Saw a friend of mine today who graduated in May and thought had moved to Arizona, well she's back. Boy I sure did miss her, it was so nice to see her again and she looks fabulous! I so love it when I get to see those who fought their way through the Nursing program and made it, I miss the lot of them.
Anyhow the point of that was that it's really a small world when we think of it. As I learn more and talk more about food intolerances I find one of the other grads apparently was diagnosed with Celiac or Wheat Intolerance. Our mutual friend encouraged me to contact her and visit with her about going wheat free and baking and cooking without it. I will probably drop her a line and hope we can visit a bit. I have so much I've learned and am still learning, that I am more than happy to share with folks. For instance I recently learned that alot of Asthma inhalers now no longer use CFC's for the drug carrier, they use what they call HFA's which can either be corn based ethanol or grain based alcohol, and just about all grain based alcohol is wheat as the primary ingredient. Sheesh.... it seems to me that the drug industry is keeping us sick! These sort of things make me mad, but I figure when sales drop to the bottom and we educate our doctors about this also and therefore we stop using the products, thereby causing sales to drop, then maybe they will listen a bit. Hell, since about 98 or so they have been using gluten in pressure sensitive adhesives, in other words the adhesive on your bandaids and bandage tape is made with Gluten! No wonder I have no tolerance and cannot use them. This adhesive is also used in the contact pads they use for EKG's and you would be amazed how much wheat and corn and soy are present in everything, including your soap, shampoos, and cleaning products. Sad actually, so I figure the more we can help educate people, the more they will be conscientious about what they buy and when product sales drop and the companies realize that we will pay more for a safer product, then they might get the hint. Oh well it's an idea.
I did find out from my nutritionist/chiropractor/homeopathist that the carrier he uses for his homeopathic remedies is grain alcohol, and so is alot of the products he carries from other vendors. So he knows now that he needs to make mine special with vegetable based glycerin. He and I share ALOT of thoughts and ideas, which I think is great, I like learning. =o) and if I can share something that helps someone, then it's a very good thing! This includes what I have learned about the relationship of diet to later in life diabetes, and other things that can accompany diabetes. Ah well.... moving along....
I do have to say being alert to no wheat, even when I eat out, I need to be aware of what might or might not contain wheat from what I know of cooking. I am not as concerned with slight cross contamination, I just don't want a full load, I don't figure most places can keep things totally separate. But I do think about what does something take in it to make the dish, how would I make it? And if I even think that someone else might use flour in their recipe, I steer clear of it. I remember to say no croutons on the salad please, and don't use any "cream" dressings they all have either wheat in some form or MSG, so I leave them alone. No gravy, and no rolls or buns please. :o) I know if I crave these yummy things, I can easily make my own. This is why I want to do a simple basic cookbook, share with folks and let them know it isn't daunting to cook without flour, it isn't hard, and a working person can easily do it and still convert and use their favorite recipes! I love what I am making and that Grandma's recipes and favorites from childhood can still be mine and, truth be told, they taste so much better without wheat! Things taste fresher and cleaner somehow, you can actually enjoy the subtle flavors in foods and wow the ingredients with the punch are just well that! WOW! I want to help encourage people to not be afraid to make the food, to let them know that it isn't the end of the world to go without wheat, and there is ALOT of things you can do despite what you "might" find on the store shelves to the contrary. Of course I am the adventuresome one, and I love trying new things. And I find that wheat free stuff takes a whole lot less time to make and cook as a general rule. Well the pastas take a bit more to cook. LOL
Well Mushy and the kids are staring at me like I will be supper if I don't feed them now. By the way they don't get grains in their diet either. After all the pet food recalls and the understanding that Cats are obligate carnivores, not cereal eaters, well their diet improved for the better too, the dogs also do much better with little to no grain of any kind. They simply don't need it, our pets don't hunt wheat or cornstalks for supper! LOL
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