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WNYGFDSG - Newsletter Archive>
Winter, 2007
February 1, 2007
WNY Gluten Free Diet Support Group, Inc.
PO Box 1835
Williamsville, NY 14231
(716) 636-6021
CSA/USA Chapter #33-1990
www.buffaloglutenfree.org
With winter soon 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
one Saturday per 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.
January 20, 2007 Dr. Zielinski will give an update on
developments about Celiac Disease.
February 17, 2007 A panel of attendees at the
International Conference on Celiac Disease will report on
the topics covered at the conference. See page 2 for
topics to be discussed.
February 24, 2007 Lunch at 12:30pm at the Outback
Steakhouse on McKinley Parkway in Hamburg. The final menu
and pricing has not been determined. Details will be
available at our January 20th meeting.
March 17, 2007 New patient program
April 21, 2007 “Add a Little Humor to Your Life” -
Humorist, Bill Baum will be here.
May 19, 2007 Program to be announced
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.
We need your ideas for topics/speakers at our monthly
support group meetings!
Please watch for the suggestion sheet being circulated.
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).
Here is a list of topics from the November International
Celiac Disease Conference that will be discussed at our
February 17th meeting:
How do you influence the legislative process
Neurological diseases
Management of celiac disease in Italy
Malignancy
The NIH Consensus Conference
Bone disease
How common is celiac disease
DH
High risk groups
Gluten-free diet
Endoscopy in children—how should it be done
Determining safe amount of gluten
Pitfalls in the diagnosis of celiac disease in children
Gluten content of medication/supplements
How god are the antibody tests
Is vitamin and mineral supplementation necessary
“Double Bubble” scope
Wheat starch
Our 15th holiday luncheon held on December 3, 2006, at the
Rich Renaissance in Buffalo was a huge success. We had
over 85 attendees and the food was delicious! As part of
the celebration, our Chapter #33 of the Celiac Sprue
Association presented CSA Spirit of Service Awards to three
individuals/organizations to recognize them for their
contributions and “exemplary support’” of the mission of
CSA. The awards were as follows:
Patricia Blackett, a celiac and a founding member of the
chapter (1990) is current Chapter president, served as an
officer in several capacities for many years, is the
primary counselor of newly diagnosed celiacs, and was
Celiac Walk Chairperson the prior two years.
Bob Syracuse, co-proprietor of Pizza Plant restaurant in
Williamsville, New York, three years ago introduced “Wheat
Free Wednesdays” with gluten free pizza, two types of
gluten-free pasta, gluten-free beer, bread pudding, etc.
Bob, and Linda Syracuse also have enthusiastically
supported our Chapter’s various fundraisers and have become
part of the Chapter “family”.
Wegmans Associates, Wegmans Markets management and all
Wegmans associates have been at the forefront in
recognizing the special challenge that celiacs face in
satisfying their need for a gluten free diet. Wegmans was
among the first retail food chain to provide a gluten-free
product listing, gluten-free labeling of its store brands
processed foods and provides shelf space in its Nature’s
Marketplace section for a wide array of items. Each month,
Wegmans at no cost, provides newly diagnosed celiacs in our
Chapter with a bag of gluten-free groceries.
Here are the responses we received from the recipients:
“Dear Group and Board,
A special thank you for two wonderful gifts. First, the
donation in Al’s memory to St. Joe’s Memory Garden. Second,
the plaque at the Holiday Luncheon. It really wasn’t
necessary because I love doing the work for the group, but
it was really appreciated. You are a wonderful group of
people and it is my pleasure to work with you.”
- - Pat Blackett, President of WNY Gluten-Free Diet Support
Group
“What an honor and a treat to be a part of your Holiday
luncheon this past Sunday! To receive an award from your
organization almost seems over the top! It is our honor to
be a part of your lives, and that is reward enough for us.
To have the support group thank us for our company’s
efforts in serving the community is an unexpected, though
most appreciated, bonus!
The lunch was delicious, and the company was
delightful! We felt so welcomed and enjoyed the company
immensely. You have such a warm and special group of people
in your organization who obviously support and enjoy each
other very much.
At Wegmans, we have a saying: “Good people
working together can accomplish anything”. This is clearly
obvious in your group as well; from the support to the
camaraderie, to the education and sharing of information
and research to advance the health and well-being of all
involved.
Jennifer Furtado and I wish to thank you again
for the invitation and the honor of receiving the award on
behalf of Wegmans and Ann McCarthy. Please do not hesitate
to let us now of any way we may be able to assist your
organization in the future.”
- - Debbie Dehlinger (Service Area Manager, Wegmans)
“Thanks again for the support all of you have giving the
Plant through years. When I’m not here on Wednesday it’s
like missing a family get together. Hope your New Year is
filled with good times and good health.”
Bob Syracuse, (Pizza Plant)
For all of you beer lovers:
Bard's Tale Gluten-Free beer is available in our area once
again.
The Dragon's Ale is also available at many Consumer
Beverages, including 8580 Transit Road (corner of Transit
and Klein/Roll Roads), Premier Gourmet on Delaware Avenue
in Tonawanda and also available at other area Consumer
Beverage Centers!
Don’t forget—you can enjoy a delicious beer while dining at
The Pizza Plant Restaurant (Transit Road location only) and
Coles Restaurant (Elmwood Avenue, near Forest).
Below is the press release from Anheuser-Busch announcing a
new gluten-free beer.
Please note: We are still awaiting distribution to our
area. Consumer Beverages has informed us that they should
have it shortly. The Anheuser-Busch website lists many
stores in Rochester, including Wegman's and Tops.
Hopefully Buffalo will have this new product soon! We'll
keep you posted when we receive word that Redbridge Beer is
available in our area.
Anheuser-Busch Introduces First Nationally Available
Sorghum Beer: Redbridge
December 20, 2006
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 United States, 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. “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% 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. “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.
- - Anheuser-Busch Website
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.
Chicken Chili Soup (serves 18)
Ingredients:
1-3/4 pounds diced chicken breast meat 2 cups water
2 green bell peppers, diced 2 tsp. chili powder
2 red bell peppers, diced 1 tbs. dried parsley
1 onion, diced 1 tsp. garlic powder
1/2 cup frozen corn kernels 1/2 tsp. ground cayenne pepper
4 (15-ounce) cans kidney beans w/liquid 1/2 tsp. ground
cumin
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
Directions:
Coat a large pot with cooking spray and place over
medium-high heat. Cook and stir chicken, bell peppers and
onion until chicken is brown and peppers are just tender.
Stir in corn, beans, tomatoes, tomato sauce and water.
Season with chili powder, parsley, garlic powder, cayenne
and cumin. Reduce heat, cover and simmer 30 minutes.
http://allrecipes.com/Recipes/Healthy-Living/Gluten-Free/ViewAll.aspx
NY-Style Cheesecake with Peanut Butter Crust:
Ingredients:
1-1/4 cups creamy or chunky peanut butter
4 tsp. vanilla extract
3/4 cup Splenda or 1/4 cup sugar
1/4 tsp. salt
4 eggs
Three 8 oz. pkg. cream cheese—soften to room temp.
2 tbs. honey
1 cup sour cream
Directions:
Preheat oven to 325° F.
For crust, in medium bowl combine 1 cup peanut butter,
sweetener/sugar, 1 egg (slightly beaten), honey, 1 tsp.
vanilla and salt until smooth. Evenly spread mix in a
10-inch spring form pan on the bottom and a bit up the
sides. Bake 12 minutes or until golden brown. Cool.
Meanwhile, beat cream cheese, remaining sweetener, and
vanilla and sour cream until smooth. Add remaining 3
eggs—one at a time—until mixed and fluffy. Pour into
prepared crust.
Back 40 to 50 minutes until center is set. Cool on wire
rack for 1 hour. Refrigerator 3 hours or overnight.
Before serving, melt remaining peanut butter, drizzle over
cake and serve. ENJOY!
- - CSA Celiac Newsletter, October 2005
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!
PLEASE CHECK OUT THE LIST ON THE WEBSITE, FOR THE LATEST
LISTING OF RESTAURANTS
2007 ANNUAL DUES NOTICE
Please remit your 2007 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.
Fill out and enclose the tear-off portion below, being sure
to include your current e-mail address if you have one. We
hope to utilize the internet e-mails more this year as an
effective and more cost efficient way of communication.
Please check below your preference for receiving the
newsletter by e-mail or by regular mail. (For those
without
e-mail, we will continue to publish and mail newsletters as
in the past).
(Please disregard this notice if you are a NEW MEMBER who
paid your dues during the September—December 2006 time
period. That payment covers 2007.
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