Well I never. One of you asked a question a while ago about whether I thought you could react to the string on roasting joints. New one on me, I said, but I have looked into it.
I checked with my fave meat supplier Sheepdrove Farm (100% grass fed beef and lamb, 10% off if you say you found them through me :)) and they said:
After talking to a few people we have concluded that the butcher’s string is coated/polished in a potato starch called Farina. Apparently this is done to stop the string unraveling and it makes it easier to tie the butcher’s knots.
In this case, I think farina means potato starch. Potato of course we know is a cross-reactive gluten food, so the body could well react to it the same as it would to gluten.
But ‘farina’ is a general term meaning flour in a lot of places so, in reality, it could be any cereal too.
Moral of the story: ask your butcher not to use string and if you do have some meat tied up, remove the string and wash the roast thoroughly.
There you go. Never say I don’t follow up your queries, even though it might take me a while…!
Wow, I never would have thought…good information, thanks!
I know, I was a bit gobsmacked myself! Glad to help.
Hi Micki,
I’ve passed your post to everyone I know. Been thinking about it since you posted it. Came across some old notes on scrap paper in a file folder:
Wheat flour on chewing gum and tortilla chips to keep them from sticking. Foods cooked at grills, hyrdolyzed vegetable flavor and TVP have wheat.
TVP in case you don’t have such an abomination Across The Pond is Textured Vegetable Protein. Something I would pass on for a full sandwich of Veggiemite and that stuff about knocked me out.
Yes, regrettably we do have TVP here. ‘Orrible stuff. Thanks for those, Patrick.