Weatherproof Stereo Receiver -marine

Sono celiaco, non malato: l’intervista all’autrice

"I have Celiac, not sick" is a book written by Raffaella Oppimitti with Dr. collaborazone Gianfranco Trapani Puntodivistaceliaco of which had already reported output.

After reading the book, I wanted to interview the author to understand What had pushed towards this adventure.

The book is an easy and clear guide to navigate the world of celiac disease, especially with regard to some aspects really useful.

I found it very smooth and even tips on how to deal with, from the psychological point of view, the change due to the gluten-free diet.

Raffaella Oppimitti graduated in Modern Literature at the University of Milan, he worked in publishing for some years and was trained in different public and private schools.

In this book offers his experience with children, his studies in social psychology but also his experience as a Celiac.
Gianfranco Trapani, a pediatrician and homeopath and an expert in nutrition, working with the University of Milan and with the School of Homeopathic Medicine Biotherapy Society which runs the home to Genoa is also a founding member of the Italian Society of Homeopathy and integrated medicine where he was vice president.

interview with Raffaella Oppimitti:

1) Who should have the book?

The book is primarily addressed to all people with celiac disease at any age, newly diagnosed or longstanding, and parents of children or young people living with intolerance. Can be very useful but also to those who spend much time with children with celiac disease and that they share such as the time of lunch or a snack, so here it is also useful to grandparents, uncles or baby-sitter, to clarify better ideas about what this intolerance, and above all avoid getting the wrong idea and think that maybe in chocolate ice cream and there can be no gluten!

Also the book is also recommended to anyone in the world of work have to do with celiac disease: educators and teachers who follow the children in time for lunch and snack, chefs and restaurateurs, who may face a celiac asking them to have a dish fit for him, to avoid but to be prepared to know how to satisfy the customer.

Here in the preface reads:

A book with these characteristics working to provide necessary circulation and deserves to be read and consulted, not only by parents of celiac disease or celiac disease, but also by pediatricians, by gastroenterologists, by general practitioners and all those who play an operational role in the health sector.

Prof. Claudio Fabris

Professor of Pediatrics, University of Turin.

Director of the Department of Pediatric and Adolescent, University of Turin

Prof. Enrico Bertino

Associate Professor of Pediatrics, University of Turin.

2) How did the idea, in collaboration with Dr. Trapani and how long it took the writing?

The idea comes mainly from the desire to convey to others that celiac disease should not be seen as a disease, but it must be accepted and lived in the most peaceful possible. I am celiac since I was little so the experience was key to center the real issues of the celiac and Dr. Trapani also has celiac disease! The collaboration with him comes from the fact that I wanted the readers were in the medical treatment of an authoritative voice and competent che non ero in grado di fornire io stessa, non essendo medico.

Aggiungo che il progetto iniziale nasce anche un'esigenza di mercato: non ci sono in Italia libri paragonabili a questo perché tanti sono i ricettari, ma una guida pratica alla celiachia ancora non era stata pubblicata in questi termini.

3) In sintesi, quali sono i contenuti del libro?

Ecco in sintesi la struttura del libro.

• Trattazione di ambito medico, in cui sono affrontati con precisione e competenza ma con un linguaggio assolutamente accessibile, sintomi, cause e sviluppi della celiachia e non manca l'analisi delle ultime novità quali vaccino e pillola anti celiachia, di cui oggi si parla much.

• discussion of the psychological and social-emotional, which is widely discussed in relation to different age groups (from weaning to 3 years, from 3 to 6, from 6 to 11 years, adolescence and adulthood) in view the fact that the reaction to the diagnosis of celiac disease varies by age of the person first. The reaction of children in preschool and school age is usually influenced by how the family reacts to changes, adolescence is considered the most critical age for the important psychological and relational aspects typical of this time of life, while in ' adulthood generally depends on the approach storia personale e dallo stato di salute dell’individuo, è infatti più semplice accettare un cambiamento così forte se si proviene da un’esperienza di sofferenza fisica, perché in questo caso mettersi a dieta può essere vissuto come il modo per ritrovare il proprio benessere. In qualsiasi momento della vita sopraggiunga la diagnosi di celiachia è di fondamentale importanza avere un supporto familiare e sociale. Bisogna soprattutto cercare di contenere l’ansia che tutti, pazienti e familiari, provano all’inizio della loro vita da celiaci. Essere celiaci in una famiglia che si adatta a modificare il proprio stile di vita è sicuramente più facile!

• Ma soprattutto grande importanza è data all’aspetto pratico: dall’ABC delle cose da fare dopo la diagnosi a come ottenere l’esenzione dei prodotti senza glutine e come seguire correttamente la dieta senza glutine, dalla richiesta dei prodotti in farmacia a come fare la spesa al supermercato, dall' organizzazione in casa all’alimentazione a scuola, a casa di amici e parenti, ma anche al ristorante, in viaggio e in vacanza, anche all’estero.

Contiene una ricca appendice di ricette approvate da Rossella Valmarana, Presidente AIC (Associazione Italiana Celiachia) Lombardia Onlus che sono garantite al celiaco, da preparare in totale sicurezza e un dizionarietto in italiano-inglese e inglese-italiano con i termini utili per il celiaco in viaggio all’estero.

4) How is your condition now to celiac?

peace, as everyone should do and how I wish everyone did. I like to think and live with celiac disease not as a difficulty to be faced but as a feature, a feature to be able to exploit the occasion: thanks to celiac disease I had the opportunity to write this book and this is a practical demonstration that all those who ' appearance may seem weaknesses can become strengths.

5) What projects have for the future? Other initiatives, publications?

When I want to focus on celiac disease, the initiatives that I would like to accomplish are many, like ideas, but the project very dear to me, that seems to be materializing is the management on behalf of AIC (Italian Celiac Association) of cooking classes for children with celiac disease, which should become active in the month of February next year: you look with your children!

Troubleshooting Sony Sv2000 Dvd Recorder

I liquori senza glutine, fatti in casa

For a celiac, it is important to know how is the preparation of a compound alcohol, as some energy drinks are NOT permitted (eg some creams of whiskey).

As we know, there is a distinction between spirits and liqueurs. The distilled spirits or

are obtained through the process of distillation:
absinthe, brandy, cachaça, calvados, cognac, gin, brandy, rum, tequila, vodka, whiskey, etc..

These preparations are safe as long as you drink a pure product , without words, colorings or other additives.

It 's always better then to read the label or consult the manual.

As for the spirits, they are obtained by cold processing (soaking) starting alcohol ethyl alcohol or other liquids, and mixed with flavored syrup, but also clarified and / or colored. This category is particularly at risk .

The type of syrup used may also be obtained from wheat. In addition, there may be other ingredients not allowed.

For this reason, I decided to try the homemade liquor, to drink something that certainly does not contain gluten or contamination.

Proceedings of the liqueur is actually very simple. You can easily make homemade liqueurs by:

- aniseed (to obtain a liquor made from anise, like Sambuca)

- fennel seeds

- bay leaves (laurel is called)

- root sticks licorice

- cherries (you get the maraschino)

These spices can be easily bought at the supermarket or herbal (controllate che siano sempre prodotti puri e non trattati).

Ovviamente non tutte le foglie o semi delle varie piante vanno bene. Meglio fidarsi dei più comuni perché alcune piante in infusione o estratti possono essere tossiche (come il prezzemolo). Qualcuno fa anche il liquore con il basilico, ma essendo una pianta che stimola particolarmente la secrezione di bile, beh io ci starei attenta.

Di norma si acquista dell’alcool a 90 gradi e si sceglie quale essenza (in seme, foglia o radice) voler far macerare per  2 settimane (quasi tutti tranne l’alloro per il quale basta 1 settimana).

Quindi per il procedimento di macerazione, si versa in un contenitore a chiusura stagna (ermetica) 1000 ml of pure alcohol and 30-40 grams of flavoring compounds (eg. Aniseed).

The container must be stored in a dark place and be turned over (shaken) every two days.

After 2 weeks, take one liter of water NOT tap (preferably a nice bottle of mineral water, so that does not contain chlorine) and poured into a pan.

Then take 400 grams of white sugar (the classic recipe, but if you do not like the drink too sweet you can lower the dose) and it melts at low heat (it takes a few minutes), stirring with a wooden spoon.

When the sugar is melted filter the contents of jar with alcohol and anise seeds, uniting directly sugar dissolved in water.

I used a mesh strainer to narrow, but for the then you must also use sterile gauze.

It puts everything in a 2.5 L bottle (or more bottles) and let stand for 2 days. Then again, the mixture should be filtered through gauze.

From experience I say that the bay is the most difficult because of the fact which must be filtered several times.

After this, ready to drink.

Personally, I experienced a liqueur made by:

- 1000 ml of pure alcohol

- 400 grams of sugar (which is the anise seeds fennel are already sweet)

- 1500 ml of water (I do not like liquor too strong and the water lowers the strength for dilution)

- 30 g fennel seeds, 30 grams of aniseed, bay leaf .

Very good, gluten-free and digestive properties.

Unblocker.org>unblocker.org

CeliacWorldMap : Utile, ma facciamo attenzione.

At the suggestion of a reader, I want to tell you about a great site.

www.celiacworldmap.com This is a database linked to the application of Google Earth, in able to find the exercises in which it is granted a catering service for people with celiac disease. I should point

che il servizio non è collegato all’AIC, e che i celiaci devono essere informati del fatto che la presenza di un esercizio in questo sito NON costituisce in alcun modo garanzia dell’operato del ristoratore.

La particolarità del sito è che il database si alimenta anche attraverso gli stessi visitatori, poiché è possibile aggiungere un ristorante, pub, o hotel, in autonomia, sia che si tratti di un cliente del locale, che del gestore o proprietario.

Il fatto di poter inserire un esercizio, senza controlli, potrebbe però portare alcuni ristoratori a inserire il proprio esercizio, senza la dovuta preparazione sulle attenzioni e gli accorgimenti da dottare.

Sarebbe auspicabile, in fact, propose a system that could possibly allow comments on the treatment received and a field which shows whether or not the exercise is part of the circuit "Restaurateurs informed" of the MA.

remember in fact, that in this circuit (AIC Project Eating Out [1]) cooks make a course, the AIC carries out periodic inspections and to be part of it is necessary to have a kitchen area with particular characteristics (double oven , plan preparation other than where you use flour, etc. ..).

also an exercise can be eliminated from the circuit AIC, as a result of more negative reports by celiac who have had bad experiences in that space. This however does not seem to be able to CeliacWorldMap.

However, personally, I find it still useful, because, as we know, not always we can organize ourselves to go to a local circuit of the AIC.

In particular, reports of local and abroad, may be particularly valuable.

Just keep in mind though that this is a warning and maybe before going in the restaurant you choose, we'd better chiediedere whether or not part of the circuit AIC.

[1] http://www.celiachia.it/dieta/fuoricasa/progetto.aspx