Practical tips and information for patients suffering with Celiac disease.

Lancaster Area Celiac Support Group Meeting, April 11

On April 11th, join Giant Food Stores in-store Nutritionist Sarah Glunz, MS, CNS, LDN to discuss some easy tips for shopping gluten-free plus take home some samples of her favorite products!

Doors open at 6:15 pm for shopping and the program starts at 7:00 pm.

Click on the following link for details of this meeting: http://lancasterareaceliacs.org/index.html.

 

First 2016 Lancaster Area Celiac Support Group Meeting, January 25

From Carrie Meyers, Co-Leader of Lancaster Area Celiac Support Group:

Join Giant Food in-store Nutritionist Sarah Glunz, MS, CNS, LDN to discuss some easy tips for shopping gluten-free plus take home some samples of her favorite products!

Doors open at 6:15 p.m. for shopping and the program starts at 7:00 p.m.

Click on the following link for details of this meeting: http://www.lancasterareaceliacs.org/next_meeting.html

Best Gluten-Free Cupcake Recipes

To celebrate National Cupcake Day, Regional Gi is offering up the latest and greatest gluten-free cupcake recipes. There’s no better way to celebrate the sweetest holiday of the year than with these decedent cupcakes!

1. German Chocolate Cupcakes: According to Food and Wine, combine coconut flour and eggs to create the perfect german chocolate cake twist!

2. Black Bottom Cupcake: Try Amaranth Bakery’s Black Bottom Cupcake. Amaranth is located in Downtown Lancaster, PA.

3) Cherry Vanilla Cupcake: Made With Love Not Gluten is a dedicated gluten-free bakery in Mount Joy, PA. There’s so much to love from this local bakery! We especially enjoy their Cherry Vanilla Cupcake.

Do you have a favorite gluten-free recipe or local baker? Share!

Regional Gi is proud to serve those suffering from a variety of gastrointestinal issues. For more information about our speciality practice including our team of highly qualified specialists, please contact us today!

 

Lancaster Area Celiacs Support Group 2016 Meetings Announced

The Lancaster Area Celiacs Support Group is “dedicated to increasing awareness in Celiac Disease in the Lancaster, PA area by connecting with the community to provide informational and social events to educate ourselves and the world around us.”

LAC has announced their 2016 meeting schedule. Join them for an evening of informational dialog, presentations and gluten-free foods from local vendors! Dates: January 11, May 9 & September 12.

Additional details to follow. We look forward to seeing you!

Celiac Disease Overview

Celiac sprue, also known as gluten sensitive enteropathy, is a condition that causes damage to the small intestine when foods containing gluten are eaten. When people with celiac disease eat foods containing gluten, their immune system acts inappropriately and forms antibodies to gluten that attack and damage the lining of the small intestine. This injury prevents proper absorption of nutrients, vitamins, and minerals.

Symptoms
Symptoms of celiac disease include bloating, abdominal pain, diarrhea, and weight loss. Malabsorption can result in weak bones, anemia and malnutrition.

Testing
Celiac disease can be diagnosed by testing for abnormal antibodies in the blood or by biopsying the small intestine using an endoscopic (a small flexible tube passed through the mouth into the upper digestive tract).

Treatment
The disease is treated by eliminating all foods containing gluten (wheat, rye, barley, and oats) from the diet.

Are you suffering from gluten sensitivity? Regional Gi encourages you to speak with your primary health physician today! For additional questions or concerns, please visit us online at www.regionalgi.com or call (717) 869-4600. We look forward to serving you!

Lancaster Area Celiac Support Group – Celiac Disease 101 Class

Date: Tuesday, May 19
Time: 7:00 p.m.
Location: Calvary Church, 1051 Landis Valley Road, Lancaster
Room: 314
Contact: Barb Emmerich at barbeq863@gmail.com

Reservations Required

Are you newly diagnosed with celiac or gluten sensitivity? If so, join us on May 19th to learn more about your new diagnosis. Basic information & diet requirements will be discussed. This is a chance to talk about your new diagnosis and ask questions of those who are in a similar situation. Feel free to bring family and friends as well so that they can better understand your diagnosis.

Please contact Barb at barbeq863@gmail.com to reserve and spot and answer any other questions you may have. Please include your name and phone number.

NFCA Campaign Targets At-Risk Family Members

The National Foundation for Celiac Awareness’s (NFCA) “Seriously, Celiac Disease” campaign encourages celiac disease sufferers to talk with at-risk family members.

“A new campaign is encouraging people with celiac disease to talk with their at-risk relatives about getting tested for the condition — and providing tools to make the conversations more productive,” reported Reuters Health.

According to NFCA, 1 in 133 Americans are diagnosed with celiacs disease. 83% of the nearly 3 million Americans remain undiagnosed. Patients must maintain  a healthy, gluten-free diet.

Are you currently suffering from celiacs disease? Please talk to your family members about their risk! Regional Gi’s highly skilled and board certified gastroenterologists will see you — and treat you — as an individual. Our staff specializes in treating you well and truly caring about your health. Please contact us for more information.

Please share and start a conversation with your loved ones! #TalkTellTest

Gluten-Free 101 – Event Highlight

Celiac disease is a complicated medical condition which mandates a strict adherence to a gluten-free diet. Over 50 guests welcomed Attila Devenyi, MD of Lancaster General Health and Jennifer Anteau of Made With Love, Not Gluten during Regional Gi’s Gluten-Free 101 presentation. Many benefited from this valuable and informative forum!

Processed with VSCOcam with b1 preset

For over 30 years, Dr. Devenyi has served as gastroenterologist pediatrician. Gluten intolerant, Dr. Devenyi has first-hand experience with the disease.

“Celiac is much more than a food allergy to gluten,” argued Devenyi. An auto-immune disease, celiacs disease is described as a permanent sensitivity to gluten, proteins found in wheat, barley and rye. Intestinal symptoms of celiac disease include bloating, abdominal pain, diarrhea and weight loss.

“Trust in physicians and dietitians,” recommended Devenyi. “There are numerous barriers to adherence.”

Blood tests are widely used to diagnose celiac disease. At first, adhering to a gluten-free diet may seem overwhelming. However, there are a variety of local resources which make gluten-free living easy!

Jennifer Anteau’s

Processed with VSCOcam with lv02 preset

Made With Love, Not Gluten, a dedicated gluten-free bakery in Mount Joy, serves a wonderful assortment of gluten-free products including muffins, bagels ands mixes.

“I came from a family of bakers and I was gluten intolerant,” started Anteau.

She was diagnosed with celiac disease in 2009 and after years spent experimenting with gluten-free recipes, Anteau launched Made With Love, Not Gluten in 2012.

Processed with VSCOcam with b1 preset

“Be careful to avoid cross contamination when eating out,” recommended Anteau.

Among these recommendations, Anteau presented valuable tips for preparing a gluten-free kitchen and even quizzed the audience on gluten-free food labels. Anteau prepared a selection of gluten-free muffins, cookies and snacks for the event.

Many thanks for your active participation. Regional Gi was very pleased to host this informative event. A special thank you goes to Blue Ridge-11 for covering the event!

We are committed to serving the community through education and outreach.

Made with Love, Not Gluten

Jennifer, founder of Made with Love Not Gluten bakery in Elizabethtown, is a master of her craft: gluten-free food and sweets. Her business has a loyal following with many customers returning not only for her food but also her advice. She generously took the time to discuss with us how her business started, her favorite customer interactions, and some tips for those newly diagnosed with a gluten allergy.

When were you diagnosed with celiac disease?

“I found out that I had celiacs in 2009 during my first pregnancy. I kept getting really sick and gaining weight and thought it was from my pregnancy. After the pregnancy I was still getting sick. A year after the pregnancy I was still getting 2-3 migraines a week and getting sick to my stomach. That is when they figured out that I had a gluten reaction, which led to the celiac disease. They think I had it before I was pregnant, but the pregnancy intensified the problem due to the stress on my body. It was quite the process.”


How was the transition from regular baking to gluten-free baking?

“I learned to bake from my grandmother. She would bake shoofly pies and saffron buns. Those were some of the best memories I have from growing up. When I became gluten free it was a challenge because it took me a while to find a flour that I really liked to work with. I took a three day intensive course in New York City to learn how to make my own flour. After I learned how to make the flour I liked to work with, it didn’t feel like a huge transition.”

You took a leap of faith starting this business, how did it initially start?

“I decided to stay at home when I had my second son. I decided to do some baking of my own for friends and family which only started with a couple cupcakes here and there. About three months into the baking I was much busier. I worked from the time my husband got home from work until about midnight every night. Soon after, we got our own shop. We were a little slow at first, but once an article came out in the newspaper business picked up instantly. We had to learn how to bake fast, but we learned quickly. Now we are growing out of our current space and signing a lease for a new space in Mount Joy!”

You probably get a lot of stories from your customers. Which ones stand out the most?

“We have a lot of people come in and tell their story but end with: ‘But I’m not better…’ so we help them get through that. One customer in particular came in and told us that they haven’t had a birthday cake in ten years—she started crying because she was so happy that we could make a cake for their birthday!”

What has been your biggest challenge a customer has requested?

“One of the biggest challenges I have is a customer that comes in and is allergic to a lot. She can’t eat  rice, dairy, and soy.She’s mostly able to have quinoa and a few other things. I loved the challenge—my science background allows me to focus on what I can put  together to make something new. I thrive on problem solving.”

How did your classes start?

“We started with our first class last spring and had our second in the fall to focus on the holidays. The last class I taught was ‘gluten free 101.’ Right now we try to do a class every other month but as we transition into the space we would like to start more diverse classes—we just don’t have the facility to do it here. Our new space will have a huge open kitchen which will make the classes much easier to host.”

What advice would you give to people dealing with this problem?

“I always tell customers to not get overwhelmed. Introduce things slowly and don’t worry about making those elaborate dishes you see in cookbooks right off the bat. You can easily substitute gluten-free pasta in your spaghetti and meatballs. Just start small and work your way up to those elaborate dishes. Otherwise, you’ll get overwhelmed.”

Made with Love Not Gluten is currently located at 40 West High Street, Elizabethtown PA until their exciting move to Mount Joy. Their new location is currently under construction so their moving date is to be determined!