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- Scott Adams commented on Jefferson Adams's article in Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer5Welsh Pizzeria Crafts Award-Winning Gluten-Free Pizza
I would assume that he used gluten-free beer, otherwise he could not win the gluten-free category of this contest. -
- Scott Adams commented on Jefferson Adams's article in Summer 2024 Issue3
The Fun and Folly of Speculating on the Source of Napoleon's Famous Itch
Napoleon Bonaparte's itch was reported to have affected various parts of his body, including his hands, legs, and body in general. However, specific details about the exact location or severity of the itch are not extensively documented in historical records. It's often mentioned in broader terms, such as "Napoleon suffered from an itch," without specifying... -
- trents commented on Jefferson Adams's article in Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer5Welsh Pizzeria Crafts Award-Winning Gluten-Free Pizza
Well, you asked how it could be gluten free and I was just explaining how it could be. And that must be the case sense the entire dish is being marketed as gluten free. If one of the ingredients is not gluten free, then the entire dish is not. -
- Tee terre commented on Jefferson Adams's article in Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer5Welsh Pizzeria Crafts Award-Winning Gluten-Free Pizza
Peekaboo, Here I am! The article didn’t state that it was specially brewed gluten free beer. I would think that people who were recently diagnosed may be confused by the lack of information.
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Yes and variations in their sources for natural and artificial flavors could be the culprit as well. I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. -
Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
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The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten. Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.
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Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
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Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
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