Quote:
Originally Posted by ownedbycats
Unfortunately, people who use 'gluten-free' as a diet trend to make things riskier for people who actually have Celiac. Restaurant servers not taking them seriously is the main example, but recently I've seen a lot of complaints about stuff being labelled as gluten-free (marketed towards trendy dieters) but then having in tiny print on the package 'may have gluten.'
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Sounds like one of the people I used to work with. She was celiac and found that too many stores and restaurants were selling food containing gluten but boldly labelled as gluten free which her body was very unhappy about. One restaurant caused her a severe reaction. None of that nonsense about having trace amounts from factory contamination since that small an amount didn't bother/concern her that much, it was the type of reaction she would have 'enjoyed' from eating a sandwich made with regular bread. Turned out that they were using a leavening agent that included gluten from wheat starch in their baked goods.