- cross-posted to:
- world@lemmy.world
- cross-posted to:
- world@lemmy.world
“The amount we could export would not solve their egg shortage,” says the head of the Finnish Poultry Association.
“The amount we could export would not solve their egg shortage,” says the head of the Finnish Poultry Association.
Unless you are literally running around with an epi pen because miniscule amounts of allergens could kill you you really don’t need to worry about those. It basically means “produced in a factory that also produces other stuff”. They’re not putting things in there, they can’t 110% rule out that some flour particles made it over from one production line to another. You get more exposure by standing in the middle of a bakery shop.
Only someone who has never had a serious allergic reaction to anything would be so dismissive. Why do you think that is required to be on the label? Exactly because they can’t rule out cross contamination.
That information is for people with allergies. Not for people without allergies. Which is the distinction that I made, somewhat colloquially (people with allergies will understand the presence of sentiment over lack of nuance), with “running around with an epi pen”. “Standing in the middle of a bakery”.
Are you desperately trying to be offended on behalf of others.
There are different levels of allergic reaction, and while mine doesn’t require an epipen to treat, it’s still very much a hassle to only have like 40% of your breathing capability.
Know that scene in Deadpool where he gets his powers?
That’s why I have to avoid even products with possible trace amounts; if I don’t I’ll get symptoms strong enough to be uncomfortable and completely prevent me from resting or eating, but not strong enough to warrant something like an epipen. No no, my body just produces all that epinephrine itself. When I was 18 my pediatrician told me I had the BP of an 80-y old woman, couldn’t fucking believe it. And that’s what I end up feeling like when I don’t follow a diet as restrictive as I’m on rn.
I know what the markings mean. I even know what the umol/mml limit is and how much it is in mg/kg, but through experience, I’ve noted that most of the products which “may contain” do causes me issues. Not every time when I have them, but enough for me to start avoiding them.
Some companies are more lax with their hygiene, others less so. So every time I ingest a “might contain traces of” product, I’m gambling with the next 12-40 hours whether I’ll have breathing troubles at first, then trying to cope with the physical side of the immune reaction (bp dry mouth throat shut, stomach pain, tenseness) and then eventually a mudslide or a shotgun blast of floaty poop.
Which is why I can’t go into them.
https://www.nejm.org/doi/full/10.1056/NEJMc063112
You can literally get a reaction from just breathing it in. I didn’t want to believe it. But I’ve tried. And retried and reretried the diet. And the only things that affect me are casein and gluten (casein is milk protein and structurally similar to gluten proteins).
I never said they did. I understand the limitations of industrial mills. Which is why I buy certain brands which source their stuff from mills that only work on gluten free grains, so there’s no risk of cross-contamination.
There’s also “gluten-free wheat” nowadays, as a process exist to hydrolyse the gluten out of wheat and thus have it be “gluten free” as it will test below the <1mmol/ml ~ 20mg/kg limit. But I definitely can not have that. I mean I can, but I’ve always reacted. Much less than actual gluten buns but clearly I have. Like as in I had the reaction then looked for what could cave caused it and realised I hadn’t properly read a label on a “glutenfree” product.
So while I would’ve definitely agreed with you a few years ago that I must be some delusional gluten-free fad believer who’s just experiencing psychosomatic symptoms, thinking he can tell, I have a food diary now from almost a year, along with pictures of my feces. So I can prove what I’m saying.
Sorry if this was offensive, I’m not attacking you, I’m attacking the rhetoric, because I know how much more believable it is than my story, but I also know which one is true.
I mentioned the epi pen not really because of epi pen but to make precisely that gluten insensitivity vs. allergy distinction. People who have an actual allergy know, they aren’t the uninformed ones, but I couldn’t tell from your original comment. Back to chocolate: You can have a look at premium chocolate makers, bean-to-bar “the only thing but cocoa in here is sugar” type stuff. More expensive, but certainly also damn good, many only make pure chocolate so there’s no chocolate with crisps and nuts and raisins line to contend with.
The fad thing correlates, in time, with an increase in use of glyphosate to fast-ripen wheat, btw. I don’t think the science is yet in but people with somewhat sensitive stomachs having symptoms when eating traces of glyphosate is not a far-fetched hypothesis, the whole thing is kinda too large to be just a fad.
Yeah there’s different level of insensitivity, but that’s what the word allergy means imo, an over-sensitivity. At least the two worlds are interchangeable in Finnish more or less.
Celiac’s disease is an autoimmune reaction, and while I’ve had my duodenum biopsied in the army, either it was a false negative because the procedure waa fouled (the instructions didn’t get to the army the day I was to leave for the procedure, so no-one told me I’m supposed to tell my superiors that I’m not allowed to have breakfast so off to breakfast I went as ordered), but ofc eating like 2 hours before an endoscopy of the stomach prolly makes it a bit harder.
Anyway it was negative.
And now I finally managed to get a blood test after the intensive evidence I’ve had to gather on my own (I’m Finnish, public healthcare is free but the free ones aren’t especially well managed ones so its kinda shit every often, depending on the thing).
I literally complained about my stomach being agonising ever since I was a kid. No-one ever suggested a restrictive diet to see. They did an ultra first and found a kidneys defect. Which really wasn’t causing any trouble, two ureters on one kidney. But they starred focusing on that and as a kid I didn’t known enough to definitely say it wasn’t what was causing the issue. But I knew the pain I complained about wasn’t there. They didn’t listen.
And the it took like 26 years after that for me to figure out that I need to go without gluten or dairy. And now for the first time in my life I don’t feel a weird sense of guilt 247. Because it’s not guilt, like the “butterflies in your stomach”. That sort of ache. ALL the time for the first 3.5 decades. Well, fluctuating in intensity and aside from fasting 70+ hours which felt great but then I needed fuel and always crashed hard because I’d eat something with gluten or dairy.
Point being I’m sort of annoyed that no-one did anything as basic suggesting a different diet as a kid. Sorry for the rant.
Yeah there see products well enough nowadays. I just have to read every label, even when a product is clearly labeled “gluten-free”. And often here in Finland there’s gluten and lactose free, but not gluten and dairy free. And I’m so sore about not eating cheese, but it doesn’t give me anaphylaxis, just a mudslide. Even totally lactose free ones. And slight anxiety.
Yeah, I’ve started spending quite a lot more on the stuff I buy from stores. But on the other hand, I never order in, I don’t trust any because of cross contam. (I did try and would so like to order a pizza but…)
Oh I wasn’t aware of that glyphosate correlation, thanks. But I’ve had this issue since the late 80’s (ie as long as I’ve been around). I remember having a celiac classmate and the food they had often looked pretty gnarly. But there’s tons of nice naturally gluten free things.
You might wonder how I managed so long, but I really didn’t, but I would point out that the breathing difficulties are uncomfortable, not deadly, and once I started taking out gluten, any exposure to it had a stronger reaction. As in my body had just gotten used to the constant exposure over the years but the problems never went away, I just got very used to them. Never stopped complaining about them though.
Not even now when I think I’ve solved it because can’t afford good private doctor.
Sorry for the rant. Can’t have beers anymore… Kukko gluten free seemed alright for a while but I cut it out as well. Now this is basically the mildest thing I drink.
Yeah the quality of my foodstuffs and cooking has rather gone up actually. Can’t have basic spaghetti so I improved the sauce to go with gluten-free ones. Because Rummo actually makes a decent enough gluten free spaghetti whenever you make a really good nice home made redwine tomato sauce / ragu with some nice horse /deer meat.
Or a proper steak with fries. I never knew I enjoyed meat actually, because people grilling it always ruined over well-done. Ew. Now with temp meter actually medium-rare, mmm.
Sorry for like food blogging at you for this much lol. The cider may have gone into my head, that wasn’t my dinner from tonight tonight I may be a bit empty stomached. Better go to the store to pickup some more (cider) food (cider).
I do like that the gluten free “fad” happened. I’m sure some are just on a health craze but clearly there’s people like me. Literature on NCGS (Non-celiac gluten sensitivity) is quite new.
And it can have quote serious symptoms. This is honestly what convinced me the most and gluten+dairy free has done more for my mental health than 20 years of doctors and a world array of legal and illegal therapies and medicines for the mind. I always kept asserting the problem was not psychosomatic, but the other way around. And now I’ve solved it myself. And I want
(thanks for bearing with me sry for the rant I should start a blog)
Wait, so dairy gives you a mudslide even if it’s lactose free? Are those other symptoms (breathing, etc) from dairy too, or are those from gluten only?
It sounds like what you have is cow milk allergy. That’s when you’re allergic not to lactose, but the milk proteins. I think it’s more common in infants, but some adults have it too. Ranges in how bad it is, from mudslide and vomiting to anaphylactic shock.
If both your gluten and milk allergies are symptomatically similar, perhaps rather than separate disorders, it’s actually one single issue of your body producing antibodies to various proteins it shouldn’t be defending against? I mean gluten is a protein too, after all. I wonder how common this is. I also wonder if there are any doctors doing research on this.
Casein, the milk protein, is structurally similar to gluten and a lot of people with NCGS seem to react to it, as do I.
And yes, it’s super annoying because there’s really no good alternative. I haven’t found any decent or even really that edible vegan cheeses.
Because it ruins me being able to have pizza.
I didn’t get breathing problems too badly, yeah, I ate a gluten free lactose free panini again the other day, and observed carefully. I don’t wish to describe the feces in any more detail, but I could. Mudslide should suffice. So the gassiness wasn’t as bad but clearly my body reacted and didn’t work properly and in the long term it prolly stacks issues,
So the diet is GFCF, gluten-free casein free.
I still wish I’ll outgrow the casein intolerance or both, but I’m not gonna try again right now.
Oh, Finnish, EU, this is going to be easy: We have thousands of small gourmet chocolatiers. The big gourmet ones like Domori generally have a “may contain traces” list, but e.g. Bonnat Chocolatiers should be completely allergen-free. Expect 60-100 Euro/kg but the taste is worth the price (at least once in a while), finding a shop that delivers to Finland shouldn’t be too much of an issue.
Regarding sauces: Try gelatin as a thickener, boiling it, as happens naturally with glace, so it doesn’t turn into jelly just a thickener. I usually use roux because it’s slightly better than plain starch but gelatin, it just coats the whole mouth. Buckwheat should also be an option for noodles. Modern soba noodles generally contain wheat but traditionally they were pure buckwheat, steamed instead of boiled they’re too brittle to survive that. Ready-made glass noodles should often be gluten-free, best if fried IMO.
And yes you definitely should start a food blog. Restrictions foster creativity every artist knows that. Probably did my best cooking when keeping pretty much keto for “this looks like really good food” reasons, not even nutrition. You can make a cake out of almond/nut flour, carrots, whipped honey and whipped egg, and it’s darn good. Also fills you up after a single slice.
Thanks.
Yeah rice noodle have been great. Rummo glutenfree pasta made with care is also pretty nice. They’ve put effort in.
I’ve been using the butcher’s a lot more, I can tell you.
I also realised why I always preferred Haribo candies to some local ones like aakkoset or Pantteri etc, Haribo is made with gelatin, no wheat, as opposed to the others.
Yeah it’s not a huge challenge finding some, but it’s not like theyre on every small grocery store shelf. Although this does make me cycle to better stores, sometime annoying but also rewarding. Sometimes just feels so restrictive walking past 90% of the products in a store.
Butcher’s for like horse, reindeer, elk, deer. A few beef steaks as well, although beef isn’t as moral, so to speak. Beef tallow next when I find some, to replace butter in some dishes.
Sounds delicious. I’m still not yet into baking, trying to manage the cooking part first. Could do both, but I’m just so lazy at cleaning I do the necessary one and I think that’s actual nutrition. Although I have had problems finding proper breakfast pastry gluten free, but there’s some delicious dark chocolate gluten free dairy free cupcakes. Kinda expensive tho.