San Diego CSA Support Group
9/25/10 Meeting Notes
Jan Pruitt facilitated the meeting. There were approximately 40 people in attendance, with 5 of these being first-time attendees.
- First-time attendees introduced themselves, and each were given a copy of the latest newsletter.
- The next Celiacs Dining Out will be at Sammy's Woodfired Pizza in Mission Valley on October 5.
- Jan encouraged everyone to join the national CSA.
- Sandy Milne shared recipe cards for the new GF Bisquick that is being sold at markets such as Von's and Ralph's. It is expensive for how much you get. She made some muffins and froze them, and she said they turned out quite well.
- Roxie handed out information about the possible GF Food Expo. She outlined the positives and negatives, and that approval was needed from the group in order to use the CSA non-profit status. A show of hands was taken, with an overwhelming consensus in support of the Expo. Ideas were shared about a possible venue for the Expo.
- Shawna announced the upcoming Warren Celiac Center free community lecture entitled "Celiac Disease: Facts, Fiction & Controversies". Dr. Kagnoff, Dr. Newton, and herself will all be speaking. This is to take place on Tuesday, November 2 at 7 pm at UCSD.
- A recent article in the Food section of the North County Times was shown, and is also online at Free for All: Gluten-Free has Gone Big time, But Why So Popular? Also included are several GF recipes.
- Living Without emails GF recipes regularly if you sign up for them on their website.
Shawna summarized various project ideas for the potential funds raised from a GF Expo. They included helping to ensure GF food is available at area food banks, educating physicians in the area, reaching out to students at UCSD with information and support, and providing a way for them to get tested for celiac disease on campus.
She reported on the revised Celiac Disease Screening Program/Research Study that she is conducting for the Warren Celiac Center. This is similar to one previously done by the former dietician there, but this newer version will provide more helpful information. The cost for those who qualify for the screening is $39.50, which is a great savings if you don't have insurance that will cover it. They have had 80 persons participate so far, and are hoping to get 200 more. Applications can be downloaded from their website at celiaccenter.ucsd.edu.
Shawna then gave her presentation on the various nutrients and supplements of concern for those with celiac disease. Just a few of the points Shawna made in her fact-filled presentation included:
- Those with celiac disease are frequently lacking B-vitamins, folate, iron, zinc, vitamin D, and calcium.
- A healthy, well-balanced diet is very important. Teff is a particularly great source for a lot of the above vitamins and minerals. Amaranth and quinoa are other nutritious food sources. Beans in general are very nutritious.
- Corn and white rice, so abundant in many GF foods, do not have a high nutritional value.
- At this time commercial GF foods are rarely fortified with nutrients, unlike many gluten-containing foods. Always choose fortified GF foods when available.
- Testing for the above mineral/vitamins levels is recommended. If low, supplements should be considered.
- The consumer must be careful, as some supplements available provide too high a level needed and can cause serious health problems.
- Folic acid is particularly important for women of child-bearing age.
- Centrum is a good multi-vitamin that is gluten-free. Centrum Performance gives higher levels of B-Vitamins. Multi-vitamins should be taken with food.
- Calcium citrate is better absorbed than other forms of calcium.
- The USDA National Nutrient Database for Standard Reference is a great online resource for analyzing the nutrient values of different foods. Shawna demonstrated how easy it is to use.
- Shawna sees patients at the Warren Center for nutritional counseling. She usually has them keep a 3-day diary of food intake, so the person's diet can be analyzed and suggestions made.
After Shawna's talk, delicious GF food and fellowship was enjoyed by all.
Chef Jana Huff from The Pantry Door brought Better Batter Flour for purchase and also provided delicious banana bread that incorporated the flour. She feels it is a very good baking flour.
Many food items were raffled off - enough so everyone received at least one item.