Kroger Does Not Take Celiac Disease or Gluten Intolerance Seriously

I am increasingly concerned by the continued lack of respect the Kroger Corporation, or at least the one located in Opelika, AL has for those with Celiac Disease and/or those who are gluten intolerant.

Most of us lead very busy lives and would like to feel the time and money we spend purchasing food for our families are appreciated. Those who have a family member with one of these conditions, or any food allergy for that matter, know the inordinate amount of time spent grocery shopping.

I would appreciate Kroger employees placing shelf talkers, those little “signs” placed on the shelf below the product, on the correct items. Instead, I feel that they:

Tailgating 101(Part 2)—Keep the Celiac/Gluten Intolerant Game Day Safe

Tailgating at football games is an age long tradition, especially here in the south, aka home of the SEC. Fans come from far and near to enjoy and participate in huge pre-game parties of various sizes known as tailgating.

For most, game day is eagerly anticipated with the promise of light banter and camaraderie with friends—and just maybe with a few friendly foes. Coolers, grills and makeshift camp sites litter the landscape along with folks clad in pom-poms and spirit garb galore.

Team supporters of all ages from the tiniest arm babies to the oldest cheerleader graze their way through nibbles usually prepared by a whole bunch of friends partying together. Don’t tell anyone I told you this, but beer flows like ice water in paper cups.

For those with Celiac disease or those who are gluten intolerant, the party scene can suddenly look pretty darn dim. The youngest party goers have parents to navigate the gluten infested waters of tailgating for them, but the older ones are pretty much left to their own devices.

Gluten Free--Diet or Lifestyle Choice?

Recently diagnosed as a Celiac or perhaps have non-Celiac gluten intolerance? All of a sudden you are faced with a "diet"! Yikes!

What in the heck do I do? Where do I start? How do I cope when eating with other people or in restaurants?

Telling you from personal experience, suddenly knowing you have to eliminate gluten completely from everything you can eat can be somewhat overwhelming. I know it was for me, and I a background in home economics with lots of courses in nutrition.

For me, the realization of the seemingly insurmountable task I was up against when I began to do MY OWN research and realized all the dangers of "hidden wheat", but that is another topic unto itself.

But, back to the topic at hand--diet versus life style! Which term do you prefer? I personally don’t like the word “diet”. Diet infers you are giving up something you want and enjoy. No one wants to feel they are being deprived, especially when it  comes to having to say good-bye to some of their favorite foods.

The reality is everyone is on a"diet" of some sort. That is right. Shocked? Maybe, but the reality is whether you are on a very restricted food protocol or can eat whatever and as much as you want, well, that is your "diet".

When my husband was diagnosed as severely gluten intolerant, I bristled at the idea of a "diet". During the 14 years I taught high school, I had a posted that stated "When life gives you lemons, make lemonade." And, that was my precise philosophy when Rick received his diagnosis.

I made a personal resolution that we were adopting a new and exciting lifestyle. The only thing we were giving up was Rick’s feeling miserable, and my fear something was terminally wrong with the love of my life that could not be fixed.

Trading in my wheat laden food for a healthy, happy husband was a no-brainer. I was thrilled Rick’s severe health issues could be solved with a few changes in our "diet".

My approach to a gluten free diet begins with a positive attitude and a beautifully set table. I love challenges and solving problems. This was one challenge that I knew I was not only up to, but could exceed all expectations.

After purging my kitchen of every single thing that contained a smidgen of gluten and either tossing or sterilizing all equipment and utensils, I got busy converting recipes and developing new ones—all gluten free.

I quickly learned that having to “make” many ingredients every time I cooked was very time consuming. So, I developed my own in quantity, making whipping up some of our old favs a snap.

I keep homemade creamed soups needed for casseroles and other dishes in my freezer along with adobo and other sauces. I also grind loaves of gluten free bread, chocolate cookies and ginger snaps to keep on hand. I keep everything in my freezers—yes, more than one—labeled with the date stored.

Call me overly protective, but I prefer to eat and entertain at home. Why? I can control the safety of the food. We have theme parties and holiday gatherings, often with only one or two couples, sometimes 50 or 60 or more. Every dish is not only gluten free, but gorgeous and delicious with elaborate table settings. Only our closest friends know that they are eating gluten free; the others are none the wiser. Even when my study club meets at our home (Click on link for Delphi Study Club Tablescape 2011), they can’t believe they are eating a totally gluten free feast because the food is just that delicious.

Now, which do you prefer—a diet or a wonderful, healthy lifestyle chocked full of yummy dishes to die for?

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Celiac Hurricane Preparedness—Don’t Wait Too Late

If you are Celiac, are you ready for this?

Getting prepared for a hurricane takes on a whole new dimension when someone in your family has special dietary needs, such as Celiac Disease or is gluten intolerance. In contrast to the customary advice issued over and over every time there is the threat of a hurricane, I don’t think I have heard anything related to planning for how to deal with special dietary restrictions if you lose power or if you have to evacuate.

While it is all well and good to go to sites such as FEMA at http://www.ready.gov/hurricanes, the National Hurricane Center at http://www.nhc.noaa.gov/prepare/ready.php or the Center for Disease Control at http://www.bt.cdc.gov/disasters/hurricanes/ for advice what to do to stay safe when in or near the path of hurricane, I could not find any mention special diets. Well, actually that is not the whole truth. FEMA has one sentence that stated—and I quote—“Remember any special dietary needs.” As if you could forget. These sites recommend crackers, whole grains and canned foods.

Hold the Gluten Please: Six Common Ways to Consume Gluten Outside the Home

Let's face it. Everyone sooner or later accidentally ingests gluten, making some really sick. Keep in mind that regardless of the severity of your reaction, the person with Celiac disease is still receiving damage.

Dining at home is usually safe, or should be. Personally, we have a dedicated gluten free kitchen. Call me lazy, but with only two in family, it just does not make sense to try to have designated areas for gluten and for non-gluten foods. And hey! I can assure you I am not missing anything other than feeling bloated and sluggish a lot of the time.

Back to the subject at hand--getting restaurants and others to hold the gluten. When dining outside the home, the landscape changes dramatically. Okay, sure you are armed with a chef’s card explaining your dietary constraints, so you are perfectly safe. Not so fast! There are land mines all implanted in the gluten laden world just waiting for you. Here are just a few you may have not thought about prior to reading this:

5 Ways to Accidentally Ingest Gluten at Home

Most who are following a strict, medically mandated gluten free diet know only too well the fallout from accidentally ingesting gluten. Try as hard as you might, most at some point will consume some amount of gluten without even knowing it until symptoms begin to appear on your way to becoming sick.

I am going to break unsuspecting places for gluten to hide into two groups: at home and eating out. First, let’s look at the home environment. Some of us with only one or two people in family opt to have a dedicated gluten free kitchen. Having a kitchen that is totally void of gluten is easier for me than segregating equipment and products into two distinct categories is simply easier. However, for those households with children, some of whom may not be Celiac or gluten intolerant living along side those who are, the situation is completely different.

Gluten sometimes lurks in the quirkiest of places in home kitchens that handle both gluten free and regular eaters. Here are just a few to chew on:

1. Mix Masters: Let’s face it; these babies are expensive. Having two is not only cumbersome to handle space wise, but are costly. Even if you have a dual set of bowls and beaters, gluten laden dough particles can be flung against the arm of the machine, dry and then fall off during the preparation of gluten free recipes. The solution is to thoroughly clean the machine every time it is used.

2. Non-dedicated utensils: Porous utensils such as wooden spoons and dough boards are notorious for allowing “stuff” to hang out even after going through the dishwasher.

3. Dust from wheat flour: The very fine dust from any flour can linger in the air for a long time. And, because of gravity, that fine dust will land on something. In the kitchen, that something is gluten free food. For some people, that small amount of gluten is enough to make them sick. This is also one reason restaurants often have a disclaimer even on their gluten free menus about products being made all day with wheat flour.

4. Fabric: Aprons and dish towels can also harbor gluten if used simultaneously when both gluten laden foods and gluten free foods are prepared in the same kitchen.

5. Hands: Hand washing is a must in any food preparation, especially for people preparing dual foods in the same kitchen. Never handle gluten free foods, utensils, bowls, dinnerware, glassware, etc. without thoroughly washing your hands.

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Another Insulting Today Show Segment

Does this not a duplicate for Kathie Lee on the Today Show?

As the old saying goes, any publicity is better than no publicity. I think we all may be giving way too much negative attention to the Today Show's Kathie Lee & Hoda segments. All of that attention generates viewers who may have otherwise not noticed and suddenly tune in just  to see what sort of  trash they may be dishing.

Watching the fallout of such attacks over the past few months, I have decided that blasting folks deserving of being blasted gives them way too much power. If they draw fire, they will do it again and again, especially during a time while folks may be otherwise occupied, thus garnering more viewers than usual. 

Who could this be other than Hoda on the Today Show? Does the word Jackass come to mind?

In this country girl's humble opinion, I think we need to (a) complain to the powers that be in their network, (b) refuse to draw attention, which is so hard on such a passionate matter and (c) boycott the sponsors of that segment. Until you hit them in the wallet, you are are not going to really get their attention--sort of like a really dumb mule or donkey.

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Three Steps to Take to Avoid Gluten When Buying Groceries

How to stay safe while purchasing your food at the grocery store just many be the next $64,000 question. Selecting food that is gluten free is fairly easy, or should be. Let’s face it; most foods are inherently gluten free. The problem is the creativity of food manufacturers to search for and find new and different ways to contaminate perfectly good food that is otherwise free of gluten.

Do you want to know what I think? Frankly, I believe the powers-that-be in the food manufacturing kingdoms really don’t give a freaking, flying hoot in you know where about whether folks get sick. All they care about is the bottom line which is the almighty dollar. Remember what the Bible has to say about the rich man getting into heaven.

Don't Believe Everything You Read on Shelf Labels

If you are Celiac or gluten intolerant and go through the grocery store picking up whatever you might see that looks interesting based on the shelf talker alone, you may be in for a rough few days ahead ahead. The dried mango (pictured above), produced and packaged by American Importing, Inc. just happens to be one or those products. 

Is Coming Out of the Kitchen Really Safe--Another Possible Cross Contamination Issue

Just when I thought it was safe to come out of my kitchen, I learned a new lesson in cross contamination. Don’t laugh, but I have always dusted my canned goods a time or two a month. I didn’t, however, feel the need to sanitize the tops of all the items I purchase.

My sweetie is a very, very gluten intolerant Celiac. Even the teeniest, tiniest speck will make him extremely sick. The result of learning this tidbit of information about Rick has meant revamping how I buy groceries and prepare his food. I also did a major overhaul of standard items on hand in my pantry and replaced pieces of cooking equipment and utensils such as wooden spoons and cutting boards which because of their porous nature might retain a bit of gluten.

I know--we have a bad habit--sipping sodas when we travel. Never, ever having had a problem before, we thought nothing of zipping the top right off and swigging away as we headed off to Columbus, GA last week. Within 15 miles, Rick began to have his usual symptoms when confronting a gluten cross contamination situation, starting with tremendous bloating.

To make a long day into a short story, he was absolutely miserable the remainder of the day. But, what in the world could have done this to him? Where could he have gotten gluten. We had had no breakfast, and his last meal, cooked by me in our very own kitchen, was more than 12 hours prior. The only thing he had consumed was about four or five ounces of a 20 ounce diet drink. Okay—cross contamination at the bottling company or in the plant of one of their vendors—had to be. These were the only the two possibilities. Right? Read on.

The first thing we did when we returned home was get on the Internet to look up the company’s phone number. The customer representative tried her best to be helpful, taking down all the information, including the control number on the bottle. She could tell us the date and where the drink was bottled, assuring us that every ingredient was certified gluten free and that the drink could not have possibly been contaminated during the manufacturing and bottling process.

Is it possible? No, I don’t want to go there! Just maybe the person stocking the cooler had been eating crackers or candy while handling the drink bottles by their tops. I told you I didn’t want to think about this.

With all the other possibilities shot down, that is the only scenario that makes sense. The neck of Rick’s drink bottle was contaminated by someone who apparently had not washed their hands. If remnants of gluten could remain on the neck of a bottle, what else could be lurking on packaging because of improper hygiene? How gross is that?

Thinking about what had probably happened, I was the one feeling not so hot. When we put anything to our lips, whether a drink bottle or a glass of water handed to us by a server or pour something out of an open jar such as honey or jam or whatever, how do we know something has not contaminated that rim? I may be becoming somewhat paranoid, but I have launched my own personal counter attack against folks who don’t wash their hands before handling my stuff. Everything gets a good going over with disinfecting wipes prior to use.

Just a little food for thought, so to speak--can we really be too careful? 

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Corn Flour vs Corn Masa Flour vs Masa Harina

I gave up writing technical "stuff" when I retired from Auburn University. 

This little post is certainly not intended to answer all questions about the history and production of the many products derived from corn.

Gluten Intolerance in a Gluten Filled World

I am please to have a guest columnist on my blog, Lily Burns.

Lily Burns is a health writer who works on behalf of one of only two licensed prescribing pharmacies in the US. She developed an interest in how diet and health interrelate after watching her cousin struggle with eating out as a vegetarian with a nut allergy and gluten intolerance.

For many, eating and especially eating out, often involves a difficult and drawn out process of questions and investigative work in order to be able to enjoy a meal without experiencing pain, cramps and sickness. If you suffer from any level of food intolerance you will have some understanding and knowledge of these symptoms; some ingredients that cause these reactions are easy to avoid, but others are more ingrained in the type and nature of Western food. One such ingredient is gluten.

Avoiding gluten in your everyday food is essential if you have an intolerance and especially if you suffer from celiac disease. Understanding the foods that are likely to include this ingredient takes time and effort, but, many stores are drastically improving not only their labeling but the provision of alternatives. Unfortunately, the same cannot be said of the pharmaceutical markets.

Gluten in Common Drugs

Ingredients that include gluten are often used as a binding agent in medicines, and their inclusion is rarely included on the ingredients label. There is a Bill set to go to Congress to try and change this; the Gluten in Medicine Identification Act 2012 sets out to change the labeling on medicines and class as misbranded if the source of an ingredient is not included. The work should be completed within two years of the Bill being enacted; however, the Bill was referred to the committee on the 27^th April 2012 and has yet not made any further progress. If you add to this the fact that the Bill has about a 2% of being enacted, and there is little chance of any change coming soon.

Can You Help?

Although, at this point, it is not looking particularly good for the Bill, it is not time to give up all hope. You can help by talking to your representative and explaining why they need to support this piece of legislation. It can work; the combined efforts of the five celiac organizations have helped to raise nine co-sponsors of the Bill.

Staying Safe When Using Medicines

Until there is progress with labeling the emphasis on remaining safe while taking medicines remains with the individual; there are steps you can take to minimize your contact with gluten in your medications. Starting this process may be time consuming but once you have some of the initial steps in place it should get easier; especially with medicines that you take regularly.

• Information Is the Key
  
  Get to know the inactive ingredients in your medicines; spend as much time checking and understanding them as you do checking the active ingredients and side effects. If the medicine contains starches, dextrates, dextrins, dextri-maltose or maltodextrin then you need to be wary of taking them unless you can track down the sources.

• Manufacturers
  
  Find and become familiar with the manufacturer and their website. Often there is more detailed information regarding your drugs on these sites. You can also find their contact information, and if the website doesn’t give you the answers you need then to call them. The process used to create your drugs may change over time so check back whenever you pick up a new prescription.

• Track Down Gluten Free Alternative
  
  There are gluten free alternatives of some drugs, and again, depending on your doctor, the emphasis may be on you, to discover them and bring them to the attention of the doctor or pharmacist.

Is Gluten the Only Problem?

Although gluten intolerance is certainly at the forefront at the moment, it is not the only inactive ingredient in drugs that is known to cause problems for people with intolerance. Lactose, a sugar found in dairy products can also cause severe reactions, pain and stomach problems.

One of the common medications, containing lactose, are certain types of contraceptives, commonly used by women who have been failed by their primary source of protection from pregnancy. The main concern here is that firstly the effects of being lactose intolerant are similar to the early stages of pregnancy, the general side effects of the drug and possible complication of ectopic pregnancy. Further concern is raised because in many brands of this type of contraceptives, lactose and several other ingredients are not listed as inactive ingredients at all. One drug that contains lactose is Ella contraceptive; with lactose actually included in the labeling this brand represents one of the good examples of the industry. Although ideally you would be able to avoid the use of these drugs and rely on regular contraception, properly labeled medicine can help you avoid serious side effects.

Conclusion

If you have food intolerance, especially to gluten you need to make sure that you stay as informed as possible regarding the inactive ingredients in your drugs.  Use your doctor and your local pharmacist as sources of information and don’t be afraid to ask questions about the drugs you are prescribed.  Share the information you track down with other suffers, either through support groups or the website of one of the growing number of celiac organizations.

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Celiac Is Not A Cool Disease

Last week a worthless human being—yes, I am cleaning up my language for you—asked the question “Are you white and a little resentful that black people get their own cool disease, sickle cell anemia? His ranting and raving attempt to denigrate very serious medical conditions is unconscionable. Thus, I am outraged!

First, sickle cell anemia is a very serious medical condition that is life long. There is no cure, making most chronic fatigued. I have watched friends suffer with this disease and have had students to die because of their inability to fight infection. This is not what I would call a “cool disease”!

Second, Celiac and the severely gluten intolerant also have a very serious medical condition that can cause individual to be unable to absorb the nutrients required to maintain health. Neither would I Celiac a cool disease.

Today, I learn that one of the stars on Blue Bloods, Jennifer Esposito, and the character she plays on a leave of absence because she needed a reduced schedule for IV vitamin therapy three times a week. She further says that once she was cleared to return to work, “CBS implied that I was not truly ill and this was a scheme to get a raise!”

Have people lost their minds? In my humble opinion, I would say yes! I become outraged when anyone even remotes suggests that Celiac/gluten intolerant is a fad diet. People like the idiot that called sickle cell anemia and Celiac cool diseases only make it even more different for those of us with loved ones we have to protect to be taken seriously.

You can read Jennifer’s story at http://allergicliving.com/index.php/2012/10/21/actresss-battle-with-cbs-over-celiac-disease/. And no, I not about to share the idiot’s link. I refuse to perpetuate his insensitive ignorance.

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Reality Check

When my husband was a management scientist in the College of Business at Auburn University one of the activities he often conducted when working with management teams in various companies around the state was called “Reality Check”. The theory is that how you use your resources--money and time--tells more about your priorities than what you say. At the end of the activity, folks compared how they spent their time and their money with their identified goals and values. The participants were often very surprised by the reality of their actions. 

When a person on Twitter this past week kept whining and complaining about a lack of volunteers to get a program together, I looked at how many tweets a day she put out and the time of day. The result was almost non-stop tweeting, proudly winning the top slot for the fastest fingers in the East. However, few of her tweets were about the program and those that were were disparaging. She also complained about how hard she worked, but she apparently saw no problem with tweeting during work.

As I was watching this saga unfold, I got to thinking--which can often be a dangerous activity for me. Am I doing the same thing? Maybe a little introspection into my goals and values just might be good for me as well. 

I came to this conclusion: The things I value most are my husband, my 87 year-old uncle, my pups, my home and my closest friends. If something does not fit within one of those, it is not my problem. As a couple we value our health and our life together, which by the way encompasses those other things I just mentioned. 

Since my husband was diagnosed as being celiac/gluten intolerant, I have devoted my life to protecting his diet and health. After that I focus on the other things I value most. Someone getting stressed out over an event she volunteered to do is senseless, wasting a lot of time and emotional energy. Focus on the positive and embrace the wonderful things life has in store for you; accept help when it is offered and don't allow pride to keep you from asking for help when needed. At some point in everyone's life, we all need a hand to pull us up. And, when help is offered, simply say "Thank you!"

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Follow-Up on "Are Winn-Dixie Gluten Free Products Safe"

A couple of weeks ago, I told you about Carlos from Winn-Dixie contacting me with an extensive list of their Private Label gluten free products and a lot of other information. I promised you I would check into the safety of their products. And, I did.

I called the home office listed on the Winn-Dixie website. Tiffany in customer service answered the phone. I explained the list Carlos had sent me and that I had a couple of questions. She in turn had several questions of her own, such as "Who are you with?", "What type of survey are you conducting?" and so forth. I explained that I was an advocate for the gluten free community and that before I could endorse or recommend their products to my followers, I needed more information.

Here are the questions I asked Tiffany:

1.     Are your gluten free products manufactured in a dedicated facility? Stored in a dedicated warehouse or transported only with gluten free products?

2.     If not, what steps are taken to prevent cross contamination?

3.     Do the products contained a “Produced in . . .” statement?

First, I had to explain just what I was asking. The fact that she did not know what the term dedicated facility meant did not inspire confidence. She said the list meant there was no gluten in any of the products on the list.

After a little gentle pressing, she said the gluten free products were made in their regular facility. She did not know what steps, if any, were taken to prevent cross contamination from the production of food items containing gluten. And, she did not know that food produced in facilities that also produce any of the eight recognized allergens, a “Produced in . . .” statement should be on the food label.

Interestingly, Carlos contacted me again with an offer to send coupons for me to try their products for my support of their Private Label Gluten Free items. I sent a response back, basically asking him the same questions I asked Tiffany. I have not received a response.

So, back to the original question: Are the Winn-Dixie Private Label Gluten Free products safe? I still do not know and may never know. What I do know is that until I have some explanation of the measures Winn-Dixie has in place to prevent cross contamination, I will continue to forgo shopping in their stores.

You will have to make the decision for your family. 

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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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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Are Winn Dixie Gluten Free Products Safe?

Winn-Dixie began following me on Twitter a while back. Then, a few days ago, Carlos from Winn-Dixie sent me an extensive list of THEIR brand products that are gluten free along with an impressive list of their stores that have sections of gluten free products. 

To be perfectly honest, I have not shopped much with Winn-Dixie in recent years. But, if they can deliver the gluten free goods I need, I will most definitely patronize them and encourage others to do the same.

However, BEFORE all of you go storming in to clean off the shelves, I have a couple of questions. First, what do they mean by a "gluten free section"? Walmart has a very small section dedicated for products made specifically gluten free as opposed to places like Whole Foods or Earth Fare which have tons of such throughout their stores--not their restaurants unfortunately.

Second, the list of Winn-Dixie brand products had the following posted at the top of the list: "GLUTEN FREE PRIVATE LABEL PRODUCTS: We are defining gluten free products as products that do not contain wheat, barley, rye, oats, kamut, spelt, triticale or their derivatives."

Okay, here is my question. Even though their private label products do not contain any of the main offenders, are these products manufactured in a dedicated facility? If not, then the risk of cross contamination during the manufacturing process still exists.

I will let you know as soon as I get a few more answers. Better to be safe than sorry!

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Whole Foods Restaurants Do Not Support Gluten Free Diet

A deli worker at Whole Foods, Highway 280 location in Birmingham, said the dumbest thing yesterday I have ever had said to me in a grocery store to date. Read on if you can use a good laugh.

People with Celiac disease, or those who are gluten intolerant, know that traveling can be stressful even under the best of circumstances. Those in this situation are familiar with taking fresh fruit, breakfast bars, homemade granola, homemade gluten free muffins and such to have something safe to eat. For us, by the time we get in the car with a couple of coolers packed and loaded along with our personal things, not to mention taking our four little rescue pups to be boarded, we are always exhausted.

The past few days were exceptionally nerve wracking because we were going to Birmingham, not for pleasure, but for Rick to have surgery for a basil cell carcinoma growing on his temple. Surgically, everything went splendidly, with the dermatological surgeon assuring us we would never have another problem with THAT mole.

Heading home after a 24-hour recuperation period, we stopped by the deli of the closest Whole Foods store to pick up a little something we could eat on the go. We asked the person at the deli counter about gluten free options. His response, and I quote, “You need to pass on us because we don’t control the cooking environment, so the risk of cross contamination is too great. Have you considered visiting the produce section or the raw meat section?” No—I am not kidding! This person actually suggested purchasing uncooked food in place of a cooked meal. Did this, for lack of a more polite term, idiot really think when we were looking for a prepared gluten free meal, we would buy raw food instead?

When Reading Food Labels Simply Isn’t Enough

I know you haven't heard much from me this week, but I have been busy writing. No, not just my weekly column or new recipes for you, but asking for stronger labeling laws and stiffer penalties for companies who do not follow them.

This post is a long read, but worth your time. I am asking everyone who takes the time too read this to its entirety to please at least contact the FDA. The next one sick could be you.

 I have had my share of really weak employees with a poor work ethic. And, they think no one will ever know.

In retail or even academia, the two arenas where I spent the bulk of my career, that presumption just might play. But, when you are talking about food safety, you will always get busted. When I was catering, my rule of thumb for food safety was three days and it’s out even though the State Health Department allowed for food to be held for seven day—too long for me.

Food does have to be tainted to make a Celiac or someone gluten intolerant really, really sick. To fully understand this cryptic title, you have to travel back in time to April 7, 2011. The place was a little town in southwest Alabama, Jackson to be specific. I was thrilled to be spending three days in the town where I learned to ride a bicycle, got my first kiss, had my first date, proudly wore honor cords at graduation and sadly said farewell to my beloved parents. The high school I attended was having a “Grand” reunion spanning 14 years, and my classmates were the babies of the group.

Knowing how extremely sensitive my husband is to gluten, I do not travel anywhere without a pocketful of “Chef’s Card” along with breakfast and usually lunch foods, depending on where we will be. Going into the one and only restaurant open at the end of the first evening’s activities, we spoke personally with the owner, explaining the problem and giving him our “Chef Card”. He assured us there would be no problem. Later that night, Rick began to feel bloated and very uncomfortable. Determined not to “ruin” my grand reunion, he gutted out his discomfort.

To make a long story short, the inflammation created in his digestive system caused his diverticulosis to turn into diverticulitis. The result was a strong regimen of antibiotics causing a second extreme reaction—his skin and much of his digestive system became necrotic. As a result, Rick lost 26 pounds in 21 days, nearly costing him his life.

So, what happened? Apparently Rick’s steak was grilled on the same grill where this steak place grilled the Texas toast that is served alongside every steak, except ours.

I have no way of proving my theory, but I would wager the cook said to himself when reading our card, “It’s late, and no one will ever know”. He was oh so wrong! We knew for almost four long months

As those of us either with a Celiac or one who is severely gluten intolerant in our midst know, we read every word on the label of every product we buy, causing me hours and hours of time on the phone in the aisles of the grocery stores I frequent. For what it worth, I shop every store in the area plus Auburn University’s Meat Lab and local farmer’s markets.

Last Monday, my sweet husband ate dried mangoes distributed through Kroger under the name of Amport Foods, a company located in Minneapolis, and had a really bad reaction to gluten. How do we know this to be true? This one food was one we had never tried before, and true to form, he was extremely sick within 30 minutes of ingesting. The allergen warning on the label simply mentioned nuts. Rick is not allergic to any type of nut.

Not only did I send a scathing complaint to the company, I also asked Gigi Stewart of Gluten Free Gigi, Inc. to weigh in which she did admirably. She found among other things that:

a. All equipment is supposedly cleaned in between various allergens and each night when manufacturing and packaging ends.

b. Products can be randomly run on different equipment.

c. While wheat-containing breadsticks and sesame sticks are produced in the same facility as Amport's dried fruits, they say there is no airborne wheat or other gluten-containing flours in the facility.

In Amport’s email to me, they said there was no requirement to list gluten and suggested we simply not purchase their products.

Here is my response, in part, to Amport’s email to me:

“First, wheat is one of the allergens required by law to list as an allergen warning. Since your company produces wheat-containing breadsticks and sesame sticks in the same facility and on the same equipment, the label on the dried mango by law should have stated such.

Second, randomly running products on different equipment is the epitome of cross-contamination.

Third, there is no way without a very elaborate exhaust system and extensive allergen testing procedures in place to say with certainty your company has no airborne wheat or other gluten-containing flours in its facility.

Fourth, . . . Anyone who handles food, i.e, from those who gather crops in the fields to the truckers delivering it to the producers and manufacturers to those who sell food, cook and prepare food and serve food, have a moral obligation to ensure their food does not make anyone sick. And, when companies like American Importing Co Incorporated allows food to be contaminated during the processing and packaging and then does not take responsible action to warn innocent consumers, persons like yourself do not get sick; innocent people like my husband do.”

Finally, the point is not whether we will purchase any more of their products (we won’t), but whether any additional unsuspecting consumers will be injured by their improperly labeled products.

Let’s hold all companies accountable for their actions. And, just what can you do to toward this effort? For one thing, always put your complaint in writing. Companies do not have to give a written response, but most will. Another thing that all of us should do is to keep the pressure on FDA and our Senators and Representatives to (a) push for stronger labeling laws that include gluten as an allergen and (b) enact laws calling for stiff penalties for non-compliance. You can share your thoughts with FDA by writing to:

The Division of Dockets Management

HFA-305

Food and Drug Administration

5630 Fishers Lane, Room 1061

Rockville, MD 20852

To find the address of your Congressional Representative go to http://www.house.gov/ and that of your Senator go to http://www.senate.gov/. A friend of mine has a doctoral specialty in food safety said to keep your comments brief and factual, ending with a request for help in changing labeling laws and strengthening penalties.

A few other resources you may want to send your concerns, complaints or requests to include:

1. U S Food Safety, a private watchdog group that monitors recalls and much more

2. United States Department of Agriculture. The address for the Secretary can be found at http://www.usda.gov/wps/portal/usda/usdahome.

And, you will definitely want to visit Gigi Stewart’s website at Gluten Free Gigi (http://www.glutenfreegigi.com/#) for more information on cross contamination and what to do if you accidentally ingest gluten.

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