Recipes for Gluten-Intolerance

Hello Danielle and Lindsay,

I am a violinist in the Pittsburgh Symphony, so you can imagine how delighted I am to find out that you and your family are all string players! Woo-hoo!

As a gluten-intolerant mother of 3, I am always looking for new recipes, and I was absolutely thrilled to notice that your recipes are either gluten-free or low in gluten (which means they are very easy to convert to gluten-free)! People who have been diagnosed with gluten-intolerance/celiac disease are also starving for good recipes like yours!

I am actually wondering if one of the reasons your healthy diet is SO helpful for needed weight loss/gain, acne/eczema, and arthritis is that it is very low in gluten. Most of us on gluten-free diets eat a lot of fresh fruits and vegetables since we can be sure there is no gluten in them! (You would be amazed how wheat, wheat starch, or barley malt are in EVERYTHING, from soy sauce to “light” ice cream to premade tuna salad to Corn Flakes and Rice Krispies!) And gluten has been definitively linked to all the above-mentioned problems and many, many more serious ones, such as IBS, lupus, autoimmune thyroid disease, and lymphoma.

Basically gluten-intolerant people who continue to eat gluten destroy the lower intestine, causing major nutritional absorption problems. Doctors in this country are WAY behind those in Europe, where in many countries, toddlers are routinely screened for gluten-intolerance. In this country, the doctors would rather prescribe drugs to mask the symptoms rather than tell their patients to simply change their eating habits!!!

Anyway, I hope you find all the information interesting, and thank you again for the great recipes you have provided on your website. Maybe you could add a musical soundtrack to your website, played by your family string ensemble!

Sincerely,

Alison

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