Join Nadine Grzeskowiak, RN, CEN as she speaks on creating health and wellness in the workplace. Nadine will talk about the benefits of healthy employees and how it really affects your bottom line. She will discuss ways to implement nutrition, good food choices, smoking cessation, stress management, and routine exercise.

Corvallis chamber member with lunch: $15.00
Non-member with lunch: $20.00
Go online at www.corvallischamber.com or call the chamber to register, 541-757-1505

We think that this is also a great opportunity to help get more gluten free food to your local food banks. It is essential that more gluten free food is being offered at all food banks.

Here is how you can help:
On May 12th put non-perishable GLUTEN FREE food in a bag in your mailbox and your local mail carrier will pick it up and take it to the local food banks.

Food Suggestions:
Brown rice, Quinoa, gluten free grains, Nut butter, Rice Cakes, Canned fruit and vegetables, Almond and Rice Milk, Lara Bars, Nuts, and Raisons, or other non-perishable gluten free items.

Gluten Free Support Group
Saturday, April 28 – 10:00 am to Noon
First Presbyterian Church – Dennis Hall
In Corvallis at the corner of 9th and Monroe

View Larger Map

Saturday, April 28, Majestic Theatre, Corvallis
Time: Noon – 2:00 pm
Site: Majestic Theatre, 115 SW 2nd Street, Corvallis

Guests: Dr. Marcia Angell, Dr. Arnold Relman,
Topics: Health Care Reform in the US, Is it Happening?

On Saturday, April 28th, Drs. Angell and Relman will be featured guests at a dinner party at a private home in Portland. If you would like to learn more, please contact Ms. Terry Ann Rogers at (503) 756-4273

Marcia Angell, MD, FACP, is Senior Lecturer in the Department of Social Medicine at Harvard Medical School and former Editor-in-Chief of the New England Journal of Medicine. She writes frequently on medical ethics, health policy, the nature of medical evidence, the interface of medicine and the law, and care at the end of life. Her critically acclaimed book, Science on Trial: The Clash of Medical Evidence and the Law in the Breast Implant Case, was published by W. W. Norton & Company. She also wrote chapters in several books dealing with ethical issues. Dr. Angell is a member of the Association of American Physicians, the Institute of Medicine of the National Academy of the Sciences, the Alpha Omega Alpha National Honor Medical Society, and is a Fellow of the American College of Physicians. In 1997, Time magazine named Marcia Angell one of the 25 most influential Americans.

Arnold S. Relman, MD, MACP, is currently Professor Emeritus of Medicine and Social Medicine, Harvard Medical School and former Editor-in-Chief of the New England Journal of Medicine. Since his first published article on the “medical-industrial complex” in 1980, he has been writing and speaking about the health care system–its problems and the major reforms it needs. His recent book on the subject, A Second Opinion. Rescuing America’s Health Care, was published by Public Affairs in 2007. Prior to his editorship at the NEJM, he was Chairman of Medicine at the University of Pennsylvania, and Professor of Medicine at Boston University School of Medicine. Since retiring from editorship, he has served on the Massachusetts State Board of Registration in Medicine and many other public healthcare agencies. He is a Master of the American College of Physicians, Fellow of the American Academy of Arts and Sciences, and senior member and former member of the council of the Institute of Medicine of the National Academy of Science.

Dr. Rodney Ford will be here in Oregon in September and we have reserved him for a talk on gluten intolerance and celiac disease. Dr Ford is an Associate Professor, medical doctor and paediatrician (children’s doctor). He is a world-renowned expert on the problems of;

• Food allergy & food intolerance
• Gluten-sensitivity (the Gluten Syndrome)
• Coeliac disease
• Gastroenterology problems

This talk will take place from 5:00pm – 8:00pm, September 19, 2012 at Marco Polo Restaurant. Cost is $50 for adults and $20 for kids. Cost includes a gluten free buffet dinner. Stay tuned for more information – Space is limited, to register now please use paypal button below.

Register Now

Adult$50.00 USD Child$20.00 USD

Flipping through the cookbook there were a few things that stood out to me…

1. The photos! I love that every recipe is accompanied by a beautiful photo, really who wants to look at a bunch of words?!

2. All of the recipes use nutrient dense flours! Tammy’s motto is to “make every bite count” and she does a wonderful job of using flours like; sorghum, millet, teff, and amaranth to make every recipe packed full of nutrients. This can unfortunately be rare with gluten free recipes, so I really appreciate the time and work Tammy put into making sure every recipe was not only delicious but also healthy.

3. The index, oh the index! I think that every cookbook should be as well organized and accessible as this one. First everything is color coordinated which rocks… Then the index is organized by pictures, categories, and there is another index to find recipes by name. Instead of spending ten minutes finding a recipe I can spend more time deciding what to make!

4. The recipes! There are over 200 recipes in this cookbook and to be honest I have yet to find one that doesn’t look amazing!

Last night I decided to give the blueberry muffin recipe a shot – To be honest I am not the best baker, and I often just hope that my baked goods will turn out. If I do crave gluten free baked goods I usually head over to Eats and Treats Cafe and buy some of their already made gluten free deliciousness. But…. I had faith in myself and gave this recipe a shot!

The recipe called for several different flours, I got the sorghum and millet from Big River Grains which is an awesome local gluten free grain company here in Corvallis, Oregon. If you haven’t tried them yet, I suggest you do. They are one of the very few grain companies that I trust and I have never been disappointed in their products.

The first thing I noticed about this recipe is how it was organized. The wet and dry ingredients were already separated for me, and all of the instructions were short concise and clear… maybe this was a muffin recipe I could accomplish! First I mixed all of my dry ingredients, then whisked my wet ingredients…

Next I whisked everything together and folded in my blueberries, which I got from the lovely Sunset Valley Organics Company. I popped them in the oven for about 25 minutes and out came these beautiful muffins! And… They were AMAZING! Not to mention my picky hubby absolutely loved them!

Thank you Tammy for all the hard work and time you put into this book – We can’t wait until your next cookbook!

- Sam

Exploring New York:
 I spent my first day in New York exploring the city and all the beautiful things that it has to offer. I walked through Central Park over to the Metropolitan Museum of Art, and then down to the Statue of Liberty, and through Times Square. I found a few gluten free treasures along the way.

The first thing I stumbled upon was The G-Free NYC Store

This cozy little store is nestled on 85th street in the upper west side. Here you can find all of the gluten free products that your heart might desire. For more information on the G-Free Store check out there website at http://g-freenyc.com

My next stop was lunch and I found a great little restaurant where I had gluten free fries and a gluten free burger with a gluten free bun! The wait staff was very knowledgable and did an excellent job of taking care of me!

After spending the day exploring the city I was tired and opted for a night in at my hotel with a few gluten free beers and a couple of items from whole foods.

Symposium

Traveling with celiac disease can often feel overwhelming and a bit intimidating. I found immense comfort in knowing I would be able to eat SAFE gluten free food at Columbia University. First arriving at the conference I was delighted to be greeted with an entire breakfast buffet!

After breakfast I got comfortable and enjoyed an all day seminar concerning new and relevant topics related to celiac disease and IBD. The conference was jam packed with information, and I actually took over 15 pages of notes! In this blog I am just going to touch on some take home points and notes that I took. In the next few weeks I will be writing more detailed blogs on specific topics.

Here are a few points that I brought back from the conference…

• Most common manifestations of celiac disease are non-gastrointestinal and include; DH, dental enamal defects, osteoporosis, short stature, and delayed puberty.

• 7-8% of children with Down Syndrome have celiac disease

• 7-30% of patients on a gluten free diet still present with symptoms

• Fructose intolerance presents in 30% of celiac patients on a gluten free diet

• There are several diseases that cause villous atrophy aside from celiac disease

• 23-38% of celiac patients have signs of neuropathy

• 20-30% of schizophrenic patients have IGg antibodies

• 40% of the population carries the DQ2 and DQ8 genes

• There is a significant overlap between IBD and Celiac Disease yet med students are still not being taught nutrition in schools

• Non-celiac gluten sensitivity is real but it is a disease that really seems to puzzle doctors.

• Often non-celiac gluten sensitive patients have more severe symptoms than patients with diagnosed celiac disease

• The highest rate of celiac disease has been found in Sub Sahara Africa at a rate of 1 in 18

• Most celiac disease patients are diagnosed from the age of 30-60

• DH occurs in 8% of celiac patients

• Adherence to a gluten free diet reduces the risk of developing other autoimmune diseases but does not eliminate it.

• There is a new type of cheese called “Ale Cheese” – This is not gluten free and is actually made from beer.

• Benefiber is labeled gluten free but contains wheat starch

• Iron supplements may often cause GI distress

• The undiagnosed to diagnosed rate in the United States is 20:1, in Italy it is 7:1 and in Finland it is 2:1

• Dr. Peter Green will no longer make a diagnosis of IBS with out first ruling out celiac disease

• 15% of Americans have IBS

• Giardia symptoms are remarkably similar to IBS

• Crohns Disease can cause villous atrophy

• 1/40 celiac patients are IgA deficient

• Patients with DH are often more sensitive to gluten than those without

]]> http://glutenfreern.com/the-gluten-free-rn-takes-on-nyc/feed/ 0 http://glutenfreern.com/gluten-free-beer/ http://glutenfreern.com/gluten-free-beer/#comments Sat, 24 Mar 2012 21:25:57 +0000 admin http://glutenfreern.com/?p=1414 There is now a dedicated gluten free brewery out of Portland Oregon!

Harvester Brewing is a dedicated gluten-free craft brewery founded in 2011. Harvester Brewing’s facility is entirely gluten-free, no gluten is allowed on the premises. The main ingredient used in the beers are Willamette valley chestnuts which are hand roasted at the brewery to different degrees for each style of beer. It is located at 715 SE Lincoln St. Portland, OR 97214. For more information on Harvester Brewery and for information on where to buy their beer please visit www.harvesterbrewing.com, or www.facebook.com/harvesterbrewing.

Thanks!

Corvallis now has a 100% gluten free restaurant!

The totally gluten free restaurant opens to the public on March 26th.

We will be first in line, no cutting please. Their food is absolutely incredibly delicious. Their tag line is ‘Just darn good food’ and yes, it is! Just darn good food that we can eat without having to worry about cross-contamination. Worth every penny! Thank you to the McHenry family for putting forth such an amazing effort on every level. Your staff is to be commended for ‘WOWing’ the diners.

Check out Eats and Treats on Facebook at http://www.facebook.com/EatsandTreatsCafe?ref=ts or check out their website www.Eats-Treats.com

Hmmm… we can’t decide what we want to eat first…

]]> http://glutenfreern.com/could-it-be-true-gluten-free-eats-and-treats/feed/ 0 http://glutenfreern.com/april-14-the-low-down-on-paleo/ http://glutenfreern.com/april-14-the-low-down-on-paleo/#comments Wed, 14 Mar 2012 19:27:06 +0000 admin http://glutenfreern.com/?p=1390 Want to learn more about the paleo diet? Join Nadine in her downtown office, Saturday April 14, 2012 from 1:00 PM to

Topics will include:
Basics: What to Eat
Who would benefit form this diet?
How the Paleo diet and exercise can improve your health
Paleo for runners/athletes
And more…

Location: 215 SW 4th St., Corvallis, OR 97333

Date: April 14, 2012

Time: 1:00 PM – 3:00 PM

Cost: $25

Date: Friday March 30 2012

Location: 215 SW 4th St., Corvallis, OR 97333

Time: 6:00 PM – 7:30 PM

Cost: $25/person

Having a significant food allergy like gluten intolerance can make people wary about eating out or even taking a vacation. Assurances that the food will be gluten free do not always hold up and then the consequences dramatically impact the quality of the vacationer’s experience. Nadine and the gluten free chef accompanying her on this unique outdoor adventure, will make sure the foods that you are served are not only gluten free but delicious as well.

This is a vacation where you can have true peace of mind-no worries about the food being served you, just focus on the fun. Nadine is confident that this trip will address almost any food allergy because the food will be fresh, organic, and free of allergy causing substances. So the added benefit is that if you have food allergies other than gluten, this Oregon rafting trip will also be the perfect vacation.

Do you have questions about what this trip will be like? Check out the gluten-free frequently asked questions page: http://www.whitewaterwarehouse.com/adventures/Rogue-River-Gluten-Free-Vacation.html

Date/Time: February 11th from 1-2 PM
Location: Gluten Free RN Office, 215 SW 4th St., Corvallis, OR
Cost: $25
RSVP: Please RSVP through Nadine’s contact information
If interested please RSVP at Nadine@GlutenFreeRN.com

The Affair of the Heart is a free evening for women that’s all about you, your health, your style, your grace, and your community! This will be a fun night with lots of great information, products, and events!

Tammy’s book is  NOT ANOTHER GLUTEN FREE BAKING BOOK, but a unique, gluten-free cookbook with everyday recipes that mix simple, home-style cooking with great taste and real whole food ingredients. Every recipe is not only gluten-free, but also egg free, dairy free, soy free, white rice flour free, and bean flour free.

This will be an exciting and fun filled event! We hope everyone can make it!

Saturday February 25th – 10 am to noon
First Presbyterian Church – Dennis Hall
In Corvallis at the Corner of 9th and Monroe

In this class you will learn:

• The top nutrient dense foods and a breakdown of the nutrients they provide.
• How to include nutrient dense foods in your diet.
• What brand and type of supplements to take, and how to include them in your gluten free diet.

 This Class is Free! Please RSVP with Country Vitamins:

Country Vitamins

919 NW Circle Blvd Suite #E,

Corvallis, OR 97330

541-757-3170 or

Cvemployee@aol.com

Facebook/CountryVitamins.com

What is Wheat Germ Oil?
Most frequently used in cosmetics due to its high vitamin E content, wheat germ oil is known scientifically as triticum vulgare. The only oil that is derived from a gluten containing source; wheat germ oil is a fatty acid found in very small quantities within the small embryo of the wheat plant.

Is Wheat Germ oil Gluten Free?
Typically, when wheat germ oil is used it has been refined. The refining process in theory removes all gluten proteins, and therefore would make wheat germ oil free of any gluten proteins. Although it is likely to be a small amount it is possible for refined oils to contain trace amounts of gluten. These trace amounts may be left over from a poor refining method or from cross contamination that may occur during the process. We essentially relate this to a product that is labeled “gluten free” yet made in a manufacturing plant that also process wheat. These are products that we believe should not be labeled gluten free and most often do contain gluten.

Can Wheat Germ oil be Labeled as Gluten Free? 
There are no gluten free labeling laws in the United States. There are a set of “proposed laws” that state products under 20ppm gluten may be labeled as gluten free. Due to the low amount of gluten, these proposed laws would make wheat germ oil a “gluten free” product in the United States. Furthermore, the FDA states, “highly refined oils and ingredients made from highly refined oils are exempt from allergen labeling.” The US Department of Agriculture states “A benefit of refining oils is that the refining process renders them virtually free of allergenic protein”. This would then imply that wheat germ oil is an allergen free product, and exempt from all labeling laws.

Is Wheat Germ oil Safe for Celiacs?
According to celiac centers in the United States and Canada wheat germ oil is not a safe product for celiacs and gluten intolerant individuals. Here at the Gluten Free RN we are in agreement that wheat germ oil is not a safe product to use. We believe that using a product derived from wheat is too big of a risk to take. It is still possible that this product may contain a small amount of gluten, and we believe that any amount of gluten is too much for a gluten free diet. It is also important to remember that there are subsets of people who are both intolerant to gluten and allergic to wheat. These individuals would have a definite reaction to any products containing wheat germ oil.

 Identifying Wheat Germ oil in Products: 
Wheat germ oil is often found in beauty products and may be labeled as tocopherol (vitamin E). Although the amount of wheat germ oil found in tocopheral may be low, it is important to always contact the manufacture to insure their vitamin E is derived from a different source. If the manufacture does not know where their tocopherol is derived from we recommend finding an alternative beauty product. Remember any amount of gluten is too much!

 Wheat germ oil can also be found in edible products including chocolate, and other processed products. Our office has found that these products are labeled gluten free but not wheat free and do include “wheat germ oil” on the ingredient list. Currently we recommend keeping these products out of your gluten free diet. The manufactures may insist that the gluten protein has been completely removed from their wheat germ oil but we believe that is too bold of a statement to make. There are just too many unknowns about wheat, gluten intolerance, and the affects of wheat germ oil on a gluten free diet to allow it to be part of our diets.When it comes to wheat germ oil we will use our golden rule; when in doubt, go with out!

February 2nd, 2012 from 7-8:30pm at the Corvallis Public

Corvallis Public Library, 645 NW Monroe Avenue.