I don’t even have half an idea what all foods do or don’t contain gluten, but I am still almost equally inclined to call out people just plain out being nasty, especially in a public space where they’re about to exchange paper cash.
Like shit, I totally respect paper cash, but FFS, try to make sure your hands are clean when handling or exchanging money.
Ceedoestrees@lemmy.world 6 days ago
Correct me if I’m missing information, but I was the head chef at a restaurant that did gluten free stuff years before it became a common menu option. Additionally, I lived with a celiac for a few years. Admittedly, I’ve been out of the industry for a long time.
As far as I knw, gluten allergies are only related to injestion, if people can have fatal responses to airborne particles, that was never a part of our food safety protocols. With celiacs, which behaves a bit differently from an allergy - they can have an extremely painful response to even small amounts of gluten, but it has to be injested. I mean, I baked bread with my roommate and he’d be fine, but he would have a reaction if he accidentally used my butter after I cut it with the same knife I used for bread.
ryannathans@aussie.zone 6 days ago
For me, I get blisters on my skin if I even touch gluten residues. Sometimes even after a bench has been wiped down after flour has been used.
Being near a kitchen makes me sick due to airbourne flour particles, if flour is being used. Most annoyingly it ends up on the floor, and tracked around the house where I’ll randomly be exposed. Ends up on door handles and cupboard handles. Infuriating and always have to me on high alert
Ceedoestrees@lemmy.world 5 days ago
Interesting, I’ve heard that was a wheat allergy, if you react to flours in general. Since gluten is present in wheat flour, but a wheat allergy may include other grains that don’t contain gluten.
Regardless, I’d find it so difficult it wouldn’t be doable to cater to that allergy in a restaurant or store that serves wheat products. There are gluten free production kitchens out there, but they might use other flours that share proteins with wheat, that could trigger an allergic reaction. So yeah, sounds tough as hell.
To answer your question, to cater to all allergies, we could introduce regulations around opening packaged foods in places that -only- sell packaged products, and I would support it.
People just shouldn’t be eating shit with their hands and touching stuff at the same time anyway, I’m more likely to admonish someone for that.