Comments on: Allergy-Free Baking: Save Your Favorite Recipes With These Substitutions http://eating.health.com/2008/10/01/bethenny-frankel-allergy-free-baking/ Healthy Food, Recipes, Nutrition Advice, and Cooking Tips from Health.com and Health Magazine Sat, 21 Nov 2009 21:59:15 +0000 http://wordpress.com/ hourly 1 By: Mark Thompson http://eating.health.com/2008/10/01/bethenny-frankel-allergy-free-baking/#comment-4019 Mark Thompson Tue, 16 Dec 2008 15:33:48 +0000 http://healtheating.wordpress.com/?p=2789#comment-4019 Thanks for all of your helpful tips. I'm sure people who liked this post will love this <a href="http://www.foodallergyfriendly.net/" rel="nofollow">Allergy Friendly Restaurant</a> resource, which is a directory of restaurants, food retailers and food manufacturers who cater to people with food allergies. Thanks for all of your helpful tips.

I’m sure people who liked this post will love this Allergy Friendly Restaurant resource, which is a directory of restaurants, food retailers and food manufacturers who cater to people with food allergies.

]]> By: Elizabeth http://eating.health.com/2008/10/01/bethenny-frankel-allergy-free-baking/#comment-3643 Elizabeth Mon, 03 Nov 2008 21:59:33 +0000 http://healtheating.wordpress.com/?p=2789#comment-3643 While it's true that oats do not contain true gluten there is still some controversy in the celiac community as to whether or not they are ok. Cross-contamination is not the only issue. Most doctors recommend being symptom free for at least six months before introducing oats. For some as yet unknown reason, some celiac's systems do react to oats as they would to wheat, barley, or rye. For this reason the decision to consume oats should be made carefully after discussing it with your doctor and carefully introducing oats while monitoring symptoms. If there is ever any question about any food check with your doctor or an official website affiliated with the celiac sprue association or another medically affiliated group. While it’s true that oats do not contain true gluten there is still some controversy in the celiac community as to whether or not they are ok. Cross-contamination is not the only issue. Most doctors recommend being symptom free for at least six months before introducing oats. For some as yet unknown reason, some celiac’s systems do react to oats as they would to wheat, barley, or rye. For this reason the decision to consume oats should be made carefully after discussing it with your doctor and carefully introducing oats while monitoring symptoms. If there is ever any question about any food check with your doctor or an official website affiliated with the celiac sprue association or another medically affiliated group.

]]> By: Christina http://eating.health.com/2008/10/01/bethenny-frankel-allergy-free-baking/#comment-2502 Christina Thu, 09 Oct 2008 15:38:00 +0000 http://healtheating.wordpress.com/?p=2789#comment-2502 In reference to the allergy-free baking article on October 9th, 2008,you state that oats contain gluten which is not true. Some oats are processed in factories where wheat is also processed, so cross contamination can theoretically occur, but oats themselves do not contain gluten. Oats can be purchased which state they are gluten free, meaning they are processed where no wheat is also processed. This should be clarified on your website before a lot of gluten intolerant people stop eating oats. In reference to the allergy-free baking article on October 9th, 2008,you state that oats contain gluten which is not true. Some oats are processed in factories where wheat is also processed, so cross contamination can theoretically occur, but oats themselves do not contain gluten. Oats can be purchased which state they are gluten free, meaning they are processed where no wheat is also processed. This should be clarified on your website before a lot of gluten intolerant people stop eating oats.

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