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Hi, David,

That's very interesting!  I'm already well acquainted with living
gluten free, through living through the process with my wife, Paula.
We always have gluten free pasta, and so as not to torture her with
delicious things that she can't eat, I refrain from bringing home big
hunks of gooey, gluten-filled pastries, bread, etc., and the boys and
I will only order pizza when Mom's gone for the evening.  It's
incredible
the number of products that are made with wheat, etc.  You really have
to be aware of 'hidden gluten' in ingredients, such as malt vinegar
(sorry, Brits) and 'food starch'.  I spend some extra time reading
labels
at the market, but it's necessary.  I've made changes in what I buy
for
me and the boys, now that I'm more aware of what's in some food
products.  Most brands of soy sauce, for example, are off limits.
Paula uses La Choy.  But I've been a very
willing guinea pig as she has discovered some very delicious
alternatives to wheat flour.  She makes brownies that are far superior
to your average box mix, and she wowed me with some GF tiramisu!  If
you (all) would like to visit a site with lots of resources, go to
www.bufaloglutenfree.org  .  Paula's the webmaster for our local
awareness group.  Recipees, resources, and, with or without gluten, if
you ever visit our sunny little town, we could show you why
Buffalonians are so fat!

Enjoy Spring!
Rick McGirr
Email: [log in to unmask]





----- Original Message -----
From: "David Thurston" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, May 27, 2005 4:25 AM
Subject: Celiac


> A couple of years ago I consulted a nutritionist in London, UK, who
> specialises in PD. She advises all of us PWPs to avoid gluten, not
just
> wheat. I have adopted a largely gluten-free diet, and feel the
better
> for it. If I am forced by circumstances (eg when traveling) to eat
> bread, pasta, etc I notice the difference in my movements. A great
> pity, because I adore pizza! Or did.
> David T.
>
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