Western Mass Gluten Free and Celiac Support Group

CELIAC & GLUTEN FREE SUPPORT GROUP OF WESTERN MASSACHUSETTS
June Meeting: 17 Jun 2015, 7 p.m. N.B. THIS IS A NEW Location CHANGE
Sylvester’s Restaurant, 111 Pleasant St., Northampton
Come early for open networking

Our Keynote speaker is Theresa Grisanti, MA, CHHC, EEM-CP
an Eden Energy Medicine Certified Practitioner (EEM-CP)
She brings 25 years of experience helping people suffering from fatigue and autoimmune diseases to re-energize their lives, end chronic pain, and reclaim their health. Join us to learn how energy medicine can help strengthen your immune system by bringing balance to your digestive system.

COOKIE.WORKS, a new gluten free cookie bakery has opened in Thorne’s Market, NOHO. Delicious, and they will be our guests also. Samples anyone?

GLUTEN FREE EXPO coming to Worcester in July
Free admission for volunteers. Details at this meeting
Also, late breaking news and information about
gluten intolerance and celiac disease
This will be a worthwhile evening of interactive discovery, discussion, and helpful information

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Association and networking in the Gluten Free world

CSA Lifeline article 6 Mar 15. Lifeline is the quarterly publication of the Celiac Support Association, a membership driven group of over 4,000 members and 9,000 who participate with us in Chapter Support Group meetings, on line and via our Hotline. Our website is www.csaceliacs.org

Hello,

This issue of Lifeline focuses on association. An association can be a group of people organized for a joint or common purpose; fellowship, human contact or cooperation; a mental connection between ideas. Actually, the latter is how most of us process thoughts. So, we know how to associate. However, we often shy away from doing so in some circumstances. Public speaking comes to mind. Leaving one’s comfort zone, or going beyond a skill set can be automatic fight or flight stimulators, and blocks for associating.

Networking is another way to associate. Speaking of networking, by other names it can be:
• collaboration
• outreach
• coalition
• conference
• strategic alliance
• one to one
• CSA Telephone Hotline (at least 4200 calls a year)

Strategic Alliances could include CSA Recognition Seal participants, CSA Benefactors,
DDNC (Digestive Disease National Coalition), NIDDK (National Institute of Diabetes and Digestive and Kidney Diseases), DOD,(Department of Defense), FDA, U.S Senate and House of Representatives, CSA Chapters and Resource Groups, other support groups, EXPOS, visitors and potential members to our Chapter meetings, and the people we haven’t met yet. These are all groups and individuals that CSA staff and Directors on the Board are constantly working with.

Just think about the numbers of people we could reach and help if each CSA member recruited at least one other member every year, if our Recognition Seal businesses cloned themselves, and our Benefactors went forth and multiplied. That’s what networking is all about. The more than 300 diseases and symptoms related to CD and NCDS is an associative talking point, with the possibility of bringing people together, increasing membership, and building CSA’s strength and recognition with all those we reach out to. A manufacturer, restaurant, school or university, Co-op, business serving staff meals does not want to do damage control if a patron becomes ill with a gluten reaction. You can ask a decision maker “would you be upset if someone became ill on your food?” Then apply the remedy—contact info for CSA. Then call CSA to share who you talked to, and why, and how we can make contact. Simple.

Blogs, Facebook, Linked In, YouTube, Pinterest, and many more, are social associations that could fit all of the above descriptions. These are useful, often the preferred, tools for bringing people and ideas together in a big way. Many people have these instruments in the background all day (and night). People and media can become a contribution to others, one to one or to the masses.

How can we effectively network?

First, why network? To…
• be friendly
• get a job
• obtain information
• advance your position
• increase revenue streams
• create an opportunity
and much more.

Networking creates an opportunity to learn about people, the one you are talking with, or someone they know. Learn about them, their wants and needs, their hot and cold buttons, and how you might help/assist them. You are gathering info and creating ideas for later application. You don’t want to firehose your person with info, nor try to close a sale at this time. Of course, there are exceptions, but not often.

Plant seeds, create interest and curiosity. Get their contact info. Water and fertilize the seeds during follow through. It is always a good idea to clarify a callback time-“is Tues or Wed better, what’s the best time, will you take the call? If this is a referral, asking if they will take the call is a neat way to bypass any gate keeper.

People are always more receptive when we approach them in a manner of making a contribution to their interests and needs. Most of us don’t like, don’t feel comfortable, and resist or run away from being sold—on anything.

The contribution part is about them. It can be as simple as a referral, or an intro to another person or idea. Your part/benefit should come later, during of after the follow through.

Relating to CSA, what could be your purpose in talking with this individual or group?
• potential member
• potential Recognition Seal/Benefactor
• a place to hold your Chapter meeting
• a restaurant that wants to safely serve gluten and allergy free
• a restaurant to have a gluten free themed dinner for your support group and guests
• the possibilities are endless

We can always have our eyes and ears open, our radar on, so to speak.

A great book changed the way I seek out people and start relationship building. The book is: The Art of Possibility by Zander and Zander. Penguin Books, 2002. Chapter 4, “Being a Contribution” has been the change agent that has made a significant beneficial difference in my people skills. The book has an introductory poem by Emily Dickinson. She lived near my home. It is an interesting coincidence. “I dwell in Possibility”…

Possibility is just that, unless there is action. Focus and purpose grease the ways for action.

Association, networking, et al, is fun, creative, works well. It is how business is done, jobs are obtained, and moves civilization along.

As the Nike mantra goes “Just Do It!”/

The first one may not be easy, certainly not perfect. Do the first one and you are on a roll. Now I am not thinking of a small piece of bread, individually baked. But if you are, make it gluten free.

Remember, Givers Gain. A law of Nature and the Universe.

Bruce
Bruce Homstead, MS, RDN, LDN
President, Board of Directors, CSA

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Celiac and Gluten Free Support Group meet up

CELIAC & GLUTEN FREE
SUPPORT GROUP OF
WESTERN MASSACHUSETTS
September Meeting: 17 Sep 2014, 7 p.m.
N.B. THIS IS A NEW Location CHANGE
Sylvester’s Restaurant, 111 Pleasant St., Northampton
Come early for open networking
GLUTEN FREE EXPO coming to Springfield in October
Free admission for volunteers. Details at this meeting
Also, late breaking news and information about
gluten intolerance and celiac disease
This will be a worthwhile evening of interactive discovery, discussion, and helpful information
For questions call Bruce Homstead, MS, RDN, LDN: homsteadhealth@live.com 413-527-7524

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Celiac and gluten free suport group of Western Mass

CELIAC & GLUTEN FREE SUPPORT GROUP OF WESTERN
MASSACHUSETTS
May Meeting: 21 MAY 2014, 7 p.m.
N.B. THIS IS A NEW Location CHANGE
Sylvester’s Restaurant, 111 Pleasant St.
Northampton,MA 01060
Come early for open networking
Mo McGuinness, the owner of Sylvester’s, with her husband Pete, will tell her story and what is happening at Sylvester’s.

John Nuhn will tell us about his new gluten free product and ask us some marketing questions.

We will talk about Hashimoto’s, advantages of the Paleo diet, recipes from several sources, your stories, and late breaking news. Bring your friends and influential people!!
This will be a worthwhile evening of interactive discovery, discussion, and helpful information
For questions call Bruce Homstead, MS, RDN, LDN: homsteadhealth@live.com 413-527-7524

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Today Only

TODAY ONLY!!

Become a new Shaklee member today and/or help a new member join today and each new member gets a free Joint health Complex (a $38.00 value). Join with Vitalizer on auto ship and join for free. To get the free Joint Health Complex a 50PV or larger order must be placed. Vitalizer covers this requirement.

Why Joint Health Complex? It improves joint comfort in as few as five (5) days. Put the Spring back into your step. JHC promotes mobility, enhances flexibility, and improves joint function.

Order 50PV or more in May and June and get another free product in July. This could be Vivix or Vitalizer ($85.00 value)

Shaklee members are essentially buying from their own store. Delivered right to their door. Changing brands will change your life.
80% of us are taking one or more vitamins and supplements. This is the person to look for. You can ask: “Are you using any vitamin or supplement products?” Shaklee’s are 100% guaranteed. And Gluten Free.

There is no risk and the minimal investment is matched with free products. Today Only!! Call me to help get your new person registered today.
Bruce Homstead, MS, RDN, LDN, AFMCP
www.homsteadhealth.myshaklee.com
homsteadhealth@live.com
413-527-7524

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Western Mass Celiac & Gluten Free Support Group

Our bi monthly get together. Lots of life changing news. Come on down:

CELIAC & GLUTEN FREE
SUPPORT GROUP OF
WESTERN MASSACHUSETTS
March Meeting: 19 MAR 2014, 7 p.m.
N.B. THIS IS A Location CHANGE
River Valley Market 330 North King Street, Northampton,MA 01060
2nd Floor meeting room, there is an elevator
Come early for open networking
Dr. Alessio Fasano came to town last week!
What did Dr. Fasano say? His clinical pearls and more.
This will be a worthwhile evening of interactive discovery, discussion, and helpful information
For questions call Bruce Homstead, MS, RDN, LDN: homsteadhealth@live.com 413-527-7524

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Celiac and Gluten Free support group get together

CELIAC & GLUTEN FREE
SUPPORT GROUP OF
WESTERN MASSACHUSETTS
January Meeting: 15 Jan 2013, 7 p.m.
N.B. THIS IS A Location CHANGE
River Valley Market 330 North King Street, Northampton,MA 01060
2nd Floor meeting room, there is an elevator
Come early for open networking
How should we eat to feel better after going gluten free? We will look at the Paleo diet, Grain Brain and the GB diet, Mediterranean diet, share what is working for any of us.

Also, why Cyrex Labs should be our preferred go to lab to test for G.I. and Autoimmune problems.

This will be a worthwhile evening of interactive discovery, discussion, and helpful information
For questions call Bruce Homstead, MS, RDN, LDN: homsteadhealth@live.com 413-527-7524

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Western Mass Celiac Gluten Free Support Group meeting

Here is the announcement of our bimonthly Western Mass meeting held in Northampton, MA. Note the change of evening to Thursday. This is due to a webinar update Wednesday eve on the new FDA ruling and how it affects us. I will bring that news to the meeting on Thursday eve. Here is the bulletin:

CELIAC & GLUTEN FREE
SUPPORT GROUP OF
WESTERN MASSACHUSETTS
SEPTEMBER Meeting: 19 Sep 2013, 7 p.m.
N.B. THIS IS A DATE AND DAY CHANGE
Big Y Super Market 136 North King Street, Northampton,MA 01060 First Floor Cafe
Come early for open networking
FODMAPs, another cause of not feeling well;
The new FDA regulations defining gluten free and how it affects us
Your child at school, especially a residential college or prep school

This will be a worthwhile evening of interactive discovery, discussion, and helpful information
For questions call Bruce Homstead, MS, RDN, LDN:
homsteadhealth@live.com 413-527-7524

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International Celiac Disease Symposium

The bi annual ICDS is being held in Chicago next week. It won’t be back in the U.S.for many years, perhaps 15 years. Here is the info:

ICDS 2013 Chicago
The global conference for everyone who is interested in the study, treatment, and management of celiac disease and gluten-related disorders.

It is with great pleasure that we invite you to the 15th International Celiac Disease Symposium, which will take place on September 22-25, 2013 in Chicago.

While the 15th ICDS meeting will continue to build upon the successes of 40 years of past ICDS scientific programs, the Chicago meeting is designed to address the interests of all of those affected by celiac disease and gluten-related disorders – from physicians and researchers to patients and clinicians to family and friends. The ICDS Chicago will present two distinct interactive educational tracks. The meeting will bring together the world’s top scientists and physicians to discuss the most recent scientific advances in managing and treating celiac disease and gluten-related disorders while a separate clinical forum will be held to further educate dietitians, clinicians, and patients.

However you may be affected by celiac disease or gluten-related disorders, we welcome you to come to Chicago to share your expertise, experiences, opinions, triumphs, and struggles with your colleagues, all with the goal of improving the quality of life for those who are afflicted until the day a cure is found. Register now and come be part of our most memorable symposium to date. You are an important part of this team to help find a cure and we hope you will enhance the meeting with your participation in the ICDS 2013.

The ICDS 2013 is brought to you by The University of Chicago Celiac Disease Center. To learn more about The University of Chicago Celiac Disease Center, please visit our website www.cureceliacdisease.org.
Certificates of Attendance

All attendees to the International Celiac Disease Symposium 2013 in Chicago will receive an official Certificate of Attendance. A Continuing Education Request Form will also be provided should you wish to receive AMA PRA Category 1 CreditTM. There will be a processing charge for the issuance and mailing of CME certificates.
Accreditation

The University of Chicago Pritzker School of Medicine is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians.
Credit Designation

The University of Chicago Pritzker School of Medicine designates this live activity for a maximum of 17.25 AMA PRA Category 1 CreditsTM. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Nurses and other health professionals will receive a Certificate of Participation. For information on applicability and acceptance, please consult your professional licensing board. CME fee: $200 for U.S.-based physicians.
Press Passes

A very limited number of press passes will be available for those requesting them upon approval of their media credentials. Eligibility is at the sole discretion of the ICDS Organizing and Scientific Committess. Please click here to download the Media Registration Form. After saving it to your computer and clicking on the typewriter tool, you will be able to edit the form and fill it out. Please email all forms and any inquires to icds2013@vista-fr.com. Thank you.

The ICDS 2013 is proudly hosted by the University of Chicago Celiac Disease Center http://www.cureceliacdisease.org/.

– See more at: http://www.icds2013.org/#sthash.AW0ORDV2.dpuf

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FDA Defines Gluten Free

FDA Defines Gluten Free
The FDA has issued a final ruling about which foods can be labeled gluten free. Manufacturers must comply by August 5, 2014.

The gluten limit has been set at 20 ppm (parts per million). A food may be labeled gluten free if it does not contain any of the following:

an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains
an ingredient derived from these grains and that has not been processed to remove gluten
an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten

For full details about the FDA ruling and definition, copy this link:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm
Info from Healthy Villi newsletter, www.healthyvilli.org.

For the Celiac Sprue Association (www.csaceliacs.org) press release, see below:

7 August 2013
Press Release: At Once
From: Celiac Sprue Association – Omaha Nebraska
RE: FDA Rules on Gluten-Free Definition
Contact: Mary A. Schluckebier
Email – ExecutiveDirector@csaceliacs.org
Phone – 1-877-272-4272

Celiac Sprue Association responds to the Food and Drug Administration Gluten-Free Labeling Rule.

The Omaha based, national celiac membership organization, the Celiac Sprue Association (CSA), with a Seward satellite office, has long awaited the final rule defining the term “gluten-free” for voluntary use in labeling was issued by the Food and Drug Administration (FDA) on Friday August 2, 2013. The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). The final rule defines and sets conditions on the use of the term “gluten-free” in food labeling, including:
• Foods that inherently do not contain gluten (e.g. raw carrots or grapefruit juice) may use the “gluten-free claim”.
• Foods with any whole, gluten-containing grains (e.g. wheat, barley, rye, spelt) as ingredients may not use the claim.
• Foods with ingredients that are derived from gluten-containing grains that are refined but still contain gluten (e.g. wheat flour, barley malt) may not use the claim
• Foods with ingredients that are derived from gluten-containing grains that have been refined in such a way to remove the gluten may use the claim , so long as the food contains less that 20 parts per million (ppm) gluten/has less that 20 mg gluten per kg (e.g. wheat starch)
• Foods may not use the claim if they contain 20ppm or more gluten as a result of cross contact with gluten containing grains.

The final rule becomes effective 30 days after publication in the Federal Register. Manufacturers will have a year after the date of publication of the rule to bring package labels into compliance.

“It is a step in the right direction to have a definition and a level for gluten-free labeling,” stated Mary A. Schluckebier of Seward, CSA Executive Director of the Omaha based national organization. “The CSA membership has worked for almost a decade to see the long-awaited labeling regulations from the FDA,” stated Bill Locke, CSA national President from Midlothian, Virginia. “The CSA membership is happy to have a definition in place for gluten-free and will continue to work for individuals diagnosed with celiac disease.”

Longtime CSA volunteer and the Vice President of Governmental Affairs, Diane Eve Paley of New Jersey agreed with Schluckebier on CSA’s involvement for a gluten-free definition. “All of the members of CSA wanted a clear definition for the producers and industry. Ever since CSA organized in the Midwest almost four decades ago, there has been a plea for a definition of “gluten-free,” stated Paley. “We have lobbied Congress and worked with many US Senators and Congressmen, as well as leaders in the FDA to see this regulation enacted. We are indeed elated to see that government is listening and the people now have a consistent gluten-free definition!”

“The Celiac Sprue Association motto is ‘Celiacs Helping Celiacs’,” said Yvonne Steinbach, president of the Omaha based CSA Midlands Chapter #13. “This legislation really evolved because so many individuals with celiac disease and their families worked long and hard hours with their governmental leaders to developed this definition and create a threshold for gluten-free labeling.”

Omaha Registered Dietitian Shelly Asplin, MA, RD, LMNT and CSA Nutrition Program Coordinator commented, “A preview of the soon-to- be published, 95 page, FDA guidelines reveals some of the considerations that went into the 20 parts per million decision. The FDA acknowledges that the estimated risks to individuals with celiac disease associated with even a very low level of gluten exposure may be conservative. Nevertheless, concerns about the ability of food manufacturers to comply with stricter standards at reasonable cost may have contributed to the higher thresh-hold. Government officials expressed concern that setting a lower thresh-hold could cause some manufacturers to stop identifying foods as entirely, thus reducing choices for those most in need. Regardless, CSA members and dietitians are happy to have a definition in place.”

“In contrast to the FDA guidelines, the gluten-free certification requirements of the Celiac Sprue Association Recognition Seal Program are more stringent.” commented Sue Wickersham of Seward, CSA Recognition Seal coordinator. “Unlike the FDA definition, the CSA Recognition Seal Program does not allow the use of oats or ingredients that are derived from gluten-containing grains that have been refined in such a way to remove the gluten. The Program also uses the most stringent ELISA test equally cross reactive to wheat, barley and rye for testing purposes and products must test below level of quantitation at 5 ppm to qualify for CSA Recognition Seal status.”

After meeting with a producer of gluten-free food in Montana on Friday, August 2, 2013, CSA Executive Director Mary Schluckebier offered a concluding comment on the FDA guidelines. Schluckebier stated, “The contents of the guidelines were anticipated. The CSA membership applauds the FDA for their many hours of work in creating a definition and establishing guidelines. This is a good start at providing consistency in labeling for those individuals needing or wanting a gluten-free diet. However, CSA will continue to use our existing stricter Recognition Seal standards, and the value of our certification program has now been significantly enhanced. While the new FDA guidelines serve a valid purpose in enabling the government to have a threshold labeling standard for foods labeled, CSA Recognition Seal participating companies will be able to provide their customers the confidence that their products are truly risk-free choices.”

For more information, visit the CSA website at csaceliacs.org or contact the CSA office toll free at 1-877-CSA-4-CSA or visit the FDA website at www.fda.gov/

(L-R) Mary Schluckebier of Seward, Executive Director of Celiac Sprue Association discusses the impact of the new FDA gluten-free ruling with Richard Wergin, MD of the Milford Clinic – Memorial Health Care Systems – Nebraska. Dr. Wergin is also on the national board of “The American Academy of Family Physicians.”

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