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<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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