Joseph A. Murray, M.D.

My research interests focus in two distinct areas. The first is that of celiac disease or gluten sensitivity and enteropathy. This research program, sponsored by the National Institutes of Health, focuses on clinical epidemiology of celiac disease, the role of genetics in predicting disease, the development of animal models for the disease and its associated dermatologic condition, and dermatitis herpetiformis. These studies are done in collaboration with the Departments of Dermatology, Immunology, Pathology, Pediatrics, Epidemiology, and Biostatistics. These studies encompass complications of celiac disease including small bowel cancer and intersect with programs in the Mayo Comprehensive Clinical Cancer Center and the Clinical Research Unit (CRU). This comprehensive research program compliments the clinical celiac disease clinic activity.

Research focus number two revolves around esophageal disorders, particularly esophageal functional disorders, particularly reflux, and the detection of atypical reflux. This focuses on the use of novel methods for studying esophageal function such as heat impedance and, in particular, the methods for correlating reflux symptoms with actual reflux. Another esophageal focus is that of the condition of esosinophilic esophagitis, specifically translational research looking at the association between allergic disorders and that of eosinophilic infiltration of the esophagus.

• Education
• M.D. - National University of Ireland, Galway, Ireland
• Fellowship – Gastroenterology-Hepatology, Department of Internal Medicine - University of Iowa Hospitals and Clinics
• Tutor/Registrar – Medicine and GI - St. Laurences and Beaumont Hospitals, Dublin
• Senior House Officer – Internal Medicine - University of Dublin, Trinity College, Ireland
• DCH – Child Health - National University of Ireland, University College of Dublin, Ireland
• Internship – Medicine - Regional Hospital, Galway
• Internship – Surgery -Regional Hospital, Galway
• MB BCh/BAO -National University of Ireland, Galway, Ireland

Anne Roland Lee, MSEd, RD, LD

Received her undergraduate degree in dietetics from New York State University College at Oneonta and received her master’s in nutrition education from City University of New York at Queens College. Anne Lee has recently joined Schär USA as the Director of Nutritional Services. Previously she was the nutritionist at the Celiac Disease Center at Columbia University in New York City. She is also an adjunct professor at University of New Mexico in the Nutrition Department. Anne is involved in consumer education, and research, as well as pursuing a doctoral degree. Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, nutritional adequacy of the gluten free diet, and the economic impact of a gluten free diet. She has authored a chapter in a nutrition text and co-authored a chapter in a gastroenterology text on celiac disease. Anne has developed numerous educational materials on the gluten free diet for both patients and professionals. Anne has published articles on the effect of a gluten-free diet on the quality of life, nutritional adequacy, and the economic impact of a gluten free diet. Anne is a member of the American Dietetic Association, has been a member of the Evidence Analysis Library project on celiac disease and has been a reviewer for the On Line Nutrition Care Manual.

Lauren Yallop BA, MA, PhD Candidate

Ms .Yallop is a senior doctoral student in the Clinical Psychology graduate program at the University of Manitoba. She has just completed specialized training involving the psychological assessment and treatment of gastrointestinal conditions. In addition to her clinical interests in health psychology, Ms. Yallop is involved in population-based health research through her work at the Manitoba Centre for Health Policy, with a particular interest in social determinants of health. This past fall, she joined a local research team that will be conducting a clinically-based study on adjustment to celiac disease. Ms. Yallop is the current student representative on the board of the Manitoba Psychological Society.

Lesley A. Graff Ph.D., C.Psych.

Dr. Graff is an associate professor with the Department of Clinical Health Psychology, Faculty of Medicine, University of Manitoba, and is on the medical staff with the regional Psychology Program in the Winnipeg hospital system. She works clinically with outpatient behavioral pain management services for illness-based pain, as well as providing general psychological consulting for GI-related conditions. She is co-investigator with a Canadian Institutes of Health Research (CIHR)-funded research team looking at health outcome predictors for inflammatory bowel disease, and is currently involved in a clinical research project to track early adjustment to diagnosis of celiac disease. Dr. Graff has served on the provincial Colorectal Cancer Screening Program Advisory Committee, and the provincial Wait Times Task Force Pain Management Working Group. She is active in local and national professional organizations, including a term as Chair of the Clinical section with the Canadian Psychological Association.

Marion Zarkadas

• Native of Edmonton
• Graduated in dietetics from University of Alberta, Masters in Human Nutrition from McGill
• Taught nutrition and foods at McGill University, University of Alberta, and University of Ottawa
• Worked with the Federal Government as a specialist in nutrition and labelling of foods. Headed the committee developing Canada’s position on allergy and gluten labelling
• Chaired the National Allergy Committee of the Canadian Food Inspection Agency.
• Proposed and coordinated the Canadian Celiac Health Survey of 2002
• Is presently principal investigator of the collaborative study with Health Canada entitled “Living with a Gluten-Free Diet”
• Author of a number of peer reviewed publications on allergies and celiac disease

Memberships:

• Professional Advisory Board of the Canadian Celiac Association
• Advisory Board of Allergy Asthma Information Association
• Dietitians of Canada

Honours:

• Honourary life member of the Canadian Celiac Association
• The Queen Elizabeth Golden Jubilee medal

Jocelyn Silvester, MD PhD

Currently a resident in Paediatrics at the University of Manitoba in Winnipeg, Jocelyn lived in Kelowna, BC before moving to London, Ontario for a Bachelor of Arts in Biochemistry and International Relations. This was followed by a PhD in Biology at the University of Cambridge and medical studies at Dalhousie University, Halifax, Nova Scotia. Diagnosed with celiac disease in 1999, her current research interests are long-term follow-up of patients with celiac disease and an ongoing quest for a gluten-free croissant reminiscent of her gluten-eating days.

Brent Stoesz

The Gluten-Free chef, Brent Stoesz, is a professional chef with over twenty years experience in the restaurant industry. He is also gluten intolerant. When gluten intolerance and celiac disease became part of his family's reality, he put his expertise to work creating great tasting replacements for all the gluten-laden foods everyone missed. Combining those recipes with others requested by clients and friends has resulted in the creation of The Gluten-Free Chef: Cooks What You Crave.

The Gluten-Free Chef: Cooks What You Crave is a tool kit to sucessfully convert to a gluten-free lifestyle. Its "no deprivation allowed" approach to cooking and innovative methods used, have produced gluten-free recipes that most resemble their wheaty counterparts in taste and texture. To assist with your meal planning, many recipes offer numerous variations so eating gluten-free can always be interesting and delicious. With recipes this good, the rest of the family won't even know they are gluten-free.

The nutritional information provided for each recipe is a great help to anyone who must balance other dietary concerns. Accomodations for other common food intolerances and allergies are also offered. The strategies offered for eating in restaurants, and labour saving tips for cooking at home, are insights only a professional chef could provide.