Celiac In The Florida News Again Soon...

[ms-sillyak-screwed]

Hi all!

Just wanted to update you. Well, I'm on a mission to spend at least 10 minutes EVERY day and talk celiac disease. I talk to strangers I talk celiac disease with everyone I come in contact with. One day I took my own advise (I began a thread some place here) and wrote to my local newspaper about celiac disease. It's easy! Do the same to your local press too.

I will post it below what I wrote to her. And I also invited her into [our world] right here...

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Sat, 21 Jan 2006 Sillyak Screwed wrote:

Dear Jan:

I enjoy what you write...

Several millions of us have Celiac Disease and other life threatening food intolerance's. Such as gluten, dairy, soy, nuts and to many to list. I suffer with seizures. Remember the death kiss from peanuts?

I was hoping you could add to your bits & bites paper facts, recipes and information about the celiac sprue disease. And with awareness people can get help, restaurant will add to their menu and the school system will feed kids healthier. With the new food labels in effect it will help too.

And please visit Open Original Shared Link it is a site with sick people through out the world fighting to bring awareness and learning to cope with food that is making them sick.

Also I created a web site for a local support group last year but couldn't afford the dues to join. www.sefloridaceliacs.homestead.com/ I've never been to their meeting, they are the only group Miami to Stuart.

Jan -- thank you for taking time to care.

Sincerely,

I signed my name.

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From: "Jan Norris" <jnorris@pbpost.com>

Jan Norris, Food & Dining editor

The Palm Beach Post

P.O. Box 24700

West Palm Beach, FL 33416-4700

Look for my article on Celiac and a chef coming to teach, April 27.

Thanks,

Jan Norris

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[ms-sillyak-screwed]

I'm disappointed I can not eat this -- I can't eat nuts, corn, dairy or soy. The author says that these things are bad for many of us, but goes on to give the recipes anyway. They just don't get it do they? I really have a problem with SOY or their use of soy.... I will post the article below.

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Gluten-free diet helps to control celiac disease

By JAN NORRIS

Palm Beach Post Staff Writer

Thursday, April 27, 2006

It used to be that gluten-free products were almost impossible to find. That put a crimp in the diets and cooking process for many with celiac disease, which causes those people trouble with whole grains, nuts, and certain other starches.

Lee Tobin, a team leader for the gluten-free Bakehouse of Whole Foods Market, knows it very well — he found out he had the disease a decade ago.

"It can take years for a diagnosis," he said. "It can mimic so many other diseases that it's hard to catch, and back then, celiac wasn't a common diagnosis."

A few years ago, a prominent study was published, however, and showed that 1 in 133 people, and possible more, has the disease.

Celiac, also known as sprue, is an auto-immune disorder in which the body attacks the lining of the small intestine. Nutrients in foods pass through without being absorbed, and malnutrition can cause a number of other problems that make finding the root cause, celiac, especially tricky.

The new study and a new blood test for the disease, made doctors more aware, however. "They look for it more often, now," Tobin said.

There's no cure for it yet, but a strict diet helps the symptoms and restores nutrition, he said. Those with celiac must avoid gluten proteins in primarily wheat, but also nuts, dairy products, eggs, soy, fish and shellfish.

"When I was diagnosed, there were only a few companies producing baked goods that are gluten free," he said. "That included bread, crackers, cakes, cookies. What you miss most are the carbs: pizza, breads, muffins, cakes, pastas — all the good stuff."

He was working at the Chapel Hill, N.C., Whole Foods bakery at the time, and had access to many foods that were minimally processed. Still, certain foods were difficult items to find commercially.

Tobin began cooking and baking for himself, and a few others at the store's bakeshop. His breads and other baked goods eventually caught the eye of Whole Foods purchasers, and he began baking for the store.

"I got permission to bake one day a week." It was difficult, he said. "I would come in on Tuesday afternoon, and clean all the equipment and surfaces. I had my own cart with my own ingredients: rice flour, tapioca starch, cornmeal. I'd have to take everything in and out again."

The products took off, however, and two years ago, he convinced Whole Foods the market was such he could use a facility of his own. They turned over a warehouse for a gluten-free bakeshop in Morristown, N.C., that Tobin now oversees. His gluten-free muffins, breads, and cookies are sold in Whole Foods.

"But the people with the hardest time on the diet are those who haven't learned to cook yet, who eat out a lot," he said. He recommends research into the many cookbooks now available, and joining groups that support celiac patients.

Tobin is coming to Whole Foods in Boca Raton and Palm Beach Gardens this week to teach and may be available for store tours to help shoppers choose gluten-free products. His recipes also are on the store's Web site, along with a list of the 800-plus gluten free products the stores carry.

Gluten-free recipes

Here are a few gluten-free recipes to try from Whole Foods Market. The ingredients for making these are available at Whole Foods, and other natural food stores. Other recipes are available on their website, www.wholefoodsmarket.com; search for gluten-free.

This is a tender, flaky pie crust that is reminiscent of a shortbread cookie.

Gluten-free pie crust

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup arrowroot

6 tablespoons tapioca starch

6 tablespoons potato starch flour

1/2 teaspoon salt

1 teaspoon xanthan gum

1 teaspoon baking powder

2 sticks butter, cut into 1/2-inch pieces

1/2 to 1 tablespoon ice water

Options: Replace the butter with non-hydrogenated margarine for a dairy-free or vegan version

Place the rice flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum and baking powder in the bowl of a food processor and process until all ingredients are thoroughly combined. Add the butter bits and process until the mixture almost gathers together. It will be a little dry.

At this point, while processor is running, drizzle in the water. If the dough seems too moist, turn it out onto a board and coat it with a little potato starch. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight. This dough can be rolled out using potato starch or rice flour to prevent sticking as you go along, or pressed with fingers into a pie plate.

Spray pie plate with canola cooking spray first to help prevent sticking. Fill dough with filling of choice and bake as instructed.

Serves 8 (Makes one 9-inch pie shell.)

Per serving: 380 calories (210 from fat), 23g total fat, 15g saturated fat, 2g protein, 41g total carbohydrate (1g dietary fiber, 0g sugar), 60mg cholesterol, 210mg sodium

This gluten-free version of carrot zucchini cupcakes replaces the wheat flour with rice flour and adds ground flax seed which gives the cupcakes body and texture as well as providing omega-3 fatty acids. Note: This recipe contains walnuts; easily omitted.

Gluten-free carrot zucchini cupcakes

1/2 cup expeller-pressed canola oil

1/2 cup unbleached, evaporated cane sugar

1/4 cup unsweetened organic applesauce

2 large organic eggs

1 cup organic rice flour (either white or brown rice flour)

1/2 cup organic flax seed meal

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

2 medium organic carrots, grated

1/2 medium organic zucchini, grated

1/2 cup chopped walnuts, optional

For frosting:

1/2 cup organic cream cheese, softened

1 2/3 cups powdered sugar, sifted, (natural and unbleached)

2 teaspoons freshly squeezed lime juice

Preheat oven to 400°F.

In a large mixing bowl, beat the oil with the sugar and apple sauce. Add eggs. In a separate bowl, mix together the rice flour, ground flax seed, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with walnut half, if desired.

Makes 12 cupcakes.

Per serving (100g-weight): 340 calories (170 from fat), 19g total fat, 3.5g saturated fat, 3g dietary fiber, 5g protein, 39g carbohydrate, 45mg cholesterol, 150mg sodium

A gluten-free turkey dressing starts with a delicious gluten-free cornbread. This version is perfect alongside a steaming bowl of stew or chili, as well. If making stuffing, prepare the cornbread a day ahead, cut into 1-inch cubes and allow to become stale overnight.

Gluten-free cornbread

1 tablespoon butter

1 cup corn meal

1/2 cup soy flour

1/2 cup brown rice flour

1/2 teaspoon salt

2 tablespoons brown sugar

1 teaspoon baking soda

1 egg

1 cup milk

Preheat oven to 350°. Place the butter in a 9x9 square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside.

Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Add the egg, milk and melted butter. Combine with a few strokes, not overbeating. Pour into prepared pan and bake for 25 to 30 minutes.

Serves 6.

Per serving (98g-weight): 210 calories (40 from fat), 4.5g total fat, 2g saturated fat, 9g protein, 35g total carbohydrate (3g dietary fiber, 5g sugar), 40mg cholesterol, 450mg sodium

Lee Tobin will be at Whole Foods Market in Palm Beach Gardens today, 11 a.m., and in Boca Raton's market Friday, 10 a.m. and 2 p.m., giving one-hour cooking classes in gluten-free recipes.

Class size is limited. Customers must register in advance at the Customer Service Desk at each store, or by calling the store directly. A gluten-free product tasting will be held in all Whole Foods Markets on April 29, from 1-4 p.m.

•Palm Beach Gardens Whole Foods: 11701 Lake Victoria Gardens Drive, Palm Beach Gardens. Phone: (561) 691-8550.

•Boca Raton Whole Foods: 1400 Glades Road, Suite 110, Boca Raton. Phone: (561) 447-0000.

Information on celiac disease

The Celiac Sprue Association, in Nebraska: www.csaceliacs.org

Celiac Disease Foundation: www.celiac.org

Celiac.com: a web resource linking to other groups: www.celiac.com