Our mission is to empower the gluten-free community
through consumer support, advocacy and education.
Educate Motivate Advocate
through consumer support, advocacy and education.
Educate Motivate Advocate
Celiac Disease is an auto-immune disease where the consumption of gluten [protein found in wheat, barley, rye] causes the body to attack [and damage] the small intestine. Untreated, this condition can lead to malnutrition since nutrients are not being absorbed properly.
Learn more about Celiac Disease...
Don't miss GiG's Educational Bulletins...
GlutenFreeworks.com’s Symptom Guide contains list of 300 signs, symptoms, associated disorders and complications directly or indirectly related to celiac disease and non celiac gluten sensitivity.
In DH, the primary target is the skin, whereas in celiac disease the damage occurs in the small intestine.
Learn more about Dermatitis Herpetiformis...
A great Continuing Medical Education article on Dermatitis Herpetiformis...
Non-Celiac Gluten Sensitivity
GS can present with many of the same symptoms of CD, however it does not present with intestinal damage. Because testing is focused on intestinal damage, the results in those with GS generally come back negative or inconclusive. This makes diagnosing GS even harder than CD. This means patients can often suffer longer because the condition is generally overlooked once celiac disease testing comes back negative.
Dr. Alessio Fasano [medical director of Univ. of Maryland's School of Medicine – Center for Celiac Research], reports seeing 60-70% of his patients fitting his criteria for gluten sensitivity. This means they test negative for CD and wheat allergy, but experience resolution of symptoms on a gluten-free diet. There's a growing number of doctors that say GS effects 10 – 30% of the population.
Learn more about Gluten Sensitivity...
Also see our Gluten Sensitivity Links...
Popular GIG of ECW Articles
There are many definitions of success, but the best one is the one you've created for yourself.
Success is unique - as individual as a fingerprint. One person’s success may be another person’s failure.
Whether a newbie or a pro at the gluten-free lifestyle, ask yourself, "What does my success look like?”
Let your answer be your guide.
The Stages of Change: Gluten-Free Editionhttp://bit.ly/GIGECW-Change
Changes in lifestyle can be some of the biggest modifications we experience particularly if we have a gluten-related disorder. Transitioning to a gluten-free lifestyle turn our lives upside down. So keep calm and let's get prepared. We're going to delve into the gluten-full to gluten-free metamorphosis and give you the knowledge to make it a successful transition.
I want to give you a basic understanding of change and the knowledge to make it a successful transition.
Gluten-Free Communion Guidehttp://bit.ly/GIGECW-Communion
The purpose of this guide is to give you the necessary tools to safely make, prepare, and distribute gluten-free hosts to your gluten-free members.
Attention to detail is critical for success in the gluten-free lifestyle. It is not surprising considering lives are turned upside-down by something measured in parts per million [yes, parts per million].
Please keep an open mind about the information presented here. It can be hard to comprehend that "The Staff of Life" can make someone sick. Science proves it to be true for about 3 million with celiac disease and an estimated 17 million with gluten sensitivities; just in the USA alone.
Gluten-Free Label Reading
It should be no surprise that success in the gluten-free lifestyle is found in the details. After all, our lives have been rearranged by something measured in parts per million.
Knowing what's in our food is probably one of the most important details.
The ingredient label is your frontline defense in determining the gluten-free status of a product.
Labeling reading is an important (required) skill if you consume packaged/processed foods. It could mean the difference between sickness and wellness.
Websites, published lists, and apps that report a product's gluten-free status are excellent tools to help narrow down product selection. Please do not use them as the sole means to determine the gluten-free status.
Companies change product ingredients at will, generally without notice. Those changes will be reflected on the product's label. Most companies will refer you to the ingredient list found on the product for the most up to date information. A published list (on paper or electronic form) is only as accurate as its most recent update.
Low-Gluten Communion Hostshttp://bit.ly/GIGECW-LG-Hosts
In early July, a story broke about the Vatican addressing gluten-free/low-gluten communion hosts.
I was seeing a lot of hurt, angry, and confused people over this, so I wanted to offer up my thoughts and share some science about low-gluten hosts. Hopefully, it will make things easier for some.
I want to thank Tricia Thompson, MS, RD, founder of Gluten Free Watchdog, LLC for giving me permission to share GFWD's 2014 test results of The Benedictine Sisters Low-Gluten Wafers.
Gluten-Free Road Trip
Traveling is one of the challenges we encounter in the gluten-free lifestyle. Leaving the safety of your home can be unsettling - even for the most experienced. With a little planning and some creativity, we can make it a trip we remember for a lifetime.
Learn how to pull off a road trip like a boss.
The Gluten-Free Kingdomhttp://bit.ly/GIGECW-GFK
A tale of Sir Alcher, Lady Pechal and the Gluten-Free Kingdom.
Originally published in Generation GF Magazine.
“Once upon a time, in a kingdom not so far away, lived a strong and handsome knight. Like all knights of his time Sir Alcher was sworn to uphold the values of faith, loyalty, courage, and honor; a task he took seriously.
Behind every great knight is a great lady; Lady Pechal was no exception. While her job was not as adventurous as her husband's, it was just as important. Sir Alcher's job was protecting everyone else, Lady Pechal's task was to watch over her husband; to make sure that he was healthy and happy.
Do not be fooled by her aptitude in the culinary arts; she could wield a broadsword as easily as a ladle…”
Grain-Free for the Gluten-Freehttp://bit.ly/GIGECW-GrainFreeGlutenFree
By definition, grain-free should be gluten-free. “Gluten” is the generic name for the various proteins found in grains. You ditch the grains, you ditch the gluten. It’s a no-brainer! Um, not so fast Slick…
The purpose of this article is to make you aware of an important fact that is not always discussed by the proponents of grain-free diets.
An Attitude of Gratitude - What are you grateful for?
For a lot of people, this time of year usually generates feelings of thankfulness, appreciation, and gratitude. For some, that’s not an easy task - for whatever reason. Science is being applied to this act/feeling/emotion/behavior we call gratitude - the results are rather interesting.
Yes, gratitude has a multitude of health benefits - both emotional and physical.
I cross paths with a number of members in the gluten-free community who are troubled, angry, and hurting [both emotionally and physically]. This leaves me with a heavy heart. Just maybe, the information found here, might help ease the pain - just a little bit.
May Contain - Voluntary Advisory Statements
There is a lot of confusion over voluntary advisory statements companies use on their products.
“May Contain…” or “Processed in a Facility…” statements are not regulated and hold little meaning.
Is the product gluten-free? The answer…it depends. We need to ask a few more questions before we can make that decision.
Becoming a Gluten-Free Champion
Everyone needs a champion. Someone who will stand up and advocate for them.
For those following a gluten-free diet, having a champion can make all the difference in the world. The difference between success and failure.
However, the would be champions are just as befuddled as their gluten-free loved ones about handling this new (and unwelcome) addition to their lives.
This article shares the story of one champion and offers some insight and tips on becoming a Gluten-Free Champion.
What Oats Through Yonder Package Breaks?
Oats and products made with oats have been burning up the interwebs lately. People in the gluten-free community started asking manufacturers exactly what kind of oats are used in their products…with surprising results.
Bottom line: You need to know if the oats you are consuming are grown, harvested, and processed using a purity protocol.
Why? Because products using oats are at higher risk of gluten contamination compared to gluten-free labeled foods as a whole.
Why? Many companies now are using mechanically separated or optically sorted oats instead of purity protocol oats.
Meet the Microbiome Study Guidehttp://bit.ly/GIGECW_Microbiome
Want to know more about the invisible community that lives in and on you...and really defines who you are?
This handout was created to educate you about the 100 trillion microbial cells that we cannot live without.
Includes links to three excellent videos, plus related information.
The Risks of Cheating
Celiac Disease Screening Round Up
Navigating the Holidays
Mood, Behavior, Mental Illness, and Gluten
Gluten-Free Diet Boot Camp
Back to School Resources
Guide to Gluten Cross-Contact
Grieving the Loss of Glutenhttp://bit.ly/GIGECW_Grief
Tips on handling the grieving process after removing gluten.
This article was published in Gluten Intolerance Group of North America's Quarterly Magazine Celebrate Gluten-Free Winter 2013
Lack of Support From Family
Tips on handling unsupportive family members.
This article was published in Gluten Intolerance Group of North America's Quarterly Magazine Celebrate Gluten-Free Spring 2013)
Educating Family & Friends About Gluten-Free
A Day in the Life: Living in a Mixed House
Better Living Thru GF Chemistry
July 13th 4:30pm
Our 10th Annual Cookout!
Usually the third Saturday of odd numbered months*
(January, March, May, July, September, November).
Note - meeting time & locations are subject to change.
Location to be determined.
It’s usually held in one of our parks.
Ripon Public Library
120 Jefferson St.
Ripon, WI 54971
Silver Creek Room (lower level)
Alan Klapperich - Branch Manager
Gluten Intolerance Group of East Central Wisconsin Facebook
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This is the website of the Gluten Intolerance Group of East Central Wisconsin, and we are a local branch of the Gluten Intolerance Group of North America. The opinions expressed here represent that of our Branch and may not reflect those opinions of our national organization.