Gluten Free Winston-Salem

Reminder: Next NCPTGIG meeting on Sept. 24

2011-09-08T16:51:00.000-07:00

The NCPTGIG will meet on September 24, 2011 at the Wachovia Scouting Center (6600 Silas Creek Parkway, Winston Salem, 27106) from 11:00 AM to ~1:00 PM. Dr. Marcie Drury Brown, MD, a pediatric endocrinologist, will speak on celiac disease and related disorders. Kathleen Sigler, MS, RD, LDN, will present a 7 day lunch plan for students. There will also be activities for the children and a chance for them to talk individually with Kathleen Sigler. A gluten-free potluck will follow, so bring your favorite gluten-free fare (and 12 copies of your recipe, with a list of potential allergens). Door prizes, including a goodie basket from Anna Lilly, will be presented!

Schedule:
11:00 AM - 11:45 AM, presentation by Marcie Drury Brown, MD
11:00 AM - 11:45 PM, cooking (or board game) activity for the children (led by Debbie and Drew Fisher)
11:45 AM - 12:00 PM, 7 day lunch menu by Kathleen Sigler, MS, RD, LDN

Updates will be posted on the blog (http://www.yadkinvalleyglutenfree.org) and on Facebook (http://www.facebook.com/pages/Yadkin-Valley-Gluten-Free/121404221277323).

Please RSVP at your earliest convenience: yadkinglutenfree@me.com or 336-618-1086
See you on the 24th!

NC Piedmont Triad GIG meeting and picnic this Saturday!

2011-08-01T05:59:00.000-07:00

Reminder: NCPTGIG meeting and picnic

When: Saturday, August 6, 2011 from 11:00AM to ~1PM

Where: Wachovia Scouting Center (Old Hickory Council), 6600 Silas Creek Parkway, Winston Salem, 27106

More details and contact information at www.yadkinvalleyglutenfree.org

Schedule:
11:00 AM to 12:00 PM
Dr. Jillian Sarno Teta, N.D. will discuss Celiac Disease and Osteoporosis

12:00 PM to ~1:00 PM
Gluten-free picnic lunch

Celiac disease is associated with a fourfold increased risk of non-Hodgkin lymphoma

2011-07-22T14:12:00.000-07:00

Click here to read the summary.

Characteristics of people prone to indigestion

2011-07-21T14:23:00.000-07:00

Click here to read the article by Patricia Hill, Winston-Salem Digestive Health Examiner

See you on August 6!

2011-07-21T13:54:00.000-07:00

Hi everone,
I've been busy trying to purchase a farm and have neglected my blogging and site updates for a week or so. Sorry about that. I'll try to catch up this weekend.
Don't forget about the upcoming NCPTGIG August 6th meeting and picnic. Dr. Jillian Teta will talk about celiac disease and osteoporosis. Check the Meetings/Support page at yadkinvalleyglutenfree.org for details.
Hope to see you there!

Next NCPTGIG meeting August 6, 2011

2011-07-05T06:42:00.000-07:00

The North Carolina Piedmont Triad Gluten Intolerance Group will meet on August 6, 2011 at the Wachovia Scouting Center (6600 Silas Creek Parkway, Winston Salem, 27106) from 11:00 AM to ~1:00 PM. Dr. Jillian Sarno Teta, ND will speak on celiac disease and osteoporosis. A gluten-free cookout will follow, so bring your favorite picnic fare (and 12 copies of your recipe, with a list of potential allergens). Hotdogs, burgers and buns will be provided. Check the blog for more details and to RSVP.
See you there!

Researchers and clinicians from across the world discussed the hot new topic of gluten sensitivity

2011-07-01T06:25:00.000-07:00

View the summary here.

The impact of agriculture on the global diet: gluten intolerance and celiac disease

2011-06-28T08:54:00.000-07:00

Click here for the summary and links to the article.

Study links celiac disease to an increased risk of cataracts

2011-06-28T08:52:00.001-07:00

Researchers at the Karolinska University Hospital in Stockholm, Sweden have discovered that persons with celiac disease have a slightly higher risk of cataracts, compared to non-celiac controls. Co-existing autoimmune diseases, such as diabetes, or nutritional deficiencies may be associated with the increased risk. Click here to read more.

Consider celiac disease in autoimmune disorder patients

2011-06-24T07:33:00.002-07:00

Link to full story here.

Should athletes without celiac disease go gluten free?

2011-06-24T07:33:00.000-07:00

Link to full story here.

1 of every 13 children in the US have food allergies

2011-06-22T09:57:00.000-07:00

Read more on the YVGF blog and at ScienceDaily.

Studies affirm role of food sensitivity in skin and GI disorders

2011-06-21T11:22:00.001-07:00

See blog for link and story.

Grieving gluten?

2011-06-21T11:21:00.001-07:00

Be sure to read "Grieving gluten: the five stages of loss of gluten, plus a new one". Great post on this important topic from the Gluten Free Easily blog. Very inspirational and beautifully written!

Untreated celiac disease results in early menopause

2011-06-20T06:23:00.000-07:00

A new study by clinicians at the Department of Clinical and Experimental Medicine, Federico II University of Naples, has characterized the influence of celiac disease (CD) and the gluten-free diet on the fertile life span and onset of menopause among a cohort of 103 women. Read the summary.

Gluten causes GI symptoms in non-celiac individuals

2011-06-17T08:18:00.000-07:00

In a study by J.R. Biesiekierski et al. "Gluten Causes Gastrointestinal Symptoms in Subjects Without Celiac Disease: A Double-Blind Randomized Placebo-Controlled Trial", investigators at the Monash University Department of Medicine and Gastroenterology have found evidence that gluten intolerance can cause gastrointestinal symptoms in non-celiac individuals. Read the summary.

Am J Gastroenterol. 2011 Mar;106(3):508-14; quiz 515. Epub 2011 Jan 11.

Betty Crocker® Baker’s Challenge Gluten Free Recipe Contest

2011-06-14T08:20:00.000-07:00

Calling all gluten-free bakers! Get an early taste of the holidays with the Betty Crocker^® Baker’s Challenge Gluten Free Recipe Contest!
We’re looking for the most creative and inspired gluten-free holiday recipe made with a Betty Crocker Gluten Free dessert mix or Bisquick^® Gluten Free baking mix. Share how you’ve made your classic favorites work for a gluten-free holiday celebration or created new traditions of your own! It’s your turn to shine!
Entry deadline is June 30, 2011, so grab your favorite mix and get creative! In September, ten finalists will be announced and the Gluten Freely community will vote to decide the $5,000 grand-prize winner.

Upcoming NCPTGIG Meetings for August and September

2011-06-14T05:55:00.000-07:00

The next NCPTGIG meeting will be held on August 6, 2011 at the Wachovia Scouting Center (6600 Silas Creek Parkway, Winston Salem) from 11:00 AM to 2:00 PM. The September meeting will be held on 9/24 at the same location and time. The programs for each will be announced later this week. See the Yadkin Valley Gluten Free local meetings page or Facebook for more details.

Yadkin Valley Gluten Free is now on Facebook

2011-06-13T15:56:00.000-07:00

Click here to visit the new Yadkin Valley Gluten Free Facebook page.

I have a new blog! Yadkinvalleyglutenfree.org!

2011-06-11T17:45:00.000-07:00

Due to ongoing problems with the reliability of the Blogger service, as well as my wish for a site that is of my own creation, I have started a new gluten-free resource at YadkinValleyGlutenFree.org (dot com works also).

Please visit the new site and let me know what you think. I am hoping to create a comprehensive site for all things gluten-free for greater Winston Salem, so please be sure to let me know what you would like to see.

Thanks to everyone for visiting this site and reading my posts these last few months! I really appreciate the feedback. Special thanks to Zach for allowing me to participate as a blogger here at glutenfreewinstonsalem and learn my way around the blogosphere.

I will continue to post here in addition to the new site, so feel free to continue visiting this site for blog updates. In addition to the blog, the new site will have local support group information, area GF events, restaurant listings, recipes, online shopping options, and other useful GF resources.

Thanks!

Deb

Celiac disease quadruples risk of osteoporosis

2011-06-10T06:32:00.000-07:00

Though the association of celiac disease and an increased risk of osteoporosis has been known for some time, a study by researchers at the Lancaster University School of Health and Medicine has shown that having celiac disease increases your risk of osteoporosis by more than four times that of the general population (read more at the jump break below). That is a truly staggering increase.
What can you do to decrease your risk of osteoporosis? Eat a well-balanced diet, get plenty of weight-bearing exercise, maintain a healthy lifestyle (don't smoke and limit alcohol intake), get regular bone density tests to determine your immediate risk, and use preventative medications when necessary. For more information visit the NIH Osteoporosis and Related Bone Diseases National Resource Center.

Source: http://www.endocrineweb.com/news/osteoporosis/6023-celiac-disease-quadruples-risk-osteoporosis

For individuals who are not otherwise at risk for osteoporosis, having celiac disease puts them at more than four times the risk of developing progressive bone loss, according to researchers from the Lancaster University School of Health and Medicine.

This association was announced at the European League Against Rheumatism's 2011 Annual Congress. The UK scientists who discovered the correlation said they did so after collecting bone mass density measurements for more than 1,000 adults with celiac disease.

The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) states that more than 2 million Americans have celiac disease, a condition in which an allergy to grain-based gluten results in autoimmune damage to the lining of the intestines.

Researchers think this illness may be inherited. The NIDDK notes that although the national prevalence of celiac disease is roughly one in every 133 people, one in 22 of those who have a first-degree relative with a gluten allergy have the disease themselves.

The National Institutes of Health states that eating fortified breads and cereals, something that people with gluten allergies cannot do, may provide the body with adequate amounts of vitamin D, an essential nutrient for the prevention of osteoporosis.

In the latest study, the team took bone mass density readings of participants' skeletal health using dual-energy x-ray absorptiometry scans. Researchers found that the lumbar vertebrae of individuals with celiac disease were significantly less dense than those without the condition.

Though all participants had no other risk factors for bone loss, the team concluded that having celiac disease boosted the likelihood of osteoporosis by a factor of four and a half, even among otherwise healthy adults.

Because they are so low in the spinal column, the lumbar vertebrae experience the most pressure from the body's mass, which makes them a likely site for osteoporosis-related fractures.

In the U.S., vertebral pressure fractures are the most common skeletal injury caused by progressive bone loss, accounting for more than one-quarter of all osteoporosis-related fractures each year, according to the National Osteoporosis Foundation.

The agency estimates that 547,000 vertebral pressure fractures occur annually.

The UK study is not the first to address the connection between celiac disease and poor bone health. A 2010 report from Canada's University of Alberta found that, on average, children diagnosed with gluten allergies consume less than half the amount of vitamin K they should, as well as too little vitamin D.

Its authors suggested that dietary supplementation may improve the nutrition of children with celiac disease, reducing their likelihood of being osteoporotic later in life.

Gluten Intolerance Group needs Camp Volunteers

2011-06-06T12:19:00.000-07:00

Dear NC Piedmont Triad Gluten Intolerance Group,

It is that time of year again when we need your help. School is getting near the end and our kids are planning their summer vacations. Those plans include summer camp.

We are looking for volunteers to help out at the following locations:

Camp Sealth
Vashon Island, Washington
Session 4: July 20 - 25, 2011
Session 5: July 26 - 29, 2011
Session 4/5: July 20 - 29, 2011

Camp Kanata
Wake Forest, North Carolina
August 7 - 13, 2011

Volunteers will work in the kitchen and will work 6 hour shifts. If you are interested in helping to make this a great time for our celiac kids, please send an email with your name, contact information, and the day(s) you are available to volunteer.

Hope to see you at camp!

Stacey Juhnke
GIG Camp Coordinator

Effects of celiac disease on bone mineral density are pronounced in lumbar spine than femoral neck

2011-05-26T07:50:00.000-07:00

Patients with celiac disease are more than 4.5 times more likely to develop osteoporosis compared to healthy people in an age and gender matched cohort with no identifiable risk factors for osteoporosis, according to a study presented today at the EULAR 2011 Annual Congress.
The British study of 1,030 people compares the extent of bone mineral density (BMD)* loss – a common measure of osteoporosis – in two physical locations in the body. The results demonstrated that the mean BMD of the lumbar spine in patients with coeliac disease was significantly different when compared to the control group (1.79 (95% CI 1.32, 2.44)), however not for the femoral neck vs. control (1.52 (95% CI 0.86, 2.67)).
"This is the first study that compares the extent of BMD loss at the lumbar spine and femoral neck in an age and sex matched cohort, and demonstrates that the detrimental effects of coeliac disease are most pronounced in the lower back compared to the hip joint," said Mr Oldroyd of Lancaster University School of Medicine. "These findings may be due to the fact that the bone in the lumbar spine is spongy, less dense and weaker in comparison to the femoral neck, causing it to be more susceptible to the detrimental effects of coeliac disease. There is greater research required to determine why this effect is seen and whether it can have future implications for treatment."
The authors from Lancaster and the Liverpool area collected results of DEXA scans (used to measure BMD) from 1,030 patients with coeliac disease between June 2004 and September 2007. Scan results of the lumbar spine and femoral neck of patients with coeliac disease were compared to a healthy, age and gender matched cohort, with no identifiable risk factors for osteoporosis. Logistic regression analysis was used to investigate the association between coeliac disease and BMD results for the lumbar spine and femoral neck in the lowest tertile of the whole study cohort.

###

Abstract Number: THU0142
*BMD refers to the amount of matter per cubic centimeter of bones. Measurements are most commonly made over the lumbar spine and over the upper part of the hip. Average density is around 1500 kg m−3. BMD is often measured with a t-score, the number of standard deviations above or below the mean for a healthy 30 year old adult of the same sex and ethnicity as the patient. Average t-scores are as follows:
T-score
Normal: Less than 1 standard deviation (SD) below the young adult reference range (more than -1)
Low bone mass (osteopenia): 1 to 2.5 SDs below the young adult reference range (-1 to -2.5)
Osteoporosis: 2.5 or more SDs below the young adult reference range (-2.5 or less)

http://www.eurekalert.org/pub_releases/2011-05/elar-eoc052511.php

Please note that the June 4 Family Fun Event has been cancelled

2011-05-26T05:21:00.000-07:00

The Gluten Free Family Fun event scheduled for tomorrow, Saturday the 4th has been cancelled. We did not meet the minimum head count needed to host the event. It may be rescheduled for the fall, details to follow.

General Mills is discontinuing their gluten-free hamburger helper products

2011-05-16T05:16:00.000-07:00

General Mills has been contacting members of the gluten-free community to let them know that they will no longer be offering the gluten-free versions of their popular hamburger helper products, including Hamburger Helper Cheesy Hashbrown, Asian Helper Chicken Fried Rice and Asian Helper Beef Fried Rice. This change is due to a modification in their manufacturing facilities, where all of the products, gluten-containing or not, will be processed on the same line. As such, General Mills can no longer guarantee the gluten-free status of the products because of the potential for cross contamination. Please visit this celiac news and gluten free diet resources page for more information.

Blogger site problems.....

2011-05-13T12:11:00.000-07:00

Note to everyone who may be confused by the sudden disappearance of posts over the last several hours. The Blogger site has been undergoing a few "repairs" since yesterday that should be completed soon. A few posts may appear twice, not at all, etc. until the situation is resolved. I'm trying to keep the current posts up and running, so let me know (via the comments or email) if you need info that you can't locate.

I hope everyone has a great weekend. Be sure to stop by the Greek Festival for gluten-free food, wine and beer!

Enjoy a Gluten-Free Meal at the Greek Festival this Weekend!

2011-05-13T12:01:00.000-07:00

Gluten-free items from the menu include:

chicken and pork souvlaki skewers (marinade is vegetable oil, lemon, salt, pepper, oregano)
greek-style green beans (in tomato base)
greek salad (order without the roll!)
greek potato wedges (fried in vegetable oil in designated fryers. Greek seasoning is paprika, salt, pepper and oregano)
wine and gluten-free beer (Red Bridge)

For more details visit www.wsgoc.org. Special thanks to Georgia Wood for the gluten-free menu details!

New Town Bistro's Gluten Free Menu......looks good!!

2011-05-11T18:14:00.000-07:00

Register for the Gluten Free Family Fun Event on June 4, 2011

2011-05-11T07:19:00.000-07:00

Who/What:

The NCPTGIG is hosting a Gluten Free event for the whole family! Bring your lawn chairs and appetites!

Sampling of some gluten free goodies from Ana Lilly Gluten Free Foods, Three Sisters Artisan Bakery, and Udi's

Fun and games from Fit Republic

Great lunch from New Town Bistro

When/Where:

10:30AM Saturday June 4th

Mostly Local Market parking lot in Lewisville

(note if it rains we will be having this event at the Jerry Long YMCA teen room before heading over to New Town Bistro). We will post a note here if there is a question of rain.

11:30 AM
We will then go over to New Town Bistro to enjoy a Gluten Free Lunch

RSVP and prepayment of lunch required. There is a minimum headcount required to run this program.

Please RSVP ASAP to Suzanne York to reserve your space. Include names of people participating, and ages of children. Send check to Suzanne York (make check payable to Suzanne York)
8216 Kildare St. Clemmons, NC 27012. Deadline for registration is Monday May 30th.

For list of locations and menu click below

Mostly Local Market
6485 Shallowford Rd
Lewisville, NC 27023
(336) 946-2857

YMCA Jerry Long
1150 Peace Haven Rd
Clemmons, NC 27012
(336) 712-2000

New Town Bistro & Bar
420 Jonestown Rd # U
Winston Salem, NC 27104
(336) 659-8062

MENU
Mixed Green & citrus Salad

Fried mozzarella with tomato sauce

Chicken tenders with ranch dressing

Quesadillas with salsa and sour cream

Bbq sliders with cole slaw

Pasta salad with basil cucumber and feta

Baked Macaroni and cheese

Meatballs in tomato basil sauce

Tea and Soda

Select Gluten FREE Desserts

GF Buffet Price: $18.59 (includes tax/tip) per person.

Kid’s GF Buffet: Ages 3-9 is $9.91 and 10 and over is full price.

Individuals will be billed separately or as a family.

Free Value Tours: Learn to How to Save at Whole Foods

2011-05-05T13:06:00.000-07:00

MEDIA ADVISORY

Whole Deal Value Tour
Learn how to save on groceries, get money-saving recipes and tips.
WHAT: Feeling the gas pinch and dollar crunch? One of the easiest ways to lighten the load on your pocketbook is learning to save money on groceries. For two weeks in May we’re offering free value tours centered on getting more bang for your buck, inexpensive delicious recipes and other awesome tips to get you back in the driver’s seat. Just sign up at our Customer Service desk or call 336-722-9233 today!

WHEN:    Tuesday, May 10 & 17 @ 10am
Wednesday, May 11 & 18 @ 6pm
Thursday, May 12 & 19 @ 10am

WHERE: Whole Foods Market
                   41 Miller St
                   Winston-Salem, NC

Media Contact: Jarrett Oliveri, Whole Foods Market, 336-722-9233

Should You Be Gluten-Free? Virtual event to be held by the NFCA on May 11

2011-05-05T09:35:00.000-07:00

Announcement below from Celiac Central: Join NFCA for a Must-See Virtual Event!

Last month, our Health Resource Q&A introduced you to Jill’s List, an online directory for complementary medicine and alternative treatments. Now, our friends at Jill’s List are hosting an unprecedented virtual event on May 11, bringing together some of the biggest names in celiac and gluten-free awareness.
Should You Be Gluten-Free? is an interactive, web-based event featuring a panel of celiac and gluten-free experts:

Mark Hyman, MD, New York Times Best Selling Author and family physician
Alice Bast, Founder & President, National Foundation for Celiac Awareness
Jill Brack, Founder of GLOW Gluten-Free
Jill Shah, Founder & CEO of Jill’s List (moderator)

This one-of-a-kind event aims to educate both healthcare providers and patients, covering topics such as who really needs the gluten-free diet, how to recognize celiac disease and gluten sensitivity, what resources are available and more!
Event Details:

Date: Wednesday, May 11, 2011
Time: 1-2 p.m. ET
To register: http://www.facebook.com/event.php?eid=178379652214815

For more information about this event, read the Press Release »

Activists Protest Delayed Gluten-Free Label Standard

2011-05-05T05:28:00.000-07:00

Follow the link to an article from abc news on the importance of gluten free labeling standards and the involvement of Whole Foods and Jules Shepard in yesterday's Gluten-Free Food Labeling Summit in D.C.

Click here to see the world's largest gluten free cake and other photos from the event! More details are posted on 1in133's facebook page.

Please join the cause to support gluten free food labeling!

2011-05-03T13:12:00.000-07:00

May is National Celiac Disease Awareness month!

From 1in133.org:

In 2007, the Food Allergen Labeling and Consumer Protection Act (FALCPA) tasked the Food and Drug Administration (FDA) to finalize standards for gluten-free labeling. Four years later, the FDA has failed to fulfill that mandate. To the millions of Americans who eat gluten-free food, this inaction is a big deal.
To draw attention to the FDA's inaction, and to galvanize the burgeoning gluten-free community, leading members of this community will host Capitol Hill legislators, noted celiac disease researchers, gluten-free community leaders and food corporations to the first Gluten Free Food Labeling Summit, in Washington, D.C. on May 4th, 2011. Coinciding with the newly recognized National Celiac Awareness Month, the event will also feature the world's largest gluten-free cake – symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health.

Please join the efforts of 1in133.org and The American Celiac Disease Alliance to bring attention to the importance of gluten free food labeling. Visit 1in133.org today to sign the online petition, send a letter to the FDA, or contribute to the cause. In addition, everyone is urged to contact their congressional representatives to let them know how important proper food labeling is to everyone in the gluten free community. Let them know you want the FDA to finish the FALCPA labeling rules!

NCPTGIG meeting scheduled for April 16 has been postponed

2011-04-07T07:53:00.000-07:00

Update from Grace Johnston on the rescheduling of the next NCPTGIG meeting:

Dr. Ivor Hill has a conflict with April 16. Our advisory committee voted last night to reschedule. Dr. Hill will bring Dr. Marcie K. Drury Brown, a pediatric endocrinologist who has celiac disease, to our next meeting. We are amending the topic to include recommended follow-up care for celiac disease and wheat sensitivity and other autoimmune issues, symptoms, to be aware of. Once their July schedules are posted we will set a date. This will be worth waiting for.
Continue to compile your tips for navigating the gluten-free diet, how you deal with the social and psychological issues following the diet. Within our group is a wealth of information, the correct information, and yes, the material for the next addendum. Please continue to share your talent.

Look forward also to great gluten-free potlucks!
Also, (1) cooking demonstrations with our kids
         (2) fun family exercises and games
         (3)samples from gluten-free vendors
         (4) 28 day gluten-free menu for our kids
         (5) a gluten-free dining event at New Town Bistro
          (6) program meeting with Dr. Jillian Teta

I am particularly concerned that we continue to be available to those newly diagnosed. I thank you for the outreach effort you are making and I encourage everyone to continue to communicate by asking questions and sharing information.

The celiac's version of restaurant roulette: How do we really know our order is actually gluten-free?

2011-04-01T11:58:00.000-07:00

Chef Admits Lying to Gluten Free Diners

I'm sure everyone has heard the news about the so-called "chef" who bragged on his Facebook page about intentionally giving his unsuspecting gluten-free patrons a heaping dose of wheat with their meals.

The full story can be found on Foodista. The WebMD blog site has covered this story as well and has started a comment log for your trials and tribulations while dining out gluten free.

When eating out locally these past few months, I've had several instances where I had to ask the staff to remake my order because it contained gluten (croutons, bread, pasta, etc.). I understand that it is difficult for any restaurant to fully comprehend the challenges of the gluten-free diet and, for the most part, they are very accommodating. However, I do wonder if they sometimes think we're just being self-indulgent and picky. I certainly hope our local chefs are of higher moral fiber and sensibly abstain from intentionally abusing their gluten-free guests.

As always, feel free to post your comments here. I'd like to know what others think about this!

NCPTGIG Spring Meeting and Potluck: April 16, 2011

2011-03-22T17:00:00.000-07:00

April 16, 2011

NC Piedmont Triad Gluten Intolerance Group

Spring Potluck

Hope Moravian Church

Schedule

10 AM

Fitness with Suzanne York

11 AM

Celiac Disease research update with Dr. Ivor Hill, Wake Forest University Medical School

And for the kids:

Gluten-free play dough activity with Amy, Dana, and Maya Leander

Cooking demonstration with Debbie and Drew Fisher

12PM

Gluten-free Potluck

Call or email Grace Johnston with questions (336-945-5366).

Remember to RSVP: head counts help us plan fun activities!

If you would be willing to assist with setup or cleanup please contact Jan and Ken Butner.

Click the link below to view the unabridged meeting announcement.

Meeting newly diagnosed ten year old, Adam Carter, and getting to know his mom, Bethany Carter, and aunt, Cherryel Scurry, and meeting our newest senior support group member, Ralph Brummit, at a gluten-free shopping tour has certainly been inspiring for me. Since being diagnosed Adam’s extended family had a birthday dinner and his uncle had a gluten-free birthday cake for the event. A friend and former preschool teacher brought Adam a basket of gluten-free goodies. I have asked Adam’s mom and his aunt, a RD who did a great workshop on packing healthy school lunches at our grandson‘s preschool for moms, to share with our support group Adam’s diet this month as he embarks full-time on the gluten-free diet. We hope to have copies for you at our next meeting. We will learn and be inspired.
I left a message for Ralph, no stranger to the kitchen, to also share his favorite dish on the gluten-free diet. It just might be a microwave brownie.
Now I am asking you to bring a tip to share in our ice breaker introductions at our next gluten-free potluck, April 16, at 11 AM at Hope Moravian Church.
Please bring ten copies of the recipe for your dish and place it beside the dish. Include your name and contact information in case someone later has a question. If your recipe is copied please cite the source. Good recipes do get published and shared.
Also, another family of five, Melissa and Aaron Richardson, would be interested in coop buying of certain gluten-free products. If you would like to do this bring your wish list to the meeting. Let me know of your interest and I will connect you by email with the family and introduce you, April 16.

Dr. Ivor Hill has agreed to talk to us about the latest research with celiac disease and answer our questions. Celiac Disease is now on the radar! Dr. Hill, teacher, physician, parent to vivacious children, athlete, life-time advisor to our support group, continues to send families our way.

Debby and ten year old Drew Fisher will lead a participation kitchen demonstration on gluten-free snacks with other interested children and parents. Amy Leander is bringing gluten-free play dough for children interested in this craft. Suzanne York will lead a fitness activity with children and adults who would like to warm-up together at 10 AM. An RSVP from you indicating activities your family would be interested in will help us execute the details of this event.

April 16

NC Piedmont Triad Gluten Intolerance Group

Spring Potluck

10 AM Fitness with Suzanne York

11 AM Latest Research with Celiac Disease with Dr. Ivor Hill, Wake Forest University Medical School
(gluten-free play dough activity with Amy, Dana, and Maya Leander , cooking demonstration with Debbie and Drew Fisher)

Noon-Gluten-free Potluck

Call or email Grace Johnston with questions

Excitement does not begin to describe how much I am looking forward to seeing everyone.

Remember! Head Count helps us plan.

If you would be willing to assist with setup or cleanup please contact Jan and Ken Butner.

TAGS: Teen Advocates with Gluten Sensitivities

2011-03-21T13:16:00.000-07:00

The Gluten Intolerance Group has a site for teens with gluten sensitivities.

Visit the website for more information!

About TAGS:

Mission:
Gluten Sensitive Teens advocating for positive support and awareness for themselves and others.

Goals:
1. Provide teen support through the internet
2. Provide a model for local support groups, event planning and Gluten Free Awareness activities
3. Tags helps to fulfill GIG's mission on a local and national level through programs tailored towards teens.

Local Goals:
1. Provide a social outlet for teens dealing with gluten sensitivities
2. Provide safe gluten free activities for gluten sensitive teens.
3. Provide positive support for teens to advocate for themselves.
4. Share stories

Updated: Schedule for Charlotte Gluten/Allergen-Free Expo on April 30th

2011-03-18T07:57:00.000-07:00

Don't forget to register for this exciting event!

This year we proudly announce that our event will feature top professionals and medical experts in the fields of celiac disease, gastroenterology and gluten free living.

Ballroom I

9:30 am - 10:30 am

Dr. Alessio Fasano

Director of the Celiac Disease Research Center

University of Maryland

11 am - 12 pm

Charlotte Gastroenterology & Hepatology

12:30 pm - 2:30 pm

Dr. Peter Osborne

Founder of Gluten Free Society &

Town Center Wellness

"Going Grain Free When Gluten Free Isn't Working"

Ballroom II

11:30 am - 12:30 pm

Chef Peter Reinhart

Chef on Assignment at Johnson & Wales University

Recipient of James Beard Award & author of cookbooks

"Gluten Free & Low Carb"

1:30 pm - 2:30 pm

Chef Pamela Roberts

Director of Culinary at CPCC

"Quick & Easy Gluten Free"

2:30 pm - 4:30 pm

Jules Shepard

Jules Gluten Free Flour and author of gluten free/allergen free cookbooks

Cooking class $40 fee

WSJ article: "Clues to Gluten Sensitivity "

2011-03-17T07:06:00.000-07:00

From WSJ: "Some people claim that eating gluten products can cause health problems like body aches and chronic fatigue -- and even some behavioral problems in children. WSJ's Melinda Beck talks with Kelsey Hubbard about a new study that sheds light on what may be going on."

See the video and associated text here.

Figure from the March 15, 2011 Health Journal. Author Melinda Beck.

Submit a restaurant rating on AllergyEats, win a cool T-shirt!

2011-02-27T05:47:00.000-08:00

Submit a restaurant rating on AllergyEats.com for a chance to win a T-shirt that is guaranteed to draw attention to allergy awareness. Wear it to your local eateries! Ratings must be entered by midnight on Feb. 28.

Gluten-free products to be highlighted at Whole Foods store tour on March 1

2011-02-25T06:43:00.000-08:00

Next Tuesday, March 1 @ 6 PM Whole Foods (41 Miller St., Winston Salem 27104) is offering a 45 minute store tour of gluten-free products, including several items recently added to the store's ever-expanding gluten-free product list.

Please contact Whole Foods (336-722-9233) if you would like to attend. The tour will be organized by Jarrett Oliveri, the public relations manager at Whole Foods. Samples will be on hand for everyone to try!

Members of the NC Piedmont Triad Gluten Intolerance Group (NCPTGIG) will be available both before (5:45pm in the dining area) and after the tour to answer questions about the gluten-free diet, where to find gluten-free products, cooking, dining out, and where to find support. Please contact Grace Johnston if you would like to meet with one of our veteran support group members.

The Charlotte Gluten Free/Allergen Free Expo: April 30, 2011

2011-02-05T09:22:00.000-08:00

Charlotte Gluten Free/Allergen Free Expo

April 30th, 2011!

The Blake Hotel in Uptown Charlotte

555 S. McDowell St.

Charlotte, N.C.

9 :30 a.m. - 3:30 p.m.

Click here for additional information and event registration

Schedule

9:45 – 10:30 am: Alessio Fasano, M.D., Director of the Center for Celiac Research (http://celiaccenter.org/), at the University of Maryland School of Medicine, will present the latest research on diagnosis and treatment of celiac disease.

10:30 am – 2:30 pm: Vendor Expo will be open.

2:30 – 3:30 pm: Jules Shepard from Jules Gluten Free and author of the new allergen free cookbook, “Free For All” will offer a cooking class at an additional ticket charge of $40.

List of gluten-free friendly restaurants in the Charlotte area

The FDA has yet to publish the GF labeling rules mandated by the 2004 Food Allergen Labeling and Consumer Protection Act (FALCPA)

2011-01-26T08:03:00.000-08:00

The American Celiac Disease Alliance has organized an effort to spur the Food and Drug Administration to finish the congress-mandated FALCPA labeling rules that were due in 2008.

Excerpt from section 206 of the Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282, Title II):
SEC. 206. GLUTEN LABELING. Not later than 2 years after the date of enactment of this Act, the Secretary of Health and Human Services, in consultation with appropriate experts and stakeholders, shall issue a proposed rule to define, and permit use of, the term ``gluten-free'' on the labeling of foods. Not later than 4 years after the date of enactment of this Act, the Secretary shall issue a final rule to define, and permit use of, the term ``gluten-free'' on the labeling of foods.

Food allergy labeling guidelines are of absolute necessity for those with celiac disease, gluten intolerance and other food allergies. The FDA's food allergy guidelines pertaining to gluten free labeling are now nearly three years overdue!

The American Celiac Disease Alliance urges everyone to contact the FDA and their congressional representatives to let them know how important proper food labeling is to everyone in the gluten free community. Visit the ACDA's Action Alert site today to contact your elected officials. Let them know you want the FDA to finish the FALCPA labeling rules!

From Gluten Free Durham: Evaulating your gluten free diet in the new year

2011-01-17T08:38:00.000-08:00

Please see the post by Debbie Jongkind, RD, LDN from our sister site at Gluten Free Durham.

Gluten Free Durham: Evaluating Your Gluten Free Diet in the New Year

Special Medical Report on Celiac Disease Awareness from the College of American Pathologists (CAP)

2011-01-17T08:19:00.000-08:00

Jan 17, 2011 09:00 ET

SOURCE: Answers Media

Celiac Disease Awareness: "Is Gluten-Free for Me? Separating Food Facts From Fads"

CHICAGO, IL--(Marketwire - January 17, 2011) - Cari Aschauer is one of the ever-growing number of sufferers of Celiac disease -- an auto-immune reaction in the intestine to eating gluten.
This story introduces the basics of this particular disease, including its wide-range of symptoms, physician testing, and suggested treatment.
Viewers will not only learn about Cari's personal story of combating severe gastrointestinal complications and depression. They'll also hear from a board-certified pathologist, who can speak about:

who is affected by Celiac disease
what gluten is, and how it exacerbates symptoms
what to do if you are experiencing the symptoms
description of the simple blood test that can confirm diagnosis
how simple diet changes can help treatment

While Celiac disease is growing more and more common, pathologists agree that if you are tested early and can make the appropriate adjustments to your diet, the negative effects of Celiac disease can be off-set that much sooner, or in Cari's case, be completely avoided. Since going gluten-free with her diet, Cari's intestinal lining has repaired itself from the effects of Celiac disease.

Featuring Board-Certified Pathologist
David L. Booker, MD, FCAP
Trinity Hospital of Augusta
Augusta, Georgia

Video links

How much are food-allergic/intolerant diners worth?

2011-01-16T14:20:00.000-08:00

Press release from AllergyEats.com:

AllergyEats Founder Calculates the Power of the “Veto Vote”
BOSTON, MA (January 4, 2011) – For the past year, AllergyEats founder Paul Antico has encouraged restaurants to better accommodate food allergic and intolerant diners because it’s the right thing to do. Now, the financial expert is demonstrating another benefit to catering to the food allergy community: it can significantly increase restaurants’ profits.

Antico, a former stock fund manager with 17 years at Fidelity Investments, leveraged his financial analysis background to determine how much economic power the food allergy and Celiac disease community can influence.
“Millions of Americans – or roughly 5% of the general population – have known food allergies or gluten intolerance, and restaurateurs should recognize the tremendous spending power of this community,” Antico explained.
Assuming that 20% of the food allergic population will never feel comfortable dining out, while another 20% will try to eat anywhere, that still leaves 9 million food allergic diners that can be won over by allergy-friendly restaurants. Yet this number dramatically underestimates the true economic value of serving the food-allergic population, given that most diners eat out with other people.
“A key factor for restaurants is the ‘veto vote.’ If one person in a party has food allergies, the entire group will likely go to a restaurant that can accommodate that one individual. The food allergic diner will ‘veto’ restaurants that won’t cater to his or her specific needs,” Antico explained.
“I’ve made a conservative assumption that the average party dining out includes only three people, two of whom do not have food allergies. This estimate is especially conservative given the greater prevalence of food allergies in children, who often eat out with a party of four or more. Therefore, the “winnable” food allergic diner community – 3% of the total US population – actually translates into a 9% or greater potential increase in business for an allergy-friendly restaurant,” Antico continued.
As an example, the casual dining chain Chili’s averages roughly $3 million in sales per restaurant annually. On each sales dollar, Chili’s earns about 15c in profit. Since restaurants have considerable fixed overhead (rent, staff salaries, etc.), it’s reasonable to assume that every additional sales dollar generates 25c (or more) in profit.
Therefore, a 9% increase in sales at a typical Chili’s would equate to approximately $270,000 per year. That translates into an additional $50,000 or more in annual profits for an “allergy-friendly” Chili’s versus a similar but “allergy-unfriendly” restaurant. Even if a restaurant is already at or near capacity during weekend prime times, by becoming more allergy-friendly, they can still increase their profits by tens of thousands of dollars annually.
Savvy restaurateurs understand the financial benefits of providing an allergy-friendly environment. Many restaurant owners are wisely taking extra precautions to accommodate food allergic and intolerant guests, having their employees trained in allergy safety, creating gluten-free menu options, providing ingredient lists, and seeking industry certifications.
“As the father of food allergic children, I avoid restaurants that won’t accommodate my sons’ special dietary requirements. I’d rather take my family of seven to an allergy-friendly establishment instead. Others within the food-allergy community feel similarly,” Antico explained. “The feedback is clear – if a restaurant doesn’t have food allergy protocols in place, these dining parties will take their business elsewhere.”
“From a purely business perspective, it’s in restaurants’ best interests to accommodate the food allergy population, as it can lead to significantly higher profits,” Antico continued. “The objective, peer-based feedback on AllergyEats makes it easier for the food allergy community to find allergy-friendly restaurants and avoid those that don’t measure up.”
AllergyEats is a free, user-friendly website that provides valuable peer-based feedback about how well (or poorly) restaurants accommodate food-allergic customers. Antico started AllergyEats after dining out with his two food-allergic children and becoming frustrated by the inconsistencies in restaurants – some were willing and able to accommodate food-allergic diners and some were not. He created AllergyEats as a resource that offers restaurant feedback specific to food allergies.
AllergyEats lists well over 600,000 restaurants nationwide, which food allergic diners can rate. The site also offers information on restaurants’ menus (including gluten-free menus), allergen lists, nutrition information, certifications, web links, directions and more.
AllergyEats, which launched in February 2010, is experiencing tremendous growth, as word spreads about this valuable resource. Tens of thousands of visitors now use the site monthly, and more than 2,000 social media “fans” follow the site, participating in discussions and posting comments. The overwhelmingly positive response to the site demonstrates that AllergyEats is meeting a tremendous need in the food allergy community.
AllergyEats has received a number of endorsements from highly-respected food, health and allergy organizations, including the Asthma and Allergy Foundation of America, Gluten Intolerance Group, and the Massachusetts Restaurant Association. Additionally, AllergyEats is forming exciting partnerships with other organizations, including restaurant chains, established food allergy non-profits and more.
For more information, please visit www.AllergyEats.com.

Again, please feel free to share this analysis with as many restaurants as possible.
And, as always, please help us influence restaurants with your ratings at our core AllergyEats site (www.allergyeats.com). If you dined out recently, please take just a minute to answer 3 questions about your experience. Every new rating helps build our database into a more valuable tool for the entire food allergy and intolerance community.

100 Delectable Recipes for Your Gluten-Free Kid (or Adult)

2011-01-13T12:00:00.000-08:00

The folks at nursingschools.net want to announce that they have put together a list of 100 easy to make gluten-free recipes for kids, though many adults will appreciate these as well. The recipes are grouped by meal type, which include snacks, desserts, classics, beverages, etc. in addition to the usual breakfast, lunch, main courses, and sides. Each recipe is linked to its original source, so you're likely to find several more recipes you'll want to try. The homemade gluten free pizza from GFmommy looks like a sure bet!

Enjoy!

Gluten-Free Mall has 10% off everything until Friday, Jan. 14.

2011-01-12T08:06:00.000-08:00

10% Off Everything - Order by 1/14/11 Coupon: 194f25
(10% off product total, offer not valid with other specials or promotions. Limit 1 use per customer)

www.GlutenFreeMall.com

AllergyEats: the online guide to allergy-friendly restaurants and more!

2011-01-12T07:45:00.000-08:00

AllergyEats.com, an online service founded by Paul Antico in Feb. 2010, contains a comprehensive online database of over 600,000 eating establishments across the United States, with menus, allergy information, and ratings provided by customers with food allergies. The site has been endorsed by several organizations, including the Asthma and Allergy Foundation of America, the Gluten Intolerance Group, Healthy Villi, Go Dairy Free, and Best Allergy Sites.

Membership is free and member diners are encouraged to submit as many restaurant reviews as possible to add to the value of the database for everyone with food allergies. In addition, the site contains extensive dining tips, resources, relevant news articles, a directory of allergy-friendly bakeries, and an active blog, as well as information targeted to restaurateurs:

"The primary goal of AllergyEats is to connect food allergic individuals with restaurants that are deemed allergy-friendly by fellow food allergic peers. Besides diner ratings, AllergyEats includes other restaurant information that the food allergy community finds valuable and that helps allergy-friendly restaurants increase patronage. While AllergyEats looks to incorporate as much free publicly-available restaurant information as possible, it is always looking to add more content and give restaurants a means to promote themselves. AllergyEats also aims to see more restaurants take the initiative to increase their level of allergy-friendliness."

I encourage everyone to join and contribute information based on their experiences with local eating establishments. Please share what you know with others, as the collective knowledge can only help to promote a more positive and healthy eating experience for everyone with food allergies and gluten intolerance.

Sample screenshot from Winston Salem 27104 zip code:

The NCPTGIG Meeting scheduled for Saturday, Jan. 15, 2011 has been postponed.

2011-01-12T06:22:00.000-08:00

The meeting has been postponed due to inclement weather and will be rescheduled.

Is it inconsiderate to eat GF when dining with non-GF friends and family?

2011-01-03T07:19:00.000-08:00

Note: We seem to be experiencing a dearth of comments in response to this story. Is everyone now committed to the avoidance of social gatherings for fear of causing someone else to be inconvenienced, or worse still, endangering their health with dietary non-compliance just to fit in?

A recent article by Michael Hastings, the Food Editor for the Winston Salem Journal, entitled "Predictions on top food issues of 2011" includes the following paragraph:

"Gluten-free. More people are avoiding wheat and other foods that contain gluten. It's not just people with celiac disease but also those with sensitivities to gluten. A gluten-free bakery called Lindy's Gluten-Free Goodies and More recently opened in Greensboro, Mellow Mushroom is selling gluten-free pizza, and stores such as Whole Foods Market have large gluten-free sections. Look for this category to expand even more (and cause headaches for anyone planning a party or other food gathering)."

When contacted by a member of the NCPTGIG about his closing statement regarding the headaches destined for those planning gatherings involving gluten free persons, Mr. Hastings replied with the suggestion that gluten free "dieters" are causing non-GF individuals to suffer by giving up their favorite foods to accommodate the special diet. Moreover, he also implies that we gluten free individuals are a rather inconsiderate bunch. While I strongly disagree with his assumptions, which demonstrate a significant lack of tact and respect for those dealing with food allergies, I encourage everyone to read the article written by Mr. Hastings, as well as the email exchange (see "read more" below) I have summarized herein, and form your own opinions. Any and all comments are welcome. If you would like to contact Mr. Hastings or Mr. Cronk, the Team Leader of the Lifestyles section of the WSJ:

Michael Hastings, Food Editor: (336) 727-7394
Alan Cronk, Team Leader: (336) 727-7339

Sent: Friday, December 31, 2010 10:28 AMTo: Hastings, Michael R.
Subject: food issues for 2011

Michael,
I found your food issue column for 2011 informative and interesting as usual. I look forward to reading this column at the end of each year. I was pleased to see that the gluten free issue is still on the list and you see it continuing to grow due to the increased diagnosis of celiac disease and other gluten sensitivities. Current research is showing more people have gluten sensitivities than those who have celiac disease.
However, I was quite surprised and disappointed with your closing comment about causing headaches for those who invite us to parties or other social gatherings. You have been to several of our support group meetings and listened to our stories about how hard it is to shop, to eat out at restaurants, and to attend other social functions. I feel your closing comment will discourage people from inviting us to their homes or including us in their activities. Yes, It does take some extra planning to accommodate a gluten free person but it is not that difficult. There are so many foods out there that are naturally gluten free it should not be a problem.
We just spent the holidays with our son and daughter-in-law where we had a very special Christmas eve dinner with their friends. My daughter-in-law checked with each person to see what they were bringing and told them what ingredients to substitute if needed. Consequently, I ate safely and it was no big deal.
May your New Year be a blessed one.
Sincerely,
Martha R.
Member of NCPTGIG Group

------------------------------------
Sent: Friday, December 31, 2010 11:05 AM
Subject: RE: food issues for 2011

Martha,
I understand what you're saying. But what I hear from both friends and family of GF dieters as well as GF dieters themselves is that for most people it is a big challenge and a lot of extra work. It is not hard because of working around bread and pasta and all the obvious things, but the little things like gravy, soy sauce, ice cream with a starch in it. Results of subbing GF bread, pasta, etc., often yields subpar results, too, making it a frustrating experience.
Yes, I have been to meetings of your support group, and certainly sympathize with those eating a gluten-free diet. But l think it only fair also to sympathize with people who don't need to cook or eat a GF diet, but do so for the sake of friends and family, often giving up foods or dishes they love in the process.
There are many people who go out of their way to accommodate others' special diets. I just think they deserve a little credit and understanding for that.
Thanks for writing, and have a Happy New Year.
Michael

The next NCPTGIG Meeting will be held on Saturday, Jan. 15, 2011

2010-12-26T09:56:00.000-08:00

Our next NCPTGIG meeting is on Jan. 15, 2011 @ 11:00 AM (please arrive at 10:30 AM) at the Hope Moravian Church (2759 Hope Church Rd, Winston Salem). We will have a program by Dr. Jillian Teta on osteoporosis and celiac disease, with a focus on bone strengthening, diet and exercise.

We're also having a potluck with healthy soups, chili, rolls, and more. Please contact Grace to sign up to bring soup, chili, peanut butter spreads, cheese, cream cheese, or whatever you like on rolls. Please bring 10 copies of your recipe and include your name, the source of your recipe, and any brand names of products used.

Meeting announcement/updates from Grace:

January 15, at 11 AM at Hope Moravian Church NCPTGIG will have a program on osteoporosis and celiac disease. Dr. Jillian Teta, ND, will be the presenter. Come with your questions. We will also practice bone strengthening exercises. The children will have a brief workshop on welcoming new children to our group and fun ice breakers.
Wear comfortable clothes and tennis shoes. We will have the opportunity to walk in place with the children. For each member of the family we want correct spelling of names. We have decided to make badges again to help new members become better acquainted with the group. On the badges we want to know which family members follow the gluten-free diet, count carbs, eat low salt diet, avoid soy or corn, casein, tree nuts, dairy. We hope to color code our badges accordingly. This will enhance our conversations on appropriate diet. Knowing the ages of the children coming will help us plan great ice breakers and crafts or games.
We are planning a gluten-free, healthy potluck with soup, chili, rolls and favorite spreads of peanut butter, pimiento cheese, hummus, cream cheese and toasted pomegranate seeds, pumpkin seeds, your choice, and Maryanne, you can bring that mound cake again, by popular request...Whatever you bring, bring ten copies of your recipe including brand names used and put your name on each recipe. If you know the carb count, sodium, sugar, in a serving, please include. Rolls for the January 15 event provided by Katz Bakery.
If you are willing to help with setup come at 10:30. If you are willing to help with clean-up or make the badges please let me know. It will really help the badge person if you will tell us now about your food allergies and the diet followed by your participating family members.
We are also planning in February and March a program on thyroid disease and celiac disease and doing a program at Barnes & Noble to promote our new addendum. The comments we are receiving about the addendum are very positive. Great articles and restaurant guide for the triad, triangle, High
Country, Asheville, Charlotte, and New York City. Charlotte is planning another Expo for Gluten-free Vendors in April. Have a great holiday. Look forward to seeing you in the New Year.

New study suggests gluten-free diet is beneficial for potential celiac disease patients

2010-12-19T05:54:00.000-08:00

ScienceDaily (Dec. 15, 2010) — Findings from a new study of 141 adults add to an ongoing medical debate over which patients with symptoms of celiac disease should go on a gluten-free diet. Published in ACS' Journal of Proteome Research, the study concludes that people currently diagnosed as "potential" celiac disease patients and not advised to follow a gluten-free diet may not be "potential" patients at all.

Rather, the scientists found that these patients have the same distinctive metabolic fingerprint as patients with full-blown disease who do benefit from gluten-free diets.
In the study, Ivano Bertini and colleagues explain that celiac disease is an autoimmune digestive disorder characterized by the inability to digest a protein called gliadin, a component of gluten, which is found in wheat, rye, and barley. The condition causes diarrhea, bloating, and other symptoms in over 3 million people in the United States alone. Treatment is avoidance of foods containing gluten. But the disease is often undiagnosed or misdiagnosed. Definitive diagnosis involves biopsy of the small intestine, showing tissue damage. People with a positive blood test for the condition but no positive biopsy usually are diagnosed as "potential" celiac patients and may or may not be advised to follow a gluten-free diet.
The scientists used magnetic resonance metabolic profiling to analyze the biochemical markers in the blood and urine of 61 patients with celiac disease, 29 with potential celiac disease, and 51 healthy people. They found that those with potential disease largely shared the same profile as those with the confirmed disease and that the biochemical markers in both groups differed significantly from those of the healthy individuals. "Our results demonstrate that metabolic alterations may precede the development of small intestinal villous atrophy and provide a further rationale for early institution of gluten-free diet in patients with potential celiac disease, as recently suggested by prospective clinical studies," the scientists conclude.

Story Source:
American Chemical Society (2010, December 15). Study supports gluten-free diet in potential celiac disease patients. ScienceDaily. Retrieved December 19, 2010, from http://www.sciencedaily.com /releases/2010/12/101215121916.htm

Journal Reference:Patrizia Bernini, Ivano Bertini, Antonio Calabrò, Giancarlo la Marca, Gabriele Lami, Claudio Luchinat, Daniela Renzi, Leonardo Tenori. Are Patients with Potential Celiac Disease Really Potential? The Answer of Metabonomics. Journal of Proteome Research, 2010; : 101213161430042 DOI: 10.1021/pr100896s

FROGURT of Winston Salem announces Gluten-Free Frozen Yogurt

2010-12-07T08:37:00.000-08:00

News from FROGURT: "We have recently opened a Frozen Yogurt Bar in Winston Salem named FROGURT (Off Hanes Mall Boulevard – Between Brixx Pizza & Firebird Grill – Across from Ashley Furniture Store) and we offer a wide range of frozen yogurt flavors that are Gluten Free. We plan to offer a larger variety of gluten free toppings (currently quite a few are already Gluten Free) in the near future."

Location: 1263 Creekshire Way,Winston Salem, NC 27103.
Tel: 336-331-3939 / 336-331-3130
Email: frogee@frogurtusa.com

Help raise money for celiac disease research: Visit Alek's Controllable Christmas Lights!

2010-12-07T06:21:00.000-08:00

http://www.komar.org/cgi-bin/christmas_webcam

Order your copy of the NCPTGIG Shopping Guide Addendum!

2010-12-06T10:18:00.000-08:00

Click on image to enlarge!

Update: some, but not all, M&M's may no longer be gluten-free

2010-12-02T07:57:00.000-08:00

Scott Adams on Celiac.com has a new post on a recent change to the labeling of all types of M&M's, which now state "May contain Wheat".

"I just got this bit of bad news today. Unfortunately I've received some warnings from celiacs who have found that M&M's may no longer be gluten-free. A call to their customer service line still indicates that all M&M's are gluten-free (except for the new Pretzel M&M's), however, when you actually speak to a real person they will indicate that all M&M's are made on shared lines and may be cross-contaminated due to the fact that the pretzel M&M's are made on those lines. I certainly hope that this is not the case, but early indications lead me to believe that this may be so. I urge everyone to share your disappointment with this by calling them directly at: 800-627-7852."

Update from Sarah Ann Harwick 12/03/2010:

"Because we seemed to be getting different answers from the MARS company, I decided to call back and speak with a manager about the recent "may contain wheat" warming I found on the Mint M&M's.

Only the Mint and Speckled (both holiday specials) are produced on the same lines as the pretzel M&M's, and although they do clean the lines between production, there is the possibility of cross contamination, which is why they now have the wheat warning on them.

She said all of the other M&M's are still gluten free."

Reminder: Gluten Free Cookie Event and Swap this coming Saturday, Dec. 4

2010-11-29T09:32:00.000-08:00

When: Saturday, December 4 · 2:00pm - 3:00pm

Where: Pilgrim Reformed Church
797 Pilgrim Church Road
Lexington, NC

Bring your favorite Gluten Free cookies and recipes (please bring 10+ copies). Other holiday treats would be lovely too. Joan's GF Great Bakes, Ian's, Glutino, and others have sent samples for all to enjoy and more are on the way (partial list of items below).

Joan's Great Bakes Toaster Corn Muffins
Joan's Great Bakes Sugar Cookies
my homemade local strawberry jam for the corn muffins
Pamela's Spicy Ginger Cookies
Pamela's Sugar Cookies
Pamela's Vanilla Frosting
Let's Do Organic Classic Gummis
Let's Do Organic Super Sour Gummis
Lets Do Organic Jelly Gummi Bears
Let's Do Sprinkles
Edward & Son Onion & Garlic, BBQ, & Salt & Vinegar Rice Snax
Glutino Strawberry Breakfast Bars
Ian's Chocolate Covered Wafer Bites

We will have a prize drawing for GREAT GF prizes! :)

We will have dedicated tables for "Gluten Free", "Gluten Free Dairy Free", and "Gluten Free + other allergens". If you could bring along spiced cider, hot tea, or coffee, please let me know.

There will be a room available for children to play, as well as an outside playground if the weather cooperates.

Please RSVP as soon as possible and invite those you think may be interested.

Look forward to seeing you there!

Please contact Erin Burke Edwards with any questions.

NC Piedmont Triad GIG Meeting Nov. 13, 2010 Recap

2010-11-18T14:03:00.000-08:00

Our meeting began with the announcement of the availability of the latest (2010) Addendum to the Shopping Guide for the Gluten-Free Consumer, published by the NCPTGIG. Ordering information will be posted on this blog within the next few days. Click the link below to read the recap..........

Our team leader, Grace Johnston, then introduced our first speaker, Kathie Sigler, MS, RD, LDN, a clinical dietitian at Forsyth Medical Center. The co-occurrence of celiac disease with both type 1 and type 2 diabetes was discussed, with the emphasis on proper diagnosis of celiac disease among type 1 diabetics, as well as dietary modification to avoid pre-diabetes, the precursor to type 2 diabetes. Also of note was a discussion on the intestinal permeability and malabsorption problems associated with celiac disease, which have a profound effect on the pancreas, resulting in the reduction in insulin secretion in type 2 diabetes.

Additionally, healthy lifestyle changes such as exercise, the modification of holiday traditions to move away from food-centered family events, and the monitoring of carbohydrate portions, were discussed at length by the group. As many gluten-free foods are higher in carbohydrates than their gluten-containing counterparts, extra care must be taken to read the labels and determine the amount of carbohydrates consumed. This is especially important if you have, or are at risk for, diabetes. Remember that 1 serving of carbohydrate is 15 grams of carbs, a very small portion for most foods (roughly equivalent to the width of your hand). Men need an average of 3 to 4 carb servings per meal, while women need only 2 to 3 per meal, and snacks should not exceed 1 to 2 carb servings per day. Foods which contain significant amounts of carbohydrates should be restricted to avoid excessive carb consumption. These include bread, rice, beans, pasta, corn, peas, potatoes, fruits and juices, dairy, and yogurt. Foods low in carbs but high in protein and/or fiber can be consumed without restriction. Lean meats, fish, eggs, cheese, vegetables, healthy fats (oils), beans, nuts, and flax are examples of non-carb choices for a healthy diet.

Lastly, Dr. Hill and the group discussed pancreatic enzymes as dietary supplements for celiac patients. While these are sometimes prescribed after the diagnosis of celiac disease to aid digestion, there is no definitive evidence that they are cost effective for long-term use in celiac disease. Additionally, products such as GlutenEase, that are sold as supplements targeted to gluten intolerant consumers, contain a bacterially-derived protease (DPP-IV) that is purported to minimize the inflammatory response to prolamins such as gliadin. However, while these products have been shown to be effective in the laboratory, their efficacy in the human body has yet to be demonstrated. Bottom line: until science finally comes up with a proven therapeutic preventative, don't assume that the use of an enzyme supplement will protect you from getting glutened.

Finally, we were able to eat! A spectacular gluten-free holiday banquet was enjoyed by all. The triple-layered chocolate mounds cake was a big hit. Thanks everyone!

Our next meeting will be held on January 15, 2011 at 11:00 AM at Hope Moravian Church. Dr. Jillian Teta will present information on osteoporosis and celiac disease. Come prepared to practice a few bone strengthening exercises.

Registration for High Point Gluten Free Workshop is Still Open

2010-11-15T06:32:00.000-08:00

There is still room for you at the November 20, 2010 Support Group Workshop:

Diagnosis to Treatment: Eating Gluten Free

Location: High Point Country Club (800 Country Club Rd., High Point, NC 27262).

Cost: $21.00

EarthFare, Harris Teeter, and Only Earth are setting up tables.

Bob's Red Mill is sending product for us to give away.

Schedule:

Vendors display 11:00 AM
Gluten-Free Meal: noon
Speaker 1:00 PM
Vendor display 2:00 PM

Directions: Turn onto Westchester from Main Street. Turn left onto Country Club. The building is on the right in about ¼ of a mile.

Contact: Deborah Rosenquist by e-mail or 336 8695958

Invitation to Join the NC Piedmont Triad Gluten Intolerance Group

2010-11-13T14:34:00.000-08:00

NC Piedmont Triad Gluten Intolerance Group

Looking for help with the gluten-free diet and/or information on living gluten-free in the Winston Salem area? Become involved and join us for 2011!

Goals for the coming year:

provide educational meetings with health care professionals

provide educational materials and support for those newly diagnosed persons or caregivers of someone with gluten intolerance

identify hazards in eating in restaurants and make fellow members aware of the findings

A year’s membership will run from July 1 to June 30, 2011. We encourage family membership. The best line of support comes from the family and we want them to participate. Children are also becoming friends at the support group events. Please include names of all family members, home address and email. Also include a list of concerns you have about dealing with celiac disease and how you think that the support group might help.

Individual membership: $12.00, family membership: $15. Make check payable to NCPTGIG. Yearly membership cards will be issued. Mail membership information to Jim Johnston, PO Box 367, Lewisville, NC 27023. Contact Grace Johnston with any questions you may have. Upon request, we mail information to members who do not have internet access.

Gluten-free Cookie Exchange on Dec. 4

2010-11-12T05:05:00.000-08:00

A gluten-free cookie exchange will be held at Pilgrim Reformed Church in Lexington, NC on December 4 at 2 PM. Bring your favorite gluten-free cookies recipe (10 copies) and cookies to exchange. Also please volunteer to bring spiced cider, hot tea, or coffee.
Contact Erin Edwards for more details.

Reminder: NCPTGIG meeting and potluck is this coming Saturday!

2010-11-11T11:35:00.000-08:00

Meet at 10:30 AM (Saturday, November 13, 2010) at Hope Moravian Church, 2759 Hope Church Road, Winston-Salem, NC 27127 to set up our Gluten-Free Holiday Potluck. Whole Foods will provide ham & turkey. Jason’s Deli will provide a salad. Bring 12 copies of your recipe and place beside your dish. Listing brand names is a big help for someone learning the gluten-free diet. The program, featuring Dr. Ivor Hill, M.D. and Kathleen Sigler, R.D., will begin at 11 AM.

A good gluten-free pizza crust?

2010-11-10T10:45:00.000-08:00

When was the last time any of us had a pizza that actually made us forget how much we miss the "real" pizza experience and all it's conveniences? Maybe it's just me, but I've become obsessed with the search for a better than adequate gluten-free pizza crust. While I appreciate the ever-increasing availability of gluten-free pizza options, over the last two years I've tried a few pre-made crusts and mixes and found none that have come anywhere close to neutralizing my cravings for The Works at Papa J's.

Last week I decided to try the gluten-free crust from Still Riding Pizza, which can be ordered individually or in bulk online and shipped to your door. The crusts arrived within two days of ordering and were individually packaged for convenience. The crust diameter is 12 inches and is about a half an inch thick, plenty of room for a reasonable assortment of toppings. After 15 minutes at 500F on the rack (my oven is a bit underpowered, so you may need less time), the crust was adequately crispy throughout. While it doesn't have the doughy texture that I prefer, the crust from Still Riding Pizza tastes great and holds up well to baking, cutting and reheating. Overall, a great alternative!

On a related note, Still Riding Pizza is the distributor for Mellow Mushroom's gluten-free dough. I contacted Mellow Mushroom recently for more information on their GF crust and here's what Chris McIntyre, the Mellow Mushroom Operations Field Rep, had to say:

"The answer is yes, Still Riding distributes our GF Dough for us but it is exclusive to our restaurants. We went through many taste tests and came up with our own recipe for the dough. So the dough Still Riding makes for us is not able to be purchased except from our company."

I am working on a review of the gluten-free pizza at Mellow Mushroom, but in the meantime I would love to hear from everyone reading this (there must be someone out there.......). What's your favorite crust, restaurant, etc?

Is the prevalence of refractory celiac disease on the rise?

2010-10-26T11:58:00.000-07:00

Christopher Hammerle, MD, and Sheila Crowe, MD, from the University of Virginia of Charlottesville, gave a presentation of their recent findings on a retrospective analysis of refractory celiac disease at the 75th Annual American College of Gastroenterology meeting in San Antonio. Results of the study, reported in Medpage Today, suggest that an increasing number of celiac patients may no longer be responding to a gluten-free diet. In the study, 17 gluten-free diet nonresponsive (refractive) patients were identified among the celiac patients treated at the University of Virginia Medical Center during the last 10 years. Interestingly, among the 17 refractive patients, 16 were diagnosed within the last 5 years, with 41% diagnosed within the last 6 months. Additionally, 5 had concomitant autoimmune disease and the average time to diagnosis of refractive disease was 4.7 years after the initial diagnosis of celiac disease. For each patient, noncompliance with the gluten-free diet was eliminated as the cause of refractive disease. The findings of this limited single-site study suggest that the incidence of refractory celiac disease is increasing. However, accidental ingestion from contaminated gluten-free grains or other products cannot be entirely ruled out.

Primary source: American College of Gastroenterology
Source reference:
Hammerle C, Crowe S "Natural history and treatment of refractory celiac disease: Experience with 17 patients at a single center" ACG 2010; Abstract 235.

High Point Gluten Free Support Group Workshop

2010-10-20T08:44:00.000-07:00

High Point Gluten Free Support Group Workshop

Presents

Diagnosis to Treatment: Eating Gluten Free

Date: Saturday, November 20, 2010

Place: High Point Country Club

Time: 11:00 AM vendor displays, optional

12:00 Gluten Free Meal

1:00 Presentation by Speaker

2:00-3:00 PM vendor displays, optional

Fee for attendance includes meal: $21.00 per person

Gluten Free Chicken Entrée

Choice of

Fancy Sweet Potatoes or Herbed Corn

Green Beans or Special Squash Medley

Grateful Bread Specialty Bread

Assorted Gluten Free Desserts

Beverage Choices

Registration Form with check needs to be received before 11/13/2010 to be eligible to attend the workshop!!

REGISTRATION FORM

Name:_______________________________

Address:_____________________________

Phone:_______________________________

Email:_______________________________

Address check to Gluten Free Support Group of High Point or GFSGHP

Mail to : Joel Rosenquist

2464 Motsinger Farm Lane

Kernersville, NC 27284

Gluten-free options at Breakfast of Course (Mary's Too!)

2010-10-18T11:16:00.000-07:00

Breakfast of Course! has a selection of gluten-free items on the menu, including breads and desserts.

Breakfast of Course (Mary's Too!)
723 Trade Street
Winston-Salem, NC, 27101

Gluten free pizza at Mellow Mushroom in WS!

2010-10-17T05:50:00.000-07:00

Mellow Mushroom of Winston Salem

314 West 4th Street
336-245-2820

NC Piedmont Triad GIG Holiday Potluck on Nov. 13, 2010

2010-10-16T11:19:00.000-07:00

November 13, Dr. Ivor Hill, MD; Wake Forest School of Medicine, and Kathleen Sigler, RD; Novant Health and Diabetes Center, will speak on the topic, “Pancreas and Celiac Disease.” Dr. Hill keeps abreast of ongoing research on celiac disease. Kathleen Sigler is on the gluten-free diet and speaks from personal experience having celiac disease and diabetes. Both can assist us in knowing how to ask our physician about concerns on the health of our pancreas and the gluten-free diet.

We will meet at 10:30 AM at Hope Moravian Church, 2759 Hope Church Road, Winston-Salem, NC 27127, to set up our Healthy Choice, Delicious, Gluten-Free Holiday Potluck. NCPTGIG will provide ham & turkey. The program will begin at 11 AM. Bring 12 copies of your recipe and place beside your dish. Listing brand names is a big help for someone learning the gluten-free diet.

Please RSVP. Contact: Grace Johnston

Directions to Hope Moravian Church: 2759 Hope Church Road

From Kernersville/Greensboro: Take I-40 Bypass and exit onto Stratford Road in Winston Salem (158W). Take a right turn at the exit and continue straight on 158. At the 6^th stoplight you will take a left on W. Clemmonsville Road. Just as you turn and cross the railroad tracks take an immediate right turn onto Hope Church Road. The church is on the left. From the time you leave the interstate until you get to the church it is approximately 3 miles.

From Mocksville: Take I-40 E to exit 184 Lewisville Clemmons Road. Turn right at the exit and go to the 3^rd light and turn left onto US 158E. Continue on 158 and at the 4^th light turn right onto W. Clemmonsville Road. As you cross the railroad tracks take another immediate right onto Hope Church Road. It is approximately 5 miles.

From Winston Salem: Take Stratford Road which turns into US 158 W toward Clemmons. You will pass the Sheets gas station on the right as you go out 158. After going under the light at Sheets go to the next light and turn left on W. Clemmonsville Road. After turning and crossing the railroad tracks, take an immediate right onto Hope Church Road. The church is on the left.

Bonjour Winston Salem!

2010-10-16T10:41:00.000-07:00

I'm a recent transplant to Winston Salem after living the last 7 years in New Orleans. I am a semi-retired scientist with a background in pathology and infectious disease who is making the transition to a new career in sustainable agriculture. Since my diagnosis of Celiac Sprue in late 2008, I've been on a quest for some semblance of a normal life, as many of you can probably relate. While the cuisine in NOLA was exceptional, gluten-free options were a challenge. Since moving to this area, I am pleasantly surprised by the abundance of gluten-free products in the local stores, as well as gluten-free friendly restaurants. I hope to share my discoveries and information, as well as those from the local Gluten Intolerance Group (GIG) and others, with the readers of Gluten Free Winston Salem. Let's pool our resources to make a difference!

Winston-Salem, NC Bloggers Needed

2010-10-07T07:55:00.000-07:00

Live in Winston-Salem, NC?

Live the Gluten Free Lifestyle?

Interested in helping others in your city?

If you have any questions or interest writing about Winston-Salem please email me.

North Carolina Governor Declares May Celiac Disease Awareness Month

2010-04-30T05:12:00.001-07:00

Media Release

North Carolina Governor Declares May Celiac Disease Awareness Month

• Triangle residents can participate in a gluten-free food drive at various locations or make a monetary donation to help stock the Food Bank of Central and Eastern North Carolina
• Bella Monica Italian Restaurant is hosting a six-course gluten-free dinner prepared by Vanessa Maltin, food and lifestyle editor for Delight Gluten-free Magazine
• A top food allergens poster is available for restaurants to download to educate their staff about these items, including gluten

Raleigh, N.C., USA, April 30, 2010 – The Gluten Free Raleigh Blog has announced Governor Beverly Perdue has declared May 2010 “Celiac Disease Awareness Month” in North Carolina. The Gluten Free Raleigh Blog and Pat Berger, leader of the North Raleigh Celiac Sprue Association (CSA) Support Group brought the petition to the Governor’s office regarding the awareness month.

Celiac Disease is a genetic autoimmune disease that affects one in 133 people in the United States. It interferes with the absorption of nutrients from food and can cause gastrointestinal and neurological issues, infertility, skin rashes and cancer. The only treatment for Celiac Disease is lifelong, strict adherence to a gluten-free diet.

“The Governor’s proclamation paves the way to further educate the community on Celiac Disease and helps to create a positive impact on the quality of life for people living with this condition,” said Zach Becker, creator of the Gluten Free Raleigh Blog. “It’s my goal to help raise awareness so those living with this disease can safely eat out at restaurants and have easier access to gluten-free food.”

In an effort to educate, raise awareness and give back to the community, there are a number of gluten-free events scheduled during the month of May.

• A gluten-free food drive will be held on Saturday, May 8 to benefit the Food Bank of Central and Eastern North Carolina. Special discounts at the drop off locations may be available in exchange for your donation. Bins are set up in each of these locations to accept the packaged gluten-free non-perishable food items:
o Rosie’s Plate – N. Person St., Raleigh
o Bella Monica Italian Restaurant – Edwards Mill Rd., Raleigh
o ZPizza – Falls of Neuse Rd., Raleigh and Cornerstone Dr., Cary
o Mellow Mushroom – W. Peace St., Raleigh
o Whole Foods Market, Raleigh – Wade Ave., Raleigh
o Earth Fare – Moncreiffe Rd., Raleigh
o Harmony Farms/Café Harmony – Creedmoor Rd., Raleigh

• A virtual food drive will be held all month to benefit the Food Bank of Central and Eastern North Carolina with gluten-free food. The link to donate can be located on the Gluten Free Raleigh Blog.

• On Sunday, May 16, beginning at 5 p.m., Bella Monica Italian Restaurant will host a six-course gluten-free dinner prepared by Vanessa Maltin, food and lifestyle editor for Delight Gluten-free Magazine and Corbett Monica, head chef at Bella Monica Italian Restaurant. They will be preparing dishes from Maltin’s gluten-free cookbook entitled The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian and Mexican Recipes. Copies of the cookbook will also be included. Tickets are required for this dining event and can be purchased by calling Bella Monica Italian Restaurant at 919-881-9778.

• The Gluten Free Raleigh Blog worked with Sofia Noble of the design firm This Is Beautiful to create a poster featuring all of the top food allergens, including gluten. This poster is now available for download in English and Spanish at the Gluten Free Raleigh Blog. Wake County restaurant owners may use it to educate their staffs about these foods.

“Research indicates there are approximately three million people living with Celiac Disease in the United States and of those, only about 120,000 have been diagnosed,” said Alice Bast, founder and president of the National Foundation for Celiac Awareness (NFCA). “It’s great to see North Carolina working to raise awareness about this disease so perhaps others can be accurately diagnosed by their doctors. Zach Becker and the entire North Carolina Celiac Disease community should be commended for their leadership and successful advocacy efforts.”

About Gluten Free Raleigh Blog
Zach Becker was diagnosed with Celiac Disease in May 2008. He founded the Gluten Free Raleigh Blog in August 2008 and has created similar blogs across the state. He has recruited writers for these blogs so gluten-free information in those communities can be shared. The blogs contain restaurant and grocery store reviews, summaries of national news as well as highlight local companies that cater to the gluten-free community. Becker is an advocate for those living with Celiac Disease in the Triangle and donates his time to educate the newly diagnosed, local restaurants and government leaders on this condition.

Gluten-free Valentine Dinner at Cimarron

2010-01-20T12:18:00.000-08:00

Have a gluten-free Valentine dinner at Cimarron Steakhouse on Wednesday, February 10 at 6:30pm. The owners and chef have created a special menu with several choices specifically for your enjoyment!

Please RSVP with your total number of guests by February 1 to georgia1107@triad.rr.com so that they can plan for seating and so that the chef can order gluten-free ingredients.

Also:
• For guests who wish to choose from the attached gluten-free menu, please include each name and corresponding complete meal choice in your RSVP.

• Using the numbers on the menu, please designate your salad choice (if desired) + your entrée choice + your side item choice + your dessert choice (if desired). If appropriate for your entrée, please indicate the degree of doneness you prefer (e.g., rare; medium well). Example: “Two of us will attend. Gluten-free choices for Georgia Wood: salad #1, entrée #11, side #13 and dessert #15.”

• Guests who do not require gluten-free meals will be able to order from Cimarron’s standard menu upon arrival.

Cimarron Steakhouse is located on Stratford Road (Hwy. 158) between Winston-Salem & Clemmons.

Menu

Celiac Sweethearts at Cimarron

Wednesday, February 10, 2010 at 6:30 pm

G L U T E N – F R E E D I N N E R M E N U

- Salads -

1) Apple walnut spring salad with rice wine vinaigrette; $4

2) Winter vegetable salad (zucchini & squash julienne) with blue cheese basil vinaigrette; $4

3) Roasted fennel & tomato salad with cranberry vinaigrette; $4

- Entrees -

Beef

4) Petite filet of beef with Merlot caramelized onions; $18

5) Spinach & gruyere stuffed flank steak with roasted pepper coulis; $16

Chicken

6) Poached chicken roullad’e with Boursin cheese, spinach & basil cream (or without cream); $14

7) Grilled breast of chicken with citrus, tarragon chutney; $14

Pork

8) Grilled pork loin with apple, raisin chutney; $17

9) Sautéed pork medallions with tomato, cucumber remoulade; $17

Seafood

10) Grilled Atlantic salmon with pistachio, orange vinaigrette; $18

11) Grilled Ahi tuna with caper, soya aioli; $18

Side Items (all entrees include sautéed vegetables plus your choice of additional side item)

12) Au gratin potatoes

13) Jasmine rice

- Desserts -

14) Assorted mixed berries with crème Anglais’e; $5

15) Peppermint brownie torte; $5

16) Hot fudge nut sundae; $3

Redbridge Beer will be available & all “wines by the glass” will be ½ price.

Guests not requiring gluten-free meals may order from the standard menu upon arrival.

Free Thanksgiving 101 e-book from Jules Gluten Free

2009-10-02T05:41:00.001-07:00

Between now and Oct 5th get a FREE "Jules' Gluten-Free Thanksgiving 101" e-Book with coupon code: thanksgiving (case sensitive)

Whether a host or guest, make this Thanksgiving your best gluten-free Thanksgiving ever with 4 pages of holiday tips, a 6-week planning timeline, and more than 20 delicious, gluten-free recipes that will please both gluten-free and gluten-full eaters alike.

Recipes include:

Traditional Stuffing
Corn Bread Stuffing
Turkey & Gravy
Buttermilk Biscuits
Apple Pie
Pumpkin Pie
Pumpkin Cheesecake
And more...

A $12.95 value - this 34 page e-book is yours for FREE between now and Oct 5th when you click here and enter coupon code thanksgiving (case sensitive).

To your health!

Wendy's french fries: word of caution

2009-09-22T05:10:00.000-07:00

Debbie over at Gluten Free Durham posted some information about whether Wendy's french fries are gluten free. Some Wendy's have dedicated french fry fyers, and others do not. I can tell you from personal experience that some of the ones along I-40 do not have dedicated fryers. Always ask before you indulge.

Read Debbie's post here.

Restaurant: The Loop Pizza Grill

2009-09-10T04:57:00.000-07:00

Pam over on the Gluten Free Cary blog wrote about the Cary location Loop and its gluten free menu. The Loop in Thruway Shopping Center in Winston-Salem has a gluten free menu, too! The walnut, cranberry, and goat cheese salad sounds good. Check it out!

Here's there allergen disclaimer:
This menu and the information on it are provided by The Loop Pizza Grill, in cooperation
with Nutritional Information Services (NIS), as a service to our customers. Guests are
encouraged to consider the information provided, to their own satisfaction, in light of
their individual needs and requirements. The allergen profile listed for our menu items is
specific for the standard recipe for each item. Because The Loop does not use dedicated
prep methods, cross contamination may occur.

Event: Gluten-free night at New Town Bistro

2009-09-01T10:03:00.000-07:00

On September 15th, New Town Bistro in Winston-Salem will be hosting a gluten-free dining night. New Town Bistro is located at 420 Jonestown Road. Check out the menu!

Whole Foods Gluten Free Vendor Fair - Aug 29

2009-08-25T05:39:00.000-07:00

Saturday, August 29

Gluten Free Fair
1-4pm FREE

Special Guest: Lee Tobin from the Whole Foods Market Gluten Free Bakehouse!

Whether you are newly diagnosed with Celiac Disease, a seasoned veteran or wanting to learn more, join us Saturday, August 29, 1-4pm. Meet our Gluten Free producers, taste their delicious products and enjoy a life that's Gluten Free!

This is a free event and open to the public so be sure to bring a friend!

Product Review: Riceworks

2009-08-24T12:07:00.001-07:00

To me, there's almost no better combination than cinnamon and sugar...well, maybe chocolate and peanut butter. But when my mom found a Cinnamon Sugar flavor of Riceworks, I tore open the bag like a 5 year-old on Christmas Day! Then I proceeded to eat almost the entire contents of the bag like I was a lioness who just caught my prey.

The bonus? They're reasonably nutritious for a gluten-free treat! They have other flavors, too - like Sea Salt, Parmesan, Wasabi, Sweet Chili, and Salsa Fresca. I've tried and loved the Sea Salt (great with cheddar cheese) and Sweet Chili (reminiscent of Doritos), but have not tried the others yet.

The coveted Cinnamon ones can be found at the Harris Teeter in Thruway Shopping Center off of Stratford Road and Knollwood Street. Please share other places you have found them!

Oh yeah, did I mention there is a $1.00 off coupon the their website?

Gluten-free products at Costco

2009-08-17T11:07:00.000-07:00

I found gluten free trailmix by Mareblu and gluten free ready-to-eat meals and kids meals by GoPicnic at Costco.

GoPicnic ready-to-eat meals are filled with natural ingredients, and contain no trans fats, high fructose corn syrup, added MSG, artificial colors, artificial flavors or peanut ingredients.

Mareblu Naturals only uses the finest ingredients to bring you these tasty, natural snacks. These crunchy little morsels are oven-roasted with a pinch of all natural sea salt, lightly glazed with sweetness, then packaged in-house to guarantee freshness.This variety pack allows you to sample each of the four great flavors in a small convenient snack sized pouch: Almond Crunch, Pistachio Trail Mix Crunch, Blueberry Pomegranate Trail Mix Crunch, and Cashew Crunch.

I haven't tried them yet, but am excited about these snacks!

Who put gluten in my tea?!

2009-08-05T08:19:00.000-07:00

Starbucks, that's who! With all the buzz about the gluten free orange Valencia cake being pulled off the market and being replaced with the gluten free Kind bars (delicious, by the way), I thought I'd share a little tid-bit about the Tazo tea. Maybe I'm the last to find out, but just in case...

On their website in the FAQ section they state: "Our teas are gluten-free, except for the following: Green Ginger, Tazo Honeybush, Lemon Ginger, and Tea Lemonade." www.tazo.com

Toast-It! Bags great for avoiding cross-contamination

2009-07-30T06:32:00.001-07:00

If you live in a house divided (and I'm talking about Celiac/non-Celiac not NSCU/UNC), Toast-It! bags could be come your new saving grace. You can take that second toaster off the counter and feel comfortable that Toast-It! bags will keep the gluten crummies off your food. Check it out!

Celina foods also offers a package for restaurants to make any kitchen allergen-friendly. Take a look!

What do you think of this? Leave comments.

Celiac Disease Center hosts Thought Leader’s Program

2009-07-26T08:12:00.000-07:00

The Celiac Disease Center at Columbia University hosted a Thought Leader’s Program in June 2009 which included the following presentations:

Peter Green, MD Introduction to the Center and recent new information on eliac disease

Suzanne Lewis, MD Evaluation of poorly responsive patients

Suzanne Simpson, RD Why see an expert nutritionist for evaluation of celiac disease

Christina Tennyson, MD Nutrient and vitamin replacement

These presentations are available on You Tube and can be accessed at http://www.youtube.com/CeliacDiseaseCenter.

Follow me on Twitter.

Recipe: Crock pot Italian meat sauce

2009-07-20T07:06:00.000-07:00

Using my crock pot can be such an ordeal. I have to move 3 other pots and 2 baking dishes just to exhume it from the depths of my kitchen cabinets. But for make-ahead meals during a busy week, you just can't beat it. And coming home after a matinee movie to the comforting aroma of homemade Italian meat sauce wafting from the kitchen? Ah-mazing!

Check out the recipe!

New local, sustainable market in Buena Vista

2009-07-14T05:18:00.000-07:00

Farmers markets are one of the best places to find gluten free goodies. Fresh produce, eggs, meat, dairy straight from the farm? How can you beat that? Check out the news from Smitty's Notes. I highly recommend the Goat Lady's chocolate truffles.

Reynolda Fresh Market opening in the Buena Vista neighborhood.

Opening in the Buena Vista area is a new fresh market in the neighborhood. The Reynolda Fresh Market will be located at 1206 Reynolda Rd at the former Pink Mink boutique and the popular Krankie’s Airstream coffee drive thru. The proprietors of the fresh market are Katherine Lassiter, MaryLynn Ackerman and Frank Blankenship, Sr.

They will feature a host of locally grown fresh produce; some will be organic or sustainable. Eggs, meats and products from Homeland Dairy, The Goat Lady Cheese, Ollie’s Bakery, fudges, “old school” hard candy and much more. A soft opening is planned for Saturday, July 18 th and open for business the following week. A grand opening will be later in July as more products arrive. The Reynolda Fresh Market hours will be Monday-Saturday 7:00 a.m.-8:00 p.m. Telephone: 777-3421

Source

Recipe: Gluten-free white chocolate key lime pie

2009-07-10T07:50:00.000-07:00

What's more refreshing in the summer than the crisp tartness of key lime? White chocolate? Even better! And who can resist a dollop of homemade whipped cream on top? This is a family favorite for the gluten-intolerant and gluten-tolerant alike. The filling for this recipe is adapted from Coastal Living to be both gluten free and lower in fat.

Click here to view the recipe.

Study: Celiac disease rates up 400%

2009-07-09T12:05:00.000-07:00

New study results from Mayo clinic show that Celiac disease rates are 4 times higher than rates of 50 years ago. While the research study is interesting and the results are astonishing, I can't help but wonder if (and I was thinking this even before I read the last paragraph) that processed foods - often containing gluten - have become a crutch for our on-the-go, convenience-dependent society. I also wonder if the increase in awareness and research (though we still have a long way to go) of Celiac disease in the medical field and in general has boosted the number of diagnoses.

What are your thoughts?

Recipe: No-bake gluten free granola bars

2009-07-07T18:19:00.000-07:00

Is there a certain food that you long for, that you miss? For me, it's granola bars. Even before my gluten intolerance, I searched high and low for a balanced granola bar recipe - not too sugary, not too bland. This recipe is easy to make, eco-friendly (no oven required), delicious, and healthy to boot. Eat it for breakfast, snack, or even dessert. It's portable and keeps well in the fridge or in your purse, book bag, or briefcase.

Click here to view my recipe for No-bake gluten free granola bars.

Recipe: Gluten Free Wraps

2009-06-28T04:16:00.000-07:00

Did you ever think it was possible? To have a gluten free wrap or tortilla that wouldn't break or split, that is? The recipe I share with you today comes from Karina's Kitchen: Fresh Recipes from a Gluten-Free Goddess. If you haven't checked out her blog, it's amazing - truly one of my favorite blogs to follow in the GF recipe realm. Her stories make me want to curl up with a hot cup of tea on the couch - they are so eloquently written; I've replicated countless recipes and have a long waiting list of still others to try; and the best part is - they are easy to make with simple, good quality ingredients.

Gluten Free Millet Buckwheat Wraps is a delicious recipe for pliable wraps. No fancy equipment needed here, but if you do have a tortilla press, Karina instructs on how to do it both ways. I always make her recipes exactly as she does when I replicate it for the first time; then I experiment with my own. For example, next time I make these I'll probably use cinnamon, cloves, and nutmeg topped with fresh berries and whipped cream for a sweet breakfast treat or dessert smeared with Nutella.

What recipes have you adapted to be gluten free?

NCPGIG Meeting Minutes - June 22, 2009

2009-06-27T04:44:00.000-07:00

Carol Ann O'Connor and Grace Johnston were kind enough to share the meeting minutes from the NCPGIG. Among their special guests were Lori and Michelle Corso of Twin Cakes Bakery in Raleigh and Tom and Heather Soja of Tom's Gluten Free Goodies in Asheboro who provided delicious desserts for more than 30 people.

Special guest speakers included Dr. Jillian Sarno and Dr. Keoni Teta of the Naturopathic Clinic in Winston-Saelem, and Cynthia Kupper, the Executive Director of the National GIG. Drs. Sarno and Teta discussed the effects of the Industrial Revolution on human food sensitivities. Cynthia Kupper shared three major initiatives for the GIG - the gluten free restaurant awareness program, the institutional food management program, and the gluten-free food service certification program.

To read the detailed minutes, click here.

Winston-Salem Journal Article Featuring Grace Johnson

2009-06-24T12:29:00.000-07:00

Check out this article recently posted in the Winston-Salem Journal newspaper discussing Celiac Disease and the Gluten Free Diet. The article features Grace Johnson, the leader of the NC Piedmont Triad GIG Group. Great article Grace!

Celiac Disease on the radio

2009-06-19T12:25:00.000-07:00

Dr. Peter H. R. Green, MD, is Professor of Clinical Medicine at the College of Physicians & Surgeons of Columbia University Medical Center; he is also Director of the Celiac Disease Center at Columbia University. On June 13th, he participated in a radio segment on The People’s Pharmacy on Saturday, June 13. The podcast can be downloaded free of charge.

Live Interview:

http://www.peoplespharmacy.com/2009/06/12/727-celiac-dise/

Extended Interview:

http://www.peoplespharmacy.com/2009/06/15/extended-interv-31/

Also, this will be aired on many NPR stations over the next few weeks. Tune in!

Gluten Intolerance Group (GIG) Event - June meeting

2009-06-14T16:19:00.000-07:00

North Carolina Piedmont Triad Gluten Intolerance Group (NCPTGIG) is holding its June meeting. Below are the details as provided by Grace Johnston, team leader.

June 22, the NCPTGIG support group will meet at the Old Hickory Boy Scouts of America district office at 660 Silas Creek Parkway at 6 PM for a gluten-free potluck dinner and educational panel. This will be an excellent time for you to invite the health care professionals who are taking an interest in your well-being. We will have planned activities for the children as well.

Special guests invited:

Cynthia Kupper, RD, the executive director of GIG of North America (and Cynthia is coming)

Dr. Keoni Teta, Naturopathic Health Clinic

Dr. Kathryn Montanya, Novant Hospital Pharmacy

Dr. Keith Vance, Lewisville Pharmacy

Drs. Ike & Kristi Vlahos-Jonestown Pharmacy (swim meet for 3 sons is a conflict)

Dr. Robert Holmes, Piedmont Gastroenterology

Dr. Ivor Hill, Wake Forest School of Medicine (will be in Chicago)

Dr. Daniel Marshall, Medicap Pharmacy

Please add to our list by inviting additional health care professionals. Please RSVP so that we can better plan the set-up of tables and have adequate handouts of materials on gluten-free medication issues. If you can assist Martha Russell with setting up the room or returning the room to normal after the program please call Martha at 336-924-5572.

Please bring ten copies of your recipe. It helps if you list the brands used in your dish. For example: 1/2 c of Hellman's mayonnaise.

If you are new with the gluten-free diet bringing bottled water or paper products will be fine. Check with me about what you are bringing or if you have questions about the event.

Have a good summer. Mark June 22 on your calendar. We look forward to seeing you.

Grace Johnston, NC Piedmont Triad GIG- team leader

Would you take a pill to eat foods that are not gluten free?

2009-06-05T10:20:00.000-07:00

Lauren from Gluten Free Chapel Hill blog posted new information about a pill that would allow someone with Celiac to take a pill before eating foods that are not gluten free.

Personally, I would consider taking it only for very specific foods (Dunkin Doughnuts and B&J's cinnamon bun ice cream), and it would be nice to not worry over cross-contamination issues. Honestly though, I have been so pleased with my gluten-free baking experiments that I don't even miss the gluten alternatives anymore. Plus finding the right combination of flours keeps my mind sharp.

What would you do?

Restaurant Review: Chipotle - Life is Burrito-ful

2009-06-04T05:59:00.001-07:00

Welcome to Chipotle Addicts Anonymous. My life would not be complete without Chipotle Mexican Grille. Speaking of complete, here comes one of those healthy lifestyle tips I promised to throw in: combining rice and beans into one meal is a great way to get all your essential amino acids to form a complete protein food without meat.

Chipotle is all about "Food with Integrity". If you're a food enthusiast like me, this means we get to eat food that is unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal.

Chipotle is a gluten-free foodie's dream - your best bet is to order a burrito bowl (think "naked" if you're a fan of those other burrito chains) or hard tacos. My personal favorite is the veggie burrito bowl with black bean, mild salsa, cheese, sour cream, guacamole, and lettuce. You can find me there every Sunday (usually in Raleigh though) eating it nacho style with corn tortilla chips...and sometimes on Tuesdays. Or Wednesdays. You get the picture.

Your dining experience is not without risks, of course; specific allergen information can be found here. Please, PLEASE ask that your burrito maker don some clean gloves and ask that they not touch anyone else's burrito while they make yours. Watch carefully just to make sure. By the time you get to the end of the line, you'll be drooling over your deliciously safe gluten free meal!

128 Hanes Mall Circle
Winston-Salem, NC 27103
336-245-2522 (phone)
336-245 2528 (fax)
Open 11am-10pm

Life is burrito-ful. What's your favorite Chipotle burrito?

New GFWS Blogger

2009-06-01T11:50:00.000-07:00

Thank you, Zach, for allowing me to stand in as the Gluten Free Winston-Salem blogger.

I am native to the Winston-Salem area; I lived there from 1983 until 2001, when I graduated from high school. Although I've been living in the Raleigh area for the last 8 years (give or take), I frequent Winston-Salem often to visit with my family, which means - of course - dining out (or in as the case sometimes is), and that can be downright terrifying for someone like you and me with food allergies.

Even though I have not been officially diagnosed with Celiac, I have been gluten free for about 2 years and it has completely changed my life. On average it can take 8 years to get diagnosed for Celiac, and I just didn't want to see any more doctors, I didn't want to have any more tests, I didn't want to be told that I might have this disease or that syndrome; I just wanted to live a healthy life without debilitating ailments.

My goal for the GF Winston Salem blog is to raise awareness about Celiac and gluten intolerance, to share my experience on how being GF has changed my life and how it can change others, and to review what GF resources are available in Winston Salem for those who live there or who visit there. I might even share a few recipes and healthy lifestyle tips.

I am a food and fitness enthusiast, an ACSM certified Personal Trainer, a Certified Public Accountant, and a gluten free girl.

Tell me, followers, who are you? With all the blogs out there, I'd love to hear feedback on what information is valuable to you. If you live in the Winston-Salem area and are interested in blogging, please contact the owner of the Gluten Free NC blogs.

Restaurant Review: Thai Sawatdee

2009-04-03T12:51:00.001-07:00

Please see the this blog post from Celiac Underground about the Gluten Free offerings from Thai Sawatdee in Winston-Salem.