Re: wheat allergy - gluten terminology

[Guest guest]

I recommend saying, "allergic to wheat and gluten" not because it would increase the safety factor, but because it would be a little step toward educating people, making the term more familiar to them.

H.

In a message dated 3/4/09 11:30:52 AM, 1grnthmb@... writes:

I agree with Amy that you should say that you are allergic to wheat.

People seem to understand about allergies while they are very ignorant

to gluten.

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[Guest guest]

thats a great idea, deals well with the simple minded people, educates some, and gives the full picture to those who might actually know what gluten is. I think I will try that from now on!

cory

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

From: flatcat9@...

Sent: Wednesday, March 04, 2009 5:41 PM

Subject: Re: [ ] "wheat allergy - gluten" terminology

I recommend saying, "allergic to wheat and gluten" not because it would increase the safety factor, but because it would be a little step toward educating people, making the term more familiar to them.H.In a message dated 3/4/09 11:30:52 AM, 1grnthmbsbcglobal (DOT) net writes:

I agree with Amy that you should say that you are allergic to wheat.People seem to understand about allergies while they are very ignorantto gluten.**************Worried about job security? Check out the 5 safest jobs in a recession. (http://jobs.aol.com/gallery/growing-job-industries?ncid=emlcntuscare00000002)

[Guest guest]

You need to mention gluten because there may be malt or some other non-wheat gluten derivative used. I always mention celiac and 9 times out of 10, the manager or server knows what it is and half that time even knows someone with celiac. If they don't know, I simply restate that I can't eat any gluten because it will make me ill and restate what gluten is found in. So far it's worked for me, and most of the time the manager or server expresses interest in learning more... I've also found it's important to say what I can eat (soy but not soy sauce, corn, rice) because sometimes people get carried away and think all grains have gluten or because rice is "glutinous" it must not be ok. That happened the other night at Il Fornaio in Walnut Creek, though we finally determined the risotto was entirely gluten free...

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[Guest guest]

If I have a choice, I avoid peak hours. Often, the servers are clearly interested and even ask me extra questions for their own information! Sometimes it slows down getting a meal -- or being able to eat the dish that's on the table -- but it's worth it.

H.

In a message dated 3/5/09 9:11:56 AM, TrVerb@... writes:

You need to mention gluten because there may be malt or some other non-wheat  gluten derivative used. I always mention celiac and 9 times out of 10, the manager or server knows what it is and half that time even knows someone with celiac.

**************Worried about job security? Check out the 5 safest jobs in a recession. (http://jobs.aol.com/gallery/growing-job-industries?ncid=emlcntuscare00000002)