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Sad to say, Mark Bittman is ending the Minimalist, after 13 years writing the weekly column for the New York Times. He has been a wealth of inspiration, and especially in recent years, as he has cut his meat intake down in favor of a “less-meatarian” approach. Big fan. Anywhoo, as part of his farewell, he has posted his favorite 25 recipes from the Minimalist over the years. Check out these naturally gluten-free ones!

Red Pepper Puree
Socca (chickpea pancake)
Parsley Herb Salad
Fennel & Celery Salad
Eggplant Curry (omit asafetida – not always gf)
More-Vegetable-Less-Egg Frittata
Mexican Chocolate Tofu Pudding

There’s a fascinating article in the New York Times today about how a man suffering from celiac disease discovered his weakened immune system had made him susceptible to an uncontrollable yeast population in his gut. He was able to control it by eliminating high-sugar foods from his diet, and interestingly, by moving out of New York City, where there were a number of environmental triggers (mold, pigeon filth) that were exacerbating the condition.

At the same time, there is another fascinating article about the microbiome in our guts and how it is just beginning to be understood by science. This story focusses on a doctor who treated a patient with a raging infection in her gut by replacing her gut microbes with her husband’s gut microbes. They call it a fecal transplant (wow. These scientists should take a page out of the Right’s book for naming unpleasant things: The Patriot Act, The Clean Skies Act, etc.) To date they’ve tried it on 15 patients and it has completely cured 13. Amazing. I wonder if someday they will come up with a cure for celiac that gets our guts in line by simply replacing our microbiomes with healthy, functional ones.

This New York Times article points out that you can deduct the difference in price for gluten-free items from your taxes! It sounds like a behind-load of number crunching but that could be a lot of savings. Of course, I barely buy ready-made gluten-free stuff, but the flours, etc, are much more expensive. I think this is the beginning of an experiment! I’ll keep a log of gluten-free items I buy and their prices, then compare those with the conventional equivalents’ prices and see where we end up. I’ll keep you posted.

Incidentally, you’ll notice that most of my recipes don’t require special gluten-free ingredients (except for the baking items, which require the wacky flours, of course.) Why wasn’t my blog featured in the NYTimes article!? Hmmmph. So rude.