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Cake day: March 26th, 2021

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  • Yes, exactly. And forget about restaurants (unless they specifically cater to gluten-free [and even then, you’re playing roulette]).

    And yes, 100%, unprocessed fruits, veggies, eggs, dairy, and meat products from the perimeter of the grocery store are the safest. Cooking most things from scratch is the best strategy.

    Even then, again, sometimes meats are pre-seasoned or brined. Ya gotta be careful and diligent.

    Look, eating a mostly from-scratch “Paleo” or “Weston A. Price” diet is objectively the best way to go for everybody, Celiac or not, vegan or carnivore. Nobody disagrees that unprocessed farm foods are better than factory food snacks. Alas, cooking every damned meal every day when you have a career and other obligations is tough. Processed foods do find their way in.

    You do the best you can, and diligently read every label, building a list of the “good guy” brands. (For what it’s worth, Siete and Primal Kitchen are fucking godsends. Goddamn we love Siete).



  • Again, been burned before. Adding “gluten free” isn’t as stupid as it sounds.

    Been burned by the adhesive on paper straws. Been burned by instant coffee (flavorings, apparently). Been burned by “plain” hashed brown potatoes (spoiler alert - they weren’t so plain, because of cross-contamination in the packaging facility - they didn’t clean their conveyor belts between product runs. That took some legwork to figure out). Been burned by fucking apple sauce (malt; and also, why?!).

    Imagine living in a world wherein all food products might have at least a little bit of rat poison in it. You’d start really appreciating anything intentionally labeled “rat poison free,” even if it’s something that “shouldn’t” need it (like “plain” bacon).


  • Photuris@lemmy.mltoScience Memes@mander.xyzApart, low in cholesterine
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    4 hours ago

    It sounds ridiculous, but you’d be surprised how often wheat makes its way into vague ingredients such as “spices” (or less vague but seemingly benign ones like tamari, for example, or malt, or yeast), often unlabeled as containing wheat, barley, or rye.

    If you have Celiac disease, you figure this stuff out over time. I’m glad to see bacon labeled as “gluten free” - it means I can trust it. Packaged bacon might have a seasoning or glaze applied to it. It’s so easy to get burned by stupid labeling (e.g., “ingredients: pork, salt, spices”).

    If a terrifyingly minuscule amount of something could give you violent shits and debilitating migraines (an amount the size of a grain of sand will do it), you’d be cautious and suspicious of labelling as well.






  • I watched that video yesterday as well.

    We homeschooled during COVID, and after that video I’m seriously tinkering with the idea of doing it again. It was a huge strain on my work schedule, but the kids thrived during that time and never did better in terms of their academic achievement. But, since they’re older now, it would be very hard on them in terms of their socialization and all that.

    Public schools have turned into a weird mini police state, wherein some normal kid shenanigans - that should be handled by school administrators, by means of detentions and in-school suspensions - are now being handled by resource officers and the juvenile legal system. It’s madness and I hate it.

    I think maybe what we really need to do is get tf out of America.