RT @dcceliacs: Sâuçá food truck #DC#glutenfree for day: free #gf sandwiches Genius bread courtesy of Glutino Farragut Square 9/30 11–2
244 days ago
@celiacawareness Is it still true - 95% with celiac are undiagnosed? Seems like everyone knows someone with #celiac and making progress! #gf
244 days ago
RT @CureCeliac: Research has shown that a significant percentage of children & adults w/ positive #celiac blood tests had minimal or no ...
244 days ago
"The U.S. Food and Drug Administration is actively investigating findings of Salmonella Tennessee in hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., in Las Vegas, NV. HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods.
At this time, no illnesses associated with this contamination have been reported to the FDA."
"The U.S. Food and Drug Administration is actively investigating findings of Salmonella Tennessee in hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., in Las Vegas, NV. HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods.
At this time, no illnesses associated with this contamination have been reported to the FDA."