Grocery Outlet

Check out the Grocery Outlet in Hazel Dell on 99th St. They
do have some gluten free products, including Wildwood Pasta
Slim spaghetti and spinach fettuccini in the refrigerator section.
They look like a delicious alternative to regular pasta, but keep
in mind that they are made with tofu. I also saw Amy's GF Mac
and Cheese, and Gluten Free Cafe meals in the frozen food section.
So give them a try, they are cheaper there than shopping at the
regular grocery stores.
Grocery Outlet Bargain Market
9915 NE Hazel Dell Ave.
360-574-3462

Pillsbury Adds New Gluten-Free Products

Thank you Pillsbury! Your friends at Triumph Dining were 
thrilled to learn about your newest gluten-free offerings: 
pie and pastry crust, chocolate chip cookie dough, and 
thin crust pizza dough.

Gluten Intolerance Group Night

I wanted to send a reminder to you and your GIG Branch that GIG has an 

event coming up on June 28^th at Safeco Field called “Gluten Intolerance
Group Night”

For every ticket sold through our special website with them we receive $5, so 

the more the merrier! We will be at the game with a booth handing out
information  and there will be gluten-free food stands at the game as well. I
have also been told that this is an extra special game night for the Mariner’s
so there will be a post-game fireworks show!

If you have any questions, please feel free to contact myself or Hanh Nguyen

by e-mail (hanh.nguyen@gluten.net) or by phone at 253-833-6655.

Thank You,

Mandy Rutherford

Gluten Intolerance Group of North America

31214 124^th Avenue SE

Auburn, WA  98092-3667

t: 253 833 6655 | f: 253 833 6675

Guide to: Fats & Oils

Cleaning up your diet by using the right fats and oils is essential
to improving your health from the inside out. Changing the fats
and oils you use at home is the first step towards creating dishes
from nutrient-dense, whole foods based on what you have on hand.
Avoid overly processed and refined forms of fats and oils. Opt for
organic whenever possible.
Saturated: for hot uses
Buy organic, unrefined forms: Coconut oil and Palm oil.
Ideally from pasture-raised, grass-fed, organic sources:
Butter, Ghee (clarified butter), Lard, bacon grease (pork fat),
Tallow (beef fat), Duck fat, Schmaltz (chicken fat), Lamb fat,
Full-fat dairy, Eggs, meat, and seafood
Unsaturated: for cold uses
Buy organic, extra-virgin, and cold-pressed forms.
Olive oil, Sesame oil, Macadamia nut oil, Walnut oil, Avocado oil,
Nuts & seeds (including nut & seed butters), Flaxseed oil**.
Note: Unsaturated fats (typically liquid at 68 degrees room
temperature) are easily damaged/oxidized when heat is applied to
them. Do not consume damaged fats.
** Cold-pressed flaxseed oil is ok for occasional use but supplementing
with it or doses of 1-2 tablespoons per day is not recommended
as overall PUFA (polyunsaturated fatty acid) intake should remain
minimal.
-Practical Paleo by Diane Sanfilippo, BS, NC

Breaking News!

The Gluten Intolerance Group of SW WA will be making some changes by the
end of the year. Our Branch Manager, Event/Donations Coordinator and
Treasurer will all be resigning. For many years they have donated their time,
energy and creativity in an effort to educate, support and guide others in living
a healthy life style while dealing with gluten intolerance and celiac disease.
We strongly hope this group will be able to continue their legacy by attracting
passionate people to fill these very important volunteer positions.  If you are
interested and really want to make a difference, please contact Kristi Curtis:
360-518-0464 / 360-695-0862 or justus323@yahoo.com
We thank you very much for your on going participation and support!

Gluten: What is it?

Gluten is a protein found in wheat, rye, barley and oats.
Gluten is the composite of a prolamin and a glutelin, which exist,
conjoined with starch, in the endosperm of various grass-
related grains. Gliadin, a water-soluble, and glutenin, a water-
soluble, (the prolamin and glutelin from wheat) compose about
80% of the protein contained in wheat seed. Being insoluble in
water, they can be purified by washing away the associated starch.
Worldwide, gluten is a source of protein, both in foods prepared
directly from sources containing it, and as an additive to foods
otherwise low in protein.
Sources of gluten or items that may contain gluten:
Ales, Barley, Barley Malt/extract, Beer & Lagers, Bran,
Breading, Broth, Brown rice syrup, Bulgur, Candy coating,
Communion "wafers", Couscous, Croutons, Durum, Einkorn,
Emmer, Farina, Farro, Gloss & balms, Graham flour, Herbal
blends, Imitation crab & seafood, Kamut, Lipstick, Luncheon
meat, Malt, Makeup, Marinades, Matzo flour/meal, Meat/sausages,
Medications, Orzo, Panko, Pasta, Play dough, Roux, Rye, Sauces,
Seitan, Self-basting poultry, Semolina, Soup base, Soy sauce, Spelt,
Spice blends, Stuffing, Supplements, Thickeners, Triticale, Udon,
Vinegar (malt only), Vital wheat, Vitamins, Wafers, Wheat, Wheat
bran, Wheat germ, Wheat starch, and many more...
-Practical Paleo by Diane Sanfilippo, BS, NC

Gluten-free* But Still Not Recommended

*Nearly all processed foods and grains carry some risk of
cross-contamination. For the safest approach to a gluten-free
diet, eat only whole, unprocessed foods.
Amaranth, Arrowroot, Buckwheat, Corn, Flax, Millet, Montina,
Nut Flour, Bean Flour, Potato Flour, Potato Starch, Quinoa,
Rice, Rice Bran, Sago, Seed Flour, Sorghum, Soy (soya),
Tapioca and Teff.
Signs of gluten exposure include but are not limited to:
abdominal bloating, fatigue, skin problems or rashes, diarrhea
or constipation, irritable, moody, change in energy levels,
unexpected weight loss, mouth ulcers, depression, and even
Crohn's disease are all more severe gluten allergy symptoms
that you may experience. Consult with your nutritionist or
physician if you experience symptoms of a gluten exposure
that result in prolonged discomfort.
-Practical Paleo by Diane Sanfilippo, BS, NC