Gluten-free foods in college canteen

[oliver2023]

Hello, I'm going to attend a Canadian college where they say their canteen provides gluten-free foods. I want to ask if these kinds of gluten-free food provided by schools are safe for celiac patients.

[trents]

Welcome to the forum, oliver2023!

There are two things to consider when answering your question.

First, realize that foods labeled "gluten free" in the market place may not be totally gluten free. In the U.S., that label claim can be made as long as the food item contains less than 20 ppm (parts per million). That amount of gluten is safe for most celiacs but there is a certain percentage of celiacs who are super sensitive that 20 ppm will still cause a reaction. So, one question is, do you fit into that super sensitive subset?

Second, the food may be qualify as gluten free but unless it is prepared and handled in a dedicated gluten free environment it may acquire more gluten in the process of cooking and handling by kitchen staff. Again, this may not be much of an issue unless you are very sensitive. But, it is a question that should be asked of the dietary department ahead of time. Our forum administrator, Scott Adams, tells the story of ordering gluten free spaghetti noodles at an Olive Garden that made him sick. He came to find out that the kitchen staff cooked the noodles in the same pot they cooked wheat noodles in.

[oliver2023]

3 minutes ago, trents said:

Welcome to the forum, oliver2023!

There are two things to consider when answering your question.

First, realize that foods labeled "gluten free" in the market place may not be totally gluten free. In the U.S., that label claim can be made as long as the food item contains less than 20 ppm (parts per million). That amount of gluten is safe for most celiacs but there is a certain percentage of celiacs who are super sensitive that 20 ppm will still cause a reaction. So, one question is, do you fit into that super sensitive subset?

Second, the food may be qualify as gluten free but unless it is prepared and handled in a dedicated gluten free environment it may acquire more gluten in the process of cooking and handling by kitchen staff. Again, this may not be much of an issue unless you are very sensitive. But, it is a question that should be asked of the dietary department ahead of time. Our forum administrator, Scott Adams, tells the story of ordering gluten free spaghetti noodles at an Olive Garden that made him sick. He came to find out that the kitchen staff cooked the noodles in the same pot they cooked wheat noodles in.

Thanks to reply. Kind of bad news.

[Scott Adams]

I think it would be good for you to try to contact the person there in charge of this special area and ask them some questions around their training, and how they eliminate cross-contamination.

[oliver2023]

On 11/2/2023 at 5:01 AM, Scott Adams said:

I think it would be good for you to try to contact the person there in charge of this special area and ask them some questions around their training, and how they eliminate cross-contamination.

Good idea, I’ll try. Thanks.