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bob02 Joined: 01 Sep 2008 Posts: 178 Location: Karachi	Posted: Thu Dec 24, 2009 2:32 pm    Post subject: aklap wrote: WhooHoo!! Article #5 added to 1st post... The Celiac Diet #5 - Medications and Celiac Disease - Tips From a Pharmacist Practical Gastroenterology January 2007 by Steven Plogsted, Pharm.D, BCNSP, Clinical Pharmacist, Nutrition Support Service, Columbus Children’s Hospital, Clinical Assistant Professor of Pharmacy, Raabe College of Pharmacy, Ohio Northern University, Columbus, OH Which Vitamin supplement do you take? Is Centrum good and GF??that's the only sought after imported vitamin supplement in my part of he world..locals have Gluten in them.What about GNC products? any safe list prepared by the FDA in this relation??
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Fri May 14, 2010 10:25 pm    Post subject: Updated info in initial post ADA Publishes nutrition guidelines for CD Cynthia Kupper, RD – GIG Director GIG Quarterly Winter 2010 Until fall 2009, there were no practice guidelines for assessment, treatment, monitoring the nutritional status of those with CD. This guideline is a tool for dietitians to provide optimal care. Without it, dietitians are left to their own resources to determine what is done to help their clients. As you might imagine, this is not very uniform and leaves a lot of room for “interpretation” of what is needed. In some cases, giving patients outdated and even incorrect information. The American Dietetic Assoc. (ADA) has started the process of developing practice guidelines 5 years ago. At that time dietitians in Gluten Intolerances Diseases want to develop a number of tools and resources for colleagues to follow. Cynthia Kupper, RD, executive director of GIG presented the ADA with evidence-analysis proposal on CD. Dietitian experts (Cynthia Kupper, Tricia Thompson, Anne Lee, Melinda Dennis, Mary K. Sharrett, Dee Sandquist) met with a PhD research dietitian and ADA's Evidence-Analysis Libray members to complete the project. For the first time, guidelines base on evidence are now available for dietitians and health care providers on management of CD. Guidelines are universal and critical to standards of practice for dietitians. This helps to provide consistent quality care. Currently those with gluten sensitivities are recommended the same treatment as those with CD – strict adherence to a gluten-free lifestyle. The Executive Summary of the guideline is available at http://www.adaevidencelibrary.com/topic.cfm?cat=3677 _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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bob02 Joined: 01 Sep 2008 Posts: 178 Location: Karachi	Posted: Sun May 16, 2010 5:01 am    Post subject: Thanks for informing.
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Sat Jul 03, 2010 1:51 pm    Post subject: Added May, April & Feb 2010 Articles to Today's Dietitian Website. _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Tue Oct 12, 2010 8:25 am    Post subject: Added 2 new Today's Dietitian articles: October 2010 Issue Evidence-Based Practice Guidelines for Celiac Disease By Cynthia Kupper, RD Today’s Dietitian Vol. 12 No. 10 P. 72 http://www.todaysdietitian.com/newarchives/100610p72.shtml Quote: Also known as celiac sprue, sprue, or nontropical sprue, celiac disease was once considered a rare childhood disease. Now it is recognized as a fairly common disease affecting an estimated 3 million to 4 million people in the United States. A similar condition, gluten sensitivity (or intolerance), may affect up to 28 million people. In recent years, researchers and policy makers have produced evidence-based guidelines for identifying and intervening to mitigate the effects of these conditions. This article will explain the process by which those guidelines were developed and provide information to help dietitians understand and treat patients with them. October 2010 Issue Simple, Healthy, and Celiac Friendly — Nutritious Convenience Foods Take the Challenge Out of Gluten-Free Eating By Juliann Schaeffer Today’s Dietitian Vol. 12 No. 10 P. 52 http://www.todaysdietitian.com/newarchives/100610p52.shtml Quote: Eating healthfully is an oft-neglected task on many busy consumers’ daily to-do lists, and the season’s shorter days likely won’t help matters much. For those with celiac disease or gluten sensitivity—who need to work that much harder just to find foods that won’t make them ill—incorporating healthful gluten-free foods into their diet can seem like one more hassle when searching the grocery store shelves. _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Thu Nov 11, 2010 12:36 am    Post subject: Added this... October 2010 Issue Thanksgiving, Gluten Free and Satisfying — Safe and Healthful Foods for Clients By Lenora Dannelke Today’s Dietitian Vol. 12 No. 10 P. 8 http://www.todaysdietitian.com/newarchives/100610p8.shtml Quote: The clan is gathered at the table passing the stuffing and gravy plus countless other typically gluten-containing dishes on which individuals with celiac disease must pass. A surprisingly modest amount of tweaking, however, can enable people with this autoimmune disorder to enjoy every bite of the feast. “Thanksgiving is one of the easiest meals for people with celiac disease, as long as you’re doing everything fresh,” says Frank Baldassare, a gluten-free/allergy-friendly lifestyle authority and host of the online cooking show The Missing Ingredient (www.themissingingredienttv.com), who has firsthand experience living without gluten. And for clients with celiac disease, a worry-free meal provides a great reason to be thankful. November 2010 Issue Two of a Kind — Research Connects Celiac and Thyroid Diseases and Suggests a Gluten-Free Diet Benefits Both By Cheryl Harris, MPH, RD, and Gary Kaplan, DO Today’s Dietitian Vol. 12 No. 11 P. 52 http://www.todaysdietitian.com/newarchives/110310p52.shtml Quote: Nature doesn’t always play fairly. Anyone with an autoimmune condition is predisposed to developing other autoimmune conditions, and there is a particularly strong connection between celiac disease and autoimmune thyroid disease (ATD), which includes Hashimoto’s and Graves’ diseases. Despite this connection, routine cross-screening is rare. Since these conditions frequently lead to significant changes in weight, RDs are in a prime position to spot common symptoms and provide clients with potentially lifesaving referrals for further testing and diagnosis. This article will review the overlapping symptoms, examine the current research on the relationship between these diseases, explore how a gluten-free diet affects both conditions, and describe the ways in which RDs can most effectively support their clients and patients. Understanding the connection between celiac disease and thyroid disease can help dietitians design strategies for appropriate dietary management and support. Background About one half of the approximately 27 million people with thyroid conditions have not been diagnosed1, and almost 97% of the approximately 3 million Americans with celiac disease are undiagnosed.2 _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Wed Mar 09, 2011 10:31 pm    Post subject: Add to original post... February 2011 Issue Home, Safe Home — Help Clients With Celiac Disease Avoid Gluten Contamination in the Kitchen By Lindsey Getz Today’s Dietitian Vol. 13 No. 2 P. 14 http://www.todaysdietitian.com/newarchives/020911p14.shtml Quote: Although celiac disease is manageable and treatable, a diagnosis can overwhelm patients. After all, the condition necessitates significant lifestyle changes. Simply buying gluten-free products is not enough; patients with celiac disease must practice safe food handling, preparation, and storage in their homes. While maintaining a safe kitchen involves a lot of responsibility, dietitians can arm their patients with helpful tips to make the task seem less daunting. Flawless Food Preparation and Handling The gluten-free market has come a long way. Today there are more products available than ever before, and people with celiac disease are realizing they can enjoy many of their favorite foods again. But keeping food truly safe means avoiding cross-contamination with gluten-containing products, something that’s not always easy to do in a busy home kitchen. _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Mon Mar 21, 2011 12:37 am    Post subject: Update all the links to the articles for this series: THE CELIAC DIET: Introduction to a New Series from PRACTICAL GASTROENTEROLOGY • SEPTEMBER 2006 This entire series can be found at Univ. of Virginia School of Medicine _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Mon Jun 13, 2011 9:32 pm    Post subject: Added these... May 2011 Issue A Rarity No More — Science Seeks a Cause for Rise in Celiac Disease Occurrence By Sharon Palmer, RD Today’s Dietitian Vol. 13 No. 5 P. 8 http://www.todaysdietitian.com/newarchives/050311p8.shtml Quote: Gluten free is on everyone’s radar. Eight years ago, when the news broke that one in 133 people—an occurrence rate much higher than scientists had suspected—has celiac disease (CD), the term entered into the public vernacular. And gluten-free living became more amenable, thanks to a growing variety of gluten-free products and resources that became available, even though scientists understood little about the disease’s cause. May 2011 Issue Rising to the Challenge — Help Celiac Clients Get Cookin’ With These Gluten-Free Tips By Juliann Schaeffer Today’s Dietitian Vol. 13 No. 5 P. 24 http://www.todaysdietitian.com/newarchives/050311p24.shtml Quote: They can have their bread and eat it, too, using suggested substitutions and other tricks from our GF cookbook authors and experts. Whether at a fast-food eatery, chain restaurant, or mom-and-pop bistro, eating out today isn’t without its pitfalls, as any dieter can attest. Discerning the healthfulness of one restaurant’s roast chicken sandwich vs. chicken and walnut salad can be challenging. Fats hide in dressings, nuts, and cooking oils, and breads can house the majority of a meal’s calories. The circumstances get even stickier for people with celiac disease or gluten sensitivity, who are forced to pare down their menu selections even further just to steer clear of sickness. “The biggest challenge to eating out is to find restaurants that can serve safe, uncontaminated gluten-free [GF] food,” says Annalise Roberts, who has written several GF cookbooks, including Gluten-Free Baking Classics and The Gluten-Free Good Health Cookbook. But beyond safety concerns, she says the real key to eating a healthful GF diet is in not replacing processed foods of refined wheat and sugar with GF processed foods. _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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aklap Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA	Posted: Sat Aug 06, 2011 9:31 am    Post subject: Added... August 2011 Issue Safe Gluten-Free Travel — Good Preparation Makes All the Difference By Maura Keller Today’s Dietitian Vol. 13 No. 8 P. 14 http://www.todaysdietitian.com/newarchives/080111p14.shtml Quote: For many people with celiac disease, finding good restaurants that cater to gluten-free consumers can be challenging. And traveling to far-off destinations with unknown gluten-free options can be even more difficult. One of the most important things your gluten-free clients can do before they saunter through Spain or set their sights on Denmark is thoroughly research venues that offer gluten-free options and explore travel companies that can meet their needs. July 2011 Issue Go Nuts! — Almond and Other Flours Make Great Additions to GF Baking Tool Kit By Juliann Schaeffer Today’s Dietitian Vol. 13 No. 7 P. 42 http://www.todaysdietitian.com/newarchives/070111p42.shtml Quote: To the untrained and time-constrained eye, home cooking a meal can sometimes seem a vast and daring venture. For people with gluten sensitivities (or a parent of someone with celiac disease), cross-contamination and other anxieties can quickly turn such an undertaking into a downright daunting experiment. Prepared gluten-free (GF) baked good offerings have become more widely available in recent years, yet these options “are usually frozen and almost always shrink wrapped for ‘sell by’ dates months in advance. But the worst part is that no matter what, they are always expensive,” wrote cookbook author Annalise Roberts in Gluten-Free Baking Classics. Roberts says the time investment that goes into GF home-baked goodness is well worth it, in no small way: “Time and effort aside, if you are going to eat cake or muffins, you’re better off making them yourself. They will be fresher, cost less, and have less fat and sugar than ones you buy at the store—wheat or no wheat.” _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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