Anyone looking for a great Pediatric Gastroenterologist?
Wonderful, informative, knowledgeable.
Those were some of the descriptive words used after Dr. Mark Naddaf sat in our August meeting at the Holland Branch Library.
Mark, or Dr. Mark is a Pediatric Gastroenterologist.
Dr. Mark gave us good answers to our questions, and said he even learned a few things from us.  He said that his practice seems to be diagnosing one to four celiac children per month. 
He has offered to be of assistance to our groups when needed.


What I want to know is where in the Toledo area is the adult equivalent to Dr. Mark?


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2008 Celiac Conference

Columbus, Ohio

Saturday, November 8, 2008

Information and Registration form link.



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GLUTEN FREE SHOPPING IN TOLEDO

"PURE"

3723 N. King Rd.  Toledo, Ohio 43617   419.517.7799
Kristen Palmer
formerly a baker at Claudia's Health Food Market
has opened a totally gluten free bakery to serve the Toledo/Sylvania area.
The address is
we will be open 8am-6pm
Brick building with red awnings. 
Our logo is printed on our awning.
the phone number is
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Claudia's Natural Food Market

 5644 Monroe St., Sylvania, Ohio   419.534.3343 
 keeps a wonderful selection of gluten free products of all kinds in stock.  There is also a selection of gluten free items in the bakery and the deli.

(see item below in "Where to eat in Toledo")
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Kroger

Check out your local Kroger here in Toledo.  The one at Bancroft and Holland-Sylvania now carries some Kinnikinnick frozen items.  The pizza crust is the best.  Imagine getting up in the morning to a cinnamon roll.  Bet you never thought that would happen again.  They cost a bit more, but doesn't all our food?  Support our local grocery stores by purchasing our gluten free specialty items.  If the products are not being purchased, soon they will be discontinued and we will be back to mail-ordering everything. 

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Giant Eagle

on Central Avenue has a selection of gluten free foods.  The store has recently gone through a complete reset.  The GLUTEN FREE products are now integrated with the standard food items.  The prices are reasonable, and you get "Fuel Perks".  They now carry, at my request, Bob's Red Mill Gluten Free Bread Mix.  They have a good selection of Amy's frozen foods.

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Meijer's

S'BETTER FARMS & FROZEN GLUTINO AVAILABLE
This is something some of you may have signed a letter requesting.
At the site for S'Better Farms (  Gluten Free, Glatt Kosher Chicken Entrées and Glatt Kosher Corn Dogs from S'Better Farms) it says their products are available at Meijer's.  Until now they were not available here in Toledo. 

Sometimes it pays off to send polite requests.

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The Beer & Wine Cave

4400 Heatherdowns Blvd., Toledo, Ohio
Eight gluten free beers are available.

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REDBRIDGE  AVAILABLE IN TOLEDO
Check your area Kroger, and Anderson's. It was really great to drink a beer that will be offered in mainstream retail, and not be afraid of the consequences. There is a bonus with Redbridge. Anheuser-Busch will be donating annually to the National Foundation for Celiac Awareness. For more information: NFCA and REDBRIDGE

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WHERE  TO  EAT  IN  THE  TOLEDO  AREA

This is only a partial list of what's available.  I will be updating.

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Claudia's Natural Food Market @ 5644 Monroe St., Sylvania, Ohio  419.534.3343

 In addition to the multiple, daily, Gluten-Free deli salads, I just got confirmation that every Thursday will be our "Gluten-Free" day. That's the day Karen bakes our Gluten-free breads and cookies and we will specialize in offering Gluten-free meals on the hot bar.
 
Below is our new Gluten-Free symbol that we will have on all our gluten free deli food items. We have already attached this symbol, with the ingredients, on all our deli case items. Believe it or not, the majority of our deli case items are gluten-free
.

These are some of our regular items and are in the deli: Garden Lentil Salad, Tabbouleh, Homemade Hummus varieties, Broccoli Toss, Eggless Egg Salad, Zahr with Tahini, Hamra, Grape Leaves, Cabbage Rolls, Broccoli Patty, Cauliflower Patty, Beet Salad, Amish Organic Cottage Cheese, Falafel, Bean Salad, Fatoosh, Chicken Salad, Tuna Salad, Pulled BBQ Chicken and Boar's Head Brand Lunch Meat- Roasted Turkey Breast, Oven Roasted Beef and Uncured Ham. 

 

In addition to the deli case items, a minimum 2 of the 5 daily hot bar items are Gluten-Free and we will be labeling them appropriately.

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Battling Bacteria at the Grocery Store 
Safe shopping to avoid food contamination 

.   WASHINGTON (MarketWatch) -- Scientist Urvashi Rangan brings a cooler bag when she shops for groceries. And she thinks you should, too.
  Most people know that food needing refrigeration should not be exposed to warmer temperatures for more than two hours. Yet for many shoppers, the grocery store is just one stop on a series of errands.
  You put yourself and family at risk if you're leaving food, especially meat, dairy and fresh produce, exposed for too long, experts say.
  "Once something is contaminated, bacteria can grow very quickly under certain temperature conditions," said Rangan, senior scientist with Consumers Union, the nonprofit publisher of Consumer Reports.
  Bacteria can thrive at temperatures between 40 and 140 degrees Fahrenheit. An ice chest or bag can help keep your food from becoming a breeding ground for contaminants.
  There are an estimated 76 million cases of food-borne sicknesses each year in the United States. Most cases are mild and cause symptoms for a day or two, according to the Centers for Disease Control and Prevention. Common symptoms include diarrhea, vomiting and cramping, though the condition is more serious for those with a compromised immune system.
  A string of food contamination outbreaks in the past year has grabbed headlines, and reignited concern among consumers. Yet shoppers may still be surprised about some sources of problematic food, and how easy it is to spread contamination. No food is completely safe as each step of the preparation process, from the farm to the table, presents an opportunity for contamination.
  Just in the past few weeks alone, the Food and Drug Administration told consumers not to eat certain brands of green beans because of a threat of botulism, a life-threatening illness. Canned hot dog chili sauce and dog food have also been recalled recently due to the risk of botulism toxin.
  Among other contaminants, raw and undercooked meat and poultry can contain E. coli and Salmonella; produce and contaminated water can contain bacteria, viruses and parasites, while raw and undercooked shellfish can contain the Vibrio bacteria, according to the National Institutes of Health.
  Salmonella is also found in homemade foods such as sauces, dressings and ice cream, while botulism spores can exist in improperly canned goods.
  The most commonly recognized food-borne infections are caused by the bacteria Campylobacter, Salmonella and E. coli, and Norwalk and Norwalk-like viruses, according to the CDC.
  Here are some tips for consumers to make sure they adopt best practices for shopping and food preparation:

Baggies are your friend
  At the grocery store, make sure to double bag meats, and keep using bags even in your cooler.
  The bags will help to prevent cross contamination by containing any juices that can leak from the thin plastic wrap. If you don't see plastic bags near the meats, head back to the produce section and snag a few.
  Fresh produce also needs baggies, experts agree. You want to protect the produce from any meat or poultry juices. Also, if you are among the many consumers who place delicate produce in the child seat of their shopping cart, consider this: How frequently do you think those seats, which cradle diapers throughout the day, are washed?

Looks aren't everything
  Bacteria are so small, contamination often can't be seen. But, the smell test can help for products such as milk.
  When it comes to fresh produce, choose products with less damage, bruising and punctures. The skin of produce such as apples and cucumbers provides a barrier to contamination, says Michelle Smith, a scientist with the FDA's food safety office.
  "The worst kind of damage would be a wound that would allow pathogens into the interior," she says.
  However, she noted, bruised or otherwise damaged goods don't necessarily contain pathogens. Besides, perfect pears, a particularly delicate item, can be pretty hard to find. In that case, Smith recommends simply cutting away the bruised area.
  For products without a tougher outer layer, such as spinach or lettuce, consumers should peel the outermost leaves to remove contamination,
  "If there's contamination there, it's most likely to be on outer layers," Smith says.
  Washing produce can remove surface residues and pathogens present in soil that may still be attached to a fruit or vegetable, she says. While you can't completely eliminate the chance of contamination, you can "reduce the likelihood" of getting sick, Smith says.
  Consumers don't necessarily need to wash bagged salads, which Smith herself eats.

Strategize your shopping trip
  Sam Beattie, a food safety extension specialist at Iowa State University, says he takes trips to the grocery store as a solo mission, or hits the grocery store at the last minute to protect perishable foods.
  When you get to the grocery store, look at its layout, and figure out how to make sure that you pick up meats and dairy last, Beattie recommends.
  Also, look at the meat display cases, and determine whether the meat is stacked so high that it is no longer being refrigerated, Beattie says. Check for a load limit line on the meat case that should indicate the correct level for food to be displayed.

Best practices continue at home
  Just as you wouldn't want the local market to store meats and produce together, it's important for you to use the separate bins in your refrigerator. Here are expert tips for food safety at home:
  · The back and bottom of your fridge tend to be the coolest places, so choose those areas to store meat and dairy.
  · Continue to use plastic bags in your fridge to prevent cross contamination.
  · Use a meat thermometer to ensure your food is thoroughly cooked. Heating food to an internal temperature above 160 degrees F. or 78 degrees C. kills most parasites, viruses or bacteria.
  · However, botulism spores are killed only at temperatures above boiling.
  · Regular soap (it doesn't have to be antibacterial) will reduce contaminants on your hands. Pay particular attention to areas under your fingernails and rings, and rinse up to your wrists.
  · After washing, dry your hands with a paper towel, rather than kitchen cloth towel that may be teeming with bacteria.
  · Sanitize countertops with a mixture of a teaspoon of chlorine bleach and a gallon of water. This method also works for cutting boards.
  · Use a cutting board without cracks or nicks for food preparation.

While some basics like putting raw meat away may seem simple, you might not have heard of these...
  At the grocery store, make sure to double bag meats, and keep using bags even in your cooler.
  When it comes to fresh produce, choose products with less damage, bruising and punctures. This keeps germs from getting into your food.
  Washing produce can remove surface residues and pathogens present in soil that may still be attached to a fruit or vegetable.
  Take care of any errands before going grocery shopping so that no perishable foods will go bad.
  Look at the meat display cases and determine whether the meat is stacked so high that it is no longer being refrigerated.
  The back and bottom of your fridge tend to be the coolest places, so choose those areas to store meat and dairy.
  Regular soap will reduce contaminants on your hands. Pay particular attention to areas under your fingernails and rings, and rinse up to your wrists.
  After washing, dry your hands with a paper towel, rather than kitchen cloth towel that may be teeming with bacteria.
  Sanitize countertops and cutting boards with a mixture of a teaspoon of chlorine bleach and a gallon of water and use a cutting board without cracks or nicks.

Ruth Mantell is a MarketWatch reporter based in Washington.
(Taken from AOL Food/9-21-2007)

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Public Service Announcement from Heidi Collins

CNN News Anchor and NFCA Spokesperson, has aired a new PSA.
Take a look.

Celiac PSA


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If you store your plastic food wrap in the freezer, it will be much easier to handle. Just take it out, tear off what you need, handle it while it is still cold, and put the rest back in the freezer.

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You don't have to add any fats to your baked goods by spraying or "greasing". Use parchment paper whenever possible. It can be kind of hard to handle if you buy it by the roll, it tends to roll right back up after you tear off what you need. I usually crumple it all up, not too tight, and then flatten it out with your hands on a flat surface. You can cut to any size/shape you need. I even put some in my bread pan, and extend it up the long sides. My bread browns nicely and doesn't get really hard on the edges anymore because I am not greasing the pan. Great when you are baking cookies, especially with our "delicate" flours.

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