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
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.
DECEMBER 2014 NEWSLETTER
NEW STORE! -- Natural Grocers, 201 Coburg Rd, Eugene, OR 97401
If you missed our November meeting, it took place in the Community Room at the new Natural Grocers on Coburg Road. The speaker was Yaakov Levine, NTP, who is the Nutritional Health Coach at the store. Yaakov introduced us the Colorado-based company and told us about their five founding principles: nutrition education, quality products, affordable pricing, as well as commitment to the community and to their employees. In addition, the store has bag-free checkout: you can buy reusable bags in several sizes, use boxes that they provide or, better yet, bring your own reusable bag and they will donate five cents to Food for Lane County for each bag used. That’s pretty cool!
Natural Grocers sells only organic produce (which means it’s all non-GMO), sourced locally when available, as well as natural groceries, supplements and body care products. They also have a Book Nook. Their “bulk” products come prepackaged in various sizes, so there is no need to worry about cross contamination. All meat products sold at Natural Grocers are from animals that are USDA certified organic, grass-fed and humanely treated with access to the outdoors and direct sunlight — the way nature intended. In addition, by April 2015 all of their dairy products will be from pasture-raised livestock. When animals are allowed to live according to their natures, they are healthier and more nutritious for human consumption. To learn more, ask any employee for information.
After introducing us to the company, Yaakov gave a presentation prepared by Natural Grocers as part of its commitment to educating both their employees and the community at large. The theme was, “Food Is Not What It Used To Be: How To Survive Today’s Food Jungle,” and gave us ten tips for healthy eating and living.
Tip #1: EAT REAL FOOD. Eat foods that are as close to the way that nature produced them as possible. Avoid added chemicals and food with unnaturally long shelf-life.
Tip #2: READ LABELS. Be wary of foods that have too many ingredients especially if you can’t pronounce them, most of them are probably not healthy (except for added vitamins which are hard to pronounce but good for you). Always check the nutrient facts and the ingredient list as well as the serving size (if it’s two cookies, will you really eat only two?).
Tip #3: EAT ORGANIC & GMO-FREE FOOD. There health risks associated with exposure to pesticides on our food and in our environment. It is of particular concern during fetal development and childhood. The Natural Grocers Health Hotline states that there are 47 pesticide residues found on conventionally grown apples, for example. We still do not understand the long-term effects of genetically modified organisms on our bodies and on our planet. If you can’t go 100% GMO-free, at least avoid conventionally grown soy, corn and canola which are the most common GMO crops. And remember, if it’s certified organic it’s also GMO-free.
Tip #4: If you aren’t vegan, EAT NATURALLY-RAISED ANIMAL PRODUCTS. Animals that eat natural diets in their natural environments are healthier and happier than those that are confined and fed things like feathers and blood meal. It’s true that “you are what you eat.” It’s also true that you are what the animals you eat eat.
Tip #5: PREPARE & PRIORITIZE. Let’s face it, it can be hard to create a wholesome and tasty meal when pressed for time. Natural Grocers suggests that you make a meal plan and prepare things ahead of time when possible. Schedule time for meal preparation and make it a priority for they whole family, kids included.
Tip #6: EAT WITH THE SEASONS. To ensure the highest amount of nutrients and the best prices, eat what’s in season. Locally grown foods are easy to find at harvest time and have more nutrients than foods that are trucked in from distant farms. You also benefit your community by buying from local suppliers.
Tip #7: EAT FERMENTED FOODS: Most cultures practice some form of fermentation, which was one way to preserve foods before refrigeration. But the unique benefit of fermented/cultured foods is the natural probiotic organisms — the beneficial bacteria that share our bodies. Since 70% of our immune system is in our gut, it’s a good idea to maintain healthy gut flora. All of Natural Grocers’ fermented yogurt, kefir, etc. contain live organisms.
Tip #8: KNOW WHEN FOOD IS NOT ENOUGH. Sometimes we can’t get everything we need from food alone. Stress, unhealthy lifestyles and environment can increase our bodies’ demands for nutrients. Also, cooking and time itself deplete nutrients. Many of us will benefit from taking a multivitamin, fish oil, probiotics and antioxidants. In addition, here in Eugene, Vitamin D, the sunshine vitamin, is very important since there aren’t enough UV rays for our bodies to make it. Also, coconut oil (a healthy fat) can be a tasty addition to your diet if you would like an easily digested quick energy source.
Tip #9: DON’T BE FANATICAL. Keep it simple and set realistic goals. Pay attention to how you feel as you introduce diet and lifestyle changes into your routine. Parents and grandparents should lead by example so children develop healthy habits. Yaakov says you don’t need to be perfect — 80% is good enough — allow yourself to “cheat” no more than 20% of the time.
And finally, Tip #10: BE ACTIVE IN MIND & BODY. Get outdoors every day, even if it’s for a short while. A 20-30 minute walk daily is a good place to start if you don’t like to “exercise.” Do things you enjoy with people you like to stay motivated. And if you feel like you don’t have enough time, perhaps a priority check is in order.
If you have questions or would like to talk with Yaakov he is available for nutritional coaching at Natural Grocers. He also teaches in the community and gives talks at the store as part of their ongoing commitment to education.
This month, our speaker will be Dr. Skye Weintraub, ND. www.drskyeweintraub.com
Have you actually been tested for gluten intolerance or Celiac disease? Many people only assume that they have this condition because they feel so much better after avoiding gluten in their diet. New information now finds that 80% of the people with symptoms of IBS (Irritable Bowel Syndrome) actually have a condition called SIBO (Small Intestine Bacterial Overgrowth). Finally, there is a test available and a treatment. The diet for SIBO is very similar to the one for gluten intolerance or Celiac disease so that's why so many people feel better just going off of gluten. There is also a connection between Genetically Modified Foods (GMOs) and gluten intolerance. I will discuss these connections and what to do next.
Dr. Skye Weintraub, ND
CELIAC DISEASE TRIGGERS MAY INCLUDE NON-GLUTEN PROTEINS
Written by Catharine Paddock PhD
Gluten - a protein found in wheat and other cereals - may not be the only trigger for Celiac Disease, according to a new study that found patients with the disease also showed reactions to non-gluten wheat proteins.
Writing in the Journal of Proteome Research, Armin Alaedini, assistant professor in the department of medicine at Columbia University in New York, NY, and colleagues suggest their findings could improve understanding of celiac disease and lead to better treatments.
Celiac disease is an autoimmune disease where a trigger causes the immune system to attack the body's own tissue - specifically, part of the gut. A known trigger is gluten - a protein found in cereals like wheat, rye and barley.
Prof. Alaedini and colleagues note that the gluten group accounts for around 75% of all the proteins found in wheat.
At present, the only recommended treatment for people with celiac disease is to avoid foods containing gluten. But the authors say few studies have looked at the effect of non-gluten proteins, and where they have, the results have been mixed. As such, they decided to investigate further.
Using serum samples from patients with celiac disease and dermatitis herpetiformis (a rash associated with the disease), alongside samples from healthy controls, the team tested their immune reaction to a number of non-gluten proteins and found:
"Compared with healthy controls, patients exhibited significantly higher levels of antibody reactivity to non-gluten proteins. The main immunoreactive non-gluten antibody target proteins were identified as serpins, purinins, ?-amylase/protease inhibitors, globulins and farinins."
The authors recommend that when researchers explore potential clinical treatments for celiac disease, they do not overlook non-gluten proteins. Celiac disease damages the gut's ability to absorb nutrients. In celiac disease, the immune attack damages the villi - small finger-like fleshy projections that line the small intestine and aid food digestion. Damaged villi means the body cannot absorb all the nutrients it needs. When people with celiac disease consume gluten, they develop diarrhea, abdominal pain, anemia and nutritional deficiencies.
Undiagnosed, celiac disease can lead to other autoimmune diseases and long-term health problems. These include multiple sclerosis, type 1 diabetes, dermatitis herpetiformis, anemia, osteoporosis, infertility, miscarriage, neurological conditions and intestinal cancers.
Celiac disease affects around 1 in 100 people worldwide. The condition is hereditary, so anyone with a first-degree relative with celiac disease (parent, child or sibling) has a 1 in 10 risk of developing it. According to The Celiac Disease Foundation, an estimated 2.5 million Americans have celiac disease and do not know it. In April 2014, Medical News Today reported a study published in JAMA Pediatrics that suggests celiac disease is more common in children with irritable bowel syndrome.
KITCHOUT COOKING CLASSES
Hi GIG - Here are the next batch of classes to get us through the year! Just email or call to sign up and remember to book your holiday party ASAP for the best selection of dates and gift certificates are available, too. All menus are GLUTEN FREE. See you soon - John
Tuesday, December 9th - It's beginning to look a lot like….Mexico! Baja, anyway. Join me for the best Baja fish tacos, ever. You are gonna be over the turkey thing. Enjoy some Mexican favorites including awesome broiled fish tacos with homemade corn tortillas, Fresh Mango Salsa, Baked Mexican Red rice, and Pintos Refritos….and don't forget the chips and fresh SALSA! If you like Mexican, or fish tacos, don't miss this one! It sells out fast!!! Starts at 5:30 pm. $40 per person.
Friday, December 12th - A 5 Star Salmon Supper! Yes, the best salmon dish you will ever eat….and amazingly beautiful, too. The secret to awesome smokey flavor INDOORS is revealed when we make Court Boullion for the fresh salmon. A creamy citrus hominy hummus goes on the side, as well as a Green Fruited Salad. Did I mention the gluten free chocolate fudge brownies? OH YES! A show stopper sure to impress (you won't believe how easy it is) everyone! Starts at 5:30 pm. $40 per person.
Tuesday, December 30th - TACO TUESDAY!!! Come enjoy simple and awesome Ancho-Cumin chicken tacos on homemade corn tortillas! This simple spice blend works for beef tacos, too and is so much tastier and HEALTHIER than the store bought stuff! We also go to the pico de gallo hall of fame! Cantina guacamole gets involved, and the flavor bomb that is Baked Green Mexican Rice! DA BOMB DIGGIDY, YA'll! Muy Bueno, amigos! Starts at 5:30. $40 per person.
Friday, January 2nd, 2015 - HAPPY NEW YEAR! Greece comes to Italy with Greek Shrimp Scampi, Lemon Basmati Rice, Greek Salad with Buttermilk-Lemon-Tarragon dressing and gluten free Lemon biscuits with fresh berries!!! This is the way to start the new year, folks! Come learn these simple recipes that are sure to become regulars in your rotation at home! Everybody loves this one so don't miss it. It's Friday night, it's a new year….EAT! Starts at 5:30 pm. $40 per person.
MARKET OF CHOICE DELTA STORE MAP
The Delta location now has a store map, showing the aisles, including where to find GF food. GF bakery items now have a table in the bakery area, close to the deli. Aisle 8 (end cap) by the cash registers has a display of GF bakery items all on sale.
EUGENE AREA CELIAC AND GLUTEN INTOLERANCE SUPPORT GROUP
A support group just formed on Facebook for those already diagnosed with celiac disease, those who are going through the process and those with non celiac gluten sensitivity as well as anyone else who does not fit into these categories that finds a gluten free diet helpful for them. If interested in joining the group, search for “Eugene Area Celiac and Gluten Intolerance Support Group” on Facebook, or add me, Kelsey Cluff, and I can add you to the group.
From: Celebrate Gluten-Free Magazine
1/2 cup Gluten Free Biscuit Mix
1/2 cup Melted Butter
1 & 1/2 cups Milk
1/4 tsp Salt (optional)
Dash of pepper
1 cup shredded Swiss cheese
(or any kind of cheese you like)
1/2 cup ham or bacon in pieces
Place all ingredients except cheese and meat in blender and mix a few seconds to blend.
Pour into a greased 9” pie pan (I use a deep dish).
Sprinkle cheese and meat over the top and push gently below the surface with spoon.
Pie pan will be full to the rim.
Bake at 350 for 45 minutes. Allow to set 10 minutes before serving.
CHEWY ALMOND MACAROONS
Makes about 20 macaroons
18 oz. almond paste (not marzipan; see note)
½ cup superfine sugar
½ tsp. salt
4 tbsp. amaretto liqueur
1 cup powdered sugar
1. Preheat oven to 375°F. Combine the almond paste, sugar and salt in a large mixing bowl and, using your hands, knead together until mixture is just incorporated. Add in the liqueur and gently work it into the paste to form a smooth dough.
2. Sift the powdered sugar into a mixing bowl. Using a ½ oz. metal scoop, scoop out individual portions of the dough and place each in the bowl of powdered sugar. Coat each ball completely with powdered sugar and place on a parchment-lined baking sheet, leaving a 1-inch space between each macaroon. Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center like a little volcano. Let the macaroons sit out for 20 minutes to dry out. Bake until golden brown, about 10–12 minutes. Remove from oven and let cool completely. Serve immediately, or store in an airtight container.
Note: Almond paste is similar to marzipan but contains less sugar and no fillers. (Some versions of almond paste do contain cream or eggs; to make this recipe vegan, ensure that your almond paste contains no eggs or dairy.) Marzipan will not work for this recipe.
December 11th - Dr. Weintraub ND
Jan 8th - TBA
Feb 12th - Ellen Syverson
March 12th - Tara Palmer - nutritional chemist