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I have to apologize in advance, a lot of our mail was erased this
weekend in a crash, and what didn't "Crash" more than likely got kicked
out when our e-mail memory overflowed (dear husband joined a huge
mailing list, no digest form...:-}).
But here is what survived! Thanks to all who responded, and if I missed
your post, could you resend it privately? mailto:[log in to unmask]
Although it's far easier to raise small boys with "substitutions" made
from our safe flours, I still think it's an interesting hypothesis that
perhaps we'd be better off if we ate what each of our ancestors ate.
That may be difficult to determine for some of us, whose families been
involved in one diaspora or another, but might be worth considering if
you know where your roots have been in the last few thousands of
years...
Healthful blessings, Amy
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I can't think of any books right now except "Fire on the
Mountain". But I can pass on a few things learned from friends and
missionaries. I am ignoring western habits and trying to only list real
cultural [Asian] items here:
1- all food should be eaten from a nice clean leaf (natural disposable dish)
2- eat only two meals a day, both including brown rice and vegetables.
3- they don't know what butter is- too hot there- so all food is cooked in
or dipped in some variation of "ghee", which is the liquid left when butter
melts. Except it's usually rancid yak, water buffalo, goat, or nut butter
oil. Countries where olives grow use olive oil instead.
4- do not ever use your left hand for anything at the table. This also
applies to Africa, Greece, the islands, and practically anywhere else
with a historical lack of toilet paper. Your left hand is for unclean
activities including washing your behind or caring for animals; your
right hand is for clean activities including eating and handing things
to friends. When I learned this cultural item a lot more of the Bible
suddenly made a lot of sense. (I even notice it when we saw a bit of
"Hercules" recently- one soldier denounced a foreign king as a barbarian
when he ate with his left hand.)
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here is a curious little book:
The Carolina Rice Kitchen: The African Connection
by Karen Hess
Featuring in Facsimile the
Carolina Rice Cook Book
compiled by Mrs. Samuel G. Stoney
Charleston, South Carolina [1901]
With Additional Collected Receipts
Making a Total of Some
Three Hundred Historical Receipts for Rice
University of South Carolina Press: 1992
ISBN 0-87249-666-X
it documents a rice cuisine which developed in South Carolina, drawn
largely from that of the slaves, which died out following abolition. the
primary force in its demise was the subsequent development of machinery
to replace slave labor which was too heavy for the South Carolina soil,
causing the farming of rice to move to other areas, like Louisiana.
it discusses the roots of various rice dishes, the way that rice was
preferred to be prepared, and so on. but many recipes are hard to follow
these days -- do you happen to have a gill of yeast on hand?
beyond that, I will note that I do not believe that celiacs have a
disease. some trucks run on gasoline, some on diesel; either will have
major problems on the wrong fuel, but that does not imply that there is
anything wrong with either. same thing, celiacs aren't sick, just
different.
the idea that celiacs should live on rice and corn is very recent, a few
decades, and in my view wrongheaded. from my reading it seems that celiacs
are descended from non-farming Celtic peoples who had no access to those
foods, just as they had no access to gluten grains. I think the proper
foods for celiacs are beans and greens, fruits and roots. I could
elaborate, but who cares?
-------------------
In Japan, i understand they often start the day with a bowl of hot miso
soup. Recipes should not be hard to find--try macrobiotic cookbooks at the
library.
In scotland, its steel cut oats with dulse sea weed. (yuck, and not gluten
free anyway..)
For me, it's often a baked sweet potato, a bowl of grits, or polenta (add
garlic, herbs, and vegetables to your grits, and call it polenta).
Or i end up eating cold leftovers a lot. Luckily i like cold leftovers.
Some mornings it's quesadillas (with rice cheese), and salsa. Or scrambled
tofu with mushrooms and corn/buckwheat muffins.
Or fruit. Or a smoothie. Or potatoes. Beans and tortillas. GF pancakes or
waffles.(that's an indulgence because mixes are so expensive) Rice pudding.
Indian pudding....
Kathryn
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In India several community in certain region eats wheat and gluten free
diet due economical reasons. Specialy farming community it millet bread
instead wheat bread. In south India they predominently eat rice products
as that is the crop they grow.
I happaen to own food company and all our products are wheat and gluten
free. I am also trying to make pita type bread without wheat & gluten, I
will let you know when we introduce that in market. You may want to visit
our web site for further information at:
http://www.tamtree.com
Harshad Parekh
[log in to unmask]
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I was a huge fan of Mexican cuisine(I don't mean Taco Bell) before I was
found out I was celiac. It has as many regional variations as Italy and
incredibly complex and sophisticated flavours. The beauty of it is that
the implements and techniques are simple. Tortillas are easy to mix up
and cook - just masa and water - knead for 3 minutes - press and grill.
If you're interested, two of my favorite cookbook authors are Diana
Kennedy and Elizabeth Lambert Ortiz. If you're thinking of taking a
holiday - head for Mexico- away from the tourists - and you won't have to
feel deprived or problematic at mealtime. (bring some immodium just in
case)
Best regards
Christina in Montreal
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