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Subject:
Perspective
From:
[log in to unmask][log in to unmask] 9703C 2131 39 29gt;>

Hi
Just two things in regrads to ancient harvest quinoa pasta.

1. The ingredients are quinoa and cornflour. Some people might react to
cornflour or quinoa without those havinf gluten in it and also the flours
wouyld have to come from glutenfree mills to ensure their safety. [...]45_7Dec199612:35:[log in to unmask] 9612B 415 54 24_A taste of Thai products14_Dwight [log in to unmask], 8 Dec 1996 03:11:24 +0000594_- <<Disclaimer: Verify this information before applying it to your situation.>>

I found these at Kroger and called to see if they are O.K. This is the
letter I recieved from Charles Landrey.
As we discussed all A TASTE OF THAI items are indeed gluten free.
It is a question asked of us many times, not only here but in other
countries, especially Sweden, where it is a very big issue.
The attached list gives all the items. If you can not find our
products in the local supermarket, you can order them through our website.
http://www.andreprost.com [...]47_8Dec199603:11:[log in to unmask] 9612B 470 29 10_Re: Quinoa17_Marilyn [log in to unmask], 7 Dec 1996 15:57:59 -0700375_- <<Disclaimer: Verify this information before applying it to your situation.>>

I would just like to suggest that whole quinoa would be a better test than
quinoa pasta, which contains corn.

Quinoa is quite good just plain, with a little sweetener and milk or milk
substitute for breakfast, or it can be used in any way that rice is used. [...]40_7Dec199615:57:[log in to unmask] 9612B 500 11 12_Durham Flour18_Lewis H Durost,[log in to unmask], 7 Dec 1996 18:23:48 EST211_- <<Disclaimer: Verify this information before applying it to your situation.>>

Ed;
Durham flour is a type or variety of wheat mainly used in the making
of spaghetti.

Louie Durost35_7Dec199618:23:[log in to unmask] 9612B 512 15 26_Chocolate Covered [log in to unmask], 8 Dec 1996 10:34:53 +0200508_- <<Disclaimer: Verify this information before applying it to your situation.>>

=BB I wonder what ingredient was the culprit?

My suspicion is that it was the liquer filling. Many times, flour is
either used as a thickener, or if it's not listed as an ingredient, it's
the type of liquid used to fill the centers around the cherry. Usually
it's rum. Could that be the problem? I find that any filled chocolate is
off the GF list, whether fruit filled or rum filled. [...]42_8Dec199610:34:[log in to unmask] 9612B 528 24 21_Tysons frozen [log in to unmask], 8 Dec 1996 10:49:18 -0500484_- <<Disclaimer: Verify this information before applying it to your situation.>>

Further to my original memo on tysons roasted chickens, I just received a
letter on company stationery , from Nancy Lee Consumer info services,
discussing tysons
FROZEN dinners.

She lists the following as GLUTEN FREE
Glazed Chicken with Sauce #5038
Chicken piccata #5109
Chicken marsala #5108
Chicken with mushroom sauce #5113
Grilled chicken #5040 [...]37_8Dec199610:49:[log in to unmask] 9612B 553 17 17_fosmax/fosemax(?)10_Mary [log in to unmask], 8 Dec 1996 12:57:50 -0500658_- <<Disclaimer: Verify this information before applying it to your situation.>>

Hi, List -

In all probability, my doctor will prescribe Fos
Date:
Sat, 7 Dec 1996 09:18:38 +0000
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<<Disclaimer: Verify this information before applying it to your situation.>>

There are times I find myself resentful about the Celiac diagnosis &
frustrated with inadequate labeling, and the increased workload in
making things gf from scratch.

Recently a distant friend was diagnosed with colon cancer, that has
spread throught the lymph system. She is undergoing chemotherapy, sick
from the treatment, and now experiencing hair loss as a result. The
pronosis is not good. She would most likely be more than happy to trade
her disease for something like Celiac Sprue, which can be controlled, by
sticking to a restricted diet.

I'm not minimizing the difficulty of the Celiac regimen...... it changes
your whole life- but I can stop feeling so bad about the extra work,
when I put it in this perspective. The Celiac consuming gluten increases
the risk of intestinal lymphoma (cancer) by 90%. We have the power to
maintain good health by limiting food intake/contents.

In this light, I am thankful that they have isolated the problem ( who
would have figured out that gluten was the culprit?), and there is
something that can be done about it.

Next time I'm spending my free time cooking from scratch while everyone
else in the family is having fun, I can affirm this perspective, and go
about the extra work with a better attitude.

Fran in VERY WET Oregon

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