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
If you were not able to attend our December meeting, Earl Strumpell taught us about a technique called thermography. It studies changes in temperature in the body and can be helpful in finding areas of inflammation and dysfunction in our bodies, interesting stuff! Our next meeting will be on January 12th. Tara Palmer, nutritional biochemist, will be returning to speak to us about vitamins and minerals. Metabolic Tune-up Or Expensive Urine Do you need supplements? Which ones? How much? Confused, Overwhelmed Nutritional Biochemist Tara Palmer, M.S. Will help you sort out the confusion. Learn how to fix your body chemistry With the supplements right for you! New Dawn is now serving lunch again: Chicken pot pie, oven fried chicken lightly breaded, “Asian inspired” braised beef, black bean & rice, chicken pozole, BBQ beef on a bun, baked potatoes with cheddar or sour cream, or filled with black beans, cheddar cheese, sour cream, diced tomatoes and chipotle ranch. Sandwich of the week, soup, lots of salads and lots of baked goodies! Even though we missed the customer appreciation days, here is a letter from Dave: Dear Friends, This is Dave from New Dawn. Just wanted to send an update as to what we are doing at the bakery. We will be reopening the deli at the beginning of January with a new menu as well as some items from the previous one. All in all I think the menu will be diverse, quick, original and very delicious. I will be doing customer appreciation days on the 21-22-23 of December and sampling some of the new menu. This is just my way of saying thank you. Hope you can stop by. We have also created mixes of our bread and muffins that I hope to sell out of the bakery. The idea of this is with minimal effort you can have fresh baked bread and muffins in your house. Be sure and ask and we can send a sample. So that’s what’s new. Dave Bakery hours: Tues-Sat 9:00 am to 5:00 pm Deli hours: Tues-Sat 11:00 am to 3:00 pm Dave would also like to know if we would come to cooking classes on Saturdays. What are some of the entrees that you would be interested in? Dave was a cooking instructor at Lane Community and has had lots of teaching experience. Eating Well...Gluten Free! 33992 Feb 7 2012 to Feb 21 2012 Tuesdays 10:00 am – 11:30 am DeFelice, CGC/130 LCC @ Cottage Grove 1275 River Road PO Box 96 Cottage Grove, OR 97424 $27.00 (Senior $21) NEW! Gluten-Free Cooking Class! Learn to make delicious meals. From breakfast thru dinner and dessert, learn about ingredients and products to keep on hand while preparing gluten-free foods. You will sample recipes that are so good, even people who are NOT gluten-free people will enjoy eating these foods! The Chef to Plate Gluten-Free Awareness Campaign is starting now for May 2012. There were over 900 restaurants involved last year. The goal is to reach over 1,000 restaurants this year. Please help spread word of this campaign to more restaurants, so that we can spread awareness of gluten intolerance and celiac disease to more people than ever! Do you know of any restaurants near you that have a gluten-free menu or a clear understanding of how to serve gluten-free foods? Please let Diane know and she can arrange for posters to be put in the windows of these restaurants showing GF food sold there and table displays that talk about going gluten-free and gluten-free restaurants. In case you are ever looking for a tasty place to eat in Portland. 609 SE Ankeny Street, Portland OR Phone: 503.828.7662 “Inspiring flavors and healthy foods on every table with Abby’s Table. Fresh, easy to please cuisine that is 100% gluten, dairy, and soy free. Through community dinners, catering and classes we hope to build a healthy food culture by making it fun and accessible to all types of eaters.” The Original Roadhouse Grill has recently updated their gluten free offerings from their menu and have sent us a copy: The Original Roadhouse Grill suggests the following list of menu options based on the most current ingredient information from our suppliers and their stated absence of wheat gluten within these items. Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens. The Original Roadhouse Grill is able to offer Salt & Pepper and Mrs. Dash Original Blend to season any food item. Our remaining seasoning offerings are not guaranteed gluten free. Any Un-marinated Steak – not the RH Broil, Jim Beam Ribeye or Prime Rib Any Grilled Seafood Item - Salmon, Wahoo, or Grilled Shrimp Baby Back Ribs Bison Back Ribs BBQ Chicken Beef, Bison or Turkey Burger Patty A Burger maybe ordered lettuce wrap style Any Entree Salad or a RH Dinner Salad Choose any protein except Boneless Chicken Breast or Tri Tip which are marinated. Ask the manager if they have any un-marinated chicken breast available during your visit Dressing Choices - Italian, ORG Caesar, French, ORG Honey Mustard, Parmesan Peppercorn, ORG Ranch, Roasted Garlic Balsamic Vinaigrette, Thousand Island, Tomato Basil Vinaigrette, Oil & Vinegar or Lemon Side Dishes o Sweet Potato o Baked Potato o Steamed Broccoli – no seasoning o Grilled Vegetables - no seasoning, no rice under vegetables Sauce choices on any item: o ORG BBQ Sauce, ORG Jalapeno Jelly, ORG Hot Wing Sauce, Tartar Sauce, A-1 Sauce, Salsa or Lea & Perrin’s Worcestershire Sauce Important Points to Remember: • Ask your Server to have the kitchen brush the grill before preparing your food. Brushing the Grill with a wire brush will minimize the gluten on the grates, but it is not guaranteed. • Request pan spray instead of butter for grilled items to minimize gluten exposure. • Please specify “No Seasoning” when ordering and ask for Salt & Pepper or Mrs. Dash Original Blend if preferred. Last November, the National Foundation for Celiac Awareness (NFCA) announced that it would conduct a first-of-its-kind research study on gluten in medications, funded by the Food and Drug Administration (FDA). NFCA, partnering with St. John's University College of Pharmacy and Allied Health Professions, is conducting this research in two parts. The first part of the study is happening now: a survey of the celiac and gluten sensitive populations. NFCA urges all people who are following a gluten-free diet to participate. Participants will be asked about their experiences taking medicine. They will also be asked to share information if they think they might have had a gluten-related reaction to an over-the-counter or prescription medicine. Results from the survey will guide the second phase of the study: our team will test some of the medicines identified in the survey to see if they contain gluten. This critically needed preliminary research aims to validate or nullify the anecdotal adverse experiences associated with gluten in medications that have been reported by people with celiac disease and gluten sensitivity. It is a first step to determine if more investigation is needed, which may lead to additional research, labeling, and safe use guideline initiatives. More information about the Safe Use Initiative can be found at www.fda.gov/safeuseinitiative. We are looking to generate as MANY responses as possible to strengthen our research. We need YOUR help in this effort. We ask that you circulate this message and invite all those who are gluten-free to complete this survey. You also can use the attached article in your organization’s newsletter. To participate in this survey, please go to www.CeliacCentral.org/Survey. The survey takes between 4-15 minutes to complete. It closes on February 28, 2012. To learn more about Phase One of our Gluten in Medications research, visit NFCA’s website: http://www.celiaccentral.org/research-news/gluten-in-medications-survey-now-available-from-nfca/ Questions? Contact Nancy Ginter at
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or at 215-325-1306, ext. 101. Many thanks for your consideration and assistance. Sincerely, The NFCA Team From the Gluten Intolerance Group With the stress of the holiday season gaining its momentum, figuring out how to manage your gluten intolerance is the last thing you want on your mind. Whether traveling the distance or staying local, there are a few simple things you can do to ensure smooth sailing for both you and your gut. PACK A SNACK: Your body is like a bonfire that needs to be fed fuel in small amounts, regularly. If you skip a meal, your fire goes out. Piling a ton of food (or wood) on a burnt out fire is not going to bring your energy back to life, rather it will make you feel heavy and tired. If you feed your fire small amounts of food throughout the day, you will burn stronger, longer. Pack a gluten-free snack to avoid crashing when in a pinch. FILL UP ON FRESH FRUITS AND VEGETABLES: Fruits and vegetables are loaded with fiber, water, vitamins, and minerals and are naturally gluten-free! Fiber keeps you feeling fuller, longer while helping you stay regular during travel. Airplanes have very low-humidity rates, meaning when we are sitting in a plane, the air around us is stealing water from our bodies. To avoid dehydration, help quench your thirst by filling up on hydrating fruits and vegetables. MAKE ARRANGEMENTS: Find out if restaurants in your destination city accommodate your gluten-free lifestyle. Check out our restaurant finder (LINK: http://www.gluten.net/find-a-restaurant.aspx) for easy searching. If staying with family or friends, communicate your needs ahead of time. There is no need to feel embarrassed when making sure your needs are being met. BRING BACKUP: It’s always a good idea to have a safety reserve of gluten-free oats packed for satisfying gluten-free oatmeal or granola in the morning. Studies show that eating a balanced breakfast leads to less snacking later on in the day. To get your whole grain jumpstart, consider cutting up a small apple (or 1?2 cup of any fruit) in about 3?4 cup of raw gluten-free oats, with 1 cup of readily available skim milk or milk alternative. To make it steamy without the mess, heat your milk to a simmer (easily done in a microwave), pour in oats and fruit and let sit for a couple of minutes. Not only is this an easy breakfast to fix in a flash, the additional ingredients can be readily found regardless of your location. Most importantly, don’t sweat the small stuff. The last thing you need to do is stress over a time that is meant to be peaceful, joyous, and celebratory. With a bit of pre-planning, traveling this holiday season is sure to be a breeze. HAPPY NEW YEAR ! We have made special arrangements to be able to make you a SPECIAL OFFER on our spectacular DELUXE EASTERN MEDITERRANEAN CRUISE & ROME TOUR GLUTEN-FREE GETAWAY AUGUST 26 - SEPTEMBER 8, 2012 Make your reservations by JANUARY 29TH and receive a FREE CABIN UPGRADE from a CATEGORY D TO CATEGORY C The itinerary is one you'll always cherish and probably want to return to many of the Ports of Call in the future. The Greek cities we'll visit are fantastic. And then four days and three nights in Rome - including a tour of the Vatican. All of that and, of course, while on the cruise you'll feel like Royalty when offered the Gluten-free food from our specially designed BOB & RUTH'S menu - almost identical to the regular menu the Glutonians (those that eat gluten) order from. Check on our website http://bobandruths.com for all the details. If you have any questions, just give us a call at 410-939-3218. We'd love to have you join us! Happy 2012! Attached (at the bottom of this newsletter) is an upcoming series of classes that will get you thinking and feeling positive in the New Year. My class is going to be on Saturday, January 21st from 9-12. See the flier to register! I have also enclosed a flier (also at the bottom of the newsletter) on a detoxification program special I am running for the first three months of 2012. It is a great way to kick off the new year, clean "house", and reach new levels of energy and stamina! Be well in 2012! Ellen Syversen, MPH, CHES, NTP Serves 1 1 gluten free tortilla - Sanoma light or dark teff - or other GF tortillas (the GF tortillas are smaller than some of the wheat containing ones) 1 egg, scrambled 1/2 cup fresh spinach 1/4 cup cooked brown rice 1/2 cup black or pinto beans 1 ounce shredded Monterey Jack cheese - can use Daiya or any other cheese you prefer Heat tortilla over an open flame or in the microwave so it is easy to fold. Roll up the eggs, spinach, rice, beans and cheese in the tortilla. Left over cooked meats and vegetables can also be added if you wish. Wrap up in wax paper, then heat in microwave. Can eat in the car on the way to school or work, or take to work and heat it up there. 1 pound ground beef 1/2 cup diced onion 1 (15 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 (15 ounce) can red beans, rinsed and drained 1 (17 ounce) can whole kernel corn, with liquid 1 package taco seasoning (start with 1 Tbsp or less taco seasoning, then add more if needed) INSTRUCTIONS Brown beef and onion in a frying pan. Drain grease. Put in a large pot. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Ladle soup in bowls. Top each bowl with a handful of crushed tortilla chips and a sprinkle of shredded cheese, if desired. Note: Substitute 1 Tbsp chili powder, 1 Tbsp cumin powder, 1 Tbsp onion powder, 3/4 tsp garlic powder and 3/4 tsp salt for one package of taco seasoning. 1 cup chopped cooked chicken (or two 5oz cans Chunk Chicken) 1/4 cup mayonnaise 1/2 tsp prepared mustard 1/4 tsp dill weed 1 sliced green onion 1/4 tsp lemon juice Mix ingredients. Serve hot or cold on bread or crackers. 1/2 cup cornstarch 1/2 cup icing confectioners' suga 1 cup rice flour 3/4 cup butter Preheat oven to 300°F. Sift cornstarch, sugar and rice flour together. Add in the butter and mix with hands until soft dough forms. Refrigerate for one hour. Shape dough into 1-inch balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned. UPCOMING SPEAKERS Feb. 19th – Hummingbird Wholesale will be our first speaker then, Yaakov Levine, Nutritional Therapy Practioner March 8th – Skye Weintraub ND April 12th – Tammy Credicott (her husband is Cain, The Celiac Maniac) She will talk about her new cookbook coming out in March. THE NEW YEAR IS A GREAT TIME TO DETOXIFY YOUR SYSTEM! Do you feel sluggish, irritable and exhausted? Do you want to jump start weight loss and increase your energy? Many traditional cultures had a special ritual of cleansing with the change of seasons. The New Year is a great time to do a detoxification program to clean house and take your health to the next level. Ellen Syversen, MPH, CHES, NTP, is offering a two week cleansing program that includes a pre and post nutrition consultation, a professional line metabolic cleansing shake, supplemental detoxification support and detoxification program guide. You will complete a nutritional assessment questionnaire and review results before and after the program so you can track your progress. Feel great in 2012! 14 Day Detoxification Program Includes; 60 minute Pre and Post Cleanse Nutrition Consultation: · Pre and post Nutritional Assessment Questionnaire (NAQ) results and interpretation; · Nutritional status reports detail priority health issues and nutritional status; · Toxicity analysis; · Ongoing phone and e-mail support during program; · Nutrition tips and ideas for the future. Professional –Line Products: UltraClear Renew Medical Food, the most fully developed hypoallergenic detoxification medical food in the Metagenics product line. Metagenics Advaclear, an important supportive nutrient combination that helps to balance Phase 1 and Phase 2 detoxification. Detoxifcation Guide - The Metagenics Metabolic Detoxification Program was scientifically developed and includes a simple eating plan with unlimited amounts of suggested foods. Shaker cup included. Through March 2012 the price will be $149.00 for the entire program and nutrition consultation, a savings of 50% (normal price is $300). Call Ellen at 541-912-8624 or email at
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for more information or to get started. Disclaimer: Not recommended for pregnant or nursing women. For those with a medical condition, it is necessary to check with your health care provider before beginning the program.
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