Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Proposed rules a bad brew - Calgary Herald


Scott Adams

Recommended Posts

Scott Adams Grand Master

Open Original Shared Link

Calgary Herald

Under the suggested new rules, beer labels would have to "clearly and prominently" display the warnings, aimed at people with celiac disease. ...

Open Original Shared Link

Open Original Shared Link


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



itchy Rookie

The Calgary Herald thinks that labelling food makes us a 'nanny state'

I don't see why it is 'nanny state' to expect food or alcohol suppliers to list their ingredients.

It seems like common sense.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,708
    • Most Online (within 30 mins)
      7,748

    Aleatha Bowens
    Newest Member
    Aleatha Bowens
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • PlanetJanet
      I will never have a formal diagnosis.
    • PlanetJanet
      Hi, Travel Celiac, After several years of gastro problems, reading Wheat Belly, and some other books, tracking my food, and finally swearing off wheat, barley, and rye, (for years), I went to a gastroenterologist.  I insisted on being tested for celiac disease, including genetic testing, and the answer he gave was an email:  "You do not have celiac disease."  I was very confused and wanted to understand more.  I insisted on getting the full report from him from the lab.  I read and researched and read and researched everything I could find.  It can't be diagnosed from the blood test if you are not eating gluten, which I wasn't.  I am not willing to eat gluten for a month to get another blood test.  The risks are too disgusting to deal with.  People can test positive and not be having any problems at all. The genetics are not black or white either.  Apparently, there is a gene "dose effect."  You could have a strong genetic profile, or a lot of the genes, or just one allele on one gene.  DLQ2 or DLQ8, or something.  Whether celiac disease or "gluten sensitivity," or "Non-Celiac Gluten Sensitivity," presents itself, apparently, can depend on your gene dose, your age, your gender, or having a stressful life, maybe.  I raised my daughter by myself and am still battling poverty, political worry, family and childhood abuse, (no drug or alcohol problems, thank goodness).  This gluten problem is, apparently, mostly a female issue, as well, 2 to 1 female.  The medical establishment does not put an equal amount of resources into female medicine as it does to men's medicine, no matter how far we've come.  Anyway, I never had problems till the last few years (I am 64).  BTW I threw away my lab report after many years of filing it away.  I had the one allele on one gene, DLQ2 or 8, IDK. Too frustrated with providers giving me that blank stare when I try to talk to them about it.  They don't believe me!
    • knitty kitty
      Yes, though histamine itself may not taste salty, histamine is present in mucus and tears which contain sodium chloride because salt is a great antimicrobial.  
    • PlanetJanet
      I was just reading about Miracle Whip on the forum here.  I, too, have a reaction to modified food starch, even if something is labeled gluten free.  I was Googling about it, and apparently it can be inflammatory because of the method of manufacturing, not just whether or not it has wheat in it.  I DO NOT eat anything with maltodextrin in it, either, even if labeled gluten free.  It can be made from wheat or corn, apparently, but you can't always tell.  Gets me every time, and also now becoming aware of the modified food starch.  I am getting worse the older I get. I am 64 now -- this gluten reaction started in me when I was 57 or so.  Started slowly, but after starting to track my food intake... became painfully obvious.  I always loved bread, all kinds.  I could eat anything.  Not anymore.  Wheat thins gave me a blow-out.  Didn't want to believe it.  Tried again...OMG.  Serious blow-out while I was out walking at a park--people all over the place.  I didn't know until I went in the restroom.  OMG.  Wheat thins have wheat, obviously, and also barley malt syrup or flour or something.  A double WHAMMY.  Then I knew.  No more gluten!  And it's so challenging to do that.  Also, I probably have microscopic colitis.  No more NSAIDS, muscle relaxants, Celebrex (celecoxib), SSRI's, caramel color, maltodextrin, modified food starch, vitamins with that whitener chemical, and many other pills.  Doctors always said to increase fiber intake!  Take Metamucil!  OMG it has maltodextrin in it.  Back before I knew to avoid it.  Take anything your "provider" says with a grain of salt.  You know your body better than anyone else.
    • PlanetJanet
      After looking at Google images, the spleen is on the upper left abdomen, too!  An organ, part of the lymphatic system for immune function.  A filter.  Wonder how this relates to gluten sensitivity?
×
×
  • Create New...