if you don't want to hear a lethal amount of bitching i wouldn't read the
following paragraphs...
*note: i realize gluten and wheat are not the same, not everything that is gluten free is wheat free, vice versa but 95% of things that are wheat free are also gluten free. foods containing malt, barley, rye are usually processed foods, which in that case... read the label.
i hate having celiac disease the most, not because i don't get to eat delicious bagels, cookies, and noodles, but because i am associated with other celiacs that are constantly whining and questioning everything. i get so frustrated listening to their bellyaching, no pun intended, of how the world needs to cater to them.
i want to scream, you are different. deal with it. eating a fucking potato, a bag of rice and shut up. eat things that you KNOW cannot possibly contain gluten. make the complicated things at home where you know what you are putting in your meal. use the kiss design rule, keep it simple, stupid.
i also love it when foods like APPLES AND ZUCCHINI are listed as gluten free items on lists. ARE YOU SERIOUS. and those who don't drink vodka and whiskey because they are made from wheat, THEY ARE DISTILLED. it is all been removed by the time you drink it.
and cross contamination, give me a break. they only have to put "assembled on equipment as wheat containing products" for legal reasons. ZUCCHINI IS ZUCCHINI. IT IS ONLY MADE UP OF ZUCCHINI. YES, YOU CAN EAT ZUCCHINI. NO ONE TOOK YOUR ZUCCHINI AND RUBBED IT IN WHOLE WHEAT FLOUR, I PROMISE. I CANNOT GUARANTEE THE PERSON WHO INSPECTED YOUR ZUCCHINI DID NOT EAT A SANDWICH BEFORE HE TOUCHED YOUR ZUCCHINI, BUT DO YOURSELF A FAVOR AND WASH YOUR FRUITS AND VEGETABLES. TRY USING SLICED ROASTED ZUCCHINI AS PIZZA CRUST, IT IS BETTER FOR YOU AND DOESN'T COST FIFTEEN DOLLARS.
also i went to a restaurant last week and it makes me sick how ignorant "chefs" can be. ian and i were going to split a steak, mashed potatoes, and green beans. he wanted horseradish on his steak and mentioned not to put in on my half to our waiter if it contained wheat, or wasn't purely horseradish. so our meal comes out and it looks delicious and they sit it down at the table and then ask me if in addition to my wheat allergy do i have a gluten allergy, and i say yes. then they take the food away... so here we are wondering what could possibly be in the horseradish that is wheat free but not gluten free. so when our new food comes back out, the sous chef brings it out, i ask out of curiosity what the SECRET INGREDIENT IS: flour. are you serious? if i just said i had a wheat allergy you would have served me flour. what culinary school passes students on to graduation without knowing what flour is made from. i just smiled and said thank you. but i noticed after our meal was served our waiter and the other help were really shitty to us. the food was very good. so it was hard to stay mad. until dessert rolled around and they were shitty again and said "all we can serve you are berries" when i know vanilla ice cream was on the menu. f u guys.
its people like i was ranting about before that make eating out so hard for people like me at "american" type restaurants. its like people have forgotten what wheat free means because they are so caught up in the phrase gluten free and what it means. its like if lactose intolerance suddenly got a new word for lactose, a more complicated scientific meaning and was deemed trendy, and you went into a restaurant saying you wanted scrambled eggs but only if they are lactose free, they make your entire meal and then ask you if in addition to lactose allergy if you were allergic to trendy word. OF COURSE I AM, AND THERE IS MILK IN YOUR EGGS.