Not in pain? Doesn't mean its still gluten free, or that its okay to eat!

One of our readers left a comment on post about Swiss Chalet that got me thinking!  I had mentioned that the Swiss Chalet fries do not bother my Celiac wife when she eats them, but the user 'grandpa' commented that even though the fries did not bother her, it still does not mean they are safe to eat.

Because I am certainly not a doctor, or have enough knowledge about the human body, I did some research to find the experts and credible sources! (And I certainly encourage everyone to research anything I say!).

I found a page on the Government of Ontario's site called Healthy Ontario that helped confirm what this this gentlemen said.  Even if contaminated food doesn't hurt you, it still damages your lower intestine! (look under the heading Treatment).

It was quite disappointing, but still good to know.  This is why the gluten free tip of avoiding cross-contamination becomes important!

Let us know what you have to say about this!


  1. Swiss Chalet advertises rotisserie chicken, and truly, a spit roasted bird should be fine, however, theirs just doesn't agree with me. Perhaps a marinade, some solution the chickens are prepared with… I am not certain.

    Recently, I met a very lovely lady who lost her celiac husband to colon cancer.

    Celiac individuals are 50% more likely to be diagnosed with some form of serious life-threatening colon cancer (Underwear affair is coming up - consider donating and supporting a team, or better yet - register your own team!)

    I risk cheating in small quantities on rare occasions, but I try not to make a habit of it. It is a personal choice, and I am very conscious of the risk to permanent or long-term damage. I am also wheat intolerant, which makes other substances suspect for me - i.e. white vinegar is often made from wheat - a couple teaspoons of salad dressings, condiments, etc. can cause me more agony than an entire sandwich! White vinegar can also be made from corn - for me not a problem, but others…can't tolerate it. That does emphasize how important it is to be aware of where the ingredients are sourced and processed.

    Call the manufacturer, email, write. Get your information directly from them, and don't think they don't change their ingredients without informing you - they do. Sometimes their suppliers change ingredient sources and do not notify them, they may not be able to assure you of their content. Cellulose is just cellulose, right? NOT. MSG is MSG right? No, it can be made from a variety of sources including wheat.

    My low sodium generic/store brand soy sauce recently was reformulated with nearly the identical label as previously purchased. *Surprise* Glad I read the label. It's almost a neuroses, but I refuse to live in fear.

    Invest the time, make the best choices you can. Select from vendors who truly are interested in your well-being. I know of a number of Celiac goods suppliers who rigourously test every batch of ingredients they purchase prior to creating the foods we all know and love. My short list of favourites is Celimix mixes from Nelson David of Canada (available at almost all supermarkets in Calgary and Edmonton), Kinnikinnick (right here in Edmonton - two thumbs up and 100% fabulous), Pamela's mixes, my sister loves the Gluten Free Pantry mixes, and I am eager to try products after reading about the quality controls, packaging etc.

    Oh, and don't forget cosmetics… I'll leave that for another day.

  2. There are gluten products that are tied to cases wherein pain of the muscle or joints are a pathology of gluten. If one is pain free, I consider it as a gift and it means we capitalize in choosing the healthy alternative.


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