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Rochester Ny


gymnastjlf

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gymnastjlf Enthusiast

Hi all,

Next week my gymnastics team is going to be in the Brockport/Rochester NY area for several days for the National Championships:-). I found the website of the Rochester area celiac support group (Open Original Shared Link) , and they have several places for shopping/dining out listed. My question is, I will be staying in the Rochester Airport Marriot hotel and also spending time around the SUNY Brockport campus. Does anyone know which of these stores/restaurants are nearby? Also, has anyone had any experience with this particular hotel and their restaurant? One night there is a catered banquet for dinner at the hotel, so I plan to call them. I'm hoping they will be able to give me a microwave and/or refrigerator, but when my coach asked, they told him they do not have a microwave for guest use!

Any help/suggestions would be appreciated! Thanks:-)


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Kristen2Denise Apprentice

Hi, I wish I knew more about the particular area, my family lives in the city of Rochester, but if you get a chance to get more into the city you should sooooo go to Mario via Abruzzi's - they have a website -- but it is amazing food ---- the best gluten free pasta dinner I've ever had! I was ready to jump the chef it was so good. People in that area are pretty up to date on the gluten free stuff too so that will be helpful. sorry I can't be of more help.

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    1. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

    2. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

    3. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

    4. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

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      Hidden Gluten in distilled vinegar


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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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