5 ms·

I need the same thing for buckwheat free products... People with imaginary gluten sensitivities (only a subgroup) are creating more and more real allergy hazard

by rch 9y ago

I need the same thing for buckwheat free products... People with imaginary gluten sensitivities (only a subgroup) are creating more and more real allergy hazards for me.

bloak 9y ago
I don't understand how allergy hazards are being created for you. Please explain. As far as I can tell, buckwheat is a fairly exotic ingredient even in specialist wheat-free foods. We once bought some buckwheat pasta: never finished the packet. Typical wheat-free pasta is made from rice and maize. I can't think what the justification would be for adding buckwheat as a minor ingredient to something.
- wyager 9y ago
  > I don't understand how allergy hazards are being created for you My guess: cry wolf syndrome. Waiters, chefs, etc. only have so much energy and attention they can dedicate to minding food allergies. If people with fake gluten intolerance constantly barrage food workers with (usually clearly nonsense) requests to modify food items or dumb questions that anyone with a real food allergy would already know the answer to, it’s going to sap the ability of food workers to help real allergy patients.
  - code_duck 9y ago
    The gluten-free trend is helpful and non-helpful. Restaurants having vaguely or probably gluten-free items doesn't help me at all, because I can only eat strictly gluten free, as in certified gluten free by a lab, or whole foods such as raw chicken cooked in strictly untainted setting at home and handled at every step of the way using items that have never been used for gluten. Very few restaurants have that level of facilities or staff education. It's like having a peanut allergy where one speck will cause doom, but it's a delayed reaction that can build up over months, too. After I was diagnosed I tried eating at restaurants and believing they could be careful enough, and it did not work out. The problem is often contamination of their ingredients - even if something has no gluten ingredients on the label, and even claims to be gluten free, it doesn't mean it's safe for celiacs. Even dried herbs and spices are commonly tainted. So you'd have to find a restaurant that has certified gluten free whole food ingredients for everything, and a complete duplicate kitchen where nothing has ever touched gluten. You could take a gluten testing kit with you, but that's expensive, inconvenient, impractical, and you still might end up sitting at the table with nothing to eat.
- code_duck 9y ago
  Buckwheat is found in some dishes as a gluten free wheat substitute... not in processed foods as much as at restaurants. I assume he is allergic to buckwheat.
  - bloak 9y ago
    Are you sure about that, because I would have thought that there are much cheaper ingredients that are also much more similar to wheat, so buckwheat would be a strange choice of substitute? We use rice flour for cakes. Works fine. Most people don't notice anything out of of the ordinary. We have a genuine wheat-sensitivity in the family, but it's not an allergy and the consequences of accidentally consuming even a large quantity of wheat, though painful and unpleasant, are neither permanent nor life-threatening, as far as we know. We have an accidental-wheat-consumption-event a couple of times a year. Professional medical advice, and it took a long time to get this far, was: here's a brochure on how to run your own experimental exclusion diet; find out what makes you ill then avoid it; goodbye.
    - code_duck 9y ago
      What I said was “not in processed foods as much as in restaurants”. I’m referring to fancier settings where price is not an issue, and they are trying to sound upscale, as in “our buckwheat crepes with raspberry fraiche and...”. You’re correct that rice is a more common substitute than buckwheat in processed foods. However, many gluten free items such as pancake mix contain a blend of different grain and non-grain flours. As for the exclusion diet, yes, that’s what I used to believe. It is sort of true for non-celiac sensitivities. Celiac is not as simple as that, and neither are non-traditional allergies like eosinophilic esophagitis. I tried for -years- to identify the source of my malaise, and cut out several things that I have an issue with but never found gluten. The reason is that it is almost impossible to cut gluten out to the level a celiac needs to start healing without a very dedicated effort, and even then it takes weeks to respond if you have a bad case and have been eating gluten steadily. Various times I went gluten free, mostly, for 2-3 weeks and didn’t notice anything. I know now I would have had to be strictly gluten free for 2 months. I strongly recommend medical testing for celiac. Elimination diet will not necessarily detect celiac and then screws up testing. For eosinophilic esophagitis, there is no choice but to run an elimination diet where you stop eating everything and slowly add foods one by one, because normal allergy testing fails for that condition. For normal food allergies, of course you should just take an allergy test.
delbel 9y ago
Are you allergic to buckwheat?
- rch 9y ago
  yep
  - txsh 9y ago
    O-tay.

by rch 9y ago

I need the same thing for buckwheat free products... People with imaginary gluten sensitivities (only a subgroup) are creating more and more real allergy hazards for me.

bloak 9y ago

I don't understand how allergy hazards are being created for you. Please explain. As far as I can tell, buckwheat is a fairly exotic ingredient even in specialist wheat-free foods. We once bought some buckwheat pasta: never finished the packet. Typical wheat-free pasta is made from rice and maize. I can't think what the justification would be for adding buckwheat as a minor ingredient to something.

wyager 9y ago
> I don't understand how allergy hazards are being created for you My guess: cry wolf syndrome. Waiters, chefs, etc. only have so much energy and attention they can dedicate to minding food allergies. If people with fake gluten intolerance constantly barrage food workers with (usually clearly nonsense) requests to modify food items or dumb questions that anyone with a real food allergy would already know the answer to, it’s going to sap the ability of food workers to help real allergy patients.
- code_duck 9y ago
  The gluten-free trend is helpful and non-helpful. Restaurants having vaguely or probably gluten-free items doesn't help me at all, because I can only eat strictly gluten free, as in certified gluten free by a lab, or whole foods such as raw chicken cooked in strictly untainted setting at home and handled at every step of the way using items that have never been used for gluten. Very few restaurants have that level of facilities or staff education. It's like having a peanut allergy where one speck will cause doom, but it's a delayed reaction that can build up over months, too. After I was diagnosed I tried eating at restaurants and believing they could be careful enough, and it did not work out. The problem is often contamination of their ingredients - even if something has no gluten ingredients on the label, and even claims to be gluten free, it doesn't mean it's safe for celiacs. Even dried herbs and spices are commonly tainted. So you'd have to find a restaurant that has certified gluten free whole food ingredients for everything, and a complete duplicate kitchen where nothing has ever touched gluten. You could take a gluten testing kit with you, but that's expensive, inconvenient, impractical, and you still might end up sitting at the table with nothing to eat.
code_duck 9y ago
Buckwheat is found in some dishes as a gluten free wheat substitute... not in processed foods as much as at restaurants. I assume he is allergic to buckwheat.
- bloak 9y ago
  Are you sure about that, because I would have thought that there are much cheaper ingredients that are also much more similar to wheat, so buckwheat would be a strange choice of substitute? We use rice flour for cakes. Works fine. Most people don't notice anything out of of the ordinary. We have a genuine wheat-sensitivity in the family, but it's not an allergy and the consequences of accidentally consuming even a large quantity of wheat, though painful and unpleasant, are neither permanent nor life-threatening, as far as we know. We have an accidental-wheat-consumption-event a couple of times a year. Professional medical advice, and it took a long time to get this far, was: here's a brochure on how to run your own experimental exclusion diet; find out what makes you ill then avoid it; goodbye.
  - code_duck 9y ago
    What I said was “not in processed foods as much as in restaurants”. I’m referring to fancier settings where price is not an issue, and they are trying to sound upscale, as in “our buckwheat crepes with raspberry fraiche and...”. You’re correct that rice is a more common substitute than buckwheat in processed foods. However, many gluten free items such as pancake mix contain a blend of different grain and non-grain flours. As for the exclusion diet, yes, that’s what I used to believe. It is sort of true for non-celiac sensitivities. Celiac is not as simple as that, and neither are non-traditional allergies like eosinophilic esophagitis. I tried for -years- to identify the source of my malaise, and cut out several things that I have an issue with but never found gluten. The reason is that it is almost impossible to cut gluten out to the level a celiac needs to start healing without a very dedicated effort, and even then it takes weeks to respond if you have a bad case and have been eating gluten steadily. Various times I went gluten free, mostly, for 2-3 weeks and didn’t notice anything. I know now I would have had to be strictly gluten free for 2 months. I strongly recommend medical testing for celiac. Elimination diet will not necessarily detect celiac and then screws up testing. For eosinophilic esophagitis, there is no choice but to run an elimination diet where you stop eating everything and slowly add foods one by one, because normal allergy testing fails for that condition. For normal food allergies, of course you should just take an allergy test.

delbel 9y ago

Are you allergic to buckwheat?

rch 9y ago
yep
- txsh 9y ago
  O-tay.