Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Maureen, It sounds like you have a penicillin allergy. It's very common, even among non-celiacs. If you're like me, you probably have problems with molds in general. Maureen Corrigan wrote: This would be the reason I can not take penicillin? because of the bread? I break out in an all over rash. Found this out about 20 years ago. > .... The risk lies > with the Penicillium culture, which I've read can be started on bread. It > can also be grown without, so you'd probably have to call each vendor > individually. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Maureen, It sounds like you have a penicillin allergy. It's very common, even among non-celiacs. If you're like me, you probably have problems with molds in general. Maureen Corrigan wrote: This would be the reason I can not take penicillin? because of the bread? I break out in an all over rash. Found this out about 20 years ago. > .... The risk lies > with the Penicillium culture, which I've read can be started on bread. It > can also be grown without, so you'd probably have to call each vendor > individually. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 > > > This would be the reason I can not take penicillin? because of the > bread? I break out in an all over rash. Found this out about 20 > years ago. You can't take penicillin because you're allergic to it or just sensitive to it in some way. It's cultured in a lab these days. You may or may not react to mold-cultured cheeses. I'm severely allergic to Penicillium albicans/camemberti and P. roqueforti, the mold strains used to make brie, camembert, blue cheese, etc. I've never had penicillin (the docs thought my mom was severely allergic and didn't want her exposed at all). The few times I grabbed a slice of moldy bread in the dark, I had a rather nasty surprise. My doctors insist that the strains used for cheesemaking are sufficiently different from the medical strain, but they won't prescribe anything in the penicillin family. They're just covering their butts, but I don't mind. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 > > > This would be the reason I can not take penicillin? because of the > bread? I break out in an all over rash. Found this out about 20 > years ago. You can't take penicillin because you're allergic to it or just sensitive to it in some way. It's cultured in a lab these days. You may or may not react to mold-cultured cheeses. I'm severely allergic to Penicillium albicans/camemberti and P. roqueforti, the mold strains used to make brie, camembert, blue cheese, etc. I've never had penicillin (the docs thought my mom was severely allergic and didn't want her exposed at all). The few times I grabbed a slice of moldy bread in the dark, I had a rather nasty surprise. My doctors insist that the strains used for cheesemaking are sufficiently different from the medical strain, but they won't prescribe anything in the penicillin family. They're just covering their butts, but I don't mind. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Most -- though not all -- blue cheese in the U.S. is indeed started on an artificial medium instead of bread. In addition, the amount of culture used in a vat of cheese is so tiny, that even if that culture were pure gluten (which it isn't), the gluten content almost certainly wouldn't be measureable. Because I've never heard of anybody actually testing blue chees for gluten, I certainly wouldn't advise people to eat it without checking, but there is indeed safe blue cheese. richard __________________________________ Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 If your tongue swelled up, that is more likely to be an actual allergic reaction. Penicillin allergic reactions can be very serious. Re: Blue Cheese and Miso>Date: Mon, 21 Nov 2005 17:35:20 -0000>>>>This would be the reason I can not take penicillin? because of the>bread? I break out in an all over rash. Found this out about 20>years ago.> >>... The risk lies> > with the Penicillium culture, which I've read can be started on>bread. It> > can also be grown without, so you'd probably have to call each vendor> > individually.>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 If your tongue swelled up, that is more likely to be an actual allergic reaction. Penicillin allergic reactions can be very serious. Re: Blue Cheese and Miso>Date: Mon, 21 Nov 2005 17:35:20 -0000>>>>This would be the reason I can not take penicillin? because of the>bread? I break out in an all over rash. Found this out about 20>years ago.> >>... The risk lies> > with the Penicillium culture, which I've read can be started on>bread. It> > can also be grown without, so you'd probably have to call each vendor> > individually.>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 If your tongue swelled up, that is more likely to be an actual allergic reaction. Penicillin allergic reactions can be very serious. Re: Blue Cheese and Miso>Date: Mon, 21 Nov 2005 17:35:20 -0000>>>>This would be the reason I can not take penicillin? because of the>bread? I break out in an all over rash. Found this out about 20>years ago.> >>... The risk lies> > with the Penicillium culture, which I've read can be started on>bread. It> > can also be grown without, so you'd probably have to call each vendor> > individually.>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 itas soy but it contains wheat before gf i bought miso paste and it has soy in it and also soy sauce that has wheat in it so you have to find on that is gf cm wrote: > 2. With respect to miso, I understand that Koji is often fermented on> barley- does this apply to all miso, or is soybean miso fermented on> soy? I would like to be able to eat miso soup if I know its soy miso,> but have been avoiding it because I don't know if it also contains> barley. Anyone know?These folks have some excellent GF misos... and some excellent other stuff too:There is an error on the page, however. The chickpea-barley miso is most definitely not GF. But they have several ones that are. Yahoo! FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 itas soy but it contains wheat before gf i bought miso paste and it has soy in it and also soy sauce that has wheat in it so you have to find on that is gf cm wrote: > 2. With respect to miso, I understand that Koji is often fermented on> barley- does this apply to all miso, or is soybean miso fermented on> soy? I would like to be able to eat miso soup if I know its soy miso,> but have been avoiding it because I don't know if it also contains> barley. Anyone know?These folks have some excellent GF misos... and some excellent other stuff too:There is an error on the page, however. The chickpea-barley miso is most definitely not GF. But they have several ones that are. Yahoo! FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 itas soy but it contains wheat before gf i bought miso paste and it has soy in it and also soy sauce that has wheat in it so you have to find on that is gf cm wrote: > 2. With respect to miso, I understand that Koji is often fermented on> barley- does this apply to all miso, or is soybean miso fermented on> soy? I would like to be able to eat miso soup if I know its soy miso,> but have been avoiding it because I don't know if it also contains> barley. Anyone know?These folks have some excellent GF misos... and some excellent other stuff too:There is an error on the page, however. The chickpea-barley miso is most definitely not GF. But they have several ones that are. Yahoo! FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Sorry... I can't parse that. Maybe some punctuation would help > itas soy but it contains wheat before gf i bought miso paste and it > has soy in it and also soy sauce that has wheat in it so you have to > find on that is gf Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Sorry... I can't parse that. Maybe some punctuation would help > itas soy but it contains wheat before gf i bought miso paste and it > has soy in it and also soy sauce that has wheat in it so you have to > find on that is gf Quote Link to comment Share on other sites More sharing options...
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