Carla G wrote:Since we have broached the subject - have you noticed that more and more people are being diagnoised (by a real doctor as Steve says) with celiacs? I'm talking about those with severe reactions to gluten not just an assumed lifestyle or food preference. I'm wondering if it's because of the GMO products that are now out there. I know tomato plants are genetically spliced with haddock genes to make them more cold resistant. I wonder what eating those tomatoes does to someone with seafood allergies? What's happening to our wheat?
AnnieMay wrote:There is a restaurant that is entirely gluten free that opened up in Bowling Green about a year ago. Based on their posts, they seem to be doing well, but no one would ever post that they were tanking. If they can make it another year in BG, then this city can probably sustain an entire restaurant as well.
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