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Hi List,
I was reviewing my new issue of CSA/USA's commercial foods list (5th
edition), which was accompanied by a new restaurant card. On the front of
the card is a list of the usual "I cannot eat these foods". One item caught
my attention immediately. Brown sugar!
I use brown sugar each week in making my GF bread. What's the story here?
What is it that makes this an unacceptable item to CSA/USA?
I do not suffer any of the usual symptoms when eating my bread made with
brown sugar. Am I missing something here?
Any and all responses would be welcomed on this topic. Thanks. I'll
summarize in a few days.
Dave Taylor, Mentor, OH.