Docstoc

You're Invited

Document Sample
You're Invited Powered By Docstoc
					                              You’re invited to the next
                    CharlottesVILLI Celiac Support Group Meeting!

                                       May 31, 2008

                             Tentative 2008 meeting dates:
                           July 19, September 27, December 6

                    All meetings are supported by the University of Virginia’s
                                    Digestive Health Center.
         Unless otherwise specified, meetings are held from 10 am to noon in the Dining
                        Conference Rooms at the UVAHS Main Hospital.
                         Meetings are open to the public at no charge.

       University of Virginia Digestive Health Center’s Celiac Support Website can be
                                         accessed at:
                  http://www.healthsystem.virginia.edu/internet/digestive-
                              health/nutrition/celiacsupport.cfm

HIGHLIGHTS FROM THE March 15th MEETING

     MY SINCERE APOLOGIES for my absence for this meeting.
     Handout for GF restaurants/stores in Charlottesville is updated and available; many of
      their menus are available on-line.
     Triumph Dining brought out their 3rd Edition 2008-09 of The Essential Gluten-Free
      Restaurant Guide. You can find out more about the new restaurant guide at
      www.triumphdining.com.
     Restaurant Rants and Raves Article complimenting Legal Seafoods for
      accommodating the GF population. Menu now available on-line.
      http://www.legalseafoods.com/
     Gluten-Free Cooking Sprees for 2008 in Washington DC
      http://www.celiaccentral.org/Events/Gluten_Free_Cooking_Sprees/331/
     Cooking Videos available on-line featuring pizza and risotto. To watch:
      http://www.celiaccentral.org/Other/Alternative_Appetites_1/466/
     New GF product available called PureFit. Check out website for information:
      http://www.purefit.com/
     I am currently working on setting up a meeting to arrange a presentation featuring
      Peter Green as our speaker.
     Help a doctorate psychology student get her degree! If you have celiac disease and
      were diagnosed as an adult, participate in this survey and enter to win a $100 gift
      certificate to Gluten Free Mall. For more information see below.

     Update on Sami’s Bakery

     Restaurant Rants and Raves: Legal Seafood, A palace of fine food
      http://www.celiaccentral.org/Newsletter/February_2008/486/#s7

                                             1
   Product Updates
        o A new GF product is available called PureFit Nutrition Bar. It is a high-protein
          sports nutrition bar with no wheat, gluten or dairy available in almond crunch,
          chocolate brownie, and peanut butter crunch. They can be ordered by calling 1-
          866-PureFit or www. Purefit.com. You can purchase a sample kit (1 of each) for
          $7.00 or a pack of 15 bars for $30.00. Look out for their specials! Nutrition facts
          and ingredients are available on-line.
        o I received an email regarding Sami’s Bakery and whether there have been any
          updates to their Gluten Free breads. I called and spoke with the manager and he
          reports that it was tested and shown to have an unacceptable level of Gluten,
          33mg (acceptable level is <20mg). He reports no changes to their products and
          claims that warnings were placed on the packages that there is a trace of Gluten.

   Events

        o Mark your calendars and sharpen your knives! Check the NFCA website for a
          Gluten-Free Cooking Spree where top doctors, chefs, and dietitians compete to
          cook the best gluten-free food. A three-person panel will judge recipes. A food
          critic, a celiac specialist, and a child with celiac disease will make up the panel.
          Cities for 2008 include Washington DC (April 11th), Buffalo NY (June 7th), Boston
          MA (Sept 13th), and Palm Beach FL (Nov 8). For more information and to register
          go to this website: http://www.celiaccentral.org/Events/Gluten_Free_Cooking_Sprees/331/

        o Whole Foods of Charlottesville is planning a move within the next two years to the
          old Terrace Theater site near Kmart on Hydraulic Road. The store will be bigger
          and better than ever – hopefully that means more GF items!

       Cooking Videos. Watch NFCA’s Gluten_Free Cooking Show Alternative Appetites
        on-line. Alternative Appetites is a new series that focuses on helping you cook meals
        for special dietary needs making gluten-free meals for people with celiac disease,
        dairy-free meals for people who are lactose intolerant, etc. More episodes to come.
        Enjoy! It will teach you to cook super easy GF food with simple techniques. Current
        episodes feature pizza, risotto, and the Brazilian Cheesebread Company.
        http://www.celiaccentral.org/Other/Alternative_Appetites_1/466/

       Research
          o Would you like to contribute to research on celiac disease? A graduate student
             pursuing a doctoral degree in clinical psychology needs your help! Adults who
             have been diagnosed with celiac disease are needed to participate in a
             research study on the experience of living with celiac disease. This study is a
             questionnaire that can be completed on paper in your own home or over the
             Internet. The questionnaire will take approximately 45 minutes to one hour to
             complete. As thanks for participation in the study, you may choose to enter into
             a drawing to receive a $100 gift certificate to the Gluten-Free Mall
             (www.glutenfreemall.com). Participation in this study is anonymous, and your
             responses are confidential. Participation in this study is voluntary and will not
             cost you any money. This study will be conducted by a student researcher who

                                                 2
             is pursuing a doctoral degree in clinical psychology at the California School of
             Professional Psychology at Alliant International University in San Francisco,
             CA. For more information, please call 1-888-909-2627, or email
             celiacstudy@gmail.com. To access the survey directly, visit
             http://www.surveymonkey.com/s.aspx?sm=iuffSJYuhPl0jxWkghGbOw_3d_3dT
             he requirements to participate in the study are:
                    You must be an adult who is at least 18 years of age.

                    You must have been formally diagnosed with celiac disease by a medical
                     doctor during adulthood (at least 18 years of age).

                    You must be treating your celiac disease with the gluten-free diet.

                    You must currently live in the United States.

          o Interested in Celiac Research? ALBA Therapeutics is conducting a study,
            which includes a site in Richmond, for those diagnosed with Celiac Disease and
            on a gluten-free diet for at least 6 months. You much also be willing to
            complete 7 study visits in 10 weeks and be between the ages 18-72 to qualify.
                 You can call Heather Ross at 804-828-2986 for the Richmond area
                 To obtain more information or to find a study site near you, call 1-877-
                   415-3282 or email clintrials@albatherapeutics.com

      I am currently communicating with Michelle Davis who is a representative for
       Prometheus Therapeutics and Diagnostics, a pharmaceutical company who focuses
       on treatment, diagnosis, and detection for gastrointestinal, autoimmune, and
       inflammatory diseases, to set up a meeting regarding Dr. Peter Green to speak at our
       next meeting. He is the Director of the Celiac Disease Center at Columbia University
       Medical Center. Stay tuned for more details.


Celiac Fun Fact
Gluten tends to pop up in the most unexpected places, another example being Play-Doh.
Everyone knows that for some inexplicable reason, nearly every child feels the need to taste
Play-Doh at least once. For children with celiac, this poses an obvious problem, but beyond
actually eating the colorful dough, gluten in Play-Doh is an easy way for kids to cross-
contaminate their own gluten-free food (or their parent's food). Home-made Play-Doh recipes
are available online, made with gluten-free flour and food coloring. However, a company
called Aroma Dough has created a line of gluten-free play doh that is safe and smells good
(www.aroma-dough.com). One less hidden source of gluten to worry about.




                                               3
   Upcoming meetings: Please email us if you have any ideas for topics or speakers!

Nancy Carpenter, Administrative Assistant
UVA Health System
Nutrition Services
Charlottesville, VA 22908
E-mail: ltn6m@virginia.edu
Long distance callers: 800/251-3627

Carol Rees Parrish, MS, RD                       Andrea Masemer, RD
Nutrition Support Specialist                     Pediatric Nutrition Specialist
Digestive Health Center of Excellence            Kluge Children’s Rehabilitation Center
UVA Health System                                Charlottesville, VA 22908
Charlottesville, VA 22908                        Phone: 434/924-8193
Phone: 434/924-8167                              E-mail: amm7yf@virginia.edu
E-mail: crp3a@virginia.edu

 ♥ Please let us know if your contact information changes so we can
make sure we get the newsletters to you.




                                             4
                                Alternative Appetites Recipes
Seared Jumbo Shrimp with Asparagus & Manchego Cheese Risotto

       16 large shrimp

       2 cups Risotto rice

       1/2 cup yellow onion

       2 cloves fresh garlic

       6 Tbsp olive oil

       2 Tbsp butter or margarine

       2 cups grated Manchego cheese

       2 cups fresh zucchini diced

       1 cup freshly grated Parmesan cheese

       5 cups chicken stock

       Salt

       Pepper

For Risotto:
In medium-sized saucepan heat 3 Tbsp or olive oil. Sautee onions and garlic in oil until they begin to brown. Add
rice and butter and allow to brown for 3-4 minutes. Slowly add chicken stock one cup at a time and allow liquid
to absorb before adding more. After adding 2 cups of chicken stock, add in zucchini and parmesan cheese.
After adding 4 cups of chicken stock, gently stir in Manchego cheese. Add salt and pepper to taste. Once
cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes. Put risotto on
plate and top with 5 Jumbo shrimp on each serving.

Italian Pizza

       1/2 Cup Mozzarella Cheese

       1 Tbsp small Basil Leaves

       2 oz. Thinly Sliced Pepperoni

       1 oz. Shiitake Mushrooms, Stems removed

For The Sauce:

       2 Garlic Cloves

       1 Tbsp. Extra Virgin Olive Oil

       1/4 Cup Chopped Yellow Onion

       6 Tomatoes

       1 Tbsp Chopped Oregano

       1 Tsp Chopped Thyme

       1 Tbsp Chopped Basil


                                                        5
       1 Tbsp Chopped Cilantro

       Salt

       Pepper

For the Sauce:
In a sauce pot, sauté the garlic and onion, in olive oil. Add tomatoes to sautéed vegetables. Allow this mixture to
simmer for about 30 minutes. Add oregano, thyme, basil and cilantro to the tomato mixture.
**CAN ALSO USE PRE-MADE SAUCE

Mexican Pizza

       5 pieces Brazilian Cheese Bread

       1 8oz can Enchilada Sauce

       1 8 oz can Refried Beans

       1/2 Avocado

       2 Tbsp Cilantro leaves

       1 Ear Corn kernels

       1/4 Cup Chopped Tomatoes

       1/4 Cup mixture of Jack and Cheddar Cheese

Asian Pizza

       5 Pieces Brazilian Cheese Bread

       1 bottle Simply Asia’s Sweet Red Chile Sauce

       ½ Cup Grated Fresh Mozzarella Cheese

       1 Tbsp. Chopped
        Basil

       ¼ Cup sliced Shiitake Mushroom Caps

       ¼ Cup Shrimp tails, peeled

       2
        each Scallions, chopped thin

       1 tsp. Chopped Ginger

For the Pizza:
Preheat oven to 400 degrees. Defrost Brazilian Cheesebread and roll five pieces together to form larger ball of
dough. Roll dough to desired thickness and place on greased baking sheet.. Using a spoon, spread a generous
portion of sauce onto cheesebread. Place toppings on crust. Top with cheese. Bake for 20 minutes.




                                                         6
                                    Recipe of the Month

                                  Lemonade Cake




                                  1 bag Gluten Free Pantry Old Fashioned Cake & Cookie Mix (126029M)
                                  2 Tbs. butter or margarine
                                  1 cup confectioner’s sugar
                                  1/2 tsp. gluten-free vanilla
                                  6 oz. lemonade concentrate
                                  Lemon slices

Preheat oven to 350°. Prepare cake mix according to package directions. Meanwhile, in a saucepan, mix
together butter, sugar, vanilla and lemonade to form a glaze. Bring to a boil. Reduce heat and cook 3-4
minutes. After cake has been removed from oven, poke holes through it with a fork. Pour lemon glaze over
cake. Garnish with fresh lemon slices, if desired. Cool and serve.




                                                    7

				
DOCUMENT INFO