[Sca-cooks] First Recipe from Libro di cucina/ Libro per cuoco, in parts

[yaini0625 at yahoo.com]

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!
------Original Message------
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 cuoco,in parts
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

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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