With the Bejing Olympics coming up this week, I think its high time to
say what everyone has been thinking:
Tibet must be allowed to be gluten free.
How long has there been wheat added to the soy sauce of a once
picturesque and placid country?
Is that really necessary? I understand that it thickens it a bit and is more
pleasing to the communist taste, but really: Can’t Tibet be free to decide for
itself between Tamari and Kikkoman?
Tibet had been historically a quiet, nonviolent self autonomous kingdom that
prided itself in producing fine foods without the use of wheat, malt, oats, nor barley.
You think its easy to meditate for eight hours at a time when your sprew is kicking
in overtime? Think again.
While the world will be watching China in the upcoming weeks and enjoying the world’d greatest athletic endeavors, some of us will be wondering if the next bowl of noodles Tibet eats will be made from barley flour ‘tsampa’ or rice.
The voice of the intestinally challenged will not be silenced.
Gluten Free Tibet
http://sweetpeasglutenfreekitchen.blogspot.com/2008/05/i-love-tibet.htmlhttp://www.flyingapron.net/home.htm
http://www.tibet.org/
August 4, 2008 at 1:11 pm
As a sufferer of gluten allergy,
I can’t agree more. Thank you for
bringing this to my attention.
I have a recipe for fried chicken that
uses soy flour and I find that it works really well.
You can also find gluten free waffles in most grocery stores.
Yes We Can!
August 4, 2008 at 1:18 pm
As an exiled Tibetan,
I can’t agree more. Thank you for
bringing this to my attention.
I have a recipe for revolution that
uses meditation and I find that it works really well.
You can also find Qigong meditation manuals in most bookstores.
Yes We Can!