Learning To Make The Breads, What About The Meat?
Posted 16 February 2004 - 11:13 PM
I'm desperate for my sandwiches!! (= Thanks for any help anyone can give!
Posted 17 February 2004 - 05:28 AM
I use kraft cheese slices in my roll-ups. Also velveeta is gluten-free.
Gluten Free since 12-31-2002!!
Posted 17 February 2004 - 07:54 AM
Posted 17 February 2004 - 09:37 AM
Posted 17 February 2004 - 01:02 PM
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Posted 17 February 2004 - 09:16 PM
Posted 18 February 2004 - 03:24 AM
Yes the slicer gets contaminated from some of the meats and also the scale and the gloves that the workers are wearing. I ask them to change their gloves and put a clean sheet of wax paper on the scale and hope that the person ahead of me got a gluten-free meat.
I try to eliminate any hidden gluten but at some point I think we have to just be realistic. I read soewhere unless we pick the grains ourselves or butcher the animals ourselves, we have to to acknowledge that we will never be able to eliminate gluten entirely but we can make ourselves crazy if we worry about it too much.
I guess what I am saying is I try to do my best and trust God for the rest cause we just never really know where most of our food has been before we get it home.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users