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Dear Group,

I had a similar experience to Jane Oswaks of London.

Last week while traveling in New York City, at a health food store
called 'Grassroots' in Soho, I was directed to a variety of 'Wheat-free'
bake goods. The problem: they were made with either spelt flour, oat
flour, or rice and corn flour sweetened with Barley malt syrup. Eeek!
These were both baked on-site and off-site brands from private
'health-food' bakeries. None of the staff were aware that these products
were not GF. They only focused on 'Wheat-free', which after looking
through several stores in New York - seemed to come across as a new
health trend, as opposed to a health need.

This was a real shock to me - to be in a 'health food' store where no
one was aware of what GF really is. They also had a whole host of
shakes, none of which were dairy-free, and I'm also lactose intollerant.

What a reality check! And a reminder that we need to always ask what is
in something - and not to assume that others understand exactly what GF
is.

- Debra
Madison, WI