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9608C 484 27 17_Draft-free
[log in to unmask], 14 Aug 1996 23:38:04 +0200518_- <<Disclaimer: Verify this information before applying it to your situation9604A 1223 13 29_F/U Diagnosis For Gluten-Free20_Victor J. Samuel
[log in to unmask], 4 Apr 1996 23:59:46 -0600611_- <<Disclaimer: Verify this information before applying it to your situation.>>
As an additional comment to Mike Jones response about the rectal test for
gluten, Dr, Martin Kagnoff mentioned this at the San Francisco conference
last October. If someone wanted additional info, perhaps they could contact
him. He is a professor of medicine and gastroenterology, Director Lab of
Mucosal Immunology, University of CA at San Diego in La Jolla and has a
clinic there for Celiac patients. His talk was very interesting, but he did
not go into detail about that specific test. Lynn44_4Apr199623:59:
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9604A 1237 28 11_Re: VANILLA14_Dara
[log in to unmask], 4 Apr 1996 21:55:33 -0500324_- <<Disclaimer: Verify this information before applying it to your situation.>>
[log in to unmask] wrote:
Since gluten free vanilla is expensive in Canada, I have been trying to make
my own. I put a vanilla bean in what I hope is gluten-free rum but nothing
happened. Is there a right way to do this?39_4Apr199621:55:
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9604A 1266 27 13_Re: GLUTAMINE14_John
[log in to unmask], 5 Apr 1996 10:28:53 -0500423_- <<Disclaimer: Verify this information before applying it to your situation.>>
>I HEARD a doctor on the radio talking about glutamine which contributes to
> the healing of the intestine. Does anyone know about this?
I will cite a couple of books I have on it:
Glutamine: Physiology, Biochemistry, and Nutrition in Critical Illness
by Wiley W.Souba, M.D. R.G.Landes Co. Austin [...]45_5Apr199610:28:
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9604A 1294 67 17_Making GF Vanilla16_Sandra J
[log in to unmask], 5 Apr 1996 10:49:12 -0500425_- <<Disclaimer: Verify this information before applying it to your situation.>>
MAKING YOUR OWN GLUTEN-FREE VANILLA
Yield: 1 pint - 1 quart
3 - 6 whole vanilla beans, split lengthwise to expose the seeds inside the
bean. 3 beans are used for the pint size jar and 6 are used for a quart jar.
Potato vodka * preferred as it doesn't have a definite taste. White rum may
also be used. [...]38_5Apr199610:49:
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9604A 1362 36 22_/R The Best Corn Bread8_Don
[log in to unmask], 5 Apr 1996 12:43:35 -0500491_- <<Disclaimer: Verify this information before applying it to your situation.>>
Here's one from an old NY Times Magazine. It's traditional in that it has no
sugar. I use less salt and cornmeal than is in the recipe. Don.
The Best Corn Bread
1 1/2 teas bacon grease
1 small egg
2 cups buttermilk, at room temperature
1 teas baking powder
1 teas baking soda
1 teas salt, or to taste
1 3/4 cups stone- or water-ground yellow cornmeal. [...]41_5Apr199612:43:
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9604A 1399 13 15_Susan Black, NC18_MRS JANET
[log in to unmask], 5 Apr 1996 14:11:56 EST529_- <<Disclaimer: Verify this information before applying it to your situation.>>
Dear Celiac Friends,
Many of you in CSA know of Susan Black of North Carolina. She was an
active leader in NC for a long time. She wrote articles for Lifeline.
Her son called me early this morning with the bad news that she had
died. Her son suggested that her friends mig
