mary schluckebier, bs, ma, executive director gf... · 2021. 1. 29. · zfarmer’s market...
TRANSCRIPT
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Mary Schluckebier, BS, MA, Executive Director
Celiac Sprue Association20081
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For life – eliminate All wheat, barley, rye and possibly oats
No known threshold Damage is cumulativeNo test for all amino acid fractionsNo test for all amino acid fractions Treatment - is strict adherence to
a 100% gluten-free diet for life gNational Institutes of Health (NIH)
Celiac Sprue Association20082
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Accept Prescription
Eat and Be HealthyEat and Be Healthy
Celiac Sprue Association20083
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Where do I find Gluten-Free Foods?
Supermarket and Super StoresNatural Food StoresEthnic Markets – Middle Eastern - OrientalMail Order and Food CooperativesLocal Bakeries and Restaurants Farmer’s MarketGardening
Celiac Sprue Association20084
g
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CSA self-management approach
1 Foundation Restore health - stabilize– free of wheat, barley, rye,
oats, crosses and derivatives
2 Expansion
– Risk-Free choices
Experiment and evaluatep– Introduce items to test
personal tolerance levels
3 Maintenance
Experiment and evaluate diet choices
– Risk unclearHabits for optimal health3 Maintenance
– EvaluateHabits for optimal health
– What personally works
Jean Guest Ph Dc R D L M N T 2001
Celiac Sprue Association20085
Jean Guest, Ph.Dc.,R.D. L.M.N.T. 2001
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CSA’s 3 – C’s
Contain ContactCross ContaminationCross Contamination
Celiac Sprue Association20086
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Assimilate
Integrate InformationBalance
Celiac Sprue Association20087
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Gold Standard Diet -- zero
completely eliminate toxic prolaminscompletely eliminate toxic prolamins Proline Glutamine Serine
Some ---- 0 ---- None
Celiac Sprue Association20088
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Eat and be healthy Steps 1-2-3
Fruits, vegetables, nuts, leaves, flowers, stems, roots and tubers
BeveragesDairy, plain meat, fish, poultry and eggs eggs
Grains grasses sprouts
Sweeteners, fats, oils
Celiac Sprue Association20089
Grains, grasses, sprouts
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What is important?
Celiac Sprue Association200810
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Cross contamination issues
Celiac Sprue Association200811
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Information to make decisions
M i f l•Meaningful
•Verifiable•Verifiable
•Consistent
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Difficult to predict risk?
• Barley malt syrup and extracts • 1800 ppm - 2024 ppm gluten
• Wheat starch modified, refined, pre-gelatinized• 13 to >5000 ppm glutenpp g
Food Allergy Research and Resource Program, UNL
RISK MANAGEMENT STRATEGY
Celiac Sprue Association200813
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Information?
Gluten-Free
Wheat
Allergy Required labeling: or
Celiac Sprue Association200814
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Parts per million (ppm) ratioParts per million (ppm) ratio 1 milligrams (mg) in 1 kilogram (kg)
What are we talking about?Wheat flour 10,000 ppm Wheat bread 8,000 ppmWheat starch 150 ppmWheat maltodextrin 20 ppmWheat glucose syrup less than 20 ppm 1 teaspoon vital wheat gluten 3,000 ppm
Food Allergy Research and Resource Program, UNL
Celiac Sprue Association200815
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How much?
1 teaspoon salt = 5027 mg1 teaspoon sugar = 3992 mg
1 teaspoon vital wheat gluten = 3000 mg
10 – 50 milligrams per day Catassi 2007
Celiac Sprue Association200816
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GF loaf weighs 2.2 pounds cuts mg ppm
1 kilogram = 1 million milligrams 1 slice about 3/8” thickweighs 100,000 milligrams
Celiac Sprue Association200817
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Personalize filters to manage risk
Assume RISK managementAssume RISK management responsibility:
Ask the second question
Build on Healthy Habits
Celiac Sprue Association200818
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Skilled shopper in action
Navigating the hidden dangers
Sin T.A.C.C.
Celiac Sprue Association200819
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CSA Recognition Seal
FREE of Wheat, barley, rye, oats, crosses and , y, y , ,derivatives in:ProductProcessingPackagingg g
Testing for verification 5 ppmCeliac Sprue Association
200820
Testing for verification 5 ppm
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Voluntary sharing is appreciated
Resource i f ti finformation from food companies and retailersand retailersList your store
Celiac Sprue Association200821
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Mary Schluckebier, BS, MA, Executive Director
Celiac Sprue Association200822