Text 3470, 132 rader
Skriven 2013-08-13 16:15:42 av Janis Kracht (1:261/38)
   Kommentar till text 3407 av MICHAEL LOO (1:123/140)
Ärende: Gluten 990
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Hi Michael,

>> I thought the reports about the change to farm grown wheat over the
>> years was really interesting as well.  IIRC, it had to do with a change
>> in the wheat we eat today, since the wheat of today contains more
>> gliadin.

> So an increase in glutens in general, or does the increased
> gliadin go with a decrease in other kinds of gluten?


From what I understand, it not an increase in the gluten, it's the addition of
gliadin, which wasn't in wheat in the 50's, early 60's.

I liked this quote from a broadcast on cbsnews:  "the wheat we eat these days
isn't the wheat your grandma had: : "It's an 18-inch tall plant created by
genetic research in the '60s and '70s," he said on "CBS This Morning." "This
thing has many new features nobody told you about, such as there's a new
protein in this thing called gliadin. It's not gluten. I'm not addressing
people with gluten sensitivities and celiac disease. I'm talking about
everybody else because everybody else is susceptible to the gliadin protein
that is an opiate. This thing binds into the opiate receptors in your brain and
in most people stimulates appetite, such that we consume 440 more calories per
day, 365 days per year."

So on top of everything else, for everyone, not just those with
gluten-sensitivity the wheat grown today could be cause of a lot of overeating
in this country.

> Unfortunately, the cost of assuring pure purity would mean
> that food would go out of our price range.

The shopping cart is bad enough as it is, no argument there.

>> I have another package of duck breasts here :)

> Mmmm.

I decided to freeze it for a future date.  I'll just let it defrost in the
fridge when I'm ready to cook it, I don't want the microwave defrosting it :)

> Here at Helen's, there's a lot of uneaten food, as she hasn't
> been in the eating mood, and people have been taking meals
> where they can. Right after I got here, they went to Kam Man
> Market to get cool stuff to experiment with, and one of the
> things was 2 lb of whole shrimp, which as it was raw and fresh
> had to be cooked


Sounds really good.

>, so Sasha boiled them up. Today I breaded the
> heads and fried them up. Delicious. Helen actually ate two
> of them, in addition to a cup of noodles tossed with cottage

[...]
> The heads are just so much more delicious than just the shells.

It is something that you were able to find them with heads attached.  IIRC, the
only time I've seen that was in Las Vegas at a seafood restaurant there. Given
the hotels and casinos there, I expect they get in fresh fish quite often.


 > ---------- Recipe via Meal-Master (tm) v7.05

> Title: Truly Yeast Bread (gluten Free)
> Categories: Celiac, Breads
> Servings:  6

> 3 c  GF Flour Mix (recipe              1/2 c  Lukewarm water
> -follows)                       1 1/2    Yeast cakes, or 1 1/2
> 1/4 c  Sugar                                    -tablespoons yeast granules
> 3 1/2 ts Xanthan gum                       1/4 c  Shortening
> 2/3 c  Dry milk powder                 1 1/4 c  Water
> 1 1/2 ts Salt                                1 ts Vinegar
> 2 ts Sugar                               3    Eggs

> It is not easy to turn out a yeast bread recipe without wheat that smells,
> slices and tastes like wheat bread. This recipe is adapted from the
> nutrition dept. of the Univ. of Washington School of Medicine.

I'm going to try this one today.  Looks great to me.

> NOTE:  The book says xanthan gum is necessary for all yeast recipes to help
> make the breads springy and chewy. It helps to replace the gluten the rice
> and potato flours lack.

Over here, I use guar gum rather than Xanthan gum since Xanthan gum is corn
product.. and generally I use Tapioca starch or Arrowroot rather than pototo
starch.

Thanks for the recipe :)

I talked to my doc today about the gluten thing since as I've mentioned (and as
you saw at the picnic) I was still eating a lot of gluten-laden foods.  Whole
wheat which is supposed to be so good for people still drives my intestines
crazy :)   He told me to go totally gluten free for two weeks, then let him
know if things change with my guts in "general". After that, he figures he'll
do some extra bloodwork on me to test for celiac, etc.

==Stuffed Zucchini au vin==
Preheat oven to 375X
8 servings

2 large zucchinis
4 Tablespoons olive oil
1 medium onion chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1 1/4 cup grated locatelli cheese
salt and pepper to taste
1 cup mozzarella, shredded
1/2 cup Italian bread crumbs
1/2 cup white wine

Cut zucchini in half lengthwise.  Scoop out seeds and pulp.  Chop seeds and
pulp, and set aside. Parboil the halves of zucchini in salted water for 5
minutes.  Drain on paper towels.  Put  3 Tablespoons olive oil in saute pan,
and saute onions and garlic until golden.  Add the pulp and seeds and cook for
3 minutes.  Remove from heat and cool.

Stir in parsley, cheese, salt and pepper, and wine.  Oil a shallow pan, and
fill zucchini with cheese and wine mixture. Combine breadcrumbs with remaining
Tablespoon of olive oil, and sprinkle over filled zucchini. Bake at 375F for
25-30 minutes.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)