Eugene Gluten Intolerance Group
Meetings are held the 2nd Thursday of the month
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
FEBRUARY 2014 NEWSLETTER
Last year, Michele Graf and her husband spent some gluten-free time in London and Paris. On February 13, she’ll talk about her research tips, planning techniques, favorite finds, plus some things she’s noted for the future (like why she'll avoid flying United airlines when possible).
Whether you plan to go to Portland or Paris, you’ll find useful info to help you enjoy the journey.
Please bring your own resources to share: web sites, blogs, travel gear, etc.
Michele Graf is a writer and poet who spent a decade traveling in an RV all over the US and Canada, the last five years hunting and gathering gluten-free food on the road. Now a Eugene resident, she works through GIG with local restaurants to offer safe gluten-free menu items.
Is there anyone willing to burn CDs with recordings of our past speakers? Please let Diane or Kelsey know. Kelsey can email the recordings and we will provide the CDs if you are able to burn them.
PRODUCT PULL BACK NOTICE -- ACTION REQUIRED
Boulder Canyon Malt Vinegar and Sea Salt Kettle Chips
The Gluten-Free Certification Organization (GFCO) has issued an immediate product pull-back notice to Boulder Canyon for the Malt Vinegar and Sea Salt Kettle chips. These chips are not certified by GFCO. Boulder Canyon is committed to working with the GFCO to proactively rectify the labeling issue on our Malt Vinegar chips. If you have questions about this product, contact Boulder Canyon at (866) 890-1004.
Gluten Intolerance Group of North America is celebrating it's 40th anniversary this year. We need YOUR help! We are putting together the best recipes from every group into a cookbook. As one gal put it: "Connecticut might have a great clam chowder that will not be a recipe coming from North Dakota!"
So, dust off the best recipes from your group! Send 4 or more to:
It is not too late!! Please send them by February 10th.
Gluten Intolerance Group of Asheville
and cookbook helper :)
HEALTHY LIVING - MATTERS OF THE HEART
Heart health is affected by many factors: diet, lifestyle and even personal relationships. Though the mechanism is not clearly understood, it has been shown that love and intimacy can improve heart health; and conversely, isolation and loneliness increase risk of heart disease and mortality. And what about the role of diet?
The Facts on Fat
Contrary to popular belief, current research shows that a low-fat diet does not benefit heart health. In fact, when fat is replaced by refined carbohydrates and sugar, it actually increases the risk of heart disease. Strong scientific evidence shows that a higher relative intake of polyunsaturated and monounsaturated fats is associated with decreased heart disease risk. There is still debate about the effect of consuming saturated fats on heart health, but the current consensus among experts is that replacing saturated fat with refined carbohydrates is more harmful for heart health than simply eating the saturated fat. However, replacing saturated fat with mono- and polyunsaturated fats does seem to benefit heart health. As mono- and polyunsaturated fats take up a larger percentage of the whole diet, the relative percentages of saturated fats and refined carbohydrates decrease. According to the most current research, this dietary pattern reduces risk of heart disease.
The Sweet and Sour of Sugar
Increased consumption of refined sugars and flours is associated with increased weight and obesity, which is a major risk factor for heart disease. In fact, the “low-fat” diet craze has been implicated for the rise in obesity and heart disease because the fat was unintentionally replaced by sugar and refined flour. Unfortunately, even the gluten-free food market has become inundated with refined flour and sugary products that, while they are safe to eat, are not necessarily supportive of heart health. Keep refined sugar intake to a minimum and save those gluten-free pastries and desserts for a treat.
So What about Sodium?
Excessive sodium causes the body to retain water, which increases blood volume. As a result, the heart must work harder to pump this higher volume through the body, and blood pressure may increase. High blood pressure is a major risk factor for heart disease. The main culprit for concentrated sodium is processed foods, especially processed meats, cheeses, canned soups and sauces, and even bread. To reduce our sodium intake, try cooking more often from scratch and add lots of herbs, spices, vinegar, and citrus instead of salt.
The Wonders of Fiber
Fiber is important to reduce blood cholesterol levels and can also help to maintain a healthy weight. THe soluble fiber in foods (like apples, oats, and flax seeds) swells up in the digestive tract and binds some cholesterol and fat and carries them through the intestines for elimination. Good sources of fiber include fruits and vegetables, nuts and seeds, beans and lentils, and gluten-free whole grains such as quinoa, buckwheat, teff, and brown rice.
Creating a Heart-Healthy Life
Beyond eating a diet that supports heart health and creating strong connections with people you love and trust, there are several key lifestyles behaviors that have been shown to significantly lower risk of heart disease: avoid smoking, maintain a healthy weight, exercise regularly and manage stress. If all of these ingredients for a healthy heart seem overwhelming, you’re not alone. Take it one step at a time -- perhaps commit to a 15 minute walk at lunch, or try a new gluten-free whole grain each week. This Valentine’s Day, commit to being open, optimistic, and giving; it will come back to nourish your own heart and well-being.
COCONUT ACORN SQUASH
2 small acorn squash
1/4 cup mango chutney
1/4 cup flaked coconut
3 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1. Cut each squash in half; remove and discard seeds. Place squash in a
microwave-safe dish, cut side down. Microwave, covered, on high for 10-12
minutes or until tender.
2. Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into
centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high
for 2-3 minutes or until heated through. Yield: 4 servings.
Sweet crunchy topping, with a hint of chocolate over top a soft moist muffin or cake.
½ cup brown sugar, packed
? cup GF chocolate hazelnut spread
½ cup hazelnuts, chopped
¼ cup GF mini semi-sweet chocolate chips
1¼ cup GF Flour Blend* (I prefer Bob's Red Mill Biscuit & Baking Mix blend)
1½ tsp baking powder
¼ tsp salt
½ cup sugar
½ cup coconut oil (or butter), melted
2 tsp vanilla
Mix together brown sugar and hazelnut spread, then stir in nuts and chocolate. Use your fingers to break up into a coarse crumble if needed.
In a large bowl, whisk together flour, baking powder and salt, set aside.
In another bowl, whisk together eggs and sugar until creamy. Beat in coconut oil and vanilla until smooth.
Add wet ingredients into dry, and whisk until just combined.
For muffins, pour into lined muffin tins, half-full. Sprinkle with the topping mixture to the top of the muffin well. Bake at 350°F for 25 minutes. If using large wrappers (like in picture), this recipe will make 6 muffins. If Using smaller wrappers it will make 12.
For cake, pour into a greased 8" pan, sprinkle evenly with topping, and bake for 30 minutes.
*if your blend doesn't contain xanthan gum, add ½ tsp to mixture.
March 13th Nicole Allen Nutritionist
April 10 Ellen Syverson Nutritional Therapy Practitioner
May 8 Byron Leftwich LAC Imperial Herbal Clinic
Sept 12 John Russell Ayurvedic Counselor