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News reportA new trend meets old values

Feel freeIt’s YourLife – feel free!

TravelogueAOECS -Summer Campin Tuscany

yourlifeTHE SCHÄR MAGAZINE FOR A TASTEFUL LIFE

A new trend meets old valuesArrival

Ulrich Ladurner

2 yourlife

editorial

Neuheit!

The end of the year is fast approaching, a year in which your life was very probably enriched by much that is new. You may have enjoyed new experiences and made new dis-coveries, or come up with new ideas and goals. Or perhaps you even acquired a new feel-ing for life, one that gives you the certainty to take life as it is: unique and full of variety.

Here at Schär, we have made it our duty to actively support you in this

respect. So this edition of Your-Life is again full of the zest for life. Firstly, it is full of beautiful

pictures, beautiful words and the joy of reading. Secondly, it presents naked truths. If you are nourishing yourself on a gluten-free diet, you are basically seeking new fl avours or new cu-linary delights. Our answer here in autumn 2005 is our chocolaty Quadritos and slices of strong farmhouse bread. These are two new products you are sure to en-joy: one melts in the mouth and the other has a savoury taste of the country. These are contrasts that exude pure pleasure.

Let yourself be inspired by the latest trends, and in particular by a new taste for life which you can enjoy with all your senses. I hope you enjoy reading the magazine and putting what it says into practice.

1

Trends usually only last for a very short period of time. In the case of the phenomenon dubbed as new domesticity (or “homing”) by trend researchers, this appears to be differ-ent – very different in fact.

In times of uncertainty such as at present, the younger generation is looking more and more for pro-tection and security. And they are increasingly fi nding this calming infl uence among close friends and acquaintances – at home and in the family. The phenomenon which trend icon Faith Popcorn was famil-iar with back in the 1980s and called cocooning (spinning into a cocoon) is being purposefully enhanced in a much more pleasant way thanks to the modern spirit of the age.

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5Well-beingHow to turn your bathroom into a Wellness Oasis

@schärThe new ready-sliced Pane Casereccio

Art of cookingHoliday for the Palate

home home 4

Co

nten

ts New!

Research & DevelopmentTasty bread which keeps naturally well

We & YouThe Food Guide Pyramid

news report

EditorsCommunication & PR SchärElisabeth KuppelwieserWinkelau 9, I-39014 Postalwww.schaer.cominfo@schaer.comText: ConzeptaLayout: ConzeptaPrinting: Lohs GesmbH International

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The reason: new domesticity does not entail withdrawal within the meaning of cocooning or shrouding. It means feeling good at home, meet-ing other people and having fun. Sociable video evenings instead of going to the cinema as a couple. Ex-citing games evenings with a group of people instead of monotonous nights in the disco. Cooking together instead of regimented visits to restau-rants! People are again playing Risk, Canasta, Activity or Roulette and are turning their living-room into Las Vegas for ordinary folk. They are borrowing a few DVDs and turning the home cinema into a party haven. People are also continuously fi nd-ing new themes and mottos which they then gleefully share with a few friends in a meal demonstrating their wide range of culinary skills.

The new domesticity generation (or “homers”) is not only setting new trends, but also its own new pri-orities. True to the motto of “home sweet home, but not on their own”, homers are increasingly looking for happiness within the confi nes of the family. The form which this takes is not so important. In addition to the traditional father-mother-child con-stellation, for example, the patchwork family is becoming more and more popular: new partners meet and then start a new life together with their children from previous relationships – under the same roof naturally, and with even more joint friends with whom they can cook, play games and celebrate – in short: “homing” – in a much better way and to a greater extent.

yourlife 3

sweet homingsweet homing

NO PRESERVATIVES

SANS CONSERVATEURS

OHNE KONSERVIERUNGSSTOFFE

GEEN CONSERVEERMIDDELEN TOEGEVOEGD

@schär

served up!

4 yourlife

The new ready-sliced country bread from Schär has a dark crust and a rich fi rm taste.

It’s therefore also the right response to your demand for more taste and variety in our range of bread. After carrying out an extensive consumer survey throughout Europe, Schär is now taking even more account of this demand with its new Pane Casereccio, which is again baked without preservatives and then packed fresh from the oven. We would like to say a big thank-you to everyone who took part in the survey. More information at www.schaer.com

In the mood for Salinis?

Have you already tried the new salty snack which always tastes bet-

ter in a relaxed atmosphere when having fun with friends? If not, then it’s high time – for the new Salinis from Schär!

4 corners … to satisfy your sweet tooth!

Do you like a chocolaty break now and then? If so, try the new Quadritos, the light crispy cocoa and nougat cream waffl es coated with delicious plain

chocolate. Whether in the offi ce, at school or on the move, Quadritos offer maximum enjoyment in a mini-format!

Worn out? If so, you can restore your energy and enhance your mood with Solena, the tasty biscuit containing millet fl akes and buckwheat. Rich in roughage, carbohydrates and protein, Solena will help you get through the day in a calm relaxed manner. Let pure vitality out of the biscuit packet and discover Solena cereals!

The “good mood” biscuit

Freshly

art of cooking

yourlife 5

It’s Saturday evening, the fi rst evening after our holiday. Carla and I went to France or, to be more precise, the coast of Concarneau in Brittany. It’s an absolutely wonder-ful place. But more of that later as we’re in a bit of a hurry. That’s be-cause Marc and Julia, a couple who are friends of ours, will be arriving soon. They, too, only arrived back from Sweden yesterday.

We’re therefore looking forward to a long conversation and a very enjoyable evening as we’re going to cook for one another. We will serve up small but delicious treats, the in-spiration for which came from our holidays. Whereas we are respon-sible for the French fi nesse, Marc and Julia are preparing the typi-cal Scan-dinavian part of the meal. Sounds delicious, doesn’t it? Then simply don’t go away. I’ll be back soon, the doorbell has just rung and it wouldn’t be right for Carla to greet our guests on her own.

So, I’m back again. The others are already in the kitchen and Marc is just telling them how he went hunting for midges every evening armed with a fi sh. Can you hear the laughter? That’s just the start. Marc and Julia really get going after a

Holiday Palatefor the

couple of glasses of wine. It then really hurts to laugh! However, what I really wanted to tell you is that Julia has coeliac disease. Why am I telling you this? Perhaps because there are still people who believe that coeliac sufferers can only enjoy food to a very limited extent. That’s naturally not true, a fact which we will now prove to you. Our menu comprises 3 courses, all of which contain no gluten but are all the more tasty for this. Take our starter, for example: a French onion soup topped with previously toasted slices of white bread sprinkled with cheese. Hmmm, just the thought. But you’ll have to excuse me as I have to see whether the oven has

been preheated… It has. Please come closer and take a look in the pots. I’ll also fetch us a few of these crispy salty…. Carla, what are they called again? Of course, Salinis! They’re simply delicious to nibble.

Would you like a glass of wine with your food or would you prefer cider from Brittany? Carla and I enjoyed cider nearly every evening in a different bay – between the cliffs, in

Freshness test for mussels.Make sure when buying mussels that they are closed or that they close again when you place a fi nger on them. Fresh mussels can be kept in the fridge at a temperature of between 4°C and 8°C for a maximum of 2 days.

When shopping

fi ne sand and before…. well, you know what I mean! But you don’t yet know what’s on the menu now. Julia has just cut up some fresh Swedish salmon and is now steam-ing it for a few minutes in butter and a dash of white wine. Just add some cream, stir and the sauce is ready. Marc, would you please turn down the music a little bit – thanks a lot, that’s a really cool sound – and boil water in 2 pots, 1 for the Fusilli and the other for the Breton scallops which were very expensive. But you’ve got to spoil yourself now and again. Finally, just a very small and exquisite dessert, for example the Swedish quark cream for which Julia also bought these airy sponge

fi ngers. Super idea! Do you think so too? Oh, hello? Where are you going? Home to cook the same menu. But we still haven’t…… Never mind, you shouldn’t stop culinary holidaymakers.

You can fi nd the recipes on the Internet at www.schaer.com. We wish you much fun and hope you enjoy the meal described above.

AfterwardAfter your bath, you should either go straight into your cosy bed or relax for at least 30 minutes. What’s the best way to occupy this period? You could, for example, perform a simple but very effective yoga exercise. Lie on your back, grasp the back of your head with your two palms and gently stretch your neck. Then

place your head on the fl oor and let your arms hang loose next to your body. Point your palms upwards, stretch out your legs slightly apart and point the toes outwards. Now close your eyes, breathe softly and slowly, and simply let disturbing thoughts come and go again. Imagine you are transferring all your tensions to the fl oor. Imagine a staircase with 10 steps which you are gradually descending. Feel how you become calmer and more relaxed after each step. Once you have reached the last step, stop there a while for a few minutes of total relaxation or for a very restful night.

Try to relax and fi nd total harmony between your body, spirit and mind – during an enjoyable 30 minutes in a self-created wellness oasis, i.e. your own bathroom.

What’s importantRelaxation needs space. Get rid of everything which might possibly dis-turb you during the next hour. Send your sweetheart off to the cinema or friends and, above all, disconnect the telephone! OK? Then start running the bath. Take care though: warmth creates a sense of well-being, not heat. The water temperature should therefore not exceed 38°C.

How long?Less often means more. 15 to 25 minutes are therefore long enough to shake off the day’s ballast and restore your inner balance. But watch out: if you stay in the bath longer than 25 minutes, you run the risk of putting an unnecessary strain on both your circulation and skin.

The general ambienceSubdued light and harmonious sounds very quickly turn your bath-room into a relaxing wellness oasis which you can enjoy with all your senses. Light a few candles (possibly also joss sticks), pour yourself a glass of sparkling wine and put on some quiet relaxing music.

What to addFrom aniseed, lavender oil and orange blossom through to rose-

wood, sandalwood or cinnamon, the range of sweet-smelling and relax-ing aromatic oils is now wider than ever. But you need not always use the latest bath mixtures from a pharmacy or health-food shop. Real wellness miracles are also produced by recipes thousands of years old, e.g. the one used by Queen Cleopatra who sweetened her daily bath with a cup of milk, a teaspoon of olive oil and some honey.

Something extra specialIf you have never taken a bath in lemon juice, you should! There are many good reasons why cosmet-ics experts regard a lemon bath as a secret tip. Lemon juice smoothes the skin, bleaches freckles and skin blotches, cleans-es skin impurities and also makes the neck, cleavage and breasts fi rmer. Just half a cup of freshly pressed lemon juice, a quarter of a crushed ginger root and a few drops of olive oil save you the task of hav-ing to apply cream after the bath.

ARE YOU SUFFERING FROM STRESS? IF SO; WE CAN HELP YOU. HERE ARE A FEW INEXPENSIVE TIPS AND TRICKS ON HOW TO DO YOURSELF SOME REAL GOOD.

Music

If you always fi nd modern meditation music such as whales singing and murmuring waves too soporifi c, it’s worthwhile taking an excursion into the sound worlds of Cicco Records.www.cicco-records.de

well-being

6 yourlife

How to turn your bathroom into a

Wellness OasisHow to turn your bathroom into a

Wellness Oasis

You can fi nd a large number of different pasta ideas at www.schaer.com

travelogue

yourlife 7

It’s YourLife - feel free!Do you remember? In the last issue of YourLife we asked you to describe what independence means to you. We have now published the best explanations of independence, which came from all over Europe, on our website: www.schaer.com. Perhaps you will see your explanation there too. If not, please feel free to write in again and tell us what you want and what you are thinking and feeling: info@schaer.com. Key words: YourLife. The most interesting contributions will again be published this time.

hue, extremely calming. And then those cypress trees: they just stand there in the middle of the countryside and exude an incredible air of serenity. I was also very impressed by the fact that art can be found everywhere in Tuscany, for example in Florence. One of our trips also took us to Pisa. You really must see the Leaning Tower. Or Siena, a wonderful hilltop city. In San Gimigniano I strolled for ages through the small alleys. People sat around on the street relaxing and enjoying the sun. And even when I suddenly found myself in the middle of a private gar-den, nobody really seemed to bother. The people were very warm-hearted and open.

As part of my studies (Dutch: editor’s note), I read a large number of books by authors from the last century. They all went to Tuscany back then in order to fi nd inspiration. I now know why, although I have by no means seen every- thing. We simply didn’t have time to visit the Uffi zi Gallery, the Gardens of Boboli and the Academy containing

Michelangelo’s world-famous sculpture of David. However, and I am quite sure about this, I will soon return to Tuscany in order to gather and share some even more fantastic experiences. I have already taken the atmosphere and the colours home with me. I simply have to close my eyes and I’m back there.

“I just have to close my eyes and I'm back there again”

I enjoyed my time in Tuscany to the full – the region of course, but also the food. It was simply great to say to someone “Hey, this is delicious, just try it!” In Borgo Collelungo a woman spoiled us with all kinds of delicious Italian specialities. I also obtained a large number of new pasta ideas to try out at home. But that’s not all. We also visited an incredible restaurant in Siena and Florence. The pizza, in particular, was fantastic: genuine gluten-free pizza with a very thin base. To be honest, I am still missing it!”

2005 AOECS Summer Camp

sponsored by Schär

“Having never been to Italy, I never honestly thought I would go there so soon.”

“I am naturally very interested in Italian cities, art and culture, but just try telling someone in the land of pizza and pasta that you should eat gluten-free food. But everything turned out differently from what I expected.”Hanneke van Scherpenzeel is a stu-dent at Windesheim University in Zwolle (Netherlands). Last summer she travelled to the AOECS Youth Summer Camp where she not only discovered Tuscany…

“Our starting point was Borgo Col-lelungo, an old restored estate in the middle of the fantastic countryside in Tuscany. Wherever I looked I could see hills, vineyards and pine trees. In particular, I found the warm colours, especially the almost golden yellow

feel free

Schär products in Tuscany:• Farmacia di Coverciano,

Via G. d'Annunzia, 78, Firenze• Farmacia Gulielmino

Corso Italia, 168, Pisa• Farmacia Comunale Centro

Via Mazzini, 14, Viareggio

Summer Camp in TuscanySummer Camp in TuscanyAOECS - AOECS -

Hanneke

8 yourlife

milly4kids

Would you like to play, make some-thing, bake or paint with Milly?If so, simply visit her at: www.schaer.com/4kids

Hi kids, my name’s Milly! I just love buzzing around all the time in the colourful gluten-free world.

That’s so I can take a closer look at the many tasty treats on offer with my magnifying glass. I can also conjure up many fantastic things out of my top hat.

But I now want to have some fun with you.

I’ve hidden myself away in a number of places on this poster. How many places? Find out and then quickly send me an e-mail via the Internet at

www.schaer.com/4kids. If you send me the right answer, I will soon be on the way to your home as a key-ring pendant. OK?

I wish you much fun and look forward to seeing you again soon. Your Milly

yourlife 9yourlife 9

Prize Winners!

Can you still remember the prize draw in the last issue of YourLife? The winners have now been drawn: Outzen Linda (DK) can look forward to a 1-week holiday for 4 persons in South Tyrol.The 15 hobby sets with a value of 250 will go to: Meyland Dominik (D), Ylisirniö Marjatta (SF), Bouillot Alain (F), Ekeman-Tolis Gudrun (S), Ibañez Gomariz Antonia (E), Ruottinen Raija (SF), Sandtro Heidi B. (N), Merklinger Anton (D), Lauritzen Mikkel (DK), Chalon Annick (F), Mauthner Angelika (A), Salzmann Renata (CH), Weynants Liliane (B), Lisa van Rossem (NL), Gonzalves Neves Silva M. Lucilia (P). We also held a draw for 30 gift vouchers each worth 250. Congratulations to all the winners! All winners at

www.schaer.com

Professor Socha, how many coeliac patients do you see every week?In my capacity as Head of the Clinic, I primarily treat an average of 5 coeliac patients with diagnostic and thera-peutic problems every week. We have been conducting scientifi c studies for 2 years on the epidemiology of atypical forms of coeliac diseases (e.g. restricted growth, anaemia, primary osteoporosis, stomach aches, etc.), whose frequency in comparison with classic coeliac diseases is estimated at 8 : 1. Screening tests help us to make a very precise initial diagnosis. We then perform a biopsy to obtain a clear diagnosis for the patients.

Are the general public aware of this problem? Do they know enough about coeliac disease?In my opinion, the general public is becoming more aware of coeliac diseases thanks to both the efforts by doctors (Coeliac Disease Group in the Polish Society for Gastroenterology, Heptalogy and Immunology) and the Polish Society for Coeliac Disease. During the 1980s, Poland was a prime mover in organisational solutions for advising children suffering from coeliac disease. Every province (49 at that time) contained an advice centre and the EMA immunological tests were introduced (Prof. Chorzelski).

Local bakeries were established and started producing an increasingly wider range of gluten-free foods.A gluten-free diet is not systematical-ly followed, however, due to the lack of material support from health in- surance funds and the often ínsuffi cient awareness of both the patient and adviser regarding the treatment of coeliac disease.

Safety aspects: In your opinion, how important is it for coeliac patients to strictly follow a gluten-free diet? Can even minute quanti-ties of gluten be harmful?A gluten-free diet, especially for small children, should be strictly followed as soon as coeliac disease has been diagnosed. Unfortunately, strict observance of a gluten-free diet, especially by adolescents, fl uctuates at around 50% both in Poland and other countries. Our studies, which were published in 2002, revealed that even minute quantities of gluten consumed over longer periods of time can lead to mucous membrane shrinkage among some children.

What problems do coeliac patients now encounter in Warsaw or Poland?Gluten-free foods are very expensive, this is one of the main reasons why people do not follow their diet.

What steps do you believe are im-portant to make people more aware of coeliac disease?More information should be made available to the general public through reports on television and in medical journals. Food manufacturers are also becoming increasingly more aware of a gluten-free diet.

In your capacity as a specialist, what advice would you give your fellow doctors regarding the prob-lem of coeliac disease?I would like to emphasise the fol-lowing aspects: pronounced differ-ences in the clinical picture of coeliac disease in the last 20 years and an increase in the atypical forms. We have excellent diagnostic methods (well-formulated diagnostic and therapeutic standards). There is a need for more practical knowledge on how to prepare menus. Coeliac disease is a disease in which proper treatment allows patients to enjoy full somatic, mental and emotional health – i.e. good quality of life.

Interview by Jacek Boras

together

PROF. JERZY SOCHA HAS HELD THE POST OF HEAD OF THE DEPARTMENT FOR GAS-TROENTEROLOGY, HEPTALOGY AND NUTRITION AT POMNIK HOSPITAL IN WARSAW, POLAND’S LARGEST PAEDIATRIC CLINIC, SINCE 1979. HE TALKED TO YOUR LIFE ABOUT A SLICE OF POLISH REALITY FROM THE WORLD OF COELIAC DISEASE.

A slice of polish reality!

Prof. Jerzy SochaHead of the Clinic of Gastroenterology, Heptalogy and Immunology,Children’s Memorial Health Institute in Warsaw.

research & development

10 yourlife

naturally wellwhich keeps

Information

How can I recognise preservatives?

A glance at the list of ingredients is worthwhile. Preservatives can easily be recognised; they must be clearly shown on every packing label.

There is continuing demand for a wide range

of tasty and natural foods. Corre-sponding know-how and technolo-gy make this possible: we produce fresh bread without preservatives – just like all other bakery prod-ucts from Schär.

Research and Development

Food ages quickly. Enzymes, light and air dissolve important ingredi-ents. Our Research and Development Department is therefore working continuously to naturally prevent or delay these processes, so that you can enjoy our natural bread every day WTHOUT artifi cial preservatives.

Preserving food without using chemicals

Bacteria are the reason why food turns bad. This means that there is a need for totally strict hygiene standards. The basic principles sound simple: extract water, heat and oxy-gen. Natural bread therefore ends up on your breakfast table thanks to the

knowledge of our Research Depart-ment, rigorous hygiene standards and a great deal of technical effort.

As natural as possible

Preservatives are antipathy to one of our important basic principles: food should remain as natural as possible.

Important: BBD!

The required best before date (BBD) of the product has a major effect on preservation techniques. Retailers and consumers want the longest possible BBD so that the food product can remain on the shelf or in the storage cupboard for a few weeks. If a product is to keep for a period of one year, production cannot take place without chemical preservatives. Naturally pre-servable bakery products from Schär can be kept for up to 4 months.

This also represents a great challenge for our Logistics Department: Schär bread is available throughout Europe within a period of only 3 weeks!

Packing label

Schär packing label

NO PRESERVATIVES

SANS CONSERVATEURS

OHNE KONSERVIERUNGSSTOFFE

GEEN CONSERVEERMIDDELEN TOEGEVOEGD

Tasty bread

we & you

Sunfl ower Rolls

Ingredients250 g Mix B Schär, 5 g dry yeast or 10 g fresh yeast, 3 tablespoons oil, 200 ml lukewarm water, some milk for coating the rolls, sunfl ower seeds

Preparation1. Mix fl our and yeast together and then add oil and water. Mix well and knead until you obtain a homogeneous dough. 2. Wet your hands and form dough into rolls. Press the rolls together, brush them with a little milk and sprinkle with sunfl ower seeds. 3. Cover the rolls with a damp cloth, place them somewhere warm and let them rise until they have doubled in size. 4. Bake the rolls in a preheated oven at a temperature of 180°C for around 20 minutes.

C O O K I N G H I N T

W I T H O U T E G G S

Ingredients400 g Spaghetti Schär, 400 g can chopped tomatoes, 1 tablespoon capers, 3 sardine fi llets, 100 g black olives, 1 red chilli pepper (peperoncino), 1 clove of garlic, parsley, 1 tablespoon olive oil, salt

Preparation1. Destone and chop olives. Finely chop parsley. 2. Fry garlic in some oil, add the sardines and sauté until brown, add tomatoes. 3. Add the olives, capers and the crushed red chilli pepper shortly afterwards. Add some salt and simmer on a low fl ame for around 15 minutes. 4. Cook the spaghetti in salted water until “al dente”. Pour the sauce over the spaghetti and decorate with parsley.

Spaghetti alla puttanesca

Eating a balanced diet can be a source of satisfaction and, at the same time, it can be made easy. We have taken the food guide pyramid and want to show you just how simple it is to follow a healthy and bal-anced diet, eating varied, inter-esting and enjoyable meals!

Fruit and vegetables: 5 times a dayFruit and vegetables contain food fi bre, vitamins, mineral salts, micronutrients and antioxidants.Each day you should eat 3 portions of vegetables and 2 portions of fruit (I portion = at least 120 grams = a handful.)

Grains and starchy vegeta-bles: with every mealGrains like gluten-free bread and pasta, rice and potatoes are rich in carbohydrates and fi bre, providing your body with an energy source that it can easily convert.You should eat one of these foods at every meal, which means 3 portions a day.

Meat, fi sh, pulses and eggs: every day as re-quiredMeat, fi sh and eggs contain proteins, fats, minerals and vitamin B.

Try to eat one portion (approx. 100-120 grams) of fi sh every other day. We recommend that you choose lean beef, poultry and fi sh. Limit eggs to twice a week.

Milk and dairy products: every dayMilk and dairy products like yoghurt and cheese contain proteins, fats, calcium and vitamins.Eat 2 portions (each around 120g) of milk or dairy products - possibly low fat.

Oils and fats: use with moderation every dayOils contain essential fatty acids and liposoluble – solu-ble in fat – vitamins (A, D, E and K). Vegetable oils are healthier, such as olive oil and vegetable oils.3 portions are recommended of around 10 g. Animal fats (such as butter) should be eaten in moderation. To stay healthy and fi t, you should drink at least 1.5 litres of water (mineral water, unsweetened herb tea and

fruit-fl avoured tea), use salt sparingly, only occasionally

eat sweets and cakes and take regular exercise.

The Food Guide Pyramid

mail@info@schaer.comwww.schaer.com

Ask the Dietician

Sunfl ower Rolls

Spaghetti alla puttanesca

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A TASTE YOU WILL GROW TO LOVE.

Lovingly prepared and packaged fresh from the oven, Pane

Casereccio is a deliciously tasty bread that every generation will

love. Naturally free of gluten, lactose and preservatives, but full

of fl avour, it is great with sweet or savoury foods. But then, who

says you need to put anything on.