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Re: airborne exposure?

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, I have met one celiac who has trouble in airplanes with contamination from the food being heated. I met her about two years ago at an event at Kaiser Santa Clara. I can put you in touch with Barbara Dodson who is a nutritionist at Kaiser and may have more information on the subject. The three of us discussed this issue then. I also may have an email from Barbara on the subject of air contamination from gluten. I will search my files and forward on if I find it.

Dana Hoppe, Owner

Gluten Free Gourmet, LLC

408-887-6141

www.gluten-free-gourmet.com

http://www.facebook.com/pages/Saratoga-CA/Gluten-Free-Gourmet-LLC/238175996382?ref=mf

http://blog.gluten-free-gourmet.com/

From: <kristin_boston@...> Sent: Thu, April 29, 2010 2:11:58 PMSubject: [ ] airborne exposure?

Have any of you had symptoms after just *being* in a restaurant that is cooking lots of gluten? For example a Japanese restaurant with lots of tempura and soy sauce and a strong smell of soy sauce and teriyaki? Perhaps say an hour of breathing their air?

Thanks,

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The small grocery store in my neighborhood has an on-site, in-store bakery, and the owner told me that she is sure everything in the store has a light coating of flour on it because of it. I probably shouldn't buy any foods that have been made there or anything out in the open (e.g., olives), but I have to admit I do and so far (knock on wood) I have been ok and my doctor says I'm doing well. I do wipe off the things I've bought there -- fruit, veggies, cans etc, before using them. I guess maybe it would be best to avoid any place that has an on-site bakery, but that's awfully hard these days - it seems like most grocery stores that are any good have one...

As for sushi - I ate at Blowfish Sushi on in San Francisco the other night, and while they don't carry gluten free soy sauce (I brought my own), they were very knowledgeable about it -- they changed ingredients in their special rolls to accommodate me and the waiter was on top of making sure the people making my food washed their hands, in case they'd touched tempura prior to making my food. It was a delicious -- though v e r y expensive! - evening. Great food, great atmosphere, and great people working there.

That's not to say airborne exposure might not be a problem - I didn't have a reaction, however.

Tristan

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

From: Pam Newbury <pknewbury@...>

Sent: Thu, Apr 29, 2010 11:09 pm

Subject: [ ] airborne exposure?

Airborne flour would definitely be a problem (in a small, open

restaurant with fans going or air blowing through, if flour is mixed in the kitchen,

it could potentially drift through the air into the dining area). I have

also heard of someone who got sick when her roommate burned a pizza in the

oven. This makes sense since gluten becomes more toxic when it is burned

(there is a complicated microbiological explanation for this which, as I

understand it, comes down to making the proteins more exposed and thus more liable

to do damage). I suppose since tempura batter is fried in oil (and

likely little bits are left in the fryer to burn), the vaporized oil in the air

could contain burned gluten protein, which, when breathed in through the mouth

as you talk, could be ingested. I haven’t heard of this actually

happening and haven’t looked into the science of this particular

situation, so I’m just putting two and two together and maybe coming up five,

but I wouldn’t say it was entirely out of the realm of the possible to

get glutened through burned gluten in the air.

If you got sick after eating at a sushi restaurant, however, I

would look closely at the other possibilities for gluten exposure (I think we

had a discussion on this list a while back about gluten in sushi restaurants,

and there were several unexpected sources of gluten to beware of). Also,

there are many other possible gluten vectors in any restaurant. As

frustrating as it is, you may never find out exactly what happened. Sometimes,

we just have to recognize that a particular place or situation is one to avoid.

Pam

From:

[mailto: ] On Behalf Of

Sent: Thursday, April 29, 2010 2:12 PM

Subject: [ ] airborne exposure?

Have any of you had

symptoms after just *being* in a restaurant that is cooking lots of

gluten? For example a Japanese restaurant with lots of tempura and soy

sauce and a strong smell of soy sauce and teriyaki? Perhaps say an hour

of breathing their air?

Thanks,

.._,___

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