<<Disclaimer: Verify this information before applying it to your situation.>>

my notes from our recent CD meeting--- anyone else interested in providing a
summary of tips from their meetings-- would be greatly appreciated...Helen
RN.

One professional member of our group discovered her dental floss and the tag
from her tea bag had gluten in it and caused reactions ( throat clearing
etc.).

Stash tea is gf but the tag is not.

No wooden spoons in the kitchen-- door handles, dish rags.  May
cross-contaminate.

rice malt is unsafe-- malt could be barley

soy milk and rice milk have barley enzyme in them

restaurant sour cream often has flour in it

some frozen chicken breasts have flour/starch on them to prevent sticking

some herbal teas have barley in them

check for dirty utensils with food residue and glasses that may have
contained beer, in restaurants.

avoid coffee airpots

decaf-- Swiss process only

SEE's candies uses gluten flour- AVOID

brown rice syrup often has the barley enzyme in it.

if gluten flours are used in the kitchen -- can remain in the air for 24
hours and breathe or settle

frozen hash browns often dipped in gluten flours

some shredded cheeses rolled in gluten flours

celiacs are ultra-sensitive to fluoride

at work-- be careful of contact surfaces, door handle in office kitchens
etc.

chlorine bleach bothers skin of some celiacs--    Clorox 2 contains peroxide

in Italy all children are screened for CD at the age of 6

anyone intolerant to milk/dairy should be checked for CD ( due to  villi
damage, hence non-production of the lactase( enzyme)

END

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