Query // was Re:enzymes to digest the casein/gluten

June 12, 2009

You might know the answer to this Clare what IS this nonsense in all the stores here selling "wheatencorn" flour? I have to check so carefully to see what they are actually selling and wonder how they can possibly name something that IS wheat as "corn"????

They even have "gluten free" pizzas and other dishes in the pizza shop down the road but (we never buy "out") I really wonder how they could possibly keep anything free from gluten in a store that would be liberally sprinkled with wheat flour!

Jane

Clare McHarris

and using ordinary things like wheaten corn flour in gravies and sauces etc. Another UGLY thing is selling g/f and ordinary products out of the same show case..... crumbs contaminate - but too FEW people in industry/stores know this.

June 12, 2009

there are two kinds of flour sold in the stores as CORN FLOUR or CORN STARCH

one is made from wheat and the other is made from MAIZE...... on is gluten free the other is not.

The helath department is cracking down on stores that make (on the premises) food stuffs which the sell/ advertise as Gluten Free ......... To be on the safe side, many bakeries and eateries now advertise products as LOW GLUTEN, which saves them from being sued should a customer have a gluten reaction after eating their products, due to a cross contamination issue.

IF you are baking ordinary breads, pies, pastries etc on the same premises as Gluten Free goods, them there will always be a danger of cross contaminations.

As am example, look at the back of some of the foods stuffs bought in supermarkets, and in the small print you will often read a disclaimer about possible contamination because it was made on the same production line, or in the same facility as peanuts.... which are a well know allergen.

The one thing that really gets up my nose big time - you see gluten free pastries, sandwiches, biscuits/cookies etc, show cased in with wheat products etc..... crumbs do fall from one item onto others, then they will reach into the showcase and serve your requested item with the same set of tongs they have just served Mr. Before You his hot sausage roll.

The best restaurants for eating Gluten Free (safely) are run and operated by someone who has a CELIAC in their immediate family. Just MHO

Clare

You might know the answer to this Clare what IS this nonsense in all the stores here selling "wheatencorn" flour? I have to check so carefully to see what they are actually selling and wonder how they can possibly name something that IS wheat as "corn"????

They even have "gluten free" pizzas and other dishes in the pizza shop down the road but (we never buy "out") I really wonder how they could possibly keep anything free from gluten in a store that would be liberally sprinkled with wheat flour!

Jane

June 12, 2009

Clare - my question is how can people sell WHEAT as CORN - i am aware of the rest - it just seems very peculiar.

Jane

-

Clare McHarris

Friday, June 12, 2009 2:15 PM

Re: Query // was Re: Re:enzymes to digest the casein/gluten

there are two kinds of flour sold in the stores as CORN FLOUR or CORN STARCH

one is made from wheat and the other is made from MAIZE...... on is gluten free the other is not.

The helath department is cracking down on stores that make (on the premises) food stuffs which the sell/ advertise as Gluten Free ......... To be on the safe side, many bakeries and eateries now advertise products as LOW GLUTEN, which saves them from being sued should a customer have a gluten reaction after eating their products, due to a cross contamination issue.

IF you are baking ordinary breads, pies, pastries etc on the same premises as Gluten Free goods, them there will always be a danger of cross contaminations.

As am example, look at the back of some of the foods stuffs bought in supermarkets, and in the small print you will often read a disclaimer about possible contamination because it was made on the same production line, or in the same facility as peanuts.... which are a well know allergen.

The one thing that really gets up my nose big time - you see gluten free pastries, sandwiches, biscuits/cookies etc, show cased in with wheat products etc..... crumbs do fall from one item onto others, then they will reach into the showcase and serve your requested item with the same set of tongs they have just served Mr. Before You his hot sausage roll.

The best restaurants for eating Gluten Free (safely) are run and operated by someone who has a CELIAC in their immediate family. Just MHO

Clare

You might know the answer to this Clare what IS this nonsense in all the stores here selling "wheatencorn" flour? I have to check so carefully to see what they are actually selling and wonder how they can possibly name something that IS wheat as "corn"????

They even have "gluten free" pizzas and other dishes in the pizza shop down the road but (we never buy "out") I really wonder how they could possibly keep anything free from gluten in a store that would be liberally sprinkled with wheat flour!

Jane

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