Minutus

Hi Shannon,
I agree with your point on how difficult it is to avoid wheat - but
by the way, there are "gluten free" products that contain wheat, so
you do have to specifically look for no-wheat ones!!!! [Some Paul
Newman products for example.]

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

Hi Irene,

Thank you:-)

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

I use arrowroot for thickening, it works great. Kathy
From: minutus@yahoogroups.com [mailto:minutus@yahoogroups.com] On Behalf Of Luise Kunkle
Sent: Saturday, June 06, 2009 3:16 PM
To: minutus@yahoogroups.com
Subject: {Disarmed} Re: [Minutus] Food allergies [was: Body Types [was: Perhaps this flu - suppression of inflammation
Hi Shannon,
The best for thickening anything is potato flower, anyway. In our
family we have always used that - it has no taste whatsoever and you
do not have another 10 minutes or so for it to do its work - it works
real fast.

it's in most prepared foods; try to get thru your average

Well, this is no problem since I rarely go to such events - of which
there are not many over here, anyways.

It's in most canned soups, as

I'll have took at the listing of ingredients of everything I use, yes.

I used to make sandwiches using rice crackers as substitute for

I just got back from shopping and found bread without any wheat - rye
bread and rice bread. So this should be ok.
Yes, I have seen gluten-free products. There is quite a variety of
them.

Corn is another very common problem food,
Corn is not used all that much here. I hardly ever eat it, anyway.
Don't know why - I quite like it.
Thanks.

Well, actually I am not doing it for weight loss. I do not think it
will have that effect, anyway, since Atkins did not work when I tried
it (quite long ago, but still). I am doing it because I hope it may
raise my energy, if it really should be at the bottom of some things.
Also I am curious - it's something I haven't tried yet.

Regards

Luise

--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

IMO blending in veggies that were cooked together with the meat makes a
MUCH better gravy!!! Taste-wise I don't know, except that it's just
fine. But nutrition-wise, veggies have it *all* over potato flour!
(I'm a bit intolerant to potatoes as well as to wheat, and need
tons more veggies in my diet, so I am certainly biased about it!
But it really is good--even my kids have never complained. (Usually I
use onion, carrot, zucchini--and whatever else I'd thrown in, buzz it
to desired thickness and smoothness.)

Raising your energy is a *great* reason for trying the allergy
elimination--I'll be interested to hear if it helps! (I assume you've
already looked into thyroid issues? Sorry, you might have already
mentioned that.)

Shannon

technically, it is called caramelizing when you cook the onions
to bring out their sweetness. if you really brown them, they are
fried.
i like to caramelize them when i cook bitter greens like dandelion
or chinese mustard greens. great combo.
tanya

Hi Shannon,
Well, sure, why not. If you do not mind the change of taste brought
about by the veggies and the extra work of cooking them/putting them
in the blender or whatever. Potato flower just has the advantage that
it is easy (easier even than using wheat flower) and has no change of
its own.

But

Well, I like veggies of almost any kind anyhow and will just eat them
in addition - or may-be the thickening is done in the veggie dish, to
start out with - which is often the case in the Germany kind of
cooking.

But it really is good--even

I hwas diagnosed hypothyroid about 14 years ago (probably had it for a
long time before) and have been taking thyroid hormones since then.

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

You guys are making me hungry!!!!!!
) Tanya, how long does it take to caramelize them, and do you ever
use the big dandelion leaves, or only the young ones? (Sometimes I use
a bit of finely slivered bit ones in stews etc., but haven't really
used them in anything like that; the big ones are so much easier to
find, tho! In our usually overgrown yard. )

caramelizing takes less time than frying till brown--so only 5-10" at most.

dandelion this year has been incredible in my garden and the leaves are very
large before putting up a flower stalk so i have picked/cooked them a few
times.
they are bitter so lend themselves to a number of goodies. tomatoes,
onions,
the obligatory garlic. i have been adding spices like coriander and cumin
to
them as well. i still have coriander from last year's garden as well as
tomatoes
frozen) and even some garlic that is somewhat dried but great as whole
cloves
in a pot--i salivate just thinking about crunching a big clove of cooked
garlic,
mm, mmmm, mm!

tanya
flu - suppression of inflammation

Hi Luise,

I know that flour--potato, wheat, or whatever--is easier (only a
*little* easier tho, since it's all cooked together; blending is the
only extra step), and tastes great (tho I don't think it tastes any
*better*). My reason for taking that extra step to avoid the flour is
that I don't do so well with flour--nor with potatoes, for that matter.
I think most people would be better off with more veggies than with
more starch, but no doubt I'm biased by my own situation! )

Shannon