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From: Temprance on 11 Feb 2008 21:06
Has anybody seen this spaghetti for sale in any of the supermarkets?
It is the only one that is also Nut free. I haven't been able to get
any for months. Thanks.

Jacqui
From: Jack Campin - bogus address on 12 Feb 2008 19:53
> Has anybody seen this spaghetti for sale in any of the supermarkets?
> It is the only one that is also Nut free. I haven't been able to get
> any for months. Thanks.

Do you have any reason to think that nut contamination is ever a real
problem with spaghetti? Just because the makers don't want to commit
themselves doesn't mean there's an actual risk.

I could imagine a problem with Chinese noodles or with gluten-free
pasta from a wholefood supplier, as there are going to be nuts in
proximity to the supply chain. But why would nuts get anywhere near
the processing machinery for an ordinary commercial pasta? The
stuff will be produced in batches of tons at a time, so even if a
worker drops a peanut butter sandwich in a grain silo, the dilution
factor is going to be so huge and the mixing so thorough it should
be rendered innocuous.

==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts
From: Temprance on 13 Feb 2008 21:05
On Wed, 13 Feb 2008 00:53:30 +0000, Jack Campin - bogus address
<bogus(a)purr.demon.co.uk> wrote:

>> Has anybody seen this spaghetti for sale in any of the supermarkets?
>> It is the only one that is also Nut free. I haven't been able to get
>> any for months. Thanks.
>
>Do you have any reason to think that nut contamination is ever a real
>problem with spaghetti? Just because the makers don't want to commit
>themselves doesn't mean there's an actual risk.
>
>I could imagine a problem with Chinese noodles or with gluten-free
>pasta from a wholefood supplier, as there are going to be nuts in
>proximity to the supply chain. But why would nuts get anywhere near
>the processing machinery for an ordinary commercial pasta? The
>stuff will be produced in batches of tons at a time, so even if a
>worker drops a peanut butter sandwich in a grain silo, the dilution
>factor is going to be so huge and the mixing so thorough it should
>be rendered innocuous.
>
>==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
>Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
>CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts

It's me really. I've survived six full anaphylactic shocks and it gets
worse each time. I'm also sesame seed anaphylactic as well and there
are still foods which haven't been pinpointed. The last spaghetti I
got was Salute but it has lupine flour and that would seem to be a
problem for me. It's also the taste. Some of the spaghetti is vile. DP
was the closest to a normal taste. I have some Italian pure rice pasta
shapes but I have to sea salt it and toss it in butter before I can
eat it. and I'm supposed to be on a low salt diet as well.

Jacqui
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