Re: CPMC gluten-free talk (part 2) last night

[Guest guest]

P.S. -- I forgot to mention one other astonishing thing from the meeting. A woman was in the audience who is creating a nonprofit food kitchen for the homeless, specifically for homeless who have special dietary needs (diabetic, gluten-free and other...). The food kitchen will be located in the Tenderloin on Golden Gate Ave. one block from St. 's food kitchen. And the kitchen will be called "How Judy L. Got Mentally Well." Apparently, when the founder went gluten-free many years ago, her mental illness was cured. I think it's so inspiring, that she's creating this nonprofit for the homeless!

----- Original Message -----

From: scbozzo@...

Sent: Thursday, November 10, 2005 10:57 AM

Subject: [ ] CPMC gluten-free talk (part 2) last night

Hi all,

I was at the California Pacific talk last night and thought I'd pass along a little information from it.

Greta and , two CPMC registered dieticians, organized the talk and presented the first half. They work at the CPMC Community Health Resource Center. And, I was amazed to learn, the first time you visit with them, as dieticians, is a complimentary visit (donation only), and each subsequent time is $40-$5, sliding scale. They'll make sure you get tested for any nutritional defiiciencies and have you keep a 3-day record of what you usually eat. And then they'll help you with any imbalances.

The second half of the talk was given by Alison St. Sure. I had read about her before -- she was featured in an article in the Chronicle about celiac disease and going gluten-free (May '05). She spent all her childhood and early adult years with undiagnosed celiac disease. She had profound improvement in her health, after diagnosis, and many of her family members have also now been diagnosed. She's a very charming, funny, upbeat and inspiring speaker. She does consulting work now (you can meet with her for various celiac-disease-related services) and has an online gluten-free shopping site, called Surefoods Market. The url is www.surefoodsmarket.com.

A dietician in the audience asked Alison if the composition of her diet had changed a lot after going gluten-free. Alison responded that she eats more protein now -- which provides her with a sense of fullness -- and that the other main thing that changed for her was that she "discovered all these other grains" (like amaranth, quinoa...). There's a nutritional analysis of all the different grains in the "more information" section of her website. Anyways, it inspired me to start branching out and trying some of these new (and pretty nutritionally-loaded) grains.

I have a question -- which may sound dumb! -- I am really not a cook, and I'm struggling to make some changes in that respect. And I'm wondering if anyone knows of any resources that might help me in 3 specific areas: 1) more about the alternative grains and how to cook them, 2) what the nutrition-rich vegetables are, and how to locate and prepare them (kale?, okra?, brightly colored things that I don't know about yet) and 3) how to cook meats!! I feel too overwhelmed to get started.

All best,

Sue

[Guest guest]

I think that the best information on this

can be found in the OLD Joy of Cooking – 1980 or before. It really is a

cooking course in a book and you can read it in bed or on the BART, take your

time, try various things. Now it is NOT Gluten Free, but for meat and veggies,

she rocks!

Connie

From:

[mailto: ] On Behalf Of scbozzo@...

Sent: Thursday, November 10, 2005

10:57 AM

Subject: [ ] CPMC

gluten-free talk (part 2) last night

Hi all,

I was at the California Pacific talk last night and

thought I'd pass along a little information from it.

Greta and , two CPMC registered dieticians, organized

the talk and presented the first half. They work at the CPMC Community

Health Resource

Center. And, I was

amazed to learn, the first time you visit with them, as dieticians, is a

complimentary visit (donation only), and each subsequent time is $40-$5,

sliding scale. They'll make sure you get tested for any nutritional

defiiciencies and have you keep a 3-day record of what you usually eat.

And then they'll help you with any imbalances.

The second half of the talk was given by Alison St.

Sure. I had read about her before -- she was featured in an article in

the Chronicle about celiac disease and going gluten-free (May '05). She

spent all her childhood and early adult years with undiagnosed celiac

disease. She had profound improvement in her health, after diagnosis, and

many of her family members have also now been diagnosed. She's a very

charming, funny, upbeat and inspiring speaker. She does consulting work

now (you can meet with her for various celiac-disease-related services) and has

an online gluten-free shopping site, called Surefoods Market. The url is www.surefoodsmarket.com.

A dietician in the audience asked Alison if the composition

of her diet had changed a lot after going gluten-free. Alison responded

that she eats more protein now -- which provides her with a sense of fullness

-- and that the other main thing that changed for her was that she

" discovered all these other grains " (like amaranth, quinoa...).

There's a nutritional analysis of all the different grains in the " more

information " section of her website. Anyways, it inspired me to

start branching out and trying some of these new (and pretty

nutritionally-loaded) grains.

I have a question -- which may sound dumb! -- I am really

not a cook, and I'm struggling to make some changes in that respect. And

I'm wondering if anyone knows of any resources that might help me in 3 specific

areas: 1) more about the alternative grains and how to cook them, 2) what the

nutrition-rich vegetables are, and how to locate and prepare them (kale?,

okra?, brightly colored things that I don't know about yet) and 3) how to cook

meats!! I feel too overwhelmed to get started.

All best,

Sue

[Guest guest]

Hi,

Where is California Pacific? Do the dieticians work with children?

About our food questions. Do you bake? Bette Hagman's books have bread

recipes using many different grains. To be honest I can't remember which

book because I got them from the library and used some recipes. My daughter

likes them. Also someone posted a recipe for Molly Bread once, but I can't

remember if it was this list or another. My daughter likes it and it is

really healthy.

There is a website, allrecipes.com, that has good recipes. If you chose

something many gavce 5 stars and read their reviews for changes, you'll find

great stuff. There are different categories depending on what you like to

eat. So far whatever I have taken from there my family has liked.

Chicken is great roasted with some yogurt and spices. It even freezes well

in ziploc bags. I cook and freeze a lot and have found that most things can

easily be frozen once cooked.

I put some quinoa in some chicken broth with tofu and vegies last night and

that was really good.

SAbreena

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From: <i> & lt;scbozzo@... & gt;</i><br>Reply-To:

<i> </i><br>To:

<i> & lt; & gt;</i><br>Subject: <i>[ ]

CPMC gluten-free talk (part 2) last night</i><br>Date: <i>Thu, 10 Nov 2005

10:57:04 -0800</i><br>

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<div><font face=Arial size=2>Hi all,</font></div>

<div><font face=Arial size=2></font> </div>

<div><font face=Arial size=2>I was at the California Pacific talk last

night and thought I'd pass along a little information from it.</font></div>

<div><font face=Arial size=2></font> </div>

<div><font face=Arial size=2>Greta and , two CPMC registered

dieticians,

organized the talk and presented the first half.  They work at the CPMC

Community Health Resource Center.  And, I was amazed to learn, the first

time you visit with them, as dieticians, is a complimentary visit (donation

only), and each subsequent time is $40-$5, sliding scale.  They'll make

sure you get tested for any nutritional defiiciencies and have you keep a

3-day

record of what you usually eat.  And then they'll help you with any

imbalances.</font></div>

<div><font face=Arial size=2></font> </div>

<div><font face=Arial size=2>The second half of the talk was given by Alison

St.

Sure.  I had read about her before -- she was featured in an article in the

Chronicle about celiac disease and going gluten-free (May '05).  She spent

all her childhood and early adult years with undiagnosed celiac disease. 

She had profound improvement in her health, after diagnosis, and many of her

family members have also now been diagnosed.  She's a very charming, funny,

upbeat and inspiring speaker.  She does consulting work now (you can meet

with her for various celiac-disease-related services) and has an online

gluten-free shopping site, called Surefoods Market.  The url is <a

href= " http://www.surefoodsmarket.com " >www.surefoodsmarket.com</a>.</font></div>

<div><font face=Arial size=2></font> </div>

<div><font face=Arial size=2>A dietician in the audience asked Alison if the

composition of her diet had changed a lot after going gluten-free.  Alison

responded that she eats more protein now -- which provides her with a sense

of

fullness -- and that the other main thing that changed for her was that she

& quot;discovered all these other grains & quot; (like amaranth, quinoa...). 

There's a

nutritional analysis of all the different grains in the & quot;more

information & quot;

section of her website.  Anyways, it inspired me to start branching out and

trying some of these new (and pretty nutritionally-loaded)

grains.</font></div>

<div><font face=Arial size=2></font> </div>

<div><font face=Arial size=2>I have a question -- which may sound dumb! -- I

am

really not a cook, and I'm struggling to make some changes in that

respect.  And I'm wondering if anyone knows of any resources that might

help me in 3 specific areas: 1) more about the alternative grains and how to

cook them, 2) what the nutrition-rich vegetables are, and how to locate and

prepare them (kale?, okra?, brightly colored things that I don't know about

yet)

and 3) how to cook meats!!  I feel too overwhelmed to get

started.</font></div>

<div><font face=Arial size=2></font> </div>

<div><font face=Arial size=2>All best,</font></div>

<div><font face=Arial size=2>Sue</font></div>

<br><br>

<div style= " width:500px;text-align:right;margin-bottom:1px;color:#909090 " >

<tt>

[Guest guest]

Hi Sabreena,

The Community Health Resource Center (CHRC) of California Pacific is located

at 2100 Webster St., Ste. 100, San Francisco, CA 94115. Their phone number

is (415) 923-3155. The two Registered Dieticians who presented at the GF

talk (and know a lot about celiac disease) were D'Eliso Gordon and

Greta Macaire. I would assume that they work with children.

Thank you for the cooking ideas. I have printed out everybody's emails --

such great ideas! -- and variety, too... I felt really inspired and

supported and touched by people's responses.

I do have a question about something you wrote: could you share how you

roast your chicken (in parts/whole, oven temp & how long...) with the yogurt

and spices (how much, what kind...). And do you roast it completely and

then freeze it? How do you heat it up after freezing it? I'm really at the

level of Pre-Cooking 101!! This sounds like a nice new recipe to learn and

remember.

Best,

Sue

----- Original Message -----

From: " Sabreena Haque " <bree1970@...>

< >

Sent: Friday, November 11, 2005 6:24 AM

Subject: RE: [ ] CPMC gluten-free talk (part 2) last night

>

> Hi,

> Where is California Pacific? Do the dieticians work with children?

> About our food questions. Do you bake? Bette Hagman's books have bread

> recipes using many different grains. To be honest I can't remember which

> book because I got them from the library and used some recipes. My

daughter

> likes them. Also someone posted a recipe for Molly Bread once, but I

can't

> remember if it was this list or another. My daughter likes it and it is

> really healthy.

> There is a website, allrecipes.com, that has good recipes. If you chose

> something many gavce 5 stars and read their reviews for changes, you'll

find

> great stuff. There are different categories depending on what you like to

> eat. So far whatever I have taken from there my family has liked.

> Chicken is great roasted with some yogurt and spices. It even freezes

well

> in ziploc bags. I cook and freeze a lot and have found that most things

can

> easily be frozen once cooked.

> I put some quinoa in some chicken broth with tofu and vegies last night

and

> that was really good.

>

> SAbreena

>