Dr. John J. Zone MD – GIG Education Conference – Fargo/Moorhead 2011

Dr. John J. Zone M.D.
University of Utah

Skin Manifestations of Celiac Disease

Starting off by polling the crowd on different skin disorders and whether they are related to Celiac or not. Seems to be quite a few who likely have DH (Dermatitis Herpetiformis), but maybe don’t know it.

Auto-immune diseases “travel in families”, if you’ve got the genes for one, you may get other auto-immune diseases that are in the same “family” of auto-immune disease. You may not have Celiac, but may have a thyroid disease. About 20% of Celiac sufferers will have thyroid disease.

Over a lifetime, women eat pounds of lipstick. What you lick, you swallow. What you breath in, you swallow. Shampoo; there is no evidence that gluten in your shampoo will affect you, through absorbtion. Unless you have a sore or lesion in your scalp. Gliadin is too large to be absorbed through the skin.

Don’t assume that it can’t be transferred however. Anything that hits a mucous membrane is likely to be absorbed. So, transfers from shampoo to hands to mouth, eye shadow that gets in the eye, etc, can be absorbed and could affect you.

HLA and Celiac Disease

90% of CD and DH patients express HLA DQ2
9% express DQ8

1 in 3 people who were self diagnosed Celiacs, were tested and did not have the gene, and could not have had the disease. (From a study of 69 people Dr. Zone tested in his lab)

It’s a lifetime disease, take the test and be sure.

Dermatitis Herpetiformis

DH is a cutaneous manifestation of cd that is best diagnosed by identifying granular IgA in dermal papillae. All DH patients have some degree of CD and DH patients are likely to reflect the entire spectrum of histological and clinic CD in adults.

*Editors note. I had an appointment to keep, so had to leave the conference a bit early, and so missed the latter few minutes of Dr. Zone’s session as well as the last session of the day. Once I get a bit of time, I’ll be doing some quick articles on some of the vendors (new good food!) and on the conference overall.

Chef Aaron Flores – GIG Education Conference – Fargo/Moorhead 2011

GIG Education Conference
Fargo/Moorhead
November 4th, 2011

Speaker: Chef Aaron Flores

Chef Aaron is from Finn & Porter and Embassy Suites Washington D.C. Convention Center.

Started as Sous Chef as Disney California.

One person who has a food allergy, is “worth” 7 other customers. Through word of mouth, etc, they will bring 7 others to the restaurant.

Was the Chef in charge of the beta program for the Disney Worldwide Gluten Free program.

From video: (www.youtube.com/watch?v=QjdA22wAIYc)

What they use for GF cooking.

Independent grills, for bread items. Isolated prep-kitchen area for GF that includes pans and tools that are isolated based on allergy. Isolated pans specifically for casein-free as an example. Area is only used for the allergy fee cooking.

I eat what I want Hospitality. Restaurant chain that Chef Flores is starting that will be entirely Gluten Free. (and Cupcakery!)
www.IeatwhatIwant.com

He’s showing us some of what will be on the menu. Crab cakes, Steak with fried onions, filet mignon on the fire, pear and walnut salad.

Vinaigrette

In a blender
1 clove of garlic
1 shallot
2 cups olive oil (or canola oil)
1 cup white vinegar
salt & pepper
1/2 tsp xanthan gum

Blend to emulsify

Optional additions for Chicken
Honey,
Sugar,
fruit juice

Add chives and use as a marinade for beef.

Talking now, about creating the world’s largest gluten free cake for 1 in 133 (see banner in sidebar). Cakes were baked at Whole Foods and trucked in to Finn and Porter. Started build at 9pm, finished layers and frosting at 5am. 5pm, last piece put on the cake. The head of the FDA attended and admitted to making a mistake. Started the discussion that is ongoing on what the regulations will be to certify for Gluten Free. Guinness world record at 17 feet and one inches.

He and his sun are writing a book, Gluten Free with my Daddy and me. Portion of proceeds to go to GIG kids camp.

Dessert time!

Rocky Road Peanut Bar

In double boiler (pot with hot water, with mixing bowl over top)

1lb chocolate chips
1lb butterscotch chips
1/2 cup butter
2 1/2 cup peanuts
1 1/2 package mini marshmallows
1 small jar peanut butter

mix until melted. In a pan, line with parchment paper. Put in pan and press down.

You can be jealous now. We all get one!

Thank you Chef Flores!

We Support

1in133.org - Support Gluten-Free Food Labeling

    

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