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Ahh, it's that "gluten free" has become subject to interpretation which makes it scary, as when restaurants promote "gluten free pasta" but then cook it in the same water as their regular pasta, and when gluten free vegetables are grilled on the same fryer as those marinated in soy sauce.
Hi! I'm attending a work conference in Seoul in a few weeks. I'm a little worried, between celiac and not eating red meat (gave it up years ago due to genetically high cholesterol)... how to navigate Korean food culture within a business setting. Is it possible? Help!!