Re: warning about Pica Pica

[Guest guest]

Just curious -- did you have a reaction after the meal?

-----Original Message-----

From: <redchickn@...>

< >

Sent: Fri, Feb 4, 2011 11:00 am

Subject: [ ] warning about Pica Pica

Hi there,

I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone or have heard of it. The menus consists of Latin American items made with corn flour. I love the food but wanted to warn that the corn meal/flour might not be safe for the most sensitive of gluten free people.

They use the P.A.N.-brand corn meal, and on the back of the bag it says that it could contain trace amounts of wheat and oats.

Pica Pica's website boasts that its entire menu is gluten free. I'm not sure that is a fair or responsible claim. Maybe they should modify their claim a bit. Since the foundation of their dishes is the corn meal/four, which may be tainted with wheat, they shouldn't say they are gluten free.

Again, I bet the dishes are safe enough for most people, but many of us would hold back knowing about the allergy labeling on the corn flour that they use. I unfortunately ate a meal, having been assured by the restaurant's gluten free claims on their website. Only after did I see the corn flour label.

[Guest guest]

When Pica Pica first opened in SF, there was a flurry of emails about it on this listserv, and I recall that someone contacted the owners regarding the pre-cooked corn meal (masarepa) that they use. The owners at that time promised to look into another source. Either that didn't happen at all, or they found what I found when I looked for a brand to buy for home-cooking -- the major brands all say that cross-contamination may be an issue with masarepa...

On my list of acceptable risks I've decided for some reason to include eating at Pica Pica and making arepas at home (on my own nifty arepa maker), using the same PAN brand masarepa that Pica Pica uses. I have never had a reaction but I know that doesn't mean I'm not having a hidden reaction.

I'd say that is correct that the restaurant should post the info about possible trace amounts of wheat and oats, otherwise it does seem like potentially false advertising....

Tristan

Sent from my tin can and string. Please excuse mumbling and static.

-----Original Message-----

From: <redchickn@...>

Sent: Fri, Feb 4, 2011 11:00 am

Subject: [ ] warning about Pica Pica

Hi there,

I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone or have heard of it. The menus consists of Latin American items made with corn flour. I love the food but wanted to warn that the corn meal/flour might not be safe for the most sensitive of gluten free people.

They use the P.A.N.-brand corn meal, and on the back of the bag it says that it could contain trace amounts of wheat and oats.

Pica Pica's website boasts that its entire menu is gluten free. I'm not sure that is a fair or responsible claim. Maybe they should modify their claim a bit. Since the foundation of their dishes is the corn meal/four, which may be tainted with wheat, they shouldn't say they are gluten free.

Again, I bet the dishes are safe enough for most people, but many of us would hold back knowing about the allergy labeling on the corn flour that they use. I unfortunately ate a meal, having been assured by the restaurant's gluten free claims on their website. Only after did I see the corn flour label.

[Guest guest]

You know what would worry me even more than cross contamination in this case?

The fact that P.A.N.-brand corn meal is potentially genetically modified. In the

Netherlands if food is genetically modified it has to be on the label. I

remember that P.A.N. had a sticker that said 'this product contains genetically

modified corn'. It's difficult to find information about Empresas Polar, the

company that makes this flour. All I could find was this article:

http://www.bioline.org.br/request?ej99003 where it is clear that Empresas Polar

is a huge proponent of genetically modified food. Even though it has nothing to

do with gluten and I don't want them to go out of business or anything, but I'll

probably still steer clear of the place ... sorry!

>

> Hi there,

>

> I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone

or have heard of it. The menus consists of Latin American items made with corn

flour. I love the food but wanted to warn that the corn meal/flour might not be

safe for the most sensitive of gluten free people.

>

> They use the P.A.N.-brand corn meal, and on the back of the bag it says that

it could contain trace amounts of wheat and oats.

>

> Pica Pica's website boasts that its entire menu is gluten free. I'm not sure

that is a fair or responsible claim. Maybe they should modify their claim a bit.

Since the foundation of their dishes is the corn meal/four, which may be tainted

with wheat, they shouldn't say they are gluten free.

>

> Again, I bet the dishes are safe enough for most people, but many of us would

hold back knowing about the allergy labeling on the corn flour that they use. I

unfortunately ate a meal, having been assured by the restaurant's gluten free

claims on their website. Only after did I see the corn flour label.

>

>

>

[Guest guest]

My name is Vermut, and I am one of the owners of Pica

Pica Maize Kitchen. I have been following the e-mail thread of this

group regarding Pica Pica. I would like to offer you some information

to clarify some of your questions and concerns regarding GF status of

our foods.

The Harina P.A.N (cooked corn flour used to make the arepas) is

manufactured in Colombia in a facility that is not an exclusive GF

facility; therefore the company must label the packaging indicating

that there might be traces of gluten or wheat in the product. We have

tested the flour (labelled as white corn meal) in an independent

laboratory out of the University of Nebraska (recommended by the NFCA)

and received the following result: " The lower limit of on

quantitation for the R-Biopharm RIDSCEEN Gliadin is 5 ppm (parts per

million) gluten. Amounts below these levels cannot be reliably

detected in these assays. " In addition, we had our cachapas and

maize'wiches tested, with lab results of below 3 ppm.

I very much appreciate the comments about sensitivity to possible

minute traces of gluten; please know that we will post on our website

and at the restaurants that Harina P.A.N has been tested to trace 5

ppm of gluten, which although an extremely low level of Gliadin could

possibly be too much for some people.

At Pica Pica's two locations in Napa and San Francisco, we are very

dialed in to our many customers who cannot tolerate gluten, or who

have other food allergies and sensitivities. We try to accommodate

people's dietary needs as much as possible: our breads are dairy-free,

we have options for vegetarians and vegans, and we do not use nuts in

our recipes).

We have undergone training with the NFCA's GREAT program for

restaurants, and we are in the process of getting certified with HIPP

Kitchen, the Bay Area dining group with a food allergy/sensitivity

focus. In addition, we have worked with the North Bay Celiac Group to

review our ingredient list and check our processes; now we are waiting

for the NFCA to develop a 'seal of approval' for restaurants and their

products so that we can showcase that we are supported by the NFCA.

Pica Pica has supported different organizations in the Bay Area GF

community, such as the Family Foundation and its celiac day

camps for children as well as the Gluten Free Gluttons in San

Francisco.

I thought I would give you some background as to why we decided to

make Pica Pica a GF restaurant. Initially (2007) we didn't think that there

was a need or a market for one, but soon after opening we realized

that it was indeed important due to customer comments, questions and

requests for gluten-free food. Therefore, we decided to remove all

wheat from our ingredients and condiments in order to give people the

peace of mind that they can eat at Pica Pica with no fear of

cross-contamination.

A small personal note here: My maternal grandmother was highly gluten-

intolerant and also allergic to dairy. She suffered for the last 30

years of her life, and I personally witnessed her battle with these

issues and how she was terribly weakened by it. Because we lived in

Venezuela, where naturally gluten free ingredients abound and are used

in our day-to-day cuisine, she had options for avoiding it; but she

could never eat out of the house. At Pica Pica we are sensitive to

this issue and have gone to great lengths to be safe for GF diners. We

are proud to be able to support the GF community and in turn we

appreciate the support we have received from it.

If you need any information from Pica Pica, please contact me directly

at my personal e-mail, adriana@...

> >

> > Hi there,

> >

> > I ate at Pica Pica in San Francisco last night. I'm sure many of you have

gone or have heard of it. The menus consists of Latin American items made with

corn flour. I love the food but wanted to warn that the corn meal/flour might

not be safe for the most sensitive of gluten free people.

> >

> > They use the P.A.N.-brand corn meal, and on the back of the bag it says that

it could contain trace amounts of wheat and oats.

> >

> > Pica Pica's website boasts that its entire menu is gluten free. I'm not sure

that is a fair or responsible claim. Maybe they should modify their claim a bit.

Since the foundation of their dishes is the corn meal/four, which may be tainted

with wheat, they shouldn't say they are gluten free.

> >

> > Again, I bet the dishes are safe enough for most people, but many of us

would hold back knowing about the allergy labeling on the corn flour that they

use. I unfortunately ate a meal, having been assured by the restaurant's gluten

free claims on their website. Only after did I see the corn flour label.

> >

> >

> >

>

[Guest guest]

Thank you, , for taking the time to put together this highly informative, factual response.

I look forward to visiting Pica Pica.

H.

-----Original Message-----

From: machalopez <adrivermut@...>

< >

Sent: Thu, Feb 17, 2011 3:18 pm

Subject: [ ] Re: warning about Pica Pica

My name is Vermut, and I am one of the owners of Pica

Pica Maize Kitchen. I have been following the e-mail thread of this

group regarding Pica Pica. I would like to offer you some information

to clarify some of your questions and concerns regarding GF status of

our foods.

The Harina P.A.N (cooked corn flour used to make the arepas) is

manufactured in Colombia in a facility that is not an exclusive GF

facility; therefore the company must label the packaging indicating

that there might be traces of gluten or wheat in the product. We have

tested the flour (labelled as white corn meal) in an independent

laboratory out of the University of Nebraska (recommended by the NFCA)

and received the following result: "The lower limit of on

quantitation for the R-Biopharm RIDSCEEN Gliadin is 5 ppm (parts per

million) gluten. Amounts below these levels cannot be reliably

detected in these assays." In addition, we had our cachapas and

maize'wiches tested, with lab results of below 3 ppm.

I very much appreciate the comments about sensitivity to possible

minute traces of gluten; please know that we will post on our website

and at the restaurants that Harina P.A.N has been tested to trace 5

ppm of gluten, which although an extremely low level of Gliadin could

possibly be too much for some people.

At Pica Pica's two locations in Napa and San Francisco, we are very

dialed in to our many customers who cannot tolerate gluten, or who

have other food allergies and sensitivities. We try to accommodate

people's dietary needs as much as possible: our breads are dairy-free,

we have options for vegetarians and vegans, and we do not use nuts in

our recipes).

We have undergone training with the NFCA's GREAT program for

restaurants, and we are in the process of getting certified with HIPP

Kitchen, the Bay Area dining group with a food allergy/sensitivity

focus. In addition, we have worked with the North Bay Celiac Group to

review our ingredient list and check our processes; now we are waiting

for the NFCA to develop a 'seal of approval' for restaurants and their

products so that we can showcase that we are supported by the NFCA.

Pica Pica has supported different organizations in the Bay Area GF

community, such as the Family Foundation and its celiac day

camps for children as well as the Gluten Free Gluttons in San

Francisco.

I thought I would give you some background as to why we decided to

make Pica Pica a GF restaurant. Initially (2007) we didn't think that there

was a need or a market for one, but soon after opening we realized

that it was indeed important due to customer comments, questions and

requests for gluten-free food. Therefore, we decided to remove all

wheat from our ingredients and condiments in order to give people the

peace of mind that they can eat at Pica Pica with no fear of

cross-contamination.

A small personal note here: My maternal grandmother was highly gluten-

intolerant and also allergic to dairy. She suffered for the last 30

years of her life, and I personally witnessed her battle with these

issues and how she was terribly weakened by it. Because we lived in

Venezuela, where naturally gluten free ingredients abound and are used

in our day-to-day cuisine, she had options for avoiding it; but she

could never eat out of the house. At Pica Pica we are sensitive to

this issue and have gone to great lengths to be safe for GF diners. We

are proud to be able to support the GF community and in turn we

appreciate the support we have received from it.

If you need any information from Pica Pica, please contact me directly

at my personal e-mail, adriana@...

> >

> > Hi there,

> >

> > I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone or have heard of it. The menus consists of Latin American items made with corn flour. I love the food but wanted to warn that the corn meal/flour might not be safe for the most sensitive of gluten free people.

> >

> > They use the P.A.N.-brand corn meal, and on the back of the bag it says that it could contain trace amounts of wheat and oats.

> >

> > Pica Pica's website boasts that its entire menu is gluten free. I'm not sure that is a fair or responsible claim. Maybe they should modify their claim a bit. Since the foundation of their dishes is the corn meal/four, which may be tainted with wheat, they shouldn't say they are gluten free.

> >

> > Again, I bet the dishes are safe enough for most people, but many of us would hold back knowing about the allergy labeling on the corn flour that they use. I unfortunately ate a meal, having been assured by the restaurant's gluten free claims on their website. Only after did I see the corn flour label.

> >

> >

> >

>

[Guest guest]

, Knowing that you have tested the pre-cooked corn flour is very reassuring -- especially since I use this same brand at home with my own arepa maker; but also because I have very much enjoyed eating out at Pica Pica and am happy to know I can continue to do so safely. (I am confused however as to why the Harina P.A.N. is tested to 5ppm yet the corn flour in the cachapas etc are able to be tested to 3 ppm. In any case, I don't think I need to be concerned about either 3 or 5 ppm.)

Thank you so much for this informative email and for doing all you can to assure a safe eating experience for those of us with celiac. I very much appreciate it.

Tristan

Sent from my tin can and string. Please excuse mumbling and static.

-----Original Message-----

From: machalopez <adrivermut@...>

< >

Sent: Thu, Feb 17, 2011 3:18 pm

Subject: [ ] Re: warning about Pica Pica

My name is Vermut, and I am one of the owners of Pica

Pica Maize Kitchen. I have been following the e-mail thread of this

group regarding Pica Pica. I would like to offer you some information

to clarify some of your questions and concerns regarding GF status of

our foods.

The Harina P.A.N (cooked corn flour used to make the arepas) is

manufactured in Colombia in a facility that is not an exclusive GF

facility; therefore the company must label the packaging indicating

that there might be traces of gluten or wheat in the product. We have

tested the flour (labelled as white corn meal) in an independent

laboratory out of the University of Nebraska (recommended by the NFCA)

and received the following result: "The lower limit of on

quantitation for the R-Biopharm RIDSCEEN Gliadin is 5 ppm (parts per

million) gluten. Amounts below these levels cannot be reliably

detected in these assays." In addition, we had our cachapas and

maize'wiches tested, with lab results of below 3 ppm.

I very much appreciate the comments about sensitivity to possible

minute traces of gluten; please know that we will post on our website

and at the restaurants that Harina P.A.N has been tested to trace 5

ppm of gluten, which although an extremely low level of Gliadin could

possibly be too much for some people.

At Pica Pica's two locations in Napa and San Francisco, we are very

dialed in to our many customers who cannot tolerate gluten, or who

have other food allergies and sensitivities. We try to accommodate

people's dietary needs as much as possible: our breads are dairy-free,

we have options for vegetarians and vegans, and we do not use nuts in

our recipes).

We have undergone training with the NFCA's GREAT program for

restaurants, and we are in the process of getting certified with HIPP

Kitchen, the Bay Area dining group with a food allergy/sensitivity

focus. In addition, we have worked with the North Bay Celiac Group to

review our ingredient list and check our processes; now we are waiting

for the NFCA to develop a 'seal of approval' for restaurants and their

products so that we can showcase that we are supported by the NFCA.

Pica Pica has supported different organizations in the Bay Area GF

community, such as the Family Foundation and its celiac day

camps for children as well as the Gluten Free Gluttons in San

Francisco.

I thought I would give you some background as to why we decided to

make Pica Pica a GF restaurant. Initially (2007) we didn't think that there

was a need or a market for one, but soon after opening we realized

that it was indeed important due to customer comments, questions and

requests for gluten-free food. Therefore, we decided to remove all

wheat from our ingredients and condiments in order to give people the

peace of mind that they can eat at Pica Pica with no fear of

cross-contamination.

A small personal note here: My maternal grandmother was highly gluten-

intolerant and also allergic to dairy. She suffered for the last 30

years of her life, and I personally witnessed her battle with these

issues and how she was terribly weakened by it. Because we lived in

Venezuela, where naturally gluten free ingredients abound and are used

in our day-to-day cuisine, she had options for avoiding it; but she

could never eat out of the house. At Pica Pica we are sensitive to

this issue and have gone to great lengths to be safe for GF diners. We

are proud to be able to support the GF community and in turn we

appreciate the support we have received from it.

If you need any information from Pica Pica, please contact me directly

at my personal e-mail, adriana@...

> >

> > Hi there,

> >

> > I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone or have heard of it. The menus consists of Latin American items made with corn flour. I love the food but wanted to warn that the corn meal/flour might not be safe for the most sensitive of gluten free people.

> >

> > They use the P.A.N.-brand corn meal, and on the back of the bag it says that it could contain trace amounts of wheat and oats.

> >

> > Pica Pica's website boasts that its entire menu is gluten free. I'm not sure that is a fair or responsible claim. Maybe they should modify their claim a bit. Since the foundation of their dishes is the corn meal/four, which may be tainted with wheat, they shouldn't say they are gluten free.

> >

> > Again, I bet the dishes are safe enough for most people, but many of us would hold back knowing about the allergy labeling on the corn flour that they use. I unfortunately ate a meal, having been assured by the restaurant's gluten free claims on their website. Only after did I see the corn flour label.

> >

> >

> >

>

[Guest guest]

As a grateful and loyal diner at Pica Pica Maize Kitchen, I just wanted to

personally reply to several of the negative threads concerning this company. I

was diagnosed with celiac and eat a " GF " diet for the last seven years.

Additionally, I am 30yr veteran restaurant proffessional. I do not eat at most

restaurants that advertise " GF " , as most Chefs and companies still do not fully

understand nor are willing to incur the cost of what a truly " GF " product is.

Ie: I have personally seen cross-contamination even with the best of intentions,

due to lack to full knowledge for ingrediant purchase, prep, cooking, handling

and presentation.

Truly " GF " dining is a relatively new arena and the educational and production

aspects are often far behind the good motives of many restaurant companies,

since restaurants are not held under as many FDA guildlines as retail " shelved "

food products are.

Pica Pica Maize Kitchen is only 1 of 3 restaurants or companies in N.

California! I have found, after careful research, that is actually delivering

" GF " products according to FDA standards. I am severly sensitive to any trace

particals and have never gotten sick in my 7 months of dining with this

restuarant. Additionally, I continue to test " non reactive " in my blood tests.

One negative thread accused the company of a " business angle used

irresponsibly " . Since they have product tested and posted the FDA standard

results, I do not see how there is " irresponsibility " on their part at all?

I find their ongoing consulting relationship with the major Celiac Educational

Organizations to only add to their credibility, and sincerity in providing and

delivering safe dining!

The Owners thread response reflects to me this companies integrity.

I see that most of the frustration and energy for " change " should probably be

directed at the FDA. I understand the frustration of eating and living in a

world that is only newly recognizing a critical health and food product need.

However, I think the frustrations expressed in many of the threads are possibly

misdirected frustration.

My ongoing gratitude to Pica Pica Maize Kitchen and the few but growing other

companies that are forging the way for safe eating and dining in an newly

emerging arena.

> >

> > Hi there,

> >

> > I ate at Pica Pica in San Francisco last night. I'm sure many of you have

gone or have heard of it. The menus consists of Latin American items made with

corn flour. I love the food but wanted to warn that the corn meal/flour might

not be safe for the most sensitive of gluten free people.

> >

> > They use the P.A.N.-brand corn meal, and on the back of the bag it says that

it could contain trace amounts of wheat and oats.

> >

> > Pica Pica's website boasts that its entire menu is gluten free. I'm not sure

that is a fair or responsible claim. Maybe they should modify their claim a bit.

Since the foundation of their dishes is the corn meal/four, which may be tainted

with wheat, they shouldn't say they are gluten free.

> >

> > Again, I bet the dishes are safe enough for most people, but many of us

would hold back knowing about the allergy labeling on the corn flour that they

use. I unfortunately ate a meal, having been assured by the restaurant's gluten

free claims on their website. Only after did I see the corn flour label.

> >

> >

> >

>