• 954 Celiac

    From MICHAEL LOO@1:123/140 to JIM WELLER on Wednesday, February 13, 2019 16:24:24
    I wonder if gluten intolerance has a discernible
    geographical distribution, as lactose tolerance
    does.
    There have been studies but the results aren't conclusive and it's
    also not clear if the factors are ethnic (genetic) or geographic in

    If there's anything to this natural selection
    stuff, the two have to be related.

    nature. But basically it is more common among western Europeans (and therefore white North Americans) and Punjabis and less common than

    Presuming that we're still talking about
    lactose acceptance, yeah.

    average among sub-Sahara Africans (and black Americans) and East
    Asians.

    Makes me wonder about other Indian subcontinent
    ethnicities. I don't know about the herding
    proclivities of nonnorthern Indians but am
    guessing that the diets might be reflective of
    something or another. Which reminds me of a horse
    I used to ride, which was that balti cooking can't
    possibly be of Baltistan origin. Proof that it's
    a southernish cookery - it's mostly nondairy. Not
    to mention that it uses southern spices.

    Title: Barbecued Calves Liver

    That's a bad idea.

    500 g Calves liver, skinned and
    -cut into 2 1/2 cm cubes

    Why not a 1" steak? Easier to deal with
    and less prone to overcooking.

    MARINADE:
    Juice of 1/2 a lemon
    3 tb Oil
    1 ts Marjoram
    Oregano or basil
    1/4 c White wine
    Pepper

    Okay, not such a bad idea, but not barbecue.

    Mix the ingredients for the marinade and marinate the liver cubes
    overnight in the refrigerator. To cook: thread the liver on satay
    sticks and barbecue over hot coals for 10- 15 minutes, basting
    frequently with the marinade.

    Half that time - 5 to 8 min, and I'm with you.

    ... Give a man a ticket and he'll fly for a day.
    ... Push him out of the plane and he'll fly for the rest of his life.

    Okay, thanks for that. Not.

    Healthier chicken balti
    categories: British, Indianish, main, poultry
    servings: 4

    1 lb skinless, boneless chicken breast, bite-sized pieces
    1 Tb lime juice
    1 ts paprika
    1/4 ts hot chile powder
    1 1/2 Tb sunflower or groundnut oil
    1 cinnamon stick
    3 cardamom pods, split
    1 sm green chile
    1/2 ts cumin seed
    1 md onion, coarsely grated
    2 garlic cloves, very finely chopped
    1 in ginger, grated
    1/2 ts turmeric
    1 ts ground cumin
    1 ts ground coriander
    1 ts garam masala
    250 ml organic passata
    1 red pepper, seeded, small chunks
    1 md tomato, chopped
    85 g baby spinach
    handful fresh coriander, chopped
    chapatis or basmati rice, to serve (opt)

    Put the chicken in a medium bowl. Mix in the lime juice,
    paprika, chile powder and a grinding of black pepper,
    then leave to marinate for at least 15 min.

    Heat 1 Tb oil in a large nonstick wok or saute pan. Tip
    in the cinnamon stick, cardamom pods, whole chile and
    cumin seeds, and stir-fry briefly just to colour and
    release their fragrance. Stir in the onion, garlic and
    ginger and fry over a medium-high heat for 3 min or
    until the onion starts to turn brown. Add the
    remaining oil, then drop in the chicken and stir-fry
    2 or 3 min until it no longer looks raw. Mix the
    turmeric, cumin, ground coriander and garam masala.
    Tip into the pan, lower the heat to medium and cook
    for 2 min. Pour in the passata and 150 ml water, then
    drop in the chunks of pepper. When starting to bubble,
    lower the heat and simmer for 15 min or until the
    chicken is tender.

    Stir in the tomato, simmer for 2 to 3 mins, then add
    the spinach and turn it over in the pan to just wilt.
    Season with a little salt. If you want to thin down
    the sauce, splash in a little more water. Remove the
    cinnamon stick, chile and cardamom pods, if you wish,
    before serving. Scatter with fresh coriander and serve
    with warm chapatis or basmati rice, if you like.

    Angela Nilsen, bbcgoodfood.com
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  • From JIM WELLER@1:123/140 to MICHAEL LOO on Wednesday, February 13, 2019 23:48:00

    Quoting Michael Loo to Jim Weller <=-

    But basically it is more common among western Europeans (and
    therefore white North Americans) and Punjabis and less common than
    average among sub-Sahara Africans (and black Americans) and East
    Asians.

    Presuming that we're still talking about
    lactose acceptance, yeah.

    Actually I was referring to the incidence of celiac disease but the
    two patterns do tend to overlap to a great degree.

    One of the few vegetable dishes that I came across that's low carb:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Summer Squash with Rosemary
    Categories: Diabetic, Vegetables, Beef, Casseroles
    Yield: 6 Servings

    2 lb Yellow squash
    1 tb Beef-flavored bouillon
    1 c Hot water
    1 ts Reduced-fat margarine,
    -melted
    1/2 ts Dried rosemary, crushed

    Cut squash in half lengthwise. Place squash halves cut side down,
    in a large shallow baking dish. Dissolve bouillon in hot water,
    and pour around squash in baking dish. Bake, uncovered, at 350 for
    20 minutes. Combine melted margarine and rosemary, stirring well.
    Turn squash and baste with margarine mixture. Bake, uncovered, an
    additional 15 minutes or until squash is tender.

    Each serving amount: 1 cup cal 42, fat 1 gm, carbo 8 gm, fiber 1
    gm, chol 0 mg, pro 2 gm, sod 10 mg

    Exchanges: 1 vegetable (Free on our food plan!)

    From: All New Cookbook for Diabetics and Their Families

    Typed by R. Thompson 7-96


    MMMMM


    Cheers

    Jim


    ... Booze is slam dancing in a polka world.

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