CELIAC-2 SAFE  The Links and Info on this page are about the Products and Items considered "SAFE" for Consumption on the CELIAC/GLUTEN FREE DiET along with any Precautions associated with those "SAFE" items.  The Celiac diet is a life-time Diet. Celiac disease requires a GLUTEN

- Safe Dinning and Dinning Precautions Celiac Pg-3)

*** CELIAC SAFE - GLUTEN FREE FOOD ***

PRECAUTIONS WITH "SAFE PRODUCTS" some of the "SAFE" items have Caveates, warning notes added to them please read these when considering them.  Gluten Safe Products are tested to containg less than 20ppm(parts per million) before labelling as "Gluten Free" there are some who are sensitive to gluten at levels below  20ppm and they should carefully consider all packaging and labelling. Be particularily cautious of misleading phrases such as "may contain" or packaaged in a facility that also handles gluten containing products. if two products side by side come from the same manufacturer and are produced in the same plant and one contains gluten and the other does not: in all likelihood they are both unsafe unless specifically labelled as "GLUTEN FREE"   and the risk of cross contamination is not worth the chance of reaction and illness.

OVERALL SAFE PRODUCTS Products marked as "Gluten-free" and products made entirely with the following specific grains, or products prepared or packaged in plants that do not have Gluten containing products. Note if two products side by side come from the same manufacturer and the same plant and one contains a gluten ingredient and the other does not: products from the plant are in all likelihood NOT SAFE unless specifically noted and labelled as "gluten free " and the risk of cross contaminations is not worth the chance of illness.

RICE and RICE PRODUCTS: Cereals, flaked rice, noodles, spaghetti, flour, puffed rice, Cream of Rice NOTE: Enriched or Converted rice may contain barley additive.

FLOURS Almond, Beans, Buckwheat, Carob, Chickpea (gram) Corn, Cornmeal, Kasha, Lentil, Maize (or waxy-maize) Masa, Peas, Oriental Beens, Potato, Quinoa, Rice, Sago, Soba (made from pure buckwheat) Sorghum (milo), Soy, Sweet Chestnut, Teff, Yam

BEANS & LENTILS Dried and Fresh - Adzuki, Carob, Fava, Garbonzo, Hyacinth, Lentils, (red, green, yellow, orange, brown) Mung, Romano, Soya, Tepary, Urad, Baby Lima, Black ,Blackeye, Cranberry (Roman), Dark Red Kidney, Garbanzo (Chickpea), Great Northern White, Light Red Kidney, Large Lima, Navy, Pink, Pinto, Small Red

PEAS - Cowpeas, Pigeon, Split, Sweet, Urad dal

STARCHES Corn, Arrowroot, Potato, Tapioca  

CEREALS Corn Cereals, Rice Cereals, Scottish Oats ,

FRUITS ( dried, fresh, frozen) Pure Fruit Juices including Apple Cidar

VEGETABLES & Vegtable juices (all fresh or not containing gluten ingredients)

SNACKS Popcorn (Air, or oil Popped) Rice Crackers, cookies, cereals, Corn Cereals, Tostidas, Tortillas,

MALTS Malt Derived specifically from: Corn, Cornmeal, Grits, Hominy, Kasha (buckwheat), cream of Rice, Puffed Rice,  NOTE: Unless clearly indicated on the label most Malts are derived from Wheat and Barley and are not worth the risk especially malted drinks, and candies.

MILK CHEESE & DAIRY Eggs, Butter, All aged cheeses Cheedar Edam, Parmesan Swiss Pasturized, Cream, Sour Cream, Whipping Cream, & Cottage, cheeses and spreads (without preservatives or vegetable gum) Yogurt (Not containing Cereal) Ice Cream (without gluten products) Whey Powder, Whey Protein, whole Milk Powder, Buttermilk Powder, Skim Milk Powder, Condensed Milk, Whole Egg Powder, Dried Egg Whites, Soy Milk

NUTS & NUT BUTTERS Acorns, Almonds, Brazil, Cashews, Chestnuts, Coconut, Corn, Sweet Corn, Filberts, Hazelnuts, Macadamia, Pecans, Pine(Pinolia), Pistachios, Peanuts, Redskins, Spanish, Soy, Walnuts, Black Walnuts, English Walnuts

SEEDS Flaxseed, Millet, Mustard, Poppy, Pumpkin, Safflower, Sunflower,

FATS & OILS Avacodo, Butter, Canola, Coconut Oil, Corn Oil, Grapeseed, Hazelnut, Lard, Olive, Peanut, Pumpkin Seed, Safflower, Soybean, Sunflower, Vegetable, Walnut NOTE: Must not contain any gluten additives or flavours

ALCOHOLIC BEVERAGES

Brandy, Champagne, Cognac, Grappa, Mead Wine, Ouzo, potato Vodka, Most rums, (lite recommended) Sake, Tequila (clear) White Wines, Aji Murin Cooking Wine, Red Wines,

Pickles pickled eggs, vegetables, peppers sausages  NOTE: Must not be made with grain malt or malt vinegar.       Yeast

*CELIAC SAFE-DINNING & FOOD SOURCES*

GLUTEN FREE MENUS

     Many of the major restaurants and fast food places will provide a Gluten Free Menu upon request. It is advisable to ask about the preparation of the food because of the High risk of Contamination. Once you have found a good source stick with it but never let down your guard always remind your waitress of your allergy requirement do not presume they will remember even if  you are a regular client, and carefully review any items marked as new or changes to the menu. Read any disclaimer on the menu (usually in fine print) which can allert you to the possibility and likelihood of Contamination and it will often give you a heads up on how to avoid having a problem.  

CROSS CONTAMINATION is the mixing of Gluten bearing items into Gluten Free foods. It takes only a few grains of Gluten to trigger an Allergic or Intollerance Reaction. To remind yourself of just how much is necessary sprinkle a little salt in your hand and count out the 20 smallest grains you can see and that is sufficient to exceed the safe exposure limit in a meal and trigger a full blown reaction. In a large kitchen where time is money and food preparation is often shared by more than one individual before it gets to you there are a number of contamination possibllities ranging from accidental to negligent, and unknowing. If the meal comes and it doesn't look right or it has a gluten containing item on it do not settle for simply having the item removed from the plate. It is already contaminated have it replaced. One hint here is if you are concerned it will simply be removed when it is taken back to the kitchen -- take a cut out of the major item before bringing it to the servers attention and this will prevent the dinner from simply being re-plated.

ONLINE SOURCES  There are a variety of online sources for Gluten Free Products. Ensure that they are recognized brand names and that the products come from gluten free manufacturing and packaging faciities. Most companies rely on return business and are willing to answer any questions so do not be afraid to research any sites thouroughly. See the ALLERGY RESOURCES  and the CELIAC LINKS pages.

BULK FOODS bulk food sources are a prime source for potential  CROSS CONTAMINATION. This is particularily true of self serve  open bulk food containers. You can never be sure are Gluten Free. The container may have been contaminated with a previous and not cleaned properly the scoop may have been used by staff or previous customer  for more than one product, and there is no guarantee that the products came from a Gluten Free Facilty, Even in a Supermarket or custom grocery store, you will find Gluten Free products next to non Gluten free products and all it takes is a broken package to contaminate the shelf and container you pick up. Be particularily cautious of containers with flip up lids at child level - you never know what has been put in them. If the store is dirty or dusty that is a warning. There are some Bulk food Stores that package their own goods, again a word of caution you never know who was distracted or accidentally contaminated a product. Industrially packed and sealed Bulk Products from reputable manufacturers, with sealed containers, and proper labelling are a available at Bulk stores, these are the only ones you should be considering.

LABELS & LABELLING The hardest and one of the most important things to do is to ensure you READ EVERY LABEL EVER TIME  The old saying "Familiariity breeds Contemp''  is applicable here. Companies rely on return customers and are hesitent to change the overall appearance of their labelling. A product that contained no  ALLERGY items tha last time you purchased it, may contain one now. This is particularily true for products not specifically labelled to identify ALLERGENS  and is major concern for those with more than one allery. Check for added or replacement ingredients. Of particular concern is FAKE labelling from companies that produce "Look Alike" and "Knock Off" products. These are often found in discount stores,  Dollar type stores. The only clues may be a spelling or printing mistake, or a missing, added, or changed ingredient.

PRECAUTIONS DINNING OUT