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WNYGFDSG - Newsletter Archive>
Winter, 2006
January 11, 2006
WNY Celiac News
WNY Gluten Free Diet Support Group, Inc.
PO Box 1835
Williamsville, NY 14231
(716) 636-6021
CSA/USA Chapter #33-1990
www.buffaloglutenfree.org
Missed a Meeting?
Call the Celiac Hotline
(716) 636-6021
For up to date
Information and Special Events
Celiac Disease Drug Therapy Study
There is a drug therapy study presently being conducted by
the University of Maryland Center for Celiac Disease and
Alba Therapeutics. They are researching a new medication
designed to block the effects of gluten on the intestinal
tract of Celiacs
NEWS FROM AROUND THE CELIAC WORLD
Get Involved
Food Labeling Fact Sheet, November 2005
American Celiac Disease Alliance Food Labeling (FALCPA)
Fact Sheet, November 2005
With the widespread support of the celiac community, the
Food Allergen Labeling and Consumer Protection Act (FALPCA)
became law in August 2004. This new law requires
manufacturers to provide more information about the
ingredients used to make their food products, by specifying
the presence of allergens on the product label. These
important food labeling changes will go into effect on
January 1, 2006.
The American Celiac Disease Alliance, (formerly the
American Celiac Task Force) is a coalition of support,
research and industry organizations that formed in 2003 to
specifically work for the passage of the food labeling law.
We understand that you may have many questions about the
new food labels and what they mean for you as a person with
celiac disease (or a parent of a child with celiac
disease). We hope this fact sheet will answer many of your
questions and prepare you for the exciting changes ahead!
How Will Food Labels Change in 2006?
Many large manufacturers have already implemented the
changes that are required by the new law, so you’ve
probably seen the new food labeling system in action.
Specifically, the law requires that food statements must
list in plain language, what, if any, of the eight main
food allergens (milk, egg, peanuts, tree nuts, fish,
shellfish, soy, and wheat) are contained in a product. In
addition, allergens are to be listed if they are secondary
ingredients in the spices, natural or artificial
flavorings, additives, and colorings in a product.
What About Labeling a Product Gluten-Free?
This important law also asks the Secretary of Health and
Human Services to establish rules to guide manufacturers
who choose to voluntarily label their products gluten-free.
This aspect of the law requires the government to
establish a standard for what constitutes a gluten-free
product. It is then up to the individual manufacturers to
demonstrate that their company meets the standard, if they
want to have a gluten-free designation on their product
label. (This standard must be established by 2008.)
What About Cross-Contamination?
The law also requires the FDA to examine how best to
address the problem of unintentional contamination and
cross-contact of foods, and determine the best way to
inform consumers with food allergies about the risk of
cross-contamination.
Will All Food Products Have Allergens Listed as of January
1, 2006?
The law requires that products manufactured after January
1, 2006, have allergens declared on the label. It will take
time, perhaps up to a year, for more inventory to be
replaced by items bearing the new label.
Will Restaurants and Cafeterias Have the Same Labeling on
the Food Products They Purchase?
Yes. However, restaurants and cafeterias will have to
develop procedures for using this information as they
prepare food for their customers, in addition to minimizing
cross-contamination and considering menu listings.
The American Celiac Disease Alliance was formed to advocate
for individuals with celiac disease. The need for a
national organization representing the entire celiac
community was reinforced at a landmark symposium convened
by the National Institutes of Health. The three day
symposium culminated in a consensus statement which
recommended “the formation of a federation” of celiac
organizations to advance education and advocate for
individuals with celiac disease. For more information, go
to www.americanceliac.org..
How Can I Determine if A Product Is Gluten-Free?
Step 1
Is wheat in the ingredients list or is it listed in an
allergen statement beneath the ingredients list? If Yes,
Stop! This product is not gluten-free.
If No, Proceed to Step 2.
Step 2
Read the ingredients list. Is there Barley, Rye or Malt
listed?*
If Yes, Stop! This product is not gluten-free.
If No, This product is gluten-free and safe to eat.
* People with celaic disease are advised to consult with
their physician about including oats in their diet.
Shouldn’t I just call the manufacturer, to be sure?
If you have questions about manufacturing practices that
could result in cross-contamination, a call to the food
manufacturer may be helpful. However, the food company is
likely to refer you to its own product label if you are
calling about an ingredient. Please remember that this new
labeling system is a legal requirement, and companies have
to declare allergens like wheat in main ingredients as well
as colorings, flavorings and spices. Gluten-free consumers
have been using this system for Kraft, Con-Agra and
Unilever products for more than a year, with great success.
What Will the New Labels Look Like?
ConAgra adopted the new labeling guidelines before the law
went into effect. You will need to go to the website to see
this.
Below are two labels for the same gluten-free soy sauce.
The first is the old label, the second is one version of
the new one.
Gluten-free cooking class at Curly’s Restaurant—April 3,
2006.
Cost is $40/person and includes the class and dinner.
Interested parties should contact Curly's at 825-0619 for
more information.
MEETING AND EVENT SCHEDULE
******With winter upon us, in the event we have to cancel
our Saturday
morning meeting, it will be announced on
930 AM WBEN radio station.******
The WNY Gluten Free Diet Support Group, Inc. normally meets
on the second Saturday of each month @ 10:00 a.m. at Mt.
Mercy Academy (MMA) in the cafeteria @ 8 Red Jacket Pkwy,
just off Abbott Rd Near South Buffalo’s Mercy Hospital.
Meetings always include special counseling and a grocery
bag of gluten-free items (courtesy of Wegmans) for the
newly diagnosed.
Please note: Several of the upcoming meetings do not fall
on the 2nd Saturday of the month. Check your calendar
carefully!
January 14, 2006 Diana Monaco, R.D. from the Food & Drug
Administration will speak regarding the new food labeling
laws.
February 4, 2006 Will Thompkins, a pharmacist from Pine
Pharmacy and Compounding Wellness Center will speak
regarding gluten-free medications.
February 12, 2006 Dinner event at The King and I
restaurant. See page 4 for further details (menu and
reservation information).
March 18, 2006 Maureen McCabe, R.N., Director—Osteoporosis
Resource Center. Her topic will be Prevention / Detection
/ Treatment.
April 8, 2006 Sheila Flavin, R.D. Her topic will be
Incorporating Healthy Eating into the Gluten-Free Diet.
******Note that special time is set aside at support
meetings for the newly diagnosed to provide assistance and
answer their questions about celiac disease and the gluten
free diet.********
Have you ordered your Wegman's Gluten Free Food List?
If not, you are making your shopping experience much more
difficult (and expensive) than it has to be.
Wegman's offers a list of many Wegman's brand products that
are gluten free. Order yours today at 1-800-wegmans
(934-6267) or just go to the information section of our
website for a link to the list and to the Wegman's Celiac
recipe of the week!
GLUTEN FREE SPECIAL EVENT - FEBRUARY 1ST - GLUTEN FREE
DINING EXPERIENCE at The King and I
Authentic Thai Cuisine
2188 Kensington Ave.
(716) 839-2950
Sunday, February 12, 2006
3 PM
Come and enjoy an assortment of delicious, gluten-free Thai
cuisine that will be served family style and shared among
your table mates.
Starters will include:
Chicken Satay- Chicken grilled in Thai spiced coconut cream
on wooden skewers, and accompanied by peanut sauce and
cucumber salad
Gaeng Jerd (Soup) Mixed vegetables with chicken in clear
broth with cilantro and scallions
Entrees-
Pud Thai
Shrimp with rice noodles sautéed with egg, bean sprouts,
green onion and peanut and Thai spices
Pud Met Ma Muang
Beef sautéed with cashew nuts, mushrooms, bamboo shoots
peppers and onions in hot chili sauce
Sesame Chicken
Crispy chicken stir fried with garlic, ginger and scallions
with King & I sesame sauce, all topped with roasted sesame
seeds
Pud Puk
Mixed vegetables sautéed in a light brown sauce
King & I Fried Rice
Jasmine rice sautéed with egg, pineapple, cashew nuts,
vegetables and pork bits
Fruit Course
Beverages include tea and soft drinks. (Alcoholic
beverages available at cash bar)
All-inclusive cost of $20.00 MUST be prepaid by check and
mailed to Marilyn Hauck at 30 Ainsley Court,
Williamsville, NY 14221 before February 1, 2006. YOUR CHECK
IS YOUR RESERVATION.
Limited to 35 people
WNY GLUTEN FREE DIET SUPPORT GROUP RECIPE CORNER
If you have any original gluten-free recipes you would like
to share, please submit them to the newsletter by email to
outdrlex@localnet.com or mail to: WNY Gluten Free Diet
Support Group, P.O. Box 1835, Williamsville, NY 14221
Two Bit Wonders
Ingredients:
1/2 cup (5 oz., 1 small can) sweetened condensed milk
2 cups (6 to 8 oz.) shredded unsweetened coconut (may need
more coconut to make less watery)
Preheat oven to 350°. Cover cookie sheets with parchment
paper. In medium bowl, combine condensed milk and coconut.
Drop mixture by tablespoons onto the parchment paper.
Bake for 13 to 14 minutes, or until cookies are set and
slightly brown.
Remove cookies form oven and take off cookie sheets when
cool. Should make 2 to 3 cookie sheets.
- - Diane Bantle, WNY Gluten-Free Diet Support Group
Rapid-Rise French Bread
Crusty outside, soft and tender within, this quick and easy
French bread formula uses rapid-rise yeast and requires
only one rising. You can make it from start to finish in
about one hour. Serve hot from the oven and watch everyone
rave.
Ingredients:
2 cups white rice flour 2 tbs. rapid-rise yeast
1 cup tapioca flour 2 tbs. butter or margarine, melted
3 tsp. xanthan gum 3 egg whites, beaten slightly
1-1/2 tsp. salt 1 tsp. vinegar
2 tsp. Egg Replacer (optional) Melted butter, for brushing
(optional)
2 tbs. sugar
1-1/2 cups lukewarm water
In the bowl of a heavy-duty mixer, place flours, xanthan
gum, salt and Egg Replacer (if used). Blend with mixer on
low.
Dissolve the sugar in the water and add the yeast. Wait
until the mixture foams slightly, then blend into the dry
ingredients. Add the butter, egg whites and vinegar. Beat
on high speed for 3 minutes.
To form loaves, spoon dough onto greased and
cornmeal-dusted cookie sheets in two long French-loaf
shapes or spoon into special French-bread pans. Slash
diagonally every few inches. If desired, brush with melted
butter.
Cover the dough and let rise in a warm place until doubled
in bulk, 20 to 25 minutes. Preheat oven to 400°. Bake for
40 to 45 minutes. Remove from pan to cool. Makes 2
loaves.
Please note: This bread freezes well.
—Carrie Beaver, WNY Gluten-Free Diet Support Group
Restaurants recognizing “gluten-free” / many offering
special gluten-free menus
Please try these fine restaurants if you haven’t already.
Or if you know of any additional celiac-friendly
restaurants, please inform Marilyn Hauck @ 636-6028 and
we’ll consider adding them to the list. NOTE- Inclusion
of establishments on this list does NOT eliminate the need
for you to clearly convey your special dietary need to the
waiter!
Borealis Restaurant
687 Main Street East Aurora, NY 14052
652-1640
Carrabba’s Italian Grill
1645 Niagara Falls Blvd. (really N. Bailey past Best Buy)
Amherst, NY
833-5033
Curly’s Bar & Grill
647 Ridge Road
Lackawanna, NY 14218
824-9716
DACC’s
3175 Millersport Hwy.
Getzville, NY 14068
568-2130
Golden Duck
1840 Maple Road, near Ayer
Williamsville, NY 14221
639-8888
Hutch’s
1375 Delaware Avenue
Buffalo, NY
885-0074
KAFFE Korner
Aurora & Como Park Blvd.
Lancaster, NY 14086
683-6890
Le Metro
5110 Main Street (Walker Center
Williamsville, NY 14221
634-0726
Outback Steakhouse
1551 Niagara Falls Blvd.
Amherst, NY 14228
833-3067
and at:
S 3670 McKinley Pkwy.
Hamburg, NY 14075
823-2020
Pizza Plant
(Wheat-free Wednesdays after 4pm)
8020 Transit Road
Williamsville, NY 14221
632-0800
Red Mill Inn Restaurant
8326 Main Street
Williamsville, NY 14221
633-7878
The Roycroft Inn
40 South Grove St.
East Aurora, NY 14052
652-5552
Shogun
7590 Transit Road
Williamsville, NY 14221
631-8899
Tantalus Restaurant
634 Main Street
East Aurora, NY 14052
652-0341
Teta’s Middle Eastern Cuisine (ask for Rogella)
9370 Transit Road
East Amherst, NY 14051
636-5944
2006 ANNUAL DUES NOTICE
Please remit your 2006 annual dues payment of $15.00 and
any donation you may wish to make by writing a check
payable to WNYGFDSG and mailing to:
WNY Gluten Free Diet Support Group, Inc.
PO Box 1835
Williamsville, NY 14231-1835.
(Please disregard this notice if you are a NEW MEMBER who
paid your dues during the September—December 2005 time
period. That payment covers 2006.
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