Niño celiaco envenedado-Celiac child poisoned

Publicado el 20 diciembre 2009 por Soniaglutenfree
Niño celiaco envenedado-Celiac child poisoned
How long you going to wait for governments to stop poisoning the celiac?
The more?
I have a granddaughter celiac seven years, did not want the poison, I want a decent future for her, do not want this outcast, afraid to eat out .... I want to be a normal ciuadadana with its rights and obligations !
The celiac group must demand their rights, proper labeling, medical protocols ....
Did not consent to be marginalized!
Let's go out into the street and ask responsibilities.
Cuanto tiempo mas van a esperar los gobiernos para que dejen de envenenar a los celiacos ?
Cuanto mas ?
Tengo una nieta celiaca de siete años, no quiero que la enfermen, quiero un futuro digno para ella, no quiero que este marginada, con miedo a comer fuera de casa....quiero que sea una ciuadadana normal, con sus derechos y obligaciones !
El colectivo celiaco debe exigir sus derechos, su correcto etiquetado, sus protocolos medicos ....
No consintamos estar marginados !
Salgamos a la calle y pidamos responsabilidades.
Leer esta entrada por favor Gracias Rebeca por la informacion

Every celiac's nightmare

Niño celiaco envenedado-Celiac child poisonedIt was the recurring nightmare that many celiacs have. You discover a wonderful new company baking gluten-free bread. The owner is a celiac and assures you that his facility is 100% free of gluten. It tastes incredible. Like "real" bread. And you gorge yourself on it.
Then, a few days later, you show severe symptoms of being "glutened." You can't figure out what's causing the reactions, but soon your entire body is broken out in a rash. You're sick as a dog. At last, it dawns on you--that wonderful bread you purchased from that nice man. It must be cross-contaminated.
You drive to the factory, prepared to discuss the matter with the owner of the company. And that's when you see it, through the window. He's holding a loaf of bread, still in the packaging. You recognize the label--it's a wholesale bread company. As you watch, paralyzed with horror, he slips the bread out of its package and places it into new, gluten-free packaging.
You stand there in the cold, stunned. He's selling regular wheat bread as gluten-free.
Except it wasn't a dream. It happened to our little boy--and many other celiacs--right here in Raleigh, North Carolina.
Niño celiaco envenedado-Celiac child poisoned
It all began at the North Carolina State Fair last October. News spread quickly: there was a gluten-free bread vendor, Great Specialty Products, with a table at the fair. His name was Paul Seelig, and he baked his loaves one small batch at a time in his Amish kitchen with all fresh ingredients delivered from his family farm in Ohio. His table was full of samples that were met with rave reviews by celiacs and non-celiacs alike. The bread was so good. It tasted just like real bread. It was crusty and soft and chewy, just like a good loaf of bread should be.
And there were many kinds. Sourdough that tasted like sourdough. White bread that tasted like a good country loaf. Seven grain bread just like you remembered. Chewy bagels. Crusty french batards.
The local celiac community ate it up. They placed their orders and told their gluten-free friends.
Our family didn't find out about the bread until late November. When Paul's son, Brad, delivered our first loaves, we danced in our kitchen. Bread! Real bread!
We jokingly began to call Paul "The Bread Alchemist." We ordered two more times within a two week period, eager to try everything he sold.
And when Malachy, our little celiac, broke out in a strange rash two days after our first order, we didn't make the connection. We thought he had chickenpox.
We continued to buy and eat the bread, and the rash spread all over his body. Our pediatrician was mystified. Bug bites? A viral rash? Nothing made sense.
We weren't the only ones in the community getting sick. At last, a local celiac blogger posted this damning entry. The bread tested "high positive" for gluten, using over-the-counter gluten detection strips and an independent lab test.
Paul denied the possibility of cross contamination. He agreed to let some local folks come in ad test on-site--then hedged about the facility's location. He claimed the blogger was just a competitor trying to put him out of business.
After talking with Paul, I wasn't sure what to think. I figured that perhaps Paul had a source of cross-contamination in his kitchen. Yet he claimed to do his own gluten tests "every Monday," so...?
Fortunately, I still had two different types of bread in my freezer. I decided to test both, using EZ Gluten test strips, along with a "control" loaf of homemade gluten-free bread.
You can see the results below; my own bread tested "negative," while both Great Specialty Products loaves tested "high positive." (Download the brochures from EZ Gluten's website to better understand the results.)
Niño celiaco envenedado-Celiac child poisoned
At that point, I became suspicious of everything Paul had ever told me. So, I started Googling. That's when I found a little bread wholesale company out of New Jersey selling the same exact bread. The descriptions and names were similar or the same. Some of the pictures were identical. Only it wasn't gluten-free. It was regular, wheat-based bread.
Paul was re-packaging Tribeca Oven's bread and selling it as gluten-free Great Specialty Products bread. And looking through the website pictures, I realized that two products I'd once received by mistake (French Demi Baguettes and a Rustic French Batard) were not listed on Great Specialty Products' website at all--but they did appear on the Tribeca website.
It's been just over a week since my son last ate the "poison" bread. His rash has faded. He stools are frequent and mucus-filled. He complains of occasional tummy aches. He still occasionally asks when the "Bread Guy" is coming back, and his eyes fill up with tears when I remind him that the bread is what made him sick.
I've kept a few screen shots, for the inevitable day when Paul scrubs his site clean--or, I hope, takes it offline.
The Department of Agriculture is investigating; so is the FDA. Both have been given samples of the product. The police can't do anything--apparently it's only a criminal offense to poison children if your choice of poison harms more than 1% of the population. And I have the sinking feeling that nothing much will happen to Paul, beyond his business being closed down. Maybe he'll be back on the gluten-free scene within a few years, in another city.
Our family is still haunted by the episode. Words from the website burn into my mind.
Just when you thought that all Wheat Breads have Gluten. Not ours. This bread is amazing, same texture, smell, and taste of Wheat Bread, but without Gluten or Wheat. Make the kids a peanut butter and jelly on our Wheat Bread, and they will never no. (sic)
I can't forget the conversations we had--where I told him how excited my three year old was to have safe bread that tasted so good. It makes it so hard to believe that he could have marketed his products to us the way that he did.
With [Paul's] son being teased at school, for not eating the same things as other kids, he decided from that day forward his son would have the same bread as the other kids. With his whole family with digestive problems, he set out on a mission to eat what the normal world eats, but with no Gluten or Wheat in the recipes. He spent the first two years playing with all sorts of flours and ingredients. ... He continues his mission to make all children suffering from digestive problem feel the same as the other kids. ... He believes that a family should eat as a family, and not have to worry about who has to eat a different diet.
As we sat down to dinner the night after the truth came out, my husband Mark passed around slices of the homemade gluten-free control loaf I'd baked during our "investigation" and began to butter a slice for himself. I looked down at my own slice, with its typically gluten-free texture, and waited for Mark to suggest that maybe we didn't need to keep a gluten-free house for just Malachy. Maybe we could start buying "real bread" again once in a while.
Taking a bite of his bread, he chewed for a moment, then thoughtfully said, "You know, this one's pretty good." Added by Rebecca Niño celiaco envenedado-Celiac child poisoned Categories: life, products

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