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psawyer

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

Everything posted by psawyer

  1. psawyer
    In the United States (and only in the United States) there is a wheat derivative used at the plant where McDonalds fries are manufactured. That derivative, along with a dairy derivative, is used to make a beef flavor. That flavor is added to the oil in which the product is partially fried before being frozen and shipped. At the store, the frying process...
  2. psawyer
    Most Lipton soups have noodles in them which contain gluten. The regular dry onion is gluten-free--to my knowledge it is the ONLY Lipton mix that is.
  3. psawyer
    Lipton dry onion soup mix is gluten-free. I can't speak to other brands.
  4. psawyer
    True. Most mainstream companies won't overtly claim "gluten-free" since they don't test for possible contamination. Make your own personal decision with which you are comfortable. In general, I eat products which have no intentionally included gluten, but that are not tested for the accidental presence of gluten.
  5. psawyer
    In the United States, wheat must by law be clearly disclosed. It is one of eight major allergens covered under the Food Allergy Labeling and Consumer Protection Act (FALCPA) which has been in effect since January 1, 2006. Unless General Mills has recently changed their policy, Laura is right that they will not hide rye or barley.
  6. psawyer
    Pls see my reply to your topic in the board technical help forum here.
  7. psawyer
    Nathan's. They used to have gluten, but are now gluten-free.
  8. psawyer
    Any list is not 100% complete, and as formulas change, they become dated. Dextrin is usually safe, although rarely it can be derived from wheat (which would have to be declared in the US under FALCPA). M&Ms are gluten-free. I have personally checked this out, as I get free ones from Mars reps frequently (my store sells Mars products at retail).
  9. psawyer
    Maltose, despite the name, is not malt and is gluten-free. It is a form of sugar.
  10. psawyer
    This is a question of language and semantics. The word "gluten," to a chemist, means the protein of a grain (any grain). All grains contain protein. You may occasionally see "corn gluten" as an ingredient. There is a gluten in rice, as well. To a dietitian, and to a celiac, the word "gluten" refers only to the proteins of three specific grains:...
  11. psawyer
    This is a popular topic here. At any restaurant there is always a risk of cross-contamination. Fast food places may be a higher risk. At McDonalds, the fryers are physically separated and operated by different staff. The fries and hash browns are fried in dedicated fryers at the front of the store by the window crew. Everything else is fried in the back...
  12. psawyer
    "Shared facility" means that, somewhere in building, there is gluten. If you allow any gluten-containing products into your home, then your home is a "shared facility." If any of those gluten-containing products are eaten using utensils from your kitchen, then you have "shared equipment." For those of us who are extremely sensitive to trace quantities...
  13. psawyer
    This is simply not true. While in theory, it could be wheat, in my experience it never is. In the US, it would be required by law to be labeled as "wheat." Knorr is a Unilever brand, and Unilever (like Kraft, Con Agra, General Mills and others) will always clearly label any gluten-containing ingredient by naming the grain source.
  14. psawyer
    B12 deficiency is common in celiac disease.
  15. psawyer
    This topic is almost five years old--product specific information may be out of date. It has been a while for me, but I have had Frito's Original Corn Chips with no problems in the past.
  16. psawyer
    Five years later, this is still true. General Mills shares this label policy with Unilever and Kraft, among others. Product formulas may have changed, but the policy regarding clear disclosure of any gluten has not. ALWAYS READ LABELS.
  17. psawyer
    Actually, the European Codex standard is 20 ppm or 200 ppm, depending on the type of product. Zero is an ideal, but can not be enforced because there is no test that is that sensitive. The most sensitive (and expensive) tests can only detect 5 ppm. Tests that are economically feasible for food production are limited to a sensitivity of 20 ppm. As a...
  18. psawyer

    Allergic To Spouse?

    psawyer replied to Ms.T's topic in Doctors

    This topic has come up for discussion several times, and the consensus is that semen is gluten-free.
  19. psawyer
    In the US, Lea & Perrins is gluten-free. The version sold in Canada is made in Canada under licence and uses malt vinegar (the US one has distilled vinegar). It is the same recipe according to L&P--I guess it just calls for "vinegar" without specifying the source or type. I get the good gluten-free stuff with the help of a friend in Michigan.
  20. psawyer
    Excellent point!
  21. psawyer
    I have had it done twice; no worries. I was sedated and have no memory of the actual procedure and there were no aftereffects other than wooziness from the sedative for a few hours.
  22. psawyer
    If it is made from a gluten grain, it will be labeled as such. It is rarely derived from wheat, and in that case it must be labeled either as "wheat maltodextrin" or "maltodextrin (wheat)." If you see the single word "maltodextrin" it is not a source of gluten.
  23. psawyer
    McCormick will clearly disclose by name any gluten grain present. If you don't see any of the words "wheat," "rye," "barley," or "oats" then none of them are present in the product.
  24. psawyer
    Here in Canada, where we both are, "gluten-free" is rigorously defined: Food and Drug Regulation B.24.018 No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof....
  25. psawyer
    Will somebody pass the Tostitos? I'm getting hungry reading this. I'm not a fan of gluten-free lists, because things change and the list is out of date five minutes after it is created. If there is nothing questionable in the ingredient list, then who cares about a list. I know I don't. Let's not make a big deal about nothing.
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