Blog Archives

Posts highlighting group meetings or other special events.

Sorghum Project

Carly and I made the Apple Cinnamon Raisin bake with Wondergrain Pearled Sorghum

Beckee Moreland, gluten-free industry educator, spoke about her involvement with California Polytech Food Service in bringing sorghum to the cafeteria.  College students enthusiastically accepted the sorghum flour in pizza crust, flakes in chicken nuggets, pearled sorghum in kale pesto salad and very popular, a Southwest stuffed bell pepper.

The group sampled a recipe from www.simplysorghum, Apple cinnamon raisin sorghum bake.  Here is a photo of the bake. The recipe was easy to bake and we learned how to rinse grains with a coffee filter.

Apple Cinnamon Raisin Sorghum Bake

1/4 cup uncooked, pearled sorghum grain
1/4 cup raisins, packed
3 medium Gala or Fuji apples, cored and sliced with peel on (approx. 15-18 slices per apple)
1 teaspoon cinnamon
2 tablespoons raw sunflower seeds
1/3 cup apple juice
2/3 cup water

Preheat oven to 350 degrees. Rinse sorghum in a coffee filter or very tight woven strainer and let extra water drain out. Spread sorghum and raisins on the bottom of a 9×9 brownie pan. Then layer apple slices and sprinkle cinnamon over apples. Spread sunflower seeds. Combine apple juice and water into a measuring cup with a spout. Pour into the corner of the pan so liquid coats the bottom, taking care not to pour over apples. Bake for 55 to 60 minutes. Remove from oven and let cool slightly, cover with aluminum foil to further soften the apples if you like them on the softer side.


175 calories, 2.2g fat, .2g saturated fat, 0 mg cholesterol, 1mg sodium, 39g carbohydrate, 5.3g fiber, 22g sugar, 2g protein


This recipe contains no added sugar, and the flavor will vary depending on the sweetness of the apples. If the apples are on the tart side, you may want to add a small amount of stevia. This gluten free recipe is so versatile it can be enjoyed with vanilla Greek yogurt for breakfast, with cottage or ricotta cheese for lunch and with whipped topping or frozen yogurt for dessert. Try serving it instead of apple pie for family gatherings. Your guest’s waistlines will thank you.


Posted in Meetings, Recipes

Cancer Detection and Prevention with Ruth VanGerpen

We had a great meeting with Ruth Vangerpen, MS, RN-BC from Bryan Health.  She introduced new detection methods for colon cancer and lung cancer. Changes to mammography recommendations were also discussed along with the use of vaccines in preventing cervical cancers.

I have enclosed the guidelines she shared from the American Cancer Society for 2017.

She also reminded us of the preventative role with nutrition, activity and maintaining a healthy weight.

Here  are the American Cancer Society guidelines:

Consume a healthy diet, with an emphasis on plant sources3

Choose foods and beverages in amounts that help achieve and maintain a healthy weight.

  1. Read food labels to become more aware of portion sizes and calories consumed. Be aware that low fat or nonfat does not necessarily mean low calorie.
  2. Eat smaller portions of high-calorie foods.
  3. Choose vegetables, whole fruit, and other low-calorie foods instead of calorie-dense foods such as French fries, potato and other chips, ice cream, doughnuts, and other sweets.
  4. Limit consumption of sugar-sweetened beverages such as soft drinks, sports drinks, and fruit-flavored drinks.
  5. When you eat away from home, be especially mindful to choose food low in calories, fat, and sugar, and avoid consuming large portion sizes.

Limit consumption of processed meats and red meats.

  1. Minimize consumption of processed meats such as bacon, sausage, luncheon meats, and hot dogs.
  2. Choose fish, poultry, or beans as alternatives to red meat (beef, pork, and lamb).
  3. If you eat red meat, select lean cuts and eat smaller portions.
  4. Prepare meat, poultry and fish by baking, broiling, or poaching rather than by frying or charbroiling.

Eat at least 2½ cups of vegetables and fruits each day.

  1. Include vegetables and fruits at every meal and for snacks.
  2. Eat a variety of vegetables and fruits each day.
  3. Emphasize whole vegetables and fruits; choose 100% juice if you drink vegetable or fruit juices.
  4. Limit consumption of creamy sauces, dressings, and dips with vegetables and fruits.

Choose whole-grain instead of refined-grain products.

  1. Choose whole-grain foods such as whole-grain breads, pasta, and cereals (such as barley and oats), and brown rice instead of white rice, breads, cereals, and pasta made from refined grains.
  2. Limit consumption of other refined-carbohydrate foods, including pastries, candy, sugar-sweetened  cereals, and other high-sugar foods.

Becky and Carly prepared a tasty salsa with tomatoes, green onion, cilantro and oranges served with Food should taste good Multi-grain Chips from  the Hy-Vee HealthMarket. The group is discussing joining the National Celiac Association and we will take a vote next month after Becky does more research on the new group.



Posted in Meetings

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.

Posted in Meetings Tagged with:

Come learn about the Mediterranean Diet

Mediterranean Diet - BG.

Posted in Meetings


Lincoln Celiac Support Group Newsletter
February 2017


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

Queso Dip and Brussel Sprouts

Cup of Soup:  $4.00
Seafood Bisque
Wild Mushroom

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

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 

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.


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 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)



Banana Splits Chews

Canada Mints, Canada Wintergreen

Candy Buttons

Haviland Thin Mints, Wintergreen Patty


Mary Jane (including Mary Jane peanut butter kisses)

Mint Julep Chews

Necco Chocolate Wafers

Necco Wafers



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)



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



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.



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

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?

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

Posted in Meetings Tagged with: ,

Upcoming Events

  1. Celiac Support Group Meeting with Jaime Kabourek, MS, RD

    April 7 @ 10:00 am - 11:30 am

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