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About Me
Just added a gluten-free section to my web site:
http://www.hawaiifru...et/indexgf.html
It shows a variety of products I found while in Japan as well as papers on gluten-free for Hawaii restaurants and chefs.
diagnosed Aug. 06 after 6 months (of doctors scratching their collective heads)and 3 hospital stays. I research tropical fruit and sustainable agricultural systems for the University of Hawaii after 30 years as a photojournalist. I also lecture at the University's culinary school in West Hawaii on tropical fruit and now -- food allergies. Originally from Chicago but have had offices in Tokyo and the Big Island for 30 years. Trained as a chef in Japan and am on the board of the American Culinary Federation chapter in Hawaii. President of Hawaii Tropical Fruit Growers- West Hawaii and Treasurer of Hawaii Agritourism Association.
http://www.hawaiifru...et/indexgf.html
It shows a variety of products I found while in Japan as well as papers on gluten-free for Hawaii restaurants and chefs.
diagnosed Aug. 06 after 6 months (of doctors scratching their collective heads)and 3 hospital stays. I research tropical fruit and sustainable agricultural systems for the University of Hawaii after 30 years as a photojournalist. I also lecture at the University's culinary school in West Hawaii on tropical fruit and now -- food allergies. Originally from Chicago but have had offices in Tokyo and the Big Island for 30 years. Trained as a chef in Japan and am on the board of the American Culinary Federation chapter in Hawaii. President of Hawaii Tropical Fruit Growers- West Hawaii and Treasurer of Hawaii Agritourism Association.
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- Member Title Advanced Community Member
- Age 60 years old
- Birthday June 10, 1952
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Tropical fruit, culinary creativity, communications & Life!
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Topics I've Started
10 Symptoms Of Gluten Intolerance Story
14 May 2013 - 12:32 PM
Experts See Way To Cut Wheat Gluten
04 December 2012 - 06:00 PM
Scott,
Maybe you have the full story and I missed it. Our paper didnt have too much to say----
Experts see way to cut wheat gluten [Honolulu Star-Advertiser, 4 December 2012]
A team of scientists has concluded that it is possible to develop gluten-free wheat plants, according to a study published in the journal PNAS, the Proceedings of the National Academy of Sciences.
People with serious gluten allergies such as celiac disease now have only one tried-and-true option and that is to swear off all foods containing wheat, barley and rye. Only then can they avoid the damage that gluten exposure wreaks, such as abdominal pain, nutritional deficiencies and a progressive flattening of the tiny hairlike villi in the gut that are needed for the proper digestion of food.
Avoiding gluten isn’t easy, and those with the discipline to succeed deal with a host of diet restrictions.
Gluten is a complicated mix of proteins that are stored in seeds of wheat, barley and rye, and only some of these proteins trigger the allergic reactions.
Scientists have experimented with sifting through varieties of wheat and barley lines that lack or make a lot less of key gluten proteins in their grains.
But though they have found varieties that lack some of the important allergenic proteins, “None of the tested materials was completely nontoxic for celiac patients and thus could not be recommended for general consumption,” note the study’s authors.
Those authors, Shanshan Wen of Washington State University in Pullman and colleagues, tried a different approach. It hinged on a key enzyme, one that helps activate a whole set of genes that make the most problematic gluten proteins. Using a genetic engineering trick, they knocked out that enzyme. As a result, the seeds of the wheat they studied had sharply reduced levels of this set of problem proteins.
The authors say it will take more tinkering before they can create a line that eliminates the problem proteins entirely while keeping other non-problem ones in the seeds. But they write that they have a good chance of doing it and that the resulting wheat still should make decent bread for baking.
Next will come testing — in cell cultures, mice and gluten-sensitive apes.
This isn’t the only approach to new dietary solutions for celiac disease. Some scientists, for example, think it might be possible to develop oral enzyme therapies. These would digest away the bits of gluten that cause allergic reactions because they aren’t properly digested by natural digestive enzymes.
Others think it might be possible to desensitize celiac patients by feeding them tiny amounts of gluten and slowly increasing the dose, an approach that’s been successful in some clinical trials in treating allergies to peanuts or milk.
Maybe you have the full story and I missed it. Our paper didnt have too much to say----
Experts see way to cut wheat gluten [Honolulu Star-Advertiser, 4 December 2012]
A team of scientists has concluded that it is possible to develop gluten-free wheat plants, according to a study published in the journal PNAS, the Proceedings of the National Academy of Sciences.
People with serious gluten allergies such as celiac disease now have only one tried-and-true option and that is to swear off all foods containing wheat, barley and rye. Only then can they avoid the damage that gluten exposure wreaks, such as abdominal pain, nutritional deficiencies and a progressive flattening of the tiny hairlike villi in the gut that are needed for the proper digestion of food.
Avoiding gluten isn’t easy, and those with the discipline to succeed deal with a host of diet restrictions.
Gluten is a complicated mix of proteins that are stored in seeds of wheat, barley and rye, and only some of these proteins trigger the allergic reactions.
Scientists have experimented with sifting through varieties of wheat and barley lines that lack or make a lot less of key gluten proteins in their grains.
But though they have found varieties that lack some of the important allergenic proteins, “None of the tested materials was completely nontoxic for celiac patients and thus could not be recommended for general consumption,” note the study’s authors.
Those authors, Shanshan Wen of Washington State University in Pullman and colleagues, tried a different approach. It hinged on a key enzyme, one that helps activate a whole set of genes that make the most problematic gluten proteins. Using a genetic engineering trick, they knocked out that enzyme. As a result, the seeds of the wheat they studied had sharply reduced levels of this set of problem proteins.
The authors say it will take more tinkering before they can create a line that eliminates the problem proteins entirely while keeping other non-problem ones in the seeds. But they write that they have a good chance of doing it and that the resulting wheat still should make decent bread for baking.
Next will come testing — in cell cultures, mice and gluten-sensitive apes.
This isn’t the only approach to new dietary solutions for celiac disease. Some scientists, for example, think it might be possible to develop oral enzyme therapies. These would digest away the bits of gluten that cause allergic reactions because they aren’t properly digested by natural digestive enzymes.
Others think it might be possible to desensitize celiac patients by feeding them tiny amounts of gluten and slowly increasing the dose, an approach that’s been successful in some clinical trials in treating allergies to peanuts or milk.
New Gluten-Free Pizza Place
07 October 2012 - 12:06 AM
have not been here yet but keep getting good reports abouthttps://www.facebook.com/mauibrickoven?ref=ts&fref=ts100 gluten-free Maui Brick Oven
Gluten-Free Restaurant1215 S. Kihei Road, Kihei, HI.
Gluten-Free Restaurant1215 S. Kihei Road, Kihei, HI.
Farmers Kitchen Cafe
23 August 2012 - 08:11 PM
Found this great place while work in Calif.
http://www.farmerskitchencafe.com/
Amazingly good made on site breads -- fresh pastas -- all local fresh produce...
Gonna have to ship home some frozen squash ravioli!
http://www.farmerskitchencafe.com/
Amazingly good made on site breads -- fresh pastas -- all local fresh produce...
Gonna have to ship home some frozen squash ravioli!
Banana Flour
27 July 2012 - 09:47 AM
http://www.foodnavig...pasta-solutions
in 1904 banana flour was one of Hawaii's largest exports. Can't even find it now!
in 1904 banana flour was one of Hawaii's largest exports. Can't even find it now!
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