A gluten accident

When visiting, I bring along food that is gluten free. I check the kitchen and if a noodle dish is cooking, I slip in a baked potato.

At a dinner, I checked the spices. Lowery's is good; Kroger's seasoning bad (MSG). They were using Lowery's so I had no worry.

When the meal was served and eaten, my husband's face turned bright red. I was puzzled. My host then advised me of the fact that they used Kroger's not Lowery's and that they put Kroger's in the shaker because the shaker was easier to use.

Even when you are careful to avoid gluten, accidents happen.

Hidden Glutens and MSG



When a family member learns that they can no longer have wheat in their diets, the process of selecting wheat/gluten free food has begun.

It is simple to eleminate wheat-no bread, rolls, doughnuts, buns, cakes, etc.

It is not as simple to eleminate all glutens since there are many hidden names for glutens. When purchasing any prepared foods, one must search for the hidden gluten to avoid distress.

For me the sneakest one is natural flavoring. Since MSG is considered natural, it may be included under this heading. Any food with this listing as an ingredent, I put it back on the shelf.

An excellent web site for a list of hidden glutens is: http://www.celiac.com/