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<DIV><FONT size=2 face=Verdana>Gluten is very high in protein. I used to
add a lot to a batch of dough when I used to bake our bread. For most
people it is a nutritious food, but for others, as Andreas noted, it can cause a
range of problems from the mildly annoying to the very serious.</FONT></DIV>
<DIV><FONT size=2 face=Verdana></FONT> </DIV>
<DIV><FONT size=2 face=Verdana>Peanuts also cause an allergic reaction in part
of the population; even a little bit of a peanut product or peanut
derivative can be fatal as in a tragic case a few years ago to a school child in
Spokane.</FONT></DIV>
<DIV><FONT size=2 face=Verdana></FONT> </DIV>
<DIV><FONT size=2 face=Verdana>And I assume most know about lactose intolerance
which also can cause a range of unpleasantness.</FONT></DIV>
<DIV><FONT size=2 face=Verdana></FONT> </DIV>
<DIV><FONT size=2 face=Verdana>People with these kinds of issues have a
difficult time when dining out as gluten, peanut products, dairy products are
often found in foods where you might not expect them. They are used as
favor enhancers, thickening agents, etc. Gluten and dairy products are
also found in some very effective muscle/athletic performance enhancement
products.</FONT></DIV>
<DIV><FONT size=2 face=Verdana></FONT> </DIV>
<DIV><FONT size=2 face=Verdana>Since allergies are individualistic, Gary, et al
can only find if a gluten free diet has advantages for them by trying such a
diet for a few weeks.</FONT></DIV>
<DIV><FONT size=2 face=Verdana></FONT> </DIV>
<DIV><FONT size=2 face=Verdana>W.</FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #000000 2px solid; PADDING-LEFT: 5px; PADDING-RIGHT: 0px; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="FONT: 10pt arial; BACKGROUND: #e4e4e4; font-color: black"><B>From:</B>
<A title=jampot@roadrunner.com href="mailto:jampot@roadrunner.com">Gary
Crabtree</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=kcraine@verizon.net
href="mailto:kcraine@verizon.net">Craine Kit</A> ; <A title=areaman@moscow.com
href="mailto:areaman@moscow.com">Dan Carscallen</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Cc:</B> <A title=vision2020@moscow.com
href="mailto:vision2020@moscow.com">vision2020@moscow.com</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Sunday, March 21, 2010 11:41
AM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Vision2020] Co-op cooking
classes</DIV>
<DIV><BR></DIV>
<DIV><FONT face=Calibri>Actually, what my question was meant to imply was, are
there OTHER benefits to a gluten free diet besides those for whom gluten
causes varying degrees of gastric upset. The google research I did
do did not reveal any and I was mildly curious. I couldn't care less
how many people show up at any of the coop sponsored classes. Were I
going to attend any, it would have been the herbalism and the urban chicken
symposium but I heard it was SRO.</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>g</FONT></DIV>
<DIV style="FONT: 10pt Tahoma">
<DIV><BR></DIV>
<DIV style="BACKGROUND: #f5f5f5">
<DIV style="font-color: black"><B>From:</B> <A
title="mailto:kcraine@verizon.net CTRL + Click to follow link"
href="mailto:kcraine@verizon.net">Craine Kit</A> </DIV>
<DIV><B>Sent:</B> Saturday, March 20, 2010 8:35 PM</DIV>
<DIV><B>To:</B> <A title=areaman@moscow.com
href="mailto:areaman@moscow.com">Dan Carscallen</A> </DIV>
<DIV><B>Cc:</B> <A
title="mailto:vision2020@moscow.com> CTRL + Click to follow link"
href="mailto:vision2020@moscow.com>"><vision2020@moscow.com></A> </DIV>
<DIV><B>Subject:</B> Re: [Vision2020] Co-op cooking classes</DIV></DIV></DIV>
<DIV><BR></DIV>
<DIV>Dan,</DIV>
<DIV><BR></DIV>
<DIV>If g was curious re: benefits of non-gluten diets, he could have done is
own research on Google.</DIV>
<DIV><BR></DIV>
<DIV>If g was just curious, he could have left off the results of his research
into the percent of the population affected by the problem and just asked his
question. </DIV>
<DIV><BR></DIV>
<DIV>His post implies the Co-op is out-of-line providing classes for a small
number of people. I'm saying walk the miles in their shoes before he
condemns. </DIV>
<DIV><BR></DIV>
<DIV><BR>Kit Craine
<DIV><BR></DIV></DIV>
<DIV><BR>On Mar 20, 2010, at 8:17 PM, "Dan Carscallen" <<A
href="mailto:areaman@moscow.com">areaman@moscow.com</A>>
wrote:<BR><BR></DIV>
<DIV></DIV>
<BLOCKQUOTE type="cite">
<DIV>
<DIV><FONT size=2 face=Arial>Kit, </FONT></DIV>
<DIV><FONT size=2 face=Arial></FONT> </DIV>
<DIV><FONT size=2 face=Arial>Gary said:</FONT></DIV>
<DIV><FONT size=2 face=Arial></FONT> </DIV>
<DIV><FONT face=Calibri>"No snarkyness intended here, I'm just curious why
gluten in the diet receives so much attention when other food related
conditions do not. Are there other reason besides actual physical
intolerance that make this type of diet attractive?"</FONT></DIV>
<DIV><FONT size=2 face=Arial></FONT> </DIV>
<DIV><FONT size=2 face=Arial>Now, to me it seemed he was asking something
out of pure curiosity, and wondering if maybe a gluten-free diet was
something for him. (not that Gary needs any defending from me)</FONT></DIV>
<DIV><FONT size=2 face=Arial></FONT> </DIV>
<DIV><FONT size=2 face=Arial>for me, I wonder if there are *more* food
allergies nowadays, or if we're just getting more educated about them
because of the increased flow of information.</FONT></DIV>
<DIV><FONT size=2 face=Arial></FONT> </DIV>
<DIV><FONT size=2 face=Arial>your pal</FONT></DIV>
<DIV><FONT size=2 face=Arial></FONT> </DIV>
<DIV><FONT size=2 face=Arial>DC</FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #000000 2px solid; PADDING-LEFT: 5px; PADDING-RIGHT: 0px; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="FONT: 10pt arial; BACKGROUND: #e4e4e4; font-color: black"><B>From:</B>
<A title=kcraine@verizon.net href="mailto:kcraine@verizon.net">Craine
Kit</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=jampot@roadrunner.com
href="mailto:jampot@roadrunner.com">Gary Crabtree</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Cc:</B> <A
title=vision2020@secure.fsr.com
href="mailto:vision2020@secure.fsr.com>"><<A
href="mailto:vision2020@secure.fsr.com">vision2020@secure.fsr.com</A>></A>
</DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Saturday, March 20, 2010 8:07
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Vision2020] Co-op
cooking classes</DIV>
<DIV><BR></DIV>
<DIV>I'm sure this I'd something g cannot understand. Gluten is both a
major ingredient in American diets and a deadly poison for some people. If
those people want to eat something beyond nuts and berries, they need to
learn how to work within their limits. Places like the Co-op which offer
classes and accurate labels are doing a public service out of a concern
for others. This is called COMPASSION.</DIV>
<DIV><BR></DIV>
<DIV>Perhaps of g would pick a food allergy sich as gluten and religiously
read and translate tinsy tiny lists of ingredients, he might appreciate
why a bit of help for a small minority is a good thing. As a bonus, the
Co-op does't need gov'mt entitlements, taxes, or other nasty
things. <BR><BR>Kit Craine
<DIV><BR></DIV></DIV>
<DIV><BR>On Mar 20, 2010, at 7:44 PM, "Gary Crabtree" <<A
href="mailto:jampot@roadrunner.com"><A
href="mailto:jampot@roadrunner.com">jampot@roadrunner.com</A></A>>
wrote:<BR><BR></DIV>
<DIV></DIV>
<BLOCKQUOTE type="cite">
<DIV>
<DIV><FONT face=Calibri>A quick google search on "gluten" reveals that
.5 to 1.% of people have problems that require them to avoid this
protein. Considering the small percent of the pop. that needs to adhere
to a diet such as this, why do co-ops and other alternative oriented
groups seem to devote so much attention to this type of diet? No
snarkyness intended here, I'm just curious why gluten in the diet
receives so much attention when other food related
conditions do not. Are there other reason besides actual physical
intolerance that make this type of diet attractive?</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>g</FONT></DIV>
<DIV style="FONT: 10pt Tahoma">
<DIV><BR></DIV>
<DIV style="BACKGROUND: #f5f5f5">
<DIV style="font-color: black"><B>From:</B> <A
title="mailto:london@moscow.com CTRL + Click to follow link"
href="mailto:london@moscow.com">Bill London</A> </DIV>
<DIV><B>Sent:</B> Saturday, March 20, 2010 6:31 PM</DIV>
<DIV><B>To:</B> <A
title="mailto:vision2020@secure.fsr.com CTRL + Click to follow link"
href="mailto:vision2020@secure.fsr.com"></A><A
href="mailto:vision2020@secure.fsr.com"><A
href="mailto:vision2020@secure.fsr.com">vision2020@secure.fsr.com</A></A>
</DIV>
<DIV><B>Subject:</B> [Vision2020] Co-op cooking
classes</DIV></DIV></DIV>
<DIV><BR></DIV>
<DIV><FONT size=2 face=Arial><FONT size=3 face="Times New Roman">*Moscow
Food Co-op Sponsors Cooking Classes: Gluten Free & Indian
Cuisine*<BR><BR>The Moscow Food Co-op is sponsoring a series of cooking
classes this <BR>spring, featuring the preparation of gluten free foods
and Indian <BR>cuisine. Each class will include a cooking session with
sampling and <BR>discussion. All classes are held in the kitchen of the
Unitarian <BR>Universalist Church of the Palouse, 420 East Second
Street, Moscow, <BR>Idaho. The cost is $24 per class ($21 for Co-op
members). Registration <BR>is required; register with any Co-op cashier
at 121 East Fifth Street in <BR>downtown Moscow. Enrollment is limited
to 20 per class.<BR><BR>_Classes:_<BR>* *<BR>*/Gluten Free (GF)/*/
*Savory Baking*/* *taught by Angela Bunce, 5:30 – <BR>7 p.m., Wednesday,
April 7<BR>*Featured recipes: *Popovers, Granola & Crepes using a
variety of flours <BR>such as teff, soy, amaranth and
sorghum.<BR>*Instructor:* Angela Bunce, previous winner of the Moscow
Food Co-op <BR>gluten free baking contest, adopted gluten free cooking
for her family <BR>when her husband was diagnosed with celiac disease.
As a registered <BR>dietitian, she specializes in gluten intolerance,
seeing individuals for <BR>nutrition consultation at Tri-State Memorial
Hospital in Clarkston.<BR><BR>*/Gluten Free (GF) Sweet Baking/* taught
by Angela Bunce, 5:30 – 7 p.m., <BR>Wednesday, April 14<BR>*Featured
recipes:* Moscow Food Co-op’s Chocolate Chip Ginger Bars, <BR>Oatmeal
Cookie Bars, Pie Crust & Crustless Pumpkin Pie<BR>*Instructor:*
Angela Bunce, previous winner of the Moscow Food Co-op <BR>gluten free
baking contest, adopted gluten free cooking for her family <BR>when her
husband was diagnosed with celiac disease. As a registered
<BR>dietitian, she specializes in gluten intolerance, seeing individuals
for <BR>nutrition consultation at Tri-State Memorial Hospital in
Clarkston.<BR><BR>*/Gluten Free (GF)/*/ *Conversion Pizza Party!*/*
*taught by Angela <BR>Bunce, 5:30 – 7 p.m., Wednesday, April
28<BR>*Featured recipes:* Pizza, plus two submitted recipes from our
participants<BR>*Instructor:* Angela Bunce, previous winner of the
Moscow Food Co-op <BR>gluten free baking contest, adopted gluten free
cooking for her family <BR>when her husband was diagnosed with celiac
disease. As a registered <BR>dietitian, she specializes in gluten
intolerance, seeing individuals for <BR>nutrition consultation at
Tri-State Memorial Hospital in Clarkston.<BR><BR>*/Indian Cuisine
/*/t/aught by Geeta Dutta 4 – 6 p.m., Saturday, April 24<BR>*Featured
Recipes:* /Seenk Kabob/ (ground beef on skewers w/ mint <BR>chutney),
Shrimp Malai Curry, Bell Pepper Medley, /Daal /(seasoned pink
<BR>lentils) & /Rasmalai /(ricotta cheese desert flavored w/
cardamom & rose <BR>water)<BR>*Instructor:* Geeta Dutta started
experimenting with Indian cooking when <BR>she could not find authentic
Indian dishes like she remembered even in <BR>the best Indian
restaurants in this country. Her family had no written <BR>recipes, so
after many phone calls, emails & refining cooking sessions <BR>she
created a cookbook and will share some of her family’s favorite
<BR>dishes in this class.</FONT><BR><BR></FONT></DIV>
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