GIG Eugene
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Eugene Gluten Intolerance Group Meetings are held the 2nd Thursday of the month 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
Just a reminder...Jamie Peterson will be going to Bob's Red Mill once a month to purchase bulk and packed products. If you would like to order something, please contact her. More information under News & Events.
MAY 2012 NewsletterIf you were not able to attend our April meeting, Tammy Credicott came and talked to us about her cookbook, The Healthy Gluten Free Life. What a great cookbook full of yummy recipes, useful tips and beautiful color photographs. If you want to learn more you can visit www.thehealthyglutenfreelife.com Our next meeting will be Thursday, May 10th and our speaker will be Earl Strumpell. He will be doing a Mammography (Thermology) demo on a live person. Here is some information from the last time he came to speak to us: Our talk will introduce thermography, which is the study of how changes in temperature can illuminate area of inflammation and dysfunction in the body. This particular form of thermography is unique because it measures the body’s response to stress. With this invaluable tool as our foundation, we will show you how thermography can monitor the effects of gluten intolerance and help with the recovery of the whole body system. We will show you how the effects of gluten intolerance go far beyond the normal definition of damage to the lining of the intestine. The thermal effects of gluten intolerance are well known and show up in regulation thermography as a consistent pattern of physiological stress throughout the entire body. We will answer for you the question: What happens to my body when I eat gluten? What exactly does it do to me? What can I expect when I stop eating gluten? How long is it going to take to feel “normal” again? And we will go over a few case histories recounting the diagnosis and full recovery from gluten intolerance and Celiac disease.
*Just a reminder...we all have food sensitivities as well as other environmental things such as strong cologne or perfumes. If you could please refrain from wearing perfumes to meetings it would be greatly appreciated. We want to make sure everyone is comfortable.
Just wondering how many of you use Facebook and if so, how many of you would use a Facebook page for our group? It could be a place to connect with members, share tips and recipes, or whatever you want. Just curious if it would be worth our time. Please respond to This e-mail address is being protected from spambots. You need JavaScript enabled to view it with your input or let us know in this month’s meeting.
AUDIO PRESENTATIONSExciting news! If you go to our website, www.gig-eugene.org and click on GIG Eugene Audio Presentations on the left hand side, you will find recordings of our speakers that you can listen to from the website. If you missed a meeting or wanted to remember what someone said, you can now look up whatever speaker you want. There are just a few up so far but we are working on adding more!
PRESENTATION ON THE ART OF GLUTEN-FREE SOURDOUGH BAKINGBy Sharon A Kane A Presentation from Wise Traditions 2011, 12th Annual Conference Friday, May 18th, 2012 DVD begins at 6:30 PM Please come early. Location: Market of Choice 67 West 29th, Eugene Upstairs in the Community Room Creating a nutrient-dense, properly fermented Gluten-Free sourdough bread made from only pure food ingredients is possible!! Sharon will discuss the differences in technique between her Gluten-Free Sourdough Technique and traditional wheat and rye sourdough techniques. She will discuss how to create, maintain and work with gluten-free sourdough starters made with various flours. She will also demonstrate the simple techniques that make successful gluten-free sourdough breads and muffins. We will talk about the properties of gluten-free flours and what each contributes to the finished sourdough product. More details: http://krautpounder.com/Newsletters/2012/05/art-of-gluten-free-sourdough-baking/ Presented by the Eugene Chapter, Weston A. Price Foundation.
CHEF TO PLATE GLUTEN-FREE AWARENESS CAMPAIGNWow! We have over 1400 restaurants that are participating in the Chef to Plate Campaign. This far surpasses last year's total of 900 participating restaurants. The Chef to Plate Campaign will reach far more people in its fourth year than ever before. This Campaign is designed to help spread awareness of gluten intolerance using restaurants that offer gluten-free menu options. Please help support this Campaign by dining at one of the participating restaurants in your area: Figaro’s Pizza Lok Yaun Papa’s Pizza – multiple locations Subway Tasty Thai Kitchen Vanilla Jill’s Frozen Yogurt And any other restaurants that offer a gluten-free menu!
SPREAD THE BREAD – RUDI’S GLUTEN FREE BAKERYGet a dollar. Give a dollar. The gluten Intolerance Group of North America is excited to partner with Rudi’s Gluten-Free Bakery on their Spread the Bread campaign during Celiac Awareness Month in May. Our organization will receive a $1 donation for every Rudi’s Gluten-Free $1 OFF coupon downloaded when GIG is selected as the benefactor. Please help us spread the bread by donating your $1 to GIG. Simply go onto: www.facebook.com/rudisglutenfreebakery select the Gluten Intolerance Group of North America and download your $1 coupon starting May 1st. Thank you, Cynthia Kupper, RD, Executive Director The Gluten Intolerance Group
NORTH AMERIAN SOCIETY FOR THE STUDY OF CELIAC DISEASELeading physicians, scientists and researchers in the fields of celiac disease and gluten sensitivity in the United States and Canada now have a professional organization dedicated to the study of celiac disease and gluten sensitivity. The North American Society for the Study of Celiac Disease (NASSCD) has as its mission to advance the fields of celiac disease and gluten related disorders by fostering research, and by promoting excellence in clinical care, including diagnosis and treatment of patients with these conditions. Membership in the organization is open to medical, scientific and allied health professionals in the fields of celiac disease and gluten sensitivity in the U.S., Canada and Mexico. Stefano Guandalini, M.D., founder and medical director of the University of Chicago Celiac Disease Center, was elected as the NASSCD's first president. Other ACDA Members on the Board of the NASSCD include Joseph A. Murray, M.D., Mayo Clinic in Rochester, MN; and Peter H.R. Green, M.D., Celiac Disease Center at Columbia University.
GLUTEN-FREE HEALTH AND WELLNESS FAIRJoin the Gluten Intolerance Group on June 16th for the Gluten-Free Health and Wellness Experience in Seattle, Washington. This year is like no other - GIG has planned a fun-filled day for you and your family. The festivities will be held at the DoubleTree Hotel Seattle Airport and tickets are now on sale: $15 for adults, $7 for children, and free for the youngsters under the age of 10. You'll be able to explore and taste gluten-free food from many of your favorite brands such as Bob's Red Mill; their gluten-free oats are delish! Excitement and buzz is already generating through Facebook and Twitter about the extensive list of interactive events and speakers from all over the country that will be presenting on topics such as gluten-free baking, mindful eating, sports nutrition and many more. There will be plenty of time for mingling and networking with fellow members of the gluten-free community and well-known gluten-free bloggers and authors from all over the country. This year is going to be extra special with the opportunity to join these bloggers and authors at Safeco Field with the Mariners for Gluten-Free Awareness Night, which kicks off the conference on Friday night. Get your popcorn ready because this baseball game is going to be a ball! You can join in on the fun with your gluten-free pals while enjoying the baseball game and tasty gluten-free snacks. It will be great to share your gluten-free stories and experiences with others who face similar issues such as eating out, traveling and how to enjoy life living gluten-free. What better way to enjoy a Friday evening and a fun-filled Saturday than with GIG? Take a sneak peak on the GIG website for more details and a full schedule of activities at: http://www.experience.gluten.net/. Who knows what you'll discover at GIG this June; it may be a tasty gluten-free product or a new gluten-free friendship! That's the beauty of this event; with all there is to look forward to - you'll surely have a delicious and fun-filled gluten-free weekend. If you have any questions, please contact me. Thank you, Rebecca Powell Systems Management Associate - Social Division e: This e-mail address is being protected from spambots. You need JavaScript enabled to view it p: 253-833-6655
GLUTEN-FREE FOOD FAIRSaturday May 19th, 2012 11 am – 3 pm $5 per person $10 per family Kids under 12 free! Mittleman Jewish Community Center 6651 SW Capitol Hwy Portland Enjoy samples of gluten free products from over 45 local and regional vendors. Speakers on issues related to Gluten Intolerance. Gift cards to local businesses will be raffled. It is estimated that for each person diagnosed with gluten intolerance, celiac disease and dermatitis herpetiformis, 90 are undiagnosed. This event is a fundraiser for the Gluten Intolerance Groups of Portland and McMinnville, 501(c)3 non-profits, who help those affected by gluten intolerance with education, support and resources. For More Information: www.graindamaged.blogspot.com www.facebook.com/GIGofPortland www.glutenfreefriends.org or Lisa Shaver (503-577-9339)
BOOK REVIEWTHE ULTIMATE FOOD ALLERGY COOKBOOK AND SURVIVAL GUIDE When I asked Nicolette Dumke about donating her book The Ultimate Food Allergy Cookbook and Survival Guide to our library, not only did she donate it, but she also gave us her newest book, Food Allergy and Gluten-Free Weight Loss. We’d like to thank her for being so generous. After reading both, I know our group will benefit from having these two valuable resources to check out of the library. If you have multiple allergies and continue to develop new ones, The Ultimate Food Allergy Cookbook and Survival Guide will help you to understand why you may not be getting well regardless of what diet you follow. Nicolette suffers from multiple allergies and has spent many years finding answers to help herself and her family. She believes in getting to the root cause of your food allergies and not just treating symptoms. She feels that the most common cause of multiple food allergies is “leaky gut” or increased intestinal permeability. She discusses the many causes of this problem. I also found her excellent and easy to understand discussion of the flora in our intestines quite helpful. She feels one of the best ways to improve your health when you have multiple food allergies is to follow a rotation diet. The remainder of the book is designed to help you get started. She includes suggestions for what to eat on each day plus many recipes to make it easier to incorporate those foods. At the end of the book is a useful reference guide with sources of special foods, and products, food family tables, a recommended reading list and lots more. One word of WARNING: Not all of the foods used in this book are gluten free. She has included a wide variety of foods so all readers will have more choices. If you are gluten intolerant, choose only those foods that are gluten free. If you’re dieting, limiting fats and carbs, exercising and still not losing weight, you should read Food Allergy and Gluten-Free Weight Loss. The first half of the book discusses how body chemistry and inflammation keep us from losing weight and then provides strategies to improve both. The second half of the book contains recipes to help you get started. Most of the recipes are gluten free, but not all. A shaded box on the right side below the title will indicate if the recipe is gluten free. According to Nicolette, chemical and hormonal (endocrine not sex) imbalances and chronic inflammation are the key factors affecting our weight. She discusses how to bring our bodies back into balance and reduce inflammation by changing what and when we eat and how we combine our foods. By following this method of eating and by avoiding foods which cause allergic reactions, she feels we have a much better chance of achieving and maintaining a normal weight. Last week I decided to give this method a try. It isn’t difficult once you understand how to balance what and when you eat. Eating 3 meals and 3 snacks keeps me from feeling hungry all the time. If I’m going to be gone during the day, I simply pack up a few bags of snacks and my lunch to take with me. If you would like to purchase these or any of her other books for your home library, visit her web site at http://www.food-allergy.org/. If you prefer to order via snail mail, we will have brochures on the resource table during the meetings with a description of some of her books along with order forms.
--RECIPES—
SAND DOLLAR SHORTBREAD COOKIESwww.glutenfreeclub.om Ingredients 3 1/2 cups GF flour mix (use your own blend, or recipe below) 1/4 tsp salt 1 1/2 cups butter (not margarine) 1 cup sugar 1 tsp almond extract 1 egg white (mixed with 1 Tbsp water) Sliced almonds (for decoration)
GF Flour Mix: 1 1/4 cup brown rice flour 1 1/4 cup white rice flour 1 cup tapioca flour 1 cup sweet rice flour 2 tsp xanthan gum
Directions Cream butter, add sugar until light and fluffy. Add the almond extract and salt. Slowly add in flour mix (you may have to mix the last bit by hand). Roll into a ball, wrap with plastic wrap and rerigerate for 30 minutes. Divide dough in half and roll out between two pieces of plastic wrap. Roll out dough to 1/4 inch thickness and cut out into circle shapes. Place on cookie sheet, and brush lightly with egg wash. Then arrange almond slices into shape of star. Sprinkle with a bit of sugar, then bake at 350 F for 8-12 minutes.
CHOCOLATE MOUSSEThis mousse has such a smooth and creamy texture, one bite will not be enough. Ingredients 12 oz semi-sweet chocolate 4 eggs, room temperature 2 tsp vanilla 1 pinch salt 1 cup hot coffee
Directions Chop the chocolate by hand with a sharp knife, or put in a food processor. Then put everything in the blender except the coffee, and puree until smooth. Then slowly add the hot coffee in through the top hole of the blender (while it’s running) and continue pureeing for about a minute until completely mixed. Pour into dessert cups and chill for 1 hour. *Kitchen Tip: for a chocolate mousse a bit less sweet, use 8 oz (or 8 baking squares) of semi-sweet chocolate and 4 oz of 70% dark chocolate.
LEMON PANCAKESIngredients 1/3 c potato starch 3/4 c cornmeal (fine grind) 3 T sugar 1 1/2 tsp baking powder 1/2 tsp salt 3/4 tsp xanthan gum 2 eggs 3 T butter, melted 3/4 c milk 2 T lemon rind
Directions In a bowl, mix the milk and cornmeal together. Set aside for 10 minutes to allow the cornmeal to soften. Then mix in eggs one at a time. Mix all dry ingredients together in another bowl. Add in the cornmeal mixture and the cooled melted butter. Whisk together until smooth. Allow to sit for about 5 minutes so batter can thicken (if too thick, add 1/4 c more milk) Using a ladle, pour in a greased hot griddle. Flip once large bubbles appear around edges. Serve with maple syrup.
SCALLOPED TOMATOESIf you’re a tomato lover, this one’s for you! Ingredients 2 lbs plum tomatoes 1 Tbsp fresh rosemary, minced (or 2 tsp dried) 1 tsp marjoram 2 Tbsp balsamic vinegar 2 Tbsp olive oil 2-4 garlic cloves, minced 2 tsp kosher or fine sea salt 1 tsp pepper 1 1/2 cups GF panko style bread crumbs, divided (can also use GF bread crumbs)
Directions Cut the tomatoes into 1 inch pieces, and put in a bowl. Add the remaining ingredients and 1 cup of the bread crumbs, toss well and place into an 8x8 inch baking dish. Bake at 350 F for 25 minutes. Remove and top with the remaining 1/2 cup of bread crumbs, then cook for an additional 10 minutes until the top is golden brown.
UPCOMING SPEAKERS
June 14th - Yaakov Levine Nutritionist and Herbologist
Sept 13th – Dr. Welker
Oct. 11th – Miriam Mozure
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