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Posts highlighting group meetings or other special events.

Food Innovation Center Tour

Home to Gluten-free Analysis by Dr. Steven Taylor

Home to Gluten-free Analysis by Dr. Steven Taylor

On Saturday, May 6, 2017, the Lincoln Celiac Support Group met at Innovation Campus, home to the Food Innovation Center. Dr. Steven Taylor, Head of the Department of Food Science and Technology and Director of the Food Processing Center, led us on a tour of the facility which included the Food Sensor Facility, Food Chemistry Lab, Microbiology Lab, Product Development Kitchen, Brewery System, and Processing Center with a Smoke house, Food seasoning tumbler, freeze drier and more. His staff performs gluten analysis on established and developing gluten free products for the marketplace. There was more than 54,000 products tested last year. Most of the established GF products do test well below the FDA regulation, 20 ppm, but some of the new products require several analysis before GF ingredients can be sourced correctly to manufacture a gluten-free product. He discussed the ways wheat and soy can cross contact with gluten-free foods and ways to avoid the problems. We learned about co-packing which means another facility maybe used to produce a product, making it difficult to know preparation and packing methods and risks for cross contact.  Always look for gluten-free labeling on packages and ask how questionable products are produced.  Bean products and malt products could be sources of gluten.

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Come learn about the Mediterranean Diet

Mediterranean Diet - BG.

Posted in Meetings

2017 EVENTS

Lincoln Celiac Support Group Newsletter
February 2017

Venue

February 4, we will be meeting at the Venue for a 12:00 luncheon.  The menu will consist of the following:

Appetizer:
Queso Dip and Brussel Sprouts

Cup of Soup:  $4.00
Seafood Bisque
Wild Mushroom

Entree:
4 ounce Grilled Salmon with Parmesan Risotto  $12.00
Chicken Salad on a GF bun with Natural Cut Fries  $9.00
Meatball Sub on a GF Bun with Green Bean Amandine  $11.00

Dessert:
Vanilla Bean Panna Cotta with Fruit Compote $5.00

You MUST MUST MUST MUST MUST contact me to make a reservation.  So far we have six reservations.  We need around twenty for this event to happen.  You can call me at 402-904-4238 or e-mail me at
m.newcom@icloud.com 

Please let me know by Thursday, February 2.

It should be a great time. 


Making it Mediterranean

Our very own Becky Guittar, Hy-Vee Dietitian,  will be present at our March 4th meeting.  Becky will talk about how to make the Mediterranean diet Gluten Free.  She will talk about high fiber sources, oils, fighting inflammation and Omega 3 fats.  


Lincoln Stars

Celiac disease is being recognized at the Lincoln Stars hockey game on April 7th, 2017.  The game starts at 7:35.  Tickets are $12.00.  Two dollars of each ticket sold goes to our group.  We plan to use that money to provide some GF food to the Lincoln Food Bank.  Our group will be seated together.   In order to reserve tickets, you must call John Notter at 402-474-5827.  Your tickets will be held at will call.  

This will be a fabulous family event!

281 Food Innovation Center Tour

On April 1, 2016, Dr. Taylor will be giving us a tour of the 281 Food Innovation Center.  We will Tour the first floor and then go to Room 275 to tour the lab.  The innovation center is located at the old fair grounds . If you are driving west on Cornhusker Hwy, turn south on State Park Drive.
This event has been rescheduled for Saturday, May 6.  Dr. Taylor is away in China.
Hope to see you at all of these events.

Marj and Becky

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Posted in Meetings

Gluten-free Candy List 2016

2016 Gluten-Free Halloween Candy List

 

This Halloween, don’t think your gluten-free little ones can’t enjoy trick-or-treating. The following is a list of gluten-free candy, although it’s not all-inclusive and there are other gluten-free goodies on the market. Always make sure to check a product’s label to verify its gluten-free status as manufacturers may change ingredients or facilities.

HERSHEY’S

Almond Joy and Mounds Bars (except Almond Joy Pieces candy)

Heath Bars

Hershey’s Air Delight (aerated milk chocolate bar)

Hershey’s Kisses (including milk chocolate and all filled varieties)

Hershey’s Milk Chocolate Bar and Milk Chocolate with Almonds Bar (1.55 oz or 1.45 oz only)

Hershey’s Milk Duds

Hershey’s Nuggets (including milk chocolate, milk chocolate with almonds, special dark chocolate with almonds and extra creamy milk chocolate with toffee and almonds)

Mound Bars

Payday Candy

Reese’s Peanut Butter Cups (except seasonal shapes and Unwrapped Minis)

Reese’s Pieces Candy (except Reese’s Pieces Eggs)

Rolo Caramels in Milk Chocolate Candies – All Except Rolo® Minis

Scharffen Berger Bars (including 70% bittersweet chocolate, 82% extra dark chocolate, 41% milk chocolate, 62% semisweet dark, 99% unsweetened dark chocolate baking, 70% bittersweet baking chunks)

SKOR and SKOR Toffee bar

York Peppermint Patties (except York Pieces candy, York minis and York shapes)

 

Just Born Inc.

Company states all candy this is gluten-free will be labeled gluten-free.

Goldenberg’s Peanut Chews (including Bite-Size Chewy Pieces Combo bag, Milk Chocolatey and Original Dark)

Mike and Ike (including Hot Tamales, Original Fruit, Tangy Twister, Zours Chewy Sour candy)

Peeps (including chocolate mousse-flavored cats, dark chocolate-covered pumpkins, dark chocolate-dipped orange chicks, ghosts marshmallow candy, milk chocolate-covered pumpkins, milk chocolate-dipped orange chicks, pumpkins marshmallow candy, sugar-free pumpkins marshmallow NOT including Peeps snack-size mini marshmallow chicks)

Teenee Beanee jelly beans

 

 

 

 

MARS

Mars encourages consumers to read the label before purchasing and look for the “May contain [allergen]” label. During Halloween some candy is produced at alternative facilities that may provide gluten cross-contamination risks.

3 Musketeers Bar (all flavors)

Dove Chocolate (all flavors except milk chocolate cinnamon graham, cookies & cream and roasted almonds covered in silky smooth milk chocolate or dark chocolate)

M&M’s (all flavors except M&M’s pretzel, M&M’s raspberry, M&M’s snack mix, M&M’s dark mint and M&M’s mega)

Milky Way Midnight Bar and Caramel Bar (except all Milky Way original and bite-size products (contains barley))

Snickers Bar (all flavors except Snickers Egg products)

 

NECCO

Banana Splits Chews

Canada Mints, Canada Wintergreen

Candy Buttons

Haviland Thin Mints, Wintergreen Patty

Skybar

Mary Jane (including Mary Jane peanut butter kisses)

Mint Julep Chews

Necco Chocolate Wafers

Necco Wafers

 

NESTLE USA

Baby Ruth

Butterfinger Bars, Bites and Mini’s (does not include Butterfinger Crisp, Butterfinger Giant Bar, Butterfinger Medallions, Butterfinger Pumpkins, Butterfinger Snackerz)

Nestle Goobers

Nestle Milk Chocolate

Nestle Nips (regular and sugar-free)

Nestle Oh Henry!

Nestle Raisinets

Nestle Sno-Caps

Wonka Bottlecaps

Wonka Laffy Taffy

Wonka Lik-M-Aid Fun Dip

Wonka Mix-Ups

Wonka Pixy Stix

Wonka Runts (including chewy and original)

Wonka Sweetarts Chewy (formerly Shockers)

  

ORGANIC BRANDS

Many will be labeled gluten-free – look for these brands in your Hy-Vee HealthMarket.

 

Candy Tree lollipops and licorice

 

Endangered Species Chocolate

Justin’s Nut Butters (dark chocolate peanut butter cups, milk chocolate peanut butter cups, white chocolate peanut butter cups, mini dark chocolate peanut butter cups, mini milk chocolate peanut butter cups)

Heavenly Organics (including Honey Pattie Chocolate Almond-Healthy Candy, Honey Pattie Chocolate Ginger-Healthy Candy, Honey Pattie Chocolate Mint-Healthy Candy, Honey Pattie Chocolate Pomegranate-Healthy Candy)

 

Righteously Raw Chocolates

 

Surf Sweets Gummies

 

Yummy Earth lollipops and gummies

 

Smarties

The entire Smarties line of products is gluten-free. Smarties suggests checking the UPC number. If it begins with “0 11206,” the product is manufactured in a gluten-free facility.

 

Tootsie Roll Industries

Company states all Tootsie products are gluten-free except for Andes Cookies.

 

WRIGLEY

All U.S. Wrigley products follow all FDA labeling regulations. If the use of gluten is critical to the taste of a Wrigley product, then gluten-containing ingredients are labeled. Wrigley advises consumers concerned with gluten sensitivities to read the label and check with their doctors if they have questions.

 

 

Updated 9/26/2016

Posted in Meetings, Recipes, Uncategorized Tagged with:

Gluten-free disorders and the Marketplace

Detective from Becky talk

This slide is a summary slide from a presentation done by Becky Guittar, RD, LMNT and Co-chair of the Lincoln Celiac Support Group.

Sometimes you have to do real detective work to determine if a product is gluten-free. Her advise is to purchase from reputable sources that can answer questions about gluten-free manufacturing processes, share established gluten-free testing results, follow all FDA guidelines and more.

Ask questions and keep good notes.  Come to a CSA meeting or meet with Becky at Hy-Vee for more dietary guidance.  Contact her at 402-467-5505 or bguittar@hy-vee.com

Posted in Meetings

Gluten-free Sampling at all Lincoln Hy-Vee Stores!

GF sampling Oct 2015

Posted in Meetings

Dr. Thompson also shared Gluten-free Elimination Diet

I had a few members request Dr. Thompson’s slide on the Gluten-free Elimination Diet. He kindly sent that to me to share with members on the website. He was discussing Refactory Celiac Disease. If GI symptoms do not improve on your strict gluten-free diet,  or you have evidence of  elevated TTG antibiodies not improving, you might consider this elimination diet for a trial period.

Food group Allowed Not Allowed
Grains Plain, unflavored, brown or white rice Millet, sorghum, buckwheat, or other inherently gluten-free grain, seeds or flours

 

Fruits and vegetables  

All Fresh fruits/vegetables

 

Frozen, canned or dried
Proteins Fresh meat, Fresh fish, eggs

Dried beans, unseasoned nuts in the shell

 

Other processed, self-basted, cured meat products
Dairy Butter, yogurt (unflavored), milk (unflavored), aged cheeses

 

Seasoned or flavored dairy products
Condiments Oil, vinegar, honey, salt Flavored and malt vinegars

 

Beverages 100% fruit or vegetable juice

Gluten-free supplemental formulas

Gatorade, Milk, Water

 

Source : Hallon et al. BMC Gastroenterology 2013:13:40.

 

Posted in Meetings

What is Refactory Celiac Disease?

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2861306/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2861306/

Causes of persistent problems

Causes of persistent problems

  1. Dewar DH, Donnelly SC, McLaughlin SD, et al. Celiac disease: management of persistent symptoms in patients on a gluten-free diet. World J Gastroenterol 2012;18:1348–56

 

Dr. Thompson made some good points about Refactory Celiac Disease.  Table 2 is from his slide presentation.

The top chart is what I found on the government website, including the text below.

Celiac disease (CD) is an immune-mediated disorder affecting genetically
predisposed subjects, caused by the ingestion of gluten present in cereals such
as wheat, barley and rye.1 CD affects around 1% of the general population in
developed and developing countries, with increasing prevalence over time
reported in the United States and Europe.2–4 Lifelong gluten-free diet (GFD) is
the only effective treatment to alleviate the symptoms, normalize antibodies and
the intestinal mucosa in patients with CD.5

Clinical response is observed in most patients with CD after only few weeks on a
GFD .6 However, complete clinical response and mucosal recovery does not occur in
all patients with treated CD. 7 Indeed, a subgroup of patients with CD may have
persistent or recurrent symptoms (e.g., diarrhea, abdominal pain, and weight
loss), inflammation of the intestine, and villous atrophy despite strict
adherence to a GFD.8, 9 Symptoms are often severe and require additional
therapeutic intervention besides GFD.5, 8 Refractory celiac disease (RCD) is
defined by persistent or recurrent malabsorptive symptoms and villous atrophy
despite strict adherence to a gluten-free diet (GFD) for at least 6–12 months in
the absence of other causes of non-responsive treated celiac disease (CD) and
overt malignancy.10–12 The aims of this article are (1) to review recent
advances in the diagnosis and management of patients with RCD and (2) to
describe current and novel methods for classification of patients with RCD into
categories that are useful to predict outcome and direct treatment. See the chart above*

Epidemiology (How often does it occur?)

The real prevalence of RCD is unknown but is probably rare. Evidence of the
rarity of RCD is the low number of cases reported in the literature, most often
from major CD referral centers.13–18 However, RCD may be the cause underlying
persistent or recurrent symptoms in treated CD in just 10 to 18% of the patients
evaluated in referral centers.10, 11

Estimates of the occurrence of RCD in non-referral, population-based cohorts are
very scarce. RCD was diagnosed in only 5 (0.7%) of 713 patients with CD from the
Derby cohort (United Kingdom) from 1978 to 2005.19 From 204 biopsy-confirmed CD
residents of Olmsted County (Minnesota, United States) identified from 1950 to
2006, only 3 (1.47%, 95% CI: 0.3%–4.2%) had a subsequent diagnosis of RCD type 1
(n=2) or type 2 (n=1). The incidence per 100,000 person-years was 0.06 (95% CI:
0.0–0.12) adjusted for age and gender to the 2000 US white population. (A.R-T,
unpublished data 2009) Thus, RCD appears to be an uncommon condition but with a
poor outcome.1

RCD affects two to three times as many women than men,13, 15, 17 consistent with
the predominance of diagnosed CD in adult women.1 The predominance of disease in
women diminishes somewhat in those patients with both RCD and EATL.13, 17 RCD
diagnosis is exceptional before the age of 30 years and most cases are diagnosed
around the age of 50 years or thereafter.15, 17

Clinical manifestations (What are the symptoms?)

Persistent diarrhea, abdominal pain, and involuntary loss of weight are the most
common symptoms in RCD.20 Multiple vitamin deficiencies, anemia, fatigue, and
malaise are also frequent.8, 20 Thromboembolic events and coexisting autoimmune
disorders are frequent in RCD.14 The majority of patients with RCD are diagnosed
because of the development of new symptoms or recurrence of diarrhea after
initial clinical response to GFD for years (“secondary” RCD).15, 17 However, a
subgroup of patients is diagnosed because of the necessity of early intervention
to control their symptoms due to lack of response after 6–12 months of GFD
(“primary” RCD).15, 17

Laboratory Findings (What the doctor  may see in lab?)

Low hemoglobin and hypoalbuminemia are frequent findings and may indicate a poor
prognosis

Posted in Meetings Tagged with: ,

Dr. David Thompson on Celiac Disease and Dietary Supplements

 

Dr. David Thompson "Getting off to a good start with Celiac Disease"

Dr. David Thompson
“Getting off to a good start with Celiac Disease”

.

One to the many good points that Dr. Thompson made at the last meeting was about Dietary Supplements more precisely herbal supplements. I wanted to make sure members knew the dietary supplements that were investigated.  What the research showed was that 5 of the 24 samples contained wheat!  And only 5 of the 24 samples truly had the DNA or genetic materials for the herb.  The dietary supplements included ginko, ginseng, garlic, valerian root, saw palmetto, St. John’s wort and Echinacea. The research did not include mulit-vitamins, Calcium  or Vitamin D supplements. The dietary supplments or herbs investigated make claims that they are  used for the immune system, for energy, memory, sleep and depression disorders. Here is a link to the story.

http://well.blogs.nytimes.com/2015/02/03/sidebar-whats-in-those-supplements/?_r=0

 

 

Posted in Meetings

Chef Trevor prepares the Venue’s Hungarian Wild Mushroom Soup!

 Hungarian Wild Mushroom Soup From the Venue Restaurant

We had a fun and educational meeting for the Lincoln Celiac Support Group!
Chef Trevor prepared the Venues’ famous Hungarian Wild Mushroom Soup.  A mixture of spices like minced garlic, GF San-J soy sauce, balsamic vinegar, paprika, dill weed,  marjoram, clove, pepper and salt were paired with sliced mushrooms, truffle oil  and minced shallots for a mushroom reduction sauce. A rice flour slurry was carefully added to 190 degrees of warm milk and cream. An immersion blender provided the necessary smoothness. Chef Trevor prepares many of the soups on the menu and has totally converted the recipes to use rice flour.  He commented he really likes Bob’s Red Mill version for its smooth and fine texture. Most of the products were purchased at Hy-Vee for his absolutely wonderful food demonstration. Be sure to try-out the other Gluten-free options at the Venue Restaurant, 4111 Pioneer Woods Drive,  Lincoln, Ne  68516 (402)488-8368 www.yourvenue.net

Other Hy-Vee samples included Schar baguettes and Against the Grain baguettes found in the Hy-Vee Healthmarket.  Our dessert sampling was made with Schar shortbread cookies, Betty Crocker cherry frosting and Dove’s dark chocolate hearts.

Hope you can attend the next meeting on Saturday, March 21 with Dr. Steven Taylor 10:00 a.m. Club room

Hy-Vee 1601 N. 84th St. Lincoln, Ne. Call Becky at 402-467-5505 or email at bguittar@hy-vee.com for questions.   Submitted by Becky Guittar, co-chair Lincoln Celiac Support Group

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Upcoming Events

  1. Welcome Back to Learn about Colon Cancer Screening and Treatments

    September 30 @ 10:00 am - 11:30 am
  2. Sorghum Project with Beckee Moreland

    November 4 @ 10:00 am - 11:30 am

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