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GIG Eugene

Eugene Gluten Intolerance Group
Providing Support to Persons with Gluten Intolerance

Meetings are held the 2nd Thursday of the month
1800 Lakewood Court, Eugene, Oregon
6:30 pm - 8:30 pm

Contact Diane Connell for more information 541-343-0459   This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Restaurants interested in developing Gluten-Free Menu items contact Michelle Graff   541-505-6869

If you are starting on a gluten-free diet and would like to have someone go with you to Market of Choice at Delta Oaks to show you where to find all the gluten-free food choices that are now available to you, please contact Jody to set a time to meet at the store, where you will have more time talk about all the great options. 541-543-4100

Delta Market of Choice is a big help to GIG-Eugene and our gluten-free community.  Every aisle has gluten-free products, just look for purple gluten-free stickers on the shelf.  If you need help finding something, ask for Jessica or Teresa on Sat or Sun,  Ryun is the store manager and you can also ask Alena, Debbie, Jim or Ryun weekdays.  Any cashier can put you in touch with someone that can help you.

NEW STORE! -- Natural Grocers, 201 Coburg Rd, Eugene, OR 97401



At our last meeting on December 11, 2014 our guest speaker was Dr. Skye Weintraub, a naturopathic physician practicing here in Eugene. She specializes in the diagnosis and treatment of intestinal dysbiosis and other digestive disorders, various allergies, parasite infestations and other chronic conditions. Dr. Weintraub uses a holistic blend of botanical medicine, homeopathy, nutrition and supplements. She also counsels people on healthy diet and lifestyle.

Although Dr. Weintraub has been practicing naturopathic medicine since 1989, her talk focused on two recent changes in medical knowledge. To begin the evening she told us about new research at Massachusetts Institute of Technology that correlates the rise of celiac disease and other gut dysfunction with the increased use of GMOs (genetically modified organisms). The problem appears to stem from glyphosate, the active ingredient in the herbicide Roundup used extensively on GMO Roundup Ready crops. Glyphosate seems to have detrimental effects on the beneficial microbes that inhabit our bodies (especially our digestive tract), suppresses enzymes and it may attach itself to gliadin, one of the proteins that makes up gluten. Furthermore, glyphosate-treated wheat is highly indigestible.

Dr. Weintraub suggested that people eat organic foods as much as possible since GMOs are not permitted under organic certification rules. Also, avoid processed foods because they contain large amounts of wheat, corn and soy (corn and soy are the main GMO foods on the market). Plus, by avoiding processed foods, you will naturally eat a more wholesome, healthy diet.

In addition to the potential damage to our bodies, the heavy use of pesticides associated with GMO farming is detrimental to our soil, water and air. By avoiding GMO products you benefit the entire planet. Here are a few foods to avoid unless they are organic or certified non-GMO: corn, soy, canola oil, sugar and papaya. For a more complete list and a shopping guide go to

The second topic of the evening was SIBO, Small Intestinal Bacterial Overgrowth. There has been a lot of buzz lately about SIBO because new developments in testing technology make diagnosis non-invasive and less expensive. In addition, the new breath test can be much more accurate in determining the specific kind(s) of organisms that cause SIBO in any given individual and the treatment is, therefore, more targeted and much less expensive.

It is believed that 80% of people with an IBS diagnosis actually have SIBO. The symptoms of SIBO are similar to symptoms of IBS, celiac disease, chronic fatigue syndrome, fibromyalgia and other chronic and/or autoimmune diseases. If you or someone you know has gas, bloating, diarrhea and/or constipation, abdominal pain, food intolerance or malabsorption/nutritional deficiency you may want to give Dr. Weintraub a call (541-345-0747) and discuss the possibility of being tested for SIBO. Her office is located at 2709 Hallmark Lane in Eugene.

Dr. Weintraub has written numerous books, among them the very popular “Natural Healing with Cell Salts,” a must-have for anyone with an interest in homeopathy. To learn more and to see other books she has written, visit her website

Our speaker this month will be Adrienne Borg, ND.  She will be speaking about immune system basics.  The talk will start with an explanation of the fundamentals of immune function particularly in regard to allergies, food intolerances, autoimmune disease and infections.  I will then address ways to optimize immune function to reduce susceptibility to infectious disease, with an emphasis on lifestyle choices, diet and supplements.


"People on a gluten-free diet need a sharp eye for labels. Some ingredient red flags are obvious, like wheat, wheat gluten, barley, or rye. But some foods have 'stealth' gluten. Two terms to watch for are malt (which is made from barley) and hydrolyzed vegetable protein (it often contains wheat). And while oats do not contain gluten, they may also increase symptoms, including abdominal pain, bloating, and diarrhea."


From Dr. Tim Obryan

In recent months, I’ve talked a lot about how to protect yourself from accidental gluten consumption, whether from dining out, gluten-free products, work or social events, etc.

What many people forget, however, is that it may be the non-food items crossing our lips that are causing us to get “glutened.”The pharmaceuticals we take can be part of this problem.

It seems ironic, but it’s true—the very things we’re taking to support our health may in fact be causing us setbacks.

When examining our pharmaceuticals—whether prescription or OTC—there are a few things to remember. The active ingredients are rarely the problem. It’s the fillers that can let gluten sneak in. These can come from different sources, including wheat starch.  Before taking any drug, check the package or package insert for specific information on the source of the fillers.  If you see “starch,” you’ve got to do more digging. While it could be starch from potato, tapioca, rice, or corn, it could also be from wheat. (Remember: for some of you, these other sources of starch may be cross-reactive foods you’ll also want to avoid!)  Common terms you may see in the packaging are pre-gelatinized starch, sodium starch glycolate, dextrates, and dextrins. These can all come from wheat.  If the specific type of starch isn’t listed, call the manufacturer to discover the source of the starch.

You are much better off doing the extra legwork now than paying for it with gas, bloating, brain fog, intestinal damage, and potential activation of auto-immune mechanisms later!

Even after doing your due diligence, you can sometimes still get glutened. Why?

Because pharmaceutical manufacturers may not know the gluten-free status of their raw materials, or cross-contamination can occur during manufacturing. A change in filler may also mean that a drug you took last month affects you differently today.


Megan Stevens, from Vanilla Jill’s, new blog and Facebook page on health and healing: recipes & encouragement, humor & community.

“Helping you to learn about food and nutrition, or helping you to heal with a well-chosen diet and natural supplements, are my passions.  My blog, Eat Beautiful, and Facebook page, also Eat Beautiful, are opportunities to share with you the best recipes and insights for health and healing.  One feast at a time!”

Facebook --

Follow her blog at --


These classes are meant to be a preview for a three week class I will be doing at RR Rec Center starting Jan. 10.

Which low-cost foods are healthy and quick to make? Which can help support emotional health?

Find out and learn many more practical tips for healthy eating on a tight budget with Ellen Syversen. This free talk also serves as a preview of an upcoming class co-sponsored by River Road Park and Recreation and LCC Successful Aging Institute.

Bethel Branch Library

January 6, 2015   5:30 PM - 7:30 PM   541-682-5450

Downtown Library

January 7, 2015   5:30 PM - 7:30 PM   541-682-5450

Info about the class series starting on Jan. 10:

Eat Your Way to Good Health in the New Year ( Sign up at or call 541-688-4052)

Believe it or not, healthy food can be low-cost AND delicious!  Learn from a professional nutritionist how to create healthy snacks and balanced meals that will delight you and yours.  Demonstrations and samples to enjoy.  Dive into your 2015 New Year’s resolutions with food ideas that are delicious, versatile, diabetic friendly, gluten-free and sugar-free.  Co-sponsored by LCC Successful Aging Institute.  Instructor:  Ellen Syversen, Certified Health Education Specialist, Nutritional Therapy Practitioner.

1/10-24   . . . Sa   . . . 10a-12p

Adult: $30 ID/$35 OD   . . . Senior: $25 ID/$30 OD

Ellen Syversen, MPH, CHES, NTP

Pathways for Health, LLC - Holistic Nutritional Counseling and Therapy




3 cups chicken stock

1 fresh thumb-sized piece of ginger, sliced into thin coins

1 cup coconut milk

1 tablespoon fish sauce

2 teaspoons agave nectar or honey

6 ounces leftover chicken

1 cup mushrooms, rinsed, drained and sliced in half lengthwise

1 medium carrot, julienned

2 tablespoons lime juice

¼ cup fresh cilantro, minced

In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes.

Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot.

Just before serving, stir in lime juice and cilantro.


The blend of creamy coconut milk and natural peanut butter gives this vegan ice cream a truly decadent richness many dairy-free ice creams lack. One secret is the full fat coconut milk I use. Coconut cream replaces the butterfat in real dairy cream. The heavenly consistency is ice cream parlor worthy.


1 14-oz. can organic coconut milk, chilled

3/4 cup light brown sugar

1/2 cup organic natural peanut butter with sea salt

1 teaspoon good vanilla extract

3 tablespoons dark chocolate shavings


Prepare your ice cream maker ahead of time by freezing the canister overnight. You'll also need a good blender or Vita-Mix to whip the ice cream mixture.

Combine the chilled coconut milk and light brown sugar in a blender and whip until the sugar is dissolved. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.

Note: If it's hot in your kitchen and the mixture is warm-ish, chill the mixture before adding it to the ice cream maker; it will freeze better if the mixture is good and cold.

Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister. Add in the shaved dark chocolate.

Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.  Scoop into a freezable quart container, cover and freeze.

Makes roughly three cups of creamy gluten-free vegan ice cream. Serve in small single scoops, as it is rich.


Feb 12th - Ellen Syversen


March 12th - Tara Palmer - nutritional chemist