Nancy Lapid over at About.com is reporting that Rice Chex, a cereal that comes oh-so-close to being gluten-free if it weren’t for the barley malt, is changing its recipe. General Mills has tweaked the recipe and will be introducing the new GF version in the coming weeks. The new boxes will declare “Gluten-Free” under the Chex logo (see my circle on the box).
It’s worth reiterating Nancy’s warning; make sure you’re buying the GF version, as the older recipe will still be on the shelves for some time I’m sure.
Rice Chex Going Gluten-Free [About.com]
Rice Chex page on GeneralMills.com
A Swedish study in February 2008 has established a link between the newly-diagnosed celiac and an increased risk of bacterial blood infections, or sepsis. The increased risk didn’t appear to apply to adolescents:
…individuals with CD were indeed at ncreased risk of bacterial blood infections. The highest risk estimates ere seen for pneumococcal infections (Pneumococcus is a specific microorganism responsible also for pneumonia and meningitis). Interestingly, the CD patients diagnosed in childhood were not at iincreased risk of subsequent sepsis compared with the controls.
Researchers listed three possible causes for the link, which applies to the newly-diagnosed only:
- Hyposplenism (a reduction of the spleen size and function often
found in CD at the time of diagnosis, that may induce a temporary
impairment of immunity
- Increased mucosal permeability (a condition that is commonly
present in CD at diagnosis and may lead to translocation of bacteria
from the gut into the bloodstream)
- An altered composition of the intestinal glycocalyx (a film of mucus
that is present on the gut and impedes bacterial translocation)
This reinforces the need for earlier diagnosis, as the increased risk only applies to celiac disease before beginning a gluten-free diet.
Read the full study.
The University of Chicago’s Celiac Disease Center is holding its annual benefit on April 16th, 2008. The benefit includes gourmet gluten-free foods, silent and live auctions, and will be an excellent opportunity to learn more about celiac disease and talk to fellow celiacs.
The UC Celiac Disease Center was a big help to me when I was first diagnosed, sending one of their celiac care packages, complete with information about the disease, food lists, and restaurant recommendations when I didn’t know my up from down. I plan on becoming more involved with the Center as I learn how I can best be of service.
I will be attending and talking to UC’s celiac experts in hopes of learning about the most-recent advances in research conducted at the University of Chicago. I’ll be sure to pass on everything I learn!
Learn more, or buy your ticket now!
This in from the hypochondriac haven known as WebMD.
Previous studies identified a genetic region on chromosome four associated with celiac disease. In this study, the same research group identified seven new genetic regions associated with an increased risk of celiac disease.
…
The results, published in Nature Genetics, identified seven new genetic risk regions associated with celiac disease. Of those seven mutations, six involve genes that control immune responses.
What does this mean for us? Well, my genetics knowledge is a bit rusty. I just like to see progress being made, however big or small.
New Celiac Disease Clues [WebMD]
Sweet home Chicago. Julie Deardorff at the Chicago Tribune wrote this helpful article, one of many similar articles popping up more and more in our nation’s newspapers, big and small.
During my short time with this disease, I’ve asked many fellow celiacs about awareness and education on the subject, and every one of them has mentioned how much easier it is these days to find products, knowledgeable people, and restaurants. They are also quick to point out that everyone and their brother are getting diagnosed.
This makes me wonder when the tipping point will occur. When will a celiac’s dietary constraints become as well-known as, say, a vegetarian diet? When will CD awareness reach the same level of exposure as other autoimmune disorders? With 97% of the estimated 2 million with celiac disease unaware of their condition, and diagnosis rates increasing seemingly exponentially, it stands to reason that tipping point is closer than we might think.
Gluten- and dairy-free fare [ChicagoTribune.com]
This recent post by The Daily Aztec, San Diego State’s student newspaper, elequently states a common misconception of celiac disease.
People allergic to gluten have celiac disease. They have an “immune reaction to gluten in their GI track,” according to Dr. Susan Algert, a nutritional counselor at the Wm K. Warren Medical Research Center for Celiac Disease at UCSD. After consuming gluten, the body creates antibodies that can make a person sick.
One in 100 people probably have celiac disease according to Algert. She said that some people have it for years before it is officially diagnosed and that new symptoms are emerging.
People with celiac, as well as those who choose to live gluten-free, will of course see the error in the author’s logic.
But this got me thinking. In the interest of simplifying things, whether it be during a party when I pass on an appetizer, or when ordering dinner at an unfamiliar restaurant, I tend to say something to the effect of, “I have a wheat allergy.” I’ll dive into the details if someone probes, but that generally does the trick.
But I wonder if I’m doing a disservice to the CD community and CD education in general. Perhaps it’s our job to give a little 15 second schpeal as to the definition of celiac disease. If nothing else, that’s one more person that understands. And maybe that person tells another, and so on.
So what say you, dear reader? Do you walk the path of least resistance like I do, or do you educate your audience whenever you can?
You know the drill. You’re enjoying a tasty sandwich. Soft bread that weighs less than three pounds a slice. Maybe some fries that share a fryer with the dreaded breaded chicken fingers. Maybe, just maybe, you’re enjoying a beer.
Suddenly, about 2/3rds through your sandwich, it hits you; you are NOT supposed to be eating this. How could this happen, I know better than this. How did I slip up? You throw the sandwich to the table, push away the beer. Maybe you even gulp some water, swish it around a bit to rid your mouth of any remaining glutonium.
This is about the time I wake up. Wide awake, mouth dry as dirt.
I was diagnosed back in October 2007, and I easily still have three to four of these wheatmares a week. Sometimes they are so convincing I’m positive I’ve eaten something on the bad list, and just sit and wait for the repercussions.
So, I’d like to hear some of your wheatmares in hopes they might calm my own. Feel free to comment away and maybe getting it on “paper” will help you too.
While looking at Amazon’s various sub companies for some start-up research, I ran into Amazon Fresh. Those of you in the Pacific Northwest may have heard of it, but this is news to me here in Chicago. At first swipe, it’s a Peapod competitor that, for now, serves only the Seattle/Tacoma area.
“That’s great Bill, but what does this have to do with the task at hand?”
Glad you asked. Hopefully, it’s a glimpse into the future of gluten-free shopping:
From the get-go, Amazon Fresh lets you filter products based on its nutritional characteristics. Unlike other eCommerce sites I’ve used, this filter can be applied at any time. Meaning, if you check that little gluten-free box when you first arrive to the site, you are presented with gluten-free items (774 items if you’re counting). This effectively makes Amazon Fresh a boutique gluten-free grocer. A quick glance at Peapod and I see no such feature.
Even though it’s virtual - not to mention only serving Seattle for the time being - it was a great feeling to peruse the site knowing everything on the shelf was OK for me to eat. Now if I could only say the same for my local Dominick’s.
