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

Hey everyone-I got several requests for my restaurant vard after my
Hershey's Holiday In posting. Here it is. Please remember that this is
derived from the card put out by the Tri-County Celiac Sprue Assoc, in MI.
It has "saved my butt" more times than I can count, and I sometimes end up
with a better meal than anyone else around.

I have been Medically Diagnosed with Celiac Disease.
I have severe reactions to foods which contain wheat, rye, barley, oats por
their derivatives. These may be contained in:
Tenderizers; Marinades; Additives; Caramel Color; Dextrins; Emulsifiers;
Extracts (grain alcohol) Flavorings (grain alcohol base): Hydrolyzed
Vegetable Protein; Modified Food Starch; Vinegar (distilled in grain base);
Soy Sauce; Beer.
I must also be concerned with food preparation. If my food contacts
offending grains, it is considered contaminated (Food cooked in the same
fryer as breaded foods; meats cooked on the same grill as buns, pancakes,
etc-please use aluminum foil on the grill).
Thank you in advance for your consideration of my dietary needs.

I transferred it to an index card and laminated it. I think the Tri-County
Celiac Assoc may be publishing a card again; I got the one from CSA/USA but
it didn't seem as complete or non-threatening as this one. What I like
about this card is that it does make clear that consequences are severe,
without sending the chefs into a fit of panic (especially in our litiginous
society!). As I said, it has helped me a lot! Hope it helps others
too-MArne in NJ

The impossible is merely that which has not yet been accomplished!