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On the original topic:[/size][/B]
The dirty little secret that the big multinational agrochemical and agricultural biotechnology corporations don’t want you to know is that these types of skin allergies, gluten sensitivities and grain allergies were all but non-existent before they started genetically modifying these cereal grains.
To my knowledge, these sensitivities have been linked to a particular gliadin-9 protein that does not occur naturally, and did not exist in wheat prior to 1959. Now it is in almost all commercial wheat. The increase in prevalence of food allergies and sensitivities tracks directly with the increase of these genetically modified crops.
It’s also worth noting that corn is probably the single most prominent genetically modified food. You had mentioned that you had the same issues with corn meal.
A good, reputable organic flour will not be GMO. You might want to give it a shot. I know people who can’t use regular flour, but have no problems at all with (non-GMO) organic flour. This includes both contact and dietary issues.
Organic flour is more expensive, but it’s also a good selling point, and has a bit of a “halo effect” on the perceived quality of your ingredients. If you switch to organic flour, advertise it!
[size=5]On the glove issue:[/size]
Back in the 1990’s, when the health department was under the jurisdiction of the Department of Agriculture, we had to take a series of classes in order to get the food safety certification. It wasn’t like the serv-safe certification where you just go in and take the test.
One of the rants that they went on was that gloves should not be used in a food service establishment unless the person has an open wound. They even went so far as to show a film that had a bunch of scenes spliced together of food service workers coming out of restrooms with their gloves still on, taking out the garbage with their gloves on, scratching their heads, they actually had a shot of someone scratching their ass with their gloves on, which was artistically portrayed in slow motion. They showed people handling money, emptying mop buckets, and so on. It was quite a montage.
Their position was that gloves were ineffective in preventing contamination, and furthermore that they actually hinder hand washing, which is effective in preventing contamination. The USDA had done extensive testing and determined that gloves got in the way of preventing food bourne illness, and should not be used. They spent a good 45 minutes or an hour on this single issue in one of the classes. It was something they felt very strongly about.
They were very upset at the time because a national sandwich chain had started using gloves because they often only had one employee on the clock, who would both cash out the order and make the food.
Their fear was that they would create a public perception that gloves were somehow more sanitary, when they are most definitely not.
Their fear was well founded.
The thing that angers me the most is that the health departments have largely caved to public perception, and now require food workers to do something that they know full well is less safe rather than to take the time to educate the people who call and complain that someone was not wearing gloves. I resent it. I feel like we’ve been sold out.
ATTICA! ATTICA! ATTICA!