[Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts
t.d.decker at att.net
Sat Feb 13 06:32:11 PST 2010
Here's an interesting little article about the history of celiac disease
from the University of Chicago
http://www.celiacdisease.net/assets/pdf/SU07CeliacCtr.News.pdf . The banana
diet is a treatment developed in the 1920's.
> It must have been known in the U.S. in the forties as well, since my
> sister, who was born in 1943, suffered from it as an infant. By the
> account I heard, bananas were pretty much all she could eat. Due to
> wartime price control and related problems, they were not readily
> available, so my father spent a lot of time at the docks looking for
> people with bananas they were willing to sell him.
>>A possible reason for the increase is the FDA and AMA finally recognizing
>>celiac disease when Europe has known about it since the 1940s and earlier.
>>I remember clearly the annoucement being read out loud in 2003 that FDA
>>acknowledge celiac disease. This annoucement was made at a celiac disease
>>conference in LA!
>>From: Antonia Calvo
>>Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
>>To: Cooks within the SCA
>>ReplyTo: Cooks within the SCA
>>Subject: Re: [Sca-cooks] First Recipe from Libro di cucina/ Libro per
>>Sent: Feb 11, 2010 4:21 PM
>>Margaret Rendell wrote:
>>> I also really should have added that it's much easier now to find maize
>>> flour than it used to be even a small number of years ago. What is it
>>> with the sudden explosion in 'gluten-free' products?
>>Well, there are some people out there with coeliac disease (you knew
>>that, of course), and I think they may be getting diagnosed more
>>efficiently than they did years ago. But "gluten sensitive" is also the
>>latest fad for people with vaguely discontented tummies and a yen for
>>self-diagnosis. Ten years ago, they were all lactose-intolerant.
>>Antonia di Benedetto Calvo
> David Friedman
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