San Diego CSA Support Group Meeting
3/14/09

The meeting began at 2 pm. Approximately 40 people attended the meeting, with three introducing themselves as new to the group. Kimberly Duvall introduced the speakers - Dr.Alexander Shikhman, and Mary Collard, Registered Dietician.

See photos of meeting.

RMJ's Note: The San Diego CSA group does not endorse or refute the information given by the speakers. It is up to each individual to research any information given and to draw their own conclusions.

Some of the things Dr. Shikhman spoke of in his talk were:

• "Gluten and related proteins are the most common food components capable of triggering a broad spectrum of inflammatory and autoimmune disease in predisposed individuals".
• Rheumatic diseases most commonly associated with gluten intolerance include Sjogren's syndrome, fibromyalgia, pseudogout, and osteoporosis.
• 75 - 80% of people diagnosed with IBS have gluten intolerance
• The "Gold Standard" for diagnosing gluten intolerance is an elimination diet with a subsequent gluten challenge.
• Dr. Shikhman opened the Institute for Specialized Medicine (www.ifsmed.com) in Del Mar in 2008. They treat gluten intolerance by eliminating gluten in the diet, correcting metabolic disorders, correcting immune responses, and tumor surveilance.
• Dr. Shikhman also started a company with partners called Restorative Remedies (www.restorativeremedies.com). They sell a "Gluten Sensitivity Kit" as well as other supplements.

Mary Collard is the dietician at the Institute for Specialized Medicine. Some of the things she spoke of in her talk:

• She was diagnosed by Dr. Shikhman in 2007 with gluten intolerance.
• She feels the newly diagnosed gluten-intolerant must eliminate gluten from their diet, reduce unfriendly bacterial overgrowth, and re-populate good bacteria (prebiotics and probiotics). You must nourish and heal the digestive system.
• Nutrients that are affected by malabsoprtion and are often deficient in the GF diet are iron, B vitamins, calcium, vitamin D, and magnesium. It is important to incorporate foods high in these nutrients into the GF diet.
• GF products often use highly refined flour, are low in protein, and lack B vitamins, iron & fiber.
• Grains/Seed that have good protein: flax, amaranth, wild rice, quinoa, millet and teff.
• Flours high in protein include soy, garfava, Montina, garbanzo, amaranth, rice bran, teff, sorghum, buckwheat, and quinoa.
• Grains high in fiber include amaranth, millet, buckwheat, quinoa, wild rice, brown rice. She recommends combining some of these for a hot cereal that is satisfying and nutritious.
• She recommends "Build a Menu" with highly nutritious foods. This would include:
  • a variety of colors in produce that includes 2 cups of fruit and 2 1/2 cups of vegetables every day
  • 3 or more servings of whole grains every day
  • healthy starches (winter squash, sweet potato, legumes)
  • a protein source at each meal (fish, beef, pork, poultry, legumes, eggs, cheese, etc.)
  • healthy fats (olive oil, avocado, and a variety of nuts and seeds). You can keep the nuts in the freezer.

After the question and answer period, a time of socialization and GF snacks was then enjoyed by everyone.

Jan Pruitt led the "Announcements" segment of the meeting. Some of the announcements included:

• A discussion and testimonies took place about the Mentorship Program that Sharon Kumpf organizes for our group. Members were encouraged to volumteer to be a mentor as well as sign up to have a mentor.
• Erica Welker discussed a list she and her co-leader of the ROCK program, Becky, are compiling of "Favorite Products". When completed it will be on this website as well as sent out to our group by email by Michele Vargas.
• Erica said that the ROCK group has a mentorship program as well. Just contact Becky if you or anyone you know is interested.
• The CDF Educationl Conference and Food Faire in Pasadena this May was discussed. Several members attended last year and found it to be very fun and worthwhile. It was proposed that the group organize carpooling for it.
• Kimberly Duvall announced the next two "Celiacs Dine Out" . This first one is this Monday, March 16 at the Uno Chicago Grill in Fashion Valley. The following one will be at an Outback Steakhouse in La Mesa.
• Free sample snack products and Delicious magazines were available for anyone who wanted some.
• A set of 4 GF vegan/vegetarian cooking classes will be held in Del Mar starting in March. The instructor, Lori, brought a salad with grated butternut squash, apples, etc., which was a great hit at the meeting. See "Local Events" on the Home page of this website for more information.