glutenfreeinwny : Messages : 1907-1936 of 2268

Hi All,
For anyone that can't have dairy/eggs, Babycakes is coming out with a
cookbook in April 09. There is a Babycakes Allergy free brownie
recipe on www.marthastewart.com just search on the website. It is
delicious!

                                    Toni



--- In glutenfreeinwny@yahoogroups.com, JOHN HEITZHAUS <heitz6@...>
wrote:
>
> Hi, Saw your message about a good brownie recipe- here's one that
we use.� My daughter has become quite good at throwing this
together.� I've also�served them to non- GF company and�everyone has
enjoyed them!! Enjoy and let us know how they work out-
> �
> From� Gluten-Free Food for Kids by Sheri Sanderson
> �
> Fudge Brownies
> �
> 1 cup of margarine or butter
> 2 squares� (2oz.) unsweetened Baker's�chocolate
> 1 cup sugar
> 2 eggs
> 1 tsp Vanilla
> 1/4 cup rice flour
> 1/4 cup tapioca flour
> 1/4 cup potato starch flour
> �1/4 tsp. xanthan gum
> 1/2 cup chopped nuts (optional)
> �
> Directions: preheat oven to 350 degrees
> �
> 1.� In a medium saucepan, combine margarine or butter and chocolate
over low heat until melted.� Remove from heat.
> 2.� Add sugar, eggs and vanilla.� With a spoon, lightly beat by
hand until combined. (make sure eggs get mixed well)
> 3.� Stir in rice flour, tapioca flour, potato flour, xanthan gum,
and chopped nuts, if used.
> 4.� Spread into a well-greased 8x8x2 inch square baking pan.� Bake
in 350 degree oven for 30 mins. Cool on a wire rack.
> 5.� When completely cool, cut into two-inch square bars.
> �
> Just a few suggestions.
> Make sure they are completely baked- we've had them be wet and
sticky in the middle, even though they look done.� Time may need to
be adjusted.
> �
> We usually frost half with chocolate frosting and top with nuts.��
The other half we sprinkle with confetionary sugar.
> �
> Enjoy!� Mary��
> On Fri, 1/30/09, Tetan L. Brannen <misstigerlili@...> wrote:
>
> From: Tetan L. Brannen <misstigerlili@...>
> Subject: RE: [glutenfreeinwny] Great cookbook
> To: glutenfreeinwny@yahoogroups.com
> Date: Friday, January 30, 2009, 1:51 PM
>
>
>
>
>
>
>
>
> I'm looking forward to trying some more recipes.� Of course, I've
found some of them not to my liking�I have a particular aversion to
too much soy flour, I find the taste too strong. So, for example, I
didn't care for the pancake or brownie recipes, but I really like my
alteration of the Bette Hagman pancakes anyway, so no big deal. Still
looking for my brownie recipe. I also found the biscuits to be WAY
too sweet, so I'm working on that one too. All par for the course,
though, as we each have our own idea of what is "right."
> �
> Just a few things� you might find helpful before undergoing the big
preparation� Albumen is egg whites, I used one whole container
of "Just Whites" dried egg whites for a double recipe of the flour
mix that called for it. Also, for plain whey powder, Wegmans
(Sheridan) didn't carry plain, so I had to buy it at Feel Rite.� I
bought a few of the extra tall Lock and Lock containers from
WalMart �to store the flours and it was easy to just measure the
different flours, close the container and shake it to mix. Expensive,
but we're all used to that by now, I guess. My pantry is out of
control! I'm hoping my husband will remodel it this spring! Oh, and I
just use the Wegmans Natural Seltzer Water.
> �
> I'm going to try the Lean Bread again today. I'm determined to make
it work! It could be my ancient ovens� but I only seem to have baking
issues with the yeasted things, so it must be the yeast preparation.
> �
> I look forward to hearing about your experiences and results! Good
luck!
> �
> Tetan
> �
>
>
> From: glutenfreeinwny@ yahoogroups. com [mailto:glutenfreei
nwny@yahoogroups .com] On Behalf Of skotniski jennifer
> Sent: Thursday, January 29, 2009 3:51 PM
> To: glutenfreeinwny@ yahoogroups. com
> Subject: Re: [glutenfreeinwny] Great cookbook
> �
>
>
>
>
>
>
>
> I am so glad. i purchased that book for christmas also but was
overwhealmed byt the 5 diffrent flours. After payday I will buy the
stuff so I can start baking again. Thanks for inspiring me.
>
> --- On Thu, 1/29/09, Tetan L. Brannen <misstigerlili@ roadrunner.
com> wrote:
> From: Tetan L. Brannen <misstigerlili@ roadrunner. com>
> Subject: [glutenfreeinwny] Great cookbook
> To: "Gluten Free Support Chat" <glutenfreeinwny@ yahoogroups. com>
> Date: Thursday, January 29, 2009, 3:43 PM
>
>
>
>
> I had mentioned before Christmas that I had purchased Gluten Free
Baking with the Culinary Institute of America and that I'd get back
to you on how the recipes worked out.
> �
> He has a fantastic idea of using plain seltzer water to add loft to
his breads and it works wonderfully. I implemented this technique for
a favorite Christmas bread and it turned out perfectly. His Lean
Bread recipe is fantastic, but I'm finding that mine collapses after
I remove it from the oven. He calls for "instant yeast" and says in
the notes that it is the most commonly found yeast, so assumed that
is what I had. He doesn't call for proofing the yeast in water,
rather just mixing it into the flour. I'm going to alter the amount
of seltzer and use some plain warm water to proof my yeast, and I
think I'll have found the perfect bread. It has great flavor, aroma,
and stays moist for DAYS. The Focaccia recipe is delicious too.
> �
> My favorite recipe so far, is the Devil's Food Cake recipe. It is
out of this world. It is moist, delicate and delicious�I don't think
you would ever guess it was GF. It is, hands down, the best GF cake
I've ever had, and I plan on serving it at all of the Birthday
parties I host from now on.
> �
> The preparation of the 5 flour mixes he uses �for� the book is a
bit of an undertaking, but the recipes prove to be easy so far. I
really recommend this book.
> �
> T�tan
> �
>

Reply | Messages in this Topic (7)

#1909

From: Mike Lodico <mikelodico@...>
Date: Tue Feb 24, 2009 4:26 am
Subject: [Fwd: [rochcel] Campbell's February 2009 GF List]

glutenfreewny

-------- Original Message --------

Subject:	[rochcel] Campbell's February 2009 GF List
Date:	Mon, 23 Feb 2009 22:55:36 GMT
From:	marvb211@... <marvb211@...>
Reply-To:	marvb211@...
To:	rochcel@googlegroups.com

I am forwarding the February 2009 update to Campbell's Gluten Free Product list. No soups are listed yet.
Marv Becker

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#1910

From: Mike L GF2 <glutenfree2@...>
Date: Fri Mar 13, 2009 3:04 am
Subject: Live Bifidobacterium Lactis Bacteria Blocks Toxic Effects of Wheat Gliadin

glutenfreewny

http://www.celiac.com/articles/21756/1/Live-Bifidobacterium-Lactis-Bacteria-Blocks-Toxic-Effects-of-Wheat-Gliadin/Page1.html

Live Bifidobacterium Lactis Bacteria Blocks Toxic Effects of Wheat Gliadin

Celiac.com 03/09/2009 - A team of researchers based in Finland recently demonstrated for the first time that B. lactis probiotic bacteria are capable of shielding epithelial cells from cellular damage caused by gliadin exposure.

The research team was made up of doctors K. Lindfors, T. Blomqvist, K. Juuti-Uusitalo, S. Stenman, J. Venäläinen, M. Mäki and K. Kaukinen. They are associated with the Paediatric Research Centre for the Medical School of the Finland’s University of Tampere, the Department of Peadiatrics, and the Department of Gastroenterology and Alimentary Tract Surgery at Tampere University Hospital, and the Department of Pharmacology and Toxicology of the Finland’s University of Kuopio.

In people with celiac disease, wheat gliadin causes serious intestinal symptoms and damages the small-bowel mucosa. Untreated, this can leave the individual at risk of developing various cancers and numerous associated conditions. Most all of this can be reversed or prevented if detected and treated early enough.

Currently, the only effective treatment for celiac disease is a strict life-long gluten-free diet. However, a 100% gluten-free diet is nearly impossible to maintain, with so many gluten-free products containing trace amounts of gluten. Because of this, people with celiac disease face regular gluten contamination. Also because of this, acceptable alternatives are desirable.

Earlier studies have indicated that probiotic bacteria might be used in sourdough fermentation to induce the hydrolysis of celiac toxic gluten in food manufacturing, and thereby benefit people with celiac disease.

Although several studies have addressed the ability of probiotic bacteria to detoxify gliadin after an extensive incubation period, the team found none that investigated whether various live probiotic bacteria can inhibit gliadin-induced toxic effects directly on epithelial cells.

In this study the team set out to determine whether probiotics Lactobacillus fermentum or Bifidobacterium lactis might block the toxic effects of gliadin in intestinal cell culture conditions.

To assess the degree to which live probiotics were able to block peptic-tryptic digested gliadin-induced degradation of human colon cells Caco-2, the team measured epithelial permeability by transepithelial resistance, actin cytoskeleton arrangements by the extent of membrane ruffling and expression of tight junctional protein ZO-1.

B. lactis inhibited the gliadin-induced increase dose-dependently in epithelial permeability, and, at higher concentrations totally eliminated the gliadin-induced reduction in transepithelial resistance.

That is, B. lactis decreased or eliminated the compromise in cell-wall resistance caused by gliadin. This means that B. lactis overcame the mechanism that gives rise to the decreased cell resistance and the increased permeability that occurs during an adverse reaction to wheat gliadin.

The B. lactis strain also interfered with the creation of membrane ruffles in Caco-2 cells caused by gliadin exposure. Furthermore, it also shielded the tight junctions of Caco-2 cells from the toxic effects of gliadin, as shown by the way in which ZO-1 is expressed.

The researchers concluded that live B. lactis bacteria might achieve partial to full blockage of gliadin toxicity gluten/gliadin-induced damage in the small-intestinal mucosa of people with celiac disease, and that it merits further study concerning its potential as a dietary supplement to guard against any silent damage associated with accidental gluten-contamination in celiac disease.

Clinical and Experimental Immunology, 152: 552–558

#1911

From: Mike L GF2 <glutenfree2@...>
Date: Fri Mar 20, 2009 12:18 am
Subject: [rochcel] Re: Fw: Betty Crocker GF Mixes]

glutenfreewny

---------------------- Information from the mail header -----------------------
Sender:       Celiac/Coeliac Wheat/Gluten-Free List <CELIAC@...>
Poster:       Mary & Dennis Carignan <mcarignan@...>
Subject:      Betty Crocker GF Mixes
-------------------------------------------------------------------------------

<<Disclaimer: Verify this information before applying it to your situation.>>

I received this link from a friend. I guess I'll have to actually pay =
attention now when I walk down the baking mix aisle in the grocery =
store! Up until now I've always ignored those shelves entirely.

http://killthegluten.blogspot.com:80/2009_03_01_archive.html

Mary-NH

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=3DCELIAC

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Replies go only to the author of the message. To reply to the full list, address your message to the list address, rochcel@googlegroups.com.

#1912

From: "marilynknoll628" <marilynknoll628@...>
Date: Fri Mar 20, 2009 7:27 pm
Subject: Tabbouleh salad

marilynknoll628

One of my favorite salads is Tabbouleh but its made with bulgar wheat.

Does anyone know of or tried a GF grain that I could use it place of bulgar.

Thanks!

#1913

From: Asya Gelfand <asiagl@...>
Date: Fri Mar 20, 2009 7:30 pm
Subject: Re: Tabbouleh salad

asya.gelfand

We're using quinoa.

On Fri, Mar 20, 2009 at 3:27 PM, marilynknoll628 <marilynknoll628@...> wrote:

One of my favorite salads is Tabbouleh but its made with bulgar wheat.

Does anyone know of or tried a GF grain that I could use it place of bulgar.

Thanks!

--
Asya Gelfand Goodman
415 548 0100

#1914

From: "Tetan Brannen" <misstigerlili@...>
Date: Fri Mar 20, 2009 10:06 pm
Subject: RE: Tabbouleh salad

tetanl

I use quinoa as well. I wonder if millet would work too? I have never eaten it outside of a baked product.

-----Original Message-----
From: glutenfreeinwny@yahoogroups.com [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of Asya Gelfand
Sent: Friday, March 20, 2009 2:30 PM
To: glutenfreeinwny@yahoogroups.com
Subject: Re: [glutenfreeinwny] Tabbouleh salad

We're using quinoa.

On Fri, Mar 20, 2009 at 3:27 PM, marilynknoll628 <marilynknoll628@yahoo.com> wrote:

One of my favorite salads is Tabbouleh but its made with bulgar wheat.

Does anyone know of or tried a GF grain that I could use it place of bulgar.

Thanks!

--
Asya Gelfand Goodman
415 548 0100

#1915

From: Mike Lodico <mikelodico@...>
Date: Mon Mar 23, 2009 12:11 am
Subject: B Vitamins help celiacs

glutenfreewny

Date: Fri, 20 Mar 2009 08:54:28
To: <CELIAC@LISTSERV.ICORS.ORG>
Subject: B Vitamins help celiacs

A medical journal article published today in Alimentary Pharmacology &
Therapeutics caught my eye:

Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet
C. HALLERT, M. SVENSSON, J. THOLSTRUP, B. HULTBERG
Abstract
Published Online: 20 Jan 2009
DOI 10.1111/j.1365-2036.2009.03945.x

ABSTRACT
Background Patients with coeliac disease living on a gluten-free diet show vitamin deficiency and reduced subjective health status.

Aim To study the biochemical and clinical effects of B vitamin supplementation in adults with longstanding coeliac disease.

Methods In a double blind placebo controlled multicentre trial, 65 coeliac patients (61% women) aged 45-64 years on a strict gluten-free diet for several years were randomized to a daily dose of 0.8 mg folic acid,0.5 mg cyanocobalamin and 3 mg pyridoxine or placebo for 6 months. The outcome measures were psychological general well-being (PGWB) and the plasma total homocysteine (tHcy) level, marker of B vitamin status.

Results Fifty-seven patients (88%) completed the trial. The tHcy level was baseline median 11.7 Î¼mol/L (7.4â€“23.0), significantly higher than in matched population controls [10.2 Î¼mol/L (6.7â€“22.6) (P < 0.01)]. Following vitamin supplementation, tHcy dropped a median of 34% (P < 0.001), accompanied by significant improvement in well-being (P < 0.01), notably Anxiety (P < 0.05) and Depressed Mood (P < 0.05) for patients with poor well-being.

Conclusions Adults with longstanding coeliac disease taking extra B
vitamins for 6 months showed normalized tHcy and significant improvement in general well-being, suggesting that B vitamins should be considered in people advised to follow a gluten-free diet.

I read the abstract at this link:
http://www3.interscience.wiley.com/journal/121645337/abstract?CRETRY=1&SRETRY=0
(you may need to register but there is no fee)

A personal note: I definitely noticed an improvement personally when I
started taking B vitamins (memory, concentration) several years ago after going GF. However, don't take too much!! I became Vitamin B6 toxic on only 50mg/day - resulting in peripheral neuropathy and loss of sensation in my feet.

Happy weekend,
Becky

#1916

From: "Tetan Brannen" <misstigerlili@...>
Date: Tue Mar 24, 2009 5:01 pm
Subject: FW: Betty Crocker Web 2009/03/23-4816 CMD

tetanl

Here is the response I got from Betty Crocker about the status of the new GF items.

-----Original Message-----
From: BettyCrocker.Response@... [mailto:BettyCrocker.Response@...]
Sent: Tuesday, March 24, 2009 9:49 AM
To: misstigerlili@...
Subject: Betty Crocker Web 2009/03/23-4816 CMD

Dear Mrs. Brannen:

Thank you for contacting General Mills. We would like to honor each of the many coupon requests we receive; however, it is our policy not to do this.

We offer many promotions giving consumers an opportunity to obtain a free product or purchase a product at a reduced rate using a discount certificate. These offers appear on product packages, in magazines and newspapers, on tear pads in grocery stores, and on our web sites.

Betty Crocker Gluten-Free Products:

� Betty Crocker Gluten Free Yellow Cake Mix - UPC: 16000-27791

o Size: 15 oz

o Consumer adds: 1/2c butter softened, 1 t gluten-free vanilla, 2 eggs and � c milk/or water

o Makes an 8-inch square or 9-inch round pan

� BC Gluten Free Devil�s Food Cake Mix � UPC: 16000-27792

o Size: 15 oz

o Consumer adds: 5 T Butter-softened, � t. gluten free vanilla, 2 eggs, 1c low-fat buttermilk or low-fat yogurt

o Makes an 8-inch square or 9-inch round pan

� BC Gluten Free Chocolate Chunk Brownies � UPC: 16000-27793

o Size: 16 oz

o Consumer adds: 2 Eggs and 7 T butter, melted.

o Makes an 8-inch square or 11x7-inch pan

� BC Gluten Free Chocolate Chip Cookie Mix � UPC: 16000-27794

o Size: 19 oz

o Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o Consumer should line the cookie sheet with cooking parchment paper. (This is included in the directions.)

Start Ship: June 1, 2009

National Distribution

We will continue to be committed to providing the best possible products at the lowest possible prices to our consumers. We appreciate your loyalty and hope you will continue to choose our products and promotions.

Sincerely,

Cecile M Davidson

Consumer Services

>Original Message From: misstigerlili@...
>
>Originated by Consumer I just became aware that you have started producing Gluten-Free baking mixes. This is so exciting. I would like more information on what products you have and when they will become available. I also would be interested in any samples and coupons for these items, as well as any information I might need to give to my grocer to have these items stocked. Thanks! :

#1917

From: kreutzer@...
Date: Tue Mar 24, 2009 6:52 pm
Subject: [Fwd: More gluten free cerealFw: General Mills Web 2009/03/20-1038 CMD]

sneezey822

Here is some more good news from General Mills.  Wow.  Looks like someone
has been paying attention.

Dale---------------------------- Original Message
----------------------------
Subject: [glutenfreearizona] Fw: General Mills Web 2009/03/20-1038 CMD
From:    "sandi fagin" <mcgeejc@...>
Date:    Tue, March 24, 2009 10:59 am
To:      glutenfreearizona@yahoogroups.com
--------------------------------------------------------------------------

----- Original Message -----
From: Corporate.Response@...
To: mcgeejc@...
Sent: Tuesday, March 24, 2009 7:03 AM
Subject: General Mills Web 2009/03/20-1038 CMD

Dear Ms. Fagin:

Thank you for contacting General Mills with your inquiry.

BIG G GLUTEN FREE CHEX CEREALS

�         General Mills is  reformulating the following Big G Cereals to
gluten free status:

o   Corn Chex

o   Honey Nut Chex

o   Strawberry Chex

o   Chocolate Chex,

o   Cinnamon Chex

�         As was the case with Gluten Free Rice Chex, the barley malt
ingredient was removed and replaced with another ingredient.

�         Production has begun, so consumers may start seeing the gluten
free formulas on store shelves now.  All 5 products should be widely
available across the U.S. by June 1, 2009.

�         We do not have availability information specific to the gluten
free products.

�         As with all reformulated products, both products may be on store
shelves at the same time so consumers are encouraged to read
labels/packaging carefully.

�         Consumers should carefully examine the product packaging to
ensure that the cereal inside the box is in fact the new, gluten free
product.   Look for "NOW GLUTEN FREE" or "GLUTEN FREE" on the
front/side/back panels.

�         Other Chex products will not be gluten free.  This includes:
Wheat and Multi-Bran Chex Cereals, Chex Seasoning Mixes, Chex Snack Mixes,
and Chex Snack Bars.

We hope you find this information helpful.  Please let us know if we can
help you again.

Sincerely,

Cecile M Davidson
Consumer Services

>Original Message From: mcgeejc@...
>
>Originated by Consumer we really appreciate the new gluten free rice
chex..i hear that the corn chex and maybe others will be gluten free also
soon...is this true???i certainly hope so..thanks you sandi fagin
mcgeejc@... :

[Non-text portions of this message have been removed]

----- Original Message -----
From: Corporate.Response@genmills.com
To: mcgeejc@cox.net
Sent: Tuesday, March 24, 2009 7:03 AM
Subject: General Mills Web 2009/03/20-1038 CMD

Dear Ms. Fagin:

Thank you for contacting General Mills with your inquiry.

BIG G GLUTEN FREE CHEX CEREALS

� General Mills is reformulating the following Big G Cereals to gluten free status:

o Corn Chex

o Honey Nut Chex

o Strawberry Chex

o Chocolate Chex,

o Cinnamon Chex

� As was the case with Gluten Free Rice Chex, the barley malt ingredient was removed and replaced with another ingredient.

� Production has begun, so consumers may start seeing the gluten free formulas on store shelves now. All 5 products should be widely available across the U.S. by June 1, 2009.

� We do not have availability information specific to the gluten free products.

� As with all reformulated products, both products may be on store shelves at the same time so consumers are encouraged to read labels/packaging carefully.

� Consumers should carefully examine the product packaging to ensure that the cereal inside the box is in fact the new, gluten free product. Look for "NOW GLUTEN FREE" or "GLUTEN FREE" on the front/side/back panels.

� Other Chex products will not be gluten free. This includes: Wheat and Multi-Bran Chex Cereals, Chex Seasoning Mixes, Chex Snack Mixes, and Chex Snack Bars.

We hope you find this information helpful. Please let us know if we can help you again.

Sincerely,

Cecile M Davidson
Consumer Services

>Original Message From: mcgeejc@cox.net
>
>Originated by Consumer we really appreciate the new gluten free rice chex..i hear that the corn chex and maybe others will be gluten free also soon...is this true???i certainly hope so..thanks you sandi fagin mcgeejc@cox.net :

[Non-text portions of this message have been removed]

#1918

From: kreutzer@...
Date: Tue Mar 24, 2009 6:48 pm
Subject: [Fwd: FW: Betty Crocker Web 2009/03/23-4816 CMD]

sneezey822

Tetan,

Wow.  This is great news.  Even though I do not have celiac and the hubby
does, I love when I can get something in a mix for cakes, dessert etc.  It
helps, when you just do not have the time from scratch.  Although, my
husband is a hard sell on a lot of items, I am hoping that BC will be a
good one.

As always, I appreicate this group.  Thanks for the info.

Dale
---------------------------- Original Message ----------------------------
Subject: [glutenfreeinwny] FW: Betty Crocker Web 2009/03/23-4816 CMD
From:    "Tetan Brannen" <misstigerlili@...>
Date:    Tue, March 24, 2009 1:01 pm
To:      "Gluten Free Support Chat" <glutenfreeinwny@yahoogroups.com>
--------------------------------------------------------------------------

Here is the response I got from Betty Crocker about the status of the new GF
items.
-----Original Message-----
From: BettyCrocker.Response@...
[mailto:BettyCrocker.Response@...]
Sent: Tuesday, March 24, 2009 9:49 AM
To: misstigerlili@...
Subject: Betty Crocker Web 2009/03/23-4816 CMD


Dear Mrs. Brannen:

Thank you for contacting General Mills. We would like to honor each of the
many coupon requests we receive; however, it is our policy not to do this.

We offer many promotions giving consumers an opportunity to obtain a free
product or purchase a product at a reduced rate using a discount
certificate. These offers appear on product packages, in magazines and
newspapers, on tear pads in grocery stores, and on our web sites.
Betty Crocker Gluten-Free Products:



�         Betty Crocker Gluten Free Yellow Cake Mix - UPC: 16000-27791

o   Size:  15 oz

o   Consumer adds:  1/2c butter softened, 1 t gluten-free vanilla, 2 eggs
and � c milk/or water

o   Makes an 8-inch square or 9-inch round pan



�         BC Gluten Free Devil�s Food Cake Mix � UPC:  16000-27792

o   Size: 15 oz

o   Consumer adds:  5 T Butter-softened, � t. gluten free vanilla, 2 eggs,
1c low-fat buttermilk or low-fat yogurt

o   Makes an 8-inch square or 9-inch round pan



�         BC Gluten Free Chocolate Chunk Brownies � UPC:  16000-27793

o   Size:  16 oz

o   Consumer adds:  2 Eggs and 7 T butter, melted.

o   Makes an 8-inch square or 11x7-inch pan



�         BC Gluten Free Chocolate Chip Cookie Mix � UPC: 16000-27794

o   Size: 19 oz

o   Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o   Consumer should line the cookie sheet with cooking parchment paper.
(This is included in the directions.)



Start Ship:  June 1, 2009

National Distribution



We will continue to be committed to providing the best possible products at
the lowest possible prices to our consumers. We appreciate your loyalty and
hope you will continue to choose our products and promotions.

Sincerely,

Cecile M Davidson

Consumer Services

>Original Message From: misstigerlili@...
>
>Originated by Consumer I just became aware that you have started producing
Gluten-Free baking mixes. This is so exciting. I would like more information
on what products you have and when they will become available. I also would
be interested in any samples and coupons for these items, as well as any
information I might need to give to my grocer to have these items stocked.
Thanks! :

Here is the response I got from Betty Crocker about the status of the new GF items.

-----Original Message-----
From: BettyCrocker.Response@genmills.com [mailto:BettyCrocker.Response@genmills.com]
Sent: Tuesday, March 24, 2009 9:49 AM
To: misstigerlili@roadrunner.com
Subject: Betty Crocker Web 2009/03/23-4816 CMD

Dear Mrs. Brannen:

Thank you for contacting General Mills. We would like to honor each of the many coupon requests we receive; however, it is our policy not to do this.

Betty Crocker Gluten-Free Products:

� Betty Crocker Gluten Free Yellow Cake Mix - UPC: 16000-27791

o Size: 15 oz

o Consumer adds: 1/2c butter softened, 1 t gluten-free vanilla, 2 eggs and � c milk/or water

o Makes an 8-inch square or 9-inch round pan

� BC Gluten Free Devil�s Food Cake Mix � UPC: 16000-27792

o Size: 15 oz

o Consumer adds: 5 T Butter-softened, � t. gluten free vanilla, 2 eggs, 1c low-fat buttermilk or low-fat yogurt

o Makes an 8-inch square or 9-inch round pan

� BC Gluten Free Chocolate Chunk Brownies � UPC: 16000-27793

o Size: 16 oz

o Consumer adds: 2 Eggs and 7 T butter, melted.

o Makes an 8-inch square or 11x7-inch pan

� BC Gluten Free Chocolate Chip Cookie Mix � UPC: 16000-27794

o Size: 19 oz

o Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o Consumer should line the cookie sheet with cooking parchment paper. (This is included in the directions.)

Start Ship: June 1, 2009

National Distribution

Sincerely,

Cecile M Davidson

Consumer Services

>Original Message From: misstigerlili@roadrunner.com
>
>Originated by Consumer I just became aware that you have started producing Gluten-Free baking mixes. This is so exciting. I would like more information on what products you have and when they will become available. I also would be interested in any samples and coupons for these items, as well as any information I might need to give to my grocer to have these items stocked. Thanks! :

#1919

From: "Tetan Brannen" <misstigerlili@...>
Date: Thu Mar 26, 2009 7:42 pm
Subject: FW: Wegmans Case #576523

tetanl

This looks like great news! I hope the prices are closer to the traditional mixes than to the prices we're used to paying!

-----Original Message-----
From: comments@... [mailto:comments@...]
Sent: Thursday, March 26, 2009 12:38 PM
To: misstigerlili@...
Subject: Wegmans Case #576523

Hello, Tetan.

Thank you for your e-mail asking that we carry Betty Crocker Gluten Free Baking Mixes at Wegmans. I am happy to tell you that we will actually be carrying this line of products. We will be carrying 2 flavors of the cake mixes - Devil's Food and Yellow; a Chocolate Chip Cookie Mix and a Brownie Mix. These products will be merchandised in the Grocery department with the baking mixes - cake mixes, cookie mixes and brownie mixes.

These products are expected in our stores in June, 2009.

Thank you for taking the time to share your request with us. We value you as a customer and hope to continue serving you in the future.

Sincerely,
Kim
Consumer Services Specialist

#1920

From: Kathy Yensan <Kao999@...>
Date: Thu Mar 26, 2009 8:23 pm
Subject: Re: FW: Wegmans Case #576523

kathyyensan

Great Deals on Dell 15" Laptops - Starting at $479

This is great to hear. Thank you for researching this!

Kathy Yensan

-----Original Message-----
From: Tetan Brannen <misstigerlili@...>
To: Gluten Free Support Chat <glutenfreeinwny@yahoogroups.com>
Sent: Thu, 26 Mar 2009 3:42 pm
Subject: [glutenfreeinwny] FW: Wegmans Case #576523

This looks like great news! I hope the prices are closer to the traditional mixes than to the prices we're used to paying!

-----Original Message-----
From: comments@... [mailto:comments@...]
Sent: Thursday, March 26, 2009 12:38 PM
To: misstigerlili@...
Subject: Wegmans Case #576523

Hello, Tetan.

These products are expected in our stores in June, 2009.

Thank you for taking the time to share your request with us. We value you as a customer and hope to continue serving you in the future.

Sincerely,
Kim
Consumer Services Specialist

#1921

From: "Tetan Brannen" <misstigerlili@...>
Date: Thu Mar 26, 2009 9:27 pm
Subject: RE: FW: Wegmans Case #576523

tetanl

I contacted Wegman's on Sheridan drive, fyi.

-----Original Message-----
From: glutenfreeinwny@yahoogroups.com [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of Tetan Brannen
Sent: Thursday, March 26, 2009 2:43 PM
To: Gluten Free Support Chat
Subject: [glutenfreeinwny] FW: Wegmans Case #576523

This looks like great news! I hope the prices are closer to the traditional mixes than to the prices we're used to paying!

-----Original Message-----
From: comments@wegmans.com [mailto:comments@wegmans.com]
Sent: Thursday, March 26, 2009 12:38 PM
To: misstigerlili@roadrunner.com
Subject: Wegmans Case #576523

Hello, Tetan.

Thank you for your e-mail asking that we carry Betty Crocker Gluten Free Baking Mixes at Wegmans. I am happy to tell you that we will actually be carrying this line of products. We will be carrying 2 flavors of the cake mixes - Devil's Food and Yellow; a Chocolate Chip Cookie Mix and a Brownie Mix. These products will be merchandised in the Grocery department with the baking mixes - cake mixes, cookie mixes and brownie mixes.

These products are expected in our stores in June, 2009.

Thank you for taking the time to share your request with us. We value you as a customer and hope to continue serving you in the future.

Sincerely,
Kim
Consumer Services Specialist

#1922

From: skotniski jennifer <jennskotniski@...>
Date: Thu Mar 26, 2009 8:40 pm
Subject: Re: [Fwd: FW: Betty Crocker Web 2009/03/23-4816 CMD]

jennskotniski

I think we should encourage all of our family and friends to purchase Betty Crocker! It is so nice to have a company catering to us!

--- On Tue, 3/24/09, kreutzer@... <kreutzer@...> wrote:

From: kreutzer@... <kreutzer@...>
Subject: [Fwd: [glutenfreeinwny] FW: Betty Crocker Web 2009/03/23-4816 CMD]
To: glutenfreeinwny@yahoogroups.com
Date: Tuesday, March 24, 2009, 2:48 PM

Tetan,

Wow. This is great news. Even though I do not have celiac and the hubby
does, I love when I can get something in a mix for cakes, dessert etc. It
helps, when you just do not have the time from scratch. Although, my
husband is a hard sell on a lot of items, I am hoping that BC will be a
good one.

As always, I appreicate this group. Thanks for the info.

Dale
------------ --------- ------- Original Message ------------ --------- -------
Subject: [glutenfreeinwny] FW: Betty Crocker Web 2009/03/23-4816 CMD
From: "Tetan Brannen" <misstigerlili@ roadrunner. com>
Date: Tue, March 24, 2009 1:01 pm
To: "Gluten Free Support Chat" <glutenfreeinwny@ yahoogroups. com>
------------ --------- --------- --------- --------- --------- -

Here is the response I got from Betty Crocker about the status of the new GF
items.
-----Original Message-----
From: BettyCrocker. Response@ genmills. com
[mailto:BettyCrocker. Response@ genmills. com]
Sent: Tuesday, March 24, 2009 9:49 AM
To: misstigerlili@ roadrunner. com
Subject: Betty Crocker Web 2009/03/23-4816 CMD

Dear Mrs. Brannen:

Thank you for contacting General Mills. We would like to honor each of the
many coupon requests we receive; however, it is our policy not to do this.

We offer many promotions giving consumers an opportunity to obtain a free
product or purchase a product at a reduced rate using a discount
certificate. These offers appear on product packages, in magazines and
newspapers, on tear pads in grocery stores, and on our web sites.
Betty Crocker Gluten-Free Products:

· Betty Crocker Gluten Free Yellow Cake Mix - UPC: 16000-27791

o Size: 15 oz

o Consumer adds: 1/2c butter softened, 1 t gluten-free vanilla, 2 eggs
and ½ c milk/or water

o Makes an 8-inch square or 9-inch round pan

· BC Gluten Free Devil’s Food Cake Mix – UPC: 16000-27792

o Size: 15 oz

o Consumer adds: 5 T Butter-softened, ½ t. gluten free vanilla, 2 eggs,
1c low-fat buttermilk or low-fat yogurt

o Makes an 8-inch square or 9-inch round pan

· BC Gluten Free Chocolate Chunk Brownies – UPC: 16000-27793

o Size: 16 oz

o Consumer adds: 2 Eggs and 7 T butter, melted.

o Makes an 8-inch square or 11x7-inch pan

· BC Gluten Free Chocolate Chip Cookie Mix – UPC: 16000-27794

o Size: 19 oz

o Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o Consumer should line the cookie sheet with cooking parchment paper.
(This is included in the directions.)

Start Ship: June 1, 2009

National Distribution

We will continue to be committed to providing the best possible products at
the lowest possible prices to our consumers. We appreciate your loyalty and
hope you will continue to choose our products and promotions.

Sincerely,

Cecile M Davidson

Consumer Services

>Original Message From: misstigerlili@ roadrunner. com
>
>Originated by Consumer I just became aware that you have started producing
Gluten-Free baking mixes. This is so exciting. I would like more information
on what products you have and when they will become available. I also would
be interested in any samples and coupons for these items, as well as any
information I might need to give to my grocer to have these items stocked.
Thanks! :

#1923

From: "mathgirl1983" <mathgirl1983@...>
Date: Thu Mar 26, 2009 11:09 pm
Subject: Re: Tabbouleh salad

mathgirl1983

I have used kasha (buckwheat) in the past - even pre-celiac's.  Use the whole or
coarse ground.

Amy


--- In glutenfreeinwny@yahoogroups.com, "Tetan Brannen" <misstigerlili@...>
wrote:
>
> I use quinoa as well. I wonder if millet would work too? I have never eaten
> it outside of a baked product.
>   -----Original Message-----
>   From: glutenfreeinwny@yahoogroups.com
> [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of Asya Gelfand
>   Sent: Friday, March 20, 2009 2:30 PM
>   To: glutenfreeinwny@yahoogroups.com
>   Subject: Re: [glutenfreeinwny] Tabbouleh salad
>
>
>   We're using quinoa.
>
>
>
>   On Fri, Mar 20, 2009 at 3:27 PM, marilynknoll628
> <marilynknoll628@...> wrote:
>
>     One of my favorite salads is Tabbouleh but its made with bulgar wheat.
>
>     Does anyone know of or tried a GF grain that I could use it place of
> bulgar.
>
>     Thanks!
>
>
>
>
>
>
>   --
>   Asya Gelfand Goodman
>   415 548 0100
>

#1924

From: "mathgirl1983" <mathgirl1983@...>
Date: Thu Mar 26, 2009 11:24 pm
Subject: Newly diagnosed -

mathgirl1983

Hi,

I was just diagnosed in Dec.  I'm making my way through this, but it is still
tough at times.

How much to I need to worry about cross contamination in my grains, like wild
rice and buckwheat?  Has anyone found "gluten free" sources locally (Buffalo
area).

I became highly lactose intolerant in Oct, that is how we discovered this. I
keep reading that this might clear up, but it hasn't yet.  I've accidentally
eaten dairy-but-GF-baked-goods and forgotten to take lactaid and then have felt
sick for a couple of days. Has anyone had their Lactose intolerance clear up?

Thank goodness we have Wegman's here!  My doctor's info packet to me was
basically a print out of Wegman's website, along with other photocopied items.

Any advice for a newbie?

Thanks,
Amy

#1925

From: donna brown <ddbrown48@...>
Date: Thu Mar 26, 2009 11:36 pm
Subject: Re: Newly diagnosed -

ddbrown48

wegman's is wonderful!!! Just keep with your diet---

--- On Thu, 3/26/09, mathgirl1983 <mathgirl1983@...> wrote:

From: mathgirl1983 <mathgirl1983@...>
Subject: [glutenfreeinwny] Newly diagnosed -
To: glutenfreeinwny@yahoogroups.com
Date: Thursday, March 26, 2009, 7:24 PM

Hi,

I was just diagnosed in Dec. I'm making my way through this, but it is still tough at times.

How much to I need to worry about cross contamination in my grains, like wild rice and buckwheat? Has anyone found "gluten free" sources locally (Buffalo area).

I became highly lactose intolerant in Oct, that is how we discovered this. I keep reading that this might clear up, but it hasn't yet. I've accidentally eaten dairy-but-GF- baked-goods and forgotten to take lactaid and then have felt sick for a couple of days. Has anyone had their Lactose intolerance clear up?

Thank goodness we have Wegman's here! My doctor's info packet to me was basically a print out of Wegman's website, along with other photocopied items.

Any advice for a newbie?

Thanks,
Amy

#1926

From: "Tetan Brannen" <misstigerlili@...>
Date: Fri Mar 27, 2009 12:54 pm
Subject: RE: [Fwd: FW: Betty Crocker Web 2009/03/23-4816 CMD]

tetanl

They are a part of General Mills, which has really grabbed the ball and started running. I find I'm loving GM foods more and more each day and love how they have taken the whole grains thing seriously, and now they are going to be the first major company to embrace gluten-free. I hope they expand beyond their Chex line, because there are a lot more cereals out there in which one small ingredient change could make a huge difference for us. Hopefully other companies will take note and follow suit.

Let's keep our fingers crossed that the new line of baking mixes are good!

-----Original Message-----
From: glutenfreeinwny@yahoogroups.com [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of skotniski jennifer
Sent: Thursday, March 26, 2009 3:41 PM
To: glutenfreeinwny@yahoogroups.com
Subject: Re: [Fwd: [glutenfreeinwny] FW: Betty Crocker Web 2009/03/23-4816 CMD]

I think we should encourage all of our family and friends to purchase Betty Crocker! It is so nice to have a company catering to us!

--- On Tue, 3/24/09, kreutzer@warwick.net <kreutzer@warwick.net> wrote:

From: kreutzer@warwick.net <kreutzer@warwick.net>
Subject: [Fwd: [glutenfreeinwny] FW: Betty Crocker Web 2009/03/23-4816 CMD]
To: glutenfreeinwny@yahoogroups.com
Date: Tuesday, March 24, 2009, 2:48 PM

Tetan,

Wow. This is great news. Even though I do not have celiac and the hubby
does, I love when I can get something in a mix for cakes, dessert etc. It
helps, when you just do not have the time from scratch. Although, my
husband is a hard sell on a lot of items, I am hoping that BC will be a
good one.

As always, I appreicate this group. Thanks for the info.

Dale
------------ --------- ------- Original Message ------------ --------- -------
Subject: [glutenfreeinwny] FW: Betty Crocker Web 2009/03/23-4816 CMD
From: "Tetan Brannen" <misstigerlili@ roadrunner. com>
Date: Tue, March 24, 2009 1:01 pm
To: "Gluten Free Support Chat" <glutenfreeinwny@ yahoogroups. com>
------------ --------- --------- --------- --------- --------- -

Here is the response I got from Betty Crocker about the status of the new GF
items.
-----Original Message-----
From: BettyCrocker. Response@ genmills. com
[mailto:BettyCrocker. Response@ genmills. com]
Sent: Tuesday, March 24, 2009 9:49 AM
To: misstigerlili@ roadrunner. com
Subject: Betty Crocker Web 2009/03/23-4816 CMD

Dear Mrs. Brannen:

Thank you for contacting General Mills. We would like to honor each of the
many coupon requests we receive; however, it is our policy not to do this.

We offer many promotions giving consumers an opportunity to obtain a free
product or purchase a product at a reduced rate using a discount
certificate. These offers appear on product packages, in magazines and
newspapers, on tear pads in grocery stores, and on our web sites.
Betty Crocker Gluten-Free Products:

· Betty Crocker Gluten Free Yellow Cake Mix - UPC: 16000-27791

o Size: 15 oz

o Consumer adds: 1/2c butter softened, 1 t gluten-free vanilla, 2 eggs
and ½ c milk/or water

o Makes an 8-inch square or 9-inch round pan

· BC Gluten Free Devil’s Food Cake Mix – UPC: 16000-27792

o Size: 15 oz

o Consumer adds: 5 T Butter-softened, ½ t. gluten free vanilla, 2 eggs,
1c low-fat buttermilk or low-fat yogurt

o Makes an 8-inch square or 9-inch round pan

· BC Gluten Free Chocolate Chunk Brownies – UPC: 16000-27793

o Size: 16 oz

o Consumer adds: 2 Eggs and 7 T butter, melted.

o Makes an 8-inch square or 11x7-inch pan

· BC Gluten Free Chocolate Chip Cookie Mix – UPC: 16000-27794

o Size: 19 oz

o Consumer adds: 5 T butter-softened, 2 t. gluten-free vanilla and 2 eggs

o Consumer should line the cookie sheet with cooking parchment paper.
(This is included in the directions.)

Start Ship: June 1, 2009

National Distribution

We will continue to be committed to providing the best possible products at
the lowest possible prices to our consumers. We appreciate your loyalty and
hope you will continue to choose our products and promotions.

Sincerely,

Cecile M Davidson

Consumer Services

>Original Message From: misstigerlili@ roadrunner. com
>
>Originated by Consumer I just became aware that you have started producing
Gluten-Free baking mixes. This is so exciting. I would like more information
on what products you have and when they will become available. I also would
be interested in any samples and coupons for these items, as well as any
information I might need to give to my grocer to have these items stocked.
Thanks! :

#1927

From: "Tetan Brannen" <misstigerlili@...>
Date: Fri Mar 27, 2009 1:00 pm
Subject: RE: Newly diagnosed -

tetanl

I can't give any advice on the lactose issue, but just give it some time. I think upwards of a year isn't uncommon to see that kind of effect. Just keep educating yourself, do LOTS of experimentation with food, and keep seeking support. The GF diet is so isolating and depressing for the first year, but it really does get easier.

I'm the one in my family with the gluten-intolerance, and my 1-year old has allergies to milk, eggs and soy, so I have been doing a lot of experimentation with baking lately. I'll be sure to post something if I am successful with a gluten/dairy/soy/egg-free baking recipe... so far, nothing yet!

Feel free to ask any questions to this forum, we are all pretty well-informed. Good luck!

-----Original Message-----
From: glutenfreeinwny@yahoogroups.com [mailto:glutenfreeinwny@yahoogroups.com]On Behalf Of mathgirl1983
Sent: Thursday, March 26, 2009 6:25 PM
To: glutenfreeinwny@yahoogroups.com
Subject: [glutenfreeinwny] Newly diagnosed -

Hi,

I was just diagnosed in Dec. I'm making my way through this, but it is still tough at times.

How much to I need to worry about cross contamination in my grains, like wild rice and buckwheat? Has anyone found "gluten free" sources locally (Buffalo area).

I became highly lactose intolerant in Oct, that is how we discovered this. I keep reading that this might clear up, but it hasn't yet. I've accidentally eaten dairy-but-GF-baked-goods and forgotten to take lactaid and then have felt sick for a couple of days. Has anyone had their Lactose intolerance clear up?

Thank goodness we have Wegman's here! My doctor's info packet to me was basically a print out of Wegman's website, along with other photocopied items.

Any advice for a newbie?

Thanks,
Amy

#1928

From: Dorothy SanGeorge <dorothyandjoe@...>
Date: Sat Mar 28, 2009 4:34 pm
Subject: Re: Newly diagnosed -

dorothyandjoe@...

HI, Amy!

Yes, I was lactose intolerant when first diagnosed, but it went away.

My GI Dr tested me for lactose intolerance about 10 months later ( I think it was)

& I was no longer lactose intolerant. I have no problem with that area at all since then.

It's difficult to remember the exact time frame since that was almost 6 years ago.

I'm on the conservative side when it comes to any cross-contamination - due to so many bouts of problems in my first few years since being diagnosed & it still happens once in a while in some one's home or a restaurant, even though I am very careful.

And there is still the occasional time, when I have a reaction when I've done everything right & have only eaten at home. My detective work may show a new food or brand was introduced and sometimes not. I try to stay away from foods from the store that do not clearly state they were processed on a line that was wheat free or production line was cleaned & tested thoroughly between batches.

It's overwhelming to deal with being gluten free at first - both my son (who has celiac) & I agreed heartily on this, but in time it becomes second nature, and MUCH MUCH easier! And Wegman's is an absolute blessing! They make it so much easier! And their staff seems fairly well informed.

By the way, my son has a blog - goodwithoutgluten.com - since he likes to eat & to cook & has developed many good gluten free recipes & shares tips on his site. Due to this site, he was recently asked to write an article for a magazine.

Best of luck to you, Amy!

Dorothy

On Thu, Mar 26, 2009 at 7:24 PM, mathgirl1983 <mathgirl1983@...> wrote:

Hi,

I was just diagnosed in Dec. I'm making my way through this, but it is still tough at times.

How much to I need to worry about cross contamination in my grains, like wild rice and buckwheat? Has anyone found "gluten free" sources locally (Buffalo area).

I became highly lactose intolerant in Oct, that is how we discovered this. I keep reading that this might clear up, but it hasn't yet. I've accidentally eaten dairy-but-GF-baked-goods and forgotten to take lactaid and then have felt sick for a couple of days. Has anyone had their Lactose intolerance clear up?

Thank goodness we have Wegman's here! My doctor's info packet to me was basically a print out of Wegman's website, along with other photocopied items.

Any advice for a newbie?

Thanks,
Amy

--
:)
"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

#1929

From: "mathgirl1983" <mathgirl1983@...>
Date: Mon Apr 6, 2009 11:48 pm
Subject: Easter? - Broadway Market?

mathgirl1983

Anyone know if anything at the Broadway Market is Celiac Safe?  Any of the
sausage?

Thanks,
Amy

#1930

From: "John Libonati" <john.libonati@...>
Date: Tue Apr 7, 2009 9:06 pm
Subject: Celiac Disease, Weight Gain and How to Lose Weight on the Gluten-Free Diet

jml142

Hi there!

Because so many people have been asking us about the relationship between celiac disease and weight gain and how to lose weight on the gluten-free diet, we made it the topic of our most recent e-mail update. "Celiac Disease, Weight Gain & How to Lose Weight on the Gluten-Free Diet"

And yes, the guy in the before and after pictures who lost 25 lbs after going gluten-free is me! :-)

If you missed the update, you can find it together with all this month's articles and blog entries at www.glutenfreeworks.com.

-John

John Libonati

____________________________

Gluten Free Works, Inc.
Gluten Free Works Publishing
GFW Publishing
Tel: 215.591.4565
Fax: 215.591.4566
www.glutenfreeworks.com

"Recognizing Celiac Disease"
The Complete Guide to Recognizing, Diagnosing and Managing Celiac Disease
More than 300 signs, symptoms, associated disorders and complications related to Celiac Disease
www.recognizingceliacdisease.com
____________________________

#1931

From: Mike L GF2 <glutenfree2@...>
Date: Wed Apr 8, 2009 12:06 am
Subject: 32nd Annual Celiac Sprue Association Conference (Oct. 30-Nov1, 2009)]

glutenfreewny

CELIAC SPRUE ASSOCIATION

32nd ANNUAL CONFERENCE

ERIE, PENNSYLVANIA

Bayfront Convention Center

OCTOBER 30 - NOVEMBER 1, 2009.

Attached is a "Save the Date" postcard you can forward as well. Come Enjoy a Weekend of Education, Networking and Gluten Free Food!

A. Conference information - http://www.csaceliacs.org/Conferences/2009AnnualCSAConference.php

B. Hotel Reservations - http://www.starwoodmeeting.com/StarGroupsWeb/booking/reservation?id=0904023484&key=B080A

C. Speakers/Presenters include Dr. Peter Green http://www.csaceliacs.org/Conferences/2009Presenters.php

D. Registration information and menus should be posted in the next couple of months.

E. VisitErie website (Erie Tourism): http://www.visiteriepa.com/

Thanks,

Joe Holody
Director of Convention Sales
VisitErie
208 E. Bayfront Parkway, Suite 103
Erie, Pennsylvania 16506
www.VisitErie.com
814-454-1000, x126
800-524-3743

--~--~---------~--~----~------------~-------~--~----~
You received this message because you are subscribed to the Google
Groups "Rochester Celiac Support Group" group.

Replies go only to the author of the message. To reply to the full list, address your message to the list address, rochcel@googlegroups.com.

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.0.238 / Virus Database: 270.11.42/2042 - Release Date: 04/05/09
10:54:00

#1932

From: Paula McGirr <pimcgirr@...>
Date: Tue Apr 7, 2009 10:10 pm
Subject: Re: Celiac Disease, Weight Gain and How to Lose Weight on the Gluten-Free Diet

pimcgirr

Thanks so much for a very informative article. It hit points for so many of us.
Paula McGirr
Wetsern NY GF Diet Support Group

--- On Tue, 4/7/09, John Libonati <john.libonati@...> wrote:

From: John Libonati <john.libonati@...>
Subject: [glutenfreeinwny] Celiac Disease, Weight Gain and How to Lose Weight on the Gluten-Free Diet
To: glutenfreeinwny@yahoogroups.com
Date: Tuesday, April 7, 2009, 5:06 PM

Hi there!

Because so many people have been asking us about the relationship between celiac disease and weight gain and how to lose weight on the gluten-free diet, we made it the topic of our most recent e-mail update. "Celiac Disease, Weight Gain & How to Lose Weight on the Gluten-Free Diet"

And yes, the guy in the before and after pictures who lost 25 lbs after going gluten-free is me! :-)

If you missed the update, you can find it together with all this month's articles and blog entries at www.glutenfreeworks .com.

-John

John Libonati

____________ _________ _______

Gluten Free Works, Inc.
Gluten Free Works Publishing
GFW Publishing
Tel: 215.591.4565
Fax: 215.591.4566
www.glutenfreeworks .com

"Recognizing Celiac Disease"
The Complete Guide to Recognizing, Diagnosing and Managing Celiac Disease
More than 300 signs, symptoms, associated disorders and complications related to Celiac Disease
www.recognizingceli acdisease. com
____________ _________ _______

#1933

From: <janetlf@...>
Date: Fri Apr 10, 2009 2:28 pm
Subject: Re: Celiac Disease, Weight Gain and How to Lose Weight on the Gluten-Free Diet

jany12002

I was always thin, and am 5'4' and weighed 120 before I

got celiac. Now I lost 10 lbs in the last 3 yrs. and only weigh

110 which is way to thin...

I can't gain any weigh and I'm not going to eat junk food

to get the lbs...

I am in my late 50s and have to watch what I eat.

Any sugestions would help, if you know a healthy way to

put on some lbs...

Thank you

Janet
--- john.libonati@... wrote:

From: "John Libonati" <john.libonati@...>
To: <glutenfreeinwny@yahoogroups.com>
Subject: [glutenfreeinwny] Celiac Disease, Weight Gain and How to Lose Weight on the Gluten-Free Diet
Date: Tue, 7 Apr 2009 17:06:28 -0400

Hi there!

And yes, the guy in the before and after pictures who lost 25 lbs after going gluten-free is me! :-)

If you missed the update, you can find it together with all this month's articles and blog entries at www.glutenfreeworks.com.

-John

John Libonati

____________________________

Gluten Free Works, Inc.
Gluten Free Works Publishing
GFW Publishing
Tel: 215.591.4565
Fax: 215.591.4566
www.glutenfreeworks.com

#1934

From: "John Libonati" <john.libonati@...>
Date: Sat Apr 11, 2009 7:21 pm
Subject: Re: Celiac Disease, Weight Gain and How to Lose Weight on the Gluten

jml142

Hi Janet,

You're doing the right thing by refusing to eat junk foods. Muscle is what you want to build, not fat...

First make sure you are on a strict 100% gluten-free diet. No wheat, barley, rye or oats - ever.

Then, make sure you are getting enough protein, carbs, omega-3 & omega-6 fatty acids, water and vitamins and minerals. Even if you understand nutrition and foods, it is easy to miss important nutrients when "watching what you eat." Consider contacting a registered dietitian in your area who is familiar with celiac disease to review what you are eating and make sure your nutrients are covered.

If you are consuming a balanced, nutritious diet, you should put on weight by eating more. Recovery is not always complete depending on degree of damage, but you should have seen improvement on the gluten free diet. Check your symptoms against this list http://www.glutenfreeworks.com/symptomology.php. Are you losing muscle? Are you fatigued? Write them all down. Then use a resource like Recognizing Celiac Disease that connects the symptom to the nutrient deficiency causing it and tells you the dietary sources high in those nutrients. This will help you understand your symptoms, the causes and how to correct them.

Work with your doctor and dietitian to correct the deficiency(ies) you may have that are causing the problems. Your doctor can also determine if the weight loss is coming from another problem such as intestinal bacteria imbalance, parasite, or another illness.

Hope this helps.

-John

John Libonati

____________________________

Gluten Free Works, Inc.
Gluten Free Works Publishing
GFW Publishing
Tel: 215.591.4565
Fax: 215.591.4566
www.glutenfreeworks.com

Reply | Messages in this Topic (6)

#1935

From: <janetlf@...>
Date: Sun Apr 12, 2009 2:57 pm
Subject: Re: Re: Celiac Disease, Weight Gain and How to Lose Weight on the Gluten

jany12002

Thank you John for the good imformation.

I am on a pretty strict diet but do cheat.

I do eat oatmeal every morning caus my cholestral was higb

and it brought it down 15 points...

I am going in for testing again for my stomach as I have been

havin bloating and pain when I lay on my stomach at night.

Thanks again for the imformation.

Janet

--- john.libonati@... wrote:

From: "John Libonati" <john.libonati@...>
To: <glutenfreeinwny@yahoogroups.com>
Subject: [glutenfreeinwny] Re: Celiac Disease, Weight Gain and How to Lose Weight on the Gluten
Date: Sat, 11 Apr 2009 15:21:23 -0400

Hi Janet,

You're doing the right thing by refusing to eat junk foods. Muscle is what you want to build, not fat...

First make sure you are on a strict 100% gluten-free diet. No wheat, barley, rye or oats - ever.

Hope this helps.

-John

John Libonati

____________________________

Gluten Free Works, Inc.
Gluten Free Works Publishing
GFW Publishing
Tel: 215.591.4565
Fax: 215.591.4566
www.glutenfreeworks.com

Reply | Messages in this Topic (6)

#1936

From: "mathgirl1983" <mathgirl1983@...>
Date: Sun Apr 12, 2009 5:03 pm
Subject: Wedding Invites - Help!

mathgirl1983