<<Disclaimer: Verify this information before applying it to your situation.>> In response to my story about Cruising Gluten-Free, I had a number of questions. Here is some more information. I hope these items help you. Sincerely, Janet Rinehart in Houston 1. Regarding LIVING WITHOUT MAGAZINE, The new LIVING WITHOUT magazine says it is "a lifestyle guide for people with food and chemical sensitivities. The publisher is a celiac. The whole first issue is devoted to gluten intolerance. Carol Fenster, Ph.D. is a contributing food editor (author of Special Diet Solutions and Wheat-Free Recipes & Menus (now 2nd edition with additions pertaining to gluten intolerance). Medical advisors are Joseph A. Murray, M.D. (you know of him quite well through the List) and R. Bruce Bessey, M.D. You can order this magazine through Sully's Living Without, Suite 294, 1202N 75th Street, Downer's Grove, IL 60516. One year for 4 issues is $12; two years for $20. Try it, you'll like it! (I have no financial interest in this magazine; I am a subscriber, too.) 2. Dr. Harold Pruessner's article on "Detecting Celiac Disease In Your Patients" from American Family Physician journal, March 1, 1998/ Vol. 57, No. 5, is located on the Web at "www.aafp.org/healthinfo". 2. People also wanted to see my generic letter to catering departments to tailor to many occasions. I feel it is important to give suggestions as to positive things I CAN eat as well as the no-no's. It is included below. GENERIC LETTER TO HOTEL CATERING DEPARTMENT TO: Catering Department and the Creative Chef FROM: SUBJECT: Restricted Diet -- Need Assistance I will be eating at your establishment on _________________. I have some dietary needs and hope that you can assist me with the meals provided. I have Celiac Disease, the only treatment for which is a strict gluten-free diet. This means no wheat, barley, rye or oats, or any derivatives. The problem is complicated by the fact that the offending grains are hidden under nebulous terms on ingredient listings, i.e., modified food starch, hydrolyzed vegetable protein, HPP, TVP, natural and/or artificial flavorings, emulsifiers, stabilizers, and perhaps caramel flavoring, etc. Cross-contamination is also a factor in terms of getting crumbs from grilling where other breaded items lay, from a regular toaster, French fries cooked in the same oil as onion rings, etc. I do best with plain meat, poultry (chicken is better than turkey), fish, fruit and vegetables. Sauces are suspect, although I can use cornstarch as a thickener. Most commercial soups, bouillon and preapred basis, especially bouillon cubes, I cannot use (although fresh stock from bones is fine). Plain rice cooked in water (rather than bouillon) works. Baked potatoes are a good starch, but the sour cream is suspect. Most soy sauces contain wheat, although San-J Tamari is fine. Sometimes it is just a matter of choosing one brand over another. (e.g., Daisy Sour Cream and Hellmann's mayonnaise are fine.) May I suggest a plain 100% all beef hamburger, grilled chicken breast (no breading or marinade), grilled fish, plain grilled steak or ham slice (no marinades) would work for an entree. Plain salad with oil & wine or cider vinegar or another vinaigrette dressing on the side works. (Distilled white or malt vinegar is questionable because they are grain based.) Plain fruits and vegetables are fine for accompaniments. I can bring my own Kellogg's Corn Pops breakfast cereal (there is malt flavoring in most commercial brands.), if necessary. A possible dessert would be fresh fruit, vanilla ice cream or sherbet. I hope these suggestions are helpful to you. I am enclosing some more information about common brands that are gluten-free and a restaurant card with more details. I hope you can use this information for me and others to follow. I know that this is quite a lot to ask and may be a challenge. I truly appreciate all that you can do and look forward to thanking you in person. Please feel free to call me at if I can provide you with any further information. Thank you in advance! Sincerely, ============================= GLUTEN-FREE DIET BASICS Please DO NOT USE anything in my meal that contains wheat, barely, oats, rye or the following grain-derived ingredients: annatto color binders cereal or bran cottage cheese (may contain food starches) curry powder (may have flour as an unlisted ingredient) emulsifiers fillers flavors (both artificial and natural flavor sources should be questioned) gluten from wheat, barley, rye and oats granola hydrolyzed plant protein (HPP) Hydrolyzed vegetable protein (HVP) ketchup (though Heinz is fine) leavening (if unspecified) licorice maltodextrins modified food starch mono- & di-glycerides MSG (imported source) mustard (wheat flour may be a hidden ingredient) rice syrup (may use barley enzymes) shortening (vitamin E from wheat germ may be added); Crisco is fine sour cream (may contain food starches) soy sauce (wheat is an ingredient in most brands); San-J Tamari is fine stabilizers textured vegetable protein (TVP) vegetable gum (may be made from forbidden grains) vegetable shortening (may be made from forbidden grains, but Crisco is fine)