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Trace Amounts


christtheking

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christtheking Contributor

How many of you worry about potential trace amount of gluten in some particular foods? Does this really matter? Are we being a bit paranoid? Tell me your thoughts...


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flagbabyds Collaborator

Yes it does matter very much even the slightest trace amout of gluten can make me horrible sick

tarnalberry Community Regular

I'm pretty careful - and even avoid contaminated lines when I can if I buy something that's prepackaged.

astyanax Rookie

i personally can tolerate gluten free foods (gluten free by euro standards) so that trace amount doesn't seem to bother me.

i do avoid foods with known contamination issues - like conveyor belts - but i don't always avoid a food just cos they have a warning cos some are likely there just so they can cover themselves in case of anything.

i consider going out to eat to always be a risk, so i try to eat out as safely as possible, but as not often as possible. even though there's inevitably some trace amounts of gluten (that's my personal opinion, not a guarentee!) i feel like as a quality of life issue it's worth it. and places like outback make it much easier.

at home i have separate stuff - toaster, condiments, cutting boards

christtheking Contributor

Thanks for all the info guys. Tell me, why is Outback good for gluten-free? I never been in the eating out forum, I'm sure I will find more info there.

astyanax Rookie

www.outback.com they have a gluten-free menu, which apparently is now available at their restaurants too (i used to print out my own copy)

i always have a problem with the salad, i usually have to send it back cos even though it has no croutons you can see little pieces of them in the salad. just be persistent heh

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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