February 16, 2008 Meeting

The speaker was Barry Bennett, Ph.D. 
Dr. Bennett received his doctorate degree in Holistic Health Sciences and Counseling Psychology from Columbia Pacific University in Mill Valley, California, after completing his dissertation and two years of supervised internship with an M.D. and a Ph.D. Nutritionist.
 He works with Daniel Watts, M.D. (ob-gyn), at
The Renewal Point (www.therenewalpoint.com / 941-926-4905) as a nutrition and mental health counselor. 
His recommendations to help patients are based on scientific nutrition 
testing results.

Dr. Bennett discussed Celiac Disease and Food Allergies and the consequences and complications thereof. His talk was extremely interesting and informative, and he welcomed questions 
and discussion from the attendees.

January 19, 2008 Meeting:
Our guest speaker was 
Ansley Mora, Community Education Coordinator for Gulfcoast South Area Health Education Center, Inc.,  presenting "Families Building Strong Bones." 

This program targeted Florida adults with the intention of increasing osteoporosis awareness and identifying risk factors, and the calcium, exercise and vitamin D that help build strong bones and medications that help prevent and treat the disease.
 

December 15, 2007 Meeting 
We had a fun raffle/exchange of g-f items.  We asked that everyone bring any type of g-f item or items, if possible, to be used in the game.  We also asked members to bring questions, suggestions, or any information on g-f living they would like to share with the group--especially holiday food ideas or tips. 

NOVEMBER 17, 2007
OUR GUEST SPEAKER WAS...
DR. FRED HARVEY, A LOCAL PHYSICIAN
WHO PRACTICES BOTH CONVENTIONAL
AND HOLISTIC MEDICINE..."
Dr. Harvey was trained at Johns Hopkins, but he also practices alternative medicine. He not only understands conventional medicine, but is open minded and up-to-date on alternative medicine practices as well.
The presentation was highly interesting and informative. 
Attendees had many valuable questions and comments.
Dr. Harvey may be heard on Nov. 26, 2007, at 9:00 am 
on FM 96.5 on your radio dial.

In addition a company called Arico has sent us GF samples to taste.

The Gluten Free Bakery on Siesta Key was be at our November meeting to deliver the delicious GF baked goods members have ordered. If you wish to inquire or place an order, phone them today at 941-346-0002

It is nearly time to renew your membership, and Joan Komishane,
(941) 924-6810, our Membership Chair, will be happy to accept your 
$20 per person ($25 per family) payment (cash or check) for 2008.

KEEP CHECKING THIS SITE FOR MORE INFORMATION

OCTOBER 20, 2007
OUR GUEST SPEAKER WAS...
DR. RANDY BRODSKY, D.O.
who spoke on...
"Gluten-Free Dining in Australia?"
"This was an informal discussion about his traveling gluten free in Australia. This will morphed into a discussion about traveling in general. He talked to the group, not as a physician, but as a lay person who has celiac disease..."
We had a very good meeting yesterday; seven new people attended along with about 33 of us. Randy Brodsky led a discussion of GF eating while traveling or dining out; and the Island GF Bakery Ladies came with fabulous goodies for all. Nancy Johnson also brought a delicious treat for us. We will have a social hour with "brainstorming" at the GF Bakery on Siesta Key at 10 AM next Saturday October 27. You are invited. Phone me, Amy Eliezer,  342-3413, if you have questions..
KEEP CHECKING THIS SITE FOR MORE INFORMATION

SEPTEMBER 15, 2007
Presenter: Dr. Elliot Livstone, G.I. Specialist
Elliot M. Livstone, MD, Gastroenterologist, spoke of and took questions on celiac disease at the Saturday, September 15 meeting of the Celiac Support Group of Sarasota-Manatee, held from 1:30 to 3:30 p.m. at Waldemere Medical Plaza Papaya Room, 1921 Waldemere St., Sarasota. Meetings are free and open to the public. 

AUGUST 18, 2007
Our August meeting was be led by Laurie Strickland. We discussed ways to avoid 
cross-contamination in our kitchens.  

JULY 21, 2007
"We had a discussion meeting, with input from all.
If you have a favorite food, please bring the wrapper with you.
Do you have a favorite breakfast or lunch menu? 
Or restaurant? Or doctor?
Or any questions we may be able to answer?
In addition, we have received a sample copy of a very new GF shopping guidebook,
which we will pass around and review."
Amy Eliezer, President

MAY 19, 2007 
Program:  We need some time to catch up on committee reports, time for Q&A, and member networking.  This will constitute our May meeting. Please come prepared with questions or information
 you would like to share with the group.
Attendees are invited to bring a brown bag lunch and drink along with questions and any useful information on living g-f you would like to share with the group. Anyone who would like to bring extra goodies to share is welcome to do so.

APRIL 21, 2007
Copies of the book" Celiac Disease, a Hidden Epidemic," by Dr. Peter Green and Rory Jones, were almost sold out at the discounted price of $15! 

SPECIAL EVENTS:
AND SOME INFORMATION FOR YOU...

* A speaker from the American Red Cross addressed the group in June and talked about hurricane preparedness for persons with celiac disease.
* Wolfgang Puk has some G-F soups including chicken and wild rice.
* Maltodextrin is made from corn in the United States.
* "K-toos," a cookie from Kinnikinnick Foods in Canada, is almost identical to the real oreo cookie and is available at Sarasota's Whole Foods Market.
* Labels for your pantry goods can be downloaded to your computer from 
www.celiacsite.com. These help your houseguests ensure your g-f products are not contaminated.

• TOAST-IT-BAGS
  Toast It Bags were available from our member, Sue Kennedy, at the April meeting--2-bags/pack $5.00.  Bags are washable and re-useable about 10 times.  Can be used in toaster, tabletop grill or toaster oven. Bags can also be ordered from: Veronica (Ronni) Alicea, RD, 908-704-7017, rdronni@optonline.net or www.csaceliacs.org

MARCH  17, 2007 Program details...
"Gluten-Free and Gourmet," presentation by Chef Gordon Lippe of Gordon's Gourmet
About The Chef (from www.GordonsGourmet.com)
About Gordon of Gordon's Gourmet
I think that my culinary career first started at my mothers hip. After being a standby cook on board ship in the United States Coast Guard, I attended Florida Culinary institute in Palm Beach (a top 5 culinary program in the United States). I started in the industry with the ultra luxury leader The Ritz Carlton in Palm Beach. Moved on to be in an even more creative less structured hands on environment, where I worked my way up to sous chef at Craig’s American Bistro, which was featured in Food and Wine magazine and the Rising chef series at the James Beard House. When the owners decided to move into a different direction and closed, I left to accept a position working as a private chef for an affluent executive Palm Beach couple who traveled between Florida and Annapolis MD. After several years I decided to settle in Bradenton for the love of the Tampa Bay area and to raise a family. I became a Food and Beverage Director at an exclusive private club in Sarasota, but left to return to private service in the Tampa Bay area, where I have done numerous private events to overwhelming satisfaction of my many clients.

and GF food samples provided by Enjoy Life and Heartlands Finest

FEBRUARY  17, 2007

Aubie Coran is in charge of the Sarasota-Manatee Celiac Support Group's Restaurant Awareness Program. This program is dedicated to promoting education and awareness of Celiac Disease in dining out establishments. The establishments will be invited to post a sticker at their entry indicating they are a G-F eatery.
VOLUNTEERS ARE NEEDED TO MAKE THIS PROGRAM SUCCESSFUL. CONTACT AUBIE AT aycoran@juno.com

Aubert Coran was graduated from the St. Louis College of Pharmacy with BS and MS degrees in 1953 and 1955. In 1992, he earned a doctorate degree in physical chemistry at the Université de Haute Alsace (at Mulhouse , France ) -- as a mature student. He worked in polymer science and technology, as scientist, inventor and author throughout most of his 36-year career at Monsanto Company, at The University of Akron ( Akron, Ohio), where he became a Research Professor in the Institute of Polymer Engineering. He is an author and an inventor with over 200 papers and US patents. He retired from The University of Akron in 2000. “Aubie” Coran lives (full time) at Longboat Key, Florida with his wife Sandra (“Sandy”) Coran. They have five children and ten grand children who live in widely scattered locations (usually) in the USA. The Corans spend time traveling and visiting their children, grandchildren, etc. They are interested in the performing and graphic arts, which accounts for some of their travel. They also enjoy activities such as bicycling, tennis and swimming.
  Aubie was diagnosed celiac about 2 ½ years ago, but has continued his activities, including eating at restaurants, both at home and abroad. 
  He  presented his experiences while eating at restaurants on a "10,000 Miles of Celiac Gluten-Free Eating" automobile trip with his wife, Sandy, through much of the United States, during the summer of 2006.

JANUARY 20, 2007

Wheat-Free/Gluten-Free at Richard's Whole Foods

Dawn Hechinger, Director of Marketing discussed the Richard's Whole Foods organization.  She brought product samples, coupons and a list of the G-F foods they carry.  It was a very informative meeting and members had a chance to ask questions. Dawn also said that the new Richard's W.F. store in the Cooper Creek Mall, at University Parkway, has the largest selection of frozen g-f foods of all their stores.

DECEMBER 16, 2006

Nadia Urato, MD, Dermatologist in Sarasota, a graduate of Harvard Medical School, with dermatology residency training at Harvard and Emory, and a Fellowship in Mohs Surgery, spoke at the Dec. 20 meeting on Dermatitus Herpetiformis, the skin form of celiac disease which has varied symptoms but basically is:
- An intense itchy rash and bumps that appear on elbows, knees, buttocks, elsewhere on the trunk and body forming in clusters which tend to be
bi-lateral. It arises quickly and then spreads, appears in both sexes in the 20-30-40 age group but is more prevalent in males,
- Diagnosed by a dermatologist (who is DH-knowledgeable) performing a specific test which uses a deep-core biopsy in order to look at all layers of the skin, not just the lesion.
- an autoimmune response; those diagnosed with DH are at risk for secondary autoimmune infections: thyroid, GI lymphoma, vitiligo, for example.

Treatment of DH:
Following the gluten-free diet for life is the key, just as it is for those with CD. The rash/blisters disappear when gluten is eliminated.
The drug Dapsone eases the rash and blisters but only when a G-F diet is followed. Topical creams with cortisone also help the itching.
Because of side effects to both the systemic drug and cortisone creams,
patients should be monitored.

Dr. Urato said all skin conditions are affected by the environment and emotional factors. It’s important to maintain well-moisturized skin and apply moisturizers often each day. Favored moisturizers are Cetaphil Cream and Eucerin, or adding a little Vaseline jelly with Cetaphil. Choosing a sunscreen with titanium dioxide zinc oxide is equally important.

Dr. Nadia Urato completed her internship in General Surgery at the Beth Israel Deaconness Medical Center after graduating from Harvard Medical School.  She then continued with Dermatology residency training at Harvard and Emory University.  She subsequently continued her training with a Fellowship in Mohs Surgery. 

Dr. Urato is a member of the American College of Mohs Micrographic Surgery and Cutaneous Oncology, American Society of Dermatological Surgeons, and the American Academy of Dermatology. 

Her office is located at 3231 Gulf Gate Drive, Sarasota, and her office phone is 941-924-1193. 

She will speak about the diagnosis and treatment of Dermatitis Herpetiformis. 

DECEMBER 7, 2006
Island Time Restaurant, in the Cooper Creek Mall, 
was the site of a G-F holiday dinner. A good time was had by all.

 NOVEMBER 18, 2006
   At the November meeting, group president, Amy Eliezer, reported on what she learned from the November 9-11, 2006 
International Celiac Conference in New York City.
Amy provided us with a number of new websites to visit, which add to our resources and knowledge base. See the "Celiac Education" page of this website. We learned about how cosmetics, 
such as lipsticks and lip balms, may contain gluten.

Lipsticks and lip balms must be checked for gluten content; however, cosmetics and creams that do not get into the mouth are safe, as only the gluten that enters the mouth can be harmful.
The grains that are the most nutritious include quinoa, teff, buckwheat and amaranth.
Due to the damage our intestine has incurred, we need to be taking one and one-half times the amount of calcium recommended by the federal government 
(see disclaimer on this site). There is a need for vitamin/mineral supplementation by celiacs, especially when first diagnosed. When a person has suffered intestinal malabsorption s/he can be low in iron, calcium, zinc, magnesium, folate, other B vitamins, and  vitamins A, D, E, and K. However, 2 years after following the GF diet and subsequent healing of the body, many people become overweight, suffer constipation and/or cholesterolemia.  This is because the GF diet is low in iron, B vitamins, and fiber. In addition, GF baked products are usually high in fat and calories. Whole grain flours such as brown rice, quinoa, teff, and especially bean flours such as chickpea (garbanzo) flour, can be used in baking and/or as breakfast cereals in order to increase the nutrient and fiber content of the diet. Increasing vegetable intake is also strongly encouraged for the same reasons.
During August 2008, the FDA is to issue an official definition of "gluten free."  It will define the amount of gluten allowable in foods sold in the U.S. that are labeled "gluten free"  
Many experts consider that if a celiac consumes a diet of  20 parts per million gluten or less per day, no damage will occur to the lining of the small intestine and the person will have no symptoms.
 Twenty parts per million is less than what is found in 1/4 slice of wheat bread (20ppm is the amount that would probably be consumed inadvertently in hidden forms by most people who follow the GF diet carefully because there is some gluten contamination everywhere).
While prescription medications are not required to be labeled for wheat, there is a good resource:  The Handbook of Pharmaceutical Excipients.  All injections are safe, as are all nasal sprays, eye drops, inhalants, and mouthwashes.
Residents of Italy who have Celiac Disease receive their gluten-free foods free of charge. They also are allowed to take 24 vacation days from work... IN ADDITION TO THEIR REGULAR VACATION! 
Celiac Disease may manifest in anemia, migraines, ataxia (balance problems), depression, and elevated liver enzymes. The conference presenters, part of the medical profession, also recommend that all Type I diabetics be tested for C.D.
Prometheus Labs, in California, is the most reliable lab for your testing.

OCTOBER 21, 2006

Our October meeting featured Kathy Namolik, a coronary care dietitian at Sarasota Memorial Hospital. Kathy was assisted in her presentation by Dietary Intern, Damian Plues. (click on photo for enlarged image, then click on your browser's back button (<) to return to this page).
Kathy and Damian spoke about three areas and answered questions from the attendees..
The three topics were:  Healthy GF Eating, Heart Disease Prevention, and How to Stay G-F while Staying in a Hospital. 
Memorial's system:
1. Patient, once in the assigned room, tells the nurse that a G-F diet is required
2. A Greeter visits patient to determine diet (G-F)  or diets (Lactose-free, etc.), food   intolerances. The Greeter, using a Palm Pilot (handheld electronic storage and retrieval device), enters this information in the hospital's computerized diet information system.
3. At any time during a stay in the hospital the patient can ask a dietitian to visit.
4. SMH stocks G-F bread, crackers, snacks and two packaged entrees, Beef Stew and Chicken with Rice Stew. Toast is not an option since there is no dedicated G-F toaster.
5. The Hospital permits food from the outside. Hospital stations have refrigerators and microwaves which means that celiacs could store dairy substitutes, bread, etc. and that food brought in for specific meals could be warmed in a microwave.
6. All intravenous feedings the Hospital uses are G-F.
Kathy further stated that: Research shows that weight loss and the prevention of heart disease, cancer, and liver disease are helped if you:
Eat breakfast daily, and eating a bigger meal at lunch rather  than late in the day.
Reduce the amount of fat in and on your food, especially saturated fats, found in dairy foods, and red meats. Include some monosaturated fats such as found in nuts and olive oil. 
Increase the proportion of plant foods, such as vegetables, fruits, soy and legumes to replace high fat dairy and red meat foods.
We have Edie Kaplan to thank for this idea: Eating in the hospital calls for an all-out effort by a celiac patient's family, friends and members of this support group. Something to think about -  forming another committee to receive information when a member goes into the hospital and determine if that patient will need extra help. Perhaps it's a way to earn dollars for our group's charitable gifts to celiac research.

Updates on Healthy Eating
The diet for cardiac patients can be applied to celiacs: A diet emphasizing vegetables and fruits, lean protein and  high fiber in balance  with  a reasonable caloric intake.  To find desirable caloric intake:  multiply desirable weight by 11 if sedentary, 12 if moderately active and 15 if active.
Research today shows that eating breakfast, rather than skipping it makes for more successful weight loss. Also, eat more calories earlier in the day, then taper off for the remaining day.
Eat no more than 3 spoons of fat at each meal, with the caution that there are hidden fats in meat and poultry.  It's important to add mono-unsaturates (like nuts and olive oil) to one's diet.  Having soy in a diet has a positive effect if it's used in place of high fat meat and cheese. The viscous fiber of plant sterols is important because it absorbs fats and keep cholesterol down.
Research today shows that eating breakfast, rather than skipping it makes for more successful weight loss. 
Also, eat more calories earlier in the day, then taper off for the remaining day.
Eat no more than 3 spoons of fat at each meal, with the caution that there are hidden fats in meat and poultry.  It's important to add mono-unsaturates (like nuts and olive oil) to one's diet.  Having soy in a diet has a positive effect if it's used in place of high fat meat and cheese. The viscous fiber of plant sterols is important because it absorbs fats and keep cholesterol down.
Kathy recommended reading the Nutrition Action Newsletter whose website is: www.CSPInet.org.
In addition, we enjoyed a tasting of goodies from the G-F company: Namasté and some home-baked bread by Edie Kaplan. Coupons from three different G-F sources were given away.
Research today shows that eating breakfast, rather than skipping it makes for more successful weight loss. Also, eat more calories earlier in the day, then taper off for the remaining day.
Eat no more than 3 spoons of fat at each meal, with the caution that there are hidden fats in meat and poultry.  It's important to add mono-unsaturates (like nuts and olive oil) to one's diet.  Having soy in a diet has a positive effect if it's used in place of high fat meat and cheese. The viscous fiber of plant sterols is important because it absorbs fats and keep cholesterol down.
Kathy recommended reading the Nutrition Action Newsletter whose website is: www.CSPInet.org.
In addition, we enjoyed a tasting of goodies from the G-F company: Namasté and some home-baked bread by Edie Kaplan. Coupons from three different G-F sources were given away.

SEPT. 16, 2006
MEETING NOTES

 Group discussion of RESTAURANTS IN SARASOTA.  
    The following restaurants were discussed at the meeting and can be helpful 
to those following the gluten-free diet:
BRADENTON... CAPALBO'S, on Cortez Rd, will build a pizza using your G-F shell. Make sure they clean the oven space to avoid contamination. OUTBACK STEAKHOUSE**, BONEFISH GRILL*, CARRABAS*, CHILIS
TAMPA... P.F. CHANG'S Chinese Restaurant

VENICE... ROSEBUD'S will cooperate. They have very nice steak, fish and chicken dishes. CAFE VENICE on Venice Avenue, 
NOKOMIS... SALT WATER CAFE.
SARASOTA... STONEWOOD GRILL on Stickney Point Road' PHO CALI, a Vietnamese Restaurant on Main Street; 5One6 BURNS, near the Burns Ct. Theater (the owner/manager is a celiac and very savvy); CAPT. BRIAN'S, on Rte 41 north near the airport (an employee is a Celiac = they have a very good understanding of our needs); CAFE BACI, on Route 41 near Bee Ridge; MAK'S, Chinese on Gulf Gate Drive; ARBY'S has a Cape Cod Salad (call ahead for chicken without wheat).

* Gluten-free notations are on menus posted at these websites
** Ask to see the gluten-free menu (regular menu with G-F notations)

NOTE: THE INFORMATION ABOVE IS PROVIDED AS A COURTESY AND IN NO WAY GUARANTEES ACCURACY OR HEALTHFULNESS OF THE MENU ITEMS. ALL PERSONS PATRONIZING THE ABOVE ESTABLISHMENTS DO SO AT THEIR OWN RISK.