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"my Kids Can't Have Gluten So I Have To Get Whole Wheat Spaghetti For Them"


their-aunt

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Takala Enthusiast

Now I hoard food - not in a bad way. I don't buy lots of snacks, but I have enough food to make it through about two weeks to a month if a disaster happened.

This isn't such a bad idea for people who have to have restricted diets for medical reasons. I learned this the hard way when we lost our electricity the better part of a week several winters ago, and there was not only significant flooding that limited road access, there was no electricity in many of the surrounding small towns - one assumes one can just drive somewhere and grocery shop.... not if there's no electricity, duh. I was damned lucky to find a functional gas station in a little patch of rural service area that hadn't lost power about 4 miles north of here, because if it had been known they were still open by the general public at large, they would have sold out quickly. I found ONE open grocery about 40 miles away, and they were scrambling to keep what food they had on the shelves. You should have seen the detours due to flooding.... try driving that with hundreds of other cars in pitch blackness. I had to stop at one point and get out with a flashlight and check what intersection I was at, to make absolutely sure I was not going to do something stupid. (the detour signs were taking us near river levees :ph34r: ) And the local news media was USELESS on covering this. That was the shocking part. It was as if it were not happening. None of the local radio stations are live content any more, all pre- recorded.

I follow the weather forecasts a lot more closely now. We purchased a generator (and have used it since then). I also drive my spouse a little batty sometimes with insisting we keep a lot of non perishable, back- up foods stocked in the pantry. This was when I also started experimenting with seeing if I could expand my diet if I had to, because it is more difficult to cook gluten free and grain free foods when you don't have electricity.


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    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
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