Celiac Awareness Month

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By Diane Forrest, RN

When I was in nursing school we did a clinical at the pediatric hospital in Jackson, MS.  We spent a few weeks there learning about the problems, diseases, and how to care for children.  Taking care of children is a totally different ballgame.  Children are scared, confused, irritable, and would rather be outside playing instead of inside getting poked with needles or swallowing pills.   Many hospitals try to make the pediatric area as special as possible to keep the kids entertained while they receive their care.  The children also have the additional benefit of having a parent or other family member stay with them, which is always comforting for the child, but can be draining for the family.

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This was the case for one particular family, their child had several medical problems, and one of them was Celiac Disease.  This meant that the child was on a very restricted diet.  Back then, they didn't have as many gluten free products as they do today, so things were even more difficult.  Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

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The cause of Celiac is unknown.  It can occur at any time in a person's life, from infancy to adulthood.  It destroys the villi in the stomach lining and prevents the absorption of nutrients the body needs.  Symptoms include:

• Gastrointestinal problems such as diarrhea, constipation stomach cramps
• Bruising
• Fatigue
• Depression
• Hair lose
• Tooth damage
• Irregular Menstrual Cycles
• Poor weight gain
• Delayed Growth

Celiac disease is diagnosed with a blood test or genetic testing.  It usually runs in families.  It is treated with a gluten free diet.  It will usually heal itself within 3 to 6 months for children, and up to 2 to 3 years in adults.

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May is Celiac Awareness Month.  For more information on ways you can help, click here:  http://www.celiac.org/index.php?option=com_content&view=article&id=86&Itemid=119

Gluten Free Baking Week

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By Diane Forrest,

Well this is the season for holiday baking, cookies, pies and cakes for all the parties and holiday gatherings.  One thing to consider is the dietary restrictions of your family members.  If someone is your family has any restrictions, such as diabetes, they are usually aware of what they can eat, and how much.  That goes for people who have sodium restrictions and food allergies too.  While it would be impossible to accommodate everyone's restrictions, you can find some way to provide something that would be appropriate for their diets.  One restriction that has become more recognizable lately is the gluten free foods.

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Gluten is a protein found in wheat, barley and rye, and related grains. It is the substance that gives dough its shape, causes it to rise, and have elastic properties. Gluten has been named as one of the causes of Celiac disease, which affects 1% of the population. The only treatment for Celiac disease is a gluten free diet.

• For more information about Celiac Disease, click on this site: http://gluten-intolerance-symptoms.com/.
• For more gluten free recipes, click here: http://www.glutenfreedietfoods.com/and here: http://www.theglutenfreelifestyle.com/Gluten-Free%20Baking%20Week/2007.php

You can find gluten free ingredients at wholefoods markets, or your local market, but if you live in an area that doesn't carry these items, you can always find them online at amazon.com.

This is Gluten Free baking week, so if you have someone in your family, or know someone who has Celiac disease, why not make them a special batch of gluten free cookies?

Gluten Free Thumbprint Cookies

Ingredients:

• 1/2 cup plus 2 tablespoons superfine brown rice flour
• 1/8 cup sweet rice flour
• 1/8 cup tapioca flour OR cornstarch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon guar gum OR xanthan gum
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon milk or dairy-free milk substitute
• 24 large dark chocolate mint morsels OR chocolate kiss candies (see note)

Preparation:

Preheat oven to 350° F / 176° C

Line a large baking sheet with parchment paper, a silicone baking liner or lightly grease with butter or vegetable shortening.

In a medium bowl mix all dry ingredients. Cut butter into small cubes and add to the dry ingredients. Use an electric mixer (hand-held or stand mixer) and mix just until crumbly. Add vanilla, egg and milk and beat until smooth. You can refrigerate cookie dough, covered overnight for convenience.

Use a 1 tablespoon cookie scoop or measuring tablespoon to drop rounded balls of cookie dough onto prepared baking sheet, leaving about 2-inches between each cookie. Press one large chocolate morsel or chocolate candy kiss down on each ball of cookie dough ball. Bake for about 12 minutes or until golden brown. Cool on wire rack.

Yield: About 2 dozen cookies

Note:

This recipe was made with Trader Joe's "UFO Chocolate Mints", found in the baking section.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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