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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15th International Celiac Disease Symposium

This is big and very important. This is an annual symposium but will not be back in the U.S. for many years, perhaps 15, if ever. There are two tracks, one for scientists and medical specialists, the other for the rest of us. Try to go, you will not regret it.

We invite you to the 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 email inquiries to icds2013@vista-fr.com. Thank you.

– See more at: http://www.icds2013.org/#sthash.pIwsGp7s.dpuf

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National Cheesecake Day-Chocolate Raspberry Truffle Cheesecake

Tomorrow, 30 July, is National Cheesecake Day. Why not make and serve something special that will WOW your guests. Make sure to save a piece for yourself. It is gluten free but no one will object or know the difference. Here is the recipe:

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
(gluten free)

To toast the hazelnuts, spread them on a baking sheet and cook in a preheated 350 degree oven for 5-7 minutes; let cool slightly. Place nuts in a cloth towel and rub to remove skins.

2 ½ cups finely crushed gluten free Midel Chocolate Chip Cookie crumbs
½ cup toasted, skinned and chopped hazelnuts
10 Tablespoons butter, melted
1 package (12 ounces) semisweet chocolate chips
½ cup whipping cream
½ cup seedless raspberry jam
1 ½ pounds cream cheese, softened (Philadelphia brand works best)
3 Tablespoons mild flavored honey
4 large eggs
3 Tablespoons Chambord raspberry liqueur
1 cup gluten free sour cream
½ cup fresh raspberries, for garnish
Raspberry sauce (see below)

Preheat oven to 350 degrees. In a medium bowl, combine crushed cookie crumbs and chopped hazelnuts. Stir in 6 tablespoons of the melted butter. Press mixture firmly into bottom and 2 inches up the sides of a 10 inch springform pan. Bake 6 minutes; cool.

In the top of a double boiler, combine chocolate chips and cream. Place over hot (not boiling) water and melt chocolate. Add raspberry jam and whisk until smooth; set aside.

In a food processor or with an electric mixer, blend cream cheese and the 3 tablespoons of honey. Add eggs, one at a time, and process until smooth. Blend in melted chocolate mixture, then remaining melted butter, and 2 tablespoons of the raspberry liqueur.

Pour into cooled crust. Bake until set (about 1 hour). Remove and cool 45 minutes on a rack.

If oven has been turned off, preheat to 350 degrees. Stir together sour cream, the remaining 1 tablespoon of Chambord raspberry liqueur, 1 tablespoon honey (optional). Spread over top of cheesecake. Bake 6 minutes. Cool, then cover and chill. Garnish with raspberries, and serve with raspberry sauce, if desired.

Serves 10 to 12

Variation: Cheesecake can also be baked in a 9 by 13 inch baking pan. For topping, combine 2 cups sour cream, 1 tablespoon honey and 2 tablespoons Chambord raspberry liqueur. When cheesecake has chilled thoroughly, cut into 1 inch squares. Garnish each square with a fresh raspberry and serve in pastel paper cups.

Raspberry Sauce
(makes 1 ½ cups)

1 package (10 ounces) frozen IQF (individually quick frozen) raspberries, unsweetened,
thawed
½ cup currant jelly
2 tablespoons cold water
1 tablespoon gluten free corn starch

In a medium, heavy bottomed saucepan, bring raspberries and jelly to a boil. Combine cold water and cornstarch and whisk into raspberry mixture. Cook 1 minute, stirring constantly. Cool and strain through fine sieve. Serve in a small pitcher with spoon or ladle, if necessary.

N.B.: it is suggested to use the best quality jams, Chambord liqueur, Philadelphia (Kraft Foods) cream cheese, Nestle chocolate chips (Giardelli chips are too rich, personal taste), unsweetened raspberries and honey instead of sugar. Using honey allows less sweetener and also keeps the cake moister and smoother. There are other chocolate chip cookies besides Midel. Sometimes one or the other is unavailable. Again, personal taste and availability will dictate what you use. (This recipe is adapted from a recipe in Hampshire Life, Chef’s Best page, in the Daily Hampshire Gazette, Northampton, MA, September 22, 1989) Bon Appetit. Bruce Homstead, MS, RDN, LDN. www.glutenwarrior.com ,
www.facebook.com/bhomstead

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