Monday, August 25, 2008

The Measuring Cup Menu - August 25th - August 30th

Here is what we have planned for this week.
Available after WEDNESDAY @ 6 pm
-CHOCOLATE CHIP COOKIES- Toll House style cookies with milk and semi-sweet chocolate chips.
-GRAHAM CRACKERS-EGG FREE Sit by the campfire with the kids and make S’mores, or simply spread on some chocolate frosting.
-PIZZA POCKETS- Just like the calzones you would have in Italy, or at the pizzeria. Filled with pizza sauce, cheese and gluten free pepperoni.
-DILLY BREAD- A mildly herbed savory bread.
-ORANGE SCONES-EGG FREE Ever so slightly sweet; liberally drizzled with sweet/tart orange zest glaze.
-POP TART STYLE PASTRIES-DAIRY FREE Flaky pie dough filled with blueberry or strawberry fruit.
-“DING-DONGS’ CREAM-FILLED CHOCOLATE CUPCAKES- Just like those cream-filled chocolate cupcakes from your childhood.
Available SATURDAY before noon
-CRANBERRY ALMOND BISCOTTI- Not soft or overly sweet, Italian biscotti are crisp, crunchy, wonderfully dunk-able, and go from freezer storage to desert plate in mere minutes.
-CHOCOLATE PEANUT BUTTER NO-BAKE COOKIE BARS- EGG FREE VERY addictive…Slightly chewy, fudgy, peanut buttery.
-HAMBURGER BUNS- Imagine eating a hamburger piled high with lettuce, tomato, pickles, cheese, and ketchup. NO MORE LETTUCE WRAPPED BURGERS
-BUCKWHEAT OAT BREAD-EGG FREE A moist, slightly sweet bread. You would never guess this bread was gluten-free.
-CHOCOLATE ZUCCHINI MUFFINS-DAIRY AND EGG FREE So moist and rich you might mistake these for a brownie (except they are better for you). Try them you will be hooked!
-APPLE CIDER DONUT HOLES-DAIRY FREE Real deep-fried donuts. Flavored with warm spices and apple.
-IRISH CREAM BROWNIES-Chewy, dense brownies topped with deep, dark chocolate frosting spiked with Bailey’s Irish Cream.
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, or coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

If you are interested in anything, please give us a call at 590-8112 and leave a message or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. We are in Fishers near 116th and Allisonville. I can send directions as needed.
Everything we bake is GF and free of bean flour.

We are in the process of developing a complete pricing list.
**Bread: $8/2-pound loaf-10-12 huge slices per loaf
Brownies: $1.50 each
Muffins: $1.50 each
Hamburger Buns $1 each
Scones: $2 each
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
Pancake Mix: $3.00

Wednesday, August 20, 2008

Restaurants Offering Gluten-Free Options

Published: July 20, 2008

WHEN Barbara Bonavoglia, 65, learned about four and a half years ago that she and her daughter, Lisa Mackie, 33, had celiac disease, she realized they would never eat regular pasta again. It was not an easy adjustment for Ms. Bonavoglia, who grew up on her family’s Italian-American fare. Celiac disease, a genetic autoimmune disorder that damages the small intestine, is controllable only by eliminating gluten, a protein found in wheat, rye, barley and other grains.

Ms. Bonavoglia, who lives in Bohemia, decided to experiment with gluten-free cuisine at home using rice-based pastas, which her body could tolerate. Soon afterward, she brought samples of the pasta and a list of gluten-free ingredients she was using to the owner of Mama’s Italian Restaurant in Oakdale, where she had been a customer for 25 years. She spoke to the owner, John Passafiume, to ask if he would put just a few entrees on his menu, she said, “and I could guarantee he’d get a lot of business.”

Within a year, Mama’s had added a gluten-free menu including linguine, penne and breaded, fried calamari made using mixtures of tapioca, arrowroot, brown rice and other gluten-free flours. Business picked up; “I really didn’t think there would be so many coming for gluten-free,” Mr. Passafiume said.

Mama’s is one of a growing number of restaurants on Long Island that have added gluten-free dishes to accommodate customers with celiac disease.

Italian food poses a particular challenge, given the wheat content in standard pastas and pizza, but in the past year alone, at least three Italian restaurants on Long Island have started offering gluten-free options.

Plum Tomatoes Pizzeria and Restaurant in Mineola began serving an individual-size gluten-free pizza two months ago, said Tony Guardavaccaro, the co-owner. Café Formaggio in Carle Place, which serves gluten-free pizza and pasta, started doing so about eight months ago, and just added brownies and gluten-free beer, said Joe Licata, a co-owner, who has a family member with celiac disease. Luca Miceli, owner of the restaurant Mr. Miceli in Rockville Centre, has a gluten allergy and offers mozzarella sticks, chicken parmesan, angel hair pasta and other gluten-free items.

Frank Carr, a co-owner of Emerson’s Restaurant in Babylon, added gluten-free items like steak tartare and black tea crème brûlée to the French-American menu about two years ago when customers came in inquiring about them. “We never regretted that decision,” Mr. Carr said. “We feel good about it.”

At Oysterman’s in Sayville, the chefs will modify any dish on the regular menu for diners who have celiac disease; a new menu insert will be available in August, said James Gilroy, a co-owner. “It’s not that difficult to do,” he said. “And it’s good for business.”

About 1 percent of the United States population is affected by celiac disease, according to Dr. Peter H. R. Green, director of the Celiac Disease Center at Columbia University. If not treated, the ailment, which is diagnosed through blood tests and an intestinal biopsy, can lead to nutritional deficiencies, anemia and other complications.

The Gluten Intolerance Group of North America has a Gluten-Free Restaurant Awareness Program that provides resources and guidelines for restaurants on keeping their kitchens safe.

Mr. Passafiume of Mama’s, one of the restaurants participating in the program, installed separate cookers, fryers, pots and other utensils to prevent cross-contamination with dishes containing wheat and gluten.

On a recent Saturday evening, several customers at his 90-seat pizzeria-style business were requesting items from the four-page specialty list.

“Some of his gluten-free is better than regular food,” said Margaret Costanza, 49, of Holbrook, who learned four years ago that she had celiac disease.

Across from Ms. Costanza sat Caroline Weiss, 71, of Deer Park, who received the same diagnosis six months ago. “I’m eating chocolate cake,” Ms. Weiss said. “Would you believe this?”

It was a gluten-free flourless torte, Mr. Passafiume said.

A restaurateur who has celiac disease herself, Joanne Lentini, 52, a co-owner of Caffe Baldo in Wantagh, was making gluten-free pasta for her own meals before she thought to offer it to customers. When a woman came in with a group but did not order pasta, Ms. Lentini discovered that the patron also suffered from the disorder. “I said: ‘Why don’t you have some of my pasta? I keep it in the back,’ ” said Ms. Lentini, who then began offering a homemade gluten-free menu at her family-run restaurant.

Unlike Ms. Lentini, Roger Montague, the owner of Smoking Sloe’s in Northport, said that when customers told him they had celiac disease, he had to ask what it was. He began offering a gluten-free menu including ribs and barbecued chicken a few months ago. Though he doesn’t have duplicate facilities to prevent cross-contamination, he said his kitchen was clean, his “core products” are gluten-free naturally, and his barbecue sauce does not contain wheat, which is often used as a thickening agent.

Another naturally gluten-free menu item is the dosas, or crispy crepes, served at Hampton Chutney Company in Amagansett; they are made with rice and lentil flour, said Gary MacGurn, co-owner with his wife, Isabel.

National chains, including Outback Steakhouse, Legal Sea Foods, Charlie Brown’s Steakhouse and P. F. Chang’s China Bistro also offer gluten-free menu items, according to representatives for the companies.

Chefs at P. F. Chang’s, for instance, receive special training, use marked, colored plates to distinguish dishes with dietary restrictions and set aside one wok station solely for gluten-free items, said Laura Cherry, a spokeswoman.

Fran Watins, 57, of Commack, who is on the board of the Suffolk County Celiacs Support and Awareness Group, said that next month the organization, which has 400 to 500 members, will meet for the first time with restaurant owners on Long Island who may be interested in offering gluten-free menus.

Ms. Watins said that sensitivities to gluten differ, but celiacs have to be vigilant. Even a small amount of gluten can trigger a reaction, she said.

Ms. Bonavoglia, who is also on the board of the Suffolk celiac group with Ms. Watins, has been campaigning to get more gluten-free dishes in restaurants. A piano teacher by trade, she took up baking after her diagnosis, and now works with Garguilo’s Bakery in St. James on a line of gluten-free items, including pie crust, bread and cookies. She uses xanthan gum to bind the flours. She hopes that more restaurants will create gluten-free menus, and that awareness will continue to grow.

“It’s spreading,” Ms. Bonavoglia said. “It’s getting out there.”

Hold the Wheat
Following is a sampling of restaurants offering gluten-free items in addition to standard fare, with a few examples. Many chains also have gluten-free options.

AMAGANSETT Hampton Chutney Company, Main Street and Hedges Lane; (631) 267-3131. Masala dosa, $7.95. Curried chutney chicken, with spinach and onion, $10.95.
BABYLON Emerson’s Restaurant,
69 Deer Park Avenue; (631) 669-2333. Goat cheese salad, $9. Rib-eye au poivre, $32. Flourless chocolate cake, $8.
CARLE PLACE Café Formaggio,
307 Old Country Road; (516) 333-1718. Pizza, $14.50. Brownies, $7. Gluten-free beer, $6.50.
MINEOLA Plum Tomatoes Pizzeria and Restaurant, 230-228 Old Country Road; (516) 248-6390. Individual gluten-free pizza, $14.95.
NORTHPORT Smoking Sloe’s,
847 Fort Salonga Road; (631) 651-8812. Rack of baby back ribs dinner, $21.99.
OAKDALE Mama’s Italian Restaurant, 1352 Montauk Highway; (631) 567-0909. Pizza, $6 to $12, served on Wednesdays and Thursdays. Homemade cannolis, $6.
ROCKVILLE CENTRE Mr. Miceli, 19 North Park Avenue; (516) 764-7701. Mozzarella sticks, $8. Pizza, $14. Any gluten-free pasta dish, $3 additional.
SAYVILLE Oysterman’s, 45 Foster Avenue; (631) 589-7775. Specializes in seafood; anything on the regular menu can be prepared gluten-free.
WANTAGH Caffe Baldo, 2849 Jerusalem Avenue; (516) 785-4780. Chicken parmesan, $16.95. Lasagna, $13.95; garlic knots, $8.
WESTBURY P. F. Chang’s China Bistro, The Source, 1504 Old Country Road; (516) 222-9200. Singapore street noodles, $9.50.

New York Times

GF products on the rise

According to a March 2007 survey by the market research company Mintel, 8 percent of the U.S. population look for gluten-free products when they shop. Nielsen Co., which tracks gluten-free food in U.S. grocery, drug and mass merchandiser stores (excluding Wal-Mart), reports that the gluten-free sector increased 20 percent in the 12-month period ending June 14, to $1.75 billion from $1.46 billion a year ago.

The number of choices also is expanding. In 2007, 700 new gluten-free products were launched in the U.S., up from 214 in 2004, according to Mintel. Consumers of gluten-free products can wander down the aisles of their local health food store — in some cases their local supermarket — and choose from an array of gluten-free pastas, cake mixes, waffles, bagels, pizzas, cookies, baby food, even beer and cosmetics. Mintel projects a 15 percent to 25 percent annual growth rate for gluten-free foods over the next few years.

Las Cruces Sun-News (N.M.)/Los Angeles Times

So sweet: MSU team takes No. 1 in U.S. for cookie

Team members: From left to right bottom row: Megan Schwannecke, Aileen Tanojo, Nicole Goldman, Ashley Walters. From left to right top row: Shantanu Kelkar, Eric Birmingham, Raghav Sundar. (Not shown Charles Pountney).

EAST LANSING - Students in a food science course at Michigan State University wanted to create a great-tasting gluten-free cookie.

Winning first place in a national food competition made it more sweet.

Shantanu Kelkar was part of the team of eight students from the College of Agriculture and Natural Resources that created the cookie for people who can't digest gluten, the primary component in wheat flour.

"It all started because we wanted to do well in the competition," said Kelkar, 26. "But then, we really wanted to do something that was a solution to a social problem."

Kelker said the team was inspired after attending a conference for people with celiac disease, a digestive disease in which sufferers are not able to digest gluten. Symptoms include abdominal pains and bloating, diarrhea and flatulence.

"We found out that many times gluten- and allergy-free products are expensive and taste bad. Why should these people have to suffer?" said Eric Birmingham, a recent MSU graduate and a member of the team. "Just because they have allergies doesn't mean they have to eat food that doesn't taste good."

Their creation, Ready-to-Dough, is a refrigerated cookie dough free of the eight allergens most commonly listed by the Food and Drug Administration.

The cookie dough is gluten-free and has no eggs, dairy or nuts in it.

The cookies earned the MSU team first place at the Institute of Food Technologists food product development competition in New Orleans in June.

Team member Aileen Tanojo said food product development teams from 25 universities participated in the competition.

This is the second year MSU has taken first place in the competition.

The concept first began in Janice Harte's capstone class for food science majors as a gluten-free peanut butter cookie dry mix.

The product evolved into a refrigerated chocolate chip cookie dough after the team decided to take out all allergens, Birmingham said.

"There was a need to provide something that is good tasting," said Harte, an assistant professor of food science and human nutrition.

"The allergen-free products (currently) out there don't help."

Not yet on market
The team consisted of: Kelkar, Birmingham, Tanojo and Megan Schwannecke, Nicole Goldman, Charles Pountney, Raghav Sundar and Ashley Walters.

Last year a team created Souper Snackers, whole grain pasta shells stuffed with ground chicken and broth.

Ready-to-Dough is not yet on the market.

Birmingham said the team has applied for a patent for the process and recipe in hopes a food company will purchase and market the product.

The Lansing State Journal (Mich.)

Yummy S'mores by the Measuring Cup

The Measuring Cup Menu - August 18th - August 23rd

Available after WEDNESDAY @ 6 pm
-FIG COOKIES-These cookies taste exotic yet familiar; the thick fig filling, the molasses and nutmeg cookie. They’re kid friendly and sophisticated at the same time. I dare you to eat just one.
-ORANGE SHORTBREAD COOKIES- EGG FREE-Buttery shortbread lovingly flavored with orange.
-CHERRY BREAKFAST BARS-Cherry crumble dessert? No, healthy fruit and oat breakfast to-go.
-CINNAMON PECAN SCONES-These scones are rich with the flavor of pecans and sweet, spicy cinnamon.
-HEARTY WHOLE GRAIN BREAD- DAIRY FREE-If your idea of a great slice of bread is one loaded with healthy whole grains like oats, brown rice, millet, and flax and is sweetened with molasses, this bread is for you.
-BUCKWHEAT THINS- DAIRY AND EGG FREE-A satisfying snack on their own, these are also excellent crackers to use with dips and a healthy alterative to fried chips.
-BLUEBERRY COBBLER-Cakey topping with a slight crunch on top and gooey delicious fresh blueberries hidden on the bottom. It is the perfect summer treat... Serve plain or with ice cream.
Available SATURDAY before noon
-ALMOND MOCHA MACAROONS- DAIRY FREE-These cookies are amazing! Crunchy around the edges, chewy in the middle, and rich, dense flavor through and through. Positively addictive!
-CHOCOLATE BROWNIE COOKIES-Is it a cookie or a brownie? A chocolate lover’s dream cookie.
-ENGLISH MUFFINS- DAIRY AND EGG FREE-These look and taste like the real thing, and freeze well.
-CHEWY GRANOLA BARS- EGG FREE-A healthy breakfast on the go, or a snack to pack in the kids lunch. Almonds, dried cherries, blueberries, cranberries, raisins, apricots, coconut, flax seed, honey, and gluten free oats.
-CINNAMON RAISIN BREAD – DAIRY FREE-Great for toasting and makes excellent french toast.
-SAVORY ZUCCHINI MUFFINS-Not your everyday breakfast muffin! This distinctive dinner muffin is flavored by zucchini and red onion.
-BANANA CUPCAKES-Moist, flavorful cupcakes with chocolate frosting.
-Just add eggs, milk (cow, rice, soy, almond, or coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.
If you are interested in anything, please give us a call at 590-8112 and leave a message or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. We are in Fishers near 116th and Allisonville. I can send directions as needed.
Everything we bake is GF and free of bean flour.
We are in the process of developing a complete pricing list.
Bread: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins: $1 each
Muffins: $1.50 each
Coffee Cake: $8/loaf
Scones: $2 each
Breakfast Bars: $1.50 each
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Pancake Mix: $3.00

Wednesday, August 13, 2008

Gluten, dairy tested in autistic kids

HOUSTON, Aug. 8 (UPI) -- Houston researchers are conducting a study to determine whether gluten and dairy products play a role in autistic behavior, as some parents suggest.
Researchers at The University of Texas Health Science Center at Houston have begun a double-blind clinical study to look into the question.

"There's a lot of misinformation, so that's why this study is so important," lead investigator Dr. Fernando Navarro said in a statement. "Hundreds and hundreds of parents think this works but we need serious evidence."

Researchers are enrolling 38 autistic children ages 3 to 9, who will be taken off gluten -- a protein in wheat -- and dairy products before the four-week study. Half will then be given gluten/milk powder and half will be given a placebo powder.

Casomorphin, a peptide in milk, and gliadomorphin, a peptide in gluten, are thought to affect behavior in these children, Navarro said.

"A lot of children with autism have gastrointestinal problems such as constipation and diarrhea," co-investigator Katherine Loveland said. "There are neurotransmitters and neuroreceptors in the gut that correspond with those in the brain. There are some scientific reasons to think that some kids may benefit from this diet."

Monday, August 11, 2008

The Measuring Cup Menu - August 11-August 16

Available after WEDNESDAY @ 6 pm
-CF EGG FREE Sandwich Wraps-Wrap around your favorite deli meats, cheeses, spicy mustard, or chipotle mayo, top with lettuce and tomato, and you have a tasty lunch!
-White Sandwich Bread-This supple bread slices thinly and is great for sandwiches.
-Dark Chocolate Raspberry Scones- Smooth dark chocolate chunks complement the intensity of tangy of raspberries.
-CF EGG FREE Low-fat Chocolate Mini-muffins –So good no one will know they are low in fat, gluten free, dairy free, and egg free.
-Lemon Poppy Seed Breakfast Bread-Lemony and buttery; this delicious bread has the texture of pound cake, crunchy little poppy seeds and a zesty lemon glaze.
-CF EGG FREE Oatmeal Raisin Cookies-An allergy-free version of an all-American classic.

Available SATURDAY before noon
-Egg Noodles-Homemade pasta has a fresh taste not found in any store-bought varieties.
-CF EGG FREE Buckwheat Bread-This gluten free bread is a rather mild tasting bread that features the subtle taste of light buckwheat.
-Sour Cream Coffee Cake-Tender and rich; this pound cake has a secret- a wonderful layer of chopped nuts and cinnamon inside.
-CF EGG FREE Banana & Coconut Muffins-Bananas and coconut are great friends in this fruity breakfast treat.
-“Ding-Dongs”-Just like those cream-filled chocolate cupcakes from your childhood.
-Chocolate Espresso Cookies--Coffee and chocolate together in one cookie.
-Graham Crackers-Perfect for s’mores or spread=2 0with frosting.

-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

If you are interested in anything, please give us a call at 590-8112 and leave a message or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. Everything we bake is GF and free of bean flour.
*** We are in the process of developing a complete pricing list.

**Bread: $8/2-pound loaf-10-11 huge slices per loaf
Muffins: $1.50 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Pound Cake $8.00
Noodles: $5/3 servings
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Pancake Mix: $3.00

Wednesday, August 6, 2008

Study reveals piece in the celiac puzzle

Matt Davis, 9, who has celiac disease, eats a gluten-free dinner with his father, Steve. The illness affects Matt's ability to process gluten. (Sun photo by Algerina Perna / July 30, 2008)

Autoimmune disease trigger possibly found
By Euna Lhee Sun reporter
July 31, 2008

Maryland researchers have identified a key receptor in the intestine that can trigger celiac disease, and they hope their findings can be applied to other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis.

Celiac disease is a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. People with the condition cannot process a protein called gluten - most commonly found in grains such as wheat, rye and barley, but also found in medicines and vitamins.

Common in the general population, celiac disease affects an estimated 2 million Americans, or one out of 133 people, according to the National Institute of Diabetes and Digestive and Kidney Diseases.

In this month's issue of Gastroenterology, University of Maryland scientists wrote that gliadin, the toxic component of gluten for celiac patients, binds to an intestinal receptor called CXCR3. The receptor then releases the protein zonulin, which makes the intestine more permeable.

"We know a lot about celiac disease, but we never understood the question of how the protein gains access in the intestine," said Dr. Alessio Fasano, a gastroenterologist who directs the Center for Celiac Research at the University of Maryland and lead author of the study."

Further study is needed, but this could allow us to intervene so that less zonulin is released, which may prevent the immune response altogether."

In healthy people, the intestine is permeable only for short periods. But in celiac patients, the effect is longer-term, which may cause a variety of health complications. Eventually, the immune system responds by destroying villi - tiny, fingerlike protrusions lining the small intestine that normally allow the organ to absorb nutrients into the bloodstream.

Because the body's own immune system causes the damage, celiac disease is classified as an autoimmune disorder. Others include diabetes and multiple sclerosis, in which the body attacks the pancreas or the nervous system, respectively.

To treat celiac disease, all that most patients normally have to do is eliminate gluten from their diet. If they don't, however, they can become malnourished, regardless of the quantity of food they eat. They can also suffer from osteoporosis, nerve damage, seizures, chronic diarrhea and anemia. Children may appear thinner than their peers and experience delayed growth.

When his son Matt complained of abdominal pain five years ago, Steve Davis, a WBAL radio sports show host, took the boy to a gastroenterologist, who diagnosed Matt with celiac disease.

Davis immediately put his son on a gluten-free diet, and Matt's stomachaches quickly disappeared. Now 9, Matt eats more dairy products, fruits and vegetables than most of his peers, but he says his favorite food is steak.

"It's kind of embarrassing because my other friends eat regular food, and I need to eat special food," said Matt, who is entering the fourth grade. "The hardest part is going to the grocery store and seeing all this food that looks delicious, that I can't eat."

Matt still enjoys gluten-free chocolate-chip cookies, bagels and muffins, which his father orders by mail from Canada. That can get expensive, Davis says.

"It's a challenge because you need to be cognizant of what your child is eating," said Davis, 42, host of the evening talk show Sportsline with Steve Davis. "If you make a mistake, the ramification down the line is severe."

Davis works actively to promote awareness of celiac disease and raises funds for research. He hopes for a drug that will help celiac patients digest gluten, similar to the Lactaid pill taken by lactose-intolerant people who want to eat dairy products.

Maryland's Fasano is a co-founder of Alba Therapeutics Corp., which is conducting Phase 2 clinical trials of a celiac disease drug called larazotide acetate. It works through another mechanism in the same signaling pathway as CXCR3. The Baltimore biotech company, which provided lab support for the study, estimates the potential worldwide market for a celiac drug at $1 billion a year.

Fasano's next step is to see if the receptor CXCR3 releases abnormal amounts of zonulin in patients with other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis. The intestines may be a port of entry through which the instigators of these diseases may gain access to the body, he said.

Dr. Peter Green, spokesman for the American Gastroenterological Association and director of the Celiac Disease Center at Columbia University, called Fasano's latest study extensive and well-designed. But he said it is still unclear how this research fits into scientists' understanding of all the mechanisms of damage in celiac disease, because it involves various pathways."They've shown this mechanism very well, but we're still figuring out the whole picture," Green said. "And working out the mechanisms will provide a greater potential for drug development."

Monday, August 4, 2008

Tax Deduction for Gluten-Free Foods as a Medical Expense for Diagnosed Celiacs Only

The following guidelines were received from the Oct. 1993 CSA/USA National Conference in Buffalo, NY:

1) You can claim only the EXTRA COST of the gluten-free product over what you would pay for the similar item at a grocery store. For example, if wheat flour costs $0.89 per 5 lbs. and rice flour is $3.25 per 5 lbs., the DIFFERENCE of $2.36 is tax deductible. You may also claim mileage expense for the extra trip to the health food store and postal costs on gluten-free products ordered by mail.
2) The cost of xanthan gum (methylcellulose, etc.) used in gluten-free home baked goods is completely different than anything used in an ordinary recipe, so in the opinion of the IRS, the total cost of this item can be claimed.
3) Save all cash register tapes, receipts, and canceled checks to substantiate your gluten-free purchases. You will need to prepare a list of grocery store prices to arrive at the differences in costs. You need not submit it with your return, but do retain it.
4) Attach a letter from your doctor to your tax return. This letter should state that you have Celiac Sprue disease and must adhere to a total gluten-free diet for life.
5) Under MEDICAL DEDUCTIONS list as Extra cost of a gluten-free diet the total amount of your extra expenses. You do not need to itemize these expenses.

1) You may want to write the Citations (as given below) on your tax return. Always keep a copy of your doctors letter for your own records.
2) Your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US

Refer them to the following Citations:
Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366

Food break-down and absorption.

1. Wheat-based foods are broken down in the stomach and the upper part of the small intestine called the duodenum. Gluten is broken down in the duodenum.
2. Some of the partially digested food travels to the next segment of the small intestine called the jejunum.
3. In the jejunum, structures called villi with surface-bound enzymes break food down into complex molecules the body absorbs.
4. Gluten adheres to the tips of villi where enzymes break it down into simpler molecules called peptides. Some of the peptides, called 33-MER, cannot be broken down any further. This is true for all persons whether they suffer from celiac sprue or not.
5. Absorption cells in the gut lumen absorb 33-MER peptides and pass them into the tissues of the lamina propria. Antigen presenting cells (APC), part of the body's immune system, target foreign substances in the body for response by the immune system. APC do this by binding with the foreign substance, and then send biochemical signals to white blood cells to attack. In nearly all people with celiac sprue, APC bind with 33-MER only if the APC carry a protien called DQ2.
6. Once the intestinal wall absorbs 33-MER peptides, APC in celiac sprue patients signal white blood cells to attack. The result is eventual desctruction of absorption cells and villi in the intestinal wall.

The Measuring Cup Menu - August 4th - August 9th

Available after THURSDAY @ 6 pm
-WHITE CHOCOLATE & CRANBERRY OAT COOKIES-White chocolate and dried cranberries come together in this exceptional oatmeal cookie.
-LEMON SCONES-Ever so slightly sweet, lemony, wonderful.
-CARROT CAKE MUFFINS-(egg free, dairy free)-The ultimate muffin/cupake. Carrots, pineapple, coconut, cinnamon.
-FLAX, OAT, & SORGHUM BREAD- For people who love hearty whole-grain breads. An easy way to increase the fiber in your diet.

Available SATURDAY before noon
-SOFT GINGER COOKIES-Chewy cookies with a bit of zing. Perfect with a glass of milk or a latte
-WHOLE GRAIN ZUCCHINI MUFFINS-(egg free, dairy free)-Made with 100% whole grains, and lower in fat than traditional recipes.
-BUCKWHEAT MUFFINS- Rustic and wholesome, with gentle whispers of cinnamon and lemon zest, and a deep, nutty flavor from the buckwheat and almond meal. They are just as tasty plain as they are split and filled with blueberry jam.
-MAPLE OAT BREAD-This br ead is moist, tender, and sweet. Think King's Hawaiian bread. Use for sandwiches or tear into cubes and dip into your favorite spinach dip.
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.
*** We are in the process of developing a complete pricing list.
-Bread: $8/2-pound loaf-10-12 huge slices per loaf
-English Muffins: $1 each
-Brownies: $1.50 each
-Muffins: $1.50 each
-Hamburger Buns $1 each
-Pizza crust (med): $6 each
-Coffee Cake: $8/loaf
-Wraps: $2 each
-Scones: $2 each
-Pound Cake $8.00
-Breakfast Bars: $1.50 each
-Noodles: $5/3 servings
-Ice cream: $5 pint
-Cookies: $10/dozen
-Cupcakes: $10/ half dozen
-Doughnut Holes: $5/dozen
-Pancake Mix: $3.00