<<Disclaimer:  Verify this information before applying it to your situation.>>
 
On Thu, 5 Oct 1995, Annmaureen Surra wrote:
 
> However, Ron, unless you own a rice pattie and grew that brown rice
> yourself, just how sure are you that IT was processed correctly and
> does not have extraneous additives? I use brown rice all the time and
> have checked its source. I feel comfortable using it. Some of the brown
> rice packages could scare  you into having kittens! How do you know if
> your fresh fruits and vegetables were sprayed with some preservative
> that does NOT WASH OUT?
>
> Don't negate other's questions so easily, please!
 
I'm sorry, Annmaureen. I didn't intend to negate your opinions, but in
rereading my message I can see how you could take it that way. :( You are
right that it is hard to find GF and organic foods, and I have to
struggle with it too.
 
> I think many of us cook from scratch at home. A celiac's problem is
> getting out in the world! Traveling, seminars, even training meetings
> can have dinner items or snacks that can force us to go home and stay
> there for awhile! Imagine eating some mystery food in a hospital
> cafeteria, then being expected to monitor pediatric cardiology surgery
> patients in ICU without incident! I'd like to see your "cooking from
> scratch" ideas under those conditions. Please join in the discussions!
> Don't condescend to the rest of us poor peons. AMS
 
I'm sorry to seem condescending, I could have been more sensitive to your
frustration. I was hoping to encourage everyone to try cooking more from
scratch. But I guess I hurt some feelings instead. :(
 
If I can offer anything of value to all you folks who are away from home
all day, it's just to mention the possibility of bringing along some
leftovers in an insulated lunchbag, keeping it cool with a bit of ice in
a strong baggie. It has made it easier for me to be GF, and can be a great
moneysaver too.
 
Apologetically, Ron.