panel," she told Medscape Medical News, referring to an antibody test panel that can help to determine whether a child likely has the disease.

However, other pediatric gastroenterologists, including Saeed Mohammad, MD, from Northwestern University Feinberg School of Medicine in Chicago, Illinois, feel that screening the entire population is just not feasible, and the cost of increased screening may not be justified.

MY STORY: PHYLLIS GUY BELL Phyllis is the leader of the Northside Gluten-Free Awareness Group

My story begins in the fall of 2009 where I began to have all types of symptoms and side effects from foods that I was eating. I found myself EXCESSIVELY TIRED and would often dose off even while driving. My eyes watered and ran all the time, even making it hard to see. I had migraine headaches. I also noticed blurry vision even though I had recently had new glasses. It became hard for me to focus and remember things as well. It was even difficult to conduct full conversations without stuttering or recalling what it was I was trying to say… (I knew in my head what I wanted to say, but I could not seem to construct the words on the other side to say it). I was tested for Thyroid concerns; tested negatively. I began to have rashes that itched like having poison ivy I would often become extremely ill and had bloating, and horrible bowel issues (excessive diarrhea) after eating. I was afraid to eat anything In July of 2010 I went to the doctor for “allergy testing.” I didn’t know what ‘gluten’ was or what it was in. I was devastated when I found out and thought “what am I to do?” Those are all the things I LOVE to eat! After I cried and reasoned with God, It was Decided…So be it! And for the first two weeks, I did well…and began to feel better so much better. Then the cravings for my favorite burger got the best of me and I thought, maybe it is not really the gluten…so I indulged! After eating the burger I now knew that it was definitely gluten that had made me feel the way I was feeling before. And vowed from that day forward, with every ounce of strength possible, I would choose to feel better and eliminate gluten from my My shopping episodes would often take approximately two hours as I read every label and attempted to figure out how to substitute things I so enjoyed.... It was grueling! I lost 35 pounds in 6 months.

Where I do go from here? First I joined the Houston Celiac Support Group, and after I connected with them, Janet sent me so much info that I could not consume it fast enough. The group was encouraging, and was a WELLSPRING of info that I needed from shopping and travel to eating out.... I was determined to know more. I began reading books from the library and researching food allergies (because I had a list of them) and what effects they have on the body, etc. Additionally, I was in transition. (My profession – real estate – was in a slump.) I attended a between-job ministry. The topic that day was ‘passion’. The main question I asked was, “If you could do anything you wanted without worrying about money, what that would be?” My answer: ‘I WOULD BE IN THE KITCHEN.’ Although not a professional baker, I loved being in the kitchen, baking and cooking for friends and family and helping others. I wondered... What can I do with that? I have no clue in how to bake the things I loved…

HOUSTON CELIAC PERSPECTIVE MAY 2015 - 6 -

Then I had an inspiration… I got on the computer and researched gluten-free bakeries Houston; there were two. One said ‘no’ the other said ‘yes’, and there began my journey with learning how to re-bake the things I loved to eat as well as helping others that I came in contact with every day. As I learned...I shared. And now this is another step in helping others on this same journey!

21 DELICIOUS WAYS TO EAT GLUTEN FREE ON A BUDGET By Marilyn Lewis, March 15, 2015;

http://www.moneytalksnews.com/21-delicious-ways-eat-gluten-free-budget/2/ Budge\ 1. Accept it: Your world has changed

Gluten-free eating becomes easy when you accept that there’s really no substitute for wheat. Just let it go. Store-bought gluten-free baked goods aren’t just hellaciously expensive, they’re also: Disappointing. It’s crushing to spend $15 on a pie “that tastes like gravel,” says Roberts, author of several

acclaimed gluten-free baking books. When I first encountered a gluten-free bakery, I was like a traveler in the desert stumbling upon an oasis. I bought a scone, a muffin, cookies and a Danish. With each bite, my disappointment grew. Today, I mostly avoid baked goods that aren’t homemade. A few local artisan bakeries are setting the bar higher these days, but “not bad” is still high praise for most store-bought gluten-free products.

Fattening. Fat, sugar, eggs and salt are used to pump up the blandness of rice flour, a primary ingredient in baked goods.

Quickly stale. These baked goods dry out much more quickly than wheat-based foods. 2. Embrace new habits

Stop trying to replace all the bread, bagels, muffins and cookies you used to eat. Make bread and cookies occasional treats. Eat burgers and sausages without a bun. Switch to open-faced sandwiches, lettuce wraps and crackers. Enjoy dips, hummus and peanut butter with vegetables and fruits. Cornbread (read the labels on mixes) is a quick, easy bread substitute. 3. Cut back on restaurants and takeout

Eating at home saves tons of money and reduces your chances of accidental gluten poisoning. I once got ill from a chicken dish the waitress had assured me contained no wheat. I later found out that she’d known the dish had flour, but she hadn’t realized that flour (typically) is wheat. 4. Cook from scratch

Most rules for budget eating apply, with gluten or without. Cooking from scratch is one of those rules. It eliminates the premium on restaurant and takeout food. Author Mark Bittman’s soup tutorial (http://www.nytimes.com/2011/03/06/magazine/06eat-t.html?_r=0) is a thrifty, easy way to start (omit the croutons and bread). Our creamy polenta is another good starter dish. The Web and public libraries have loads of recipes and guidance.

Start gradually. Personal finance expert Donna Freeman advises cooking just twice a week at first, making the meals “big ones so you’ll have leftovers to carry to work.” 5. Freeze

After a day – or maybe two — wrap fresh gluten-free baked goods tightly in plastic and foil and store in the freezer so they won’t dry out. Slice breads before freezing so you can thaw slices separately. Roberts told me in an interview that she microwaves frozen slices for six to eight seconds before popping them into the toaster.

Gluten-free flours have a short shelf life, so buy in small quantities or keep out enough for four or five months and freeze the rest. 6. Use whole ingredients

The biggest expense in a gluten-free diet is the cost of specially processed foods. Fruits, vegetables, meat, seafood, eggs, beans, rice, quinoa and corn are naturally gluten-free, are healthier and cheaper than processed foods and help you avoid products with hidden gluten.

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -7-

7. Bake

From Roberts’ “Gluten-Free Baking Classics,” I’ve produced cakes, cookies, muffins and scones far better than store or bakery products and usually indistinguishable from wheat-based goodies. Oh, and they cost a fraction of store prices.”

I haven’t tried much bread-making, but with the right recipes it’s not difficult, Roberts says. “Gluten-Free on a Shoestring” shares top 10 secrets to bread-making. 8. Find your favorite flour blend

Most gluten-free baking requires a balance of several flours (grain, bean and legume), starches (potato, tapioca, corn and arrowroot), and gums (guar gum and xanthan gum). To bake bread you’ll use different blends (known as flour mixes) from those used for cakes and cookies.

Popular flour blends are made by King Arthur, Authentic Foods, Cup4Cup, Better Baking and Bob’s Red Mill. The Seattle Times tests a few in “Gluten-free smackdown: A taste test of 6 flours in muffins.” (http://www.seattletimes.com/food-drink/gluten-free-smackdown-a-taste-test-of-6-flours-in-muffins/). While you can substitute rice flour for wheat in a few recipes, you won’t find a single flour or blend that works dependably as a “cup-for-cup” substitute for wheat flour, says Roberts. Hunn blogs here (http://glutenfreeonashoestring.com/the-myth-of-a-cup-for-cup-gluten-free-flour/) about the problem.

Each grain, each company’s milling techniques and each flour blend absorbs moisture differently, creating divergent results. Roberts says: Find a bread flour mix and pastry flour mix you like and stick with them for dependable results. 9. Make your own flour blends

Cut costs even further by blending your own flour mixes. It’s easy. (Really.) Hunn, author of the “Gluten-Free on a Shoestring” books, also tests and reviews commercial flour blends. She’s even developed formulas for replicating two commercial blends. Roberts shares recipes for her homemade flour blends here (http://mygluten-freetable.com/guide-to-flour-mix/)

10. Use GF-tested recipes

Use recipes developed for the flour blend you’re using, Roberts says. Milling companies offer plenty of tested recipes on their packaging and websites. When following recipes developed by cookbook authors or bloggers, use the flour blends they recommend. 11. Stockpile

I’ve splurged and spent $7 a couple of times on awesome gluten-free crackers (Raincoast Oat Crisps). But for daily consumption, I stock up on my favorite cheaper grocery store brands when I find low prices. 12. Use sales and coupons

My favorite crackers, Crunchmaster, Blue Diamond Nut Thins and Blue Diamond Artisan Nut Thins, are on sale frequently. I use grocery store coupons or download coupons from manufacturers’ sites to compound the savings. (Also try Nut Thins Cheddar. Yummy. Jyr)

13. Shun specialty stores

High-end grocers charge high prices, and they excel at tempting shoppers into making pricey impulse buys. Budget shopping is simpler at a regular grocery store. Bring your list and stick to it. Here is About.com’s celiac grocery list: (http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFshoppinglist.htm).

14. Avoid inside aisles

The perimeters of grocery stores are the places to find unadulterated whole foods (read labels – especially on processed meats). Aside from canned and frozen vegetables and fruit, inside aisles contain mostly expensive mixes, junk food and packaged products.

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -8-

15. Raid your cupboards

Making meals with food in your pantry and fridge will keep you out of stores. Get inspiration and recipes at CookWithWhatYouHave. 16. Make stock

Save vegetable peels in an airtight bag in the freezer to make flavorful stocks to use in soups and other dishes. Here is Ina Garten’s (no gluten) chicken stock recipe. (http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe.html)

17. Cook ahead

When cooking soups, stews and casseroles, make plenty, eat some and freeze the rest. Hunn’s “Gluten-Free on a Shoestring” suggests quick weekday meals using basics like the gluten-free pizza dough, pasta dough, stocks and black beans she makes on weekends (the book has recipes). Once a month Hunn makes and freezes uncooked mac and cheese, cookie dough, potato gnocchi, biscuits and rolls. 18. Go online Print a $1 Off Coupon for Udi's GF Bread. Udi's is 100% Gluten Free at www.udisglutenfree.com/Coupon.

About.com suggests comparing prices online. It helps you to know a good price when you see one in a store, and buying online may even be cheaper. (Remember to include shipping costs.)

19. Don’t buy for the whole family

Many gluten-free guides suggest taking your entire family gluten-free. That’s up to you, but if you do, limit the expensive store-bought gluten-free items to those family members who actually need them. 20. Collect favorite books and blogs

Going gluten free is a bit research-intensive at first, but identifying your favorite sources for tips and recipes saves you time later.

21. Use your stale bread With ingredients this expensive, you can’t afford to throw out food. Use stale bread and crackers and baking goods to make bread crumbs, croutons, strata, meat loaf and meatballs. About.com has more tips for using stale gluten-free bread.

CHOOSING CARB SMART Karen Beane demonstrated at our February meeting cooking Shiritake Noodles and Brownies (using Almond butter and Agave liquid for sweetener). The recipes were in the previous chapter issue and in the handout compilation of recipes. You will see from the table Karen shared with us how the calories and carbs compare for some GF breads, baking mixes, and spaghetti/noodles. Be smart when choosing gluten-free products. She buys her shiritake noodles at Asian markets. She has also found the noodles at Kroger and HEB but they are more expensive: $2.99 per package versus $1.59 at Viet Hoa and $1.99 at Hong Kong Market

Viet Hoa International Foods (www.viethoa.com/) 8300 W. Sam Houston Parkway South, Houston, TX 77072. Tel: 832-448-8828 Hong Kong Family Market, 9968 Bellaire Blvd # 100, Houston, TX. (713) 772-2

Gluten-Free Bread comparisons (2 slices)

Calories Total Fat

Total Carbs

Dietary Fiber

Net Carbs

Sugars Protein

Udi’s: Udi’s Millet Chia Bread 150 4.5 g 22 g 5 g 17 g 3 g 6 g Udi’s White Sandwich 140 3.5 g 22 g 1 g 21 g 3 g 3 g

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -9-

Udi’s Whole Grain 140 4 g 22 g 2 g 20 g 3 g 4 g Udi’s Omega Flax & Fiber 150 6 g 22 g 6 g 16 g 3 g 6 g Canyon Bakehouse: Canyon Bakehouse 7 Grain 140 3 30 4 26 4 4 Canyon Bakehouse Mountain White 140 3 30 4 26 6 2 Canyon Bakehouse Deli Rye Style 140 3 26 4 26 2 4 Three Bakers: Great Seed Whole Grain & 7 Seed Bread

200 4.5 38 6 32 4 3

Omega Whole Grain & 5 Seed 210 5 38 6 32 4 3 Rye Style Whole Grain 140 2.5 31 5 26 3 2 White Bread 140 1.5 30 5 25 3 2 Katz: Katz GF White Bread 220 3.5 17 1 16 1 1 Katz GF Whole Grain 200 6 36 2 24 2 2 Katz GF Challah Bread 180 6 30 2 28 2 4 Katz GF Oat Bread 200 7 26 2 24 4 4 Baking Mixes (prepared): Pamela’s Products Bread Mix 320 12 56 6 50 18 2 Bob’s Red Mill Homemade Wonderful Bread Mix

200 3 44 6 38 4 4

Bob’s Red Mill Hearty Whole Grain 260 7 46 8 38 6 8 King Arthur Flour Bread Mix 320 2 50 2 48 4 2 GF Spaghetti, per serving: Tinkyada 210 2 43 2 41 0 4 Ancient Harvest 205 1 46 4 42 <1 5 BioNaturae 200 1 42 2 40 1 5 Schar 210 1 44 1 43 3 5 DeBole’s 210 .5 48 1 47 0 3 Shiritake Noodles (2 servings (1 package

20 1 6 4 2 0 1

WHAT’S IN YOUR GUT? By Jennifer Dalton MS, RDN, LD, Dayton Daily News

Contributing Writer, Nutrition, March 27, 2015

If you have ever worked with a registered dietitian to change your eating lifestyle, then you were likely encouraged to evaluate food choices to determine how those food choices influence your health.

While this approach is successful for improving health outcomes for major diseases, we are beginning to see that what we eat impacts our health beyond what is human, in a trillion ways. The average adult has 100 trillion human cells; however, throughout the human body are an additional 1500 trillion nonhuman microbes. These microbes reside on our skin and throughout our digestive tract and can be beneficial to promoting health or disease in the human body. Researchers have been exploring the environmental (food, chemicals, stress) influence on bacterial count and diversity. This work has led to the discovery that these tiny microbes have a big influence on human health. In fact, researchers have

found these tiny microbes appear to influence our risk for osteoporosis, heart disease, diabetes, anxiety and even weight loss.

Our relationship with our bacteria (microbiota) is established early in life and each person develops their own unique microbiota. From the moment a baby is delivered through the vaginal canal, inoculation of helpful bacterial occurs. Soon after, during breastfeeding, additional bacteria are introduced to the infant. These two points of exposure to bacteria may contribute to the reduced rates of asthma and celiac disease that are associated with breast feeding and vaginal delivery. In addition, some research has shown that the presence of a dog in the home may reduce risk for allergies and asthma as a result of exposure to the dog. Our individual microbiomes are well cultivated by age 3.

Once our microbes are established, they have a strong influence on many important systems and

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -10-

functions in our body. These tiny microbes play a significant role in our immune system. In fact, two-thirds of the immune system is affected by these tiny microbes. In addition, they play an important role in maintaining the health of the digestive tract, help in the production of certain vitamins, provide health-promoting fuel (short chain fatty acids) to the large intestine, and assist with several other important metabolic functions.

Our population of microbes appear to be resistant to change. However, researchers have found that antibiotic exposure does change the bacterial count and diversity with these changes taking years to recover. While this may sound alarming it is important to note that antibiotics are very beneficial in treating bacterial infections and have improved health outcomes for these diseases

for decades. It is important to use antibiotics when prescribed to resolve these infections. Certain digestive conditions tend to have higher risk for altered microbial diversity and counts, these include irritable bowel syndrome, celiac disease and treatment with gastric suppression medications.

Researchers are now looking at ways to influences restoration of the microbiota through use of foods and probiotic supplements. Dietitians specially trained in digestive diseases currently work with clients to help restore microbial balance through diet and supplements. Encouraging a balanced microbiome may be helpful in improving overall health outcomes. Diet appears to play a key role in supporting the balance of this community of microbes that help us to function each day.

(Jennifer Dalton, MS, RDN, LD, is the director of didactic program in dietetics at the University of Dayton. She teaches courses on nutrition and health and is an expert on functional nutrition, celiac disease and digestive health. Email: jdalton1@udayton.)

BEYOND BIOPSY AND GLUTEN-FREE DIET Emerging Diagnostics and Therapies for Celiac Disease

Healio Gastroenterology, April 2015 http://www.healio.com/gastroenterology/malabsorption/news/print/healio-gastroenterology/%7Bd5226cf9-

7618-475b-8a95-6edca100ca78%7D/beyond-biopsy-and-gluten-free-diet

The prevalence of celiac disease in the United States has more than doubled during the past 2 decades and currently affects approximately 2 million Americans and 3.5 million Europeans, according to recent estimates. However, most individuals with celiac disease remain undiagnosed, and for those who receive a diagnosis, notoriously difficult lifelong adherence to a gluten-free diet remains the only effective treatment.

According to experts interviewed by Healio Gastroenterology, celiac disease research has reached an interesting moment in light of recent advances in diagnostic tools and several promising emerging therapies that are currently under development. Diagnostic Process Debate

Although there has been a true increase in background undiagnosed celiac disease during the past 20 years, much of the rise in prevalence can be attributed to the rate of diagnosis, which has risen 15-fold in that same time period, according to Joseph A. Murray, MD, from the Mayo Clinic in Rochester, Minnesota.

“There has been a dramatic increase in the rate of diagnosis of celiac disease in the United States,” Murray said, which “reached a plateau in about 2004 and has stayed at this high level — much higher than it was before.”

In a recent review, Murray and co-author Steffen Husby, MD, from Odense University Hospital in Denmark, credited better clinical awareness and tests for these advances in diagnosis rates. The traditional reliance on histological analysis of duodenal biopsy samples for diagnosis has been reduced by highly accurate celiac-specific serological analyses — primarily, tests for tissue transglutaminase 2 (tTG2) immunoglobulin (Ig) A and endomysial IgA antibodies, both of which have demonstrated greater than 90% sensitivity and specificity, they wrote. Thus, a debate has ensued during the past decade surrounding the circumstances in which a biopsy can be omitted for the diagnosis of celiac disease.

The most recent guideline recommendations from the American College of Gastroenterology and the British Society of Gastroenterology, both of which Murray co-wrote, include utilizing symptoms, celiac antibodies, human leukocyte antigen (HLA)-based

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -11-

genetic tests and biopsy histology for diagnosis. Both guidelines “affirmed the value of biopsy for the confirmation of the diagnosis of celiac disease in adults,” Murray said, whereas the 2012 guideline from European Society for Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) recommended “that in certain restricted circumstances a duodenal biopsy could be avoided in European children.” These circumstances involve very specific requirements, including tTG2 IgA antibody levels of more than 10 times the upper limit of normal, a positive endomysial IgA antibody test, a positive genetic HLA test and objective improvement on a gluten-free diet.

Murray and the ACG guideline co-authors “felt we were not ready for avoidance of a biopsy diagnosis [in children],” he said. In their review, he and Husby wrote that because the ESPGHAN guideline places “considerable demands on the quality of anti-tTG2 antibody analysis … the evidence base for this strategy needs further strengthening.” However, they considered a possible “central truth … that maybe not everybody needs a biopsy to make the diagnosis,” he said. “There is a degree of flux that is going on. The big problem [is that] people are not reading the [ESPGHAN]

guidelines in detail and are applying them inaccurately and incorrectly to a much larger population.”

Daniel A. Leffler, MD, MS, director of clinical research at The Celiac Center at Beth Israel Deaconess Medical Center in Boston, said that although the ESPGHAN guideline is reasonable, as “invasive procedures in children are something to be avoided whenever possible,” it does not negate the utility of diagnostic biopsy, especially in adults. “Endoscopy is one of the safest invasive procedures we do. Risks are miniscule, it’s a quick procedure, and it provides not only diagnostic information but can be helpful in follow-up.”

Repeat endoscopy performed routinely for some celiac patients with persistent symptoms “is a perfectly reasonable thing to do,” he said, “but the yield of that is much lower if you don’t have the original biopsy to compare it to, and since you don’t know who is not going to respond years down the road, not having that irretrievable information is a problem.” There also is some evidence that having a diagnostic biopsy leads to better long-term adherence to a gluten-free diet, as the results are “much less abstract” than a blood test result, Leffler added.

CELIAC DISEASE & BREAST CANCER: AN UNEXPLAINED PROTECTIVE EFFECT

By Sonia Kupfer, MD IMPACT, Issue One, 2015, The University of Chicago Medicine; www.cureceliacdisease.org

Breast cancer is the most common cancer in

women worldwide. In the US, about 12% of women or 1 in 8 will develop breast cancer in their lifetime (American Cancer Society, 2015). There are a number of well-studied risk factors for breast cancer, including older age, family history, lifetime exposure to estrogen (through early menstruation, or menarche, and/or late menopause), not giving birth, dense breasts, use of hormone replacement therapy, obesity and lack of physical exercise as well as tobacco use. Some individuals and family members are at significantly increased risk due to hereditary syndromes. On the other hand, there are several protective factors including decreased estrogen exposure (late menarche and/or early menopause), having multiple children, breastfeeding, maintaining normal weight and exercising regularly. In addition, studies show that diseases of immune dysfunction, such as rheumatoid arthritis, and conditions of low body weight, such as anorexia nervosa, are associated with decreased breast cancer. (Tian G et al

Biomed Res Int 2014 & Karamanis G Int J Cancer 2014). This list of “protective” conditions also includes celiac disease.

A number of studies have confirmed that celiac disease protects against breast cancer. In aggregate, these studies estimate that rates of breast cancer in women with celiac disease are between 10-80% lower than expected rates. The largest studies to find protective effects come from Scandinavia (table). One Swedish study by Askling and colleagues (Askling J et al Gastroenterol 2002) studied 12,000 subjects with celiac disease from a hospital register between 1964- 1994 and assessed cancer incidence including breast cancer. The authors found the incidence of breast cancer was 70% less than that in the general female population. This included both pre- and post-menopausal breast cancers.

The second Swedish study by Ludvigsson and colleagues (Ludvigsson Int J Cancer 2012) also found a reduced incidence of breast cancer in celiac disease although only an 18% reduction was found. In this

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -12-

study, 17,852 women with celiac disease were identified by damage of the small intestine on biopsies - a more precise classification of true celiac disease. The protective effect of celiac disease on breast cancer was not changed when the authors controlled for smoking and body mass index. Finally, Ilus and colleagues (Ilus T et al AJGastro 2014) studied 32,439 Finnish adult celiac patients and found that breast cancer was reduced by 30%. These authors used a nationwide register of celiac patients and linked it to the nationwide cancer registry. Based on these two more contemporary studies, the true protective effect of celiac disease on breast cancer is likely somewhere between 18-30%.

While epidemiological studies have confirmed lower breast cancer rates in celiac patients, the reasons for this protective effect remain speculative. Some have suggested that reduced breast cancer in celiac is explained by lower lifetime exposure to estrogen due to later onset of menarche and earlier menopause. While this is a plausible explanation, there is not yet clear proof that this is the primary cause. Others have thought that lower body weight in celiac women could also be responsible for the protective effect akin to the effects noted in anorexia nervosa. However, Ludvigsson did not see a difference in protection when controlling for body

mass index. It is likely that low body weight could contribute to delayed menarche, thereby reducing breast cancer risk. Finally, some have speculated that the degree of small intestinal inflammation is associated with greater protection similar to what has been seen in some studies of rheumatoid arthritis. Again, it may be that inflammation is correlated with other protective factors for breast cancer such as low body weight and/or lifetime estrogen exposure. Despite the apparent “protection” against breast cancer in large-scale studies, women with celiac disease should not forego routine breast cancer screening with mammograms as directed by their doctor. While celiac disease is protective, other risk factors including age, family history, physical activity and lifestyle can outweigh this beneficial effect. Moreover, when a patient is on a gluten-free diet and the small intestine has healed, the risk of breast cancer returns back to that of the general population.

The bottom line is that women with celiac disease still got breast cancer in these studies—just at a lower rate than the general population Given that mammograms can detect early stage cancers, even women with celiac disease should benefit from this life-saving screening test.

If you are concerned about your risk of breast cancer, please talk with your doctor. The University of Chicago also has a Cancer Risk and Prevention Clinic for personalized cancer risk assessment. For more information contact: http://www.uchospitals.edu/specialities/cance/risk/about/breast-ovarian.htm.

Study Number of Breast cancer

Cases

Number of Women with CD

Risk (95% confidence interval)*

Study Period

Askling et al 7 6521 SIR 0.3 (0.1-0.5) 1964-1994 Ludvigsson et al 151*8 17,852 HR 0.82 (0.68-0.99)

** 1969-2007

Ilus et al 239 21,158 SIR 0.7 (0.6-0.8) 2002-2011 *Risk is calculated as the standardized incidence ratio (SIR) that compares observed breast cancer cases to expected cases in the population or hazard ratio (HR) that compares breast cancer to no breast cancer in the study group; the 95% confidence interval is the statistical range reflecting the precision of the estimate; an SIR or HR less than 1.0 denotes a protective effect ** This estimate excludes women diagnosed within the 1st year of celiac disease. Study Number of breast cancer cases Number of women with CD Risk (95% confidence interval)* Study period Askling et al 7 6521 SIR 0.3 (0.1-0.5) 1964-1994 Ludvigsson et al 151** 17,852 HR 0.82 (0.68-0.99) ** 1969-2007 Ilus et al 239 21,158 S

AS CELIAC AND GLUTEN SENSITIVITIES GAIN PROMINENCE, DRUG COMPANIES RACE TO FIND TREATMENTS

By ANDREW POLLACK, NY Times, APRIL 28, 2015 http://www.nytimes.com/2015/04/29/business/celiac-diseases-prominence-has-drug-companies-racing-to-find-

treatments.html?smprod=nytcore-ipad&smid=nytcore-ipad-share&_r=0 Like many people with a sensitivity to gluten, Kristen Sweet avoids the protein in wheat that can

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -13-

make her sick. But when she eats at a friend’s house or a restaurant, she cannot be certain that the food is absolutely gluten free. “There’s this risk every time you do go out and trust your health in someone else’s hands,” said Ms. Sweet, 29, who has the gluten-related condition known as celiac disease. “When I do get sick I am curled up in a ball for days and there is nothing I can o. There is nothing you can take.” Now, however, pharmaceutical companies are racing to develop the first drugs for celiac disease, which researchers say is much more common than previously thought. No drugs are expected to reach the market until 2018 at the earliest, but a couple of them have shown hints of promise in small clinical trials and might soon advance to the final stage of testing. With that in mind, the Food and Drug Administration held a daylong public workshop recently to discuss something it has not had to ponder before: How to measure the effectiveness of celiac disease drugs in clinical trials. Most of the drugs in development would not eliminate the need for a gluten-free diet, but would help alleviate symptoms when some gluten does leak into food. They are being developed mainly by small companies, though some larger pharmaceutical companies are now also showing interest. AbbVie paid $70 million for an option to acquire the global rights to a drug being developed by Alvine Pharmaceuticals. GlaxoSmithKline and Avalon Ventures, a venture capital firm, created a new company, Sitari Pharmaceuticals, which is pursuing celiac treatments. Drug development has lagged, experts say, in part because the illness was once thought to be a rare condition among children. In the last 15 years or so, however, studies have found that around 1 percent of the population, both adults and children, have the disease, meaning it affects about three million Americans. But most of them do not have a diagnosis, in part because the symptoms — which include abdominal pain, bloating, diarrhea, headaches, fatigue and cognitive problems — can have many other causes. And not all gluten sensitivity is related to celiac. Celiac is now believed to be an autoimmune disease, in which the body’s immune system attacks its own tissue, particularly the lining of the small intestine, through which nutrients are absorbed. The attack is triggered in genetically susceptible people by gluten, a protein in wheat, barley and rye that imparts favorable properties for cooking but cannot be readily digested.

“It’s the first autoimmune disease for which the antigen was identified,” said Dr. Francisco Leon, co-founder of Celimmune, a new celiac drug development company. He said celiac disease might serve as a test bed for drug companies developing products for autoimmune diseases because it is easy to get a quick read on whether a drug works by feeding people gluten. It also suggests drugs for other autoimmune diseases might work for celiac disease. Celimmune licensed rights to a drug Amgen had tested for rheumatoid arthritis and will study it for hard-to-treat cases of celiac disease. The advent of the gluten-free diet has been a major advance for those with celiac disease, but it is not a cure-all. One study, for instance, showed that the small intestines of two-thirds of adults were still damaged two years after starting a gluten-free diet. That could be because it takes time to heal. Or it could be that people are still being exposed to gluten that seeps into food in small amounts. Gluten can also be in lipstick, prescription drugs and other places that might not be expected. And adhering to the diet can be difficult for some people, specialists say, particularly teenagers who want to have pizza with their friends. “There’s a whole degree of anxiety and social isolation that comes along with this,” said Dr. Daniel A. Leffler, director of research at the Celiac Center at Beth Israel Deaconess Medical Center in Boston, who has been a consultant to companies developing celiac drugs. Drug developers are taking various approaches. Alvine’s drug, ALV003, consists of two enzymes that are meant to break down gluten before it can get into the small intestine and cause a reaction. The drug is a powder dissolved in water that is taken before meals. In one small study, volunteers deliberately ate bread crumbs every day for six weeks. The intestines of those who took the drug were not damaged, unlike the intestines of those who took a placebo. But there was not a statistically significant difference in symptoms. Alvine, a privately held company based in San Carlos, Calif., expects results by this fall from a larger midstage trial involving 500 patients, the largest trial ever for celiac disease, said Dr. Daniel C. Adelman, the chief medical officer. Christina Buettner, who participated in a study of ALV003, said she did not notice any difference in how she felt, though she does not know whether she got the drug or the placebo. Ms. Buettner, a nurse in the Boston area, said having to drink 8 ounces of the same fruit-flavored liquid before every meal “got

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -14-

kind of old,” but she would be willing to do it if the drug was shown to reduce the long-term damage from the disease. Both she and Ms. Sweet, who lives in the Philadelphia suburbs, said that ideally they would only take a drug like ALV003 before meals that they could not be sure were gluten-free. There are also nutritional supplements already on the market that claim to break down gluten. These supplements do not have to be approved by the F.D.A. and some celiac specialists said there is little to no evidence that they work. BioLineRx, an Israeli company, is in early-stage testing of a polymer that binds to a key part of the gluten protein, preventing it from being absorbed in the small intestine. And Alba Therapeutics, a privately held company in Baltimore, has done midstage trials of a drug, larazotide acetate, that is supposed to prevent gluten from squeezing between cells of the lining of the small intestine and setting off an inflammatory reaction. In a Phase 2 trial, the lowest dose tested reduced symptoms compared with a placebo. But Teva Pharmaceutical Industries, which obtained an option on larazotide acetate when it acquired another company, has decided not to license the rights to the drug, a Teva spokeswoman said. Alba, which declined to be interviewed, is apparently searching for money to move the drug into late-stage testing. At least one company, ImmusanT, hopes to do away with the need for a gluten-free diet, allowing people to eat what they want. It thinks that injecting people over several weeks with the pieces of gluten that provoke an immune reaction will induce tolerance to gluten, somewhat similar to the way allergy shots work. Some experts consider this a long shot.

As a discussion at the recent F.D.A. workshop made clear, assessing the effectiveness of celiac drugs can be difficult because the disease affects people differently. There is not a clear correlation between symptoms and damage to the intestine. Ideally, some participants said, a drug would both improve symptoms and heal the damage while also preventing long-term complications like bone loss. Who should get the drugs would be another question. If a drug comes to market, especially an expensive one, insurers might limit the drug to those with a definitive diagnosis obtained by inserting an endoscope down the throat into the intestine to examine it and take a biopsy. “I expect we will need an actual diagnosis of celiac disease, not just gluten sensitivity,” said Dr. Sheila E. Crowe, a gastroenterologist at the University of California, San Diego. Right now, gluten-free foods have become popular even among those without celiac disease or sensitivity. This rankles some people with celiac because they think it trivializes their illness. Alice Bast, founder and chief executive of the National Foundation for Celiac Awareness, a patient advocacy group, said the introduction of drugs would help society and the medical community take the disease more seriously, leading more doctors to screen patients for the illness. Ms. Bast, who had celiac diagnosed 21 years ago, said it took her eight years to find out she had celiac disease after visiting 22 doctors and experiencing symptoms including migraines, hair loss, broken teeth, debilitating diarrhea and three miscarriages. “With drug development there will be better medical awareness,” she said. “There will be disease management rather than self-management.”

CELIAC DISEASE IS JUST FOR GIRLS

By Jordan Middlebrook (www.kingglutenfree.com)

Food Solutions Magazine, October 2013 Issue If one in one hundred and thirty-three people are affected by celiac disease, how many can you name off the top of your head that are men? I bet that number is closer to zero than anyone might think. Women see a doctor regularly for mammograms and pap smears. Men need to do the same with prostate checks, but because they feel nothing is ever wrong, they don’t. I know; I’m a man. The stigma surrounding food allergies or food related diseases can be a tough bullet to take for

even the manliest of men. If you’re not stereotyped as an “indoorsy” homebody, then chances are you’re stereotyped as a sports fan or a tree chopper. Guess which one fears the food challenges? Fact is, most men don’t go to the doctor as often as they should. Celiac disease is for girls because men don’t get tested when they should. They ride out the pain and suffering until it kills them or puts them in the hospital. It’s too bad that these men let it happen. The majority of people diagnosed with celiac disease are women who get properly and

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -15-

promptly tested and accurately diagnosed. The male population has it in for themselves. Men act like the Sean Connery as James Bond type to get through life and celiac diseases is just a hindrance to that way of thinking. Celiac disease for men isn’t just a gluten thing, it’s an ego thing. Men have a vision of who they are and they need to uphold that image to the general public. For example, if you’re six feet tall and have a royal beard, you can’t be a food sissy. For instance, if you’re cutting the lawn as a favor to a friend and the roommate comes out to offer you a beer on a hot day, you have to turn them down. Most men diagnosed with celiac disease don’t want to say they can’t have regular beer. It’s embarrassing. Wings after work? Forget it. In this case, nothing says you’re less of a man than a spinach salad with balsamic dressing at a wing joint. Male diabetics don’t get mocked for having a food related disease. These men stick needles I themselves to protect their very lives. That’s a man! You’ll never hear anyone be teased, shunned or looked down upon because they have diabetes.

Celiac disease is a whole other ballgame that people don’t yet understand. It’s scary for men because it bring them down to a level where they can’t even play ball. This is a place that they don’t want to be. Picking through food and worrying about what’s on their plate; being judged by those around them. If a man can put up a single sheet of drywall and screw it in by himself, he should be able to have a regular beer after work… a full-bodied Irish brew, not some watered down, puddle-tasting swill. Celiac disease won’t hurt you right away; just give it time as it slowly destroys your insides, creates malformed cells. Then those cells become cancerous and it kills you. Men have to get out of the mindset that they are too tough for celiac disease and take that leap to be tested. They need to be aware of some of the 200+ symptoms of celiac disease, and find trust in a medical professional who can help them with an accurate diagnosis. Men die from a stomach ache just to avoid the hospital. Men suffer bloating after a hamburger jut to fit in. The simple phrase stands: Men are men. Celiac disease is just for girls---and men who truly care about themselves and their health.

SCIENTISTS HAVE DISCOVERED A SIMPLE WAY TO COOK RICE

THAT DRAMATICALLY CUTS THE CALORIES By Roberto A. Ferdman, March 25, 2015

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/?tid=trending_strip_1

Rice, the lifeblood of so many nations' cuisines, is perhaps the most ubiquitous food in the world. In Asia, where an estimated 90 percent of all rice is consumed, the pillowy grains are part of almost every meal. In the Caribbean, where the starch is often mixed with beans, it's a staple too. Even here in the United States, where people eat a comparatively modest amount of rice, plenty is still consumed.

Rice is popular because it's malleable—it pairs well with a lot of different kinds of food—and it's relatively cheap. But like other starch-heavy foods, it has one central flaw: it isn't that good for you. White rice consumption, in particular, has been linked to a higher risk of diabetes. A cup of the grain carries with it roughly 250 calories, most of which comes in the form of starch, which turns into sugar, and often thereafter body fat.

But what if there were a simple way to tweak rice ever so slightly to make it much healthier?

An undergraduate student and his professor at The University of Sri Lanka have been tinkering with a new way to cook rice that can reduce its calories by as much as 50 percent and even offer a few other added health benefits. The ingenious method, which at its core is just a simple manipulation of chemistry, involves only a couple easy steps in practice.

"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. "After it was ready, we let it cool in the refrigerator for about 12 hours. That's it. How does it work?

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -16-

To understand what's going on, you need to understand a bit of food chemistry.

Not all starches, as it happens, are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don't expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time to for the body to process, aren't converted into glucose or glycogen because we lack the ability to digest them, and add up to less calories.

A growing body of research, however, has shown that it might be possible to change the types of starches found in foods by modifying how they are prepared. At the very least, we know that there are observable changes when certain foods are cooked different ways.

Potatoes, for instance, go from having the right kind of starch to the less healthful kind when they are cooked or mashed (sigh, I know). The process of heating and cooling certain vegetables, like peas and sweet potatoes, can also alter the amount of resistant (see: good) starches, according to a 2009 study. And rice, depending on the method of preparation, undergoes observable chemical changes. Most notably, fried rice and pilaf style rice have a greater proportion of resistant starch than the most commonly eaten type, steamed rice, as strange as that might seem.

"If you can reduce the digestible starch in something like steamed rice, you can reduce the calories," said Dr. Pushparajah Thavarajva, a professor at the University of Sri Lanka who is supervising the research. "The impact could be huge."

Understanding this, James and Thavarajva tested eight different recipes on 38 different kinds of rice found in Sri Lanka. What they found is that by adding a lipid (coconut oil in this case, because it's widely used in Sri Lanka) ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better.

"The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up."

So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. "With the better kind, we expect to reduce the calories by as much as 50 to 60 percent," said James.

Cooking that can change the world

The prospect of less caloric rice is a big deal. Obesity rates are rising around the world, particularly in the developing world, where people rely more heavily on cheaper food staples. China and India, which are already seeing rising obesity problems, are huge consumers of rice. Rice, of course, is not the sole cause of weight gain. But reducing the amount of calories in a cup of rice by even as little as 10 percent could have an enormous impact for future generations.

"Obesity has been a problem in the United States for some time," said Thavarajva. "But it's becoming a problem in Asia, too. People are eating larger and larger portions of rice, which isn't good."

The researchers still have to test the remaining varieties of rice, including Suduru Samba, which they believe will produce the largest calorie reduction. They also plan to experiment with oils other than coconut oil, like sunflower oil.

A world where commercially sold rice comes pre-cooked and with much fewer calories might not be that far off. People should already be able to replicate the process at home, although James warns the results might vary depending on the type of rice used. And there's good reason to believe the chemistry could be applied to many other popular but less-than-healthy foods.

"It's about more than rice," said Thavarajva. "I mean, can we do the same thing for bread? That's the real question here."

(Roberto A. Ferdman is a reporter for Wonkblog covering food, economics, immigration and other things. He was previously a staff writer at Quartz.)

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -17-

10 TIPS FOR GOING GLUTEN FREE DURING CELIAC AWARENESS MONTH

http://wtvr.com/2015/04/27/10-tips-to-going-gluten-free-during-celiac-awareness-month/

One out of every 133 Americans has celiac disease (about three million), yet 95% of those with the disease remain undiagnosed, according to the National Foundation for Celiac Disease. It is an autoimmune disorder triggered by consuming a protein called gluten, which is found in wheat, barley and rye. It affects the small intestine.

May is Celiac Awareness Month and the nutritionists at MARTIN’S Food Markets have drafted 10 tips to help go gluten-free whether you have celiac disease, gluten sensitivity or have opted to go gluten-free for other reasons. It’s an immune reaction to gluten, a protein found in wheat,

Here are ten tips from MARTIN’S nutritionists to help you and your family go gluten-free: • There are plenty of naturally gluten-free foods that provide the nutrients you need to stay healthy. Build a gluten-free diet around fresh foods such as fruits, vegetables, meat, fish, eggs, dairy, nuts, seeds and beans and cook from scratch as much as possible. • Most gluten-free breads and cereal are low in fiber. Choose naturally gluten-free fiber-filled grains like brown rice, quinoa, buckwheat, millet, amaranth, teff and sorghum. • Instead of bread or wraps, use romaine or kale leaves. Add your favorite sandwich ingredients such as turkey, tomatoes, and avocado and roll up! (or GF corn tortillas -- jyr) • Cross-contamination is an issue when preparing gluten-free food. To keep gluten-free foods safe,

purchase two sets of cooking utensils and dishware as well as a separate toaster or consider reusable toaster bags. Make sure everything in the kitchen is labeled clearly. (If you clean your utensils and pots and pans with hot water in your sink or in the dishwasher, you probably don’t need another separate set unless the pans are scratched. – jyr) • Gluten can be lurking in unsuspecting items. Read labels when it comes to broths, seasoning mixes, sauces and marinades. • Gluten-free items can be loaded with added sugar. Stick to single digits of sugar per serving, 8 grams or less is ideal. • Enjoy pizza night by making a cauliflower crust and loading up with your favorite toppings. (Many GF cookbooks have GF pizza crust recipes. In Houston look for frozen Russo’s NY Pizzas! -- jyr) • Wheat flour is often used to thicken sauces and gravies, so try potato starch, cornstarch, arrowroot starch or tapioca starch/flour for a gluten-free alternative. (Also, sweet rice flour – jyr) • Gluten-free baking can taste unfamiliar, so add spices for a flavorful boost. Double the amount of vanilla or try extra cinnamon or nutmeg to deepen flavor. • When baking gluten-free treats, lower the oven temperature by 25 degrees, as they tend to brown more easily.

For more information and resources on gluten-free, visit the NFCA (http://www.celiaccentral.org/)

SERIOUSLY, CELIAC DISEASE

By Alice Bast, 05/05/2015 3: http://www.huffingtonpost.com/alice-bast/seriously-celiac-disease_b_7181236.html

Imagine being at the height of your professional career only to lose all control of your health. For Chad Shaffer, a healthy professional, this nightmare became a reality. In just a few short months, he went from being perfectly healthy to becoming so ill he was confined to a wheelchair. For months, he suffered from debilitating muscle weakness, severe weight loss, developed a paralyzed diaphragm, cardiac arrhythmias and eventually went into cardiopulmonary arrest. Now picture a different kind of nightmare -- suffering day to day for as long as you can remember, always wondering what it would feel like

to experience just one day of good health. For nearly her entire life, Jilly Lagasse, daughter of chef Emeril Lagasse, lived with severe lethargy, depression, eczema, and life-interrupting digestive issues. After years of fighting these debilitating symptoms, she began to lose everything from her hair to her personal life, but never gave up the hunt for answers to her ever-deteriorating health.

Think about what it would be like to live in constant fear that you or a loved one will have a child fall ill or pass away -- a parent's worst nightmare. A dear friend of mine watches as her daughter battles cancer after years of begging her to

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -18-

take one simple preventative measure. Each day, she fears that she will do what every parent dreads most -- bury her child.

More than 20 years ago, I actually lived through this nightmare. I said goodbye to a child I never got to know, a baby girl named Emily who passed before her first breath.

Each and every one of these heartbreaking experiences could have been avoided. It may seem as though these nightmares are vastly different, but one factor connects each of them: undiagnosed or misdiagnosed celiac disease.

Since its founding in 2003, the National Foundation for Celiac Awareness (NFCA) has raised awareness of celiac disease as a serious, genetic autoimmune condition with the goal of helping people get a diagnosis. When I founded the organization, 97 percent of people remained undiagnosed or misdiagnosed. Today, that number has dropped to 83 percent. We're making progress, but there is still work to do.

I hear stories of desperation from people who try to warn their families of the risks, but are met with resistance. Could it be that they are simply afraid of a positive diagnosis? Maybe. Perhaps they heard the jokes circulating the Internet about the gluten-free diet and think that it's really no big deal. Or, maybe the risks haven't been fully explained to them. They may think, "I don't have any symptoms. This can't happen to me."

Sam Master would tell you differently. Throughout his childhood, Sam seemed to be the poster child for good health. He felt fine, didn't experience out of the ordinary stomachaches, and he had enough energy to keep up with his peers. But after his sister was diagnosed with celiac disease, Sam and the rest of his family members got screened as well through a simple blood test. Though he had no symptoms, Sam did, in fact, have celiac disease.

His story has a happy ending. More than ten years since his diagnosis, Sam is a fourth-year medical student and a dedicated advocate for the celiac disease community. Had he not been

screened, Sam could have been wheelchair-bound at the pinnacle of his career or developed cancer or another autoimmune disease, all because he seemed perfectly healthy on the outside as a war was raging on the inside.

Some may still think this could never happen to them. But the fact of the matter is, celiac disease is far from rare. This serious genetic autoimmune condition affects an estimated 3 million Americans. Only 510,000 people are diagnosed. The remaining 2,490,000 people are unknowingly living with celiac disease, at risk for developing devastating health consequences, like the ones Chad, Jilly and my dear friend's daughter have experienced.

At NFCA, we are hopeful for more stories like Sam's, ones in which good health is maintained, parents don't have to worry about losing their children, and the focus is on a flourishing career instead of doctor's appointments and invasive medical tests. To achieve this, it's time for celiac disease to be taken seriously.

This is why the NFCA launched Seriously, Celiac Disease and the Talk. Tell. Test. campaign. To drive down the undiagnosed rate, NFCA embarked on a multi-phase research project to learn how to effectively reach the people most at risk: blood relatives of people already living with celiac disease. The result? A research-tested strategy that includes an impactful video and a Dos and Don'ts guide designed to help those diagnosed have the most effective conversation with their relatives.

My hope is that celiac disease makes its way out from under the current misconceptions that it is rare or "not that serious." NFCA is working to make it happen, but we need your help. If you're living with celiac disease, don't be afraid to give it the attention it deserves by initiating a focused conversation about your family's need to get tested. Help your relatives avoid the severe health consequences that can come from untreated celiac disease. Talk to them. Tell them the facts. Urge them to get tested for celiac disease.

GRAIN-FED CATTLE OK FOR GLUTEN-SENSITIVE CONSUMERS, SPECIALIST SAYS

By Matthew Weaver, Capital Press, May 8 2015 http://www.capitalpress.com/Livestock/20150508/grain-fed-cattle-ok-for-gluten-sensitive-consumers-

specialist-says Grain-fed cattle won't impact people diagnosed with celiac disease or gluten sensitivity, Washington State University livestock specialist Paul Kuber recently told Spokane County cattlemen.

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -19-

People diagnosed with celiac disease or gluten

sensitivity can still safely eat grain-fed beef, a Washington State University livestock specialist says.

Paul Kuber told members of the Spokane County Cattlemen that celiac disease is an autoimmune disorder in which the body reacts to gluten from wheat, barley or rye as if it were a poison, destroying part of the small intestine responsible for absorbing nutrients. Symptoms of gluten sensitivity are the same, but people with it do not test positive for celiac disease.

Cattlemen president Jim Wentland asked Kuber to speak on the subject after a customer expressed concern while looking to purchase beef. The customer claimed to be allergic to grain-fed beef, and the ranchers’ grass-fed cattle were eating a feed mix that contained distillers grain byproducts, Wentland said.

In the U.S., the majority of cattle are grain-fed, Kuber said. Roughly 25 percent of the country’s population prefers grass-fed beef, particularly in urban areas with a higher ethnic population, he said, citing a University of Nebraska study.

“We do have a group of people out there who have chosen to go gluten free as a result of fad diets,” Kuber said. “A lot of times, the information they get is not predicated on science. It’s off the Internet, word-of-mouth — a lot of that information is just incorrect.”

The Celiac Disease Foundation and Mayo Clinic list fresh meat and unbreaded poultry and fish as safe to eat for patients with celiac disease.

Patients can eat meat from animals that consume a gluten diet because of the protein degradation that occurs through digestion, rendering gluten proteins inactive or non-functional, Kuber said.

In humans, protein digestion begins in the stomach and is completed in the small intestine. In ruminant mammals, which usually have four compartmentalized stomachs, microbes metabolize grain and forage, preparing plant material for the rest of the digestion process.

“It’s either going to be broken down and absorbed or it’s going to be passed through the large intestines and out the other end,” Kuber said. “That’s why people can consume beef that has been fed wheat, rye or barley. There’s no opportunity for (it) to go into a human diet from a piece of meat.”

Kuber said there hasn’t been a lot of concern about grain-fed animals affecting patients with celiac or sensitivity. In researching the topic, he couldn’t find anything that said it was a problem. “It’s something (ranchers) probably need to be aware of, particularly if they’re trying to market products,” he said. “If someone says, ‘I’m gluten-intolerant; you said you feed your cattle wheat,’ the farmers now can tell them it’s not an issue.”

SET A PLACE FOR CHEERIOS: AN ICON GOES GLUTEN FREE

by Beth Hillson Gluten-FreeMakeovers.com, March 29, 2015

This summer, General Mills starts rolling out

gluten free Cheerios. ONLY a gluten-free version will be made after that point and ONLY the top five sellers, including the iconic (original) Yellow Box, Honey Nut Cheerios, Frosted, Apple Cinnamon, and Multigrain will be gluten free. I was one of ten from the gluten free community invited to attend the General Mills Cheerios Summit in Minneapolis earlier this week to understand the process and motivation behind General Mill’s launch of gluten free cheerios. I came away, impressed and honored to be part of this historic and game-changing initiative. General Mills is retooling one of America’s beloved cereals so even those of us who need a strict gluten free diet can partake.

How does a mainstream product that has been off limits to gluten free folks for so many years suddenly become gluten free? Oats are inherently gluten free but the cross contamination with wheat and barley has made most oats off limits. General Mills spent 5 years perfecting a mechanical process for sorting and removing the wheat and barley from the oat groats to insure the oats meet the FDA safety standard for gluten free. Why not use certified gluten free oats? Production folks at General Mills say there is not enough certified gluten free oats in the world to meet their production needs (about 400 million pounds of oat flour per year).

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -20-

What level will they test at and how often? As Raquel from quality control explained, Cheerios will meet and exceed the FDA labeling standard of less than 20 ppm. Elisa testing will be done on the finished product, but, the focus is on separating out the gluten containing grains at the earlier stage of manufacturing and, for that, General Mills has built the new, multi-million dollar Fridley Mill we toured in Minneapolis. Although the equipment is “off-the-shelf”, the way it is assembled and the number of repetitions needed to properly clean the oats is a proprietary process. The new mill is dedicated to handling the separation and processing of these oats and removes contaminated dust as well as the hull of the oats through a process using high pressure air. Once the oats are toasted and ground into flour, they are shipped in dedicated rail cars to plants where the Cheerios are made on enclosed systems in walled off areas of the plants. The process is carefully monitored from start to finish. What about the wheat starch? Wheat starch will not be used. In fact it isn’t used now, except on occasion in one mill. By putting wheat starch on the label, General Mills was able to say “Contains Wheat,” a caution to people with celiac disease that the original cereal was not safe for their consumption. “We spent all this money to literally not change anything,” says one production manager. The original Cheerios is also GMO free. The taste and the price of Cheerios will not change. How will I know when the gluten free versions are available? There will be a transition period in which both

types of Cheerios will be on the shelves. After July, you will begin to see boxes that carry the “simply gluten free” seal at the lower right of the front of the box. After a few months and depending on the supply in the pipeline, the old box without the seal, will disappear and the new ones will take their place. Why is General Mills doing this? It’s good business. General Mills has 800 gluten-free products already. Since Chex went gluten free in 2008, the company sees double digit growth in sales year after year. They’ve invested a lot of money in changing over Cheerios and hope to see the same growth in that line. But it’s a personal story, too. Phil, who has worked at General Mills for 50 years and is the brains behind Honey Nut Cheerios, was inspired to create gluten free Cheerios after his daughter-in-law was diagnosed with severe gluten intolerance. At first, it was a “hobby” project. Once he and other engineers were able to prove that the oats could be separated successfully, the company put all its efforts behind the project. There’s a lot at stake for General Mills. Keep in mind, a small percentage of folks with celiac disease cannot tolerate oats in any form. Check with your doctor before eating Cheerios or any other form of oats. Meanwhile Another GF Cereal Bites the Dust Savvy Celiac and other bloggers are reporting that Kellogg’s Gluten Free Rice Krispies is being discontinued. The cereal which was introduced in 2011, will no longer be made because of “manufacturing constraints.” The company did not elaborate on what that meant.

COOKBOOK COCONUT CREAM POKE CAKE Houston Chronicle 1 boxed white cake mix (and necessary ingredients) -- gluten free 1 15-oz. can of cream of coconut (May be found in the cocktail-mixes dept.) 1 14-oz. can sweetened condensed milk 1 8-oz. tub of whipped topping 1 8-oz. package sweetened flaked coconut Instructions: Prepare and bake the white cake according to the package directions in a 9-by-13k-inch pan. Remove the cake from the oven and while still hot, poke holes all over the cake using a large fork or chopstick. Mix the cream of coconut and sweetened condensed milk together; then pour over top of cake while still warm.

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -21-

Let cake cool completely. Cover with the whipped topping and then with the coconut. (May be toasted if desired) Keep cake refrigerated; serve cold. CHOCOLATE, LIME & COCONUT CAKE Houston Chronicle, 4/8/2015 From Bob’s Red Mill Everyday Gluten-Free Cookbook 1 cup amaranth flour ½ cup unsweetened natural cocoa powder ¼ cup potato starch 1 TBSP ground flax seeds (flaxseed meal) ¾ tsp. baking soda ½ tsp. fine sea salt ¾ cup fine-crystal cane sugar ½ cup well-stirred coconut milk (full fat) ½ cup melted virgin coconut oil ½ cup water 1 TBSP finely grated lime zest 1 TBSP freshly squeezed lime juice 1 can (14 oz.) coconut milk (full fat) Instructions: Preheat oven to 350 degrees. Grease an 8x8-inch metal pan; set aside. In a large bowl, whisk together the amaranth flour, cocoa powder, potato starch, flax seeds, baking soda and salt. In a medium bowl, whisk the sugar, coconut milk, coconut oil, water, lime zest and juice until blended. Add the coconut-milk mixture to the flour mixture and stir, just until blended. Spread evenly in the prepared pan. BAKE at 350 degrees for 27 to 32 minutes, or until tester inserted in the center comes out with moist crumbs attached. Let cool completely in pan on a wire rack. To make the whipped topping: Place the can of coconut milk in the refrigerator for at least 24 hours. Just before whipping, place the mixing bowl and the beater in the freezer for 5 minutes. Remove can from refrigerator and flip upside down. Open can and pour off liquid (you can store the liquid in the refrigerator for another use). Scoop the thick coconut cream into the chilled mixing bowl. Whip at high speed until soft peaks form and use immediately. Serve cake with whipped topping. CHERRY DUMP CAKE (From Quick & Easy Dump Cakes & More (This is not a high cake, more like a cobbler, but easy and quite delicious! jyr)

1 package (about 15 oz.) yellow or white cake mix (OR gluten-free cake mix like Betty Crocker’s GF)

1 can (21 oz.) cherry pie filling 1 can 20 oz. crushed pineapple, undrained ½ cup (1 stick) butter, melted 1 cup chopped pecans (optional)

1. Preheat oven to 350 degrees. Spray 13-x-9-in. baking pan with nonstick cooking spray (or coat with Crisco)

2. Spread cherry pie filling in bottom of prepared pan. Add pineapple with juice; mix with cherries and spread evenly. Top with dry cake mix, carefully spreading over fruit layer with fork. Do not mix.

3. Drizzle butter over cake mix, covering as much as possible. Sprinkle with pecans, if desired. 4. BAKE 40 to 45 minutes or until golden brown. Cool 15 to 30 minutes. When cool, spread with

at least 8-oz. carton of Cool Whip.

Houston Celiac Support Group; www.houstonceliacs.org Janet Y Rinehart, Chairman, 281/679-7608; E-mail: txjanet@swbell.net -22-

► Free e-book SPRING RECIPES from Celiac Support Association: http://www.csaceliacs.info/files.jsp?file_id=1271 or file:///C:/Users/Janet/Downloads/CSA_Spring_2015_Recipe_Collection.pdf or go to the CSA website: CSA website (http://www.csaceliacs.org/). To assist CSA in helping everyone lead a healthy life, please consider a small donation to support CSA’s efforts for education and advocacy. The Celiac Support Association hopes to empower you and others with celiac disease and gluten related disorders to live life to the fullest. In good health! CSA, P. O. Box 31700, Omaha, NE 681310700; Toll Free: 877/CSA-4CSA. -----------------------------------------------------------------------------------------------------------------------------------------------------

OUSTON CELIAC SUPPORT GROUP MAY 30, 2015 MEETING

PLACE: Memorial Drive Lutheran Church, 12211 Memorial Drive at Gessner TIME: 1 p.m. To 3:30 PROGRAM: DISCUSSION: SOCIALIZING GLUTEN FREE (Don’t forget to bring some non-perishable gluten-free products to share with the Houston Food Bank. Thanks!)

HIGHLIGHTS INSIDE THIS ISSUE: GF Community News -------------------------------------------------- Page 2 New Resources ---------------------------------------------------------- Page 3 Restaurant Investigations ---------------------------------------------- Page 4 Celiac Disease: Which Children Should be Tested? -------------- Page 4 My Story: Phyllis Guy Bell ------------------------------------------- Page 5 21 Delicious Ways to Eat Gluten Free On a Budget --------------- Page 6 Choosing Carb Smart --------------------------------------------------- Page 8 What’s in your Gut? ----------------------------------------------------- Page 9 Beyond Biopsy and Gluten-Free Diet --------------------------------- Page 10 Celiac Disease & Breast Cancer: Unexplained Protective Effect -- Page 11 As Celiac & Gluten Sensitivities Gain Prominence, Drug Companies Race to Find Treatments ----------------------------- Page 12 Celiac Disease is Just for Girls ----------------------------------------- Page 14 Scientists Have Discovered a Simple Way to Cook Rice That Dramatically Cuts the Calories ------------------------------------ Page 15 10 Tips for Going Gluten Free During Celiac Awareness Month -- Page 16 Seriously, Celiac Disease ------------------------------------------------ Page 17 Grain-Fed Cattle OK for Gluten-Sensitive Consumers, Specialist Says -------------------------------------------------------- Page 18 Set a Place for Cheerios: An Icon Goes Gluten Free --------------- Page 19 GF Recipes ----------------------------------------------------------------- Page 20

- DISCLAIMER - All recommendations, information, dietary suggestions, product news, menus, recipes, and related data generated by the Houston Celiac Support Group are intended for the benefit of our members and other interested parties, for informational purposes only. Statements and opinions expressed in any article, letter or review are those of the author only and are not necessarily those of our Physician or Dietetic Advisors, unless specifically stated as such. The text has not been submitted for approval to the Celiac Support Association’s medical board; however, pertinent medical or food information has been reviewed by one of our physician and/or dietitian advisors. Individuals should consult with their own physician and/or dietitian before following any medical or dietary recommendations in this Newsletter. Food manufacturers’ products are subject to formula change at any time, changes that may or may not be reflected on labels. No liability is assumed by the Houston Celiac Support Group or any of its members. Reproduction of any material is allowed (except copyrighted material); however, please reference “Houston Celiac Support Group, a chapter of CSA/USA, Inc.” Thank you.