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Meeting Location: Freeland Library meeting room
Meeting Topic: When Eating Out Can Be Challenging
Meeting Date and Time: Saturday, June 28th from 9:30-11:30am
Come and join us.
People intolerant to gluten (the protein in wheat, rye, and barley) may
experience health problems when eating out. Not only can one not enjoy the usual
bread, pasta, gravy sauces, pie, or cake, but also many salad dressings,
marinades, seasoning salts, and even soup bases must be avoided. Gluten is a
common emulsifier, thickener, and stabilizer in many prepared products. Cross
contamination from countertops, grills, and deep fat fryers where breading and
batter from other dishes often linger is also a problem. Symptoms may include
nausea, stomach pain, flatulence, acid reflux, irritable bowel, muscle
weakness or fatigue, migraines/headaches, skin rashes, among many others.
Jennifer Mauro of Giuseppe Italian Restaurant will be presenting information
on "How to Eat Out Gluten Free Safely" at the sixth meeting of the Whidbey
Island Gluten Intolerance Group. The Freeland Library meeting room will be
open from 9:30-11:30am Saturday, June 28th for this event. Jennifer will bring
copies of her new gluten-free menu, which includes delicious pasta and a
flourless chocolate cake to die for. A list of Seattle restaurants familiar with
the gluten-free diet will also be available. For sale will be plastic wallet
sized restaurant cards ($1.50 per card). These cards alert the chef of one's
gluten-free dietary restrictions.
A growing list of those with gluten intolerance in our area is being
compiled. Numbers count with local establishments who may be willing to cater to our
needs if there is a significant customer base. Please email
[log in to unmask] (mailto:[log in to unmask]) to be added to this list. You will be kept
informed of gluten-free events, menus, products, and services.
For more information, contact Coyla Shepard at 360-321-4083, or Maureen Wild
at [log in to unmask] (mailto:[log in to unmask]) .
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*Please provide references to back up claims of a product being GF or not GF*
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