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

psawyer

Moderators
 View Profile  See their activity

  • Posts

    5,737

  • Joined

  • Last visited

  • Days Won

    55

 Content Type 

Profiles

Forums

Events

Blogs

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

Everything posted by psawyer

  1. psawyer
    If you wish to add to this discussion, please post here Appropriate comments will be merged into the thread.
  2. psawyer
    To repeat, Unilever will clearly disclose all gluten sources on the label. If you don't see the name of a gluten grain, the product is gluten-free.
  3. psawyer
    This question keeps coming up here. If this is an issue, why do NONE of the major advocacy groups list it as a concern? The Canadian Celiac Association declares wine to be gluten-free, without qualification. Every other large support organization has the same view. What do you know that they don't?
  4. psawyer
    As I have said many times before, the Canadian Celiac Association considers all tocopherols to be safe in food for people with celiac disease. If is is safe to eat, it is safe to put in my hair. Even if the original source was wheat, there is no detectable gluten in the resulting ingredient. The tocopherol then becomes a minor ingredient (the 18th in order...
  5. psawyer
    I'm back to say that I forgot to mention toasters. You can't share a toaster. You just can't clean all the crumbs out. You can't. The good news is that it doesn't cost a fortune to buy a toaster.
  6. psawyer
    A modern dishwasher will do a fine job of cleaning most items. We had a mixed-use kitchen for years without any trouble. Thorough rinsing prior to placing contaminated items in the dishwasher will help. A few things to be careful of, though: A pot used regularly to boil pasta is likely to develop stuck-on residue that the dishwasher cannot remove....
  7. psawyer
    Yup, they didn't add any. They didn't have to. It was already there.
  8. psawyer
    Good luck with that. MSG is the sodium salt of glutamic acid, a naturally occurring amino acid present in just about every protein, whether animal or vegetable. As protein breaks down (commonly via hydrolysis) glutamate radicals are released. If this does not happen during the manufacturing process, it will happen in your body as you digest the protein...
  9. psawyer
    Listing the top 8 allergens identified by FALCPA is indeed required by law. That covers wheat, but not barley, rye and oats. Kraft go beyond that, and will always disclose rye, barley and oats, even though the law does not require them to. There are a number of other companies with similar policies, including General Mills, Con Agra, and Unilever.
  10. psawyer
    What she said. The "dedicated facility" is an overrated myth. Unless you can trace the origin of every single ingredient, the final production facility means nothing.
  11. psawyer
    True then, true now. ConAgra will clearly disclose gluten on the label.
  12. psawyer
    This is normal. The people in the call centers who respond to such questions routinely ask for this sort of information. They do need it. If you are in doubt about a product, ALWAYS keep the package so you can refer to it when the manufacturer's rep asks these questions. Ingredients and facilities change. Some companies have more than one plant. The production...
  13. psawyer
    I have never had a problem with M&Ms, but I don't have any specific experience with the peanut butter ones.
  14. psawyer
    Yeast, and yeast extract, are gluten-free. There are some questionable ingredients that are sometimes a source of gluten, but if they are in the ingredients list and the package also states "gluten-free" then you don't need to worry.
  15. psawyer
    Sweet potatoes are botanically rather different from potatoes. They belong to the Convolvulaceae family. Nightshades are the Solanaceae family, which includes regular potatoes. Yams are not the same as sweet potatoes, although they are often confused. Yams belong to yet another family: Dioscoreaceae.
  16. psawyer
    Not my experience. And, based on what I have read here since 2004, not the experience of the majority here. There is a small but vocal minority supporting this view.
  17. psawyer
    Hi, Richard, and welcome to the board. The reply you received is very common from mainstream companies. They purchase their ingredients from their suppliers, but don't test them to see if they were contaminated with gluten prior to arriving at their plant. Since they don't test, they "cannot guarantee" anything. I would use the product without hesitation...
  18. psawyer
    From Gluten-Free Diet A Comprehensive Resource Guide, by Shelley Case, 2008 edition, page 33: Foods allowed: Honey The same information appears in the 2006 edition, also on page 33. Shelley Case is a recognized expert on celiac disease and the gluten-free diet. I don't really know about the beekeeper.
  19. psawyer
    Well, no, not necessarily. Many of us have additional food intolerance issues beyond gluten. We are quick to blame gluten, but there may be other causes. I react violently to shrimp, but that does not prove that shrimp contain gluten. What it does demonstrate is that I am highly allergic to shellfish. A serious issue for me, but nothing to do with celiac...
  20. psawyer
    A caution to readers: This topic is from December of 2005. A lot may have changed in over five years. Research current ingredients in the products rather than relying on old information here.
  21. psawyer
    Your doctor made a sweeping generalization. It is true that some gluten-free baked products are higher in calories than similar wheat based ones. Choose carefully. But in many cases the extra calories are because the food is denser in texture, not because of added sugar.
  22. psawyer
    If cornstarch is causing problems for you, it means you are intolerant to corn. That is not uncommon, but is not directly related to celiac disease. The starch in corn (maize) is gluten-free as defined by celiac disease.
  23. psawyer
    Unless something is terribly wrong at the processing facility, you are eating the muscular flesh of the pig, not the contents of its digestive tract. Pork, beef, veal, lamb, chicken, turkey, and other meats are gluten-free. It is not uncommon to discover a "new" sensitivity after going gluten-free. When we are eating gluten on a regular basis, the effects...
  24. psawyer
    I really don't want to start another McFries debate, but it comes down to the same issue. If you start with an ingredient that has detectable gluten, and dilute it over and over to the point that the best available tests can not detect any gluten in the end product, is that product "gluten-free?" I eat McDonalds fries from time to time.
  25. psawyer
    Well, you wouldn't be able to detect that level with any test available. 0.00004% is 400 parts per billion. The best available test detects 5 parts per million, more than ten times that amount. Just saying.
×
×
  • Create New...