<<Disclaimer:  Verify this information before applying it to your situation.>>
 
Miscellaneous Notes:
--------------------
 
Elaine Hartsook PhD, RD, passed away on February 19, 1996.  Elaine was
the Director of the Gluten Intolerance Group of North America and was
extremely respected for her activities in creating a medical awareness
of celiac disease.  Her attention to detail, membership on national
advisory boards, and the wonderful style of presenting information
will be felt as a loss by all celiacs and their families.<1>
 
PLEVALEAN contains oats:  PLEVALEAN is a combination of cherries in a
hamburger mixture that is both nutritious and lower fat.  It has been
a real success story for a local Michigan man.  PLEVALEAN is now used
in school lunch programs in Michigan.  Unfortunately, it does contain
oat bran and oat fiber, so it is not advisable for celiacs.  (Thank
you to Sandra Cartwright for sharing this information with us.)
 
 
 
Traveling Tips:
---------------
 
At our March meeting we shared travel tips.  Some of these are
highlighted here:
 
  *  When packing cookies & crackers, use plastic containers.  GF
     goods tend to crumble more easily, so plastic containers work
     better than plastic bags.
 
  *  For breakfasts, slice and toast your GF bread ahead of time, and
     then individually wrap it to take with you.  That way, if you
     don't have access to a toaster you can just have it warmed in a
     microwave oven.
 
  *  Health Valley date nut and tropical fruit granola bars are
     individually wrapped and keep for a long time.  This makes them
     simple to travel with.  Also, dried fruit and raisins make good
     travel food.
 
  *  Bumblebee Tuna sells small 3-packs that are perfect for
     traveling.
 
  *  GF dehydrated soups are good for traveling.
 
  *  Several people related how accommodating Disneyland is to
     celiacs.
 
  *  Take the restaurant card and give it to the waitperson, so they
     can take it back and show it to the chef.  The restaurant card
     lays out clearly what you can and can't have, making it easier
     for the chef to make suggestions as to what he/she can prepare
     for you.
 
  *  At an unfamiliar restaurant, it is best to keep things simple.
     Order basic food without a lot of added ingredients; you'll be
     less likely to have a gluten "accident".