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Clan Thompson Celiac Newsletter
Issue #145 September 21, 2009

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In this issue:

SALE: GET 20% OFF OUR CELIAC SMARTLIST SUBSCRIPTION WHEN YOU BUY NOW

1. News: WHAT'S REALLY IN THAT WINE?UM SCIENTISTS PINPOINT CRITICAL MOLECULE TO CELIAC DISEASE STUDY FINDS INCREASED RISK OF DEATH FOR PATIENTS WITH CELIAC DISEASE-RELATED DISORDERSSIX RESEARCH PROJECT GRANT AWARDS - ONE FOR GENERATING A WHEAT VARIETY THAT IS SAFE FOR THOSE WITH CD
2. Where To Find Gluten Free "Stuff"
3. The Cook's Corner: NECTARINE BLUEBERRY CRISP
4. Ask the Cook: HOW CAN I PACK A SANDWICH FOR LUNCH?
5. Announcements: GLUTEN FREE VENDOR FAIR THIS OCTOBER IN GEORGIAGET 20% OFF A CELIAC SMARTLIST SUBSCRIPTIONINTERESTED IN PARTICIPATING IN CELIAC RESEARCH?
6. This Month's Mini-List: FOODS
7. Ask Clan Thompson: ARE POTATO, ALMOND, AND RICE FLOURS REFINED FLOURS?

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SALE: GET 20% OFF A CELIAC SMARTLIST SUBSCRIPTION WHEN YOU BUY NOW

http://www.clanthompson.com/celiacstore

WHAT IS A SMARTLIST?

Clan Thompson's Celiac SmartLists are a series of software programs which make it easy to find gluten information on thousands of items. All information is verified and we include a "Comments" field to provide even more information on cross contamination and other issues.

Versions are available for Windows, Macs, SmartPhones, iPhones/iPod Touch, Palms, Pocket PCs and Blackberries.

SALE: GET 20% OFF A CELIAC SMARTLIST SUBSCRIPTION WHEN YOU BUY NOW

(This offer EXPIRES on October 3, 2009 and applies to all versions EXCEPT the iPhone/iPod SmartList which is sold on iTunes.)

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1. WHAT'S REALLY IN THAT WINE?
http://www.winecrimes.com/winecrimes/latimes.html

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UM SCIENTISTS PINPOINT CRITICAL MOLECULE TO CELIAC DISEASE

It was nine years ago that University of Maryland School of Medicine researchers discovered that a mysterious human protein called zonulin played a critical role in celiac disease and other autoimmune disorders, such as multiple sclerosis and diabetes. Now, scientists have solved the mystery of zonulin's identity, putting a face to the name, in a sense. Scientists led by Alessio Fasano, M.D., have identified zonulin as a molecule in the human body called haptoglobin 2 precursor.

Pinpointing the precise molecule that makes up the mysterious protein will enable a more detailed and thorough study of zonulin and its relationship to a series of inflammatory disorders. The discovery was reported in a new study by Dr. Fasano, published the week of September 7, 2009 in the online version of the Proceedings of the National Academy of Sciences. Dr. Fasano is a professor of pediatrics, medicine and physiology and director of the Mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine.

Haptoglobin is a molecule that has been known to scientists for many years. It was identified as a marker of inflammation in the body. Haptoglobin 1 is the original form of the haptoglobin molecule, and scientists believe it evolved 800 million years ago. Haptoglobin 2 is a permutation found only in humans. It's believed the mutation occurred in India about 2 million years ago, spreading gradually among increasing numbers of people throughout the world.

Dr. Fasano's study revealed that zonulin is the precursor molecule for haptoglobin 2 — that is, it is an immature molecule that matures into haptoglobin 2. It was previously believed that such precursor molecules served no purpose in the body other than to mature into the molecules they were destined to become. But Dr. Fasano's study identifies precursor haptoglobin 2 as the first precursor molecule that serves another function entirely — opening a gateway in the gut, or intestines, to let gluten in. People with celiac disease suffer from a sensitivity to gluten.

"While apes, monkeys and chimpanzees do not have haptoglobin 2, 80 percent of human beings have it," says Dr. Fasano. "Apes, monkeys and chimpanzees rarely develop autoimmune disorders. Human beings suffer from more than 70 different kinds of such conditions. We believe the presence of this pre-haptoglobin 2 is responsible for this difference between species."

"This molecule could be a critical missing piece of the puzzle to lead to a treatment for celiac disease, other autoimmune disorders and allergies and even cancer, all of which are related to an exaggerated production of zonulin/pre-haptoglobin 2 and to the loss of the protective barrier of cells lining the gut and other areas of the body, like the blood brain barrier," says Dr. Fasano.

"The only current treatment for celiac disease is cutting gluten from the diet, but we have confidence Dr. Fasano's work will someday bring further relief to these patients. Zonulin, with its functions in health and disease as outlined in Dr. Fasano's paper, could be the molecule of the century," says E. Albert Reece, M.D., Ph.D., M.B.A., dean of the School of Medicine, vice president for medical affairs of the University of Maryland and John Z. and Akiko K. Bowers Distinguished Professor. Dr. Fasano, as a physician scientist, fulfills two of the core missions of the University of Maryland School of Medicine: making basic science discoveries that can impact human health, and finding ways to translate those discoveries into treatments and diagnostic tools."

People who suffer from celiac disease have a sensitivity to gluten, a protein found in wheat, and suffer gastrointestinal distress and other serious symptoms when they eat it. In celiac patients, gluten generates an exaggerated release of zonulin that makes the gut more permeable to large molecules, including gluten. The permeable gut allows these molecules, such as gluten, access to the rest of the body. This triggers an autoimmune response in which a celiac patient's immune system identifies gluten as an intruder and responds with an attack targeting the intestine instead of the intruder. An inappropriately high level of production of zonulin also seems responsible for the passage through the intestine of intruders other than zonulin, including those related to conditions such as diabetes, multiple sclerosis and even allergies. Recently, other groups have reported elevated production of zonulin affecting the permeability of the blood brain barrier of patients suffering from brain cancer.

"We hope pre-haptoglobin 2 will be a door to a better understanding of not just celiac disease, but of several other devastating conditions that continue to affect the quality of life of millions of individuals," says Dr. Fasano. "This is quite a remarkable molecule that was just flying under the radar. We would have never have thought it would be the key. Now that we have identified this molecule, we are able to replicate it in the lab to use for research purposes. We hope to learn much more about it and its potential for treating and diagnosing celiac disease and other autoimmune conditions. This molecule has opened innumerable doors for our research."

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STUDY FINDS INCREASED RISK OF DEATH FOR PATIENTS WITH CELIAC DISEASE-RELATED DISORDERS

Newswise — New research indicates that patients with lesser degrees of celiac disease-related symptoms, such as intestinal inflammation or latent celiac disease, have a modestly increased risk of death, according to a study in the September 16 issue of JAMA.

"Celiac disease is an immune-mediated disorder that is triggered by gluten exposure in genetically sensitive individuals, occurring in about 1 percent of the Western population," according to background information in the article. It causes impaired digestion of nutrients through the small intestine, with symptoms including frequent diarrhea and weight loss. While most research has shown an increased risk of death in celiac disease, less is known about the long-term consequences of nonspecific small-intestinal inflammation without villous atrophy (abnormality of the small intestinal mucosa [the innermost membrane of the intestinal wall], resulting in flattening of the mucosa). "Research on other inflammatory disorders suggests that inflammation may be associated with increased mortality, but this has not been investigated for nonspecific inflammation in the small intestine."

Jonas F. Ludvigsson, M.D., Ph.D., of Örebro University Hospital, Örebro, Sweden, and colleagues used nationwide histopathology (diseased tissue studied at a microscopic level) data collected from biopsies taken between July 1969 and February 2008 in Sweden to examine the overall risk of death in individuals with celiac disease and inflammation. Data from the biopsies was divided into three groups: celiac disease (Marsh stage 3 [a classification of the stage of the disease]: villous atrophy; n = 29,096 individuals); inflammation (Marsh stage 1-2; n = 13,306); and individuals with latent celiac disease, (n = 3,719). Latent celiac disease was defined as positive celiac disease serology in individuals with normal intestinal mucosa. Through linkage with the Swedish Total Population Register, the researchers estimated the risk of death through August 2008, compared with age- and sex-matched controls from the general population.

The data indicated there were 3,049 deaths among patients with celiac disease, 2,967 deaths in patients with inflammation, and 183 deaths with latent celiac disease. The researchers found that the risk of death was increased in all 3 groups, with patients with inflammation having a 72 percent increased risk of death; patients with celiac disease, a 39 percent increased risk; and patients with latent celiac disease having a 35 percent increased risk of death.

The risk of death was highest in the first year of follow-up, with celiac disease associated with a 2.8-fold increased risk of death, inflammation with a 4.7-fold increase, and latent celiac disease with a 1.8-fold increase. After the first year of follow-up, these figures decreased. The risk of death also decreased with age at diagnosis, with risk being higher for those diagnosed before age 20.

"In conclusion, we found increased [risks] for death in individuals with biopsy-verified celiac disease, inflammation, and latent celiac disease, although absolute risks were small. Individuals undergoing small-intestinal biopsy in childhood had increased [risks] for death. Cardiovascular disease and malignancy were the main causes of death in celiac disease," the authors write.

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SIX RESEARCH PROJECT GRANT AWARDS - ONE FOR GENERATING A WHEAT VARIETY THAT IS SAFE FOR THOSE WITH CD

SEATTLE, Washington, September 15, 2009–Six research project grant awards totaling $5.1 million will be made to Washington life sciences organizations and their partners, the state's Life Sciences Discovery Fund announced today. The projects are aimed at improving human health and will concentrate on promoting bone healing; optimizing limb amputation procedures; enhancing cancer treatment; facilitating the validation of biomarkers; generating a wheat variety that is safe for individuals with celiac disease; and developing novel cancer chemotherapeutics.

The Life Sciences Discovery Fund awardees are: Norman Karin, Battelle, Pacific Northwest Division; Daniel Leotta, University of Washington; Andre Lieber, University of Washington; Daniel Martin, Institute for Systems Biology; Tomikazu Sasaki, University of Washington; and Diter von Wettstein, Washington State University.

"The Life Sciences Discovery Fund is pleased to further expand its diverse portfolio by making awards to these outstanding investigators. Their projects represent an impressive breadth of focus, from novel cancer therapies and cutting-edge agricultural science to new technologies to facilitate biomedical research and enhance human health and quality of life," said executive director Lee Huntsman.

The Life Sciences Discovery Fund Board of Trustees selected the awardees from among 61 proposals that were evaluated by national experts convened by the American Association for the Advancement of Science. In a highly competitive process, each proposal was rated on its scientific merit and its potential to improve health and health care in Washington and provide statewide economic returns.

Overall, the Board of Trustees was impressed with applicants' attention to both health and economic development. Board chairman Lura Powell said that the funded projects in particular "demonstrate a keen understanding of the Life Sciences Discovery Fund's mission and exhibit potential for both near- and long-term impact on Washington's economy, the well-being of its citizens, and the state's life sciences competitiveness."

Funding for these projects comes from Washington's allocation of bonus payments under the Master Tobacco Settlement, revenues arising from multi-state litigation with tobacco product manufacturers. This group of awardees is the fifth to be funded by LSDF through the tobacco settlement mechanism.

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2. Where To Find Gluten Free "Stuff"

PLACE YOUR AD HERE AND REACH OVER 9,400 SUBSCRIBERS...and even more readers since subscribers share our newsletter with their family and friends.

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All ads must be prepaid. Payment must be received two days before the publication date in order to be included in that month's issue. Our newsletters are published on the 6th and the 21st of each month.

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FOR MORE INFO, email: celiac@clanthompson.com and put the words CELIAC NEWSLETTER ADVERTISING in the subject line.

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3. The Cook's Corner: NECTARINE BLUEBERRY CRISP

by Connie Sarros

Make this dessert for you family while fresh-picked fruits are still available. For a special treat, top it off with a dollop of whipped cream or a scoop of ice cream. This recipe is from the "Wheat-free Gluten-free Dessert Cookbook" available at www.gfbooks.homestead.com.

2 cups fresh blueberries
3 cups peeled, sliced nectarines
1/2 teaspoon cinnamon
3 tablespoons + 3/4 cup granulated sugar
1 cup gluten-free flour mixture
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup diced pecans
5 tablespoons melted butter

Preheat oven to 375 degrees. Place the blueberries and nectarine slices in a 2-quart baking dish. Stir together the cinnamon and 3 tablespoons sugar; sprinkle this over the fruit. Sift together the flour mixture, the remaining 3/4 cup sugar, baking powder, and salt. Stir in the egg, then the pecans. Crumble this topping over the fruit. Drizzle the melted butter over the topping. Bake for 35 to 40 minutes or until the topping is browned.

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4. Ask the Cook: HOW CAN I PACK A SANDWICH FOR LUNCH?

(Editor's Note: Connie Sarros has finished revising her "Wheat-free Gluten-free Cookbooks for Kids and Busy Adults." In October, the new version of the book will be available at bookstores and on her web site at www.gfbooks.homestead.com. There are new recipes added and ALL recipes show ingredient adjustments for dairy-free diets. Readers are invited to submit their gluten free cooking questions to Connie at celiac@clanthompson.com. The words "ASK THE COOK" must appear in the subject line or your email may be filtered as "spam".)

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My 8 year old son was diagnosed this summer with celiac disease. School is starting and he absolutely refuses to eat the gluten-free breads. Do you have any suggestions how I can pack her a sandwich for lunch? Tillie

Tillie, first let me say that there are some excellent breads on the market, both baked loaves and bread mixes. Then, of course, there is homemade bread. My first suggestion is that you try different brands and recipes until you find one that your son likes. In the meantime, make up a big batch of gluten-free pancakes, or even waffles, and freeze them between layers of wax paper. A peanut butter and jelly sandwich made on cinnamon pancakes is delicious! Corn tortillas make a great sandwich roll. Belgium lettuce leaves are naturally shaped like boats and make a good 'container' for tuna, chicken, or egg salad. Connie

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Potato starch doesn't seem to have much nutritional value. Why is it so commonly used in gluten-free flour mixtures instead of other flours? Nadine

Nadine, no one gluten-free flour can duplicate the properties of wheat flour. Potato starch adds something very important to the mixture -- "chewiness". Potato starch is what gives cookies their chewy texture. Connie

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4. Announcements

GLUTEN FREE VENDOR FAIR THIS OCTOBER IN GEORGIA

3rd Annual Gluten Free Vendor Fair on Saturday, October 17, 2009 at the Doubletree Hotel in Roswell, GA.

The fair is sponsored by the Atlanta Metro Celiacs ( www.atlantametroceliacs.org ) and is still accepting applications for Exhibitors and soliciting for volunteers.

Contact Jennifer Harris at jdubreeharris@bellsouth.net if you are interested in exhibiting or volunteering. Crowds in excess of 500 people from the surrounding states and more than 70 Exhibitors and products for sampling and sale make this an event worth attending.

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SALE: GET 20% OFF A CELIAC SMARTLIST SUBSCRIPTION WHEN YOU BUY NOW

http://www.clanthompson.com/celiacstore

WHAT IS A SMARTLIST?

Versions are available for Windows, Macs, SmartPhones, iPhones/iPod Touch, Palms, Pocket PCs and Blackberries.

FOR A LIMITED TIME YOU CAN RECEIVE 20% OFF A ONE YEAR SUBSCRIPTION

(This offer applies to all versions EXCEPT the iPhone/iPod SmartList which is sold on iTunes.)

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INTERESTED IN PARTICIPATING IN CELIAC RESEARCH?

Interested in participating in celiac research? The Celiac Center at Beth Israel Deaconess Medical Center is now enrolling participants in a study to evaluate the type of symptoms that occur in celiac disease and to look at how living with celiac disease affects peoples' lives. The study would entail a single visit to the medical center for a one-on-one interview. The visit is expected to last between 60 and 90 minutes. You will be compensated for your time. For more information, please contact:

Dr. Daniel Leffler
The Celiac Center
Beth Israel Deaconess Medical Center
Phone: 617.667.8397
celiac@bidmc.harvard.edu

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6. This Month's Mini-List: FOODS

Manufacturers of the following products reported them to be GLUTEN FREE in the USA when we called them in August and September. For more info, or to download a FREE DEMO, visit our store at www.clanthompson.com/celiacstore

Marble Slab Creamery Ice Cream - Strawberry
Hy-Vee Cherry Jelly (12 oz.)
Hy-Vee No Sugar Added Instant Hot Cocoa Mix (4.24 oz.)
Mission Foods Red Corn Tortillas
Mission Foods Pre-fried Tortilla Chips - yellow triangle
Amy's Kitchen Mexican Casserole Bowl
Newman's Own Salsas (roasted garlic - pineapple)
Newman's Own Organics Chocolate Bars - Milk Chocolate
SFM Banana Blast pops
Shamrock Farms Tombstone Trail Ice Cream
Musselman's Golden Delicious or Granny Smith Apple Sauce
Lucky Leaf Dutch Baked Apples
Musselman's Spiced Apple Rings
Gifford's Black Raspberry Ice Cream
Gifford's Pistachio Ice Cream
Ensure Pudding - Homemade Vanilla
Ensure Plus (cans or bottles) - Strawberries & Cream
NutriPals - Chocolate
PediaSure - Chocolate
Glucerna Shakes - Chocolate Goodness

Clan Thompson's Celiac SmartLists are a series of programs which make it easy to find gluten information on thousands of items. All information is verified and we include a "Comments" field to provide even more information. Versions are available for Windows, Macs, SmartPhones, iPhones/iPod Touch, Palms, Pocket PCs and Blackberries.

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7. ASK CLAN THOMPSON

(Editor's Note: This column will address questions about ingredients and questions about which brands are "safe" to use. Submit questions to celiac@clanthompson.com and please make sure the subject line reads ASK CLAN THOMPSON or your email may be filtered as spam.

PLEASE NOTE: Questions submitted to ASK CLAN THOMPSON may appear in this newsletter and/or be used in an Ask Clan Thompson video and distributed online. By submitting a question, you are agreeing to let us use it. If you do not wish your question to be considered for our newsletter or video, then you should not submit it. Questions will appear with the writer's first name only and no other identifying info.)

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Are potato, almond, rice flour considered refined flours? White flour is refined. I'm not sure of the definition of refined is in this case. Norma

Hi Norma, Refined flour is flour from which the bran and germ layers of the grain have been removed. So, white rice flour would be refined but brown rice flour would not be. Potato starch or Potato starch flour is a refined product. Potato flour uses the whole potato and it has a potato flavor so is only used in small amounts with other flours when cooking gluten free. Almond flour is high fat but also high fibre and full of nutrients. The best results come from mixing a variety of gluten free flours when you're baking. Other nutritious choices would include quinoa flour and buckwheat flour (make sure no wheat flour has been added as an ingrededient). Lani

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My digestive enzyme (DigestMore by ReNew Life) contains "Malt Diastase." The bottle states the product is gluten-free. Can you tell me if this ingredient is a concern? I will not take it again until I hear from you. Gail.

Hi Gail, According to the manufacturer, the enzyme is derived from barley but no gluten remains in the enzyme after the manufacturing process. The company added that they test the product for gluten and there is less than 20 per million, which is generally accepted as gluten free. I hope this info helps.

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