Monthly Archives: May 2014

Perceptions

About two-and-a-half years ago, my doctor suggested that I try a gluten free diet.  His suggestion was based on a high level of thyroid antibodies, and some other symptoms.  I felt that I could certainly try it for a while and see what happened.

I wanted to find out more about gluten intolerance and read a couple of books on the subject.  My reading led me to understand that there are varying degrees of gluten intolerance, with the most extreme level being  celiac disease.  This casual research was part of my introduction to gluten free living.   I initially thought that a gluten free diet would be difficult and leave me feeling deprived, but the selections offered by a number of restaurants and food companies have provided me with a good variety of satisfying food options.  There are also many excellent recipes available online and in cookbooks. (My current lifestyle doesn’t include a lot of home cooking, though.)

As my trial with living gluten free progressed, I found that my bouts with digestive problems became fewer and subsided almost entirely.  I felt that eating a gluten free diet was producing beneficial results.  What is confusing to me is the reporting about gluten free in the media.  There seems to be no acknowledgment in the reporting of any legitimate need for gluten free diets except for people with celiac disease.    Gluten intolerance which is not severe enough to be celiac disease is not mentioned.   Eating gluten free is often referred to as another fad diet craze!    So you are either celiac or just following an eating fad!!  I certainly hope the public discussion – some of it by members of the medical community – doesn’t persuade the food manufacturers and restaurateurs to abandon the effort to provide gluten free food.  Why is there such a difference between the information I found in the books I read and the information being provided by the media.

I would love to hear from any readers who can add to this discussion.

My introduction to traditional Chinese cooking.

Several months ago, the house next door was purchased by a Chinese couple.  After giving them some time to settle in, I went over with a small welcome gift – a house plant and a bottle of wine.  I was warmly greeted by the wife, who spoke little or no English, and subsequently met the rest of the family – her husband (who does speak English), and their son and daughter, who are in elementary school.  They brought over a gift basket that was very generous.

Over the intervening winter months, we have kept in touch, mostly by email between myself and the husband.  He let us know that his wife was taking English classes, and wondered if I would be available to spend some time visiting with her to give her an opportunity to improve her command of English.   I was excited at the prospect.

This last week, I had my first get-together with them, to discuss a general plan.  We had a pleasant visit, and they gave me a package of Chinese tea, along with a mesh tea-ball.  This week, I had my first actual session.  This relationship promises to be very rewarding – not just for her, but for me too.  She will gain more fluency in English, and have a friendship with a neighbor (she currently has no friends here), and I will enjoy the warmth of her wonderful personality, have a new adventure, and an exposure to some traditional Chinese cooking.  At the end of our visit earlier this week, she presented me with food she had prepared for her family, a dish called zongziphoto 3. It is a traditional Chinese food – a dumpling made with sticky rice, with pork or beans, wrapped in bamboo leaves and cooked with steam.”  She gave me several dumplings to take home and share with my husband.

This photo shows three zongzi still in their bamboo leaf wrappers, and one bamboo leaf that has been removed from the contents.  Apparently, the string can be tied in such a way as to indicate whether the contents are bean- or meat-filled.

The recommendation is to serve the bean/rice photo 1dumpling with a sweetener – sugar or syrup. I thought the dumpling was rather bland, and it did benefit from the addition of agave nectar.
The flavor of the dumpling with the meat was a bit unusual – not at all like other rice and meat dishes I’ve had.

I was interested in finding out more about these dumplings, and spent some time reading about them on the internet – so I’ll have occasion to learn too.

Chinese Food 4She is aware of my gluten free issues, and is eager to cook for me.  I will have to plan on some American dishes to prepare for her.

My neighbor is a charming woman who is very dedicated to raising her children well.  She is very determined to become fluent in English. She listens to CDs, and reads with her daughter.  I’ll report back on my experiences with her from time to time.