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by kwoff
716 days ago
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I've had celiac for over a quarter century, but my first thought seeing the headline was something like "oh no, another thing to look for?" Then I realized, like you said, it probably depends on how it's made. Not to exaggerate, but there's a sort of low-key "trauma" associated with celiac. I used to have nightmares where I'd eat bread or something without realizing it (should I throw up? do people think I'm faking it? why didn't I remember to check if it has gluten?). There are these gluten-free burritos in the gluten-free section. The other day, I got one out of my freezer and only after opening the package and seeing the burrito was a bit browner than usual and thinking "is this spoiled?", then I thought "wait, is this not gluten-free?" and verifyied the package...didn't say gluten-free. Next time in the store, I found they have non-gluten-free burritos beside the gluten-free ones, in the freezer marked gluten-free.... They often do this in the gluten-free bread/etc aisle, too, right next to the gluten-free stuff. And recently they stopped adding green "gluten free" labels on the price tags which were handy when strolling down the aisles, so now I'm back in "turn every package around to check for allergens" mode. Anyway, just saying I understand OP's knee-jerk reaction. |
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Interesting times might be ahead actually. As the world moves away from meat and plastics (which is great, don’t get me wrong!), the glue-iness of gluten seems to play a central role.
There are the biodegradable plastics on the one side, which in contrast to their contents don’t need to be marked as containing gluten (at least in Germany and at least for now), and on the other side, 90% of the stuff I see in the „vegan replacements of originally-non-vegan food“ aisles are based on wheat; which isn’t a problem while it‘s only a partial slice of the market, but might get interesting for cealiacs if one day those products replace the originals completely.