The Gluten Intolerance Group, Gainesville is pleased to announce an evening with Joel Shaefer, on Nov. 2 from 6-8 PM, held at the facilities of the Unitarian Universalist Fellowship on 34th St. You can view his website at www.allergychefs.com.
Joel has been in the food service industry for over 25 years. He is a graduate of the California Culinary Academy and Valencia Community College with an AS in Culinary Management, a Certified Chef de Cuisine, and a Certified Hospitality Trainer. Joel’s experience includes being a culinary instructor at Kapiolani Community College, hosting a healthy cooking television segment called “Simply Food” in Honolulu, Hawaii, the Manager of Product Development and Special Diets for Walt Disney World Resort and an adjunct culinary nutrition instructor for Valencia Community College in Orlando, Florida.
Joel's presentation will be appropriate for those with food allergies who'd like to learn more about how to eat out more safely, and for restaurants who would like to learn more about how Joel can help you better serve the growing population of those with food allergies, including gluten intolerances.
SEATING IS LIMITED. Space must be secured in advance, NO LATER THAN OCT. 26, at a cost of $15, which will cover our speaker's expenses and food for our attendees. RSVP to Janet Frank at GIGgainesville@gmail.com and more details will be provided about payment.
See you there!
Monday, October 3, 2011
Sunday, August 21, 2011
Aug. 18 Meeting Summary :-)
A huge thank you to our attendees, those who came early and stayed late, those who brought some AWESOME foods to share, those who helped put chairs and tables away, those who stuck around late so I did not have to leave by myself in the dark, those who offered insightful and supportive and sometimes funny comments... what a group! I didn't count... we might have had 15 of us? It was excellent!
Per the agenda, we reviewed the programs of the Gluten Intolerance Group of North America (www.gluten.net). Again, this is not a group I just came up with. We are one branch of about 65 of the GIG, which is classified as a 501(c)(3). Any donations you make I am fully accountable for, both to you, and to the GIG, who is accountable to auditors. I keep a list of all $ in, and all $ out, and it is not a secret. Anyway, please check out their website and consider joining. For $35, you get a lot of information, a quarterly magazine, e-newsletters if you want them, and a very supportive community. For $10, you can join our local group only, or for $40 you can join them both. Very soon I'll be following up with local vendors who were willing to offer us a discount if you show a membership card. I am competing with real life demands on my time, but I'm on it! Even if you choose not to join either group, we can use donations. Meeting space costs. Food for meetings costs. Speakers will cost, esp. if from out of town. Etc. etc. It's all a tax deduction.
I did not get to go over as many of the vendors as I'd have preferred, but by our next meeting, I hope to have compiled all of their handouts into a spiral binder with my notes, so anyone who'd like to take a look can do so. There are a LOT of companies out there to choose from. I sampled some pretty great food!
The main focus of the meeting was my attempt to summarize my notes of the keynote speaker, Dr. Tom O'Bryan (www.thedr.com). Great speaker, personally invested in the topic. He and a few others had just returned from an International Celiac Symposium in Oslo, where there were some new foundations established (a European and an American foundation for celiac research, the official names of which escape me at the moment). Also, it was for the first time acknowledged that gluten sensitivity outside of celiac disease exists, even though there is no formally agreed upon method of diagnosis/testing just yet. This area is exploding. I'd urge you all to start saving and mark your calendars for a trip to Denver next July (probably) for the next annual GIG conference. I loved it, and SO many nice people. The information will have changed by next year, I bet!
There's no way I can get to it all, but some of his highlights were just to note the myriad of conditions that can be associated with gluten, anything from miscarriages to migraines to schizophrenia to anxiety/depression to cancers to arthritis to GI disorders to nearly any autoimmune condition. And another point that was noted repeatedly is the high mortality rates associated with gluten sensitivities, in particular from the inflammation that goes along with so many associated conditions. Over and over it was noted the inflammation is key. It was also noted, and the paraphrasing is mine, that the junk we put into our bodies is killing us.
Other important highlights were that often celiac disease does not improve with a gluten free diet. Two main proposed reasons: 1) Still traces of gluten in the diet. Some of this could be honest mistakes, some could be "cheating" which really cannot be done for optimal health. However, the FDA is open currently for comments about what should constitute gluten free. The National GIG is making a statement, so if you choose to submit comments, please do so as an individual, and not a representative of Gluten Intolerance Group. They want a unified voice. Anyway, the US standard for "gluten free" is 20 parts per million, and if I heard correctly, Australia's standard is THREE parts per million. Hmm. Trace amounts causing problems? Lots to be researched. The #2 proposed reason that people do not heal is that we are "cross reactive" to other foods. Cyrex labs was an exhibitor at the national conference, and has developed a panel to test for about a dozen cross-reactive foods, where the body responds to the food as if it's gluten. Some of the things on the list were some of the alternative GF grains such as quinoa, buckwheat, and also things like coffee, chocolate, corn, potatoes, and more. I believe you can google them and find out more, and as I learn more, I'll keep you posted. I believe that your doc will need to set up an account with them.
Two hours of the meeting flew by. That was about all the time there was. We tossed around ideas for a speaker, and I'm looking into this, as I met a few folks at the conference willing to come, and some people from the group also had their own ideas of local professionals. Stay tuned, I'm hoping for a Nov. meeting. However, the consensus was that we'd like a time also to be able to sit around and talk, so a few attendees are looking into a restaurant or two in town where a large group can come for dinner and eat safely. Stay tuned on that as well.
Hope to meet more of you soon. We are a relatively small but growing community with tremendous ideas and support to offer each other, no matter how far into the gluten free lifestyle we are. Best to everyone, and more to follow!
Per the agenda, we reviewed the programs of the Gluten Intolerance Group of North America (www.gluten.net). Again, this is not a group I just came up with. We are one branch of about 65 of the GIG, which is classified as a 501(c)(3). Any donations you make I am fully accountable for, both to you, and to the GIG, who is accountable to auditors. I keep a list of all $ in, and all $ out, and it is not a secret. Anyway, please check out their website and consider joining. For $35, you get a lot of information, a quarterly magazine, e-newsletters if you want them, and a very supportive community. For $10, you can join our local group only, or for $40 you can join them both. Very soon I'll be following up with local vendors who were willing to offer us a discount if you show a membership card. I am competing with real life demands on my time, but I'm on it! Even if you choose not to join either group, we can use donations. Meeting space costs. Food for meetings costs. Speakers will cost, esp. if from out of town. Etc. etc. It's all a tax deduction.
I did not get to go over as many of the vendors as I'd have preferred, but by our next meeting, I hope to have compiled all of their handouts into a spiral binder with my notes, so anyone who'd like to take a look can do so. There are a LOT of companies out there to choose from. I sampled some pretty great food!
The main focus of the meeting was my attempt to summarize my notes of the keynote speaker, Dr. Tom O'Bryan (www.thedr.com). Great speaker, personally invested in the topic. He and a few others had just returned from an International Celiac Symposium in Oslo, where there were some new foundations established (a European and an American foundation for celiac research, the official names of which escape me at the moment). Also, it was for the first time acknowledged that gluten sensitivity outside of celiac disease exists, even though there is no formally agreed upon method of diagnosis/testing just yet. This area is exploding. I'd urge you all to start saving and mark your calendars for a trip to Denver next July (probably) for the next annual GIG conference. I loved it, and SO many nice people. The information will have changed by next year, I bet!
There's no way I can get to it all, but some of his highlights were just to note the myriad of conditions that can be associated with gluten, anything from miscarriages to migraines to schizophrenia to anxiety/depression to cancers to arthritis to GI disorders to nearly any autoimmune condition. And another point that was noted repeatedly is the high mortality rates associated with gluten sensitivities, in particular from the inflammation that goes along with so many associated conditions. Over and over it was noted the inflammation is key. It was also noted, and the paraphrasing is mine, that the junk we put into our bodies is killing us.
Other important highlights were that often celiac disease does not improve with a gluten free diet. Two main proposed reasons: 1) Still traces of gluten in the diet. Some of this could be honest mistakes, some could be "cheating" which really cannot be done for optimal health. However, the FDA is open currently for comments about what should constitute gluten free. The National GIG is making a statement, so if you choose to submit comments, please do so as an individual, and not a representative of Gluten Intolerance Group. They want a unified voice. Anyway, the US standard for "gluten free" is 20 parts per million, and if I heard correctly, Australia's standard is THREE parts per million. Hmm. Trace amounts causing problems? Lots to be researched. The #2 proposed reason that people do not heal is that we are "cross reactive" to other foods. Cyrex labs was an exhibitor at the national conference, and has developed a panel to test for about a dozen cross-reactive foods, where the body responds to the food as if it's gluten. Some of the things on the list were some of the alternative GF grains such as quinoa, buckwheat, and also things like coffee, chocolate, corn, potatoes, and more. I believe you can google them and find out more, and as I learn more, I'll keep you posted. I believe that your doc will need to set up an account with them.
Two hours of the meeting flew by. That was about all the time there was. We tossed around ideas for a speaker, and I'm looking into this, as I met a few folks at the conference willing to come, and some people from the group also had their own ideas of local professionals. Stay tuned, I'm hoping for a Nov. meeting. However, the consensus was that we'd like a time also to be able to sit around and talk, so a few attendees are looking into a restaurant or two in town where a large group can come for dinner and eat safely. Stay tuned on that as well.
Hope to meet more of you soon. We are a relatively small but growing community with tremendous ideas and support to offer each other, no matter how far into the gluten free lifestyle we are. Best to everyone, and more to follow!
Tuesday, July 26, 2011
NEXT MEETING Aug. 18, Unitarian Universalist Fellowship
Thanks to the Unitarian Universalist Fellowship for a special non-profit rate! We'll have our next meeting on Thurs. Aug. 18 from 6-8. This is on 34th Street, just past 39th Ave, across from the Capri subdivision.
We are growing!! I have had lots of inquiries and folks who hope to attend. Please let me know so I can gauge munchies/drinks.
Agenda!
1. Review of Gluten Intolerance Group (www.gluten.net) and all its programs
2. Review of the vendors I visited at the national GIG conference and taste samples of what I could carry home with me! (Don't eat dessert before you come)..and it's not all food. There's some interesting new lab tests for cross-reactive foods I'd like to share.
3. Review of the keynote speaker, who addressed the non-celiac gluten intolerance spectrum...there's something for everyone in this, celiac or not
4. Time permitting, review of other talks, otherwise we'll chunk away at those in future meetings- SO much info. I'd urge you to start saving now for next year's GIG conference in Denver.
5. Planning next meeting, ideas of what will be helpful/enjoyed by folks. The space we're using includes a kitchen, so hopefully we can do some cooking demos in the future. I have some ideas for speakers. Food coops have been discussed. Fundraising? We need some $.. Restaurant outings? Holiday cookie event? Too many ideas to count.Come share your ideas. I'm planning on quarterly meetings, but we can do some stuff in between, or more often if desired.
This will of course always include support/education for those new to the diet. I have a growing collection of books/magazines to share.
Hope to see you there! Call or email GIGgainesville@gmail.com, 352-215-1078. I work full time, so I may need to be short, but I'll always get back in touch!
See you all on Aug. 18,
Janet
We are growing!! I have had lots of inquiries and folks who hope to attend. Please let me know so I can gauge munchies/drinks.
Agenda!
1. Review of Gluten Intolerance Group (www.gluten.net) and all its programs
2. Review of the vendors I visited at the national GIG conference and taste samples of what I could carry home with me! (Don't eat dessert before you come)..and it's not all food. There's some interesting new lab tests for cross-reactive foods I'd like to share.
3. Review of the keynote speaker, who addressed the non-celiac gluten intolerance spectrum...there's something for everyone in this, celiac or not
4. Time permitting, review of other talks, otherwise we'll chunk away at those in future meetings- SO much info. I'd urge you to start saving now for next year's GIG conference in Denver.
5. Planning next meeting, ideas of what will be helpful/enjoyed by folks. The space we're using includes a kitchen, so hopefully we can do some cooking demos in the future. I have some ideas for speakers. Food coops have been discussed. Fundraising? We need some $.. Restaurant outings? Holiday cookie event? Too many ideas to count.Come share your ideas. I'm planning on quarterly meetings, but we can do some stuff in between, or more often if desired.
This will of course always include support/education for those new to the diet. I have a growing collection of books/magazines to share.
Hope to see you there! Call or email GIGgainesville@gmail.com, 352-215-1078. I work full time, so I may need to be short, but I'll always get back in touch!
See you all on Aug. 18,
Janet
Friday, July 8, 2011
CORRECTION
Hi All,
My apologies. Regarding the below entry, the cost is $40 not including tax and gratuity. If anyone's in Jax, check out the blog and perhaps you can join in!
Stay tuned, still looking into meeting space for August.
Janet
My apologies. Regarding the below entry, the cost is $40 not including tax and gratuity. If anyone's in Jax, check out the blog and perhaps you can join in!
Stay tuned, still looking into meeting space for August.
Janet
Thursday, July 7, 2011
Gluten Free dinner party in Jax
Hello All,
I was asked to share: There is a free dinner/wine pairing with a very popular restaurant in Jacksonville on Wednesday July 20th. Information at http://www.
On a Gainesville note, I'm looking into meeting space for an August meeting. Stay tuned.
I was asked to share: There is a free dinner/wine pairing with a very popular restaurant in Jacksonville on Wednesday July 20th. Information at http://www.
On a Gainesville note, I'm looking into meeting space for an August meeting. Stay tuned.
Tuesday, July 5, 2011
National Education Conference for GIG, WOW!
Just returned from the annual conference in Orlando for the Gluten Intolerance Group of North America. I come back with even more conviction to make this group a resource for any veterans or newbies to the gluten free diet. Times are changing! For one, gluten sensitivity has been officially recognized by the international medical community as a "real" condition, so one need not have celiac disease in order to be taken seriously (good thing, or I'd be very sick and unable to do any of this, kudos to my forward-thinking physician!). How cool is that?! I would URGE anyone who follows a gluten free diet to join the GIG at www.gluten.net. I watched the board in action at the conference. They are regular folks just like you and me working tirelessly to advocate for promoting awareness and education, but a nonprofit doesn't run on thin air. A membership is $35 for the year, and gets you a very informative quarterly magazine, e-newsletters if you want them, and a ton of other bennies. It's a tax deduction. Please help this organization.
At our next meeting, I'll be announcing a dues structure for our group as well, which will include a discount if you join both nationally and locally. I will have summaries of the talks I attended (medical management of celiac, nutrition for celiac, pediatric guidelines, and more), a TON of stuff to sample, and more! A more detailed and specific agenda to follow soon. I'm hoping for mid-August, but meeting space is an issue.
Does anyone have ideas of where we can meet at no cost, probably quarterly, but also have access to a kitchen? This is proving tough, but it's very important to us. Down the road, we'll definitely be cooking! Feedback much appreciated!
We are a small but growing community. We have to band together to share troubles, triumphs, and ideas. Hope you will consider becoming active.
More soon. Stay tuned.
Janet
GIGgainesville@gmail.com
352-215-1078
At our next meeting, I'll be announcing a dues structure for our group as well, which will include a discount if you join both nationally and locally. I will have summaries of the talks I attended (medical management of celiac, nutrition for celiac, pediatric guidelines, and more), a TON of stuff to sample, and more! A more detailed and specific agenda to follow soon. I'm hoping for mid-August, but meeting space is an issue.
Does anyone have ideas of where we can meet at no cost, probably quarterly, but also have access to a kitchen? This is proving tough, but it's very important to us. Down the road, we'll definitely be cooking! Feedback much appreciated!
We are a small but growing community. We have to band together to share troubles, triumphs, and ideas. Hope you will consider becoming active.
More soon. Stay tuned.
Janet
GIGgainesville@gmail.com
352-215-1078
Sunday, June 26, 2011
The latest....
Hi All,
Thanks to the 4 who made it to last week's group! Some good ideas were offered on how to promote, possible places to meet, and ideas for future meetings. For the next meeting, which I plan to schedule sometime in August, I'll be bringing summaries of all the talks from the national education conference of the GIG of North America (www.gluten.net), which is next weekend in Orlando. Looks to be some very informative topics, starting with whether the non-celiac gluten intolerance spectrum is larger than we think.
In August, I'll present some summaries, and we can continue to add to the great list of ideas. Tossed around at the meeting were meeting somewhere with a kitchen where we cook a GF recipe or two, so newbies (or vets looking to expand) can be convinced it's not so bad... and a neat idea was a food co-op. It's much cheaper to buy almond flour, for example, in large quantities, but it's costly and then you have to freeze it. Interested in splitting a 50 lb. batch? There you go!
After a day-long meeting next weekend for the local branch leaders, I hope to come back with some more ideas. I could use your feedback, readers, about what you'd like to see in a group, and whether you think it's a viable idea, really, in this community. I do know I can't do it all myself. Need some folks to help with securing meeting space, arranging some food donations for meeting munchies, helping put up fliers, etc.. if you're interested, please contact me!
GIGgainesville@gmail.com 352-215-1078
Stay tuned for more updates... :-)
Best,
Janet
Thanks to the 4 who made it to last week's group! Some good ideas were offered on how to promote, possible places to meet, and ideas for future meetings. For the next meeting, which I plan to schedule sometime in August, I'll be bringing summaries of all the talks from the national education conference of the GIG of North America (www.gluten.net), which is next weekend in Orlando. Looks to be some very informative topics, starting with whether the non-celiac gluten intolerance spectrum is larger than we think.
In August, I'll present some summaries, and we can continue to add to the great list of ideas. Tossed around at the meeting were meeting somewhere with a kitchen where we cook a GF recipe or two, so newbies (or vets looking to expand) can be convinced it's not so bad... and a neat idea was a food co-op. It's much cheaper to buy almond flour, for example, in large quantities, but it's costly and then you have to freeze it. Interested in splitting a 50 lb. batch? There you go!
After a day-long meeting next weekend for the local branch leaders, I hope to come back with some more ideas. I could use your feedback, readers, about what you'd like to see in a group, and whether you think it's a viable idea, really, in this community. I do know I can't do it all myself. Need some folks to help with securing meeting space, arranging some food donations for meeting munchies, helping put up fliers, etc.. if you're interested, please contact me!
GIGgainesville@gmail.com 352-215-1078
Stay tuned for more updates... :-)
Best,
Janet
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