Boar's Head Products May Be Contaminated at Kroger!

Don't trust everything you read!! Boar's Head products may be contaminated at Kroger stores!

We are big fans of Boar's Head products. Why? This company is committed to providing excellent gluten free products—says so right on all of their labels and brochures. Since my husband is celiac and very intolerant of gluten, finding a company with a line of products to make a party tray on a moment’s notice is important to us.

For years, we have confidently purchased Boar’s Head products from our local Kroger store in Opelika, Alabama, and have always been very satisfied with them. That was until recently.

While purchasing Boar’s Head prosciutto and provolone cheese at the deli counter a few days ago, I noticed a little sign in the corner of the case that says “ Products in this case may have come in contact with . . .” and list all of the eight recognized allergens, including wheat.

Fighting Cross Contamination---a Response to B Nutty

Sign on Kroger Deli Case @ Tiger Town Location, Opelika, AL

I have apparently stepped on Kroger’s contaminated toes. 

On July 6, 2012, I posted a picture of the sign on the deli display case warning that all products in that case “may have come in contact with” and went on to list all eight of the recognized allergens. The sign is prominently displayed in several places on all the deli cases and the fresh meat cases at the Kroger located in the Tiger Town shopping center in Opelika. The signs warn that all the products in the case may be contaminated with one or more of the allergens. This means that Kroger does not control what comes into contact with what in the cases. This is scary, because many of the items are raw meats, including chicken and fish.

Granted, I do not know about Kroger deli and meat counters at other locations, but I do know about the one where I shop. We take the signs seriously and believe them when they say they do not know what is going on in their cases (and by inference on their slicers as well). Heeding those signs, we cannot purchase any meat from those counters in Kroger at the Tiger Town location.

Today, I was going through my inbox box after a long and emotional weekend, but that is another story. I ran across a less than flattering email from a person going by the name on Blogger as B Nutty. When I looked this person up, there wasn’t a single post, no picture and no profile, and here is the part I love—they have only been on Blogger since September 2012 and today is on September 4^th. The wording was much in the tone of a man.

Humm, just who could this possibly be? Obviously, someone who does not want to be identified for sure. A coward who stands behind a bogus account to send me an email about a post I put up about two months ago. Sounds like a Kroger employee to me. And, that is a good thing! I may have finally gotten their attention.

But, let’s don’t get side tracked from the mission here, which is to call attention to seriousness of cross contamination in a store, any store, of a product, in this case Boar’s Head products, which are all guaranteed to be gluten free. Publix groceries, in contrast to Kroger, has dedicated Boar’s Head deli cases and uses dedicated equipment, thereby insuring the integrity and safety of this particular product. Guess where we buy our sandwich meat? You got it—Publix.

This is just the tip of the proverbial iceberg. Cross contamination, whether in the manufacturing facility or at the point of sale in the store, is a very real threat to all eating a mandated gluten free diet. The companies responsible really don’t seem to care if someone gets sick on their watch. Neither anyone in management nor their employees are the ones to get sick; those who are Celiac or severely gluten intolerant do!

So, what can we do to help stop this practice? Here is a short list that anyone with a computer, and if you are reading this you certainly have the power to help, can do:

1. Send emails to companies like Kroger, complaining about their cross contamination and ask them to dedicate equipment and cases to be free of ANY cross contamination.
2. Send an e-mail to companies, such as Boar’s Head, who are doing their best to provide gluten products only to have the gluten free integrity of their products compromised at the store.
3. Report such practices to your local health departments. They may not be able to change company policy, but the store will be put on notice they are being watched.
4. Go to http://www.fda.gov/ and voice your concerns/complaints about (a) a specific problem of cross contamination or failure of a company to properly identify possible contact with the eight recognized allergens, (b) ask for stiffer food allergen labeling laws to include GLUTEN as a recognized allergen and (c) stiffer penalties for companies who do not comply.
5. Go to http://www.senate.gov/, click on the “Contact Your Senator” link to (a) ask specifically for stricter labeling laws to include GLUTEN and (b) stiffer penalties for companies who do not comply.
6. Go to http://www.house.gov/, put your zip code in the link to “Find Your Representative” to (a) ask specifically for stricter labeling laws to include GLUTEN and (b) stiffer penalties for companies who do not comply.

There is an old proverb that goes something like this: “It takes a village to raise a child.” Well, it is going to take the entire gluten free community to change food allergen labeling laws and company penalties for non-compliance. Together, we can make a difference and make our voices heard to keep our loved ones safe.

To B Nutty, I say thanks for reminding me to keep Kroger’s practices in front of the people who can make your company change its practices. Without your email, I might not have revisited this subject for a few months. Thanks B Nutty for inspiring me and refueling my fire!

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Shrimp Salad-Stuffed Tomatoes

Shrimp Salad Stuffed Tomato

The spectacular entree salad, pictured above, is one that is sure to please. This is one elegant dish! 

Just be sure those you are serving do not have a shellfish allergy or a reaction so sodium tripolyphosphate, commonly listed as a preservative which is really a  widely used detergent in regular and compact laundry detergents and automatic dish washing detergents. We purchase any shrimp we eat or serve to guests either through an organic food source or Auburn University Fisheries Department.

The dark topping is deliciously salty,  fried and crumbled Boar's Head gluten free prosciutto!

Here is my recipe:

4 large ripe tomatoes, cored

2 6-inch Boar's Head prosciutto, very thinly sliced

1 pound shrimp (21 to 25), cooked, peeled and deveined

1 rib celery, finely chopped

1/4 cup fresh basil leaves, finely chopped

10 kalamata olives, pitted & finely chopped

1/4 cup sweet red onions, finely chopped

2 tablespoons Hellmann's mayonnaise, or enough to mix༬

1 tablespoon white wine vinegar

basil sprigs, for garnishing

Here is how I did this: 

1. Cut a thin slice off the stem end of each tomato. Using a spoon or a melon baller, carefully remove the seeds and the pulp, reserving for other uses. Be very careful not to puncture the walls of the tomatoes.  Place tomatoes, cut side down, on several layers of paper towel. Allow to drain for 30 minutes.

2. Place prosciutto in skillet over medium-high heat. Cut until brown and crispy. Place on paper towels to drain; set aside.

3. Place shrimp, celery, basil, olives, onion, mayonnaise and vinegar in a medium bowl. Toss to combine.

4. Crumble prosciutto; set aside.

5. To serve, spoon 1/4  of shrimp mixture into each of the 4  tomatoes. Sprinkle the top of each with 1/4 of crumbled prosciutto. Garnish with a sprig of fresh parsley.

Servings: 4

Calories Per Serving: 399.22

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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PHL Sandwich

When my sweet husband was diagnosed as severely gluten intolerant, we thought sandwiches were gone forever. None of the commercially prepared sandwich bread tasted good to us. Most of it was pack-y and dry with very little flavor. 

That was until we bought our Cuisinart Bread Machine about a month ago. To get my confidence back in place, I decided I would begin with prepackaged mixes. To date I have tried both Hodgson Mill and Pamela's Bread Mix. Both are equally delicious! 

So, how do I decide which one to make? Depends on what I can find. Sometimes I can find one, but not the other. For example, the last grocery buying trip to our local Kroger yielded a Hodgson Mill Bread Mix right smack in the middle of wheat filled cookie mixes instead of in the section under the big "Gluten Free" sign on the other side of the store.

The recipe I am sharing with you is my husband's rendition of a BLT, and let me tell you. It is simply delicious! Try it and see for yourself!

Here is his recipe:
4 slices Boar's Head pancetta, thinly sliced
2 slices Pamela's Gluten-Free Bread (made from mix)
2 tablespoons Hellman's mayonnaise
2 leaves green leaf lettuce
1 3 1/2 inch heirloom  tomato
1/4 teaspoon salt  to taste


Here is how he did it:
1. Place four thin slices of pancetta in non-stick skillet over medium high heat. Cook until brown and crispy. When cooked, remove from skillet and place on a plate lined with two thicknesses of paper towel to drain. Set aside.


2. While pancetta cooks, cut two 1/2-inch slices from loaf of gluten free sandwich bread, made from one package of Pamela's Gluten Free Bread Mix. Spread all four half slice with 1/2 tablespoon Hellmann's Mayonnaise.


3. Place one lettuce leaf on each of two of the half slices of bread. Slice one 3 1/2-inch heirloom tomato into 1/3-inch slices, and place one slice on top of each piece of lettuce. Sprinkle each tomato slice very lightly with just a pinch of salt. Add two slices of crisp pancetta on top of each tomato slice, and then top each with second half slice of bread.


Servings: 2


Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Prosciutto & Provolone Hoagie with Italian Mayo Spread

For a quick lunch for those who are gluten intolerant, this delicious sandwich cannot be beat. Simply add a few chips & pickles for a fast food lunch at home. Also packs well.

Italian Mayo Spread

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh oregano, finely chopped
1/4 cup Hellman's mayonnaise, or enough to mix

Hoagie1/2 bell pepper, finely chopped

2 slices onion, thinly sliced
1 baguette, UDI Gluten Free Baguette, cut in half horizontally
1 ounce Boar's Head prosciutto, very thinly sliced into four slices
1 ounce Boar's Head provolone cheese, very thinly sliced into four slices
1 Pinch salt to taste

1. To make the Italian Mayo Spread, place mayonnaise, basil & oregano in small box. Mix thoroughly & set aside.

2. To prepare Hoagie, cut baguette in half; open each half & place on cutting board with inside facing up. Using a rubber spatula, spread Italian May Spread on both sides of open baguette. Place 2 slices each of prosciutto & provolone on one side of each baguette half. Place onion slices & cup bell pepper on the other side. Close & wrap each half in a paper towel. Heat in microwave for about 30 to 45 seconds on high.

Servings: 2      Yield: 2 half sandwiches       Total Time: 16 minutes

Nutrition (per serving): 815 calories, 267 calories from fat, 29.6g total fat, 104.1mg cholesterol, 4471mg sodium, 1085.7mg potassium, 85.5g carbohydrates, 7.9g fiber, 10.4g sugar, 50.5g protein.

Recipe Type: Entree, Finger Foods, Gluten Free, Main Dish, Meat, Sandwich

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

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