Comments for Why our products taste like real food at http://www.tasteslikerealfood.com , comment 1 to 10 out of 10 comments http://www.tasteslikerealfood.com Sat, 17 May 2008 15:04:33 +0100 FeedCreator 1.7.2 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-57 If you have a wheat ALLERGY, we suggest that you try our white bread mix only. While our Codex Wheat Starch is safe for celiacs and those with gluten intollerance, folks with a wheat ALLERGY will do best using our white bread mix. If you have any questions, as always, I would suggest you speak with your doctor or nutritionist. - JennyBosking Mon, 21 Apr 2008 18:55:17 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-55 What it you are a celiac who is also allergic to wheat. Would your codex wheat starch have an affect on that persons allergies? Or do you think it is safe? - a guest Mon, 21 Apr 2008 18:02:27 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-42 To the person wanting to know if the products tasted good - The bread is wonderful! It even makes great toast. I have had the cup cakes, sponge cake, waffles, banana bread, whole meal bread and the white bread (the recipes are on the web site). They were all very good. Patti :) - a guest Wed, 02 Apr 2008 17:38:46 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-40 Can anybody attest to the taste of these products? :) - a guest Tue, 01 Apr 2008 22:50:34 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-35 If the Feds say that it is ok to have High Fructose Corn Syrup (do your research on that) than .002 of Codex wheat starch should be fine - samanthamuniz@cox.net Tue, 25 Mar 2008 01:05:19 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-31 Oh, I so wish that the US would get it together with respect to food in general, and gluten free or celiac safe food in particular. Labelling is impossible and often misleading, and many companies now are in the position of saying some is not gluten free when in fact it is (check out Saga blue cheese) so as to be safe from the litigation which is so ever present in American life. I am afraid that the long-awaited Fed standards will make it worse, not better, as companies will all just choose to say it is not safe to eat their stuff, when in fact there is no problem. - a guest Tue, 18 Mar 2008 13:48:59 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-14 No, Codex wheat starch isn't forbidden. It's that Americans are so far behind the Europeans when it comes to understanding celiac disease and how to make food that tastes good for us celiacs. We don't have any @#$&#xin;g standard at all here for calling foods gluten free! The FDA is finally getting around to proposing the same standard that Europeans have been using for years. If you look at this site here, they aren't claiming that the mixes are gluten free. They come right out and say less than 20 ppm gluten, where in Europe they are able to call those foods gluten free. If you've ever been overseas you realize how much better the breads and waffles are for celiacs. I think this is just a case of Americans coming to the conclusion that the tiny amount of gluten you get from Codex wheat starch is safe, and makes foods a lot BETTER, a conclusion that European countries came to a long time ago. I'm really glad we're joining the 21st century and can't wait to be able to buy these mixes here! - a guest Sun, 03 Feb 2008 04:43:17 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-13 I am now in a state of utter confusion.I have always thought that products containing Codex wheat starch were forbidden fruit for American celiacs Now you're claiming your products are gluten free when they do contain Codex wheat starch I know you will have a very clear explanation I also would like to know if you will eventually ship in, and have for sale, codex wheat starch, as I do all of my own baking - a guest Sun, 03 Feb 2008 00:48:20 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-12 Great point! We are currently working on a page that will visually demonstrate the concept you've just described. It's funny, I was just having this conversation with one of my partners yesterday, and I think he used 96 sandwiches as his example. - JennyBosking Sat, 02 Feb 2008 20:29:45 +0100 http://www.tasteslikerealfood.com/products-taste-like-real-food.html#comment-10 You should also point out that there is a "maximum daily allowance" for gluten, which as far as I know the most recent (Catassi/Fassno) study concluded is safe if kept below 50 milligrams. So what's important is to keep gluten intake under 50 mg per day, not the fact that the product has 20 ppm. You should do the math--at 20 ppm, you'd have to eat about 40 sandwiches per day to reach 50 mg. Regular bread? You'd get 50 mg gluten in about 1/200th of a sandwich! So compared to eating foods that normally contain gluten, 20 ppm is so very, very small it really is for practical purposes zero in all but the most extreme cases of sensitivity. - a guest Sat, 02 Feb 2008 06:30:40 +0100