Stephanie Life of Determination

This list is updated in 2007. So watch labels! 3 Muskateers After Eight Dinner Mints Allan Brand Candy Canes Almond Joy by Hershey's Altoids - gluten will be listed on label as wheat, rye, barley, or oats (Kraft product) Ande's Mints (March 2005) ANDI Bars (Gluten Free and Casein Free) available through www.glutenfreepantry.com Astro Pops Baby Ruth by Nestle (February 2004) Bazooka Gum (August 2004) Beechnut: Peppermint, Spearmint, Cinnamon flavors (September 2003) Big League Chew Gum (Original, Grape, Strawberry) Bit O Honey (February 2004) Bottle caps Break Bar by Glutino (looks/tastes like a Kit Kat, but it IS gluten-free, whereas KitKats are not) available at www.allergygrocer.com Breath savers Mints (Sugar Free, Iced Mint, Mint Cinnamon, Peppermint, Spearmint, Vanilla Mint, WinterGreen) Bubbilicious Gum (April 2003) Bubble Yum Gum Butterfinger (February 2004) Butterfinger BBs (February 2004) Butterfinger Poppables Butterfinger: Pumpkins (September 2003) Cadbury Candy Bars

http://health.groups.yahoo.com/group/KentwoodCeliacSupport/ The Kentwood Celiac Support Group is know online. Sign up and get up coming event dates. If you could not make it to the meeting go online to the group and get the information we talked about.

It time to celebrate! A great Celiac Disease, Gluten/Wheat Allergy/Intolerence support group is here. The meeting are the 1st mondays at 7:00pm at 1000 Slobey SE Kentwood MI 49508. If you are in the area of Grand Rapids, Calendonia, Wyoming, Grandville,etc... are welcome to come. We will be having lots of baking lessons, hands on activities, resturant visiting, feild trips, and baking classes at Coco Charlotte Bakery. This group is were you can get all your question answered and make friends! I hope to see you at our first meeting on Oct 6, 2008 at 7:00pm Feel free to email me any question at sn11386@gmail.com Go to mapquest.com for directions (address: 1000 Slobey SE Kentwood, Mi 49508)

Roben Ryberg's Biscuits (Gluten-Free) This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999. Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits. Ingredients: 1/3 cup shortening ½ cup potato starch ¾ cup cornstarch 1 ¾ teaspoon xanthan gum 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar ¾ cup milk ½ teaspoon salt Directions: Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. Makes 6-8 large biscuits. Email me and t

Ingredients: 4 large baking potatoes 1/2 cup low fat milk 3 oz. gf cream cheese, softened 2 Tablespoons gf sour cream 2 teaspoons fresh oregano, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup green onions, thinly sliced 2 bacon slices, cooked and crumbled Directions: Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake at 400 degrees F. for 1 hour, or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated. Garnish with with green onions and crumbled bacon bits.

http://www.stillridingpizza.com/At-Restaurants.aspx Email:info@stillridingpizza.com (Tell them you want delievery in your area) Pizza Delivery is finally on its way. This website will tell you the places that deliver. Call your local pizza place and bug them about delievering Gluten Free, by asking them to order pizza's from Coco Charlotte!! Coco Charlotte information is on this blog so look around!

http://www.foodtek.com/Products/QBKids.html THis is great for the Kids Easy Bake Oven!!

Ingredients Pierre Herm钳 Cream Puff Dough with Gluten-free variation and modified instructions (makes 20-24 ɣlairs) 1/2 cup (125g) whole milk 1/2 cup (125g) water 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces 1/4 teaspoon sugar 1/4 teaspoon salt *1 cup (140g) Rebecca Reilly GF flour mix 5 large eggs, at room temperature 1 tsp. vanilla Chocolate glaze (see separate recipe) Vanilla and/ or Espresso pastry cream (see separate recipe) *Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together. Although you only use one cup in this recipe, I keep it on hand- it’s great for many different things. Directions 1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil. 2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry

What months is the best time to buy certain fruits and vegetables? Janurary: Kiwis Kumquats Leeks Spinach Sunchokes Jersalem Artichokes Febuary: Grapefruit Radishes Red potatos March: Artichokes Cabbage Carrots Cauliflower Key Limes Navel Oranges April: Asparagus Broccoli Celery Mushrooms Rhubarb May: Peas Salad Greens Strawberries Vidalia Onions June: Apricots Bell Peppers Blackberries Honeydew July: Blueberries Cherries Green Beans Nectarines Peaches Red Onions Summer Squash Watermelon August: Avocados Corn Cucumbers Grapes Okra Plums Tomatoes September: Apples Asian Pears Cantaloupe Eggplant Garlic Raspberries Zucchini October: Acorn Squash Parsnips Persimmons Pomegranates Pumpkins Radishes November: Beets Bok Choy Bosc Pears Cranberries Daikon Rutabagas Sweet Potatoes Yams December: Brussels Sprouts Butternut Squash Dates Mandarin Oranges Red Currants Tangerines Turnips

4021 Cascade Road SE Grand Rapids MI. Phone: 616-956-3052 3770 Alpine Ave NW Comstock Park MI Phone: 616-647-9902 Please call to see what soup they made for the day. Gluten Free Soups are: Chunky Tomato Chili Spicy Italian Vegetable Fire Roasted Tomato Bisque Lentil with Roasted Garlic Ginger Butternut Squash Spicy Black Bean Chili Vegetarian Split Pea Gazpacho

Starburst Candy

Old El Paso Spanish Rice

2 c. Coco Pebbles 1/3 c. peanut butter 1/4 c. dark Karo syrup Mix well. Grease 9 or 10 inch pie plate and press above mixture into bottom and up sides. Add: 1/2 (1 qt.) chocolate chip mint or desired flavored, slightly softened Top with slivered chocolate or chopped nuts. Freeze for 1 hour before serving.

http://youtube.com/watch?v=3Qjxg18YmLQ This is really good to watch. Finally Celiac is getting out there!

Jenny O Breakfast Lover’s Turkey Sausage

Ingredients: 2 cups heavy cream, chilled 1 cup whole milk, chilled 3/4 cup sugar 1 teaspoon vanilla 1/2 Hershey's chocolate chips, chopped Directions: Place all ingredients except chocolate chips in a bowl and combine until well blended. Pour into freezer bowl and turn the machine on. Mix for 20-25 minutes. Mix in chocolate chips. Serve right away, or transfer to airtight container and freeze.

Hawaiian Punch

Kraft Regular Cool Whip Fat Free Cool Whip No Sugar Added Cool Whip

Alexia Waffle Fries Crispy Waffle-Cut Potatoes with Seasoned Salt

Difficulty: Easy Serves: four Ingredients: 1 lb. ground beef 1 clove garlic, minced 1/2 onion, chopped 1 teaspoon chili powder 1/4 teaspoon ground cumin 1 teaspoon salt 1 cup fresh salsa 1/4 cup sour cream Lettuce 1 tomato, sliced 1 avocado, peeled and sliced Directions: Prepare a grill.In a small bowl, combine salsa and sour cream and mix well. Set aside. In a large bowl, combine ground beef, garlic, onion, chili powder, cumin and salt. Mix well with your hands. Form into 4 patties. When grill is hot, grill burgers over high flame or hot coals for 5 minutes, then turn over and grill for 4-5 minutes more or until cooked through. Meanwhile, place one or two lettuce leaves on each serving plate. Place one cooked burger on each plate of lettuce then top with a generous dollop of salsa mixture. Top with a tomato slice and then two slices of avocado. Serve immediately.Tips: You can also pan fry the burgers.

Chinese Fortune Cookies (Gluten-Free)This recipe comes to us from Jay Perlman. Yield: 12 cookies. Ingredients: l egg 1/3 cup sugar 2 tablespoons corn oil 2 tablespoons water ¼ cup cornstarch Directions: Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix. Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook

Ingredients: 2 Tablespoons unsalted butter 1 teaspoon vanilla extract 2 pints fresh strawberries, tops removed 2 Tablespoons brown sugar 3 Tablespoons dry red wine 1-1/2 Tablespoons balsamic vinegar 1 Tablespoon unsalted butter, chilled Gf vanilla ice cream Directions: Preheat oven to 400°F.Add 2 Tablespoons butter to an oven-safe skillet and melt butter in oven. Add vanilla extract to butter and stir to combine. Place strawberries, cut-sides down, in skillet and sprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.With a slotted spoon, remove berries from pan and set aside to let cool. Add wine and vinegar to skillet and simmer over medium heat until reduced slightly. Remove from heat and whisk in chilled butter. To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.

Let the Summer Celebrations Begin!Summertime is here! Celebrate summer's simple pleasures with our tempt-sational dessert that's allergy-friendly and gluten-free, so everyone can enjoy! It's rich and creamy, yet refreshing. It's the perfect treat for warm summer evenings. Lemon-pucker Pie (Contains NO: wheat/gluten, egg, peanut, tree nut) Ingredients: Crust: 1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces 1/4 cup plus 1 Tbsp. butter or Spectrum shortening 1/2 cup brown rice flour 2 Tbsp. tapioca flour Lemon Filling: 1 (.25 ounce) pkg. unflavored gelatin 1/2 cup lemon juice 1/4 cup water 2 tsp. grated lemon zest 1(12 oz.) pkg. SILKEN FIRM Tofu 1/4 cup plus 3 Tbsp. sugar 1 (10 oz) container frozen Cool Whip (contains casein)* 1 tsp lemon zest (optional) Directions: 1) To prepare crust, mix together crumbled cookies, brown rice flour and tapioca flour. 2) With a fork, cut in butter until mixed. 3) Lightly spray a 9" pie plate. Press crum

The Celiac Sprue Association, as a service to the membership and celiac community, provides the following opportunity to participate in Alba Therapeutics clinical trials with larazotide acetate (AT-1001). Of special interest to Alba are people who have been diagnosed within the past year. This is the first drug therapy to reach this stage of clinical trials. Participants from all parts of the United States are needed.

If you are looking for a gluten free bakery Coco Charlotte in Grand Rapids Michigan has the best GF Bake goods and you don't have to worry about contamination because she only cooks Gluten Free. She is open on Wednesday 9:00am-6:00pm, Friday 9:00am-6:00pm, and Saturday 9:00am-4:00pm. There address is: Coco Charlotte2481 32nd Street SEGrand Rapids, MI 49512 So if you are traveling in town or live in the area stop in and see. Also it is worth the trip!! Website is: http://www.coco-charlotte.com/contact.shtml

http://glutenfreedrugs.com/Walgreensgflist.pdf

All of the following medications are gluten free unless otherwise noted (Iwould still contact OTC companies to make sure nothing changed, and have Pharmacists contact prescribtion meds@@) Abilify Accolate Accupril Acetaminophen w Codeine 30 mg (Teva) Aci-Jel Aciphex Actifed Actonel Actos Acular Acyclovir (Teva, Roxane,Schein, Novapharm) Adalat Adderal (all strengths) Adrenalin inj Advair Advil Aerobid Afrin Aggrenox AK Mycin Alamast Alavert (all forms) Albee w C Albuterol tabs (Novapharm) Aldactone Aldoclor Aldomet Aldoril Alesse Aleve Alka Seltzer Gold Alkeran Allegra Allegra D Allopurinol (Mylan) Almora Alocril Alomide Alprazolam (Novapharm) Altace Alupent (tabs/syrup) Alupent inhaler Amaryl Ambien Amerge Amicar (tabs,syrup) Aminophyllin tabs (West-Ward) Amitriptyline (Geneva) Amlodipine/Benazepril (Teva) Amoxicillin (Apothecon,Novapharm,Teva) Amoxicillin chewable (Novapharm,Teva) Amox/Clavulanic Acid (Prasco) Amoxil Anafranil Anaprox Anaprox DS Angiscein Antivert Anturan Anusol HC C

Ingredients: For corn salsa: 1 Tablespoon vegetable or canola oil 1 Tablespoon butter 3 ears corn on the cob, kernels cut from cob 4 scallions, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1/4 cup fresh salsa Kosher salt to taste For steak: 4 New York or Rib Eye steaks, trimmed of fat Kosher salt Fresh ground pepper 1 Tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon brown sugar 1/4 cup chopped fresh cilantro Directions: Prepare a grill. For corn salsa:Add oil and butter to a medium skillet over medium-high heat. Add corn, red pepper and onions and saute for 2 minutes. Add garlic and salsa and season to taste with salt and pepper. Continue to saute for 2-3 minutes or until the vegetables are softened and the corn begins to turn a golden color. Remove from heat. In a small bowl combine salt, pepper, chili powder, cumin and sugar. Sprinkle spice mixture over both sides of steaks. Grill steaks over high flames for gas grill or hot coals for charcoal grill for ab

Pecan Caramel Topped Brownies Ingredients For brownie: 6 ounces semi-sweet gf chocolate, chopped 2 sticks unsalted butter, cut into pieces 4 large eggs 1/4 teaspoon salt 3/4 cup gf brown sugar, packed 3/4 cup sugar 1 teaspoon vanilla 3/4 cup gf all-purpose flour For caramel: 1 stick unsalted butter 1-1/2 cups gf brown sugar, packed 1/2 light corn syrup 1 cup whipping cream 1 teaspoon vanilla 1-1/2 cup pecans, chopped Directions Place a rack in center of oven and heat oven to 350 degrees F. Butter a 13"x9"x2" baking pan; lining bottom with parchment paper. Butter the top of the parchment paper. For brownies: Place a saucepan or bottom of a double boiler with about an inch of water over medium heat and bring to a simmer. Place the chocolate and butter in the top of a double boiler or a metal bowl and place over the pan of simmering water. Melt and stir the chocolate butter mixture with a rubber spatula until almost melted. Remove from heat and continue to stir until comple

I am starting to write up a magazine for Celiac and Gluten intolerence people. If you have anything that you would like to see in the magazine or if you have written an article and what to put it in something. I would like to know what all you Celiacs would like to see in a magazine. You can email your responses to sn11386@gmail.com Thanks!!

http://www.youtube.com/watch?v=pEt5s6Gb-S4 Thanks you for making this Gluten Free Food Fair a success. On May 17 over 1,000 people came to this wonderful fair. They got to try amazing products. I can't wait for next year!!

Difficulty: EasyMakes 4-6 Servings Ingredients: For chicken:2 chicken breast halves, boned & skinned 1 Tablespoon balsamic vinegar 1 Tablespoon olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepperFor pasta:8 ounces gf penne pasta 1 medium garlic clove, minced 1/4 cup kalamata olives, pitted and chopped 2 tomatoes, seeded and chopped 1/2 teaspoon fresh tarragon, minced 1-1/2 Tablespoons fresh basil, chopped About 1/4 cup feta, crumbledFor dressing:1 Tablespoon good quality balsamic vinegar 3 Tablespoons good quality olive oil 1 teaspoon gf dijon mustard Salt and freshly ground black pepper to taste Directions: Prepare a grill. Place chicken in a shallow baking dish. Cut small slits throughout chicken breasts to allow marinade to quickly penetrate into meat. Drizzle chicken breasts with balsamic vinegar, olive oil and season with salt and freshly ground black pepper. Turn chicken breasts so that they are covered with marinade. Let sit for at least 5-10 minutes before gr

SoBeFuerte

MarketplaceGluten-Free Grocery opens in WestchesterShop caters to those with celiac diseaseBy Susan Taylor Special to the Tribune May 21, 2008 Cindy Erwin was tired of having to shop at numerous stores to find gluten-free items. So Erwin, who has celiac disease and cannot eat gluten, opened Gluten-Free Grocery, a 1,400-square-foot storefront in west suburban Westchester. "We're carrying strictly products that serve as substitutions for products that have gluten in them," Erwin said. (Thus, you won't find produce or dairy items here because they are naturally gluten-free and readily sold elsewhere.) While many grocery chains might carry a few items from brands specializing in gluten-free food, Erwin sells a fuller line of products such as cookies, crackers, cake mixes, cereals and pastas from brands including as The Cravings Place, Pamela's Products Gluten-Free Pantry, Glutino, Enjoy Life, Bob's Red Mill and Kinnikinnick. In addition, the store has fresh baked

Difficulty: Easy Makes 4 Servings Ingredients: 1/2 cup peanuts 1 Tablespoon honey 1 garlic clove, minced 1/2 inch piece of ginger, peeled and minced 3 Tablespoons gf soy sauce 2 teaspoons rice wine vinegar 2 teaspoons sugar 1 teaspoon sesame oil 1/4 teaspoon hot red pepper flakes 1 pound large shrimp, shelled and deveined 2 teaspoons gf soy sauce 1 Tablespoon sherry 1 teaspoon salt 8 ounces gf spiral or penne pasta 2 Tablespoons vegetable oil, divided 1/3 cup red onion, chopped 2 celery

General Mills has just emailed me about the Corn Chex Mix. It is not Gluten Free due to having Barley in it. But the Rice is still ok. Please always read labels!!!

What would you do in the event of a natural disaster such as flood, earthquake or other natural disaster? Keep in mind that in a disaster you may not have personal transporation. You may also lack monetary resources or not be able to return to your home for days or weeks. Once allowed back into your home, you will be cleaning you in an unsanitary enviroment. The electricity may be off, or you may lack running water. The free meals dropped off at disaster sites usually contain gluten in them. List of ideas you may want to consider: 1) Create a food emergency kit and store in up HIGH in a temperature place, like the upper shelf of a coat closet near your most used door. 2) The kit should be small enough, and light enough, that with food you are able to carry it a good distance. A knapsack or small, light rolling duffle are some ideas. 3) Inexpensive plastic pencil box (new, not used) to store plastic utensils, a paring knife, and a can opener. A box of disinfectant wupes or hand cleaner

Gluten-Free Product of the Day: McCormickLemon Butter DillSeafood Sauce

Oven Fried Chicken (Contains NO: wheat, gluten, peanuts, tree nuts, egg, soy or dairy.) Ingredients: 3 Enjoy Life® Original Bagels 1 tsp poultry seasoning1 tsp onion powder 1 tsp garlic powder1 tsp salt 1 tsp parsley flakes 2 tsp vegetable oil 1/4 cup water 3 tbsp tapioca flour 2 whole boneless chicken breasts, cut in half (4 pieces total)* Directions: 1) Split bagels in half. 2) Dry out bagels. Let them air out over night or heat in the oven. For the oven method, preheat oven to 200° F. Place bagels on cookie sheet. Bake for 30 minutes or until bagels are crunchy. Cool. 3) Increase oven temperature to 375° F. 4) Place the dried bagels in a food processor and blend into fine crumbs. If you prefer, some larger pieces can be left (about pea-size) for added texture. 5) Add seasonings to bagel crumbs. Mix in oil with fork until coated. Place the crumb mixture in a shallow pan or plate and set aside. 6) In a separate bowl, mix together water and tapioca sta

Cascadian Farm Premium Organic Edamame.

Corn Chex Mix and Rice Chex Mix is Gluten-Free!! Ginger Rice Crunch Mix Honey and Ginger add and Asian Twist to a fruit and nut rice cereal snack. Prep Time: 10min Start t0 Finish: 1 hr 15 min Makes: 24 (1/2 cup each) Ingredients: 1/4 cup packed brown sugar 1/4 cup butter or margarine 1/4 cup honey 1 1/2 teaspoons ground ginger or cardamom 6 cups Rice Chex® cereal (gluten free) 1 cup dried banana chips 1 cup unblanched whole almonds 1 cup flaked coconut 1/2 cup sweetened dried cranberries or dried pineapple Preparation Directions: 1.Heat oven to 250°F. Spray large roasting pan with cooking spray. 2.In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated. 3. Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight co

Rice Chex is now Gluten Free!! Yaaah!!!

It is summer time and now lets get out and do some workouts. I was reading an article and it told how much calories you burn every 30 minutes: Walking: 95.87 Running 290.52 Running in Place: 232 Swimming: 203.37 Bicycling 232 stationary bike 203 Hiking 174 Backpacking 203 Tennis 232 Golf, Cart 101 Carry clubs 130 Elliptical Trainer 188 Circuit Training 232 Aerobics 145 Water Aerobics 116 Weight Training 87 Jumping Rope 290 Yoga 72 Pilates 142 Common Activites Burned in 30 minutes of moderate effort Clean House 87 Play w/ Children or pets 116 Mopping floors 101 Dancing 130 I thought this was very interesting.

Easy Recipe. Ingredients: 2 portobello's, stemmed & rubbed clean 3 Tablespoons balsamic vinegar 3 Tablespoons olive oil Salt and freshly ground black pepper 1 teaspoon fresh thyme, chopped 1/2 teaspoon fresh rosemary, chopped 1-1/2 Tablespoons fresh Italian parsley, chopped 1/2 cup mayonnaise 1 teaspoon lemon juice 2 slices red onion 2 slices beef steak tomato 1/2 cup mixed greens 1 ounce gf feta cheese Balsamic varnish Directions: Place portobello mushrooms in a baking dish, gills up. Drizzle each equally with balsamic vinegar and olive oil. Season with salt and freshly ground black pepper. Allow mushrooms to marinate, at room temperature, for 20 minutes. In a small bowl, combine thyme, rosemary, parsley, mayonnaise and lemon juice. Season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to use. Preheat grill. Place mushrooms on grill, gills up, for 5 minutes. Flip and continue to grill for 5 more minutes. Remove from grill and transfer to

I just wanted to tell you all that Grand Rapids, MI 49508 is having their annual Gluten Free Food Fair. It is at the Kyuper College on the Beltline. It is free to attend. The fair has lots of information on Celiac Disease and lots of free food. I say that it is wonderful to go to, so you can try things with out purcasing. I always hate when I spend $7.00 or more dollars on something I find I don't like. The Date is Saturday May 17 at 10:00am to 2:00pm

I checked out a book about a girl who suffered from Celiac Disease. In her book she said that that day she went gluten free, by night she saw results and felt better. But I don't know about you, it never was that quick in feeling better. The said part I have been on the diet now for 8 years and have not had any result, but my blood tests look alot better now. Also in her book she didn't indicate that Celiac Disease is an Auto Immune Disease. She says that she is an expert of knowing alot of about Celiac Disease, but after starting to read her book, I really don't believe it. This summer I am starting to write a book about my suffering with Celiac and it has been hard suffering for me. I should get you all up to date. In the Fall I weighed 54 pounds and went to Mayo with no help. All they wanted to say was that I had an eating disorder. So all fall I was in and out of the hospital. I had a pick line. In September they told me I only had two weeks to live. My mom wanted