December 26 , 2008
MAURY REGIONAL OFFERS SUPPORT TO THOSE WITH CELIAC DISEASE
COLUMBIA, Tenn.—The Maury Regional Medical Center Celiac Support Group will meet on Tuesday, January 13, 2009, at 5:00 p.m. During this seminar, Maury Regional Medical Center professional chef, Roberto Brito will demonstrate making Red Quinoa Chipotle Lime Salad, a gluten-free dish. This free program will be held in the first floor conference room of the medical center.
Chef Brito, who is certified by the American Culinary Federation, will discuss the use of the gluten-free grain quinoa. Although rather new to the American market, quinoa is widely used throughout South America. Hailed as the “supergrain of the future” by chefs around the world, quinoa contains more protein than any other grain. It cooks like rice and has a delicate flavor, often compared to couscous.
According to the Celiac Disease Foundation, one of every 133 people in America live with celiac disease, a digestive disease triggered by the protein gluten found in wheat, barley, and rye. Gluten damages the small intestine and interferes with absorption of nutrients from food. When people with celiac disease eat foods with gluten, their immune system responds by damaging the small intestine.
The cornerstone of treatment is a gluten-free diet in which all foods that contain wheat, rye, and barley are avoided. These foods include most grains, pasta, cereal, and many processed foods. When gluten is removed from the diet, the small intestine will start to heal and overall health
To find out more about celiac disease or the Maury Regional Gluten Free Support Group, call 931.381.1111, extension 1275.