Posted 20 March 2014 - 02:21 PM
I just listened to the first third and it is excellent thus far!
There is the standard references to "fad" diets and no mention of Celiac Disease thus far -- that said they do a fantastic job of explaining the kitchen chemistry required to make good tasting gluten-free baked goods and bread.
The gentleman said something in the intro that those of us that have spent time baking gluten-free know very well.
Replacing gluten is "really complicated" and learning to do so well is "surprisingly challenging and intellectually stimulating".
Overall -- worth a listen and I'll go back and listen to the rest later today.
Thanks for sharing : )
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/25/13 - MCAD
Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile
My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free
Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS
Get PROPERLY tested BEFORE REMOVING GLUTEN.
ALWAYS independently research health related information found on internet forums/blogs.
"LTES" a Gem