Re: why assume gluten?

[Guest guest]

I've had gluten-like reactions to many GF mixes myself. It took a very astute allergist to figure out it was my latex allergy acting up. Apparently, a lot of GF companies have their employees wear latex gloves when they process the mixes, and the latex particles are easily transfered. It's a common problem for people allergic to latex, unfortunatly, but for a long time I was sure I had been contaminated by gluten somehow.

Dana, Gloriously GF

[Guest guest]

And there's always the possibility of plain ol' food poisoning from

bacterial contamination or spoiled ingredients. Just last week two

cartons of Lactaid milk that I bought were spoiled coming in the door.

(Safeway's fridge thermometer had broken and they had to take back a

ton of spoiled dairy products - ICK!)

>

> >

> > What I took away from that story was not to jump too

> > fast to

> > conclusions about GI problems, and after reading a

> > number of recent

> > posts on SillyYaks, I'm curious why so many folks

> > assume when they

> > have a bad reaction to a supposedly gluten-free food

> > that the problem

> > is hidden gluten instead of looking for other

> > problems?

> >

>

> I'm going to explore that option with the Amy's

> item, but I threw away the box already, so I don't

> have the ingredients list. I eat a variety of GF

> foods, and have never had a problem like this before,

> unless it is with something pre-made (not from my

> kitchen). I can use all the same ingredients in the

> dinner I ate, garbonzo beans, peas, cheese and rice

> with no problem if I were to prepare them at home.

>

> I am definitely NOT trying to jump to the gluten

> conclusion, so that is why I posed my question to the

> group. I am trying to find out if others have shared

> my experience (possibly gluten related) or not

> (possibly something else).

>

> That is just me though. I understand the question and

> it is a good one.

>

> Molly

>

[Guest guest]

I don't know about Lactaid, but with regular milk, if the carton is "bloated" then it's releasing dangerous gases that will cause food poisoning. Learned THAT one the hard way!

Also, did you know, if an egg feels slightly rough to the touch, then it is very fresh. Conversely, if it feels completely smooth, then it's at the end of its life? Interesting little factoid. We all work so hard to not be sick, that I find it wonderful to know these little things.

HTH,

Becki

Re: why assume gluten?

And there's always the possibility of plain ol' food poisoning frombacterial contamination or spoiled ingredients. Just last week twocartons of Lactaid milk that I bought were spoiled coming in the door.(Safeway's fridge thermometer had broken and they had to take back aton of spoiled dairy products - ICK!)> > > > > What I took away from that story was not to jump too> > fast to> > conclusions about GI problems, and after reading a> > number of recent> > posts on SillyYaks, I'm curious why so many folks> > assume when they> > have a bad reaction to a supposedly gluten-free food> > that the problem> > is hidden gluten instead of looking for other> > problems?> > > > I'm going to explore that option with the Amy's> item, but I threw away the box already, so I don't> have the ingredients list. I eat a variety of GF> foods, and have never had a problem like this before,> unless it is with something pre-made (not from my> kitchen). I can use all the same ingredients in the> dinner I ate, garbonzo beans, peas, cheese and rice> with no problem if I were to prepare them at home.> > I am definitely NOT trying to jump to the gluten> conclusion, so that is why I posed my question to the> group. I am trying to find out if others have shared> my experience (possibly gluten related) or not> (possibly something else). > > That is just me though. I understand the question and> it is a good one.> > Molly>