Celiac/GF on Local 12 News
Jill
be airing a bit about celiac disease and eating gluten free on
Wednesday at 5pm. Liz Bonis is doing a piece on Wild Oats and their
gluten free offerings and so I was invited to answer a couple questions
on celiac disease and our support group. We'll see how it ends up
after it is edited. :-)
If the piece is informative, feel free to contact Channel 12 or Liz
Bonis to voice your appreciation that they are covering this important
topic.
If the story does get bumped, it may air the following day at 5pm.
Yours,
Jill P
Ginger Drake
I have visited the restaurant, Matteo's, that is located near bypass 4 and Dixie Hwy (Rt. 4) in Fairfield. This restaurant has only been in business about a year or so. He has just recently determined which of his menu items are gluten free. He did that just because I asked him. He has quite a few items that are gluten free: chicken, steak, and hamberger bunless sandwiches, coleslaw, beans, salads and dressings, soups, drinks. The restaurant has something called a "sloppy plate" that is bunless. The food is char-broiled and tastes great! The actual address is 6600-C Dixie Hwy, phone # 942-3730. It is in the shopping center (strip mall???) across from McDonalds on Boymel (???? I think its Boymel) and Rt. 4. Play it Again Sports is kitty corner to it, a Block Buster is on the same side of the street but across Boymel. In the strip mall is also a Subway and a Panda Express. I love his food and I appreciate how agreeable he was to determining whether or not his food was gluten free. He might also support the celiac walk next year--since he was so helpful to my situation. I hope you guys check it out. Since he went to all the trouble to determine what food items were gluten free, I told him I would tell other people who need gluten free food items about his restaurant. Ginger
From: "Jill" <jillian...@fuse.net>
Reply-To: cinci...@googlegroups.com
To: "Cincinnati Celiac Support Group" <cinci...@googlegroups.com>
Subject: [cinciceliac] Celiac/GF on Local 12 News
Date: Tue, 20 Jun 2006 16:40:46 -0000
Deb McMillan
have a Gluten Free menu. They make a GREAT sauce with they claim GF soy
sauce, ginger, sugar, citrus and other ingredients and it was great. I
took the left overs home and used it for dip for my vegtables the rest of
the week. I was in the bathroom all week. Just felt funny and didn't have
enough to even say it was gluten. It was just different.
By the last of the dip, I felt bad immediately after eating. I realized
after about a week that it was the GF sauce. I called PF's and ask
questions. they said they use "Wheat free San-J soy sauce" off the store
shelf at Jungle Jims. I had bought some of it there a long time ago and
returned it because it bothered me. PF's said they test all there foods
and use different utensils to stop cross contamination and didn't
understand it.
So I emailed San-J. I got a very interesting call today. She said they
test all of their batches of Wheat free. They test at "less than 5 parts
per million of gluten" in each batch. That is one reason why the bottle
says "Wheat Free" not gluten free. So 1. I'm not crazy and 2. is that
extremely sensitive?
Are there many other celiacs that can eat San-J wheat free soy sauce? I
eat Krogers brand made with soy. I'm wondering how many others can eat
their sauce and how many can't that it might be worth talking to them and
see if they won't change their recipe to really be gluten free.
One other thing. Sorry so long. She also told me there is legislation in
Congress to pass a labeling bill including Gluten on the label. HOWEVER,
the bill is only to note 20 parts per million. This labeling won't help me
at all. If I didn't know that, I'd eat more gluten with labeling then I am
now when I'm guessing on the labeling. Thoughts?
Deb McMillan diagnosed celiac for over 25 years
Carla Brown
sauce. I've gotten glutened from a wooden spoon in a 16 qt. pot of chili ...
so very sensitive. Maybe it was something else.
Carla
Jeff & Karen Burnham
We have used PFChang's for a long time now (our daughter is GF, but we all
order off their GF menu so we can share it all) and no one has had a
reaction. I consider her a "sensitive" one who often reacts when other
celiacs don't. I am SO sorry you had a bad experience!
An idea? - Maybe it was not the sauce itself, but bacteria that grew from
keeping it a few days or from having dipped food in it before? We don't keep
the sauce on hand.
We also had some experience on the question of how many parts per million
were "safe" to ingest when she was receiving communion a few years ago and
the discussion was "GF" or "low gluten" hosts. We actually learned at that
time that Dr Fasano and the Univ of Maryland were the ones who tested the
gluten "levels" and determined the number of parts per million that were
"safe" to ingest before a celiac reaction would occur. They are also part of
the team that helped get the labeling through. It may be worthwhile for you
to contact the Univ of Maryland or him directly and see their studies and
hear what they have to say (and have them hear YOU on what happens to you).
It is so hard when there are so many different reactions! Good luck to you.
Wish I could help you more.
Karen
----- Original Message -----
From: "Deb McMillan" <D...@shortsalequeen.com>
To: <cinci...@googlegroups.com>
Sent: Wednesday, June 21, 2006 7:08 PM
Subject: [cinciceliac] Wheat Free Soy Sauce @ 5 parts/million
>
Wilma
Wilma
Ginger Drake
Wilma, I am the one who sent the message about Matteo's. I got an email from you with no message--only your name. I wanted to be sure to answer your questions about Matteo's. Ginger
From: rev...@webtv.net (Wilma)
Reply-To: cinci...@googlegroups.com
To: cinci...@googlegroups.com, ppkw...@aol.com
Subject: [cinciceliac] Re: Matteo's; gluten free menu items
Date: Wed, 21 Jun 2006 22:18:39 -0400
>
>
>Wilma
>
>
>
Carla Brown
-----Original Message-----
From: cinci...@googlegroups.com [mailto:cinci...@googlegroups.com] On
Behalf Of Deb McMillan
Sent: Wednesday, June 21, 2006 7:08 PM
To: cinci...@googlegroups.com
Subject: [cinciceliac] Wheat Free Soy Sauce @ 5 parts/million
Wilma
the message part of the email; knowing me I hit a wrong key. Thanks for
trying to help
Wilma
Jillian Perkins
there. I ordered off the gluten free menu, but they were very busy that
evening and the person who brought out the food was not the same as the
waiter who took the order. Now I make sure to get help from the manager
and I have them show me their bottle of GF soy sauce. I eat that GF soy
sauce at home, so I know it's okay for me. If you have problems with
that one, perhaps it doesn't agree with you for some other reason.
It's also hard for me to tell if I got glutened somewhere or if I just
got regular food poisoning as I have the same reaction - about an hour
or two after eating I start throwing up for about two hours. It's great
fun (sarcastic comment of course).
Also it can be confusing when places tell you about testing to so many
parts per million. I know that we've heard in some sources that "one
molecule of gluten is too much" but that is not necessarily true and it
is impossible to test for one molecule. The best we can do is test to
make sure that it is lower than so many parts per million because
science just doesn't have the capability to test for less than that. It
sounds like San-J tests to a higher standard than the 20 ppm and I don't
think there is anything they could do to make their recipe more gluten
free as they don't use any gluten containing ingredients.
-Jill P