JEvents Calendar
October 2014
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GIG Eugene

Eugene Gluten Intolerance Group
Providing Support to Persons with Gluten Intolerance

Meetings are held the 2nd Thursday of the month
1800 Lakewood Court, Eugene, Oregon
6:30 pm - 8:30 pm

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

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.


NEW STORE! -- Natural Grocers, 201 Coburg Rd, Eugene, OR 97401

They have a gluten free demo kitchen where they have regular classes, and they have a corporate philosophy of gluten free.  Their large selection of gluten free products are labeled and they educate their customers looking beyond the processed food choices.



On October 9, our speaker was Dr. Miriam Mazure-Mitchell, ND, MS, a naturopathic doctor with a practice at 2833 Willamette Street. She says her practice is small which suits her just fine since she enjoys spending time with patients and researching on their behalf.

Her topic was Small Intestinal Bacterial Overgrowth, or SIBO. There is some overlap in symptoms and treatment with SIBO and gluten intolerance and celiac disease and SIBO is a common cause of Irritable Bowel Syndrome (IBS).

All healthy guts contain lots of bacteria, but what causes this detrimental overgrowth? Dr. Mazure-Mitchell says impaired digestion is the culprit. It can lead to painful gas, IBS-like symptoms and even intestinal permeability (a.k.a. leaky gut). Besides gas and bloating, other signs of SIBO are cramping, constipation and/or diarrhea (may alternate), heart burn, nausea and malabsorption. Symptoms may also be systemic such as headache, joint pain and rosacea. If left untreated, SIBO may eventually lead to more serious conditions like lactose intolerance, restless legs, hypothyroidism, inflammatory bowel disorders (like Crohn's disease and ulcerative colitis), interstitial cystitis and fibromyalgia.

Is your IBS caused by Small Intestine Bacterial Overgrowth? It may be if you:

* notice a dramatic, temporary improvement of IBS symptoms when on antibiotics,

* notice a worsening of symptoms when taking probiotics WITH PREBIOTICS like inulin or chicory,

* eat more fiber but become more constipated,

* have celiac disease unimproved by eating a gluten-free diet,

* have non-iron anemia (low ferritin),

* are on proton pump inhibitors for acid reflux (which may lead to poor digestion and malnourishment).

Dr. Mazure-Mitchell can help you with an accurate diagnosis done with a non-invasive, relatively inexpensive breath test. Treatment will vary depending on which type of bacteria is causing the problem, but will most likely include antibiotics and a low-carb, gluten- and casein-free diet. She may also recommend other measures to decrease inflammation and heal the gut such as prebiotic-free probiotics, fish oil, turmeric, glutamine and zinc carnosine. A whole foods diet will be rich in nutrients and fiber which can increase intestinal motility -- the key to beating SIBO.

If you think you may have SIBO, IBS or other chronic health problem, give Dr. Mazure-Mitchell a call at 541-686-3399 to see how she can help you become truly healthy.

This month, we will be meeting at the new Natural Grocers, 201 Coburg Rd at 7:00 instead of 6:30.  Yaakov Levine, the Nutritional Health Coach at the store, will be giving us an overview of what makes Natural Grocers different, and a store tour.  We will also have time for general nutrition/food/supplement questions.


If you want to contact Market of Choice to ask for a new product or let him know what GF foods you buy, you can contact Ryun at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Also WinCo and Fred Meyer



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.


Ryun at Market of Choice would like feedback on this new product.  Let him know if you try it out!

Replace the flour, not your recipe. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes it easy to transform traditional recipes to gluten free. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. Ideal for cookies, cakes, brownies, muffins, and more.



Fred Meyer is changing the way they are stocking the GF items.

1.  There will still be some items in the Nutrition Center area

2.  The grocery store part is separate from the Nutrition Center and will stock GF items along with the wheat products..

Examples:  You will find  GF noodles with all the wheat noodles on that aisle.  I think they will be on the left side of the regular products on that row.  Cake mixes will be with all the other cake mixes.  Some of these products will be new and some we have not heard of.  You can ask for a map and we will have some available.  It will be interesting!



OCTOBER 8 - 18, 2015



We are pleased to present a First Class "All Inclusive", fully escorted cruise through Holland and along the magnificent Rhine River during the Fall Foliage time - with Germany on one side, France on the other.

All inclusive means just that - food, drinks and a choice of tours in each port of call (with one or two additional optional tours offered during the cruise).  Many of our previous river boat cruisers have told us that ocean cruising doesn't even come close to this type of sailing and touring.

Before we board Uniworld's SS Antoinette, we'll spend 3 days and 2 nights touring the fascinating city of Amsterdam and eating at one of the best restaurants we have had the pleasure of eating at before - The Five Flies.  We'll visit Ann Frank's House, Rikjsmuseum, Diamond Center and much more.

As always, booking early will allow you to take advantage of the best rates and cabin selection.

Check out all the details of on our website HTTP://BOBANDRUTHS.COM



Submitted to GIG by Lola O’Rourke


36 Brussels sprouts

1 purple onion

About 10 cloves of garlic (smoked, if available)

6 skewers


Par-cook the Brussels sprouts in microwave.

Cook about 80% through.

Cut onion into pieces as pictured.

Peel garlic cloves.

Assemble skewers as pictured.

Spray lightly with olive oil.

Sprinkle with a little tamari & salt and pepper.





Source unknown


Several Pounds of Grass-finished Beef Soup Bones (I routinely use 5-8 lbs)

A freezer bag full of vegetable scraps (carrot peelings, onion tops, celery leaves etc. Don’t use brassicas or beets as they contribute an off-taste to the beef stock.)

Fresh, filtered water.

2 Tbsp Cider Vinegar

2-3 Bay Leaves


Rinse and clean the bones under clean water. Pat them dry.

Roast the bones at 400 ° F for about an hour until the bones are well-browned and fragrant. Roasting the bones ensures a good flavor in the resulting beef stock. Failure to do so may lend a sour or off-taste to the end product.

Once the bones are browned, drain off any fat.

Add the bones to a big pot along with any vegetable scraps you might have. Avoid using brassicas (cabbage, broccoli, turnips, brussels sprouts etc.) as these vegetables will lend a bitter flavor to your stock. Instead, garlic, leeks, mushrooms, onions, carrots and celery add great flavor.

Add filtered water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leafs.

Turn down the heat and continue to simmer for several hours. I usually simmer mine about 24 hours.

Throughout the cooking process, skim off any foam and add water as needed.

When the stock is finished simmering, filter through a fine mesh sieve and bottle in mason jars. The stock should set just like gelatin, and the fat should rise to the top.

Pick off the fat and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup. Note that it’s wise to serve this stock very hot as it may gel again once it cools.



By Rachel Albert-Matesz

These egg-free macaroons are sweetened without sugar. They're quick and easy to make--and they're delicious! Drizzled with dark chocolate, they're a special treat for any occasion. For flavor variation, replace the vanilla extract with 1¼ teaspoons orange extract for Coconut-Orange Macaroons.


1 cup unsweetenened coconut milk (not lite)

? cup honey or agave nectar

2 teaspoons pure vanilla extract

¼ cup potato starch

3 cups unsweetened medium or finely shredded coconut

4 ounces semisweet chocolate, coarsely chopped


1. Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchment.

2. In a medium bowl, blend coconut milk, honey and vanilla until well combined.

3. Add potato starch a little at a time, beating to combine. Fold in the coconut.

4. Drop batter by level tablespoons onto prepared baking sheet at least ½ inch apart. Using your fingers or the back of two soup spoons, press each mound of batter upward into a cone-like shape.

5. Bake in preheated oven on center rack until firm and lightly golden, about 20 to 24 minutes. Remove macaroons from cookie sheet by slipping a thin metal spatula under the edge of each cookie and carefully sawing back and forth. Refrigerate macaroons until very firm.

6. Melt chocolate in a small saucepan over very low heat. Remove from heat. One at a time, spoon chocolate over the top of each macaroon. Place each chocolate-coated macaroon on a parchment-lined tray. Repeat with remaining macaroons. Refrigerate until set.

7. When cool, layer macaroons on parchment paper in a tightly covered container. Store in refrigerator until eaten.


November 13th - Yaakov Levine - the meeting will be held at the new Natural Grocers store at 7:00 pm instead of 6:30.  We will have our meeting then do a tour at the end.

December 11th - Dr. Weintraub ND

Jan 8th - TBA

Feb 12th - Ellen Syverson


March 12th - Tara Palmer - nutritional chemist