Gluten-Free Dining Map

Hey Folks — This nice person is creating a Gluten-Free Dining Map.  Click HERE to visit it.  Wow!

Someone at Bob’s Red Mill is Going Gluten-Free for One Month! What Next?

  Someone at Bob’s Red Mill is Going Gluten-Free for One Month!  They wrote:

“Starting today, one of my cohorts (Chelsea) and I will take on a challenge to unwavering live life without gluten for four weeks.”  The Mill Room Blog

  I find this interesting.  As a social worker,

Did you ever get so close to something that you couldn't even see just how bad it could really stick you? (C.2009, WTB)

 I have witnessed such efforts over the years.

  This is clearly on some levels, a wonderful thing to do.  Surely, there can be great gains from such experiences.

  On the other hand, it raises some questions.  There might also arise some misconceptions. 

  I mean, according to this posting, the person who is going G-F for the next month is now perplexed because he now has to figure out what he can have for lunch today.  In the meantime, I am getting really concerned about how I am going to have health insurance next year.

  Check out the original posting at http://bobsredmill.blogspot.com/2009/01/gluten-free-like-me.html and tell me what you think.  Yes, I know, one hates to seem critical.  But take a look and tell me what you feel.

  Again, I am grateful that someone is taking the time and energy to learn more about living Gluten-Free.  At the same time, when considering the source, the circumstances and a lot of other factors, the questions for me become much more rich.

  What do you think?

Yummy Gluten-Free Rice Chex Pie-Pan Pizza

Yummy Gluten-Free Rice Chex Pie-Pan Pizza 

(Feeds 1-to-2 Hungry Adults.)

Yummy Chex Pizza Slice (c.2009, WTB)

 

Ingredients: 

• 1 Tablespoon of cooking oil — Perhaps Olive Oil if you like. *
• 2 and 1/2 cups of Rice Chex Cereal. *
• 1 Egg.
• 1/3 Cup of Pizza Sauce. *
• Ingredients can be Pepperoni, Ham, Ground Beef, Onions, Mushrooms, Green Bell Peppers and the list goes on and on and on. *
• Grated Parmesan Cheese. *
• 3-to-4 Ounces of Grated Mozzarella Cheese. *

  Process:

1. Preheat oven to 400 degrees Fahrenheit.
2. Put oil into 9-inch round baking pie pan and put the pan into oven while you make the crust.
3. Add Rice Chex to a 3 or more cup container and break an egg over it.  Then with a fork, crush these ingredients until they form a somewhat malleable substance.
4. With the fork, form the Rice Chex Crust into the bottom of the warm, greased pie pan.
5. Place in center of oven for 7 to 10 minutes to pre-bake crust.
6. With a spoon, add pizza sauce to the middle of the crust and spread around to edge of crust.
7. Add ingredients.  ( I would suggest that some ingredients are better if pre-cooked to an almost-done degree).
8. Top ingredients with Mozzarella Cheese.
9. Sprinkle top of pizza with Parmesan Cheese.
10. Bake in pre-heated oven for 12-to-15 minutes.
11. Cut into pieces and serve.

 * Be sure to use Gluten-Free versions of these ingredients.

Mainly Green Beans: A Quick & Healthy Gluten-Free Saute

Mainly Green Bean: A Quick & Healthy Gluten-Free Saute

(For two hungry people — BUT — The more you add; the more people you can serve (see NOTEs below).)   

Ingredients:

• 2 Tablespoons of Butter or Margarine. *
• 1/8 cup white or yellow Onion Diced.
• 5 Medium Mushrooms Sliced.
• 1/3 cup of diced Ham or 1 small can of Vienna Sausages (Gluten-Free)  or 1/4 cup of cooked and drained, diced bacon or sausage.*
• 1, 15 ounce Can of drained cut Green Beans (or  2 cups of fresh Green Beans).
• 1/4 medium Tomato Diced.
• Sprinkle to taste with grated Parmesan Cheese.
• Sprinkle to taste with Black Pepper, Salt and Garlic (or Garlic Salt).

 Process:

1. Begin by prepping cut ingredients (slice mushrooms, dice onion, dice tomato).
2. Heat small to medium Skillet with Butter on Medium.
3. Add Onions and cook for about 3 minutes.
4. Add Mushrooms.
5. Add Meat and cook for about 3 minutes.
6. Add drained Green Beans and heat and turn for about 6-9 minutes.
7. Add Tomato.
8. Sprinkle with parmisian cheese. *
9. Season with Garlic, Salt, Pepper. *
10. Serve hot, as is, or over a starch such as rice, pasta or potato. *

Note:

1. This dish goes really well with many different creative versions of rice, pasta or potatoes.*
2. This dish can also be livened up with a little soy sauce. *
3. Try a reduction of Gluten-Free wine or sherry.   To “reduce”, just add about 1 to 2 Tablespoons about 4 minutes prior to completing and let bubble. *
4. One could also add Slivered Almonds to this dish at the same time the Green Beans are added.

* Be sure to use Gluten-Free Versions of this ingredient.

Way #38: Move beyond the fear that your “food world” is NOW severely limited on your way to Gluten-Free Simplicity.

Way #38: Move beyond the fear that your “food world” is NOW severely limited on your way to Gluten-Free Simplicity.

  OK.. I know… I can’t stand it when someone tells me, “You can’t do that any more.”  Oh.. I get soooo upset at that sometimes.

  So for me when it came to the Doctor’s Gluten speech.  I had lots of emotional reactions.  Even for years following my diagnosis.  Did you?

  I can admit it… YES, sometimes I got issues with authority.  Even if their rulings are really in my own best interest…  How bout you?  If you did could you admit it?  I get even more riled up when it is regarding something I love and I am used to like Cakes, lots of bread with every meal etc… That’s not to mention those hidden sources of Gluten.  And in short, this resistance leads to lots of self-destruction for me.

  Allowing anyone (especially an Authority Figure) tell me “NO MORE” of anything, is hard for me to do.  But once I admitted this to myself, I could more readily reverse my self-destructive tendencies — and my perverse need to spite the authorities.

  Then, I  could start to heal.

  It is frustrating though, with or without authority issues… to be told you cannot do this or your can no longer eat that.  Yes it is!  And at the moment it may seem like  ones world has now been severely limited.

  But I found that when I opened my mind, and I got real curious about other cultures that were NOT necessarily wheat-based there was hope.  Particularly cultures with in climates other than U.S. climates, I found cuisines (e.g., Mexican, Asian, Indian etc…) that I could enjoy, with lots of choices.

  I had to admit to myself that there is a whole world out there.  This world is full of great food ideas.  And sooo sooo soooooo many of them are naturally Gluten-Free.

  I just had to let go of the resistance and get on a more open-minded pathway.

  I started to experiment a lot and I found that there are bountiful options available to me.  Sure, there are always the various newly developed wheat-substitute/fake items.  And I praise those kitchen adventurers who are seeking to make items that used to be made with wheat — without wheat.  More power to them!  I do that too.

  But as I let go of trying to replicate U.S.-type wheat-based items (like Wonder Bread, Cheerios or Campbell’s Chicken Noodle Soup).   And I have to say again, “those gals and guys who work hard in their kitchens to replicate typically gluten-filled foods without Gluten are angels — they really are”.  But my kitchen ain’t got one of them these days.  So I got to find alternatives.

  I started to explore other cultures.  And I was truly learning – not just about food either!!! 

  As the Gluten-Free Girl will tell you, there is a life beyond Wonder Bread — even though I really did love that stuff.

  Try new foods.  Try new cultures.  Think about climate and how it effects food choices.  Think about centuries of climate influencing food choices and the unlimited bounty of cuisine choices that can create.

  I tried to let go of those boundaries that kept me within a certain mindset of what is -, and is not NORMAL food.

  Give it a shot.  You might discover a whole new world.

 

* Helpful Hint/Notes:

• This article in Wikipedia about Staple Foods and this one on Tradiational Diets and Culture might be helpful.
• Also check out the various hyperlinks in this article in order to learn more.

: : : : : : : : : : :

Pork Chops Cippoline: A Hearty Gluten-Free Dinner with a Bite

Pork Chops Cippoline: A Hearty Gluten-Free Dinner

with a Bite

Please click here for the updated text of this recipe.

Quickie Ham and Cabbage Dinner: A Gluten-Free Energy Booster

 Quickie Ham and Cabbage Dinner: A Gluten-Free Energy Booster

(This 20-minute recipe serves two hungry adults and can be easily expanded to serve more.)

Ingredients:

• 2 Tablespoons of Cooking Oil *
• 1 Pound of Fress Cabbage, sliced no more than 1/2 inch thick
• 1 Pound slice of Spiral Cut (Center) Ham Steak (or 1×1 chunks will do) *
• 1/2 Yellow Onion sliced about 1/4 inch
• 2 Tablespoons of Butter or Margarine *
• 3 Tablespoons of White Vinegar *
• 3 Tablespoons of Brown Sugar
• Need Salt, Pepper and Garlic shakers for seasoning

 

Process:

1. Heat a 10-to-12-inch iron skillet on medium.
2. Add the oil.
3. As the oil heats up, add the Ham slice and cook for about 5 minutes.
4. Turn the Ham over and lower the heat to about a 1/4, or 2 on a scale of 10.
5. Add the sliced Onion.
6. Add the Cabbage.
7. Season with Salt, Pepper and Garlic Salt.
8. Mix together the Vinegar, Sugar and Margarine/Butter and pour it over the cabbage surrounding the ham.
9. Cover and let simmer for about 5 minutes.
10. Add the carrots directly into the sauce so they will cook.
11. Turn over the Ham making sure that all of the cabbage has been coated with the sauce in the pan.  In other words, at this point, the Ham Steak can be placed on top of the cabbage.
12. Cover and cook for another 5 minutes.
13. Serve on place with either ham diced and mixed in with the cabbage mixture or with the ham steak on a plate topped with the cabbage mixture.

 

* Be sure to use Gluten-Free versions of these ingredients.

Celiac Disease and Health Insurance

  Four words: Celiac Disease & Health Insurance …

  Oh boy… did  your blood pressure just go up?  Mine does every time I even think about this combination of words.  

  For years, people with Celiac Disease have been talking about having to pay higher “premium” rates due to disclosing to an insurance company (healthor life) that  they had been diagnosed with Celiac Disease.

  To quote from a response to such blog entries on Celiac.com:

“Yes, it is my understanding this is common. It can be very difficult to get life insurance once diagnosed with celiac disease. Same can be true for health insurance. it’s just a bummer, but all you can do is shop around” (Retrieved from http://www.celiac.com/gluten-free/lofiversion/index.php/t614.html, on Jan. 14, 2009).

  It appears even contactuing the State Insurance Commission Office yields no help.

  Sadly and with all due respect, I have to point out that this very thread of conversation on Celiac.com evolved (or) devolved into an open discussion about how avoid such problems by NOT report ing such health problems to the Insurance Agency.  I mean, I really cannot blame these folks for these propositions, but am I the 0nlyone here who is noticinghow otherwise good, upstanding Americans are (having to) resort(ing) to essentially “fraud” in order to obtain insurance coverage due to what appears to be health-status discrimination by the very companies who operate with the mission of preventing and fairly addressing health problems?

  Then last week — years later, I saw a blog header: “Denied for Health Insurance”, where the author wrote:

“Just an FYI that I am currently shopping for health insurance. I was sort ofdiagnosed with celiac’s 18 months ago, my testing was all negative, but gluten-free diet has changed my life. I reported to the health insurance company that I had been tested (had to divulge the upper GI) and that I had celiacs, even though the medical tests were negative. Big mistake. I was denied coverage. Denied. I am now appealing the denial.

I just want people to know that this can happen” (Retrieved from http://www.celiac.com/gluten-free/index.php?showtopic=54362, on Jan. 14, 2009).

  Within a few hours, a blogger’s response was:

Thank you for posting this. This is one of the reasons I have turned down further testing for myself. We all know that the health insurance industry’s primary concern is $, not health.”

“If you have not reported anything in writing, but only over the phone, your best bet might be to ask to speak to a supervisor and say that you were given erroneous information by the doctor’s office, which you then passed on to whomever you spoke to at the insurance company, and that [i]you do not in fact have celiac[/i], and that your medical records will support this.”

“Even if you did fill out and sign a form in writing, write another, and tell them that you just found out that you had been given wrong information by the doctor’s office, that they told you you had celiac so that you would stop eating wheat, which gives you problems, but that your bloodwork (attach a copy) was negative, so, by current medical standards, you don’t in fact have it.”

“Good luck, and please keep us posted!”  (Retrieved from http://www.celiac.com/gluten-free/index.php?showtopic=54362 , Jan. 14, 2009).

  Does anyone else see a pattern here? 

  I post this with respect and in fact, blanketed compassion for all of the bloggers I have quoted here.  I cannot blame them for their reactions, nor for the overwhelmingurge to wax like some lawyers with half-truths and non-disclosure tactics.

  Clearly, I am not the only one of us who gets an instant blood-boil upon hearing the words, : Celiac Disease & Health Insurance …

  I guess I am somewhat desensitized as I have been hearingsuch cutting terms as “pre-existing” condition since my first Crohn’s surgery back in the very early 80′s.

  One of the reasons I studied Social Work was to learn ways of bringing change to a system that seems (to me at least) to be unfair.  And changes have come about over time.  But perhaps more change is needed…

  About a year ago, Nancy Lapid published an article asking: “Should Insurance Companies Have to Reimburse for the Extra Costs of Gluten-Free Food?”  (Retrieved from http://celiacdisease.about.com/b/2008/01/30/should-insurance-companies-have-to-reimburse-for-the-extra-cost-of-gluten-free-food.htm, on Jan. 14, 2009).  Naturally, this led to quite a spirited interaction of commenters at a special link: http://blogs.timesunion.com/readandreact/308/celiac-disease.

  One person even wrote… and you best prepare yourself for this one even though I would bet you already know it’s coming:

“Talk about people milking the system.
How dare these people think they are entitled to a payout for this.
This is why insurance rates are so high.

All they have to do is avoid certain foods. Yet, they are taking advantage of the system.

Comment by Alison – January 28th, 2008 @ 10:13 am” (Retrieved from http://blogs.timesunion.com/readandreact/308/celiac-disease, on Jan. 14, 2009).

   And then, of course, there are other angles, such as this which was submitted to the Lapid article’s comment thread at that time by a person who has her own Gluten-Free Blog at http://blogs.timesunion.com/glutenfree/.  She wrote:

As a person who lives a gluten-free lifestyle by medical necessity I would not expect my health insurance company to reimburse me for any portion of my food costs. I have a great relationship with my health insurer and they provide me with everything I want/need from them, namely: coverage for doctor visits, medical tests, lab work, medications (though I take none on a regular basis), and coverage for (heaven forbid!) emergencies, hospitalizations and surgeries. I am lucky and very grateful for the coverage that I have” (Retrieved from http://blogs.timesunion.com/readandreact/308/celiac-disease on Jan. 14, 2009).

  And finally, yet another whole side of this issue that really needs attention, but is often totally overlooked.  The headline from one month ago read: “I think my husband has Celiac’s disease, and we have no insurance. Can you offer me some advice?” and a pull quote that sums it up would be:

“i just feel so lost without the guidance of a doctor. i’m so upset that the economy is the way it is, and we can’t afford to see a doctor. but this is our situation. he and i rarely even get so much as the common cold, so i was surprised when he began developingthese symptoms. i wish i could get a professional in here to diagnose, but we won’t even be graduating for another 2 years. we’re just hopingeverything goes ok” (Retrieved from http://answers.yahoo.com/question/index?qid=20081210134024AAvQLnD, on Jan. 14, 2009).

  If one looks at the “Best Answer” posted below the above entry (which I will purposely NOT quote), one might see just how crazy this whole thing has become.

  According to another site (http://celiac-disease.com/have-celiac-disease-vote-for-barack-obama/) and blog (http://gluten-free-blog.blogspot.com/) Obama should have beenthe Presidential choice for all people with Celiac Disease because:

“If I had to choose just ONE issue that was important to anyone with Coeliac Disease, it would have to be that of Health Insurance and especially being able to obtain health insurance that includes mandatory and guaranteed Preexisting Conditions Coverage” (Retrieved from http://gluten-free-blog.blogspot.com/2008/11/obama-mccain-gluten-free-politics.html, on Jan. 14, 2009).

  Oh, I could go on and on with this, but I am not sure if I go any further at this point if it would really make a difference.  I can say that like many of us, I do hope that this politician is able to find his way through the murky waters of the D.C. Beltway in order to make at least this one very important campaign promise come true.

  I imagine if there really is a sincere push legislatively to get this done and if it ever looks like it can be successful, we will then hear policy statements and proposals Ad nauseam from the varous insuance companies telling us how they just love people with Celiac Disease…. and on and on and on and on and on….

  Perhaps you wish to make a difference regarding this issue.  One way to start could be to look up the Celiac Disease Center at the University of Chicago:    http://www.celiacdisease.net/advocacy .  They probably have some ideas.  And there are likely to be many other such resources around for those who are interested.

  Are you interested?  I mean, if nothing else, perhaps some day we could view those words: Celiac Disease & Health Insurance … in a nice shade of soothing Blue, instead of red.  Wouldn’t that be nice?  I don’t know, whatdaYouthink?

Celiac Symptom Differentiation: Malabsorption versus Malnutrition

  I thought this was very interesting as a way of differentiating the various symptoms I might have due to Celiac Disease.  I found this on WebMD today.

  Celiac Symptoms: Mal–absorption versus Malnutrition

From WebMD about symptoms of Celiac Disease:

“Depending on the degree of malabsorption, the signs and symptoms of celiac disease vary among individuals, ranging from no symptoms, few or mild signs and symptoms, to many or severe signs and symptoms. There are two categories of signs and symptoms: 1) signs and symptoms due to malabsorption, and 2) signs and symptoms due to malnutrition including vitamin and mineral deficiencies.”

  For me, this is another way of helping me better understand and hopefully address my symptoms.

Braised Sweet-and-Sour Pork Loin with Cabbage

Braised Sweet-and-Sour Pork Loin with Cabbage

 (Serves 4-to-6 hungry Adults)

Special Tool:

• A 10-12 inch Cast Iron Skillet or stove-to-oven skillet with high sides (at least 1 & 1/2 inches)

 

Ingredients:

• 2 to 3 Lbs of either Pork Loin or Pork Loin Grilling Strips
• 3 Tablespoons of Vegetable Cooking Oil
• Salt, Black Pepper, and Garlic Salt in shakers
• 1/2 Cup  Brown Sugar
• 1/2 Cup White Distilled Vinegar
• 1/4 Cup Margarine
• 1/2 Cup Water
• 1 to 2 Lbs of Fresh Cabbage, thinly sliced
• 1 Medium yellow Onion, thinly sliced
• 1 Cup of Fresh julienne (Matchstick) carrots

 

Process:

1. Heat large cast iron or stove-to-oven skillet over medium heat.
2. Add oil and heat oil over medium until hot

3. Add pork loin to skillet with as much of the meat as possible directly touching the oil.

4. Cook uncovered for 10 minutes.

5. Sprinkle Salt, Pepper, and Garlic Salt over each side of meat as if to taste.

6. Turn Meat, season again and cook another 10 minutes.

7. Add Water to skillet.

8. Spread sliced Onion over meat.

9. Spread sliced Cabbage over onion and meat.

10. Pre-heat oven to 350 degrees Fahrenheit.

11. Mix together Vinegar, Sugar, and Margarine until Margarine is in very small lumps.

    To the liquid mixture, add seasoning of salt, pepper and garlic salt as if to taste.

12. Pour mixture over ingredients in skillet.

13. Cover skillet and place in middle of oven for 15 minutes.

14. Add carrot sticks to ingredients in skillet, Cover and place in middle of oven for another 15 minutes.

15. Uncover and place in middle of oven for 15 minutes.

16. Slice pork loin and serve with cabbage/onion/carrots and sauce on top.

 

Note: 1.If using pork loin, it might be best to cut the loin into two or three long pieces.

2. If using pork loin grilling strips, it might be smart to trim some of the bulky fat off of the loins prior to serving.

* Be sure to use Gluten-Free versions of this ingredient.