Charlottesvilli Celiac Support Group - Meeting Highlights |
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Highlights from the September 25th Meeting Dr. Alan Dalkin, expert in osteoporosis, spoke about celiac disease and bone health. The presentation began with an explanation and pictures of normal bone health and what happens to your bone density as you age. The risk factors for osteoporosis along with the current recommendations for bone mineral density (BMD) testing, both of which can be found at the National Osteoporosis Foundation’s (NOF) website www.nof.org, were also discussed. Celiac disease has the potential to negatively affect bone density because of the possible deficiency with Vitamin D, Calcium and/or Magnesium. Dr. Dalkin noted that very few clinical studies have been conducted in this area; therefore, specific dietary standards are not available at this time. He did find that people with celiac disease had a higher rate of fractures when compared with healthy individuals. Additionally, several studies found low BMD in children and adults at the time of celiac diagnosis. The good news is a rapid increase in BMD was seen one year after following a gluten-free diet. The bottom line: get a BMD test when diagnosed and as recommended by the NOF and, as always, follow a gluten-free diet!! If you would like a copy of his presentation, please let Linda Niven know and we will send it as an attachment. Please note that you will need to be able to open a PowerPoint presentation. Thank you to all the members who brought tasty gluten-free treats to sample. We had peanut butter bars, cookies, bread pudding, fresh sushi and great conversation to accompany the goodies. Let’s continue to enjoy eating and learning together. Welcome to Amy Pagano, MS, RD who will be working with the Charlottesvilli support group. Amy completed her dietetic internship at UVA and then spent 3 years in Colorado working at a hospital doing nutrition support. After that she moved to Washington State to obtain her Masters Degree in Nutrition. We are lucky that she has returned to Charlottesville to share her knowledge and passion for food with all of you. Introduce yourself to her at the holiday bash.
Member News Celiac Updates
WHOLE FOODS MARKET ANNOUNCES OPENING OF ITS FIRST GLUTEN-FREE BAKEHOUSE World’s Leading Natural and Organic Supermarket Creates Bakery to Serve Growing Population with Special Gluten-Free Dietary Needs (RALEIGH, N.C. – Oct. 4, 2004) – Whole Foods Market® (NASDAQ: WFMI) today announced the opening of the Whole Foods Market Gluten-Free Bakehouse, the company’s first dedicated gluten-free baking facility. Located in the Raleigh suburb of Morrisville, the new 8,000-square-foot facility will produce 27 products – including breads, cookies, scones, biscuits, pizza crusts, whole pies and brownies – to meet the needs of the increasing number of customers whose diets require gluten-free foods. A gluten-free diet is medically necessary for individuals diagnosed with celiac disease, also known as celiac, nontropical sprue, celiac sprue, gluten intolerant enteropathy or gluten sensitive enteropathy. The disease causes a physical reaction to certain protein chains – or glutens – which are found in some common grains such as wheat, rye and barley. The reaction leads to changes in the small intestine, which prevents absorption of nutrients from food. “As someone with celiac disease, the opening of the Whole Foods Market Gluten-Free Bakehouse is truly a dream come true that ultimately makes life easier and better for our customers,” said Lee Tobin, Gluten-Free Team Leader for Whole Foods Market. A longtime Chapel Hill, N.C. Whole Foods Market team member, it was Tobin who developed the idea for the bakehouse after years of perfecting gluten-free recipes. “Whole Foods Market goes to extraordinary lengths to satisfy and delight our customers, and we are truly reaching out to this special population to offer flavorful, delicious foods – everything from staples to indulgences – they could not normally consume when made with traditional ingredients,” said Tobin. The gluten-free baked goods are now available at the five North Carolina Whole Foods Market stores in Cary, Raleigh, Durham, Winston-Salem and Chapel Hill. Distribution also includes Atlanta’s three Whole Foods Market and three Harry’s Farmers Market® stores, and the South Carolina store in the Charleston suburb Mt. Pleasant. Expanded availability for stores in Virginia, Kentucky, Maryland, south and west New Jersey, Pennsylvania and Washington, D.C., is expected by November. According to a new study by the University of Maryland Center for Celiac Research in Baltimore, approximately one in 133 Americans may have celiac disease, but not all who have the condition show symptoms until they experience a significant life event such as surgery, viral infection, childbirth or severe emotional stress. Celiac disease is hereditary but treatable by eliminating all gluten from the diet, a lifetime requirement for most people with this condition. In addition to the baked items now available from the Whole Foods Market Gluten-Free Bakehouse, Whole Foods Market offers a wide range of gluten-free products from several manufacturers, all of which meet the company’s strict quality standards and are free of hydrogenated oils and artificial colors, flavors, sweeteners, and preservatives. A complete list of products is available at www.wholefoodsmarket.com. Whole Foods Market Team Member Makes Dream Facility a Reality Located near Whole Foods Market’s existing Wellspring Bakehouse, the Gluten-Free Bakehouse is isolated to ensure the integrity of the gluten-free baking environment to eliminate the threat of potential cross-contamination from wheat and other grains. The Whole Foods Market Gluten-Free Bakehouse is the brainchild of Lee Tobin. After facing the dietary challenges of celiac disease for several months, he was inspired to start experimenting with recipes for gluten-free baked items for his own diet and for customers at the Chapel Hill Whole Foods Market. He spent years perfecting these recipes while working during off-hours; each session required a thorough pre-bake cleaning to ensure the integrity of the gluten-free recipes. Through continued experimentation, Tobin first focused on developing five products: orange cranberry scones, chocolate chip cookies, blueberry muffins, pizza crusts and cream biscuits. As word of the new offering spread in North Carolina’s Triangle area, new customers started shopping at Whole Foods Market and asking for more gluten-free creations. He next focused on gluten-free bread, and a satisfactory version took almost a year to develop. Gaining experience and confidence, Tobin’s recipe box has grown tremendously. Tobin’s support for offering more gluten-free fare has grown within Whole Foods Market as well. His team of “volunteers” who helped with once-a-week gluten-free baking increased to include a regular crew of team members, some joining Whole Foods Market after their own celiac disease diagnosis. “The new Whole Foods Market Gluten-Free Bakehouse will allow our stores to provide the widest selection of fresh gluten-free bakery items on the East Coast,” said Ken Meyer, regional president for Whole Foods Market. “These products offer options for customers and their families who need gluten-free foods.” More details about Tobin, or additional resources about celiac disease, including recipes, facts and figures and links to organizations with expertise in this area are available at www.wholefoodsmarket.com by searching any keyword.
Trick or Treat Resources
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Linda Niven, Secretary April Crossman, MS, RD
Carol Rees Parrish RD, MS Emily Gasser, RD, CNSD
Amy Pagano, MS, RD |
