Newsletter

February 2019 Newsletter

Refund for dietary advice

Since January 1, 2019, all acts performed by a registered dietitian (with a provider code) and prescribed by a doctor as part of the care for celiac disease (or other planned pathology in the agreement) will be reimbursed by the National Health Fund (CNS) or another competent public sector sickness fund. (read the suite)

Gluten-free cooking workshop

In collaboration with NOglla, ALIG is organizing a gluten-free cooking workshop on Saturday March 30 2019. More details will follow shortly.

New public health recommendations

Public chat the poster French recommendations are divided into 3 groups: Increase, Go To and Reduce. These are broad guidelines rather than quantified objectives. These recommendations are broadly similar to our special article “ Celiac disease and healthy lifestyle » published in ALIG-INFO 01/2018.

People wishing to know the latest tool (ABSI=Body Shape Index) to assess their state of health in relation to their weight, height and age, please consult the website German for calculation.

Adolescence in young celiacs

Summary of a conference by Madame Deblauwe, psychologist at the University Hospital of UZ Brussels. This is a very interesting article for parents, as it is at the age of 10 – 12 where children begin to stand out from their close circle. It is with the agreement of the Flemish Coeliakie Vereniging and the Belgian Celiac Society that we could introduce it to you. here is the link

Rezept Quarkhasen NOglla

250g quark
60g milk
1 egg
120g oil
100g sugar
1Tl Vanillezucker
1 pr. Salt
300g gluten free helles Mehl oder Mehlmix
200g Tapioka stärke
10g Cellulose/Xanthan
1½ Tl Backpulver

außerdem zum Einstreichen & Wenden:
100g melted butter
100g sugar
1EL Vanilla Zucker

Einfach all zusammen mischen, Teig kneten und ca. 10min ruhen lassen.
Teig ½ - 1cm dick ausrollen.
Stechen Sie mit Förmchen Plätzchen daraus aus.
Als Augen können Rosinen verwendet werden.
Nach dem Backen mit Butter einstreichen und in Zucker wälzen.
Back temperature: 180ºC
about 12 minutes
(Dieses Rezept wurde im Einvernehmen mit NOglla abgedruckt)

Non-profit association recognized as being of public utility by grand-ducal decree of June 6, 2003.

ALIG, asbl
110, avenue Gaston Diderich
L-1420 Luxembourg

Tel. : 26 38 33 83 (8: 00 - 12: 00)
Hotline: 621 47 47 38 (in case of emergency)
www.alig.lu contact@alig.lu

View this email in your browser