#spoonieliving-admin

[kirby-the-gorb]

[vaspider]

Hey friendo--you know that list you wrote up on the Gluten Free Milk calligraphy post? I'd love to share that with my readers, but don't want to bring the rest of the thread along; would you mind if I reposted your list (linking back to your blog of course), or alternatively, you could submit it to @spoonie-living or post it to be reblogged from your blog? Thanks and let me know :)

An abbreviated listing of Secret Gluten Words that celiacs have to look for:

Modified food starch/food starch (probably from wheat unless it’s labeled)

Autolyzed yeast extract (sigh)

Vinegar (probably white/malt vinegar)

Stevia and other trendy new non-sugar sweeteners (the powdering process for Stevia often contains gluten)

Seitan (made from wheat)

Soy sauce (also made from wheat)

Brewer’s yeast

vegetable gum

malt/malt extract

dextrin/maltodextrin (unless the source is specified like ‘maltodextrin from tapioca’)

Hydrolyzed vegetable protein (probably wheat)

And then of course all the weird things people call ‘wheat and wheat flour’ like graham flour, triticale, farro/farolina, bulgur, atta, einkorn, emmer, fu, semolina.

That’s not even counting the issues of cross-contamination, because in the US you’re allowed to label foods as ‘gluten free’ if they can be reasonably assumed to contain less than 20 parts per million of gluten. Testing to be sure that’s true is not required unless people get sick and it’s reported to the FDA (as happened with Cheerios last year and oh wait, the FDA is affected by the shutdown), which means we’re taking big companies on their word, pinky-swear, that the facilities are actually properly cleaned. A lot of us don’t eat foods that are made in shared facilities, which they weren’t even required to list until a couple of years ago. That change was made due to absolutely tireless lobbying from celiacs & people with deadly allergies.

So if, say, plain milk is processed in the same facility as a flavored milk, say, ‘cookies and cream’ or ‘malted milk’ or whatever, and the facility doesn’t appropriately clean the lines between processing ‘cookies and cream’ milk and regular milk? I could get sick, because by our testing, I get sick down to 3ppm.

[cesium-sheep]

@spoonieliving-admin replied to your [post]:

Yeah it seems SO good!! Thank you so much for publicly documenting.

of course <3 I’ve only had it a few weeks and I don’t wear it every day (for some reason it seems like it should be roughly an every other day thing, also sometimes I just don’t feel up to it), so I don’t really have any knowledge of how prolonged use will affect things or how long it holds out, but so far it’s been a very nice tool to have.

[cesium-sheep]

@spoonieliving-admin replied to your [post]:

Thank you for this! It's in my drafts and will one day spread its wings and fly...

excellent, thank you <3 it’s hard to invest that much money in a product you can’t find anyone talking about beyond hoping to try it someday.