Pancake Feed at Ligonberries Market

Two pancake breakfasts will be held this summer at Ligonberries Market in Vancouver WA.

• July 17^th from 9:00AM to 11:00AM

The first Pancake breakfast will demo mixes from Bob's Red Mill, Laurel's Sweet Treats, and Kinnikinnick.

• August 21^st from 9:00AM to 11:00AM

The second Pancake breakfast will demo Gluten Free Mama's, Sylvan Border Farm and Pamela's.

Dairy free options will be available at both events. If enough requests are submitted for egg-free, they will also make options for this.
For more information contact: christina@lingonberriesmarket.com or phone: 360.260.4411

Lingonberries Market http://www.lingonberriesmarket.com/

6300 NE 117th Ave.
Vancouver, WA
98662

Gluten Free Alaska Cruise

Just a friendly reminder that it's not too late to sign up for the Gluten Free Alaska Cruise!

Summer 2010 Support Group Meeting Schedule

Please note that our Summer schedule for support group meeting speakers and topics is out.  Save the dates, we hope to see you there!  (You'll be able to easily find this info in the side bar at anytime)

Summer 2010 Support Group Meeting Schedule

June 12^th

SPEAKER: Mike & Maria Smith of Bavaria Mills GF Bakery

TOPIC: Mike and Maria have provided a variety of locally-made (Vancouver, WA) pizza crusts, pie crusts, hamburger buns, muffins, dinner rolls, and breads. Marie was studying to be a nutritionist and her husband, Mike, was a consultant when they both discovered they had celiac disease. After years of perfecting gluten free cooking, Marie and Mike opened Bavaria Mills. They are graciously providing samples of their wares.

July 10th

SPEAKER: Dr. Misty White and Dr. Robyn Kutka of Gluten Free Tastefully

TOPIC: Drs. White and Kutka will present on The Gluten/Hormone Connection. They will discuss the relationship between gluten and hormones and the interplay of these factors on our health. The discussion will be followed by a Q & A period. Dr. Kutka has a 6 year old son with celiac disease and Dr. White found living gluten-free to be key in her own health journey. Together they host Gluten Free Tastefully.

August 14^th

SPEAKER: Abby Fammartino of Abby’s Table

TOPIC: Abby began her cooking career at the Natural Gourmet Institute in New York, and now runs a commercial kitchen in Portland in which she hosts weekly gluten-free and dairy-free dinners. She creates her superb line of handmade, fresh sauces, all free of gluten, dairy, soy and refined sugars. She will speak on healthy gluten free eating and her mission about the excitement, wonder and power of real foods from around the world. She will offer samples of her great Abby’s Table sauces.

Request for Participants in Celiac Disease Study

Request for Participants in Celiac Disease Study   Amy L. Adams (Masters of Nutrition Candidate, Bastyr University) and Dr. Elizabeth Kirk (Nutrition faculty, Bastyr University and University of Washington) are recruiting volunteers recently diagnosed (in the past three months) with celiac disease for a scientific survey study.  We are studying the pre-diagnosis diets of people recently diagnosed with celiac disease to determine whether nutrient and food group intakes differ from the general United States population.   We hope you will consider being a part of this study!   Participation Requirements: 1)    You must be 18 years of age or older to participate. 2)    You must have been diagnosed with celiac disease in the past three (3) months with an intestinal biopsy. 3)    You must have lived in the United States during 11 of the 12 months prior to your diagnosis with celiac disease. 4)    You must answer survey questions based on your diet during the 12 months prior to your diagnosis.  For example, if you were diagnosed on February 17, 2010, you will answer questions in the survey about your diet from February 17, 2009 - February 16, 2010.   By participating in this online diet history questionnaire (DHQ-Web), you will be asked about your diet 12 months prior to your diagnosis with celiac disease.  The questionnaire will take approximately one hour to complete.  You will be able to pause the questionnaire and come back to it at a later time (by logging back in) as long as you complete the questionnaire by the end of the study period, June 30, 2010.   To participate in the survey, you must email the researchers at  celiacstudy@nventure.com.  You will receive the study ID, your respondent ID and password, as well as instructions on how to access the online questionnaire (DHQ-Web).  Email will only be used to assign respondent IDs and passwords, answer participant questions, and remind participants of the study period's closing deadline.  Survey results will be linked only to the respondent ID and not to any other identifying information.  The email account will only be accessed by Amy Adams and Dr. Elizabeth Kirk during the study period.  All emails and the email account will be deleted after the study period.    After completing the survey, results linked to each respondent ID  will be sent electronically to the researchers.  Because you will not enter personal information in the online questionnaire (other than gender, and the month and year of your birth), and we will not link respondent IDs to any other identifiers (from email), the survey results will be anonymous. This is a voluntary study.  At any time, you may choose not to complete the survey or participate in the study.   Risks, Stress, and Discomfort   There should be no risks, stress, or discomfort to you during this study.  Survey results are anonymous and will not be linked to the identity of the participant.  Participants may contact Lizbeth Adams, Ph.D., Director of the Bastyr University Office of Research Integrity with questions about rights as a human participant in research at 425-602-3416.   Questions   Please email Amy Adams with any questions about this study at the study's email address:  celiacstudy@nventure.com.  Dr. Elizabeth Kirk can also be reached at ekirk@bastyr.edu.   If you would like to participate, please email  celiacstudy@nventure.com.  Let us know that you have read the above materials, meet the participation requirements, and would like to be a participant.   Thank you so much for helping to increase scientific knowledge about celiac disease!

Dominguez Family Enterprises Issues Allergy Alert on Mexican Bread Product‏

Dominguez Family Enterprises, of Hood River, Ore., is voluntarily recalling three Mexican bread products due to undeclared Whey (Milk), Soy Flour, and Wheat. People who have an allergy or severe sensitivity to Whey (Milk), Soy Flour, and Wheat could run the risk of serious or life-threatening allergic reaction if they consumed these products.

Address: 2885 Van Horn Dr
Hood River, OR,
97031-9567

Phone: 541-386-6311
Website:  http://www.juanitasfinefoods.com/

Vancouver, WA. Support Group

For those of you in the Vancouver WA area, there is another GIG branch, GIG of South West Washington. They have a blog with their current information and updates. You can find out more about this group at:
http://www.gigswwa.blogspot.com/

Please note their next meeting is tomorrow May 15th at 10am at the Legacy Salmon Creek Hospital from 10am to 12pm. You can find them in conference rooms C & D. Kristi Curtis is the branch manager and will be happy to assist you with any needs or questions.

Betty Crocker Mixes on Sale

A note I'm passing along from a sharp eyed shopper:

I was at Winco in Tigard this afternoon (Located right off 99W. I believe the cross streets are Dartmouth and 72nd.) and was surprised to see GF Betty Crocker mixes (all 4 varieties) on sale for $2.48! I asked the cashier if they were on sale because they were not going to be carrying them anymore but she said they have it at a promotional price because its a new product (to the store) and that she's hoping people will buy them so the store continues to stock the mixes. I've seen them on the shelves at Winco for the past few months but they've always been about $4...about the same as Fred Meyer.

Hope everyone can take advantage of the great low price!

Hillsdale Farmer's Market Warning Con't

A reply from the Market's Manager...

...Gee Creek Farm has recently been licensed to mill flours. I didn't see any gluten free claims the first week they had the new products. They likely added more items this past week and it was so busy I didn't notice.

My wife is board certified in internal medicine and pediatrics so I am well aware of celiac disease and food allergies. Even if the products were made with gluten free grains, Gee Creek has only one mill room and the products really couldn't be called gluten free. The room and the the machinery will have some wheat or other product in them. I've left a message with the farm and will try to make direct contact.

Please let the group know that they should contact the manager during the market session if possible. While the ultimate responsibility is actually the vendor's, we can intervene quickly if made aware of the situation.

Thank you for bringing this to my attention.
Sincerely,

Eamon Molloy
Market Manager
Hillsdale Farmers' Market

We will keep you posted as things develop and we find out more.
Thanks!

Hillsdale Farmer's Market Warning

We've heard from one of our members about a booth at the Hillsdale Farmer's Market that maybe potentially selling gluten containing grains as gluten free...

I don't know if any of you shop at the Hillsdale Farmer's Market on Sundays but one of the booths sells a "Gluten-Free"(according to the label) mix that has rye, barley and oats. When I confronted them they argued that since the rye and barley weren't crossed contaminated with wheat then they were gluten free just like the oats. I understand that oats aren't necessarily a gluten grain. I think they are likening the barley and rye to the oat issue.

Please note that both rye and barely are off limits for celiacs and those on a gluten free diet. I would not recommend buying this mix. We are in the process of trying to find out more details about this vender and will advise you as we discover more. In the meantime it always pays to read the labels!

Thanks to those of you who are our eyes and ears on the street alerting us to situations such as these.

16 page USA Today supplement on Celiac from 5/9/10

16 page USA Today supplement on Celiac from 5/9/10, Check it out!

Gluten Free Cooking Class with Chef Sheila Hanson

This class celebrates the cuisine of France combined with hints of Asia fused with wholesome healthy ingredients. These superb dishes boast lively flavors, bright colors, and surprising combinations which are sure to delight your family and friends. A great class for Mom's and Daughters! Learn how to work with oat groats while making a quick, healthy meal and an easy flaming dessert.

On the Menu:

Asian KidKid

Zesty appetizer made with a savory mixture of garlic, oat groats, oat bran, spices and fresh chili paste.

Beef Chardonnay

Puts a mouthwatering meal on the table as quickly as waiting in line at a drive-through.

Spun Sugar Crusted Spice Cake

The title says it all. This dessert will delight your senses. Made with eggplant adds delish to the menu and health to you.

When: Sat, May 8, 9:30am - 12:30pm

Whole Foods, Bridgeport Village, Tigard, OR

Chef: Sheila Hanson

To register, Call Guest Services @ 503-639-6500 to pre-register before Wednesday, May 5th