A Blog by Yvonne (Vonnie) Mostat, RN

Have been on a little review of my diet. After at least twenty-two years of celiac disease and dermatitis herpetiformis, even though it is likely I was born with it, I know some gluten has been sneaking into my diet, and unbeknownst to me. TEA:  It has changed over the past twenty-two years. Now we have an assortment of flavored teas that run the risk of cross contamination during processing, we also have many different flavors that were not around "in the dark ages". The vague "Natural flavors" should be avoided. Wherever possible buy whole leaf teas, and even get back to using a tea pot and an infuser if you really want a good cup of tea, and without gluten too. Chai tea, though known by middle eastern countries for years, has now become popular in the United States and Canada. Please double check where it was from and be more vigilant in reviewing the instruction panel. I lost points on that one.

Celiac.com Sponsor (A13):
THE LAW:  Most countries' laws state that an ingredient does not have to be listed if the product contains less than 100 grams (amount varies) per kilo or less than a certain number ppm (parts per million). ANY amount of gluten no matter how little, is harmful to a celiac. If you should happen to be standing beside a table placed in a health food store specifically for writing petitions or complaints on, "Go For It". You are not only saving yourself grief, you are saving others, particularly children, from needless discomfort. I then researched VINEGAR, because I needed my memory jogged again. Apple cider, distilled, wine, balsamic, are usually safe. I say usually because they can have added flavors. IN which case the label should indicate that. Just those types of vinegars, unmodified, are safe). White vinegar might not be safe. The manufacturer can use wheat, rye or barley in their process and non-distilled contains gluten. If you do not have clear information, avoid it. Very inexpensive white vinegar should raise an alert flat and be verified. There, I learned something already! Do we buy cheap vinegar, and if so, what is in it other than vinegar? 

A WORRY;  These new salad packages, that are so easy to use, but not as easy to read the ingredients. The salad is great, it is when you come to those little packets inside that raises the concern. If your eyesight is failing it is difficult to see what is in that small package of bacon bits, sesame seeds, dried chopped kale and other miscellaneous yummy ingredients.  First thought, to they use flour to prevent the seeds from sticking together?  Does the packet on the outside of the salad list what is in that little yummy package.  If it doesn't, don't by it!

MODOFIED ANYTHING:   Unless you are 100% certain it is pure "X", let's say, pure vanilla, it is unsafe. The term MODIFIED food, or MODIFIED product" it is a very vague and unsafe terminology. Modified can mean anything.

NATURAL FLAVOR AND COLOR:   Do not let the word "NATURAL" misguide you. Wheat is a natural product. Always be careful with vague and general terms.

AND IN TERMS OF THIS PAST SUMMER FOR ME;   Watch out for young waitresses, that is until you are aware of how the restaurant train their staff on gluten free foods. How can we expect a 20 year old waitress to know the safety issues that face a celiac person, when sometimes we are "gluttened" ourselves. Ask twice if it is needed. You know an evasive look on someone who has not enquired with the cook, or is unaware if that Shepherd's Pie is gluten free or not. Do not feel you are being too much trouble, and asking her to re-check the ingredients on the big container that these items often come in to see what ingredients are listed. Have them bring their list of gluten free foods, smile, and tell them that you are not checking on them, you are checking on the manufacturer, big smile again, and you have connected, and your night has not been ruined.