<<Disclaimer: Verify this information before applying it to your situation.>> Back to Basics -------------- summarized by Tom & Carolyn Sullivan Our February meeting covered a wide range of topics. Mary Guerriero, our president, covered the basics from the standpoint of being gluten-free (GF). Dorothy Vaughan, our dietitian advisor, stated the basics of the GF diet. Dr. Alexander, our physician advisor, and Dr. Belknap, a pediatric gastroenterologist, handled Q & A from the medical side. And members Janet Armil and Diane Konjarevich, gave two different views of how to travel as a celiac. It was a most informative and fast moving evening that of course included tasty GF treats from the members. Mary began the evening on a positive note by referring to our condition as a Gluten-Free Lifestyle rather than a diet. She also reminded everyone that we don't remove breading from chicken and eat the chicken because the breading has already contaminated the chicken; we don't eat the filling out of pies because the pie crust has already contaminated the filling; and we don't lick postage stamps to apply them to letters because the Post Office will not confirm that the glue is GF. She suggested that celiacs are safer by using their own utensils, such as colanders, cutting boards, and toasters. And of course celiacs must be careful with knives or spoons in condiments, so that the condiments do not become contaminated. (If we all followed grandma's advice all the time, there would be no problem: Take your butter, jelly, sauce, etc., and put it on your own butter dish. Then use your own utensils to transfer it to your bread, potatoes, etc. That way you won't contaminate any one else's food.) In discussing the diet and foods, Dorothy noted the greater number of foods available to celiacs now. So if one has a problem or reaction with a specific food, find another food just like a non-celiac would do. Also, if one uses the Kitchen Basics (a GF broth) recipe pamphlets, be careful and read the recipes. A few call for couscous or pasta which, unless GF, are not allowed. As regards oats, there are a lot of unknowns and it is still on our forbidden list. Quinoa is scientifically not a wheat grain but contamination is possible and your reaction may be personal. Read the labels carefully. Dorothy noted that caramel needs verification because of the source, but Coke products are okay because the source has been verified as GF. The doctors noted that blood testing is for screening purposes ONLY. The definitive test for celiac disease (CD) is a biopsy of the small intestine. CD is a lifelong diagnosis and does not require a second opinion if it is biopsy-diagnosed. There are conditions of transient food intolerance that can occur and/or clear up spontaneously, but CD requires compliance to a lifelong GF diet to avoid intestinal damage and other complications. Janet and Diane both traveled to Italy last year, had a fantastic time, enjoyed themselves immensely and had no troubles eating GF. That, however, was the only similarity in their trips or preparations. Janet took a GF tour sponsored by Sully's Living Without so she had no difficulties with the daily three meals as they were all taken care of. As she frankly admitted, she forgot she was a celiac and just enjoyed. Her preparations, just in case, included such things as Dietary Specialties crackers, Genisoy GF soy nuts, both salted and plain, raw almonds and boxes of Taste Adventure green split pea and black bean soups. Diane, on the other hand, was traveling to see things on a tour that was NOT GF, and was less concerned with when, how, or if meals would occur. She did find that the tour guide was able to translate but there was less flexibility in eating. She recommends getting a good restaurant card, learning about the foods in the region, and going to places that are used to dealing with tourists, as the best way to eat GF in another country. To hold herself over between meals, she used Atkins Bars, high-calorie, low-carbohydrate protein bars, or Genisoy. So choose your style of travel and enjoy.