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sc'Que?

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by sc'Que?

  1. sc'Que?
    So when <unknown trigger #1> gets triggered, the body floods with histamine. And one of the responses could be a release of tryptophan? I've been experiencing a strange reaction to <something> that I cannot seem to pin down. I don't think it's gluten. But something/s are causing me to pass out about an hour after eating. Randomly. No...
  2. sc'Que?
    COFFEE, COFFEE BUZZBUZZBUZZ! is literally the only "phoofie" ice cream flavor I've ever really enjoyed. Of course, NO ONE STOCKS IT anymore where I live (central Pennsylvania), but it's nice to know. In the meantime, I guess I'll just have to keep buying Talenti gluten-free gelati flavors: Pistachio, Coconut, Vanilla bean, Raspberry Chip... (And thankfully...
  3. sc'Que?
    My comment would be that they may correlate for someone who is bipolar, but not necessarily for someone who does not experience bipolar tendencies. For me, I just get borderline "confused" and cannot focus. But I do not get the wild mood/personality swings.
  4. sc'Que?
    Big Hank, you're not likely to find them in a supermarket. If anywhere, a big-city Asian market. But even then, they will probably be stashed behind the counter, and you will pay buku bucks. THEY ARE NOT CHEAP.
  5. sc'Que?
    I would offer that it would be helpful to clarify the source of such news/science articles as well as to point out the differences in legality between the source country and the site. [Is Celiac.com a US-based company? Canada? (It's times like this when I wish we just had a global community and stopped with all the individual country nonsense.)]
  6. sc'Que?
    @LydiaMay, Thanks for posting!
  7. sc'Que?
    Will it still work if you are already following a strict gluten-free diet?
  8. sc'Que?
    @Guest Debbie, just curious: After several yrs, did you try adding those other grains back into your diet? I've long had a suspicion that SIBO (Small Intestinal Bacterial Overgrowth) was to blame for the flare-ups from other, non-gluten sources: wine, grains, sugar, fresh fruit.... And that once the body re-balances to optimal equilibrium it would be...
  9. sc'Que?
    Great article!
  10. sc'Que?
    Also, this page is helpful: https://celiac.org/about-the-foundation/featured-news/2016/01/gluten-free-101-need-know/#:~:text=Gluten-free ingredients you don,from wheat because the distillation
  11. sc'Que?
    Over the past 2 decades, I've worked in places that make boba tea. However the ingredient lists on the packages are always in Chinese. So I had no way of knowing whether it was safe. What makes the tapioca balls brown? And what about maltose, a super-common ingredient in Asian beverages? I know what you're going to say: maltose is safe because...
  12. sc'Que?
    I missed this nuance the first time as well. The two sentences are "Apples and Crabapples": they overlap, but are really talking about different things.
  13. sc'Que?
    And that... with a single word... is a different article entirely. Thank you for clarifying and fixing! I try really hard not to come across as confrontational, but it's "in me" to challenge what I see as incoherent.
  14. sc'Que?
    I'm having a tough time buying your story that "Natural Flavors" is simply secret code for MSG. I've been blending tea since 1996, and many of the products available in the wholesale tea market contain "natural flavors", added in addition to things that might signal the desired flavor to the customer. Examples: Apricot Oolong Tea usually contains no apricots...
  15. sc'Que?
    Not. And it's a common misconception. Most folks have no idea how vinegar is made. Personally, I know how wine vinegar and distilled vinegar are made. But I have no clue about malt vinegar, rice vinegar or otherwise. (Perhaps this could be a collaborative article with Serious Eats?)
  16. sc'Que?
    Sure, Trent. Keep in mind that Scott Adams is often very much on the "cutting edge" of this info and legislation being disseminated to the public. You can't expect Wiki to be up-to-date within even a week of new federal rulings on issues like this, because they are not on the mainstream public's radar. Also keep in mind that Wiki is edited by users...
  17. sc'Que?
    Olives tend to be "cooked" (aka brined) with lye.
  18. sc'Que?
    Yes. Thank you, Scott.
  19. sc'Que?
    @Guest Anthony Colatrella: YES. This was my point. Thank you.
  20. sc'Que?
    Well written, Scott. Thank you. I would like to point out in your one link: "...distilled products like..."... Not all vinegar is distilled. And this may be a point of confusion for some folks who are new to this. Might want to re-word that sentence slightly.
  21. sc'Que?
    To further muddy they discussion: https://jessicasglutenfreekitchen.com/2019/06/10/is-barley-malt-extract-gluten-free/ Now I am completely confused about "barleymalt" and "barleymalt extract". And is this a case where UK (social language) nomenclature is decidedly different versus US nomenclature versus scientific nomenclature? Or is she just an...
  22. sc'Que?
    Regarding barley-malt, maltose, et.al.... I think several of you are missing my point that we were talking about items that are not covered under the FDA's major allergen list (a list of merely eight) and how barley does not need to be called out... and even could fall under "natural flavoring". So when you contact a company to ask what their "natural...
  23. sc'Que?
    @trents that page is SUPER-HELPFUL! Thx!
  24. sc'Que?
    So malt extract... Since malt is, by definition, sprouted barley that's then kilned to stop the sprouting, how is malt extract gluten-free? Since wheat is on the FDA's list of major allergens, but barley is not, they are not required to disclose it. Second-run barley-malt is relatively easy to procure from brewers and distillers, as it's the "biproduct...
  25. sc'Que?
    Wow, Scott, those past 2 replies were SUPER-HELPFUL! This is the sort of info that the FDA should have ON THEIR SITE, instead of being VAGUE.
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