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.
JULY 2014 NEWSLETTER
At our last meeting, on June 12, our first speaker was Paxton from Harvester Brewing in Portland. Paxton, a beer lover, and his business partner’s wife have been diagnosed with Celiac Disease, so this brewery is serious about keeping it all gluten free. The brewery itself is a dedicated gluten-free facility, which is not necessarily the case with all GF beers. The staff in the pubs and tap houses that sell Harvester are trained by Paxton to prevent cross contamination by serving in separate, marked glasses and by using separate bar towels for clean up. In addition, the taps and lines are also dedicated so those of us who avoid gluten can feel safe. In fact, Paxton said that some pubs simply can’t be bothered with these extra measures. In that case, Harvester will not sell their beer to them. Harvester Brewing takes pride in its reputation for being gluten safe. There’s nothing like someone who actually has CD to ensure the safety of food, beverages and facilities.
Now, on to the fun part. Harvester uses a variety of ingredients to make a variety of brews. They use Willamette Valley chestnuts and gluten-free oats, for example. Their hops are also Valley-grown. They regularly brew two India Pale Ales (IPA) as well as light and dark ales and every month or two they release a seasonal libation. The current seasonal, Tim Whit, was recently released. It is a Belgian Whit made with buckwheat (gluten-free in spite of its name). Paxton says it’s flavor profile changes as the beer warms up. This writer gave it a try recently at the Release Party at Tap ’n’ Growler on 5th Street, but I must confess I was enjoying it’s bright hoppyness too much to wait for it to warm up. Past seasonals have included an autumn brew made with squash as well as a coffee pale ale that was such a hit they will bring it back again. The upcoming summer seasonal will be made with cherries and apricots. It’s clear that the brewers at Harvester love what they do and have fun with the brewing.
When in Portland, stop by their restaurant, Harvester Gastropub at 2030 SE 7th at Lincoln (next to the brewery). It is a dedicated gluten-free restaurant with Chef Neil Davidson (formerly at The French Laundry) presiding in the kitchen. They offer taster trays and small plates in addition to dinner (Wed. 4-9 pm, Thu.-Sun. noon to 9 pm) and have special events like brewers dinners and cider pairings. And it’s entirely gluten free. When was the last time you ate in a restaurant and could order anything and everything from the menu? For more information, and a look at their interesting menu, check outwww.harvesterbrewing.com/gastropub. The website will also tell you which restaurants, pubs and grocery stores sell Harvester brews.
Our second speaker was John Carlile of KitchOut.com, a membership-based interactive website for those with food allergies/sensitivities. In addition to being a best selling e-cookbook author, John has a degree in Environmental Studies from the U of O where his focus was on global food systems and related health issues. While doing research for a friend who was diagnosed with Celiac Disease, John realized that he had many of the symptoms himself and began his own gluten-free lifestyle. He spoke to us about hyperpermeable intestines or “leaky gut,” a term coined in the 1950s in relation to environmental toxins (pollution, pesticides and medications) that can start a reaction in the gut that can lead to other serious health problems.
Our intestines are supposed to be permeable to some extent to allow absorption of nutrients. When the guts are chronically inflamed, as with Celiac Disease for example, the epithelial cells break down allowing undigested food and toxins to sneak into the bloodstream. Once on the loose, these particles are hunted down by our immune system to be destroyed as the foreign invaders they are. When we are constantly exposed to offending foods and toxins our livers and immune system get overworked which may lead to autoimmune conditions. This becomes a self-perpetuating cycle of inflammation and illness and can lead to even more food sensitivities and yeast overgrowth.
But it’s not all bad news. John has a program to help heal leaky gut and restore health. First off, one must identify and eliminate the offending food(s) as well as unhealthy sugars, starches and grains. He recommends the Specific Carbohydrate Diet. Next, add in nutritional supplements because inflamed, leaking guts do not allow adequate absorption of nutrients and can lead to malnutrition which further debilitates health. John recommends chelated zinc, vitamin D, omega-3 fatty acids such as fish oil and probiotics (beneficial gut microbes). In addition, taking digestive enzymes at each meal will help break down food into absorbable bits to take some of the stress off our bodies.
This month join Nutritional Therapist, Yaakov Levine, NTP from Oregon Optimal Health as we discuss the important roles healthy fats play in our path towards optimal health. Learn some tips to support your body’s fat digesting process. Bring your questions!
Our bookkeeper is moving and she says the bookkeeping is easy, not hard and will show you how to do it. So... we desperately need a volunteer to do this. We do not have very much bookkeeping to do, please let me know if you would be willing to talk to Emma to see what it involves.
LIVING WITHOUT’S GLUTEN-FREE FOOD ALLERGY FEST
Join the best gluten-free and allergy-friendly party Portland has ever seen! Come visit us at the Gluten-Free Food Allergy Fest.
September 6th and 7th, 2014
Holiday Inn Portland Airport Hotel
Doors will be open from 10am to 4pm. Meet your favorite gluten-free companies - and many new ones - and sample tons of great food. Attend lectures and demos where you’ll get amazing advice and life-changing info, and meet others who share your lifestyle. We are looking forward to seeing you there.
Visit www.glutenfreefoodallergyfest.com for more info and to purchase tickets.
QUEEN OF QUINOA - GREAT WEBSITE WITH LOTS OF RECIPES!