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Date: | Tue, 17 Dec 1996 11:27:41 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Danna wrote:
> Today I spoke with Margaret McDonald at Trader
>Joe's (617-433-0234 x 103) who was in charge of producing the list, but
>really did not know what she was looking for. For example, when she
>included the sandwiches, it was because the flour was stated as
>"unbleached flour" rather than wheat flour. I no longer trust ANYTHING
>on the list given what I learned of her knowledge about the subject.
I have experienced this "misunderstanding" many times, it seems to relate
to how thorough I am in persuing and educating the contact person. There
are so many issues to consider, i.e., cross-contamination from production
lines, variations on starches given availability, definitions of terms
like "flour". Has anyone tried to assemble a comprehensive questionaire
to use as a guideline for this kind of research? Let me know also if
there is an interest in producing such a document and I will consider
undertaking the task myself. Have the GF groups that produce the "food
guide" created such a document?
Danelle Sorensen
Kansas City, Kansas, USA
[log in to unmask]
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