lovegrov

I found a couple of articles mentioning the possibility of this, but not a single one names any company that doing it or points to where any tests have shown it happening. Sounds like needless worrying. If you're still paranoid about it, stick to name brands or grind your own, which tastes better anyway.

richard

I purchased a Kroger rotisserie chicken for a pot-luck at work and became violently ill and ended up in ER with an anaphylatic reaction. I did not indulge in anything else that would have potentially caused this. I am not super sensitive to gluten and generally don't have major issues but this is one chicken that I do not plan to ever purchase in the future. Just my two cents.

If you're not super sensitive then there's no way you'd have had an anaphylactic reaction, which as Peter mentions is an allergic reaction anyway.

I eat Kroger baked chicken nearly every week for lunch and have never had an obvious reaction to it. And I DO have an obvious reaction (throwing up) to gluten.

richard

My experience with "anti-flaking agents" is that wheat is not used because of the way it would alter flavor. Usually it's cellulose.

richard

In more than 12 years of being gluten-free, I've never been able to attribute a glutening to meds.

richard

I've taught my closest family members and even a couple of friends enough about CC so that I can eat with them.

richard

Sorry if this has already been posted, but I'm absolutely stunned. I saw a message on another board today claiming that Good Seasons Italian Dressing dry mix, which I've used since I was a kid and love, now has wheat. I went by the store and sure enough, Kraft has added soy sauce with wheat to the mix. The box of packets I bought a couple of months ago does not have soy sauce.

Anybody who uses this product needs to be aware of the change. I also intend to contact Kraft.

richard

Never had a problems with OBS.

richard

Make sure those fries are done in a dedicated fryer. They aren't at Hardees, which is pretty much the same as Carl's.

richard

High praises for the Red Robin in Roanoke, Va., as well.

richard

Similar to gluten reaction. Can't imagine it's something you'll get over. In fact, it might get worse.

richard

And if all else fails and not eating gluten solves your problems, well, I think you know the rest.

richard

Hellman's mayo is most definitely, without question gluten free. In fact, I've never heard of a mayo in the U.S. that isn't gluten-free.

richard

I don't care how many hours your husband works (40 is no big deal), he MUST take over things like shopping and making food until you get better. Because you won't get better until you eat right. And on your budget forget about Whole Foods or specialty gluten-free foods. Just eat the stuff that's naturally gluten-free.

I was as bad off physically or worse. I couldn't make anything for myself and was too sick to go to the store. My wife, who was working at least 50 hours a week, had to almost everything for a while, including taking care of two kids.

richard

Sleep apnea? Do you exercise?

richard

I can remember way back when these guys were struggling just to get the beer made at a commercial level and then to get it distributed. Took some perseverance.

richard

IMO, if the manufacturer is actually listing allergens and wheat isn't there, it's going to be safe.

richard

I've always liked the example of water. If water could pass through the skin barrier, we'd all drown.

It must be getting more mainstream:

http://www.gocomics.com/speedbump/2012/10/23

Some places are netter than others, but I work at a large university and I can't imagine trying to eat every meal in the dining halls. Even with items that are supposed to be gluten-free, not only do you have to worry about CC, but sometimes they run out of an ingredient and have to make an adjustment mid-meal. A smaller place that's willing to work with you might be better.

richard

I like lots of their things, however the gluten-free oreos and donuts make me very ill. Be warned. Stay away. No fun.

You do know, don't you, that Kinnikinnick is pretty much as gluten free and CC free as any place like this can possibly be? At one time -- and this still might be true -- workers weren't even allowed to bring anything for lunch that wasn't gluten-free.

richard

"I keep finding beatles in my apartment. Yes, beatles."

Turn off your iPod or stereo.

Sorry, couldn't resist.

Doesn't look like mine did.

richard

Some might see this as heresy, but I can understand somebody not wanting to change their stuffing/dressing recipe to gluten free. IMO, it doesn't taste the same and if you have a recipe that everybody already likes, different is not necessarily good. Thanksgiving food is comfort food. Several years ago I tried making the oyster stuffing recipe I loved with gluten-free bread and YUCK! Bread has improved and my tastebuds have changed, so I might try it again.

richard

Note that most of the info on this thread is two years old. Maybe a mod could start a new thread?

richard