Since I'm not one of those guys who is going to let the gluten vendors terrorize me into never leaving home I go to restaurants and I eat (the safe part of) submarine sandwiches.
The other day Wegman's, a high end grocery store, tricked me. They put finely ground bread crumbs in their vinegar and their oil.
OH MY WORD.
My son interrogated the lady at the deli counter to find that out and had her whimpering and crying and confessing that management made her do it.
YOU CAN'T GET GLUTEN FREE distilled vinegar at Wegman's deli counter. They take a perfectly useful and safe product and poison it.
To cover their tails they have a sign "This is not a gluten free station".
Before it's over that will be a gluten free station ~ we are 3.4% of the American market and we are tired of being played with.
Dolly, Salvation and Quix...thank you all for the pings...
MetMom...prayers sent up on your behalf, for your family and for the doctors treating you (that they have Divine Wisdom and Guidance in helping you). My heart trully goes out to you...as my daughter has Celiacs; my husband probably does (he is a non-traditional Type II Diabetic (it is so heavily found in his family) who is now recovering from his first (and we pray only) heart attack.
Getting my daughter diagnosed was awful; ‘they’ presumed some ‘sort of eating disorder’ (because, as you are painfully aware) has a very limited food selection. She too suffers from ‘gluten free’ menus that arent!!! and we worry that as she is getting married this Fall, and they will start planning for children that there will be more health problems her way.
Muawiyah, thank you for all of the info you have posted here (you probably don’t remember, but you were a wonderful help/resource a while back when my daughter was getting diagnosed). Food allergies/sensitivities are becoming much, much more common...but are still so hard to live with.
Metmom...were are praying for you and sending good thoughts your way...G-d Bless!!!
That’s very unusual for Wegman’s.
You might want to consider contacting someone in upper management in Rochester NY and complaining.
Isn't it just SICKENING??
My extreme sensitivity is to MSG. I have gone so completely off of it that I now am sensitive to the tiniest bit, so I can eat pretty much no processed foods. It's healthier, anyway. But the things the manufacturers do to get MSG into a product is as shocking as that deli counter.
The reason people "looove" the taste of the supermarket roasted chickens is because they inject the raw birds with "water" with MSG in it, and there is some loophole that they do not have to mention the MSG. Since MSG is an addicting taste, people want more and buy more. And wonder why their chicken doesn't taste as "good."
[Personally, I can make my chicken taste better than that salty, MSG flavored, store bought piece o' junk. Just get a free-range, organic whole chicken, stuff it with cut up lemons or onions or herbs or a combo, rub it down with salt and pepper -- I add tumeric for health and taste, but you needn't -- and roast it in a roasting pan (the one you use for your turkey) 20 minutes for each pound of bird. The first half of the cooking, make sure breast is DOWN. Flip the chicken half way through. You WILL thank me, as it's delicious and REAL.]
This cannot be repeated often enough. I'd apparently had Celiac for years (undiagnosed). I had plenty of symptoms, but they were constant and more generalized. After I was diagnosed, I began eating gluten-free and within a month or two, I was so sensitive that accidentally eating anything with gluten would lay me out on the floor writhing in pain within 45 minutes or so.
As someone who has always baked and cooked from scratch, I would have never thought I'd be in this situation. We've consulted with our doctors (mine, my husband's, and the children's), and have been told that the children need to continue to eat some wheat gluten until/unless they develop symptoms.
It is been noted that some people have the gene, even though they never seem to develop the illness. One theory being advanced now is that people with dormant Celiac genes somehow manage to "switch" them on if they stop eating gluten.
Some doctors now think that the low-carb diets so popular several years ago may have "switched on" the genes in some people, which may in turn the increased number of Celiac cases being seen now. Here is a brief mention of the phenomenon: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1774636/
So, for the most part, we eat GF, but we make a point of allowing the kids to have "regular" bread", "regular" oats, "regular" soy sauce, and enough other "regular" items to provide them with a supply of wheat gluten. I really do miss baking for them.
Before it's over that will be a gluten free station ~ we are 3.4% of the American market and we are tired of being played with.
When you look at the 3.4%, mentally add another 4 percent or so. At least. We shop at stores which cater to Celiac sufferers, and while there, shop for the rest of our family. So I may be part of that small 3.4%, but shop for half a dozen other people at the same time. Same with dining out.
Restaurants who don't have anything I can eat get 0% of our family's dining-out dollar. Restaurants which take us into consideration get much more of our family's dining-out dollar.