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Date: | Tue, 1 May 2012 17:51:02 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Does anyone have experience cooking with/eating cattail (genus Typha)
roots, starch, pollen or seeds?
I have read a bit about this "supermarket of the swamp" (a Euell
Gibbons phrase, apparently) and while one writer noted that the plant
is in the same family (Gramineae, aka Poaceae) as wheat, and said
that flour made from the starchy root contains gluten, I think he was
mistaken that it is the same protein found in wheat etc. that offends
our celiac guts. But I would welcome more authoritative information
and experiences.
I will summarize.
Jack
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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