Saturday, December 12, 2009
Holiday Party and Meeting Today
It's just a little after 8 am and I hear that a few of you are wondering if we're still on for today due to the threat of snow. As of right now the roads are clear and we're still planning on meeting. If anything changes I'll be sure to update this post. If the weather turns bad while we're meeting we may cut it short so that people can travel home safely. Thanks and hope to see you there!
Friday, December 11, 2009
Anti-infectious and Autoimmune-associated Autoantibodies in Patients with Type I Diabetes Mellitus and Celiac Disease
Celiac.com 09/24/2009 - Could a reduced level of antibodies against infectious agents indicate a protective role for such infections in T1DM development in susceptible individuals? Recent research points in that direction. Type 1 diabetes mellitus (T1DM) is an autoimmune disease with intricate and poorly understood associations between genetic and environmental factors.
A joint Israeli-Colombian research team recently set out to examine the connections between anti-infectious antibodies and autoimmune-associated autoantibodies in patients with Type I diabetes mellitus and their close family members. Among other things, their findings confirmed a strong association between celiac disease and Type 1 diabetes mellitus.
The research team was made up of Ilan Krause, Juan Manuel Anaya, Abigail Fraser, Ori Barzilai, Maya Ram, Verónica Abad, Alvaro Arango, Jorge García, and Yehuda Shoenfeld. The team compared levels of antibodies to numerous infectious agents and of autoimmune-associated antibodies between Colombian T1DM patients, their close family members and healthy control subjects.
T1DM patients showed substantially reduced levels of antibodies against several infectious agents, including: cytomegalovirus (P= 0.001); Epstein-Barr virus (P= 0.02); Helicobacter pylori (P= 0.01); and Toxoplasma (P= 0.001).
T1DM patients showed markedly elevated levels of IgG-anti-gliadin antibodies (P= 0.001) and IgG-antitissue transglutaminase antibodies (P= 0.03), and a marginal connection with anti-centromere antibodies (P= 0.06).
T1DM patients also showed a reduced level of antibodies against infectious agents that may be associated with their younger ages, but could also indicate a protective role for such infections in T1DM development in susceptible individuals.
The results reinforce the connection between T1DM and celiac disease, though the
possible connection with the anti-centromere antibody requires a deeper examination.
Studies like this are important to help build a record of all of the points of contact between these associated conditions so we can begin to understand the intricate web that ties these conditions together, and inch toward the deeper causes that lie at the heart of the mystery of celiac disease, diabetes, and so many other auto-immune/inflammatory disorders.
Source
A joint Israeli-Colombian research team recently set out to examine the connections between anti-infectious antibodies and autoimmune-associated autoantibodies in patients with Type I diabetes mellitus and their close family members. Among other things, their findings confirmed a strong association between celiac disease and Type 1 diabetes mellitus.
The research team was made up of Ilan Krause, Juan Manuel Anaya, Abigail Fraser, Ori Barzilai, Maya Ram, Verónica Abad, Alvaro Arango, Jorge García, and Yehuda Shoenfeld. The team compared levels of antibodies to numerous infectious agents and of autoimmune-associated antibodies between Colombian T1DM patients, their close family members and healthy control subjects.
T1DM patients showed substantially reduced levels of antibodies against several infectious agents, including: cytomegalovirus (P= 0.001); Epstein-Barr virus (P= 0.02); Helicobacter pylori (P= 0.01); and Toxoplasma (P= 0.001).
T1DM patients showed markedly elevated levels of IgG-anti-gliadin antibodies (P= 0.001) and IgG-antitissue transglutaminase antibodies (P= 0.03), and a marginal connection with anti-centromere antibodies (P= 0.06).
T1DM patients also showed a reduced level of antibodies against infectious agents that may be associated with their younger ages, but could also indicate a protective role for such infections in T1DM development in susceptible individuals.
The results reinforce the connection between T1DM and celiac disease, though the
possible connection with the anti-centromere antibody requires a deeper examination.
Studies like this are important to help build a record of all of the points of contact between these associated conditions so we can begin to understand the intricate web that ties these conditions together, and inch toward the deeper causes that lie at the heart of the mystery of celiac disease, diabetes, and so many other auto-immune/inflammatory disorders.
Source
Wednesday, December 9, 2009
College Inn Initiates Voluntary Recall of Select Canned Chicken Broth Products due to Mislabeling
College Inn Initiates Voluntary Recall of Select Canned Chicken Broth Products due to Mislabeling
Contact:
800-552-7684
FOR IMMEDIATE RELEASE - December 4, 2009 - PITTSBURGH – As a precautionary measure, due to mislabeling, College Inn is initiating a voluntary recall of College Inn® No MSG Chicken Broth sold in individual 14 ½ oz cans.
All other sizes and varieties of College Inn® Chicken Broth are correctly labeled and therefore are not affected by this voluntary recall.
College Inn is voluntarily recalling College Inn® No MSG Chicken Broth in individual 14 ½ oz cans due to the presence of wheat (an allergen) which was not declared in the ingredient statement. Also, the label incorrectly states that the product does not contain Monosodium Glutamate (MSG). The following product is subject to the voluntary recall:
Product Name Best By Dates
College Inn® No MSG Chicken Broth Individual 14 ½ oz cans All Dates
(Only products labeled "No MSG")
People who are allergic to wheat may run a risk of serious adverse health consequences by consuming this product. To date, no illnesses have been reported in connection with this mislabeling.
Individuals without an allergy to wheat and without a sensitivity to Monosodium Glutamate may continue to enjoy this product.
College Inn products are 100% guaranteed. Consumers can visit www.CollegeInn.com, or contact its Consumer Hotline at (800) 552-7684 for further information about the voluntary recall and for instructions on obtaining replacement product. College Inn values the health and well-being of its consumers, and regrets this situation.
About College Inn
College Inn is a subsidiary of Del Monte Foods Company. For more than 80 years College Inn® brand has been cooking up quality, great-tasting chicken, beef and vegetable broths and stocks to give consumers that great homemade taste they grew up with.
The College Inn® family of products also includes low sodium and organic options. Visit www.CollegeInn.com for more information.
MEDIA CONTACT: Chrissy Stengel, Del Monte Foods (415) 247-3268
Contact:
800-552-7684
FOR IMMEDIATE RELEASE - December 4, 2009 - PITTSBURGH – As a precautionary measure, due to mislabeling, College Inn is initiating a voluntary recall of College Inn® No MSG Chicken Broth sold in individual 14 ½ oz cans.
All other sizes and varieties of College Inn® Chicken Broth are correctly labeled and therefore are not affected by this voluntary recall.
College Inn is voluntarily recalling College Inn® No MSG Chicken Broth in individual 14 ½ oz cans due to the presence of wheat (an allergen) which was not declared in the ingredient statement. Also, the label incorrectly states that the product does not contain Monosodium Glutamate (MSG). The following product is subject to the voluntary recall:
Product Name Best By Dates
College Inn® No MSG Chicken Broth Individual 14 ½ oz cans All Dates
(Only products labeled "No MSG")
People who are allergic to wheat may run a risk of serious adverse health consequences by consuming this product. To date, no illnesses have been reported in connection with this mislabeling.
Individuals without an allergy to wheat and without a sensitivity to Monosodium Glutamate may continue to enjoy this product.
College Inn products are 100% guaranteed. Consumers can visit www.CollegeInn.com, or contact its Consumer Hotline at (800) 552-7684 for further information about the voluntary recall and for instructions on obtaining replacement product. College Inn values the health and well-being of its consumers, and regrets this situation.
About College Inn
College Inn is a subsidiary of Del Monte Foods Company. For more than 80 years College Inn® brand has been cooking up quality, great-tasting chicken, beef and vegetable broths and stocks to give consumers that great homemade taste they grew up with.
The College Inn® family of products also includes low sodium and organic options. Visit www.CollegeInn.com for more information.
MEDIA CONTACT: Chrissy Stengel, Del Monte Foods (415) 247-3268
Hepatitis B Vaccine Fails in Half of all Celiac Patients: Is it Time to Re-evaluate Current Immunization Strategies?
Celiac.com 09/21/2009 - Failure of the hepatitis B vaccine in people with celiac disease is common. In fact, vaccine failure occurs in about 50% of all attempts to vaccinate people with celiac disease against hepatitis B. Research shows that age at celiac diagnosis and other factors can influence response rates.
The August 12 issue of the medical journal Vaccine features a timely article on failure of the hepatitis B vaccine in people with celiac disease, which asks the very sensible question of whether it is time to reevaluate our current vaccine procedures.
One of the most important signs of non-responsiveness to the hepatitis B vaccine is a genetic marker called human leukocyte antigen (HLA) phenotype DQ2. It's interesting that people with celiac disease often carry these same genetic markers, and that fact is at the center of one hypothesis about why celiac patients are less able to respond to the hepatitis B vaccine.
A team of researchers recently set out to assess responsiveness rates to the hepatitis B vaccine among patients with celiac disease. The team was made up of S. Leonardi, M. Spina, L. Spicuzza, N. Rotolo, and M. La Rosa of the Broncho-Pneumology & Cystic Fibrosis Unit of the Department of Pediatrics at the University of Catania, in Catania, Italy.
The team describes the results of a retrospective study on celiac patients vaccinated with three intramuscular injections of recombinant hepatitis B vaccine (Engerix B) in doses of 10mug at 3, 5 and 11 months of age.
Their results showed that half of the celiac disease patients (50%) failed to respond to the vaccine course, and that those who did best were less than 18 months of age at the time of diagnosis for celiac disease; that group showed a significantly higher response rate to the vaccine.
The study confirms that celiac patients have a far higher failure rate for hepatitis B vaccination than healthy control subjects. These results strengthen the call to re-evaluate current hepatitis B vaccine strategies for patients with celiac disease and to assess whether to recommend a course of re-vaccination.
Source
The August 12 issue of the medical journal Vaccine features a timely article on failure of the hepatitis B vaccine in people with celiac disease, which asks the very sensible question of whether it is time to reevaluate our current vaccine procedures.
One of the most important signs of non-responsiveness to the hepatitis B vaccine is a genetic marker called human leukocyte antigen (HLA) phenotype DQ2. It's interesting that people with celiac disease often carry these same genetic markers, and that fact is at the center of one hypothesis about why celiac patients are less able to respond to the hepatitis B vaccine.
A team of researchers recently set out to assess responsiveness rates to the hepatitis B vaccine among patients with celiac disease. The team was made up of S. Leonardi, M. Spina, L. Spicuzza, N. Rotolo, and M. La Rosa of the Broncho-Pneumology & Cystic Fibrosis Unit of the Department of Pediatrics at the University of Catania, in Catania, Italy.
The team describes the results of a retrospective study on celiac patients vaccinated with three intramuscular injections of recombinant hepatitis B vaccine (Engerix B) in doses of 10mug at 3, 5 and 11 months of age.
Their results showed that half of the celiac disease patients (50%) failed to respond to the vaccine course, and that those who did best were less than 18 months of age at the time of diagnosis for celiac disease; that group showed a significantly higher response rate to the vaccine.
The study confirms that celiac patients have a far higher failure rate for hepatitis B vaccination than healthy control subjects. These results strengthen the call to re-evaluate current hepatitis B vaccine strategies for patients with celiac disease and to assess whether to recommend a course of re-vaccination.
Source
Monday, December 7, 2009
Mystery Molecule Identified: Key Role in Celiac Disease, Other Autoimmune Disorders
Celiac.com 09/17/2009 - Just after the turn of this century, researchers at the University of Maryland School of Medicine discovered that a mysterious human protein called zonulin played a key role in celiac disease and other autoimmune disorders, such as multiple sclerosis and diabetes.
The situation might be likened to sailors who've an island, but not explored it. Researchers knew Zonulin existed, and some of its influences, but little else about it. Recently, a team of scientists led by Alessio Fasano, M.D., set out to isolate and decode zonulin. Their results are in, and Fasano's research team has successfully identified zonulin as a molecule called haptoglobin 2 precursor.
Understanding the exact biochemistry of zonulin, the exact make-up of the protein molecule, is crucial to a comprehensive study of zonulin and its relationship to numerous inflammatory disorders.
Dr. Fasano is a professor of pediatrics, medicine and physiology and director of the mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine.
Haptoglobin is a molecule that has been known to scientists for many years. It was identified as a marker of inflammation in the body. Haptoglobin 1 is the original form of the haptoglobin molecule, and scientists believe it evolved 800 million years ago. Haptoglobin 2 is a version found only in humans. Scientists believe the mutation occurred in India about 2 million years ago, spreading gradually among increasing numbers of people throughout the world.
Dr. Fasano's study showed that zonulin is the precursor molecule for haptoglobin 2 — that is, it is an immature molecule that develops into haptoglobin 2. Scientists previously believed that such precursor molecules played no role in the body other than to develop into the molecules they were destined to become.
But Dr. Fasano's study reveals precursor haptoglobin 2 as the first precursor molecule to serve another function altogether; that of opening a gateway in the gut, permitting gluten to pass through. People with celiac disease suffer from a sensitivity to gluten.
"While apes, monkeys and chimpanzees do not have haptoglobin 2, 80 percent of human beings have it," says Dr. Fasano. "Apes, monkeys and chimpanzees rarely develop autoimmune disorders. Human beings suffer from more than 70 different kinds of such conditions. We believe the presence of this pre-haptoglobin 2 is responsible for this difference between species."
According to Dr. Fasano, the haptoglobin 2 molecule "could be a critical missing piece of the puzzle to lead to a treatment for celiac disease, other autoimmune disorders and allergies and even cancer, all of which are related to an exaggerated production of zonulin/pre-haptoglobin 2 and to the loss of the protective barrier of cells lining the gut and other areas of the body, like the blood brain barrier."
"The only current treatment for celiac disease is cutting gluten from the diet, but we have confidence Dr. Fasano's work will someday bring further relief to these patients. Zonulin, with its functions in health and disease as outlined in Dr. Fasano's paper, could be the molecule of the century," says E. Albert Reece, M.D., Ph.D., M.B.A., dean of the School of Medicine, vice president for medical affairs of the University of Maryland and John Z. and Akiko K. Bowers Distinguished Professor.
Dr. Fasano published his findings in the online version of the Proceedings of the National Academy of Sciences, appearing the week of September 7, 2009.
Source
The situation might be likened to sailors who've an island, but not explored it. Researchers knew Zonulin existed, and some of its influences, but little else about it. Recently, a team of scientists led by Alessio Fasano, M.D., set out to isolate and decode zonulin. Their results are in, and Fasano's research team has successfully identified zonulin as a molecule called haptoglobin 2 precursor.
Understanding the exact biochemistry of zonulin, the exact make-up of the protein molecule, is crucial to a comprehensive study of zonulin and its relationship to numerous inflammatory disorders.
Dr. Fasano is a professor of pediatrics, medicine and physiology and director of the mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine.
Haptoglobin is a molecule that has been known to scientists for many years. It was identified as a marker of inflammation in the body. Haptoglobin 1 is the original form of the haptoglobin molecule, and scientists believe it evolved 800 million years ago. Haptoglobin 2 is a version found only in humans. Scientists believe the mutation occurred in India about 2 million years ago, spreading gradually among increasing numbers of people throughout the world.
Dr. Fasano's study showed that zonulin is the precursor molecule for haptoglobin 2 — that is, it is an immature molecule that develops into haptoglobin 2. Scientists previously believed that such precursor molecules played no role in the body other than to develop into the molecules they were destined to become.
But Dr. Fasano's study reveals precursor haptoglobin 2 as the first precursor molecule to serve another function altogether; that of opening a gateway in the gut, permitting gluten to pass through. People with celiac disease suffer from a sensitivity to gluten.
"While apes, monkeys and chimpanzees do not have haptoglobin 2, 80 percent of human beings have it," says Dr. Fasano. "Apes, monkeys and chimpanzees rarely develop autoimmune disorders. Human beings suffer from more than 70 different kinds of such conditions. We believe the presence of this pre-haptoglobin 2 is responsible for this difference between species."
According to Dr. Fasano, the haptoglobin 2 molecule "could be a critical missing piece of the puzzle to lead to a treatment for celiac disease, other autoimmune disorders and allergies and even cancer, all of which are related to an exaggerated production of zonulin/pre-haptoglobin 2 and to the loss of the protective barrier of cells lining the gut and other areas of the body, like the blood brain barrier."
"The only current treatment for celiac disease is cutting gluten from the diet, but we have confidence Dr. Fasano's work will someday bring further relief to these patients. Zonulin, with its functions in health and disease as outlined in Dr. Fasano's paper, could be the molecule of the century," says E. Albert Reece, M.D., Ph.D., M.B.A., dean of the School of Medicine, vice president for medical affairs of the University of Maryland and John Z. and Akiko K. Bowers Distinguished Professor.
Dr. Fasano published his findings in the online version of the Proceedings of the National Academy of Sciences, appearing the week of September 7, 2009.
Source
Friday, December 4, 2009
Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease.
Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease.
Background/Objectives: We have shown earlier that consumption of moderate amount of oats improve intakes of vitamin B(1), fiber, magnesium and iron in celiac patients using gluten-free diet (GFD). The objective of this study was to clarify the effect of high amount of both kilned and unkilned oats on food and nutrient intakes in celiac patients in remission. Kilning as an industrial heating process is performed to preserve the main properties of oats and to lengthen its useableness. Kilning may, however, change the protein structure of oats and therefore influence on the intake of nutrients.Subjects/Methods:The study group consisted of 13 men and 18 women with celiac disease in remission. The patients who were earlier using moderate amount of oats as part of their GFD were randomized to consume kilned or unkilned oats. After 6 months, the patients changed the treatment groups. The goal of daily intake of oats was 100 g. Food records and frequency questionnaire were used to follow nutrient intakes.
Results: Type of oats did not affect the amount of oats used. In the group using kilned oats, the intake of vitamin B1 and magnesium and in the group of unkilned oats that of magnesium and zinc increased significantly during the first 6 months (P< /=0.05). Conclusions: Large amounts of oats, both kilned and unkilned in GFD, can increase intakes of nutrients in celiac patients in remission. Oats improve the nutritional value of GFD.
European Journal of Clinical Nutrition advance online publication, 16 September 2009; doi:10.1038/ejcn.2009.113.
Kemppainen TA, Heikkinen MT, Ristikankare MK, Kosma VM, Julkunen RJ.
[1] Department of Clinical Nutrition, School of Public Health and Clinical Nutrition, University of Kuopio, Kuopio, Finland [2] Kuopio University Hospital, Kuopio, Finland.
Eur J Clin Nutr. 2009 Sep 16. [Epub ahead of print]
PMID: 19756027 [PubMed - as supplied by publisher]
Background/Objectives: We have shown earlier that consumption of moderate amount of oats improve intakes of vitamin B(1), fiber, magnesium and iron in celiac patients using gluten-free diet (GFD). The objective of this study was to clarify the effect of high amount of both kilned and unkilned oats on food and nutrient intakes in celiac patients in remission. Kilning as an industrial heating process is performed to preserve the main properties of oats and to lengthen its useableness. Kilning may, however, change the protein structure of oats and therefore influence on the intake of nutrients.Subjects/Methods:The study group consisted of 13 men and 18 women with celiac disease in remission. The patients who were earlier using moderate amount of oats as part of their GFD were randomized to consume kilned or unkilned oats. After 6 months, the patients changed the treatment groups. The goal of daily intake of oats was 100 g. Food records and frequency questionnaire were used to follow nutrient intakes.
Results: Type of oats did not affect the amount of oats used. In the group using kilned oats, the intake of vitamin B1 and magnesium and in the group of unkilned oats that of magnesium and zinc increased significantly during the first 6 months (P< /=0.05). Conclusions: Large amounts of oats, both kilned and unkilned in GFD, can increase intakes of nutrients in celiac patients in remission. Oats improve the nutritional value of GFD.
European Journal of Clinical Nutrition advance online publication, 16 September 2009; doi:10.1038/ejcn.2009.113.
Kemppainen TA, Heikkinen MT, Ristikankare MK, Kosma VM, Julkunen RJ.
[1] Department of Clinical Nutrition, School of Public Health and Clinical Nutrition, University of Kuopio, Kuopio, Finland [2] Kuopio University Hospital, Kuopio, Finland.
Eur J Clin Nutr. 2009 Sep 16. [Epub ahead of print]
PMID: 19756027 [PubMed - as supplied by publisher]
Thursday, December 3, 2009
Woman takes ex-husband to court over a gluten-free diet
NEW HANOVER COUNTY, NC (WECT) - The mother of a 9-year-old autistic child asked a New Hanover County Judge to enforce her son's gluten-free diet, something she says her ex-husband has not been following.
Carson Breck was diagnosed with Asperger syndrome and a doctor recommenced he be placed on a gluten-free diet. Since, his mother, Janeen Breck, says Carson has been acting and feeling much better and believes the diet is responsible for the change.
"Before, he was kind of to himself and kind of hollow," said Janeen. "[Now] he's more focused. He's more alert. He's more personable. He tends to want to do things with people."
Her ex-husband, Brian Breck, however, feels the diet is too restrictive and allows the young boy to eat whatever he likes.
Friday, a New Hanover County judge was given the task of deciding if the diet needs to be strictly enforced.
According to Dr. David Hill with Cape Fear Pediatrics, it is unlikely that Carson's improvements are a result of the gluten-free diet. He says there are a number of factors in her home environment that caused the child to behave better.
While the verdict is still out on whether the diet is the cause for the improvements, the judge ruled in favor of Janeen, saying Brian must follow the diet guidelines when he sees his son. If he doesn't, his visitation rights will be taken away.
Source
Carson Breck was diagnosed with Asperger syndrome and a doctor recommenced he be placed on a gluten-free diet. Since, his mother, Janeen Breck, says Carson has been acting and feeling much better and believes the diet is responsible for the change.
"Before, he was kind of to himself and kind of hollow," said Janeen. "[Now] he's more focused. He's more alert. He's more personable. He tends to want to do things with people."
Her ex-husband, Brian Breck, however, feels the diet is too restrictive and allows the young boy to eat whatever he likes.
Friday, a New Hanover County judge was given the task of deciding if the diet needs to be strictly enforced.
According to Dr. David Hill with Cape Fear Pediatrics, it is unlikely that Carson's improvements are a result of the gluten-free diet. He says there are a number of factors in her home environment that caused the child to behave better.
While the verdict is still out on whether the diet is the cause for the improvements, the judge ruled in favor of Janeen, saying Brian must follow the diet guidelines when he sees his son. If he doesn't, his visitation rights will be taken away.
Source
Wednesday, December 2, 2009
Icon Tattoo Studios Presents First Annual Russell Street Holiday Festival
On Saturday, December 5th, from 12:00 – 8:00 p.m., Icon Tattoo, located in the heart of Portland’s bohemian Eliot neighborhood, extends a hand to the p:ear organization and hosts its first annual holiday extravaganza. For one magical day, beautiful Icon Tattoo Studio will serve as the site for a handmade bazaar featuring dozens of local craftspeople and a huge variety of locally made handicrafts including letterpress cards, handmade clothing and jewelry, artisan jams and chocolates, ceramics, accessories, prints and much more.
Preview silent auction items at flickr.com/icontattoostudio, and see them in person at Spectre’s first Thursday opening, Thursday December 3, 412 NW Couch, suite 203
Food booths from Abby’s Table, Ladles, and Salt, Fire and Time will also be onsite, and merry-makers can imbibe guilt-free as all sales from the cash bar will go to p:ear!
Visit the giant tree as Santa himself is available for photos, with proceeds going to p:ear. Shake a leg as you peruse the fabulous holiday gifts to numerous live performances throughout the day: Christmas Carol singalongs, hula hoop performance, DJs Tinsel and Tantrum performing holiday-themed dance music, Cakewalk for p:ear, and the beautiful vocal stylings of fanclub and Elie Charpentier.
Also featured will be a holiday cooking demonstration with Chef Abby of Abby’s Table: cooking scrumptious holiday fare gluten, dairy, sugar free, and deliciously indulgent. In addition, make sure to check out the dinosaur tarot readings, bicycle “sleigh” rides by PDX Pedicab, and the first 50 people to attend receive awesome goodie bags courtesy of PDXneatsheet.com.
p:ear is an organization that builds positive relationships with homeless and transitional youth through education, art and recreation to affirm personal worth and create more meaningful and healthier lives.
Icon Tattoo is located at 813 N. Russell St., Portland, OR 97227-1731
Contact Melanie Nead, Owner. 503-957-4738
www.icontattoostudio.com
Preview silent auction items at flickr.com/icontattoostudio, and see them in person at Spectre’s first Thursday opening, Thursday December 3, 412 NW Couch, suite 203
Food booths from Abby’s Table, Ladles, and Salt, Fire and Time will also be onsite, and merry-makers can imbibe guilt-free as all sales from the cash bar will go to p:ear!
Visit the giant tree as Santa himself is available for photos, with proceeds going to p:ear. Shake a leg as you peruse the fabulous holiday gifts to numerous live performances throughout the day: Christmas Carol singalongs, hula hoop performance, DJs Tinsel and Tantrum performing holiday-themed dance music, Cakewalk for p:ear, and the beautiful vocal stylings of fanclub and Elie Charpentier.
Also featured will be a holiday cooking demonstration with Chef Abby of Abby’s Table: cooking scrumptious holiday fare gluten, dairy, sugar free, and deliciously indulgent. In addition, make sure to check out the dinosaur tarot readings, bicycle “sleigh” rides by PDX Pedicab, and the first 50 people to attend receive awesome goodie bags courtesy of PDXneatsheet.com.
p:ear is an organization that builds positive relationships with homeless and transitional youth through education, art and recreation to affirm personal worth and create more meaningful and healthier lives.
Icon Tattoo is located at 813 N. Russell St., Portland, OR 97227-1731
Contact Melanie Nead, Owner. 503-957-4738
www.icontattoostudio.com
Tuesday, December 1, 2009
GIG Holiday 2009 Newsletter
For those members who subscribe to the newsletter please note it should be mailed today. However, it will be going out late. We've had a year of printing difficulties and are looking into sourcing a new printer. If you're a subscriber and would like a .pdf* version of Holiday 2009 Newsletter please e-mail me at: GIG_Membership@hotmail.com
*Please note you need the Adobe Acrobat Reader to see this file. You can down load the reader for free HERE.
*Please note you need the Adobe Acrobat Reader to see this file. You can down load the reader for free HERE.
Vitamin D 'can boost survival from cancer'
Posting this article because one, many celiacs are deficient in various vitamins due to malabsorption issues and two, we live in the PNW, where for nine months out of the year we don't think about protection and for three when it's dry and sunny, a lot of us forget to use sunscreen and get burned. I hope you get your levels checked and be sure to take a proper dosage of vitamins according to your individual needs. And now on to the article....
Vitamin D 'can boost survival from cancer'
People who spend more time outside have a better chance of surviving certain cancers, new studies suggest.
Those who had higher levels of vitamin D - produced by the body in the presence of sunlight -when diagnosed with colon cancer were 50 per cent more likely to survive than those with low levels, researchers found. A separate study also found that patients who had high levels of the vitamin when they were diagnosed with skin cancer were more likely to have thinner tumours. Vitamin D, which is also present in a small number of foods, such as fatty fish, is thought to be important in protecting against a number of other conditions, including osteoporosis, diabetes, asthma, high blood pressure, depression and Multiple Sclerosis.
Earlier this year scientists cautioned that health warnings about the damaging effect of the sun could be causing vitamin D levels to drop. Prof Kimmie Ng, from the Dana-Farber Cancer Institute, in Boston, who followed 1,017 patients with colon cancer, also called colorectal cancer, for around nine years, said: "Our study shows that levels of vitamin D after colorectal cancer diagnosis may be important for survival. We are now planning further research in patients with bowel cancer to see if vitamin D has the same effect, and to investigate how vitamin D works.” The findings were published in the British Journal of Cancer and Journal of Clinical Oncology.
A second study found that skin cancer patients who had the lowest levels of vitamin D in their blood when they were diagnosed were almost a third more likely to relapse than those with high levels. Prof Julia Newton Bishop, from Leeds Institute of Molecular Medicine, who led the study, said: "It's common for the general public to have low levels of vitamin D in many countries.” She added that skin cancer patients tended to avoid the sun as sunburn is known to increase the risk of the disease. The findings suggested that they should increase their vitamin D levels by eating more fatty fish or taking supplements, she said.
Sara Hiom, from Cancer Research UK, said: "Both these studies support the theory that higher levels of vitamin D can improve the chance of surviving cancer. The key is to get the right balance between the amount of time spent in the sun and the levels of vitamin D needed for good health. "But protection from burning in the sun is still vital.”
By Kate Devlin, Medical Correspondent
Published: 7:00AM BST 22 Sep 2009
Source: http://www.telegraph.co.uk/health/healthnews/6214958/Vitamin-D-can-boost-survival-from-cancer.html
Vitamin D 'can boost survival from cancer'
People who spend more time outside have a better chance of surviving certain cancers, new studies suggest.
Those who had higher levels of vitamin D - produced by the body in the presence of sunlight -when diagnosed with colon cancer were 50 per cent more likely to survive than those with low levels, researchers found. A separate study also found that patients who had high levels of the vitamin when they were diagnosed with skin cancer were more likely to have thinner tumours. Vitamin D, which is also present in a small number of foods, such as fatty fish, is thought to be important in protecting against a number of other conditions, including osteoporosis, diabetes, asthma, high blood pressure, depression and Multiple Sclerosis.
Earlier this year scientists cautioned that health warnings about the damaging effect of the sun could be causing vitamin D levels to drop. Prof Kimmie Ng, from the Dana-Farber Cancer Institute, in Boston, who followed 1,017 patients with colon cancer, also called colorectal cancer, for around nine years, said: "Our study shows that levels of vitamin D after colorectal cancer diagnosis may be important for survival. We are now planning further research in patients with bowel cancer to see if vitamin D has the same effect, and to investigate how vitamin D works.” The findings were published in the British Journal of Cancer and Journal of Clinical Oncology.
A second study found that skin cancer patients who had the lowest levels of vitamin D in their blood when they were diagnosed were almost a third more likely to relapse than those with high levels. Prof Julia Newton Bishop, from Leeds Institute of Molecular Medicine, who led the study, said: "It's common for the general public to have low levels of vitamin D in many countries.” She added that skin cancer patients tended to avoid the sun as sunburn is known to increase the risk of the disease. The findings suggested that they should increase their vitamin D levels by eating more fatty fish or taking supplements, she said.
Sara Hiom, from Cancer Research UK, said: "Both these studies support the theory that higher levels of vitamin D can improve the chance of surviving cancer. The key is to get the right balance between the amount of time spent in the sun and the levels of vitamin D needed for good health. "But protection from burning in the sun is still vital.”
By Kate Devlin, Medical Correspondent
Published: 7:00AM BST 22 Sep 2009
Source: http://www.telegraph.co.uk/health/healthnews/6214958/Vitamin-D-can-boost-survival-from-cancer.html
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