20 Dec 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


They Say its Gluten Free

Almost everywhere I go these days I see gluten-free food,  menu offerings in restaurants and even on late night  television, Jimmy Fallon had a gluten-free joke in his  monologue.  I am thrilled to see these products and services going mainstream but we still need to take care.

I will be spending the next few days discussing the ways we need to be vigilant in this new and enlightened gluten-free time.  We still have to be our own advocate to insure we stay healthy.

Let me start with restaurants serving gluten-free pasta.  First of all, don’t assume that all the sauces are safe to eat.  Be sure to ask how it is prepared and what ingredients it contains.  Meatballs will have bread added in some form and cream sauces are often thickened with flour.

But, and I am making this a big BUT, most restaurants do not know to use a separate pot of boiling water to prepare the pasta.  Did you know that most restaurants use one big pot of boiling water to cook al the pasta.  An order arrives in the kitchen; the chef puts the pasta in the water and removes it when it’s done.

The gluten-free pasta order is handed over, and the chef is careful to choose the correct pasta and then puts it into the pot of boiling water.  Once cooked, it removed, sauced and served to your table.  How excited you are to have that veal ragu sauce you never thought you’d eat again.

The danger is that the gluten-free pasta is contaminated from cooking in the same water with the other pastas.  It tastes great while your eating this great dish that you missed so much and you think you are safe because the pasta is gluten-free. However, your body will declare a war on your immune system.

Suddenly you are feeling a little dizzy, it’s hard to keep your eyes open, your pants are getting tight around your waist, and all you want to do is go home.  How many times has this happened to you and you never once thought that what you ate caused these symptoms?  Why would you? The pasta was gluten-free and you were careful to make sure that nothing else you ate would make you sick.

My advice to all of us is to be careful when we eat gluten-free food prepared by others. So until people have been educated on the safety issues involved in preparing gluten-free food, you need to be careful.  I know I never want to feel so sick again.


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