The FAAN estimates that that up to 4% of adults and 8% of children have food allergies. That is a significant portion of population and is even more prevalent than Celiac Disease. Making an allergic or Celiac customer feel confident in you and your restaurant will be a positive experience for both parties. The customer and their family are likely to become repeat customers and they will also share their good experience with others.
Like many people with Celiac Disease and food allergies, I have trust issues with restaurants. Sometimes I go to a restaurant that gets absolutely everything right and amazes me with their knowledge and service. Other times, I'm appalled by a restaurant's ignorance and unwillingness to go out of their way for a paying customer. I've written about steps, which…
1. Canker sores are associated with Celiac Disease.
2. Canker sores are NOT contagious, while cold sores ARE. Typically, cold sores occur on the surface of your lips, while canker sores can occur on the inside of your mouth. Cold sores can cause viral meningitis.
Thinking of the word “viral,” my favorite viral video of the Harlem Shake comes to mind. Let’s talk about Canker & Cold Sores another day…
Three simple steps to do the Harlem Shake …
1. One person, stands in the center, with their head covered and dances for a few seconds
2. While that person is dancing and shaking, everyone around that person just goes about their normal business
3. Then, when the beat drops; everybody, in the frame joins in and starts dancing insanely and vigorously… That’s the Harlem Shake!
Below is my favorite version of the Harlem Shake:
The podcast below discuses Vicodin Addiction. Cheers!
Click here to read the article from which this podcast is referenced.
Here’s an interview I did on the 6 Common Facts about Celiac Disease. Here is the reference article that I wrote a few months ago.
Question: Are mushrooms gluten-free?
Answer: Plain mushrooms ought to be gluten-free — after all, they’re a fresh vegetable, right? But unfortunately, that’s not the end of the story for mushrooms if you’re particularly sensitive to trace gluten.
You see, mushroom spores are grown on gluten grains — most commonly on rye, but also on wheat and occasionally on a combination of the two grains. And this cultivation method leads to some gluten cross-contamination on the finished fungi…
The author goes on and informs us that washing and treating the mushrooms would likely reduce the 20 PPM (Parts Per Million) threshold required by US Labeling Laws to be “gluten free.”
As a patient and sure as hell as a doctor, I don’t like the statement: “washing my veggies will LIKELY result in reducing the ppm below 20.” I deserve to know if it does or does not. The nutritional facts of what goes into my body need to be Black or White. I don’t care if I’m buying that from my local farmer’s market or from a national chain. I demand this as a consumer, a patient, and a doctor.
It’s imperative that federal food labeling laws regarding Gluten Free Foods become uniform and strongly supported by the varied patient symptoms, science, and medicine. And not be muddied by being in the Gray Zone.