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Excerpt from http://www.azcentral.com/style/hfe/food/articles/2011/03/30/20110330gluten-free-food-can-be-delicious.html by Karen Fernau – Mar. 30, 2011

Giving up bread, pasta, cookies and fried chicken can make for joyless eating. Add Friday nights without pepperoni pizza and beer, and you’re facing a grim culinary life sentence.

These are the initial fears of those who become ill from eating wheat and other gluten-based grains. Yet, breakfast without bagels is survivable.

“People come to me daily in tears, fearing that they will feel deprived for the rest of their lives. I assure them that you learn to live gluten-free like you would eat an elephant – one bite at a time,” said Lucia Schnitzer, co-owner with her husband, Ken, of Luci’s Healthy Marketplace, a mid-Phoenix mecca for gluten-free products.

As an evangelist for gluten-free eating, Schnitzer urges customers who have the intolerance to become food detectives, searching for the hidden offender in such unlikely places as salad dressings, herbal teas, meats, potato chips and any product whose label says “natural flavors” have been added.

Next, she urges them to eat without feeling deprived by taking advantage of the avalanche of new products that make it possible for those with an intolerance to gluten or who have the more serious celiac disease to eat the types of foods they were previously forced to avoid. Celiac disease is a genetic autoimmune disorder caused by eating the gluten protein in wheat and other grains, such as barley, rye and oats.


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