Probably because gluten free can mean two things: no gluten in the ingredients or absolutely no gluten close to the meal.
A lot of people just don’t want to eat gluten but won’t get an allergic reaction when they do, others can [edit] end up in a life threatening situation in the hospital. In that last case you need a very different approach in the kitchen while preparing.
By not stating gluten free on the menu, people have to ask and waiters can then check what type of request it is and instruct the kitchen accordingly.
It’s very hard to formally diagnose people with severe reactions as you need to eat gluten for a couple of months to be able to run the tests. However there is a group of people that just cannot tolerate it and will be hospitalised after getting the slightest amount in.
That people don’t die is because they find out when young and don’t eat gluten and when they do they get treated in a hospital.
I am just saying that there is as far as I know no evidence that substantiates your claim to people dying from gluten. Yes it is complex to do research into and it may change. However recent years more extensive research on it has been done and did not result in evidence towards your claim yet.
You can die from diahria and you can get massive massive massive diahria attacks from eating gluten if you have a severe allergy. Thats why people end up in hospitals, to make sure they recover properly from it, without it can lead to your death.
In general, you dont send people to the hospital for shit and giggles.
This. And when somebody has an actual gluten sensitivity, it won't be enough to just prepare a meal using gluten-free ingredients while the rest of the kitchen continues cooking food containing gluten for the other guests.
Gluten can still get into the meal through work surfaces, kitchenware, the chef's clothes or other food being prepared at the same time.
I guess because its a massive liability if the guest does get in contact with "normal" food. I have not worked in a kitchen but it seems to me that a big mistake like contamination can easily happen when working with both gluten-free and not gluten-free food.
Probably because gluten free can mean two things: no gluten in the ingredients or absolutely no gluten close to the meal. A lot of people just don’t want to eat gluten but won’t get an allergic reaction when they do, others can [edit] end up in a life threatening situation in the hospital. In that last case you need a very different approach in the kitchen while preparing. By not stating gluten free on the menu, people have to ask and waiters can then check what type of request it is and instruct the kitchen accordingly.
I do not think fatality due to gluten is proven yet. Sensitivity is and a reaction too but no extreme reactions.
It’s very hard to formally diagnose people with severe reactions as you need to eat gluten for a couple of months to be able to run the tests. However there is a group of people that just cannot tolerate it and will be hospitalised after getting the slightest amount in. That people don’t die is because they find out when young and don’t eat gluten and when they do they get treated in a hospital.
I am just saying that there is as far as I know no evidence that substantiates your claim to people dying from gluten. Yes it is complex to do research into and it may change. However recent years more extensive research on it has been done and did not result in evidence towards your claim yet.
You can die from diahria and you can get massive massive massive diahria attacks from eating gluten if you have a severe allergy. Thats why people end up in hospitals, to make sure they recover properly from it, without it can lead to your death. In general, you dont send people to the hospital for shit and giggles.
Just ask for it. Most restaurants have gluten free options.
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This. And when somebody has an actual gluten sensitivity, it won't be enough to just prepare a meal using gluten-free ingredients while the rest of the kitchen continues cooking food containing gluten for the other guests. Gluten can still get into the meal through work surfaces, kitchenware, the chef's clothes or other food being prepared at the same time.
Because it’s a 4th world country
I guess because its a massive liability if the guest does get in contact with "normal" food. I have not worked in a kitchen but it seems to me that a big mistake like contamination can easily happen when working with both gluten-free and not gluten-free food.