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To all,

I have a major problem with this portion of the summary on lobster. I hope the
person who sent this can provide some proof for this claim or somebody else
can clarify. What this person is saying, essentially, is that people with
celiac cannot eat fresh or frozen fish or seafood at any time because there is
absolutely no way to know if it is safe. This goes completely against
everything I have read or seen since being diagnosed -- that is, if you're
unsure, order the broiled seafood. I know many sensitive people who order and
eat seafood safely.

I must say I'm also amazed that this person was sick for a month after one
exposure to (supposedly) barley. Even among the most sensitive people I know
one week is the max for a single exposure, and even that is unusual. One month
sounds more like a seafood-borne illness than a gluten reaction.

Was somebody pulling our legs?

cheers
richard

>===== Original Message From [log in to unmask] =====
>I have had problems from eating fish.  I had swordfish
>from Walmart Superstore in the frozen fish section
>last year and was ill for over a month.  It was a
>gluten reaction, too, not something else (like food
>poisoning).  I have read that sometimes fish are
>packed in barley brine or they are put in it during
>transporting to the food processor.  Also, there is
>absolutely no way of knowing this, as even the food
>packers aren't always aware of it.
>
>When I was on vacation last year, I thought I'd eat
>fresh fish at a restaurant, but they told me that the
>trawlers do sometimes add things to the water to keep
>the algae/microbes in check, so I was not comfortable
>in eating the fish even there.  One of the most common
>additives to prevent algae growth is barley.  Bales of
>barley, BTW, are also added to ponds and
>water-features in gardens to prevent algae growth.  So
>Celiacs should avoid dipping into those as well.
>

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