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[QUOTE=naiadknight;1087525]Maybe in our state. I know in other areas of the US, gluten is a very real plausibility if not inevitability.[/QUOTE]
You could be right, but California is the same way... no wheat in the sausage. I've lived in a few states, shopped and/or eaten in most, and I can't recall ever seeing wheat in any sausages except "bangers" sold specifically as British specialty food. I've been a terminal ingredients-checker since my teens so I would've noticed.
[QUOTE=Him;1087422]Do you think that's true everywhere? I mean, the part about sausages having wheat.[/QUOTE]
maybe from the supermarket.
But the sausages my butcher makes are meat and herbs and spices. Thats it.
[QUOTE=Him;1087510]Regarding suckers... think about it from this perspective: [url=http://consumerist.com/2010/03/05/tomato-soup/]Zero Nutritional Difference Between Campbells "Healthy" Tomato Soups And Regular, Just Higher Price[/url] Tell me that isn't an example of people relabeling products to take advantage of suckers. Tell me that "gluten free" stickers on products that are virtually all gluten free would be any different. In the USA, labeling sausage as "gluten free" is a way to get extra money from suckers.[/QUOTE]
Yeah, I'm aware that there's a 'health conscious margin' on various foods. Just try looking at the prices of asian specialty foods in the supermarket vs at a store that the asians shop at :)
I dunno. Still just seems like smart marketing to me.
I mean where you are, a gluten free label [B]implies [/B]that the other sausages have gluten in them. Where I am, it [B]means [/B]that the other sausages have gluten in them. Give it 10 years.
Gluten isn't just wheat. Rye and barley are concerns, too. Barley is the biggest sneaky offender. Those small quanities of gluten might be fine for most who avoid for health, but it's crucial for me because of celiac disease. That gluten free label saves me some leg work. I know there is no hidden gluten.
[QUOTE=momrn;1087592]Gluten isn't just wheat. Rye and barley are concerns, too. Barley is the biggest sneaky offender. Those small quanities of gluten might be fine for most who avoid for health, but it's crucial for me because of celiac disease. That gluten free label saves me some leg work. I know there is no hidden gluten.[/QUOTE]
Around here sausage with any kind of grain is very rare. I can find sausage with spinach in it easier than sausage with grain.
[QUOTE=Him;1087593]Around here sausage with any kind of grain is very rare. I can find sausage with spinach in it easier than sausage with grain.[/QUOTE]
You've short-circuited the process by feeding the grain to the cow first, right?
I'm so lucky that's not an economically viable thing to do here.
[QUOTE=magicmerl;1087611]You've short-circuited the process by feeding the grain to the cow first, right?
[/QUOTE]
Depends on the region, but often/usually yes at least for the last phase before slaughter. That doesn't mean the meat has gluten though.
[QUOTE=Him;1087632]Depends on the region, but often/usually yes at least for the last phase before slaughter. That doesn't mean the meat has gluten though.[/QUOTE]
I've actually wondered about that. I'm allergic to dairy, and to a point I also react to beef. I've always assumed that the dairy allergy was either whey or cassein, but how does that explain the low grade beef allergy? Maybe I'm allergic to what they're fed, instead? I've never had grass fed milk, I wouldn't even know where to find it up here in Alaska.
[QUOTE=naiadknight;1086892]While the open mind aspect is true, I am firmly of the opinion that the rectum is an exit only port.[/QUOTE]
So no chance of going with the flow? LOL
Co worker has a serious auto-immune disease that aggravates her joints. Her doc has said not wheat so what does she eat to day some premade "gluten free" pasta in a cream sauce .... she at here SAD dish and I had a BAS with tuna. I really felt sorry for her.