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Workshop for Eating Out the Celiac Way
--------------------------------------

Andrea Kirsch and Chef Bruce from Tapatos Restaurant led the workshop
group that discussed eating out.

Fast food restaurants are harder to eat at.  Foods are shipped in from
various places and it is not always easy to track or trace them.

Several suggestions came up:

  *  Try to develop a relationship with a couple of the restaurants in
     your area.  You will get better service.

  *  At a meeting get at least a salad so you don't become the center
     of attention.

  *  Carry your own salad dressing.

  *  Be willing to try new foods.

  *  In an Italian restaurant risotto is often available but it is
     time consuming to make.

  *  Read cookbooks for an education on the questions to ask food
     personnel.

  *  Question whether stocks are made from bases (which are often not
     GF) or fresh ingredients ONLY.

  *  In better restaurants, you may find a dessert of berries & cream,
     creme brulee, flan, or flourless cake-IF the pan is NOT floured.
     Pots de creme, plain ice cream, and sorbet are usually available.

  *  If possible, talk to the chef or manager before going to a
     restaurant the first time.  Call mid- to late afternoon, after
     the lunchtime rush and before dinner time.  You may want to fax a
     copy of your restaurant card.  When you arrive, tell the
     waitperson that you have previously talked with the chef.

  *  Ask that your special dish be supervised by the chef or manager
     before being served to you, to guard against mistakes.

  *  Flattery and politeness will help differentiate you from the
     "just a pain" customer.

  *  Jax Peters Lowell's book _Against the Grain_ was recommended.  It
     has several good ideas on eating out and travel.

  *  The Gluten Free Pantry has a brochure entitled "Living Well With
     Celiac Disease" that is quite informative.  Visit their web site
     at <http://www.glutenfree.com> or call 800-291-8386.

  *  You are in control.  Your diet is not in the chef's normal
     training but they can accommodate you.


Workshop on Herbal Medicine
---------------------------

Dr. R. Charles Dumont, Clinical Assistant Professor at Columbus
Children's Hospital and Ohio State University, conducted a workshop on
herbal medicine.

Dr. Dumont noted that there are many myths about herbal medicine:


Myth 1:  Herbal medicines are natural, therefore they are safe and
   better than synthetics.

Response:  They are chemicals, just like synthetic medicines.


Myth 2:  Herbal medicines have no side effects.

Response:  Not true.  Some do; for example, Belladona.


Myth 3:  All herbal preparations are safe for celiacs.

Response:  No, they may be alcohol-extracted, or have other
   ingredients added.


Myth 4:  Preparations crafted from wild herbs are the best.

Response:  No, the pickers may not know what they are picking or may
   pick at different stages of development.


The fact is, herbal medicines are pharmaceuticals.  Herbal medicines
are poorly regulated in this country.  One study showed no ginseng in
25% of products that claimed to contain it.  However, there is
increasing research evidence showing the efficacy of herbal medicines
such as ginger and peppermint.  Some of this can be found in the
"Journal of the American Medical Association" (JAMA) issue on
alternative medicines.

But how does herbal medicine relate to CD?  Most major companies do
not use additives.  Most do not use a gluten source for binders, but a
few may use millet.  Most list all additional ingredients.  In
particular, Dr. Dumont is impressed with Nature's Way products.

Herbal medicines go back in history:  Ayruveda (Indian Medicine),
Chinese Medicine, Greek Model of Medicine, Euro-American Herbal
Medicine, and Homeopathy (which is the law of similars, was begun in
the 1500's, and uses dilute solutions).

Most herbs are safe but a few can be dangerous so do some research in
a good book or two before using.  Major companies are probably a
better source.

Dr. Dumont gave information on several specific herbs:

  *  Agrimony (agrimoniae herba) can be helpful for mild non-specific
     acute diarrhea, and has no known side effects.

  *  Flax seed (linum usitatissimum) can be helpful for constipation
     and irritable bowel.  It also has no known side effects if taken
     with sufficient liquid.  Aloe (aloe barbadensis) can also help
     treat constipation, but can have severe side effects and is very
     potent.

  *  Chamomile (matricaria recutita, chamaemelum nobile) is used to
     treat GI spasms and GI inflammatory disease.  It has no known
     side effects.

  *  Peppermint (minta piperita) can help with spastic discomfort of
     the upper GI tract and irritable colon.  It also has no known
     side effects, but should not be used if you have bile duct
     disease, gall bladder disease, or severe liver disease.

  *  Ginger root (zingiberis officiale) can help with motion sickness.
     It has no known side effects but should be avoided if you have
     gallstones.

  *  Ginseng (panax genseng, panax quinquefolius, eleutherococcus
     senticosus) is used as a tonic for invigoration and fortification
     when fatigued and debilitated, in convalescence, or suffering
     from declining work capacity.  It has no known side effects.

  *  St. John's Wort (hypericum perforatum) can help with depressive
     mood and anxiety.  The only known side-effect is possible
     photosensitization (light sensitivity) from possible overdose.
     [Note from Dr. Alexander, our physician advisor:  There may also
     be a drug interaction with Demerol.]


Workshop for Bread Machine Baking
---------------------------------

Glenna Vance of Red Star Yeast led this workshop.

In order to make good gluten-free breads your bread machine should
have one knead, one rise, and one bake cycle.  Glenna Vance
recommended either the Breadman or the Zorushi machine.  Your machine
should have a 70 minute rise and a 60 minute baking cycle.  [I added
ten minutes to my rise and it made a big difference in my last loaf of
bread.]

Dry mix five or six loaves at a time.  Put them in plastic bags
(placed inside bowls on your counter for easier measuring).  Mix all
your dry ingredients (EXCEPT your yeast).  Take a second plastic bag
and put a packet or two of yeast (whatever your recipe calls for)
between the two bags, so you know you haven't added the yeast.  This
way it takes you about fifteen minutes to make a loaf of bread.  Spoon
your flours into measuring cups; don't pack them down, and level them
with a knife.

Put all your wet ingredients in the bottom of your bread machine.
There is no need to mix them together first.  Each egg should measure
1/4 cup.  Glenna recommended jumbo eggs.  If your recipe calls for
three eggs use two jumbo eggs and one large egg.  They should equal
3/4 of a cup.  Your water should be cool for the bread machine; about
80 degrees.

Generally you need about three-quarters of a teaspoon of active dry
yeast per cup of flour or half a teaspoon of quick rise yeast per cup
of flour.

[Authors note:  if you're watching your fat intake, you can substitute
egg yolks with egg whites.  If your recipe calls for three eggs for
example, put in four egg whites and add egg replacer.  Also, instead
of vegetable oil, use one half plain yogurt and one half olive oil.]