<<Disclaimer: Verify this information before applying it to your situation.>>
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: :
: Excerpts from the Midlands Chapter 13 Support Group :
: --------------------------------------------------- :
: newsletter: July 15, 2000 Ben Crouse, editor :
: 2278 Liberty Avenue :
: Missouri Valley, IA 51555-5011 :
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Product Information
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by Alma Meyer
* Knorrs Chicken and Beef Bouillon are both gluten-free (GF). You may
find them in the Mexican food section in some stores. They may be
labeled as Product of Mexico, if so, they are still GF. (Confirmed
by phone call, 800-338-8831, on Feb. 16, 2000.)
* Nature Made Cal Burst Calcium Chews in cherry and chocolate flavors
are GF. (Checked by phone call, 800-276-2878, on Mar. 29, 2000.)
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: :
: Excerpts from _Alamo Celiac_ :
: ---------------------------- :
: Dec. 1999 Lynn Rainwater, editor :
: San Antonio CS Support Group :
: 1023 Cloverbrook :
: San Antonio, TX 78245-1604 :
:............................................:
Just a Thought...
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by Christie Schroeter
Social circles revolve around food. They always have and probably
always will. Never is that such a glaring fact as when you are
diagnosed with celiac sprue. Suddenly you are confronted with
explaining your dietary restrictions to old and new friends,
relatives, and business associates.
Just when you're trying to get the hang of gluten-free living, friends
call to see if a movie and pizza would be a fun evening out. Or Aunt
Bessie asks you over for one of her home cooked meals, with hidden
ingredients smothered into every morsel. And there's always the
potluck surprise at church. Who knows what mystery lurks in those
mounds of food?
My way of coping at first was to become a "closet celiac". Don't
admit there's a problem, avoid meal situations, and hope someone would
suggest an activity that didn't involve food. This never works. How
long can you hide out?
Invitations became less frequent, and finally dwindled down to
somewhere in-between rare and non-existent. After much soul
searching, I decided that I wanted to fully participate in life, and
that meant coming to terms with the food issue. No more excuses, no
more hiding.
When I'm asked out to lunch these days, I explain that I have dietary
restrictions and then suggest a restaurant that I feel can work out an
acceptable meal for me. Sometimes that means calling ahead and
talking to the chef or manager about the gluten-free items on the
menu. Pot luck suppers are easy if I bring two large contributions to
the meal that I know I can eat. Very rarely do others notice that I'm
not partaking of the other selections. If they do, I quietly explain
that I'm on a strict diet, not elaborating anymore than I have to.
Showing up with tasty dishes at a family gathering works well also.
Not only am I guaranteed food on my plate, but it helps the person out
who has no idea what to cook for me. I always try to blend my
contributions with whatever the hostess/host is serving. (Nothing
like bringing chili when the entre is filet mignon.)
It's a challenge living in a unique way in a gluten-laden world. No
doubt about it. But hiding behind my fears only serves to separate me
from enjoying the company of others. I find myself becoming more
creative as time passes. When spring arrives in the year 2000, I'm
planning on inviting friends for some short day trips in the car to
scenic areas. Doesn't a picnic lunch sound like fun?
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