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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
    Hey, Molly, great to see you here!
  2. psawyer
    This topic is almost four years old, so I'm unsure why we are reviving it now. "Accent" is just monosodium glutamate. Why does it have a trade name? Answer: So you will associate a specific brand in your mind, and purchase that brand rather than a generic form of the same substance. Marketing 101.
  3. psawyer
    It's the first of the month, but Nikki is still missing.
  4. psawyer
    A mild 6C today, but wet precip expected for for tomorrow, and the day after that. The sun shone for a while this morning making Caramel a happy cat.
  5. psawyer
    Here is what I hope will really be the last post over there. Scott has applied a fix for long topics, but I don't want to push our luck. This is the third time that I have tinkered with it since Scott closed it. Fingers crossed.
  6. psawyer
  7. psawyer
    Well, Scott didn't do it, but by gosh, check out the first post in this topic.
  8. psawyer
    Let me ponder some of those points from my powerful perspective. Perhaps...
  9. psawyer
    The "root" of the problem has been found: That piece is over two feet long.
  10. psawyer
    I shortened it (the title) so it would all show in the summary displays.
  11. psawyer
    By popular request, I have given this topic a new title. If you have any feedback, please send me a message.
  12. psawyer
    Casein is milk, and as such, must be clearly disclosed by federal law. Read the label.
  13. psawyer
    I will respond to this point as a start. The Canadian Celiac Association Pocket Dictionary: Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, Click, says: This publication is ISBN 0-921026-21-8 and was published in 2005. Do you have a more recent study? Maybe one that tests the wine and shows positive for gluten?
  14. psawyer
    I was 45 when I asked my long-term primary care physician to test me. He said it was a rare childhood disease--I was too old--but he made the referral.
  15. psawyer
    It is widely accepted that distillation renders the distillate gluten-free because the protein molecule (the gluten) is much too large to vaporize, even under heat. I don't understand how making beer could vaporize what a still can not. There are some who react to distilled spirits, but my own thought on that is that they are reacting to fragments of the...
  16. psawyer
    This topic is more than a year old. Some information may be out of date. chelsra, if you have specific evidence of gluten in the adhesive or paper, please provide it. I have never found proof that this is anything other than a celiac myth. Flavor might possibly contain gluten, but, again, this is rumor without much proven fact. There are plenty of...
  17. psawyer
    This particular forum on celiac.com is described on the main page thus: It is not intended to be about products that are labeled gluten-free. If it were that simple, we would not need this discussion forum. Here, in the Gluten-Free Foods, Products, Shopping & Medications section, we talk about products that are not labeled gluten-free, but...
  18. psawyer
    Whoa! The post you are refering to was made in October of 2009. It was probably correct at the time. We are now in July of 2012. Formulas change all the time.
  19. psawyer
    I do not see anything in that ingredient list that would be a gluten source.
  20. psawyer
    Please cite your source for this claim. I have been gluten-free for twelve years, and have yet to find a single case of MFS being wheat. In both Canada and the US, if it was wheat, that fact would be required to be clearly disclosed.
  21. psawyer
    No possible gluten source that I can see there.
  22. psawyer
    I agree with Sylvia. Given the number of members here who use it without issue, I would suspect that there is something other than gluten in Hormel pepperoni which causes you to react.
  23. psawyer
    Takala, I don't understand. You seem to agree with me on the facts, but post a lengthy rebuttal. I did not comment on Domino's either way. My comment was generic with regard to the idea of dedicated ovens. There are a number of establishments offering gluten-free pizza in Canada and the United States. To my knowledge, none of them have dedicated ovens...
  24. psawyer
    A dedicated oven is not going to happen. There is just not enough volume. Commercial ovens are very expensive. Proper preparation procedures, with clean prep areas and utensils, can work with a shared oven.
  25. psawyer
    For the third time, Unilever will clearly disclose any gluten in any of their products. If you do not see a gluten grain named on the label, there is no gluten in the product. The product that mentions barley contains small amounts of gluten. The other product is gluten-free.
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