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
NOVEMBER 2013 NEWSLETTER
If you missed our October meeting, our speaker was Miriam Mazure-Mitchell, ND. She talked about cross-reactive foods and tests to determine what other foods we may be sensitive to.
This month our speakers will be Terri, a nutritionist from Evergreen Nutrition and Gina Edge, CA, LMT, A Healing Space. In today’s technologically-driven society, sedentary lifestyles and decreased physical activity is prevalent. The human body requires motion and physical stress to maintain its structural integrity. Chronic pain is often the result of anatomical
dysfunctions that have set in due to lack of multi-planar movement. The Egoscue Method® utilizes exercises and stretches to remind the body of its original blueprint, alleviate postural misalignments, and allow for a return to pain-free living.
The Egoscue Method® is a form of therapeutic exercise designed to restore the body to its natural state of musculoskeletal alignment. As a Postural Alignment Therapist, Gina Edge identifies anatomical dysfunctions and prescribes gentle exercises and stretches to correct posture and restore the body's full range of motion. It is important to recognize that the human body functions as a unit; the "site" of the pain is often not the "source" of the pain.
In this interactive presentation, Gina will show how Egoscue Postural Therapy is effective in alleviating chronic pain through a musculoskeletal and fascial paradigm. She will perform a short postural analysis on a volunteer and guide participants through a few simple Egoscue exercises. Participants will leave with an understanding of how postural misalignments and "sedentary living" can lead to chronic pain, and how Egoscue Postural Alignment Therapy can restore the body to its natural blueprint and pain-free living.
During this presentation, you will receive a basic understanding of the Egoscue Method®, identify postural deviations, correlate posture and function, understand the relationship between dysfunction and symptoms and how the body works as a unit, and learn a few basic Egoscue exercises.
Gina Edge discovered the Egoscue Method® in 2005 after experiencing 2 years of debilitating back pain. After a series of Egoscue Therapy sessions, she returned to full health and function, and was eager to share this revolutionary method with others. Already a Licensed Massage Therapist and Personal Trainer, Gina received her Postural Alignment Specialist and Gait Analysis Specialist certification from the Egoscue University in San Diego, California, and has gone on to receive advanced training in Postural Restoration from the Postural Restoration Institute. Gina also has a Bachelor’s degree in English from the University of Oregon, and a Master’s degree in Music and Songwriting from Bath Spa University in Bath, England.
GLUTEN FREE THANKSGIVING POTLUCK
The McMinnville GIG’s 7th Annual Gluten Free Thanksgiving Potluck!
Saturday, November 16th at noon.
Please plan to bring a side dish (stuffing, potatoes, yams, veggies), salad or dessert that serves 8 people. It is important to RSVP. When you RSVP, Susan will send a form for you to check off ingredients so people with other food intolerances will know what is in your dish. Copies will also be available at the event. Please bring ONE copy of the recipe.
PLEASE RSVP to Susan Chambers by Wednesday, NOV 13th! They need to know what you are bringing in order to balance the dishes being provided.
GIG’S 40TH BIRTHDAY
You may not know this but next year is the 40th anniversary of GIG! We thought that it would be fun to make our own Gluten Free Cookbook. We will use a few recipes from 40 years ago but would like for the majority to come from current support groups. The goal is to have a total of 365 Gluten Free recipes which is about 4 or so from each group. Please participate! (You are welcome to send as many as you like, 4 is a suggestion!)
If a recipe comes from a cookbook please make note of it. Otherwise you can choose to attach a name to the recipe or be anonymous. Be sure to note the name of the support group! It would be really great if the recipes were in WORD format or pasted into an email. Send all entries to:
These are the categories we have come up with so far. Add any ideas you have!
Appetizers, breads, pizza, pasta, salads, side dishes, GF Main dishes, comfort foods, desserts.
The can be for breakfast, lunch, dinner, kid friendly, etc.
Thanks for being part of the celebration!!!
Gluten Intolerance Group of Asheville
FDA GLUTEN-FREE LABELING REGULATION
On August 2nd, 2013 the U.S. Food and Drug Administration (FDA) published its
regulation defining the term “gluten-free” for voluntary food labeling. The regulation
provides a uniform definition which standardizes the meaning of “gluten-free” claims
across the food industry.
Nearly 10 years ago, the Food Allergen Labeling and Consumer Protection Act
(FALCPA) required the labeling of the top eight allergens in food. A second and
separate part of FALCPA required the FDA to define regulations for labeling products
This gluten-free labeling regulation becomes effective on August 5, 2014. If a
product bears a gluten-free claim after that date, it is considered to have met the
FDA regulations of less than 20 ppm gluten and should be safe to eat.
Key Points of the Regulation:
• Any FDA regulated product which is labeled gluten-free must comply with the
guidelines set forth in the regulation.
• Definition of “gluten-free”:
» The food is inherently gluten-free or does not contain an ingredient that is:
• A gluten-containing grain (wheat, rye, barley or their hybrids)
• Derived from a gluten-containing grain that has not been processed to
remove gluten (e.g. wheat flour), or
• Derived from a gluten-containing grain that has been processed to
remove gluten (e.g., wheat starch), if the use of that ingredient results
in the presence of 20 parts per million (ppm) or more gluten in the food.
» And: Any unavoidable presence of gluten in the food must be less than 20
• The regulation applies to the phrases “gluten-free,” “no gluten,” “free of gluten,”
or “without gluten.” There is no logo associated with the regulation.
• The labeling of foods as gluten-free is voluntary. Foods which do not bear a
“gluten-free” label may also be gluten-free.
• Products complying with the regulation may also bear a 3rd party gluten-free
• The issue of cross-contamination in manufacturing is addressed by virtue of the
fact that any finished product bearing a gluten-free label must contain less than
20 ppm gluten, regardless of its source.
• USDA products (meat, poultry, some egg and mixed products) are not covered;
neither are TTB-regulated products (most alcohol). FDA will work with USDA and
TTB on the issue of gluten-free food labeling to harmonize the requirements for
gluten-free labeling whenever possible.
• The regulation does apply to dietary supplements. The regulation does not apply
to over-the-counter or prescription medications.
• The regulation applies to those imported foods which are subject to FDA
• The regulation does not apply to foods served in restaurants; however restaurants
are encouraged by the FDA to follow the guidelines.
For more information go to www.fda.gov and search “gluten-free food labeling
“LEAKY GUT SYNDROME”, FOOD SENSITIVITIES, AND CELIAC DISEASE
Written by Angela Moore, M.S., R.D., LD/N, CLT
Living with Celiac Disease (CD) or gluten intolerance can be very challenging. Not only do you have to scrutinize every food label for hidden sources of gluten you also need to be careful when dining out due to the high risk of cross contamination. Unfortunately, with CD one may experience other health related side effects as well. Often these can be attributed to an intestinal condition known as “Leaky Gut Syndrome”.
“Leaky Gut Syndrome” is used to describe a condition of increased intestinal permeability and occurs when there is damage to the gut lining and a disruption of the tight junctions that line the intestinal tract. When these tight junctions are disrupted, toxic particles can leak out into the blood stream and cause an immune response. When this occurs repeatedly it becomes a vicious cycle and causes inflammation of the intestinal lining. The toxic substances that leak out include toxins, large particles of food, and also bacteria and yeast.
Dr. Alessio Fasano, head of the Center of Celiac Research at Massachusetts General Hospital for Children in Boston has made further discoveries related to these tight junctions and “Leaky Gut Syndrome” a very important one being Zonulin. Zonulin is a protein that controls the tight junctions between the intestinal wall cells in the GI tract. According to Fasano, “Zonulin is the only physiologic modulator of intercellular tight junctions described so far that is involved in trafficking of macromolecules and, therefore, in tolerance/immune response balance.” When there is a dysregulation in the Zonulin pathway in genetically predisposed individuals, autoimmune disorders can occur like CD.
So what is the relationship between Zonulin and CD? Zonulin seems to be overexpressed in those with autoimmune disease and gluten or gliadin also seems to trigger the secretion of Zonulin. In fact it may be beneficial for anyone with autoimmune disease to avoid gliadin for this reason. There are other factors that can affect intestinal permeability. They include history of antibiotics and steroids, alcohol, stress that can affect intestinal flora, diet like excessive sugar intake, and food allergies, sensitivities, and intolerances.
Many individuals with CD and Leaky Gut Syndrome complain of food sensitivities and intolerances. The symptoms they can experience include headaches, joint and muscle pain, diarrhea, heartburn, fatigue, skin issues, and even anxiety and depression. Food sensitivities seem to be a common problem with individuals with CD because of damage to the gut lining caused by the disease and/or the leaky gut. Unfortunately, Celiacs seem to be predisposed to food sensitivities.
Food sensitivities are different than food allergies in that they are a delayed hypersensitivity reaction. They can also be dose-dependent. However, like an allergy, a sensitivity is an immune response in which cell mediators like histamine and prostaglandins are released. It’s these immune reactions that contribute to the unwanted symptoms.
It is important to identify the foods and chemicals someone with CD is sensitive to. This can help eliminate the immune responses, heal the gastrointestinal tract, and improve health and wellbeing. Mediator Release Testing or MRT is a blood test for food sensitivities. MRT reliably accounts for Type 3 and Type 4 immune mediated hypersensitivity reactions which tests not only reactions to foods but food-chemicals as well.
MRT tests for 120 foods and 30 chemicals and once reactive items have been identified and eliminated along with consuming the least reactive foods and chemicals individuals quickly find relief. In particular, IBS and headache symptoms often resolve in one to two weeks. The dietary management program that goes along with the testing is known as Lifestyle Eating and Performance (LEAP).
If you have CD and feel you have other unresolved sensitivities to foods and/or chemicals, MRT may be something to consider. For more information about MRT and LEAP contact Angela Moore MS, RD and certified LEAP therapist (CLT) through her website.
Angela Moore, MS, RD, CLT is a registered dietitian with a private practice in Denver, CO and focuses on food allergies, sensitivities, and intolerances. She also works with CD and gluten intolerance. Many of her clients with CD have found MRT to be a great adjunct to the diagnosis and treatment of CD and getting their overall health back. You can learn more about Angela and email her by visiting her website, http://www.fitlifeofcolorado.com/.
GRAIN BRAIN - BOOK
By David Perlmutter, MD
Renowned neurologist David Perlmutter, MD, blows the lid off a topic that’s been buried in medical literature for far too long: carbs are destroying your brain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our “smart genes” through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs.
DETOX BATH: APPLE CIDER VINEGAR BATH
Our skin is the largest organ in the body and is our first defense against pathogens and infections. Its other functions are temperature regulation, sensation, Vitamin D synthesis, the excretion of waste and facilitates movement. Therefore it deserves to be nurtured and loved. The skin cleansing properties of apple cider vinegar have been known for centuries.Get ready for the holiday season with this detoxifying bath that draws toxins out of the body leaving behind moisturized and toned skin. The apple cider vinegar helps neutralize acidity in the body caused from too much processed gluten, sugar and oils, alcohol, caffeine, stress and medications. Enjoy this simple “clean” bath!
Before you soak, scrub your skin gently with a soft brush, loofa or other coarse washcloth, so that you can maximize the bath benefits.
Add 1-2 cups of RAW apple cider vinegar to a hot tub. Add 1-2 tablespoons ground ginger if desired. Soak 30 minutes. Never use water that is too hot, which can dry skin.
Shower or rinse briefly afterward to minimize vinegar smell.
Be careful getting out of the tub too quickly, as these baths can be powerful!
Apply raw coconut oil as a post bath moisturizer to protect skin.
GLUTEN FREE BANANA NUT PANCAKES
(Yield: one dozen)
2 1/3 c. "All Purpose Gluten Free Flour Mix Recipe"
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 1/2 c. soy milk (or cow’s milk)
3 Tbsp. canola oil
2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla
1/2 c. walnuts, roughly chopped
1 ripe banana, mashed
Instructions: Combine the dry ingredients in a large mixing bowl and give it a few whisks. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the soy milk, oil, and vanilla to the eggs and whisk again.
Pour the wet ingredients into the dry ingredients and stir with a spoon until the ingredients are combined. There will still be a few lumps in the batter, and that’s okay. Now add the nuts and mashed bananas and stir those in. Put the batter aside while you heat up the griddle.
Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet.
Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:
Now, flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again.
CINDY’S APPLESAUCE CAKE
You can omit the spice and add blueberries or other fruit
3/4 C ALMOND FLOUR
3/4 C Gluten Free OAT FLOUR
1/2 TSP SEA SALT
1/2 TSP BAKING SODA
1/4 TSP ALLSPICE
1/2 C HONEY
2 TBSP OLIVE OIL
1/2 C APPLESAUCE
1/2 TSP VANILLA
BAKE 325 for 15-20 minutes
December 12th – Ellen Syverson Nutritional Therapy practitioner .
December 12th – Ellen Syverson Nutritional Therapy practitioner