I really enjoyed the North Raleigh Celiac Support Group (CSA Chapter 108) meeting we had last night. It was fun to see everyone (I had to miss last month), and Moonlight Bakery had some great samples for us to try.
We were talking about recipes, and some ideas about how to eat for the holidays.
Most of us have figured out how to avoid cross-contamination in our own kitchens, but it was a good reminder for all of us about eating with family and friends--to watch out for shared or swapped spoons on the buffet, turkeys that have been cooked with stuffing inside, etc.
What was news to me was that we cannot always trust "tuna fish in water" products. Apparently, a food label that says "in water" doesn't always literally mean "water." So there are tuna fish products that are not Gluten-Free. The culprit, apparently, is "vegetable broth". Can't trust broth in anything, it might contain gluten.
Turkeys. Many contain "natural flavoring," which may contain gluten. Best to get a fresh turkey with no additives.
Why are so many things added to our foods? Whose great idea was that? Has our health improved or worsened since food production has changed in this way?