#I have deep deep resentment about the loss of meal convenience celiac disease and IBS come with

[quillyfied]

You know something that until you have a dietary restriction where you can’t eat a very common and specific ingredient that you don’t think about?

Spices.

I have to do a full background check and forensic analysis to find spices that are celiac safe, meaning: not processed near wheat or barley. Wheat and wheat protein are often used as anti-caking agents, which also makes things like shredded cheese a risk, but SPICES. The very cheap store-brand spices all come with a “may contain traces of wheat, nuts, and soy” warning. I don’t take risks on that warning if I don’t absolutely have to. The name-brand spices that are two to three times more expensive don’t come with a gluten free label, and googling the companies will often throw up a “the PRODUCT is gluten free, but the FACILITY isn’t a dedicated gluten-free facility so we can’t guarantee it’s totally safe” warning that drives me up the wall.

This happens with all kinds of things—grits, nuts, lunch meat, baking chips, candy, GRITS AGAIN BC IT IRKS ME HOW A NATURALLY GLUTEN FREE FOOD IS SO OFTEN PROCESSED ALONGSIDE WHEAT THAT I HAVE TO LOOK UP SPECIALTY BRANDS THAT COST A WHOLE ARM AND A LEG TO SHIP—but today’s particular irk is about spices. Specifically paprika.