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Csa Regional Conference - Dc Metro

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CSA/USA Celiac Sprue Chapter #100

DC Metro Regional Conference & Dinner

March 27th 12:00pm - 8:30pm

Sheraton Premiere at Tysons Corner

8661 Leesburg Pike, Vienna, VA

Meeting Flyer can be downloaded at:

Keynote Speakers:


Peter H.R. Green, M.D.

Director of the Celiac Disease Center at Columbia University

Professor of Clinical Medicine at Columbia University, College of Physicians and Surgeons

"Mortality rates among adult Celiacs is about two to three times that of the general

population. In the first portion of Dr. Green's lectures, he will be discussing Celiac Disease's

relationship to mortality rates, it's autoimmune connection, fertility complications, and

related neurologic problems."


Margaret Gill, M.D.

Mayo Clinic and Foundation Rochester, Minnesota Department of Family Medicine

"Dr. Gill lectures on her personal experiences as a Celiac and how to master the diet

--and follow it. She also provides medical guidelines for your health care provider on

monitoring your health and also discusses other preventative issues such as Cancer

screening guidelines (Breast, Colon, Cervical, Prostate, Lung and Ovarian), Osteoporosis

and Immunizations."


Anne Roland Lee, MSEd, RD, Nutritionist, Celiac Disease Center Columbia University, New York

"Anne's research recently published in the American Journal Of Dietetics on the

"Effects of the Gluten-Free Diet on the Quality of Life of Individuals with Celiac Disease"

and her Nutritional Assessment Tools developed for dietitians to use while counseling patients

with celiac disease, provides for an insightful lecture on nutritional concerns with an emphasizes

on the nutrient benefits of the variety of grains available at the marketplace.


Explore delicious, wonderful naturally gluten-free foods this spring without shopping by mail

order or hunting down those products that are sometimes, if not always, difficult to find.'s chef, Jessica Hale, invites you into her "kitchen" to share some helpful tips

on how to enjoy living on a gluten-free diet. In this class we will demystify a classic Italian

dish and prepare a mouth-watering springtime entree and dessert perfectly suited for your entire

family or even special dinner guests.

Reserve your spot in this fun and informative class today! (fee for cooking class)


Lee Tobin, Whole Foods

In his lecture, Lee will discuss the basics of gluten-free baking, and give an update on

the gluten-free baking program that he is developing at Whole Foods Market.

Conference attendees who are interested in attending a tour of the grocery aisles at the local Whole

Foods Market at 143 Maple Ave. East Vienna, VA at 10:00am before the sessions begin, please email

Lee at:



Nancy Patin Falini, MA, RD, LDN

Author of "Gluten-Free Friends An Activity Book for Kids"

All children who register by March 15th and attend the workshop, will receive a free copy of Nancy's

"Gluten-Free Friends An Activity Book for Kids", compliments of the CSA/USA Inc.

"Breakfast", "Lunch", "Dinner" and "Snacks"

Jessica Hale,

Chef Jessica Hale will discuss and prepare Kid's favorite foods



Kelly Courson & Kim Danyluk

Kim and Kelly felt there was room on the World Wide Web for a site that was informative and entertaining

to help deal with the restrictions of celiac disease, and make the sometimes difficult transition a

little easier. It really doesn't have to be a drag! So, was born as a way to share

their discoveries and save you the trouble of trial and error. Learn about their trials and travels

at this fun, informative lecture.


GLUTEN FREE BEER (yes, gluten-free beer from Ramapo Valley Brewery)


Healthway Natural Foods

It's Healthway Natural Foods philosophy is to provide the local community with the highest quality

natural products, a friendly knowledgeable staff, and great value without compromising integrity

or quality. Shop at one of nine locations in our area where you'll find only 100% certified organic

produce and a variety of gluten free products. Please take advantage of this opportunity to discover

and sample new Gluten Free products for purchase and to take home from the meeting.

The CSA Gluten-Free Product Listing 8th edition-October 2003

For Sale at the Meeting...only 30 copies will be available.

Free Taste Testing of Gluten Free Products

gluten-free DINNER

Mixed Greens w/candied Pecans & Cranberries

Dinner Rolls donated by Gluten Free Delights and Chebe Breads

Basil & Pine Nut Pilaf

Seasonal Vegetables

Grilled Herb & Balsamic Vinegar Chicken Breasts - Casein free

Teriyaki Salmon - Casein free

Steak Fajitas with Corn Tortillas

Chocolate Raspberry Pound Cake

Dairy-Free Carrot Cake

All Adult Entrees $29.95 (Earlybird Registration Price till March 15th)

Children Entrees $12.00 (Fajitas)

Contact CSA/USA Chapter #100 Chairperson for registration or more information at or 703-471-5047


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    • Person above me is correct. You need a skin biopsy, and it must be performed correctly. I never had a positive blood test but my biopsy came up positive for DH. Going gluten-free for a month usually won't  clear up DH. It commonly takes ~6 months, and this only on a very strict gluten-free diet. Any exposure to even small amounts of gluten (through cross-contamination, etc) can lead to flareups.     
    • Has your derm ever done a dh biopsy? BTW, it's not taken ON a lesion, it's taken on clear skin adjacent to a fresh lesion. I bet your derm doesn't know that. I bet if you ask for a dh biopsy he will take it right on top of a lesion. Ditch him & get a derm who knows about celiac & dh & how to properly take a biopsy for it. The antibodies can stay under the skin for years. The derm is wrong.  Please describe how the rash acts & what it feels like.
    • Yes, there are other grains that have gluten but they don't have the TYPE of gluten that affects celiacs. Celaics can not have the gluten in wheat, barley, & rye. Corn has gluten but it is not the kind of gluten we react to. I actually use corn gluten in my garden as it prevents weed seeds from sprouting. LOL! Hey, it works great! Read these: Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye. From:   I've run across another gluten urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn't true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don't automatically need to avoid rice, corn, millet, sorghum and other grains. From:   There are some unsavory sites out there in internet land that will tell you celiacs cross react to all grains. They generally have something to sell, a book, a video, some vitamins or other things. They use scare tactics to sell what they are selling. These claims simply are not true. If they were, then all the people on this site who have gotten well while not eating wheat, barley & rye but continuing to eat rice, quinoa, corn & so forth would not have gotten well; they would be dead by now & there would be no "old timers" on this site because they would have eventually died from eating grains other than wheat, barley & rye. Celiacs can develop sensitivities to other foods, even foods like cabbage or lettuce or potatoes or even rice or maybe only brown rice but that does not mean they are reacting b/c of gluten in those things. You may be doing great since eliminating rice from your diet and that is wonderful that you figured out that it affects you but that does not mean the rice contains the kind of protein that celiacs can not tolerate.  
    • So, I've had a skin condition for years which looks like DH but blood tests for it come back normal.  High doses of steroids or of immuno-suppressants work well to clear my skin, but as soon as they are reduced the inflammation returns.  I tried a gluten free diet for a month, during which my skin seemed to set on fire even more.  My dermatologist says if my problem was DH then I would have had a positive result from going gluten free for four weeks, although information on the internet suggests it takes at least 6 months.  Does anyone have some experience of something like this?  Do I believe my dermatologist or the internet???
    • Working a modifying a recipe to be both Vegan and Grain free. I am a bit low on funds right now and can not test it. Feed back is welcome and if you do it perhaps  get me a grams breakdown for duplication. 1 cup almond flour
      ½ cup unsweetened shredded coconut
      1 teaspoons cinnamon
      1 teaspoons apple pie spice
      1 teaspoon baking soda
      ½ teaspoon salt
      ¾ cup unsweetened applesauce
      ½ cup almond butter
      ½ cup Maple/Agave
      2 Tablespoons soft coconut oil
      2 Tablespoons Ground Flax Seed combined with 5 table spoons water whisked and set aside
      1 medium apple, diced small (about 1¼ cups)
      1 cup chopped pecans
      ¼ cup flax seeds

      Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
      In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt.
      Add the applesauce, almond butter, honey, coconut oil, and ground flax mixture. Beat with a mixer until everything is incorporated.
      Stir in the diced apple, pecans, and flax seeds.
      Spread the batter in the prepared pan and bake for 25min
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