Daiya “Cheese” changes Ingredients

For those of you, like me, who have a dairy allergy, this is important for you to note. Today we got a different looking  box from Daiya for our Swiss “Cheese”. The package is smaller and says “improved texture and flavor”.  Of course Dave looked for ingredient changes…and sure enough there was an ingredient change.  The good news is they have removed Pea Protein Isolate, carrageenan, safflower oil and canola oil from the product!  They have added 3 new ingredients to replace the items above. I am waiting to hear back from Daiya if they are changing the entire line of products and will let you know when I find out. Here is what I could surmise from doing google searches on the new ingredients:

-Potato Protein Isolate: used as thickener (replaces the pea protein isolate)

-Konjac Gum:  (replaces the Carrageenan) Konjac is a dietary fiber which is based on Konjac flour being obtained from the tuber of Amorphophallus Konjac by means of drying and milling. Through further extraction and drying steps Konjac  can be processed until Konjac glucomannan is obtained. It is a polysaccharide consisting of the monosaccharide glucose and mannose.  Fresh Konjac contains an average of 13% dry matter and 64% of the dry matter is glucomannan. Glucomannan is a type of soluble dietary fiber.  Soluble fibers attract water and form a gel, which slows down digestion. It can delay the emptying of your stomach and makes you feel full, which helps in weight control. Slower empting of the stomach may also affect blood sugar levels and have a beneficial effect ion insulin sensitivity, which may help control diabetes. Konjac can also help lower LDL (“bad”) blood cholesterol by interfering with the absorption of dietary cholesterol.

Whole Algal Flour:  (replaces carrageenan, canola and safflower oils) It’s a pale yellow to green powder made of dried algae—specifically, Chlorella protothecoides strain S106 and approved by the FDA in 2014. It is said to be free of known allergens and will produces a softer feel in the mouth and will replace the fats.

Photos of new package on left and old package on right.

New Daiya 062017

I will let you know when I learn more!



A Funeral and Safe Eats in CT!

Fear: traveling out of town for a funeral with Celiac Disease and Food Allergies.

In this blog post I share with you the story of my trip to Branford, CT for a funeral and the homework I did up front to find a safe place to eat so I could be with my family. Branford is a beautiful seaside New England town just north of New Haven off of Rt 95.

Usually, I would just not go out of town for a funeral for fear of getting sick when out of town.  However, I really wanted to be there for my Aunt Teresa and say goodbye. Not only is she my mother’s sister, she is also my godmother and we were very close.

Last week, prior to leaving I did my homework and planned on packing a cooler with food and also trying out a restaurant I had been wanting to visit for a few years.  I emailed ahead of time and they were very responsive, so I was hopeful about eating a meal while I was at my Aunt Teresa’s funeral.  I packed the car and cooler and had five hours all to myself while driving up route 95.

I reflected on my Aunt Teresa’s life and what I have learned from her.  I definitely shared her sense of humor and love of people and I also share her work ethic.  They were great role models for me. Back in 1968 she and my late Uncle Len founded Lenny’s Indian Head Inn in the quaint seaside town of Branford, CT.  How they did it with 3 kids; a  12 year old, a 6 year old and a 2 year old is beyond me! Teresa ran the kitchen with her incredible seafood recipes and Len ran the bar. They put everything they had into it and they struggled, they really struggled in the early years. My three cousins were working along side of them too. Long hours, six or seven days a week.

Soon they were winning awards in CT and in Boating and Yachting Magazine for their incredible food an casual atmosphere.  I am so happy to have seen them enjoying their success in the later years. Whenever we came to visit, we went to the “Joint” as the family refers to Lenny’s. The whole family was always working and if we wanted to see them, we went to the Joint and chatted in between them waiting on customers.  It became like a second home, we even got to know the employees.

The first call I would make when I was struggling with One Dish Cuisine was to my Aunt T. There was not a situation she had not been in before and she always said to me; “don’t give up if you have great food”. That was and still is great advice.  I will miss talking and laughing with her on the phone.

However, I am very limited in what I can eat at the Joint because the place is full of gluten and there is no gluten or allergy free menu. That is where preparation comes in.


A few years ago I was coming through Branford to see my Aunt and cousins. I had heard about a new restaurant in the center of town called HOME Restaurant. However, they were closed for vacation and I could not stop in and check them out.  This time, I emailed before my visit and they responded quickly. I felt very comfortable so the plan was to bring my cooler with my own food and stop in there for a meal or hopefully two meals.

I rolled into town at about 2:30 pm and I was greeted by Steve, the owner Jared’s father. I immediately felt comfortable chatting with him.  The interior is very comfortable with a roaring fire going in the fireplace and it reminded me of someone’s home!  Steve provided me with a gluten-free menu and we discussed how they keep items Gluten Free and how they will accommodate dairy free as well.

Steve told me that he has lived with a tree nut allergy all of his life, so it was no surprise that he gets it! They cut all of their own fries and have a dedicated fryer.  The gluten free burger buns are also dairy free.  I ordered their burger (minus the boursin cheese) with caramelized onions. He also discussed their procedures and how they prevent cross contact. However, there was still the disclaimer on the menu. Wow, is all I can say. What a great burger and the fries were fantastic too! I did not have a reaction or get sick.

Jared was busy working on the cooking line so I did not get to meet him.  I told Steve that I would be back the next day, after the funeral, so I could pick up a meal to take back to Lenny’s for the reception.  The next day I picked up fries and brussel sprouts and was able to head back to the Joint and sit with my family and have a meal.  That was the best part, being with my family and actually eating with them too. What was even better is that I did not have to cook the food myself.

I learned a lot from this trip. There are people out there who take Celiac Disease and Food Allergies seriously.  I realized that I miss way too much time with my family and that pre-planning goes a long way.  Prepare by checking out AllergyEats, Allergy Free Passport, Gluten Free Passport, Gluten Free Travel Site and Find Me Gluten Free.  Email the restaurant in advance and take a chance and go out and live!  I am also in process of leaving a rating about Home on all of the apps too.

I got to spend time with my sisters and cousins, niece and nephews. We even took a bunch of group photos in front of the huge stone fireplace at Lenny’s.  Everyone made it except for eight of the cousins. So in typical Irish fashion we got back at them for not being there by yelling out each of their names as photos were being taken of the rest of us.  I am happy to report that  “Maureen” was not one of the eight names being yelled out for being absent.  Being with family and enjoying safe food; now that is what I call “living”.

Thanks to Aunt T and my cousins for being great role models when it comes to work ethic and persistence. Also a big thank you to Steve and Jared at Home Restaurant for taking care of me and making me feel right at home!  I am ready to click my ruby red slippers together and be transported back to that burger and fries because there is no place like HOME Restaurant in Branford, CT!


Click Here for Home Restaurant

Non Hybridized Wheat and Spelt

Okay, the subject on “non hybridized wheat and spelt” comes up time and time again so I thought I would set the record straight for all of you.  I had a good laugh last week.  At first it was not funny..I was actually concerned. So here is the story and I am going to use this as a learning experience for you all.

A customer came in saying she had to eat gluten-free (GF). She went on to say that she eats healthy GF breads made with Spelt; also known as Farro or Dinkel.  She wanted to make sure my breads contained this “healthy” Spelt in them.  I think she wanted to educated me about healthy GF eating. I explained to her that we are a GF Facility and that Spelt is NOT Gluten-Free and not allowed in my facility!  She  was stunned.  We were very busy and I was going to try to talk with her further but she just walked out. Maybe she was embarrassed because her husband looked stunned when I said Spelt was not GF.

A person with Celiac Disease (CD) or Gluten Sensitivity (GS) or Wheat Allergy cannot eat Spelt and cannot eat Non Hybridized Wheat when they are traveling in Europe!  I hear so much garbage about this from customers and people on the internet.

Spelt/Farro/Dinkel is gluten. Non Hybridized ancient grains are just as toxic to a Celiac as the modern grains! PERIOD.

There are nuns in Europe producing “GF” Communion Wafers with non-hybridized wheat that they are saying is Celiac Safe.  Wrong. It is testing at 80 ppm….it is not safe folks! There is a safe GF Host out there gang. If your church won’t get it, you can choose to abstain! (I have done several posts on this)

No, I don’t take communion at church and I think GOD is okay with that decision. I could take communion and be sick for ten days and not be able to supply safe meals to those with CD and Food Allergies.  OR    I can skip communion and continue helping others suffering from CD and FA)  Mmmmm, this decision is “no brainer” for me and I don’t think there is a GOD who would hold this against me.

Eating Ancient Grains in Europe: I have heard gluten sensitive people say they went to Europe and ate “ancient non-hybridized wheat” and drank beer and they were fine. Really?  A Celiac would not do this.  So, to the GS folks who do this; maybe you just felt great because the food is so much fresher and not filled with junk and preservatives like it is here so it can sit on a shelf or a sidewalk and remain unchanged for a year!


Modern Wheat Breeding Does Not Contribute to Gluten Toxicity! (ie, the breeding of modern wheat is not what is causing CD or GS or allergies)

-Stay safe and don’t believe everything you read on the internet.

-Don’t believe that GF Cheerios are really GF.

-If you have CD, GS, Wheat, Rye or Barley Allergies, you should not eat Spelt,  Ancient Grains, or “GF Cheerios”. Period! (lots of posts about Cheerios on my blog)



This condition is considered very rare, but we have seen several customers with this over the years; so I thought I would share some information with you about it. Galactosemia is a rare genetic metabolic disorder that affects a person’s ability to metabolize the sugar galactose properly.  Basically it means the person lacks an enzyme (lactase) needed to break down galactose.

Lactose is primarily found in dairy products and is broken down by lactase into glucose and galactose.  In this case the person lacks the enzymes to further break down or metabolize galactose because they are missing the enzyme or it is severely hampered.  This causes toxic levels of Galactose 1-phosphate in tissues. This can cause:

enlarged liver. cirrhosis, renal failure, cataracts, vomiting, seizure, hypoglycemia, lethargy, brain damage, ovarian failure, speech deficits, ataxia, diminished bone density

Without diagnosis and treatment infant mortality rate is 75%. Infants are routinely screened for this in the US.  Testing is done via a blood test from the heel or urine tests. The only treatment is completely eliminating Galactose and Lactose from the diet.

Click Here for more Info

Arthritis, Gout & Gluten; The Connection

Genetic and metabolic processes found in arthritis and gout are common in both Celiac Disease (CD) and Gluten Sensitivity (GS). I am a sufferer and was thrilled to see a recent article in Simply Gluten Free Magazine written by Dr Alexander Shikhman; it was all about arthritis, gout and gluten. These conditions definitely run in my family and I am lucky to have been cursed with this for most of my life.  I wanted to share this information with all of you because I meet so many customers with the same issues and I get so many questions about this. If you are like me and suffer from Celiac Disease, arthritis and/or gout; this is for you.  If you don’t, you will become aware of the symptoms and understand why arthritis/gout can be a problem for those with CD or GS. Below; I will not only tell you about each; but also the causes, prevention methods and treatments.

The most common forms of arthritis that are seen in people with CD/GS are Calcium Pyrophosphate Depositon Disease (CPPD also known as pseudogout), Gout, Psoriatic Arthritis and Rheumatoid Arthritis. I also will share with you how the above conditions have affected me.

I have had severe issues with most of the above for most of my life; suffering from uric acid stones (jagged crystal stones) and calcium stones (they look very different when you pass them). Often, I had jagged crystals which would get stuck in my ureter when I was trying to pass them.  Sometimes a calcium stone would follow and get stuck on the jagged crystal stone lodged in my ureter.  A few times the urologist or nephrologist would have to go in and remove all of them for me (blessed relief).  I also had arthritis so bad in my shoulder that it took a 5 hour plus surgery to clean/free up my shoulder joint! I had constant gall stones and “gravel” (sand like crystals) until they finally took my gall bladder out back in the early 90’s. While reading the article, it reminded me of the explanation of why I have kidney stones (see post on this). Thankfully, I am now on a combination of diuretics to help flush calcium and uric acid from my system; which reduces the amount of stones and crystals that I get.  If I miss a dose of my diuretics, I brace myself for the oncoming storm of stones and/or severe stabbing pain in my toe joints, knees and some finger joints!

So, lets examine each:

CPPD; Calcium Pyrophosphate Deposition Disease (pseudogout)– most common form associated with GS/CD; characterized by deposition of calcium pryrophosphate crystals in the joints that will trigger acute inflammation.  When untreated the crystals are like abrasive materials and can cause cartilage degeneration and joint and tendon ruptures as well as joint degeneration.

-Caused by: Malabsorption of Vit D and Magnesium, excessive use of proton pump inhibitors (acid reflux meds) and complications of bisphosphonate therapy (drugs to prevent loss of bone mass) in those with osteopenia/osteoporosis, excessive production of parathyroid hormone, advanced hypothyroidism and iron metabolism diseases.  Prevention: methods include Vit D and Magnesium supplementation, address and correct hormonal imbalances, avoidance of proton pump inhibitors & bisphosphonates, physical therapy, anti inflammatory probiotics, and bromelain consumption. Bromelain are enzymes found in pineapples that digest protein. *The trick here is to control flare ups by keeping blood levels of calcium, magnesium, viatmin D and parathyroid hormones consistently in normal limits.  Having a good internal medicine doc who helps manage all of your medical conditions is key..the internist looks at the big picture and how everything interacts! (I was able to get off my Proton Pump Inhibitor because I only get acid reflux if I consume gluten and that is not an issue for me any longer. My first symptom of ingesting gluten is acid reflux! I also went undiagnosed with Hashimoto’s Disease (advanced hypothyroidism) for a long time as well.)

Gout- Gout often shows up in joints; red, tender, hot and swollen, accompanied by pain. The body is overproducing uric acid that form crystals at high concentrations which forms crystals that are then deposited in the joints causing inflammation. It can affect any joint and is most often found in joints of of toes, elbows, knees, ankles and index finger. Often the attacks occur at night when the body temperature is lower. Uric acid forms when purines (natural substances found in foods and our body) are broken down. Foods that are high in purines should be avoided: meat and meat products, seafood, alcoholic beverages, asparagus, cauliflower, spinach, mushrooms, green peas, lentils and beans.

-Causes of Gout: unbalanced diet with high purine foods, disturbances in gastro-intestinal tract such as the gut microflora resulting in decreased breakdown of uric acid in the gut. This causes re-absorption into the bloodstream. Another cause is non-alcoholic fatty liver disease because the liver enzyme, xantine oxidase is not adequate and it is the main regulator of uric acid. Lastly, imbalances in our sex hormones (low estrogen & testosterone and elevated progesterone) that are frequently seen in people with CD/GS. –Prevention of Gout: Treatment Options: non-steroidal anti-inflammatory drugs (NSAIDS), bromelain, fish oil, alpha lipoic acid, folic acid, baking soda, probiotics, prebiotics, etc. (Vitamin C is not recommended because it increases intestinal permeability and can make leaky gut syndrome worse).  The goal is to keep the blood uric acid level below 5.0mg/dl and incorporate Allopurinol and Febuxostat. (I take probiotics daily, Hydrochlorothiazide and Allopurinol. When they finally added the Allopurinol into my regimine back in 2006; that combination finally worked for me… as long as I don’t miss any doses! I can’t take NSAIDS due to previous ulcer. PS: I got a lot better when I took spinach and red wine out of my diet too.)

Psoriatic Arthritis – This is just a type of arthritis that shows up in people who have a skin rash known as psoriasis. The symptoms vary and can affect any joint and the spine. If left untreated it can cause joint deformities and disability. Often those with psoriatic arthritis have increased prevalence of carrying gene HLA-DQ8 (gene associated with CD).      Prevention: GF Diet normalizes absorption of drugs and supplements used for psoriasis and psoriatic arthritis and normalizes our gut microflora that could halt the progression. Also, the GF diet reduces intestinal inflammation which can delay the systemic inflammation. (I don’t have this! My rash was Dermatitis Herpetiformis or DH which is the skin manifestation of Celiac Disease. It flares up when I am exposed to gluten.  When I was younger, I was sent to a dermatologist who perscribed steroids and I also used steroid creams for years to try to clear this up. After my Celiac diagnosis and consistent GF Diet; the rash cleared on it’s own. DH is most often mis-diagnosed as eczema.)

Rheumatoid Arthritis- an autoimmune and systemic disease in which the body’s immune system – which normally protects its health by attacking foreign substances like bacteria and viruses – mistakenly attacks the joints. This creates inflammation that causes the tissue (sinovium) that lines the inside of joints to thicken, resulting in swelling and pain in and around the joints. The synovium makes a fluid that lubricates joints and helps them move smoothly. RA can also affect the other body systems like the heart and lungs and that is why it is an autoimmune disease and a systemic disease and it is hereditary.

If inflammation goes unchecked, it can damage cartilage and the bones themselves. Over time, there is loss of cartilage, and the joint spacing between bones can become smaller. Joints can become loose, unstable, painful and lose their mobility. Joint deformity also can occur and joint damage cannot be reversed sometimes surgery can help. RA can occur at a young age and doctors recommend early diagnosis and aggressive treatment to control RA. Rheumatoid arthritis most commonly affects the joints of the hands, feet, wrists, elbows, knees and ankles. The joint effect is usually symmetrical. That means if one knee or hand if affected, usually the other one is, too.  Diagnosis is through x rays and blood tests and symptoms. There is not one test for it..it is a combination of tests, symptoms and family history.

My father’s aunt was crippled by RA when she was very young.  Many years ago, a Rheumatologist told me that he thought I had RA and I would have to come back for blood work when I was having a flare up. So, I tried that; I called but had to wait several weeks to get back in. By the time I got back in, the flare up had passed.  I decided that I would rather be a hypochondriac and did not attempt to go back the next time I had a flare up. So,  I don’t know..but I can say that once I had the Celiac diagnosis and adhered to my GF diet, the disabling joint pain subsided and my fingers and toes stopped curving.

The key is to know the signs and symptoms of these conditions and know your family history. I can’t stress enough the importance of a primary care physician who is also an internist. He or she manages and understands all of your conditions and how they affect other body systems and will actively work with your other doctors/specialists to keep you healthy. Many customers have asked me about this very issue. I will do a blog post very soon about my internist and why I am so glad I finally made the switch to an internist who also has Celiac Disease!

For more information on arthritis visit the arthritis foundation by clicking here!

As always, talk with your doctor before starting any treatment.




Closed: Ali’s Marketplace; GF Store/Cafe Closes in Pittsburgh, PA

Two weeks in a row I find myself having to tell you about Gluten Free (GF)/Allergy Free or Friendly (AF) places closing. Here, at ODC, we just celebrated the 4th year of our Cafe, Deli and Bakery and 6.5 years for our frozen line of food and I feel so blessed and fortunate to be able to do what I love for the communities that I am a part of. It is so upsetting to have to share this news with you. Another one bit the dust on 9/30/16. What is even sadder to me is that I am the only one talking about it closing!

I wish there was a social media blitz when these places close so we could have a wake up call for the GF/AF community.  Occasionally, we may hear about a dedicated GF/AF place opening up; unfortunately, we mainly hear about mainstream places that get customers sick; that news travels around social media like a virus!  I wish this type of intense social media attention would be given when a place opens up so that our community would/could support them so they stay open.

Here is an example:  My Facebook/blog post on Sept 13, 2016 about “Cheeri-Oh-Nos” making people sick had 120 reactions, reached 24,441 people and had 117 shares. How many shares will this post about this closing have?  Whoever emails me by Sat 10/8/16 and guesses closest in the above categories, will win a ODC  t-shirt. I will wait a week to see what the response rate is!

Well, I am here to give it to you straight.  Ali’s Market Place by Gluten Free Zone, in Murrysville, PA (outside of Pittsburgh) closed after 4.5 years. This was a completely GF (gluten-free) cafe and the store carried all GF/AF products. I referred so many people there. What a shame; this store was awesome and they had a cafe too. Here is what they had to say:

Ali’s Marketplace by Gluten Free Zone

It is with great sadness that we announce the closing of Ali’s Marketplace by Gluten Free Zone. Your patronage of Ali’s Marketplace by Gluten Free Zone the past 4 ½ years has allowed us to provide to the gluten free community education, specialty products, a certified GF deli and an award winning gluten free bakery. We thank you for the many friendships gained and appreciate the support we provided each other dealing with the somewhat complex health conditions associated with gluten. As we prepare to close our doors, we will be offering 30% off your entire purchase (excluding bakery).
In good health,
Ali, Paul, Melanie

After lasts week’s bad news, many customers asked me to get more specific in my analysis by giving some hard numbers, so I will do this for you. Being a member of the Celiac/Food Allergy communities and owning a GF/AF Cafe, Deli and Bakery makes me qualified to explain the problem to you. It takes courage to say it and I believe that you all want to hear the truth. We hear of people complaining about lack of options while the ones offering the options complain about the lack of customers. Something is not adding up here!

Let’s take an educated guess about what might have caused Ali’s to close. From my research; their prices were higher and they could just not compete with lower prices in Wegman’s, Wal-Mart, Giant, 2 specialty food stores, 2 other dedicated GF Bakeries and all of the gluten filled restaurants that are offering “gf” meals (hopefully safe when you eat the food).

Again, the problem is too much competition and the supply/availability of GF goods outpaced the demand! How can this be?  Well, the population of Pittsburgh; 300k, Murrysville; 20k and Monroeville; 28k plus some more sparsely populated areas southeast of Pittsburgh .  Their you have it folks..350,000 people = 3,500 Celiacs. They just could not support and keep all of these specialty places afloat. (for ease of illustration I am only using Celiac numbers) Again, distance needed to drive, higher pricing, and not enough customers are probably all factors. If they experienced what we experience….only 3.5% of the Celiac, Food Allergy and Gluten Sensitive community actually supporting them on a regular basis, I can understand it.  I have no way to speculate as to what the numbers were for their grocery segment.

Specifics: Here, in Howard County (and Catonsville in Baltimore County), we have approximately 4,101 Celiacs (1.5%); 16,404 Gluten Sensitive (6%) and 32,809 with Food Allergies (12%).

*53,314 local people who need us; only 450 support us each week (this number will increase a bit in winter).

*The average family eats out between 4.2 and 5 times per week and that keeps the mainstream places busy.

*The average local person with Celiac/Food Allergies eats in our establishment less than 1 time per year! This is a dismal statistic for the communities that often complain there is no safe place to eat. I am sure that other specialty establishments have the same problem. Please keep this in mind the next time you have the choice of a completely GF/AF establishment or a mainstream establishment, wherever you are, and support them.

We see the average GF/AF customer about 1 time per year (actually the number works out to be under 1 time per year). In the past month a customer with Celiac told us 2 horror stories of being “glutened” at chains offering GF Meals. Dave and I thank God for our regulars every day, you keep us holding on and we can’t thank you enough for your ongoing support! We are not unique folks; we have the same problems as the others have. Sadly, many close and a few try to re-group and move to a more populated area.

The problem is that when completely GF businesses open, they over estimate the percentage of those who will support their business on a regular basis. I bet you all are shocked that only 3.5 % (of the 19.5%) of those that need us actually supports us on a regular basis.  The other 96.5% are not coming out. I must admit, I thought it would be a bit higher; at about 9% or worst case scenario 4.5%. However, the sad reality is that only 3.5% of the population “in need” shows up. I will use this percentage in my next business plan if/when we open up another location.

Now you know why businesses open up to serve the needs of our close knit community and end up closing their doors. Sadly, it will keep happening unless all of us who are “in need” of safe meals step up to the plate by showing up and spreading the word about the ones doing it right. Thanks Ali, Paul and Melanie for a job well done on behalf of the GF/FA community in Pittsburgh, PA!

Cheeri-Oh-Nos, Not GF Says Canadian Celiac Association!

In the summer and fall of 2015, I spent a lot of time blogging about the sloppy processing and testing of General Mills “Gluten Free” (GF) Cheerios. Not only are they not using certified GF Oats, they are using sub-par testing methods to make their”GF” claim! Hence the nickname that I gave them; “Cheeri-Oh-Nos”! The Canadian Celiac Association has just advised those with Celiac Disease or Gluten Sensitivity not to eat them.

What happened and why have I been perpetually banging my head against the proverbial brick wall for over a year? How can this be so?  You just won’t believe it, so here is the re-cap and update.

Basically, the problem is that General Mills (GM) is using contaminated oats and “shaking” them in order to get off the offending wheat, rye and barley. Then they are using a testing method known as “means testing” to get their final ppm. A product must test below 20ppm to be called Gluten Free. So, if they make a batch of cheerios, they will  take out several samples…if one sample is 21pm, one is 80ppm and one is 5ppm..they would combine those to get the actual parts per million. Then they would keep adding in batches at lower ppm to get their 20ppm score. That is dangerous because in the end, you can mix them together over and over but there is still a high likelihood that some or many boxes will test higher than 20ppm.  The big problem is that they were not testing the final batch or boxes.

This practice resulted in many Celiacs getting sick and complaints to the FDA. Eventually GM had to recall 1.8 million boxes of GF Cheerios.  How can this be? Well, it is simple folks, the FDA does not mandate testing or a particular method for testing..they suggest that each company regulate themselves.  Yup, GM is NOT looking out for those with Celiac Disease or allergies to wheat, rye and barley!

A regular (celiac) customer came in last month and told me that his blood levels were elevated and he was having stomach problems and could not figure out why because everything he is eating is GF. He told me he would be going in for new endoscopy and biopsy in the next few weeks. I asked him, to tell me what he was eating for breakfast and he said “GF Cheerios”.   I asked when his issues started…he said around that time. He was shocked when I filled him in on the happenings. I directed him to my blog articles from last year and suggested he also do a google search and read what Gluten Free Watchdog has been saying and also suggested he remove the “GF” Cheerios and see how he does.

If you are a Celiac, Gluten Sensitive, or have an allergy to wheat, rye or barley; you are playing a game of Russian Roulette if you are eating GM’s GF Cereals.

Many of us have been outraged that the Celiac Associations in the US have not been more vocal about this. Last month the Canadian Celiac Association recommended that those with Celiac Disease or Gluten Sensitivity not eat them.  Gluten Free Living Magazine just wrote an article about this. Click Here to Read Article

bang head here