Thursday, August 9, 2012

Gluten Free Tidbets

Celiac Disease Linked to Lymphoproliferative Disorders
Patients with celiac disease, particularly those presenting with malabsorption symptoms later in life, have a higher incidence of lymphoproliferative disorders (LPD), according to research published in the August issue of the American Journal of Hematology. (HealthDay) Lori A. Leslie, M.D., of the Columbia University Medical Center in New York City, and colleagues conducted a retrospective cohort study involving 1,285 adults with biopsy-proven celiac disease seen at a U.S. referral center from 1981 to 2010 to determine the incidence of LPD subtypes and survival according to LPD subtype. The researchers identified 40 patients who developed LPD, including 33 with non-Hodgkin's lymphoma.

Prior studies describe an increased incidence of lymphoma in celiac disease. However, few studies differentiate among lymphoproliferative disorders (LPDs). Our aim was to determine incidences of LPD subtypes in celiac disease patients, describe patterns of celiac disease presentation in patients who develop LPD, and compare survival in patients with various LPD subtypes.

"In the future, the association between celiac disease and various LPD subtypes could be further analyzed to identify common molecules in the inflammatory and lymphoproliferative pathways as promising targets for drug design," the authors write. "These findings could then be studied to risk stratify patients with regard to lymphoma, devise surveillance protocols, and propose preventative strategies in celiac disease patients with increased risk of developing LPD." 


Another Gluten-Free Beer

BISBEE - After months of trial and error, changing recipes and working out different processes, the Old Bisbee Brewing Company is ready to release its first specialty beer, a gluten-free version of its popular Mountain Lime Lager.

Like a lot of good ideas, the genesis of the microbrewery's first specialty beer outside of its original seven beer lineup can be traced to the company's tap room.

"This is the greatest place in the world to find out about what we should be doing," said Victor Winquist, co-owner and brewmaster of the Old Bisbee Brewing Company. "I don't make the beers that I prefer, I make the beers that I know our customers like, through their comments in here."

Source: Sierra Vista Herald



Savvy gluten-free travelers always carry crackers, dried fruit, and nuts in case gluten-free food isn't available but Carol Fenster, an expert in gluten-free living and author of Gluten-Free 101, carries additional items to make sure she has safe food while enroute and at her destination.
Fenster, whose travels have taken her around the world, despite, selects these items so that pass airport-security screenings, are non-perishable, and are substantial enough to make a light meal, if necessary. "There's nothing worse than being away from home and hungry," says Fenster.

 "Whether traveling for business or pleasure, with these items in a purse or carry-on gluten-free travelers are always prepared for airport delays, long plane rides, or destinations that lack gluten-free options."

Here are a few of Carol's Favorites:

Nut Butters.
Individual-serving packets of nut butters. Tear one end open and squeeze the packet to distribute the nut butter on apples, carrots, or gluten-free crackers.
Beef Jerky.
Choose gluten-free versions and carry a few sticks in a plastic, resealable bag. Chewy, filling, yet non-perishable, they can make a small, but high-protein meal.
Oatmeal.
Individual-serving packets of gluten-free rolled oats, in plain or flavored versions. Pour into a paper cup designed for hot beverages, add hot water, and let stand (covered) for a few minutes to reconstitute the oats. Some airport concessions serve ready-to-reconstitute paper cups of oatmeal, but Fenster cautions that these may not be made with gluten-free oats.
Granola.
Whether home-made or store-bought, granola can be eaten as trail mix (just add nuts and candy bits), as a breakfast cereal, or sprinkled on yogurt. Always verify that it is made with gluten-free oats. Carry a small bag to eat enroute, with additional bags in your suitcase to eat throughout the trip.
Bread.
Pack a couple of gluten-free bread slices into a child's sandwich box (the kind shaped like a slice of bread). The rigid sides protect the bread from being crushed as well as keep it fresh longer. The bread can be toasted, used in sandwiches, or eaten with nut butter. If possible, buy a loaf of gluten-free bread at your destination and keeps a couple of slices with you at all times (storing the rest of the bread in a hotel room refrigerator).
Immersion heater.
Immersion heaters are small coils attached to electrical cords. When plugged in to an electric outlet, the heated coil rapidly heats the water in a cup or bowl. Ideal for use in hotel rooms, the hot water can be used for oatmeal, hot tea, dry soup mixes, or any food item that requires hot water.
Toast-it bag.
Reusable, plastic bags that allow toasting a slice of bread or a grilled cheese sandwich in a toaster without risk of contamination from residual bread crumbs. The bags are washable and made of a special silicone-treated material that allows the heat to penetrate through to the bread while in the toaster slot, without burning the plastic bag.

Source: e-Yugoslavia.com by Srebrenka Kac

-Beth Hillson Newsletter, August 7, 2012

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