WESTERN NEW YORK GLUTEN FREE DIET SUPPORT GROUP, INC

                                               GENERAL MEETING – Jan 9, 2010

 

 

            The meeting opened at 10:10 a.m. by President Cliff Hauck.  He welcomed all in attendance (49 signed in) and asked any newly diagnosed attendees (2) to self introduce.  He announced that a small group counseling session for the newly diagnosed follows the regular meeting. 

 

            He then described upcoming events:

                        - February 13 – general meeting; speaker – Christine Hoeplinger, DDS

                        - February 14, 2010 – a special Valentine’s Day gluten free dining event at the Brookfield                           Country Club.  (Reservation form is available with menu choices.)

                        - March 13 – general meeting; speaker will be a representative from the Hope and Wellness                                 Center

                        - April 10 – general meeting; speaker to be announced in the Newsletter.

                        - May 15 – the Chapter’s annual Walk for Celiac Awareness and Research at the Clarence                                  Town Park.  Sheets are being circulated for volunteers to sign up to help at the Walk. 

 

            Other announcements:

                        - 2009 Walk T-shirts are available for $3.00.

                        - There will be a raffle for a gluten free gift bag courtesy of Wegmans valued at $50.  A bag                       of gluten free groceries for the newly diagnosed, also courtesy of Wegmans, will be available at the counseling session.  We are grateful to Wegmans for again supporting us  with gluten free products throughout the coming year, as they have done in the past.

                        - A reminder that annual dues for 2010 are now due - $15 for renewals and $20 for new                            members.  Dues allow us to function as a Group; provide special dining events which current dues-paid members can attend without the non-member surcharge; and entitle you  to receive our quarterly newsletter.

                        - He invited Paula McGirr, our group’s webmaster, to explain the “Going Green” option                               where members can receive the newsletter by e-mail.  Members can go to our web site  www.buffaloglutenfree.org and then go to the link on the main page to sign up.  Please also provide your home address so we can cross check with our membership roster.  This will  begin with the March issue.

 

            Cliff advised that our scheduled speaker, a representative from Pine Pharmacy, was unable to attend due to a scheduling conflict.  He announced that one of our Board members, Elaine Rothfus, will speak to us about being heart healthy.  Elaine is both a Registered Nurse and a Registered Dietician and has worked for many years in this field.  She saw many patients in her position at the cholesterol clinic at Buffalo Cardiology and served as a research dietician in studies relating to various cholesterol-related medications.

 

            She announced that there are handouts available in the back of the room including information on the fiber content of the various grains.  There was also a questionnaire when you signed in, for your own use, to check and rate your own diet.  She also had available for review visual examples of portion sizes of common foods that you might be eating.  She indicated that while some of her remarks are especially important for those with Celiac Disease, her entire presentation can relate to anyone interested in being heart healthy – a good resolution for the new year.

 

            We know that our primary focus is the gluten free diet.  Without adherence to the diet, complications can arise since inflammation in the system due to Celiac Disease raises homocystine levels which can lead to heart disease.  We can also be deficient in certain vitamins (e.g., the B group) and iron since, unlike the cereals and pasta that we formerly enjoyed, many permitted grains aren’t fortified.  She referred to a variety of other health problems that can be impacted by Celiac Disease and poor diet, not only due to the inflammatory process but also because Celiac Disease is an autoimmune disease and some heart problems are also tied to autoimmunity.

 

            Heart disease, in one form or another, is the number 1 killer in the United States.  Poor cholesterol, high blood pressure, over weight – these are all contributors.  Managing our diets, with appropriate levels of the various food groups and calories, is one of the keys to maintaining a health heart.

 

            She made a slide presentation, featuring her “friend” Mike – obviously over weight and not in great shape and wanting to know more about “this nutrition business”.  She explained that nutrition is found in the food that we eat and that our body uses to live, to grow, to keep healthy and to get the energy needed for work and for play.  It helps you feel good – and look good.  She explained the various food groups (and the good and bad choices within the food groups).  She stressed the importance of recognizing calories (especially in adapting to a gluten free diet) and indicated the calories/gram of various good sources and the total calories recommended.  She explained the components and importance of a nutritionally balanced cholesterol-lowering diet. 

 

            She spoke about the significance of portion control and eating sufficient fiber.  She explained the major sources of dietary cholesterol in the food groups, especially the varied types of fat in foods such as meats, poultry, fish, dairy and eggs.  She also explained the problems that arise when there is too much sugar in the diet.  She reviewed the conversion rate of food types to glucose and explained some of the problems with excess sodium, not only in products like bacon or ham, but also the salt that is added to canned vegetables.  She also referred to the problems caused by excess alcohol. 

 

            She touched briefly on labels and the importance of recognizing serving size in judging calories, fat content, sodium, etc. in addition to guarding against gluten.  She reminded us that the % of various food components reflected on the label relates to a 2000 calories/day regimen.  She recommended www.mypyramid.gov as a good web site to look at.  She emphasized that in addressing food choices, whether for Celiac Disease or heart disease concerns, focus on what you can eat vs. what you can’t.

 

            Thereafter the raffle for a gluten free food basket from Wegmans occurred. 

 

            The meeting adjourned at 11:10 a.m., followed by the new patient counseling session.

 

Joanne M. Schwartzott

Secretary