Wednesday, April 30, 2008

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.

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