IMPORTANT ***Top Dogs***

Aug 27
Posted by: Under: Contamination Tips, Gluten Free Product Reviews, Menus & Item Lists, News Miscellany
Top Dogs

Top Dogs

UPDATED:

This is the letter I received from Maple Leaf foods:

September 1, 2009

Case #564030

Dear Mrs. Tibbles,

Thank you for your email. We appreciate your taking the time to contact us.

While Top Dogs were never a certified gluten-free product, Maple Leaf wanted to ensure that those most affected by this change were notified. As a result, we contacted The Canadian Celiac Association to communicate this change to them as this product may be referenced by members as a suitable choice.

Once again, thank you for contacting us. We will ensure that your feedback is passed along to our product development team.

Sincerely,

Roberto Vasco

Consumer Response Representative

Unfortunately I have bad news – the Top Dogs Original weiners that we are used to buying (in Canada) are no longer Gluten Free!!  I had to do a double take, and then triple-take to make sure I was reading correctly – but right in there is now “wheat gluten”!!  I have emailed the Maple Leaf office in Ontario, but no response so far.  I’ll update this post if/when I hear from them.

By the way, last week (3rd week in August, 2009) when I was shopping, there were still Top Dogs Original Single Serving weiners which had the old recipe – gluten free.  I’m not sure if that was older stock on the grocery shelves, or if the single serving weiners are going to have a different recipe from the 8-package ones.

Summary:

Top Dogs are NOT gluten-free!!

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The Parable of a Man who Trusted

Jun 22
Posted by: Under: Contamination Tips, News Miscellany

My hubby (the one in our family who is a celiac) went on a 263 KM bike ride last weekend.  It was to raise funds for the BC Cancer Foundation, providing money for research into cures and treatments of cancer.  In all there were 1, 701 riders and over 6 million raised!  I’m so proud.

But anyway, I did have a point in bringing this up, other than to brag on him for a bit.  :)   The food.  It’s just a part of being celiac to have to worry about what to eat, and when, and how and who’s preparing it.  And he had the forethought to check if the caterers were going to provide any gluten free options.  I’m kind of surprised, but even for a crowd of this size (1,701 riders plus hundreds of volunteers), they did not have any available gluten free options.  So Mike and I made pasta the night before the ride, and the caterers stored it and served it.  That, plus the hot cereal mix, trail mix, dried fruit, and GF energy bars,  tied him over well.

However, there is a catch to this feel-good story.  (pun intended)  Another celiac on the trip, advised my Honey that the chicken one night was gluten -free.  She had tried it, and she was fine. Doesn’t that just make you say, “Aha!!”  Yes, my friends, the sad news is that my Honey was contaminated the evening of the first day of riding, with 134 Km to go to this journey.  He had prepared for this eventuality by packing his meds and pain relievers and was able to treat himself quite well.  He successfully completed the second and final leg of the ride.   Have I said how proud I am yet?

That’s my man.  Sigh.

Um.  Where was I?  Oh yes.  When Mike was first diagnosed, he was in agony.  Nothing he took, no matter how long he slept, no matter what he ate, it was constant cramping, and ‘intestinal trouble’ (if you’re a celiac or love a person with celiac, you know what I’m talking about).  The fact, that yesterday, he was able to ride 134km is absolutely amazing. I suspect it has to do with a number of factors:

-  the villae feel better to begin with

-  they can recover more quickly

-  the meds are working, and faster than before

-  adrenaline/ excitement of the ride

-  encouragement/ support of the team

-  overall health – since being able to actually absorb the nutrients he’s eating, he’s been MUCH healthier.  It makes me thankful that I actually get the calcium, iron, vitamins that I eat!!

The end.

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More Cross-contamination Tips

Nov 20
Posted by: Under: Contamination Tips

I had gotten a little slack with my duality* lately.  And read a good reminder post – that, for the life of me, I cannot find!  So, thank you, nameless blogger.  I got your back.

Anywho, here’s some things that need to be tossed into the dishwasher every now and then:

- cutting boards, but we all do that anyway, RIGHT?

- garbage can lids

- utensil organizer

Things to wipe down on occassion:

- all small appliances that sit on the counters

- I have decorative magnets that hold my knives on the wall, and lids.  I keep forgetting to wash them.

- cabinet handles, fridge handles, oven handles, small appliance handles

Preventative stuff that we’ve started using again:

- place mats on the table,

- tin foil EVERYWHERE, you never know.

- separate cupboards for the gluten/ non-gluten foods.

- wash pot holders and hot plates regularly

* I serve glutenous & gluten-free food from my kitchen.

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Aluminum Foil & Me

Oct 13
Posted by: Under: Contamination Tips

Maybe one day I will find something that is more “green” to use.  I’m sure it is out there.  Right now?  The easier the better.  And since we’ve gone to a dual-mode kitchen, I’ve begun to use up a lot of surface cleaners, food wraps, baking dish liners, and anything that will separate gluten from surface.  And now?  I think I’m in love.

It all started innocently enough:  remember the crumbled balls of silver stuff at the end of the television’s rabbit ears?  Yup.  Those were the days, baby.

Then I learned to barbeque in my 20′s.  I started getting excited to use this most amazing of heat conductors to steam veggies on the grill.  And strangely, you can touch the stuff, as long as it isn’t in contact with something hot, and not get burned.   Who can resist that, I ask you?

And now, I’m afraid I’m hooked, line and sinker.  :-D   Ever tried to scrub a cookie sheet until it shined?  Have you gotten your convection oven tray sparkling clean?  My point exactly.  Aluminium foil lines cookware, protects surfaces, and makes messy jobs easier.  it’s my knight in shining armor. 

J’adore la Tin Foil.

PS – Happy Thanksgiving to us, Canadians!

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Cross Contamination: condiments

Oct 10
Posted by: Under: Contamination Tips

Tip:  Keep the condiment serving utensils in the dish.  e.g. honey spoon in the jar, spoon in mayonnaise jar, butter knife with the butter, etc.  Even better?  Use squeezable condiments! Everyone should know, in a half & half house to use serving utensils as they were intended – place gently on your plate and replace back to the dish.  The kids get to learn proper manners.  It’s win-win!  :)

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Contamination Tip: serving dishes

Aug 30
Posted by: Under: Contamination Tips

We used to serve “fancy dinner” on Sunday evening with our three young girls.  We needed an excuse to teach our little orangatangs some manners so that was it.  We put out a table cloth, candles and let them drink juice out of wine glasses.  Mommy kinda enjoyed it too.  :)   And of course we put the food that was being served into serving dishes, instead of the handsome stainless steal pots that it was cooked in.  When we used butter it too was put into a butter dish, and even, really truly fancy, we used a butter knife! I tell you our fancy dinner tradition for more than your reading pleasure but also because it was a very good way of keeping the larger food containers decontaminated.

This tip is especially useful when you are starting out your gluten free diet and the kitchen isnt entirely gluten free yet.  Invest in small snack-size plastic containers with lids and keep small amounts of peanut butter or butter in them.  I started out putting the foods that I wanted to remain gluten-free in the containers.  But then I didn’t have enough for entirely gluten-free meals or baking.  So now, I find it a better idea to keep everything in the kitchen gluten free except for the small amounts that we intend on contaminating.  You can’t uncontaminate the 1kg jar of peanut butter, but you can definitely add a scoop to your smaller contaminated container.

In summary, keep all food stuffs gluten -free, and store small amounts of food to be used with gluten in small sealable containers.  Keep the outside of these containers clean before you put them away.

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