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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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mvineyard

Csa Regional Conference - Dc Metro

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***CSA/USA REGIONAL CONFERENCE, MARCH 27TH***

TYSON'S CORNER

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: http://www.wifidoctors.com

Keynote Speakers:

COMPLICATIONS OF CELIAC DISEASE

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."

HEALTH BEYOND CELIAC DISEASE

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."

GLORIOUS GRAINS

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.

SPRING-TIME CUISINE: NATURALLY GLUTEN-FREE!

Glutenfreeda.com's chef, Jessica Hale

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.

Glutenfreeda.com'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)

THE BASICS OF GLUTEN FREE BAKING

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: lee.tobin@wholefoods.com

***CHILDREN'S PROGRAM*****

CHILDREN'S EDUCATIONAL WORKSHOP

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, GlutenFeeda.com

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

***SPECIAL PRESENTATION****

CELIAC CHICKS DOT COM

http://www.celiacchicks.com

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, CeliacChicks.com 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.

****MORE!!!***

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

SHOPPING AT THE MEETING

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

mvineyard40@aol.com or 703-471-5047

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    • Hi there,  I eat a very clean unprocessed diet, and was this way before I was diagnosed with celiac. The most processed my foods get is just having two pieces of toast in the morning. Before I was diagnosed with celiac they had me monitoring my blood sugars, but did not seem to think it was diabetic. I will definitely talk to my doctor about vitamin deficiencies and hope he will take it more seriously!  Thank you for the prompt feedback!
    • I understand the link.   I’ve gotten sick from Frito products that are labeled gluten free.  I called and spoke with them on their processes, they “clean” the lines.  I won’t buy products that are ran on shared lines/“cleaned”.  It’s not worth it.  
    • This could be related to nutrient deficiencies such as multip B-vitamins, magnesium, primarily with some others to consider like vitamin D E and iron. But my concern with be diabetes also, it is a fact that diabetes and celiac go hand in hand often. AND if you eat gluten free processed food often you are eating a ton more starch, carbs, and sugars then you need to which could make this worse. I would really suggest seeing a doctor about this as it seems to be a really serious issue. Discoloration is a blood flow issue normally.....this could lead to complications and loss/amputation of you your extremities. Again my main concern would be diabetes, if you want to help keep track of this get a glucose monitor from walmart and check you blood glucose before and a at the 30, 60, 90, 120min mark after a meal for a week monitor the results and see about taking them to a doctor. If your seeing large spikes and drops between and after meals this could be a sign of something. (again observational data not a doctor here  but info to help). You can try supplementing B-vitamin complexes and magnesium also help but PLEASE talk to a doctor on this issue. Change to a whole foods only diet for awhile and see about cutting out processed foods, sugars, and going easy on the carbs.
    • Celiac disease is a bit like a chameleon in symptoms with over 500 known combinations (someone else said this number). It being a autoimmune disease it would not be unheard of it effecting the lymph nodes and in fact early on my first signs of a CC was tightening and swelling of the ones in my neck. I have not noticed this with my past few encounters in the past 2 years. But as I said it is a chameleon in symptoms. You will need to be eating gluten daily for about 12 weeks for the celiac blood panel which is the standard for testing with this disease. And keep eating it for 2 weeks prior to a follow endoscope and biopsy to check for intestinal damage. You can read up more in the link http://www.cureceliacdisease.org/screening/
    • Hi there, I was recently diagnosed with Celiac after having dramatic weight loss, extreme fatigue, digestive issues, and a variety of other things. The blood test and biopsy both came back positive so I have been following a strict gluten free diet.  I have been experiencing muscle spasms, frequent face redness all over, and as of lately my toes and fingers have been turning different colours. The most concerning would be my toes as they will go purple. Each toe looks like it has a bruise on it. Is this symptomatic of celiac? I followed up with my family doctor but his only suggestion was to see a dietician, and out I went.  My antibody came back positive, and the titre was high and speckled. Is this related to the celiac? Not much has been explained to me, and I am just trying to understand further! If anyone has any advice, or comments I would be glad to read them!    Thank you  
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