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Shout Out To My Hubby

MindytheOrganist

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MindytheOrganist Enthusiast
MindytheOrganist
Posted

My father passed away suddenly, well his brain died on September 7th, his body on September 11th. We had to leave home suddenly and I packed only a few of the basic gluten-free foods for him. He was such a trooper and waited patiently for the day we could finally stock up on some good gluten-free foods for him. People brought in meals he couldn't eat and he had to skip over the post-funeral meal the church ladies made. Never once complained.

I also have to thank Southern Hills Medical Center in Nashville for their above-and-beyond care of Dad and of us. One of the nurses helping us knew of a gluten-free eatery, so we got to take a lunch break and eat at an actual gluten free restaurant.

It's been a tough few weeks for us, but I now have a bag of gluten-free food already packed in case of another emergency.

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nvsmom Community Regular
nvsmom
Posted

I am sorry for your loss.

And kudos to your husband.:)

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

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      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

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      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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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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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