The Measuring Cup Menu - Sept. 29th - October 4th

Available after Thursday @ 6 p.m.
-GINGER SNAPS- A slightly spicy, not too sweet cookie with hints of molasses and brown sugar.

-LEMON RASPBERRY THUMBPRINT COOKIES- This buttery cookie, which is delicately flavored with lemon zest then dotted with raspberry jam, is a delight.

-PUMPKIN CHI SPICE SCONES-Inspired by a pumpkin spice chi latte, these scones are pleasantly flavored with pumpkin and war spices.

-DONUT MUFFINS- A mini-muffin sprinkled with cinnamon sugar that recreates the taste and texture of a cake donut without the added calories of frying.

-THICK AND CHEWY PIZZA CRUST-DAIRY FREE-A must-have for your freezer. Great for a quick dinner, or for a special treat, top with your favorite pizza sauce, pepperoni, fresh mozzarella, and basil. To add a great smoked flavor cook your pizza outside on the grill.

-HEARTY WHOLE GRAIN BREAD- DAIRY FREE-If your idea of a great slice of bread is one loaded with healthy whole grains like millet, oats, brown rice, and flax and is sweetened with molasses, this bread is for you.

-LEMON CUPCAKES- use frosting saved in favs-A delectable dessert, tender and moist, and lemony. The lemon butter cream frosting will turn you into a lemon lover!

Available SATURDAY before noon:
-SNICKERDOODLES-These popular cinnamon and sugar cookies are amazing! They melt in your mouth. The whole family will love them!

-PEANUT BUTTER COOKIES - Comfort food at its finest, chewy peanut but ter cookies. Made with Cream Hill Estates Certified Gluten Free Oats.

-PUMPKIN RAISIN BREAD -DAIRY AND EGG FREE-This rich bread is dense and moist; the raisins add a slight sweetness.

-CHOCOLATE ZUCCHINI MUFFINS-EGG FREE- Buckwheat, flax, and zucchini make them healthy, chocolate makes them fun. (You can’t really taste the zucchini in these, it adds moisture to these lower fat muffins)

-ENGLISH MUFFINS-DAIRY & EGG FREE-These look and TASTE like the real thing. White, Cinnamon Raisin, or Flax.

-HEARTY SANDWICH BREAD- This hearty, gluten free sandwich bread features almond meal, rice bran, cinnamon, and currants. It is outstanding for chicken salad or grilled cheese sandwiches – It tastes very similar to a whole wheat bread.

-CHOCOLATE CUPCAKES WITH MOCHA BUTTER CREAM FROSTING- Real cupcakes, topped with mocha butter cream frosting.

AVAILABLE ANY PICK-UP DAY
-GRAHAM CRACKERS-EGG FREE-With s’mores season right around the corner you will want to stock up. Also great with a glass of milk for a not-too-sweet after school snack.

-EGG NOODLES- DAIRY FREE-Homemade noodles have a fresh taste not found in any store-bought varieties.

-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.

-CORN BREAD MIX- Just add eggs, milk (cow, rice, soy, almond, or coconut), and canola oil.

Serve with a bowl of chili for the perfect game-day dinner!

We are in the process of developing a complete pricing list.
Bread: $8/2-pound loaf-10-12 huge slices per loaf

English Muffins: $1.50 each

Muffins: $1.50 each

Pizza crust (med): $6 each

Scones: $2 each

Cupcakes: $10/ half dozen

Noodles: $5/3 servings

Cookies: $10/dozen

Pancake Mix: $3.00

Gluten Free Diet (handout from GF Indy event)

Overview
-Celiac disease:

• Inability to tolerate gluten
• Variety and intensity of symptoms
• It doesn't go away and no one outgrows it.

-Treatment:

• Even a small amount of gluten can cause symptoms
• Intestinal villi atrophy -> may result in nutrient malabsorption and long term effects (i.e. osteoporosis)

-Avoid gluten - a protein found in Wheat, Rye, and Barley:

• What free does NOT equal gluten free
• Oats may be tolerated by some *studies are still being done to prove whether all people should avoid oats*
• Avoid oats intiially after diagnosis to allow for intestinal healing
• May include up to 2 oz. of oats after intestinal healing (only oats from recognized GF source).
• Oats may be contamined with WRB (wheat, rye, barley) during processing

-Challenge of following a gluten free diet:

• Not as easy as simply eliminating grains from your diet
• grains and their derivatives can be found in many seemingly innocent foods
• conflicting info - due to how ingredient is processed, where it originates

-How to determine if product is gluten free:

• read labels (every time because ingredients change)
• labels have gotten better so there are fewer sources of 'hidden' gluten
• memorize safe vs. forbidden ingredients
• call manufacturers (begin by using toll free numbers on food packaging)
• check a GF shopping gtuide or the internet (CSA Gluten Free Product listing)
• many grocery stores (i.e. Whole Foods, Trader Joe's) have GF food lists on their websites. Make sure the soruces you use are updated at least every year!!!
• at restaurants, check menus, ask lots of questions - remember, you are the customer - do not feel discouraged or embarassed for asking

Nutritional Quality of the gluten free diet:

• Well planned diet will contain all the nutrients of a non-gluten free diet
• whole grains contain fiber, carbohydrates, Vitamin E, B vitamins (naicin, thiamine, riboflavin, B6), Iron, and potassium (can obtain these nutrients in other whole grains, fruit, veggies, nuts and other seed, dried beans, meat/fish/poultry, dairy
• cornerstone of any diet should be fruits and veggies; 5-9 1/2 c. servings a day
• dairy - 3 (1 cup) servings per day
• lean protein - amount will vary according to age, gender, height and weight

Sources of fiber in the gluten free diet:

• fruits, veggies, dried beans, whole grains, flax, nuts
• milled flaxseed can substitue for eggs or fats in recipes -> 3 tbs. ground flaxseed = 1 tbs. fat; 2 tbs. ground flaxseed with 3 tbs. water = 1 egg
• whole flaxseed carries no nutritional value because the body cannot break it down - flaxseed should be milled/ground
• 3 grams of fiber in 1 tbs. of ground flaxseed

GF Indy Fall Event

The GF Indy group hosted a meeting at the Clarian North complex (in Carmel) on Sunday. There was a large turnout and the entire event was a success. Pam (as in The Measuring Cup Pam) brough some gluten free treats and Tina brought her delicious pasta salad for everyone to try. The event focused on many aspects:

• Celiac disease overview
• Treatment
• how to avoid gluten in your diet
• how to determine if a product is gluten free
• the nutritional quality of the GF diet
• sources of fiber in the GF diet

Another bit of information we learned on Sunday, was how to determine the amount of sugar in fat in a serving of food...to help get perspective on sugar in foods while reading labels, divide the total amount of sugar listed by 4 and the answer will be the number of teaspoons of sugar in the product. ie. most sodas contain around 40-45 grams of sugar. Divide it and you get 10 to 11 teaspoons of sugar in one soda.

Below is Tina's recipe for her pasta salad and I will be uploading the 'gluten free diet' handout from the event:

Mexican Pasta Salad
Yield: 4 (generous servings)

1 medium tomato, coarsely chopped 1 TBS chopped jalapeno
1 medium avocado, diced Juice of 1 lime
1 can (19 oz.) black beans, rinsed and drained 1 tsp ground cumin
½ cup frozen corn, defrosted 4 – 5 drops tobasco sauce
2 TBS chopped cilantro 12 oz. gluten free pasta

· In a large bowl, combine tomatoes, avocados, beans, corn, cilantro, and peppers. Stir in lime juice, cumin, and tobasco sauce; set aside at room temperature for a least 1 hour.
· In a large pot of boiling water, cook the pasta until tender. Drain.
· Place pasta in large serving bowl. Add the salsa mixture; toss to mix well.

Nutrition Information: 492 calories; 9.7g fat(17% of calories); 9.6g fiber; 0mg cholesterol; 356mg sodium

Gluten Free Indy's Holiday Luncheon

Sunday, November 9, 2008

1:30PM - 4:30PM

Plum Creek Golf Club Banquet Facility

12401 Lynwood Blvd.

Carmel, IN 46033

All gluten free luncheon. Plus dairy free options. All food will be prepared offsite in a gluten free environment using only dedicated gluten free products and flours.

$15.00 per person $6.00 for chilren 12 and under

Reservations must be received by Oct. 30th, 2008 (Please be sure to include specific food allergy or food intolerances).

Mail RSVP check to:

Sheila Cafferty

13471 Clifty Falls Dr.

Carmel, IN 46032

Menu:

turkey - ham - stuffing - green bean casserole - cranberry fruit sauce - sweet potato souffle - vegetable medley - mashed potatoes - gravy - dinner rolls - bread sticks - Chebe bread cheese puffs - pumpkin pie - lemon meringue pie - chocolate cake - organic coffee (decaf and reg.) - hot apple cider - cold beverages (water and tea)

The Measuring Cup - Menu for Sept. 22nd - 27th

Available after Thursday @ 6
OATMEAL RAISIN COOKIES-egg and dairy free-A gluten-free version of an American classic. Made with Cream Hill Estates Certified Gluten Free Oats.
CHOCOLATE CHIP COOKIES-Toll-house style cookies. Crisp on the outside and chewy on the inside.
CHOCOLATE CHOCOLATE CHIP MINI-MUFFINS-egg free- Low fat, high fiber, no guilt. Made with Cream Hill Estates Certified Gluten Free Oats.
LEMON SCONES-Tender scones flavored with zesty lemon and drizzled with slightly sweet lemon glaze.
SANDWICH WRAPS-dairy free-Wrap around your favorite deli meat and cheese, top with spicy brown mustard or chipotle mayonnaise, top with red onion slices and you have an irresistible sandwich.
SORGHUM BREAD-This might become your gold standard for bread. It is soft and spongy and will not break or crumble when you spread it with peanut butter and jelly.
CHOCOLATE CUPCAKES-Light and airy, topped with butter cream frosting.

Available SATURDAY before noon:
GRAHAM CRACKERS-egg free-With s’mores season right around the corner you will want to stock up. Also great with a glass of milk for a not-too-sweet after school snack.
COCONUT CHOCOLATE CHIP BLONDIE- Warm these bars slightly and they are soft and melt-in-your-mouth gooey. Chilled, they become slightly chewy on the inside, moist and fabulous.
CRANBERRY OAT SCONES- Healthy need not taste like it. Sweet tart dried cranberries complement the wonderful hearty taste and texture of the oats. The subtle hint of orange zest makes these scones delicious. Made with Cream Hill Estates Certified Gluten Free Oats.
CARROT CAKE MUFFINS-The ultimate muffin/cupcake. Bursting with real carrots, coconut, raisins, and pineapple.
MAPLE OAT BREAD-A slightly sweet bread, like King’s Hawaiian Bread. Excellent for a curried chicken salad sandwich or toasted and spread with spinach and artichoke dip.
DING DONG-LIKE CHOCOLATE CUPCAKES-Cream-filled and topped with chocolate glaze.
APPLE CIDER DONUT HOLES-dairy free-Real cake-donut holes. Hints of warm spices and apple cider.

AVAILABLE ANY PICK-UP DAY
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.

CORN BREAD MIX- Just add eggs, milk (cow, rice, soy, almond, or coconut), and canola oil.

Add a bowl of chili and you have the perfect game-day dinner!

*** We are in the process of developing a complete pricing list.

Bread: $8/2-pound loaf 10-12 huge slices per loaf

Muffins: $1.50 each

Wraps: $2 each

Scones: $2 each

Cookies: $10/dozen

Cupcakes: $10/ half dozen

Doughnut Holes: $5/dozen

Pancake Mix: $4.00

“Ding-Dongs” cream filled chocolate cupcakes: $2.00 ea

Celiac Disease and Reproductive Problems

When Alice Bast was pregnant with her second child, she felt well until the end of her second trimester. But then she was suddenly struck with unrelenting, severe diarrhea. Her obstetrician assured her there was nothing to worry about. Two weeks before her due date, she complained to her doctor that her diarrhea continued unabated and the baby was hardly moving. Again she was told not to worry so much, that the baby simply didn’t have much room to move around.

“Two days later, I told my husband, Will, that our baby was dead, that all movement had ceased,” said Bast. They drove to the hospital where she delivered a full-term, stillborn girl. They were devastated.

After the loss of her daughter, Bast suffered several early miscarriages before she succeeded in carrying another child without apparent complications until the sixth month. Then the diarrhea began again. A few weeks later, when she again felt very little fetal movement, her new, high-risk obstetrician performed an emergency caesarian section. Her premature, 3-pound baby—another girl—survived and eventually thrived.

Several years and many doctors later, Bast was diagnosed with celiac disease. Could the disease be responsible for her miscarriages and stillborn baby? According to what she learned during a lecture at the 9th International Symposium on Celiac Disease in 2000, the answer was yes. The discovery prompted Bast to form the National Foundation for Celiac Awareness (NFCA).

Supported by Research
Research suggests an association between untreated celiac disease and reproductive problems, including menstrual disorders, unexplained infertility, recurrent spontaneous abortion, intrauterine growth retardation, and low birth-weight babies.

In several studies, women with celiac disease who consumed a normal diet experienced a shortened reproductive span with delayed onset of menstruation and early menopause, along with more frequent secondary amenorrhea—the temporary or permanent cessation of menstruation in a woman who previously had normal periods. Researchers have found the rate of celiac disease to be 2.5 to 3.5 percent higher among women with unexplained infertility than among women with normal fertility.

Several studies report miscarriage rates to be substantially higher among women with untreated celiac disease than among healthy women, with one study finding the rate of spontaneous abortion to be nearly nine times higher. The incidence of low birth-weight babies is reportedly almost six times higher in women with untreated celiac disease. The risk of intrauterine growth retardation may be increased three-fold.
Women aren’t the only ones to suffer reproductive ills. A study of men with celiac disease found nearly half of them to have hypogonadism, sexual dysfunction, or poor semen quality, resulting in increased infertility.

Conflicting Evidence
Not all studies reach the same conclusions. Several have found little or no connection between celiac disease and infertility or poor pregnancy outcomes. One study reports higher rates of reproductive problems among women with obvious symptoms of celiac disease but not among asymptomatic women. Others conclude the risk of fertility and pregnancy problems exists regardless of disease severity and the presence or absence of symptoms.

“Most studies are small and observational” and don’t use consistent methodology, said Kay Stout, M.D., obstetrician/gynecologist at the Virginia Women’s Center in Kilmarnock, when asked about conflicting results. Although most studies suggest an association between celiac disease and infertility and early pregnancy loss, “it is safe to say more research is needed,” she said.

What’s the connection?
The reason celiac disease may contribute to reproductive problems is unclear. One proposed explanation for infertility and poor pregnancy outcomes is malabsorption of folic acid and other nutrients. However, several studies found no overt signs of malnutrition, with the exception of iron deficiency, in pregnant and infertile women with previously undiagnosed celiac disease.

Nutritional issues may not be a major factor in pregnancy loss or low birth-weight babies, suggests one small study of women with untreated celiac disease. Instead, disruption of normal immune system functioning—a hallmark of celiac disease—may be the culprit.

Although the underlying mechanism remains uncertain, reproductive problems associated with celiac disease have been effectively overcome with a gluten-free diet.

Screening for Celiac Disease
Stout has found undiagnosed celiac disease in patients who experience infertility, miscarriage, menstrual disorders, and pelvic pain. She notes that women diagnosed with irritable bowel syndrome are more likely to screen positive for celiac disease, yet reproductive problems alone justify screening.

Should all women with unexplained infertility be screened for celiac disease? “Absolutely,” said Stout. She noted the National Osteoporosis Foundation and similar organizations have started recommending routine screening for celiac disease when evaluating patients for secondary causes of osteoporosis. “The data is very strong for the association of celiac disease and osteoporosis, yet it still took time and awareness for…adoption of screening for celiac in these patients,” she said. “It is time for women’s health care providers to gain that same awareness.”

That’s what the NFCA and other celiac-related voluntary organizations are working toward. “Other women should not have to suffer the way I—and my husband—suffered, or lose babies the way I lost mine,” said Alice Bast. “All I needed to do was stop eating gluten.”

The following articles review recent studies of celiac disease and reproductive issues:
Pellicano R, Astegiano M, Bruno M, Fagoonee S, Rizzetto M. Women and celiac disease: association with unexplained infertility. Minerva Medica. 2007:98(3);217–219.
Goddard CJR, Gillett HR. Complications of celiac disease: are all patients at risk? Postgraduate Medical Journal. 2006:82;705–712.

Shabtai Gourmet

Shabtai Gourmet is committed to servicing individuals with multiple allergens by baking our cakes & cookies in an allergen free dedicated bakery. All of the ingredients that pass through our doors are Gluten Free, Casein Free, Lactose Free, Soy Free, and Dairy Free. We are certified Kosher for Passover and Kosher Parve – otherwise known as Dairy Free- by the OK Kosher Supervision. They oversee our production and ensure the highest quality of our products.

Consumer response to the Shabtai Gourmet brand for the last 5 years has been so positive, that store managers find that Shabtai products fly off valuable retail shelf space as soon as they are put on display. Letters & E-mails arrive almost daily to Cinderella’s offices from those suffering from food allergens, raving about the quality of the Cakes & Cookies. Shabtai Gourmet offers a wide array of Sugar Free, Gluten Free, Lactose Free, Fat Free, and low carb baked goods.

Also, all shipping is FREE on all orders in the continental United States.

Migraine May Be Linked to Celiac Disease Risk in Children

NEW YORK (Reuters Health) Sept 12 - There is some evidence that pediatric patients with migraine are at increased risk of celiac disease, Turkish researchers report in the September issue of Cephalalgia.

Dr. Fusan Alehan and colleagues at Baskent University Faculty of Medicine, Ankara, and colleagues note that although migraine has been reported to be associated with classic gluten enteropathy, it has not been studied extensively in asymptomatic celiac disease.

As they point out, most patients with celiac disease are asymptomatic or present with extraintestinal manifestations.

To investigate further, the researchers studied 73 patients aged 6 to 17 years who had migraine and 147 controls.

Four of the migraine patients (5.5%) and one of the controls (0.6%) were positive for serum tissue transglutaminase IgA (tTGA) antibodies, considered "a reliable indicator of the presence of celiac disease."

Three of these migraine patients underwent duodenal biopsy and were found to have normal histology. Because of this, the researchers classified them as having "potential celiac disease." The other two tTGA-positive participants declined biopsy.

"Our finding of a higher prevalence of tTGA antibodies in migraine patients suggests that an association between migraine and celiac disease might exist in the paediatric age group," the investigators conclude, "and that further studies should be performed."

Cephalagia 2008;28:945-949.

GF Labeling website

The Healthy Villi, also known as the Greater Boston Celiac/DH Support Group, is here to provide you with on-going support and encouragement as you embrace the gluten-free lifestyle. If you have been diagnosed with Celiac Disease (also called Celiac Sprue) or Dermatitis Herpetiformis (DH), this is a challenging time for you and your family. You may be wondering which foods are safe. How do you know if something contains gluten? What dietary guidelines should you follow? We can help you answer these questions and provide you the necessary information to investigate these and other important questions.

My opinion - this website is easy to understand and very helpful. It has information on not only companies but what to look for in restaurants as well. The website address is: http://www.healthyvilli.com/

Boston Area: 617-262-5422Toll Free: 1-888-4-CELIAC
Or send us an email
Membership Inquiries: members@healthyvilli.com

General Inquiries: info@healthyvilli.com

Product Research: productresearch@healthyvilli.com

The Measuring Cup - Menu for Sept. 15th - Sept. 20th

Available after WEDNESDAY @ 6 pm
-FIG COOKIES-These cookies taste exotic and yet familiar. The thick fig filling, the molasses and nutmeg cookie will remind you of Fig Newton’s. They are kid friendly and sophisticated at the same time.

-PUMPKIN COOKIES-This cookie is like eating a piece of decadent pumpkin roll in a cookie-sized portion. A soft-spiced cookie frosted with velvety cream=2 0cheese frosting, creating the ultimate sweet and spiced treat.

-LEMON CURRANT SCONES- There is nothing like a warm, lemony scone for breakfast. These are fluffy and golden with the tang of lemon and the sweetness of currants in every bite.

-BLUEBERRY BREAKFAST BARS-Sweet-tart blueberries sandwiched between two layers of oat crumble. They are high in fiber, vitamin C, and health-protecting antioxidants.

-HEARTY WHOLE GRAIN BREAD- DAIRY FREE-If your idea of a great slice of bread is one loaded with healthy whole grains like millet, oats, brown rice, and flax and is sweetened with molasses, this bread is for you.

-DILLY BREAD-mildly herbed savory bread.

-PIZZA POCKETS- EGG FREE-Really great for school lunches or an after school snack, filled with cheese and pepperoni.

-CHOCOLATE CHIP PUMPKIN BREAD- DAIRY & EGG FREE-This rich bread is dense and moist, and yummy!

Available SATURDAY before noon:
-CHOCOLATE PEANUT BUTTER NO-BAKE COOKIE BARS-EGG FREE-Chocolate, peanut butter, and oats combine in this addictive, fudgy cookie.

-OATMEAL RAISIN COOKIES- DAIRY & EGG FREE-An allergy-free version of an American classic.

-DONUT MUFFINS- A mini-muffin sprinkled with cinnamon sugar that recreates the taste and texture of a cake donut without the added calories20of frying.

-ENGLISH MUFFINS- DAIRY & EGG FREE-These look and TASTE like the real thing. White, Cinnamon Raisin, or Flax.

-CINNAMON RAISIN BREAD- Great toasted for breakfast or made into french toast.

-BUCKWHEAT BREAD- EGG FREE DAIRY FREE-This gluten free bread is a mild tasting bread that features the subtle taste of light buckwheat.

-CHOCOLATE DONUT HOLES-EGG FREE-When the family or office makes a run to Dunkin Donuts you can get out your own stash of chocolate donut holes. These keep well in the freezer; just pop in the microwave for a few seconds and you have fresh, warm chocolaty goodness.

-LEMON POPPY SEED BREAD-Zesty lemon is the dominant flavor=2 0in this delicious bread. It has the texture of pound cake with the added bonus of a sweet-tart lemon glaze that gives it an added citrus burst and poppy seeds lend a bit of crunch.

AVAILABLE ANY PICK-UP DAY
-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.

-CORN BREAD MIX- Just add eggs, milk=2 0(cow, rice, soy, almond, or coconut), and canola oil. Add a bowl of chili and you have the perfect game-day dinner!

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

Scones: $2 each

Pound Cake $8.00

Breakfast Bars: $1.50 each

Cookies: $10/dozen

Doughnut Holes: $5/dozen

Pancake Mix: $3.00

Pizza Pockets: $4.00

Bone Metabolism Defects Common in Untreated Children With Celiac Disease

News Author: Megan RauscherCME Author: Laurie Barclay, MD

September 5, 2008 — The calcium metabolism defects that are prevalent in children with untreated celiac disease resolve after a gluten-free diet has begun, the results of a new study indicate.

"A detailed, time-consuming, and expensive study of bone metabolism is not necessary in children with CD" who are exposed to gluten for a short period, but then switch to a gluten-free diet, concludes the Italian study team in the August issue of the Journal of Pediatrics.

Dr. Chiara Zanchi and colleagues from the University of Trieste and Institute of Child Health IRCCS Burlo Garofolo, Trieste, determined the prevalence of calcium metabolism alterations and bone defects in 54 children (mean age, 7 years) with untreated celiac disease.

They compared serum levels of calcium, magnesium, 25(OH) vitamin D3, alkaline phosphatase and parathyroid hormone of CD patients with those of 60 healthy control children.

Compared with the controls, children with celiac disease had significantly lower concentrations of calcium and 25(OH) vitamin D3 and significantly higher concentrations of parathyroid hormone (p < 0.001). Twenty-nine children (53.7%) with celiac disease had hyperparathyroidism.

Of the 20 children with celiac disease who tested positive for two alterations on laboratory measurement and underwent dual energy X-ray absorptiometry (DEXA), 10 were osteopenic (z-score between –1 and –2.5).

"In line with other studies involving children diagnosed with celiac disease before 9 years of age," the authors note, all the laboratory findings returned to normal after 6 months of a gluten-free diet, with improvement in bone mineral density and resolution of osteopenia.

These observations, they say, confirm that in this population at least, "bone metabolism abnormalities are part of the gluten-dependent clinical picture of celiac disease."

"In our opinion," Dr. Zanchi and colleagues write, "it is possible to simplify case management of celiac disease, at least in patients diagnosed before adolescence, and defer evaluation to bone metabolism and bone density in favor of motivating compliance to a strict gluten-free diet. This would save a great deal of time and money."

California camp caters to Celiacs

Camp Arroyo is a year-round camp open to special needs children from Northern California. During the summer months, and for 10-12 weekends throughout the school year, Camp Arroyo is solely available to children suffering from life-threatening diseases, disabilities, and youth at risk. During the school year, Camp Arroyo is used as an environmental education center by local schools.

At Camp Arroyo, our campers receive extra care and attention from highly trained, round-the-clock medical staff. Trained volunteer counselors give campers undivided attention (one-on-one, if necessary) and build friendships based on dependability and trust. At Camp Arroyo, the children are able to talk about their feelings in a compassionate, nurturing atmosphere, and are made to feel at ease — finally!— to just be themselves.

Celiac Camp – One in 133 people have celiac disease or gluten sensitivity; the only treatment is a gluten free diet. Due to late diagnosis—usually long after the first symptoms occur—many children fail to thrive because of malnutrition. Celiac camp at Camp Arroyo provides a safe eating environment with no worries of becoming ill.

Groups who attend Camp Arroyo are selected without regard to gender, race, religion, national origin, sexual orientation, financial ability or cause of disease.

The camp is run by the wonderful Taylor Family Foundation, whose mission statement is:

Preserving the wellness and enhancing the quality of life for children in Northern California with life-threatening and chronic illnesses, developmental disabilities and youth at-risk through unique therapeutic experiences and support.

For information about the camp and the Taylor Family Foundation, check out the camp's website: http://www.ttff.org/index.html

Free Screening for Celiac

The University of Chicago's Celiac Disease Center will be offering a free screening for Celiac Disease on October 18th.! Because so many individuals suffering from Celiac have not been properly diagnosed yet, the Center is making an effort to help by offering this free screening. If you have any suspicions that you or someone you know is suffering from Celiac, and are in the Chicago area, please take advantage of this free blood screening. Registration is required. Call (773) 702-7593 or for more information visit http://www.celiacdisease.net/.

GF Product of the Month - The Measuring Cup's graham crackers

Okay, so I always select a product that can be found locally, and even though I also try to select something that can be purchased a chain store - this month I just can't bring myself to do it. Why you ask - well because I had some of Pam's (The Measuring Cup) graham crackers!!! I don't have a picture because, well.....they didn't make it to photo production.

Heck, they didn't even make it into my graham cracker crust for a cheesecake I was going to make!

These are by far - I mean, hands down - two thumbs up - Olympic gold medal worthy - the best graham crackers I've ever had. Now that being said, I'm not a big graham cracker fan - I find they are best used in smores or crusts and that is it. You won't find me eating them as snacks and for most of the year you won't even find them in my pantry. However - Pam's graham crackers are some kind of crazy experiment gone right. They are soft and flavorful and just downright yummy. I found Tommie and myself fighting over the last ones. I'm not even sure I want to use these in a graham cracker crust - I've been using a mixture of Enjoy Life snickerdoodle cookies, brown sugar and melted butter - because they're soooooooo good eaten plain. I highly recommend you buy some if you get up around Fishers - you'll be oh so happy that you did.

I will leave you with this picture that Pam sent me a while back when she first attempted these delicious crackers:

GF Italian heaven - Da Lucianos, River Grove, IL

There are not a lot of gluten-free Italian restaurants in the Indianapolis area, okay, there is only one that I know of and they're a major chain that only has a limited selection. Therefore, when my husband and I had the chance to try Da Lucianos while visiting family in Chicago, we were very excited. The restaurant is small so it is best to call ahead and reserve seats, but the atmosphere is wonderful - kind of your grandma's kitchen meets an upscale environment. The atmosphere however fades away once the food is served. Please do not think I am exaggerating when I say that Da Lucianos is thee BEST Italian food I have ever eaten - gluten-free or otherwise. The menu is vast and the entire restaurant staff is welcoming and ready to help with your order.

Next time you're in Chicago, I would highly suggest this restaurant! You can even order food to go, Tommie and I always take a cooler with us so we can return to Indy with GF Italian goodies in hand. However, if you can't make it up to Chicago, the restaurant does have an online store now! The restaurant's website is:

http://www.dalucianos.com/index.cfm You can find store information, menus and the story on how the family was introduced to CD and the gluten-free lifestyle.

Of course, you don't have to take my word for it - just 'google' Da Lucianos and you'll find tons of positive reviews from happy customers. Eating at Da Lucianos is a must when vacationing in Chicago!

The Measuring Cup - Menu for Sept. 10th - Sept. 13th

Available after WEDNESDAY @ 6 pm
-ORANGE AND CRANB ERRY COOKIES-DAIRY FREE -Inspired by cranberry orange scones, one of my favorites, these are great with an afternoon tea.
-GRAHAM CRACKERS-EGG FREE- Perfect for s’mores, spread with chocolate frosting, or eaten plain.
-PUMPKIN MUFFINS with RAISINS/OR CHOCOLATE CHIPS- VEGAN- Warm pumpkin, plump raisins, molasses and cinnamon, have one or two of these cozy muffins with your morning coffee.APPLE SCONES-Cinnamon, nutmeg, and apples in a warm scone . . . bliss.
-SUGAR AND SPICE PUMPKIN BARS-DAIRY FREE- Pumpkin, cinnamon, and brown sugar make a moist and tender bar. Whether you eat these for breakfast or dessert, they will warm your soul.
-SUN DRIED TOMATO BREAD- A tasty whole grain sandwich bread. Made with millet, sorghum, and flax and sweetened with honey.

Available SATURDAY before noon:
-BLACK AND WHITE COOKIES- Flat little cakes covered with a thin icing. They will bring big smiles when you serve them with a glass of milk or a cup of coffee for an afternoon snack.
-PECAN SANDIES-DAIRY FREE - A soft, yet "sandy" textured cookie that melts in your mouth. They are deceptively sweet and delicious! Perfect with a bowl of homemade ice cream!
-BLUEBERRY STREUSEL MUFFINS- Blueberries are a perfect mix between sweet and tart. They taste like summer.
-BAGEL HEAVEN-DAIRY FREE-What can I say, THEY TASTE LIKE BAGELS!
-CHOCOLATE -BANANA CUPCAKES-EGG FREE, DAIRY FREE- moist and dense and rich.
-WHOLE GRAIN BEER BREAD-DAIRY FREE- The beer gives the bread an excellent flavor, but it does not really taste like beer. Molasses and brown sugar complement the flavor well and keep the bread moist.

AVAILABLE ANY PICK-UP DAY-
-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
Muffins: $1.50 each
Scones: $2 each
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Pancake Mix: $3.00

ANHEUSER-BUSCH INTRODUCES FIRST NATIONALLY

Sorghum Beer Offers Alternative for Adults Choosing a Wheat- or Gluten-Free Lifestyle

ST. LOUIS (Dec. 20, 2006) – Adults who experience wheat allergies or who choose a wheat-free or gluten-free diet, now have a beer that fits their lifestyle. Redbridge is the first nationally available sorghum beer. Beginning today, Redbridge will be sold in stores carrying organic products and restaurants.

Sorghum, the primary ingredient in Redbridge, is a safe grain for those allergic to wheat or gluten. It is grown in the U.S., Africa, Southern Europe, Central America and Southern Asia. Sorghum beers have been available internationally for years and are popular in many African countries.

Redbridge is a hearty, full-bodied lager brewed using imported Hallertau and domestic Cascade hops. It is brewed with sorghum and has a well-balanced, moderately hopped taste.
“We set out to create a fine, hand-crafted specialty beer made without wheat or barley,” said Angie Minges, product manager, Anheuser-Busch, Inc. “We’ve made Redbridge nationally available to make sure adults who experience wheat allergies or who choose a gluten-free or wheat-free diet can enjoy the kind of beer that fits their lifestyle.”

Redbridge contains 4.8 percent alcohol per 12-ounce serving. It will be available in 12‑ounce, six-pack bottles. Redbridge is brewed at the Anheuser-Busch Merrimack, N.H., brewery.

“Brewing a beer made with sorghum was an exciting process,” says Kristin Zantop, brewmaster, Anheuser-Busch, Inc. “We use only the highest quality ingredients to brew Redbridge as is the case with all our beers. Sorghum is the primary ingredient. We then use the lager brewing process using imported Hallertau and domestic Cascade hops without adding wheat or barley to give Redbridge its rich, hearty taste.”

Anheuser-Busch worked closely with the National Foundation for Celiac Awareness (NFCA) during the development of Redbridge to get a better understanding of the needs of consumers who are leading gluten-free or wheat-free lifestyles. Anheuser-Busch will make annual donations to the NFCA and sponsor their events such as cooking sprees. For more information about the organization, go to www.celiaccentral.org.

Based in St. Louis, Anheuser‑Busch is the leading American brewer, holding a 48.8 percent share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser‑Busch also owns a 50 percent share in Grupo Modelo, Mexico’s leading brewer, and a 27 percent share in Tsingtao, the No. 1 brewer in China. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2006. Anheuser‑Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and one of the world’s largest recyclers of aluminum cans. For more information, visit www.anheuser-busch.com.

Redbridge beer doesn’t need to make promises to stand out from the crowd; its very essence sets it apart. Redbridge is made without wheat or barley, so the approximately 3.2 million consumers who are unable to drink beer made with barley due to Celiac Disease or because they follow a wheat-free or gluten-free diet can once again enjoy a great tasting beer. Redbridge is a rich, full-bodied lager brewed from sorghum for a well-balanced, moderately hopped taste.

The Measuring Cup Menu - Sept. 2nd - Sept. 6th

Available after WEDNESDAY @ 6 pm
-LEMON RASPBERRY THUMBPRINT COOKIES- This buttery cookie, which is delicately flavored with lemon zest then dotted with raspberry jam, is a delight.

-GINGER SNAPS-A slightly spicy cookie with hints of molasses and brown sugar.

-BUCKWHEAT MUFFINS-BARS-EGG FREE-These bars are great for breakfast on the go or a quick snack. The slightly sweet, oatmeal crunch top is a perfect contrast to the rich berry filling.

-CHOCOLATE CUPCAKES-Chocolate cake is a perfect platform for butter cream frosting.

-HEARTY WHOLE GRAIN BREAD- DAIRY FREE-If your idea of a great slice of bread is one loaded with healthy whole grains like millet, oats, brown rice, and flax and is sweetened with molasses, this bread is for you.

Available SATURDAY before noon
-PEANUT BUTTER KISS COOKIES- Chewy peanut butter cookies=2 0with a chocolate kiss nestled on top.

-CRANBERRY WHITE CHOCOLATE COOKIES- White chocolate and dried cranberries together in one exceptional, chewy cookie.

-CHEWY GRANOLA BARS- DAIRY & EGG FREE-A healthy breakfast on the go, or a snack to pack in the kids lunch. Almonds, dried cherries, blueberries, cranberries, raisins, coconut, flax seed, pure maple syrup, and gluten free oats.

-LEMON CUPCAKES-A delectable dessert, tender and moist, buttery, and lemony. The lemon butter cream frosting will turn you into a lemon lover!

-COUNTRY SORGHUM SANDWICH BREAD-A supple bread that slices20easily and is great for sandwiches. It does not need to be toasted to taste good.

-EGG NOODLES- DAIRY FREE-Homemade noodles have a fresh taste not found in any store-bought varieties.

-ICE CREAM SANDWICHES-Vanilla bean ice cream sandwiched between two chocolate chip cookies.

AVAILABLE ANY PICK-UP DAY-

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

Muffins: $1.50 each

Breakfast Bars: $1.50 each

Noodles: $5/3 servings

Ice cream: $5 pint

Cookies: $10/dozen

Cupcakes: $10/ half dozen

Pancake Mix: $3.00

Granola Bars: $1.50 ea

“Ding-Dongs” cream filled chocolate cupcakes: $2.00 ea