Celiac Disease A Hidden Epidemic
by chefhelen
In the Book “Celiac disease, A Hidden Epidemic” Dr Peter H. R. Green lists (page 199) grains than ca be eaten safely and has another list of foods that are not safe to eat.
First, the good News: Grains that are Safe
Rice, Corn, Millet, Teff, Sorghum, Wild Rice, Buckwheat, Quinoa and Amaranth
Focus as a newly diagnosed person on what you can eat so you don’t feel deprived!
You can also eat all meat, fish, cheese (practically) fruit, vegs, milk….as long as they are not prepared with the Grains to avoid….
So, which are The Grains to Avoid
Wheat!!, Rye, Barley,bulghur, couscous, spelt, kamut, semolina, triticale and einhorn….
Recipes will follow in a future post.
Check out my website for more information…www.helenshomecooking.com
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My husband Robert,was re-diagnosed with celiac. He is not tolerant of gluten..The main ingredient in his favorite foods like pasta and cookies and cakes is wheat flour which is the biggest no-no in the Celiac diet. I will use my skills to adapt recipes and post them as I go.
Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish. (Photo credit: Wikipedia)
When I was a student at Queens College /CUNY, the most interesting course that I took was in Experimental Food Science. We had to create a recipe and test variations and create a publishable (as in the Journal of the AMA, or other professional publications) article after taste testing the variations on random subjects. I did a standard beef meatloaf recipe and tested it with increasing ratios of TVP.(Textured Vegetable Protein). We then had to get a suffficiently large random sampling taste tested and the result was a 50/50 meat/TVP was palatable, when we used more than half of TVP the result was too grainy and did not taste of meat.
I still use these skills today. I taste test variations on recipes that clients have whether for their own use or commercial use. I have the skills that could help any small or start up food manufacturer in their testing phase and assist in marketing.
Who do you know that needs these skills today? Are you looking for research done to take your product for commercial use and see whether it is viable? I have the skills to to do this on a small scale and lower budget than the larger concerns that will cost you tems of thousands in cash…You can also start with me as a part time employee and then upgrade to full focus groups etc with the tens of thousands in funds it will cost.
Call Chef Helen at 561-676-2078 or email today at chefhelen@helenshomecooking.com
