<<Disclaimer: Verify this information before applying it to your situation.>>
Miscellaneous Notes:
--------------------
Just a word of caution--please be extra careful in your own homes and
make your kitchens as gluten-free as possible (your own jelly, peanut
butter, margarine, toaster). We all run a risk of contamination when
we eat away from home, so taking precautions at home certainly
eliminates some of our "potential" risks. Again, when eating out,
please use the restaurant cards. Most restaurants are extremely
receptive when given good reason. I just can't stress this enough.
--Mary Guerriero
-=-=-=-=-=-=-
TCCSSG Founder Kathy Davis and her husband Dan have settled in at
their new home in Kentucky. They have become members of the Greater
Louisville Celiac Sprue Support Group, a relatively new CSA chapter
that has already distinguished itself with its efforts to educate, a
comprehensive newsletter, and a great support system for celiacs in
that area. We wish Dan and Kathy well, and are glad to see that they
have passed from one set of good helping hands to another.
-=-=-=-=-=-=-
Special Diet Solutions is a new cookbook from Carol Fenster (author of
Wheat-Free Recipes & Menus). This is a gluten-free (GF) cookbook with
many unique features which make it particularly beneficial for celiacs
that also have other sensitivities:
* Each recipe includes instructions for omitting additional problem
ingredients--dairy, eggs, or refined sugar--if necessary.
* For Type I diabetics, each recipe includes nutrient values and
food exchanges for monitoring daily nutrient intake. Each recipe
also offers guidelines for using alternative sweeteners in place
of refined sugar.
* None of the recipes use peanuts or peanut oil, as peanut
allergies are common and often serious.
* For those needing to avoid yeast, there are several yeast-free
bread recipes, and there are substitutions for ingredients that
would normally contain yeast.
* For vegans (i.e., those who eat no animal products) most of the
recipes contain dairy-free and egg-free versions of baked goods.
* All the recipes are intended to be as free of additives as
possible.
Besides the 130 pages of recipes, there are another 30 pages of
appendices, covering topics such as baking with alternative sweetners,
dairy and egg substitutes, and wheat-free flours; substitute
thickeners; hidden sources of wheat/gluten/dairy/eggs/yeast/corn/soy;
and other topics.
The cost of the book is $18.95 including shipping. For more
information call 1-303-741-5408, fax 1-303-741-0339, or write to
Savory Palate, Inc., 8174 South Holly, Suite 404, Littleton, CO
80122-4004. For orders only, you can call toll-free 1-800-741-5418.
-=-=-=-=-=-=-
GF Macaroni & Cheese: At last, a vendor of gluten-free (GF) products
has heard the plea of celiac parents. Pastariso has a new macaroni
and cheese mix called Macariz. It is made from organic rice and
includes no additives. (That means it has a creamy color, rather than
the orange color that is found in other box mixes such as Kraft
macaroni and cheese.) We have tested it and it has the official J&BL
(Janet & Brian Lyles) seal of approval. We found it works best to
boil the macaroni for 4 minutes, instead of the 2 minutes listed on
the package.
The only real drawback is the usual one for GF specialty items: The
cost. Right now it can be purchased for $2.39 per box from the
Gluten-Free Pantry (PO Box 840, Glastonbury, CT 06033; orders
1-800-291-8386; <www.pantry.glutenfree.com>). If your grocery or
health food store carries Pastariso products, you may want to ask them
to start carrying this new item.
-=-=-=-=-=-=-
University of Maryland Study: More funds are needed for the CD
Prevalence study being initiated at the University of Maryland.
Please send in your contribution to this effort, or a pledge for a
certain amount per year, up to three years. (Refer to the May 1997
issue of The Sprue-nik Press, on page 4.) Make your check payable to
"UM Foundation--Center for Celiac Research", and mail it to: The
Center for Celiac Research, Attn.: Pam King, University of Maryland
School of Medicine, 700 W. Lombard St., Baltimore, MD 21201.
-=-=-=-=-=-=-
9th Annual Celiac Workshop for Children and Adults will take place on
December 6, 1997, at Children's Hospital in Columbus, Ohio. The
program begins at 8 am, and ends with a potluck lunch at 1 pm. The
cost is $12 per person for early registration, $15 otherwise.
Children under 12 attend free. Call (614) 722-4949 for a registration
brochure. [We've gone to the last two, and will be going again this
year. It is fairly close, very inexpensive, and provides a wealth of
material and product samples over the course of a single day. File
this one under the category, "Extremely Good Values"--ed.]
|
