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Welcome to the Denver Chapter Celiac Support Group

This is the official web site of the Denver Chapter Celiac Support Group, CSA Chapter  #17.  We are an educational, service and support organization for individuals living with celiac sprue or dermatitis herpetiformis and their families and friends.

Meetings are open to anyone who wants to learn about living the gluten-free lifestyle.

Our next meeting is Saturday, October 23rd at 1st Plymouth Congregational Church. Dr. Rodney Ford is an Associate Professor, medical doctor, and pediatrician. He is an expert on the problems of food allergy, gluten-sensitivity (the gluten syndrome), celiac disease, and gastroenterology problems. He is a fun and powerful speaker and was the keynote speaker at the most recent GIG and CSA conferences. Note this will replace the October 7th meeting. Kathy Westover will speak at a meeting in 2011! Check out September's Newsletter for more details.

Announcements:

The 4th Annual Incredible Edible Gluten Free Vendor Fair held on August 29th was an overwhelming success. We had 1,800 attendees who realized that vendors are indeed providing delicious gluten-free options.

This certainly was made possible due to the dedication of our volunteers and especially to our organizers Abbie Keyes, Katie Uhlenbrock, Sue Doerner, and Kathy Craig. These ladies were absolutely amazing. Thank you.


Wheat Free Woody’s Day! Woody’s Wood Fired Tavern is pleased to offer a FREE, ‘Gluten Free’ Tasting Day on Thursday, September 23, 2010. Participating Locations.

E-mail comments to webmaster@denverceliacs.org.

Last Updated: August 31, 2010
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Copyright © 2008 Denver Chapter Celiac Sprue Association/United States of America, Inc. (CSA)
All rights reserved. Nothing may be reprinted or reproduced without prior written permission from the Denver Chapter CSA.

The material contained on this web site is intended to be a general information resource. It is not intended for use in diagnosis or treatment. Medical questions should be directed to your physician. No liability is assumed by the author(s) or group for the recommendations, menus, or recipes described herein.