Ingredients

Olive oil, Onion, Garlic
3 Tomatoes (peeled)
Parsley, Sugar (1 spoon), Salt
Peas,  Black olives, 1 boiled egg
Corn flour
Sardines (opcional)

Preparation

Heat olive oil in a pan on medium heat and add the chopped onion and garlic. Stir for about 2-3 minutes until they are softened, and then add the chopped tomatoes , sugar and salt to prepare the tomato sauce. Bring to a low simmer, reduce the heat to low, cover and cook for about 15 minutes (do not leave it too dry). Add the olives, parsley, peas and minced sardines (or tuna), stirring and cooking for about 5 minutes more. Then add the corn flour slowly (keep stirring) until you get the consistency shown in the picture.

Rub some olive oil into a flan-like mold, then decorate it with tomato slices / slices of the boiled egg. Pour the Cuscus onto it, pressing it against the bottom to remove air spaces. Leave it to cool for 5 minutes, invert the cuscus onto a small plate and serve.
Picture: http://pt.petitchef.com/Similar Posts:

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Their results show that, at diagnosis, the untreated celiacs had indeed lower mean total cholesterol in comparison to the general population, with men having 21% lower and women 9% lower mean levels. Their investigation also showed that there was no change in mean total cholesterol following treatment with the diet. Moreover, there was a small but significant increase in the mean HDL-cholesterol (the so-called ‘good’ cholesterol).

The authors concluded by suggesting that the gluten free diet has no adverse effects on cholesterol levels. It’s always important to note, however, that evaluation by a nutritionist is essential, and that the results found for a specific country may not be generalized for other countries with different eating habits and culture.

Source: Lewis NR, Sanders DS, Logan RF, Fleming KM, Hubbard RB, West J. Cholesterol profile in people with newly diagnosed coeliac disease: a comparison with the general population and changes following treatment. Br J Nutr. 2009102(4):509-13.Similar Posts:

• Gluten-free diet may help complications of type I diabetes
• Complete adherece to gluten-free diet still low
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• Anti-transglutaminase antibodies – a marker for celiac disease – can be temporarily elevated in non-celiac children due to infection
• Celiac disease may strike the elderly too

Many commercial airliners offer gluten free, low lactose and allergen free meals, as well as a wide range of medical, religious and cultural in-flight meal options.

Various airliners now offer – particularly on international and long haul flights – special meals for passengers with dietary restrictions of medical, religious or cultural nature. There are many options depending on the airliner, class and route, including for example: vegetarian and vegan meals, meals for diabetics, low salt, Kosher, low cholesterol, meals for kids and toddlers, Hindu meals, Muslim meals, in some cases meals appropriate for the blind, as well as gluten free, low lactose and meals for those with one or more food allergies.

We have contacted about 50 commercial airliners and summarize below some tips and advices for those who plan to travel by plane with a dietary restriction. Below we also list the policies of these companies regarding the availability and procedures to order a special meal, as well as the link for further information.

Some tips:

• If possible, book your flight by phone. In this way, you will be able to discuss your dietary needs and make specific requests directly when booking;
• Don’t leave it to the last minute to order your special meal. Most companies will not be able to offer it unless you call with at least 24, 48, 72 or even 96 hours before departure (see table below for the time needed to request your meal before departure). If possible, confirm that your meal has been ordered a couple of days before flying and at check-in;
• Always carry some food with you. This is important not only in the case of short distance and domestic flights where meals are not served, but also in the case of unforeseen events such as change of flights by the company or mistakes involving your special meal occur;
• Many companies allow you to board with food. However, avoid anything with liquid content (you might be prevented to board with it by airport security) as well as food items requiring any sort of preparation or heating (the cabin staff may refuse preparing or heating your food up);
• If a connecting flight is operated by a different company contact this company too to make sure your meal has been properly ordered.

If you have a serious food allergy

• Bear in mind that no company can ensure a flight is completely free of a specific allergen, as in most cases there is no control over the food that passengers bring with them on board;
• Many airlines have only a first aid kit in the airplane, and do not have epinephrine injectors or antihistaminic drugs, so take any necessary medications together with you;
• To prevent having your medications/Epi-pen confiscated by airport security, take a letter from your doctor explaining why your prescribed medication and Epi-Pen must be with you in hand-luggage;
• Some airlines can create a ‘buffer zone’ in the airplane (usually the first three seat rows) where the specific food allergen is not served to any passenger. Enquiry about this possibility when booking(some companies can also agree not to serve the allergen at all – e.g., peanuts – during the flight);
• Some airlines also agree to make an announcement (pa) in the airplane asking for passengers to refrain from eating the specific allergen during the flight. Enquiry about this possibility when booking.

We list below over 50 commercial airliners and their respective policies regarding the availability of gluten free and low lactose meals, as well as the minimum time required for ordering the meal and the link for further information. Please note that in some companies (e.g. KLM) the gluten ‘free’ meal is not 100% gluten free and issuitable only for those who are intolerant to gluten, so always ask before booking (Information: Sept/2009 – please bear in mind that policies may change, always confirm when booking).

• GF: Gluten free meal
• LL: Low lactose meal (not appropriate in most cases to those who are highly intolerant or allergic to milk, as it is not free of casein)
• Food Allergies: not informed in the table as you need to consult the airliner before booking regarding the availability of the special meal without the allergen.

*passengers can take food onboard
** passengers can take food onboard, and the company can ask other passengers to refrain from eating the allergen.
*** first number refers to the time required for the preparation of meals for those with food allergies

For more information about the policies of other airlines not shown here and great tips please check the “Avoiding the Milk” website .Similar Posts:

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