CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Michael Jones <[log in to unmask]>
Reply To:
Michael Jones <[log in to unmask]>
Date:
Fri, 1 Dec 2006 18:34:15 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (55 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

Ann is having email trouble, please reply directly to her at:
[log in to unmask]

Every holiday, people who follow a gluten-free diet tend to worry about
the safety of turkeys. Some of their worry may be needless. 

Meat and poultry are regulated by the USDA, which has long required
labeling of all protein or allergenic substances. Since gluten is a
protein, if it's in a product regulated by the USDA, it will be on the
label. The requirement includes sub-ingredients and those acquired from
an outside supplier. 

As long as you read the label carefully and don't see gluten, you will
be safe. Odds are really good that just about any turkey you pick up is
gluten free. In fact, it's probably a lot harder (if not impossible) to
find a turkey that does contain gluten. 

The gravy or seasoning packet that often comes with a turkey is another
matter. The ingredients will be listed either on the outer label or the
packet itself. As a general rule, people who follow a gluten-free diet
should avoid seasoning or gravy packets that come with a turkey. And, or
course, they should avoid gravy or stuffing that contains gluten. 

While cleaning house recently, we discovered some boxes of back issues.
Two of the issues contain holiday information. So we'd like to send them
to you free of charge when you subscribe: 

You'll get one holiday issue with a one-year subscription and two
holiday issues with a two-year subscription. Each issue contains a lot
of information on other topics. We'll send the free issues immediately
via first class mail. You'll also get a free copy of 25 Ways to eat well
and stay healthy on the gluten-free diet. 

Your first regular issue will arrive shortly after that. It is currently
on press and contains information about handling college, baking great
GF birthday cakes, cross contamination, spelt and much more. 

Subscriptions are $29 for one year and $49 for two years. 

To subscribe and get your free issues, go to www.glutenfreeliving.com
and click subscribe. Enter the word "holiday" in the line that asks:
Where did you hear about us? 


Ann Whelan
Editor/Publisher
Gluten-Free Living
19A  Broadway
Hawthorne, NY  10532

*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2