Tag Archives: FDA

Tell me a sprue story about…grocery shopping

In the wake of the FDA finally announcing gluten-free labeling rules (read about it here, here, and pretty much everywhere), I’ve been thinking about grocery shopping even more than usual, if that’s possible.

In the spirit of celebration, I’d love if you would share YOUR stories about gluten-free grocery shopping—make them sad, funny, infuriating, short, long, general, specific, anything you want…as long as they’re “sprue.”

Gluten-free aisle

Photo © Memphis CVB | Flickr

Here’s mine.

For me, shopping with celiac in tow is only slightly more stressful than it used to be (and still likely not as stressful as having, say, a toddler in tow—or with both, a plight with which some of you are familiar).

That’s because even before I went gluten-free, my grocery shopping trips were already interminable processes of pausing, considering, picking up, rejecting, and repeating. I blame this on:

a) calorie consciousness, which adds time spent reading labels and doing little calculations like, “X calories times Y servings per equals WTF HOW CAN THERE BE THAT MANY IN THIS TINY BAG?,” followed by hunting for more reasonable choices;

b) money consciousness, which adds time spent chewing over this option versus that option and more little calculations like, “X dollars divided by Y servings equals WTF HOW CAN IT COST THAT MUCH FOR THIS TINY BAG?,” followed by hunting for sale items (something that now takes less time, because it’s simple: the gluten-free items are NEVER on sale);

c) lack of spatial awareness or visual memory (I can’t see images in my mind, perhaps due to mild dyscalculia, which would also explain why the aforementioned calculations always take me so long), which adds time spent wandering slooooowly down aisles looking at each item and hoping that one of them will magically turn out to be the thing I came in for, which I sort of thought I’d seen before somewhere, but in which aisle or store I couldn’t say;

d) vegetarianism, which adds time spent scanning ingredients lists for gelatin and trying to remember which cheese brands use microbial rennet (and trying to nail down once and for all my viewpoint on animal-derived rennet—a philosophical dilemma that also, incidentally, adds time to my shopping trips);

and I could go on.

In other words, with or without gluten, I suck at shopping. With so many hem- and haw-worthy items in mind, I dawdle my way through the aisles. When I finally emerge from a Whole Foods or a Fairway or a TJ’s, I feel a bit like a mortal departing the fairy underworld, leaving behind halls bursting with enticing and enchanting food, and having no idea how much time has passed in the outside world.

I lug my bags home in a daze and often find, as I sort through the treasure, that in a sudden panic after too much time spent deliberating I managed to buy several items I do not need, will never use, or cannot use (such as, recently, those two boxes of granola bars whose first ingredient—oats, even gluten-free—is one I do not eat). Perhaps I do this unconsciously to form a link between myself and those magical realms; I must return, you see, to make the return.

Despite all this, and even though nobody likes a slow shopper during the afterwork rush hour, I always make it through with my sanity intact. And even after a rough trip when nothing is certified and everything is overpriced, I don’t feel discouraged for long.

Because…I must admit…I like grocery shopping. I like discovering interesting new ingredients, I appreciate marketing slogans and packaging strategies, I enjoy checking items off the shopping list, I indulge in people- and cart-watching, I sniff the bottoms of pineapples like a pro, I savor the sudden chill of the freezer aisle and thrill to the sight of a good bargain, and, above all, I know it’s all in service of a great cause: delicious gluten-free, vegetarian, (mostly) thrifty, nutritious, home-cooked meals.

Worth every second.

Don’t forget to share your story about gluten-free grocery shopping for you or others. Alternatively, tell me how you feel about the new labeling rules. Are they everything you hoped they’d be? (Links to your own blog posts on the subject are, of course, welcome.)

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Sprue News: What’s Funny About Your Honey

Photo © Ano Lobb | Flickr

Photo © Ano Lobb | Flickr

Do you buy local honey?

I don’t. I buy the cheap stuff, the kind that comes in an anonymous plastic bear. Every time I go to the store or farmer’s market to stock up, I go with the intention of upgrading this time around. And every time, the price differential meets me halfway and knocks me right back down to the generic bear priced juuust right.

Despite knowing I don’t buy it that often and that I can probably afford to pay a few extra bucks when I do, and despite the insistence of every locavore ever that the taste difference is worth it, I just can’t seem to make myself fork (spoon?) over the extra money for my honey.

But that might have to change.

Mark Bittman posted about “honey laundering” in his This Week in Food post last week. He linked to this summary of the issue on the Business Insider blog. Apparently, he and I are both a bit late to the party; this story has been unfolding for years. Back in August of 2011, the headline being picked up by every blog was “Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves.” (By the way, am I the only one who hears honey is “flooding” the shelves and immediately imagines a viscous tidal wave of honey verrrry sloooowly and stickily overtaking the grocery stores? Is that the whole point of the headline? I don’t know; it took me an embarrassingly long time to get the “honey laundering” joke, so maybe my pun-dar is on the fritz today.)

According to the Food Safety News article, “A third or more of all the honey consumed in the U.S. is likely to have been smuggled in from China and may be tainted with illegal antibiotics and heavy metals.” Yikes.

According to that same 2011 article, “Another favorite con among Chinese brokers was to mix sugar water, malt sweeteners, corn or rice syrup, jaggery, barley malt sweetener or other additives with a bit of actual honey. In recent years, many shippers have eliminated the honey completely and just use thickened, colored, natural or chemical sweeteners labeled as honey.” As of February of this year, sophisticated laser technology has confirmed that your “honey” bear may be another beast entirely.

Photo © brixton | Flickr

Photo © brixton | Flickr

Apparently much of the “Chinese” honey back in 2011 was actually from India, where it was known to be produced in such a way as to include these dangerous contaminants. Although the EU was firm in rejecting it (apparently they’re more grossed out by tainted honey than horsemeat), the FDA made excuses to welcome it in. Honey contamination is an issue made difficult to control by its international scope and all kinds of export and import regulations that I’m not qualified to explain (read the real news coverage).

If you search the United States Department of Justice archives for honey, you turn up stories about honey smuggling dating back to 2009 and earlier. (You also learn about such fascinating things as honey oil, which is apparently another name for hash oil, “a concentrated, honey-colored liquid” that is “produced by steeping cannabis in liquid butane” and was seized by police in a drug bust in 2005, along with “cheesecake, nut ball, 2 dozen chocolate chip cookies, cookie dough, and 10 pounds of butter”—enough munchies for the entire squad.) Now, finally, the Department of Justice is recognizing the issue and dealing out some charges.

And I’m finally thinking about making some changes to my personal honey consumption, too. Why? Is it because buying cheap honey supports an international smuggling operation? Not really. Is it because the cheap honey might contain antibiotics or lead?

No! It’s because it might contain GLUTEN!

Let me roll that one back for you: cheap honey may be largely composed of sugar water, malt sweeteners, corn or rice syrup, jaggery, barley malt sweetener or other additives. Barley malt? That has gluten! It’s why I can’t eat regular Rice Krispies (though I tried the brown rice ones recently and they’re fine by me).

Since I don’t know whether or not my container of honey includes barley, and this is clearly not a case where I can call the manufacturer directly (since the manufacturer could be in Thailand, or China, or India, or just about anywhere), I’m tossing that silly old bear from my cupboard and replacing it with a brand I can trust.

Is it totally backwards to care more about potential gluten contamination than potential lead poisoning? Maybe. But whatever gets you there, right?

Have you been following the honey controversy and have you ever had a problem with contaminated honey? Do you avoid generic brands and if so, what kind do you prefer to buy? Do your purchasing decisions in general take this kind of issue into account?

P.S. I focused on this particular news story today because it actually relates to the theme of my blog. I did want to note that I’ve been following the story of the explosions in the Boston Marathon and that, thankfully, none of my Bostonian friends and family were anywhere near there. If your loved ones were affected, know that my thoughts are very much with you.

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