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University..

num1habsfan

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num1habsfan Rising Star
num1habsfan
Posted

Hi fellow Canucks, I have a question for ya all that I'm gonna put in this section..Are any of you going to university right now?? I'm quite interested at going to the U of R (university of Regina) and its too late for this fall, but 2006 for sure, and I was wondering in any other school campus'..does any of you LIVE on campus?? or have you ever seen a Uni. offer services for Celiac's ??

If anyone can help me out that would be great :)

~Lisa~

  • 2 weeks later...
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Carriefaith Enthusiast
Carriefaith
Posted

If you can find a meal plan that is accommodating and safe for celiacs then that is great. I don't know of any myself.

Personally, I would live off campus in an apartment or a townhouse. For me, I think it would be a lot easier to be in control of my own food. I couldn't put my trust in cooks for every meal of every day, unless they were well trained and educated about celiac... but that's just me.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      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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