April 17, 2014 |
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Celiac's tends to run in families, I have three in-laws who fight it everyday. It's tough to find anything premade, from the grocery to restaurants that don't use wheat, or gluten or modified food starch. Check the labels, you'll see. When we dine together, which is frequently, we just work around it. But those who are using the "GF" banner as a fad, . . . they'll learn.
Some of the kids used to eat gluten in school...it wasn't very tasty but was great for sticking beans to clown faces.
Indyan goes down to the deglutenizing factory and brings it home in buckets, then He bathes in the stuff. Makes His skin sparkle. I caught Him filling the hot tub with it. What the heck, if it works out we might fill the pool too.
My cousin is allergic to it. Causes her some issues. But, I can eat it without issue.
I am not a part of the less than 1% of the population who has Celiac disease... so I have no reason to be gluten free.
Good coffee don't need cream and sugar, tofu is cattle feed and what the hell is gluten?
Ditto to the first two comments. Especially that waitress part.
So gluten is now the flavor of the month bogeyman?
Bottom line. It does not matter what's in it. If the food tastes good, I'll eat it. If it doesn't taste good, I won't.
I refuse to eat a meal based on whether or not I can add a few precious seconds to my life span.
Nuthin like a good rare gluten with my Jack Daniels. If the waitress has a nice gluten, she get's and extra large tip.
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