Listed first: urls of handouts
Listed second: actual handouts if written by me
Third Item: Full text of an internet handout that is news, and therefore may be unavailable on the net by June 24
(go to this website to get a PRINTABLE PDF VERSION)
There will be discussion about the following documents and some others:
Some of this is from Gale Goodner, of Oklahoma City, Oklahoma. The web site has disappeared.
It's good to have about three days of worth of backup food in your pantry at all times. This could cover weather emergencies, or even illness during which you can't get out to shop. Don't forget food for the animals in your household.
The emergency items should be canned or dry (to last a relatively long time). They should also be something you eat regularly, anyway, so they won't go to waste if you never have an emergency.
If possible, they should be easy to prepare, as you are likely to be incapacitated or without electricity or water whenever you need to use them.
Some items that have been suggested for this use include:
Canned meats, fruit, vegetables, soups, fish.
Dried fruit, pasta, milk, flour and sugar, salt, baking powder, coffee, tea, cocoa, rice, bouillon
Refrigerated items that can be used if the power continues are:
Eggs, milk, juice, butter, cheese, frozen meat, frozen bread, and frozen vegetables
Other items that are staples (always present, often used) in most people's kitchens in our culture are:
Canned tomatoes, tomato sauce
Chicken and beef broth
Canned or dry beans
Baking soda and baking powder
Unsweetened and semi-sweet chocolate
jellies and jams
Cooking sherry, white and red wines
Garlic - powdered, fresh or jar
Items I keep that many would not:
UHT Tofu (Ultra High Temperature lasts without refrigeration)
Bean threads (mung bean noodles)
Soy flour (in the freezer so it doesn't get rancid)
Olive oil (because it's good for you)
Peanut oil (because it doesn't set off the smoke alarm)
Canned mushrooms, olives
Garbanzo bean flour (in the freezer so it doesn't get rancid)
Leftover pancakes or waffles (in the freezer)
Basic Cooking Kit
ten inch frying pan
twelve inch frying pan with lid
two quart sauce pan with lid
firestarter (like matches)
big spoon for stirring, beating ingredients
plastic food storage containers
flatware (knife, fork, spoon)
eye dropper (for tiny amounts of something)
small paring knife
large sharp knife
Working on Motor Problems
Discussion and Practice
What function is causing problems?
Analysis of movement made or not made.
What parts of the movement can be isolated and practiced?
What else can be done to make this task easier?
(for instance, always arranging equipment the same way before starting, or having a 3x5 card on hand to remind you of the steps involved and the things likely to be overlooked a Recipe for Action)
THIS HANDOUT IS A NEWS ITEM -MIGHT HAVE DISAPPEARED FROM URL BY THE TIME YOU GET THERE
Sensitivity to Gluten May Result in Neurological Dysfunction
American Academy of Neurology (AAN)
Keywords: AAN NEUROLOGY GLUTEN SENSITIVITY RESULT NEUROLOGICAL DYSFUNCTION
Description: You may have gluten sensitivity and not even know it. Loss of coordination (ataxia) may result from gluten sensitivity. This disease is known as gluten ataxia. The study found that some patients might never experience the gastrointestinal symptoms that prompt them to seek treatment for the disorder. (Neurology, 23-Apr-2002)
EMBARGOED FOR RELEASE UNTIL 4 PM ET, MONDAY, APRIL 22, 2002
For more information contact: Kathy Stone, 651-695-2763
For a copy of the study call Cheryl Alementi@ 651-695-2737, email@example.com
Sensitivity To Gluten May Result in Neurological Dysfunction; Independent of Symptoms
ST. PAUL, MN -- You may have gluten sensitivity and not even know it, according to a study published in the April 23 issue of Neurology, the scientific journal of the American Academy of Neurology. Loss of coordination (ataxia) may result from gluten sensitivity. This disease is known as gluten ataxia. The study found that some patients might never experience the gastrointestinal symptoms that prompt them to seek treatment for the disorder.
"Gluten ataxia is a common neurological manifestation of gluten sensitivity," according to M. Hadjivassiliou, M.D., of the Royal Hallamshire Hospital, Sheffield, UK. "It remains unclear why some patients with gluten sensitivity present solely with neurological dysfunction when others present with gastrointentestinal symptoms (gluten sensitive enteropathy) or an itchy skin rash (dermatitis herpetiformis)."
Although the cerebellum (the part of the brain responsible for coordination) and in particular the Purkinje cells (output neurons of the cerebellum) appear to be most susceptible to damage in patients with gluten ataxia, other areas of the brain are not spared. "We were interested to determine the mechanism by which Purkinje cells are damaged in gluten ataxia," commented Hadjivassiliou. Study results show that patients with gluten ataxia have antibodies against Purkinje cells and also that antibodies against gluten (antigliadin antibodies) cross-react with Purkinje cells.
"These results strengthen our contention that eliminating these antibodies through strict adherence to a gluten-free diet may have important therapeutic implications for patients with gluten ataxia," concluded Hadjivassiliou.
The study was supported by the Friedreich's Ataxia Group, UK, and the Telethon Foundation, Italy.
The American Academy of Neurology, an association of 18,000 neurologists and neuroscience professionals, is dedicated to improving patient care through education and research.