New GIG-Montgomery Website

I am happy to direct everyone to the new website for the Montgomery branch of the Gluten Intolerance Group of North America!  Please visit http://www.glutenfreemontgomery.blogspot.com

May Meeting of GIG-Montgomery

A new website presence for the Montgomery chapter of the Gluten Intolerance Group of North America is being developed but not quite ready for traffic.  The May meeting is next Thursday the 24^th from 6-7 p.m. at Taylor Road Baptist Church (see sidebar) under the new leadership of Ruth Givens!  Come and join (or renew) for $10 and enjoy all the benefits of membership.  While you are there, be sure to tell Ruth or one of the board members what YOU would like to see GIG-Montgomery do in the second half of 2012!

Going from Off Limits to Progressive—Hidden Valley

Once upon a time, some Hidden Valley dressings were off limits.  Thanks to an email alert from Triumph Dining I was informed of the safety of Hidden Valley products and the news that Hidden Valley plans to clearly label packaging.  That was welcome news because I had mentally written off the company and I see many recipes that call for their products.  Even better, Hidden Valley has come up with a helpful website with all kinds of tips for the gluten free community!

Udi’s Samples and Coupons

The April meeting of GIG-Montgomery is THIS THURSDAY, April 26^th, from 6-7 p.m. at Taylor Road Baptist Church (see sidebar).

The Udi’s Ambassador for Alabama, our own Ruth Givens, will give an overview of Udi’s products and have FREE SAMPLES AND COUPONS for attendees.

We will also discuss the restructuring of GIG-Montgomery beginning in May, so come and lend your voice and enjoy Udi’s treats!

Future of GIG-Montgomery

My postings have slowed down as I have been distracted by all that is involved in moving across the country.  GIG-Montgomery has been a labor of love for me and I will always be grateful for the opportunity to begin this chapter with my dear friends, Pam Green and Ruth Givens.  At 56 members, I know that we have barely touched the hundreds in the greater Montgomery area who have some form of gluten intolerance.  Most do not know it yet, so I encourage everyone to help spread the word about the free CME on celiac available to the medical community.

Once the baton has officially been passed, I will update on the new leadership structure.  Hopefully, someone will be able to develop a new website soon and I can forward all who visit this page to the new source of information for GIG-Montgomery.  I encourage all who are interested in the future of this organization to attend the April meeting on 4/26 from 6-7 p.m. at Taylor Road Baptist Church (see sidebar).

Hershey’s

I did not know that Hershey’s had updated its gluten free list.  Thanks to the “Gluten Free Mom” for the head’s up!  And while I think that corporate America only takes such action after doing a cost-benefit analysis, I do agree with her that we should thank them for taking this progressive action. Hershey's website has the updated list; see Gluten Free Mom for this and many other helpful news bits.

March Meeting

I just saw in the Montgomery Advertiser that last month’s information printed today.  Dr. Brinson was our guest speaker in February and will not be a part of the March meeting!  However, these meetings are always open to the public so feel free to join us.

After hearing from several group members, we decided to make the March meeting a time of sharing our best recipes and tips.  If you can, bring a favorite gluten free dish along with the recipe for it.  However, if you are unsure about your schedule and your ability to bring something, and/or you are still learning how to cook gluten free and do not want to chance “glutening” someone, then just come and learn!  One thing you can do whether bringing a dish or not is write down your favorites in different gluten free categories.  We will have a giant dry erase board marked with different GF categories and you can simply come up to the board and add any favorites you do not see already listed.  We will then compile your recommendations and email out to the membership. 

Remember, if you do bring a dish, be sure to bring your recipe as well.  Some members have to avoid other ingredients besides gluten so we want everyone to be fully informed.

New Gluten Free Resource Directory

Wow—this resource is fabulous and free!

**From an email alert from the Celiac Disease Foundation**

“The *NEW* online CDF Gluten-Free Resource Directory provides you - FREE of charge - with a unique and easy, one-stop guide to all things Gluten-Free!

Each category has been carefully selected to provide you with products and services that simplify and demystify the gluten-free living experience.

The *NEW* online CDF Gluten-Free Resource Directory is dynamic, constantly evolving, growing, changing and being updated with new products and services every day.

So, be sure to check the site often to take advantage of some great promotions and new-to-market products available to you and your family.”

http://cdfresourcedirectory.com/

Easter Candy

Another helpful list for sorting through any Easter candy, this time via the March 2012 newsletter of The National Foundation for Celiac Awareness.  They are using lists compiled by MyGlutenFacts.com.  You can go directly to that site, or to read even more news, click on newsletter link and then scroll down the page to find the candy article. Especially informative are the specifics on how different sizes of the same candy are safe or not safe, due to whether they were processed in a facility that also processes wheat or not.

Celiac Center at Beth Israel Deaconess Medical Center

Via GIG:  Interested in Reviewing an Educational Website on Celiac Disease from the Celiac Center at BIDMC?

“The Celiac Center at Beth Israel Deaconess Medical Center is creating an educational website on celiac disease. We are looking for people who would like to review the site and send us comments and suggestions. We will use these comments to revise the site before we release it to the public in mid 2012.

Who/what are we looking for in a reviewer:

A person who has celiac disease or cooks/cares for a person with celiac disease

A sample of people from all walks of life, anywhere in the U.S.

Your comments and suggestions about our site on our survey

Your response within 2 weeks of receiving the survey in early April

A person with computer access and an email account

18 years or older

Details of the Site:
It is designed for people with celiac disease who want to learn how to manage their health on the gluten-free diet - both those newly diagnosed and those who have well established celiac disease. These may be people who live far from a specialized celiac center and need to educate themselves on nutrition and the gluten-free diet. It is also designed for those who wish to share useful clinical information with their healthcare provider. Finally, it is for anyone who wants to learn more about living gluten-free. 

The articles are written by the Nutrition Coordinator of the Celiac Center, other expert dietitians in celiac disease, and our medical and nutrition students. Each article is edited by an expert dietitian and a gastroenterologist of the Celiac Center.

We regret that we will be unable to personally answer your survey comments. However, we will consider each one carefully as we work to improve the site before its launch. 

If you are interested, please send an email to Melinda Dennis, at mdennis@bidmc.harvard.edu with:

Your name

Your email address

We will send you a link to the site and a survey to complete.

Thanks!

Melinda Dennis, MS, RD, LDN

Nutrition Coordinator, Celiac Center

Beth Israel Deaconess Medical Center

Boston, MA

Thanks for a Great Meeting!

After concern that we would need a last-minute substitution, the February GIG-Montgomery meeting went beautifully.  Dr. Randy Brinson was able to give a presentation and conduct a Q&A session via Skype.  Moe’s Southwest Grill provided an enormous and delicious spread of GF options. 

Many were surprised at the large number of choices available at Moe’s.  Jess Rawls (of Moe’s management) personally oversaw the spread and has been a breath of fresh air.  In years of contacting the management of area restaurants, I can count on one hand the managers who have chosen to understand two major issues.  The first is that attention to cross-contamination is a must.  The second is the concept of, “If you build it, they will come.”  Despite stats that clearly reveal the marked increase in GF offerings (see here and a follow-up here, and here) management at several area eateries do not seem to think they are missing out on business by not offering GF options.  To have the opposite experience at Moe’s is very encouraging. 

So go try Moe’s!  I always tell our membership to use the phrase “allergy alert” when ordering, even though it is not technically an allergy.  That phrase causes certain action to occur, such as changing gloves.

Many thanks to Moe’s and to Dr. Brinson for launching Year 2 of GIG-Montgomery on such a positive note!

February Meeting of GIG-Montgomery

**FREE AND OPEN TO THE PUBLIC**

We are less than 2 days away from the February meeting of the Gluten Intolerance Group of Montgomery!  Our newsletter implied but did not specify that the meeting will be at Taylor Road Baptist Church, in the Fellowship Suite that faces the Eastchase Shopping Center (Th., 2/23, 6-7 p.m.).

Moe’s Southwest Grill will be providing a large spread of GF options available every day on its menu.  I have had delightfully productive communication with the regional manager, who not only understands cross-contamination but is looking for more ways to meet the needs of the gluten free community.

Some come hungry and bring your notepad as well.  I know many are looking forward to hearing from Dr. Brinson about the latest on gluten intolerance research.

Great Gluten Free Expo in Birmingham

How exciting that a fabulous event for the gluten free community will happen just a couple of hours down the road.  I would love to hear Dr. Alessio Fasano, chief researcher at the University of Maryland’s Center for Celiac Research, in person. Jules Shepard is also scheduled to make an appearance.  Two years ago, her flour blend opened a whole new world of baking for me.

There is so much going on this coming weekend, Feb. 24^th and 25^th, including a 5K Celiac Walk/Run and a Gluten Free Dinner Gala with Dr. Fasano.  I saw a notice that most of the gluten free samples at the Expo will also be dairy free.  You can find all the details here:

http://www.bhamkidsandfamily.com/home/great-gluten-free-expo/

Valentine’s Day Candy

Of all the lists of GF Valentine candy that I have seen, the one compiled by the “Celiac Family” blogger is the one that I appreciate the most.

One-Year Anniversary!

The Gluten Intolerance Group of Montgomery is celebrating its one-year anniversary with a special meeting on February 23^rd geared towards educating the public on the latest research about how widespread the immune response to gluten has become and the tremendous range of potential symptoms.

GIG-Montgomery welcomes Dr. Robert R. Brinson, MD of Digestive Disease Associates.  Dr. Brinson is a Diplomate of the American Board of Internal Medicine and a Diplomate of the Subspecialty Board of Gastroenterology.  Dr. Brinson is also a Fellow of the American College of Nutrition.  Dr. Brinson has had a private practice of gastroenterology in Montgomery since 1989 and has widely published on the role of nutrition and intestinal diseases.  He was recently named to the 2011 list of America’s Top Gastroenterologists.

Additionally, Moe’s Southwest Grill is providing samples of gluten-free options from their menu for the meeting on Thursday, Feb. 23^rd from 6-7 p.m. at Taylor Road Baptist Church. 

Thank You for Examining the Research, Dr. Oz

WOW, what a difference a couple of years make!  Dr. Oz used to be fairly dismissive of gluten intolerance—now listen to him. 

http://www.myfoxchicago.com/dpp/health/dr_oz/dr-oz-mehmet-celiac-disease-gluten-intolerance-wheat-symptoms-20120119

I cannot tell you how many people with thyroid issues have looked at me like I am crazy when I mention the potential correlation.

Many Thanks

Many thanks to Steve and Health Wise for the informative presentation.  The concept of a food journal was a great reminder.  Even though life is so fast-paced, if we really want to track the reactions we have then we have to write down what we consume and not rely on our memory!

We passed out samples of BiPro protein powder and El’s snack mix.  They have a long shelf life, so if you make it to the February meeting, let me know as we have many sample packages left.  The El’s marketing rep also shared that if you want to purchase some at elskitchen.com, you can use the code “online 15” to receive discounts on any orders placed.  If you like the snack mix but do not want to order online, let Steve know and Health Wise will order some if they can through their distributors.

GIG of Montgomery at Health Wise Foods

Reminder:  GIG of Montgomery will meet at Health Wise Foods on Atlanta Highway (see sidebar) this Thursday, January 26^th from 6-7 p.m. and it is open to the community.  Come listen to Steve’s presentation!

Gluten in Medications Survey

From The National Foundation for Celiac Awareness website: ‘The National Foundation for Celiac Awareness (NFCA) is working with St. John’s University College of Pharmacy and Allied Health Professions to study the effect on people who follow a gluten-free diet if they take medicine that contains gluten, a protein in wheat, barley and rye. The US Food and Drug Administration is funding this research study….This survey will take between 4 and 15 minutes to complete, depending on your responses. It closes on February 28, 2012.”

Go to the NFCA Website for more information and to take the survey.

Washingtonian

Sometimes I read an article that takes me through a kaleidoscope of emotions, from anger and lingering frustration to joy and a sense of encouragement.  This link should take you to a Washingtonian article entitled “Living with a Gluten Allergy.”  As I read the author’s story, I was reminded of how dismissive my (former) primary doctor was of a potential connection between my symptoms and gluten intolerance.  Even though I had done quite a bit of research already at that point, with access to more databases than most due to my employment, he would not even consider the possibility.  My lingering frustration is over how many physicians do not know the latest research since completing medical school that contradicts what they were taught.  Too frequently, patients are not being tested for celiac when there are more obvious symptoms; gluten intolerance tends to not even register as a possibility.  My encouragement from this article is due to quotes from two of the preeminent physicians of the field; here is an example: 

“If you came to our clinic two years ago and said, ‘Doc, I have these symptoms, and I know that when I eat less gluten I feel better,’ we’d give you a celiac test,” Fasano says. “If it came back negative, we’d tell you to go in peace. If you didn’t eat gluten and thought you felt better, we’d figure it was a placebo effect. That had been our attitude for quite a long time.”

I hope that through one avenue or another (thank you, Washingtonian!) more physicians will receive the message that sometimes new research mandates adaptation and sometimes a complete paradigm shift.

Change of Venue for January Meeting

The January meeting of the Gluten Intolerance Group of Montgomery will still be held on Thursday, January 26^th from 6-7 p.m. but with a change in location.  We are excited to announce that we will be meeting at Health  Wise Foods at 5147 Atlanta Highway.  Co-owner Steve Thompson, who has been a principal for 25 years, will give a presentation on health issues related to gluten intolerance.  Steve has first-hand knowledge of the struggle to regain health amid an immune response to gluten.  Of course, Health Wise Foods has given our members a 10 percent discount since our inception last February, so come learn from Steve and enjoy perusing the many GF options that Health Wise offers!

Happy New Year!

While the pace of progress can seem frustrating and slow at times, a review of 2011 reveals amazing progress.  When I look back to when my son was diagnosed in 2008, the growth and efficacy of the movement for gluten intolerance awareness and options are even more remarkable.  Still, there is much awareness to spread and I have seen the power of people joining together at the local level.  Almost one year ago, our local GIG branch launched with three women who had a desire to increase awareness, build knowledge, and facilitate communication for those affected by gluten intolerance.  Today, GIG of Montgomery has 48 members, but there are hundreds more affected by gluten whether they realize it yet or not.  If we take a round estimate of the area population and multiply by the well-accepted medical (expert) community statistic of celiac (1 in 133) then there are at least 1500 in our area with celiac.  Further, various medical researchers place the percentage of those affected with some form of gluten intolerance at 6% or more.  Imagine if those statistics are proven correct, how many thousands more in our area might need to avoid gluten for maximum health.

We would love to have you join us on this journey!  A newsletter is the next project on the agenda and we plan to line up more knowledgeable physicians to speak at monthly meetings.  Health Wise Foods continues to give our members 10 percent off purchases as well as stock an amazing assortment of GF products.  Jason’s Deli gives our members a discount on the restaurant-sized loaves of Udi’s GF bread.  We will be communicating with even more restaurants in 2012 about providing samples of GF options and/or discounts for our members and several national companies have already contacted us about sending samples of their products for our members to try.  As the number of children represented by our membership climbs, we look forward to coordinating activities specifically geared to our children and youth.  Perhaps you can be a driving force to speed those goals to realization!  Many of our members have gotten involved in various aspects, and the collective knowledge base represented by our membership will benefit anyone who feels confused or adrift.  We can help you ask your physician the right questions if you are in search of answers, we can give tips about ordering food to help ensure attention to details, we can help you equip your kitchen for making great GF meals at home and avoid cross-contamination, and many more guidelines.  Perhaps most importantly, the power of numbers will spur area stores and restaurants to heed our voice.  Our first meeting of 2012 is on January 26^th from 6-7 p.m. at Health Wise Foods (see sidebar)—hope to see you there!

Response from Wrigley

I wrote Wrigley after frustration about ingredients that include “natural flavors” and was unable to find answers on their website.  Below I am sharing the response I received, adding my own highlighting.  Is it just me, or is the part I highlighted in green especially confusing?  Are they referring to “other types of gluten” beyond what the FDA proposed rule encompasses, addressed in 2^nd full paragraph?

“Thank you for writing to inquire about ingredients used in Wrigley products.
All U.S. Wrigley products are labeled within strict compliance of applicable laws and FDA regulations, including the Food Allergen Labeling and Consumer Protection Act of 2004.  Any materials identified as allergens within this Act (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) are labeled within the ingredient line.
The FDA has issued a proposed rule on gluten-free labeling, allowing food products containing less than 20 ppm of gluten (sourced from wheat, rye, barley, oats or cross-bred hybrids), to be considered gluten-free.  [Federal Register: January 23, 2007 (Volume 72, Number 14)]
All U.S. Wrigley chewing gum and confection products have been assessed to be gluten-free with the exception of the products listed below, which contain ingredient(s) derived from wheat or are made on shared equipment that also processes products with wheat and may contain trace amounts of gluten.
Accordingly, these products are labeled as containing wheat-derived ingredients:
• Altoids® Chocolate Dipped Mints (made on equipment that also processes wheat which is stated in the “Allergy Information” line)
• Altoids® Smalls® Peppermint Mints (contains wheat maltodextrin which is stated in the ingredient line)
• Hubba Bubba® Gummi Tape Candy (contains wheat flour and wheat fiber which is stated in the ingredient line)
• Lucas® and Skwinkles® Branded Candy Strips (contains wheat flour and wheat fiber which is stated in the ingredient line)
If your sensitivity extends to other types of gluten or if you are extremely sensitive to gluten sourced from wheat, rye, barley, oats or cross-bred hybrids, then you may want to consult with your physician prior to consuming our products.
We hope this information has been helpful.  If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.