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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?
    Three words: Parts per billion. As someone with Celiac, you should be familiar with this concept. Because once you "ween" the starter off of glutenous ingredients, it's no longer going to contain gluten. Additionally, you can make a starter from scratch. As for not eating a thing that comes from another thing... I have no words.
  2. sc'Que?
    And Rakdan, you are right: these secondary culprits DO ABSOLUTELY NEED to be discussed, debated and researched!
  3. sc'Que?
    Rakdan, I don't disagree with your notions of what to avoid. But I also think that Celiac<dot>com should make sure that the primary focus is GLUTEN science, so that things do not get further diluted. By your very logic... Folks who are initially trying to pinpoint whether it's a gluten issue will often experience reactions to yeast--including...
  4. sc'Que?
    So my question is this: You say that HVP (and all other variations of the abbreviation) are gluten-free in the the States. But what about when I shop in an Asian grocery? Are those HVP+ items also gluten-free? Are those products that contain gluten-containing HVP+ not permitted to be imported to the US... Or does shopping in an Asian grocery throw...
  5. sc'Que?
    Actually, that might make things confusing for folks who are strictly looking for Celiac info.
  6. sc'Que?
    Hopefully, you're not immersed in one of those self-aggrandizing, social micro-cultures where it's considered "rude" not to eat the food you've been served. I do what I can to fight whatever "social b$#@@#$$" I see pops up on my radar. The problem is when the bullshitters gaslight you to try to believe that Celiac disease is some form of same. (True Celiac...
  7. sc'Que?
    @Cri, I'm pretty sure she meant "Italian" and not ITALIAN. Where I live, there is not a single "Italian" restaurant that serves risotto or carpaccio. These places are probably too cheap to even know what olive oil is. And, yes, you SHOULD be horrified.
  8. sc'Que?
    I've worked in Asian restaurants for 20 yrs. And I'm only just now discovering that the Asian markets carry rice noodles and alt-starch noodles in several different "styles". And they were hiding on the BOTTOM SHELF the entire time! (Not because they don't want you to purchase them, but because they're in slippery plastic packaging that can easily fall...
  9. sc'Que?
    Been gluten-free since 2009, minus a few accidents. And I've felt mostly great during those 10+yrs. I get a lot of steps in at a high-paced restaurant job, I eat well most days per week and I exercise multiple days/wk during the summer. The thing that I do that is the most unhealthy is that I tend to drink a lot, though I'm rarely drunk in the common sense...
  10. sc'Que?
    Thank you, @Posterboy! I won't go into the details, but after 10 yrs of gluten-free diet, I began getting flare-ups that I was associating with environmental mold--which may not be incorrect, but may also be exacerbated by the thiamine issue. A long series of reading, paying attention to dreams, more research, paying attention to diet versus symptoms.....
  11. sc'Que?
    Why does that last section (Foods that Contain Gluten) seem like it was "tacked onto" the rest of the article?
  12. sc'Que?
    Best non-science article I've ever seen on Celiac.com--hands-down! Well written and easily translates to other situations where groupthink causes problems. (We seem to have an entire country battling over this notion right now.) THANK YOU FOR WRITING THIS and THANK YOU to the editors for publishing!
  13. sc'Que?
    DRY-ERASE MARKERS. Ooof. That's a new one.
  14. sc'Que?
    Kudos, Teach! (Yet another reason why teachers are drastically underpaid in America.)
  15. sc'Que?
    I would like someone to better explain the interplay between genetic predispoal to Celiac... in relation/concert to the sort of information in this article. It is very confusing for moderately science-savvy readers to understand where the line between nature and nurture lies. PLEASE HELP CLARIFY THIS!
  16. sc'Que?
    Yes, Jeff, but we all know that lesser-educated folks will read this sort of thing and draw their own conclusions. Which is what WE ALL HERE are railing against. Articles like the one in question do nothing but dilute the reliable information that is available online to every single person who chooses to (try to) read and comprehend it.
  17. sc'Que?
    To use an example I think we can all relate to: I have no problem using a stainless pan that's been washed with soap and water after cooking glutenous pasta. But I would not make the same concession for a cast-iron pan (or wok) that never touches soap... and certainly not a multi-tasking cutting board that had contact with traditional flour!
  18. sc'Que?
    As a gluten-free Epicurean, I have no qualms about eating moderate amounts of processed foods. BUT WHEN I BUY SOMETHING--SPEND MY MONEY ON IT--I EXPECT THE UTMOST QUALITY per the pricepoint. There are things I can't afford--such as the Mariposa line mentioned above. (But I might splurge, we'll see.) But when a company's marketing team can't seem to...
  19. sc'Que?
    I've been gluten-free (out of necessity) since about 2008. In that time, I've seen the gluten-free category explode with options. I was very lucky to "come of age gluten-free" when I did. That said, I feel like I'm seeing a drop in quality products from store shelves. The brands that produce truly remarkable gluten-free foods seem to be dropped by the local...
  20. sc'Que?
    While I agree that everyone should read ingredient labels to determine what they are putting in their biome, you simply do not understand what gluten is and how a still/alambic works. Your sentiment is clearly not on the side of SCIENCE because you haven't taken the time to educate yourself on the semi-complex process of distilling (and the tests that have...
  21. sc'Que?
    CyclingLady, thank you for posting this poignant followup from Dr. Fasano!
  22. sc'Que?
    Best comment here yet! (And also very diplomatic.)
  23. sc'Que?
    Fluttering of the lower abdomen was THE SYMPTOM that forced me to start looking into why I was feeling bad. And once I cut gluten, the fluttering stopped. Anecdotal and certainly base at that! But abdominal fluttering and anemia were the symptoms that convinced me that my problem was worth investigating.
  24. sc'Que?
    Note that this is about a single cross-contamination scenario. If one were exposed to these sorts of condition for 3 meals a day, 7 days a week... that person would be doubled-over in pain most days of his or her life. ...Which is why I'm currently living in an apartment that is 3x the price I can afford and do not have a roommate: because NO ONE wants...
  25. sc'Que?
    @PhilSieg Tanq.Rangpur is certainly a better *quality* product than the original version that all the kids keep drinking because someone told them that everyone drinks it. (How to BREAK this nonsensical cycle???) Distilled products DO NOT CONTAIN GLUTEN unless they are "polluted" after distillation. On this point, I cannot help you, as the FDA refuses...
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